In this episode of Heavenward, we talk about how to prepare nourishing meals for your family without overspending. From simple planning tips to budget-friendly ingredients, we share practical ways to feed your household well while keeping costs down. Thoughtful cooking, wise stewardship, and a little creativity can go a long way in the kitchen. Recipe from Pres Catherine: - Tomato, basil, garlic, Kalamata olive and. shrimp over linguine (or rice, or barley) - *2-3 cups fresh minced basil *8 cloves of garlics pressed *1 onion chopped *5 tomatoes chopped *1/2 cup olive oil *1/2 cup fresh grated Parmesan cheese (for topping) 16 oz jar of Kalamata olives chopped 1 lb whole shrimp (cleaned, washed and drained) *cooked linguini , rice or barley Sautee onion and garlic in olive oil, when soft, add tomatoes and stir for 3 mins, add basil, olives simmer and stir for another 3 mins Scoop linguini and add warm sauce on top and top with fresh Parmesan - Salsa verde Chicken Tacos - *whole cooked chicken (pull all meat off the bone and put in a pot) *add 1 whole jar (or two) of salsa verde (or even better…make your own) *1 -2 cups of northern beans (add to chicken mixture) *cut up for toppings: -5 green onions -1 bunch of cilantro chopped -chopped olives -2 chopped tomatoes -1 whole chopped jalapeño -shredded jack cheese Recipe from Victoria: - Cookies - 4 cups almond flour 1/2 cup butter or coconut oil 1 tsp baking soda 1-2 tsp vanilla extract 1/2 tsp salt 2-3 scoops Protein powder (optional, but we use paleo valley a chocolate bone broth protein) Adding 1/4 cup peanut butter is an option as well Add chocolate chips Bake at 350 for 9 minutes Recipe from Stasi: - Recipe for Thai curry - • 1 cup basmati rice • 1 pound medium shrimp (or chicken) • Salt and pepper to taste • 2 tablespoons coconut oil or butter • 1 onion, diced • 1 red bell pepper, diced (or whatever veggies you have on hand — sometimes we use potatoes) • 2 tablespoons red curry paste • 3 cloves garlic, minced • 1 tablespoon freshly grated ginger • 1 (13.5-ounce) can coconut milk • 3 cups vegetable stock or bone broth • 2 tablespoons freshly squeezed lime juice • 2 tablespoons chopped fresh cilantro leaves • • Season shrimp (or chicken) with salt and pepper, to taste. • Melt butter in a large stockpot or Dutch oven over medium high heat. Add shrimp (or chicken) and cook, stirring occasionally, until pink, about 2-3 minutes; set aside. • • Add onion and bell pepper to the Dutch oven. Cook, stirring occasionally, until tender, about 3-4 minutes. • Stir in red curry paste, garlic and ginger until fragrant, about 2 minutes. • Stir in coconut milk and vegetable broth (or bone broth) ; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes. • Stir in rice, shrimp, lime juice and cilantro • Coconut rice: 2 cups rice, 1 15 oz can coconut milk, 1.5 cups water and dash of salt (and maybe a little maple syrup) bring to boil and cover let simmer for 20 mins