I am trying to get better about meal planning.
Way too many 5 o’clocks’s have snuck up on me before I realized that I needed to dethaw something or have something planned for dinner.
With Bizz and BooBoo going constantly the day flies by and all good intentions I have to plan something and figure out dinner go out the window.
I have been doing a little better. The past 2 weeks I have made out a meal plan for a whole week (and mostly stuck to it). And what has helped me even more is each night before I go to bed making a little list of what needs to be done to prep/prepare dinner for the next night.
That way when the time rolls around that I need to start making dinner and Bizz and Booboo have emptied my kitchen utensil drawer and are starting their own little rock and roll band – I can stay SANE, because I have already done a lot of the work earlier in the day during nap times! Then I can still manage to get dinner on the table by
5 o’clock, well at least by 6ish!
Hubby has been mentioning having cornbread stuffing as a side for a few weeks now, I’ve never made it so I kept putting it off. Then as I looked up recipes the majority that I found called for boxed cornbread and processed this and that, so I decided to improvise!
I changed a few things around and this is what we ended up with:
First I wanted to make cornbread from scratch not a boxed mix.
I used the recipe (mostly) from the back of the Bob’s Red Mill Cornmeal.
- 1 C cornmeal (I used finely ground)
- 1 C Whole Wheat Pastry Flour (I used some hard red whole wheat flour I had on hand from azure standard)
- 1/2 tsp salt (celtic sea salt of ocurse)
- 4 tsp baking powder (aluminum free)
- I Tbsp sugar (I didn’t add any sugar)
- 1 cup milk (I used RAW milk from my cowshare)
- 1/4 cup butter (Organic salted)
*The bottom of the recipe directions says “Serve warm with butter and a beaming smile.” This made me laugh! I love directions that instruct you to serve with a beaming smile!!
Once the cornbread was done I started prepping for the cornbread stuffing. I adapted the recipe found here Grandma’s Cornbread Dressing.
Bizz crumbled 3 cups of the cornbread while I sauted the celery and onion.
We added all the ingredients together and mixed gently *I didn’t use the sage because I didn’t have any and hubby isn’t a huge fan – I used a mixture of parsley, oregano, salt, pepper, garlic and onion* then poured into a greased 9x 13 pan *Note – I used coconut oil to grease the pans for both the cornbread and the stuffing – it worked beautifully!
I was a little worried because it seemed very moist and I was afraid 30 minutes at 350 wasn’t going to cook it through –
But it did –
And it was a BIG hit! Hubby thought it was great – he was a little worried about all the celery because he hates the crunchiness of celery, but by sauting it with the onions it was perfect!
Bizz went back for more of this THREE times! He loved it, he even asked for a piece after dinner was done and he was playing for awhile!
This will definetly become an often made side in our home!!