the melted ice cream cone cake

Meredith chose a super-simple melted ice cream cone cake for her birthday.  It was one of the easiest birthday cakes I've had to do.  (I won't lie, I try to gear my kiddos toward easy cakes on Pinterest.)  She wanted white frosting for the cake and sprinkles for the ice cream cone.  

I made a simple ganache (seriously, it tasted like chocolate gold):

1/2 cup heavy whipping cream

1 cup chocolate chips

Put the chocolate chips in a bowl.  Heat the whipping cream in a small sauce pan over low heat until tiny bubbles begin to form on the sides and it begins to steam.  (I didn't have much luck with the bubbles, but it was steaming.)  Pour the cream over the chocolate chips and DO NOT STIR for 1 minute.  Whisk the chocolate chips and cream until smooth and let it sit for a few minutes.  

For the "glob" of ice cream, I found some brownies in the freezer, thawed them and formed them into a ball.  I poured the ganache over the cake, held the little cone on top for a minute, and sprinkled some rainbow sprinkles on top.

Glad you had a great birthday, Meredith!

our favorite chicken pot pie

recipe adapted from Chicken Pot Pie IX; photo credit: allrecipes.com

Okay, so in the fall/winter, I'm a lover of almost every comfort food.  Chicken pot pie has to be one of the most comforting comfort foods on the market.

Last month I decided to go on an allrecipes search for a great chicken pot pie.  I found a recipe, read lots of reviews, merged them all into my own recipe, and made it for dinner last night.

It was delicious.

Instead of baking it in a traditional pie pan, I made mine in a 9x13.  This is mainly because I need to stack everything in my refrigerator, and my 9x13 has a lid.  Purely functional.

Chicken Pot Pie

2 1/2 c. chicken broth

1 lb. chicken breasts, cubed (uncooked)

1 bag mixed veggies

1 potato, peeled and diced

2/3 c. butter

1 medium onion, chopped

2/3 c. flour

1/2 t. salt

1/2 t. poultry seasoning

1 t. garlic powder

1/2 t. celery seed

1 1/3 c. milk

2 unbaked pie crusts (the flaky buttery ones would be best, but plain is fine too)

egg white (optional)

Preheat oven to 425 degrees.  Set out pie crusts to thaw. 

In a saucepan, combine chicken, veggies, and potato.  Add chicken broth to cover, and boil for 15 minutes.  Remove from heat, drain and reserve chicken broth, and set aside.  

Meanwhile, combine flour and spices in a small bowl.  In a saucepan over medium heat, cook onions in butter until soft and translucent.  Stir in flour mixture.  Slowly stir in reserved chicken broth and milk.  Simmer over medium-low heat until thickened like gravy.  

Place the chicken mixture in the bottom of a greased 9x13 dish, and pour gravy mixture over the top.  Cover with pie crusts and tuck excess dough into the sides of the dish.  Brush crusts with egg white and make several small slits in the crusts to allow steam to escape.  

Bake for 30-35 minutes or until pastry is golden brown and filling is bubbly.  Cool for 10 minutes before serving.  

menu plan: november 2013

I know I say it every year, but I just love November!  Hunting season is fully upon us, and if all goes well, the freezer will be stocked with all sorts of goodness this month. We're trying several new recipes, and of course, we're looking forward to Thanksgiving!  Happy November to all of you.

November 3-9

3: southwest chicken wraps

4: deer steaks (late dinner)

5: frozen pizza

6: pancakes and bacon

7: spaghetti

8: baked pumpkin french toast (new)

9: chili

November 10-16

10: leftovers

11: crock pot lasagna soup (new)

12: breakfast casserole and blueberry muffins

13: leftovers

14: chicken pot pie (new)

15: cheeseburger soup

16: stir fry

November 17-23

17: surprise dinner by Claire (her request!)

18: beef stew

19: whole chicken

20: janet's chicken and noodles

21: braised rabbit (new...oh, the things in my freezer!)

22: cheddar baked potato soup

23: crock pot fiesta chicken burritos 

November 24-30

24: deer steaks

25: crock pot stroganoff

26: oven baked beef chimichangas (new)

27: take out (not only is it my birthday, we're also hosting Thanksgiving for the next two days!)

28: turkey with Josh's family

29: turkey with my family

30: leftovers

grilled bacon, mozzarella, and tomato sandwich

This is one of my favorite summer sandwiches when our garden is spewing tomatoes.  It's kind of a mix between a BLT and a grilled cheese.  Enjoy this goodness if you can...you won't regret it!

Grilled Bacon, Mozzarella, and Tomato Sandwich 

a couple slices of bread

butter

a couple slices of mozzarella cheese {or whatever you like...Josh loves it with pepper jack}

a few slices of crisp bacon

a couple slices of a garden tomato

Heat a skillet pan on medium heat.  Prep your bread like you would for a grilled cheese.  One slice of bread in the pan, cheese next, then tomato, then bacon, then the other slice of bread.  Allow cheese to begin to melt and bottom piece of bread to grill to your liking.  Flip it. {This is, indeed, the most difficult part of the process...try your best to keep your sandwich intact as you flip it.}  Grill the remainder of the sandwich to your liking.  

I like to allow the sandwich to sit for a minute or two once I take it out of the pan.  It allows the cheese to solidify a bit with the tomato and bacon.  

Yum.

red, white, and blue dessert

I'm fully aware that this recipe should have been posted the last week of June/first week of July instead of the first week of August, so forgive me for being 5 weeks late.  

I considered making it the week before the 4th of July, but our family doesn't need one more extra dessert just for the sake of a blog post.  This is the one that I made ON the 4th of July.  

Let's just all pretend that this is the 4th of July instead of the 4th of August.

So this dessert is a mix of about 3 other desserts that I've made in the past.  The crust is a graham cracker crust from another dessert that I found on pinterest that looked way too complicated.  The filling is my friend, Kristi's, dirt pudding filling.  The topping is just fruit, whatever you like.  Because let's face it...anything with cream cheese and pudding tastes good with fruit.  And the fruit makes it healthy, right?

Red, White, and Blue Dessert

crust:

1 1/2 c. crushed graham crackers {about 1 1/2 sleeves}

1/2 c. sugar

1/3 c. butter or margarine, melted

Combine all ingredients in a mixing bowl and mix well.  Press ingredients into a 9x13 dish, and bake at 350 degrees for 8-10 minutes or until crust is a golden color.  Let this cool to room temperature or speed the cooling process by putting the crust in the refrigerator/freezer.

filling:

1/4 c. butter or margarine, softened

8 oz. cream cheese, softened

1 c. powdered sugar

3 1/2 c. milk

2 {3.4 oz.} packages of instant vanilla pudding

12 oz. whipped topping, thawed

Cream together butter, cream cheese, and powdered sugar.  In a separate bowl, combine milk, pudding, and whipped topping.  Stir mixtures together and spread on top of cooled graham cracker crust.  

topping:

strawberries

blueberries

Top with lots of strawberries and blueberries.  Chill for a few hours, overnight, or until ready to serve.  

Notes:

-There are really so many different variations that you could do with this dessert: crushed Oreo cookies for the crust, various flavors for the pudding, different fruits for the topping.

-I also make this in an 8x8 dish and cut the recipe in half if we don't need as much.  

 

menu plan: august 2013

I can't believe it's August already.  I scheduled this month in light of school starting on August 19.  I also scheduled a planned family dinner out this month.  I don't remember the last time that I planned dinner out for our entire family!  Don't be fooled.  We have a gift card. :)  Meredith and Amelia participated in a sausage stuffing contest {stuffed animal pigs being stuffed into pantyhose} at Germanfest, and they won 1st and 2nd places which earned them $25 total in gift certificates to a local pork place.  Needless to say, those dust collecting pig trophies currently hold a special place in my heart.  

August 1-3

1: alice springs chicken {new}

2: pork stir fry

3: no cooking

August 4-10

4: church picnic

5: maple roasted chicken and sweet potatoes

6: french toast

7: herb crusted chicken in cream sauce {late dinner}

8: amy's sensational summer salad

9: frozen pizza

10: deer and noodles

August 11-17

11: chicken patty sandwiches

12: drunken pork chops

13: ham and cheese sliders

14: almond chicken and rice

15: breakfast casserole/blueberry muffins {new}

16: sweet and spicy pork {new}

17: goulash

August 18-24

18: leftovers

19: twice baked potatoes/salad

20: spaghetti

21: deer steaks {late dinner}

22: parmesan crusted chicken breasts

23: dinner out...ummm, so excited about this!

24: grilled tex-mex nacho packets {new/a version of this}

August 25-31

25: baked fajitas

26: breakfast sandwiches

27: baked ravioli {new}

28: chicken patty sandwiches

29: homemade pizza

30: duck

31: no cooking

Happy cooking!!

{menu planning: April 2013}

While I'm a complete lover of soups in the fall and winter, I'm truly ready for the change of seasons once April arrives.  I still do sneak a soup or two throughout the spring and summer, but only occasionally.  I'm gearing up for some new salads in May.  If anyone has any links to some favorites, pass them along, please!  

April 1-6

1: Italian BMT hot sub sandwiches

2: cheesy ham chowder

3: pancakes {Amelia's birthday meal of choice}

4: pollo fundido {new}

5: BLTs

6: pork stir fry

April 7-13

7: no cooking

8: frozen pizza

9: chicken sandwiches

10: philly cheesesteak stuffed peppers {new/late dinner}

11: tacos

12: calzones

13: Italian chicken breasts

April 14-20

14: no cooking

15: roast {crock pot}

16: goulash

17: crispy southwest chicken wraps

18: deer steaks

19: crock pot honey sesame chicken {new}

20: pork shoulder

April 21-27

21: hot dogs over the fire

22: rosemary pork

23: fajitas

24: homemade pizza

25: eggs and toast

26: creamy garlic pasta {new}

27: sweet and sour chicken

April 28-30

28: sloppy joes

29: baked potatoes and salad

30: spaghetti

Happy cooking!

{raspberry salad, raspberry dessert}

I haven't posted a new recipe on here in a while.  This is a recipe that my mother-in-law asked me to bring one year for a holiday dinner.  She always likes a salad of some sort.  When I think of a salad, I think of something green.  She thinks of something green or fruity.  

I would consider this raspberry "salad" more of a raspberry dessert, but you'll certainly never find me complaining about eating dessert during the salad part of the meal.  

The other thing that we never know is how to correctly pronounce the name of this salad/dessert.  The cookbook says "Raspberry Tokie".  How do you pronounce the t-o-k-i-e?  Toe-key? Or tah-key?  Tu-may-toe, tu-mah-toe...I suppose.  

Anyway, pronunciation aside, this is a very tasty and easy make-ahead dish.  

Raspberry Salad/Dessert/Tokie

2 {3 oz. each} boxes raspberry jello 

2 {3 oz. each} boxes instant vanilla pudding 

2 {10 oz. each} packages frozen raspberries

4 cups hot water

1 small container whipped topping

1. Put all ingredients {except whipped topping} in a large pot.  Stir well, and bring just to a boil.  

2. Pour raspberry mixture into a 9x13 dish.  Refrigerate until set.  

3. Spread with whipped topping.

Notes:

-I always make this the night before and let it set overnight.

-After bringing the ingredients to a boil, I let it cool for a bit before putting it in the refrigerator...it's obviously very hot.  

{menu plan: january 2013}

Welcome 2013!

Jan. 3-5
3: baked potato soup
4: 3 meat pizza casserole {new}
5: ham and cheese sliders {new}

Jan. 6-12
6: spaghetti
7: chicken cordon bleu {crock pot}
8: goulash
9: whole chicken
10: chicken and noodles
11: leftovers
12: homemade pizza

Jan. 13-19
13: chicken patty sandwiches
14: honey roasted pork chops
15: corn dogs/manicotti {late dinner for us!}
16: fiesta chicken burritos {crock pot}
17: leftovers
18: no cooking
19: deer steaks

Jan. 20-26
20: ham steaks
21: creamy italian chicken {crock pot}
22: french toast
23: frozen pizza
24: no cooking
25: pancakes
26: chili

Jan. 27-31
27: tacos
28: roast {crock pot}
29: stir fry
30: creamy chicken and wild rice soup
31: deer and noodles

sides/other:
crock pot mashed potatoes {new}
olive garden bread sticks
coffee cake {new}

Happy cooking!

{menu plan: december 2012}

It's nutso to think that my next meal plan will be for 2013!

December 1-8

1: no cooking

2: no cooking

3: whole chicken {slow cooker}

4: chicken and noodles {with leftover chicken}

5: french toast bake and bacon

6: frozen pizza

7: pork stir fry

8: sloppy joes

December 9-15

9: chicken patties

10: beef stew {slow cooker}

11: calzones
12: tacos
13: almond chicken and rice
14: baked potato soup {slow cooker}
15: leftovers

December 16-22
16: no cooking
17: chili
18: pancakes and bacon
19: deer steaks
20: chicken cordon bleu {slow cooker}
21: frozen pizza
22: no cooking

December 23-29
23: deer and noodles
24: grilled pork shoulder
25: sticky buns
26: homemade pizza
27: parmesan baked chicken breasts
28: grilled rosemary pork chops
29: baked creamy chicken taquitos {new}

December 30-31
30: no cooking
31: smoked ribs {I'm drooling already}

-make ahead smoothie bags for snacks
-pecan bars
-raspberry thumbprints
-scotcharoos
-chocolate chip cookie bars

Do you see what my "sides" looks like this month?!  Not trying anything new...just donating 10 dozen cookies for a cookie walk that supports one of our favorite ministries.  Going to be doing a lot of baking next week! :)

Happy cooking!

{menu plan november 2012}

Happy November!  It's one of my favorite months for so many reasons.  Mostly it's because November tends to be a less busy month around our house.  And we get to celebrate Thanksgiving {one of my favorite holidays}.  And it's my birthday month.  And we buy our Christmas tree the week after Thanksgiving.  And. And. And.  I just love November, ok?!! :)

At the end of this menu plan, you'll notice a few side items/extra recipes.  I'm trying to cook and freeze food ahead a couple of times a month, and I'm also trying to list a few extra sides on my menu plan so that I remember to make them!  It's just a short list that I can check when I think, "What should I make with this?"

November 1-3
1: sweet and sour chicken
2: breakfast burritos {a version of this...make extras and freeze}
3: no cooking

November 4-10
4: corn dogs and string cheese bites {new}
5: tacos
6: spaghetti
7: homemade pizza
8: no cooking
9: leftovers
10: no cooking

November 11-17
11: nachos and homemade nacho cheese sauce
12: roast {slow cooker}
13: chicken manicotti {make 2, freeze 1}
14: creamy chicken and wild rice soup
15: leftovers
16: whole chicken {slow cooker}
17: chicken and noodles

November 18-24
18: grilled sausage
19: fiesta chicken burritos {slow cooker}
20: leftovers
21: deer steaks
22: turkey :)
23: creamy baked penne {new}
24: more turkey :)

November 25-30
25: hamburgers
26: crispy southwest chicken wraps
27: frozen pizza
28: i'll find something
29: no cooking
30: stir fry

misc.
sweet potatoes
oven roasted potatoes
green beans almondine
fried rice
macaroni salad {new}

Happy cooking!

{creamy butternut squash soup}

It's been a while since I posted a recipe around here.  I've been thinking that I need to get back to doing that every now and then.  

I'm trying to stretch my family a bit on veggies these days.  We seem to eat the same ones over and over and over again.  Well, 'tis the season for squash of all sorts, so we're eating squash this week!

Most of my kiddos will eat sweet potatoes pretty well, so I thought I'd try mashed squash with a little butter and brown sugar, as well as this creamy butternut squash soup.  It's got a little kick to it, but the cream cheese gives it a nice balance.  Josh, Olivia, and I all ate it last night, and it was very tasty!  

Creamy Butternut Squash Soup

1 butternut squash {you'll need about 5 cups cooked}

1/4 c. butter or margarine

1 small onion, chopped

1 garlic clove, minced

3 c. chicken broth

1/2 t. marjoram

1/4 t. black pepper

dash of cayenne pepper {optional}

8 oz. cream cheese

1.  Cut squash in half lengthwise, and scoop out the seeds and slime.  Place skin side down in a casserole dish {you may need 2 depending on the size of your squash}.  Put about an inch of water in each dish.  Place squash in 350 degree oven {uncovered}.  Bake for 30 minutes.  Flip squash so that the skin side is down, cover with foil, and bake for an additional 20-30 minutes or until squash is soft enough to scoop out with a spoon.  

2.  In a large saucepan, saute onions and garlic in butter or margarine until softened.  Add cooked squash, chicken broth, and spices.  Stir until combined.

3.  Ladle 1/2 of soup mixture into a blender with 1/2 of cream cheese.  Blend until smooth.  Repeat with remaining soup mixture and cream cheese.  Combine blended soup and enjoy.

Notes:

-This could be a bit on the spicy side for kiddos.  Leave out the cayenne pepper if you are looking to cut back on the spiciness.  

-I made this with an entire bar of cream cheese.  I think even half the amount of cream cheese would do the trick {and be healthier!}.  

-I'm guessing that this would freeze beautifully.  My suggestion would be to add the cream cheese when you're ready to reheat it!

{menu plan: october 2012}

I love the seasonal change when it comes to menu planning.  Because we grill 12 months out of the year in this house, my favorite change is from summer planning to fall!  I'm kind of a sucker for soups and casseroles.

October 1-6
1: deer and noodles
2: deer steaks
3: homemade crunch wrap supremes {new}
4: almond chicken and rice
5: baked potato soup: slow cooker style {new}
6: no cooking

October 7-13
7: chicken patty sandwiches
8: beef stew: slow cooker
9: leftovers
10: spaghetti
11: no cooking
12: baked french toast
13: no cooking

October 14-20
14: no cooking
15: pancakes, eggs, bacon
16: stroganoff: slow cooker
17: homemade pizza
18: cheesy chicken and rice: slow cooker {new}
19: homemade chicken nuggets {new}
20: ham steaks

October 21-27
21: frozen pizza
22: stir fry
23: ground beef and tomato manicotti {new-double/freeze}
24: janet's chicken and noodles
25: leftovers
26: chili
27: pork loin

October 28-31
28: leftovers
29: corn and potato chowder: slow cooker {new}
30: creamy chicken and wild rice soup
31: candy, of course

Hmmmm.  I see that I just listed two soups in a row during that last week.  I might have to rethink that one!  I'm guessing that I'll have something to sub in there for one of them.  We'll see!

Happy cooking!

{menu plan: august 2012}

Wow...August already!!  I'm not quite sure who said that we could rush through July so quickly, but we're here already.  I have quite a bit to post about in the coming weeks regarding our lovely summer.  

Obviously, we've been enjoying our lazy days and blogging has taken a backseat {as has been the case each and every July since I started blogging}.  I think next year, I'll just give myself permission NOT to blog in July.  Then, if I happen to blog something, that would be truly impressive. :)

I menu planned yesterday and shopped last night.  It feels great to be ahead of the month already!

August 1-4

1: fiesta chicken burritos {crock pot}

2: baked sweet and sour chicken {new}

3: cinnamon french toast bake {new}

4: english muffin mini-pizzas

August 5-11

5: homemade pretzels {bridal shower day}

6: fajitas

7: no cooking

8: eggs, bacon, and toast

9: amy's sensational summer salad

10: homemade pizza hut pizza {new}

11: ham steaks

August 12-18

12: roasted potatoes {pitch in}

13: homemade hamburger helper

14: leftovers

15: whole chicken, ruth's chris' sweet potato casserole

16: chicken and noodles

17: no cooking

18: no cooking

August 19-25

19: frozen pizza

20: stir-fry

21: chicken dijon {new}

22: cheddar baked potato soup, salad, bread

23: leftovers

24: spaghetti

25: santa fe chicken salad

August 26-31

26: no cooking

27: rosemary pork, fried rice

28: deer steaks, creamy corn

29: tacos

30: leftovers

31: homemade calzones

Happy cooking!

{sloppy joes}

I'm kind of a kid in that I love sloppy joes.  My blogger buddy, Darcy, submitted this recipe as part of one of her recipe swaps, and let's just say that I'm a huge fan!  The best part?  These things are easier than easy, and I typically have all of the ingredients on hand.  Love it.

sloppy joes

1 lb. burger

1/2 c. brown sugar*

2 T. mustard

1/2 c. ketchup

1 T. worcestershire sauce 

season salt, to taste

onion powder, to taste

Brown and drain burger.  Stir in remaining ingredients and simmer for 3-5 minutes.  {This mixture can also be made ahead and placed in a crock pot to keep warm.}

*I usually cut the brown sugar to 1/4 c. because the hubby likes them a tad less sweet.

{menu plan: may 2012}

May 1-5 

01: chicken parmesan

02: frozen pizza

03: egg, spinach, and cheese breakfast sandwiches {new}

04: boston butt

05: fiesta chicken burritos {crock pot}

May 6-12

06: leftovers

07: throw together for kids/late appetizer dinner for us, including this

08: baked cheesy chicken penne {new}

09: steaks and potatoes

10: homemade calzones

11: chicken patty sandwiches

12: deer and noodles

May 13-19

13: grilled sausage

14: creamy italian chicken {crock pot}

15: taco bake

16: easy pasta dish

17: pancakes

18: no cooking

19: no cooking

May 20-26

20: cold meat sandwiches

21: spaghetti

22: twice baked potato casserole and salad {new}

23: chicken manicotti {freezer meal from last month}

24: tacos

25: leftovers

26: easy cheesy hot bean dip {new}

May 27-31

27: tomato basil mozzarella salad {new}

28: we'll see :)

29: crispy southwest chicken wraps

30: homemade pizza, asparagus, creamy corn, canned pears, and punch {Claire's birthday dinner of choice}

31: deer steaks

Happy cooking!!

{menu plan: april 2012}

Better late than never. :)

April 5-7

05: fajitas

06: whole chicken

07: chicken and noodles

April 8-14

08: french toast bake/ham

09: leftovers

10: rosemary pork loin

11: chicken manicotti

12: pancakes

13: frozen pizza

14: no cooking

April 15-21

15: no cooking

16: honey roasted pork loin

17: baked chicken breasts with parm/garlic

18: sloppy joes

19: homemade pizza

20: tacos

21: stir fry

April 22-28

22: italian beef sandwiches

23: almond chicken and rice

24: boston butt {i'm drooling already}

25: leftovers

26: deer steaks

27: leftovers

28: breakfast burritos 

April 29-30

29: spaghetti

30: roast

{menu plan: february 2012}

Feb.1-4
02/01: crispy oven chicken {new}
02/02: leftovers
02/03: chili
02/04: no cooking

Feb. 5-11
02/05: tacos, queso cheese dip {crock pot: new}
02/06: whole chicken {crock pot: save extra chicken for wednesday}
02/07: stir fry
02/08: chicken and noodles
02/09: homemade pizza
02/10: spaghetti
02/11: crispy southwest chicken wraps {new}

Feb. 12-18
02/12: freezer food
02/13: lasagna soup {new}
02/14: special dinner after kiddos go to bed {tbd}
02/15: maple chicken with sweet potatoes
02/16: deer steaks, creamy corn, pears/mandarin oranges, salad with egg and carrots {meredith's birthday dinner of choice}
02/17: cheesy ham chowder
02/18: homemade calzones

Feb 19-25
02/19: angel hair chicken pasta
02/20: stroganoff {crockpot}
02/21: fajitas
02/22: pancakes
02/23: creamy chicken and wild rice soup
02/24: rosemary pork
02/25: homemade bbq chicken pizza

Feb. 26-29
02/26: sloppy joes
02/27: roast {crock pot}
02/28: chicken patty sandwiches
02/29: french toast

january.2012.menu.plan

I feel completely ahead of the game this month with menu planning and grocery shopping.  Let's see...it's most likely because we're not doing school this week, and Josh is on vacation.  Sounds like a good week to me!

January 1-7
01: no cooking
02: beef stew {crock pot}
03: homemade pizza
04: chili
05: breakfast casserole/muffins
06: beef enchilada casserole {new}
07: creamy italian chicken {crock pot}

January 8-14
08: deer steaks
09: pancakes
10: creamy chicken and wild rice soup
11: toasty cheese bake {new}
12: almond chicken and rice
13: fajitas
14: chicken manicotti {freeze 1 for the future}

January 15-21
15: baked potato soup
16: roast
17: spaghetti/salad
18: homemade bbq chicken pizza
19: crispy chicken bake {new}
20: tacos {make an extra pound of meat for nachos}
21: no cooking

January 22-28
22: nachos
23: homemade calzones
24: no cooking
25: no cooking
26: chicken patty sandwiches
27: chili
28: leftovers

January 29-31
29: frozen pizza
30: ham steaks
31: bbq chicken sandwiches

Happy cooking!! Let me know if you want me to post any recipes...just leave a comment!

december.2011.menu.plan

December 1-3
12/1: homemade hamburger helper
12/2: chicken cordeon bleu
12/3: no cooking

December 4-10
12/4: hamburgers
12/5: beef stew
12/6: no cooking
12/7: grilled sausage
12/8: creamy chicken and wild rice soup
12/9: leftovers
12/10: pancakes

December 11-17
12/11: no cooking
12/12: frozen pizza
12/13: deer steaks/sweet potatoes
12/14: fiesta chicken burritos
12/15: leftovers
12/16: stir fry
12/17: tacos {make extra meat}

December 18-24
12/18: nachos
12/19: roast
12/20: chili
12/21: leftovers
12/22: no cooking
12/23: spaghetti
12/24: no cooking

December 25-31
12/25: monkey bread
12/26: calzones
12/27: cheesy ham chowder
12/28: bbq chicken sandwiches
12/29: homemade pizza
12/30: chicken and noodles
12/31: leftovers