I have seriously slacked off on my menu planning, coupon clipping, and it's really taken a toll on our monthly budget. Part of it is because it's really tough for me to find time to go grocery shopping alone, I really hate dragging three kids with me. But the other part is that being 31 weeks pregnant, I'm just too tired to cook by the time Matt comes home so it's like- yeah, go get a pizza.
Also? We're going through a lot of cereal. The kids have asked that we not have cereal this WHOLE week and I don't think they understand that this means I have to rally and cook something every day.
Feels kind of unreasonable yet here we are.
This week though, I'm going to try to limp through what we have for groceries because I don't want to go shopping considering next week we'll be gone for two days and coming home the third kind of late so that day will for sure be cereal.
Take THAT, children.
So here's what I came up with for this week:
Monday: Crockpot chicken tacos
Tuesday: Pork chops, mixed vegetables, potato side dish
Wednesday: Crockpot cheesy chicken and rice
Thursday: Sloppy joes, pasta salad
Friday: Crockpot beef stew with rice
Sunday: Eat Out
I know, I kind of cheated for Sunday but truly, I'll be packing that night with the kids and we are going to be busy with some yard work so I know full well I won't be in the mood to cook. And that's OK.
Each week my goal is to try making a new baked good because as it turns out, I prefer baking and cooking in the summer versus the winter (it makes no sense, I get it) so I'm back on that. A few weeks ago I mentioned I was going to make some Raspberry Bars on Facebook and several friends mentioned they wanted the recipe. When I dug it out, I realized I call them Raspberry Bars, but it's really a Raspberry Coffee Cake.
Whoops. So here it is:
2 cups raspberries
1/4 cup water
1/4 cup sugar
2 tablespoons corn starch
1 1/2 cups flour
3/4 cup sugar
1/2 tsp baking powder
1/4 tsp baking soda
4 tablespoons of butter cut up
1/2 cup buttermilk
1 tsp vanilla
1/4 cup flour
1/4 cup sugar
6 tablespoons of butter (it's a lot, but I like butter)
So first thing is first, I use frozen raspberries. We're fortunate enough to get a ton of blueberries and raspberries from Matt's parents each summer so I've made this with both of those, or strawberries, basically whatever I have that needs to be used up. I had one last package of raspberries I froze last summer so I figured I'd use them up in preparation for more to come soon.
Preheat your oven to 350. I use an 8x8 dish because I like a thick cake, but if you have a 9x9 that works, too. But spray the hell out of your pan.
Bake it for about 45 minutes or until your sauce appears bubbly and the top is golden brown.
Let it cool for a bit and then cut up into squares. This is PERFECT for summer breakfast, potlucks, whatever you need to bring a dish to. It's nice and soft, it's the perfect balance of fruit and cake and it's super easy. That and your house will smell amazing. I've been making this since Matt and I had our first home, so 11 years now, and it's still a favorite.