Menu Ideas #2 – Week of Feb 10 ’25

Keeping it short and simple this week—I’ve been feeling a bit off the last few days, so I may come back to update this post later.

This week is both eventful and uneventful at the same time. Friday is, of course, Valentine’s Day! Tim also has the day off, which means he’ll be around to help with dinner. I decided on something a little more hands-on: mini meatloaves. It’s a great way for him to learn a basic meatloaf recipe—and let’s be honest, mixing the meat with your hands is half the fun. We’ll see how he does with it. That was always my favorite part as a kid!

I didn’t get around to making the spinach pesto last week, so we’re having it tonight. And since the weather wasn’t great for ribs yesterday, we pushed those to Wednesday when James is home to help. Love when we can shop our pantry before heading to the store!

Need tips on planning your menu? Check out our post on the topic here!

February 3, 2025February 10, 2025

Menu Ideas #1 – Week of Feb 3 ’25

This week is a big one for the Cason family! Tim’s 9th birthday is on Tuesday, Lexi’s birthday is Wednesday, and we’re wrapping it all up with a family party on Saturday. And of course, Sunday is the Big Game! Not that it matters much since none of our teams made it, but at least there will be good food and commercials.

Tim has decided he wants to make his own birthday dinner—pancakes for everyone. He’s growing up so fast. The only problem? No eggs. This egg shortage is really throwing me off. I just want my fried egg sandwiches back.

For those asking, the recipes for Lazy Chicken Taco Salad and Sushi Bake are coming soon!

This week’s plan for breakfast and lunch is all about keeping things simple:

Breakfast: Yogurt, toast, or oatmeal—quick and easy.
Lunch: Leftovers or ham sandwiches—because with everything else going on, I’m not making anything complicated.

Need a shopping list or more meal ideas? Let me know in the comments. I’d love to hear from you!

January 6, 2020January 6, 2020

Creamy Ham and Potato Soup

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The holidays are over. We apologize for our brief hiatus… between spending lots of time with family, catching up with sleep, and some technical difficulties, we haven’t managed to post for a bit. But you can bet now that the new year has officially started, you can expect two posts a week again!

During the holidays, I’m sure you’ve had your fill of ham. If you need something to use up the last of those leftovers, we have got the soup for you!

With plenty of hearty veggies and salty ham, this soup is a crowd pleaser for sure! And you can stretch your leftovers for another week while still mixing it up!

What is your favorite way to use holiday leftovers? Let us know in the comments!

Creamy Ham and Potato Soup

Comfort Foods, Dinner, Holiday, Meals for a Crowd, Meat, Pork, Potatoes, Soup, Vegetable

Ingredients

1/2 cup butter
6 carrots, peeled and sliced
1 bunch celery, sliced
8 potatoes, diced
1 onion, diced
8 cups ham, diced
8 cloves garlic, minced
1 cup flour
6-7 cups water
3 TBS chicken base
6 cups milk
Salt and Pepper to taste

Instructions

In a large stock pot, combine carrots, celery, onion and butter. Cook over medium heat until butter is melted and onions become mostly translucent.
Add in potatoes and ham. Cook stirring often, until potatoes are just fork tender, about 15 minutes. Stir in garlic and cook for 30 seconds or until fragrant. Gradually stir in flour until veggies and ham are coated.
In a small bowl, combine 6 cups of water and chicken base. Pour mixture into pot. Bring soup to a boil. Lower heat and add milk, stirring to combine. Add additional cup of water if you would like to thin down the soup.
Taste soup and season to taste.