I recently did a post on how you need to accept that you need a grocery list as the first step to meal planning. In that post I did a theme for each night of the week to help get the ideas flowing for potential dinners. For Monday I did “Meatless Monday”–there was also Taco Tuesday, Wacky Wednesday, Throwback Thursday and Fishy Friday. We have done meatless Mondays many times, but not due to the global movement that has become Meatless Monday, but more because it’s nice to take a break from the regular “meat and potatoes” and it’s fun
Archives for #cookingpalooza
Meal planning is by far the most commented on and requested item of me and it’s fairly simple, but the first step is accepting you need a plan in the first place! You can’t make a meal if you don’t have the ingredients you need. You won’t have the ingredients you need unless you actually purchase them. Simple…right? Or maybe not! This photo is of my refrigerator yesterday after eating ourselves out of house and home over the holidays. It was pretty sparse and it was giving me hives. So it was back to reality for me. To make life
My boys live on waffles and way way back when Zain was little I would buy frozen waffles from the grocery store because they were easy and seemingly nutritious–right?!?! But over time, as I would make waffles on the weekends, Zain would revolt against the grocery store waffles, which was a compliment, I guess, but seemed like way too much work to make waffles every day. So instead, I started making large batches on the weekend. Enough for them to eat them for a weekend morning and enough to freeze for the week. Once they are cooled, I put them
I’m lazy when it comes to carrots. For my own eating pleasure, I only use cleaned and peeled “baby” carrots, so when we get “real” carrots from the farm as part of our CSA I look on like I’m not sure what to do with them. My first inclination is to make my mom’s famous Carrot Cake but that really negates the concept of a low calorie food. So these muffins are the next best thing. They are like little carrot cakes without cream cheese frosting (not that you couldn’t add that!) and, at least seem, less sinful. Whenever I
Each week before I make my grocery list, I take everything (well not the condiments!) out of my refrigerator to see what I have left from the week before to work with. Typically it’s a random menagerie of fruits and veggies from the prior week’s CSA pick up and staple items from the week before, i.e. chicken, taco meat, etc. Once it’s on the counter, I wipe down all of the shelves in my refrigerator and then decide what I’m going to make with all of the left overs. I rarely throw anything out–unless it’s gotten funky of course! This
I always start my week with baking/broiling/grilling, or preparing in some fashion, six chicken breasts and I always pick up a rotisserie chicken from the grocery store. So I am bound to have left over chicken on a regular basis. This recipe works great with any left over chicken–white or dark meat and is a twist on a typical chicken salad. I typically eat this over a lettuce salad where my husband would prefer it in a wrap.
My mom was the queen of soup. For years she was the “Soup Nazi” behind the scenes for Grand Central Station–a coffee shop where I grew up and they sold out every day. One of my favorite soups that she made was the Williamsburg Inn Turkey Soup, which is in our Winter cookbook. But in my quest for gluten free, dairy free options I’ve been steering away from this soup and many that our in our cookbooks since they are creamy soups. So I set out this week to use some leftovers–rotisserie chicken and carrots and to tackle the roux
I’ve noted before that my little guy is challenging to feed. He’s actually really easy to feed if you only want to make PBJs or grilled cheeses. But I’ve finally found the solution to getting him to try almost anything–other than giving him a sticker–he does most anything for a sticker at least once. It’s to bread it–make it a nugget. Last week he ate almost an entire piece of eggplant because it was breaded–that’s a win in my book! So I made up these fish nuggets and they were a big hit. I made mine gluten free, but they
My littlest one is a tough cookie when it comes to eating balanced meals. He lives on yogurt tubes and PBJ, but pasta is something that he will eat regularly and will eat it with sauce–that’s a veggie right?!?! So I typically have a jar of sauce in the refrigerator, but sooner than later it gets a bit “fuzzy” and then I’m cursing myself for letting it go bad. So to help combat this, I will take a partial used jar of sauce and pour it into an ice cube tray and make sauce cubes. Once frozen, I pop them
It is another chilly fall day in New England and all I want to do is curl up in a blanket and read a book–and make soup…and make cookies–but I’m resisting that need so far! Each week at the grocery store I pick up a rotisserie chicken for the what ifs of the week. What if I don’t have time to pull together a dinner? What if Mir will only eat chicken this week? (He’s four and picky) What if I want to make something with chicken but I’m too lazy to cook said chicken? This is typically what happens.