Friday, September 30, 2011

31 Days of Simply Homemade Recipes and Meal Plans {Day 1}

The Nester is hosting a party called 31 Days of Change. The challenge is to write 31 days of posts on ONE topic.

Holy cow.

This certainly seems like quite a daunting task, but when you think about it, when you are passionate about something, how hard can it be to write about it?

So, for those of you who followed me at Betty Crocker Wannabe, you know that I love to cook. I have been HORRIBLE at this lately. What's that? "I don't feel like cooking, but we have corndogs in the freezer." Or, "Hmm, spaghetti again!" Or. "It's late, better just drive through McDonald's!"

I have spent way too much money on eating out lately, and I need to make a change. I need to start being more intentional about what I'm feeding my kids, get back to creating simple recipes and making more healthy meals and snacks. I also need to start taking better advantage of my crockpot.



So, for 31 days I am going to plan meals, and actually follow through with them. I'll be pulling out a few of my favorites, as well as sharing new recipes. As you can see by the title of this blog, I'm all about simplicity, so my recipes will be too!

Here are my goals for the next 31 days:
  • Feature the meal plan for the week every Sunday.
  • Share at least one snack/baked good every week.
  • No more than once a week eating out.
Now, I'm great at making goals and coming up with ideas...just not always so great at the follow through. That's where YOU come in! This blog is a great way to keep me on track and to help keep me focused and accountable, and your comments and suggestions are what fuels me! Be sure to visit each day and see what we're cooking up!

Now I'm off in search of inspiration. What's your favorite recipe? I may just have to try it...

31 Days of Simply Homemade posts:
Day 2: Hamburger Soup
Day 3: Meal Plan for the week
Day 4: Simple Pancakes
Day 5: Lasagna Soup
Day 6: Pumpkin Marshmallow Pops

Day 7: Vietnamese Style Chicken Soup
Day 8: Grilled Chicken Tenderloins
Day 9: Menu Plan
Day 10: Ladybug Birthday Party
Day 11: Cupcake Tips
Day 12: Whoopie Pies
Day 13: BBQ Chicken Melts
Day 14: Super Easy Garlic Chicken
Day 15: White Chocolate Popcorn
Day 16: Menu Plan & Blog News
Day 17: Pizza Pockets
Day 18: Chocolate Chip Pumpkin Muffins
Day 19:Amazing Pork Tenderloin
Day 20: Halloween Treat Mix and Printable
Day 21: Pork Fried Rice (leftovers option)
Day 22: 25 Minutes Mini Meatloaves
Day 23: Menu Plan
Day 24: Halloween S'Mores Teacher Gift and Printable
Day 25: Chicken Noodle Soup
Day 26: Mexican Chicken Casserole
Day 27: Arroz con Pollo (Chicken and Spanish Rice)
Day 28:
Day 29:
Day 30:
Day 31:
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5 comments:

  1. I think this is a great idea! I, too love to cook and I have just posted a couple of really quick and easy recipes on my website. Come on over and take a look.

    happythroughfood.blogspot.com

    Can't wait to see the recipes you share!

    ReplyDelete
  2. Love this idea and LOVE the Band Perry!! ;) Enjoyed my visit here!

    ReplyDelete
  3. Good luck! I'll be cheering for you and looking for new recipes to try.
    One of my favorites:
    Italian Zucchini Pie
    INGREDIENTS
    2tablespoons Butter
    4cups thinly sliced zucchini
    1cup chopped onions
    2tablespoons dried parsley flakes
    1/2teaspoon salt
    1/2teaspoon pepper
    1/4teaspoon garlic powder
    1/4teaspoon dried basil leaves
    1/4teaspoon dried oregano leaves
    2 Eggs, well beaten
    2cups shredded Muenster or mozzarella cheese (8 oz)
    1can (8 oz) refrigerated crescent dinner rolls
    2teaspoons yellow mustard
    DIRECTIONS
    1 Heat oven to 375°F. In 12-inch skillet, melt butter over medium-high heat. Add zucchini and onions; cook 6 to 8 minutes, stirring occasionally, until tender. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano. 2 In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix. 3 Separate dough into 8 triangles. Place in ungreased 10-inch glass pie plate, 12x8-inch (2-quart) glass baking dish or 11-inch quiche pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust-lined pie plate. 4 Bake 18 to 22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.

    ReplyDelete
  4. Yay!! Good for you =) Looking forward to following along on your creative journey!

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  5. Can't wait to see what recipes you have in store for us, Kristin :)

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I would love to know what you think. I read and enjoy each and every one of your comments!!

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