Weekly Meal Plan!

stemarie_1650skitchen

Bitty and I hit up grocery Outlet and Food4Less yesterday and picked up everything we might need for this week. Has anyone noticed how expensive celery is lately?

For those of you that are new to meal planning, I’ve got an easy 101 style post here with super easy tips and steps. After you get that down, here is info about batch or freezer cooking.

You may notice a lot of plant-based meals- We are not vegetarian, but I am trying to get more veggies into our diet. I do a lot of cooking from scratch- I find it easier to get veggies and fruit into recipes that I can have 100% control over.

I only post our dinner plans for the week, because our other meals are usually the same each day:

Breakfast: Coffee with heavy cream for me, and pancakes or something along those lines for the kids.  I also keep sandwich Ziploc bags of other frozen fruit on hand to make the kids smoothies when they request them (a few times per week). Berries, peaches, and mangos are pretty popular.

Lunches are leftovers, salads, or soups for me and the Little Bit, and The Big Kid has a specially packed lunch of whatever he’s into at the time (which changes frequently).

For dinner, when we’ve got busy days (like Mondays), I’ll try and put something in the crockpot in the morning, or pull something I’ve already prepped out that can be quickly cooked.

  • Monday: Cheese enchiladas, beans, steamed broccoli
  • Tuesday: Kids had pizza- Their last two Book-it certificates expire tomorrow. I’ve got a pot of chicken soup on the stove. I’ll either toss in fusilli pasta or Rana cheese and uncured bacon ravioli.
  • Wednesday: Rollup sandwiches and kale salad (Kale, apples, chopped almonds, and apple cider vinaigrette)
  • Thursday: Leftovers
  • Friday:  Dinner out
  • Saturday:  Grilled Cheese and soup (It’s definitely soup weather!)
  • Sunday:  Meatless night! The kids will have Morningstar Farms nuggets, and the grownups will have black bean burgers. Sides will include fruit salad, carrot sticks and some sort of dip.

 

Talk Back: What will you be cooking this week?

Weekly Meal Plan

stemarie_1650skitchen

Sooo, I wrote this post yesterday, and forgot to hit PUBLISH.. So a day late, but I’ve got all kinds of tasty stuff planned for this week, and some recipes will be added later this week as well.

I did a bunch of prep work on Sunday for a few hours- I made 3 batches of pizza dough, cooked a tri-tip, and I was going to start turkey chili, but instead, I made cookies (which are excellent, and I’ll post  the recipe tomorrow). You can see the pics on my Instagram feed.

For those of you that are new to meal planning, I’ve got an easy 101 style post here with super easy tips and steps. After you get that down, here is info about batch or freezer cooking.

You may notice a lot of plant based meals- We are not vegetarian, but I am trying to get more veggies into our diet. I do a lot of cooking from scratch- I find it easier to get veggies and fruit into recipes that I can have 100% control over.

I only post our dinner plans for the week, because our other meals are usually the same each day:

Breakfast: Protein shakes for grown ups, and pancakes or something along those lines for the kids. We have plenty of protein shake fixins’- I buy the over ripe bananas, peel and slice them pop them into ziploc bags, and freeze them for smoothies and protein shakes. I also keep sandwich ziploc bags of  other frozen fruit on hand to make the kids smoothies when they request them (a few times per week). Berries, peaches, and mangos are pretty popular.

Lunches are leftovers, salads, or a protein shake for me and the Mister, and The Big Kid has a specially packed lunch of whatever he’s into at the time (which changes frequently). Bitty Bird eats whatever I’ll feed her.

For dinner, when we’ve got busy days (like Mondays), I’ll try and put something in the crockpot in the morning, or pull something I’ve already prepped out that can be quickly cooked.

  • Monday: We Chinese food. Mr. Husband stopped on the way home and picked it up!
  • Tuesday: Breakfast for Dinner: Hash browns with cheese, bacon or leftover tri-tip, and guacamole, topped with a poached egg.
  • Wednesday: Pizza Night!
  • Thursday: Turkey Chili and cornbread
  • Friday:  Date Night (dinner out, but I’m not sure where)
  • Saturday: Chicken Divan (it’s a one pan meal)
  • Sunday:  Leftovers

 

Talk Back: What will you be cooking this week?

It’s Back! Weekly Meal Plan!

stemarie_1650skitchen

I cleaned out the pantry last week. There was a lot of weird/unusual stuff- Thanks to my food blogging/cooking endeavors. I also went through the fridge and tossed a bunch of condiments that were of various “vintages”.

For those of you that are new to meal planning, I’ve got an easy 101 style post here with super easy tips and steps. After you get that down, here is info about batch or freezer cooking.

You may notice a lot of plant based meals- We are not vegetarian, but I am trying to get more veggies into our diet. I do a lot of cooking from scratch- I find it easier to get veggies and fruit into recipes that I can have 100% control over.

I only post our dinner plans for the week, because our other meals are usually the same each day:

Breakfast: Protein shakes for grown ups, and pancakes or something along those lines for the kids. We have plenty of protein shake fixins’- I buy the over ripe bananas, peel and slice them pop them into ziploc bags, and freeze them for smoothies and protein shakes. I also keep sandwich ziploc bags of  other frozen fruit on hand to make the kids smoothies when they request them (a few times per week). Berries, peaches, and mangos are pretty popular.

Lunches are leftovers, salads, or a protein shake for me and the Mister, and The Big Kid has a specially packed lunch of whatever he’s into at the time (which changes frequently). Bitty Bird eats whatever I’ll feed her.

For dinner, when we’ve got busy days (like Mondays), I’ll try and put something in the crockpot in the morning, or pull something I’ve already prepped out that can be quickly cooked.

This week is going to be a little different. There is going to be some traveling this week, so I’ll be relying more on my freezer stash.

  • Monday: Table5 Pizza and Fruit Salad
  • Tuesday: Chicken Tetrazzini with brocolli (Hooray for 1 pot meals)
  • Wednesday: Pesto Pasta bake (it’s a new recipe I’m working on- if it turns out well I’ll post it later this week).
  • Thursday: Grilled Cheese sandwiches made with Chef Shamy Garlic Butter and sharp cheddar cheese, Homemade Tomato Soup.
  • Friday:  Stir fry veggies and cauliflower “rice”.
  • Saturday: Spanish Rice casserole- Sausage, Spanish rice, and veggies.
  • Sunday: Leftoverpalooza, or breakfast for dinner.

And I’ll be making some cookies with Kodiak Flapjack mix (Protein Chocolate Chip Cookies), and at least one batch of Chocolate Chocolate Chip Pumpkin Muffins.

Talk Back: What will you be cooking this week? 

Recipe: Kitchen Sink Chip Cookies

IMG_2799
Yeah, I have on a cute apron too!

It’s finally winter in San Diego! It’s rainy, cool, and we even had an awesome thunderstorm this afternoon. Cooler weather means that I can turn on the oven and get cooking!

 

IMG_2798
That’s a lot of cookie dough!

I made these cookies for the first time last weekend for a Cast Party. They were so well-received (read, I think only 3 came home, out of the 3 dozen I made) that I knew I had to make them again.

So why Kitchen Sink Chip? You can use whatever kind of chips or candy you’ve got. Everything but the Kitchen Sink. The first time I used peanut butter chips, butterscotch chips, and M&M’s.  This time, I used butterscotch chips, semi-sweet chocolate chips, and M&M’s to accommodate a friends peanut allergy. Additionally, you could use white chocolate chips, dark chocolate chips, milk chocolate, speciality holiday chips, M&M’s (of any variety), or any yummy candy- I got Andes Mints pieces to put in my next batch. Whatever sounds good to you.

 

 

Ingredients:

  • 4C. AP Flour
  • 2t. Baking Soda
  • 1t. Salt (I use pink salt)
  • 4 eggs
  • 2C. softened butter or shortening or coconut oil (or some combination of two or more- I use half butter and half shortening)
  • 1C. white sugar
  • 1C. brown sugar, packed
  • 2T. Vanilla
  • 1.5C Chocolate Chips (or whatever kind you like)
  • 1.5C. Butterscotch Chips (or whatever kind you like)
  • 3 oz box M&M’s- movie theatre sized box (or whatever kind of candy you like)

Directions:

  1. In a medium bowl combine flour, soda, and salt. Set aside.
  2. In a large mixing bowl, cream butter and sugars.
  3. Add eggs, one at a time.
  4. Add vanilla.
  5. Using mixer on low, slowly add dry mixture to wet mixture.
  6. Once two mixtures are completely combined, add chips/candy one variety at a time and mix well.
  7. Drop spoonfuls of dough on greased cookie sheets or cookie sheets lined with silicone baking pads.
  8. Cook in a 350 degree oven. You can adjust the size and baking time, depending on the size cookie you want. I used rounded tablespoons and it took about 12-15 minutes in a 350 degree oven.  If you make them smaller, adjust cooking down to 8-10 minutes.

Tablespoons: 2 dozen large cookies

Teaspoons: 4 dozen smaller cookies.

These cookies are dead simple to make. You can make adjustments as needed: 1 for 1 gluten free flour for AP flour, Sola or Splenda for white sugar. I like that these cookies are not overly sweet. They use approximately 1/2 cup less white and brown sugar than other cookie recipes. I think that and the salt help the flavors of the chips/candy pop.

 

 

Easy Home Made Ice Cream Recipe!

Screen Shot 2018-10-01 at 11.10.53 AM
Yes, we made this at home!!

We love Ice Cream! But, it can be expensive, a carton that’s not a half gallon can run upwards of $5.00 around these parts. Most cartons of ice cream are 1.5 to 1.75 quarts, that’s a decrease from 2 quarts or a half gallon just 10 years ago. Same price (or more) and less product. No thanks.

And honestly, there are a lot of weird ingredients in store bought ice cream. Food stabilizers, thickeners (like seaweed), and artificial flavors/colors. No thanks!

After meeting with a nutritionist recently regarding my big kids food issues stemming from sensory issues related to ASD, she recommended more full fat dairy products to help make sure he was getting enough fats in his diet. A kid can only drink so much milk, so I decided to make some ice cream from scratch.

I borrowed my parents Cuisinart Ice Cream Maker, which you can buy on Amazon, or probably at your local Bed Bath and Beyond. It makes 2 quarts at a time. It comes with a great cook book full of all kinds of great recipes and ideas.

After looking through that cook book, as well as looking through several of my own, and a quick internet search, I came up with several ideas on how to concoct some tasty ice cream. I asked the kids for flavor suggestions.  Two choices were the big winners:

Peanut butter ice cream with chocolate chips- I opted to use PB Fit instead of blending peanut butter into the milk/cream/sugar mixture- so it would have a better texture. I was also worried that the extra fat from the peanut butter would mess with the fat ratio and inhibit the hardening of the mixture.

 

Chocolate Malt- I used the basic recipe below, but added 1/4 c malt powder. I buy a huge container of malt powder on Amazon every quarter, but you can get smaller sized containers at Walmart or in the grocery store.

 

 

Making Ice Cream is easy.  If you’ve got an ice cream maker, you just mix up your ingredients, pour into the drum of the maker, put the lid on, flip the switch and 15-20 minutes, you’ll have a pretty soft ice cream. Scoop it into an airtight container with a lid (like Tupperware), and freeze it for about 2 hours. Then it’ll be hard enough to eat.

If you don’t have an ice cream maker, don’t fret, you can use two coffee cans (cleaned out of course), some ice, salt, and duct tape and make it at home- This is the method we used when I was a kid. You can read all about it here along with a true and funny story about making ice cream with kids. This is also a fun thing to do while camping- You can pre-mix the ingredients and take it in your cooler.

Here is the basic recipe I use. Please note that the ingredients used are chosen specifically for their fat content so the ice cream will be creamy. If you alter the ingredients at all, the ice cream will be gritty, grainy, or have ice crystals in it.

Ice Cream Base (makes about 1.5 quarts)

  • 2 cups Heavy Whipping Cream- DO NOT USE half and half, fat free half and half or non-dairy creamer).
  • 1 cup whole milk- You have to use whole milk or you’ll get ice crystals
  • 3/4 c sweetener (I used white sugar, you can also use brown sugar, or 1 for 1 Splenda)
  • 1 T Vanilla extract
  • pinch of salt

Directions:

  1. Prepare Ice Cream maker as machine instruction call for, or set up your Coffee Can ice cream maker.
  2. Place all ingredients into chilled mixing bowl, and mix with hand mixer until all ingredients are well blended,
  3. Pour into cream cream maker.
  4. Turn on ice cream maker, or start rolling your coffee cans!

Variations:

If you want to make my PB Fit ice cream, add 3/4 c PB Fit and 1/2 c. semi-sweet chocolate chips in step two.

Chocolate Malt ice cream is the base recipe with 3/4 cup cocoa powder, 1/4 c malt powder, and an additional 1/2 c brown sugar.

Now onto the economics: Is making your own ice cream cheaper? Usually, yes. We used flavorings that we already have on hand, and I recommend that you do the same- You know what flavors you like, and you probably already have some flavorings on hand.

  • 32 oz. Whipping cream- $4.99
  • 1 qt. Whole Milk .99

That’s enough cream to make 2  2-quart batches of ice cream.

You can watch a video of the ice cream maker going here, and don’t forget to follow me on Instagram too! I post all kinds of fun stuff there!

Disclaimer: I have linked to items on Amazon. If you click through and make a purchase, I may receive a small commission. Monies earned through commissions are used to offset the costs associated with running the blog (and the occasional cup of coffee).

Talk Back: What is your favorite flavor of Ice Cream? Have you ever made Ice Cream at home before?

Weekly Menu Plan!

stemarie_1650skitchenI usually post this on Monday mornings, but I just finished organizing the pantry and freezer, so I thought I’d post it while my memory is fresh! School starts on Wednesday..Not that I’m excited or anything, but I can’t wait to get back to a routine for the entire families sake.

Breakfasts are usually the same for us: Protein shakes for grown ups, and pancakes or something along those lines for the kids. We have plenty of protein shake fixins’- I buy the over ripe bananas, peel and slice them pop them into ziploc bags, and freeze them for smoothies and protein shakes. I also keep sandwich ziploc bags of  other frozen fruit on hand to make the kids smoothies when they request them (a few times per week). Berries, peaches, and mangos are pretty popular.

Lunches are leftovers, salads, or a protein shake for me and the Mister, and The Big kid has a specially packed lunch of whatever he’s into at the time (which changes frequently). Bitty Bird eats whatever I’ll feed her.

For dinner, when we’ve got busy days (like Mondays), I’ll try and put something in the crockpot in the morning, or pull something I’ve already prepped out that can be quickly cooked.

Monday: Homemade frozen pizza with watermelon slices

Tuesday: Lemon Garlic Spaghetti Squash Casserole, fruit salad

Wednesday:  Chicken and veggie stir fry & Rice

Thursday: Sliders with cheese and caramelized onions on a green salad (no buns for us)

Friday: Date night- I’m thinking Ramen!

Saturday:Shakshuka– It’s a one dish meal (and it’s vegetarian!)

Sunday: Leftover night!

What are you having this week for dinner?

Why I am not a “Pinterest Mom”

I am creative. I can bake, cook, sew, paint, craft, do calligraphy, garden, and decorate a home on a budget, however, I am not a “Pinterest Mom”.   I have a Pinterest account, but I use it more as a link repository for stuff that’s cool. I do not make Pinterest worthy stuff.  I don’t take Pinterest worthy photos. And, ya know what? I am more than ok with it.

I know there are a lot of people (not just moms) who pour over Pinterest and try to emulate the stuff they see, thinking that you need 5 craft stations, a candy bar (which is a buffet of nothing but candy), a full themed catered meal, and designer goody bags for an event. I hate to break it to you- Little kids don’t care! A lot of the stuff you see on Pinterest has been done by party professionals- Not your average mom with kids running around, a busy schedule, a house to take care of, errands to run, appointments and rehearsals/practices to shuffle kids to…..

Bitty’s third birthday is today, and yesterday was her birthday party.

Screen Shot 2018-06-10 at 3.14.41 PM.pngAbout a week ago, she saw the purse cakes at Baskin-Robbins. She asked for one, but she doesn’t really like ice cream.

I looked at it for a few minutes and figured I could make her one out of regular cake and frosting.

I am no means a professional baker, and I hate fondant (it tastes so gross to me and the kids). So I used cream cheese frosting, some decorator frosting, sprinkles, and icing roses.

And the handles were made from licorice. She was so happy, and the cake was delicious. My only tip is not to try and frost a cake when it’s 90+ degrees in your kitchen.  The cake was cold, but the white decorator icing did not want to cooperate.  The cake was pink inside, I made a butter cake and added pink gel food coloring to the batter.

Screen Shot 2018-06-10 at 3.13.19 PM.pngIn addition, I also made cupcakes! Henry helped make the cupcakes, and Margaret helped decorate them. I figured the cake wouldn’t be enough for the hungry little faces I was going to feed.

No candy bar- Instead I took a lucite bowl that I had painted with faux stained glass paint and filled it with Ring Pops.

And no goody bags- Bitty picked out these cute little Frozen necklaces to give to all her friends who came to the party.

Oh, and no catered fancy meal! We ordered 2 Giant pizzas.  We had bottles water and Honest Juice Pouches.  And because we has a loose Frozen theme, we also had little red apples (because we all know that Sven eats apples- Margaret told me).

I know that there are people out there who love putting out a perfect party that looks great on Facebook and Instagram, but if that’s not in your heart (or budget), BREATHE… Give Yourself some GRACE. Do what you can, what you love, what is in your heart and what is good for your family.  

And I want to especially thank Christine Boyce from Clicks by Christine for taking some incredible candid shots of the party. Her littlest is BFF’s with Bitty.

 

 

Talk Back: Are you a Pinterest Mom? Why or why not? What is your greatest crafting strength?