Hey friends! It is almost spring break!!!! Here are a few pics from this past week… Brutus begging for Bugels
Chess playing captured on camera.
Pasta Prinevera- A Blue Apron meal- Mushrooms, Spinach, Asparagus, Fettichini, Greek Yogurt, Parm Cheese. YUM!!!!
Foul play before the official Easter basket pic could be taken. Lots of chocolate, jelly beans, and cute toys.
Rainbow Eggs! The girls and I decorated eggs and got creative this year. I think we will be doing this more than once a year.
Hubby took Becca to her cheer party, so Katie and I decided to have breakfast for dinner. Sunny side up eggs and a blueberry bagel with cream cheese. Perfection!
The rest of the weekly meal plan looks like this…
Tuesday- Chicken Dish
Wednesday- Who knows what is leftover in the fridge?
Thursday- Fend for yourselves. (Space Camp field trip, so the family is on their own!)
Friday- Mexican per Katie. Margaritas per Mommy.
Time for bed! Sweet dreams!
Happy Sunday morning, ya’ll! I have been promising Becca I would make her blueberry pancakes all week. I had to hold true to my promise when she came in to wake me up at 8:45 and asked if I was going to get up soon and make some blueberry pancakes. My kids have always been good about sleeping late and letting us sleep late on the weekends. Some weekdays they will even go downstairs and pour their own bowl of cereal. It is a beautiful thing when they are finally able to do that, so on occasion, usually one weekend day, I try to whip up a super yummy breakfast. Today it was pancakes, bacon and scrambled eggs. This recipe is super easy and next time I am going to double the recipe and make some pancakes to freeze for breakfast during the week.
Silver Dollar Pancakes
1 1/4 cups milk
1 3/4 cup flour
3/4 teaspoon salt
2 teaspoons baking powder
2 tablespoons sugar
3 tablespoons veg.oil
fresh blueberries (optional- I used on half the pancakes and half I left plain)
In one bowl, beat your eggs and your milk for a few minutes until they are incorporated and the mixture begins to bubble and foam.
In a separate bowl, add all your dry ingredients- flour, salt, baking powder, and sugar.Whisk together.
Stir your dry mixture in to your milk and eggs mixture. Lumpy batter is fine. Add in your oil and stir.
If you want all pancakes to have blueberries, you can fold them in the end gently. Or, if you have some people who want plain, or other add-ins (other fruits, chocolate chips, etc.), you can add them to each pancake individually after you pour in your batter.
I cooked mine in my cast iron skillet, but you could use a cast iron grill pan or griddle if you have one. I melted some butter on med heat. I cooked 3 pancakes at a time. When you start to see them bubble on top, they are ready to turn. Nice and golden on each side, light and fluffy, and a nice sweetness to them.
Skip the spray and butter! Instead use a good layer of olive oil in the bottom of your pan to fry up some yummy eggs. Cook to your liking. I love mine sunny side up!
Serve with some toast to soak up all that yummy yolk. For the kids, cut up the toast in strips. We call them dipping strips or soldiers. Fun and delicious!
So remember last night when I made that awesome slow braised chili beef? Yeah, well, we actually ate it tonight! It was so good, but I knew the girls would not eat it. I didn’t even make them try it. It was too spicy and smoky for them, so I made them this back-up meal. We all went to the farmer’s market today and picked out some yummy veggies. I sauteed some yellow squash, green zucchini, and mushrooms. I cooked a chicken breast and thigh in a cast iron skillet. When they were done, I shredded the chicken. The girls recently picked out some wagon wheel pasta, so I cooked that and added some jarred alfredo sauce (Newman’s Own). I added all the ingredients together and topped with parmesan cheese. The girls gobbled it up. So glad they love their veggies! You could totally make this vegetarian by omitting the chicken. Or you could even add shrimp or sliced sausage.
Hey guys! Hope you are having a great week! When I went to the store a couple of days ago, I was planning on making a chicken, broccoli, and rice casserole with all real ingredients, i.e. homemade cream of … soup. Tonight just did not seem like a casserole kind of night, so I put my plan in a new direction. One of my most popular posts is my oven baked chicken…
I thought, “Maybe I could make that recipe, but even better.” I did just that. I made my own version of “Shake and Bake” and added it to boneless skinless chicken breasts (you could substitute pork chops) with a plenty of salt and pepper and olive oil.
Homemade Shake and Bake- I eyeballed all these servings- Add more or less of what you want.
2 cups plain breadcrumbs
1 cup shredded or crumbled parmesan cheese
1 handful of chopped fresh herbs- basil, sage, marjoram, oregano
Mix together in a large zip top bag.
Preheat oven to 350.
I took 2 chicken breasts and salt and peppered them liberally on both sides. Then I covered both of them with olive oil. I added the chicken breasts to the zip top bag with the Homemade mixture and shook them up. The girls had fun with this part. I put them in a sprayed baking dish. Bake for about 45 minutes.
Pantry Raid sides- I served with steamed fresh broccoli (steam for 20 minutes in a steamer), a side of rice (boxed Zataran’s mild), and cheesy garlic bread (frozen).
Hey guys! Happy weekend! Normally there is no such thing as leftover bacon in our house, but today we had some leftover from breakfast. If you have any bacon in your fridge, may I suggest this idea for a great lunch or perhaps even a Super Bowl party idea??? Get the kids involved as well! They love this!
Sandwich Bar- In our case, a BLT bar- Not really rocket science…lay out bacon, lettuce(I used boston, but bibb or iceberg would be fine), tomato, toasted bread, and your condiments. You could even put out some cheese, sliced avocado, ham, turkey, sliced pickles, hot sauce, etc. to make a sandwich bar so anyone can make whatever sandwich they like!