Lunchbox Idea: Pizza Bites and Menu Plan

Around our house, we're trying to get back in the routine of school.  I'm sure its similar around your house. In the next couple weeks, soccer and piano lessons will begin.  After school has been pretty mellow with homework and downtime.  My 7 year old has been really helpful over the last week, helping with chores and doing a great job being responsible with homework.  I've seen him grow up so much in the last couple weeks!

This year, for school lunches, I thought I would try to make a few things on the weekend to store in the fridge and make lunch prep quicker on school days.  Over the next couple weeks, I will share some of these recipes.  

Pizza Bites

(modified from Dishing the Divine)

1 1/2 cup white whole wheat flour

1 1/2 tsp baking powder

1 1/2 cup milk (I used 1%)

2 eggs

1 cup cheddar cheese, shredded

1 cup mozarella cheese, shredded

1/2 cup pepperoni, finely sliced

1 small can sliced olives

1 TBSP fresh oregano, finely chopped

1 TBSP fresh basil, finely chopped

1 TBSP grated parmesan

2 cloves garlic, crushed

Preheat oven to 375 degrees.  Spray muffin cups with cooking spray.

Mix dry ingredients in a large bowl.  Add wet ingredients and spices.  Add toppings. Mix together until combined.  Allow to rest for 10 minutes.  Fill muffin cups 2/3 of the way and bake 25-30 minutes, until golden brown.  Allow to cool and freeze for up to 2 weeks. Serve with pizza sauce, if desired.   Place in lunch box, they will defrost by lunch time!  My son ate them every day for lunch last week!

Breakfast:

yogurt

bagels

english muffins

cereal

Lunch:

Chicken Salad

cheese and crackers

Sandwiches

Dinner:

Monday: Portabella Mushroom Sandwiches and baked asparagus fries

Tuesday: Greek Gyros

Wednesday: Cheese Spaghetti with broccoli

Thursday: leftovers for the boys, I will be doing Back to School Night

Friday: Pizza Night

Dessert: Peach Cobbler

I'll be linking to Menu Plan Monday, Mouthwathering Monday, Tempt My Tummy Tuesday,  Tuesday's Tasty Tidbits,  At the Table Tuesdays, What's on the Menu Wednesday, This Chick Cooks, Full Plate Thursday, and What's for Dinner?

Garlic-Parmesan Pizza Dough and Menu Plan

We have pizza and movie night every Friday, which you know if you read my blog with any regularity.  I've experimented with many different pizza dough recipes.  I finally decided to experiment and make one of my own.  This is what I came up with and my family loves it!

Garlic Parmesan Pizza Dough
1 1/2 cup luke warm water
1 tsp dry yeast
1 Tbsp  honey
2 cups unbleached white flour
2 cups whole wheat white flour
1 tsp salt
1/3 cup olive oil
1 Tbsp parmesan
1 clove garlic

Preheat over to 500 degrees
Add yeast and honey to warm water and allow to sit until bubbles form on the top of the mixture (about 5 minutes).  Place flour and remaining ingredients in mixing bowl.  Add yeast mixture.  Blend on medium in kitchen aid mixer with hook until combined and dough forms a ball.

Allow to rise for 1-2 hours.  I've let it rise all afternoon and it seems to be alright.

Top with your favorite cheese and toppings and bake 8-10 minutes, until crust is golden brown and cheese is bubbly.

This week, I'm back to work.  I'm trying to go back to simpler meals so that when I come home from work, I don't have a lot of prep to do!  First graders will wear you out!

Sunday: Beef Brisket with veggies and Cheese Biscuits
Monday: Chicken Cordon Blue Sandwiches and sweet potato fries
Tuesday: Dinner out
Wednesday: Macaroni and Cheese
Thursday: Veggie Quesadillas and Spicy Bean and Corn Salad
Friday: Pizza and movie night

I'll be linking to Menu Plan Monday, Mouthwathering Monday, Tempt My Tummy Tuesday,  Tuesday's Tasty Tidbits,  At the Table Tuesdays, What's on the Menu Wednesday, Full Plate Thursday, and What's for Dinner?

Smoked Chicken Burritos, Summer Vacations and Menu Plan

This week, we took a trip to Safari West.  What an experience!  We're already planing to go back next year!  Dinner was amazing, and we took a Safari Adventure tour.  The animals (zebras, giraffes, buffalo and many more) were so close we could almost touch them.  My little man was so excited, especially when we got to sit on the top of the army truck.  We got home last night and we were all exhausted.  Sleeping in tents with animals all around is not a restful experience, but it was worth it for a night.

Next week, I'm heading off for a few days to visit a dear friend and her family in Seattle.  I'm looking forward to it, but I'm leaving my husband behind for 3 nights AND I have a classroom that still isn't finished and ready for the new batch of kids inevitably coming through the door in 2 weeks.  My wonderful husband and I are probably going to spend a couple days together trying to get it in order.

Smoked Chicken Burritos:

Marinade:

1 tsp. liquid smoke

juice of one lime

1 tsp hot sauce (I used cholula)

1 tsp. cumin

salt and pepper to taste

Prepare marinade and marinade for 30 minutes or overnight

For Burritos:

Salsa, store bought or homemade

Corn of on cob, cooked or 1/2 cup frozen corn

1 cup shredded pepper jack cheese

1/4 cup toasted pumpkin seeds

tortillas

Remove chicken from marinade and grill or bake until golden brown and juices run clear.  Allow to rest 5-10 minutes.  While chicken cools, place a small pan on the stove and heat 1/2 tsp canola oil.  Add pumpkin seeds and cook, turning often, until lightly browned.  Remove from pan so they don't continue to cook. 

Layer tortillas with chicken, cheese, salsa, corn and pumpkin seeds.

Since I'm leaving for a few days, I'm planning to whip up a couple dishes that my husband can just throw in the oven when he comes home from work.  There's a big joke in our house that my husband can cook, but no one wants to eat what he cooks.

So, here's what I'll be making on Sunday so the older boys will have food to eat:

Monday: Crockpot London Broil
Tuesday: Spicy Pepper and Pepper Pasta
Wednesday: leftovers
Thursday: Arugula and avocado pasta
Friday: Pizza and movie night
Saturday: BBQ, probably burgers

Fire Roasted Sloppy Joes and Menu Plan

Last week, I realized I hadn't made Sloppy Joes in a while. I was going to be out late, so I needed something I could cook up for my boys that was easy for them to heat up and have for dinner. I also wanted something that I might be able to pull out for lunch later in the week. While my family and I love the traditional sloppy joes, this time, I decided to be a little creative this time and give them an extra zing! This was delicious. I served them on brioche rolls.

Fire Roasted Sloppy Joes
1 lb ground beef or turkey
1 28 oz can fire roasted tomatoes
1 6 oz can tomato paste (I use Muir Glen Organic for both)
1/4 cup apple cider vinegar
1 Tbsp Worcestershire sauce
1/2 yellow onion, diced
2 cloved garlic, crushed
2 tsp sugar

Hamburger buns


Brown turkey or beef in sauce pan. Drain meat. Add tomatoes and tomato paste. Stir until tomato paste dissolves. Add vinegar, worcestershire sauce, onion and garlic and cook for 10 minutes until flavors combine. Taste. Add sugar as necessary to balance flavor. Allow to simmer on low for 20-30 minutes more. Serve on top of hamburger buns.

This week, I'm doing some family favorites and easy summer recipes.

Dinner:
Sunday: Chicken Korma (Didn't make it last week)
Monday: Pork Shoulder Tacos with spicy cole slaw
Tuesday: Turkey Burgers with homemade hamburger buns, potato salad
Wednesday: dinner at church (BBQ)
Thursday: Sandwiches and salad and WINE for music in the park with mom friends and the kids!
Friday: Out to dinner with my hubby

Breakfast:
Homemade English Muffins
Homemade peach and raspberry jam
waffles
cereal
chocolate chip muffins

Lunch
Sandwiches
Leftovers

Snacks:
vegetables with dip
homemade fruit leather

I'll be linking to Menu Plan Monday, Mouthwathering Monday, Tempt My Tummy Tuesday,  Tuesday's Tasty Tidbits,  At the Table Tuesdays, What's on the Menu Wednesday, Full Plate Thursday, and What's for Dinner?

Peach Bread Pudding with Caramel Sauce

This week, I had a lot of time that I could have used to be unproductive or get some things done around the house.  Instead, I decided that I wanted a yummy summer dessert with some fresh summer fruit.  Here's what I came up with!

Peach Bread Pudding with Caramel Sauce

4 peaches, peeled and cubed

8 slices of good quality bread (I used a brioche loaf)

1 cup heavy whipping cream

1 cup 1% or nonfat milk

2 tbsp butter

3 eggs, beaten

1/3 cup sugar

1/3 cup brown sugar

1 tbsp cinnamon

caramel sauce (recipe below)

Preheat oven to 350 degrees.  I used my stoneware pan for this recipe.  If you are using glass, grease your pan.  Peel and cube your peaches (boil water on the stove, create an ice water bath in a large bowl, boil peaches 1-2 minutes, then drop into ice water, peel peaches after 2-3 minutes in ice bath)  Tear bread slices into bite-sized pieces.  Place bread and peaches in a 9x9 square baking dish.  In a small sauce pan, heat whipping cream and milk until skin just forms on top of the milk.  Remove milk from burner and add butter.  Stir butter into milk until it melts.  Allow milk mixture to cool.

In a separate bowl, combine eggs, sugars and cinnamon.  When milk mixture is cooled to room temperature, combine milk mixture and egg mixture, whisk until combined.  

Bake at 350 degrees for 45-60 minutes.  Bake until egg and milk mixture is firm and not runny.

Caramel Sauce:

1 cup of sugar

6 Tbsp butter

1/2 cup heavy whipping cream

Heat sugar, stirring constantly with wooden spoon, until sugar melts and and is golden brown.  Remove sugar from burner and add butter.  Stir sugar and butter mixture until butter melts.  Allow mixture to cool about 10 minutes.  Slowly add cream, a little at a time, whisking so its blended.

Store caramel sauce in the fridge in  a mason jar, heat as necessary.

I'm linking to Sweet Tooth Friday and Sweets for a Saturday

BBQ Chicken Nachos with Pineapple Salsa

About a week and a half ago, I was going to make BBQ chicken quesadillas with pineapple salsa.  I realized in my hurry at the grocery store, I got out without the tortillas, and I didn't have any in the fridge.  I had hungry boys that needed to be fed!  What do I do?  Well, this was what I came up with, and my husband has asked me almost every other night when I'm making them again!  These have a wonderful combination of salty, sweet, and crunch.

BBQ Chicken Nachos with Pineapple Salsa
2 breasts of chicken
Pinch of salt
4 TBSP BBQ sauce
1 bag tortilla chips, organic if possible
1-1 1/2 cup pepper jack cheese, grated


For Salsa:
1/2 fresh pineapple cut into wedges
2 green onions, sliced with some green parts
2 TBSP Cilantro
1 tsp salt
1 cob fresh corn, removed from husk
1-2 jalapeno peppers, seeds removed and diced

Directions:
Grill pineapple, place on a panini press or under broiler for 3-4 minutes.  Dice other ingredients for salsa and add salt.  Put in small bowl and set aside.

Salt chicken.  Grill chicken until cooked through.  When the chicken is cooked, brush with BBQ sauce and cut into small bite-sized pieces.

Layer chips, chicken and cheese on a baking sheet and heat under a broiler until the cheese is melted.  Top with salsa and serve.  Enjoy!

Dinner:

Sunday: Broccoli and Pesto Tagliatelle from Jamie Oliver's Food Revolution

Monday: Steak and Cheese Croissant Sandwiches

Tuesday: Crock Pot Sloppy Joes

Wednesday: Leftovers

Thursday: Chicken Korma

Friday: Homemade Pizza

Snacks: 

Homemade Fruit Leather

Granola Bites

Breakfast:

homemade granola

cereal

waffles with peanut butter

I'll be linking to Menu Plan Monday, Mouthwathering Monday, Tempt My Tummy Tuesday,  Tuesday's Tasty Tidbits,  At the Table Tuesdays, What's on the Menu Wednesday, Full Plate Thursday, and What's for Dinner?

Baked Asparagus Fries and Menu Plan

I'm always looking for new ways to cook vegetables.  Last week when my Fine Cooking magazine arrived, I was very excited to see a recipe for asparagus fries.  I was not so excited to see that they were fried in oil.  I played with the recipe a little and made them healthier.  These were a huge hit with our family!

Baked Asparagus Fries
1 pound asparagus, cut with tips to 2 1/2-3 inch "fries"
2 egg whites, slightly beaten
2 cups bread crumbs

Preheat oven to 400 degrees.  Cover asparagus with egg whites, then cover with bread crumbs.  Lay on baking sheet.  Cook for 20-25 minutes until bread crumbs are golden brown and asparagus is tender, but still crispy.

Serve with your favorite spicy chipotle aioli.

Menu Plan:
Sunday: Whole Wheat Pasta with Homemade Pesto
Monday: Orzo with Sausage, Peppers and Tomatoes
Tuesday: BBQ Chicken and pineapple quesadillas
Wednesday:  Pepperocini and Beef Sandwiches
Thursday: Leftovers
Friday: We are off on a family trip

Breakfast:
Homemade English Muffins
Homemade granola

I'll be linking to Menu Plan Monday, Mouthwathering Monday, Tempt My Tummy Tuesday,  Tuesday's Tasty Tidbits, What's on the Menu Wednesday, Full Plate Thursday, and What's for Dinner?

Easy Spinach and Turkey Lasagna

This was a big hit in our house tonight, so I thought I'd share the recipe.

1 lb ground turkey
3 cloves garlic
salt and pepper to taste
2 cups fresh spinach, cleaned and shredded
2 cups part skim mozerella, grated
2 15 oz cans diced tomatoes
1/4 cup shaved parmesan cheese
no-boil lasagna noodles
olive oil

Preheat oven to 350 degrees.  Brown turkey in skillet.  As it begins to brown, add garlic, salt and pepper.  Cover bottom of square baking dish with a light layer of olive oil.  Layer noodles, turkey, 1 can of tomatoes, 1 cup of spinach, and mozerella.  Repeat layers again.  Add parmesan to the top of the final layer.  Bake, uncovered, for 45 minutes.

I'm linking to Tempt My Tummy Tuesday over at Blessed With Grace

Yummy!

I think I will have to have one of these this afternoon for my afternoon snack!  YUMMY!

http://alli-n-son.com/2010/11/07/pumpkin-spice-latte/

Some of my favorite things

We don't do meatless mondays, but I always try to add a meatless meal (or 2) to my weekly menu plan.  This looks like a great website, and I want to try this one, maybe next week... Pasta Primavera

This morning, I made waffles and added 1/4 cup almonds and about 1 tsp of almond extract.  I wished I had some raspberries to make a raspberry puree for the top, but alas, I have to wait until next time!

Yesterday, I got to head back to my husband's home town for a stop at a couple places I LOVE.  One was the spice store Gold Leaf Tea and Spices.  I picked up my favorite Ancho Chili Powder and some cinnamon.  I also got a sample of their smoked paprika.  I will try it soon and let you know how it is!  They have a tea of the month club starting soon.  I think I may just have to join!

Oh, and I've been meaning to mention my new favorite store to shop in.  They've opened 2 nearby, which might not be a good thing!  Besides cooking, I love clothes and shoes!  My new find, thanks to The Pioneer Woman, is Francesca's.  I love that store!  I recently got this top and some adorable earrings that are not pictured on the site right now.  I am a lover of Anthropologie, but I love Francesca's more!  They have the same style as Anthropologie, but less expensive!  I can by 2 tops and a pair of earrings for the same price as one top at Anthro!  They have tons of tops and adorable jewelry!  I feel like I can try out new looks because I'm not investing a whole bunch of money .  Everything I have gotten there I love, and I really want to go get this soon, but alas, I probably shouldn't!

I have to make these!

This morning, while listening to students read, I was also checking my Google Reader.  I saw this I have to make them next week!  I'm thinking Tuesday night dinner.  I love many of her recipes, but I usually find ways to cut out the cream since I don't work on a ranch and I'm still watching my hips.  But this, oh my!  One of my favorite things as a child was a steakburger from a place called Kirk's with cheddar and pineapple.  I wonder how they'd taste with beef?  I'm thinking we are going to have to BBQ a tri-tip this Sunday, then go for it later in the week.  My mouth is watering just thinking about it.  If I wasn't looking forward to crepes tonight, I'd be changing our menu faster than you could say "jackrabbit"