Even the best laid plans don't always work out...

The Pilot and I decided we were going to try to get ahead of the game this week with meal planning, snack prep, laundry set out and dishes put away. Who doesn't want to start the first week of school ahead of the game, right? Today is Wednesday and so far this week, we had a great day 1, semi ok day 2 and were slow to roll this morning for day 3. The recap...

Night before Day 1:

The Pilot kept me company while I folded laundry and made the meal plan for the week. Every day was covered; breakfast, lunch and dinner. We even planned a few "special" meals just to make the week a little more exciting and rewarding. 

• Day 1: B- Pineapple Muffins, L- Pancackes & bacon, D- Hamburger Helper
• Day 2: B- Pineapple Muffins, L- Sandwhiches, D- Chicken and Rice Soup
• Day 3: B- Pineapple Muffins, L- Mac & Cheese, D- Dinner @ Church
• Day 4: B- Pineapple Muffins, L- Ramen Noodles ala Pilot, D- BBQ Chicken & Potatoes
• Day 5: B- Pineapple Muffins, L- Hot Dogs & Chips, D- Spaghetti & Meatballs

Sounds yummy and simply, doesn't it. I even pre-made all the muffins so breakfast was easy. I'll post the recipe at the end of the post. We even went shopping for any ingredients we were missing. Okay, so onto Day 1.

Day 1:

Breakfast - Check. 

Every one got up early, showered and got dressed. We were out the door in record time for the first day with camera in hand. Case started 2nd grade. Cole started 1st and sweet little Jake started Pre-K. This was a first for him. But I was determined not to lose it. I snapped away and despite our apprehension, he did so well. He went right into class and had a rockin' day! Here's a quick picture of my sweet little man. (To the left below)

Baby Josh on the other hand didn't NOT enjoy the morning quite as much. He wanted to ride on the bus and wanted to go to school with is brothers. In three years he will be oh so lucky, but this morning he had to settle for silver dollar pancakes with mommy & daddy. It seems silver dollar pancakes can fix anything.

Lunch - Check.

After school was equally as wonderful. They kids enjoyed their first day. No one peed on the playground, remember Case's first week at Kindergarten. And they had lots to tell over Rice Krispy treats and milk.

Dinner - Not quite as great. Totally flaked. The stove was covered in grease from lunch and we decided left-overs was a better idea. Sigh. 

Day 2:

Breakfast - Check

Clothes were not laid out but we still managed. Drop off was easy and I was off to work. I can't tell you much more about yesterday except Lunch didn't happen as planned and we opted for Frozen Pizza for dinner. There was an unplanned trip to the eye doctor to replace some broken glasses and dinner just couldn't come quick enough. Sigh. On to day 3.

And here we are day 3:

Breakfast - Check

Clothes weren't laid out. We slept far too late but still managed to get kids to class on time and hot coffee in hand. Lunch is still in the works and dinner is at church. Maybe the rest of the week will fall into place as planned.

Where did we go wrong? Can we get back in the game at this point?

Pineapple MuffinsYield: 14 muffins

Ingredients:
For the muffins:
2 (6 oz.) cartons Rachel’s Exotic Mango-Pineapple-Passion Fruit yogurt (or other pineapple yogurt)
1 egg
1/2 cup canola oil
2/3 cup brown sugar
1 (8 oz.) can crushed pineapple (or 1 cup fresh pineapple chunks)
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda

For the glaze:
1 (6 oz.) carton Rachel’s Exotic Mango-Pineapple-Passion Fruit yogurt (or other pineapple yogurt)
2/3 cup brown sugar

Directions:
Preheat the oven to 425 degrees F.  Butter/grease muffin pans (or line with paper liners).

In the bowl of a stand mixer, combine 2 cartons of yogurt and egg.  Mix until combined.  Add the oil, brown sugar and pineapple to the bowl and mix until combined.  In a separate medium bowl, whisk together flour, baking powder and baking soda.  Add the dry ingredients to the wet ingredients and mix on low speed until just incorporated.

Fill the prepared muffin cups with batter and bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.  Transfer to a wire cooling rack and allow to cool completely.

To prepare the glaze, mix the remaining container of yogurt with the brown sugar until smooth.  Store in an airtight container in the refrigerator and drizzle over the top of the muffins just before serving.

Source: from Annie's Eats adapted from The Pioneer Woman