This one is a bit of a challenge because Hubs goes back to school, the big boys are volunteering to serve at a dinner (with one rehearsal meeting) and it’s not quite payday! Busy schedules + low grocery fund = a bit of stress – thankful for tried & true family favorites!  So, here is this week’s plan:

  • Monday – Oven fried chicken 
  • Tuesday – Hubs setting up classroom, Knit Night for me & boys meeting – Spaghetti & meatballs
  • Wednesday –  Inlaws here – Chicken Teriyaki & Broccoli over brown rice
  • Thursday – Hamburgers on the Grill and green salad
  • Friday –  HM Burritos or leftovers
  • Saturday – Chicken stroganoff in slow cooker before church
  • Sunday – Big Family Dinner (inlaws, my mom & whomever else shows up! lol) – BBQ (tri tip? london broil? chicken?)

Thanks to I’m An Organizing Junkie for hosting the Menu Plan Monday!

I’m challenging myself to write more.  To that end, I’ve found a site called “Mama’s Losin’ It!” which shares weekly writing prompts. This week I chose “Refreshments anyone? Prepare a drink for us and share the recipe!”

The only drink that I really prepare is a homemade Pumpkin Spiced Latte.  Hubs loves them and I do too!  Maybe I will make him one today since he’s not feeling to good  – allergies + the wind = lots of asthma 🙁


Homemade Pumpkin Spiced Latte


  • 3 cups hot whole milk
  • 4 teaspoons white sugar (we use Splenda)
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon pumpkin pie spice
  • 6 ounces double-strength brewed coffee
  • 3 tablespoons sweetened whipped cream
  • 3 pinches pumpkin pie spice

Warm the milk in the mircowave.  Then combine the hot milk, sugar, vanilla extract, and pumpkin pie spice in a blender; blend until frothy. Pour the mixture into coffee mugs to about 2/3 full. Finish filling mug with coffee. Garnish each mug with whipped topping and pumpkin pie spice.


Mama’s Losin’ It


Normally, I create my menu plan on Sunday, but I ended up with a headache which is still trying to get me down this morning. I can only assume allergies are contributing. 🙁  I hate this pain!  But I’m determined to not let it get me too far behind! So, here is this week’s plan:

  • Monday – Oven-fried Chicken
  • Tuesday – Hubs meeting – Spaghetti & Meatballs
  • Wednesday –  Breakfast for dinner
  • Thursday – Knit Night –  Taco Pasta Casserole
  • Friday – Rotisserie Chicken in Crockpot
  • Saturday – Chicken, Veggie & Rice soup with leftover chicken
  • Sunday –  Hamburgers on the Grill

Thanks to I’m An Organizing Junkie for hosting the Menu Plan Monday!

A family favorite from Betty Crocker’s Cookbook with our tweaks

  • 1/4 cup butter or margarine (I use less, maybe 1/8? I don’t measure anymore)
  • 1/4 cup all-purpose flour
  • 1/4 cup bread crumbs
  • Garlic Salt and pepper

Cut up whole chicken.  Heat oven to 425.  Put butter in pan and into oven to melt.

Put bread crumbs, flour and seasonings (can tweak as desired) into a bag.  Add a few pieces of chicken to bag, shake to coat and place skin side down in pan with melted butter.

Put pan in over (uncovered) for 30 min.  Turn and cook another 30 min.

ENJOY!  My kids ask for this one all the time!  In the summer, I cook it early in the morning or not at all – the kitchen gets pretty warm!