A loss in our family put us in our car and on the way to Alabama recently. My kids are so good on trips but Montgomery still feels a long way away. We also ate lots of meals on the road and at the homes of others. The company was wonderful and the meals together were nice. The road food... not so great. Now that we're back I made a back to basics menu and we're spending some time around our table together - just the four of us. Here are some of our meals:
Old fashioned tacos with all the fixins
Roasted chicken with mashed potatoes, bread and butter and peas and carrots
Chicken noodle soup with a cheese and cracker plate
Fried chicken with rice and gravy, corn on the cob and sliced tomatoes. Chocolate chip cookies
Spaghetti with meat sauce and green salad
Pancake breakfast with fruit smoothies
Mmm...it's good to be home. Tracy and I both grew up on no frills food and these simple meals make life feel...well, simple. I hope you'll make one this week and remember how great it is to eat and be at home.
Friday, March 25, 2011
Monday, March 14, 2011
Menu 3/14 - 3/19
I have been away for a few days visiting family in Atlanta and now it is time to get back on track with our meals. We all ate out quite a bit and while it was a nice treat, I think we will all benefit from a week of meals at home. Here is my plan:
Monday - Cereal and milk, banana
Spaghetti and meat sauce, salad
Tuesday - Blueberry muffins and milk
Pot roast, carrots, red potatoes, biscuits
Wednesday - Eggs and biscuits
Dinner at Church
Thursday - Cereal and Milk
Chili Mac
Roast beef sandwiches, fruit salad and pickles
Friday - Fruit Smoothies and turkey bacon
Beef tacos with veggies and beans and rice
Saturday - Pancakes
Chicken kabobs on the grill, grilled veggies and rice
Monday - Cereal and milk, banana
Spaghetti and meat sauce, salad
Tuesday - Blueberry muffins and milk
Pot roast, carrots, red potatoes, biscuits
Wednesday - Eggs and biscuits
Dinner at Church
Thursday - Cereal and Milk
Chili Mac
Roast beef sandwiches, fruit salad and pickles
Friday - Fruit Smoothies and turkey bacon
Beef tacos with veggies and beans and rice
Saturday - Pancakes
Chicken kabobs on the grill, grilled veggies and rice
Thursday, March 10, 2011
Muffins for Lunch
I was soooo grateful to have lunch muffins in the freezer this morning!! I didn't get a good night's sleep last night so my wonderful husband let me sleep in. He woke me up at 7:32 so that I could get Caleb dressed, pack his lunch and check his homework folder by 7:45. Ooops. Now, if I were the SuperMom I always thought I would be this would not have been a problem. SuperMoms always have the lunch packed and clothes, clean and pressed, laid out the night before and the folder is updated and notes to teacher written on the day it arrives home. I am not SuperMom. I jumped out of bed, ran to the dryer and said a little prayer of thanks that there were socks and pants in there. I then shook them out instead of ironing and dressed my son at top speed. Dad had fed the kids their breakfast before waking me so after the teeth brushing, face washing and hair combing I had a full 2.5 minutes to pack lunch. I tossed into Caleb's box a bottle of water, an apple, a yogurt, a rice krispy treat and... corndog muffins. Done. Here's the recipe:
Corndog Muffins
2 C self-rising corn meal mix
1/3 C sugar
1 1/2 C milk
1 egg
1/4 C vegetable oil or melted butter
3 hot dogs, sliced lengthwise and then cut into thin half circles
1. line 12 muffin cups with paper liners and heat oven to 400 degrees.
2. mix milk, egg and oil together with whisk and then add all at once to corn meal mix and sugar. Stir until just moistened. Add hot dog slices and stir to distribute.
3. fill muffin cups and bake for 20-25 minutes.
4. remove from pan and cool completely. Place two by two into ziptop bags and toss in freezer.
Know what kind of self rising cornmeal you have. Some call for the addition of flour and some already have the flour in them. Just follow your package directions. Also, don't substitute a complete mix. The "just add water" varieties have powdered and sometimes chemically altered milk and egg substitutes. You don't want to eat that. Know your hot dog. For the kids stuff I use a kosher, all beef, low fat variety. You might want to try Hebrew National. You of course can use an all natural chicken or turkey frank if you prefer it to beef.
To thaw my muffins I toss the ziptop bag with two muffins in it into the microwave for 20 seconds at full power and then toss the bag into the lunch box. By lunch the muffins are completely thawed and have no hot spots.
Corn bread also makes a good base for a muffin with breakfast sausage and maple syrup, zucchini and cheddar cheese, or chili. Adding a protein source makes a muffin a great lunch box main course. Enjoy!!
Corndog Muffins
2 C self-rising corn meal mix
1/3 C sugar
1 1/2 C milk
1 egg
1/4 C vegetable oil or melted butter
3 hot dogs, sliced lengthwise and then cut into thin half circles
1. line 12 muffin cups with paper liners and heat oven to 400 degrees.
2. mix milk, egg and oil together with whisk and then add all at once to corn meal mix and sugar. Stir until just moistened. Add hot dog slices and stir to distribute.
3. fill muffin cups and bake for 20-25 minutes.
4. remove from pan and cool completely. Place two by two into ziptop bags and toss in freezer.
Know what kind of self rising cornmeal you have. Some call for the addition of flour and some already have the flour in them. Just follow your package directions. Also, don't substitute a complete mix. The "just add water" varieties have powdered and sometimes chemically altered milk and egg substitutes. You don't want to eat that. Know your hot dog. For the kids stuff I use a kosher, all beef, low fat variety. You might want to try Hebrew National. You of course can use an all natural chicken or turkey frank if you prefer it to beef.
To thaw my muffins I toss the ziptop bag with two muffins in it into the microwave for 20 seconds at full power and then toss the bag into the lunch box. By lunch the muffins are completely thawed and have no hot spots.
Corn bread also makes a good base for a muffin with breakfast sausage and maple syrup, zucchini and cheddar cheese, or chili. Adding a protein source makes a muffin a great lunch box main course. Enjoy!!
Tuesday, March 8, 2011
The Month That Flies By
So, apparently in my world March is the month that flies by. I barely knew it had arrived before I was a week in. The only reason I know I'm a week in is that my husband's birthday is the 7th. We went out to eat last night to celebrate but Saturday we did cake and presents so that the kids would have time to be in on the fun. Tracy loves chocolate cake and here is my recipe for the very best one.
Tracy's Chocolate Cake
2C sugar
1 3/4 C all purpose flour
3/4 C unsweetened cocoa
1 1/2 t baking soda
1 1/2 t baking powder
1 t salt
1 t instant coffee
2 eggs
1/2 C oil
2 t vanilla
1 C boiling water
1. heat oven to 350 degrees and prepare pans. I like to line mine with parchment paper and spray with cooking spray.
2. whisk together dry ingredients in large bowl. I use the bowl to my stand mixer. Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes.
3. Stir in boiling water and scrape sides. Mix for another minute. Pour into pans - your batter will be thin.
4. bake 30-35 minutes. Cool for 10 minutes, remove from pans, then cool completely.
If you are using one square or rectangular pan instead of two rounds you will need to bake an additional 10 minutes. Use a toothpick to test doneness a little before you think it should be ready.
You should also know that you do not need to add mayonnaise or sour cream or egg whites or pudding mix or any other wacky formulas or ingredients to get a moist and delicious cake. This one will be perfect every time - just don't overcook it and cover it well. I recommend...
Chocolate Buttercream Frosting
1/2 C butter
2/3 C cocoa
3 C powdered sugar
1/3 C heavy cream
1 t vanilla
1. melt butter and combine with cocoa. stir until smooth.
2. alternately add sugar and cream, beating on medium speed until spreading consistency.
3. stir in vanilla.
You really do need a stand mixture or high end hand mixer to make good frosting. My little hand held was never quite up to the task. I could smell the motor burning every time I tried to mix it up because good frosting is so thick. If you do not usually have cream on hand you can use milk. You also should feel free to add more powdered sugar or cream to get the consistency just the way you want it. Please make your frosting from scratch at least one time. I promise you won't be disappointed. It is so much better - and pretty easy, too.
Happy Birthday Tracy!!
Tracy's Chocolate Cake
2C sugar
1 3/4 C all purpose flour
3/4 C unsweetened cocoa
1 1/2 t baking soda
1 1/2 t baking powder
1 t salt
1 t instant coffee
2 eggs
1/2 C oil
2 t vanilla
1 C boiling water
1. heat oven to 350 degrees and prepare pans. I like to line mine with parchment paper and spray with cooking spray.
2. whisk together dry ingredients in large bowl. I use the bowl to my stand mixer. Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes.
3. Stir in boiling water and scrape sides. Mix for another minute. Pour into pans - your batter will be thin.
4. bake 30-35 minutes. Cool for 10 minutes, remove from pans, then cool completely.
If you are using one square or rectangular pan instead of two rounds you will need to bake an additional 10 minutes. Use a toothpick to test doneness a little before you think it should be ready.
You should also know that you do not need to add mayonnaise or sour cream or egg whites or pudding mix or any other wacky formulas or ingredients to get a moist and delicious cake. This one will be perfect every time - just don't overcook it and cover it well. I recommend...
Chocolate Buttercream Frosting
1/2 C butter
2/3 C cocoa
3 C powdered sugar
1/3 C heavy cream
1 t vanilla
1. melt butter and combine with cocoa. stir until smooth.
2. alternately add sugar and cream, beating on medium speed until spreading consistency.
3. stir in vanilla.
You really do need a stand mixture or high end hand mixer to make good frosting. My little hand held was never quite up to the task. I could smell the motor burning every time I tried to mix it up because good frosting is so thick. If you do not usually have cream on hand you can use milk. You also should feel free to add more powdered sugar or cream to get the consistency just the way you want it. Please make your frosting from scratch at least one time. I promise you won't be disappointed. It is so much better - and pretty easy, too.
Happy Birthday Tracy!!
Wednesday, March 2, 2011
Have a Ball
I love feeding my kids; sitting across the table looking at their beaming faces and hearing their lovely compliments makes my day. Well, it would if it ever happened that way. The truth is my kids begin every meal with a complaint. Whether it is that they have the wrong cup, or their meat is touching their green beans, or they wanted their potatoes mashed, fried, hashed, boiled, baked, roasted or whatever way I didn't make them they have a complaint. Always. Sigh...
In spite of that obstacle I really do like plating up something that I at least have a chance of getting rave reviews for. For whatever reason, my family likes food that rolls... so here are two good ones.
Meatballs
1lb. 85/15 ground beef
2 eggs
1/2 C plain bread crumbs
3T ketchup
1T salt
1t parsley
1/2t pepper
1/2t garlic powder
1. combine all ingredients and form into 12 balls
2. bake at 350 degrees for 35 minutes or until done
These meatballs are not my Italian grandmother's special recipe - you'll have to wait a while for that one - but they are super easy, multipurpose meatballs. My kids eat about two a piece per meal and I can freeze what I'm not using and have a great main dish on hand for them. The secret is in the sauce. You can reheat these meatballs in your favorite marinara, BBQ sauce or gravy and serve them tons of different ways. With marinara they are good over pasta or on a toasted sub roll with melted cheese. With BBQ sauce they are great with macaroni and cheese or cornbread. With gravy you can serve them with roasted potatoes or buttermilk biscuits. If you know you are going to be using them cocktail style you can reduce the size to 1" diameter and cut the cooking time by 10 minutes. You can also sub out the beef for ground chicken and add 1T of olive oil.
Peanut Butter Balls
1/2 C peanut butter
1/2 C honey
2/3 C nonfat dry milk powder
1. combine all ingredients and roll into 18 1" balls
2. chill
We love these sweet treats around here. The "recipe" is so simple that your kids can probably make them without you. The candies are satisfying and made with real food. Not things you can say about all candy. They keep well if refrigerated but get softer as they get warm. The texture should be somewhere between cookie dough and a truffle. I like to roll these in granulated sugar after they are chilled to keep them from sticking to each other. They would also be good rolled in chopped nuts or toasted coconut. Yum. Oh, two is plenty. You really don't want anyone eating the whole batch.
Enjoy!!
In spite of that obstacle I really do like plating up something that I at least have a chance of getting rave reviews for. For whatever reason, my family likes food that rolls... so here are two good ones.
Meatballs
1lb. 85/15 ground beef
2 eggs
1/2 C plain bread crumbs
3T ketchup
1T salt
1t parsley
1/2t pepper
1/2t garlic powder
1. combine all ingredients and form into 12 balls
2. bake at 350 degrees for 35 minutes or until done
These meatballs are not my Italian grandmother's special recipe - you'll have to wait a while for that one - but they are super easy, multipurpose meatballs. My kids eat about two a piece per meal and I can freeze what I'm not using and have a great main dish on hand for them. The secret is in the sauce. You can reheat these meatballs in your favorite marinara, BBQ sauce or gravy and serve them tons of different ways. With marinara they are good over pasta or on a toasted sub roll with melted cheese. With BBQ sauce they are great with macaroni and cheese or cornbread. With gravy you can serve them with roasted potatoes or buttermilk biscuits. If you know you are going to be using them cocktail style you can reduce the size to 1" diameter and cut the cooking time by 10 minutes. You can also sub out the beef for ground chicken and add 1T of olive oil.
Peanut Butter Balls
1/2 C peanut butter
1/2 C honey
2/3 C nonfat dry milk powder
1. combine all ingredients and roll into 18 1" balls
2. chill
We love these sweet treats around here. The "recipe" is so simple that your kids can probably make them without you. The candies are satisfying and made with real food. Not things you can say about all candy. They keep well if refrigerated but get softer as they get warm. The texture should be somewhere between cookie dough and a truffle. I like to roll these in granulated sugar after they are chilled to keep them from sticking to each other. They would also be good rolled in chopped nuts or toasted coconut. Yum. Oh, two is plenty. You really don't want anyone eating the whole batch.
Tuesday, March 1, 2011
Wholesome Treats for Kids
I have a son in kindergarten who takes his lunch to school everyday. Everyday I try to put things in his lunch that are good for him but won't leave him dissatisfied and envious of his friend with the bag of chips and Hostess cupcake pack.
Here are two go-to choices.
Homemade Cheese Crackers
1/4 C butter
1C shredded cheddar cheese
1C whole wheat flour
1t salt
1/4 t baking powder
4T cold water
1. combine butter salt and cheese. Combine flour and baking powder. Mix together. Add water one T at a time to form a stiff dough.
2. roll out to 1/8" thickness right on your baking sheet. (you need the kind with no sides) Cut into 1" squares.
3. bake at 350 degrees for 20 minutes. Turn off oven and leave crackers in for another 30 minutes or until crisp.
4. store in an airtight container.
The whole wheat flour makes these crackers taste nutty and warm. They keep well, but ours never last very long.
Chocolate Cookies
1C all purpose flour
1/2 C whole wheat flour
1/4 C unsweetened cocoa powder
1/2 t baking powder
pinch of salt
1/2 C softened butter
1/2 C sugar
1/2 C brown sugar
1 egg
1/2 t vanilla
1. beat together butter, sugar and brown sugar until fluffy. Add eggs and mix. Add vanilla and mix.
2. whisk together flours, cocoa, baking powder and salt. At low speed, beat flour mixture into sugar mixture until well combined.
3. drop by tablespoon onto greased cookie sheets spacing about 2" apart. Bake at 350 degrees for 10 to 12 minutes until set but not browned.
These cookies are chocolaty and chewy but not too dense or rich. I make them pretty small so that we can have a couple (or three) and still be at a good serving size. This recipe will make about 32 cookies.
Lunch box treats with no hydrogenated oils, corn syrup, artificial colors or flavors or preservatives - Enjoy!!
Here are two go-to choices.
Homemade Cheese Crackers
1/4 C butter
1C shredded cheddar cheese
1C whole wheat flour
1t salt
1/4 t baking powder
4T cold water
1. combine butter salt and cheese. Combine flour and baking powder. Mix together. Add water one T at a time to form a stiff dough.
2. roll out to 1/8" thickness right on your baking sheet. (you need the kind with no sides) Cut into 1" squares.
3. bake at 350 degrees for 20 minutes. Turn off oven and leave crackers in for another 30 minutes or until crisp.
4. store in an airtight container.
The whole wheat flour makes these crackers taste nutty and warm. They keep well, but ours never last very long.
Chocolate Cookies
1C all purpose flour
1/2 C whole wheat flour
1/4 C unsweetened cocoa powder
1/2 t baking powder
pinch of salt
1/2 C softened butter
1/2 C sugar
1/2 C brown sugar
1 egg
1/2 t vanilla
1. beat together butter, sugar and brown sugar until fluffy. Add eggs and mix. Add vanilla and mix.
2. whisk together flours, cocoa, baking powder and salt. At low speed, beat flour mixture into sugar mixture until well combined.
3. drop by tablespoon onto greased cookie sheets spacing about 2" apart. Bake at 350 degrees for 10 to 12 minutes until set but not browned.
These cookies are chocolaty and chewy but not too dense or rich. I make them pretty small so that we can have a couple (or three) and still be at a good serving size. This recipe will make about 32 cookies.
Lunch box treats with no hydrogenated oils, corn syrup, artificial colors or flavors or preservatives - Enjoy!!
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