I think it was probably a summer or two ago when we found the blue bag of buttermilk biscuits in the freezer section of our local wholesale club. I bought them thinking, they must be better than the biscuits from a can. And flavor-wise, I’d say they were. But then I realized they were kind of expensive and probably not all that great for us. But we do love a good buttermilk biscuit. And you know I do love having my freezer filled with quick and easy breakfasts for busy mornings.

So when I saw these Freezer Biscuits pinned on Pinterest, I knew I must try them right away! Our first batch disappeared in a flash it seems. But I wanted to make them healthier so I substituted half the flour with whole wheat flour. Success! While they do have a slight whole wheat flavor, my family has gobbled them up. I think I’ve made two more batches in just the last few weeks. I know these call for shortening or butter and I’ve been using shortening. My experience with baking biscuits is that shortening helps with the fluffy layers. But I do plan to experiment with the butter sometime soon. I’ll keep ou posted on the results. These are just so yummy AND easy, I couldn’t wait to share. Oh! And I did the math on all the ingredients and making them from scratch is exactly HALF of what the pre-made version costs. I hope you enjoy them too!

WHOLE WHEAT FREEZR BISCUITS
Recipe adapted from Frugal Antics of A Harried Homemaker blog
2 1/2 cups whole wheat flour
2 1/2 cups all-purpose flour
1/4 cup sugar
1 tsp baking soda
2 tsp salt
3 tsp baking powder
1 cup shortening or butter or combination of both
1 envelope yeast
2 Tbsp warm water
2 cups buttermilk

In a large bowl, combine the first five ingredients. Cut the shortening into the flour with a pastry blender or fork until mixture resembles coarse sand. Dissolve the yeast in the warm water. Add both the yeast water and the buttermilk to the flour. Knead the dough until it is no longer sticky and feels elastic. Roll out to about 1/2-inch thickness. Using a bisuit or cookie cutter, cut into circles and place on a baking sheet. I like to line mine with wax paper or a silicone sheet to help make them easier to remove.

Freeze until hard and then place into a freezer container. Don’t forget to label and date your container! I like to put the baking instructions on the label too so anyone can make them. We use our toaster oven to bake up a few. To make, bake at 425 degrees until tops are light brown. The original recipe says about 15 minutes but I have found it’s about 20-22 minutes for the whole wheat. You can bake these either frozen or unfrozen. If you let them thaw, they will rise a bit because of the yeast.

Gather all the ingredients before your start. As you can see, I buy a lot of things in bulk for an organized pantry.

I cut the shrotening into chunks before cutting it in with my pastry cutter. Much easier to blend!

See how the mixture looks kind of "crumby". Also, I mix the yeast in water with a fork. Doesn't stick as badly as with a spoon.

The first time, we rolled them too thin and they were not as flaky. This time we used a ruler so we knew just how high a half-inch was in dough height.

Once the dough is rolled out it's quick and easy work. I put biscuits on silicone mat on a baking sheet before going in to the freezer. Easier to remove to storage container later.

Once the biscuits are frozen, you can stack them in a freezer storage container or bag.

I use reusable freezer labels to write the contents, date and baking instructions on my container which equals easy prep time!

We’ve had a cold snap (finally!) here in southeast Texas so I think my menu plan for this week reflects the fact that I made it up on a cold, rainy day. Lots of soup or comfort food (minus the spicy pork ribs!)

Here’s what’s on our menu this week:
Monday: Slowcooker Beef Stew
Tuesday: Spicy Pork Ribs, baked sweet potato fries, roasted broccoli
Wednesday: Lasagna soup, garden salad and garlic bread
Thursday: Crockpot Tortilla soup, garden salad or side of avocadoes
Friday: leftovers
Saturday: leftovers/out to eat
Sunday: some sort of sandwich–I’m discovering how tasty and easy it is to make a “fancy” sandwich on Sunday evenings after a busy weekend (or even not so busy!)

What’s on your menu this week?

This post is linked up to OrgJunkie’s Menu Plan Monday. Check it out to find lots more menu plan ideas and recipes!

Here’s the thing: as a writer and blogger who writes about food, I’m always checking out other bloggers posts for inspiration and support. But sometimes I feel like I get bogged down. Because in my quest to make healthy, economical and tasty meals for my family, I feel like I should always be doing more. That I’m not totally “there” on the spectrum towards foodie perfectionism. Instead, my head fills up with questions.

Questions like, “Are the eggs I’m using today good enough? You know, the ones that I grabbed at the grocery store instead of making the extra effort to go to the farmer’s market that week?”

Or, “Is the chicken I’m grilling tonight from a free-range organic local chicken?” Nope. “Is it hormone free and not from one of the largest factory farmers?” Usually.

And, “Did ALL the vegetables in our salad tonight come from an organic, local source?” Not always. But some of them are and that’s ok.

It kind of drives me crazy. These questions I mean.

So I’m taking a step back and I’m reminding myself to get real. The reality is that I’m making food from scratch at home. Most nights. Not all nights. And that’s ok. And that I’ve learned to make far more things from scratch than I knew how to do last year and that is a good thing. And what’s ok about it is that I know I’m making the effort to do what I think is best for my family. I’m not going to be that person that is able to have chickens in my backyard or buy half a cow from a grass-fed beef rancher down the road. That’s just not my reality. I’ll do my part when my budget and time allows. And until then I know that I’m making babysteps towards what our ideal is.

The reality is I know that not all of you can do everything all the time either. Whether it be that you are in a part of the country that is frozen six months out of the year and using foods that are locally grown is just not possible all the time. And you haven’t gotten around to canning those fresh fruits or vegetables you got or grew over the summer (seriously, how many people really do can these days? Not sure, but it is on my “to try” list for this year!) I know that budgets do not always allow us to buy everything organic or free-range or grass-fed or whateever. Is it a goal to look forward to? Maybe. But it can be a lot of pressure too.

But I’m getting real and trying not to get caught up with those bloggers that tout at every turn how they bought local this or organic that. Budgets and time just do not allow. I do a lot more than most people I know and that is ok. And I hope that you are also able to look at the big picture and realize that even your babysteps towards making a change are making a difference.

And I know that many of my friends have begun to make changes by my example. And I know that joining with others who have the similar goals to you can make the process a bit easier. Do I still rely on convenience foods and take out sometimes? Yes, but it’s far less than it was just a couple of years ago and so I know I’m making progress.

So I’m excited to tell you about a new partnership I have with the Jamie Oliver Food Foundation Advocate Team. Together with 21 other bloggers, I am making a pledge to promote eating real food. Not the packaged junk (all the time) and not fast food (all the time). I hope you’ll check their sites out too and include them in your support network. (while many are new to me, I’ve been a big fan of several of them for awhile now so that is extra exciting!)  They are:

Kim Gerber @ Out of the Box Food

Natalie Perry @ Perry’s Plate

Thippi Fleckenstein @ Noodle On That

Amanda Wendt @ The Organic Trail

Amy Wilcox @ Mia Cucinas Cucina

Yvette Garfield @ Handstand Kids

Kelly Lester @ Easy Lunchboxes

Johanna Cook @ Momma Cuisine

Michelle Sybert @ Michelle’s Journal Corner (and Muffin Tin Monday!)

Jennifer Tyler Lee @ Crunch A Color

Laura Fuentes @ Momables

Katie Newell @ Health Nut Foodie

Nicole Cibellis @ A Family That Eats Together

Kelly Doscher @ The Food Minded Mama

Gwen Wilson @ Simply Healthy Family

Jamie Schler (honorary) @ Life’s A Feast

Bonnie Stoilkovich @ Zuma Organic

Shanna Ferrigno @ Ferrigno Fit

Karen Le Billon @ Karen Le Billon

Bri DeRosa @ Red Round Or Green

Isabelle Vorhies @ Isabelle At Home

We’re all at different points on the spectrum but you see, we all have one goal in mind. And that is to learn how to make real food for our families and not rely on the fast food and boxed food. My goal is to help show you how you can make real food choices for your family and hopefully do some good in your own community too by making choices that may impact our world too.

Is it easier to cook real food? Maybe not. But one thing I know is that it’s not that difficult and usually it’s totally worth it (because, frankly, it usually tastes so much better–among other things!). So I hope for your pocketbook and family’s health sake, I hope you’ll join us on this journey. And remember that wherever you are on it is one step further to your goal. And foodie perfectionism is not the goal. Because no one is perfect. You’re just the best you you can be for yourself right now.

More updates to come!

We’re sort of fairweather fans when it comes to football. If one of our favorite college teams is playing we’ll tune in about half the time. And when the Houston Texans made it to the playoffs, we were supportive fans. Alas, they did not make it to the BIG Game coming up on Sunday. But we’ll still tune in to the game because it’s fun to watch the commercials right? My sister and her husband host a Super Bowl party every year.  And if the party wasn’t on a school night on the other side of town, we’d attend. And no doubt, I’d be looking for some fun  food to bring. So, I’ve been having too much fun on Pinterest lately and found these fun football foods that you might like to make for a party you’ll be attending or maybe just for your family (which I think I just might do myself!)

 Kathy over at Panini Happy has done a match-up of sandwiches inspired by the two teams playing each other. The Big Game Week: Pastrami and Aged Cheddar Football Panini is one of her offerings this year.

 And who wouldn’t love this twist on choclate covered strawberries with these Football Strawberries from Domestic Fits?

 I’ll admit these Beer Cheese Football Cupcakes looked good when I first saw them but Beer Cheese and chocolate? I’m not so sure. But I’ve seen crazier combos make it to the finals on Cupcake Wars, so who knows?

Super easy and oh so cute, these Mini Football subs from Family Fun are quick, easy and delicious!

 I love potato skins but usually their laden with fat and calories. Here’s a healthier twist with gucamole and other fresh ingredients from Whats Gaby Cooking in these Game Day Potato Skins.

I love dips! A party isn’t a party without a dip so this Ultimate Super Bowl Dip from Better Recipes should do the trick on Sunday!

 How about a healthy snack even the kids can get into? This Quarterback Snack from Kitchen Fun With My 3 Sons is perfect for fans of all ages!

And deviled eggs seem to disappear before our eyes at any social gathering. Here’s a fun twist on this classic from Southern Living with the Spicy Sweet Deviled Eggs.

Finally, it seems that I’ve been seeing recipes for chili pop up all over the internet when it comes to a must have at Super Bowl parties. The best thing is it can be made ahead (and it’s usually better the next day anyway) and put in a slowcooker for a serve-yourself option. How about trying this Pumpkin Chili & Football Grilled Cheese  from Family Fun as a healthier option that’s also festive!

I hope you’ve been inspired to try some fun foods for game day. Go team! (I’m not rooting for either team since I don’t really have a favorite!)

What’s on our menu this week? Cooking from the freezer or doing takeout this week!

Monday: Garlic & Balsamic Flank Steak, garden salad, roasted cauliflower, noodles

Tuesday: Vietnamese Banh Mi sandwiches (we’re buying ours from a favorite restaurant that we’ll be near on this day, very fresh and cheap!)

Wednesday: BBQ Chip Crusted Tilapia (from freezer meal exchange), garden salad, apple & almond quinoa salad

Thursday: Sage Crusted Pork Chops (freezer meal), steamed rice, garden salad

Friday: leftovers

Saturday: leftover

Sunday: soup & sandwich of some kind–TBA!

What’s on your meal plan this week? I hope you’ve been inspired!

To check out more meal plans every week, visit OrgJunkie (I’ve linked up there too!)

I have reviewed a couple of Robin Miller’s cookbooks in the last couple of years, Robin to the Rescue and Robin Miller Quick Fix Meals. What I love about Miller’s books is that she makes cooking seem SO easy. And really, it can be.

Even better, this book packs a great punch: 500 recipes, 5 ingredients or less, 500 calories or less (per serving) at 5:00 p.m. for 5 nights a week, all of which add up to fast and easy meals your family will love. I’ll be honest, I’m always a little skeptical of those 5 ingredient recipes. How can something so simple taste good? Miller has got it figured out.

Tops on my list of favorites were the Caramelized Onion Soup with Melted Swiss Croutons, the Roasted Chicken with Warm Tomatillo Salsa, the Spinach and Feta Turkey Burgers (served in pita bread!). One of my biggest challenges at dinnertime is coming up with side dishes. Miller has a great selection of side dishes that are quick and easy, just like the rest. And don’t forget the desserts. If you’re looking for a sweet treat to end your meal that won’t break the scale with calories, the Cinnamon-Pear or Apple-Walnut Strudel are tops on my list.

Visually, I like this book too. It has all the elements I look for in a recipe: serving size, prep AND cooking times, nutrients and a little blurb about what makes that recipe unique. Of course the basic ingredient list and preparation instructions are there too. Not every recipe has a photo but there are plenty of pictures sprinkled throughout the book to make your mouth water!

If you’re someone who’s just starting to cook, looking to branch out a bit without a lot of experimenting or love to cook but want to be in and out of the kitchen quickly, this is a great book to start with.

Disclaimer:  A copy was provided for review by the publisher. All opinions are my own.

I realize today is Tuesday but I wanted to get this out there since I’ve actually been planning my meals again!

Yesterday was Chinese New Year and even though we’re not Chinese, we LOVE Asian inspired food of all kinds. Vietnamese and Japanese are actually our favorites these days but we like all kinds. Check out what was on our menu last night as well as what’s coming up for the week:

Monday: Winter Melon Soup  (we added noodles for good luck) and homemade Chicken & Cabbage Potstickers

Tuesday: Rotisserie chicken Caesar salad: buy a chicken, shred it and use up all our various greens & veggies in the refrigerator–spinach, lettuce, water spinach, cucumbers, carrots and tomatoes from our garden

Wednesday: Mexican Lasagna (from freezer meal swap group) and garden salad

Thursday: slowcooker beef stew (from freezer meal swap group)

Friday: leftovers

Saturday: out to eat

Sunday: special activity–no cooking for me!
What’s on your plate this week?