Hi everyone! First I want to apologize if you experience difficulties trying to access my site on Mondays. Due to the higher traffic Bluehost puts me on the naughty list for awhile. I need to move to a dedicated server or something like it but the idea of all the technology knowledge that task might entail totally freaks me out and I’m having trouble getting the help I need. Hopefully it’ll all get figured out soon and in the meantime I thank you for your patience.
So last week my husband loved the Slow Cooker Honey Ribs. This was a real treat for him because I don’t cook ribs up very often. Talk about easy to make though. Throw them in to the slow cooker and cover them with the sauce. Walk away for 4-5 hours.
and dinner is served:
I also made some yummy muffins this weekend. I got the recipe from my friend Angie over at Echoes of Laughter. They are 6 Week Bran Muffins with Chia Seeds. You can keep the batter in the fridge for up to six weeks if you want but I just cooked them up all at once (makes 4 dozen) and then freeze them already made. I just find that to be easier. Also I used coconut oil in place of the shortening which could be why mine look so different from Angie’s. Or it could be because I really messed something up…TOTALLY possible! 🙂 Thankfully they still tasted delicious!
Last week I asked you “what is one thing you do to ensure menu planning success week after week?” and I loved all the answers. Here are some of them below and some I’ll save to post next week to hopefully continue to inspire you! 🙂
The only way I’m successful planning is if I look at the family calendar before I start planning. Then I know which nights someones not home, when we need a quick dinner, etc…. @ Jeri
I try to think about our schedules, the types of food that we like to eat during the season it is (very little heavy meals in the summer, etc) and have a bunch of go-to’s for when whatever reason I need something really fast & easy instead of the planned meals or we eat out way too much. @ Divas Cuisine
We ensure menu planning success by having a rythym to our meals. I have a lot of simple, frugal, healthy staples our family really enjoys, and I make only 1-2 new meals each week to keep things fresh. @ The Cheapskate Cook
I make sure it’s meals that I have most of the staples for and I also make sure to take the time to plan it before my shopping day. I also consider that by the end of the week I’m more tired so I need easy meals and plan my complex meals early in the week. @ The Life of Us
My number one tip about successful meal planning is to be realistic. Plan for busy days, and don’t try to fit in all new recipes, or a bunch of fancy meals. Know what is going to work for your family’s tastes and time constraints. Because more than likely if it’s too much, then you’ll give up. @ Serving Joyfully
One thing that I always have to remember when menu planning is to be flexible. Just because we say “Pizza Night” is Friday, the world is not going to crash down if something comes up. @ Behind the [Kate] Ball
I plan each week with what I already have in the house- that’s the key to keeping the food budget down and reducing waste. So each week I’m shopping for staples and the sales that will be fore the following week. @ An Oregon Cottage
Have a great week everyone!!
My Weekly Menu:
Monday: Ham and Cheese Quiche
Tuesday: Pizza Grilled Cheese
Wednesday: Coca Cola BBQ Roast Beef (in slow cooker) served with rice and broccoli
Thursday: Leftover buffet
Friday: Creamy Caesar Chicken Pasta Bake (so excited to try this one!)
Saturday: Oven Tacos
Sunday: YOYO (you’re on your own!)
WHAT’S ON YOUR MENU THIS WEEK? JOIN US!
Menu Plan Guidelines, banner selections and recipe helpers are here.
More family favorite recipes here.
One of my favorite menu planning resources: