I once met a woman that had 600 cookbooks and read them each night for fun. Hmmm…I have several cookbooks that NEVER get opened and really need to be purged. The majority claim recipes that kids will devour, which is a complete lie, but I continue to hope! And then I have a few that are my go-tos, including my own four. But in all honesty, I rarely ever use a cookbook. I don’t have time. And I suspect you don’t have the time either, which is why many are likely to make something from a package, pick something up, or
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For the month of March, my video challenge is to “beat March madness” with weekly family fun nights. The only requirements–they have to happen at home and be focused “in the round”, not facing a screen. Easy, right? Our typical family fun night is home made pizza and a movie. But kids movies can not hold my husband’s attention, so he starts to wander and I can always find something to busy myself with and next thing you know, we are not family focused at all. So we’ve set out to try a few new things. Our first attempt was
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
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
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
I may have mentioned before that my baking skills WAY outweigh my photography skills–please keep this in mind as you peruse my site! So in an effort to get better lighting, I’ve started using the ottoman in my living room in front of our large bay window as my “staging” area. And there is always something I have to clear away to make room. So I thought, why not clue you in to what is littering my living room as I’m making steak tips. Today, that would be Duplos! This marinade is super easy, as all of my marinades are.
In an effort to help in your meal planning, I’m launching a new weekly post for what I’ve made (or am making) ahead for the week. You certainly don’t have to do it ahead, but for me, that’s my lifesaver. I call it my Sunday Cookingpalooza! This week my menu contains: Breakfast Egg Cups Waffles–I make a double batch of waffles and then freeze them in a large zip lock bag. Each morning I take out what I need and toast them for my own homemade “frozen waffle”. Fruit Salad–typically a mix of strawberries, blueberries, red grapes, black berries and/or