Monday, March 30, 2015

Little's Lunches 14

Happy Monday!
We had such a busy fun weekend, I hope you did too! Here's what was packed last week for my little ones:
 Monday: Ham and Cheese mini cornbread muffins, trail mix, grapes and marinated cucumbers with olives in the yumbox
 Tuesday: Ham and Cheese mini cornbread muffins, Ants on a Log Dip and yogurt
 Wednesday: Pasta Salad (orzo pasta, olives, tomatoes, peas, carrot and cannellini beans in a creamy Italian dressing) with a yogurt
 Thursday: Pasta Salad (orzo pasta, olives, tomatoes, peas, carrot and cannellini beans in a creamy Italian dressing), hard boiled egg, strawberries, vanilla yogurt and pistachios with cashews in the yumbox
Friday: Egg Salad with crackers and dried apple slices


Friday, March 27, 2015

Waste Not, Want Not

After all the cabbage we caught at the parade on Sunday, I had to get really creative with new ways to use it all up! I'm not about to waste free food, but I also don't want to eat the same meal every day. To start, I made a potato salad, Salmon Potato Cakes and baked potatoes with the bag of potatoes we had. Then I made coleslaw and put it on top of shredded chicken tostadas. Super easy and really delicious!! Tostada shells, beans, chicken, cheese and slaw. Yum.
Next up was "Fat Burning Cabbage Tortilla Soup"
when I saw this on pinterest it looked perfect to me, since we indulged the entire trip this would be a good way to make up for that.
I changed it up a little to use what I had on hand and I loved how it came out!
Fat Burning Cabbage Tortilla Soup
1 Tablespoon olive oil
3 carrots, peeled and chopped
3 small onions, chopped
1 stalk celery, chopped
1/2 red bell pepper, chopped
4 cloves garlic, chopped
Sauté all ingredients in a large soup pot over medium heat until softened. Then add:
1 1/2 cup mild red salsa
1 1/2 cup mild green salsa
1/2 teaspoon EACH chili powder, oregano and coriander
1 teaspoon cumin
8 cups chicken stock
1 beef boullion cube
2 (11.5 ounce) cans tomato juice
Simmer over low heat for 45 minutes. Using an immersion blender, or a standard blender working in batches, puree the soup. Then add:
1 head of chopped cabbage
1 (15 ounce) can diced tomatoes
Simmer until cabbage is softened (about 30 minutes) and serve with lime wedges, cilantro and green onion. This could easily be made in the slow cooker as well!

Tuesday, March 24, 2015

Still in Spring Break Mode

I still feel like we're recovering from Spring break! We had such a busy trip and it flew by so quickly. Obviously, there was no school, so that means no lunchboxes. Instead I'll share a few highlights of our trip and what I've been cooking since we've been home
The visit home started and ended with seafood and that's just the way I like it! Boiled, in po-boys and in a cream sauce served over fried eggplant slices on pasta.....I ate it all!
On Sunday we went to the St Patrick's Day Parade and the kids had a blast! We knew we were home when at 10 am on a Sunday morning we were handed a gallon of daiquiris in the drive through before heading to the parade route.
All set and ready to go! Thanks to my mom who was our DD that day!
The kids had SO MUCH fun! They also filled 5 bags full of beads, trinkets and vegetables. Cabbages, carrots, potatoes, garlic, lemons......
This isn't even all of it...we gave some away to people around us and there was an entire bag of potatoes on the side. Even still, that's a lot of cabbage! I've made potato salad, coleslaw and a few new dishes to try to use up our loot. The deer even got the outer leaves to snack on!
 
 


Wednesday, March 18, 2015

Little's Lunches 13

Happy Spring Break Wednesday!
We were in New Orleans this past week visiting family for a wedding shower and I ate more than should be allowed while in town. I hope everyone is enjoying this time off! Here's what was in our lunchboxes last week: 
 Monday: sliced turkey, pie crust cut-outs and pretzels, cucumber slices with Ranch, trek trail mix and nectarines in the yumbox
 Tuesday: Turkey, Meunster and tomato on a whole wheat slider bun, triscuits, cucumber sticks with ranch, nectarine slices and strawberries
Wednesday: M had a field trip, so everything had to be disposable- turkey and hummus on garlic naan bread, carrots and red bell pepper slices and grapes. B had sliced turkey, sliced Meunster cheese, garlic naan bread wedges, hummus, baby carrots and red bell pepper slices, and nectarines in the yumbox
Thursday: Garlic Naan Bread wedges, spinach and artichoke hummus, baby carrots, grapes, raisins and vanilla yogurt in the yumbox
Friday we made the long drive from TX to LA and mainly ate snacks in the car, so no lunchboxes were packed. As soon as we got settled and unloaded the car we had boiled crabs, crawfish and shrimp waiting on us! Not a bad way to start our trip!
 
 


Wednesday, March 11, 2015

Bubbles at Brunch

I love brunch! I don't know if it's because I hate waking up super early or the fact that I prefer a big savory breakfast over a sweet one any day, but for me, it just works. So, last week I was talking with a friend that I hadn't seen in a while about how badly we needed to get together and we both realized we had nothing planned on Sunday. Done! Brunch was set. I was so excited since I love to try out new recipes and I had a few in mind immediately
We started with my new favorite way to serve Prosecco
With guava nectar! I had Strawberry too which is equally delicious, but I love how pretty and pink the guava is. Now, I've bought other brands and it's just not as good, so make sure it's the pink Kern's can. If it has a yellow guava on the pic it will be gross. You're welcome.
I made little tart shells from boxed pie crust and cut out little fleur-de-lis with the scraps. Right before my friend got there I just filled the shells with seedless black raspberry jam, topped them with whipped cream and then garnished them with raspberries and pie crust cutouts. Simple and delicious!
I also made the Pioneer Woman's Champagne Oranges the night before and we may or may not have eaten them all.....I'm not telling
These are delicious, easy and so perfect to bring to a brunch, shower or to share with friends!
For the main dish, I made this recipe which I had pinned a long time ago for Corn and Bacon Pie. I saved time and used a prepared pie crust, but other than that I followed the recipe exactly. By the time it came out of the oven, we were starving so I don't have an after pic but after tasting it I thought it was just ok. The thyme was really overpowering and as expensive as the cheese was, you couldn't really taste it. The work involved to put it together wasn't worth the taste, but I'm glad I tried it!
As usual, Roux and Beignet stole the show and were pretty annoyed we didn't drop any crumbs for them! Overall, it was a great day with a sweet friend!

Monday, March 9, 2015

Little's Lunches 13

Happy Monday! My kids are totally confused with the loss of an hour this weekend and were completely convinced I had brought them to the bus stop in the middle of the night! Here's what was in their lunches last week:
Monday: Breakfast for Lunch! Vanilla yogurt, frozen strawberries and blueberries, pistachios, trek trail mix, raisin bread and dried apple slices in the yumbox
 Tuesday: Goldfish, dried apple slices, pistachios, cubed sweet potato, whole wheat peanut butter sandwich swirls, red bell pepper slices in the yumbox
 Wednesday: Turkey Sandwich Sliders on whole wheat buns, Trek trail mix, dried apple slices, olives and red bell pepper slices with ranch
Thursday: on Wednesday evening I got an email, phone call and text message telling me that school was closed the next day due to "Inclement weather". Well, of course, we didn't have school so M woke up extra early at 5:15, and the sun was out all day long. No ice, no rain, no snow. Being home, we didn't pack lunchboxes and had leftover Stromboli! I will be sharing this recipe soon, it was absolute cheesy deliciousness!
 
Friday: B had a field trip so we literally had to brown bag hers, and I couldn't send an ice pack so we had PB&J on whole wheat bread, baby carrots and dried apple slices

Wednesday, March 4, 2015

Everything Bagel Oven Fries

Fries are my weakness. I can pass on dessert any day with no problem, but if there are fries in front of me, my self control is lost. It doesn't matter what kind they are either, my love has no bounds.
My kids know this about me and will find the really crispy almost burnt ones and pick them out to give to me before they even begin to eat their meal if we're out. Maybe it's their way of keeping my hands off their plate, I'm not sure, but I'm secretly happy they're so well trained. Since I would be the size of a rhino if I ate fries every day the way I'd like, I thought I'd come up with a healthy alternative to curb my cravings. Crispy baked oven fries coated in an Everything Bagel seasoning blend! I served them with a dill and green onion dip that is divine. I hope you love these as much as my family did!
 
Everything Bagel Oven Fries
1 ½ pounds russet potatoes
 
Scrub the potatoes under running water and slice into wedges. Place in a bowl with cold water and allow them to soak for 20 minutes. While the potatoes are soaking, pre-heat the oven to 450 and make the dipping sauce:
 
2 Tablespoons mayo
2 Tablespoons sliced green onion
¼ teaspoon dill
½ cup sour cream
1/8 teaspoon kosher salt
1/8 teaspoon pepper
 
Stir mayo, sliced green onion, dill, sour cream, salt and pepper together in a small bowl and place in the fridge to chill.
 
3 Tablespoons olive oil
1 ½ teaspoons Poppy Seeds
1 ½ teaspoons Sesame Seeds
1 ½ teaspoon minced dried garlic
1 ½ teaspoon minced dried onion
1 teaspoon kosher salt
Once the potatoes have soaked, remove them from the water and pat them dry with a clean dish towel. Wipe the bowl dry, and place the potato wedges in the bowl with 2 Tablespoons of the olive oil, Poppy Seeds, Sesame Seeds, minced dried garlic, minced dried onion and kosher salt. Brush a large cookie sheet with the remaining oil and lay the potato wedges out evenly across the pan.
Cover the pan with foil and bake for 15 minutes. Remove the foil and continue to bake for 20 minutes. Flip the potato wedges over, return to the oven and bake for an additional 20 minutes or until they are browned and crisp.
Serve warm with the dipping sauce
 What is your food weakness? Do tell so I can feel better about stealing food from my kid's plates!