This week is midterms for me. My posts have slowly tapered off as my workload has increased, but someday, sometime, I will add more recipes.
I also hope to have time to sleep soon. For more than 5 hours.
My husband has rescued me from falling asleep with a highlighter in my hand more than once recently.
Sigh. This too shall pass.
My return to school has been a long journey, but I feel like I have learned and grown so much. I am surprised at how I can articulate information about my future job field with confidence and poise. I give reading lessons to 1st/2nd graders in the morning and a grammar lesson to 5th graders in the afternoon. The next day I grade math homework and assist 6th graders in multiplying and dividing fractions. I spend time reading with a very special kiddo.
Then I come home to my family. My loved ones. I love being home with them. And I am happy, content, and ready for another day doing the job I love: teaching.
Tuesday, October 11, 2011
Sunday, October 2, 2011
Homemade Lunch Kits
When I go grocery shopping with the kids, they beg for the little lunch kits. You know, the little flat packages with 5 slices of American cheese, 5 slices of bologna, and 5 tiny round crackers. Oh, and a little candy bar to round out that delicious, healthy meal.
Please hear my sarcasm. I don't think there is anything healthy about those little kits at all. And I can't bear to spend $2.50 on something that I could prepare myself for about $.50.
I often send the same ingredients in individual plastic containers along with some fresh fruit and baby carrots. Same concept, healthier version.
Anyway, the last time I dragged the kids shopping with me, they saw PIZZA lunch kits. They really wanted those! Again, I couldn't stomach the price or the ingredients list.
But, right above the kits were packages of pepperoni. And bags of fresh pizza dough. Shredded mozzarella cheese was just down the aisle.
"What if I make homemade pizza lunches for you to take?"
The kids were very excited about this. We bought sliced pepperoni ($1.88) and shredded cheese ($2.00). I decided to make the pizza dough at home because I have all the ingredients on hand already, but it was only $2.50 at the store.
My dough recipe made 32 little bitty pizza crusts. If I combine this with a little container of spaghetti sauce, a container of shredded cheese, and another container of pepperoni, my kiddos can be cool and have pizza kits in their lunches.
And I spent less than $5, so I feel cool, too.
Please hear my sarcasm. I don't think there is anything healthy about those little kits at all. And I can't bear to spend $2.50 on something that I could prepare myself for about $.50.
I often send the same ingredients in individual plastic containers along with some fresh fruit and baby carrots. Same concept, healthier version.
Anyway, the last time I dragged the kids shopping with me, they saw PIZZA lunch kits. They really wanted those! Again, I couldn't stomach the price or the ingredients list.
But, right above the kits were packages of pepperoni. And bags of fresh pizza dough. Shredded mozzarella cheese was just down the aisle.
"What if I make homemade pizza lunches for you to take?"
The kids were very excited about this. We bought sliced pepperoni ($1.88) and shredded cheese ($2.00). I decided to make the pizza dough at home because I have all the ingredients on hand already, but it was only $2.50 at the store.
My dough recipe made 32 little bitty pizza crusts. If I combine this with a little container of spaghetti sauce, a container of shredded cheese, and another container of pepperoni, my kiddos can be cool and have pizza kits in their lunches.
And I spent less than $5, so I feel cool, too.
Indian Curry with Chicken
When I get tired of the same-old casseroles and soups and crave something with exotic flavors, this fits the bill! This recipe isn't a huge favorite with my family, but I enjoy the different flavors, and SOMETIMES Mom should win, right?
Indian Curry with Chicken
Slow Cooker Favorites Made Healthy, 2005
5 medium white potatoes, peeled (add on Cooking Day or they will turn BLACK!)
1 medium green sweet pepper, cut into 1” pieces
1 medium onion, sliced
1 pound boneless, skinless, chicken breasts, cut into 1” pieces
1 ½ c. chopped tomatoes
1 Tbs. ground coriander
1 ½ tsp. paprika
1 tsp. grated fresh ginger or ¼ tsp. ground dried ginger
¾ tsp. salt
½ tsp. ground turmeric
¼- ½ tsp. crushed red pepper
¼ tsp. cinnamon
1/8 tsp. ground cloves
1 c. chicken broth
2 Tbs. cold water
4 tsp. cornstarch
Hot rice
In a labeled gallon ziptop bag, place the green pepper, onion, and chicken. In a medium bowl combine the tomatoes and spices; stir in the 1 c. chicken broth. Pour into the ziptop bag. Place flat in the freezer.
On cooking day, dump the contents of the bag into the crockpot. Add the chopped potatoes. Cook on low for 8-10 hours or on high for 4-5 hours. Before serving, combine the water and cornstarch in a small bowl or cup. Stir into the crockpot and cook on high for 15-20 minutes, until thickened and bubbly. Serve over rice.
Indian Curry with Chicken
Slow Cooker Favorites Made Healthy, 2005
5 medium white potatoes, peeled (add on Cooking Day or they will turn BLACK!)
1 medium green sweet pepper, cut into 1” pieces
1 medium onion, sliced
1 pound boneless, skinless, chicken breasts, cut into 1” pieces
1 ½ c. chopped tomatoes
1 Tbs. ground coriander
1 ½ tsp. paprika
1 tsp. grated fresh ginger or ¼ tsp. ground dried ginger
¾ tsp. salt
½ tsp. ground turmeric
¼- ½ tsp. crushed red pepper
¼ tsp. cinnamon
1/8 tsp. ground cloves
1 c. chicken broth
2 Tbs. cold water
4 tsp. cornstarch
Hot rice
In a labeled gallon ziptop bag, place the green pepper, onion, and chicken. In a medium bowl combine the tomatoes and spices; stir in the 1 c. chicken broth. Pour into the ziptop bag. Place flat in the freezer.
On cooking day, dump the contents of the bag into the crockpot. Add the chopped potatoes. Cook on low for 8-10 hours or on high for 4-5 hours. Before serving, combine the water and cornstarch in a small bowl or cup. Stir into the crockpot and cook on high for 15-20 minutes, until thickened and bubbly. Serve over rice.
Friday, September 30, 2011
Chicken Pot Pie in the CROCKPOT!
The website below is a GREAT resource for crockpot meals. I wish I could end up with a cookbook deal out of my website venture, like the Crockpot Lady did, but I will settle for graduating from school with my sanity intact.
Anyway, I made chicken pot pie filling as a freezer meal and planned on serving it tonight. But now, I have two appointments before soccer practice (not to mention a dozen other obligations before I even pick the kids up from school). So I googled "crockpot chicken pot pie recipe" and came up with this post from one of my favorite sites!
http://crockpot365.blogspot.com/2008/09/how-to-make-chicken-pot-pie-in-crockpot.html
Enjoy the variation on my recipe!
Anyway, I made chicken pot pie filling as a freezer meal and planned on serving it tonight. But now, I have two appointments before soccer practice (not to mention a dozen other obligations before I even pick the kids up from school). So I googled "crockpot chicken pot pie recipe" and came up with this post from one of my favorite sites!
http://crockpot365.blogspot.com/2008/09/how-to-make-chicken-pot-pie-in-crockpot.html
Enjoy the variation on my recipe!
Monday, September 26, 2011
Chicken and Bean Burritos
A very easy meal to make. I have made this for a lunchtime playdate before and it was nice to not have any meal prep while visiting with a friend.
Chicken and Bean Burritos
Adapted from Slow Cooker Favorites Made Healthy, 2005
2 pounds boneless, skinless chicken breasts
1 (15oz) can pinto beans in chili sauce
1 (16oz.) bottle salsa with chipotle chile peppers
8 10” flour tortillas, warmed
1 ½ c. Monterey Jack cheese, shredded
Favorite burrito toppings: chopped tomatoes, lettuce, sour cream, etc.
In a labeled gallon ziptop bag place the chicken breasts, beans, and salsa. Place in the freezer.
On cooking day, dump the contents of the bag into the crockpot. Cook on low for 5-6 hours or on high for 2 ½-3 hours. Before serving, shred the chicken with two forks and lightly mash the beans. Stir well. Serve in warmed tortillas with your favorite toppings.
Chicken and Bean Burritos
Adapted from Slow Cooker Favorites Made Healthy, 2005
2 pounds boneless, skinless chicken breasts
1 (15oz) can pinto beans in chili sauce
1 (16oz.) bottle salsa with chipotle chile peppers
8 10” flour tortillas, warmed
1 ½ c. Monterey Jack cheese, shredded
Favorite burrito toppings: chopped tomatoes, lettuce, sour cream, etc.
In a labeled gallon ziptop bag place the chicken breasts, beans, and salsa. Place in the freezer.
On cooking day, dump the contents of the bag into the crockpot. Cook on low for 5-6 hours or on high for 2 ½-3 hours. Before serving, shred the chicken with two forks and lightly mash the beans. Stir well. Serve in warmed tortillas with your favorite toppings.
Saturday, September 24, 2011
The Refrigerator
Ever wonder what my refrigerator looks like when I start my cooking process?
It's kind of scary.
Everything is stacked like crazy, wedged into place, and precariously balanced.
Even the drawers are stuffed to the brim.
Every meal I cook makes it a tiny bit emptier. And my freezer a little fuller!
It's kind of scary.
Everything is stacked like crazy, wedged into place, and precariously balanced.
Even the drawers are stuffed to the brim.
Every meal I cook makes it a tiny bit emptier. And my freezer a little fuller!
Asian Burgers
These have a TON of flavor!
Asian Burgers
Adapted from Parents Magazine, September 2011
1 lb ground beef
2 scallions, finely chopped (I used green onions)
1 Tbs. minced fresh ginger
1 clove garlic, minced
2 Tbs. reduced-sodium soy sauce
1 tsp toasted sesame oil
Hamburger buns or English muffins
In a large bowl, mix together all ingredients until well blended. Shape into 4 patties. Place each patty on a square of wax paper on a cookie sheet. Place in the freezer until solid. Stack the frozen patties and slip into a labeled quart ziptop bag.
On cooking day, grill the patties until cooked through. Serve on a bun or toasted English muffin with thinly sliced cucumbers tossed in a bit of rice vinegar.
Asian Burgers
Adapted from Parents Magazine, September 2011
1 lb ground beef
2 scallions, finely chopped (I used green onions)
1 Tbs. minced fresh ginger
1 clove garlic, minced
2 Tbs. reduced-sodium soy sauce
1 tsp toasted sesame oil
Hamburger buns or English muffins
In a large bowl, mix together all ingredients until well blended. Shape into 4 patties. Place each patty on a square of wax paper on a cookie sheet. Place in the freezer until solid. Stack the frozen patties and slip into a labeled quart ziptop bag.
On cooking day, grill the patties until cooked through. Serve on a bun or toasted English muffin with thinly sliced cucumbers tossed in a bit of rice vinegar.
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