First, can I say that anything cooked in 1 stick of butter has to be good.....right? This pot roast is absolutely delicious. The original recipe uses the roast, 1 stick of butter, the pepperoncini, 1 packet of au jus and 1 packet of ranch dressing. I did make it exactly as that but found it way too salty and had just a touch of a chemical flavoring from the packets. It was really good though.
My second attempt was adding carrots (because the sauce is so darned good), and substituting the packets with homemade versions of the au jus and the ranch dressing. Yum, but needed a touch more flavor.
My third attempt was the same as the second but adjusting the homemade au jus and ranch dressing ever so slightly. This time it was a winner.
A few things about this recipe:
I was hesitant about even trying this initially because it's such an odd combination and I really dislike ranch dressing. I can assure you that it tastes nothing like ranch dressing.
I also wondered about the pepperoncini - it does not make it spicy. I use 4 pepperoncini minced and you just get a bit of the flavor.
With the homemade packets I will tell you there's a bit less flavoring, but the salt is controlled and there is absolutely no chemical flavoring. It is still REALLY good. Promise. I separated the au jus and ranch just in case you would prefer to use one of the packets as opposed to the from scratch recipe. This way you'll know which ingredients to cut.
If you don't have carrots, don't worry about it but they do turn out yummy. Even my "I don't want any carrots" husband (he says this with every pot roast) enjoyed them. He ate all that I put on his plate!
You are reading the recipe correct - there is no liquid added. It makes it's own. Because there is not liquid added, I like to flip the roast 1-2 hours before it's finished to make sure that the entire roast is full of flavor. Not necessary, but recommended.
You can easily convert this to a freezer meal by throwing all of the ingredients (not the carrots) into a large freezer bag and freezing. When ready to make, unthaw it in the refrigerator for 24 hours, plop in a slow-cooker and bake as noted below. Easy peasy!
On to the recipe!
Slow-Cooker Mississippi Pot Roast 1 - 2lb boneless beef chuck shoulder roast 2 lbs carrots, cleaned and chopped into roughly 1 1/2" chunks 1 stick of butter (salted or unsalted - your choice), sliced into 5 chunks 4-6 pepperoncini peppers (in the jar of vinegary juice) + 2 teaspoons of the juice
homemade au jus seasoning (or substitute these ingredients with 1 pack of powdered au jus): 4 teaspoons beef bouillon granules 1 teaspoon soy sauce 1/2 teaspoon garlic powder 1/4 teaspoon black pepper
homemade ranch seasoning (or substitute these ingredients with 1 pack of powdered ranch dressing mix): 1 Tablespoon dried parsley flakes 1 Tablespoon dried buttermilk powder (if you have it, otherwise omit) 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon dried onion flakes (if you have them, otherwise omit) 1/2 teaspoon dried dill 1/2 teaspoon black pepper 1/2 teaspoon salt
Add the carrots to the slow-cooker and then put the roast on top. In small bowls, mix together the au jus, then pour on top of the roast along with the pepperoncini and reserved juice. Mix together the ranch seasoning and sprinkle all over the roast. Top with butter chunks. Cover and cook on low for 10 hours, or until roast easily shreds with a fork. If you can, flip roast after 8 or 9 hours (see note above). Serve.
**recipe is correct - no liquid is needed!**
Freezer Meal Instructions: In a large, gallon size, freezer bag, add roast, pepperoncini and reserved juice, au jus and ranch seasoning ingredients. You can also add butter chunks now, or add instructions to add when cooking. Remove as much air as possible from the bag, seal.
Label and add cooking instructions:
Slow-Cooker Mississippi Pot Roast
Unthaw in refrigerator for 24 hours
When ready to cook:
add 2 pounds of carrots, cleaned and chopped roughly into 1 1/2" chunks
add 1 stick of butter, cut into 5 pieces (unless added to bag, then omit this)
add this bag of roast + seasonings
cook on low 10 hours, or until shreds easily with fork
This is the second of a 3-part series on Freezer Cooking. I got hooked on freezer cooking a couple of years ago. While we don't eat the majority of our meals as freezer meals, I love counting on them at least once or twice a week as well as having a meal or two extra that's handy if I've forgotten to take something out. See the entire series here.
I shared earlier in this series that freezer cooking can be a lifesaver. I know this sounds dramatic, but when you're in the middle of a busy week and finding it nearly impossible to put nutritious, affordable and delicious meals on the table, having freezer meals or freezer ingredients can truly make it feel like dinner was saved. Keep the take-out menu's in the drawer and shop the freezer instead! There's less work on your part to prep it and, therefore, less clean up too.
In part 1 we discussed the basics of freezer cooking including the basics of starting. In part 2 we went through all of the supplies you will need as well as the steps you'll take to successfully prep meals or ingredients for freezing. In this post, the third and last of the series, we'll look at basic ingredients you can prep and keep in your freezer, making mealtime easier. Even if you determine that complete freezer meals are not for you, most of us can benefit from prepping ingredients (marinated chicken breast, burger, veggie burgers, fruit, etc.) and having them ready to go.
For me, most of my freezer prep is ingredients. While I do use a handful of actual freezer meals, I always have quite a few ingredients that we use regularly that I prep every single month. Our recipes change depending on the season. For instance, in the spring and summer we use the grill a lot. So, you'll find a lot of meat, portioned for individual meals, frozen in the marinade, allowing me to unthaw them in the refrigerator overnight and plop on the grill at dinnertime. During fall and winter we are more likely to use the oven or slow-cooker, although I do use a grill pan as well, so you may find more meal packs for the slow-cooker or ingredients to add to pizza or casseroles in our freezer. Use freezer meals how it makes sense for you.
Ready-To-Go Freezer Ingredients
These are items that you will either just freeze, or cook and then freeze, to have on hand for simple additions to meals.
(for use in salads, tacos, burritos, sandwiches, chicken pot pie, quesadillas, soup, casseroles, or pizza)
- Browned Hamburger (drained and cooled)
(for use in pizza, taco salad, tacos, burritos, chili, lasagna, quesadillas, soup, casseroles, spaghetti sauce, or sloppy joe's)
- Uncooked Burger Patties
(making it easier for burger night or patty melt night)
- Cooked Sausage Crumbles
(Breakfast sausage for use in breakfast burritos or on breakfast pizza; regular sausage for use in spaghetti sauce, lasagna, etc.) - Tomato Paste (if you're opening a can but not using the whole can, but the remaining in an ice cube tray, freeze, then pop into a freezer bag and label. Take one out as needed for recipes.) - Parmesan Cheese (I always buy grated parmesan in bulk and freeze most of it in bags containing 1 1/2 cups) - Butter (if you buy on sale, freeze for longer term storage) - Homemade Pesto (freeze in ice cube tray - Marinated Meat (portioned into serving size portions) *see a few recipes below to get you started* - Cooked or Raw but prepared Meatballs (flash freeze so they can be frozen in a large bag but frozen individually) - Extra Vegetables - Flash-freeze fruit (berries, mango, chunks, banana chunks, etc.) (for use in smoothies, homemade jam, fruit crisps, etc.) - Flash-freeze peppers (I dice some and cut some into strips) (for use in soups, quesadillas, casseroles, stir fry, etc.) - Flash-freeze onions (I chop them) (for use in soups, casseroles, stir fry, etc.) - Cooked Beans (make a huge batch and freeze in serving size containers) - Homemade Veggie Burgers
Flash-Freezing Instructions: This is my favorite way of freezing some veggies and fruit. It enables you to freeze them in a big old freezer bag and to pull out as little or as much as you'd like when you want to use some because they are frozen individually.
I like to use a cookie sheet lined with freezer paper. Place cleaned and dried fruit or veggies on the cookie sheet, spaced out so they touch very little to not at all. Place in the freezer. Once completely frozen (within an hour or two), transfer to a freezer bag. Push out as much air as possible (to prevent freezer burn), seal, and store in the freezer. Continue until all of the fruit or veggie that you are processing is completed. Make sure you've sliced or chopped, if needed, prior to freezing. Don't forget to label your bag with the contents and date frozen.
honey soy marinade on chicken
Easy Marinade Recipes: I use these ALL of the time. It makes dinner time so very easy. Make the marinade, portion meat into freezer bags in the amount you'll use for one meal, add the marinade to the bag (careful not to get any on the seal), push all air out and seal. Freeze. (In Part 2 I spoke about freezing the bags flat on a cookie sheet until frozen solid in order for the meals to stack nicely.) When you're ready to use it, let it unthaw in the refrigerator overnight. Cook on the stovetop (grill pan or sauté pan) or on the grill.
Teriyaki Marinade *good for chicken or beef* 1/4 cup soy sauce (regular or low sodium, depending on your preference) 1/4 cup runny honey (if it's solid, microwave to loosen it up) 2 Tablespoons olive oil 1/4 teaspoon ground ginger 1/4 teaspoon crushed red pepper Mix all ingredients together.
Honey Soy Marinade *good for chicken or pork* 1/3 cup honey 1/3 cup soy sauce 1 Tablespoon oil 2 Tablespoons rice vinegar 1/2 - 1 teaspoon freshly grated ginger 2 cloves garlic, finely minced Mix all ingredients together. Cilantro Lime Marinade *good for chicken* 2 Tablespoons olive oil 2 Tablespoons lime juice 1 1/2 Tablespoons runny honey 1/3 cup chopped cilantro leaves pinch of salt Mix all ingredients together.
Cowboy Marinade *good for beef (flank, kebabs, etc.) - really good on beef that will be grilled!* 1/4 cup soy sauce 2 Tablespoons olive oil 1 1/2 Tablespoons Worcestershire sauce 1 Tablespoon brown sugar 1 Tablespoon minced chives 2 garlic cloves, minced 1/2 teaspoon pepper Mix all ingredients together.
Jamaican Jerk Marinade *good for chicken* 2 Tablespoons olive oil 2 Tablespoons lime juice 2 Tablespoons brown sugar 2 teaspoons garlic powder 1 teaspoon dried thyme 3/4 teaspoon allspice 1/4 teaspoon cinnamon 1/4 teaspoon crushed red pepper flakes 1/4 teaspoon salt 1/4 teaspoon black pepper Mix all ingredients together.
If you’re just tuning in, this is an ongoing series in which I share our weekly meal plan as I (attempt) to convert us to a Whole/Real Food lifestyle. Our grocery budget is $100.00/week for 2 adults. Often I make 2 different meals because I am primarily plant-based and my husband is not. Most of what we eat is made from scratch and any boxed, canned and/or frozen products follow the Real Food guidelines. Meal planning is my way of controlling the grocery budget (read as a LOT of dollars saved), ensuring there is no food waste for the week, as well as saving time. You can read more about meal planning here. Read the entire series here. You will see the Mississippi Pot Roast on the menu again this week. I originally made it a few weeks ago but wanted to adjust the seasonings a bit to see if I can make it even better. It's a really good recipe but the original recipe uses 2 packets - 1 of au jus and 1 of a ranch dressing, making it way too salty with a touch of a chemical flavoring. So I've adjusted with homemade substitutions. If it's successful I will post the recipe this week.
I was $20.00 under budget last week (woo hoo!) so I was able to use that this week to stock up on pork ribs while they were on sale. I'll cook some this week (oven baked BBQ Ribs are DELICIOUS) and freeze the remainder for use later (they are even better when you can finish them on the grill!).
Weekly Food Costs: Commissary: $28.30 *I am not allowed to share individual costs from the commissary so I've listed what we purchased and the total price* - Russet Potato, Oranges, Carrots, Pasta, Canned Whole Tomatoes, Canned Tomato Sauce, Hoisin Sauce, Tortilla Shells, Mozzarella Cheese, Lunch Meat, Sliced Cheese, Cream, & Frozen Raw Shrimp
BJ's: $15.82 Spinach - $3.29 Berries - $5.49 Organic Chicken Thighs - $7.04 (this was a larger pack so we will get 3 meals from this = $2.35 per meal; I put the remaining in the freezer for future use)
Fresh Market: $47.99 Bread - $3.99 Pork Baby Back Ribs - $44.00 (the baby back ribs were buy 1 rack, get 1 rack free so I purchased a total of 4 racks at $11.00 each; we will get a total of 8 meals from this = $5.50 per meal; I put the remaining half racks in the freezer for future use)
Grand Total: $113.95 (I had an extra $20.00 left from last week's shopping trip to use toward this weeks total)
Weekly Food Notes: - You should not see eggs on the grocery list (ever) since we raise chickens for eggs.
- I had on hand: Raw Nuts (I have a stash in the freezer), Organic Chicken Breast (leftover from a shopping trip a couple of weeks ago), Rice, Spaghetti Pasta, Frozen Tortellini, Flour, Spices, Milk & Non-Dairy Creamer.
We are huge fans of potstickers, a.k.a. dumplings. I usually either steam them or lightly sauté them, but now I'm using this recipe for a super quick meal! Potsticker (dumpling) soup is so quick and easy whether you use frozen store bought or homemade potstickers. Try to find the mini-size potstickers (and use double the amount in the recipe) because they are the perfect size for soup, but if you can only find the traditional size, they are delicious too! You can make this vegetarian by substituting the chicken potstickers with vegetable and the chicken stock with vegetable stock.
Quick & Easy Chicken Potsticker Soup 1 Tablespoon Olive Oil 3 ribs celery, chopped 2 medium carrots, chopped 1/2 of a medium onion, chopped 1/2 teaspoon garlic powder 1/2 teaspoon onion powder a pinch of crushed red pepper flakes, optional 6 cups chicken or vegetable stock 10 frozen chicken and vegetable potstickers (frozen - do not thaw) 1 cup Kale, spinach, or napa cabbage, julienned, optional
In a pan, heat the olive oil over medium-high heat. Sauté the celery, carrots and onion until onion is translucent. Add garlic and onion powders and crushed red pepper flakes, if using, stir and sauté 1 minute. Carefully add stock. Bring to a boil and boil for 5 minutes. Add frozen potstickers, bring to a boil and boil for 2 minutes. If adding greens, add them in and give a quick stir. Serve.
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This is the second of a 3-part series on Freezer Cooking. I got hooked on freezer cooking a couple of years ago. While we don't eat the majority of our meals as freezer meals, I love counting on them at least once or twice a week as well as having a meal or two extra that's handy if I've forgotten to take something out. See the entire series here.
Freezer meals can be a lifesaver for you, particularly during a busy week. It's a great way to put delicious, nutritious meals on the table with little effort. All of the effort is put forth once a month when you set a few hours aside to make up your meals for the upcoming month. It takes a bit to make putting the time aside a habit, but once you get started, it's something that will make it into your regular cooking repertoire. While Part 1 was an introduction to freezer cooking, part 2 is all about supplies and the basics of getting started. It's what you'll need to have on hand (or at least consider) and prepping instructions to start freezer cooking.
Supplies You'll Need: - Freezer Bags (not storage or sandwich bags) - Disposable aluminum and/or freezer-safe pans/containers You could certainly use glass or another pan/container you have on hand. Remember, however, that you'll be without that container until you make the freezer meal. Here are some drawbacks to consider with using glass and/or pyrex: - Items could get freezer burnt (you won't be able to wrap the food tightly) because of the airspace. - You can't transfer the freezer meal from freezer to oven or the glass/pyrex pan will break. - Food will expand in the freezer and the glass could break. - Freezer Tape (if you'll be using pans wrapped in foil or plastic. If you'll be using freezer bags only, this isn't necessary). - Plastic wrap (for wrapping items individually and/or for covering containers). - Aluminum foil - Permanent marker
Getting Started: 1. For monthly freezer prep, determine which freezer meals you'll be using for the next month and gather the recipes.
2. Before freezer meal prep day, go through the recipes you'll be making and do one grocery shopping trip.
3. On freezer meal prep day, gather all of your ingredients as well as freezer bags and/or containers.
4. Wash all prep tools between recipes and/or foods.
5. Refrigerate any pre-cooked foods/ingredients before freezing. Pre-cooked foods need to be completely cooled before freezing.
6. Label everything (for freezer bags, this is much easier to do before you fill them). EVERY package should contain: - Name of recipe. - How to prepare once thawed. i.e. thaw in refrigerator overnight. Heat oven to 350 degrees F. Remove plastic wrap & bake 40 minutes. Top with 1 cup shredded cheddar, bake additional 20 minutes until hot & bubbly. i.e. Do NOT thaw before baking. Heat oven to 375 degrees F. Bake 30 minutes. - Date placed in freezer + use by date. - Any serving instructions (i.e. serve over rice; i.e. serve with minced cilantro)
7. Keep an inventory (including date you made it) of all freezer meals. (*I store this on my refrigerator*) - inventory list should include a note of any ingredients you will need to add for cooking and/or serving. This makes it super easy to create your shopping list that week when meal planning.
8. Portion properly. - cut the recipe down, or conversely, double if needed.
9. When placing items in freezer bags, make sure you press out all air to prevent freezer burn.
10. When pouring marinade, sauce, etc. into a freezer bag, be careful to not get it on the seal. If you find freezer meals helpful, you may consider bag stands.
11. If sauce will be added after cooking other items (meat, veggies, etc.), place sauce ingredients in a separate bag/container and either add to the main bag/container, or add a note on the outside so you remember the sauce is frozen separately. - *pouring sauce into ice cube trays, freezing, then popping into a bag or container is the easiest way to freeze*
12. To freeze individual veggies (so they don't create a large veggie block), flash freeze dried/drained veggies on parchment or freezer paper lined cookie sheet. Once frozen solid, they can be added to the freezer bag/container and put back in the freezer.
13. We use all of our freezer meals within 30 days. For longer storage, you should consider a vacuum sealing machine to prevent freezer burn. We LOVE our vacuum sealer and use it for everything from meat, marinated meat, to nuts, to cheeses and chocolate.
14. When placing freezer bags in the freezer to freeze the meals, I like to lay then flat on a cookie sheet until frozen. This way, they freeze flat enough to stack nicely with the other freezer meals.
Have you tried freezer meals?
I would love to hear your thoughts and tips!!
The third freezer cooking post in this series will provide recipes/instructions for some basic items you can prepare to get your toes wet. Before you know it, you’ll be hooked!
super easy chicken dumpling soup - perfect for cold winter days
If you’re just tuning in, this is a brand new ongoing series in which I document each month of our lives in our transition to a simple, homemade life on a modern homestead. We ditched town and moved to the country in 2008 and we blog about both our successful and not-so-successful ventures in homesteading, switching to natural products, and embracing a whole foods lifestyle. Check out the entire series here.
February 2018 It's been a loooonnnnnggggg winter this year. Perhaps it feels this way every year and I just forget. The snow just keeps coming, in fact, we've got another snowstorm coming tonight. It's absolutely beautiful, but my goodness we are tired of shoveling and snow blowing. It warmed up at one point this month and we had nothing but mud all around us. Oliver thought for sure we were trying to punish him by making him go to the bathroom outside. In the mud. Five times a day. Poor guy.
Ch-ch-ch-changes Hey, I have some GREAT news - I am now working on the farm full-time with J. Yup, we made the jump! We've gone back and forth (and back and forth, and back again) for the last two years wondering if it's time. Well, it finally was. I guess you never really know for sure, and I realized that you're never really "ready" - something always comes up. We had thought about getting a couple of big projects on the farm completed this year before making the dive, but have put those on hold. We have worked on reducing our spending over the past year and a half in order to save 10-12 months worth of total living expenses (just in case), and have no debt other than our mortgage, so, we just did it.
I truly enjoyed my career with this last company that I worked for. Yes, there were some jerks (there always are). Yes, there was a lot of stress and a whole lot of hours spent working. But I made a conscious effort to learn. Learn from others, learn from my own mistakes, learn whatever I could about people, business, and myself. The majority of people at that company were awesome and I made some great friends. I will definitely miss them, but I am thrilled to start a new chapter.
I realized, within the first 3 days of working from home, how very much exhausted I really was. We were a bit out of sorts for that first half of a week. We had a home show the entire weekend so we prepped for that. But because we hadn't worked out exactly what this would look like, well, we weren't sure what each of us should be working on and how to best make it all work. Over the weekend, in between helping customers, we created a schedule to go out through May. We both do best working by a schedule so this was the perfect solution. In fact, we scheduled our first full week to not "work" at all, but instead, spring cleaning our home including purging and re-organizing. We thought this would be the PERFECT way to transition and it truly seems to have been spot on.
It's scary, for sure, but we are incredibly happy and grateful to be able to put all of our time and effort, together, into the business. I will be able to spend more time on the blog and website which I love, and we hope to have time to do fun things once in a while. Something we've had no time to do for years.....
Emerson & Oliver
bratty pants Jack
The Dogs + Jack My goodness the dogs are so happy about me being home. If I could get Oliver to understand that I don't need to get up at 5 a.m. anymore, that would be helpful. He is such a good boy, barking non-stop at the bottom of the stairs, letting me know that I'm late. Except I'm not. Not anymore. It took a bit to get him into the 5 a.m. schedule so I guess it will take a bit to get him to understand he can sleep just a wee bit longer.
They split their time between supervising me and supervising J since we are typically working out of different parts of the house. It certainly wears them out, but they are enjoying the extra attention.
Jack attacked Oliver mid-month. "Attacked" may be a bit harsh, although if you saw Oliver afterward (he is a tad bit dramatic....) you would use that word. It happened one morning before I had made my way down the stairs. I could hear Oliver barking (it was 5:15 a.m. and, of course, he was concerned that I was late). Then I could hear him barking from one of the rooms, not from the bottom of the stairs. When I stumbled downstairs he was trapped in the living room. Jack was pacing back and forth, looking like the badass he believes he is. Oliver was afraid to cross Jack's imaginary line. I pushed Jack out of the way and called for Oliver. He stood there, shaking, left eye closed. I called him again. And again. After about the fourth time he came running at full speed. His eye was goopy and red. I believe Jack got him right in the eye because every time Jack was even in the vicinity, Ollie would jump and look petrified. This made Jack very happy. Because he's a brat who permanently wears naughty pants. (Oliver's eye was better within 24 hours so all was well in the household.)
The Coop Girls They are doing great! Laying eggs like they should, they are not, however, happy about the ongoing snow. We will not be adding new girls this year. We've got a nice group and don't want to disrupt it by introducing more to the flock, so we will work with what we've got.
The netting on their uncovered outdoor coop has been ruined by the snow so we'll need to replace that in another month or two. We net it to keep the wild birds out - no need in spreading diseases.
We were also considering raising chickens for meat this year (I can't believe it's been 2 years since we last raised them!), but I think with everything else we've got going on, including figuring out what the "new us" looks like, we'll hold until next year. If you are considering doing this on your own homestead, I can tell you that the hardest thing in all of this is finding someone to process. Someone that you trust (so you get your birds back and not random ones - this happened to us the last time we raised them).
The Business This is our slow season (February - April) so we are working toward getting some products made in order to build a small backstock. We are hoping to participate in 2 farmer's markets this year plus craft shows, so we will definitely need product! We've been planning on adding essential oils to our product line, that should be coming soon. I'm trying to catch up on everything else before we move forward with putting them on the online store.
We are also working on potentially adding a few new products. That should be determined in the next few weeks!
We participated in a home show two weekends ago which is always a great show for us. This year was no exception and we are incredibly grateful for that. We get to see folks we don't necessarily get to see at our market, even though they are in the same town, so it was great exposure for us.
dreaming of vine-ripened tomatoes....
The Garden Nope, it's not time to plant the garden yet. I honestly couldn't even tell you where it is right now, but it is time to start planning it. This year we've decided to join a certified organic CSA for our veggies and instead grow more herbs that we use in our products as well as for personal use. We'll plant a few veggies, but not even close to what we've planted in the past. We've finally had to realize that there just isn't enough time in a day to do it all.
If you’re just joining in, the “Change Your Life In 2018” series is my quest to make some small changes this year. Rather than setting easily forgotten resolutions I wanted to focus on 12 changes that would help me learn and grow as a person. I’ve chosen to focus on one change per month so that it could not only become a more manageable goal, but I have a better chance at making these new habits as well. I hope you’ll join me in the challenge! You're working on letting go (January) of things from the past as well as consciously being aware of the need to let go as things arise. Letting go of the past allows you to put your focus on the here-and-now and begin outlining what you want for your future. If you aren't completely clear on what you want in the future (profession, hobby, volunteer work, financial status, etc.), I have outlined some fairly easy exerciseshere (February). Now it's time to get to our goals!
Goal setting is fairly easy, we do it everyday. Daily goals are constantly created such as getting a specific task done by the end of the day, an accomplishment for the week, or creating a "to do" list that is checked off as goals are accomplished.
Goals should be somewhat fluid, as they may change or pieces of the goal may change as our lives evolve. Because of this, it's nice to revisit them frequently and assess whether or not any pieces of them, or the entire goal, should be adjusted.
When we set goals they are most often fairly safe. And that's perfectly fine! What we often forget to set, however, is a monster goal or two. Monster goals are hard to set because we often shy away from them out of fear. Fear of failing to even come close to achieving them. Fear that others will find the goals ridiculous. Fear that we aren't worthy. (spoiler alert - you ARE worthy!)
A Word (or two) About Failure What is failure? In general terms, it's lack of success. If we try something and we don't complete it as we'd planned, most times it's not an actual failure (although our first thought is that it is). Instead, we often learn valuable lessons that we needed to learn, or we adjust the goal so although we didn't meet the original goal, the one we did meet was a better fit in the long run.
There are also times we deem a goal a failure because we stopped trying to reach it once it became uncomfortable. We gave up when it got tough instead of realizing that if it was comfortable to meet this goal, well, then everyone would do it.
When you realize you're fearful of something you should stop and figure out what you're actually afraid of. Once you've determined what it is you can then assess wither or not a change of perspective would allow you to move forward.
"Face your fears with the truth, that they are all in your mind, and they will lose their power over you". - Jen Sincero, author
Setting Goals You should always make sure that any goal you set is a SMART goal.
SMART goal: Specific – What is your goal? Is it specific enough or is it too broad? What needs to be done for you to achieve your goal? Why do you want to reach your goal? Measurable – How can you measure your progress? How will you know if you’re on track? Attainable – Can your goal actually be achieved? Realistic/relevant – Can you achieve your goal? Is the goal worth it? Time – What’s your time frame for reaching your goal?
Action plan: - Take out a piece of paper - write out the goals you can think of. Include long-term (2 year, 5 year, 10 year), and short-term (as short as tomorrow if applicable). - Add to this list as you think of additional goals. - Think of career, financial, lifestyle, spiritual, etc. - Make your goals visible (post-it notes, something put on the wall or refrigerator, notes in your planner, vision board, pop-ups on your phone, etc.) - Go public. One of the best ways of holding yourself to working toward a goal is by sharing it with others. This way, not only will you find support that you need as the going gets tough, you will also feel more accountable to achieving it. Chunking Your Goals Down Goals are much easier to focus on, and therefore achieve, if broken down into manageable pieces. You're more apt to try and achieve them because they don't feel so overwhelming.
Have you ever thought of organizing your basement? It's common to look at the large space and think "where do I start?????" before quietly shutting the door and moving on to something else that seems more manageable. This is exactly what happens when we don't chunk a goal down - we close the door and forget about it.
Instead, we could have chunked the goal of cleaning the basement down like this: Goal: Get basement organized this month Week 1: spend 4 hours sorting into 3 piles - "keep", "give away/sell", "throw away" Week 2: spend 4 hours doing the same Week 3: throw away the "throw away" pile; give away or box to sell the "give away/sell" pile (and set a plan/date to sell.....) Week 4: spend 4 hours organizing the "keep" pile
I like to chunk down goals by working backward. If I have a 10 year goal of, let's say, paying off my mortgage, then I need to figure out how much extra I need to pay each year for the next 10 years in order to achieve that. If I have a 1 year goal of changing careers, then I would work backward to determine an action plan for each month (and possibly each week) of what I need to do in order to make the switch.
Action plan: Take each of your goals and work backward to determine what you need to do annually, monthly, and/or weekly to achieve it. Monster Goal Everyone's monster goal will look different. For some, getting in the best shape of their life (be specific and outline what that means) will be their monster goal. For others, it may be to be completely debt free (including no mortgage). While others, it may be to start and own a multi-million dollar company.
Action plan: Write down at least one monster goal. Make it something you really REALLY want and be specific - chunking it down as you did your previous goals.
Track Your Goals You should be looking at your goals daily (it takes a bit but will become habit). If you've fallen off track, be nice to yourself. Pick yourself up, figure out how you can get back on track, and work toward that goal! If a goal needs adjustment, adjust as needed.
Rewards are a good idea too. Small rewards when you hit a large goal will keep you moving toward it. Sometimes, the actual goal is reward enough (such as paying down debt because it means you'll eventually have more money available).
What are some of your 2018 goals? What tips have you found helpful in working toward and achieving your own goals?
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If you’re just tuning in, this is an ongoing series in which I share our weekly meal plan as I (attempt) to convert us to a Whole/Real Food lifestyle. Our grocery budget is $100.00/week for 2 adults. Often I make 2 different meals because I am primarily plant-based and my husband is not. Most of what we eat is made from scratch and any boxed, canned and/or frozen products follow the Real Food guidelines. Meal planning is my way of controlling the grocery budget (read as a LOT of dollars saved), ensuring there is no food waste for the week, as well as saving time. You can read more about meal planning here. Read the entire series here. I missed last week's meal plan post and this week's is late because we are currently in transition. And that's great news! It's great news because the transition is that I am now working on the farm full-time too. Woo hoo!!! We decided to make the leap and we are incredibly excited about what is to come. Sooooooo.....this past week has been us figuring out what our days look like.
We created a work schedule for ourselves (we both do best with this) and this week we're conducting some "spring cleaning", even though it's not yet spring, including a freezer inventory. I knew our previous inventory wasn't correct, plus, I wanted to re-organize a tad bit. So that's what we've been working on. Next week we'll be back to work!
I want to use up some of the meat and seafood in our freezer so it doesn't go bad so you'll see that over the next few weeks. This will also free up some money in our budget to stock up on meat that might go on sale.
Weekly Food Notes: I cut the steak up and used half for steak tips and then cut the other half in strips and grilled it for the Philly Cheesesteak sandwich.
As noted above, I had quite a bit on hand - Ground oats, Veggie Burgers, Frozen Green Beans, Pork Tenderloin, Wild-Raised Salmon, Organic Chicken Breast (purchased 2 weeks ago), Rice, Flour, Organic Butter (purchased 2 weeks ago), So Delicious Non-Dairy Creamer (purchased last week), Organic 1/2 & 1/2 (purchased last week), Organic Milk (purchased 2 weeks ago), Raw Cashews, Raw Walnuts, Sun-Dried Tomatoes, Chicken Stock, Carrots (purchased last week), Celery (purchased last week), Homemade Chicken Dumplings (made 2 weeks ago and put in freezer), and Grass-Fed Beef Burger.
My husband is not a baked potato fan. He's made that very clear. Several times..... He is, however, a huge fan of twice baked potatoes. So I've found the perfect compromise since I do appreciate a good baked potato. I scoop out his potato and mix it with a little butter, milk, and cheese (as I would for a twice baked potato), but I don't bake it a second time. Instead, I spoon it back into the shell and throw it under the broiler for a minute or two. This makes him a very happy guy.
I am a big believer in using small appliances to make your life easier and the slow-cooker is one of those that I tend to lean heavily on. I was shocked the first time I'd heard someone used a slow-cooker for "baking" potatoes. I'm not sure why I was so surprised, I guess I'd just never thought of using it for this purpose before. I now almost always bake them in the slow-cooker (in the summer I use the grill instead - those instructions are below as well).
Slow-Cooker "Baked" Potatoes Russet Potatoes, cleaned & dried 1 Tablespoon olive oil (more if cooking more than 4 potatoes) Salt
Lay out 4 sheets of aluminum foil, each large enough to wrap around 1 potato. Prep the clean potatoes by pricking several times with the tines of a fork or a small paring knife. Using your hands, rub olive oil on the skins. Sprinkle the potato skins with a little bit of salt. Set each potato in the center of a piece of foil and tightly wrap the foil around it, making sure none of the potato is exposed.
Slow-Cooker Instructions: Set prepped potatoes in the bottom of the slow-cooker and cook on low for 4-5 hours or until a knife easily cuts into the potato.
Grill Instructions: Preheat the grill for indirect grilling. Place the prepared potatoes off of direct heat, on the grill grates, for 1 - 1 1/2 hours, keeping the grill temperature around 300 - 325 degrees Fahrenheit.
Once potatoes are cooked, carefully unwrap and slice open. Place on a serving plate and using a fork, mash the inside slightly and add toppings as desired. Serve.
This is the first of a 3-part series on Freezer Cooking. I got hooked on freezer cooking a couple of years ago. While we don't eat the majority of our meals as freezer meals, I love counting on them at least once or twice a week as well as having a meal or two extra that's handy if I've forgotten to take something out.
Finding ways to simplify mealtime has become incredibly popular, and for good reason. We all lack time. Trying to put a homemade nutritious meal of real food on the table each night is, in a nutshell, challenging. There are a few tactics that I use because they work well for us: Quick & Easy Weeknight meals (ready in 40 minutes or less), Prepping meals ahead of time (usually Sunday evening), using the slow-cooker or instant pot, and utilizing make-ahead freezer meals throughout the week.
While freezer meals are a huge timesaver during the week, they do require you to pre-plan as well as spend a bit of time prepping them. I highly recommend you prep them monthly rather than weekly as it is quite time consuming to prep weekly. I try to designate the first Saturday of every month to freezer meal prep. I go grocery shopping on Friday and then Saturday, once breakfast has been served and dishes completed, its freezer meal prep time.
It sounds daunting, I know, but once you get in the habit (as well as some recipes under your belt), it’s a lifesaver. Sometimes it's as simple as freezing the meat in a (homemade) marinade (so I don't have to think about making it before prepping dinner) and sometimes it's prepping and freezing the entire meal.
Although I’ll be sharing many freezer meal ideas and tips throughout the year, I wanted to first start you with some basic things to do in preparation for your freezer meal prep.
1. Make sure you have adequate freezer space. Yes, this seems like common sense, but it’s easy to underestimate how much space you will really need. If you are limited on space, pull together your recipes and what containers you will need. Once you stack up your empty containers you’ll be able to figure out if it will work or not.
2. Create a monthly (or weekly) meal plan. Meal plans truly are time savers. I prepare monthly (although I share it here weekly), mostly for the purposes of freezer meal prep. I do a grocery store run for all items I’ll be prepping for freezer meals on Friday and then I spend the first half of that Saturday prepping. Weekly grocery shopping is then only for the additional meals we are eating that week.
If you are absolutely positively against meal planning, you at least need to make a list of meals you’ll be prepping to ensure you use them up throughout the month.
3. Prepare a list of ingredients you’ll need to purchase for your freezer meal recipes. Again, this isn’t necessarily your grocery list for every meal that month, this is specific to freezer meal preparation only. You can include it with that week's grocery shopping list for an easy one-stop shopping trip.
4. Make sure you have containers, food wrap, etc. Depending on what you’re preparing will determine what you’ll need for freezer safe containers and/or wrap. Freezer wrap/containers must be airtight and moisture-proof to prevent freezer burn. **More on this in the next post.**
5. Not every recipe works well for freezer meals. Go through your recipe to ensure all of the ingredients will work for a freezer meal.
For example, mayonnaise, salad dressings and salad greens don’t freeze well. Also, cooked egg whites can get rubbery and raw onions can get stronger in flavor once frozen. This doesn’t mean avoid all recipes with these ingredients, instead, consider what the final product (consistency, flavor, etc.) should be and gauge it from there.
The second freezer cooking post will outline the basic prep work needed and the third freezer cooking post will be recipes/instructions for some basic meals you can prepare to get your toes wet. Before you know it, you’ll be hooked!
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