Freezer Meal Haul

Okay y'all, here's the thing. I love to cook. I do. I find it soothing and fun and I'd even venture out to say that trying new recipes and being in the kitchen is one of my favorite hobbies. But having little kids has put this hobby on the back burner of my life, pun intended. And being pregnant while caring for little ones...whew! Cooking dinner can be more of a chore these days than something I enjoy. Over these last years I have found that in some seasons of life it is so helpful to have a freezer stocked with meals you can easily pull out so on those tough days you don't have to think about dinner or exert any extra energy. Plus, when someone you care about is having one of those days- or is perhaps even in the depths of grief or celebrating the highest of highs with the birth of a new little one- you can easily bless them by sharing from your stash! :) 

I have to tell you, making a freezer meal stash is a LOT of work. But I have tried my best to make it easy for you by organizing and providing recipes, pictures, and even a grocery shopping list. Typically I spend about 3 days cooking, and it's exhausting, but it leaves me with meals for about 3 months in my freezer and for me that is SO worth it! Each meal typically leaves us with leftovers for lunches and another dinner, so it stretches further than just 16 meals. Plus, we will often go out once a week, and I do still have the basic ingredients in my freezer and pantry to make breakfast for dinner, spaghetti, bbq chicken, grilled steak, soup and sandwiches, etc. Each meal ends up costing about $20, which is cheaper than eating out for us, but for so many meals it can feel like a big upfront cost. Be prepared for that when and if you choose to take this on. Typically I will go to Costco first and get as much as I can in bulk there and then I finish up at Safeway for the rest. We were able to crank out all this shopping in about 2 hours. Not bad for such a big list on a weekend morning with twin toddlers in tow! 

Many of you said it would be helpful to you if I shared this with you but, being that this is the first time I have tried to write this all down, I expect there may be a few errors tucked in along the way despite my careful editing and efforts. Please let me know so I can correct them in the post, for both myself and others down the road! I really hope this blesses y'all and those in your lives!

(Please do not pin on Pinterest since this is a private blog.)

All my love, 

Staci

1. Crockpot Beef Stew

2 lb chuck roast, fat trimmed, cut into bite sized pieces

3 carrots, peeled and chopped

2 celery ribs, chopped

1/2 onion, chopped

2 tsp dried thyme

1 tsp dried rosemary, chopped

1 bay leaf

1/2 tsp salt

1/4 tsp pepper

1/2 cup barley

7 cups beef broth

gallon plastic freezer bag

*Serve with french bread

1. Label freezer bag with name, instructions, and date.
2. Combine all ingredients (except broth) in freezer bag adding the beef last so it’s the first ingredient poured into the crockpot.
3. Remove as much air as possible, seal, and freeze.
4. When ready to eat, thaw overnight in the refrigerator.
5. Spray crockpot with cooking spray and add ingredients from freezer bag to crockpot with broth and cook on low for 8 hours.
6. Remove bay leaf. Enjoy.

2. Mac & Cheese

32 oz elbow pasta

3/4 stick of butter

1 cup milk

3 eggs, beaten

16 oz mozzarella cheese, shredded

16 oz cheddar cheese, shredded

16 oz Velveeta cheese, sliced in even pieces

foil pan

foil

1. Cook pasta as directed, drain, rinse. Set aside. 
2. Add butter to pan and lay Velveeta slices on top. Melt together, stirring occasionally. 
3. Add remaining ingredients, including pasta, to the pot and stir well until melted together.
4. Spray foil pan with cooking spray and dump pasta mixture in. Cover with foil and label with name, instructions, date, and then freeze.
5. When ready to eat, thaw overnight in the refrigerator.
6. Bake at 350 degrees for 30-45 minutes. Enjoy.

3. Pepperjack Chicken Taquitos

8 oz cream cheese

3 cups chicken, cooked and shredded

1 1/2 cups pepperjack cheese, shredded

6 oz can of green chilies (or 1/2 cup salsa verde)

20 small flour tortillas

1 tsp chili powder

1 tsp garlic powder

1 tsp onion powder

1 tsp cumin

2 tbsp lime juice

gallon plastic freezer bag (2)

foil

*Serve with Spanish Rice

1. Melt cream cheese in a bowl and then mix in spices, lime juice, chilies (or salsa), chicken, and shredded cheese.
2. Add about 2 tbsp of mixture to each tortilla and roll up into a taquito. 
3. Put all taquitos on a baking sheet and put in the freezer for 30 minutes. 
4. Label freezer bag with name, instructions, and date.
5. Remove taquitos from baking sheet, place each taquito on a piece of foil and roll up. Place in freezer bag and put in the freezer. 
6. When ready to eat, defrost in refrigerator overnight. 
7. Bake at 425 degrees for 15-20 minutes. Enjoy. 

4. Lasagna

2 eggs

15 oz ricotta cheese

1/2 cup parmesan cheese

2 cups mozzarella cheese, shredded

24 oz pasta sauce

1 box lasagna noodles

8 oz ground beef 
1 lb Itallian turkey sausage, casings removed

2 tbsp garlic powder

2 tbsp onion powder

1 tbsp dried basil

1 tbsp dried oregano

salt and pepper to taste

foil pan

foil

*Serve with french bread and/or caesar salad

1. Brown ground beef and sausage in a skillet and mix in the pasta sauce. Season with salt, pepper, onion powder, and garlic powder. 
2. In a bowl, combine eggs with ricotta, parmesan cheese, 1 cup mozzarella cheese, and mix well. Season with salt, pepper, oregano, and basil. 
3. Cook noodles as directed. 
4. Spray foil pan with cooking spray. Spread thin layer of meat/sauce on bottom and then layer:  noodles, cheese mixture, meat/sauce. Repeat until full or done. Top with remaining 1 cup mozzarella cheese. 
5. Cover with foil and label with name, instructions, date, and then freeze.
6. When ready to eat, defrost in refrigerator overnight.
7. Bake at 350 degrees for 30 minutes. Enjoy. 

(The eggs are missing from the picture.)

5. Beef, Bean, Rice & Cheese Burritos

1 lb ground beef

1 can refried beans

2 cups cheddar cheese, shredded

1 medium onion (optional; chop and cook with meat if so)

1 cup brown rice, cooked

1 packet taco seasoning

1 pack large flour tortillas (10)

gallon plastic freezer bag (2)

wax paper

foil

*Serve with tortilla chips

1. Cook brown rice. Set aside. 
2. Cook ground beef and taco seasoning as directed. 
3. Mix meat in bowl with rice, beans, and shredded cheese. 
4. Spoon about 1/2 cup of the mixture on each tortilla and wrap into a burrito. Wrap each burrito in wax paper and then again in foil. 
5. Label freezer bag with name, instructions, and date. Place burritos in bag and freeze. 
6. When ready to eat, defrost in refrigerator overnight.
7. To cook, remove from foil and microwave for 2 minutes. Enjoy. 

6. Breakfast Burritos

12 eggs, scrambled 

1 lb ground sausage

2 cups cheddar cheese, shredded

1 pack large flour tortillas (10)

gallon plastic freezer bag (2)

wax paper

foil

*Serve with fruit

1. Scramble eggs. Set aside. 
2. Cook sausage. Mix in a bowl with eggs and shredded cheese. 
3. Spoon about 1/2 cup of the mixture on each tortilla and wrap into a burrito. Wrap each burrito in wax paper and then again in foil.
4. Label freezer bag with name, instructions, and date. Place burritos in bag and freeze.
5. When ready to eat, defrost in refrigerator overnight.
6. To cook, remove from foil and microwave for 2 minutes. Enjoy.

7. Crockpot BBQ Pork Spareribs 

1-2 lbs of country-style pork ribs

1 1/2 cups of ketchup

1 1/2 tbsp old bay seasoning (or seasoned salt)

1/2 tsp liquid smoke

1/2 cup brown sugar

1/2 cup white vinegar

gallon plastic freezer bag

*Serve with vegetables (like baked sweet potatoes, squash, broccoli, etc)

1. Label freezer bag with name, instructions, and date.
2. Place pork in freezer bag. 
3. Mix remaining ingredients together in a bowl, pour into bag, seal, and freeze. 
4. When ready to eat, thaw overnight in the refrigerator.
5. Spray crockpot with cooking spray. Empty bag into the crockpot. Cook on high for 3-4 hours or on low for 6-7 hours. Enjoy. 

8. Teriyaki Chicken (Crockpot or Oven)

8 pieces of boneless, skinless, chicken breasts

1 cup teriyaki sauce

1 cup water

2/3 cup brown sugar

3 garlic cloves

1 tbsp fresh ginger, grated 

2 cups brown rice, cooked

gallon ziplock bag (or foil pan, foil)

quart freezer bag

*Serve with vegetables (like green beans, broccoli, or carrots)

1. Cook brown rice as directed and set aside to cool. Label quart freezer bag, put in cooled rice, seal and freeze. 
2. Mix all remaining ingredients together and put in labeled gallon bag OR foil pan (after spraying with cooking spray) covered with labeled foil. Freeze. 
3. When ready to eat, thaw freezer bag of rice and freezer bag/foil pan of chicken overnight in the refrigerator.
4. Spray crockpot with cooking spray, empty bag into crockpot, and cook on low for 4-6 hours OR spray foil pan with cooking spray, place chicken in foil pan, cover with foil, and bake at 350 degrees for 45 minutes or until cooked through (take foil off last 10 minutes to brown). Enjoy. 

9. Crockpot Beef & Broccoli

2 lb flank steak, thinly sliced

1 cup beef broth

1/2 cup soy sauce

1/3 cup brown sugar

2 garlic cloves, minced

1 tbsp sesame oil

2 tbsp cornstarch

2 cups brown rice

1 bag frozen broccoli

quart freezer bag

gallon freezer bag

1. Cook brown rice, cool, put in quart freezer bag (labeled), and freeze. 
2. Label gallon bag with name, instructions, and date.
3. Mix beef and sauce ingredients in gallon bag. Squeeze out as much air as possible, seal, and freeze. 
4. When ready to eat, thaw both freezer bags overnight in the refrigerator.
5. Spray crockpot with cooking spray, empty gallon bag into crockpot, and cook on low for 3-4 hours. 
6. Cook broccoli in microwave as directed. 
7. Heat rice in microwave for 2 minutes. 
8. Serve rice topped with beef and broccoli. Enjoy. 

10. Swedish Meatballs

Meatballs:

2 tbsp olive oil, divided

1 onion, minced

1 lb ground beef

1 lb ground pork

1/2 cup panko

2 egg yolks

1/4 tsp allspice

1/4 tsp nutmeg

salt and pepper

Gravy:

1/4 cup butter

1/3 cup flour

4 cups beef broth

3/4 cup sour cream

2 tbsp fresh parsley, chopped

salt and pepper

Other:

1 package of egg noodles

foil pan

foil

*Serve over 1 package of cooked egg noodles

1. Heat 1 tbsp oil in skillet over medium heat. Add onion and cook, stirring frequently, until translucent (about 2-3 minutes). 
2. In a large bowl, mix ground beef, ground pork, panko, egg yolks, allspice, nutmeg, and cooked onion; season with salt and pepper. Mix until well combined. Form meatballs into about 1 1/4 to 1 1/2 inch balls; makes about 24. 
3. Add remaining 1 tbsp of oil to skillet. Add meatballs in batches and cook until all sides are browned (about 4-5 minutes). Transfer to paper towel-lined plate. 
4. To make the gravy, melt butter in the skillet. Whisk in flour until lightly browned (about 1 minute). Gradually whisk in beef broth and cook, whisking constantly, until slightly thickened (about 1-2 minutes). Stir in sour cream; season with salt and pepper. 
5. Stir in meatballs and cook, stirring occasionally, until heated through and thickened (about 8-10 minutes).
6. Spray foil pan with cooking spray. Put meatballs and gravy into pan. Garnish with parsley.  Cover with foil and label with name, instructions, date, and then freeze.
7. When ready to eat, thaw overnight in the refrigerator.
8. When ready to serve, heat up in oven (or some at a time in the microwave) and pour over egg noodles. Enjoy. 

11. Shepherd’s Pie

Beef Filling:

2 lbs ground beef

6 oz tomate paste 

12 oz frozen mixed vegetables

2 tsp salt

1 tsp onion powder

1 tsp garlic powder

1/4 tsp pepper

Mashed Potatoes:

4 medium potatoes, peeled and chopped

1/2 cup milk

1/4 cup butter

1 tsp salt

Other:

2 cups cheddar cheese, shredded

foil pan

foil

1. In a large pot, boil enough water to cook the potatoes. 
2. In a large pot or skillet, cook the ground beef over medium heat. 
3. Peel and chop the potatoes while the water is boiling and the ground beef is cooking. 
4. When the water boils, add the chopped potatoes and boil until soft. 
5. When the ground beef is cooked, add the tomato paste, onion powder, garlic powder, salt, pepper, and vegetables. Stir to combine. 
6. When the potatoes are done, drain the water and return to the pot. Add the milk, butter, and salt and mix with a mixer until the potatoes are creamy. 
7. Spray the foil pan with cooking spray. Pour the ground beef/vegetable mixture in and spread to cover evenly. 
8. Add the potatoes to the top of the mixture and spread to cover the beef/vegetables entirely. 
9. Spread a layer of shredded cheese over the top to cover entirely. 
10. Cover with foil and label with name, instructions, date, and then freeze.
11. When ready to eat, thaw overnight in the refrigerator.
12. Bake at 375 degrees for 25-30 minutes. Remove foil for the last 10 minutes or so to brown and become bubbly. Enjoy. 

12. Michelle’s Coconut Curry

Chicken:

2 packs chicken thighs, chopped

1 medium onion, minced

6 garlic cloves, minced

1-1 1/2 tbsp fresh ginger, chopped

2 cans garbanzo beans

1 can coconut creme, plus a little coconut milk

1 cup tomato sauce

2 tbsp yellow curry powder

1 tbsp coriander powder

2 limes, juiced

salt and pepper

fresh cilantro, chopped

1 tbsp olive oil

Rice:

2 cups rice

1 cup chicken broth

1 cup coconut milk

Other:

gallon plastic freezer bag

quart freezer bag

*Serve with Veggie Salad:

green and red bell pepper, finely sliced

carrots, finely sliced

dressing made of rice vinegar, sesame oil, and ginger powder

1. Cook rice and set aside to cool. Label quart freezer bag, put rice in, seal, and freeze.
2. In a large, deep pan sauté onions in olive oil until translucent. Add salt to help caramelize. 
3. Add chicken pieces and cook on medium. Salt and pepper to taste. Cook until chicken starts browning.
4. Add garlic, ginger, curry powder, and coriander powder. Sauté, stirring frequently to cover everything (about 2 minutes). 
5. Add coconut creme, coconut milk, tomato sauce, lime juice, and garbanzo beans. Salt and pepper to taste. Cover with a tilted lid (to let steam out) and simmer (but not a full boil) on medium/low heat for 30-60 min. 
6. Reduce liquid to thick and creamy. Stir every 5-10 minutes and let chicken become tender. Add cilantro. Set aside to cool. 
7. Label gallon bag with name, instructions, and date. 
8. Put chicken curry into gallon freezer bag. Squeeze out as much air as possible, seal, and freeze. 
9. When ready to eat, thaw both freezer bags overnight in the refrigerator.
10. Pour chicken curry over rice and heat.
11. Make veggie salad to serve with. Enjoy. 

13. Lasagna Soup

2 tsp olive oil

1 lb Itallian turkey sausage, casings removed

1 onion, minced

1 green bell pepper

3 garlic cloves, minced

4 cups chicken broth

15 oz tomato sauce

15 oz petite diced tomatoes

1/2 tsp salt 

1/4 tsp crushed red pepper

3 tbsp parmesan cheese, grated

1/2 cup mozzarella cheese

16 oz rotini noodles

gallon plastic freezer bag

sandwich freezer bag

*Serve with french bread

1. Heat oil over med-high heat in a large nonstick pan. Add the sausage, onion, bell pepper, and garlic. Cook over med-high heat, stirring occasionally, until the sausage is crumbled and browned (about 8-10 minutes). 
2. Add the broth, tomato sauce, diced tomatoes, salt, and crushed red pepper. Bring to a boil. Reduce heat and simmer, stirring occasionally, until the soup thickens slightly. Set aside and let cool. 
3. Label gallon bag with name, instructions, and date.
4. Pour cooled soup into the gallon freezer bag and seal. Freeze. 
5. Mix mozzarella and parmesan cheese in a sandwich freezer bag. Freeze. 
6. When ready to eat, thaw freezer bags overnight in the refrigerator.
7. Reheat in large pan over med-high heat, adding a box of rotini noodles, and cook until noodles are tender (about 10-12 minutes). 
8. Remove from heat and add mozzarella and parmesan. Enjoy. 

(The basil in this picture is an error and not part of the recipe)

14. Tuscan Chicken Pasta

16oz bowtie pasta

4 tbsp butter

4 garlic cloves, minced

1/2 tbsp dried basil

8 ounces cream cheese, softened and cut into 8 pieces

8 oz jar of sun dried tomatoes, rinsed, drained, and chopped

2 cups milk

2 cups parmesan cheese, grated 

1/2 tsp ground black pepper

1/2 tsp salt, more to taste if needed

1 cup chicken, cooked and cubed

foil pan

foil

1. Cook noodles as directed and set aside. 
2. In a medium pot or skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring the whole time. Stir in the dried basil. Add the cream cheese, stirring with a whisk until the mixture is smooth. It will look curdled at first but with constant whisking for 2-3 minutes it will become a smooth creamy paste. Stir in the sun dried tomatoes. 
3. Over medium heat, add the milk and whisk quickly and constantly until blended into the sauce. Stir in the parmesan cheese, pepper, and salt. Cook over medium heat, stirring until the cheese is melted and the sauce is the desired consistency (about 5-10 minutes). Mix chicken in.
4. Spray the foil pans with cooking spray and pour the noodles evenly between the two. Pour the sauce with the chicken over the tops of both, evenly dividing it. Mix the noodles with the sauce and chicken. 
5. Cover with foil and label with name, instructions, date, and then freeze.
6. When ready to eat, thaw overnight in the refrigerator.
7. Bake at 350 degrees for 40 minutes or until heated through and bubbling, slightly browned on the top. Enjoy. 

15. Greek Marinated Chicken

4 lbs chicken breasts or pieces

1 cup plain yogurt

2 tbsp olive oil

4 garlic cloves

1/2 tbsp dried oregano

1 medium lemon, zested and juiced

1/2 tsp salt

fresh cracked pepper

1/4 bunch fresh parsley

1. To make the marinade, combine the yogurt, olive oil, minced garlic, oregano, salt, and some freshly cracked pepper in a bowl. Zest the lemon into the bowl. Add the juice from half of the lemon (about 1-2 tbsp). Stir until the ingredients are well combined. Roughly chop the parsley and stir into the marinade. Add the chicken to the marinade. 
2. Label gallon bag with name, instructions, and date. Pour in the chicken and marinade. Seal and freeze. 
3. When ready to eat, thaw overnight in the refrigerator.
4. To cook, either grill or bake in the oven. To bake, preheat the oven to 375 degrees. Place the chicken in a 9x13 casserole dish (sprayed with cooking oil) and cook for 45-60 minutes and golden brown on top. Enjoy.

16. Baked Cream Cheese Spaghetti

1 lb spaghetti noodles

1 tbsp olive oil

1 lb ground beef

1 lb Itallian sausage, casings removed

salt and pepper

28 oz crushed tomatoes

1 tsp dried basil

1/2 tsp dried oregano

1/2 tsp dried parsley

2 tbsp garlic powder

2 tbsp onion powder

1/2 tsp crushed red pepper flakes

1/2 cup whipped cream cheese

1/2 cup sour cream

1/2 cup cheddar cheese, shredded

1/2 cup monterey jack cheese, shredded

2 tbsp fresh parsley, chopped (if desired)

foil pan

foil

*Serve with french bread and/or caesar salad

1. Cook pasta as directed. Set aside. 
2. Heat olive oil in a large skillet over medium high heat. Add ground beef and sausage and cook until browned (about 3-5 minutes), making sure to crumble meat as it cooks; season with salt and pepper to taste. Drain excess fat. 
3. Stir in crushed tomatoes, basil, oregano, parsley, garlic powder, onion powder, and red pepper flakes; season with salt and pepper to taste. 
4. In a small bowl, whisk together cream cheese and sour cream. 
5. Combine pasta, meat sauce, and cream cheese/sour cream mixture all together. 
6. Spray foil pan with cooking oil, add pasta mixture; sprinkle with shredded cheeses and fresh cut parsley. Cover with foil.
7. Label with name, instructions, and date. Freeze. 
8. When ready to eat, thaw overnight in the refrigerator.
9. Bake at 350 degrees for about 15-20 minutes, until bubbly and heated through. Enjoy.

Grocery List (cross out anything already in the pantry)

Protein

10 lbs boneless, skinless chicken breasts
2 packs chicken thighs

6 lbs ground beef

1 lb ground sausage

1 lb ground pork

2 lb chuck roast

1-2 lbs of country-style pork ribs

2 lb flank steak

1 lb Itallian turkey sausage

3 lb Itallian sausage

19 eggs

Dairy

3 1/2 cups milk

10 oz sour cream

15 oz ricotta cheese

16 oz cream cheese

4 oz whipped cream cheese

4 1/2 cups mozzarella cheese, shredded

8 1/2 cups cheddar cheese, shredded

1 1/2 cups pepperjack cheese, shredded

1/2 cup monterey jack cheese, shredded

3 cups parmesan cheese, grated

1 cup plain yogurt

16 oz Velveeta cheese

3 sticks of butter

Pasta, Grains, Bread, & Rice

1/2 cup barley

32 oz elbow pasta

16 oz rotini noodles

16 oz bowtie pasta

1 box lasagna noodles

1 lb spaghetti noodles

1 package of egg noodles

7 cups brown rice

1 package spanish rice

20 small flour tortillas

20 large flour tortillas

1 bag tortilla chips

Produce

3 carrots

2 celery ribs

1 green bell pepper

5 yellow onions

4 medium potatoes

1 lemon

3 limes

fresh ginger

fresh parsley

fresh cilantro

22 garlic cloves 

1 bag frozen broccoli

12 oz frozen mixed vegetables

Canned Goods

6 oz can of green chilies (or 1/2 cup salsa verde)

1 can refried beans

8 oz jar of sun dried tomatoes 

24 oz pasta sauce 

15 oz petite diced tomatoes

6 oz tomate paste

28 oz crushed tomatoes

(2) 15 oz cans tomato sauce

(2) 15 oz cans garbanzo beans

(2) 15 oz cans coconut milk 

1 can coconut creme

Seasonings

salt

pepper

dried thyme

dried rosemary

dried basil

dried oregano

garlic powder

onion powder

cumin

chili powder

yellow curry powder

coriander powder

crushed red pepper

old bay seasoning or seasoned salt

bay leaf

allspice

nutmeg

taco seasoning (1 packet)

Condiments

ketchup

Misc

12 cups beef broth

5 cups chicken broth

olive oil

sesame oil

rice vinegar

soy sauce

teriyaki sauce

white vinegar

liquid smoke

brown sugar

flour

cornstarch

panko crumbs

Supplies

Ziplock gallon freezer bags

Ziplock quart freezer bags

Ziplock sandwich bags

foil pans 

foil

wax paper

Sharpie pen

cooking spray

Hope & Joy

Team Scott has some news to share!

Click Here to Open Video

Romans 15:13
May the God go hope fill you with all joy and peace as you trust in him, so that you may overflow with hope by the power of the Holly Spirit. 

Disneyland Trip

Last week we took the boys to Disneyland for the first time. We stayed at the Disneyland Hotel and did park hopper passes to Disneyland and California Adventure. We left by 5:30am Monday morning and were back home by 5:30pm on Thursday. It was a great trip and we are SO glad we did it! The boys loved the parks, rides, parades, food, hotel, and pool. The details of this trip are more for my own memory lane and reference but I thought everyone might enjoy some pictures!

DISNEYLAND

RIDES
Enchanted Tiki Room (Adventureland)
Jungle Cruise (Adventureland)
Many Adventures of Winnie the Pooh (Critter Country)
Mark Twin Riverboat (Frontierland)
Casey Jr. Circus Train (Fantasyland)
Dumbo the Flying Elephant (Fantasyland)
Mad Tea Party (Fantasyland)
Storybook Land Canal Boats (Fantasyland)
It's A Small World (Fantasyland)
King Arthur Carrousel (Fantasyland)
Finding Nemo Submarine Voyage (Tomorrowland)
Autopia (Tomorrowland)
Astro Orbiter (Tomorrowland) [Lucas only]

PARADE
Paint the Night

FOOD
Refreshment Corner (Main Street)
Tiki Juice Bar (Adventureland)
Hungry Bear Restaurant (Critter Country)
French Market Restuarant (New Orleans Square)
Village Haus Restaurant (Fantasyland)

We checked out the whole park and I sent Matt on the Pirates of the Caribbean since he had never been and that seemed unacceptable to me. :)

CALIFORNIA ADVENTURE

RIDES
Francis' Ladybug Boogie (A Bug's Land) [Lucas only]
Flik's Flyers (A Bug's Land) [Lucas only]
Tuck & Roll's Drive 'Em Buggies (A Bug's Land) [Lucas only]
Heimlich's Chew Chew Train (A Bug's Land) [Andrew and I did this over and over while Matt and Lucas were doing other rides]
Mater's Junkyard Jamboree (Cars Land)
Luigi's Rollickin' Roadsters (Cars Land)
Radiator Springs Racers (Cars Land) [Lucas only since he is 40"]

PARADE
Pixar Play Parade

We walked through the whole park but due to the boys' interests and size we didn't do many rides here. I think their favorite part was Cars Land and meeting Red the fire engine and Mator the tow truck and getting to see Lighting McQueen in the parade.

Andrew ended up with a little cold so he was feeling a little run down, and he also wasn't a fan of the spinning rides (like his momma).

DOWNTOWN DISNEY

FOOD
Rainforest Cafe
La Brea Bakery Cafe
Starbucks (let's be real people)
Ralph Brennan's Jazz Kitchen Express

PICTURES

5:30am departure but happy as can be 

Rainforest Cafe (they were terrified of the elephants they first sat us by)

Rainforest Cafe

Downtown Disney

Finding Nemo

Finding Nemo

Finding Nemo

Autopia (Rider Switch with toddlers is not my idea of a good time, people)

Dumbo

Dumbo

Tea Cups

Small World

Small World

Castle

As close as we got to most of the characters :)

Except in Cars Land where we met Red and Mator (I still need to get that picture downloaded)

Junkyard Jamboree

Andrew

Luigi's Rollickin' Roadsters

Tuck & Roll's Drive 'Em Buggies

Lucas

Lucas & Matt in the backseat of Radiator Springs Racers

Disneyland

Carrousel

Carrousel

Carrousel

Mickey balloons, but of course

The boys each got to pick one special toy to take home

Fun At The Hotel Pool

Andrew swimming

Lucas swimming

2.5 Year Old Update

In June the boys turned 2.5 years old and it's now August so I thought I would give a quick run down on what we have been doing these last 7....yikes!...months.

On New Year's Day we decided to plan some family trips this year since the boys were older, taking less naps, more independent, and needing less supplies while traveling. We also were getting restless to explore and travel again after almost 3 years of being at home due to IVF, pregnancy, and infant twins.

So in February we headed to Twain Harte in northern CA to take the boys to the snow for the first time. We rented a great little cabin and watched Ratatouille, put together puzzles, played in the snow, and were able to spend some really sweet time with my family in Sonora, a little town next-door to Twain Harte. The boys loved tubing in the snow but didn't love anything else about it. There were a lot of tears and we only lasted about an hour but we were so glad we did it and will certainly try again.

In March we took the boys on their first airplane trip and headed to San Diego. We did the usual tourist stops to see San Diego Zoo and SeaWorld and we spent lots of time in the hotel pool, playing on the water slides, as well as walking around the harbor in front of our hotel. While the boys did great, we realized flying with twins and luggage and car seats is a lot to handle and we decided to  wait a bit till our next flight with them, which meant canceling our Maui trip we had planned for April. There'll be another time! :)

In April my grandma from Tucson came to stay with us and meet the boys for the first time. The boys fell in love with her and they spent lots of time on the floor together reading books, playing with trains, and entertaining her. They love their GG, and especially the jams she makes and sends us!

During some of Matt's China trips we have headed down to Ventura, as well as for some family gatherings, and enjoyed a lot of time with our cousins. The boys also love playing with trucks in my parent's front yard, playing in the pool, blowing bubbles at Auntie Melissa's, seeing Ziggy the Piggy (Mel's pet guinea pig), sharing Ben & Nathan's toys at their house, exploring the harbor and beach boardwalk, and collecting rolly polly's at Great Grandpa Al's house.

We've been continuing with the boys' gymnastics class and in June they graduated to the next age group. They love their teachers and the freedom to run, jump, tumble, and play. It's often mentioned as their favorite part of the day during bedtime prayers. We are keeping them signed up through the summer and the next year. It's great to have them not only get their wiggles out, but be able to follow direction and be in a group setting.

The 4th of July is a big deal in our neighborhood and this year we celebrated with some friends while we watched our neighborhood parade, were sprayed by firemen, and ate yummy BBQ. Also, last month we took the boys to the San Francisco Symphony to see Ratatouille. They are really into music right now so seeing all the instruments was very exciting. Plus, they love the movie! :) July also brought the boys' first trip to the dentist. Well, technically Andrew has been twice before for when he fell and chipped his tooth, but this was their first teeth cleaning. Lucas made it through with no tears and had all his teeth cleaned and polished. Andrew was a little scared after this previous visits so we only got a few teeth cleaned, but we'll be going every 6 months now so hopefully he will come around.

We have also been working on potty learning this year. It's been a slower process but it's working for us. Let me tell you, potty learning with twins is not for the faint of heart! I've done this a few times before but twins has been a TOTAL game changer! My old approach is out and my new approach is to ask every day if they want to wear diapers or underpants. We provide all the encouragement and opportunity we can, as well as a supportive environment, and trust them to lead the way. Most days Lucas prefers underpants and is pretty successful, but Andrew is still a little unsure, mainly sticking to trying right before bath time every night. Although that doesn't surprise me since Lucas has always been the first to do anything physical- rolling over, sitting, crawling, walking. Potty learning is very physical so understandably he is taking the lead this time, too. However, Andrew remains very supportive, clapping and telling Lucas how proud he is of him. It's pretty adorable! I feel like we are on the right track and I have no desire to put too much pressure on them or myself with the process.

The other major change this year has been converting their cribs to toddler beds in July. We started with an app that works as a toddler alarm clock so they would know when they could get up in the morning or from nap. I think that really helped because moving them into beds hasn't been too rough. They haven't come out of their room, but there are times we have to remind them to get back into their own beds or stop having pillow fights or quiet the giggles...but really, that's not so bad. :) I love that they share a room, are so close, and will have sweet memories.

Admittedly, this year has been really tough, but the boys have been pretty good troopers. They continue to be the joy in our days and bring us lots of laughter. We love their snuggles, hearing their thoughts and sharing conversations, and watching them accomplish new things.

Weeping, Waiting, or Hoping on Easter Morning

As Easter has approached I have been thinking more and more about this story that I know so well: Good Friday, the Last Supper, praying in the Garden, the arrest, the trial, the brutality my Christ endured, His sacrifice and death, and His resurrection and salvation offered to me. But this year I have been wrestling with this story in a whole new perspective: from the point of view of grief and hopelessness. 

I've been thinking about Jesus pouring out His life and love on these people, doing his best to show them and teach them all they needed to know. Building relationships. Calming their fears. Meeting their needs. And then in his biggest time of need, they fell asleep. I think about this and cry because we each know what that feels like: to feel alone; abandoned; forgotten about in the midst of our deepest trials and grief by those who say they love us most. And Jesus knows what that feels like, too. Even when I feel most alone, I know I am not because he knows. So I think about Jesus kneeling in that garden in the dark, in the night- much like how my own grief feels, so dark and hardest at night- and how he wrestled with the task before him and how he begged his friends to pray with him and yet they all fell asleep. Jesus knew what was being asked of him. He knew the pain and hardship- the impossible task- that was before him. It felt so overwhelming that he asked God to please let there be another way if it was possible. But the answer was still clear. It had to be him. And as he wrestled with that unimaginable fact, his friends slept. 

And then I think about those friends. The ones who promised to follow him, to serve him- even those who promised to stay awake and pray with him. So many people gave everything to follow Jesus. They hung onto his every word. They served him and those he asked them to serve. They believed he was the long promised Messiah. They had such hope for the salvation he would bring. The new life he promised them. But suddenly, on that Easter weekend, all their beliefs and hopes- everything they had given and given up- was thrown into turmoil. What did His death mean to each of them?

I am filled with questions as I examine this story. Here in 2016 I know the end of the story. On that Friday night, God knew the end of the story. But Jesus's followers didn't. And they were left to weep, to wait, or to hope. I wonder on that Friday night how they each dealt with their grief. I think of how deep and painful that must have felt. Not only did they watch him- their best friend, a family member, a son- brutally tortured and killed, but they also watched the death of their hopes and dreams. The One who was supposed to save them and make things new was gone. Their hope was dead. 

I wonder if some of them snuck away to solitude and wept all night in anguish and confusion. I wonder if some of them were physically ill as images of the day assaulted their minds. I wonder if they cried out angrily to God. I wonder if they ran through every moment- every experience from years past- in their mind, and questioned what they missed, asked where they went wrong, sought after what were they missing. I wonder if they sat together and discussed all these things. I wonder if some of them couldn't stand the pain and tried to distract themselves in ways that numbed their bodies. Today we treat our grief the same way: we cry, we question, we try to run from it, we try to numb it. But sometimes we also try to face it. We decide to walk through it. To still cling to that little bit of hope. To still trust that even though we don't see the end- we don't see that Easter Sunday morning- God has a plan in place. I wonder, did any of Jesus's disciples try to face it? Did they all get lost in their grief or did some of them still cling to hope? 

I think about how long that weekend must have felt. The waiting to see if Jesus would suddenly overcome those who tortured him. Wondering when the skies would open and God would reach down and stop the affliction. And then burying Jesus instead and simply waiting....what would happen now, would someone else come to save them, would Jesus somehow still overcome? How long and dark and heavy and crushing that weekend must have felt. But then came Sunday morning.

Mary, the diligent one, came to Jesus’ tomb. We know the story of how she found it empty and then was told to go tell the disciples he had indeed risen. But I think about who Mary was. Mark tells us she was a woman whom Jesus had driven seven demons out of and she then devoted her life to him. John tells us that this woman, whom we know was rescued by Jesus and one of the closest women to him, encountered him at his grave but didn't recognize him… until he called her by name. Again, tears come to my eyes as I think of what that moment must have been like for her. So lost in her grief, so devastated by her loss of her hope, but still so determined to serve and honor him, suddenly had her hope ignited again as she heard her precious Lord say her name. As he called to her. I wonder if it was a command or a whisper of endearment. I think on how her heart must have leapt. The smile that must have overcome her face. Sometimes in our grief and hopelessness, all we need to is to hear His soft whisper to sustain us, ignite us, and send us on our mission. 

So this year on Easter I am not challenged by wether or not I believe the story- indeed I do- but I am challenged by the lives of those who lived it. My heart is softened to the grief they must have endured that weekend and how that deep grief allowed them to experience even greater joy on Sunday morning. Hebrews 6 tells us God is the hope and anchor for our soul because of what Jesus did that Easter morning. So when the grief becomes too much and the hopelessness tries to take over, remember we are not alone in those feelings…indeed Jesus and those who knew him best struggled through those same feelings…but those feelings are not the truth. The truth is that Sunday morning always comes. 

Helping Someone During Grief

Grief. It is so powerful and deep and all consuming. And it is hard for others to watch you walk through it; hard to know what to say or do. I thought I would just write a little post to encourage those of you who are struggling with that very aspect, either with us or someone else in your life. 

1. Fill their table. Going through grief, I have had no appetite, no energy. But I have a family who still needs nourishment and meals. And we cannot thank our friends and family enough who brought meals and groceries this last month. Even if they couldn't cook, they had something delivered or simply gave cash for us to bring something in. Thank you. 

2. Honor their loss. Many friends and family have sent flowers, cards, gifts, personalized gifts, texts, calls, emails, FB messages. All of these things have let us know we are not forgotten. That we are deeply loved by a wide community and that Annalee's life mattered greatly. Thank you. 

3. Help shoulder the burden. Some of you have stayed over while we were in the hospital. Some have offered to watch the boys just to give Matt and me time together. Some of you have simply held me as I cried and shared that burden of hurt with me. Thank you. From the bottom of my heart, thank you for stepping into that dark place with me, holding me, and just crying with me. I will never forgot those moments and those people.  

4. Meet practical needs. Perhaps your loved one needs a break, a hand cleaning the house, getting groceries in the fridge, or an errand run. Thank you to those who came and stayed those first days and kept our family running when I could not get out of bed. Thank you to those who took my Littles out of the house when I couldn't get myself together, or watched them when I had yet another doctor appointment to go to.  

5. Just be available. Respond to texts, emails, messages, or calls when someone has the courage to reach out and let you know they need you. You don't have to say the "perfect thing" because there is no such thing. You don't have to do it all. Just your presence and response can be enough. Thank you to those who have simply showed up for us.

6. Don't underestimate the power of an, "I'm so sorry." Saying nothing is almost the worst response. Silence doesn't acknowledge loss or ache. But simply saying, "I'm so sorry" truly goes so far. It doesn't matter how much time has gone by and you still haven't said anything. The heart behind those words is so powerful. It lets them know you are grieving with them and they are not alone. Sometimes this simple sentence is exactly the balm my heart needs in a painful moment. Thank you to those of you who have been that balm. 

7. And lastly, don't forget. Grief doesn't ever go away. It doesn't have a time limit. It doesn't expire. Check in daily, in a few weeks, in a few months, a few years...continue to let them know you are thinking of them. Because life goes on. And they will feel forgotten. These check-ins remind them that they are not forgotten and that is so powerful. Thank you to those who have been there, doing this throughout this last month, and whom I know will continue to remind us we are in their prayers and thoughts. It helps keep me going.