Orange Coffee Cake

It's definitely Spring!  And, for me, Spring calls for tons of fun, bright citrus recipes.  Lemon bars, Key Lime Shortbread Muffins, and more... 'tis the season! This Orange Coffee Cake is light, moist, and perfect for a tender May morning...

Ingredients:

1 cup flour
2/3 cup plus 2 tablespoons sugar, divided
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter, softened
1 egg
1 teaspoon vanilla
juice of one orange + necessary milk to equal 1/2 cup liquid, total
zest of one orange, divided

Directions:

Combine flour, 2/3 cup sugar, baking powder, and salt.  Mix in butter, egg, vanilla, and orange juice/milk.  Add half of the orange zest. Pour into greased 9" round pan.  Combine remaining half of orange zest with 2 tablespoons of sugar.  Sprinkle over top of batter.  Bake at 350 for approx. 20 minutes.

That orange zest/sugar topping?  So delish.  Don't leave it off.  Something magical happens when you combine zest and sugar!

Linked to:
Tasty Tuesday
Tempt My Tummy Tuesday

Menu Plan: 5/8 - Attempting Ravioli

I ordinarily do a ton of meal prep on Sundays to make my weeks easier.  Happily, I was smart enough to think about this last Friday and I did a bunch of work then to free up my Mother's Day!  It was nice to have minimal tasks to see to yesterday!

Here's what's hittin' the table 'round here:

Sunday:

B-Cereal, Yogurt, Water

L-Mother's Day Brunch at my sister's house: Migas, Sausage Links, Corn Bread, Fruit, Lemon Bars, Sherbet
D-I whipped up homemade pizza for the littles and shared Chinese with my hubby after they were in bed... Happy Mother's Day!

Monday:

B-Strawberry Vanilla Oatmeal, Milk

L-P, B, & J, Prunes, String Cheese, Water

D-Chicken & Rice Enchiladas

Tuesday:

B-Orange Coffee Cake, Cheese, Juice (This coffee cake is an experiment... I'm anticipating yumminess!)
L-Cheese Quesadillas, Grapes, Water
D-Homemade Beef Ravioli, Broccoli (I've never attempted homemade ravioli before, but I'm game to try... I don't have high expectations, though!)

Wednesday:

B-Orange Coffee Cake, Grapes, Milk

L-Buttered Noodles, Apples, Water
D-Chicken Burgers, Green Beans

Thursday:

B-Jelly Toast, Vanilla Yogurt, Juice (This is a simple meal and is what my little guy requested... he has some testing to be done at the hospital that day and I am happy to oblige him!)

L-Scrambled Eggs w/ Cheese, Apples w/ PB, Water

D-Pizza Paninis (w/ Pepperoni & Mushrooms), Raisins

Friday:

B-Smoothies, Toast

L-Cheesy Black Beans & Rice, Water

D-Jalapeno Burn Pizza (I'll pick the jalapenos off for C, but everyone else will gobble them up!)

Saturday:

B-Breakfast Burritos, Fruit

L-Chicken & Rice Soup, Grilled Cheese
D-Lasagna Casserole

And that's that!  The shopping is done and, after that 2 month hiatus in there, it feels like we have food coming out our ears.  Menu planning hasn't even been a challenge. ;)  

What's your favorite thing you're serving up this week?  I'd love to hear about it and, perhaps, be inspired by it!

This post is linked to Menu Plan Menu.

Rice Flour Pancakes

We all eat gluten in this house.  Always have.  Most likely, barring health issues that may arise, always will.

Still, I've long lived with the mind-set that, if we don't have it, we do without.  I am simply not one to rush off to the market to pick up this and that whenever a "need" arises.

So, when my son was begging for pancakes and I was looking at mere dust in my flour canister, I got busy making do.

Armed with a bag of rice and a coffee-bean grinder, I set about making rice flour and then concocted these...

Rice Flour Pancakes


Ingredients:

• 1/2 cup milk
• 3 eggs
• 1 tablespoon melted butter
• 1/2 teaspoon salt
• 1 cup rice flour

Combine first three ingredients in medium bowl.  Add rice flour and mix until no lumps remain.  Cover bowl and let stand for at least one hour (or up to overnight.)  Cook on griddle over med-high heat (just like "typical" pancakes.)  

The verdict?  My syrup eaters (husband and older two children) thought they were tasty and fine.  One of them missed the vanilla I usually add to my pancakes, so that's something I would work to remedy in the future.  My youngest child and I noticed a significant difference... the texture is different and, without syrup to mask that, it's very noticeable.  Still, we ate them without complaint.

How about you?  Have you cooked or baked with rice flour?  How did it turn out?


linked to:
Tasty Tuesday
Tempt My Tummy Tuesday

Menu Plan: 5/1 - Hallelujah... I shopped!

Sunday:

B-Cereal, Applesauce, Milk

L-Bacon, Egg, & Cheese English Muffin Sandwiches, Peaches, Water
D-Fish Tacos, Chips & Salsa

Monday:

B-Apple Cinnamon Oatmeal, Milk

L-P, B, & J, Prunes, Crackers, Water

D-Broccoli Alfredo Macaroni, Salad

Tuesday:

B-Key Lime Shortbread Muffins, Berries, Milk
L-Macaroni, Apples, Water
D-French Toast, Ham

Wednesday:

B-Key Lime Shortbread Muffins, Oranges, Milk

L-French Toast w/ Jelly, Yogurt, Water
D-Hot Dogs, Baked Beans, Corn

Thursday:

B-PB Raisin Smiley Toast, Milk

L-Noodles w/ Tomatoes & Cheese, Water

D-Italian Cheese Bread Grilled Cheese, Apple Slices (<-- I realize this is incredibly indulgent in the cheese department.  It is also melty, gooey, yummy, and a sure fire kid pleaser!  Oh, and portable.  Important, since I have to pack it up for baseball practice!)

Friday:

B-Smoothies, Toast

L-Cheesy Black Beans & Rice, Water

D-1/2 Pepperoni, 1/2 Cheese Pizza (Boring, but popular with the littles.)

Saturday:

B-Choc Chip Muffins, Scrambled Eggs w/ Cheese

L-Noodles, Oranges
D-Cheeseburgers, Pickles, Corn

... hoping to grill those burgers if we have some pretty weather!  So, so jealous of those of you who already have fresh lettuce to top your burgers and sandwiches.  It will be awhile yet here in New England!

What are you serving up this first week of May?

This post is linked to Menu Plan Menu.

How to Eat From the Pantry For An Extended Period

Any of you who follow my menu plans know it already:

I haven't done a "real" shopping trip in eight weeks.

I'm also not a champion stock-piler. Yes, I try to grab extras when there are deals to be had but, like many, my cabinet and pantry space is limited, and I don't like to go overboard. (Note: If you like to keep tons of reserves on hand, I think that's awesome. Likewise, if you prefer to just shop week to week, I'm not going to judge you. I'm just letting you know how things happen in this house.)

So, it's been eight weeks. I've spent well under $100 during that time (including my pastured eggs and trial of raw milk.)

How?

Here are some tips for going an extended period without grocery shopping:

1. Take a full, detailed inventory of your pantry, fridge, and freezer. I find it helpful to note down actual amounts, e.g. six potatoes, 4 oz cheddar, five pounds of flour, etc.
2. Plan suppers first. It's a good place to start. For many families, this might be the only meal you all eat together and it also often requires the largest amount of food.
3. Do not limit yourself to "dinner food" when planning suppers. Soups, sandwiches, or breakfast fare can easily fill in a night or two.
4. Be specific: when I'm trying to stretch what food I have, I make sure to note how much of something I'll be using. It's important to note how many ounces of cheese I'll allot or how many eggs so, come the end of the week, I'm not left empty handed.
   
5. Get creative. This is not the time to follow recipes to the letter. In fact, I'd recommend abandoning recipes for awhile in favor of just putting together foods that sound tasty!
   
6. Also, be flexible. If you ARE following a recipe, be open to substitutions. Casseroles, stir fries, and the like are very forgiving if you need to switch up a meat or veggie. Pizza with Jack instead of mozzarella still tastes delicious. And, truly, we can get by with a mere four ounces of cheese on a 16" pizza if I shred it finely.
   
7. Say "yes, please!" Don't turn down food! If a neighbor offers you excess or a family member offers you leftovers, accept gratefully. Do not worry if you have a "plan" in mind for them. Consider it a happy blessing and have confidence that you can fit it in.
   
8. Make it yourself. Knowing how to bake and cook from scratch is extremely helpful when low on food. If you can bake a loaf of bread or whip up some tortillas, that's handy. It's also good to know how to "recreate" items... like using molasses and sugar for brown sugar or processing sugar and corn starch for powdered sugar.
   
9. Reconsider "must haves." We tend to serve milk to drink every morning with breakfast. But MUST we? Probably not if we have other adequate sources of dairy. I like to keep a wide array of fruit on hand. But is it really a tragedy to rely on apples, frozen berries, and raisins for a week? Not really. It's only temporary. On the other hand, when we ran out of coffee, I made a trip to the store. My husband will tell you- you don't want to make me go without coffee for long. It's not even a caffeine addiction: I drink decaf. But I drink an entire pot by myself. I am PASSIONATE about my coffee. ;)
   
10. Don't sacrifice nutrition. Finally, don't get so hung up on "making it work" that you completely throw good health out the window. I think working with what you have can be a good exercise in discipline, creativity, and resourcefulness, but you're not "failing" anything by picking up necessary items at the store. I have most certainly purchased a few items here and there over the past few weeks. No shame in that.

How about you? Do you ever go a super long stretch without doing a true grocery shopping trip? What are your favorite tips for staying out of the store?

Linked to Top Ten {Tuesday}
Kitchen Tip Tuesday

Menu Plan: 4/24 - Eating From the Pantry Continues

Well, may as well just say it straight:

I still haven't made it to Aldi, which means it's been almost 8 weeks since I did a significant grocery shopping trip.

I did spend about $20 on Saturday on some produce, dairy, meat, and pasta to get us through another week. I'll be cooking up a whole chicken (from my freezer) today and that will go a long way in providing yummy meat for us.

Sunday:

B-Cereal, Applesauce, Milk

L-French Toast, Apple Slices, Hard-Boiled Eggs, Water
D-Easter Feast at Bama & Papa's

Monday:

B-Jelly Rolls, Hard-Boiled Eggs, Milk

L-Homemade Chicken and Rice Soup, Water

D-Italian Chicken Sandwiches, Salad

Tuesday:

B-Blueberry Coffee Cake, Applesauce, Milk
L-P, B, & J, Crackers, Raisins, Water
D-Spaghetti w/ Herbed Tomato Creme Sauce, Broccoli

Wednesday:

B-Blueberry Coffee Cake, Berries, Milk

L-Hard-Boiled Eggs, Saltines w/ homemade jam, Water
D-Souped-Up Tomato Soup, Cheese Bread, Salad

Thursday:

B-PB Toast, Apples & Cinnamon, Milk

L-Tuna Salad, Corn, Water

D-Black Bean Burgers, Orange Slices, Water (the kids eat at/after baseball practice on Thursdays, so portable food is important! :))

Friday:

B-Smoothies, Fruit

L-Cheesy Black Beans & Rice, Water

D-Chicken, Tomato, & Onion Pizza (one of my fave combos!)

Saturday:

B-Streusel Rolls, Apples, Hot Cocoa/Coffee

L-Ditalini w/ Philly cooking creme & ham, whatever fruit or veggie I can scrounge up. ;)
D-to be determined...

... I am hoping to have grocery shopped (finally!) before making that last supper there. Cross your fingers, please???

This post is linked to Menu Plan Menu.

Easter Ham Glaze That Beats The Packet

(Originally published 3/31/09)


I published my Easter Ham Glaze recipe over two years ago and, right around this time of year, it always gets a whole lot of search engine activity. It's a tasty one- really. I promise. If you don't already have a glaze recipe you love, I hope you'll consider giving it a try!

(I know many of you don't keep rum around regularly... try to look at it the way you would vanilla extract here. Yes, it's an alcohol base, but the alcohol is getting cooked out, leaving behind super delicious flavor. I encourage you to try it.)

Easter Ham Glaze

1/4 cup brown sugar
1/4 cup cider vinegar
1 tablespoon Dijon mustard
1/2 cup orange juice
1/2 cup orange flavored rum (like Bacardi O)-- you could use all orange juice instead, but the flavor won't be the same. If you know you won't use it for anything else, you can also look for one of those "shot size" little bottles in the front of the liquor store and just use that.

Mix all ingredients in a saucepan over low heat. Use to glaze ham during the final 30 minutes of baking.

linked to:
Tasty Tuesday
Tempt My Tummy Tuesday
URS: Easter

Menu Plan: 4/17 - I Haven't Grocery Shopped in 6+ Weeks

I tell you all, somewhat sheepishly, that it has been over six weeks since I have been "grocery shopping." Sure, I've picked up a deal or two along the way, but, really, hardly anything. We keep truckin' along though and, in typical masochistic fashion, I am determined to eke out yet another week of meals.

I picked up milk, eggs, butter (I scored butter for $1.28/#... woo hoo!!!), flour, and frozen corn in the last few days. Here's what'll be happening around here:

Sunday:

B-Cereal, Yogurt, Water

L-Breakfast Burritos, Milk
D-Sunday Supper at Bama & Papa's

Monday:

B-Maple Raisin Oatmeal, Milk

L-Sweet & Sour Fried Rice w/ Egg & Carrot, Water

D-Steak & Peppers, Hash Browns

Tuesday:

B-Yogurt Coffee Cake, Berries, Milk
L-Chicken Pasta Salad w/ Granny Smith Apples, Water
D-Chicken & Jack Stuffed Shells, Green Beans

Wednesday:

B-Yogurt Coffee Cake, Berries, Milk

L-Potato, Ham, & Swiss Hash, Carrot Sticks
D-Black Bean Burgers, Baked Beans

Thursday:

B-PB Toast, Apples, Milk

L-Pancakes, String Cheese, Mandarin Oranges, Water

D-Cubed Steak & Cheese Paninis, Apple Slices

Friday:

B-Smoothies, Toast

L-Cheesy Black Beans & Rice, Water

D-Mushroom Pizza*

Saturday:

B-Granola w/ Raisins & Craisins, Milk

L-Hot & Sour Peanut Noodles
D-Chicken, Carrots, & Taters

*All pizzas on our menu plans from now until Easter will be MEATLESS in keeping with our Catholic tradition.

Now... I would be remiss in not telling you all that we've eaten more takeout in the last few weeks than is typical around here. Between working on our kitchen and not grocery shopping, it's a choice we've made to help my sanity. We've averaged 1 to 2 takeout meals per week (typically Subway or Chinese); we usually average 1 to 2 per month. It is what it is and we're still WAY under food budget. :)

This post is linked to Menu Plan Menu.

The Secret to Crispy (not crunchy) Cookies

Don't judge my cookies by their cover, okay?

Rainy day + Webcam = Lousy Food Pics

You all get that, right?

Anyhow, this isn't so much a recipe post as it is a quick tip for adding new life to your own tried and true chocolate chip, oatmeal, or peanut butter cookie recipe:

After all other ingredients, stir in 1 to 2 cups of cereal. (My faves are Rice Krispies or Rice Chex, but don't feel limited!)

Why, you may wonder? It will transform the texture and add a layer of crispness without making your cookie hard or too crunchy.

Try it! And let me know what you think.

p.s. That green wall? My new kitchen color! I love green.

Linked to:
Tasty Tuesday
Tempt My Tummy Tuesday

Menu Plan: 4/10 - The "I'm Not Spontaneous" Plan

Ack. This kitchen renovation, while lovely, is seriously cramping my cooking style! Not only have I had days where I couldn't get at ANY of my major appliances, we've also been so busy on the weekends that we haven't made it to the store to do our major monthly trip.

Have I mentioned I am not the spontaneous sort???

Ah, well. 'Tis just a season. For this week, I'll be winging breakfasts and lunches a bit (I foresee oatmeal, muffins, eggs, quesadillas, and sandwiches on rotation!) and serving up the following "on hand" things for supper:


Sunday- Grilled Cheese, Applesauce

Monday- Fusilli w/ Red Sauce, Broccoli, Garlic Bread

Tuesday- Eggs in a Nest w/ Diced Honey Ham, Grapefruit

Wednesday- Chicken and Rice Enchiladas

Thursday- Souped Up Tomato Soup, Cheese Bread

Friday- Fire Roasted Tomato & Shrimp Pizza

Saturday- Macaroni Salad w/ Chicken, Carrots, etc.

Linked to Menu Plan Monday

Menu Plan: 4/3 - The "Cooking Without a Kitchen" Plan

Oh me, oh my, I'm all up in a tizzy. Okay, not exactly, but floundering would not be an exaggeration of how I'm feeling. You see, we're making some big changes in our kitchen. And, while that's exciting, it also throws little ol' me (who truly LOVES cooking 3 meals most days!) off-kilter. Ah, well. I've had to look over my next 4 weeks of meal plans and cull out the ones I think I can pull off with just a microwave and a 2 qt slow cooker...

Here's what's hittin' our table:

Sunday:

B-Cereal, Yogurt, Juice

L-Scrambled Eggs w/ Diced Ham, Toast, Oranges
D-Chicken & Noodles (WITHOUT the mashed potatoes... there's no one out there who is going to convince me that it makes a lick of sense to put noodles on top of potatoes.)

Monday:

B-Oatmeal w/ Strawberry Jelly Hearts, Milk

L-Cheese Quesadillas, Apple Slices, Water

D-Beef Fajitas

Tuesday:

B-Cinnamon Muffins (these are in the freezer, thankfully!), Berries, Milk
L-Parmesan Rice w/ Carrots, Juice
D-Chicken Salad Sandwiches, Baked Beans

Wednesday:

B-Cinnamon Muffins, Yogurt, Juice

L-PB Raisin Smiley Toasts, Apples, Water
D-Crockpot Ravioli, Broccoli

Thursday:

B-PB Toast, Oranges, Milk

L-Egg & Cheese Burritos, Berries, Water

D-Souped Up Tomato Soup, Cheese Sandwiches

Friday:

B-Smoothies, Toast

L-Cheesy Beans & Rice, Water

D-I'm really hoping to have use of my oven so we can have our usual pizza night! If so, I'm making a Cheddar & Rotel Pizza*

Saturday:

B-Zoo Keeper Breakfast (We're member of our local zoo and were invited to a special breakfast with the zookeepers and a "unique animal encounter"... looking forward to it!)

L-We'll likely be on the road...
D-Mac 'n Cheese w/ Hot Dogs, Carrot Sticks

*All pizzas on our menu plans from now until Easter will be MEATLESS in keeping with our Catholic tradition.

I am not "jumping up and down" excited about this menu plan. But it'll do. And it means we won't be falling back on a bunch of takeout to get us through this messy time. Meal planning, even without a functional kitchen definitely saves money!

So tell me... what's your favorite meal to toss together with no oven or stove? (Oh, and a rinky dink crockpot? ;))

This post is linked to Menu Plan Menu.

Peppermint Crunch Brownies

Chocolate + Mint = A Match Made in Heaven

I LOVE all things chocolate mint. So, so good. The truth, however, is that I sometimes go overboard with this combo at Christmastime and then I need a brief hiatus. It was time, though, to get back in the chocolate mint saddle!

These brownies end up with a crunchy, lacy peppermint topping that's thin enough to easily bite, but present enough to add real punch! Here's how I made these tasty beauties:

Ingredients:

• 1/2 cup (1 stick butter)
• 1 tablespoon heavy cream (or half & half, or milk,...)
• 1 cup sugar
• 1 egg, lightly beaten
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon peppermint extract
• 1/3 cup cocoa powder
• 1 cup flour
• 12 starlight mints, crushed (This is a great kid job. They can unwrap them, dump them in a zip bag, and beat with a wooden spoon. Just make sure you check the seal!)

Directions:

Melt butter and cream together. Stir in sugar. Add egg, stirring quickly to ensure the egg does not "cook". Add baking powder, salt, and extract. Mix in cocoa powder, then add flour gradually. Pour in 8" square or 9" round pan. Top with crushed peppermints. Bake at 350 for 18 - 20 minutes. Cut with thin, sharp bladed knife for best results.

Linked to:
Tasty Tuesday
Tempt My Tummy Tuesday

Menu Plan: 3/27-Hurry Up, Spring!

Hello... Spring? Would you come back, please?? That one day you gave us two weeks ago simply wasn't enough for me! Well, in the meantime...

Here's what's hittin' our table:

Sunday:

B-Cereal, Applesauce, Milk

L-Scrambled Eggs, Tater Tots, Fruit
D-Sunday Supper at Bama & Papa's

Monday:

B-Maple Raisin Oatmeal, Milk

L-P, B, & J, Apple Slices, Water

D-Vegetable Lo Mein

Tuesday:

B-Mixed Berry Muffins, Oranges, Milk
L-Parmesan Noodles w/ Carrots, Juice
D-Tater Tot Casserole

Wednesday:

B-Mixed Berry Muffins, Yogurt, Juice

L-PB Raisin Smiley Toasts, Apples, Water
D-Chicken and Black Bean Quesadillas, Corn

Thursday:

B-PB Toast, Oranges, Milk

L-Egg & Cheese Burritos, Berries, Water

D-Chicken Noodle Soup w/ extra carrots, Cinnamon Rolls

Friday:

B-Smoothies, Toast

L-Cheesy Beans & Rice, Water

D-Garlic, Shrimp, & Broccoli White Pizza* (subbing shrimp for chicken)

Saturday:

B-Yogurt Muffins, Sausage Links, Fruit

L-Ramen Noodles w/ Cheese, Fruit
D-Carnitas Soft Tacos

*All pizzas on our menu plans from now until Easter will be MEATLESS in keeping with our Catholic tradition.

I was SO proud of myself for having NEXT month's four weeks of menu plans all made up, oh, almost three weeks ago. BUT... the danger of that? I've scored some fantastic deals on "other things" over the past couple weeks and I'll be doing some tweaking. But that's okay! That's all part of the process.

How about you? Do you adjust your menu plan based in part on the deals you find?

This post is linked to Menu Plan Menu.

Misleading Labels: Corn Syrup in Disguise

Um, I hope you can read backwards. ;) Long, long story, but the only camera I can use right now is the one built into my laptop... and it results in a mirror image. I'll help clarify things, though...

Here's the thing. I've told you all before that I'm unwilling to get completely bent out of shape over the whole HFCS thing. This remains true. And, to be fair, I expected to find sugar and/or high fructose corn syrup in "Sweetened Lime Juice."

But, I don't know, I think this is misleading:

(That says "Contains 100% Juice", in case it's hard to make out.)

The full ingredients follow:

(Darn near impossible to read, I know. Here you go: Water, High Fructose Corn Syrup, Concentrated Lime Juice, Sodium Metabisulfite, Blue 1)

Listen. I totally realize that it is MY job as a consumer to read labels. And I understand that perhaps "Contains 100% Juice" isn't really a lie, since there IS juice in there.

But I still say it's misleading to print "Contains 100% Juice" in the largest font, right at the top. I'm guessing there is a fair number of people out there who might assume this bottle contains just, well, lime juice.

What do you think? Irresponsible labeling? Buyer beware? Let's chat about it in the comments.

Oatmeal Raisin Muffins

It is not often that Twitter fails me, but it happened on Sunday. No one had an Oatmeal Raisin muffin recipe for me. Boo hoo! No worries... just another opportunity to get to work creating. And create I did.

This muffin is not too sweet and not too "grainy". The yogurt helps do great things to the oats and the spices pair well with the raisins. Nothing too funky, flavor-wise, here, so this should be a crowd pleaser...



Oatmeal Raisin Muffins

1 cup rolled oats
1 cup plain yogurt
3/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
6 tablespoons coconut oil (or butter), melted
2 eggs, lightly beaten
1/3 cup brown sugar
1/3 cup raisins

Combine oats and plain yogurt in a bowl and allow to sit for a half hour or so. Preheat oven to 400 degrees. In large mixing bowl, combine flour, baking powder, salt, baking soda, cinnamon, and nutmeg. Stir in brown sugar, coconut oil (or butter), and eggs. Fold in yogurt/oat mixture. Fold in raisins. Batter should be quite thick, but if it's too difficult to work with, feel free to stir in up to two tablespoons of milk. Spoon into greased muffin tins. Bake for 20 minutes.

Yield: 12 standard muffins or 9 "big" muffins. (I like to fill my tins very full and let them rise high. But that might just be me. ;))

Linked to:
Tasty Tuesday
Tempt My Tummy Tuesday

Menu Plan: 3/20-The 1yo Ate All My Broccoli

I told you all I'd let you know what I was planning, fasting-wise, so here you go: I am fasting every Wednesday up until dinnertime. I AM allowing myself water, black coffee, and a vitamin. So far I've found it to be very powerful and prayerful. I have also found that, while Wednesdays aren't terribly tough for me, I wake up starving (and grateful for breakfast!) on Thursdays.

Yesterday's brunch made my whole house smell fantastic... a little bright spot during a somewhat challenging weekend. Here's what's hittin' our table:

Sunday:

B-Cereal, Yogurt, Juice

L-PW's Cinnamon Baked French Toast
D-Hot & Sour Peanut Noodles w/ Shrimp & Broccoli (Truth? The 1yo got almost all the broccoli... which was perfectly fine with the 5yo, but a bummer for me!)

Monday:

B-Strawberry Vanilla Oatmeal, Milk

L-P, B, & J, Cheese & Crackers, Juice

D-Creamy Marsala Noodles, Green Beans

Tuesday:

B-Oatmeal Raisin Muffins, Applesauce, Milk
L-Tomato Soup w/ Noodles, Grapes, Water
D-Spanish Rice w/ Corn & Chicken

Wednesday:

B-Oatmeal Raisin Muffins, Cheese, Juice

L-Egg Salad on Toast, Creamsicle Smoothie
D-Pizza Paninis, Broccoli

Thursday:

B-C/S Toast, Apples, Milk

L-Mac & Cheese w/ Broccoli, Juice

D-Hot Dog Chili, Corn Muffins

Friday:

B-Smoothies, Fruit

L-Cheesy Beans & Rice, Water

D-Salsa Cheddar Pizza*

Saturday:

B-Cinnamon Rolls, Hard Boiled Eggs

L-Grilled Cheese, Fruit
D-Spaghetti, Cheese Bread, Green Beans

*All pizzas on our menu plans from now until Easter will be MEATLESS in keeping with our Catholic tradition.

While I absolutely adore trying new, fancy things and exploring new flavors, I'm also loving our simple, basic Lenten plan for meals this year. I may make this an annual tradition...

How about you? What are you serving up this week?

This post is linked to Menu Plan Menu.

Blueberry Pie Oatmeal

I am the unofficial queen of coming up with creative ways to serve up plain ol' oatmeal. My son declares each of my creations his new "favorite ever!", so it's easy to stay motivated. This oatmeal has wonderful flavor and interesting texture, thanks to the graham cracker crumbs on top. There IS added sugar, since I'm replicating blueberry pie here, but it's still less than you'd find in a "flavored packet" you might buy. And the blueberries are real. I made this with frozen berries, since that's what I had, and they affect the color of the oatmeal. Fresh would have less impact on that, if you're bothered by the purplish tinge...

For each serving, use...

• 1/2 cup old fashioned oats
• 1 cup water
• a few drops vanilla extract
• 1/4 cup blueberries, heaping
• 1/2 tablespoon sugar
• 1 tablespoon graham cracker crumbs

Add all ingredients but cracker crumbs (reserve a few blueberries for garnish) to a pan and bring to a boil. Reduce heat and simmer for about 5 minutes until oatmeal is cooked. Spoon into serving dish and top with graham cracker crumbs and a few blueberries. Enjoy your "blueberry pie" for breakfast!

Linked to:
Tasty Tuesday
Tempt My Tummy Tuesday

Menu Plan: 3/13 - Pondering More Fasting

Ash Wednesday was a wonderful time of prayerful reflection for me this past week. Because I was nursing last year and pregnant the year before, it had admittedly been a long since I fasted. It was a powerful thing for me and I'm pondering doing a "mini fast" every Wednesday throughout Lent (and, of course, fasting on Good Friday.) I'll let you know what I commit to!

For this week, I'm realizing that there's not a whole lot of meat going on. And I'm totally content with that. Here's what's hittin' our table:

Sunday:

B-Cereal, Applesauce, Milk

L-Pancakes, Sausage Links, Apple Slices
D-Sunday Supper at Bama & Papa's

Monday:

B-Peanut Butter Oatmeal topped with peanuts, Milk

L-Egg Sandwiches, Apples w/ Cheese, Juice

D-Poor Man's Chicken Parm Sandwiches w/ Green Peppers

Tuesday:

B-Banana Bread, Applesauce, Milk
L-Buttered Noodles, Oranges, String Cheese, Water
D-Beans & Franks, Corn

Wednesday:

B-Banana Bread, Yogurt, Juice

L-Hot Dogs on Bread, Apples, Milk
D-Penne w/ Garlic, Tomatoes, & Goat Cheese

Thursday:

B-PB Toast, Apples, Milk

L-Cheesy Taco Fries

D-Vegetable Soup w/ added mixed vegetables, Cheese Quesadilla

Friday:

B-Smoothies, Toast

L-Cheesy Beans & Rice, Water

D-Tomato & Green Pepper Pizza*

Saturday:

B-Ham, Egg, & Cheese Bagel Sandwiches

L-Ramen Noodles, Fruit
D-Hot & Sour Peanut Noodles w/ Broccoli & Shrimp

*All pizzas on our menu plans from now until Easter will be MEATLESS in keeping with our Catholic tradition.

How about you? What are you serving up this week?

This post is linked to Menu Plan Menu.

Menu Plan: 3/6 - Lent: Simple Menus, More Time for God

Menu plans for the next few weeks will be pretty simple. We are beginning Lent and, for me, this is a time for some sacrifice and prayerful focus. Less money spent means more available to give. Less time in the kitchen and stores means more time for prayer and reflection. For this season, this works for me...

Here's what's hittin' our table:

Sunday:

B-Cereal, Yogurt, Juice

L-Breakfast Burritos, Grapes, Juice
D-Ravioli, Broccoli

Monday:

B-Apple Cinnamon Oatmeal

L-P,B,&J, Oranges, Pretzels, Water

D-Mac 'n Cheese (from a- gasp- BOX), Green Beans

Tuesday:

B-Chocolate Buttermilk Muffins, Cheese, Juice
L-Katie's Homemade Hamburger Helper, Corn, Milk
D-Lemon Pepper Chicken, Carrots

Wednesday: (Ash Wednesday- I will be fasting.)

B-Chocolate Buttermilk Muffins, Cheese, Juice

L-Jelly & Cheese Sandwiches, Peach Jello, Water
D-Garlicky Clams Linguine

Thursday:

B-Jelly Toast, Cheese, Juice

L-Katie's Hamburger Helper, Corn, Milk

D-Souped Up Tomato Soup, Cheese Bread

Friday:

B-Smoothies, Fruit

L-Cheesy Beans & Rice, Water

D-Mushroom & Onion Pizza w/ Goat Cheese*

Saturday:

B-Scrambled Eggs w/ Cheese, Toast

L-Grilled Cheese, Fruit
D-Poor Man's Chicken Parm Sandwiches w/ Peppers

*All pizzas on our menu plans from now until Easter will be MEATLESS in keeping with our Catholic tradition.

How about you? Will you be doing anything differently during Lent?

This post is linked to Menu Plan Menu.

Key Lime Shortbread Muffins

It is SO true...

Necessity is the mother of invention.
I flat refused to pay $3.99 for a bag of white sugar at the store today. I'm out of brown sugar too, for the record. And low on honey. No worries– there's no shortage of sweetness in the Parenting Miracles household. ;)

Anyhow, all I had was powdered sugar. And, quite frankly, not a ton of it. But I had muffins listed on my menu plan for tomorrow morning and, what can I say, I'm stubborn. That's good news for all of you:

Key Lime Shortbread Muffins

• 1/2 cup butter (I'm guessing coconut oil would be amazing in these.)
• 1 cup powdered sugar
• 1 egg
• juice of one key lime
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/3 cup plain yogurt
• 1 cup all–purpose flour

Topping:

• zest of one key lime
• 3 tablespoons powdered sugar
• 3 tablespoons all–purpose flour (The flour is important here; without it, you'll create frosting.)
• 2 tablespoons butter

Preheat oven to 350. Combine flour, salt, baking soda, and baking powder in medium bowl. In separate bowl, cream butter and powdered sugar. Add egg and lime juice and mix just until combined. Alternate add mixed dry ingredients and yogurt. Batter will be fairly stiff. For topping, mix ingredients together with fork or fingers until crumbly. Spoon batter into greased mini muffin tins. (This yielded 23 for me... I just couldn't eke out that last one.) Add a small amount of topping to each. Bake for approx. 18 minutes until golden brown and firm to the touch.


These are buttery, delicate, and not too sweet. The lime is discernible, but not overpowering.

Aren't you glad I didn't buy sugar?