This week’s post is by Leah Kelley.
Every year about a week before school starts I start baking like a mad woman. I bake at least 8 dozen muffins, 4 dozen pancakes, and 2 dozen waffles. I also whip up a couple batches of granola bars and energy bites. Why do I bake like this you ask? I’ve learned over the past 5 years of having kids in school that mornings don’t always go as planned. You spend 20 minutes looking for a shoe that the cat was laying on then you spend another 15 minutes explaining why cowboy boots and a princess dress up costume is not appropriate for school. Before you know it, it’s almost time for them to catch the bus.
This is where my mad woman baking comes in handy. I can just pop a frozen muffin in the microwave for 45 seconds and voila! a healthy breakfast. I’m going to share my favorite muffin recipe with you. These freeze well and are delicious! To freeze them just put them in a Ziploc freezer bag and lay flat in your freezer.
These Chocolate Chip Banana Muffins from Designed Decor are Divine!
It’s also nice to have a few freezer snacks available for after school snacks. The kids can do their homework or chores while their snack thaws out. I’m going to share my all time favorite energy bite recipe. These don’t give the kids “I’m going to scale the walls then run a marathon energy” they’re just a healthy snack bite.
No Bake Energy Bites from Cooking Classy are my Favorites!
What are your fast and furious snacks and breakfasts for busy school days?
Today’s post is written by Kim Bergeron of Extreme Coupon Professors.
Summer certainly brings different meals to our table than at winter time. I love using fresh fruits and veggies whenever I can. They’re easily at our disposal and if we are buying them at the stores, they’re at a much more reasonable price.
Blueberry Sour Cream Muffins
2 1/2 Cups of flour + 1 Tbsp for dusting the blueberries
1 Tbsp baking powder
1/2 tsp of baking soda
1/2 tsp salt
1 stick of butter, melted
1 cup of sugar
2 large eggs
1 1/2 cups of plain sour cream
2 Tbsp milk
1 tsp of vanilla extract
1 tsp lemon or orange zest
2 cups of blueberries (If using frozen blueberries, do not thaw)
Place blueberries in a bowl, sprinkle 1 Tbsp of flour and gently coat.
Preheat over to 400
In a large mixing bowl, place sour cream sugar, eggs, milk, melted butter, zest and vanilla. Whisk until smooth.
Add the dry ingredients to the wet ingredients a little at a time. Mix until blended. Mixture will be thick.
Gently fold in blueberries.
Place liners in muffin pans or grease generously.
Fill muffin cups to the top, it will not spill over. ( I like to sprinkle my muffins with coarse sugar before baking)
Bake at 400 degrees for 20-22 minutes.
Let cool and enjoy!!!
Recipe made 18 muffins.
Another breakfast recipe that I made over the weekend was Peach Stuffed French Toast. I’m telling you now, you’ll want to make this quite often and it probably won’t be for just breakfast. I found this recipe in our local grocery store magazine, called Fresh Magazine, and I made a few changes to it to suit my taste.
The filling had just the right cream cheese and sweetness consistency. Though the recipe says it serves 4, we served 6. Certainly, you could add more filling to each serving, but I think it would have been too sweet and gooey for me. The recipe called for white peaches, but the Georgia peaches were on sale, so you know we went with those. I used 3 peaches for the recipe and I also used French Toast Bread. I love my french toast really thick.
I’ll be using this recipe over and over again, and switch it up a bit by using the fruits that are in season. Blueberries will be delicious as well as strawberries and apples.
Have fun, be creative and enjoy. And get ready to become an addict of Peach Stuffed French Toast.
I recently made an easy chicken dinner with peaches and plums. Again, with the great prices on fruit and low prices of chicken around here, we’re making delicious meals on a low budget. Who doesn’t appreciate that. I served this with a shrimp and veggie pasta salad and had a sweet ending of strawberry stuffed whoopie pies. I know what you’re thinking. You want to join us at our house for dinner every night. I’d love to have you anytime!
You can get our Chicken, Pasta and Whoopie Pie recipes HERE.
Always remember, make the recipe yours. If you prefer chicken breasts over thighs, use them. If you like peaches more than plums, use them. You know your tastes and your family’s taste. I love finding new recipes, but I want to make sure my family will love them too when I bring the plates to the table.
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This week’s Meal Planning Monday is by Amy of Savvy Saving Couple.
Memorial Day kicked off the unofficial start to summer. That means warmer weather, sunshine, lazy beach days and cookouts. I don’t know about you but I love a good BBQ meal! For me, it is all about the delicious and easy to make summer salads.
Since the heat is up, I don’t exactly feel like spending my days stuck indoors cooking. That is why my family eats a lot of easy to make summer salads, and smaller meals. We love potato salad, green salads, pasta salads, and even simple sandwiches.
Here are some of my top 5 easy to make summer salads that are sure to please the crowds. They require minimal effort, and are jam-packed with flavor and zest.
Pesto Caprese Macaroni Salad: This pasta salad is a unique twist on pesto and caprese salad. I guess you can say it combines the best of both dishes into one make-ahead salad that could even double as a main dish. It is perfect for picnics and BBQ’s because it only gets more flavorful the longer it is chilled (up to 24 hours).
Parmesan Pesto Steak Salad: Looking for a salad that doubles as a meal? This protein packed dish is perfect for leftover steak tips, or even a cheaper cut of grilled steak. The pesto, extra Parmesan and steak are a surprisingly tasty combination that my husband loves!
Feta, Basil, Tomato and Bowtie Pasta Salad: I don’t know about you but I love pasta and feta cheese combined. This recipe is super colorful and totally tasty! It is almost like a caprese salad, but the main star is the salty feta which balances well with the fresh basil.
Corn and Asparagus Salad: The flavors of summer make this vegetable based salad a winning dish. Freshly shucked sweet corn, and tender asparagus pair well with honey, and balsamic dressing to make a sweet and savory medley.
Cheeseburger Salad: Who doesn’t love a good burger this time of year? Last year I was trying to watch my carbs so I decided to make a cheeseburger salad that contained all the classic of a burger with fresh Thousand Island dressing. The result was an amazingly tasty salad that I could probably eat every single day! I even made hamburger bun croutons that I added sparingly to my plate—way too good!
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This week’s post is by Christine Luken.
I absolutely adore pasta dishes, but my favorite by far is Chicken Cacciatore. It’s not something that’s easily found in restaurants in the Greater Cincinnati area. In fact, there’s only one place in town that I know of that carries this delightful Italian dish. My family is originally from upstate New York, which is rich in Italian heritage. You can always find great pizza and usually cacciatore at most of the local family-owned restaurants in that part of the country.
So, I’ve been on a quest most of my adult life to recreate the awesome Chicken Cacciatore I used to eat so often growing up. And I have finally come up with the perfect recipe, made in the crock pot. Chicken Cacciatore is usually made with tomatoes, mushrooms, onions, and green peppers. My hubby’s not a huge pepper fan, so I subbed in artichokes which we both love! So, if you’d rather have the peppers, then omit the artichokes and add in one chopped bell pepper instead.
And I am excited that I’ve discovered a gluten-free pasta that tastes amazing and doesn’t get sticky or clumpy. I found it at my new favorite store, Aldi! Their “Live G-Free” brand is very reasonably priced and everything I’ve tried from the line so far has been good. (My hubby especially likes the Live G-Free chocolate chip cookie mix.) If you’re keeping an eye on your carb intake, mix half past and half zucchini noodles, which is what I usually do with my pasta dishes. I hope you enjoy this recipe as much as we do!
Crock Pot Chicken Cacciatore
- 1 – 15 oz. can of tomato sauce
- 2 – 14 oz. cans of diced tomatoes, undrained
- 1 – 14 oz. can of artichokes, drained and roughly chopped
- 8 oz. fresh baby bella mushrooms, washed and sliced
- 1 small onion, sliced (optional)
- 2 Tbs. red wine
- 1 Chicken bouillon cube
- 1 tsp. dried oregano
- ½ tsp. Italian seasoning
- 3 frozen boneless chicken breasts
- Pinch of sea salt
Place all ingredients in the crock pot and stir to combine. Cook 4 hours on high or 6 to 8 hours on low. Serve over pasta or zucchini noodles. Pairs well with a nice Merlot or Cabernet!