Fall fun...Apples, pumpkins, fairies, and giant slides

We are big fans of fall around here.  It's such a welcomed change of pace from the scorching heat of the summer.  We take full advantage of the fun that fall brings.  We make an annual trip to the local apple orchard with friends from church and pick bags of apples.  These get turned into applesauce, apple cobblers, pie, muffins, etc.  This year I froze most of them to use for quick desserts throughout the year. 

 We also make a trip every year to a pumpkin patch to pick out pumpkins to carve.  It's always a lot of fun choosing the perfect pumpkins, jumping in the bounce house, and going on the hayride. 

 This is the first year that Bailey was able to do a significant part in the pumpkin carving process.  She picked out her design, taped it onto the pumpkin, scooped out most of the seeds, scored the design with a pin, and then pulled out the carved pieces after I cut them.  It was a lot of fun.  I had big plans for Eli to paint a mini pumpkin while we carved ours.  It was a big fat fail.  Instead he sat in his highchair confined watching a short movie while we did our thing.  He can't be trusted running around with knives, pins, and pumpkin guts laying on the table.  That little booger is a quick one and would grab that stuff lickety split.  Ah the joys of toddlers...toddler boys to be exact. 

The last weekend of October, our church had our annual Fall festival.  It's a great way to reach our surrounding community.  We usually have between 400-700 people that attend every year.  Bounce house, inflatable obstacle course, giant slides, carnival games, pictures, the pumpkin Gospel presentation and popcorn and lemonade.  Our kids had the best time, and I lost track of the amount of times they went down the inflatable slide.  I don't know about them, but I was exhausted.  

 The fairy princess and her football player friend.  I tried to talk her into being Little Red Riding Hood and Eli being the big bad wolf.  It was a no go, so Eli got a lame last second makeshift costume...football hoodie with black under his eyes.  ::sigh::  

 I love the expression on their faces.  Such joy!

Oh the difference in my children.  Bailey (4 years old) had to go down with someone first before she felt confident enough to go by herself.  Eli (18 months) wiggled out of our arms itching to go down by himself....over and over and over and over again.  He looks so little on that big slide doesn't he?! 

Meal Plan #4

Monday
Breakfast:  Scrambled eggs, bacon, toast
Lunch:Leftover broccoli cheddar soup
Dinner:  Salmon patties, macaroni and cheese, collard greens

Tuesday
Breakfast:  Smoothies
Lunch:  Chicken salad sandwich, carrots, fruit
Dinner:  Grandparents' house

Wednesday:
Breakfast:  Oatmeal
Lunch: Egg salad
Dinner:  Baked chicken kiev, sweet potatoes, green bean

Thursday
Breakfast:  Eggs, fruit
Lunch: Big salad, fruit
Dinner:  Liver dirty rice, roasted cabbage, baked apples

Friday
Breakfast:  Sourdough pumpkin bread
Lunch:  Leftovers
Dinner:  Thin crust pizza

Saturday
Breakfast:  Eggs, leftover waffles
Lunch:  Leftovers
Dinner:  Split pea soup

Sunday
Breakfast:  Smoothies
Lunch:  Lasagna casserole
Dinner:  Leftovers

Salmon Patties

It's funny how your tastebuds change over time.  I have distinct memories of dread from my childhood of mom cracking open a can of smelly fishy salmon, knowing that it would soon be on our dinner table, and I would be expected to eat that weird fish pancake.  Oddly enough it was one of my brother's favorite meals.  I never did understand how it could be a favorite of his, that is until recent years.  Now I happily serve it to my family as a nourishing and inexpensive meal, polishing off every last bit of those thin crispy flavorful delights.  I have made some changes from the way my mom and dad used to make them.  Their original version calls for crushed saltines, and as delightful as they are, saltine crackers just aren't the healthiest if we're being honest.  I now use blanched almond meal/flour in its place, and honestly I can't really tell the difference.  Still yummo.  I always serve it alongside mac and cheese, just like my momma used to.  Some things never change.  I do usually use gluten free rice pasta when I make it though.  I hope you like this revamped recipe straight from my parents' Kentucky kitchen.

Salmon patties
1 can 7.5 wild caught sockeye salmon
1/3 c. blanched almond meal/flour
1/4 c. milk
1 egg (pasture/free range best)
1/4 of an onion minced
sea salt and pepper to taste (only start with a small amount)

Drain salmon and place in bowl, removing undesirable parts.  I remove the large parts of the skin and large center bone.  The small bones are rich in calcium and can be easily crushed so I keep them.  Add remainder of ingredients and mix well with fork.  It should be pretty wet, but you may have to adjust to get a decent consistency.  In cast iron pan, melt 2 T. butter over medium heat.  Scoop out small amount of salmon mixture, flatten in hands and place in pan.  I like mine thin, so I sometimes flatten it a bit more when it gets in the pan.  Cook for a few minutes until golden brown and flip, continuing to cook for another few minutes.

I like to eat mine plain, my family likes them with ketchup, and they would also be great with a homemade aoli or tarter sauce.  Enjoy!

Meal Plan #3

Oh how I love fall.  Pumpkin everything, pumpkin carving, bonfires, football, hoodies, beautifully colored leaves, cool air, soups....it's just a lovely time of year.  I have pinned several yummy fall recipes on pinterest and I'm excited to try some of them this week.  Pumpkin oatmeal and "better than Panera" broccoli cheddar soup are a couple of them that I have on the menu.  Anything you're looking forward to on your meal plan this week? 


Sunday
Breakfast: Smoothies
Lunch:  Out (Panera)
Dinner: Grilled hot dogs and brats, homemade hashbrowns, and fruit salad

Monday
Breakfast:  Eggs and sprouted toast
Lunch:  Leftovers
Dinner:  Simple baked flounder, quinoa, buttered carrots, and raisin chutney

Tuesday
Breakfast:  Eggs and bacon
Lunch:  Apples and peanut butter for kids, leftovers for adults
Dinner: Creamy chicken and rice casserole , green beans

Wednesday
Breafast:  Baked pumpkin oatmeal
Lunch:  Leftovers
Dinner:  Brisket tacos

Thursday
Breakfast:  Eggs and smoothies
Lunch:  Leftovers
Dinner: Broccoli cheddar soup

Friday 
Breakfast:  Coconut flour pancakes
Lunch:  Leftovers
Dinner:  Homemade thin crust pizza

Saturday
Breakfast:  Eggs, bacon, and sprouted toast
Lunch:  Leftovers
Dinner:  Baked chicken kiev

Meal Plan #2

This week my man is on vacation for part of the week.  Buffalo chicken and beef stroganoff are two of his favorite meals, so they are making an appearance.  Gotta keep the fam happy.  I'm also trying some new things this week.  Raisin chutney for a probiotic kick, baked cheese sticks and rice pasta with bok choy and chicken.  I'll edit this to let you know how we like them.  Happy eating!


Sunday
Breakfast:  Leftover sourdough waffles and eggs
Lunch:  Lunch with Grandparents
Dinner:  Out (Crazy bowls and wraps)

Monday
Breakfast:  Yogurt, eggs, fruit
Lunch:  Leftovers or sandwiches
Dinner:  Buffalo chicken tenders (plain for kids), baked cheesesticks, sweet potato fries, fruit salad

Tuesday
Breakfast:  Bacon, eggs, sprouted toast
Lunch:  Leftovers
Dinner:  Beef stroganoff, soaked egg noodles, green beans, buttered carrots  (This may be pushed off depending on if we eat with my grandparents this night.)

Wednesday
Breakfast:  Oatmeal
Lunch:  Leftovers
Dinner:  Veggie stir fry, Asian pasta with baby bok choy and chicken

Thursday
Breakfast:  Sourdough pancakes or waffles
Lunch:  Leftovers or sandwiches
Dinner:  Baked flounder, raisin chutney, quinoa, and whatever veg looks good

Friday
Breakfast:  Eggs, sprouted toast
Lunch:  Sandwiches, veggie sticks, fruit
Dinner:  Thin crust pizza and salad

Saturday
Breakfast:  Smoothies
Lunch:  Leftovers
Dinner:  Sourdough crepes, fruit, bacon

Meal plan #1

I've decided I'm going to do things a bit different around here.  Instead of a "What We Ate" series, I'm going to start sharing my meal plan every week.  I think these will be more valuable because they will show how we implement "connected cooking", budgeting, freezer cooking, etc.  Hope you find these helpful.  Plus, my pictures in the winter stink.  I just can't take a good picture of dinner when it gets dark outside at 5.  :)  So without further adieu, here is my first meal plan to share. 

Sunday
Breakfast:  Leftover pancakes and yogurt
Lunch:  Out
Dinner:  Sourdough waffles from the freezer, homemade hashbrowns, eggs, and sausage

Monday
Breakfast:  Soaked granola and eggs
Lunch:  PB&J, fruit, carrot sticks
Dinner:  White chicken chili

Tuesday
Breakfast:  eggs and toast
Lunch:  leftover white chicken chili
Dinner:  Grandparents' house

Wednesday
Breakfast:  smoothies
Lunch:  Grilled cheese, fruit, veg sticks
Dinner:  Honey butter pork tenderloin, roasted butternut squash, sauted green beans

Thursday
Breakfast:  sourdough pancakes or waffles
Lunch:  Leftovers
Dinner:  Irish nachos

Friday
Breakfast:  eggs, bacon, toast
Lunch:  leftovers
Dinner:  Homemade pizza

Saturday
Breakfast: soaked granola with milk
Lunch: leftovers
Dinner: Chicken breasts, buttered carrots, roasted broccoli