Mission Motherhood

Stretching your Grocery Dollars at Aldi

Happy Friday, birdies!

Where has the month of June gone?

We have been so busy this month with trips out of town, home improvement projects, reading potty training “how-tos”, learning to sew, playing outside, and the list goes on…

This month our family has made a commitment to be mindful of our budget.  We’ve studied the ins and outs and have made a plan to be more cost savvy.  We had saving set aside and budgeting for me to be at home with the twins for one year… and here we are 18 months later in desperate need to rework the budget to keep me home.

With budgeting being a priority meal planning has been essential to maintaining our monthly food budget. I say meal planning loosely because what I really do is create a menu.  I’m a pretty obsessive planner in most areas of my life but when it comes to meals I like the flexibility of saying “that doesn’t sound good tonight, let’s have this instead”.  Aldi and I have become best buds… we take our relationship seriously but we only see each other every other week for about an hour.  An hour doesn’t seem like much, but we make the time count.

Image result for aldi is my friend

Last week I spent an hour at Aldi’s, bought 2 weeks worth of food and spent $185.

Here are my steps for a successful Aldi’s trip with children in tow:

  • Evaluate your pantry, fridge and freezer to get an idea of what food items will carry over into the next menu. It’s important to me to use up items that may go to waste soon.
  • Check out the weekly ads at your local grocery stores. You can often find them online.  I’ve recently discovered an application called Flipp that has been super helpful in tracking down grocery ads.
  • Peruse Pinterest for ideas.  (I have a board for dinners and breakfasts.)
  • Check out Aldi’s website for recipes as well!
  • Consider items that may freeze well if you’re planning for 2 weeks. Many produce items wont be fresh for that length of time. We utilize frozen fruits and veggies as we get into that second week, freeze meats and bread.  (Even things like milk and butter can be frozen, but I haven’t had to resort to that yet)
  • Write down a list of meals that will make the cut (I plan for 14-16 meals).
  • Write down the ingredients that go with each meal.
  • Evaluate your pantry for items you may already have (and look for items that might be good substitutes in your recipes).
  • Re-organize your list of ingredients in the order of how they are organized in the store. I promise this is the key to getting in and out of the store quickly… if you don’t know your store well enough just group like items on your list – dairy, meat, canned goods, etc.
  • Pack reusable grocery bags in the car… and don’t forget the quarter for your cart!

I honestly take about 2 hour prepping all of this. This much prep may seem exhausting, but not nearly as exhausting as roaming around a grocery store aimlessly with 18 month old twins for 2 hours and hoping for some combination of ingredients that will make a meal…. and then having to do it again every week or more.

What are some of your money saving tips when it comes to grocery shopping?

Stay tuned for a sample of our 2 week menu in an upcoming blog.

Happy Homesteading

Easter Brunch: Sweet Blueberry Cream Cheese Biscuits

This year we are celebrating Easter with my family by getting together for brunch.  And we’re spending Easter dinner with my husbands family.  I’m tasked with making a couple items for each meal so I’ve come up with my very own recipe for our first Easter Brunch.

Who doesn’t LOVE brunch? Breakfast food is my favorite.  I literally have a Pinterest Board called – “Breakfast is my favorite“.  I had some frozen blueberries in my freezer that I wanted to do something with so I was exploring some ideas on Pinterest.  Yum… I had never considered making sweet biscuits… so I decided to give it a try.  This recipe was my inspiration: Quick Blueberry Biscuits.  I always have Bisquick on hand and I’ve made a dozen batches or more of cream cheese biscuits.  Cream cheese biscuits essentially use Bisquick and cut about 4 oz of cream cheese into 2 cups of Bisquick. You add just enough milk to stick the dough together. They are super moist and savory. I decided to merge the two recipes and this is the final result:

Sweet Blueberry Cream Cheese Biscuits


  • 2 1/4 cup Bisquick
  • 1/3 cup granulated sugar
  • 4 oz cream cheese (softened)
  • 1 cup frozen blueberries
  • 1/3 cup milk


  • 1/2 cup powdered sugar
  • 2 tbsp milk


  1. Preheat oven to 450 degrees F
  2. Stir together Bisquick and sugar
  3. Cut in cream cheese using fork or pastry blender
  4. Mix in milk. A soft sticky dough will form.
  5. Gently fold in berries.
  6. Use large cookie scoop to drop dough onto ungreased cookie sheet.
  7. Bake for 10-13 min (or until slightly golden).
  8. Mix glaze and pour glaze over warm biscuits.

*makes about 12 biscuits

Happy Homesteading

Winter Egg Hunting

Just before it started to get cold, a friend gave me 6 hens.  Her mother was moving out of state and couldn’t take her beloved chickens with her so I agreed to take them.  Weeks passed and I was convinced that they were duds… old hens that were too old to lay, too old to sell, and too old to eat.  I was disappointed because I had approximately 57 egg cartons I was so eager to fill with eggs…. and twins that will go through 4 eggs a day if I let them.  In 3 months, my 6 old birds had yielded 3 eggs total.

A few months later, I got 5 more hens and 2 roosters.  They were 6 weeks old when I got them. We made arrangements to keep them separate from the old birds but still in the same barn. 

Within 2 weeks of having our new chickens, our old birds began laying.  I’ve been getting 3-4 eggs per day… and the best part is I get to go hunting for them each day because I have one or two hens that lay in the most peculiar places – between wall studs, behind boards, and behind feed barrels.  

Here’s what I think made a difference in their egg productivity:

  • Roosters: even though they are young fellas, I think the old gals were inspired by the handsome youngins.
  • Heat Lamps: In the corner of the barn I’ve mounted a heat lamp. They can definitely avoid it, but they’ve made a pile of hay near the heat lamp and have created a cozy place for egg laying.
  • Oyster shell: I was offering oyster shell to my hens from the beginning, but I recently started putting the oyster shell into their crumble food. I don’t mix much in.  I think the recommended ratio is 1 lb oyster shell to 20 lbs of crumble.
  • Scraps: But I really think this is more about me than it is about the food.  They are much more comfortable with me coming in and out of their space when I bring them snacks.  Some of their favorites include veggies or noodles that the kids don’t finish, apples, leftover biscuits and dinner rolls.
  • Space to roam: I used to lock up my birds at night and let them have free range during the day.  Now that the youngins are locked up full time until they get a little bigger, my old birds are free ranging all the time.  The kinda like having the freedom to roost anywhere they want… in fact one of my gals enjoys the barn rafters.

I’m still new at this but based on my flock, happy chickens with the prospect of young love, warm nesting spaces, calcium supplements, tasty snacks, open spaces and high ceilings produce the most eggs.  This spring we hope to put build a chicken coop for them so they can have their own private space and get them out of the horse barn.  But hopefully we can keep them just as happy.  We should have 5 more egg layers by April 1 and we can’t wait to fill up all of our egg cartons!

I can’t wait to share some of my favorites egg recipes with you soon so stay tuned!

Happy Homesteading

Chocolate chip peanut butter cookies 

Well, happy New Year! It has only taken me 8 days to publish my first blog of 2018. And while many of you may have resolutions to eat healthier… I’m still stuck on the delicious cookies I made 2 weeks ago. So for those of you who are avoiding cookies, check out the recipe below for protein balls and save this blog post to your Pinterest recipe board and come back to the cookie recipe in a few months! Haha!

For those of you that aren’t in the Kansas City area, HyVee is a grocery store chain. We had some HyVee brand mini-chocolate chips. They were originally intended for no-bake oatmeal protein balls – but the cookies won. We had a Christmas party to go to and I was assigned to bring a sweet treat. I ended up following the recipe on the bag of mini-chips and OMG they were so delicious. And they just happen to be the most beautiful and uniform cookies I’ve ever made! They were worthy of a share.

Here’s the recipe:


1 c.  unsalted butter, softened

¾ c. granulated sugar

¾ c. packed light brown sugar

½ c. creamy peanut butter

2  large eggs

1 tsp. vanilla

2 ¼ c. flour

½ tsp. salt

1 tsp. baking soda

1 (12 oz) pkg mini semi-sweet chocolate chips

1 c. honey roasted peanuts


Preheat oven to 350 degrees.


Cream butter, granulated sugar and brown sugar with a electric mixer.


Add peanut butter and mix well.


Beat in eggs and vanilla.


Combine flour, salt and baking soda. Gradually stir into sugar mixture.


Stir in chocolate chips and peanuts.


Drop by tablespoons onto greased baking sheet.


Bake for 11 to 12 minutes.


Let cookies stand on baking sheet 2 to 3 minutes before removing to a wire rack to cool.
Since I rarely follow a recipe, I thought I’d list the changes I made. I didn’t use the honey roasted peanuts, I didn’t grease our cookie sheets and I added a bit more flour than the recipe called for… I probably used 2 1/2 cups of flour.

Happy Homesteading

Meal Planning Crash Course: Week Three of October

Sad story, bro:  I wrote a draft last night and didn’t hit publish, because I wasn’t quite finished with the final links…and none- of- it- saved.  (Enter crying emoji here.  …Can I use emojis in WordPress?  …Can I use emojis on a laptop?  Remind me to research this at a later date.)

jettCan I also tell you the whole truth?  I didn’t make a single meal that was on my menu for last week.  Wanna know why?  Last week felt chaotic–and flexibility is key with a newborn.  And this week…I’m 1 for 3.  BUT I have faith that as long as I keep planning and purchasing the ingredients I need for what’s on the menu, eventually I’ll get to a place where I can actually focus on the intended meal.






What’s your experience with cooking after having a baby?  Did you find yourself eating healthier?  Could you follow a menu or meal plan?–or did everything feel like you were flying by the seat of your pants every night?  I’d love to hear what you think and how you tackled family meal times.  ♥



Disclaimer: To those of you who know me, this may come as a surprise to see that I’ve written an entry on the blog about meal planning.  Please know that my intent is to share weekly meal plans of the most simplistic “easy-to-throw-together-and-have-leftovers-for-the-next-day’s-lunch” type of meals.  Basically, I’m just sharing with you what our family is eating to give you a fresh idea for your family’s menu.  I hope to have the next week’s menu posted by Wednesday each week, so you can prepare for the grocery store, if needed.  ALSO: I plan 5 meals a week.  That leaves one night for leftovers and one night for dining with family/outside of the home.  The majority of the meals you will see are not super healthy…and none of them are conscious of gluten, dairy, or other allergies that are so prevalent; however, if you would be willing to leave a comment on how you’ve tweaked the recipes to make them more “diet friendly” or “dairy/egg/gluten free” or even just better overall (I’m not a chef and I won’t be offended), we would LOVE your input.

October 2017

Week One:
Mama Mary’s “Homemade” Pizzas
Chili (we pair this with a cornbread mix that happens to be gluten free and delicious)
Chili Dogs (I feel like this is self explanatory, but: Prepare hotdog, then cover with leftover chili and cheese.  Have a salad on the side so you’re having something that your body will thank you for.)
Chicken Salad Sandwiches (I linked my latest favorite.  I had it for lunches regularly when I was following Weight Watchers. ♥)
Baked Burritos (If you don’t bake them, they can be prepared in bulk, SaranWrapped, frozen, and microwaved for later consumption.)

Week Two:
Breakfast (This is my husband’s night to shine in the kitchen!  He makes scrambled eggs and biscuits and gravy…and it’s so amazing. –Oh, one more thing:  We use Pillsbury frozen biscuits.  They are the closest to the taste of homemade we’ve found…minus the effort.)
Potato Soup
Sloppy Johns (Okay, so it’s Sloppy Joes…but my daughter has always called them Sloppy Johns…so that’s what we call them.  Also, I’ve attached Dad’s recipe, as told by Dad.)
Tater Tot Casserole (I linked a recipe in another blog…Is that even legal?!  Am I going to get arrested?!  …I’m only half kidding.  But I haven’t tried this recipe yet, so I’m not sure what adjustments I’ll want to make.  If you try it before I do, let me know what worked and what you changed!)
Burgers (with a side of broccoli...nomnomnom)
*Note: My husband typed the recipes he uses for the gravy and the burgers…that’s why the wording and format is a little different than mine.  …I talk and carry on…and he’s very to-the-point.

Week Three:
Chicken Tortilla Soup
Pasta in Olive Oil (You will want garlic bread and salad to pair with this.  …Are you aware that you can buy OLIVE GARDEN dressing?!  It is HEAVENLY.)
Chicken Noodle Casserole (I love to serve this with corn and blueberry muffins.  SO GOOD.)
Jambalaya (If you are feeding kids or someone who gets heartburn easily, you might want to give them a head’s up before eating this.  It’s got a bit of a kick.)