Meal Planning Monday ~ Camping with the Kiddos

May 20, 2013 By 2 Comments

This week’s blog post is by Leah Kelley.

I love camping! Before my husband and I had kids, we went camping all the time. We would just pack up and go. We would pick a state park and off we went. One of our best camping trips was at Natural Bridge State Park in Kentucky. We did a little hiking then came back to our campsite where it started to lightly rain. Ironically, that was one of the only times we didn’t have a problem starting a fire and keeping it going. We camped next to a stream, and the sound of running water and rain was so peaceful. I think that’s the best night of sleep I’ve ever had on a camping trip.

We’ve held off camping with the kids until now.  Well, actually we did try when my daughters were six months old and three years old but that was a hot mess! I was finally able to talk my husband into camping with the kids this summer – woo hoo!  We’re planning on going next month when he’s on vacation from work and me and kids are super excited. Preparing to camp with kids is completely different then preparing to camp with just your spouse or significant other. There’s so much planning and prepping! Thankfully I love planning and list making.  I thought I’d share with you all a few tips I picked up from my favorite site – Pinterest.

Make a Meal Plan ~ Yes, even though you’re on vacation you will still need a meal plan while camping. It can be as simple or extensive as you wish but my advice is to make it simple when camping with kids.

 Hope for the Best, but Plan for the Worst ~ I don’t mean plan on your kids to get extremely sick but throwing together a first aid kit might save you a bit of sanity if one of them does fall and scrapes a knee or has some tummy troubles.

 Pack Extra Clothes ~ As you know it gets colder at night so make sure you pack them weather appropriate pajamas and extra blankets. You might not need them but better to be prepared then not.

 Make a Checklist ~ I’m addicted to checklists so this one is easy for me. If you’re not a list-maker just type in “Camping Checklist” into Google and print one off.  This is will make sure you remember all those little details like bug spray and sunscreen.

 Stay Close to Home ~ If it’s your first camping trip with kids stay close to home. We’re lucky to have a variety of campgrounds within an hour of our city. Just in case our trip becomes too overwhelming, it’s not a big deal to pack up and head home.

 Bring a Few Toys ~ Keeping your kids occupied is a lot easier with a few of their favorite toys. Bring cars, a few dolls, bikes, or any outside toys.

 Remember to Relax and Have Fun ~ I anticipate my kids not going to bed until late and that’s fine with me. (I will have to remind my husband of this though since he’s a stickler for bed times.) I’m hoping the fresh air, hiking, and running around will wear them out but you never know.  Be sure to check out all the great camping ideas and recipes I’ve been collecting on my “Camping” Pinterest board!

Here’s a recipe I can’t wait to try! My packet will contain vegetarian sausage ;)

 

Foil Dinners ~ I got the recipe from Simple Bites

 

  • 8 pre-cooked sausages, cut into thirds.
  • 2 lbs new potatoes, halved and par-boiled
  • 1 small red onion, cut into chunks
  • 6 small sweet peppers, cubed
  • 12 cloves of garlic, peeled
  • fresh herbs, torn, (I used basil and oregano)
  • salt & pepper
  1. Prepare fire by allowing to burn down to coals.
  2. On the picnic table, lay out six squares of heavy-duty aluminum foil, about one foot square, and oil lightly.
  3. In the center of each piece of foil, place four pieces of sausage, a handful of baby potatoes and a few cloves of garlic.
  4. Divide up the onion, peppers, and herbs among the packages. Season with salt and pepper and dot with butter, if available.
  5. Bring opposite corners of foil together and seal. Fold over the seam and seal tightly to make a secure package.
  6. Place on coals (a little flame is fine) and roast, turning occasionally, for about ten minutes. Serve.

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Meal Planning Monday ~ May is Celiac Awareness Month

May 13, 2013 By Leave a Comment

This week’s blog post is by Christine Luken.

May is Celiac Awareness Month.  Celiac disease is a condition that damages the lining of the small intestine and prevents it from absorbing parts of food that are important for staying healthy. The damage is due to a reaction to eating gluten, which is found in wheat, barley, rye, and possibly oats.  People with celiac disease really need to be vigilant about avoiding gluten to stay healthy.  Unfortunately, gluten is added to many packaged and processed food which can make avoidance a chore.  There’s a whole host of other people who experience gluten sensitivity. Although gluten sensitivity is not as serious as full-blown celiac disease, it can cause
individuals unwanted gastric upset.

I’m no expert on celiac disease, but I have friends and family members who are affected by it.  Chances are you do, too.  I suspect that I am somewhat gluten sensitive, because if I eat too many wheat products in a 24 hour period, I do notice some digestive upset.  My purpose here is to give you some great resources for information on celiac disease and point you to some excellent gluten-free recipes.  Even if you are able to eat gluten with no ill effects, you may find yourself entertaining dinner guests with celiac disease or gluten sensitivity.

Francine Luzak, head of the Northern Kentucky Celiac Support Group, says that people diagnosed with celiac disease often have a hard time avoiding gluten.  It’s not just a matter of avoiding wheat, barley, rye, and oats.  Gluten is added as a thickening and flavor enhancing agent in many processed foods.  Francine says, “If food comes in a box or a bag, beware!  Gluten may be hiding in there.”  What should you look for on food labels to identify gluten?  You might see things like “hydrogenated vegetable protein,” “malt flavoring,” “caramel color,” and “natural flavors.”  I was surprised to learn that foods such as beef broth and chocolate frosting can have added gluten.  If you have a severe reaction to gluten, stick with packages that have “Gluten Free” on the label.

Another challenge for people with celiac disease is dining out.  Even if a restaurant has some gluten-free items, there’s a big risk for cross-contamination.  For people with mild cases, a tiny amount of gluten might not be a big deal.  But for someone with a severe case of celiac disease, even the smallest amount of gluten can leave them ill for several days.  I was pleased to find this great resource online – a list of restaurants with gluten free menus.

Francine recommends several books, websites, and even iPhone apps, like “Is That Gluten Free,” that can help people who need avoid gluten.  If you’re in the NKY area and want to check out the Celiac Support Group, you can find more information about it here.

Helpful Celiac Websites:

Helpful Celiac Books:

 

 

My friend and fellow blogger, Julie Brawley of CleanEating4Life.com, is also gluten sensitive.  The majority of the recipes on her website are gluten free and she’s shared some of her favorites here.  I’ve also included a recipe for Gluten Free Brazilian Cheese Bread from BettyCrocker.com and my Gluten Free Healthy Candy recipe, which tastes fantastic!  The original recipe was made with Multi-Grain Cheerios, but I’ve substituted gluten-free Rice Chex to make it 100% healthy and delicious.

Recipes:

Main Dishes

Side Dishes

 

Gluten FreeHealthy Candy

Take one bag of dark chocolate chips and put them in a large microwave safe bowl.  Put them in the microwave on high for one
minute.  Stir, and then put them back in the microwave for one more minute.  Stir again, then immediately add 1 ½ cups of Rice Chex, ½ cup of chopped walnuts, and a 5 – 6 oz. bag of dried cherries.  Stir thoroughly to coat the cereal, nuts, and cherries with the dark chocolate.  Drop spoonful’s onto a cookie sheet lined with wax paper and put them in the fridge to cool for 1 to 2 hours.  I typically store my Healthy Candy in the fridge because it can get a bit melted if left at room temperature, especially in the warmer months.  This dark chocolate treat goes great with a nice glass of red wine.

A big thank-you to my step-mom, Francine Luzak, and my good friend, Julie Brawley, for sharing their gluten-free knowledge and recipes with all of us!

 

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Meal Planning Monday ~ The Vegetarian Adventure

April 22, 2013 By

 

This week’s blog post is by Leah Kelley. 

Last month I decided to become a vegetarian. Why, you ask? For one my husband has begged me for years to give it a try but I always shot him down and two, I watched the documentary “Vegucated.” It changed the way I thought about food. If you have the time, I definitely recommend watching it. Three people took a six-week challenge to be vegans. It was interesting to see their journey and if they continued to be vegan after the challenge or go back to eating meat. I also recommend watching “Food Matters,” even if you’re not on a vegetarian journey. It will open your eyes to how food is processed and how our body processes food.

After watching Vegucated, I wanted to throw away every last bit of food in my house! That wasn’t realistic since I have a family of five to feed on one income, so we finished up all the meat in the fridge and freezer. My next grocery shopping trip, I planned for all meatless meals. How easy is that, right? Wrong. I’ve been so used to basing my meals around meat, so now it’s a whole new ballgame. What do I serve as a main dish? What do I serve as a side dish? What the heck is a turnip and how the heck do you cook it?! After my initial freak out moment, I calmed down and picked a few meatless meals I already knew my family liked and few that looked fun and easy to make.

For the first week we had homemade black bean burgers, spinach, potato, and feta gratin, kale lasagna, enchilada bake, and shepherd’s pie made with Boca crumbles. The lasagna was amazing. The other four dishes were horrible.  I could taste the difference in the non-meat crumbles (versus ground beef) and was not a fan.  My burgers didn’t stick together and the potato gratin was just inedible. I started to get discouraged, but fortunately I have a friend going through the process with me and she started a Facebook Veggie Group for support. That meant the world to me to know that other people were facing the same challenges as me. I was able to get a lot of great recipes ideas there, too.

I’m not perfect, and I did have a few slip ups the past few weeks. I ate a piece of chicken that was on my pizza from Mellow Mushroom. Their Mellowteranean pizza is just so hard to pass up! I also had a chicken tender at Chuy’s, because I wasn’t feeling my veggie enchilada.

         I thought I would share a few recipes I’ve found – on Pinterest, of course – that were hits with my family.  (I’ve also created a Vegetarian Dishes Pinterest board, if you want to check it out.)

 

Classic Cheese Lasagna from www.marthastewart.com ~ I used cottage cheese and ricotta in this recipe and it turned out fantastic! A friend of mine recommended using half tofu and half ricotta.

Veggie Enchiladas from www.recipegirl.com~ These were awesome!

Vegetarian Split Pea Soup from www.thecurvycarrot.com~ This was great with a little extra salt and red chili pepper flakes.

Slow-Cooker Vegetarian Lasagna with Mushrooms and Kale from www.savoringthethyme.com.  This was by far our favorite meal so far.  Here’s the recipe.

 

Slow-Cooker Vegetarian Lasagna with Mushrooms & Kale (Yield = 6-8 servings)


Ingredients:
2 teaspoons olive oil
1/2 sweet onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
20 ounces from a 32 oz. container part-skim ricotta
4-5 ounces of low-fat cottage cheese
1 large egg
1 cup coarsely chopped Kale leaves
6 oz. mushroom caps, stems removed, roughly minced
3 1/2 cups or so (maybe 30 ounces) of high quality marinara sauce (low sugar, low salt)
15 lasagna noodles (whole-wheat preferred), uncooked
1 cup shredded parmesan or reduced-fat cheddar
Coarse salt and ground black pepper, to taste

Directions:
1. In a skillet (I used the ninja cooking system so I cooked in it on stove-top function), heat the oil over medium heat. Begin sautéing the onion and green pepper, stirring often for about 5 minutes. Turn of the heat, toss in the garlic, stir and allow to cook 30 seconds or so.

2. Meanwhile combine ricotta, cottage cheese, egg, kale and mushrooms in a large bowl. Mix the sauté mixture into the ricotta mixture and mix well.

3. Unless nonstick, coat a 6-quart or larger slow cooker with cooking spray and spread 1 cup or so of the marinara sauce on the bottom of the slow cooker. Place 4-5 noodles over the sauce, overlapping them slightly and breaking into pieces as necessary to fill up the space.

4. Spread some of the ricotta-vegetable mixture over the noodles followed by some marinara sauce. Repeat until you have used up all of the luscious ingredients.

5. Sprinkle the Parmesan or cheddar on top and set the slow-cooker on high for 2 hours (or 4 hours on low). I found mine was done at about 1 hour and 40 minutes.

 

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The Kroger Blues

February 4, 2013 By

This week’s post is by Leah Kelley.

            Well, it finally happened…  Kroger announced they will stop doubling coupons in the Cincinnati/ Northern Kentucky area effective March 1st. *sigh* I’m holding out hope that Meijer will stick with their current coupon policy.  Meijer doubles coupons, but only two identical coupons are doubled in one order.  Fingers crossed that they won’t follow Kroger’s lead.  I took Friday to mourn the passing of Kroger’s unlimited double coupons.  :(

            If you can’t tell by now, I was really upset when they announced this.  On Saturday, I hit the mega sale at Kroger hard; I figured I need to take advantage of double coupons while I still can.  I made out like a bandit!  I spent $70 saved $90!  While I was putting my groceries away, I started to think what I was going to do next month.  If I continue to shop at Kroger, my coupons (unless they’re $1 or more) really won’t be worth the effort.  So I came up with a few ways to still save money on my grocery bill without relying on double coupons.

Aldi ~ I love, love, love my Aldi!  They tend to be way cheaper than any other grocery store and you don’t have the hassle of clipping and organizing coupons.  Aldi just introduced a new line of organics that is comparable to Kroger’s “Simple Truth” line.  They also have great prices on some produce.  I have to admit that I was a little leery of shopping there at first, but once I saw my savings I never had that thought again.  A few things to remember if you’re going to shop at Aldi’s is bring your own bags or you can buy paper bags for $.05 each and insulated bags for $.10.  Also bring a quarter for your cart.

Local Co-op ~ If you have a local co-op, I recommend you start taking advantage of it now!  I belong to one and it is amazing!  If you don’t have a local co-op, look into Green Bean Delivery.  They send you a box of produce a month and the contents vary according to season.  I have a few friends who rave about Green Bean Delivery.

Dollar Stores ~ Don’t snub your nose at them!  I have found several things at my local Dollar Stores that I love.  The store I go to has Veggie Stix that my kids love (at a normal grocery store they can go for almost $4 a bag.)  I also like their juice section and condiments.  I recently picked up a huge jar of minced garlic, pickles, and various spices, each for $1.  Many of the dollar stores accept manufacturer’s coupons.  Here is Dollar General’s coupon policy and Family Dollar’s coupon policy.

Meal Planning ~ This is extremely important if you plan on stretching your family’s food.  I make a lot of meals where I “Cook Once Eat for 3 Days.” I buy a huge pork loin, cut some pork chops off it, and then put the rest in my crock pot.  You can cook the pork plain then shred it for carnitas or pulled pork.  For $10 to $13 (depending on the size and price of the pork loin) I was able to get 3 meals.  Not too shabby right?!

 

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Meal Planning Monday ~ Cold Weather Means Comfort Food

January 14, 2013 By

This week’s post is by Leah Kelley.

I am not a fan of winter, but I am a fan of cold-weather comfort food.  Cold weather makes me want to eat chicken and dumplings with cherry cobbler for dessert.  Here are some of my favorite comfort foods.

  • Chicken and Dumplings ~ I especially love the fact that I can make these in the crock pot!
  • Chili ~ I’m a fan of chunky chili, with lots of meat, lots of beans, and lots of tomatoes.  I’ve recently started making black bean chili for my husband and it’s growing on me.
  • Cobbler ~ When I think of comfort desserts this is at the top of my list.  Blueberry and Cherry cobbler are my favorites.  Not only is it delicious, it’s easy to make!
  • Chicken Noodle Soup ~ I make some mean soup!  I’ll share my easy recipe below.
  • Broccoli Cheddar Soup ~ This is one of the times it’s completely okay to use Velveeta cheese.  I’ve tried recipes with and without Velveeta and the recipes with it always win hands down.

We still have two months of winter left, so warm up your family with some comfort food favorites tonight!

 

Chicken Noodle Soup

  • Shredded Rotisserie Chicken
  • Diced Carrots
  • Chopped Celery
  • 2 Cartons of Chicken Broth or Homemade chicken broth
  • Italian Seasoning

 

Throw all these in the crock pot and cook on low for 6 to 8 hours or on high 4 hours.  30 minutes before you serve put in a cup of egg noodles.  Remember noodles expand!  I learned that the hard way.

 

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Slim Down with Meal Planning

January 7, 2013 By

 

            Happy New Year!  Now that the holidays are over, many of us are making resolutions to eat healthier and lose weight.  I believe that Meal Planning is a valuable tool in that process.  Let’s look at how Meal Planning will make it easier to keep those weight loss resolutions!

  • Proper Meal Planning assures that you have all of your ingredients on hand to make those healthy recipes you’ve been collecting and vowing to try.  You are less likely to call for pizza delivery if everything for tonight’s dinner is ready to go in your fridge and pantry.
  • If you pack yourself a nutritious meal to take to work or school, you won’t be as tempted to hit the drive through on your lunch break.  It’s a good idea to make extra servings of your healthy dinners to take for lunch the next day.
  • Having some healthy snacks – such as fruit, nuts, or protein bar – in your car, briefcase, or purse will satisfy the “munchies monster” without derailing your healthy eating plan.
  • Planning meals and shopping for food when you are NOT hungry will help you lose weight.  Think about it – if you make decisions about what to eat when you are starving, you are more likely to make poor choices.

            If you need a refresher on meal planning basics, check out my e-book, “The Coupon Sisters Get Cooking: Discovering the Magic of Meal Planning.”  (Use coupon code LEAH to save 10%!)  By being prepared with healthy food on hand for your meals and snacks, you will set yourself up for success!

            I am starting a new blog with tips on eating and exercising in a way that’s totally doable (no crash diets or insane exercise plans).  I am also very excited to announce that I am an Ambassador for Diet Free Life (DFL).  What I like most about the Diet Free Life system is that it really is an anti-diet.  I learned how to eat and exercise in a way that revs up my metabolism and keeps it running on high.  I can eat all of my favorite foods; no food group is labeled as “bad.”  Now I just know how to eat food in the right quantity and in the right way so that my metabolism continues to hum along.  If you’re ready to ditch diets for good and adopt a healthy eating and exercise plan that you can live with, click here for more details.  Here’s to a healthy and happy 2013!

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Meal Planning Monday ~ The Best of Christine 2012

December 31, 2012 By

I hope everyone had a wonderful Christmas!  Happy New Year’s Eve!  I hope you have some fun plans to hang out with friends and family to ring in the New Year.  Today is my birthday, so I’m taking a break from blogging.  I thought I would highlight my favorite posts of the year, so be sure to check out any you might have missed.

            Next week, we’ll be back with new Meal Planning Monday posts.  I’m also working on some great guest bloggers you’re sure to love!  Here’s to a happy and healthy 2013!

 

 

 

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Meal Planning Monday ~ The Best of Leah 2012

December 17, 2012 By

Only a week and a day until Christmas!  Like Leah and I, you’re probably busy, busy trying to finish up shopping, wrapping, cooking, and baking so you’ll be ready to enjoy your family when the big day arrives.  So I thought I would give Leah and myself a well deserved break from blogging for a bit so we can enjoy the Christmas and New Year’s holidays.  This week, we’re highlighting Leah’s best posts of the year, so be sure you check out any you might have missed.

            Next week, there will be NO Meal Planning Monday.  The last Monday of the month, will be “The Best of Christine 2012.”

 

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Meal Planning Monday ~ Pesto Perfection

November 26, 2012 By

            Hi, my name is Christine Luken, and I’m addicted to pesto!  Really – I can’t get enough of that basil, garlic, and olive oil perfection.  And lately I’ve been eating it for breakfast, lunch, and dinner.  Breakfast?  Yes!  It wouldn’t have occurred to me to put a smear of pesto on an egg sandwich until Panera debuted their Mediterranean Egg White sandwich several months ago.  It’s essentially a breakfast panini – bread, egg white, pesto, cheese, and sundried tomatoes.  It’s super-delicious, but not cheap!

            So I decided to make my own version at home!  First I cook my egg in a little bit of Smart Balance spread or butter.  I take two pieces of whole wheat bread, outsides buttered and sprinkled with Parmesan cheese.  Once the egg is cooked, I add it to the bread with a smear of pesto on one side and some sharp white cheddar cheese and cook it like a grilled cheese sandwich.  My mouth is watering as I type this!

            Of course, pesto isn’t just for breakfast!  You can add it to your sandwiches for lunch instead of mayo or mustard.  And I love making a great pasta dish with a pesto-based sauce and a good glass of red wine for dinner.  Here are a few great recipes ideas for you fellow pesto addicts!

  • Warm Italiano Spread ~ This is one of my favorite appetizer recipes from Kraft!  It’s simple, delicious, and my party guests always love it!

  • Creamy Pesto Chicken & Bow Ties ~ This is a new recipe that I’m trying this week.  It’s a little different from my usual pesto and chicken pasta recipe and I’m excited to try it!  See recipe below.

  • Pesto Stuffed Crescent Rolls ~ Leah suggested I try these rolls for a delicious side dish for dinner.  Pesto and mozzarella cheese tucked into a warm crescent roll – what’s not to love about that?

  • Pizza ~ If you like to make your own pizza, why not top yours with pesto, mozzarella, and fresh tomato slices?

What’s your favorite way to enjoy pesto?

Creamy Pesto Chicken & Bow Ties (From CampbellsKitchen.com)

2 Tablespoons of butter

1 ¼ Pounds of skinless, boneless chicken breasts, cut into cubes

1 Can (10.75 ounces) of Campbell’s Condensed Cream of Chicken Soup 98% Fat Free

½ Cup of pesto

½ Cup of Milk

½ of a 1-pound package of bow tie (farfalle) pasta (about 3 cups), cooked and drained.

Heat butter in a 10-inch skillet over medium-high heat.  Add chicken and cook until browned, stirring often.

Stir in the soup, pesto, and milk and heat to a boil.  Reduce heat to low.  Cook for about 5 minutes or until chicken is cooked through.  Stir in the pasta and cook until the mixture is hot and bubbling.

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Meal Planning Monday ~ Thankful for Delicious Side Dishes

November 12, 2012 By

Today’s post is by Leah Kelley.

The turkey is the star of Thanksgiving dinner, but let’s not forget the supporting actors – those wonderful side dishes!  Thanksgiving is one of my favorite holidays, not only because I get to see my extended family, but also because I love to eat!  I wanted to share a few different ways to spice up your usual turkey day side dishes.

Sweet Potato Casserole ~  I absolutely love this dish!  I’ve always eaten it with marshmallows on top, but when I discovered a recipe that uses pecans and brown sugar instead, I fell in love with the dish even more.  Instead of topping with marshmallows, use this mixture instead: 1 cup light brown sugar, 1/3 cup flour, 1 cup chopped pecans, and 1/3 cup butter, melted.

Green Bean Casserole ~  Instead of using the traditional recipe with canned soup try this grown up, sophisticated version!  It looks delicious and I can’t wait to make it for Thanksgiving!

 Glazed Carrots ~ In my family, we always have carrots on Thanksgiving. My mom steams them then throws a little brown sugar and butter in the bowl and viola! – glazed carrots.  They are super yummy and easy to make.

Mashed Potatoes ~ I know what you’re thinking, “You HAVE to have mashed potatoes on Thanksgiving!”  Instead of the old faithful mashed potatoes why not add a little flavor to them?  Give Roasted Garlic Mashed Potatoes or Brown Butter Mashed Potatoes a try!

Whatever your family’s food traditions are, have fun with your side dishes this Thanksgiving!

 

 

 

 

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