Cooking Crazy!

Every once in a while a magical Sunday comes along where I have the energy to get a thousand things done. This Sunday’s energy burst is brought to you by Walmart Grocery Delivery. Ya’ll, I had nothing in the pantry. I knew I needed to go shopping but thought maybe I’d see if I could order my groceries and pick them up in the afternoon. That’s when I saw the option to have my groceries delivered. Best $10 I’ve ever spent! I went on a cleaning and cooking spree! (Please excuse my sub-par photography.)

First, I made banana bread bars. I used this recipe from Easy Peasy Meals and just made it in an 8×8 instead of a bread pan. I added about 1/4 cup each of chocolate chips and chopped pecans. Additionally, I used 1/4 cup honey and 1/4 cup sugar instead of 1/2 cup sugar. After it cooled I cut it into bars about 1″ by 2″ and stored them in an airtight container in the fridge. The big kids even helped with this one so extra points for Bonus Mom time.

Next I started some sauerkraut. I love this stuff and so do all of the kids. We also have a friend who snacks on it almost every time he comes to our house. It’s the same stuff I put on my amazing hot dog the other day. I use this recipe from Gutsy By Nature. Its soooooo easy! I like to use it when I have extra cabbage from other recipes. It’s a naturally fermented recipe so it’s good for your gut bacteria too! In a few more days it will be ready to chow down on.

Then I made egg cups. These are some of my favorite breakfasts on the go and they are stupid easy to make. Just spray a muffin tin with non-stick spray. Put a piece or two of deli meat in each followed by some cheese. I like to use sliced cheese but use whatever you want. This time I also added some chopped spinach but, real talk, I should have left that out. Next you crack an egg on top of it all and bake at 350 degrees until your eggs are cooked the way you like. Once they cool I bag them up and put them in the fridge to heat up for breakfast during the week.

I also made a gargantuan pot of red beans but that’s a story for another day since that recipe is more involved than the rest. Suffice it to say we’ll be eating beans for a while even after I freeze some.

I also made spaghetti and meatballs but really that was just heating up frozen meatballs in Prego sauce with extra onion and mushroom. It’s boring but making beans to eat later in the week and freeze was my priority. So that’s my Sunday cooking story. The real beauty of it is that I didn’t have to cook anything other than rice and cornbread Monday night and didn’t have to make breakfast or lunch today. Go me!