Hey y'all! How was your week? It has been busy here!
Seems like we have had something going on every day these last few weeks!
I am longing for slower days, crisp air, leaves falling, my favorite time of year is just around the corner, and I can not wait!
Lets take a peek in to our school week...
This week in school we are working on the Eclipse obviously, but also so much more!
Oliver is perfecting his time telling skills in Math, devouring all the books he can get his hands on for Reading, working his way through the Magic School Bus series (books and shows) for Science, painting some for Art, learning about families, oceans, maps, etc.. in Social Studies and Geography, and so much more.
He also did another Fairy Garden that he wants to enter in to the Fair.
Abbey is working on Ratios in Math, Painting and Hiding Rocks for Art, Reading a My America book for History and a Harry Potter book for pleasure, and much more.
She also got accepted in to Honors 4-H, helped work on the Fair Youth Board, had a Fine Arts class, and made another Fairy Garden to enter in the Fair!
We have a lot going on this week but I did pull together a bit of a meal plan so I thought I would share a little bit of that.
Breakfast-
Cereal
Breakfast Burritos(recipe below)
Omelet with Toast
Smoothies
Premier Shake
Oatmeal
Lunches-
Leftovers
Sandwiches
Salad
Eat Out
Dinner-
Chick-Fil-A Nuggets with Waffle Fries(recipe coming soon)
Turkey Kielbasa, Taters, and Kraut in the Crock-pot
Marinated Chicken, Sweet Potato, and Squash and Zucchini
Eat Out (We have a small back to school shopping trip planned along with Family Day so we will eat while we are out.)
Big Daddys cooking night(his schedule has changed were he will be home another night and he is going to take over dinner that night. He really doesn't like to plan ahead so we will pick up something when we are out shopping the day before!)
Birthday Party(We will eat dinner at the party)
Hamburger Patty with Sweet Potato Fries
Friday I made some of my friend Aprils Breakfast Burritos to go in the freezer. Super simple and yummy! I wanted to share the recipe with y'all!
- 1 lb Pork Breakfast Sausage(I used Jimmy Dean all natural)
- 1 bag Simply Potatoes Southwest Style Hashbrowns
- 1 cup kale
- 6 eggs
- 1/2 cup milk
- 10-12 Flour Tortillas
- Shredded Monterey Jack Cheese
In a large skillet or pot add the sausage, break it up, and then add the hashbrowns.
Allow these to cook until the pork is no longer pink and fully cooked.
Crack the eggs in to a bowl, whisk the milk in.
Add the eggs to the sausage/hashbrown mixture.
Allow to cook, stirring occasionally, add the kale and leave until the eggs are fully cooked.
Lay out your tortillas and add the filling with some cheese on each one, then fold up.
I wrapped them up in plastic wrap and then froze them in a freezer bag.
The kids had one this morning, we put it on defrost for about a minute and then we cooked it about 2 minutes.
Definitely a keeper and will make again!
