Snacking, Uncategorized

Top 10 Summer Snacks

Two kids at home for summer, full-time, and I find myself buying more food than I ever imagined.  They are 5 and 3, almost 3, how much food could they possibly eat?! A lot.

They usually wake up at the crack of dawn ravenous. Carter wakes me up by saying, Maaaaam, hungry. Chloe follows by asking whats for BreafffKist. Adorable.

We serve two snacks per day, 10am and 2pm.

  1. String Cheese and apple slices
  2. Cornbread muffin and banana chunks sprinkled with ferry dust (Quick Bunny Chocolate)
  3. Blueberry muffin and strawberry slices
  4. Watermelon and feta cheese
  5. Hard boiled egg and toast
  6. Waffle slices with Sunbutter
  7. Avocado and tomato with olive oil and salt and pepper
  8. Yogurt tube with seasonal fruit
  9. Popcorn and string cheese and pear slices
  10. Goldfish and grapes

Hope you have a great week – we made it to two parks before 11am today and the kids had a ball!  One of the many reasons I love our neighborhood, lots of parks and bike paths.





20 min Shrimp Scampi

When Justin Timberlake and Megan Trainor are blaring from Pandora, you know there is some serious dancing going on! After dancing at the library yesterday the party came home.

We met another group of friends at the library yesterday and it was a ball. Chloe had some pretty fun moves, and they are posted for you to see on Insta. The rain kept us inside and our library kept us busy. The summer reading program has them totally engrossed in reading, both of them!!!

Yesterday’s meal was dance friendly; you could easily dance and cook and not ruin anything.

Here’s what we did.

Shrimp Scampi + Broccoli + Angel Hair Pasta


1 # frozen shrimp, peeled and deveined (look for responsible fishing, Whole Foods/Metcalfes have great fresh seafood).
1 package Campbell’s Dinner Starter, Shrimp Scampi Flavored
2 heads of broccoli
1# box angel hair pasta (or rice/couscous/etc)
Salt and pepper
Room temp. Butter
Season salt

1. To quickly thaw frozen shrimp, place in colander under cold running water. Or place them on a grill pan for 30 minutes to thaw before use. When they are mostly thawed, place them in a bowl. Sprinkle with salt and pepper. Set aside.
2. Boil water for pasta, cook accordingly.
3. Heat a large pan with high sides over medium to high heat. Swirl evoo or 2 tbsp butter. Add your shrimp and cook 3 minutes on each side, until light pink and curled up (don’t be scared, grease will spatter and spit, and your pan will look like shit). Add the sauce mix and scrape the bottom of your pan good to deglaze. Cover and turn heat to low.
4. While shrimp and pasta are going, rinse broccoli and cut up. Place into glass pyrex pan with 1/4 cup water. Microwave on high for 4 minutes (more or less time depending on how much broccoli you have).
5. Drain pasta and broccoli. Set aside. Add butter and 4S season salt (Penzeys) to the broccoli. (You actually need 1 tsp of butter to aid in the digestion of Vitamin A + D from broccoli).
6. Assemble the shrimp over pasta and broccoli next to it.
7. Yield= exactly 4

Enjoy your weekend!


Delicious Flavored Water

We are supposed to be drinking water. Everyday. All the time. The number of ounces you should consume is your total weight divided in half. The thought is daunting. How will I even come close? Water is so…..BORING!

Below are a few ideas to make your water lightly flavored and fun for summer. Now your water tastes a little sweeter and is pretty to look at! Plus, (if you’re goal oriented like me) it’s kind of fun to drink the water so I can eat the fruit inside my glass! Just like eating the olive last from your dirty martini. Or something like that…

Enjoy, stay cool today!!



Honey Garlic Shrimp

Back to the grind. I’m in the middle of making out our menu for the week, and subsequent grocery shopping list, and found this recipe. Lucky for me, I already have all of these ingredients, so less to shop for!  Now to decide on the Children’s Museum, Zoo, or Olbrich for tomorrow’s morning adventure….

BTW, making steamed broccoli and wild rice for the sides.

Honey Garlic Shrimp
1/3 cup honey
1/4 cup soy sauce (I use reduced sodium)
1 Tablespoon minced garlic
optional: 1 teaspoon minced fresh ginger
1 lb medium uncooked shrimp, peeled & deveined1
2 teaspoons olive oil
optional: chopped green onion for garnish

Whisk the honey, soy sauce, garlic, and ginger (if using) together in a medium bowl.

Place shrimp in a large zipped-top bag or tupperware. Pour 1/2 of the marinade mixture on top, give it all a shake or stir, then allow shrimp to marinate in the refrigerator for 15 minutes or for up to 8-12 hours.

Cover and refrigerate the rest of the marinade for step 3. (Time-saving tip: while the shrimp is marinating, I steamed broccoli and microwaved some quick brown rice.)

Heat olive oil in a skillet over medium-high heat. Place shrimp in the skillet. (Discard used marinade.)

Cook shrimp on one side until no longer pink– about 45 seconds– then flip shrimp over. Pour in remaining marinade and cook it all until shrimp is cooked through, about 1 minute more.

Serve shrimp with cooked marinade sauce and a garnish of green onion. The sauce is excellent on brown rice and steamed veggies on the side.

Holiday Favorites, Uncategorized

No Bake Mini Cherry Cheesecakes

Father’s Day is Sunday and the kids know Doug’s favorite dessert is Cherry Cheesecake. This recipe is easy enough that they can make it for him! Since we are attending our annual summer fundraising event Saturday, I’m a little tight on time for food prep. We are going to keep it real simple. I found this recipe and hope it works!

1/2 C Graham crackers
1/4 C melted butter
1/4 C sugar
8oz cream cheese
1+1/4 C milk
3.4 oz vanilla pudding
1 can cherry pie filling

1. Preheat oven to 350 (optional) and prepare cupcake tin with liners.
2. Combine Graham crackers, butter and sugar in food processor or blender. Divide mixture into cupcake tins. Bake 5 min or freeze for 5.
3. Beat cream cheese until fluffy with electric mixer. Beat in vanilla pudding and milk slowly. Divide mix into the cupcake tins over the crust. Refrigerate 10 min.
4. Top with cherry pie filling.

Have a great weekend!