This is one of those dinners that looks a little fancy but is still very doable on a regular weeknight. Thin slices of juicy London broil are piled over creamy Parmesan orzo with mushrooms, garlic, and herbs.

The best part is that the mushroom flavor can be tucked right into the sauce for picky eaters. No obvious mushroom pieces required.

Ingredients
For the London Broil
1 1/2 to 2 pounds London broil
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 tablespoon butter
2 cloves garlic, smashed
2 to 3 sprigs fresh thyme

For the Creamy Mushroom Parmesan Orzo
2 cups dry orzo
2 tablespoons butter
8 ounces mushrooms, sliced
3 cloves garlic, minced
4 cups chicken or beef broth, divided
1/2 cup heavy cream
3/4 to 1 cup freshly grated Parmesan
1/2 teaspoon black pepper
Salt to taste
1 teaspoon dried thyme or a few sprigs fresh thyme
2 tablespoons chopped parsley, optional

Prepare the London Broil

1. Pat the London broil dry and season both sides with salt, pepper, and garlic powder.
2. Heat olive oil in a large skillet over medium-high heat.
3. Sear the London broil until nicely browned, about 3 to 4 minutes per side, depending on thickness.
4. During the last couple of minutes, add the butter, smashed garlic, and thyme. Spoon the melted garlic-thyme butter over the meat as it finishes cooking.
5. Cook until the center reaches about 128 to 130°F for medium-rare.
6. Transfer the meat to a cutting board and let it rest for 10 minutes.
7. Slice very thinly against the grain.

Make the Creamy Mushroom Parmesan Orzo

1. Melt 1 tablespoon butter in a large skillet over medium heat.
2. Add the mushrooms and cook until softened and browned, about 6 to 8 minutes.
3. Add the garlic and cook for about 30 seconds.
4. Remove the mushroom mixture from the pan and set aside.
5. Add the remaining tablespoon of butter to the same skillet.
6. Pour in the dry orzo.
7. Toast the orzo for 3 to 4 minutes, stirring frequently, until some of the pieces begin to turn lightly golden.
8. This little extra step gives the orzo much more flavor and helps it hold its texture.
9. Add about 3 1/2 cups broth and the thyme.
10. Bring to a gentle simmer and cook uncovered for about 8 to 10 minutes, stirring frequently.
11. Add additional broth as needed until the orzo is al dente and creamy.
12. Stir in the cooked mushrooms.
13. Add the heavy cream and cook for another minute.
14. Remove the pan from the heat.
15. Stir in the Parmesan a handful at a time until melted and creamy.
16. Taste and season with black pepper and salt if needed.

Picky Eater Mushroom Option

• If visible mushrooms are going to cause immediate suspicion at the dinner table, blend them into the sauce instead.
• After sautéing the mushrooms and garlic, place them in a blender with about 1 cup of the broth.
• Blend until completely smooth.
• Toast the orzo as directed, then add the mushroom-broth mixture along with the remaining broth.
• Continue cooking normally.
• You still get the savory mushroom flavor and creamy texture, but there are no mushroom pieces to inspect, remove, or dramatically announce.
• For children who are especially cautious about new flavors, you can also start with just 4 ounces of mushrooms instead of the full 8 ounces.

To Serve

• Spoon the creamy Parmesan orzo onto plates.
• Arrange thin slices of London broil over the top.
• Drizzle with a little of the garlic-thyme butter from the steak pan.
• Finish with:
• Freshly grated Parmesan
• Chopped parsley
• Freshly cracked black pepper
• Serve with green beans, roasted broccoli, or a simple salad.

A Few Tips

• Freshly grated Parmesan melts much more smoothly than pre-shredded cheese.
• Keep the orzo slightly loose when you remove it from the heat. It will continue to thicken as it sits.
• The secret to tender London broil is not only cooking it to medium-rare, but also slicing it very thinly against the grain.
• And don't skip toasting the orzo. That simple step gives the finished dish a deeper, almost nutty flavor and keeps it from tasting like ordinary pasta in cream sauce.

This is definitely going into our late-summer dinner rotation. It feels special enough for a Friday night but still uses simple ingredients and one very practical picky-eater trick.

Rye bread has been made for hundreds of years. Before grocery stores and commercial bakeries, families baked bread using the grains they could grow or purchase locally. Rye was especially popular because it grew well in poor soils and colder climates.
While traditional rye breads can be dense and hearty, this version is softer and makes excellent sandwiches. By combining rye flour with our everyday bread flour, we get the rich flavor of rye while keeping the loaf light enough for toast and lunch sandwiches.

What You'll Need
​
¾ cup warm water (95–100°F)
⅓ cup active sourdough starter
2 tablespoons raw honey
2 tablespoons olive oil
1½ teaspoons salt
2½ cups organic unbleached all-purpose flour (13% protein)
½ cup organic rye flour
1½ teaspoons active dry yeast

Optional:
1–2 teaspoons caraway seeds

Add the warm water, honey, and yeast to the bread machine pan.
Allow the mixture to sit for about 5 minutes until slightly foamy.
​
Kitchen Lesson
Yeast feeds on sugar and produces carbon dioxide. Those tiny gas bubbles are what make bread rise and become soft instead of dense.

Step 2: Add the Remaining Ingredients
Add:
sourdough starter
olive oil
all-purpose flour
rye flour
salt
caraway seeds (if using)

Start the Basic Bread cycle.

Step 3: Check the Dough
After about 5–7 minutes of mixing, look inside the bread machine.
The dough should form a soft ball and pull away from the sides of the pan.
If the dough is very sticky, add 1 tablespoon of flour.
If the dough looks dry or crumbly, add 1 teaspoon of water.

Kitchen Lesson
Rye flour absorbs water differently from wheat flour. Every loaf may need a small adjustment depending on the humidity and age of the flour.

Step 4: Let the Machine Work
Close the lid and allow the machine to complete the cycle.
Try not to open the lid repeatedly during the rise.

Kitchen Lesson
Bread rises best when the temperature remains steady. Every time the lid opens, heat escapes and can affect the rise.

Step 5: Cool Before Slicing
Remove the loaf from the bread pan and place it on a wire rack.
Allow it to cool at least 20 minutes before slicing.

Kitchen Lesson
Bread continues to finish baking inside after it leaves the machine. Cutting too early can make the crumb gummy.

What We Learned
Rye flour adds flavor, color, and history to a loaf of bread. It reminds us that baking is not just about feeding our family. It is also about learning from the generations who came before us.

This loaf may look a little different from our everyday sandwich bread, but that is part of the lesson. Different ingredients yield different results, and understanding those differences is what helps us become confident bakers.
Homemaking is full of small lessons like this. Every loaf teaches us something new.

There’s something special about those slow, cozy mornings when you want something homemade, but don’t have time for all the extra steps. This sourdough cinnamon roll bake came together on one of those busy Sundays when I needed simple, from-scratch, and dependable. Instead of rolling and shaping traditional cinnamon rolls, I used my bread machine dough, gently formed it into soft rolls, and pressed it into the pan like a rustic focaccia. That glossy cinnamon butter pooling in the dimples? It’s everything. Warm, rich, and just sweet enough, this bake gives you all the comfort of cinnamon rolls with a fraction of the effort, making it perfect for family mornings, after church, or anytime you want something special without the fuss.

Ingredients (Add in this order to the bread machine)
1 cup warm milk (not hot, about 100–105°F)
1/4 cup of softened butter...I used ghee! 
1 large egg
1/4 cup active sourdough starter (fed or discard both work)
3 1/2 cups of Kirkland Organic All-Purpose Flour
1/4 cup of organic cane sugar (you can reduce slightly if you prefer less sweet)
1 tsp of salt
2 1/4 tsp active dry yeast (or 1 packet)
 
Bread Machine Settings
Select Dough Cycle
Let it fully mix, knead, and rise (about 1.5 hours)
The sourdough adds flavor, but the yeast does the heavy lifting for a reliable rise
*In a hurry? You can actually cut this drastically, as long as the dough is formed and is not sticky! 
 
Shaping the Rolls
This is the different part because I was in a hurry:
1.  Grease a 9x13 casserole dish (touching for pull-apart rolls) or a cast iron skillet
2.  Once the cycle finishes, place the dough directly into the casserole dish. 
3.  Divide into 12–15 rolls. They can be touching...they will eventually after this next rise! 
4.  Once they are all shaped, now comes the fun part! 
​5. Using your fingertips, gently press down into each roll, creating soft dimples across the surface just like focaccia
6. Don’t flatten them completely; press enough to create little pockets for the butter and cinnamon mixture to settle into

Mix: 
3–4 tbsp melted ghee
1/2 cup brown sugar
1–2 tbsp cinnamon

Spread your melted ghee, brown sugar, and cinnamon mixture all over the top, letting it fall into those pockets
 
Quick Rise + Bake
Cover and let rise about 10–20 minutes (just until slightly puffy)
Bake at 350°F for 18–22 minutes, until golden and bubbling

​This slow-cooker teriyaki chicken dinner has quickly become one of our favorite easy meals as our days become busier. I wanted something simple, nourishing, and made with real ingredients, without relying on bottled sauces full of ingredients you cannot pronounce and seed oils that lead to inflammation. Paired with a quick fried rice and roasted broccoli, it comes together as a complete, comforting dinner that feels just as good to serve as it does to eat. It’s one of those dependable meals you can come back to again and again, knowing your family is being well fed without a lot of fuss.

🕒 Time:
• Prep: 10 minutes
• Cook: 3–4 hours HIGH or 5–6 hours LOW

Ingredients: •
2 lbs boneless, skinless chicken thighs
½ cup coconut aminos (or low-sodium soy sauce)
¼ cup water
2–3 tbsp honey (adjust to taste)
1 tbsp rice vinegar
3 cloves garlic, minced
1 tsp fresh grated ginger (or ½ tsp ground)
1 tbsp sesame oil

Optional:
1 tbsp arrowroot or cornstarch (for thickening)

Instructions:
1. Add to slow cooker:
   • Place chicken thighs in the bottom

2. Mix sauce: Whisk together:
  coconut aminos
   • water
   • honey
   • vinegar
  • garlic
  • ginger
  • sesame oil
Pour over chicken

3. Cook:
• LOW: 5–6 hours
• HIGH: 3–4 hours

4. Shred or slice:
• Remove chicken and shred (or leave whole for serving)

5. Thicken (optional but recommended):
• Mix 1 tbsp arrowroot + 2 tbsp water
• Stir into the sauce on HIGH for 10–15 minutes
Sauce becomes glossy and coats beautifully

Sides:

Quick Fried Rice (your style) Use what you have:
• Cooked rice (day-old best)
• Eggs
• Butter or avocado oil
• Frozen peas/carrots or your broccoli chopped small
• Splash coconut aminos

1. Scramble eggs first → set aside
2. Sauté rice + veggies → add eggs back → season

Roasted Broccoli (easy win)
• Toss with olive oil, salt, and garlic
• Roast 425° for 15–20 min
• Finish with a squeeze of lemon (optional)

For Baby
Option 1 (easiest):
• Pull out a couple of thighs early
• Shred finely
• Serve plain or with a little sauce diluted with water
• Add a side of: • rice • broccoli (soft)
• ​Keep it lower sodium + less sauce-heavy

​As spring begins and our days fill with sunshine, fresh air, and more activity, I’ve been especially focused on building meals that truly nourish my growing kiddos. These beef kofta patties came from a desire to increase iron-rich foods in a simple, wholesome way that still feels special at the table. They’re full of flavor, easy to prepare, and a wonderful way to bring something a little different into our home while supporting strong, healthy bodies for the season ahead.

Ingredients
1½–2 lbs ground beef (85/15 or 90/10 works well)
1 small onion, finely grated or minced
3 cloves garlic, minced
¼ cup fresh parsley, finely chopped (or 1 tbsp dried)
1 tsp sea salt
½ tsp black pepper
1 tsp paprika
1 tsp cumin
½ tsp ground coriander (optional but really good)
½ tsp cinnamon (very subtle, don’t skip if you can)
1 egg (helps bind, optional)

Instructions
1. Mix gently (don’t overwork)
  -Add everything to a large bowl
  -Mix just until combined

​2. ShapeForm into:
  - small oval patties (easiest for kids), or 
  - longer “finger” shapes (more traditional)
3. Rest (optional but helpful)Let sit 10–15 minutes if you have time...Helps flavors come together

​Cooking Options
Skillet (Best flavor)
  -Heat cast iron with a little olive oil
  -Cook 4–5 minutes per side
  -Get a nice brown crust

Oven (Easiest batch method)
  -400°F
  -Bake 15–18 minutes
  -Broil last 2–3 minutes for color

Air Fryer (Quick!)
  -375°F for 10–12 minutes
  -Flip halfway

Simple Yogurt Sauce (Highly Recommend)
Mix:
  -1 cup plain Greek yogurt
  -1 tbsp lemon juice
  -1 small garlic clove (grated)
  -Pinch salt

How to Serve
  -Kofta patties
  -Rice or warm sourdough flatbread
  -Cucumber + tomato salad or just sliced cucumbers
  -Yogurt sauce on the side

For Baby/Toddler
  -Break apart a patty
Serve with:
  -soft rice or mashed sweet potatoes
  -mashed cucumber or yogurt
It’s very iron-rich and easy to gum

Tips (from experience)
  -Grating the onion instead of chopping = super tender patties
  -If the mixture feels wet, add 1–2 tbsp breadcrumbs or almond flour
  -These freeze beautifully, raw or cooked

There’s something about hibachi dinners that always feels like a special treat. The sizzling chicken, buttery fried rice, and that irresistible Yum Yum sauce make it a favorite for kids and adults alike. But going out to a hibachi restaurant with a big family can get expensive quickly. So we started making our own hibachi-style dinners at home, and they have quickly become one of our family’s favorite weeknight meals.

This easy version uses the Instant Pot for tender hibachi chicken, paired with simple fried rice and homemade Yum Yum sauce. It’s cozy, flavorful, and perfect for a family dinner night.

Best of all, it comes together quickly and uses ingredients you probably already have in your kitchen.

Instant Pot Hibachi Chicken - Tender chicken cooked in a savory coconut aminos with buttery hibachi flavor.

Ingredients
1½–2 pounds boneless chicken breasts or thighs
2 tablespoons butter
1 tablespoon sesame oil (or olive oil)
3 cloves garlic, minced
¼ cup coconut aminos
1 tablespoon honey
1 teaspoon grated ginger (or ½ teaspoon ground ginger)
½ teaspoon black pepper
1/4 cup water or chicken broth 

To finish:
1 tablespoon butter
1 tablespoon soy sauce
1 teaspoon sesame oil

Optional garnish:
chopped green onions
sesame seeds

Instructions
1. Cut the chicken into bite-sized pieces and season lightly with salt and pepper.
2. Turn the Instant Pot to Sauté. Add sesame oil and butter.
3. Add the chicken and cook for about 2–3 minutes, stirring occasionally until lightly browned.
4. Stir in the garlic and cook for about 30 seconds until fragrant.
5. Add coconut aminos, honey, ginger, and black pepper. Stir to coat the chicken.
6. Add the water or chicken broth.
7. Close the lid and cook on High Pressure for 3 minutes.
8. Perform a quick release.
9. Turn the Instant Pot back to Sauté and stir in butter, soy sauce, and sesame oil. Let the sauce simmer for 2–3 minutes until slightly thickened and glossy.
10. Garnish with green onions and sesame seeds if desired.

Simple Hibachi Fried Rice - This fried rice is buttery, savory, and perfect alongside hibachi chicken.

Ingredients
3 cups cooked jasmine rice (day-old rice works best)
2 tablespoons butter
2 eggs, lightly beaten
1 cup frozen peas and carrots
3 green onions, sliced
2–3 tablespoons coconut aminos
1 teaspoon sesame oil
salt and pepper to taste

Instructions
1. Heat a large skillet over medium heat and melt 1 tablespoon of butter.
2. Add the eggs and scramble until cooked. Remove from the pan and set aside.
3. Add the remaining butter to the skillet.
4. Stir in peas and carrots and cook for 2–3 minutes until heated through.
5. Add the rice and break it up with a spatula.
6. Stir in coconut aminos and sesame oil.
7. Return the scrambled eggs to the pan and add green onions.
8. Stir well and cook another 2–3 minutes until everything is heated through.
9. Taste and adjust seasoning if needed.

Homemade Yum Yum Sauce - This creamy dipping sauce is the finishing touch for any hibachi meal.

Ingredients
½ cup mayonnaise
1 tablespoon ketchup
1 teaspoon garlic powder
1 teaspoon sugar
1 teaspoon rice vinegar (or apple cider vinegar)
1–2 tablespoons water (to thin if needed)

Instructions
1. In a small bowl, whisk together mayonnaise, ketchup, garlic powder, sugar, and vinegar.
2. Add a small splash of water if needed to reach your desired consistency.
3. Refrigerate for at least 15–20 minutes before serving for the best flavor.

Serving Ideas - Serve the hibachi chicken over a bed of fried rice with a drizzle of Yum Yum sauce.
You can also add sautéed vegetables such as:
zucchini
onions
mushrooms
carrots
Cook them in a skillet with butter and a splash of coconut aminos for that classic hibachi flavor.

A Family Favorite Dinner: This easy hibachi dinner has become a regular part of our family meal rotation. The kids love the fried rice and dipping sauce, and it’s a fun way to bring the flavors of a hibachi restaurant right into your own kitchen.
It’s simple, comforting, and perfect for busy weeknights when you still want something special around the table.

Baked oatmeal squares are one of those breakfasts that make mornings feel calmer. I mix them up in one bowl, bake them in a 9x13, and suddenly we have warm, wholesome breakfasts ready for the week, no drive-thru and no packaged junk. These blueberry oatmeal squares are lightly sweet, hearty, and easy to customize, which makes them perfect for a busy homeschool house. Serve them as-is, or top with Greek yogurt, cottage cheese, and extra berries for a breakfast that truly sticks with everyone until lunch.

Ingredients
Dry
6 cups rolled oats (old-fashioned)
2 tsp baking powder
1 1/2 tsp cinnamon
1 tsp fine sea salt

Wet
6 large eggs
4 cups milk (or half milk, half water)
1/2 cup melted butter (or melted coconut oil)
1/2 cup maple syrup or honey (see notes for less)
2 tbsp vanilla extract

Mix-ins (choose one)
Blueberry: 2 cups blueberries (fresh or frozen)
Apple-cinnamon: 3 cups peeled diced apples + extra cinnamon
Banana: 2–3 mashed ripe bananas (reduce milk by 1/2 cup)

Optional (for extra richness)
1/2–1 cup chocolate chips or chopped pecans/walnuts

Instructions: 
1. Preheat oven to 350°F. Grease a 9x13 dish (butter or coconut oil).
2. In a large bowl, mix oats, baking powder, cinnamon, and salt.
3. In another bowl, whisk eggs, milk, melted butter, maple syrup/honey, and vanilla.
4. Pour wet into dry and stir well. Fold in your fruit/mix-ins.
5. Pour into the pan and smooth the top.
6. Bake 30–40 minutes until set in the center and lightly golden.
7. Cool 10–15 minutes for softer squares, or 30+ minutes for cleaner slices.
​

When winter storms roll in, learning does not need to stop. In fact, snowy days and icy weather offer the perfect opportunity to slow down, observe, and study the natural world right outside our windows.

This Winter Storms Unit Study invites students in grades 3–5 to explore snow, sleet, freezing rain, ice storms, and weather patterns through gentle lessons, hands-on activities, narration, and meaningful written work. Children learn how winter storms form, how they affect people and nature, and how large-scale patterns such as El Niño influence weather across the United States.

Designed for stormy days at home, this three-day unit balances science and geography with copywork, coloring and labeling, handicrafts, and map work. The goal is not rushed completion, but thoughtful observation, clear understanding, and steady learning, even when the weather outside feels uncertain.
​
Georgia Standards Alignment (Grades 3–5)
This unit aligns with the following Georgia Standards of Excellence (GSE):
ScienceS3E1

Students will investigate the physical attributes of rocks and soils and how water and weather impact Earth’s surface.
• Observing how ice and precipitation affect land and structures
S4E4
Students will analyze weather charts/maps and collect weather data to predict weather events.
• Identifying storm movement
• Understanding weather patterns
• Interpreting maps and storm paths
S5E1
Students will identify surface features of the Earth caused by constructive and destructive processes.
• Examining ice and weather-related changes
• Understanding the impact of storms on the environment

English Language ArtsELAGSE3–5W2
Write informative/explanatory texts to examine a topic and convey ideas clearly.
ELAGSE3–5L1 & L2
Demonstrate command of standard English grammar, capitalization, punctuation, and spelling through copywork and written narration.
ELAGSE3–5SL2
Recount or describe information presented orally through narration and discussion.

GeographySS3G1 / SS4G1 / SS5G1 (as applicable)
Locate places and describe the physical geography of the United States.
• Map labeling
• Pacific Ocean identification
• State location
• Storm movement across regions

Winter movie nights are some of my favorite evenings at home. After a full day of lessons, chores, and the usual winter shuffle, there is something special about slowing down together with a comforting meal and a classic family movie. This night called for something warm, creamy, and easy. We paired this Slow Cooker White Chicken Parmesan with pesto fettuccine and settled in to watch Jack Frost (1979), a sweet, old-fashioned winter favorite.
​
This is one of those dinners that feels a little special but requires very little hands-on time. The slow cooker does the work while the house fills with the coziest aroma. By dinnertime, the chicken is tender, the sauce is rich without being heavy, and all that’s left to do is boil pasta and gather everyone around the table.

Slow Cooker White Chicken Parmesan with Pesto Fettuccini

Ingredients
Chicken (Slow Cooker)
2 pounds boneless chicken breasts or thighs
Salt and pepper
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1½ cups chicken broth
¾ cup half and half
3 tablespoons butter
¾ cup freshly grated parmesan
1 to 1½ cups shredded mozzarella

Pasta (Cooked Separately)
1 pound fettuccine
Butter
Salt

Pesto Finish
¼ to ⅓ cup basil pesto
 
Directions
1. Cook the chicken: Place the chicken in the slow cooker in a single layer. Season with salt, pepper, garlic powder, and Italian seasoning. Pour chicken broth and half-and-half over the chicken. Add butter pieces around the chicken. Sprinkle Parmesan evenly over the top.

Cover and cook:
LOW for 4–5 hours or HIGH for 2½–3 hours
The chicken should be tender and reach an internal temperature of 170–175°F.

2. Add cheese: About 30 minutes before serving, sprinkle mozzarella over the chicken. Cover and let melt. If the sauce looks thin, crack the lid slightly for the last 15–20 minutes.

3. Cook the pasta: Boil fettuccine in salted water just before dinner. Drain and toss with butter and salt.

4. Add pesto: Stir pesto into the hot pasta until evenly coated.

5. Serve: Plate pesto fettuccine and top with chicken and white sauce from the slow cooker.