Mormon Mommy Blog

Earth Day

Monday, April 12, 2010

Redbox Code valid at Kroger, Fred Meyer & Smiths!

Free Redbox Rental with code: DVDKROG

This has been confirmed at Fred Meyer which means we can assume, Smith’s and other Kroger and Kroger affiliate stores are participating!

New to renting at Redbox?

It’s simple! All you do is find a Redbox near you. On the screen in the bottom corner you will see “Rent with Promo Code”. Select that, and then enter the code. Then select the movie, swipe your debit or credit card and you are good to go.

Be sure to return the movie before 9pm the next day.

Save $1.00 on any two (2) Campbell's® Cooking soups

Save $1.00 on any two (2) Campbell's Condensed "Great for Cooking" soups.

I haven't checked prices at Albertsons when using a doubler, but I believe that these might be either Free or close to Free at either Winco or Walmart.

Kmart Coupon Deals: week of 4/11

Here are this week’s coupon deals at Kmart. Don’t forget to checkout the great deal on Scubbing Bubbles Extend-A-Clean.

General Mills Cereal or Bars $2.25 each

$1.00/2 – General Mills Cereal – (

$1.00/2 – General Mills Cereal – (

more sources on printable coupon database

$1.00/1 – Cheerios, Original – (

$0.40/1 – Nature Valley Granola Bars – (

$0.40/1 – Nature Valley Granola Bars – (

$0.40/1 – Fiber One Chewy Bars – (

$0.40/1 – Fiber One Chewy Bars – (

$0.40/1 – Fiber One Chewy Bars – (

Final Price: as low as $1.25 each

Spend $15 in Cosmetics, Receive $5 Rewards on your Shop Your Way Rewards Card

You can redeem the “cash” stored to your card at any time. Just ask your cashier on your next checkout.

L’Oreal Face Cosmetics 30% off*

$2.00/1 – L’Oreal Cosmetics Face Product – (

Final Price: varies

L’Oreal Voluminous, Extra Volume Collagen, Panoramic Curl or Lash Out Mascara $4.99

$2.00/1 L’Oreal Eye Product from RP 1/28 (expires 4/18)

Final Price: $2.99

Maybelline Eye, lip and face cosmetics

Buy, Get One 50% off

Use 2 $1.00/1 Maybelline Great Lash Mascara from RP 3/28

Final Price: varies

Buy 2 L’Oreal Mascaras $4.99 each

Buy 1 L’Oreal True Match Concealer $6.26 (reg $8.95)

Use 2 $2.00/1 L’Oreal Eye Product from RP 1/28

Use 1 $2.00/1 – L’Oreal Cosmetics Face Product – (

Pay: $10.24, Receive $5 Loaded to your Shop Your Way Rewards Card

Final Price: $5.24, or $1.75 each

Garnier Shampoo, Conditioner or Styler $3.33

25% off Face skincare

$1.00/1 – Garnier Fructis Shampoo, Conditioner or Treatment – (

$1.00/1 (FF) – Garnier Fructis Shampoo, Conditioner,

Read Moreor Style Product – (

$1.00/1 (IE) – Garnier Fructis Shampoo, Conditioner, or Style Product – (

$1.00/1 – Garnier Nutritioniste Moisturizer – (

Final Price: $2.33 for hair care

Garnier HerbaShine or Nutrisse haircolor $5.99

$2.00/1 – Garnier Nutrisse Shade, Multi-lights Kit or 100% Color – (

Final Price: $3.99

Right Guard Xtreme or Total Defense 5 $2.50

$1.50/1 – RightGuard Total Defense 5 – (

$1.00/1 – RightGuard Total Defense 5 – (

Final Price: $1.00

Arm & Hammer Toothpaste,4.3–6.3-oz

Buy One, Get One Free

$2.50/2 Arm and Hammer Oral Care Products, any from SS 3/21

or use 2 $1.00/1 – Arm & Hammer Toothpaste (4oz Or larger) – (

Final Price: varies

Bounty 8 Giant or Basic 15 roll Paper Towels $8.99

$1.00/1 Bounty 6ct or larger from PG 3/7

Final Price: $7.99

Charmin 16 Big or Basic 20 Big Rolls $8.99

$0.25/1 Charmin 16 Big or Basic 20 Big Rolls from PG 3/7

Final Price: $8.74 (I’d rather wipe with a leaf then pay this price!)

Nestle 24 Pack water $3.50

$1.00/2 – Nestle Pure Life Water Multi-Packs – (

$1.00/2 – Nestle Pure Life Multipacks – (

Final Price: $3.00

Gillette Satin Care Shave Gel $2.50

$0.55/1 or $1.00/1 Satin Care Shave Gel from PG 3/7

Final Price: as low as $1.50

Gillette Disposable Razors $6.00

Venus, Mach3, Good News, Daisy, Custom Plus, Sensor3 or Daisy3 razors

$3.00/1 Gillette disposable razors from PG 3/7

B1G1 Free Gillette disposable razors from PG 4/4

Final Price: $3.00

V8 Fusion $2.99

$0.75/1 V8 V-Fusion, any 46 oz. variety from SS 3/14

$1.00/1 – V8 V-Fusion Juice – (

$1.00/1 – V8 Fusion -(

Final Price: $1.99

Free Kraft Macaroni & Cheese Coupon on Facebook

Become a fan of Kraft Macaroni & Cheese on Facebook and print a coupon via mail for

Target - Scrubbing Bubbles, Windex & Special K Cracker and Fruit Crisps!

Scrubbing Bubbles & Windex at Target!

There were several awesome coupons in today’s Sunday paper, including a coupon for a FREE $5 Target Gift Card, when you buy 3 Scrubbing Bubbles Products or 1 Windex Outdoor All-in-One Starter Kit! When you stack those Target Coupons with Manufacturer Coupons AND a Rebate- you’ve got yourself some FREE stuff!

Buy 2 Scrubbing Bubbles Power Sprayer Starter $7.99

Buy 2 Scrubbing Bubbles Power Sprayer Refill $3.94

Use 2 $5.00/1 – Scrubbing Bubbles Power Sprayer Starter from SS 4/11

Use 2 Free Scrubbing Bubbles Extend-a-clean refill, when you buy starter – (

Also use the FREE Target $5 Giftcard wyb 3 Scrubbing Bubbles products from SS 4/11

Final Price OOP: $5.98, Plus get $5 Target Gift Card

Plus Submit for $5 Rebate from SC Johnson making this a $4 Money Maker!

Windex Outdoor All-in-One Starter Kit $12.99

$2.50/1 – Windex Outdoor All-in-One – (

Also use the FREE Target $5 Giftcard wyb 1 Windex All in One Starter Kit coupon from SS 4/11

Final Price: $10.49 OOP, $5.49 after Target Gift Card

Plus Submit for $5 Rebate from SC Johnson making the final price $0.49

Special K Granola $0.39, Crackers & Fruit Crisps $0.54 at Target
The Special K Gift Card Promo DOES include Special K Cereals, Special K Bars, Special K Fruit Crisps and Special K Cracker! Plus, there’s a fun new printable target coupon:

$5.00 off Women’s Swimsuit when you buy 5 Special K products – (

Buy 5 Special K Cereal or Snacks, Receive $5 Target Gift Card

Special K Red Berries $2.39

Special K Crackers $2.39

$1.00/1 – Kellogg’s Special K Crackers, 8 oz any flavor – (

Buy 2 Special K Crackers $2.39

Buy 3 Special K Fruit Crisps $2.39

Use 2 $1.00/1 – Kellogg’s Special K Crackers, 8 oz any flavor – (

Use 3 $0.75/1 Kelloggs Special K Fruit Crisps from RP 2/21

Pay: $7.70, Receive $5 Target Gift Card

Final Price: $2.70, or $0.54 per item

Special K Bars $2.39

Special K Fruit Crisps $2.39

$0.75/1 Kelloggs Special K Fruit Crisps from RP 2/21

Special K Low Fat Granola $2.39

$1.00/1 – Kellogg’s Special K Low Fat Granola Cereal – (

$1.00/1 – Kellogg’s Special K Low Fat Granola, Raisin Bran Extra or Frosted Mini-Wheats – (

$2.00/2 – Kellogg’s Special K Low Fat Granola, Raisin Bran Extra or Frosted Mini-Wheats – (

$1.00/1 or $2.00/2 Kellogg’s Special K Low Fat Granola from RP 3/28

Buy 5 Special K Low Fat Granola $2.39

Use 5 $1.00/1 or $2.00/2 coupons

Pay: $6.95, Receive $5 Target Gift Card

Final Price: $0.39 each, when you buy 5

Free TGI Fridays Potato Skins at Walgreens or Rite Aid

TGIF Potato Skins Chips $1.39-$1.99 at Walgreens

$1.50/1 – TGIF Snack – (

Final Price: as low as Free

TGIF Potato Skins Chips $0.99 at Rite Aid, beginning 4/18

$1.50/1 – TGIF Snack – (

Final Price: Free

$1.00 off Scotch Brite Coupon means Free sponges!

Here’s a great new coupon from 3M. It’s in pdf format, which means there is no print limit AND it doesn’t expire until 6/30/10.

$1.00/1 – Scotch Brite Brand Product, any – (

The single count sponges are often $1.00, so this coupon will make them Free!

Here is another coupon for the ‘natural fiber’ products:
$1.00/2 – Scotch Brite Greener Clean Products – (

Fred Meyer Coupon Deals: Week of 4/11

•Also check out Fred Meyer’s Coupon Policy HERE

•You can see all Current Catalina Promotions for Fred Meyer HERE

•Please check out ALL the FAQs regarding eCoupons HERE

It’s kind of a slow week at Fred Meyer, but I am pumped about the Old Spice Deodorant & the Strawberries!

Produce, Dairy and Meat

Beef Cross Rib Roast $1.99/lb

Asparagus $1.28/lb

Strawberries 1 lb. $1.67

Navel Oranges $0.58/lb

In Ad Coupon Deals

Dairgold Butter $2.00 with in ad coupon

Limit 4

$0.40/1 – Darigold Butter, 1 lb – (

Final Price: $1.60

Tree Top Apple Juice Blends $1.67 with in ad coupon

Limit 6

$1.00/2 – Tree Top – (

Final Price: $1.17

Colgate Toothpaste B1G1 FREE

Limit 2

Use 2 $0.75/1 Colgate Total, Max White, Max Fresh or Sensitive Toothpaste, any 4 oz. or larger from SS /28

Final Price: Unknown

Arm and Hammer Laundry Detergent B1G1 FREE

$1.00/2 Arm and Hammer Laundry Products from SS 4/11

Final Price: Unknown

Coupon Deals

Bertolli Olive Oil 50% off

Old Spice Deodorant $3.33

$3.00/2 Old Spice eCoupon – (

B1G1 FREE Old Spice Fresh Collection Anti-Perspirant Deodorant from PG 3/7

Final Price: $0.33 for 2

Gillette Premium Deodorant $3.33

Gillette Body Wash FREE when you buy any (1) Antiperspirant or Deodorant from PG 3/7

Final price: $3.33 for 2 items

Trident Gum $0.69

$1.00/3 Trident Gum from 4/11

Final price: $0.36

Seventh Generation Dish Detergent, Disinfecting Wipes, Paper Towels and More 30% off

$2.00/2 – Seventh Generation Household Cleaners – (

$2.00/1 – Seventh Generation Dishwashing Product – (

$1.00/1 – Seventh Generation Product – (

Final Price: Unknown

Scrubbing Bubbles $2.50

$0.75/1 Scrubbing Bubbles Bathroom Cleaner from SS 3/21

Final Price: $1.75

Pledge $3.49

$1.00/1 – Pledge Product, any – (

$1.00/1 Pledge Multi Surface product from SS 2/28

$1.00/1 Pledge wipes from SS 2/28

Final price: $2.49

Albertsons Double Ideas: Lots of Freebies!

Sargento Shredded Cheese $1.99

Double the $1.00/1 – Sargento Reduces Sodium Cheese, avail to zip code 03104 – (

Final Price: FREE

Dannon Danimals, Crush Cup or Dan-o-nino $2.00

Double the: $1.00/1 Dannon Dan-o-nino product from SS 3/28

$1.00/1 Dannon Danimals product, any Smoothie 6 pack or 12 pack, or Crush Cup 4 pack from SS 3/28

Final price: FREE

Kelloggs Fruit Snacks $1.79

Double the $1.00/1 – Kelloggs Fruit Flavored Snacks – (

Final Price: FREE

Del Monte Fruit Cups, Fruit Chillers, or Tubes $2.39

Double the:

$1.00/1 – Del Monte Fruit Bowl – (

$1.00/1 – Del Monte Fruit Chillers – (

$1.00/1 – (IE) Del Monte Fruit Chillers Cups or Tubes – (

$1.00/1 – (FF) Del Monte Fruit Chillers Cups or Tubes – (

Final Price: $0.39

Buy 4 Post Fruity or Cocoa Pebbles, 11 oz $1.49 each, limit 4

Double 2 $1.00/2 Post Pebbles cereal, any from SS 3/14

or $1.00/2 Post Cereal Favorites from SS 2/28 (expires 4/11)

Pay: $1.96, Receive $3.00 Catalina

Final Price: $1.04 Money Maker!

Buy 6 Dr Pepper 1 Liters

Save $2 Instantly

Double 3 $1.00/2 Coupons (found on product)

Final Price: FREE

Pepperidge Farm Cookies $2.49

Double the $1.00/1 – Pepperidge Farm Chocolate Chunk or Soft Baked Cookies – (

Final Price: $0.49

Ziplock Slider Bags $1.99

Use $0.55/1 Ziploc Brand Slider Bags from SS 2/21

B1G1 FREE Ziploc Sliders from SS 4/11

Buy 4 Ziplock Slider Bags $1.99

Buy 3, Get a $2.00 Catalina ($0.67 saving per item)

Use 2 $0.55/1 Ziploc Brand Slider Bags from SS 2/21

Also use 2 B1G1 FREE Ziploc Sliders from SS 4/11

And use 2 Twice the Value Coupons

Final Price: $1.78 OOP, Receive a $2.00 Catalina

Plus Submit for $5 Rebate from SC Johnson!

Tree Top Juice Boxes 3 packs $1.00

Double the $1.00/2 – Tree Top – (

Final Price: FREE

Wednesday, February 10, 2010

Self-Reliance is a Simple Concept

Self-reliance is a simple concept that encourages each of us to take responsibility for our own needs—physical, emotional, spiritual, social, and economic.

"We become self-reliant," explains Julie Beck, president of the Church's organization for women, "through obtaining sufficient knowledge, education, and literacy; by managing money and resources wisely, being spiritually strong, preparing for emergencies and eventualities; and by having physical health and social and emotional well-being."

Church leader Elder Robert D. Hales outlines ways we can become self-reliant:
  • Be ready for rainy-day emergencies
  • Avoid excessive debt; be content with what we have
  • Use the resources of the earth wisely; don´t be wasteful
  • Prepare for the future by making spending and savings plans
  • Keep a family or personal budget
  • Teach children wise spending habits and help them save for the future
  • Obtain an education or vocational training
  • Find gainful employment
Somethings I would like to add to this are;
  • Plant a Backyard Garden
  • Harvest your own food
  • Preserve your own food by canning and freezing
  • It's less expensive and healthier
***Be sure to order your seed catalogs now for spring planting! See our other stories in the catagory "The Backyard Gardener" for where to buy your Non-GMO seeds. Stay tuned for instructions on what to order, how much to order, how much room you'll need for your garden, how to start your garden and much, much more...
As we become self-reliant, we will be prepared to face challenges with confidence and peace of mind.
Becoming Self-Reliant

Parents have a sacred responsibility to look after the physical and spiritual welfare of their children. As children grow older, they become more responsible for their own welfare. Parents should teach them basic principles of welfare, helping them prepare to be self-reliant and provide for their own families in the future. Parents can also give children opportunities to help care for the poor and the needy.

All of the following counsel applies directly to adult members of the Church. Much of this counsel also applies to young men or young women, even if they still depend largely on their parents.

The responsibility for our social, emotional, spiritual, physical, and economic well-being rests first on ourselves, second on our family, and third on the Church. Under the inspiration of the Lord and through our own labors, we should supply ourselves and our family with the spiritual and temporal necessities of life.

We are better able to take care of ourselves and our family when we are self-reliant. We are prepared to endure times of adversity without becoming dependent on others.

We can become self-reliant by (1) taking advantage of educational opportunities; (2) practicing sound principles of nutrition and hygiene; (3) preparing for and obtaining suitable employment; (4) storing a supply of food and clothing to the extent the law allows; (5) managing our resources wisely, including paying tithes and offerings and avoiding debt; and (6) developing spiritual, emotional, and social strength.

In order to become self-reliant, we must be willing to work. The Lord has commanded us to work (see Genesis 3:19;D&C 42:42). Honorable work is a basic source of happiness, self-worth, and prosperity.

If we are ever temporarily unable to meet our basic needs through our own efforts or the support of family members, the Church may be able to help us. In these situations, the Church often provides life-sustaining resources to help us and our family become self-reliant again.

Caring for the Poor and the Needy

The Lord has always commanded His people to care for the poor and the needy. He said,

"Ye must visit the poor and the needy and administer to their relief" (D&C 44:6). He also commanded, "Remember in all things the poor and the needy, the sick and the afflicted, for he that doeth not these things, the same is not my disciple" (D&C 52:40).

We can care for the poor and the needy in many ways. One important way is through fasting and contributing fast offerings, which the bishop or branch president uses to assist ward or branch members who suffer from poverty, illness, or other hardships. We can also give of our time and share our talents. We can serve the homeless, the disabled, widows, and others in our neighborhood and community.

In addition to giving local and individual care for those in need, the Church reaches out worldwide to people, no matter their faith, who suffer the effects of natural disasters, poverty, disease, and other crises. The Church provides life-sustaining resources to help families and individuals recover and work toward self-reliance. Donations to the Church's Perpetual Education Fund provide the means for disadvantaged Latter-day Saints to further their education. Church-service missionaries volunteer their time and resources to improve literacy, promote health, and provide training.

Video - Have I Done Any Good in the World Today? - A message from President Thomas S. Monson

'Helping hand' should reach out

President Monson recalls years of Church humanitarian assistance

By Sarah Jane Weaver
Church News staff writer

Each time President Thomas S. Monson watches the news or picks up a newspaper and learns of terrible human suffering as a result of tornadoes, floods, fires, drought, hurricanes, earthquakes or conflicts of war, he asks a moving question: "Do we have a responsibility to do something about such suffering?"

The Church’s humanitarian service efforts are represented by images from Mongolia (neonatal resuscitation), Indonesia (tsunami reconstruction), Cambodia (clean water) and Haiti (emergency response). “I think we should not put an artificial border around need,” said President Thomas S. Monson.

The answer, he says, is always the same: "Yes! We are our brother's keeper."

Helping those in need is a Church principle that goes back to the earliest days of the Restoration. A formal Church welfare program started in the wake of the Great Depression. After World War II, the Church sent food to Europe to assist the Saints and others in war-devastated countries.

Church-produced Atmit porridge, made from a centuries-old recipe and sent to Ethiopia in 2003, helps malnourished children and the elderly who cannot digest whole grains or food made with coarse flour.

But the Church's efforts accelerated a quarter of a century ago when members united to raise money for famine relief in Ethiopia.

President Monson sat down with the Church News this January — 25 years to the month after some 4 million Latter-day Saints participated in a special fast Jan. 27, 1985.

Tanner Boyack, left, and Blake Murdoch don 'Mormon Helping Hands' T-shirts during cleanup after fires ravaged San Diego County in 2007.

Since then, the Church has donated 1.1 billion dollars in humanitarian relief in 167 countries.

That relief has equated to 61,308 tons of food, 12,829 tons of medical supplies and 84,681 tons of clothing, according to Church welfare services.

Recalling major world disasters and Church initiatives — including the tsunami in Southeast Asia, flooding in the Philippines, measles and polio vaccination efforts, and clean water projects — President Monson said the Church takes most seriously the admonition from the Lord to feed the hungry, clothe the naked and visit the sick (see Matthew 25).

That effort to reach out has never been limited to one region, race or religion, he added.

"I think we should not put an artificial border around need," he said. "The Lord didn't and we shouldn't."

He said the desire to help those who are suffering is an innate characteristic in most Latter-day Saints. "We don't like to see other people suffer while we have much," President Monson said. "I think that is particularly true with regard to children. Show me a man who doesn't tear up when he sees children who are in need. I don't think you will find a real man who doesn't feel that way."

'An effect on me'

For President Monson, the desire to reach out to the less fortunate started at his childhood home with a courageous mother and a fence picket she wouldn't let him repaint.

"We lived a block from the railroad tracks," he recalled. "When the trains would go by the pictures on the wall would move."

During the 1930s, in the height of the Great Depression, hobos would ride the rails and look around the Monsons' west Salt Lake City neighborhood for food.

"I often wondered why Mother had me not paint one of the pickets in the fence. I learned later that word got around: 'You will get fed at the house that has a fence picket with a mark on it.'"

President Monson's mother invited each of those transient men into her home, had them wash up, fed them and sent them on their way with more food for later. Before they left, however, they had to endure her lecture.

"She would find out where they were from. 'Have you written your mother?' she would ask. 'Does she know where you are? She is probably very concerned. Why don't you write her a letter?'"

President Monson saw the men wash and dry with the same towel the family used. They ate the same food, at the same table, on the same plates as the rest of the family.

"That had an effect on me," he said.

'A helping hand'

President Monson said the problem with giving humanitarian aid worldwide can be summarized in a simple quote from Anne Morrow Lindbergh in her book Gift from the Sea: "My life cannot implement in action the demands of all the people to whom my heart responds."

President Monson said if a person looks at all the major needs for humanitarian aid, it is easy to become discouraged because of an inability to help everyone.

"The Church is a worldwide Church. We are just as interested in a starving child in Africa as we are a well-fed child in Los Angeles. We have to rally our resources and analyze where we can be of help."

One way the Church helps as many people as it can is by collaborating with other humanitarian organizations and agencies, including the Red Cross, Catholic Relief Services, and Islamic Relief Worldwide.

In 1988, for example, the Church teamed with Rotary International to eliminate polio. "As a young man in high school I witnessed firsthand the start of the polio epidemic in Salt Lake City," President Monson recalled. "Every day it seemed that someone at school came down with polio."

The Church purchased sufficient polio serum to immunize hundreds of thousands of children against polio and donated refrigerators to keep vaccines viable until they were administered. Today 210 countries in the world are polio free. "One never goes wrong by helping a child," President Monson said.

Since the day when his classmates suffered from polio, communication has made the world smaller, continued President Monson. Members in Salt Lake City learned of disasters in far away places — where there were large populations but small Church membership — almost immediately. Some of the problems were bigger than any one nation.

"We got out of our own wards, and out of our own stakes and out of our own country and realized that there was suffering. These are God's children and they need to be helped."

President Monson said once you start to help those who are suffering, there is no way to stop. "You find the need of the world is far greater than you ever imagined. One disaster strikes and almost before you can complete that work, another disaster strikes.

The Church won't walk away from suffering, he added. "Starvation is starvation. Human beings dying are human beings dying. … I have seen enough to convince me where there is want and where there is suffering I would like to be there to lend a helping hand."

'Standing together'

Even though he is well aware of them, President Monson doesn't talk about the Church's worldwide humanitarian efforts in terms of percentages or statistics. He talks about them in terms of people — the Ethiopian child saved from starvation by Church-produced Atmit; the man living in East Germany behind the Iron Curtain who needed a pair of shoes (President Monson gave the man his shoes and wore his house slippers home); the baby in the Philippines who is healthy because his mother learned about hygiene.

"Every president of this Church whom I have known has been four square in favor of helping those in need and without defining whether they are white or black or brown, or whether they are in the Orient or black Africa.

"Those who have much should be more generous in helping those who have none," President Monson said.

There will always be more work to do, he concluded. But, we can "replace the weakness of one standing alone with many standing together."

New Orleans ward is back on the map

Hurricane Katrina forced leaders to combine three units into one branch

By Jamshid Askar
Church News staff writer

Members of the New Orleans 1st Branch are shown outside their small meetinghouse in July 2006. For the first time since Hurricane Katrina struck Louisiana in 2005, the New Orleans 1st Branch was upgraded back to ward status on Dec. 6, 2009.

President Scott N. Conlin stood at the pulpit of the small uptown chapel Dec. 6. The president of the New Orleans Louisiana Stake informed attendees that effective immediately, the New Orleans 1st Branch would become the New Orleans 1st Ward.

The chapel's pews couldn't seat all the members in attendance; some listened to an audio feed in the Relief Society room. All told, 126 members raised their right hands to sustain branch president Terry Seamons as their new bishop.

In January 2006, President Conlin had presided over a very different scene in the same chapel. More than four months after Hurricane Katrina ravaged New Orleans, he dissolved two wards and a branch and combined the remnants of the three units into the New Orleans 1st Branch.

He estimates 15-20 people attended Church services that day.


New Orleans will never fully regain all that it lost to Hurricane Katrina in 2005. The Category 5 storm slammed into southeastern Louisiana on Aug. 28, leaving a wide swath of destruction in its wake totaling nearly $1 billion.

An empty lot is all that's left now of a New Orleans meetinghouse that was one of the two LDS buildings destroyed by Hurricane Katrina in 2005.

Katrina destroyed two LDS meetinghouses, and not a single Church meeting was held in New Orleans during the final four months of 2005. When Church services resumed in January 2006, three units — New Orleans 1st Ward, Chalmette Ward and Uptown Branch — were combined to form the New Orleans 1st Branch.

If you listen to Church leaders in New Orleans, they'll tell you the Crescent City is beginning to look and feel more and more like its former, pre-Katrina self. The New Orleans 1st Ward, newly reformed after nearly four years of nonexistence, is a microcosm for how the indefatigable people of New Orleans are reviving their city.


By the time Bishop Seamons was called as branch president in 2007, the average meeting attendance had risen to about 45. That number continued growing, thanks to selfless service and fellowshipping efforts.

"When I first became branch president, we talked a lot in the meetings about what a Zion society was like and what it would take for us to move toward that," Bishop Seamons said. "People took it upon themselves to look beyond their own immediate situation. As people would move in and they would observe their friends and neighbors [serving others], they would jump into that same effort."

As graduate students and professionals returned to live in the city again, they, too, augmented the branch's growing momentum.

"We have a lot of returned missionaries who have a spontaneous willingness to reach out when they see someone new in the ward, reach out in many cases to help them with language issues," Bishop Seasons said. "They've taken it upon themselves to go out and fellowship and bring these people in. It's just been amazing."

Finally, by late 2009, the time had arrived for the branch to become a ward again.

"With the recovery of the city and the recovery of the branch," President Conlin said, "it grew and grew and finally had sufficient priesthood leadership and membership that we were able to make the recommendation to the Brethren to reestablish a ward there. We made that recommendation and it was approved.

"We were glad to be there, three years and 11 months [after dissolving the ward], to reorganize the ward. It was a real joy and a pleasure to be able to do that."


The two New Orleans LDS buildings destroyed by Katrina were full-sized meetinghouses; the one that survived is smaller and built for a branch. Housed in this smaller meetinghouse, the New Orleans 1st Ward feels like it's bursting at the seams.

President Scott N. Conlin of the New Orleans Louisiana Stake recommended to the Brethren that the New Orleans 1st Branch was ready to become a ward again. On Dec. 6, 2009, President Conlin's recommendation became a reality.
"The meetinghouse is really insufficient for the ward that we have now," President Conlin said. "It has some challenges because the land in that area is such that it would be very difficult to expand that building. We anticipate continued growth, and one of the things we're looking forward to is figuring out solutions to those challenges."


Fully incorporating the former members of the Chalmette Ward into the New Orleans 1st Ward remains an ongoing area of concern even now, more than four years after the three-unit consolidation of January 2006.

The Chalmette Ward, located on the eastern edge of New Orleans, was part of the Slidell Louisiana Stake. But it was annexed into the New Orleans Louisiana Stake in January 2006 because, in the words of President Conlin, it "was so much more in line geographically with New Orleans and the recovery in New Orleans."

By becoming part of the New Orleans 1st Branch in 2006, the members of the Chalmette Ward also changed stakes.

"The people out there [in the former Chalmette Ward], while it's only maybe 30 minutes from our building, had developed a sense of closeness out there which was separate and distinct," Bishop Seamons said. "It's been difficult for them … some of the ones that are still very active, they adapted very nicely. But we've had some that have just gone inactive."

When the New Orleans 1st Ward recently acquired its third set of full-time missionaries, they were assigned to work in the Chalmette area. Bishop Seamons conveys optimism when speaking about those increased missionary efforts in Chalmette and prognosticates that Chalmette could well have its own Church unit again.


Members without vehicles in the New Orleans 1st Ward often need a ride in order to simply attend their Sabbath meetings.

The bishopric of the New Orleans 1st Ward on Dec. 9, 2009, the day the ward was formed out of the New Orleans 1st Branch. From left: ward clerk David Van Dam, second counselor Mike Nicholas, bishop Terry Seamons and first counselor Matt Brady.
"Getting people to and from Church becomes a real effort because so many of these folks don't have transportation," Bishop Seamons said. "We have a lot of the members who will bring other families to Church. Or the missionaries will say, 'Can you go pick up so-and-so?' and we'll send somebody out to do that. We're dealing with it, but it represents a real challenge to keep it orchestrated."


Bishop Seamons can't help but forecast continued progress and growth for his new ward.

After all, each ward member is part of the resilient citizenry of New Orleans.

"You have the normal sadness over the loss of what they had and of people moving away, but there's a real sense of survivorship," he said. "The people banded together. People will remember Katrina, but they won't ruminate over it: 'It happened and we suffered, but we're in good shape.' There's not a 'poor me' feeling; there is a never-say-die belief in what goes on here."

LDS Church: City Creek project on target for 2012 completion

The massive City Creek development in downtown Salt...

The Church of Jesus Christ of Latter-day Saints said today its massive City Creek development in downtown Salt Lake City is on schedule to be completed in early 2012.

"The end is in sight," said Mark Gibbons, president of the LDS Church's City Creek Reserve Inc.

The development, massive by any standard, will include offices, Macy's and Nordstrom department stores, specialty shops, restaurants, a food court, several condominum buildings and apartments.

Construction on the Harmons grocery store is set to begin in July, with completion of the 75,000-square-foot grocery scheduled for mid-2011.

City Creek's food court, which has been open since last year, has five tenants, including McDonald's, Great Steak, Sbarro Italian restaurants and Chinese and Japanese eateries.

Local favorite Red Iguana, which has two Salt Lake area sit-down restaurants, is adding a quick-serve restaurant to the City Creek food court next month. Also set to open is Bocata, a sandwich outlet, Roxberry, which will sell smoothies, and a Subway sandwich franchise.

While filling the quick-serve restaurant portion of City Creek has been successful, neither the church nor its partner Taubman Centers, would divulge any information about retail tenants in the shopping mall portion of City Creek. Ron Loch, vice president of planning and design for Taubman Centers, said the unique nature of the project and the commitment of the two anchor department stores makes the task of filling the rest of the retail space a bit easier.

"It hasn't been that difficult," he said.

Gibbons said the church's timing also has been good. Leasing activity is sluggish nationwide right now, but by next year, demand is expected to be better. "It's fortunate we're opening when we are," Gibbons said.

In March, the framework for the bridge over Main Street connecting the two parts of the City Creek development will be installed, he said.

Later this year, the 10-story Richards Court towers across from the church's Temple Square, will open. Richards Court, at 45 and 55 W. South Temple, will feature a total of 90 units priced from $442,000 to more than $2 million.

Another condominium development, The Regent, at 35 E. 100 South, will open around mid-2011. The 20-story project priced from about $300,000 to $1.7 million, will include 150 units.

Aside from Richards Court and The Regent, the LDS Church also is building a 30-story condominium tower at 99 W. South Temple with 185 units. A fourth condominium building will be built as market conditions allow. The church isn't in any rush to build the condominium projects given the downturn in home and condo sales.

City Creek also will include about 100 apartment units, some of which will front Main Street.

By Lesley Mitchell

The Salt Lake Tribune

Local Women Tie Quilts and Blankets for Haiti Victims

Rocklin's Millie Harris threads needles with yarn for quilting. The Relief Society, of the Church of Jesus Christ of Latter-day Saints, is one of the world's oldest and largest women's organizations, with a membership of over 5 million in 170 countries

Rocklin, CA— In 4 hours the annual Relief Society Humanitarian Open House turned out 111 quilts and blankets, joining 100 more done previously this year. The annual event, sponsored by the Church of Jesus Christ of Latter-day Saints, has always drawn an eager crowd of quilters, but this year the haunting images of destruction in Haiti gave it a very real sense of urgency. The largest turn-out yet at 300+ women, there were mothers and grandmothers, daughters and granddaughters, young and old alike. “Most of the blankets and quilts will be in the arms of Haitian earthquake victims soon,” said Sherie Abel, event organizer. “The Sacramento chapter of Project Linus plans to ship our blankets to Haiti on February 26th.”

Along with tying the quilts, the Relief Society gathered donated essentials for hygiene kits that will be assembled later this week. “Hygiene kits include personal essentials that are often left behind when disaster victims evacuate,” said Michelle Fluckiger, Rocklin Stake Relief Society President. “The list of items is very specific; we’ve learned what works and what doesn’t. Our kits contain combs, toothbrushes and toothpaste, soap and hand towels.”

“The hygiene kits will join with thousands of others made by Relief Society groups elsewhere”, said Abel. “What doesn’t get used for this disaster will store easily and can be pre-positioned in key locations for quick distribution to disaster victims when the need arises.”

The Relief Society, of the Church of Jesus Christ of Latter-day Saints, is one of the world’s oldest and largest women’s organizations, with a membership of over 5 million in 170 countries. ( Project Linus ( is a multi-chapter nation-wide organization that provides handmade blankets to children who are seriously ill, traumatized, or otherwise in need worldwide.

Local Women Tie Quilts and Blankets for Haiti Victims
by 1846History - Rocklin, CA

Viewpoint: Old stories ring true for new generation of LDS readers

Photo courtesy of Herschel Pedersen. Herschel Pedersen’s new book recounts life experiences applicable to young and old alike.

I think many of us college students sometimes think we can’t relate to our parents or our grandparents simply because of the age difference. As I sat down to read “Stories From My Life,” a new book by Herschel “Bones” Pedersen, I went in with the same mindset.

But as I sat down to read, I was quickly reminded that Pedersen was once a 22-year-old college student, too.

“Stories From My Life” is a collection of Pedersen’s stories and experiences he has gathered throughout his life. When I first opened the book, I was unsure how to feel; my first thoughts were, “Why would I want to read a biography about someone who I have never heard of?”

As I began reading through the book, however, I realized that Pedersen went through many of the same experiences that I go through on a daily basis — whether it be dating, studying or getting into mischief.

As I continued reading, I found myself getting drawn into each and every story Pedersen tells, whether it is his experiences playing on the BYU basketball team in the ’50s to his long career at Geneva Steel. From being a mission president to being a mission representative of the Quorum of the Twelve, Pedersen has a wide range of stories almost anyone can relate to or learn from.

Another thing I found really interesting about the book is the spirit that comes as you read; it’s almost like reading an Ensign article or a conference talk. Pedersen shares different experiences he’s had sharing the gospel and helping those less active return to full fellowship in the church. He also has introduced several non-members to the church — in Utah. It goes to show that even though we are in Utah, there are still opportunities to share the gospel.

“Stories From My Life” is a book your parents would probably enjoy, but it is also very applicable to college students. Although times have changed, the experiences and life stories Pedersen encountered and experienced throughout his life are relevant now.

At the same time, it is important to remember that times have changed enough that asking a girl to pray in front of you to see if she’s the one to marry probably isn’t the best way to go about finding a spouse these days. But hey, it worked for Pedersen.

Viewpoint: Old stories ring true for new generation of LDS readers
By Spencer Flanagan -

Uganda Organizes Their First LDS Stake

Jimmy Carter Okot, pres; left, Charles Ssekirangi, 1st couns; right, Jackson Isiko, 2nd couns; left

The Church of Jesus Christ of Latter-day Saints is growing rapidly, not only in the United States but around the world! Uganda has just formed its first stake. A brief background about stakes: Branches or wards are organized when a group of LDS people get together. Geographical boundaries are set for each ward or branch. Typically, a branch is smaller than a ward. When there are several wards in one area, a stake is formed. A stake stake comprises of several wards and/or branches.

Previously, Uganda was part of the Kenya Nairobi Mission area. In 2005, the LDS Church opened a mission in Kampala, Uganda. To organize the new stake, two days of meetings entailed a stake conference. Relief Society president, Rosemary Mufabi, remarked, "My heart is so full of joy today."

Nearly one thousand (1000) members attended the historic meeting. Gratitude was expressed to the many missionaries who have served and helped build the church in Uganda.

Uganda Organizes Their First LDS Stake

by Danette Ariotti of the LDS Church Examiner

Daily Scripture Study - Feb 9th, 2010

Exodus 29:1-30:10

Psalm 31:19-24

Proverbs 8:14-26

Matthew 26:14-46

1 Nephi 40

D&C 40

Monday, February 8, 2010

Daily Scripture Study - Feb 8th, 2010

Exodus 28:1-43

Psalm 31:9-18

Proverbs 8:12-13

Matthew 25:31-26:13

1 Nephi 39

D&C 39

Weekly Dinner Menu Feb 8-12


■Onion Pork Tenderloin

■Garlic Mashed Potatoes

■Bacon Mandarin Salad


■Crockpot White Chicken Chili

■Corn Bread with Honey Butter

■Chocolate Pudding


■Crustless Quiche

■Bacon or Sausage

■Buttermilk Biscuits

■Fried Apples


■Sweet and Sour Pork

■White Rice

■Fortune Cookies


■Flank Steak

■Twice Baked Potatoes

■Sauteed Greens
Monday Recipes

Notes for Monday:

1.We will be restocking our freezer with pork tonight. Buy a tenderloin large enough to feed your family for 2 meals at least, preferably more. We will be cubing the leftovers for Thursday so after your meal tonight, cube any remaining meat, save out about 2 cups for Thursday and freeze the rest for future use.

2.This recipe is even easier than the pork tenderloin I normally use for restocking. My family rated this one much higher than the one that uses marjoram. Let us know which one you like the best...head over to our Yahoo Group or our social network at

Onion Pork Tenderloin

■3-4 lb. pork tenderloin

■1/4 cup water

■1 pkg. onion soup mix

Spray inside of large crockpot or roaster pan with cooking spray. Place tenderloin in pot and sprinkle with onion soup mix. Pour water over top, cover and cook for 6-8 hours on low in crockpot or about 3 hours at 325°F in the oven. Check for doneness. Pork is done at an internal temperature of about 160°F. Slice and serve what you need for tonight and cube and freeze the rest in 1 lb. portions.

Garlic Mashed Potatoes

■6 potatoes

■4 Tbsp. butter

■1 cup sour cream

■3 oz. cream cheese


■Garlic Salt or Adobo seasoning to taste

Peel potatoes and quarter. Boil in enough water to cover potatoes until potatoes are tender. Drain. Mix all ingredients except milk and mash with a potato masher or large fork. Add enough milk to make potatoes creamy. If you like very creamy mashed potatoes you can use a mixer to get a good whipped consistency. If you like lumpy potatoes, I recommend using a fork or potato masher to maintain a more solid consistency. If you want a healthier version, omit sour cream and cheese, mix with skim milk and add butter buds for flavor.

Bacon and Mandarin Salad
■1/2 lb. bacon, cooked according to package directions and crumbled

■1/4 cup olive or salad oil

■1/8 cup red wine vinegar

■1/8 cup sugar

■1 tsp basil, fresh chopped

■1 (11 oz.) can mandarin oranges, drained

■2 cups red leaf lettuce, torn

■2 cups romaine, torn

■1/2 cup walnuts, lightly toasted

Mix together oil, vinegar, sugar, and basil in a small bowl. In a large bowl, mix mandarin oranges and lettuces together. Sprinkle with bacon and walnuts. Split salad mix in half, saving half for tomorrow night. To the half you are using tonight, pour half of the dressing mixture and toss to coat. Serve immediately.

Store salad mix and dressing mix separately until tomorrow.

Tuesday Recipes

Notes for Tuesday:

1.I would love to tell you that I have a wonderful homemade chocolate pudding recipe, but I use the boxes of Food Lion brand instant pudding. Choose your favorite brand or recipe and make it according to directions. Be sure to make it early enough that it has time to set up.

Crockpot White Chicken Chili

■4 chicken breasts, cubed

■1 cup chopped onion, cooked (from freezer)

■2 cloves garlic, finely chopped

■1 1/2 cups chicken broth

■1 tsp ground cumin

■1 tsp dried leaf oregano

■1/2 tsp salt

■1/4 tsp Tabasco sauce

■2 cans (about 15 ounces each) great northern beans, drained, rinsed

■1 can (12 to 15 oz.) corn, drained

■2 Tbsp. chopped fresh cilantro, optional

Mix onion, garlic, chicken broth, cumin, oregano, salt and Tabasco in 3 1/2 to 6-quart crockpot. Add cubed chicken breasts. Cover and cook on low for 4 1/2 to 5 1/2 hours, or until chicken is tender (this may vary depending on how hot your crockpot cooks). Stir in beans, corn, and cilantro, if using. Cover and cook on low 30 minutes or until thoroughly heated.

Cornbread with Honey Butter

■1 cup cornmeal

■1 cup flour

■1/4 cup sugar

■3 tsp. baking powder

■1 tsp. salt

■1/4 cup olive oil

■1 cup milk

■1 egg

Preheat oven to 425°F. Put half of the olive oil in a 9x9x2 cast iron skillet and preheat in oven without burning oil. Mix all remaining ingredients in a bowl. Pour batter into preheated cast iron skillet and bake for 20-25 minutes or until done.

Note: if you do not have a cast iron skillet, spray a pan with non-stick spray and mix all of the olive oil into the batter. Do not preheat your pan if it isn't cast iron.

Serve with softened butter that has been mixed with a little honey to taste.

Chocolate Pudding

Wednesday Recipes

Notes for Wednesday: none

Crustless Quiche

■5 eggs

■1/4 cup flour

■1/2 tsp. salt

■1/2 tsp. baking powder

■1/2 stick melted butter

■1 cup cottage cheese

■1/2 lb. grated cheddar cheese

Combine all ingredients and pour into a well-greased 9x9 pan. Bake at 400° for 15 minutes. Reduce to 350° and cook for 30-40 more minutes.

Bacon or Sausage

Buttermilk Biscuits

■4 cups self-rising flour

■1/2 cup butter

■1-1/2 cups buttermilk

Combine flour and butter, cutting with a fork. Stir in buttermilk. Add more flour if too wet, more buttermilk if too dry. When dough is rolling consistency, knead a few times and turn out onto a floured surface. Roll out and cut with a biscuit cutter. Bake half of the biscuits on cookie sheet at 475° until brown. Place the other half of the biscuits on a cookie sheet or other flat pan and put in the freezer until frozen. Before going to bed or early the next morning, bag the biscuits in a dated freezer bag for later use. If cooking thawed biscuits, follow normal cooking instructions. To cook frozen biscuits, extend cooking time. Serve hot biscuits with butter and jelly.

Fried Apples

■2 tablespoon butter

■1/8 cup brown sugar

■1 tablespoon lemon juice

■2 medium tart apple, cored and peeled

■1/2 cup apple juice or cider

Melt butter in a large skillet, over medium heat. Stir in sugar and juices. Thinly slice apples or cut into whatever shape you like. Add apples to skillet. Reduce heat. Cover and simmer for 10 minutes or until apples are tender, stirring frequently. Serve warm.

adapted from Details of Dinner

Thursday Recipes

Notes for Thursday:

1.If you did not make the pork tenderloin and restock your freezer with pork Monday, be sure to add a small pork tenderloin to your grocery list.

2.You can bake your potatoes for tomorrow's Twice Baked Potatoes tonight to save time tomorrow.

Sweet and Sour Pork
■1lb. pork loin, cooked and cubed (from freezer)

■1 tbsp vegetable oil

■1 green pepper, cut into 1-inch pieces

■1 onion, cut into thin wedges

■1 (15 1/4-oz.) can pineapple chunks in juice

■1/4 cup brown sugar, firmly packed

■1/4 cup white wine vinegar

■2 tbsp cornstarch

■2 tbsp soy sauce

■Hot cooked rice, (optional)

Preheat oil in a wok or large skillet over high heat. Stir-fry green pepper and onion in hot oil for 2-3 minutes or till crisp-tender. Remove from wok. Add more oil, if necessary. Reheated pork in wok; keep warm.

Drain pineapple, reserving juice. In a small pan combine the juice, brown sugar, vinegar, cornstarch and soy sauce. Bring to a boil; cook about 1 minute or till thickened, stirring constantly.

Return green pepper and onion to wok. Stir in pineapple and the thickened pineapple juice mixture. Cook and stir until heated through. Serve with rice, if desired.

adapted from recipe found at

White Rice

Fortune Cookies

Friday Recipes

Notes for Friday:

1.Prepare the steak in the morning so it can marinate all day.

2.We will be using extra flank steak from tonight in next Monday's salad. You can marinade the extra meat overnight in the the Italian dressing and steak sauce (see Monday's recipe) tonight if you want. Otherwise, make sure you leave several hours time Monday for this step.

3.Use the potatoes you cooked last night to quickly prepare your twice baked potatoes tonight. If you did not bake the potatoes last night, be sure to leave time to bake potatoes tonight.

Marinated Flank Steak

■1 to 1-1/2 lb. flank steak

■1/2 cup olive oil

■1/2 cup red wine vinegar

■1/4 cup teriyaki sauce

■2 Tbsp. Worcestershire sauce

■1 clove garlic, minced

■2 tsp. dry mustard

■1/2 tsp. pepper

■pinch cayenne pepper

■dash hot sauce

Combine all ingredients except steak. Trim fat from steak. Place steak in gallon-sized freezer bag and pour in marinade, reserving 1/4 cup. Close tightly and shake gently. Marinate all day or overnight. Remove stead from bag, discarding marinade. Grill, covered on medium until desired doneness is reached (use a meat thermometer to determine doneness). Baste twice with reserved 1/4 cup marinade.

Slice into thin slices against the grain before serving.

Twice Baked Potatoes

■3 baked potatoes, baked and cooled

■1/2 cup cheddar cheese, shredded

■1/4 cup milk

■1/4 cup bacon bits

Wash potatoes and poke each potato several times with a fork. Bake at 350 °F until centers are hot and tender. (start with 1 hour and go from there.)

After potatoes have cooked and cooled, cut them in half length-wise and scoop out the inside pulp. Mash pulp and add ½ cup shredded cheddar cheese , ¼ cup milk and sprinkle with bacon bits OR add ½ cup sour cream and chives to taste. Place seasoned pulp back into skins and sprinkle with cheese or paprika for garnish. Bake at 350°F again for about 15 minutes until heated through and cheese on top has melted.

Sautéed Greens of Your Choice

Wash 3 cups greens and sauté in butter with salt. You may add chopped onions for extra flavor.

Sunday, February 7, 2010

Daily Scripture Study - Feb 7th, 2010

Exodus 26:1-27:21

Psalm 31:1-8

Proverbs 8:1-11

Matthew 25:1-30

1 Nephi 38

D&C 38

Saturday, February 6, 2010

Daily Scripture Study - Feb 6th, 2010

Exodus 23:14-25:40

Psalm 30:1-12

Proverbs 7:24-27

Matthew 24:29-51

1 Nephi 37

D&C 37

Friday, February 5, 2010

Daily Scripture Study - Feb 5th, 2010

Exodus 21:22-23:13

Psalm 29:1-11

Proverbs 7:6-23

Matthew 24:1-28

1 Nephi 36

D&C 36

Thursday, February 4, 2010

Daily Scripture Study - Feb 4th, 2010

Exodus 19:16-21:21

Psalm 28:1-9

Proverbs 7:1-5


1 Nephi 35

D&C 35

Wednesday, February 3, 2010

Daily Scripture Study - Feb 3rd, 2010

Exodus 17:8-19:15

Psalm 27:8-14

Proverbs 6:27-35

Matthew 22:33-23:12

1 Nephi 34

D&C 34

Tuesday, February 2, 2010

Daily Scripture Study - Feb 2nd, 2010

Exodus 15:20-17:7

Psalm 27:1-7

Proverbs 6:20-26

Matthew 22:1-32

1 Nephi 33

D&C 33

Monday, February 1, 2010

Daily Scripture Study - Feb 1st, 2010

Exodus 13:17b-15:19

Psalm 26:1-12

Proverbs 6:16-19

Matthew 21:23-46

1 Nephi 32

D&C 32

Sunday, January 31, 2010

Daily Scripture Study - Jan 31st, 2010

Exodus 12:14-13:17a

Psalm 25:12-22

Proverbs 6:12-15

Matthew 20:29-21:22

1 Nephi 31

D&C 31

Saturday, January 30, 2010

Daily Scripture Study Jan 30th, 2010

Exodus 10:1 - 12:13

Psalm 25:1-11

Proverbs 6:6-11

Matthew 20:1-28

1 Nephi 30

D&C 30

Monday, January 18, 2010

Weekly Menu for January 18-22

Weekly Menu for January 18-22


■Chicken Pesto

■Spinach Salad

■Italian Bread


■Pepperoni and Cheese Crescents

■Leftover Spinach Salad

■Orange Jello Parfait



■Southwestern Bean Salad


■Sweet and Sour Meatballs

■White Rice

■Sugar Snap Peas


■Ham and Broccoli Pot Pie

■Winter Fruit Salad
Monday Recipes

Notes for Monday:

1.Take advantage of your freezer chicken tonight to make this quick meal. If you don't have cooked chicken in your freezer, be sure to add chicken to your grocery list.

2.I prefer homemade pesto, but you can also just use a pesto sauce mix like Knorr Pesto. To make this you would stir the dry mix into oil and water and heat. A jar of prepared pesto sauce or frozen pesto sauce would also work well in this recipe. I actually use double the amount of pasta listed here for the same amount of pesto sauce due to my kids' taste buds. We also like to sprinkle pecan pieces or pine nuts over the dish for added flavor, which I didn't add to the shopping list. Just add if you so choose.

Fresh Pesto Sauce Recipe
It's classic, it's easy, and best of all, there's no cooking involved! Follow our expert led guide to whipping up this delicious Italian sauce. Devour our Pesto Sauce recipe.

Step 1: You will need;

■1 ¾ oz pine nuts

■1 ¾ oz pecorino cheese

■3 1⁄3 fl oz extra virgin olive oil

■1 garlic clove

■handful fresh basil

■1 cheese grater

■1 pestle and mortar

Serves: 4

Preparation Time: 10 minutes

Step 2: Crush

Tear the basil leaves off the stems and place into the mortar. Crush them with the pestle. Add 50 grams, which is about a handful of pine nuts, and grind. Crush the garlic with the knife blade, chop off each end and peel. Add to the mortar and continue crushing. Keep going until the mixture is reduced to a paste.

Step 3: Mix

Grate 50 grams of pecorino cheese, and add to the mortar. While you are stirring, gradually pour in the extra virgin olive oil. Have a taste, and add a touch of salt and pepper if you think it needs it.

Step 4: Serve

Stir through some freshly cooked pasta, and garnish with some grated pecorino cheese.

3.Make a large spinach salad tonight and save half for Tuesday night. Add croutons and any other "crunchies" just before serving each night.

Chicken Pesto

■1 pkg. (8 oz.) Angel Hair Pasta

■1 pkg. Pesto Sauce mix* or 1 jar prepared pesto sauce

■1 tsp. olive oil

■cooked, cubed chicken from freezer

■1 tbsp. basil

■grated parmesan cheese

Prepare pasta according to directions. Prepare pesto sauce mix according to directions. In frying pan, place thawed chicken in heated oil and sprinkle basil over chicken until reheated. Mix pasta, chicken and pesto together. Sprinkle grated parmesan cheese over mixture and serve.

Spinach Salad

■Spinach leaves* (baby) or spinach salad mix


■Sunflower seeds

■grated carrot

■salad dressing

Wash greens thoroughly and pat dry. Mix half of spinach and "crunchy" ingredients together just before serving, saving the other half for tomorrow night. Add salad dressing to taste.

Italian Bread

Tuesday Recipes

Notes for Tuesday:

1.This is an easy dinner that is a big kid-pleaser. Dads may prefer additional pepperoni, so feel free to add more slices to some of the crescents.

2.Prepare the Jello Parfait in the morning.

Pepperoni and Cheese Crescents

■2 cans low-fat crescent rolls

■48 slices of pepperoni

■1 cup shredded mozzarella cheese

■1/3 cup shredded Parmesan cheese

■28 oz. can spaghetti sauce

Unroll crescent dough and separate into 16 triangles (as pre-cut). Place 3 slices pepperoni (or more for Dad) on each triangle. Sprinkle with 1-2 Tbsp. mozzarella cheese and a dab of Parmesan cheese. Starting with with shortest side, roll crescents toward opposite point. Place on baking sheet and bake at 375°F for 10-14 minutes or until golden brown. Warm the spaghetti sauce and serve with crescents for dipping.

Leftover Spinach Salad

Orange Jell-O Parfait

■1 sm. Jell-O (orange)

■1 cup sour cream

■1 (8 oz.) container Cool Whip

■1 tsp. vanilla

■1 can mandarin oranges, drained well

Mix the Jell-O packet with the sour cream. Add vanilla and mix well. Fold in Cool Whip. Layer fruit and Jell-O mixture in parfait glasses. Chill. Serve cold.

Wednesday Recipes

Notes for Wednesday:

1.I suggest making soft tacos with whole wheat tortillas for a healthier meal, but you may substitute hard tacos if you wish.

2.You should still have taco seasoned, browned ground beef in your freezer from two weeks ago. If you don't have taco-seasoned ground beef in your freezer, either use regular cooked ground beef from your freezer and season it, or add ground beef and taco seasoning to your grocery list.


■1 lb. taco-seasoned browned ground beef (from freezer)

■1 pkg. whole wheat tortillas* (or make your own)

■cheddar cheese

■shredded lettuce

■chopped tomatoes


■sour cream (optional)

■black olives (optional)

Cook taco seasoning and cooked beef according to package directions. Serve meat with remaining ingredients at the table so everyone can make their own tacos.

Southwestern Bean Salad

■1 can kidney beans, rinsed and drained

■1 can black beans, rinsed and drained

■2 celery ribs, sliced

■1 medium red onion, diced

■1 medium tomato, diced

■1 cup corn, fresh or frozen*, thawed

■3/4 cup thick and chunky salsa

■1/4 cup vegetable oil

■1/4 cup lime juice

■1 1/2 tsp. chili powder

■1 tsp. salt, optional

■1/2 tsp. ground cumin

In a large mixing bowl, combine the beans, celery, onion, tomato, and corn. Prepare the dressing in a small bowl or jar. Mix well. Pour the dressing over the bean mixture and toss to coat. Cover and chill for at least 2 hours.

Sensational Summer Salads by Marilyn Moll, The Urban Homemaker

Thursday Recipes

Notes for Thursday:

1.Tonight we are going to add prepared meatballs to our freezer stock for tonight and future use. You will see 5 lbs. of ground beef on your shopping list for this purpose along with the remaining ingredients. If you don't want to make your own meatballs, you can omit the ground beef and the rest of the meatball ingredients on your shopping list and just add premade frozen meatballs to your list. Follow the meatball recipe, leaving out one portion for tonight, and freezing the remaining 4 portions.

2.This recipe came from my dear friend, Lori Gassler. Thanks, Lori, for sharing this “have again”!


■5 lbs. ground beef

■1 cup italian seasoned bread crumbs

■1/4 cup steak sauce (I like A1) or worcestershire sauce

■1 tsp basil

■2 tsp salt

■2 tsp pepper

■1 tsp garlic salt

■1 tsp onion powder

Mix all ingredients together in large bowl by using your hands. (Yes, it's easiest to just get messy and mix away!) If your mixture is a little too dry add a little more steak sauce or worcestershire sauce. If your mixture is a little too moist, add a little more bread crumbs. Shape into 1 inch balls. Place on foil lined baking sheets (the kind with sides!) and bake at 350°F for about 20-30 minutes, turning occasionally with tongs. Allow to cool. Divide into 5 portions: 1 for tonight and 4 in labeled, freezer safe containers.

Sweet and Sour Meatballs

■1 can of crushed pineapples

■1 tbsp corn starch

■1/2 cup brown sugar

■1/4 cup vinegar

■1 tbsp soy sauce (I added a bit more of this)

■24 meatballs (see recipe above)

Mix all ingredients except meatballs in a large saucepan and bring to a boil, stirring occasionally until well blended. Add meatballs. Simmer for 10 min. Serve over cooked rice.

White Rice

Sugar Snap Peas

Friday Recipes

Notes for Friday: none

Ham and Broccoli Pot Pie

■1bag (12 oz) frozen broccoli cuts, thawed, drained

■2 cups cut-up cooked ham

■2 cans (10 3/4 oz each) condensed Cheddar cheese soup

■1/4 cup milk

■2 cups Bisquick mix

■1 cup milk

■1 tablespoon yellow mustard

■2 eggs

Preheat oven to 400°F. In a large bowl, mix broccoli, ham, soup and 1/4 cup milk until thoroughly blended. Pour into an ungreased 13x9-inch baking dish. Set aside. In a medium bowl, mix Bisquick, 1 cup milk, mustard and eggs. Pour the Bisquick mixture over soup mixture. Bake uncovered 30-40 minutes or until crust is golden brown.

Winter Fruit Salad

■2 oranges, sectioned and cut into bite sizes

■2 bananas, sliced

■1 cups seedless grapes, cut in half

■1 can pineapple chunks, drained (reserve juice)

■1/2 cup walnuts, chopped

■2 tbsp brown sugar

■whipped cream, optional

Mix fruit and nuts together in a medium sized bowl. In separate small bowl, mix brown sugar and about 2 tbsp of the reserved pineapple juice. Pour brown sugar dressing over fruit and toss to coat. Top with a dollop of whipped cream, if desired. Serve immediately.

Sunday, January 10, 2010

Weekly Menu for January 11-15

Weekly Menu for January 11-15

■Crockpot Lasagna

■Buttered Lima Beans

■Garlic Bread


■Roast Sticky Chicken

■Green Bean Casserole

■Skillet Garlic New Potatoes


■Sandy's Easy Cashew Chicken Dish

■Asian Slaw

■Mandarin Pineapple Salad


■Easy Taco Crescent Bake

■Mexican Salad


■Black Bean Soup

■Leftover Mexican Salad

Monday Recipes

Notes for Monday:

1.The crockpot lasagna cooks in about 4-5 hours. If you work during the day, that may be inconvenient since you cannot put it on before leaving for work. In that case, you may wish to prepare the lasagna in a 9x13 pan and refrigerate it until you get home or until someone can start baking it in the oven (about 45-55 min. at 350°) in the afternoon.

2.Prepare the sticky chicken for tomorrow so it can marinate overnight in the spices.

Crockpot Lasagna

■1 28-oz. jar of spaghetti sauce (or sauce from your freezer)

■1 package frozen cheese ravioli (about 24-oz.)

■2 cups shredded mozzarella cheese

Spray crockpot with non-stick cooking spray. Spread 1 cup sauce on the bottom and layer with half of the ravioli. Sprinkle with half of the cheese and another cup of sauce. Layer the remaining ravioli and top with the rest of the sauce. Sprinkle remaining cheese on top. Bake on low for 3-5 hours, depending on how hot your crockpot cooks.

Buttered Lima Beans

Garlic Bread

Roast Sticky Chicken Preparation

■1 large roasting chicken

■1/2 teaspoon black pepper

■1/2 teaspoon garlic powder

■1 teaspoon white pepper

■1 teaspoon thyme

■1 teaspoon onion powder

■1 teaspoon cayenne pepper

■2 teaspoons paprika

■4 teaspoons salt

In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a re-sealable plastic bag, seal and refrigerate overnight.

Tuesday Recipes

Notes for Tuesday:

1.If you did not prepare the chicken last night, planned ahead to allow time to marinade.

2.This recipe was originally created by Mimi Hiller of Mimi's Cyber Kitchen, and this version was actually an adaptation written by Lynn Nelson, former guide of Busy Cooks,

3.You can use tonight’s leftovers in tomorrow’s chicken dish.

4.Prepare the Asian Slaw for tomorrow.

Roast Sticky Chicken in the Crockpot

■Chicken prepared last night

■1 cup onion, chopped

When ready to roast chicken, stuff cavity with onions, and place in crockpot. Cook on low for 5 hours. The pan juices will start to caramelize on the bottom of pan and the chicken will turn golden brown. Use a meat thermometer to ensure that the meat is thoroughly cooked (180° is well done for a whole chicken). Let chicken rest about 10 minutes before carving.

This recipe was originally created by Mimi Hiller of Mimi's Cyber Kitchen, and this version was actually an adaptation written by Lynn Nelson, former guide of Busy Cooks,

Green Bean Casserole

■4 cans green beans

■1 can French onions

■2 cups milk

■2 Tsp ground pepper (or to your liking)

■2 cans cream of mushroom soup

Mix green beans, milk, pepper, soup and 3/4 can of onions. Bake at 375°F for 35 minutes stirring frequently. Add the remainder of onions and bake 5 minutes.

Skillet Garlic New Potatoes

■2 Lb small red (or white) new potatoes, scrubbed, peeled, and quartered

■1 Tbsp olive oil

■6 cloves garlic, minced

■1 Tsp garlic salt

Place potatoes in a large, non-stick skillet. Add cold water to cover the potatoes. Add the oil, garlic, and salt. Bring to a boil, reduce heat to medium, and cook until water evaporates, turning potatoes occasionally, about 25 minutes. Increase heat to medium-high and cook until potatoes are crispy and brown, turning frequently, about 10-15 minutes.

Wednesday Recipes

Notes for Wednesday: None

Sandy's Easy Cashew Chicken Dish

■2 cups cooked chicken (from freezer)

■1 onion, chopped and sautéed (from freezer)

■1 jar roasted red peppers, drained and sliced

■1 can cream of mushroom soup

■1/2 cup water

■1/2 cup cashew nuts (chopped or whole)

■1 can chow mien noodles, separated

Mix all ingredients except 1/2 can chow mien noodles and pour into a casserole dish that has been sprayed with non-stick cooking spray. Bake 15 minutes at 375°F. Sprinkle the 1/2 can of remaining noodles on top for last 5 minutes of baking.

Asian Slaw

■2 (3 oz.) packages Ramen noodles, oriental* or beef flavored

■2 (8.5 oz.) packages cole slaw mix*, or homemade cabbage shreds

■1 cup sliced almonds

■1 cup sunflower kernels

■1 cup green onions, chopped, optional

■1/2 cup sugar

■3/4 cup vegetable oil

■1/3 cup vinegar (I use white)

Toast almonds by placing sliced almonds and 1 tablespoon butter in a microwave-proof plate. Microwave on high, stirring every minute until lightly browned, 4 to 5 minutes.

While still in packets, crush Ramen noodles. Open noodle packets and remove flavor packs and reserve for use in the dressing. Place crushed noodles in bottom of a large bowl. Top with cole slaw mix and then sprinkle with toasted almonds, sunflower seeds, and onions.

Mix together contents from flavor packs, sugar, oil, and vinegar. Pour over slaw, but do not stir. Cover and chill 24 hours. Toss well before serving.

Mandarin Pineapple Salad

■1 can pineapple tidbits, drained

■1 can mandarin oranges, drained

Mix fruit together and serve.

Thursday Recipes

Notes for Thursday:

1.Tonight's taco dish will go together quickly using taco seasoned ground beef from your freezer that we restocked last week. Just thaw your taco meat in the microwave and follow the recipe below. If you do not have taco seasoned ground beef in your freezer, but you have browned ground beef in your freezer, just thaw it, reheat in a skillet and add taco seasoning to the reheated meat according to the package directions. If you do not have any cooked ground beef in your freezer, be sure to add ground beef and taco seasoning to your grocery list.

2.We will be using the leftover salad from tonight for tomorrow.

Taco Crescent Bake

■1 tube refrigerated crescent rolls

■2 cups crushed tortilla chips, divided

■1 lb. taco seasoned ground beef, browned (from freezer)

■1 (8oz.) container sour cream

■1 cup cheddar cheese, shredded

Unroll crescent dough into a rectangle; press onto the bottom and 1 in. up the sides of a greased 13 in x 9 in x 2 in baking dish. Seal seams and perforations. Sprinkle with 1 cup of crushed chips; set aside. In the microwave, heat up your taco seasoned ground beef. Spoon over chips. Top with sour cream, cheese and remaining chips. Bake, uncovered, at 350°F for 25-30 minutes or until crust is lightly browned.

Mexican Salad

■variety of lettuces, torn into bite-sized pieces

■1 red bell pepper, seeded & chopped

■1 green bell pepper, seeded & chopped

■1 can corn, drained

■1 bunch green onions, chopped

■1 can black olives, drained

■1 tomato, diced

■1 bottle ranch salad dressing

Combine all fresh ingredients then reserve half for tomorrow. Add ranch dressing just before serving each night.

Friday Recipes

Notes for Friday:

1.Dried black beans are the base for our bean soup tonight, so start them early in the morning. They are much cheaper than canned and easy to make, and we will have enough to freeze some cooked beans for later use in Refried Beans.

2.If you prefer to soak your beans overnight rather than quick soaking them, start them soaking the night before, then proceed with the drain and cook instructions in the morning.

3.Combine leftover salad from last night with salad dressing and serve.

Black Bean Soup

■2 - 1 lb. bags black turtle beans

■1 packet chili seasoning mix

■1 onion, sauteed (from freezer)

■1 green pepper, sauteed (from freezer)

■sour cream (for garnish)

■shredded cheddar cheese (for garnish)

■salt and pepper

Rinse beans in a colander and check to be sure there are no stones or other debris. Place beans in a dutch oven and cover with water so that the water is twice as deep as the beans. Heat to boiling and boil for 2 minutes. Turn heat off and cover, let sit for 1 hour. Drain beans in colander and rinse pot. Place beans in slow cooker and cover with water, making sure the water is twice as deep as the beans. Cook on Hi for 5 hours or Low for 8-10 hours.

When beans are tender, use a slotted spoon to put 2 portions of 4 cups each in dated freezer bags and then barely cover them with liquid from the beans. Label and place in freezer for later use.

Add onions, peppers, and chili seasoning packet to remaining beans. Mash some of the beans to make the juices thicker. (I use a potato masher.) Salt and pepper to taste. Cook for 30 minutes longer. Mix well and serve with sour cream and shredded cheddar cheese on top.


■1 cup cornmeal

■1 cup flour

■1/4 cup sugar

■3 tsp. baking powder

■1 tsp. salt

■1/4 cup olive oil

■1 cup milk

■1 egg

■1 can corn, drained

Preheat oven to 425°F. Put half of the olive oil in a 9x9x2 cast iron skillet and preheat in oven without burning oil. Mix all remaining ingredients in a bowl. Pour batter into preheated cast iron skillet and bake for 20-25 minutes or until done.

Leftover Mexican Salad