Kitchen Boycott: Spaghetti Pie

     Wondering what to do with your leftover spaghetti noodles and meat sauce? Why make another meal of course!

     Spaghetti Pie was a family favorite growing up. Not only because its easy and has all the yummy flavors of regular spaghetti, but it freezer friendly! Just prep, freeze, and then bake when your ready for a meal with little effort!

What you need:

Pie plate
7 oz cooked spaghetti noodles

 2 Tbs butter

1/3 c. shredded Parmesan cheese

2 beaten eggs

1 c. cottage cheese

1 c. shredded mozzarella cheese

1/2 lb browned hamburger (I usually add oregano)

1/4 c chopped onion or  sprinkle of onion flakes

1 small jar spaghetti sauce of your choice

Step 1: In a bowl, mix together noodles, melted butter, Parmesan cheese and eggs. Place on bottom of pie plate like a "crust".

Step 2: Next add the next layer: cottage cheese and 1/2 c mozzarella cheese.

Step 3: In a skillet, brown hamburger with onion (i added oregano). Drain. Add meat layer to your pie plate.

Step 4: Pour a layer of sauce on top.

Step 5: Bake uncovered for 350 degrees for 30 minutes. Add more mozzarella cheese. Bake 5 more minutes until cheese starts to be golden. Remove from oven and let stand 5 minutes before cutting.

Pair with a fresh salad and a glass of wine! Enjoy!

It's ok to not be "Super Mom"

     Some days I feel completely overwhelmed with my "mom duties" and the lack of time in the day to get everything done. Whether it's rushing around changing diapers, picking up toys,  doing endless amounts of homework, dishes, and having dinner on the table...Sometime I feel like there just isn't enough time in the day.
     Lately, I have been running around feel disappointed that I can't accomplish all the tasks at hand, and I need to remind myself that it's OK to not be "super-mom". As long as my family is healthy, happy, and fed.. that is what truly matters.
      My children won't remember if the dishes were done every night, or if that dust on the shelves was gone... What they will remember is the little joys with their parents, holiday traditions, and the encouragement of discovery and imagination.  Children grow so fast. I need to remind myself to slow things down and cherish every moment with them..

 I recently discovered a new blog that gives great parenting encouragement. Finding Joy .. Feel free to check her out. She's really inspirational!

Crafts: Weekly Meal Menu

     So, I finally got sick of putting my weekly menu on a piece of paper, stuck to the fridge. How boring and not pretty at all! So to make meal planning a little more exciting, I decided to make a dry erase menu for my kitchen (and I was feeling crafty).

 Now, I can post my weekly menu and stay organized!

~~~

This project is SUPER easy and quick!

Here is what you need:

1 large frame with glass

 ( I got mine at the thrift store for $1.99! Added a little black paint and it looked as good as new!)

Piece of patterned paper of your choice

Black permanent marker

Dry-erase marker

Step 1: remove backing and glass from the frame.

Step 2: Use glass to measure and trace around the paper. Cut the paper on the line to fit into the frame.

Step 3: With the permanent marker, write MENU on top and each day of the week down the left hand side. Place back into frame and assemble (like you would a picture).

Step 4: Using the dry-erase marker- write your weekly meals! As the week comes to an end, simply erase with cloth and re-write again!

Simple and easy, right?

Enjoy!

Fall Recipe: Pumpkin Spiced French Toast

       Leaves are changing and there is a fresh crisp to the air. Nothing is better than pumpkin in the start of fall. Hmm what is it about pumpkin that just puts you in a good mood? So this morning I decided to kick of our lazy Saturday morning with pumpkin spiced French toast. All I can say is these were delicious!

Here is what you need:

2 eggs

8 slices of bread

1/4 c milk

1/4 c pumpkin puree (fresh or canned works)

1/4 tsp vanilla

1/2 tsp cinnamon

1/4 tsp ginger

1/8 tsp cloves

1/8 tsp nutmeg

1 Tbs brown sugar

Step 1: Combine all ingredients, except bread, in a shallow dish.

 Step 2: Heat pan to medium heat (spray with cooking spray)

Step 3: Dip bread into egg mixture, coating each side. Grill in pan until each side is golden brown (about 2-3  minutes each side)

Serve with warm maple syrup or even chopped pecans! Enjoy!

Kitchen Boycott: Hearty Lentil Soup

    I am new to the ideals of lentils. I had never tried them or attempted to cook with them. I found this recipe (and tweaked it to my liking) on OAMM and thought I'd give it a try! I am starting my journey to slowly lose the baby weight from my last pregnancy, so I thought this hearty and healthy soup would make great lunches and keep me fuller longer. Yay for fiber!

This soup also freezes well. Put in individual size containers before freezing for easy lunches :)

What you need:

2 cups dried lentils, rinsed

4 cups water

4 cups broth (beef, chicken or vegetable works fine)

3/4 cup chopped onion

1/2 cup chopped celery

1 cup chopped carrots

1.4 cups chopped fresh parsley

4 teaspoons minced garlic (i used a lot more. LOVE garlic!)

2 teaspoons salt

1/4 teaspoons pepper

1/2 teaspoons dried oregano

15 ounces canned diced tomatoes, undrained

2 Tablespoons red wine vinegar

 

Step 1: Place lentils in slow cooker and cover with water.  

Step 2: Add onion, celery, carrots, parsley, garlic, salt, pepper and oregano.  

Step 3: Cover and cook on low for 8 hours.  Add tomatoes and red wine vinegar.  Heat through for 15 minutes.  

I served mine with a few slices of french bread. Enjoy!

Kitchen Boycott: Twice-Baked Potatoes

 Growing up my mom would make twice baked potatoes here and there, and they were always my favorite. Nothing is better than having potatoes topped with cheese and broccoli! Yum! These are great to have in the freezer for a quick side dish :)

Tonight I paired these with garlic and herb chicken. Turned out great!

What you need:

4 medium sized potatoes

1 c. broccoli- steamed

2 c. shredded cheddar cheese (save some to top potatoes)

1/2 c. sour cream

1/3 c. ranch dressing

1/2 tsp. garlic powder

Salt and Pepper

Step 1:  Wash potatoes and poke holes using a fork. Cover each potato with foil and bake for 1 hour at 400 degrees.

  Remove from oven and foil. Lets potatoes cool and slice in half length-wise. Hold potato in hand and scoop out inside, leaving 1/2- 1/4 inch in the skin (use towel or napkin to protect hands). Place insides in a medium bowl.

Step 2: Mash potato with fork or masher (leave somewhat lumpy). Stir in broccoli, cheese, sour cream, ranch, and garlic powder. Mix well.

Step 3: Spoon mixture into the potato skins. Top with more cheese. Season with salt and pepper. (If freezing, continue to freezing instructions).

Step 4: Bake 15-20 minutes more at 400 degrees.

To Freeze: After assembling (do not bake second time) wrap each potato in plastic wrap and place them in a large freezer bag (label bag with heating instructions). To serve: Take out of plastic wrap. Bake at 400 degrees for 30 minutes or until heated through.

Enjoy!

Kitchen Boycott: Healthy Breakfast Muffins

      Oh, how I love quick and healthy toddler friendly breakfast ideas for Sophie. She just ate them right up and even asked for more "nummies".  Best of all, these muffins freeze great and thaw nicely!

Here is what you need:

Muffin Pan (I used regular but mini works too!

Cooking spray

6 Tbs butter, melted

1/4 c. brown sugar

1-2 bananas, mashed

1/2 c. applesauce

1 c. shredded summer squash (could use zucchini or carrots as well)

2 eggs

1 c. flour

1/2 c. oats

1 tsp baking soda

1/2 tsp of each: nutmeg (heck yes!), cinnamon, and salt

Step 1: Preheat oven to 375 degrees F and grease muffin pan.

Step 2: Cream together butter and sugar. Stir in bananas, squash and eggs.

Step 3: Stir in flour, baking soda, oats and spices. Just stir until combined.

Step 4: Bake in a 375 degree oven for 15 minutes.

What did I do with my extra time away from the kitchen?: Got to put on make up and do my hair before school.(Yay for not looking like a sleepy mom of 2!)

This Is How Memories Are Made

    

       This past weekend Jeff and I took the girls on our long awaited camping trip. I know, I know, camping with a baby? Yes, yes and it actually went smoothly.  Jeff and I have been going to the St. Croix State Park for 4 years now, and it has become a yearly tradition. Growing up we both went camping with our parents, and it's a special memory we hope to pass on to our girls.

       The weather of course was bi-polar. Sunny one minute and rainy the next, but that didn't matter because we has fun anyways. There is nothing better then cooking around a bonfire and hanging out under the stars with the one you love.

      Sophie absolutely enjoyed it. She got to explore and discover new things. Our poor girl was battling a cold (thank you daycare..) but she didn't let it get her down!

    

One of our favorite camping recipes are "Hobo Dinners". Its super easy and basically no clean up (thank goodness right?)

Hobo Dinners

What you need:

Foil (ripped into squares)

Hamburger

Canned Corn

Canned Green Beans

Potatoes-Peeled/diced (I used fresh, but you can used canned)

Seasonings (I used hamburger seasioning and garlic powder)

Ketcup (for topping)

Step 1: Cut foil into rectangle sheets. Two sheets per person (doubled up)

Step 2: Divide ingredients up per amount of people.

Step 3: Add seasonings on top

Step 4: Fold up the foil to create a packet. (long way first and then roll or fold up ends)

Step 5: Place on top of grill or on the side of hot coals in bonfire ring.

Step 6: Cook for about 20-25 minutes (rotating halfway) or until hamburger is browned

Top with ketcup and enjoy!

Kitchen Boycott: Pancake Muffins

I saw this recipe on OAMM and decided to give it a try. I'm always looking for quick and easy breakfast ideas for Sophie (especially those busy early school mornings). These were great! She ate them right up! Plus, these would be wonderful for breakfast on the go. 

Kid Friendly- Banana Pancake Muffins

(Recipe adapted from OAMM)

Ingredients:

1 c. Pancake Mix

2/3 c. water.

1/2 c. syrup

1 banana, cut into small pieces

Step 1: Preheat oven to 350 degrees

Step 2: In a bowl mix together all ingredients. 

Step 3: Pour into greased muffin tins (can use mini muffins too).

Step 4: bake 15 minutes or until slightly browned.

To Freeze: Cool completely. Flash freeze and place in large Ziploc freezer bag.

To serve: Thaw on counter or heat in microwave on defrost setting.