I sometimes call my kitchen an All Day Buffet. I have never actually been to an All Day Buffet, but I imagine it would look like what we have going on over here!
Y'all, I seriously feel like I need to install a toilet in there, I am in my kitchen all the time.
And I don't mean Betty Crocker-in' it up. It resembles very little cooking. It is more like fetching. And it is only for M. L is still nursing and immobile...what am I gonna do when there are 2 making requests. I am usually pretty organized and I love getting a "system" down that works for our family. But this is NOT working.
You see I am too chicken to let my 3 year old start opening the fridge to get his own stuff. He is way to interested in what it going on in there. The cleanup is for a post all its own! Crumbs that could feed us all for weeks!
I want to start out by saying that I am in no way complaining about feeding my children. I just feel like there has to be some better system out there that could work for us...or is this just life for us right now?
This is how the morning goes....just the MORNING.
L wakes up, I nurse him. (feeding someone)
I make myself a cup of coffee.
A little while later I feed L rice cereal. (feeding someone)
M wakes up and I pour him a sippy cup of milk. (feeding someone)
M watches some toons while I make him breakfast. (feeding someone)
M wants another piece of toast/waffle/bagel/pancake.
(I don't make two in the first place because sometimes he doesn't eat the first one.)
Talk him into a yogurt/banana, knowing he is going to eat another ______. (negotiation with mini Jack-Bauer)
Fetch said yogurt or banana. (feeding someone)
It is here that I admit to you that M eats breakfast while watching toons instead of at the table. Simply because we got into this habit when L was an itty bitty newborn.
Fetch more milk, or juice. (feeding someone)
"Kindly" remind M that he JUST ate breakfast when asking for a snack 15 min later. (refusing to feed someone)
I realize I haven't eaten breakfast myself. Make self breakfast.
Clean up living room and kitchen since both were made messy during breakfast...If I get around to it!
Begin to think about lunch plans, usually while nursing L mid-morning. (feed someone)
M asks what's for lunch? (I smile because the way he says it and the look on his adorable little face melts me. He smiles. knowing he could talk me into buying him a 2011 Caddy at this moment)
Begin process for lunch...where we do sit at the table. Sometimes we eat together, sometimes we don't.
I would really like some advice on this one. I know some of y'all have this down, with multiple multiple kids!! Please tell me how you handle meal times when you are at home ALL DAY (Buffet).
Showing posts with label In the Kitchen. Show all posts
Showing posts with label In the Kitchen. Show all posts
Friday, May 20, 2011
Sunday, January 9, 2011
Meatloaf Casserole
I will be sharing this over at Crystal and Co.
I came across this recipe in one of the emails Pillsbury sends me every couple days. I signed up for the coupons (shhhh!), but every once in a blue moon I find a recipe that sounds appealing, easy, and doesn't require me to purchase 9+ of their ingredients!
Well, here's my version of their Meatloaf Casserole:
In a bowl, I mixed by hand
-1 pound of ground beef
-about 1/4 cup bread crumbs
-1 tablespoon A1 steak sauce
-half of a small onion (minced)
-salt and pepper (about 1/4 teaspoon each)
-1/2 of a beaten egg (about 2 tablespoons)
OR you can basically make your meatloaf recipe minus ANY ketchup
Next, press this meatloaf mixture into the bottom of a greased (I used PAM) loaf pan
In a separate bowl, I made homemade mashed potatoes. They called for instant, but I had a 5 pound bag of potatoes that needed to be used. I used a little less milk to make them thicker than usual and then I added the remaining beaten egg. I also stirred in 1/4 cup of shredded cheddar cheese.
If you want to use instant, simply make them according to the directions, add the egg mixture and 1/4 cup shredded cheese of your choice!
Pour the mashed potatoes on top of the meatloaf mixture and bake for 30 minutes at 350! I also added a little more shredded cheese to each of our portions and we, of course, enjoyed it with sweet peas and ketchup.
This was a huge dinner hit and I will be adding it to my list of favorite recipes...I am thinking it could be made earlier in the day and then baked at the last minute!
I came across this recipe in one of the emails Pillsbury sends me every couple days. I signed up for the coupons (shhhh!), but every once in a blue moon I find a recipe that sounds appealing, easy, and doesn't require me to purchase 9+ of their ingredients!
Well, here's my version of their Meatloaf Casserole:
In a bowl, I mixed by hand
-1 pound of ground beef
-about 1/4 cup bread crumbs
-1 tablespoon A1 steak sauce
-half of a small onion (minced)
-salt and pepper (about 1/4 teaspoon each)
-1/2 of a beaten egg (about 2 tablespoons)
OR you can basically make your meatloaf recipe minus ANY ketchup
Next, press this meatloaf mixture into the bottom of a greased (I used PAM) loaf pan
In a separate bowl, I made homemade mashed potatoes. They called for instant, but I had a 5 pound bag of potatoes that needed to be used. I used a little less milk to make them thicker than usual and then I added the remaining beaten egg. I also stirred in 1/4 cup of shredded cheddar cheese.
If you want to use instant, simply make them according to the directions, add the egg mixture and 1/4 cup shredded cheese of your choice!
Pour the mashed potatoes on top of the meatloaf mixture and bake for 30 minutes at 350! I also added a little more shredded cheese to each of our portions and we, of course, enjoyed it with sweet peas and ketchup.
This was a huge dinner hit and I will be adding it to my list of favorite recipes...I am thinking it could be made earlier in the day and then baked at the last minute!
Sunday, November 14, 2010
Whatever You Want To Call Them
So my hubby introduced me to "Egg In Toast" when we first got married.
I thought they were fabulous! Having them for dinner...genius!
I ran across a pic of them on a recipe blog the other day and they were called "Peek-A-Boo" eggs. This is a much more appropriate name when feeding them to a toddler.
Here's a pic of ours...not the fanciest dinner but super yummy when served with fruit!
I just cut a hole in the bread. You can use any shape cookie cutter, or just use a glass, like me.
I then place the bread on a greased griddle or frying pan.
Crack and egg into the middle of each piece.
Fry it up, and flip when it is cooked to your liking.
I then cover it with the toasted circles I previously cut...ya know, for the Peek-A-Boo part.
Well, I don't care what you want to call them. The make an easy and pleasing dinner for my guys!
I thought they were fabulous! Having them for dinner...genius!
I ran across a pic of them on a recipe blog the other day and they were called "Peek-A-Boo" eggs. This is a much more appropriate name when feeding them to a toddler.
Here's a pic of ours...not the fanciest dinner but super yummy when served with fruit!
I just cut a hole in the bread. You can use any shape cookie cutter, or just use a glass, like me.
I then place the bread on a greased griddle or frying pan.
Crack and egg into the middle of each piece.
Fry it up, and flip when it is cooked to your liking.
I then cover it with the toasted circles I previously cut...ya know, for the Peek-A-Boo part.
Well, I don't care what you want to call them. The make an easy and pleasing dinner for my guys!
Sunday, July 25, 2010
Cheesy Tomato Chicken and Rice
This was one of my favorite recipes growing up! Now I make it for my family, and it is easy-peasy!
Ingredients : diced chicken,
1 cup cooked brown rice,
2 medium-large fresh tomatoes (or 1can of diced tomatoes)
1 med. block of Velveeta cheese.
Directions: In a 9X13 casserole dish, layer rice, diced chicken, diced tomatoes, cubed chunks of cheese. Bake at 350 for 20-25 minutes until hot through and through.
Cheesy Tomato Chicken and Rice
Ingredients : diced chicken,
1 cup cooked brown rice,
2 medium-large fresh tomatoes (or 1can of diced tomatoes)
1 med. block of Velveeta cheese.
Directions: In a 9X13 casserole dish, layer rice, diced chicken, diced tomatoes, cubed chunks of cheese. Bake at 350 for 20-25 minutes until hot through and through.
Monday, January 18, 2010
The Beginning of a New Family Tradition
I love traditions. I always have and I always will.
There are many traditions I clearly remember from my childhood, that I want to continue with my "young-uns" (well, one "young-un" now).
I also want to begin some of my own family traditions. I want Wook to look back on his childhood and remember certain things that we did. Certain things that, without doing them, would make his childhood be well, not his childhood.
That is why we have begun Homemade Pizza Night.
We started it last week. After I sprinkled out some flour on the counter....I knew we were in for a treat. A big clean up too, but that's ok.
He looked like a dog after a good flea dusting.
From the marinated mozzarella, to the organic bagged produce. Up and down every organically infiltrated isle...while having my heel skin scraped off by my toddler PUSHING HIS OWN MINI CART!!!!
I was in love.
Ok. Back to Pizza Night.
The three of us had a blast. The Wook snuck bites of cheese every chance he got, and more of it ended up on the floor than on the pizza but it was worth the clean up.
We tried out venison, mozzarella, onion, mushroom, and tomato.
It wasn't the prettiest pizza I have ever seen...but I was working with an oh so adorable, but very antsy pantsy sous chef .
It was so fun and yummy that we did it again this week, only we added avacado. I didn't have any of the Trader Joe's pizza dough. We used the Martha White deep dish mix, and I wasn't as impressed.
I am not going to put a stamp on Friday nights and call it Official Homemade Pizza Night, but I do plan to do this regularly. The Wookster likes it so much that he pulls a chair over to the counter very frequently and asks to help me cook.
We talked about trying ham, pineapple, and mozzarella next.
Any topping suggestions????????
Saturday, September 5, 2009
Twice Baked Potatoes
On Friday night, we had some friends over for dinner and I tried a new recipe. I don't make a habit of trying new dishes, that I have never made, and serving them to my friends...but I figured they would still love us, even if these tanked! It turned out that they were really yummy. They reminded me A LOT of potato skins, but with a little more meat on their bones! So here is the recipe for Twice Baked Potatoes:
You will need:
6 large baking potatoes
8 slices of fried, crumbled bacon (I cheated and bought the real bacon bits)
1 cup sour cream
1/4 cup of milk or half and half
2-3 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded cheddar cheese
8 green onions sliced
-Preheat your oven to 350 degrees.
-Bake the potatoes for 1 hour. I placed mine in a baking dish and covered tightly with foil.
-Cool potatoes 10 minutes.
-Slice potatoes in half lengthwise, and scoop out flesh. This was the tricky part. I used a melon baller to begin with, but left some potato flesh around the edges when they started tearing.
-Place skins back in a greased baking dish.
-To scooped potatoes...add sour cream, milk, butter, salt, pepper, 1/2 cup cheese, and 1/2 of the onions. Mix well with a hand mixer.
-Spoon mixture into skins. You will have some left over and these make great loaded mashed potatoes.
-Top with remaining cheese and bacon.
-Bake at 350 degrees for 15 minutes.
-Top with remaining onions.
You will need:
6 large baking potatoes
8 slices of fried, crumbled bacon (I cheated and bought the real bacon bits)
1 cup sour cream
1/4 cup of milk or half and half
2-3 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded cheddar cheese
8 green onions sliced
-Preheat your oven to 350 degrees.
-Bake the potatoes for 1 hour. I placed mine in a baking dish and covered tightly with foil.
-Cool potatoes 10 minutes.
-Slice potatoes in half lengthwise, and scoop out flesh. This was the tricky part. I used a melon baller to begin with, but left some potato flesh around the edges when they started tearing.
-Place skins back in a greased baking dish.
-To scooped potatoes...add sour cream, milk, butter, salt, pepper, 1/2 cup cheese, and 1/2 of the onions. Mix well with a hand mixer.
-Spoon mixture into skins. You will have some left over and these make great loaded mashed potatoes.
-Top with remaining cheese and bacon.
-Bake at 350 degrees for 15 minutes.
-Top with remaining onions.
Sunday, March 22, 2009
Easy Peasy Cinnamon Buns
Some Sunday mornings we have cinnamon rolls for breakfast. Well we were out of the store bought kind so I decided to get creative with a roll of pizza dough! My hubby said they reminded him of Cinnabons!
Here is my recipe for Easy Peasy Cinnamon Buns.
-Unroll one roll of refrigerated pizza dough on your cutting board.
-Sprinkle the entire crust with cinnamon (covering the dough) and top with several tablespoons of sugar.
-Cut thin pats of butter or margarine and lay over dough.
-Roll up the entire dough. You may have to rearrange the pats of butter.
-Slice the roll into about 8 buns.
-Lay in an ungreased pan and bake at 375 for 20 minutes.
-Top with cream cheese icing. (I used the tub kind!)
Here is my recipe for Easy Peasy Cinnamon Buns.
-Unroll one roll of refrigerated pizza dough on your cutting board.
-Sprinkle the entire crust with cinnamon (covering the dough) and top with several tablespoons of sugar.
-Cut thin pats of butter or margarine and lay over dough.
-Roll up the entire dough. You may have to rearrange the pats of butter.
-Slice the roll into about 8 buns.
-Lay in an ungreased pan and bake at 375 for 20 minutes.
-Top with cream cheese icing. (I used the tub kind!)
Wednesday, February 11, 2009
The Meal Planning Rookie
When I started this blog I found that all of the blogger vets I encountered meal planned. Some once a month, some once a week, some daily but with a slew of supplies always on hand. I gave it a try until I found what worked for me.
For those of you who haven't started meal planning....it will change your attitude about cooking. Whether you work in or outside the home, it makes cooking less stressful.
Here is my Meal Planning Plan. I have borrowed several ideas from lots of other Meal Planning Moms. I even visit a site regularly called MealPlanningMommies. Check them out!
I think what kept me from getting overwhelmed was starting slowly. Try one week.
Here are some easy steps to becoming a Meal Planner (however you do it!)
Step One
Heather over at WantingWhatYouHave suggested making a Dinner List.
She inspires me daily! She always has ingredients on hand to make meals on her list. Her family saves money buy eating meals using what they already have on hand, instead of running to the store for things they really don't need. Heather has taught me a lot about saving money on groceries!
To make your dinner list, simply sit down and make a list of all the meals you and your family really enjoy or eat frequently. I keep this in a Word document so I can add to it when we find a new recipe we really loved.
Step Two
Print yourself up an empty calender for the month. Look at your dinner list and fill in some of your favorites for the week. Don't forget to leave a day for leftovers or eating out if you do so.
Step Three
Make a shopping list from your weeks planned meals. This keeps you from buying stuff you don't really need and aren't going to be using. We have saved so much money just by using lists! Don't forget to check out what is on sale at the store that you do use, even if its not on the meal plan this week. (example: you find a great deal on chicken...buy some on sale, freeze it, and plan it into next week's meal plan
Step Four
Check out Meal Plan the night before or that morning, thaw or prep ingredients during the day, and your cooking routine goes more quickly in the evening.
Step Five
Freeze meals for later use. If I am making a batch of spagetti sauce anyway...I make it a double or freeze the leftovers. This makes nights when you have a PTO meeting, bible studies, etc. so much easier. Examples of batches I freeze include spagetti, taco soup, chicken and dumplings, casseroles, pasta dishes, and much much more.
Step Six
Refer back to your meal plan when the week is over. When starting your next week's meal plan, don't forget to include meals that you didn't end up using. This will save you money on your next trip to the store.
Once you have tried once a week meal planning for a while, decide if its right for you. I like to do mine every two weeks. I find that the less I am in Walmart....the less I spend! I also have a 10 month old so longer shopping trips just don't end well.
I hope this helps to get you started. Give it a try if you haven't already. Please leave a comment and let me know how you meal plan or how it goes once you get started.
For those of you who haven't started meal planning....it will change your attitude about cooking. Whether you work in or outside the home, it makes cooking less stressful.
Here is my Meal Planning Plan. I have borrowed several ideas from lots of other Meal Planning Moms. I even visit a site regularly called MealPlanningMommies. Check them out!
I think what kept me from getting overwhelmed was starting slowly. Try one week.
Here are some easy steps to becoming a Meal Planner (however you do it!)
Step One
Heather over at WantingWhatYouHave suggested making a Dinner List.
She inspires me daily! She always has ingredients on hand to make meals on her list. Her family saves money buy eating meals using what they already have on hand, instead of running to the store for things they really don't need. Heather has taught me a lot about saving money on groceries!
To make your dinner list, simply sit down and make a list of all the meals you and your family really enjoy or eat frequently. I keep this in a Word document so I can add to it when we find a new recipe we really loved.
Step Two
Print yourself up an empty calender for the month. Look at your dinner list and fill in some of your favorites for the week. Don't forget to leave a day for leftovers or eating out if you do so.
Step Three
Make a shopping list from your weeks planned meals. This keeps you from buying stuff you don't really need and aren't going to be using. We have saved so much money just by using lists! Don't forget to check out what is on sale at the store that you do use, even if its not on the meal plan this week. (example: you find a great deal on chicken...buy some on sale, freeze it, and plan it into next week's meal plan
Step Four
Check out Meal Plan the night before or that morning, thaw or prep ingredients during the day, and your cooking routine goes more quickly in the evening.
Step Five
Freeze meals for later use. If I am making a batch of spagetti sauce anyway...I make it a double or freeze the leftovers. This makes nights when you have a PTO meeting, bible studies, etc. so much easier. Examples of batches I freeze include spagetti, taco soup, chicken and dumplings, casseroles, pasta dishes, and much much more.
Step Six
Refer back to your meal plan when the week is over. When starting your next week's meal plan, don't forget to include meals that you didn't end up using. This will save you money on your next trip to the store.
Once you have tried once a week meal planning for a while, decide if its right for you. I like to do mine every two weeks. I find that the less I am in Walmart....the less I spend! I also have a 10 month old so longer shopping trips just don't end well.
I hope this helps to get you started. Give it a try if you haven't already. Please leave a comment and let me know how you meal plan or how it goes once you get started.
Friday, January 16, 2009
Chocolate Chip Cookies and Honeybuns
So those of you who read FF Pumpkin Brownies know that I am trying!!!!
I am eating brownies made with VEGETABLES people... to overcome my late night sweet snacking.
So you can understand my frustration when 2 nights ago hubby says
"I am craving some chocolate chip cookies."
Really??????? Isn't that nice. I almost told him where he and his chocolate chip cookies could go!
Last night he brings home a JUMBO Honeybun.
He knows that Honeybuns and I have a past. My Granddaddy used to buy these for me at the day old bread store and then freeze them until I came for a visit. He sent me home with a grocery sack full of them one time. It started early for me. He is also he cause for my love of real butter (nothing else will do).
Back to Hubby and the Honeybun.
Now you may be thinking that well if I love them so much I should have been thankful. Well I am "trying" remember....eating brownies with veggies (stay with me here folks). So I asked him what in the world he was trying to do to me and he, being his frugal (cheap) self, said "They took them out of the vending machine because they expire today baby!". Now that's love.
He told me that he would split it with me (not love)
and then I giggled
cause I split Honeybuns with no one.
I am eating brownies made with VEGETABLES people... to overcome my late night sweet snacking.
So you can understand my frustration when 2 nights ago hubby says
"I am craving some chocolate chip cookies."
Really??????? Isn't that nice. I almost told him where he and his chocolate chip cookies could go!
Last night he brings home a JUMBO Honeybun.
He knows that Honeybuns and I have a past. My Granddaddy used to buy these for me at the day old bread store and then freeze them until I came for a visit. He sent me home with a grocery sack full of them one time. It started early for me. He is also he cause for my love of real butter (nothing else will do).
Back to Hubby and the Honeybun.
Now you may be thinking that well if I love them so much I should have been thankful. Well I am "trying" remember....eating brownies with veggies (stay with me here folks). So I asked him what in the world he was trying to do to me and he, being his frugal (cheap) self, said "They took them out of the vending machine because they expire today baby!". Now that's love.
He told me that he would split it with me (not love)
and then I giggled
cause I split Honeybuns with no one.
Wednesday, January 7, 2009
Fat Free Pumpkin Brownies
Ok, before you move on to the next blog...this has nothing to do with Thanksgiving leftovers. These are part of the weening process for me.
You see the hubby and I become addicted to late night snacking between November and January every year. We both plow into all the leftover Thanksgiving goodies, goodies his vendors bribe him with at work that he brings home, goodies I make around Christmas, and then the post Christmas buffet. Cookies, bars, cakes, pies, chocolate covered popcorn, candy, Lindt chocolates to be exact. Come January, he hits the gym and I hit a closet full of clothes that are a bit too tight.
Anyways I ate these brownies when I did WW and they helped satisfy my late night cravings. I'm not giving up my glass of milk though. Don't get me wrong they are not regular brownies but with a few nuts, a little fat free cool whip and taking small bites, they come close.
What you will need:
1 box of "No Pudge" fat free brownie mix (I can only find it at Kroger here...see pic below)
( The box will tell you to use yogurt.... forget the directions on the box)
1 can of pure pumpkin puree
Stir together the 2 above ingredients in a bowl until smooth.
Pour into a greased 8x8 pan.
Bake at 350 degrees for 34 minutes. The texture will still be little soft.
We top ours with finely chopped nuts and ff cool whip and we keep them in the fridge.
I hope this helps any of you who are still fighting the post Christms sweets war!
You see the hubby and I become addicted to late night snacking between November and January every year. We both plow into all the leftover Thanksgiving goodies, goodies his vendors bribe him with at work that he brings home, goodies I make around Christmas, and then the post Christmas buffet. Cookies, bars, cakes, pies, chocolate covered popcorn, candy, Lindt chocolates to be exact. Come January, he hits the gym and I hit a closet full of clothes that are a bit too tight.
Anyways I ate these brownies when I did WW and they helped satisfy my late night cravings. I'm not giving up my glass of milk though. Don't get me wrong they are not regular brownies but with a few nuts, a little fat free cool whip and taking small bites, they come close.
What you will need:
1 box of "No Pudge" fat free brownie mix (I can only find it at Kroger here...see pic below)
( The box will tell you to use yogurt.... forget the directions on the box)
1 can of pure pumpkin puree
Stir together the 2 above ingredients in a bowl until smooth.
Pour into a greased 8x8 pan.
Bake at 350 degrees for 34 minutes. The texture will still be little soft.
We top ours with finely chopped nuts and ff cool whip and we keep them in the fridge.
I hope this helps any of you who are still fighting the post Christms sweets war!
Tuesday, December 9, 2008
Easy Peppermint Bark
One year DH and I sampled a yummy peppermint bark at an extremely overpriced store, one that you love to look around in but can't afford to buy anything, Silliams and Wonoma. (The names have been changed to protect the not-so-innocent. We loved it and realized how easy it would be to recreate. Seriously, it SIMPLE, and it relieves stress (see below).You will need:
1 pack of almond bark
1 pack of peppermint candy canes (12)
a cookie sheet
a butter knife
a mallet or hammer
First make your DH unwrap all the candy canes because this gets annoying. If you have a small but not too small child, make (ask) them to do it.
Melt your almond bark in the microwave (do not overcook) at 30 second increments.
Beat the daylights out of or crush to smithereens the candy canes in a freezer bag (this is the stress relieving part).
Add the crushed peppermint to the melted almond bark and stir.
Pour onto an ungreased cookie sheet.
Place in the freezer/refrigerator until hard.
Use the knife and mallet to crack the bark into unique pieces, as small as you want. Place on a tray and enjoy!
My husbands has the guys at work request this every year at his Christmas Goodie Day. I'm kinda stuck making it every year now! But who cares when its this easy. I also have this in my Goodie Baskets for friends and family. There will be a post on those coming soon!
Wednesday, November 26, 2008
Oreo Truffles
I came across this really yummy recipe. They had me at Oreos and cream cheese!
1 pkg. (1 lb. 2 oz.) OREO Cookies, finely crushed, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted
MIX 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls.
DIP balls in melted chocolate; place on waxed paper-covered baking sheet. (Any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use.) Sprinkle with remaining cookie crumbs.
REFRIGERATE 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.
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