Sunday, July 21, 2013

The Incomparable Jedidiah

The Incomparable Jedidiah

Recently, an adult we see regularly told my oldest son that he didn't like our 3-year-old son, Jedidiah.  Todd and I weren't there at the time, and Jed was being his usual, rather loud self.  So this person went on to tell David that he usually loves all children, but he just doesn't like Jed, and "that was saying a lot."  Well, when we got home later that evening, David shared with us what this person had told him about his younger brother.  Needless to say, as this little boy's momma, I was none too pleased for many reasons.  One of which is, I'm not really sure what my 13-year-old son was expected to do with this person's declaration of dislike for his little brother.  Of course, I was also just a bit peeved that someone would voice something like that regarding a young child who actually likes him.  Jed had greeted me earlier laughing about how funny the person was who apparently doesn't care much for him.

Interestingly enough, I was already in the process of writing a blog post all about our little boy Jedidiah.  He is a unique blessing.  He is a "handful"--loud, electric, and truly just as lovable as he can be.  I am not one to ever say I dislike any child.  But the remark made by this person recently made me remember something that I hope and pray I still remember when my kids have grown up and grown out of much of their childlike ways.  We should remember to have grace with other moms (parents) and we should have grace with children who are still learning how to navigate life and how they should behave.  I am seriously looking into designing and creating custom t-shirts for my little boys, particularly our little Jed, that say "In Training" on the front and have the verse "Train up a child in the way he should go, even when he is old he will not depart from it" (Prov 22:6) on the back. I'm dead serious.  I need about 7-8 of them so he can wear them every day to remind both myself and others that this is a little child, that he needs both my diligent attention and my grace as he learns.  Grace.  Grace.  That is something that can be very lacking at times when we believing parents are looking at one another and one another's children.  The following is the post I was originally going to put up on my blog about Jed.  He is truly a delight, and I think everyone should be blessed with a sweet little boy like him, though he is a bit of work to handle and train.  I wouldn't trade his personality for the world!
                           * * *                               * * *                                * * *                      * * *
Every family should have a child like you!  That is something I tell each of my children all the time!!  :) It's true!  They are each such a wonderful blessing in their own special way.  It seems each child has such an individual personality.  I thought I had seen it all in the first seven, and then we had our precious Jedidiah.  
 
Looking back, I never realized how relatively calm the other children had been as babies and toddlers.  I never had to deal with a truly precocious child until we were blessed with Jed.  From the beginning, I never even know what he would turn out to be like.

Jedidiah was a very easy going baby.  This was a child who could sleep anywhere, be held by just about anyone, and be dragged from one event to be next without any sign of fussiness.  For example, I flew to Miami with baby Jed for a weekend with my mom and sisters when Jed was 6 months old.  He was exclusively breastfed. We had tickets to see a musical.  The day before the production we called to make sure I could bring the baby with us, and were told that the baby would need a $72 ticket!!  My brother-in-law bravely volunteered to keep Jed with his three kids for the few hours of the production.  I left baby food for him to try with Jed if necessary, but was sure he wouldn't take it as he had never tasted solids before.  Jed was perfect the whole time we were gone, and then after we picked him up, he slept soundly in hingsis stroller as my mom, sisters and I ate dinner in a rather loud restaurant.  "What a calm and easy going baby," we all thought.  Jedidiah was always smiley, happy, and he slept amazingly well.  He was definitely one of my easiest infants in the whole bunch!

Even Jedidiah's birth was my most peaceful.  After desiring a home birth ever since my 4th pregnancy, Todd agreed that we could have baby #8 at home.  After a relatively less painful labor, I was able to give birth to Jed peacefully in a warm birthing pool in our bedroom!  Beautiful and amazing!!!  The whole family was present for the birth of the new baby.  He  was born in the evening, so the lighting was perfect.  Everyone watched the birth (in the murky water, it wasn't too graphic), and then Todd took the children all downstairs for dinner that we had frozen ahead of time and he had taken out to thaw earlier during my relatively easy-going labor.  I'm serious, it almost doesn't sound true, but it was just that perfect!!  Fast forward a year, and all of a sudden, my easy going baby transformed into a super busy, super precocious bundle of energy!  I often laugh at how God waited until baby #8 to give us such an active little boy.

When Jed began to walk, his world exploded into a million possible things and places to explore, many of which, in his mind, are best explored by dumping things onto the ground.  When Jed turned 1 and began to walk, we had a gate to keep him from walking upstairs.  When it broke (due to heavy traffic in the house of course), however, we never replaced it because he learned how to safely go up and down the stairs.  Of course, the drawback to having no gate is that now Jed the toddler was able to sneak quietly upstairs and suddenly be into something before we detected he was even gone!  My babies #6 and #7 never really got into trouble like Jed did, so I had to remember if it ever got suddenly quiet, Jed was probably dumping something on the floor (let's see...the little rocks that go in his sister's fish tank, math counting chips, earrings belonging to older sisters, dental flossers, nail polish left on a desk by an older sister--that one got "painted" onto the floor, the entire train set, Legos, etc, etc, etc). One Sunday morning before church, I emerged from the bathroom to find that Jed had emptied the contents of an entire box of cereal, along with nearly 1/2 gallon of milk onto the floor.  Breakfast, anyone??  I could write a whole book full of the antics of Jed, but for now, I just want to give you a glimpse of this little boy's personality.  

Jed is super intelligent, and has an amazing memory.  Having teenagers in the house, this can lead to some interesting things coming out of his mouth!  Sometimes he comes up with the funniest things to say.  I love to hear his sweet little boy voice, often chiming into conversations with words used by people much older than he is.  It's fun when he voices some of the thoughts running through his busy brain.  One time as we were on the way to Dallas to see the grandparents, we were stuck in a huge traffic delay.  After driving 3 hours and not even making it halfway there, Jed piped up with, "Hey, everyone!  In opposite world, we are already at Mammy and Granddaddy's house!!!" He also has informed me that when he is big and tall and can drive, he is going to take me out to dinner with him.  My heart melted big time over that one.  So sweet. He asks people questions that are blunt-not necessarily rude-but just funny.  For example, he will ask people when they are going to die.  Recently, a woman we had just met told Jed that he looked like Abby.  He looked at her like she was crazy and said, "No...I'm a BOY! And my name is Jed--idiah!" These things are not what makes him such a handful, but sometimes the verbal stuff can be humbling as well.  I never know what he will say to someone or ask them. He is not the least bit shy, so it's all fair game.  Of course, he is only 3, so most of the time he is just talking about little things, but I always have to find out what he has just told someone when they start laughing after he has shared something with them.  Many times it's things like, "Hey, I just burped!" or he will have sung them some lines from a song he learned from an older sibling (nothing horrible, but not "Twinkle Twinkle, Little Star").  

I often tell people that Jed has an electric charge that you can actually sense radiating from his little body when you are near to him.  He is wiggly all the time, smiling a mischievous smile.  Many times he hasn't even done anything wrong (yet), but his face tells you he is either thinking about it or he already has!  

One last and maybe surprising highlight about Jed is that he is my most affectionate child by far.   Most active and "wild"...most loving.  I get tons of kisses from little Jed.  I can say with certainty that I am kissed more by my little Jed each day than I am by all of my other children combined.  I may have gotten more kisses from him in one day that I usually get in a month from some of the other children.  Jed will grab my hands and kiss them.  He will bend down and kiss my ankle or my foot.  He always squeezes super tight when he hugs.  His hugs and kisses can brighten up any day, and he just seems to know when I need some of his sweet love.  Precious boy.

The funny thing is, as exasperating and exhausting as it can sometimes be to parent my little Jedidiah, I wouldn't trade it for the world.  He is so full of LIFE! He reminds me of the kind of joy and abandon with which I want to live my life.  Jed can go from being unhappy and crying to giggling and laughing in a split second.  Most of his existence, though, is spent with that mischievous smile on his precious little face.  He dances through life, and his arms and legs are in constant motion.  The only time this child is still (or mostly still) is when he is asleep.

This more "difficult" child, maybe the child who isn't so "likeable" to those who don't really know him, the child parents of other young children don't want their child to be around because of what he might do or say...this child is a precious, sweet child with a heart as big as the whole world.  His eyes light up with mischief, yes, but there is JOY and LIFE that is contagious.  Jedidiah is a blessing from God.  He keeps me humble.  He keeps me on my knees.  This child I would never trade for an easier child.  My little Jed is going to grow up and change the world.  Someday, his training will be over, and he will be polite, strong, bold, with a big heart and an attitude that is ready for anything.  But I do I enjoy him now, and I hope everyone around him can have the grace to see in all the bits of "electricity" how wonderful he truly is.  

Sunday, May 12, 2013

Happy Mother's Day! Celebrate!


Today is a day to celebrate!  Celebrate your mother, celebrate being a mother, and celebrate those who are mothers, even if you are not.  It's not a day to feel sad and sorry.  I know that this day can be hard for some people.  Maybe your mother wasn't there for you.  Maybe she was abusive to you.  Maybe on this day, you long to be a mother and your dreams haven't yet been fulfilled.  Those are terribly difficult things to face on a day like today when we celebrate and honor mothers.  I want to encourage everyone out there today to celebrate.  For those of us who are mothers, celebrate without guilt.  For those of us who haven't yet become mothers, focus on those around you who are mothers and celebrate them!  For those whose mothers were absent or abusive in some way, maybe today would be a good day to celebrate the life that they gave YOU, which may be the only gift they gave to you. I know that can be hard, but today try to do that.  It may lift your spirit.  Today could be a day for you to celebrate a wonderful mother in your life who is not your own mother, but who has invested in you in some way and has been like a mother to you.

I felt compelled to write this today, because over the last several years, I have noticed a trend on this day in which people want to focus on the negative.  I have sat through several sermons delivered on Mother's Day focusing on those whose mothers were abusive or absent and how we need to forgive those mothers.  While this is true, can we save that talk for another day?  Can we encourage everyone to celebrate God's invention of the mother?  In its ideal form, the form that God intends, it is a beautiful reflection of HIM!  Can we find the good and the worthy and that which mirrors the heart of God and celebrate *that* today?   I pray that today across country, instead of guilt, sorrow, or self-pity, there will be celebrating.  The negative talk can wait for another day.  There is no need for those who are blessed with being mothers to be made to feel guilty because there are others out there who desperately want to be mothers and haven't realized that dream.  We do mourn with these women, but today it's okay to celebrate and be celebrated.  

I recently read an article that spoke of not being the "Hallmark" mom, not being the perfect mom.  Well, of course, none of us are that perfect mom, but it's ok to let your children celebrate you, to let them tell you how wonderful you are, even though you aren't perfect.  It really doesn't matter if this day was created by a card company.  What's wrong with a day set aside to celebrate mothers?  In this day and age, mothers are rarely revered and exalted.  Many times, mothers are told they could or should be doing something "more important." Today, let's remind them they are doing the *most* important thing, and that it is God Himself who has called them to that place!

I felt today I needed to write a word of encouragement to really celebrate this day.  No guilt. No sadness. Think on the positive side.  I don't mean to come across as insensitive to those for whom this day may be difficult.  My intention is to encourage everyone today to find the mother who reflects the heart of God in your life and celebrate her.  It is to encourage the moms out there who deeply feel all their inadequacies and failures to bask in the love and attention of the dear ones in their lives and allow themselves to be celebrated! 

To all mothers out there, I shout with joy: HAPPY MOTHER'S DAY!!!  Enjoy YOUR day! This doesn't happen very often!  Be blessed today!

Monday, May 6, 2013

Tater Tot Casserole: A Step-by-Step Freezer Cooking Recipe

If you are looking for a meal that will get your kids to eat some vegetables, this one is for you!  This recipe is very kid friendly, and extremely easy to make in bulk.   I make the "easy" version, which uses canned soup, but you can also actually make this recipe with homemade soup base instead of canned, if you prefer (see recipe below).  Tater tot casserole is a great meal that is full of vegetables for the kids, and they just love it!  It freezes very well, too, so if you cook several batches at a time, you can freeze them and eat later whenever you need a meal that is ready to pull out of the freezer and go! The recipe and step-by-step guide here is for a batch of 6 9x13 pans.  We are getting to the point where our family can eat two pans of this in one sitting, so if I make 6, we will most likely get 3 dinners out of it, with a little left over for lunches.

Tater Tot Casserole (x6)
6 pounds Ground Beef (I always use ground turkey)
1 1/2 cups Onion,  chopped
3 cloves Garlic, minced
6 10 3/4-oz cans Cream of Mushroom Soup
6 cups frozen Peas and Carrots
6 15-oz cans Sweet Corn
6 cups Shredded Cheddar Cheese
192 oz. Tater Tots, frozen (or 6 32-oz bags of tater tots)

Brown the ground beef or turkey together with the onions and garlic. 



Drain corn. Thaw peas and carrots.


In a large bowl (I usually use one of my large stockpile because I don't have a bowl big enough to mix all of the ingredients in), mix together ground beef or turkey, vegetables, and soup.  






Ladle evenly into 6 gallon-sized freezer bags or directly into 9x13 foil pans.




[When I was making this latest batch, I was taking three trays to a friend of mine and I was planning to freeze the rest.  I took a ladle and ladled a scoop into each of three foil pans, then each of three gallon-sized freezer bags, and then repeated until it was evenly distributed among the 3 pans and 3 freezer bags.]

Place 1 cup cheddar cheese in each of 6 quart-sized freezer bags.  Leave the tater tots in the bag in the freezer until you are ready to thaw and cook this meal.  [When I took this to my friend, I just assembled it completely and paced the tater tots on top as well.  You can freeze it like this.  I've done this before, and when I want to cook it, I either take it out and thaw overnight in the fridge, or I take it out, preheat the oven, and bake covered for about 1-1/2 hours then uncovered for 1/2 hour more or until hot and bubbly and tater tots are golden.]






Freezing and cooking directions:
Place all three bags (ground beef mixture, cheese, and tater tots) together inside a 2-gallon freezer bag (if you can't find a 2-gallon bag, you can use a small plastic bag to keep it all together and then label the top.  If you freeze in the 9X13 pan, you can sprinkle the cheese on top first, then wrap with heavy duty foil and freeze.  Keep the tater tots near the pan in the freezer or place the pan together with the frozen tater tots in a plastic bag together, label and then freeze.




To serve: Thaw ground beef mixture and cheese.  Pour ground beef mixture into a 9X13 pan.  Sprinkle cheese over the top.  Top with enough tater tots to cover the casserole.  Bake at 350 degrees for 30 minutes, or until cheese is melted and tater tots are golden brown.

If you freeze this in the trays, you can just defrost in the fridge and bake at 350 as directed above.  Or you can bake from frozen covered for about 1 1/2 hours, then uncovered for 30 more minutes until bubbly around the edges and browned and crispy (tater tots) on top.

Comments: You can vary the vegetables as desired.  Add a can of green beans or any other fresh or frozen vegetables you desire.

NOTE: For a more natural soup base, here is a recipe for homemade cream of "mushroom" soup, if you are inclined to make your own instead of using canned:

You can freeze in these "can-sized portions and then thaw and add to any recipe that calls for canned cream of "whatever"  (you can add different ingredients to make cream of mushroom, chicken, celery, etc.) soup.  

Cream of "Whatever" Soup
Makes equivalent of one "can"
Ingredients:
2 cloves garlic, minced
1/2 small onion, diced
1/2 cup main ingredient, diced
1/4 cup butter or substitute
1/4 cup flour or substitute
1 cup milk or substitute
3/4 cup broth

Cream of Whatever Soup Base Table



Cream of Whatever Main Ingredient Table



Directions:
Saute garlic, onion and main ingredient (mushrooms, chicken, celery, etc.) and set aside. Melt butter over medium heat. Whisk in flour. Cook for about 2 minutes. Add “milk” and broth. Add sauteed garlic, onion and main ingredient. Bring to a boil, reduce heat and simmer, stirring regularly, until it reaches desired consistency (about 10-15 minutes). Season to taste with salt and pepper and use as you would a can of condensed Cream of Something Soup in any recipe. If I make it ahead of time, I pour the soup into a pint canning jar and refrigerate it for up to four days.

Freezing Directions:
You can freeze these in batches in pint or quart size bags or use as you would a can of condensed Cream of Something Soup in any recipe and freeze that dish. A great way to keep “cans” at-the-ready for your CrockPot recipes is to make a quadruple batch and bag each “can” serving in a pint-sized freezer bag. Place those bags in a gallon freezer bag, label and freeze. When you need a “can” of condensed soup, pull out a bag, thaw, and drop it in your crock or use in whatever recipe calls for it!
Servings: 1 “can,” about 1.5 cups

Author/Source for Cream of Whatever Soup:
Kristi @ Onceamonthmom.com


Sunday, March 10, 2013

Bulk cooking: Step by Step Veggie Stuffed Shells


First off, I'm very sad because all of my photos for this step-by-step recipe were accidentally erased from my phone.  So I will walk through this recipe without photos.  I plan to post another recipe and step-by-step guide soon.

This recipe was one I wasn't really sure the whole family would end up liking.  It has no meat, which was attractive to me, but it also meant that there were veggies instead (also attractive to me, but usually not to the children).  There is some yummy cheese in it, though, and the veggies are hidden inside.  Of course, the spaghetti sauce is over everything, so the actual veggie content is well-masked.  (Mwahhahaha!!!)  I decided I would make 6 meals' worth and hope they liked it!!  I enlisted the help of my 11-year-old daughter, who thought stuffing each shell was super fun, and we got things rolling.

Each recipe is supposed to feed 4-6, but we had enough for our whole family, sometimes with leftovers, and I made 6 meals' worth (plus some extra which I divided up among all the bags.  The day I made this, we ate it for dinner and then froze 5 meals' worth.

Veggie-Stuffed Shells*
Ingredients:
144 Jumbo Pasta Shells (I always make more just in case)
84 oz. Chicken Broth
3 cups Carrots, shredded
6 cups Potatoes, diced
6 cups Onions, chopped
12 cups Cottage Cheese (I use fat free)
6 cups Mozzarella Cheese, shredded (use part-skim for lower fat)
12 Eggs
4 cups Parmesan Cheese, grated
4 T Italian Seasoning
24 cups Spaghetti Sauce (optional recipe below)

When I make something in bulk like this, I either chop everything the night before or in the morning.  Then when I'm going to assemble, it's already done and saves me time.  

Assembly Directions:
Cook pasta shells for half the recommended time.  Do not overcook (the pasta will be softened when the frozen dish is thawed and baked later).  Drain. IMMEDIATELY spread in a single layer over cooling racks, waxed paper,nor even just paper towels to cool and drain completely.  If you leave the shells in the pot for too long after draining. especially large quantities of shells, they will stick together and break when you try to separate them for filling.  I might know this from experience... Maybe... :)

Meanwhile, heat the chicken broth to boiling in a large saucepan (I have really HUGE stock pots I use for this kind of thing, and I actually also mix together in the large stock pots because they are the only thing the entire recipe can fit in).  Here is a picture of one of my huge pots full of one of my bulk recipes:





Stir in carrots, potatoes, and onions. Cook for 5 minutes or until vegetables are tender-crisp (again, because you are freezing this, you don't want things to get soft or they will be mushy when they are thawed).  Drain well.

Mix all the ingredients except shells together in a large bowl (or a giant stock pot, which is what I do).  Fill each shell with about 2 T. of cheese mixture (this was my 11-year-old's job).  If you have any extra cheese, fill any extra shells you may have boiled, or you can freeze it for later recipes (great for lasagna).

Place shells in rigid freezer container OR you can fit about 24 in a gallon-size freezer bag.  I use the freezer bags so I can lay them flat in the freezer (next recipe I will post a photo of the bags stacked in my freezer).  This is a lot more space-saving.

Freezing and Cooking Directions:
Package the shells and sauce in separate bags or rigid freezer containers.  Tape the bags or containers together or place them in a 2-gallon freezer bag.  Label and freeze.  If you don't use homemade sauce, you can just purchase your jars of sauce and label them to keep in your pantry.  The last time I made this, I just used jars, and it was super convenient.  I had all 6 jars and saved them to use with the recipe.

To serve:  TWO OPTIONS
1. Thaw. Place shells in a 9x13 casserole dish,  cover with sauce.  Bake covered at 350 degrees for 35-40 minutes or until hot and bubbly.  Serve with crusty garlic bread and a salad.  

OR

2. Super easy method!!  I recently discovered this, and it is so easy I wanna do a happy dance!  Take bag of shells out of the freezer, and thaw only slightly to separate shells enough to fit in crock pot.  Place frozen shells in crock pot, cover with sauce, and cook on high about 3 hours or on low 6-8 hours.  If you would like, you can add a can of French-style green beans before covering with sauce.  I've done this before, and the kids loved it.

Marie's Spaghetti Sauce (for 6 recipes, this is easy to double and freeze for 12 meals!!)
3 lb. Ground beef (optional--I used meatless sauce)
6 garlic cloves, minced
1 1/2 cups Onion, chopped
36 oz. Tomato Paste
36 oz. Water
90 oz. Stewed Tomatoes (any of the following seasonings:pasta style, basil, garlic and onion, or oregano style)
3 t. Basil
2 T. Oregano

I wish I could post the adorable pictures of my kids' reaction to this recipe.  They LOVED it!!  It is yummy and healthy!  I hope your family tries it and enjoys!  I just used up the last of my frozen shells, so it's time to make a new batch!  This time I will do a photo journal and just post the pictures.

*This recipe is from a friend of mine, Marie Cole's, cookbook, Freezer Pleasers.  She and a close friend had a freezer cooking business, but they are no longer doing that, and the book is no longer available.  I use it all the time, though, so I will share recipes here on my blog.  Thanks, Marie!!

Wednesday, February 20, 2013

Menu Planning 101


This may seem pretty basic indeed, but for me it took several years and adding many, many babies to my family to realize how helpful it is to plan a simple menu for at least a week at a time.  I've shared before how just a one conversation with my husband about what was important to him began a revolution in how I plan and cook meals for our family.  The next big step for me was planning a menu for all three meals per day and snacks too for a week or more at a time.

I personally like to plan meals for at least two weeks at a time.  This way, I can shop for non-perishables ahead of time and then I can also look to the menu with confidence when thinking about the week.  I have a nice little magnetized dry-erase menu (pictured above) on my fridge, and every week I write in breakfast, lunch and dinner so that everyone in the family can see what is for each meal.  They still do come and ask me "what's for dinner, breakfast, lunch....?" But the menu is there so everyone can see it.  I like having a menu plan because it also helps the children to see what the items I have bought are for.  Last year I stopped buying packaged and processed snacks to have in the house.  They were for the most part not that healthful, plus they cost quite a bit of money when you add things up.  So the fruits and vegetables we have in abundance in our kitchen are for the taking whenever anyone may need a snack.  Other than that, most items are for a specific meal, and the children have learned (for the most part) to leave those things in the pantry, fridge or freezer.  

Here are some tips that may help you in planning your own menu:
  • Make a list of your family's favorite meals.  These are the things they like so much that repeating them once a week or so won't bother them.  Include lunches and breakfasts as well as dinners.
  • Make a list of easy meals you can throw together fairly quickly.
  • Refer to your list of meals you may have in your freezer ready to be used (if any)
  • Pull out a blank calendar, or even just make a list down a page with each date and then B, L, and D down the page so you can fill in what you will have for each meal of the day.  If you prefer, at least just plan your dinners.  I really do like to have each meal planned.  I think in general it helps make the house run more smoothly, and it keeps us from needing to resort to fast food or pizza so much.  :)
  • Fill in the favorite meals a few times in the month or over your two week period for which you are planning. Try to have your schedule for the time period for which you are planning nearby, so you can plan a simple meal or plan to take something out of the freezer on days when you may not have as much time.  If you want to make several times a recipe, plan to do that a few times throughout the month on days when you have more time to spend in the kitchen.
  • If you want to try new recipes, plan these according to your schedule (easy or complicated)
  • Either post the month's menu plan in a spot where your family can see it, or at least post a week at a time.
  • Use your menu to plan your weekly shopping trip!  If you have a plan, you will be a lot less likely to have to run to the store many times throughout the week, so you will save money in the long run, and you will have what you need for all the meals for a week or two so you can be flexible!
  • BE FLEXIBLE!!  This is a theme in the life of a homeschooling mom (or any mom really, for that matter)!  The menu is your tool to help you not panic when it comes to meal times in your home.  If you have a plan and have shopped for at least a week's worth of meals, then you can flex as necessary and switch things around as life shifts and throws its curves at you!  
"She is like merchant ships; 
She brings her food from afar.
She rises also while it is still night
And gives food to her household 
And portions to her maidens..."
Proverbs 31:14-15

Tuesday, February 19, 2013

The Basics of Freezer (Bulk) Cooking

I haven't posted in a while, but I have been writing, so here is the first in a little mini-series about meal planning and freezer cooking (bulk cooking) I had promised previously.

When Todd and I first got married, I wasn't completely clueless in the kitchen, but I still had a lot to learn.  We began having children, and before I knew it I had three children all under the age of 3 years old!  We wanted to homeschool the children, so we decided to "practice" by beginning with preschool.  I soon found that I was so preoccupied with caring for little ones, teaching them a little nursery curriculum that I found through A Beka, and trying to keep the house running (including laundry and meals), that I wasn't doing the best job with most of it!  I sat down with my husband, and asked him to help me prioritize all the things for which I was responsible.  I was actually surprised by his response. His top priority for me, of course, was teaching and caring for the children.  After that, he told me if I could get meal planning and cooking under control, it would greatly bless him.  For my husband, the "clean and tidy" house wasn't at the top of the list.  I had thought that it was, so once the children and I were finished with our "school time" each day, we had gotten to work straightening and cleaning up so when Todd got home the house would look presentable.  Oftentimes, however, when he would arrive home, I would suddenly realize that I had no idea what I would be cooking for dinner that evening.  I would rush to throw some chicken breast in the microwave, steam some broccoli, and slap some BBQ sauce on the side.  Not exactly the best meals ever.  Once I knew how important this was to my husband, I began to find ways to help me prepare meals without having to spend all afternoon in the kitchen.  There had to be a better way. 

A friend of mine told me about a book entitled Once-a-Month Cooking.  I decided to buy the book and try this thing out.  It completely revolutionized the way I thought about cooking.  I really do enjoy cooking.  I love trying new recipes, and I enjoy the process of making a hot, home-cooked meal, fresh bread and baked goods.  However, I also needed to survive this busy time of my life.  The babies kept coming fast and furious, until we had 6 ages 7 1/2 and under.  Freezer cooking helped me survive, and even thrive during this time!  The way I freezer cook has taken on a different style over the years, but now that I have teenagers to help me, I may try the once-a-month method again.  I will be sharing how I plan my menus, what I do to get meals in the freezer right now, as well as the tried-and-true (but truly exhausting) method of cooking for 30 meals in one day (errr, weekend, usually in my case).  

How I did it in the early days
After buying the book, I just dug right in and tried the 30 meals in one day method.  The book also has meal plans for two weeks worth of meals.  I soon realized (especially at that time in my life,when I had only 3 little ones) that when I cooked a month's worth of meals, I was actually cooking for at least 1 1/2 months' worth of meals.  Between leftovers, eating out, traveling, etc. I always was able to stretch out my freezer meals. I started out by trying to write certain meals down for certain days of the month, but I quickly found that I could just as easily just keep a list on my freezer of what meals I had in there and simply cross them off as we ate them. I still like to have a general plan, but if I need to juggle something around it's no big deal.  

There are a few things to think about if you are going to try to do a cooking "day":
1.  The cooking day really ends up being the whole weekend.  I would chop and prep Friday night (my husband would usually help me with this).  Saturday was the big cooking/assembly day, and then Sunday I always had dishes to clean and maybe a meal or two left to assemble.  If you go into it thinking that it's all going to be finished in one day, then you might be a bit shocked.  Plan to be consumed with cooking for the whole weekend.  This is pretty much true even if you are just doing the two-week plans. 

2.  Plan for your husband to take the kids for the entire day Saturday, or arrange for a babysitter.  It was really useful for my husband to take the kids away from the house for a good chunk of the cooking day.  They would be gone for several hours.  If I had a nursing baby, I would obviously have to keep the baby nearby, so I wore the baby for a lot of the day, or tried to entertain him/her in the swing, etc.  If you have a nursing baby who will need you every few hours, maybe hire a babysitter to keep him/her happy and occupied between nursing sessions, or if you have a family member in town this would be a great time to enlist their help!  Having kids on top of you for cooking day will slow you waaaaaay down and possibly hinder your success in completing the cooking in a timely manner.  So be prepared to have them occupied by someone other than yourself.  My husband took the kids on some really fun outings on my cooking days.  They visited a reptile farm, the Austin Zoo, numerous parks and swimming holes, window shopping adventures, etc.  It can be a great time for dad to make memories with the kids.  If you have older children, as I do now, they can help you on cooking day!  I'm thinking if I do try this bulk method again, I will definitely offer my older girls some incentives for being my cooking partners.  It could be a fun, bonding time as well.  

3.  Prepare yourself for a long time in the kitchen and lots of work.  You will be exhausted at the end of this weekend, but it is well worth it.  I used to open my freezer every couple or hours and just take in the beautiful sight of all my meals made and ready to be served with a salad and side dish.  It was a huge weekend, but it saved me tons of time in the kitchen for weeks to come!

4. Invite a friend to cook with you and split the meals.  I did this most of the time when I was doing once a month cooking.  Occasionally we made two of everything, other times we each took enough for 15 meals.  Still not too shabby, and I had a partner to share the load, have fun with rather than spending all those hours working hard alone.  One friend was super efficient, and we always finished faster!

The Process
If you use the freezer cooking books, they have shopping lists for you, and all you do is shop for the ingredients listed.  They will tell you what to prepare in advance, and the order in which you will assemble the meals.  The books also tell you what types of freezer bags or containers you will want to use to freeze the meals.

If you decide to choose your own recipes, you will need to compile a grocery list from all the recipes.  You will make yourself a list of to do's, such as what you will need to chop the night before.  You can then group your recipes according to common ingredients (chicken dishes, beef dishes, etc) and make yourself an assembly order.  Then you just work through it on cooking day, letting things cool and then freezing things as you go.

Here is an example of a general order:

Friday
Shop and chop (onions, peppers, any other veggies)
Brown ground beef, if necessary
Pre-cook chicken, and dice or shred if called for in your recipes
Start something in the crockpot so you will have one meal ready to freeze in the morning!

Saturday
Cool and freeze crock pot meals
Chicken recipes (including marinated raw meat that you can freeze in bags to thaw and grill later)
Ground beef recipes
Beef stews
Vegetarian meals

Sunday
Finish any meals you may not have gotten to
Put remaining dishes left to cool in fridge overnight in freezer
Wash remaining pots, pans, measuring cups and dishes

Tips for cooking day:
  •  Definitely have at least one or two crock pot meals cooking overnight Friday, and cool/freeze in the morning.
  • Have your assembly order and recipes well organized, and laid out.  If you have a recipe stand, use it to easily see and follow assembly order and recipes
  • Move your trash can right next to your work area
  • Wash pots and pans as you go
  • Take short breaks between recipe groups to wash things, or sit and have a cup of tea so you can keep going
  • Place your spices in a row on the counter so they are easily seen and used
  • Have one set of measuring cups for wet ingredients and one for dry
  • Make sure you have purchased the right kinds of containers for your recipes--foil pans and heavy duty foil for casseroles or lasagnas, quart-sized, gallon-sized and 2-gallon sized freezer bags
  • Have masking tape and permanent markers nearby to label your meals before freezing.  You may prefer to make typed labels ahead of time on the computer. 
If you want to choose your own recipes, here are some tips:
  • Choose family favorites, and double those.
  • Make sure you have a variety of chicken, beef or pork, and vegetarian dishes.
  •  Make some soups, roasts, and casseroles
  • Have a few recipes that are good for serving when you have company or meals that you can take to someone who has just had a baby or surgery or whatever. 
  • Plan according to how many burners you can have going at the same time, and also according to oven space.
  • Recipes.com and other recipe websites will convert the ingredients list according to number of servings, so if you want to double or triple a recipe, this is an easy place to start. 
  • Choose recipes that freeze well: honestly, almost anything will freeze well. Pasta dishes may need to have pasta slightly undercooked.  Don't try to freeze things like raw potatoes.
Equipment to have for bulk cooking:
*Appliances:
Blender or mixer
Crock pot
Food processor or grater 

*Pots, pans, skillets
1 extra large pot, canning kettle, or 2 large pots
1 large saucepan with lid
1 medium saucepan with lid
1 small saucepan
1 large skillet
1-2 rimmed baking sheets

*Bowls and containers:
1 set of large med and small mixing bowls
8-12 small to med bowls or plastic bags (for chopped, grated, sliced ingredients)
Heavy duty aluminum foil
Freezer bags--both gallon and quart and 2-gallon
Foil pans, if needed

*Misc tools:
Can opener
Colander
Cutting board
Hot pads
Kitchen scissors
Knives (cutting and paring)
Ladle
2 sets measuring cups (dry and wet)
2 sets measuring spoons
Metal or plastic spatula
Mixing spoons
Rolling pin
Rubber gloves
Rubber spatula
Tongs
Veggie peeler
Wire whisk 

Ways to freeze more effectively:
Use gallon sized bags.  Lay flat to freeze.  Almost any meal can be frozen in gallon or 2-gallon bags.  Casseroles with toppings put in separate bags (main part in larger bags, and toppings in quart-sized bags) and place all together in a 2-gallon freezer bag. Label all with permanent markers before freezing, or type labels.  Make a master list to post on freezer with what you have frozen so you can cross off  you use the meals.  

What I do now:
I really did enjoy my once-a-month cooking years.  It was wonderful having everything in the freezer for weeks and weeks.  However, I was unable to continue to do this as my children got older and we had more weekend activities.  BUT, the once-a-month way of cooking really changed the way I look at meal preparation.  Now I rarely cook anything without either doubling or tripling the recipe to have enough to freeze for another meal or 2 (or 3 or 5!).  I have lots of recipes that I know my family loves that I have adapted to freeze.  I keep several of these "staples" in the freezer so that I can plan to pull something out of the freezer for us to eat at least once a week.  I always have at least 10 meals in my freezer at any given time.  Sometimes the number drops down, but I can replenish it in a couple of relatively easy days of cooking a recipe we love times 3 or even 6.  I decided to stop the bulk cooking day because it was really hard once we had more children in soccer and other weekend activities.  I didn't see how I would be able to dedicate an entire weekend to cooking.  The ideal would possibly be to cook a bulk day and then supplement the freezer throughout the weeks by doubling or tripling recipes as you may have time to cook. This is probably what I will do next.  On a weekend where I may have time, do some bulk cooking, and then just keep those meals on hand for times when we really need them.  I can do this in combination with slow cooking and making other simple meals.  Over the next few days and weeks, I will give you some examples of my menu and meal planning and how I can put all of this into practice. 

Friday, January 11, 2013

Desperatemom.com!!



I have purchased my book and several extra copies!  I'm so excited to read it and lead my MomHeart group though the book!  

Today, check out SarahMae.com to enter the latest giveaway--a $300 Target Gift Card and an iPad Mini!  If you read the book, let me know what you think!

Have a blessed day!

As iron sharpens iron, 
so a friend sharpens a friend. 
Psalm 27:17