A Week of Large Family Homestead Cooking

Dash Egg Cooker: https://www.amazon.com/dp/B00ZGCKLE2?linkCode=ssc&tag=onamzthreeriv-20&creativeASIN=B00ZGCKLE2&asc_item-id=amzn1.ideas.3SGZHBATQMFLX&ref_=aip_sf_list_spv_ons_m_asin

Fruit Muffin Recipe:
2 c flour, 1/2 c sugar, 2 t baking powder, 1/2 t salt, 1 c milk, 1/2 c oil, 1 egg, 1 t vanilla, and 2 c fruit – Bake on 400° for 20-25 minutes (makes 1 dozen muffins)

Pumpkin Muffin Recipe:
3 c flour, 4 t baking powder, 1 t cinnamon, 1 t nutmeg, 1/2 t cloves, 1 t salt, 2 c pumpkin puree, 1 c sugar, 4 eggs, and 1 c oil – Bake on 350° (makes 2 dozen muffins)

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Hey friends it’s Jessica from Three Rivers Homestead and in today’s video we are going to do lots of meal prep where I’m going to share some recipes for you things like homemade muffins we’re going to do some breakfast sausage meatballs um homemade mayonnaise Jello-O lots of things that I

Made in preparation for this week’s Meals one of my favorite things to do in the Autumn months on the weekend while the men in the house are busy watching their football games and while the children are playing outside on nice days and the baby might be napping is I

Take a couple hours to just do prep work to make making meals for my family throughout the week that much easier now I know what you might be thinking if everybody else is relaxing and doing these fun things like watching a football game and playing outside why am

I not putting my feet up and relaxing too well I am a busy mother of eight I homeschool I have a lot of things going on sometimes self-care doesn’t look like putting your feet up and just watching a movie on the weekend while that does happen sometimes in the evenings

Sometimes a better form of self-care for me is to take little opportunities to work ahead because if I invest that time in the weekend to do that it makes my week that much less stressful and much more enjoyable and that’s a form of caring for myself so if I do the prep

Work for easy breakfast throughout the week maybe in the mornings I don’t have to rush around to make a hot meal if the work is done I can sit in the dark house before the children wake in the quiet house and just enjoy a cup of hot tea

And pray and and do things for myself in the morning instead of rushing around to get a meal on the table same in the evenings um it can get very hectic here while we’re getting children ready to get to their afternoon activities um while also trying to get a home-cooked

Meal from scratch on the table if I do a lot of the prep work in over the weekend then it makes my day less stressful and I can actually enjoy that time with my children instead of feeling frazzled so um while there are times in the weekend

Where I do relax and definitely get some rest in one of my favorite things on these afternoons in the Autumn is to hear you know we live in a very small house so we can hear what’s going on if I hear my men cheering for their

Football team in the other room the baby might be napping the window are open if it’s a nice day outside I can hear the children playing outside and giggling and laughing and just hearing all of these joyful noises from my family while I get to be in the kitchen um working on

Nourishment for them for the week it just really warms my mama heart and I love it and so I’m going to share one of those days uh with you we’re going to make lots of wonderful meals like I mentioned and let’s go ahead and get started if that’s something that

Interests you we’re going to Dive Right right into some weekly meal prep the baby is down for her nap everybody else is kind of busy doing their little activities watching what they want to watch playing what they want to play and I now have some uninterrupted time to get to work in the

Kitchen I love working in the kitchen just at my own pace without feeling rushed it’s so fun so this is my first task of the day I would like to get some beef bones roasting in the oven to make broth for the week these are still rather Frozen and but that’s no problem

We’re still going to just put them in the pl in the pan and they will thaw as they roast these are homegrown um this is from our homegrown beef I just had three beef bones in this package so this isn’t going to be a huge batch of broth we’re

Going to use our small Crock-Pot to eventually do this and then to my broth I just use whatever vegetables I have on hand we had some onions and some garlic from this last year’s crop so I decided since I was already roasting the bones I would just add them to the roasting pan

And let them also roast alongside with it um The Garlic I there is no need for me to remove the peels really on either of these items since these are going to be going into broth all of the solids will eventually be strained out so I can

Just throw the garlic Peels and all right onto the roasting pan we could pop them out of the peels after they roast really easily or we can just leave them all on there and it’s not going to hurt anything um in our broth I preheated my oven to 350° and we

Are just going to let these roast while we do some of our other work now since I have extra space in the oven and it’s already going to be hot I figured I would grab three lbs of bacon here and we’re going to go ahead and cook this up

This is really thick bacon our friend raises pork for us and it’s very thick so if I want to make this in the morning it takes a really long time to cook so I find that if I precook it over the weekend it’ll make it that much easier

For me in the morning to have bacon ready in time for breakfast while the oven is busy doing its thing I am going to pour a pint of concentrated concord grape juice this is home canned juice and I’m also going to strain out 1 qu of cranberry juice I’m

Putting this in a pan and we’re going to get this warming up on the stove to make some Jello-O to have for snacks this week so all we need to do is get this up on the stove and while that is warming up I can do another task I had one pint

Of our squeezed uh lemon juice we squeezed this last winter and that lemon juice is in our freezer and whenever I want to make lemonade I just thaw out a pint of it and I grab this half gallon pitcher I can pour that lemon juice in there and we’re going to have some

Homemade lemonade now I don’t really measure this out I just have my sugar container up here and I did about 34 of a cup added to that pint of lemon juice this is one of our main sources of vitamin C whenever I feel like we haven’t had enough Citrus in a while

I’ll just thaw out some of that you know lemon juice and I feel like it gives my kids a little vitamin C boost when they need it so we filled it the rest of the way with water we’re going to stir that up and get that in the

Fridge and then this week we’ll have some fresh not fresh but Frozen made lemonade um homemade ready to go whenever we would like it with a meal it’s one of those tasks that I have a hard time remembering to do throughout the week remembering to thought saw out

The lemon juice and time when we want Lemonade so now it’s all done and it’s ready to go we’re just going to stir the rest of that juice over there that’s on the stove and it’s not quite hot enough to add our gelatin so let’s go ahead and

Move on to another task I’m adding one cup of regular olive oil to that lemon juice jar that I was using we’re going to add two tablespoons of lemon juice back to it I’m adding also approximately 2 tbspoon of mustard to the jar we’re going to add a little bit of salt you

Could also spice this up I sometimes will add a little cayenne powder any kind of you know seasonings you want in your mayonnaise and then we are going to add one egg and because my jar was cold from that um partially frozen lemon juice this didn’t emulsify as thick as

It usually does um but when you get a runny mayonnaise it’s not that big of a deal you can use it for salad dressing but it is really important if you use a room temperature Egg and not a cold egg um and make sure your jar is not cold it

Will emulsify a lot thicker and when you do put it in the fridge this will thicken up as those oils cool down a little bit so once you start making homemade mayonnaise it is so easy you won’t go back to um store bought I always on the weekend like to make a

Little a pint of this mayonnaise and have it in the fridge to use for salad dressings or any other thing that we would use mayonnaise in for the week by this point the juice was warm enough to add our gelatin too I use pastured beef gelatin I buy it in bulk from Azure

Standard it is important that you thoroughly stir it while you’re adding the gelatin or else it will Clump up and I know that some people will add the gelatin to the cold juice and then just add a little hot juice to it I’ve done it that way before too but I find that

That leaves a thick solid film at the bottom of my Jell-O I much prefer the texture of the Jello-O if I stir it into the hot um liquid and so if I do get any clumps I just run it through a strainer before I put it into my pan here it’ll

Catch all of the clumps and then I’ll have a perfect Jell-O texture so this is how easy it is to make homemade Jell-O without any you know high fructose corn syrup sugars um food dyes any of that stuff the hardest part about making Jello-O is transfer it here from your

Pan to the fridge we’re going to put it in the fridge it only takes a couple hours to set and we ended up a couple days later um we always have a snack right before we start our homeschool day and I decided to slice this up for the

Children it works out perfectly I have eight children and this slices up into eight slices and everybody can have a little piece before we start our school day gelatin is really high in protein and then of course we have all the vitamins and minerals and and other

Items that might be in the juice and so I think this is just a really healthy treat for the children they’re getting a little protein Boost from that gelatin but they love it because it’s just novel it’s fun that it’s jiggly it’s tasty everybody loves it the little ones and

The older ones and it’s just so easy to make and sometimes if I’m feeling up to it I’ll turn the Jello-O into something like gummies or sometimes we’ll just do it this e easy way and cut it in to shapes like this so if you’re still buying the little boxes of jello brand

Jell-O you know get rid of it buy some gelatin and bulk and start making your own flavors you can use any kind of juice we use orange juice orange juice pineapple juice all of our home caned juices and things it all turns out delicious now it’s time to get some eggs

Cleaned up it was rainy in the days leading up to this particular day and so some of the eggs came in a little dirty from the chicken and duck runs and so I’m just getting them scrubbed up I like to use our homegrown loofah it’s perfect

For scrubbing our eggs and then I always like to start the week by having at least a dozen hard-boiled eggs in the fridge they make a quick snack I can always if I have them available chop them up and put them in chicken salad or tuna salad or even just make an egg

Salad like we’re going to make here on this day to hard boil my eggs I like to use this Dash egg cooker it’s my favorite it steams them and I find that it makes my farm fresh eggs really easy to peel and I’ll show you that here

Shortly but we just get this set up it takes about 10 minutes for it to steam up there’s a little song that it’ll play when it’s all done but in the meantime while it’s still cooking I going to hand off the baby monitor to the men here and

They can kind of keep an eye on the baby while I head out to to the Garden just going to check and see what is available out here we have some small little green onions that I could Harvest we have some French breakfast radishes a couple Peppers here we have lots of

Celery I just harvested a little bit of it and then we needed some herbs so I grabbed a little bit of Rosemary and we are going to head back into the house and put all of these goodies to use this day actually was the last day

Before we had our first real Frost so the garden is just about done for the season we still have a couple things that survived the frost like the rest of the celery was okay we still have some root veggies and things that will grow just fine out there but for the most

Part we are done with the garden for the season and I have mixed feelings about that part of me is just so ready to be done the other part of me will definitely miss days like this where I can get a bowl of you know fresh radishes washed up for the family to

Snack on and have all of this these beautiful fresh vegetables available but we have preserved enough that we will get through the winter just fine now I have preserved so many batches of celery greens I freeze-dried I think three batches to use for broth making throughout the rest of the year so the

Majority of those greens are going to go to the birds or into the compost pile I washed up all of the stall and I’m going to go ahead and just freeze dry the stalks for this batch freeze drying celery stalks is my preferred method I preserved celery in

Many different ways I did pickle some this year and I have yet to try it people have said that is very good in things like chicken salad and other items like that so I’m excited to try that but I do like to use this freeze-dried celery in those ways so I

Will rehydrate it use it in egg salad and chicken salad I’ll just toss a couple handfuls of this celery into any soup that we’re making or if I’m making a batch of broth it’s just a really easy way to preserve it I will also powder the freeze-dried celery down in I can

Make celery salt or celery powder I love using the freeze dryer for this specific purpose and now I only am going to have uh two trays worth of celery because I didn’t harvest the rest of it so I need to fill the other two trays that fit in

One batch and we have lots of bushels of apples sitting in the kitchen so I decided to go ahead and chop some up into slices to fill the rest of the trays just because the food preservation season in the garden is done doesn’t mean that I will stop preserving food we

Have items like the apples that we have in storage that still need to be used up before they go soft so if they start showing any signs of um softening or wrinkling this is my favorite way to preserve apples I’ll just fill up trays of the freeze dryer with them and

They’re you don’t even notice that they were softening when they’re that freeze-dried texture Adam was taking a break to kind of come in and talk to me and he so spied the bowl there of radishes and I told him he was allowed to have some and we were just sitting

Here talking about the difference in flavor between a spring radish and these fall radishes we find the spring ones to be um have much more potency to that it’s just amazing how little differences in the weather can really change the flavor profile of different vegetables so um I love having those radishes to

Snack on it’s one of my family’s favorites so now we’re just going to go ahead and load the freeze dryer up what I love about freeze drying in the fall and winter months is that batches take much less time when my kitchen is hot it makes the freeze dryer run longer when

The kitchen is cool and uh my kitchen stays very cool about 6 de through the winter it takes no time at all to run a batch and so the this batch of um celery and apples only took 17 hours and I have calculated before that it actually takes about

$3 in electricity cost to run the freeze dryer for a full 24-hour cycle so you know this batch because it only took 17 hours was much more like $2 and so if you think about you know it’s just celery from the garden and some apples

That were going to go soft that’s not a bad cost to get this food put up to enjoy later on in the year now if I were to let the children snack on these they would eat all of these trays right now but as I mentioned

We have way too many bushels of fresh apples that need to be eaten before I’m going to let them dig into these slices so we’re going to get these put away in a jar and these will be stored away for when we run out of fresh apples probably

In March and because they are frozen and not cooked or anything nutritionally it’s just like them eating a fresh Apple now the celery we’re also going to go ahead and put in a jar I have done multiple batches of celery throughout the year and put them all in myar and

They’re down in my pantry and they’ll be good in that myar for many many years but I do not have any freeze-dried celery upstairs at this point so this is going to go in a jar so that we can add it to the Shelf because soup season is

Here and I love having jars of freeze-dried vegetables upstairs easily accessible for making my winter soup so I can just open the jar and shake a little bit into the pot and fill it with wonderful freeze-dried veggies so she’s got that lid nice and tight and we’re

Also going to put that down in storage for the next time I would like to make some soup now we’re going to rewind back to our big food prep day the bones are done roast roasting in the oven so now I’m going to move everything over to the

Crock pot to finish off this broth that we started so I like to use a crock pot it’s great because it does the work for me overnight you know sometimes I’ll do it on the stove top if I’m making a huge batch I’ll do it in my big raster but

This little crockpot is perfect for this amount of Bones it’s just three soup bones so I feel like this will do a great job so we scraped everything out of there and then there were some bits and lots of flavor stuff to the bottom of that pan so I went ahead and filled

It with some water we’re going to scrape all of that extra flavor out of there because why not and we’ll just add that to the crock pot so that we don’t waste any of that we’ll set that pan aside and use it later now we’re going to finish

This broth I’m going to add that Rosemary that we harvested from the garden next I’m going to add just some of those celery greens that I didn’t feed to the chickens we’re going to add a little bit of apples scrap vinegar that helps leech some of the minerals

Out of the bones and into the broth we’re going to add some pepper corns and then of course we’ll add some salt and you can add whatever you like whatever veggies and herbs and things you like to your broth you really can’t go wrong we’re going to fill it the rest of the

Way with water and then put that on low on the crock pot for the next 24 hours and the next afternoon this is what it looked like it was filling the house with this amazing smell of homemade broth I’m just going to strain the solids out and use a sink strainer this

Is a clean one that I don’t use in my kitchen sink this is only reserved for canning purposes but it fits perfectly in my canning funnel here so I can just Ladle out my broth and any of the solids will be trapped in the strainer and then

I just have my liquid broth here left behind getting this broth done on the weekend is just such a blessing because now I have it available to make meals throughout the rest of the week and as I said I really like to make a lot of soup

As the weather starts to cool down and so one day this week I’m going to show you how I use that broth to just make a what I call a fridge dump soup it’s just using up things that I have in the fridge I wanted to show you the texture

Of this broth now it isn’t my most gelatinous broth because it was just only those three um soup bones but there is a good jiggle on it it is gelatinous and that is what you want to have in your broth that lets you know that it’s

Full of good gelatin collagen all of the healing stuff that’s really good for you in a homemade broth so we’re going to add two quarts of that including that fat cap there that is Tallow that will be really good for us as well and then we are just adding a bunch of random

Things that we have in the kitchen I chopped up some potatoes this was some leftover um grilled pork chops that we had from a dinner one evening we didn’t end up eating them all and it wasn’t enough for another full meal for my family so we’re just going to add that

To the pot I had this little jar of freeze-dried chard and then we’re going to um stir that up and I actually have a few Tomatoes here and there even though they’ve really slowed down a production and as I mentioned our first Frost definitely came I have green tomatoes in

Boxes down in our Cellar and so every time I go down there I just look for any of them that are blushing and have a little bit of color on them and I bring them up to finish ripening and I need to find a use for them before they go I’m

Bad and I didn’t have anything else in my meal plan that was calling for tomatoes so I figured why not throw some of these Tomatoes into my soup here and this is really how I make soup adding a little salt the meat was really heavily seasoned with some steak seasoning the

Broth has all that onion and garlic and celery flavor so I really don’t need to add much else to this soup to make it taste delicious so it simmered on the stove all afternoon while we were or all morning while we were doing school by

The time we were done with school I was ready to fill our little soup bowls here I served it with some homemade crackers and it was just a really comforting lunch for us using that broth that we had prepped this was a great year for pumpkins here on our Homestead we had

Volunteer pumpkins growing everywhere on the property and so I have preserved a lot of pumpkins I have freeze-dried some I have canned up some um but I decided to go ahead and roast one up on this meal prep day in order to just have the

Puree in the fridge ready to go for the week so I’m going to scoop out the guts and since the oven is already warm and going with other things we’re going to put these pumpkins on a baking sheet and get them in that oven on 350 and they’re

Going to roast for probably a little over an hour until they’re fully cooked cooked through and then once they were done se you know several hours later by the time they had cooked and cooled down a little bit I scooped out the guts put them into the blender and then I could

Fill a couple of quarts with that pumpkin puree and then that’ll be ready in the fridge for me if I want to make you know a pumpkin dessert like a pumpkin pie or some pumpkin pancakes it’ll be ready to go for me for later in

The week and what I ended up making with it were pumpkin muffins this this is my pumpkin muffin recipe my kids love this I start with 3 cups of flour next I’m going to add one cup of sugar then we’re going to add four teaspoon of baking

Powder we’re going to add one teaspoon of cinnamon one teaspoon of nutmeg and we’re going to add a half a teaspoon of ground cloves you could add whatever other pumpkin spices you like we’re going to add 1 teaspoon of salt and those are all of the dry ingredients

We’re going to get those stirred together and then start adding our wet ingredients so here’s that pumpkin puree that we had made you can see I’m in my robe it’s early in the morning so excited to have that puree ready to go in the fridge so we needed two cups of

Pumpkin puree after that we are going to add one cup of olive oil I use regular olive oil in all of my baking in place of butter because we’re dairy free you could use melted butter if you’re a family that could have dairy and then we

Need to add four eggs and it really is that simple this is my very easy pumpkin muffin recipe it makes two dozen muffins so I’m going to mix that together now sometimes if I don’t feel like getting out my muffin trays and cleaning those

Up what is much easier for me to do is to just get out some pie plates and make what I call muffin pies my kids love that so I’m going to make two separate little muffin pies I find that one dozen worth of U muffins fits well into one

Standard siiz pie plate so I’m going to scoop out half of this batter into one of the pie plates because several of my children just like their pumpkin muffins plain and they do not like chocolate the other half of my children like chocolate so I’m pouring some chocolate chips into

The batter and that’ll be a special treat for them and we’re going to F the other pie plate with the chocolate chip version both of these are going to bake on 350 until the center is done usually about 30 to 35 minutes while the muffins were baking I

Also warmed up some of that bacon that we had pre-cooked and all of the children made we made little smoothies for each of them individually with different ingredients they wanted they were mostly blueberry a little bit of cashew yogurt um sun butter some of them have bananas in their smoothies and

There is um there are the two pumpkin muffin pies this was such an easy uh breakfast to make because my pumpkin puree was all ready to go my bacon was precooked and the kids really enjoyed this meal so this is exactly why I do it

This is why I do my meal prep it makes my mornings go so much more smoothly to have things like that bacon precooked my eggs are now done cooking in that Dash egg cooker we’re going to go ahead and get those peeled like I said before farm fresh eggs are

Notorious for being very difficult to peel um the older the egg the easier they are to peel and these are eggs that were laid within 24 hours of me peeling them here so but because they were steamed in that Dash egg cooker they are peeling very easily and I like to as I

Said have about a dozen hard-boiled eggs sometimes we’ll just eat them as snacks sometimes I like to go ahead and take half of them and make them into an egg salad for myself for lunches so that’s what I’m going to do with the other half of these hard-boiled eggs I have those

Green peppers and radishes that I brought in from the garden so I’m just going to chop some of that up to add to the crushed hard-boiled eggs these will make a great lunch for me throughout the week if the children are eating something that contains maybe gluten

That I can’t have so we’re going to get out that mayonnaise that we made like I said it is a little bit runny but that’s the perfect texture for making the egg salad I’m also going to add a little bit of pickled banana pepper juice cuz I

Like a little spice and vinegar flavor I also added garlic salt we’re going to stir that up get that in the fridge and that should feed me about three to four lunches I’ll put it on something like a rice cake and eat that for lunch this week it was really delicious okay our

Bacon is all done cooking I have it cooked to about 90% we’re going to going to set that aside and let it cool down while I move on to another meal here I have 4 lbs of ground pork this is pork that we purchased from our friend who

Raises it for us we are going to make some meatballs I’m going to crack two eggs into the bowl next we’re going to add some cassava flour I am making a glutenfree version of Meatball so in place of something like bread crumbs I add the cassava flour it serves the

Purpose of kind of absorbing some of the extra liquid in the meatball and helps bind it together a little bit I also want a little bit of onion flavor so we had those green onions that we harvested from the garden I’m just going to go ahead and chop I grabbed about half of

Them that we had harvested we’re going to chop those up and add them to our meatball mixture from there the only thing that I really need to add is some Italian seasoning and a little bit of salt and then I’m going to get busy get my hand hands and there and we’re just

Going to work all of this together to make our meatballs once I get these all work together I’m going to go ahead and wash my hands I’m just letting you know that I do wash my hands and I just don’t show that step because that would be boring

To show you every time I wash my hands I went ahead and grabbed the pan that we had roasted all of the bones for the broth in and so I’m going to instead of dirting a new pan we’re just going to use this I’m forming my meat s and we’re

Going to go ahead and bake them in this pan and so pre- baking these then I can put them in the fridge and then this week when I want meatballs with our spaghetti dinner all I have to do is add my sauce and they’ll be ready to go this

Will save me so much prep time on one of my busy days where we’re just running around in the afternoon trying to get ready to maybe get the children um to ballet then the work is done for me and it will take me half the time or a third

Of the time to get my dinner on the table as it would if I was making these from scratch that day so those are going in the oven on 350 um until they are cooked through while I have my bowl out I just rinsed it out and we’re going to

Go ahead and make some breakfast sausage too I have three more pounds of that same ground pork to that I’m going to add some homegrown Sage that we have um freeze-dried and we’re going to add some maple syrup and just like with the meatballs I’m going to get my hands in

There I washed them don’t worry after I did this we are going to um form Our Patties here we’re going to get them on our cookie sheet and we’re going to bake these and these will be breakfast sausages you guys know this is a lot of

Breakfast meat for the week but I have a lot of children and I really like my children to have some kind of protein Source in the morning so generally I’ll make some kind of muffin or bread or um even pancakes and things but I like them to either have scrambled eggs or bacon

Or a sausage or something with the meal so that they fill up on a little bit of protein those are also going in the oven with the meatballs and I feel like at this point after handling all the raw meat the counter needs a really thorough scrubbing with some hydrogen peroxide

And then we’re ready to move on to the next step once all of this meat is cooked we’re going to go ahead and get this in containers and let it cool down for a little bit before we get it in the fridge and then these will be ready to

Go for quick breakfast and the meatballs will be for dinner so let me speaking of the Meatballs show you what I did I just put this lid here on my pan stuck it in the fridge and then a couple days later I could pull that out I had some of our

Home canned tomato sauce here and all I have to do is just pour those directly over the top of the cold meatballs that were straight out of the fridge and then we’re going to get this in the oven and just let this cook while I am boiling

Some spaghetti noodles so it really only took me maybe 20 minutes um to get my noodles ready everything was all cooked up I had baked a cake because on this day it was National Elizabeth day and so we surprised my daughter Elizabeth when she got home from ballet and I had made

Her a little cake just to make her feels special and we had a little spaghetti and meatball dinner and it took me 20 minutes to put this together because I had taken the time to do all of that work the weekend before and it made an a normally stressful evening our ballet

Evenings can be kind of stressful getting the girls to and from where they need to go but I was able to get a home-cooked meal at the end of the day when they got home um on the table because of the prep work speaking of prep work we’re going

To go ahead and prepare another breakfast so this is my basic muffin recipe you can use it with any fruit so I’m starting with four cups of flour and one cup of sugar because I am doubling you would have this if you just wanted to make a dozen uh muffins but we are

Doing two dozen so I’m also going to add four teaspoons of baking powder I’m going to add one teaspoon of salt and then I am adding some cinnamon 2 teaspoons of cinnamon because I making apple cinnamon muffins if I was going to make something like a blueberry muffin I

Would leave out the cinnamon and add something else so I’m also going to add one cup of olive oil we’re going to add two cups of milk we use almond milk but you could use whatever milk you like and then we are going to add two eggs and as

I mentioned I use this with any kind of fruit so if I were going to make a blueberry muffin with this I would have left the cinnamon out and added blueberry extract or vanilla extract I’ve done this with strawberries before I’ve made this recipe with pears pretty

Much any kind of fruit Works in this basic muffin recipe and because we have apples everywhere that need to be eaten up and it’s just a delicious fall flavored treat I figured we will do apple cinnamon for this particular uh breakfast so all I need to do is chop

Them up into little Cube siiz pieces I do about one apple per dozen muffins that’s just enough to get a little bit of Apple into each muffin but it’s not overpowering wet and full of apples once we get our apples sliced in there we are going to mix it up and this

Day I have a little extra time and don’t mind washing out my muffin tins so we are actually going to make these into actual muffins now to save time I do use muffin liners it just makes it a little easier um and that is just a shortcut

That I do for myself as it’s a little convenience I allow myself as a busy mom so we are going to get all of this batter divided between these muffins and these are going to bake on 400 for about 20 to 25 minutes and then we will have a

Breakfast ready to go for the wheat while those were baking in the oven uh the bacon that we had cooked had cooled down enough that I could get that in the fridge and you can see that this bacon is cooked to about 90% so when I want to

Use this throughout the week I can pull it out put it on a cookie sheet and I only need to maybe warm it up in the oven for 10 minutes and it will um finish cooking cuz my family likes their bacon a little bit crispy and so that

Will be perfect for just maybe 10 minutes in the oven that’s much easier than the hour or so that this thick bacon normally takes to bake in the oven and then as as always we do not waste that bacon grease we’re going to save

That and put it in the fridge and it can be used for cooking up some scrambled eggs or possibly frying some potatoes with another breakfast this week so let me show you what those muffins looked like coming out of the oven just some apple cinnamon muffins using that basic

Fruit muffin recipe and then when we use those later on in the week I like I mentioned put the bacon on the cookie sheet to store your muffins so that they don’t go stale you’re going to want to put them in something that’s airtight I love to use this cake container here

That keeps them nice and moist and um keeps them from getting kind of hard as they sit for a couple days and so these were perfectly moist we had the bacon to go with it and I got this ready in literally 10 minutes whereas otherwise

You know to get the between the time it would take to make the muffins and to get them baked in the OV oven I would have had to wake up a little bit earlier to get something done now back to our meal prep day I have created a lot of

Dishes and I’m realizing that it’s time that I need to wrap things up because I’m going to to have to make dinner soon as well and I feel like I made good progress here on my list I didn’t get everything done but I have a good start

To the week for making the rest of my meals so I got dinner done as soon as I got the dishes done um this is what we ate on that day I had just made a salad we had some brussels sprouts and mushrooms and we had some grilled pork

Chops the men are out there their game had finished up the children were all worn out from a day of play and I was ready to rest after all that time in the kitchen we will see you next week with another video I hope you enjoyed this one until then friends bye