Holy Cow everyone, I need some help over here!

Can someone please tell me where in the heck 2012 went? I’ve looked all over, and apparently I’ve been so busy with school, blogging, and other random activities that I seemed to have missed it!

I’m not sure I’m ready for another year to pass, but I do look forward to new and exciting things…so without further ado, here it is.

Slightly teary eyed…

The January *uhem* 2013 Monthly Meal Plan!

Download the January 2013 Monthly Meal Plan:

I need to work on branching out and adding in some new recipes for the new year, so if you all have any yummy, easy weekday dinner recipes I’d love to have you share them below!


  1. Erica, I know how you feel. A new year means a new number (2013) to remember, new calendar to use, another round of birthdays, and so much more.

    Lord, please guide my hands, heart, mouth, and feet on the path you want as this year ends and the new one begins.

    Thank you Erica for all you do.

  2. One of our favorite quick meals is cheese quasadillas with a side of salsa and sour cream and rice. You can of course add veggies if you want. Its also fun to set up a bar with stuff you can cook inside them or top them with and let the kids make their own (you cook it of course) and serve chips with cheese dip and salsa!

    Another fav on a cold night is Taco soup … super easy, super good, super fast!
    1-2lbs of ground beef browned
    1-2 packs of taco seasoning
    1-2 packs of dry ranch dressing mix
    1-2 cans of white shoepeg corn
    2-4 cans rotel
    1-2 cans of black beans
    1 onion chopped (optional)
    1 can of green chilis for heat if you like spicy.

    mix all together with 1 cup of water and serve with shredded cheese, jalepenos, and sour cream. Use corn chips as the crackers…. SUPER YUMMY!

  3. Thank you for this!
    You know how we all kind of only make what we grew up with…
    Well my family has switched to a mostly vegan/vegetarian diet,
    and the meals I grew up with left no room for improv.
    So, I had fallen into a rut of fast food and dining out this year.
    This menu gives me a ton of ideas and can be easily made into vegetarian dishes.

  4. Your menu looks like something my family could totally follow. Easy, good food. I make a weekly menu, but have often thought of making a monthly menu. That would really cut down on the time I spend menu planning and grocery shopping each week. My family’s favorite easy meal is tacos. I usually buy ground beef in bulk, brown it right away and freeze it in meal-sized portions. That way I can take it out of the freezer for quick tacos or sloppy joes.

  5. Hi Erica! I have a recipie for chicken sorrento. Super easy. I got it off the Cambells Kitchen website. Basically you brown some cut up chicken breast in a little olive oil. Next you add a jar of spaghetti sauce and some tablespoons of balsamic vinegar or another similar dressing. Let this simmer for about 20 minutes and serve over noodles or rice. You can also add some peppers and onion to the chicken while it simmers.

  6. Thanks for the “editable” calendar. I ALREADY have my menu ready to go! My husband is bit skeptical hoping I will actually follow it! I tried making a schedule that was less detailed and it was TOO LOOSE. I am excited to get started! I have also decided to implement the Card File Cleaning System. Here’s to a much more organized 2013!! 🙂

    Kimberly Robbins
  7. First I want to say that I have just decided to homeshool and your site is an inspiration for me. I am so glad that I found it. 🙂

    Love the menu. I noticed that you have no soups. In our house, every Monday is soup night, usually with either salad or noodles to go with the soup. A couple of examples are: chicken and vegetable, lentil soup, chili, chicken enchilada. Thanks again!!

  8. One of our favorites is Savory Beef Sandwiches. I got this recipe off of Taste of Home. It couldn’t be easier and is so good! 🙂 I usually make some roasted sweet potatoes or mac & cheese with a frozen steam veggie for the side.

    1 tablespoon dried minced onion
    2 teaspoons salt
    2 teaspoons garlic powder
    2 teaspoons dried oregano
    1 teaspoon dried rosemary, crushed
    1 teaspoon dried marjoram
    1 teaspoon celery seed
    1/2 teaspoon cayenne pepper
    1 boneless beef chuck roast (3-4 lbs), halved
    sandwich rolls

    Combine seasonings; rub over roast. Place in a slow cooker. Cover and cook on low for 5-7 hours. Shred with a fork and serve on rolls.

    You don’t add a bit of liquid! The juice comes from the roast and there’s plenty!

  9. Love it! I have thought many times about doing a monthly menu, and don’t know that my husband would necessarily want every meal mapped out at the beginning of the month ( he sometimes tends to change his mind about what sounds good when I have a strict menu for every day!) but I may start pre-planning the months meal themselves, so atleast I know what I want to make all month long, without assigning them to an actual day, that was there is a little bit of organization there! One meal we really like is my Hot Ham and Cheese bake – It’s just spaghetti noodles, cooked and drained, combined with ham cubes, velveeta (or Pace cheese melt – it’s cheaper! and get the big box – is it two pounds of cheese melt in the full size? I can’t remember….) and two cans or corn (drained). Sprinkle with seasoning salt, cover with aluminum foil, put in a 350 degree oven for about 30 minutes, and ‘Ta-Da!’ – dinner is done. I like to serve it with breadsticks or garlic bread. God Bless your New Year!

    Amanda W

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