Travel, Weeknight Dinners

Perfect Corn on the Cob

A few days ago, the kids really wanted some corn on the cob. It is not corn season, but who am I to say “no” to kids wanting to eat healthy food?! So corn it is!

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Since I’m not a griller, I needed to find a quick, weeknight friendly recipe to whip up this corn on the cob.

Simple Genius had the perfect recipe. Typically we grill corn on the cob, but roasting it in the oven provided to be even tastier and juicier than usual.

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Ingredients:

  • Aluminum foil
  • rimmed baking sheet
  • 4 ears of corn, husks and silks removed
  • butter
  • sea salt

Directions:

  1. Preheat your oven to 450*
  2.  Prepare corn by taking off the husks, rinse them and dry them off.
  3. Tear off a sheet of foil that will allow you to wrap the corn into a cute little house. Put 1 tbsp of butter and sprinkle of salt into the foil wrap and crimp shut.
  4. Repeat this for all of your corn cobs
  5. Put the onto the lined baking sheet and bake for 20-25 minutes.
  6. Enjoy!

This is our new favorite way to make corn! Just in time for the long holiday weekend. Enjoy your time with family and friends. If you’re out and about + need a sweet treat, don’t forget that Dairy Queen will try very hard to accommodate your nut allergies. Our local DQ takes proper precautions when Chloe orders her ice ceam cone “and I also have nut allergies” and we’re good to go each time. Cheers!

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Weeknight Dinners

Organic Black Bean Spaghetti with Heirloom Tomatoes

I’ve had some serious writers block lately, but I felt the need to share this meal with you since it was super flavorful and easy. It’s perfect for weeknight cooking and a healthy alternative to some of the carb filled pasta we normally eat.

Black bean pasta is relatively new and trendy. This brand cooks up like a typical pasta would in boiling water for about 6 minutes. Be careful how you boil/simmer. It’s actually more of a simmer now that I think about it. The pasta boils and gets very frothy, easy to spill out of your pan (which happened to me twice while I was making this).

Ingredients

  • 1 box of Explore Cuisine black bean spaghetti
  • 2 tbsp olive oil
  • 1 tbsp butter, unsalted
  • 1 package crimini mushrooms, rinsed and quartered
  • 1 tbsp garlic powder
  • 1 small container cherry / small tomatoes, rinsed and quartered
  • 3-4 basil leaves, torn
  • 1 lime, cut into wedges
  • 1/4 cup cotija cheese, crumbled (I really like this brand – it’s found almost everywhere, too)
  • salt and pepper

Directions

  1. In a small non-stick skillet, melt the tbsp of butter over medium hi heat. Add the mushrooms and garlic powder and let them cook for about 5-6 minutes until they are soft and smell good.
  2. In a large pot, boil your pasta water. Add pasta and cook for about 6 minutes.
  3. Drain and add the pasta back to your hot pot and add the olive oil to prevent sticking + add flavor.
  4. Add salt and pepper to pasta.
  5. Stir the mushrooms in the pan and turn the heat off if they are done.
  6. Serve the pasta in individual bowls and top with
    1. tomatoes
    2. basil
    3. cotija cheese
    4. mushrooms
    5. lime
    6. chives
  7. Yield is 6

This dish is VERY filling. I served a “normal” pasta size serving to each of us, and none of us finished. Black bean pasta is more filling than just regular pasta, so start small. The mushrooms were great – they added a “meatiness” that the dish needed. And the cotija cheese MADE this dish flavorful.

If you don’t have time for anything else, pop open a can of salsa and dump is over the pasta, sprinkle the cotija cheese and BOOM you have dinner.

Kids approved. Loved it. When eating it tho, it’s a bit of a mind game. You’re literally eating flavors that taste like Mexican burrito bowl, but you see pasta and think YUM SPAGHETTI AND CARBS = COMFORT + FAT PANTS.

This was perfect for a case of the Mondays!

Enjoy your week!

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Snacking, Weeknight Dinners

Meal Inspo 4/16/18

Looking for some quick meal inspiration? We’ve had a ton of extra activities at school, and outside of school, that has required us to think super ninja fast for meal times.

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Actually, now that I think of it, making meals at home is REALLY hard. It requires some serious dedication to plan, purchase, cook, serve, and clean up!

Our grocery bill this week was only $98 since we’re trying really hard to eat leftovers, only buy what we eat, and make the most out of what we have. Week after week, I throw away so much away because we just do not eat them or have the time to make all the glorious things I dream up each week.

Today, my list was super small. What is great is that the meal we made today will last us all week. Planning to eat the leftovers is my new goal. If we run low on something, guess what?! Just pick something up – there are grocery stores all over the place. Trying not to over purchase at the grocery store is hard. Super hard. The displays get me EVERY time. Especially if there is a healthy element to it. Hard to resist.

Tonight’s meal is my favorite staple, pulled pork! It’s not fancy, everyone loves it and best of all, I DON’T HAVE TO COOK. My slow cooker does all the work and makes the house smell good. Clean up is a breeze, put the cover on the slow cooker pot and put it back in the fridge. I’ve posted on here before about a few different versions of pulled pork, so pick whichever floats your boat:

  1. Lighter Pulled Pork with McCormick pre-mix
  2. Campbell’s Soup Apple Bourbon Pulled Pork Mix

Our grocery store had a huge sale on Pretzilla Pretzel rolls today, 2 for $5, so we purchased one hamburger size and one hot dog size. We used the hamburger size tonight to make our BBQ Pork Sandwiches. The hot dog size are for later in the week when we use applegate organic nitrate free hot dogs from Whole Foods. Most grocery stores carry Pretzilla – they have a dedicated nut-free facility that we LOVE. And they taste AMAZING!

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When in doubt, just whip up some avocado toast + sesame seeds. Eat to survive. Not the other way around.

Enjoy your week! It is finally nice enough to be outside without winter coats on!!!

Holiday Favorites

Chocolate Reindeer with Vermont Skippers

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This herd of chocolate reindeer is perfect for your upcoming kid-friendly holiday parties and gatherings.  This recipe is always my favorite to make because it creates the most laughs. The chocolate dough does need to refrigerate, so keep that in mind before making this recipe with littles. Perhaps you want to make the dough the night before, so when your helpers are ready you can get right to business, their attention span is short, maximize it! Also, you decorate these cute little fellas BEFORE you bake them. Opposite to our classic sugar cookie.

This year, we did not factor in the time it took to chill the dough, so my little Chloe stayed up well past her bed time (10:00pm) to complete these cookies. After about 8:30pm, she turns into a complete jokester. We were laughing so hard that we had a difficult time just baking these cookies, and we probably doubled our time since we were goofing around so much. But that is what cookie bake weekend is all about, good laughs and stories we can keep telling year after year. Memories.

I hope you enjoy these playful cookies as much as we do, Fun Friyay!

Chocolate Reindeer 

Ingredients

Directions

  1. Cream the butter in electric mixer
  2. Add sugar, cocoa, cream of tartar, baking soda, and salt
  3. beat until combined
  4. beat in eggs
  5. add vanilla, keep mixing
  6. Beat in as much flour as your mixer will allow, hand stir in the rest if it doesn’t fit.
  7. Divide dough into 6 equal portions. Wrap in plastic wrap and chill for 3 hours in the fridge.
  8. On a lightly floured surface, roll our each dough ball into a circle, 6 inches in diameter.
  9. Using a knife (i like pizza cutter) cut into six wedges (we did 8, just like pizza)
  10. Place wedges two inches apart on ungreased cookie sheet, push the pretzels in for antlers, chocolate skippers in for eyes, and red hot for nose.
  11. Bake in a 375* oven for 7-9 minutes. Do not overbake. I bake for exactly 7 minutes. If your reindeer start to have cracks or lines in their faces, you’re baking too long. They should be smooth like gingerbread cookies.
  12. Makes 36 large cookies.
  13. We trippled the batch, and it was WAY too  much. A double batch is OK.

 

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Until next year, cookie bakers! We’ll make a few more before Santa arrives, but our big bake is complete! Hope you enjoy some of these!!

Love + Hugs from these two French-Norwegian Babes!

Mom Things, Weeknight Dinners

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How is it Sunday night already?

This weekend was so nice –  had some girl time with my Mom and we saw Guys and Dolls at the theater and it was amazing – if you have a chance to see this performance, I highly recommend it. The singing was incredible, as was the acting and dancing. It made for a really fun night out.

As a family today, we closed up our garden, and turned the soil over/played in mud, put outside toys away, raked leaves/rolled in them, got laundry going, packed nap mat bags, lunches for the week, showers, and lastly, menu planning + groceries. We’ve got a full week, so I’ve already ordered our groceries online from Metcalfes Sentry and they’ll be delivered tomorrow between 4 and 5 since most of tomorrow is full of meetings and drop offs. I’ve also placed my Target order for pick-up in two hours for the bulk items that I don’t want to get from the regular grocery store!  Maybe some of these recipes will save you some time this week – or not. I’ve got some quick stand-by items in here since this week is super busy.

Sunday Night: Pot Roast Pioneer Woman’s Recipe

Monday: Left over pot roast with roasted broccoli 

Tuesday: Mushroom Ravioli with white sauce + green onion

Wednesday: Burrito Bowls with brown rice

Thursday: Spaghetti and meatballs (freezer section meatballs + barilla pasta + prego sauce)

Friday: California Pizza Kitchen frozen pizza

Saturday: Hamburger Helper mix for Gigi

Sunday: Panera

 

I’ve also ordered the following items for breakfast // lunch // snack time, too!

Breakfast:

  • Cold cereal – Red Berries and Frosted Flakes
  • Toast (Angelic Bakery) with sun butter
  • banana oatmeal – quaker is safe

Lunch:

  • Organic Girl mixed green salads with strawberries, parmesan, carrots, cucumbers, balsamic vinaigrette
  • Sun butter and Jelly sandwiches
  • Kraft macaroni and cheese
  • Dino nuggets from Target

Snacks:

  • Sunbutter and honeycrisp apples
  • boom chicka pop popcorn
  • hummus (Athenos) and raw veggie sticks
  • yogurt + banana
  • smoothies
  • toast with avocado
  • Strawberries + cream cheese + graham crackers

I hope you have a great week! Happy Halloween!!!!!!!