Homemaking | Weekly Schedule & Meal Planning

When we first got married I was such a good little wife, I cooked often, even prepared things ahead of time... then life happened! I will admit most days I fly by the seat of my pants... what does that mean for our family? That means we often eat out and not very well. I realize this is often due to lack of self-discipline on my part which also means I am not being a good steward of the things God has given me. The Lord has been showing me lately this is a huge area that I need to repent of and trust Him in! 

So I will confess to you internet... I don't like to cook very often but the thought of nutritious, home-cooked meals is appealing... so I am going to give it a go! Just creating a menu and grocery list is going to be a huge help! A few things I am going to do are start cooking my meat in advance, in bulk fashion, and then dividing and refreezing. I know this will save me much time and dishes on down the road. Also fixing things I can freeze in advance, like muffins or other snack or lunch type foods. 

I will admit, I am excited about the possibility of saving money and  serving my family in this way!! 

I will keep you posted on my kitchen mishaps and hopefully successes. 

I also want to share with you my simple weekly schedule and weekly menu documents that I made up to help me get started on my quest to be organized in my kitchen! 

Loaded Baked Potato Soup

I made Loaded Baked Potato Skins for the Superbowl. I used the leftover ingredients today to make this soup for lunch today!

you can find it here

I scaled the recipe down to 6 people from twelve! Took maybe 30 minutes to cook. I am sure the longer it cooks the better it is!

• 4-1/2 baking potatoes (I used leftover flesh from the potato skins)
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 3 cups whole milk
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 cup bacon bits, divided
• 2 green onions, chopped (I used the yellow onion I had on hand)
• 5 ounces shredded Cheddar cheese
• 1/2 (8 ounce) container sour cream

1. Prick potatoes with a fork and cook in the microwave, 3 or 4 at a time, and scoop out the flesh (while the others are cooking).
2. In a large saucepan over medium heat, melt butter. Stir in flour and cook about a minute. Whisk in milk, a little at a time, stirring constantly until thickened. Stir in potatoes, salt, pepper, 1/3 cup bacon bits, 2 tablespoons green onions and most of the cheese. Cook until thoroughly heated. Stir in sour cream and heat through. Serve topped with remaining bacon, onions and cheese.

enjoy!