Food Wright Away

Hi all, Today I’m daydreaming of a tropical escape. Michigan has given us 40-degree weather, and I am ecstatic! For those of you lucky ones that get to travel for spring break, have a little extra fun in my name!  While I may be stuck in Michigan for spring break, I decided today I’d make a meal that would give me the illusion of being on vacation. The best part about this meal is that you can customize it. I was inspired by the “easy to open” coconuts at Meijer last week when I was grocery shopping and trying to keep the kids from throwing everything in the cart. They call the shopping cart, the "trolley." Sometimes when I find myself alone at the store I'll say to myself, I have to grab a trolley! What you’ll need : For the base - One coconut  For the Pico de Gallo - 1/4 cup of red onion 1 Roma tomato  One jalapeño diced and seeded 1/4 cup of lemon juice 1/2 cup of pineapple  (Other variations could include: av...

Hi all, Devon and I moved into our first home almost 11 years ago. A two bedroom one bathroom trailer and a heart full of dreams. It was tiny but just right for us. Penny wasn’t born yet, and Noah was a small little guy when we moved out of that home. Sometimes I’ll ask him if he still remembers it and he nods yes. I don’t think he does though. We were on a budget, and I’d sit down and plan two weeks worth of meals. Nowadays I have a hard time trying to make up my mind on what to make for dinner tomorrow night. Then I think about how I used to plan 42 meals and wonder how I did it! Creating a meal plan is a great way to stay on budget and keep you from eating out as much. I don’t meal plan that extensive anymore, but I do try and at least figure out our lunches for the week. Well, more so our dinners that will yield lunches. Look at how little he was!  One of the first couples of recipes I tried when we moved in was Shepard’s pie; I liked this because ...

Hi all, I’m going to let penny lead tonight’s meal. If you could hear how quickly she’s rambling about mixing and turning, she’s a pro at this. I’m trying to let the kids become more involved in the prepping/cooking process. Sometimes it seems that if they help me, they’re more likely to eat all of their dinner. It also means that somehow it’s a little easier to make dinner; since they’re right next to me and not in the other room fighting over something important like a candy wrapper or a vague round small item that the other must have taken. Did I lose you there? Because I don’t understand their fights either. If you’re thinking of bringing your kids into the kitchen, start with a small, simple task like cleaning off vegetables or opening items. I purchased kid-friendly knives off amazon since the kids enjoy cutting up food. It makes them feel like chefs.  For those of you who have little ones that love chicken nuggets, or even those of you who are adults and feel t...

Hi all, Sticking to my 30 minutes or less goal, we’re going to use the leftover rotisserie chicken from our last meal. I feel that we’re on day 1,478,324 of winter. I’m starting to forget what the sun feels like. Does it still exist? Are we destined for gloomy weather for the next six months? How hard do you think it would be to convince Devon we need a weekend getaway to Florida?  To warm up on these cold days, I thought we’d go with a casserole dish. What you need: 1. Rotisserie chicken 2. Jar of Alfredo sauce 3. One head of broccoli  4. Four pieces of cooked bacon-I like to use the packaged already cooked bacon slices  5. One cup of crushed cheez-its (can be substituted for crushed Doritos, Fritos, potato chips, etc.) 6. Half a cup of shredded cheese-I chose Mexican style Preheat oven to 400 degrees. In a casserole dish create one layer of shredded chicken. Cut bacon into tiny pieces and toss on top of chicken. Cut broccoli into smal...

Hi all, This weeks theme will be meals that can be made in 30 minutes or less. I’ve been trying to incorporate more vegetables into the kid's meals and I find that I need to be creative. I also noticed that when meals look more colorful, they are more likely to eat them. You know that saying, "we eat with our eyes",  that runs true in our house. I try and lead by example and eat healthier items in front of them too. So my dilemma is; what oh what do I feed them that is healthier than running through the drive-thru window but still equally as fast? Today I’m showing you all, rainbow roll-ups. This idea is quick and requires no cooking if you purchase a rotisserie chicken!  Items needed: 1. Rotisserie chicken  2. Large leaf lettuce 3. Tri-colored peppers, preferably pre-cut to save you time. 4. Carrot match sticks 5. Shredded cabbage 6. Dipping sauce of choice (For the kids, I serve Ranch, and for the adults, I use the spicy Bang Bang sauce) 7....

Hi all, Lately, I feel like my kids have been more hungry than usual. About the time I finally get home I have to start making dinner, or at the very least come up with a plan. I've been trying to keep fruits in the house to keep them content until dinner. I don't usually make big snacks because like most kids if they have too much of a snack, it will ruin their appetite. If they don't have dinner and only have a big snack, then that means when it's bedtime they start crying that they're hungry. That's about the time I start crying that I'm tired. Anyhow, back to snacks. How many of you eat dinner before 5 pm? Anyone? For those of you who eat later in the evening, do your kids need to have a snack right after school to hold them off? Growing up I was brought up on coffee with pan dulce (Mexican sweet bread). I've been trying to eat out less and eat healthier at home, but to this day I feel like Pavlov's dogs. If I smell or taste coffee...my mout...