Catching Up & What’s Coming Up – Changes for Addicted To Teaching

May 9, 2023

May is always a hectic time of year for our family as we wrap up our son’s school year and complete state testing, as well as my own since I am a teacher. Even though I teach year round, many students are trying to finish before summer, while several are starting my course for either a summer activity or to play catch up for school before fall.

We are back at our home base this month to accomplish these tasks, some family business, and take care of doctor’s appointments since we will be traveling around until fall. Anytime we are at home base, it seems to be a busy time with seeing everyone and tackling projects while we have all the tools and helping hands.

Last week we added to the mix our nearly 16 year old doxie falling gravely ill from her kidney disease progressing, so we made the difficult decision to put her down while we were home. She is now laid to rest next to her sister, our doxie, Angel, that passed a few years ago, on the family property. It’s been an emotional week, and inspiration to write was even harder to come by.

I also started a YouTube channel for cooking in the RV since we are total foodies on a budget and my allergies are a battle, so that has been taking up time. I’ve only just started posting there, but I would love if you would subscribe to There Is Always Takeout.

Over the years, this blog that has evolved from purely teaching to all things life, which is prompting a change. My husband has a blog and website for our traveling family, so we have decided to join forces and combine blogs.

Over the next several days, we will be exporting blogs from Addicted to Teaching and importing them to Barnes On The Move since writing is more my thing and video is more his. This will allow us to work towards a common goal and share the load. I’d love if you’d take the time to click over to our travel page and subscribe and interact there! We are still going to keep our social media pages as well, so you can follow and interact there (details below).

So, you will see this page fade away from your inbox in the near future, but I will still be posting about Food on YouTube, TikTok & Instagram, and we will post about traveling and family on Facebook, TikTok & Instagram. I’d love if you would take the time to follow along on the new journey, but if you were only here for education, I certainly understand if you won’t be joining us there. I wish you all the best and thank you for your support on this blog over the years!

Like or comment below, and share with others to support the blog. I post weekly about teaching, traveling and family. Until next time, you can find us on Facebook, TikTok & Instagram @barnesonmove or follow our adventures at

First Attempt at Empanadas – My Kid Thinks I’m Amazing

April 4, 2023

My eleven year old son recently discovered a love of Empanadas while at the RV show and has been asking us to try and learn to make our own so he can choose his own fillings. After researching online and reaching out to fellow friends with a love of cooking, including those with a gift for Spanish dishes, and found out that there are premade shells in the freezer!

When we hit up the grocery store this weekend, I found them, so we gave it a try.

He really only wanted chicken and cheese. We cooked a chicken breast in our instant pot, shred it with a fork, added in some Lowry’s seasoning, minced onion, bacon bits and shredded cheeses (we blended the end of some bags we needed to finish) and-voila!-we had a stuffing! I’m not a measurer, so couldn’t tell you how much of each.

We added a small amount to the shell, folded it over and pressed to seal the edges with a fork. We then remembered we needed to press the air out and to use a bit of water to help the seams, so finished the rest this way. Then we fried them in canola oil.

They turned out better than expected! (Our family’s motto when it comes to trying new dishes is “there’s always take out” so we aren’t afraid) We did decide that the flour shell did mute the flavors so we needed to add a lot more seasoning and cheese.

We were pleasantly surprised at how easy it was and will definitely make these again for a quick meal. Even being in the RV, it was pretty easy!

What is a meal you took on the challenge to learn? How did it go? Let me know in the comments below!

Like or comment below, and share with others to support the blog. I post weekly about teaching, traveling and family. Until next time, you can find me on Tik Tok @sonya.BOMSquadleader or our adventures at, Facebook & TikTok at @BarnesOnMove

Nanny’s Meatloaf

March 28, 2023

My grandmother was a great cook. Whether it was a meal when we’d visit or a holiday family gathering, the food was always delicious. One of my favorites she made was meatloaf and, when I grew up and got married, it was one of the first ones I learned to make. I’ve made it so much, I can often make it without the recipe or measuring anything, and can adapt it for a small meal or large.

My grandmother is no longer with us, but this meal makes me think of her everytime. Now I will share with you to keep her legacy alive, and add another flavor to your dinner table this week.


(feeds 6-8)

  • 2 lbs ground beef (90-95% lean) *can supplement half beef, half turkey, but it will be dryer, so extra moisture, less bread crumbs
  • 1 egg
  • 1/2 cup milk
    • beat egg and milk together before adding to mixture
  • 1/2 teaspoon salt
  • 1/2 teaspoon accent
  • 1/2 teaspoon Lawry’s seasoned salt
  • 1/2 teaspoon onion powder or dried minced onion
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon A-1 sauce
  • cracker crumbs or Italian bread crumbs


Preheat your oven to 350 degrees Fahrenheit.

I prefer to mix all the dry and wet ingredients well before I add the beef in, then mix them by hand.

Start with beating the egg and milk, then add in your sauces, dry ingredients, but wait to mix in the bread crumbs/cracker crumbs until after you have mixed these in with the ground beef to make sure it won’t be too dry. If you want to use the drippings to make gravy, you’ll want less bread crumbs. If you get it too dry, just add a splash of more milk.

Once the mixture is well blended, form into your baking shape. We use a variety of options. You can use a traditional loaf pan, a round or rectangle baking pan, or even a muffin tin for portion control, serving sizes or just a faster cooking time.

For a traditional loaf pan, bake for 1 to 1 1/2 hour

For a round or rectangle baking pan, bake for about an hour

For muffins, bake for about 45 minutes

You’ll know they are done because the outer edge will have a dark brown beef look and a slight crisping on the top surface, the inside will be cooked all the way through. And it will smell amazing!

We like to serve ours with homemade mashed potatoes and either corn or green beans, as well as some homemade biscuits. If you want to make gravy, use the drippings from your pan and add flour into the hot grease on a pan, then add salt and beef stock or beef bullion to the consistency you’d like.

Whether you are in a house or an RV, this meal mixes easily and can freeze mixed. We have made this in our RV oven with no issues. I hope you enjoy this traditional dish. I know my grandmother is smiling down on you as you enjoy it with your family!

Like or comment below, and share with others to support the blog. I post weekly about teaching, traveling and family. Until next time, you can find me on Tik Tok @sonya.BOMSquadleader or our adventures at, Facebook & TikTok at @BarnesOnMove

Your New Favorite Burger Recipe

January 10, 2023

I am a self proclaimed cheeseburger connoisseur. I love a good cheeseburger and, with so many food allergies, it can be my go to meal.

I’ve experimented with various recipes over the year. When you live with a pepper allergy, boring meat seasonings are no fun. I have recently been using a go-to recipe that I love, my flavor-loving husband likes, and our picky kid enjoys. So let me share it with you!


  • 1 pound ground beef, 80%-85% lean (too lean and it won’t have good flavor)
  • 1 tbsp minced onion
  • 1 tbsp Lawry’s seasoning
  • 1 cup shredded cheese (we love colby, or a blend of colby and mozarella)

(these measurements are to the best of my knowledge since I don’t really measure much)

Mix these together in a mixing bowl well, then make 4 patties.

Heat your preferred cooking device (we love the Blackstone grill) to a medium/medium-high heat so that the patties will sizzle when placed on the grill. A great trick is to put a dent in the center of the patty to help prevent it from shrinking. Also, resist the urge to press it down with your spatula.

Cook to your desired temperature, flip, then remove from heat and allow to rest and trap those juices in.

Another thing I like to do is butter and toast the buns on the griddle for a few minutes, this gives it a warmth and flavor that compliments well.

For my fellow cheeseburger fans, add a slice of your favorite cheese on top and add your toppings!

Happy eating!

Like or comment below, and share with others to support the blog. I post weekly about teaching, traveling and family. Until next time, you can find me on Tiktok @sonya.BOMSquadleader , on Instagram at sonya_barnes_a2t , or our adventures at, Facebook & TikTok at @BarnesOnMove

My Experience with Intermittent Fasting

September 9, 2022

When you have a lot of food allergies, eating can be an annoyance, or even life threatening. Add in the stress of modern life and it is very easy to overeat or eat poorly. Diets are not my thing either–most of them have things I can’t or don’t eat or are way to exact and can’t be easily substituted. I’ve tried so many different tips and suggestions from doctors, articles, videos and friendly advise, but only one of them seems to work well.

Intermittent fasting.

Here’s the other thing–I see the impacts pretty quickly.

I’ve used this off and on several times. I’d start and then stop since it wasn’t convenient. I’ve recently started back again with the start of the school year and saw the benefits within a couple of days, and after a few weeks, notice a big difference in how I feel.

I’m not a health expert, by any means, so let me share what I have adapted and adopted after talking with my doctors and nutritionists, then you can talk to your doctors and find a plan that works for you.

I start my day with a walk or run six days a week, so I will drink a large glass of water first thing, complete my activity and then start my food window. I usually start eating/drinking other than water between 7AM and 9AM, and that opens my 4 hour window. During that time I will usually eat twice and consume my caffeine. I may have a protein shake, some fruit, cereal, or eggs and bacon or cornbeef hash. Usually I have a combo of two of these during that window, as well as my daily caffeine. If I started closer to 9AM or after, I may opt for a sandwich or something instead of breakfast items.

Four hours after I first ate, I switch to only water for the next four hours, so usually between 10AM and 12 Noon.

At the next 4 hour window, I eat again, usually around 4Pm or 5PM. I may have a light snack or a sweet treat since I try to stay away from sugar late in the day (insomnia!) and then we have our family dinner. If I am still hungry I will work in a snack of popcorn, chips, ice cream, or maybe a hot cocoa or glass of wine. By 8PM or 9PM, I stop eating for the day, switch again to only water until morning.

For the first day or two, I did feel hungry and had to make sure I didn’t overeat. But by the 3rd day, it leveled off and I got used to it. I did find that meal planning was still helpful so I didn’t rage eat from hunger or stress and overconsume, but this wasn’t too much of an issue. I also noticed that, if I happened to consume something that triggered my food allergies or sensitivities, it wouldn’t be as severe or require medicine, like it usually did.

Occasionally, a family or social event will fall during my fasting times and I don’t worry about it. I try to still eat lighter, but then I just fast for 4 hours after.

Why is this a good thing? Well, by constantly eating, our sugar levels stay constantly high and never get a chance to level off. This can result in all sorts of issues as well as struggles with losing weight.

While I tend to focus more on how I feel than on the scale, I noticed that, even if the scale only shifted slightly, my body composition shifted noticeably–a pleasant surprise. I also noticed that heartburn, insomnia, active dreams, restlessness, and focus issues also seemed to level out for me with this consistency.

As a teacher and busy mom, this technique also helped me avoid the short or non-existent lunches that tend to happen and I was able to get through most of my day without issue.

Again, I am not a health expert, so don’t just jump into a change like this without talking to a health professional. What works for one person may not for another, but I do hope you find what works for you.

Like or comment below, and share with others to support the blog. I post weekly about teaching, traveling and family. Until next time, you can find me on Tiktok @sonya.BOMSquadleader or our adventures at, Facebook & TikTok at @BarnesOnMove

Eat Daily On a Budget with This Once a Week Habit

August 5, 2022

If you are like me, you are always looking for ways to make routine tasks simpler, especially on those unexpected days. As a teacher and a busy parent, these happen all too often. And since we RV often, this can be a very helpful tool on travel days to have one less thing to worry about in our new location.

One thing I have found that makes that easier is one day a week to meal plan and prep for our daily meals. A nice bonus is that it helps our budget!

PLANNING The first step is to plan out your meals. We have a dry erase calendar on our fridge and use this to mark events for the month, then work from there to plan meals. Wit hit on the fridge, we can also take a quick inventory of what we have. From there, we plan and fill in the meals and shopping list. Alternatively, you could go shopping and then plan based on what is on sale, but I prefer to shop with meals in mind to save impulse buys, or purchases I don’t have a plan for. We tend to just plan one big meal a day and have options for Breakfast and lunch on hand.

SHOPPING Always shop with a list! If you plan and inventory, be sure to make your list from those. Then you can focus your shopping on those items. If you routinely shop in person at the same store, you can even organize your list by aisle for efficiency. If you use a grocery delivery service, you can just choose from frequent purchases, but don’t forget to check sale or deals for the week, too. When you bring items home, you can put them into sorted baskets by meal to make it quick to grab at prep time.

MEAL PREP I choose one day a week and bulk prep, usually not the same day as shopping since it just takes too much time. I make one dessert, prep bulk heat and eat breakfasts that will keep (quiches, waffles). I brown or cook meat in advance. If you plan by bulk items, it can make it easier to prep all the beef, chicken, pork, etc. all at once, then divide by portions. Whether you do the whole meal or just part of it in advance, every little bit helps. I don’t suggest planning a meal for every day, since you may have leftovers to eat or other plans and won’t be home. You an always grab an emergency meal, which is the next section.

EMERGENCY MEALS These are meals you can prepare and freeze. You never know when things will happen making you late getting home, an unexpected guest or illness, whatever. These are things that just need defrosted or pulled out. We like things like beef stew, chili, lasagne, baked ziti, spaghetti, chicken and rice and veggies, or charcuterie tray items.

With back to school coming up fast, how can you meal prep and make daily life easier?

Like or comment below, and share with others to support the blog. I post twice a week about teaching, traveling and family. Until next time, you can find me on Tiktok @sonya.BOMSquadleader. You can find more about our adventures on our our website at, Facebook & TikTok at @BarnesOnMove

Chocolate Banana Bread – Sharing my Recipe

July 5, 2022

I love chocolate.

Sometimes I love bananas, especially since the potassium helps my asthma and leg spasms, as well as my heat tolerance. But mostly I eat them because they keep me healthy and from other medicines.

So when I find ways to eat them other than raw, or ways to use up what I couldn’t eat before it got really ripe, I am happy. (Like the southern banana pudding recipe I shared last month).

This recipe is a household favorite and makes my father-in-law smile like a kid. I’ve tried many recipes over the years and adapted several, so this is my adaptation and merging of a few. I do vary it from a loaf pan, to a small cake pan or even muffins, depending on how much I am making and if any will need frozen (for up to 3 months!) so I can make a big batch when I have time.


This will make 1 loaf, 1 dozen muffins, or 1 cake pan and 1/2 dozen muffins


  • 1/3 cup melted butter (I prefer unsalted, reduce salt by half if you use salted)
  • 2-3 large ripe bananas (they should be soft and easily smashed)
  • 3/4 cup brown sugar (I use light, but dark works as well, just sweeter)
  • 1 teaspoon salt (or half if using salted butter)
  • 1 egg (beaten)
  • 1 teaspoon vanilla extract
  • 1 1/4 cup all purpose flour
  • 1/4 cup Ghirardelli sweetened cocoa powder (I find 1lb cans on Amazon and can use for hot chocolate, too)
  • 1 teaspoon baking soda
  • 1/2 cup semi-sweet chocolate chips (I like to stick with Ghirardelli, if they aren’t too much more expensive; otherwise, I like to get the mini chips)


  • Preheat oven to 350 degrees Fahrenheit (325F for muffins)
  • spray pan generously with cooking spray
  • puree banana (use a hand masher, blender, or mixer), pour into a large mixing bowl
  • mix in melted butter to banana puree
  • stir in brown sugar and salt
  • IN A SEPARATE BOWL, mix dry ingredients
  • flour
  • whisk in cocoa powder and baking soda
  • add dry ingredient mixture to banana mixture slowly until JUST incorporated
  • stir in chocolate chips gently
  • Pour into baking pan and bake until firm but bounces back when center pressed (toothpick testing won’t work due to the chocolate chips:
  • loaf pan: 1 hour at 350F
  • muffin tin: 45 minutes at 325F
  • cake pan 45 minutes at 325F
  • let cool for 10 minutes in the pan, then on a rack until completely cool

This can be stored on the counter and eaten within a week, in the fridge for a couple of weeks, or up to 3 months in the freezer.

Our favorite serving method is slightly warm (about 10-15 seconds in the microwave) with a scoop of vanilla ice cream and drizzled with chocolate sauce and topped with whip cream and chocolate chips sprinkled on, but is good plain as well!

Post and tag pictures when you try this recipe, I’d love to see and hear how it turns out!

Like or comment below and share with others to support the blog. I post twice a week about teaching, traveling and family. Until next time, you can find me on Twitter @AddictedtoTeac1 or on Tiktok: @sonya.BOMSquadleader. You can find more about our adventures on our our website at, Facebook, TikTok & Twitter: @BarnesOnMove . Support us and get more in depth and personal interactions at Patreon: Barnes On Move

Bacon-Wrapped Chicken Recipe

June 24, 2022

I love a good go-to recipe that can be versatile and thrown together quickly. This one fits that bill, although it does have a lengthier cook time.

This is a recipe I got from a friend of mine back when I was still a grilled cheese, scrambled egg and hamburger helper kinda cook. It has become a family favorite and, while it’s not a great recipe for the RV since it does need a longer bake time (and I haven’t tried it in the instant pot, but may have to).

This can be done as nuggets or filets. I have taken this as a potluck dish and served it for a sit down family meal. Since the chicken is quite flavorful, it goes well with a neutral veggie, mashed potatoes, or pasta as a side.

I have a TikTok on this recipe as well, so be sure to find me and check it out!

Here’s the Recipe!


makes 4-6 servings


  • 1 lb package of bacon
  • 1 pack of chicken (boneless breasts, or filets for less cutting)
  • brown sugar
  • chili powder (optional)

you’ll want to have a baking sheet lined with foil for easy clean up as well as toothpicks for prep.

Preheat the oven to 400 degrees Farenheit.

Line your baking sheet with foil and sprinkle a light layer of brown sugar and chili powder on the bottom (it doesn’t have to be thick, just so the bottom will caramelize)

For Filets, wrap a strip of bacon around it at an angle so it wraps the entire length, pin the end with a toothpick.

For nuggets, cut bacon in half and cut chicken into equal size bites (it will cook more evenly if they are about the same size). Then repeat the process of wrapping a bacon strip around the nugget and pinning with a toothpick.

Place the pieces onto your baking sheet on top of the sugar/chili mixture gently. Then sprinkle another layer of brown sugar and chili powder over the top.

Bake at 400 degrees for approximately 45 minutes, or until the chicken and bacon are completely cooked and caramelized by the brown sugar.

Remove from the baking sheet and plate or place on a serving plate–it will stick to the foil and sugar on the bottom if it sits long enough to begin cooling.

Serve with sides as a meal or as an appetizer. These refrigerate and reheat well in a microwave or toaster oven if, somehow, there are leftovers.


Like or comment below and share with others to support the blog. I post twice a week about teaching, traveling and family. Until next time, you can find me on Twitter @AddictedtoTeac1 or on Tiktok: @sonya.BOMSquadleader. You can find more about our adventures on our our website at, Facebook, TikTok & Twitter: @BarnesOnMove . Support us and get more in depth and personal interactions at Patreon: Barnes On Move

Simple Southern Banana Pudding Recipe

June 17, 2022

Simple Banana Pudding–I made these 4 containers from doubling the recipe below and made some dads (and me) very happy!

I am pulling this one from the archives since it is a simple and favorite recipe. This weekend we went out to dinner to a restaurant that normally has banana pudding, but didn’t this time. I was disappointed, as were my dad and father-in-law. Luckily, I had simplified the southern recipe since I am the only one in my house that eats it, so like to make it quickly. Here’s the super simple recipe, and a quick alternative for a single serve treat. This can be prepped the night before and heated in an oven or microwave the next day for that fresh made taste, or eat it right away.

Addicted to Teaching’s Simple Southern Banana Pudding


  • 1-2 large box of instant vanilla pudding
  • milk (per the pudding directions)
  • 1-3 yellow ripe banana (with no brown spots, to prolong shelf time)
  • 1 box of mini Nilla wafers
  • 1 tub of cool whip
  • a storage container

First, mix the pudding and let it sit to thicken while you do the next step. Be sure to leave your cool whip out to soften a bit while you do this and the following steps.

Second, peel and slice the banana into thin slices.

Third, line the bottom of your serving dish with a layer of nilla wafers, then a layer of banana slices. Keep a few aside for garnish on top.

Fourth, layer the vanilla pudding on top, about half way of the container, then slide in nilla wafers around the edge of the bowl. (If you are putting into tupperware, this leaves room for the lid, if you are prepping a serving bowl or platter, this is for adding a second layer.

Fifth, optional, add a second layer of nillas and banana (chop a second banana if you want to do this) and add another layer of pudding, leaving about an inch or two from the top.

Sixth, add a layer of the cool whip. I like to put a large spoonful in a few different spots and then gently smooth over with the back of a spoon or a spatula. If you like the toasted look on the whip topping, use a crem brule torch or broil in the oven for a few minutes, as long as it is in an oven safe container.

Finally, garnish the top with a few nilla wafers and banana slices (if not serving right away or the next day, leave banana slices off so they don’t turn brown).

This will keep in the refrigerator for about 4-5 days, if it lasts that long!

For a simple, single serving, I will get vanilla pudding cups, then layer sliced banana and nilla wafers with the pudding cup and top with a dole of whip cream. It doesn’t have the meshed flavors, but it is a quick treat if you don’t have the time or space, or people to eat a full batch.

I did share a video of this on TikTok over the weekend, you can view it here

Like or comment below and share with others to support the blog. I post twice a week about teaching, traveling and family. Until next time, you can find me on Twitter @AddictedtoTeac1 or on Tiktok: @sonya.BOMSquadleader. You can find more about our adventures on our our website at, Facebook, TikTok & Twitter: @BarnesOnMove . Support us and get more in depth and personal interactions at Patreon: Barnes On Move

Easy Fudge Recipe – You Make in an RV – Only 3 Ingredients

May 20, 2022

I was watching one of my favorite You-Tubers, Sadia over at “Pick Up Limes” the other day and she made a vegan fudge that looked yummy, but I’d be allergic to (coconut). So, I made some modifications and tried it out. I was impressed with how good it was and so were the boys!

What I loved most about it was how easy and quick it was. It was only 3 ingredients and about 10 minutes of prep and 2 hours in the freezer, as opposed to the hours long supervised process of my grandmother’s recipe (I love Nanny’s fudge, but it takes a long time!) I love cooking and baking, so learning to adapt to doing that in a small RV kitchen has been challening. I love that I can actually make fudge in an RV!

Here’s my adapted recipe and process, but I will link her original vegan recipe below, in case you are interested!



  • 1 package Ghirardelli’s semi sweet chips
  • 1 can Sweetened condensed milk (or can milk of choice)
  • 1 tsp Vanilla

Other items needed:

  • Double boiler (a heat resistant bowl and a boiler pan it can sit on)
  • Parchment paper (not wax, trust me, I learned the hard way)
  • Spachula
  • Storage container

This is best kept in the freezer, but is completely edible straight from there!


  1. fill boiler pot with about an inch of water and bring to a gentle simmer
  2. place bowl over top (be careful, it will get hot)
  3. add chips and stir gently to melt without scorching
  4. when completely melted, remove entire pot from heat
  5. stir in condensed milk
  6. stir in vanilla
  7. line a freezer safe container with parchment paper
  8. pour mixture in to container
  9. let sit in the freezer for at least 2 hours
  10. cut into squares
  11. stores in freezer for up to 2 months

I am looking forward to trying this out with white chocolate and peanut butter chips in the future, as well as making this again!

If you are interested in Sadia’s/Pick Up Limes’ vegan version, go check out out here Pick Up Limes: Vegan Chocolate Fudge

Like or comment below and share with others to support the blog. I post weekly on a variety of topics about travel, family, and education. Until next time, follow along or interact with me on Twitter @AddictedtoTeac1 or both of us on Facebook & Twitter: BarnesOnMove or on Tiktok: @sonya.BOMSquadleader. Support us and get more in depth and personal interactions at Patreon: Barnes On The Move

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