It's hard to believe it's been five and a half years since our first baby was born, now we have three beautiful sons. With each new baby we have been hugely blessed by friends and family who step up to help us transition as we add a new member to our family.
I personally go into a baby fog for those first few weeks and meal planning is not even on my radar. It's a combo of lack of sleep and just being completely absorbed with falling in love with a new tiny person. My hubby is left with keeping everything else going {which he does wonderfully} so a dinner meal dropped off by friends is a huge blessing. Having experienced this blessing first hand I love to bring meals to friends to give them a break too.
This Taco Kit Dinner is one I've made several times this year and all the families seemed to really like it. It's simple to prepare and package and it's one that the receiving family can really customize to their liking.
Taco Kit Recipe: {serves a family of 4}
Ingredients:
1 pound lean ground turkey
2 Tablespoons of your favorite taco seasoning (or homemade taco seasoning)
1/4 cup water
1 (15oz) can black beans, drained & rinsed
romaine lettuce, chopped
garden fresh tomatoes, diced
fresh cilantro, chopped
red onion, finely diced
1 fresh lime, sliced into wedges
1 cup cheddar cheese, shredded
1 avocado, perfectly ripe {keep this whole so they can slice it just before eating}
1 package tortillas
Directions:
1. Brown the turkey in a large saute pan over medium high heat, breaking it up with a wooden spoon, until cooked through and no longer pink. Add the taco seasoning and water and stir until well combined.
2. Add the black beans and stir to combine. Let cool slightly then transfer meat mixture into a container suitable for transport, I like to use a disposable loaf tin with lid.
3. In a separate container, {I use a pie plate-size disposable tin} arrange the lettuce, tomatoes, cilantro, red onions and lime wedges. Place shredded cheese in a plastic zip top bag.
Now a taco kit is a great dinner all on it's own but I like to add some extras for the new family! I include some of our Homemade Salsa in a mason jar along with a big bag of tasty tortilla chips.
And what's dinner without dessert? I usually fix up an easy box brownie mix {I add applesauce instead of oil}. For a gluten free option I make our Black Bean Brownies. I also like to add in some banana bread for a quick breakfast the next day or a tasty snack. I bake the bread in mini loaf pans and once cooled, I wrap them in parchment paper and tie with some baker's twine. I will make our tasty gluten-free, dairy-free banana bread if a family has allergies.
Finally, I see this as the perfect opportunity to slip in a little gift for the new baby. Perhaps a handmade bib, burp cloth or receiving blanket, which I wrap simply with brown postal wrap and baker's twine and add a hand stamped label. I always try to include a small gift for the older siblings, they're going through big changes too. Something they can do QUIETLY and on their own, my go-to is fun new coloring or sticker books. Place everything snugly in an open top box and deliver a "night off from cooking" to the new parents!
...click here for the recipe!
This is a tasty stuffing I made to go along side some roasted turkey, perfect for any holiday meal. I received some products from Udi's to try and the sandwich bread is perfect for this recipe. We already use and love the
Udi's sandwich bread for you know, sandwiches but this was a fun way to use it to recreate a favorite holiday side dish we could all enjoy. I added savory mushrooms and fennel in addition to the traditional celery, as well as some fresh herbs, which gives it a great depth of flavor. Enjoy!
I got these goodies in the mail from Udi's along with some great coupons!
I didn't waste any time cracking open those snicker doodle cookies and they did not disappoint. They are just as I hoped, perfectly dense and chewy, with that classic snicker doodle cinnamon and sugar sprinkle, dee-licious! The Pizza Crust is next on my list to try, I bet it will be amazing with our Kale-Basil Pesto on top!
Mushroom Fennel Stuffing Recipe: (serves 8-10)
Ingredients:
2 loaves Udi's Gluten Free Sandwich bread (either white or whole grain)
1 Tablespoon butter, softened
16 ounces baby bella or portabello mushrooms, sliced
1-2 Tablespoons olive oil
4 celery stalks, sliced
1 small fennel bulb, diced, green stems and fronds removed & saved for another use
4 Tablespoons butter
3 Tablespoons flat leaf parsley, chopped
5-7 fresh sage leaves, julienne
1 teaspoon fresh thyme leaves, stems removed
3 cups Organic Low Sodium chicken broth
3 eggs, well whisked
1/2 teaspoon salt
1/4 teaspoon pepper
Directions:
1. Preheat oven to 450'F. Lightly butter your bread slices, place them on a baking sheet and bake about 5 minutes until just golden, flip over and bake an additional 2-3 minutes staying close to the oven to avoid burning. Let cool.
2. Turn oven down to 350'F. Cut each bread slice into about 9-12 cubes or break into small pieces with your hands and transfer to a large mixing bowl.
3. In a large pan saute mushrooms in 1 tablespoon of olive oil for about 5 minutes. Add celery and fennel and saute another 3-4 minutes until all veggies are softened and fragrant. Add in 3-4 Tablespoons of butter and melt into the vegetables. The butter is optional but I like the huge flavor it gives the dish. Pour warm vegetables over the bread cubes.
4. To the bowl with the bread cubes and sauteed vegetables add the parsley, sage, thyme, chicken broth and eggs (be sure you whisk them beforehand). Add salt and pepper and stir to combine.
5. Pour mixture into a large baking dish (13" x 9" dish or a large, oven safe, Dutch oven) coated with non-stick cooking spray, cover with lid or foil and bake at 350'F for 45 minutes, removing the foil or pot lid for the last 15 minutes of cooking to get a nice crispy top.
...click here for the recipe!
This is a vegan twist on our
Fresh Basil Pesto with the addition of some nutrient packed, flavorful and earthy kale. Who doesn't love pesto? Our boys were licking their plates and asking for more. Tonight we poured it over some tasty radiatori shaped quinoa
pasta with chicken (sub in some more veggies if eating vegan/vegetarian) and broccoli. We've also enjoyed it as a topping for our gluten free pizzas with chicken and grilled mushrooms sprinkled on top. Enjoy!
Recipe: Makes about 1.5 - 2 cups of pesto; enough for pasta for 6-8 servings or two pizzas
Ingredients:
2 cups basil leaves, about two handfuls
4-5 cups of kale leaves (stems removed and discarded)
1/3 cup pine nuts
1/2 cup extra virgin olive oil
1 Tablespoon fresh squeezed lemon juice
3 cloves of garlic (optional)
2 teaspoons salt
Directions:
1. Add basil, pine nuts, olive oil, lemon juice, garlic and salt to food processor and pulse for 30 seconds scraping down the sides as needed.
2. Add in the kale leaves 2 cups at a time and pulse until smooth.
Serving Ideas: cut defrosted chicken breast into strips and coat with pesto and bake in a 425'F oven for 15 minutes or until 160'F internal temp. Put on sandwiches, toss with pasta or use as a delicious pizza sauce topped with chicken and mushrooms.
*Edited to Add: We also love using raw cashews and lime juice as a substitute for the pine nuts and lemon juice. Give it a try!
...click here for the recipe!
Well our
Weekly Menu Plan morphed from
butternut squash risotto to butternut squash soup when the kids and I came down with the sniffles. My hubby made this for us and it really hit the spot. It's a sweet, savory and hearty soup perfect for a chilly fall evening. Enjoy!
Recipe (serves 6)
Ingredients:
1 butternut squash, peeled, seeding and cut into cubes
1 large fennel bulb, green stems removed and saved for another use, diced
3 medium carrots, chopped
3 Tablespoons olive oil
2 celery stalks, chopped
3 cloves garlic, diced
6-8 rounds of lean uncured Canadian Bacon, diced
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried thyme
5 fresh sage leaves, julienne
1/4 chopped fresh flat leaf parsley
8 cups water
grated Parmesan cheese for garnish
Directions:
1. In a large soup pot over medium high heat add butternut squash cubes, the whites of the fennel bulb, carrots and olive oil and saute for 3 minutes. Add the celery and garlic and saute another 5-7 minutes or until veggies are tender and fragrant.
2. Add in Canadian Bacon and saute 2 minutes.
3. Add in salt, thyme, sage, parsley and water and bring to a gentle boil. Reduce heat and simmer for 30 minutes.
4. Blend soup with Immersion Blender right in the pot or, working in batches use a blender to puree soup. Add more water to reach desired consistency and salt and pepper to taste. Sprinkle with Parmesan cheese for garnish.
...click here for the recipe!
Welcome to another weekly menu plan! Do you plan a weekly menu? Since we started intentionally menu planning, we are buying less, spending less, wasting less, eating out less and loving how easy our weeknight dinner preparation has been! Looking forward to some warm and hearty soups this week as we are expecting cooler weather and some rain!
SATURDAY: Friend's Birthday Party!
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...click here for the recipe!
Hi there! Welcome to another weekly menu, our attempt at saving time & money during the week by planning out our meals one week at a time. The weather is cooling down now and fall is in full swing and we are loving warm, hearty soups and stews. My potato kale soup has been a huge hit with the kids (& the adults) so it's back in the rotation for this week by popular demand from our 2 1/2 and 5 1/2 year old boys. What are you cooking up this week?
&
...click here for the recipe!
I'm trying to get excited for fall and my favorite, warm soups, but it's still 95 degrees here, which makes it alittle hard. No matter, we just cranked the AC up and enjoyed our warm and savory soup while it felt like summer outside. This is a spin off from our old favorite
Potato Leek Soup and it turned out great. I used lean Canadian bacon rounds instead of bacon and a tiny sprinkling of jack cheese instead of cheddar. We loved the rich green color from the kale and creamy texture without the cream. The real test...both my big boys asked for seconds! Enjoy!
Recipe: (serve 4-6)
Ingredients:
1 tablespoon butter
8-10 small round slices of Canadian bacon, diced and divided in half (or 2-3 slices regular bacon)
1 large bunch kale leaves, chopped, thick stems removed
6 cups Organic low sodium chicken broth
1 tablespoon dried thyme
1/4 teaspoon garlic powder
1/2 teaspoon salt
1 1/2 pounds small golden potatoes such as Yukon, cubed
Directions:
1. In a large soup pot over medium high heat, melt butter and add HALF of the diced Canadian bacon, cook about 5 minutes, stirring frequently until slightly brown and rendered.
2. Add chopped kale leaves and continue cooking until wilted, about 5 minutes more. Add 1/2 cup of the chicken broth to deglaze the bottom of the pan (wash off all the tasty bits)
3. Add thyme, garlic powder, salt and potato cubes and cover with remaining chicken broth. Bring to a gentle boil then reduce heat to low, cover and simmer for about 30 minutes until potatoes are very soft.
4. Using an Immersion Blender puree the soup right in the pot being sure to keep your stick blender at a slight angle. Or if you are using a traditional blender or a food processor, work in batches pureeing the soup until smooth then return it to the pot. Season to taste.
5. Warm the remaining Canadian bacon, dice and use as a tasty garnish. Serve topped with remaining diced Canadian bacon and shredded cheese {and a hunk of french bread or gluten free bread}
...click here for the recipe!
We have been experimenting with a few new recipes lately and this one was a hit, the kid's asked for seconds and thirds! As I was fishing for some dinner ideas a friend suggested we try a blend of ground turkey, quinoa and roasted broccoli adding any seasonings or sauces that we'd like. Well we tried it, with our own twist, and loved the roasty, toasty fall flavors of this hearty dish that can be a side or stand alone as a main dish. Throw in whatever veggies you like best and make it your own. Enjoy!
Recipe: (serves 8)
Ingredients
1 cup quinoa
2 cups water
1/4 teaspoon salt
~1 pound ground turkey
~2 cups raw broccoli florets
2 large sweet potatoes, diced
1 medium butternut squash, peeled, cored and diced
olive oil
1 teaspoon Italian Seasoning
salt and pepper
Parmesan cheese, grated
Directions: Preheat oven to 425'F.
1. Place quinoa, water and 1/4 teaspoon salt in a small pot and bring to a boil, quickly reduce heat to low and simmer for 12-15 minutes or until all the water is absorbed and the quinoa is fluffy. Remove from the heat and set aside.
2. In a large saucepan, brown the ground turkey over medium heat, breaking it up into chunks, ~10 minutes or until no longer pink and cooked through. Set aside.
3. While your turkey and quinoa are cooking, spread all the veggies on a rimmed baking sheet {experiment with any veggies you like}. Lightly drizzle the veggies with olive oil and Italian Seasoning (or whatever seasoning you like) and bake in a 425'F oven for 15-20 minutes, gently toss {move around} veggies with a spatula a couple times during cooking, until cooked through but not charred.
4. In a baking dish, combine quinoa, turkey and roasted veggies, stir gently to combine. Place baking dish in 425'F oven for about 5 minutes more. Season to taste with salt and pepper if desired, serve hot topped with grated Parmesan cheese.
...click here for the recipe!
Welcome to another weekly menu plan! Do you plan a weekly menu? Since we started intentionally menu planning, we are buying less, spending less, wasting less, eating out less and loving how easy our weeknight dinner preparation has been! Here's our gluten free menu for the week with some fun fall flavors like pumpkin! Pumkin is a great mild way to infuse savory fall flavors without being overpowering. We're also trying a few new ideas. What are you eating this week? I'm always looking for more ideas!
WEDNESDAY: Fall Vegetable Saute over Millet {recipe coming soon, if we like it}
THURSDAY: Potato Kale Soup {going to try and swap kale instead of leeks in our
Potato Leek Soup recipe}
&
...click here for the recipe!
Here's a fun meatless dinner idea! In the spirit of trying out some new recipes I gave these a try. I blended half the mixture and left half in it's whole form, which gave the burgers great texture. They have some savory mushrooms in them too, which gives them a great depth of flavor. We enjoyed ours on our favorite
Udi's Gluten Free Buns. Although flavorful, ours came out a bit soft, be sure to cook out most all of the moisture in your mushroom mixture and bake a touch longer if needed. I think these would be super yummy without the bun as a topping for a crisp green salad too! Try them for dinner tonight. Enjoy!
Recipe: (serves 6)
Ingredients:
1/2 cup dry quinoa
2 cups water
1 teaspoon olive oil
1 1/2 cups baby bella mushrooms, diced
1 (15oz.) can black beans, rinsed and drained
1/2 teaspoon garlic powder
2 teaspoons Montreal Steak Seasoning
1 cup fresh grilled corn kernals (or frozen corn)
cooking spray
salt & pepper to taste
Directions:
1. Preheat oven to 350'F. In a small pot, over high heat, combine 1/2 cup dry quinoa with 1 cup water, bring to a boil then reduce heat and simmer for 15-20 minutes, until quinoa is soft and water is absorbed. Fluff with a fork and set aside.
2. In a pan over medium-high heat, saute mushrooms in olive oil for about 5 minutes until soft. Add 3/4 cup of the black beans, 3/4 cup of the cooked quinoa, garlic powder, steak seasoning and 1 cup water to the pan, cook for another 10-12 minutes until nearly all the moisture is cooked out.
3. Transfer mushroom mixture to a food processor and blend for 2 minutes, until very smooth, scrape down the sides as needed.
4. In a bowl, combine the pureed mixture, remaining 3/4 cup whole black beans, remaining 1 cup cooked quinoa, corn kernals and stir to combine. Season to taste.
5. Using a 1/2 cup measuring cup, scoop out the mixture and form into patties, place on a baking sheet that's been sprayed with cooking spray. You should get 6-7 patties. Lightly spray the tops of the patties with cooking spray as well. Bake in 350'F oven for 35-40 minutes, flipping once half-way through, or until crispy and hold their shape. Place on your favorite bun with all the fixings.
...click here for the recipe!
Everyone loves a good baked potato bar with all the fixings so I thought why not try it with sweet potatoes! They were so tasty and the kids loved it. I'm not a fan of short order cooking for each family member. Sure I do it a bit at breakfast and lunch but dinner, sorry, "this is what we're all eating". Tonight's dinner was fun as it allowed each family member to personalize and create their own potato. The kids and I enjoyed some tangy, creamy goat cheese on ours! Bake off some sweet potatoes and fix up some scrumptious toppings {get the kids in the kitchen to help} and you're set. Enjoy!
Directions:
1. Preheat oven to 400'F. Scrub sweet potatoes well under running water, place on a baking sheet
{I like to use a Silpat or piece of foil to make clean up easier}
2. With a fork, stab each potato a few times on top to allow steam to escape
3. Bake in a 400'F oven for 45-60 minutes, depending on the size of your potatoes, until soft and knife tender
4. While the potatoes bake, get some helpers in the kitchen to chop, stir and saute {with adult supervision of course}
our oldest (5yrs) sauteing the mushrooms
5. Arrange toppings in small bowls for everyone to make their own
6. Slice each, slightly cooled, sweet potato in half lengthwise and top with your favorite toppings such as...
Topping ideas:
-steamed broccoli, green beans or asparagus
-sauteed mushrooms, zucchini
-goat cheese, cheddar cheese, blue cheese or sour cream
-diced bacon
-Canadian bacon pieces
-fresh chopped cilantro, diced onions or scallions
-beans
-sunflower seeds
-whatever you like
...click here for the recipe!
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