WELCOME TO MY BLOG! For a while now, I have been posting my montly menus on Facebook. Well, I decided to create a blog so that more people will have the opportunity to check in and hopefully be inspired. As for the name of the blog, Sherri's Sanity, that is what montly menu planning is for me; my sanity. With 3 young kids, I do NOT have the patience for the clock to turn 5 and have no plan for dinner, it just adds to the craziness to the "witching hours" (those insane hours at the end of the day where we, moms, try to jam-pack 4 hours worth of stuff into 2) I HATE the hours of 5pm-8pm. BUT I have found that in my (almost) year of planning monthly menus, I have been so much less of a headcase during that time. When mom is happier, hubby and kids are happier. AND their tummies will be filled with yummy homemade food; even better!!Now, this blog will definitely take time to put together. Once again, I am a mother of 3 small kids and although I wish I could just sit down and crack it all out, that just isnt going to happen. So, check back often and I will try and keep things rolling. :) Another thing that fills my bucket, so to speak, is crafting! So I'm sure that will come along on the blog shortly too. Happy planning!!!
Ok, this month proved to be especially hard for me to put together. All I really want to eat is comfort food (aka carbs and more carbs), but the hubby and I have committed to eating better soooo, putting pen to paper was an internal struggle. I think I managed to plan some pretty healthy meals, but also threw in some comfort foods, ya know, for moral. Thank goodness we're heading out of town for the holidays, otherwise those extra 6-8 meals would have taken me all day to figure out! Here ya go!
(These first two were on last months and never materialized :/ )
Description:You'll never make the campbells soup recipe again! These take a little more prep time, but it's sooo worth it!
Ingredients:1 large onion (cut into 1 inch wedges)
1/4 cup cooking oil
3 Tbsp packed brown sugar
2 lbs fresh whole green beans, trimmed
6 oz sliced fresh mushrooms
2 Tbsp olive oil
1 Tbsp soy sauce
2 tsp balsamic vinegar
6 oz cream cheese, softened
2-3 Tbsp milk
Directions:Preheat oven to 400.
In a large saucepan cook green beans, covered, in a small amount of boiling water for 3 minutes. Drain.
In a large baking dish combine green beans and mushrooms
In a small bowl combine olive oil, soy sauce and vinegar. Pour over beans and mushrooms, tossing to coat. Bake 15 minutes, stirring once, until crisp tender.
Meanwhile, in a large skillet cook onions, covered, in hot oil over medium-low heat until tender (about 13-15 minutes). Uncover and add brown sugar. Cook over medium-high heat until onions are golden and carmelized (about 3-5 minutes)
In a medium mixing bowl mix together cream cheese and milk until smooth.
Spoon cheese mixture lengthwise in the center over beans and top with carmelized onions.
Return to oven until cheese and onions are heating through (about 5-8 minutes).
Sorry I don't have a pic of this soup I just wanted to hurry and publish the recipe for my November menu. AND it's a great soup to make when you're feeding lots of people for the holidays (and I mean L.O.T.S.) it makes a TON! So just imagine a yummy tomato-based soup with yummy sausage, beans, veggies and pasta. You get the idea...
This is a super easy, hearty soup that will feed 15-20 people, maybe more
1 pkg Jenni O sweet italian turkey sausage (casings removed)
1 pkg (20oz) Jenni O ground turkey
1/2 lb frozen carrots and peas (rinsed)
1/2 lb frozen corn (rinsed)
1 can white beans (drained/rinsed)
1 can kidney beans (drained/rinsed)
1 meduim onion chopped
3 29oz cans tomato sauce plus 3 cans water
1 Tbs minced garlic
2 Tbs dried oregano
1+ Tbs. (to taste) garlic powder
salt and pepper to taste
1 lb (before cooking) whole wheat rotini pasta (cooked in salted water)
Brown the meats together with onion, minced garlic and salt and pepper, chunking into smaller pieces.
In the meantime combine tomato sauce, water, veggies, beans, oregano, and garlic salt in a large pot and simmer until your meat is ready to be added . Simmer together 20 minutes, add cooked pasta last. Serve with parmesan cheese
This will freeze better without the pasta, just make your pasta when you are ready to eat.
So, my husband and I have been experimenting with a Paleo diet lately (we aren't perfect by any means!) and we are both liking the results! I have this killer Sweet Potato Soufflé recipe that we'll make a few times a year, not just at Thanksgiving, because it's just too good. I experimented tonight to turn it into a Paleo recipe and it turned out awesome!! Hope you like it :)
3 C cooked/mashed sweet potatoes (about 2 large potatoes)
3/4 C real maple syrup
1/2 C raw honey
1/4 C coconut oil
1/3 C coconut flour
1 Tbsp tapioca flour
1 tsp vanilla
Mix everything, minus potatoes, then add potatoes and mix (I like mine a little chunky) pour into medium greased casserole dish
1/3 C soft butter
1/3 C almond flour
1/3 c chopped pecans
1 Tbs real maple syrup
Put in even "glops" on top of potato mixture
Bake in a preheated oven at 350* for about 45-60 min, or until it sets up and topping is lightly brown
Just a quick re-cap on how I menu plan: Write out your menu and make a shopping list with all your pantry and freezer items for the month and the produce broken into weeks. Shop at the beginning of the month for all your pantry/freezer items and your week 1 produce. Shop each Monday for produce and other fresh necessities. Shop the sales mid-month and stock up as much as your budget and storage space will allow. Ideally, you want to be using meats and pantry items that you bought on sale the previous month(s) in your menus.
2 Cups quick oats 1 1/2 Cups whole wheat flour
1 1/2 Cups white flour
1/2 Cup flax meal
1/2 C sugar plus 2 Tbs
1/2 Cup honey 3-4 ripe bananas
2/3 Cup milk
1 Cup oil
1 tsp vanilla
1 tsp salt
2 tsp baking soda
12 oz berries (I have used blueberry and sliced strawberry OR chocolate chips)
Mix all ingredients minus berries in a high capacity mixer or mix wet ingredients and then add dry and mix well, folding in berries last.
Use an ice cream scoop (or about 1/3 C) to fill well greased muffin pans. Sprinkle all muffins with a bit of sugar. Bake in a preheated oven at 350* for about 20 min, or when a toothpick inserted comes out clean.
Makes 2 dozen
We like to eat them fresh out of the oven or chilled in the fridge
Well, for those who don't know me personally, I apologize for being MIA for such a long time; I found out in Aug that I'm pregnant and I have been sick, sick, sick. From Aug to Dec with pregnancy sickness and then for a whole month with pneumonia. But I have my January and February menu for you! Just don't count on anything regular with a new baby coming ;) Sorry, it's the truth.