Well, Hello There! Welcome Back

The blog has been a bit dormant for a while, but I’ve decided to go ahead and bring it back to life. Or at least try to. Here’s what’s been happening:

  • I’ve discovered the Erin Condren Life Planner. Holy cow, I swear this book has changed my life. If you follow me on Instagram, you may have noticed a few pics here and there. If you don’t follow me on Instagram, you should!
  • I started designing my own stickers for the Life Planner to fit my needs, and have started selling those. My Etsy shop will be open again soon is now open, so be on the lookout for fun planner goodies.
  • It’s Girl Scout Cookie Time! My stats have blown through the roof lately because of my free Thank You card download. I have no plans on taking this down any time soon, however, I do offer more fun cookie receipts and other Cookie goodies, so be on the lookout for those this week!
  • This past fall, I went back to school. Crazy, I know, but I finally decided that I want to be an RN, so right now I’m working on prerequisites to get into nursing school. Fun, right? Totally.

That’s about it in a nutshell! I’ll try to post new recipes, as I need to refresh my own menus and try new things, and I’ll also post about essential oils, kid stuff, crafty things, “nontraditional student” – as my husband likes to call me – stories, and more.

Be sure to come back and visit!

ECSoMuchtoLove2

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Hello Again!

It would seem I’ve taken a bit of a break from my blog. Oops. I never intended to let it go for this long; it wasn’t a conscious decision, it just sort of happened. Hopefully it won’t happen again!

I’m hoping to get back to it full-swing, or at least part-swing. Recipes and other fun stuff will start making appearances very soon. For now, I just wanted to touch base with whomever might still be out there.

Here’s what I’ve been up to, in a nutshell:

  • School, or, medical training – I recently finished classes to become a Phlebotomist, a CNA, and a Patient Care Tech (PCT). Fun times! Hello, career change. More on that later.
  • Kids. Enough said. The older one starts 2nd grade in 3 weeks, and the little one starts Kindergarten. *sigh*
  • Beach vacation. Can I go back, please?
  • Crafty business. It’s been put on hold, for now, but it was keeping me on my toes there for quite a while. It’s nice to have a break from it, but I do miss the little bits of extra money.

So, stay tuned for more of everything, and thanks for sticking with me!

The Week of the Uninspired

This was pretty much me, all week.

This was pretty much me, all week.

For whatever reason, I’ve been feeling uninspired this week. That’s unusual for me, as I can typically crank out a recipe or two at the very least, but this past week I didn’t even stop by to do that. So, I apologize. Tasty Tuesday will return next week! I’m embarrassed to admit, too, that I didn’t even make a meal plan this week. Shame on me!

I’m going to go ahead and blame my laziness on the weird weather we’ve been having in the Atlanta area for the past month. Because of the snow and ice, the kids were out of school for what seemed like FOREVER, and my routine, such as it is, was completely let go. They finally went back to school this past Wednesday, so I’ve been in recovery mode every since.

I’m looking forward to next week, to start over with a brand new week, and get things back on track! You’ll be hearing more from me, I promise!

When you get out of routine, does it take a while to get back to normal?

Tasty Weeknight Recipe: Cheeseburger Meatloaf

cheeseburgermeatloaf

Photo Courtesy of MoneySavingMom.com

This meatloaf recipe is a favorite of the whole family! When I make it, I generally double the batch so I have an extra meatloaf to stash in the freezer.
Cheeseburger Meatloaf

1 lb. ground beef
1 cup (4 oz.) shredded sharp cheddar cheese
3/4 cup uncooked regular oats (I had to substitute crushed Ritz crackers – still yummy!)
1/2 cup milk
2 Tbsp. minced onion (I used chopped raw onion)
1 large egg
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/2 dry mustard
1/4 tsp. garlic powder
1/4 tsp. pepper
1 cup chili sauce (I substituted barbecue sauce instead)

Preheat oven to 350 degrees. Combine first 11 ingredients in a large bowl; stir just until blended. Shape mixture into a loaf, and place in an ungreased 8×4-inch loafpan.

Bake at 350 degrees for 30 minutes. Pour chili or barbecue sauce over meat loaf, and bake 40 more minutes or until meat is no longer pink in center. Let stand for 10 minutes. Drain and cut into 8 slices.

To freeze: If you used meat that had not yet been frozen, you can freeze this uncooked. When you’re ready to eat, thaw, and follow the instructions above for cooking.

If your meat had already been frozen, bake without chili sauce on top. Freeze. When you’re ready to eat, thaw meatloaf. Pour chili sauce (or BBQ sauce) on top and heat in oven until hot.

—> Shannon’s Note -> Freezer Packaging: Form into loaf, then wrap in plastic wrap. Wrap again in foil, label, and toss in the freezer. If I’m making a batch for the freezer, I like to use the disposable foil loaf pans..

— Recipe and photo courtesy of Money Saving Mom