Linda @ Linda’s Lunacy

In the Kitchen with Linda & Dinner Menu

November 30, 2015 by Linda @ Linda's Lunacy

We had a good Thanksgiving. And quite the feast! Here is my long counter filled with Thanksgiving dinner. I didn’t get a picture of the buffet before everyone went through. That’s why some of the dishes are empty.

Thanksgiving Buffet

That’s not counting the dinner rolls, cornbread, 4 different kinds of pie, and the drinks. They didn’t fit on the counter! You can see everything that was on the menu in my Getting Ready for Thanksgiving post.

We ate dinner at 6. In an effort to keep everyone out of the kitchen, I served some snacks at 3. Carrots, celery, green peppers, ranch dip. 4 different kinds of cheese with 2 different kinds of crackers. And some nuts. It worked to keep the traffic down in the kitchen so those cooking had more room to work.

Thanksgiving Snacks

This is my dinner plate. Yes, I used paper products for Thanksgiving dinner. It was the first time ever. And I loved it! I did use real utensils, though. The cup contains grape juice that I made this summer from our own grapes that we harvested from our own grapevines. It was so good!

Thanksgiving Plate

As I mentioned, we had 4 different kinds of pies. I made the pumpkin, with the help of my daughter that made the crust. She was making the cherry pie, so it was easy for her to make one more crust. My oldest, married daughter made the apple pie. And my 15 year old son made the chocolate pie! He did a great job, too!

Thanksgiving Pie

My daughter, that made the cherry pie, decided to have a piece of each kind. Along with the homemade whipped cream that she made. She even whips it by hand, no mixer for her! She didn’t eat it all for dessert, she had to save some of it for latter in the evening. I do think she figured out how to make sure the kind of pie she wanted didn’t run out. lol

Thanksgiving Pie Plate

Our Thanksgiving was filled with family and great food.

Now onto this weeks menu!

In the Kitchen with Linda

In the Kitchen with Linda & Dinner Menu

Now…. to answer the question that I get asked about a hundred times a day……….What’s For Dinner?

Saturday – quick & easy- Thanksgiving leftovers

Sunday – soup & sandwich day – soup & grilled cheddar cheese sandwiches

Monday – chicken – Turkey Alfredo, green beans

Tuesday – pizza/pasta – pizza, carrot sticks

Wednesday – Taco Night- Venison Tacos, made in the slow cooker, with all the fixin’s

Thursday – pork or beef – BBQ Pork chops in slow cooker, rice, green beans

Friday – venison – Venison roast, potatoes, carrots, and onions in the slow cooker

For more ideas, visit Menu Plan Monday

Getting Ready for Thanksgiving

November 25, 2015 by Linda @ Linda's Lunacy

I’m swamped in Thanksgiving preparations right now. I wanted to take a minute (or 20 lol) and share what I am doing.

I do know that we are having at least 12 people. I do not know how many extras will show up. That’s ok, everyone is welcome. I just need to make sure I have enough food!

Here’s my Thanksgiving Menu:

turkey (L)
ham (g)
mashed potatoes (d)
stuffing (L)
mac & cheese (g)
creamed onions (L)
green beans (a)
corn (a)
cranberry sauce (a)
homemade gravy (L)
homemade dinner rolls (h)
cornbread (k)

chocolate pie (z)
apple pie (m)
pumpkin pie (h crust) (L filling)
cherry pie (h)
homemade whipped cream (h)

Grape Juice (home canned using our own grapes)
Apple Cider
Sprite
Water

As you can tell by the letters after each dish, I am not doing this alone. I am doing the dishes marked with L. I put my husband in charge of the mashed potatoes. My mother, who everyone calls Granny is bringing the ham and macaroni & cheese. My married daughter is bringing the apple pie.

My daughter Abby is doing the vegetables and cranberry sauce. My daughter Hannah is making the homemade dinner rolls, cherry pie, the crust for the pumpkin and the homemade whipped cream. My oldest son is making cornbread. My 15 year old son, Zach, is making the chocolate pie.

My mother in law always made chocolate pie and the kids loved it. So we are making it the way she did. Store bought crust and boxed pudding mix. So it will be easy for Zach to make with just a little guidance from me. Hannah and I like to make it with a homemade crust and homemade pudding. Zach’s not ready for that, though!

We are eating at 6, so I have some snacks planned for earlier in the afternoon.

carrots
celery
green pepper slices
ranch dip (store bought)

4 different cheeses and 2 kinds of crackers – I picked up a tray of already sliced cheese in the deli to make it easier.

I am assigning Abby to get all of this ready, and plated.

I will be serving dinner buffet style. I will make sure to have all the food ready early, and put it in slow cookers to stay warm.

By far, the most important part of our Thanksgiving meal this year is…..

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And you know what? I don’t feel the least bit guilty for using disposable products this year. For one, I don’t have enough real plates for a large crowd. And since I don’t know for sure the final guest count, disposable will work best. It’s a toss up whether we will be using disposable utensils or real forks. I’m actually leaning towards real. My husband can only take so much change. A plastic fork might just put him over the edge. lol

You’ll notice that we will have a complete meal, even if the guests aren’t able to make it with their contributions. I planned it this way on purpose. I learned my lesson after hosting numerous holiday meals where guests either don’t bring what they said or drop canned foods off in the kitchen right before it’s time to eat. In the case of one memorable Easter meal, someone delivered a bag of potatoes to me in the kitchen right before it was time to eat, instead of prepared mashed potatoes. I learned the hard way to make sure I had a complete meal to serve regardless of what anyone else brought, or didn’t bring. It’s more work for me, but it is also so much less stressful for me!

The menu is planned, food prep will begin tonight. All that is left is to clean the house. The worst part about hosting! lol

In the Kitchen with Linda & Dinner Menu

November 25, 2015 by Linda @ Linda's Lunacy

I love cooking batches of meat and putting it in the freezer for quick meals. Last week, I cooked a big package of chicken breasts. We ate 2 of them, and I put 4 in the freezer. I put each piece in a plastic food bag, twist it, then place all of them in a freezer bag. It makes it so easy to pull out just the amount I need.

Thaw the cooked frozen chicken in the fridge. I also will wrap the frozen chicken in foil and heat it up in the oven. Perfect for when I decide to serve it with something else that needs to go in the oven, too.

We had pork chops on the menu last week. I put them in the slow cooker with just some salt and pepper while I was put running kids around. When I got home, I made some rice and frozen peas & carrots.

Our new favorite skillet supper, Sausage Pasta Skillet, was on the menu, too. I served it with cooked spinach this time. I wanted to mix it in the dish before serving. Since spinach is not the favorite of everyone in the family, I served it separately. This is my bowl. I mixed the spinach in after I took the picture. Yum.

I also tried a new recipe last week. If you missed it, check it out. Chicken Sauté with Balsamic-Dried Plum Sauce is very flavorful. The sauce would be good on turkey, too. 🙂

Now, I’m getting ready for Thanksgiving!

In the Kitchen with Linda & Dinner Menu

Now…. to answer the question that I get asked about a hundred times a day……….What’s For Dinner?

Saturday – quick & easy- Frozen pizza, chicken strips, corn

Sunday – soup & sandwich day – Homemade vegetable soup & grilled cheddar cheese sandwiches

Monday – chicken – Easy Chicken Parmesan, rice, green beans

Tuesday – pizza/pasta – Spaghetti & meatballs, broccoli

Wednesday – Taco Night- Venison Tacos, made in the slow cooker, with all the fixin’s

Thursday – pork or beef – Thanksgiving!

Friday – venison – Thanksgiving leftovers

For more ideas, visit Menu Plan Monday

Chicken Saute with Balsamic-Dried Plum Sauce Recipe

November 17, 2015 by Linda @ Linda's Lunacy

Do you regularly include dried plums in your family’s diet? I have to say that I don’t. They can be eaten in many different ways. Straight out of the package, or in snack, desert, or main dish recipes. I have been learning about California Dried Plums and there are many good reasons to eat them more often. I am inspired to start serving them to my family more often. Here’s a few reasons why.

California Dried Plums are The Whole Package: a naturally sweet, convenient and nutrient-dense snack and a versatile culinary ingredient. Emerging research suggests dried plums support healthy bones, and may support heart health, digestive health, immunity and healthy aging.

One standard serving (4–5 dried plums) is about 100 calories. Additionally, each serving provides 3 g of fiber (and is considered a good source of fiber), 293 mg of potassium, 16 mg of magnesium and more vitamin K than any other fresh or dried fruit.
Dried plums are naturally cholesterol-free.

Vitamin K helps improve calcium balance and promotes bone mineralization. A 40gram serving of dried plums (4-5 prunes; about 100 calories) is considered an excellent source of Vitamin K, which provides 30% of the 80mcg Daily Value.

Incorporating California dried plums as a regular part of nutritious food choices may support healthy bones. They contain vitamins and minerals such as potassium, copper, boron and vitamin K which may have bone protective effects.

Visit the website to learn more about California Dried Plums.

Here’s a great main dish recipe using California Dried Plums.

Chicken Sauté with Balsamic-Dried Plum Sauce

Ingredients

2 tablespoons olive oil
4 boneless skinless chicken breast halves (about 1 1/2 pounds)
Salt and pepper
1/2 cup finely chopped shallots
2 cloves garlic, minced
1 cup chicken broth
1/2 cup (about 3 ounces) coarsely chopped dried plums
1/3 cup balsamic vinegar
1/2 teaspoon dried thyme leaves, crushed

Directions
In large skillet, heat oil over medium heat until hot. Season chicken with salt and pepper, as desired. Place chicken in skillet; cook 10 minutes or until browned and centers are no longer pink, turning once. Transfer to serving platter; keep warm.

Add shallots and garlic to same skillet; cook and stir 3 to 5 minutes or until softened.

Stir in broth, dried plums, vinegar, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper; bring to a boil over high heat. Reduce heat slightly; cook until sauce is reduced by half, about 1 cup.

Spoon over chicken.

I served this Chicken Saute with Balsamic Dried Plum Sauce with rice and broccoli. The balsamic dried plum sauce is very flavorful. This dish made a great family dinner. It’s special enough to serve for dinner with company as well.

Visit the website for more California Dried Plum recipes. #CADriedPlums #ad

*READER COMMENT DISCLAIMER: Comments submitted may be displayed on other websites owned by the sponsoring brand.

“I am participating in a VIN campaign for California Dried Plums. I am receiving a fee for posting; however, the opinions expressed in this post are my own. I am in no way affiliated with California Dried Plums and do not earn a commission or percent of sales.”

In the Kitchen with Linda & Dinner Menu

November 16, 2015 by Linda @ Linda's Lunacy

I have slack on taking pictures of our food this week. I need to get in the habit of taking pictures of everything before I start eating.

We had another roast in the slow cooker with lots of vegetables last week. This one was a nice beef roast. Since everyone complains that I never make enough carrots, I used a whole 2 pound bag! The carrots come out so tender and flavorful when cooked with the roast. I added a little beef broth, worcestershire sauce, and a couple of tablespoons of cornstarch when I put everything in the slow cooker. It makes a nice sauce when everything is done.

Deer hunting season started here over the weekend. My husband went hunting, and got a 7 point buck. We process the meat ourselves. It’s a lot of work, but it’s definitely worth it. Sorry for the bad cell phone picture. He guts, skins, and quarters the deer before bringing it in the house. He cuts the meat, and I bag it and vacuum seal it. I have the easy part. lol

By vacuum sealing, I am able to keep the meat for a year. Well, if we can make it last that long! lol Hopefully, he gets another one before hunting season is over.

I’m trying a new recipe this week. Hope the family likes it! A couple of favorites, and venison twice rounds out this weeks menu. Over all, the family will be happy with this weeks meals. That’s a good thing.

In the Kitchen with Linda & Dinner Menu

Now…. to answer the question that I get asked about a hundred times a day……….What’s For Dinner?

Saturday – quick & easy- leftovers

Sunday – soup & sandwich day – Make your own day! Leftovers, eggs, sandwiches….

Monday – chicken – Chicken Sauté with Balsamic-Dried Plum Sauce – Recipe coming soon!, with rice and broccoli

Tuesday – pizza/pasta – Skillet Sausage Pasta, spinach

Wednesday – Taco Night- Venison Tacos, made in the slow cooker, with all the fixin’s

Thursday – pork or beef – BBQ Boneless Pork Loin chops in the slow cooker, rice, green beans

Friday – venison – Venison with Mushroom Sauce in slow cooker, slow cooker mashed potatoes, peas & carrots

For more ideas, visit Menu Plan Monday

Our Homeschool Update – Graduation

November 14, 2015 by Linda @ Linda's Lunacy

We recently, as in about 6 weeks ago, graduated another one of our kids from our homeschool!

Abby, kid number 5, graduated at 16, just a week before her 17th birthday. She had actually finished all her work about 2 weeks before graduation.

She wanted just family for the graduation. I always give the kids the option, but she chose not to wear a cap and gown. As per our family/homeschool tradition, Dad did the handing off of the diploma. We have purchased all our kids diplomas form Homeschool Legal Defense Association. I get the blank ones and fill in the info myself. I like that all of them have diplomas that look alike.

Then we posed for pictures. Me, Abby, and D, husband & father.

Here’s all 6 of our kids, our son in law, and my mother. A nice looking bunch, if I do say so myself.

Back row: Ken 29, Hannah 19, Zach 15, Abby 17, Melissa 27, C her husband, and Calen 21. Oh, and Granny is 79!

Abby has been our youngest graduate. She knew she didn’t want to go to college. After her mission trip this summer, she said she wanted to be a youth leader. She will be applying to attend a youth leader training academy (as soon as they are ready for applications, and send us the paperwork!). It is scheduled to start in January, so hopefully the paper work comes soon.

In the meantime, she has been trying to find a job. The trouble she has been having is that most places won’t hire you until you are 18. She did work a short stint as a waitress at a local restaurant. Now she’s trying to find another job to work until she leaves in January. She really doesn’t want to waitress again, or work fast food.

Now, I just have one homeschool student left. 5 down, 1 to go!

Congratulations Abby! You will make a great youth leader!

To see more homeschooling posts, visit:
Weekly Wrap Up

ESV Journaling Bible Review & Giveaway

November 11, 2015 by Linda @ Linda's Lunacy

Have you heard of the new Bible journaling trend? Bible journaling is when you write notes or draw pictures right on the pages of your Bible. The best way to do this is to get a journaling Bible that comes with extra margin space.

The ESV Journaling Bible provides the perfect way for you to keep a journal of your spiritual life right inside the Bible that you read and study each day. This Bible is a fabric covered hard cover book that looks like a journal. The Journaling Bible features two-inch ruled margins for writing observations, reflections, prayers, praises, notes, and journal entries.

The lines on the page make it easy to take notes. I like that the lines are faint enough that if you want to draw they don’t interfere with your drawing.

The ESV Journaling Bible includes these features:

– Black letter text

– Double-column, paragraph format

– Cream-colored paper

– 2″ ruled margins

– One-Year Bible Reading Plan

– Introductions and section headings for each Bible book

This unique Bible makes a great gift and lasting keepsake for anyone who values God’s Word.

About Crossway: The ESV Journaling Bible, $37.99, is available from Crossway. The purpose of Crossway has been, from its founding as a not-for-profit ministry in 1938, to publish gospel-centered, Bible-centered content that will honor our Savior and serve his Church. They seek to help people understand the massive implications of the gospel and the truth of God’s Word, for all of life, for all eternity, and for the glory of God.

For more information about the ESV Journaling Bible, visit the Crossway Website. Also visit Crossway on Facebook, Twitter, and Instagram.

Enter to win your own ESV Journaling Bible! Simply fill out the Rafflecopter form below to enter. Be sure to read the terms and conditions on the form!

a Rafflecopter giveaway

“Disclosure (in accordance with the FTC’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising”): Many thanks to Propeller Consulting, LLC for providing this prize for the giveaway. Choice of winners and opinions are 100% my own and NOT influenced by monetary compensation. I did receive a sample of the product in exchange for this review and post. Only one entrant per mailing address, per giveaway. If you have won a prize from our sponsor Propeller / FlyBy Promotions in the last 30 days, you are not eligible to win. Or if you have won the same prize on another blog, you are not eligible to win it again. Winner is subject to eligibility verification.”

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