Sprinkle Rice Crispy Treats

Sprinkle Rice Crispy Treats

1/4 cup butter
10 oz marshmallows
6 cups rice crispy cereal
Sprinkles

Grease a 9×13-inch baking dish. Melt butter in a pan over medium heat. When melted, add marshmallows and stir until melted. Remove from heat. Add cereal and mix well. If using sprinkles, add sprinkles and mix well (add more, and some more). Pour contents into baking dish and spread evenly. When cooled, cut into squares and serve.

I got this great sprinkle idea from Make and Takes.

Bacon Cups!

For those of you who don't know, I love bacon! Today I came across these at Not Martha. I'm in heaven! I think a poached egg in each cup would be so cute!

AND

Look at this.............. Bacon placemats!

How To Chop An Onion

Here is an efficient way to cut an onion. I got these instructions from Happy To Be At Home.

1. Cut one end of the onion, leaving the root in place.


2. Peel the onion and cut it in half through the root.


3. Make several parallel slices in the onion, but don’t cut through the root end.



4. Turn the onion a quarter turn and cut through the onion parallel to the root.




Ta da!

Yummy Yum Yum!

You can find out how to make these great Neapolitan Ice-Cream Sandwiches here. Not only do they look absolutely yummy, they are so beautiful to look at!

Chocolate Dipped Frozen Bananas

First, you want to begin with bananas that are still a bit green and some popsicle sticks. Peel the bananas, cut them in half and insert a popsicle stick into each banana half. Lay them on a tray lined with parchment paper and freeze them for an hour or so.



Next you need chocolate chips (or chocolate shavings), and some chopped nuts. Melt the chocolate in a small bowl in the microwave. (A 1/2 bag of choc chips covers about 3 or 4 banana halves.) Then chop the nuts and place on a plate large enough to roll the banana on.



Dip the frozen bananas in the chocolate. You might have to use a spoon to fully coat each banana. Then quickly (before the frozen banana hardens the chocolate) roll the banana in the nuts and place it back on the parchment lined baking sheet. Once all bananas have been dipped/rolled, place them back into the freezer until you're ready to enjoy them!

Frozen Grape Pops!

Supplies for Frozen Grape Pops:
1. Grapes - any color or size, washed

2. Lollipop Sticks - preferably 8 inches long, but any size will do. You can buy these at Walmart, or any cake/candy supply place. (We tried these with popsicle sticks and they are too wide for the small grapes.)

First, wash the grapes and dry them as best you can with a paper towel. Then pick about 6 grapes per 8 inch stick. Using the hole side of the grape, push your grape onto the stick. Go down about 1-2 inches from the bottom. Now pile the rest on.



Place your grape sticks in a freezer safe plastic bag. It’s best to wait over night for really good frozen grapes.



This super healthy frozen treat is giving me the fix I need to stay away from too much ice cream. I got this great idea from Makes and Takes.

Menu Plan Monday

I'm sure most of you have heard of Jessica Seinfeld's Deceptively Delicious Cookbook. She claims a foolproof system: delicious and easy-to-make stealth recipes that sneak in puréed veggies so kids will never suspect the foods they love are actually good for them! This week I am going to try out some of her recipes and see how my family responds to them!

Monday: Beef Stew (with hidden broccoli purée)

Tuesday: Quesadillas w/ Avocado Spread (with hidden butternut squash purée)

Wednesday: Chicken Nuggets (with hidden broccoli & sweet potato purée)

Thursday: Italian Meatloaf (with hidden carrot purée)

Friday: Day Off

Saturday: Grilled Cheese Sandwiches (with hidden sweet potato purée)

Sunday: Spaghetti & Meatballs (with hidden carrot and butternut squash purée)

Wordless Wednesday

Yo Mom, What's For Dinner?

Monday: Tamales
(Easy dinner for my husband to handle because I am leaving him and the kids behind at 5pm to go to my POTTERY CLASS!)

Tuesday: Lasagna & Salad

Wednesday: Chicken Pot Pie

Thursday: Pork Chops with Long Grain White Rice w/Vegetables

Friday: Tuna Salad Sandwiches

Saturday: Chicken Spaghetti & Salad

Sunday: Meatloaf, Mashed Potatoes and Green Beans

Menu Planning

Why Do I Make A Weekly Menu Plan?

1. I never have to come up with a last minute meal idea off the top of my head.

2. I always have the ingredients in the house for whatever I’m making because I make up my menu plan before going grocery shopping.

3. I always know what meat to take out of the freezer the night before.

4. I save money by not buying groceries I don’t end up using.

5. My husband enjoys knowing in advance what's for dinner.

6. It helps me to avoid last minute unhealthy desperation meals.

7. I don’t have to spend any more time in the kitchen than is absolutely necessary.

8. Dinner is organized and on the table at the same time every night.

9. It gives me something to blog about every Sunday :)

10. It helps me to take the time to prepare healthy meals.

Friday Food Day

Crispy Baked Chicken
Ingredients:
2 tablespoons butter, melted
1 cup crushed cornflakes
1 cup all-purpose flour
1-1/2 teaspoons seasoned salt
4 skinless chicken breasts (6 ounces each)
Non-stick spray

Spray some non-stick spray 13-in. x 9-in. x 2-in. baking dish. In a shallow bowl, combine the cornflakes, flour and seasoned salt. Dip chicken in egg substitute, then roll in cornflake mixture. Dip again in egg substitute and roll in cornflake mixture. Arrange chicken in prepared dish and bake uncovered, at 425° for 20 minutes. Turn chicken over; bake 10-15 minutes longer.

Serves 4.

Quiche Me!

Ingredients
3 eggs
1/2 cup Bisquick
1 1/2 cups milk
1/4 cup oil

1. Blend in a blender & pour into 9" greased pie plate.
2. Sprinkle with topping of choice then bake at 350 for 35-40 minutes.

This is a great go-to recipe because I usually have all the basic ingredients on hand! Super bis-QUICK!

You can add vegetables, meat or cheese. It's a great way to clean out the fridge!

Sour Cream Chicken Enchiladas

Prep Time: 20 min
Total Time: 55 min
Makes: 5 servings, 2 enchiladas each

Ingredients:
2 cups chopped cooked chicken
1 cup sour cream
1-1/2 cups shredded Monterey Jack cheese
1 cup salsa
2 tablespoon chopped cilantro
1 teaspoon ground cumin
10 flour tortillas
1 cup shredded lettuce
1 medium tomato, chopped (about 1/2 cup)

PREHEAT oven to 350°F.

Mix chicken, sour cream, 1 cup of the cheese, 1/4 cup of the salsa, the cilantro and cumin until well blended. Spoon about 1/4 cup of the chicken mixture down center of each tortilla; roll up. Place seam sides down in 13x9-inch baking dish. Top with remaining 3/4 cup salsa; cover. Bake for 30 minutes. Sprinkle with remaining 1/2 cup cheese. Bake an additional 5 minutes or until cheese is melted. Top with lettuce and tomato just before serving.

Buckwheat Crepes

I was watching The Martha Stewart Show today while I was stair-climbing at the gym and they made a fantastic looking meal for breakfast. When I got home I immediately went to Martha's website to get the recipe. It's pretty involved to make but it would be something wonderful to make for a special bruch.

Enjoy!

Ingredients:
Serves 6
1/2 cup buckwheat flour
1/2 cup all-purpose flour
1 teaspoon salt
14 large eggs
1 3/4 cups whole milk
8 tablespoons (1 stick) unsalted butter (4 tablespoons melted)
12 thin slices ham
3/4 pound Gruyere, grated

Directions
Whisk together flours and 1/2 teaspoon salt into a medium bowl. Whisk in 2 eggs, 1 1/2 cups milk, and 2 tablespoons melted butter; whisk until smooth. Cover bowl with plastic wrap and refrigerate at least 30 minutes and up to overnight.

Preheat oven to 200 degrees. Remove batter from refrigerator and whisk in remaining 1/4 cup milk.

Place an 8-inch nonstick skillet or crepe pan over medium heat. Add 1/2 teaspoon melted butter. Add a scant 1/4 cup batter and quickly swirl to coat the bottom of the pan. Cook until edges begin to dry, about 1 minute. Using your fingers or tongs, turn crepe, continue cooking about 15 seconds more; transfer to a plate and keep warm in the oven. Repeat process with remaining melted butter and batter, stacking each crepe on top of one another as you work.

Using a fork or a whisk, blend remaining 12 eggs, remaining 1/2 teaspoon salt, and 2 tablespoons water in a large bowl. Melt remaining 4 tablespoons butter in a large nonstick skillet over medium-low heat. Add eggs and begin stirring with a wooden spoon. Slowly drag the spoon around the bottom and sides of the pan until thickened. Remove from heat; set aside.

Increase oven temperature to 400 degrees.

Butter a 9-by-13-inch baking dish; set aside. Place a crepe, dark side down, on work surface. Layer a slice of ham, some of the Gruyere, and about 1/4 cup eggs on top of crepe. Roll crepe and place seam side down in baking dish. Repeat process with remaining crepes. Transfer baking dish to oven and bake for 5 minutes. Serve immediately.

Healthy Helpful Hints

Skip Croutons and Try Walnuts!

Like croutons, walnuts add heft and crunch to salads. But thanks to their protein, fiber, and fat, they also add long-lasting energy. Unique among nuts for their high amount of alpha-linolenic acid, a type of omega-3 fat that protects against heart disease, walnuts also contain melatonin, which helps regulate sleep---and they're a good source of phytosterols, which help lower cholesterol levels.



Skip Iceberg Lettuce and Try Romaine!

You know iceberg lettuce is no nutritional star, but you love its crunch in salads, sandwiches, and tacos. Next time you shop, reach for romaine lettuce instead. It has the same crisp texture as iceberg, but with more than three times the folate and seven times the vitamin A, as well as more potassium and vitamins C and K. Like other leafy greens, romaine is rich in carotenoids, which studies show may inhibit the growth of certain cancers.

Weight Watchers

Since giving birth to my 2 little ones, I have been 25 pounds over my ideal weight. Last year I joined Weight Watchers and in 5 weeks, I lost 15 pounds by staying on their Points System. (and with a lot of exercise!)

Being the frugal/cheap person that I am, I cancelled my membership because I just couldn't bring myself to pay the required $40.00 per month; afterall, I am pretty knowledgeable about nutriton and exercise and the meetings didn't serve me anything that I already didn't know. I guess I was paying for the accountability and the weekly weigh-ins.

Guess what? I gained the weight back. So what happened? By paying for the membership, it forced me to stay on the program because I refused to weigh in each week and have not lost any weight..... and pay them at the same time!

I thought I could do the program on my own at home but the accountability isn't there and I end up giving up.

Weight Watchers is not a diet, it's a lifestyle change. They don't teach you how to diet, they help you adopt a healthier way to live. It's a plan that let's you eat whatever you like..... but in MODERATION. It's hard for me to convert my current lifestyle..... I just love to eat too much!

The rational part of my brain knows I should eat healthy and exercise: I’ve read articles saying it prevents nearly every human disease, fights depression, and strengthens the immune system. I hear it reduces stress and anxiety, that it helps you focus and sleep and have better sex. I want all that—who doesn’t? But apparently, another part of my brain—which happens to be the dominant part—wants everything to stay exactly as it is.

Crafty Bagel Holder!

Do you ever worry about your bagel getting squashed in your bag on the way to work? Got an empty CD spindle lying around? You know, the kind that holds 50 blank CDs. This is a great travel idea to keep your favorite bagel sandwich from getting mushed :o)

This is my Works For Me Wednesday!

Black Bean & Corn Ranch Salad

This salad couldn't be easier or more simple to assemble! It is refreshing and zesty, and is a great addition to a picnic. Prepare it before firing up the grill and it will be nicely chilled for your meal.

Serving: 4
Prep Time: 10 minutes
Total Time: 40 minutes (allow 30 minutes of chill time)

1/2 cup Wish-Bone® Ranch-Up!™ Classic, Zesty or Classic Light Dressing
1 can (19 oz.) black beans, rinsed and drained
1 can (11 oz.) whole kernel corn or mexi-corn, drained
1 cup quartered grape or cherry tomatoes
1/2 cup chopped red onion
3 Tbsp. chopped fresh cilantro

In medium bowl, combine all ingredients; chill. Garnish, if desired, with lime wedges.

This Week's Dinner Menu

Every Sunday I sit down with my Sunday paper and clip coupons. Then, I make my dinner menu for the week and my grocery shopping list. I grocery shop every Monday for the entire week.

Monday- Pork Chops, Mashed Potatoes & Peas and Carrots

Tuesday- Grilled Chicken, Corn on the Cob & Croissant Rolls

Wednesday- Flank Steak & Corn/Black Bean/Tomato Salad

Thursday- Spaghetti w/ Meat Sauce, Garlic Bread & Green Salad

Friday- Out To Dinner Night

Saturday- Chili & Fruit Salad

Sunday- Grilled Chicken Caesar Salad

My Beautiful Eggs!

I just had to show off my beautiful deviled eggs that I made last night to take to the Bream's house for dinner. They were a big hit! Take notice of the awesome egg holder. You can buy one of your very own at Walmart; reasonably priced under $4.00.

Directions:

Put 12 eggs in a big pot and cover at least 1 inch over the eggs. Put uncovered pot on stove with heat on high and let it come to a boil. Once it has come to a boil, remove from heat and put a lid on the pot. Set your timer for 15 minutes. When the time is up, pour out the hot water and fill the pot with cold water to stop the eggs from cooking. Now you have perfectly cooked hard-boiled eggs.