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Archive for May, 2014

More camping…

I was gone quite a bit over the weekend and did not get as much food prep done as I would have liked.  I did get one grocery run done though!  And today I made a gallon of chili to freeze (should cover 3 meals and an extra for when we get back) and enough taco meat for 2 meals.  We’ll eat the taco meat over Beanitos with shredded cheese and sour cream (and maybe guacamole if I have time to make it!).  I also remembered I have one serving of pizza topping in the freezer so we’ll pull out some bread and use that as the crust for mini pizzas.

I’m getting ready to make waffles now for 3 more camping breakfasts and I’ve got my Killer Brisket in the crockpot to take to Dad’s tonight.  I doubt we’ll have enough leftovers to use for camping so we’ll just enjoy it before we leave.  I plan to cook a chicken in the crockpot tonight and toss the white meat with broccoli to top baked potatoes with while camping.  Then I just need to come up with a few more dinners and decide what we’ll do for lunch every day and we’ll be set!

33 meals to plan – and I’ve got about half of them done!

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Camping!

My posts have been irregular lately, and considering virtually all of them deal with menu planning you might have suspected that we stopped eating.  I can assure you, that is not the case. :)  I’ve just been too busy to post!

We planned a spur-of-the-moment trip to CO (ok, maybe not REALLY spur-of-the-moment but for a planner who requires a minimum of 3 weeks to work out every detail of a vacation, taking 24 hours to throw a plan together for a trip 10 days off feels very spur-of-the-moment!) and I’m working on camp food this weekend.  Since we will be camping longer than we ever have before I’d like to have virtually all the food prepped for a simple re-heat or quick grill.  It doesn’t feel like a vacation when you are tied to a campfire and washing dishes!  So this morning I made:

1 batch Bacon, Egg, and Cheese Muffins for 3 breakfasts – will stash in freezer and reheat in small toaster oven when we have electricity

2 batches Pumpkin Pie Bars for 3 breakfasts – made in muffin papers (24 muffins) and will freeze.  I had to fudge a little because I didn’t have quite enough of some ingredients but I did pretty much stick with the recipe – so this contains arrowroot powder and maple syrup.  So far we’ve had no problems with those ingredients!  This was my first time to try this recipe and I tasted a tiny bit that escaped a muffin paper…yum.  I think these will be great!

1 batch Grain Free Graham Crackers for s’mores – I can’t remember if I’ve made this recipe before but I did it as written except used maple syrup instead of honey (I’m almost out of honey!).  I should have used less than 3/4 cup coconut flour, I think – the dough was too crumbly to hold together well while I rolled it out.  The crackers are fairly crisp and not terribly sweet.  Maybe a little extra maple syrup would have done the trick!

1 batch Homemade Cheez-Its – I was going to make them as written for a treat for my kids but decided I’d like to eat them too.  So I made as directed except I used 1/2 cup arrowroot powder and 1 Tblsp coconut flour to substitute for the wheat flour and I used a sploosh of cold milk rather than the cold water.  Then I rolled the dough in a log shape, wrapped in waxed paper, and stuck in the freezer for about 30 minutes.  When ready to bake, I sliced off 1/8″ thick rounds with a santoku knife and placed the rounds on baking paper before sliding onto my hot baking stone in the oven.  I put the first batch a little too closely together and had to pull them apart after baking but the others turned out well.  These were cakier than real Cheez-Its (except the ones that were too brown) and didn’t really taste like Cheez-Its, probably because there was not wheat…however they were pretty good and I think will be a good snack.  One batch made enough to fill a 1-quart ziploc bag.

One note: I baked everything at about 325 degrees F.  I’ve found that turning my oven down a bit helps keep me from burning things when I’m multi-tasking.  Those few extra minutes are a life-saver!

I’ve got a concert this afternoon and will stop by the grocery store for a few things.  Then I’ll make chili to freeze and prep the “corn”bread to go with it.

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Monday

  • apple crisp; milk
  • leftover chicken soup
  • beef rump roast; carrots; potatoes; salad from garden

Tuesday

  • banana splits with yogurt and pecans sprinkled on top; milk
  • leftover roast

Wednesday

  • leftover apple crisp; milk
  • sandwiches; carrots; lacto-fermented pickles

Thursday

Friday

  • picnic – hiking

Saturday

Sunday

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Monday

  • leftover pumpkin muffins; raw milk
  • leftovers – chili?
  • slow-cooked chicken gizzards, rice, cabbage and carrots

Tuesday

Wednesday

  • chocolate soufflés; milk
  • burgers; fried potatoes; green beans
  • sandwiches; apples; lacto-fermented pickles

Thursday

  • banana splits with yogurt
  • beef stew; muffins

Friday

  • leftover beef stew
  • steak or liver; sweet potatoes; broccoli

Saturday & Sunday

  • leftover  stuff – just me

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