Today I made Granola from my favorite cookbook: Mega Cooking by Jill Bond.
Here is the recipe for you.

Prepare pans w waxed paper or Teflon liners. Optional.

In a large tub measure the dry ingredients. I use a clean dry dish tub that has never been used for anything besides mixing dry baking ingredients.

In a large measuring cup, measure the oil, then add the honey.

In a saucepan, heat the oil, honey, and juice until warm and well blended. Do not boil.

Pour the liquids over the oats, stirring as your pour and until well coated.

Spread the granola mixture across the bottom of the prepared pans. Press firmly for granola bars/chunks.

Bake at 250 F for 1 hour.

Rotate the pans if using more than one.

Bake for another hour. Stir to break up clumps IF desired.

Rotate the pans and bake 30-60 more minutes or until golden brown and no moisture is visible.

Divide, store, and freeze any that you will not be eating within 1 week.

ADD-INS:

Harvest Granola: apple juice, dehydrated apples, raisins, nuts, and cinnamon sugar.

Blueberry Morning: White grape juice w dehydrated blueberries

Tropical Island Granola: Pineapple juice, dehydrated pineapple, papaya, mango, and banana pieces

Bog Granola: Cranberry juice and craisins

Hiking Climbing Granola: apple juice, mountain trail mix w m&ms, chocolate chips, nuts, raisins, etc.

Rock Climbing Granola: apple or white grape juice w seeds, nuts, raisins, and several types of dehydrated fruit.

   

Wednesday is Crock Pot Night

1 cup baby carrots, chopped
3 medium potatoes, peeled and sliced
1 medium onion, peeled and sliced
1/2 head of green cabbage, sliced
2 zucchini, sliced
2 cloves garlic, minced
1 can black-eye peas
1 Tbsp olive oil
1/4 tsp dried thyme
1/4 tsp dried basil
1 tsp dried parsley
1/2 tsp salt
black pepper to taste
5 cups chicken broth

Throw everything into the crock pot. Cook on low for 4-6 hours. Add more salt and pepper at the table to taste. We used ground white pepper. We ate it with sliced, jalapeno-cheddar venison summer sausage on the side!

Thanks family, for putting up with my cabbage soup. Now, what am I going to do with the other half of the head of cabbage?

   

Again we’re following our weekly schedule of Choir, Scouts, and Church meetings to decide who cooks and what we’ll eat on which night. Since we have to leave for meetings between 4pm and 6pm four nights a week, we’ll “start” dinner at lunch or right after school, then make a daily plan to “finish” dinner. Like everyone I’ve read and heard from, we have to avoid the drive thru to save money.

I’m seeking at least 4 to 6 recipes for each category. Paste a link below if you have any for me!

Monday is Casserole night by 10yodd and mom

Tuesday is Spaghetti night by 15yodd

Wednesday is Crockpot night by 11yods

Thursday is Nice Dinner Night using Skillet or Grill recipes by 10yodd and mom

Friday is Left Over Night by 11yods

Saturday is Pizza Night by Dad

Sunday is Rice and Veggie Night by 15yodd

LUNCHES

Since we homeschool, we have to plan lunches also. My 11yods likes to cook lunch as a way to get his chores done during or right after school at midday. So he’ll cook lunch Monday through Friday. Dad or one of the younger two will cook Saturday lunch. Mom will cook lunch after church Sunday, while kids do weekly cleaning chores if they aren’t done before Sunday.

Monday – Sandwiches: nut free and carried to co-op classes

Tuesday – Breakfast sandwhiches

Wednesday – Salad Day

Thursday – Boy’s Choice (if it were the boy’s choice we’d eat hot dogs or pizza everyday)

Friday – Mexican

Saturday – Soup and Bread

Sunday – Best Breakfasts

   

25 Ways to tie a scarf

I love this!