Menu Plan Monday

Monday: Mimi's Cafe Corn Chowder

Tuesday: CPK copycat White Pizza

Wednesday: BBQ Chicken Salad

Thursday: BLTs and Smoothies

Friday: Pizza Night

Saturday: Leftovers Day

Sunday: Halal Guys Cart Style Chicken and Rice

Bacon & Egg Pie: A New Zealand Recipe

My sister recently moved back to the states after living in New Zealand with her family for a few years. I was very jealous of her experience there and unfortunately I never got to visit her there! We are talking about having a sister trip to NZ down the road however when she goes back for a visit. She brought me back this fantastic cookbook as a gift, and our favorite thing to make is the Bacon & Egg Pie. Everyone loves it and it's not just a good idea for breakfast. It makes a great lunch or dinner as well. The best recipe for this pie is not from this cookbook, but here at a free range life. She says it's so good that her husband proposed to her after she made it for him the first time. It really is that good- warm or cold. It can easily go in your husband's cooler to work since it can be eaten cold. It's hearty and full of protein. Okay, and lots of carbs too.

cookie dough stuffed oreos

Two of HF's favorite treats are oreos and cookie dough ice cream. So what would be better than a cookie dough stuffed oreo, right? The good thing about the cookie dough in this recipe is that it is eggless! So you can have as much cookie dough as you want and not worry about the raw eggs. All of the recipes out there have you dip these in melted chocolate so they are "fudge covered", but I like them just like this. Just be sure to keep them in the refrigerator after you make them. HF loved this surprise treat when he opened up the fridge.

1/2 cup butter, softened
1/2 cup brown sugar
1/4 cup granulated sugar
2 Tbsp. milk
1/2 tsp. vanilla
1 1/4 cup flour
1/4 tsp. salt
1/2 cup mini chocolate chips
1 package (32 oreos)

1. Mix butter and sugars together until fluffy. Add milk and vanilla and beat just until combined, scraping edges as needed.
2. In separate bowl combine the flour and salt and add to wet ingredients. Mix well.
3. Stir in chocolate chips.
4. Carefully separate your oreos in half by gently twisting. It's okay if the white filling is on one or both sides of the cookie.
5. Place a heaping tablespoon of dough on one side of the oreo. Place other half on top and gently press down until it resembles a sandwich like pictured above.
6. Shape around the edges of the cookie with finger or a knife to make the cookie dough even with the cookie and not sticking out.
7. Keep refrigerated in ziploc bag or container with a lid.

Enjoy!

menu plan monday

Monday: Chicken Ala Mondo Salad

Tuesday: Cold Oven Salmon with rice and broccoli

Wednesday: Kneaders French toast

Thursday: Chicken Madeira

Friday: Pizza Night

Saturday: leftovers

Sunday: Sheet pan Nachos

Inspiration: Super Healthy Kids

Even though my kids are getting older, I still refer to Super Healthy Kids all the time. I love their recipes and their advice. Their dinners are always quick, easy, and healthy and they have the best breakfast and lunch ideas. My favorite thing is that they use fresh ingredients and their recipes are super practical. To be honest, there hasn't been anything we haven't liked from these ladies and I've been following them for years!

Here are some of my favorite recipes from SHK:

sweet spinach muffins

No Bake Date Bars

Crunchy Falafel


Instant Pot Chicken and Brown Rice

menu plan monday

Monday: chicken and gnocchi soup

Tuesday: whole wheat pancakes

Wednesday: Baked Chicken with steamed veggies and pasta

Thursday: breakfast burritos

Friday: pizza night

Saturday: leftovers

Sunday: avocado egg rolls 

menu plan monday

Monday: Egg rolls and chow mein (from last Friday's plan)

Tuesday: Lemon Ricotta Pancakes, sausage, berries

Wednesday: Chicken Noodle Soup, rolls

Thursday: Chicken Burgers, smoothies

Friday: Pizza

Saturday: leftovers

Sunday: Spaghetti

Latest Obsession: Charcuteries

I am loving charcuteries lately! It is becoming a Sunday tradition for us here. We've always called it a Smorgasbord, the Scandinavian version of a Charcuterie or buffet. I will start posting our Sunday Charcuteries, but for now, here are some faves from Pinterest for some inspiration. Have you ever made one? Lemme see!

from foodiecrush

from a bountiful kitchen

from spend with pennies

from style your senses

menu plan monday

Monday: Chicken Burgers, Caesar salad
Tuesday: Build Your Own Omelets, Smoothies (I like spinach, mushrooms, and feta)
Wednesday: Costco Tomato Basil Soup, Grilled Cheese Sandwiches
Thursday (Valentine's Day): Lemon Ricotta Pancakes, sausage, berries
Friday: Egg rolls, Easy Lo Mein, homemade fortune cookies,
Saturday: Leftovers
Sunday: Slow Cooker Macaroni and Cheese, garlic bread, side salad

Menu Plan Monday

Monday: Naanwiches (using this recipe for Falafel)

Tuesday: Taco Salad in lettuce wraps (triple recipe sub fritos for kids)

Wednesday: Wisconsin Cauliflower Soup with rolls

Thursday: Authentic Swedish Meatballs, mashed potatoes, french green beans, lignon berry sauce

Friday: Copycat PF Chang's Chicken Lettuce Wraps, rice, fortune cookies

Saturday: Leftovers

Sunday: Belgian Buttermilk Waffles (recipe to come), sausage, berries, scrambled eggs

Preschool activity and snack idea

This was a fun idea we did with our preschool group. It's adapted from Get Ready, Set, Grow! A Preplanned Calendar of Preschool Activities by Eileen Morris and Stephanie Crilly. I found a printable ghost I liked online (or draw your own) and followed these instructions from the book:

Cut same ghost shape out of construction paper in 6-8 colors, including white, red, and purple. Laminate for more durability.

Stack ghosts, placing white one on top.

Hold ghosts up and being story: "One day Jolly Ghost was hungry. He went to the refrigerator and ate some purple grapes. He looked in the mirror and saw he had turned purple. (put white ghost in back of pile and show purple ghost) He was so upset he ate a tomato, and to his surprise, he turned red." (show red ghost)

Continue story, adding foods to match the ghost's color. End story by saying, "Finally he was so thirsty he drank some milk and turned white again."

We got creative and added many more colors. We had one of those giant construction paper packs from Costco and we came up with some funny things he could eat. So you could make the story as long or as short as you want. The kids loved it. They can tell the story themselves and make up their own stuff. I would say it's not only good for color recognition, but it uses the imagination in so many ways. Playing teacher, telling stories, food ideas, emotions/moods, etc.

For snacks, use some of the ghost's colored foods from the story and a glass/carton of milk.

HF was kind enough to draw a different face for each ghost, showing the different moods of the ghost. Here's one of my favorites. The ghost's cheeks are full and he's about to puke. HA.

Hush Puppies

I had my first hush puppies ever this past summer. Also my first Cheerwine. We spent a week at the OBX and my husband was in heaven since he is from the South and all. I decided I better learn how to make us some hush puppies for his sake since he loves eating them with seafood. Everyone has their own idea of how hush puppies should taste. This one from Real Housemoms is my fave. Not a hush puppy connoisseur? Give these a try next time you make a seafood dish. Serve it with some delicious homemade tartar sauce and some steamed veggies on the side and voila! You have yourself a southern meal.

Menu Plan Monday

Monday: Chicken and Gnocchi Soup
Tuesday: Stromboli and Caesar Salad (homemade dough instead)
Wednesday: Spinach and Mozzarella Ravioli with Green Beans and breadsticks
Thursday: Cafe Rio Salads
Friday: Turkey Sandwiches and Smoothies
Saturday: Leftovers
Sunday: Crockpot Lemon Chicken

Thanksgiving Brussel Sprouts

This year Thanksgiving was in California with my side of the family. My brothers deep fried a turkey, the sides were divine, and my purpose for blogging today is for one of those sides in particular. Sometimes not a very popular side. Brussel Sprouts. My sister-in-law's recipe was divine. She got it from a local restaurant and passed along the recipe.

Thanksgiving Brussel Sprouts
For the Sprouts:
3 lb. fresh brussel sprouts, cut in half
3 cups canola oil

Heat oil to 350 degrees. Very carefully add Brussel sprouts to the oil and fry for 3-4 minutes. You will have to do this in batches most likely. Remove Brussel sprouts and drain. Season with salt and pepper. Place in serving dish and set aside.

Cream Sauce:
4 cups heavy cream
5 oz. goat cheese
1 tsp. liquid smoke
2 Tbsp. cornstarch
2 Tbsp. water

Heat heavy cream over medium high heat. Bring to a boil. Add the goat cheese and stir until well blended. In a separate bowl mix the cornstarch and water together. Once the cream is boiling, drizzle the cornstarch mixture in and continue stirring until the cream mixture thickens. Add the liquid smoke and season with salt and pepper. Drizzle over crispy Brussel sprouts.

Apple Cider Drizzle
4 cups apple cider vinegar
1 cup sugar

Combine the apple cider vinegar and sugar together in a pot. Bring the mixture to a boil and cook until the mixture is thick and syrupy. Cook and drizzle over crispy Brussel sprouts.