Category: Food

Meal Planning Monday #1

This week marks one year of Meal Planning for my family (click here to see how it all started). It’s really helped our family stay organized and taken away the daily question, “What’s for dinner tonight?” I also hate going to the grocery store multiple times a week, so Meal Planning has personally helped me stay sane.

I’ve been sharing my weekly menu on a private Facebook group for a while now so I thought I’d expand a little bit and post our weekly meal plan here.

-Monday-

Unstuffed Cabbage Unstuffed CabbageRecipe can be found here.

-Tuesday-

Red & White Baked ZitiScreen Shot 2015-03-02 at 2.13.13 PMRecipe can be found here.

-Wednesday-

Jewish Holiday: Purim.purimBBQ dinner at the festival.

-Thursday-

Crockpot Chicken TacosCrockpot Chicken TacosRecipe can be found here.

-Friday-

Shabbat dinner at a friend’s home.

-Saturday-

Date night! (whoo hoo)

-Sunday-

Ketchup (catch up) night aka left overs.

What are you making this week? Share below, I’d love to see.

Oreo Pudding Cookies

After making these cookies a couple of times I decided it was time to blog about it. To make these amazing cookies all you need is a box of Jello’s Oreo Cookies ‘n Cream.IMG_5285

Tip: I like to use mini chocolate chip cookies when baking cookies. IMG_5278 IMG_5281 IMG_5282 IMG_5283 IMG_5286 IMG_5287

Oreo Pudding Cookies
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Ingredients
  1. 2 1/4 cups flour
  2. 1 teaspoon baking soda
  3. 1/4 teaspoon salt
  4. 1 cup butter, room temperature
  5. 3/4 cup brown sugar
  6. 1/4 cup white sugar
  7. 1 (4.2 ounce) package instant Oreo Pudding mix
  8. 2 eggs
  9. 1 teaspoon vanilla
  10. 2 cups semi-sweet chocolate chips
Instructions
  1. Preheat oven to 350 degrees.
  2. Combine flour, baking soda, and salt in a small bowl and set aside.
  3. Cream together butter and sugars.
  4. Beat in pudding mix until blended.
  5. Add the eggs and vanilla and mix well.
  6. Add the flour mixture and mix to combine.
  7. Stir in chocolate chips. Batter will be thick.
  8. Using a cookie dough scooper, place golf ball sized dough balls on a baking sheet lined with parchment paper.
  9. Bake at 350 degrees for 9 minutes. You do not want to over bake these!
  10. Let cookies cool for 5 minutes on baking sheet before moving to a cooking rack. Store in air-tight container. Makes two dozen.
Adapted from The Girl Who Ate Everything
Adapted from The Girl Who Ate Everything
Mama Chit Chat http://www.mamachitchat.com/

Homemade Granola Bars

As a Pinterest lover, I’m always looking for new ways to make delicious treats for my family. Lately I’ve been pinning recipes for homemade granola bars. After some research and trial and error I’ve come up with a yummy recipe.

IMG_5079Here is what you will need:

IMG_5055In a large bowl, combine your oats, cereal, and flax. Stir with a large spoon until well combined. Set aside.

Place sugar, honey, oil, and salt in a sauce pan over medium heat. Bring it to a boil. Stirring the whole time, boil for exactly 1 minute so mixture combines and sugars dissolve.

Take pot off the heat and add in the peanut butter and vanilla. Stir until smooth.

Pour mixture over your dry mixture. Stir until well combined.

IMG_5056Let mixture sit for about 5-8 minutes.

Meanwhile, place a large sheet of parchment paper on a cookie sheet.

IMG_5057Pour mixture onto cookie sheet. Press with a second cookie sheet so it is flat. IMG_5063Then immediately spread your chocolate chips on the top and press again.IMG_5058Once the bars have cooled completely, slide parchment paper onto your counter.

Cut into bars.IMG_5071Wrap individually for easy freezer storage. IMG_5081 IMG_5083Enjoy!

Homemade Granola Bars
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Ingredients
  1. 1/2 cup brown sugar
  2. 1 1/2 cup honey
  3. 1/3 cup olive oil
  4. 1/4 tsp fine sea salt
  5. 1 cup of your favorite peanut butter or almond butter
  6. 2 tsp vanilla extract
  7. 4 cup crisped rice cereal
  8. 2 2/3 cup old fashioned oats
  9. 2/3 cup ground flax seed
  10. 1/2 – 1 cup mini chocolate chips
  11. Cookie sheet
  12. Parchment paper
  13. Knife
Instructions
  1. In a large bowl, combine your oats, cereal, and flax. Stir with a large spoon until well combined. Set aside.
  2. Place sugar, honey, oil, and salt in a sauce pan over medium heat. Bring it to a boil. Stirring the whole time, boil for exactly 1 minute so mixture combines and sugars dissolve.
  3. Take pot off the heat and add in the peanut butter and vanilla. Stir until smooth.
  4. Pour mixture over your dry mixture. Stir until well combined.
  5. Let mixture sit for about 5-8 minutes.
  6. Meanwhile, place a large sheet of parchment paper on a cookie sheet.
  7. Pour mixture onto cookie sheet. Press with a second cookie sheet so it is flat.
  8. Then immediately spread your chocolate chips on the top and press again.
  9. Allow to cool. You can add it to your fridge or leave on counter to cool.
  10. Once the bars have cooled completely, slide parchment paper onto your counter.
  11. Cut into bars.
Notes
  1. To Freeze: Wrap each bar in plastic wrap. Place in a freezer safe zip lock bag and freeze. In the morning, I pull out a bar and put it in my children's lunches. By lunch hour they have thawed, becoming soft and chewy again.
Adapted from Happy Money Saver
Adapted from Happy Money Saver
Mama Chit Chat http://www.mamachitchat.com/

Chickpea Coconut Curry

I made this yummy One Pot Chickpea Coconut Curry recipe for dinner the other night. Not only did my hubby and I like it, my toddler asked for seconds!

Mama Chit Chat: One Pot Chickpea Coconut Curry

If you are looking for a meatless meal, try this recipe.

One Pot Chickpea Coconut Curry
Serves 8
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Ingredients
  1. 15 oz can coconut milk
  2. 3 cans of water (fill that coconut milk can 3 times)
  3. 2 cups rice
  4. 4 garlic cloves, peeled and minced
  5. 1 cup carrots, finely chopped
  6. 1 potato, chopped into small cubes
  7. 15 oz can chickpeas, drained and rinsed
  8. 1 cup frozen corn
  9. 1 cup frozen peas
  10. 2 tbsp curry
  11. 1 tbsp soy sauce
  12. 2 tbsp lime juice or 1 lime
  13. salt to taste
Instructions
  1. Combine the coconut milk, water, rice, garlic, carrots, potato and chickpeas in a large pot.
  2. Bring to light boil, reduce to medium heat and cook for 20 minutes.
  3. The rice should be tender at this point and the sauce should be very thick.
  4. Add the corn and peas and stir until cooked and combined.
  5. Add the curry, soy sauce and lime juice. Stir to combine.
Mama Chit Chat http://www.mamachitchat.com/

Pickle Recipe

I recently went to a Pickle Making Class at my synagogue. There are many recipes to choose from on line, but going to a class and doing it myself seems like a lot more fun.

I normally buy a jar of Kosher Dill Spears (doesn’t matter the brand). However after being more aware of food labels, I’ve noticed many things that seem silly and unnecessary. For example, most jars had yellow dye! Why would I need my pickles to look more yellow? Yuck!

The class was fun and humorous! The rabbi was quite the joker and made silly pickle jokes.

After following the recipe we each got to take home our very own batch of pickles.

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After class we each got to sample an older batch of pickles. They were so good! Crispy and sour, just how I like it!

It was really neat to see how easy it is to make fresh and delicious pickles.

Since some of you asked for the recipe, I thought I’d share it here.

Kosher Dill Pickle
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Ingredients
  1. container/jar
  2. 2 cups of water
  3. 2 tbsp salt
  4. 1 tbsp of pickling spice
  5. 3 garlic cloves
  6. 3-4 Persian cucumbers
  7. 2 sprigs of fresh dill
Instructions
  1. Place all of the ingredients in your container. Give it a good shake. Leave uncovered by windowsill for 24 hours. Store in fridge for 2-3 days. Taste after day 2 to see if it meets yours taste buds. Leave in fridge longer if you like it saltier. Enjoy.
Mama Chit Chat http://www.mamachitchat.com/

Blueberry Muffins

A couple of days ago I posted my concern on Facebook when Sarah’s new preschool teacher called to schedule an appointment to meet Sarah in our home. I was unsure of the idea. Why does she need to come over? Why can’t we just attend a normal orientation where we meet the teachers and classmates? 

But after some reassurance from my friends on Facebook and the realization that this is done in many schools, I began to organize our home. I didn’t too much. I wanted our home to look like us.

The morning of our meet and greet, Sarah and I woke up with a to do list. After we spruced up a bit we got right to work so that we could make a batch of our favorite Blueberry Muffins (recipe below) for our guests.

Mama Chit Chat: Blueberry Muffins

There is nothing more welcoming then baked goods!

Mama Chit Chat: Blueberry Muffins

We individually wrapped two cupcakes for Sarah’s new teacher and the aid. 

Mama Chit Chat: Blueberry Muffins

We had a short and sweet visit! Luckily, Sarah was very predictable. She was super shy at first and then a few minutes later she became chatty Kathy. She showed the teachers her scooter, her room and her minion collection.

I’m happy we were able to meet the teachers in our home. This way when it comes to the first day of school, Sarah will be familiar with her new “friends”.

Blueberry Muffins
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Ingredients
  1. 2 3/4 cup of flour
  2. 1 teaspoon baking soda
  3. 2 teaspoons baking powder
  4. Heavy pinch of salt
  5. Dash of Nutmeg
  6. 1 cup sugar
  7. 1/2 cup vegetable oil
  8. 1 egg
  9. 1 generous cup yogurt (I use whatever I have at home)
  10. 2 cups fresh/frozen blueberries (I used frozen)
  11. 1 tsp Vanilla Extract
Instructions
  1. Preheat oven to 385 degrees.
  2. In a large bowl sift flour, baking soda, nutmeg, baking powder, and salt. Set aside.
  3. In another large bowl whisk together sugar, oil, vanilla, egg, and yogurt. Add the dry ingredients and stir to a count of 10.
  4. Add blueberries to mixture and stir 3 times.
  5. Add mixture to well-prayed muffin pans.
  6. Bake 20 to 25 minutes and allow to cool completely.
Adapted from The Pioneer Woman
Adapted from The Pioneer Woman
Mama Chit Chat http://www.mamachitchat.com/

Have you heard of teacher home visits? Were you taken back like I was at first or did you welcome the visit?

Don’t forget to enter my blogavery giveaway here.

Mama Chit Chat

Merlot Brownies

I recently made Merlot Brownies for my mama friends who absolutely loved it.

Mama Chit Chat: Merlot Brownies

The recipe is so yummy, I just had to share with all of my readers.

Plus it’s super easy!

-Ingredients-

Mama Chit Chat: Merlot Brownies

A box of milk chocolate brownies, 1/4 cup of chocolate chips, and 1/4 cup of red wine.

-Directions-

Follow box for directions, but instead of water substitute wine.

Yup, that’s it!

Enjoy!

Mama Chit Chat: Merlot Brownies

*Thank you Larson Lingo for the recipe.

And, don’t forget, my 2 year Blogoversary Giveaway ends soon! 

Enter HERE if you haven’t done so yet!

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