School Lunch: Week 7

Day 1: Ham and Cheese Sandwich, cucumbers and carrots, peaches and blueberries
VERDICT:  She ate most the sandwich, all the carrots and some of the fruit and cucumbers.  It was a lot of food for her!

Day 2: Ham and cheese bites, grapes, carrots and her leftover cucumbers
VERDICT:  She hardly ate anything today!!  Not sure why, but she finished her fruits and veggies later.

Day 3: Roast and cheese on a homemade roll, mini bell peppers, and green apples.
VERDICT:  Alayna picked everything today and did pretty good!  Ate the roll sandwich and one pepper and most the apples.  She shared it at home after school!

Day 4: String Cheese, ham, strawberries, carrots and cucumbers, and gluten free pretzel crisps. 
VERDICT: Alayna apparently is brand specific when it comes to string cheese and would NOT eat this one.  She ate all the berries, and some veggies, and one piece of ham, then most the pretzels.  Again, she finished it when she got home!!

School Lunch: Week 6

Check out our school lunches!  I can't believe we're already done with 6 weeks of school.  It's gone by OH so fast.  I really think I'm in the market for a new container though!  We like this one, but it's not leak proof, so if I want to do yogurt, applesauce, dips, or a juicy fruit, it has to be in a separate container.  Only 4 days this week due to Labor Day!  Here's her lunches this week:

 

Day 1: Leftover Taco salad made into a burrito, carrot stick, and a banana. 
VERDICT:  Alayna once again LOVED the burrito and finished it along with the banana.  She finished the carrots after school

Day 2: Leftover homemade chicken tenders with BBQ sauce, olives, green beans, and applesauce.
VERDICT: Alayna wasn't as hungry today.  She only ate one chicken tender.  She did eat all her green beans and applesauce, then finished her chicken and olives at home.

Day 3: Homemade lunchables, cantaloupe, and sweet bell peppers.
VERDICT:  I don't know why Alayna doesn't do well with the crackers.  Maybe it takes too long to put her little lunchable together!  She ate her cantaloupe, 2 bell peppers, ham, half the cheese, and half the carrots.  She ate the rest and shared some with Audrey at home!

Day 4: Heart shaped peanut butter and jelly, almonds, bell peppers and carrots, and a homemade pineapple fruit leather.
VERDICT: Sandwich was demolished first I'm sure!  Alayna also ate the fruit leather and half her vegetables.  She ate most her almonds for snack at school, and then she finished at home!

**I'm that mom who probably sends too much food sometimes, but I worry about her when she's not home!!  I seriously might stop sending an extra snack, but I can't decide.  Friday she just ate her almonds and peppers as her snack since she didn't finish them at lunch.  What to do!!  I'm so glad I have a good eater who eats things I won't!!

School Lunch: Week 5

There are only 3 lunches this week because we prepaid for 2 hot lunches.  We kept it pretty simple, and Alayna seems to be eating more than the first couple weeks!!  I think she's finally got the timing down! 

I can't decided if I want to get a new lunch container though.  The one we have is nice, but if there's anything juicy (the fruit) it spills onto everything else, so I have to pack it separately.  I was thinking about the Rubbermaid Lunch Blox!

Day 1: sandwich on a stick, sunflower seeds, sweet bell pepper, and a pluot.  She did have a snack that afternoon too, but I can't remember what it was. 
Verdict: AWESOME!  Alayna said her friends even liked her sandwich on a stick.  This girl LOVES her mini peppers too!

Day 2: Pb & J on whole wheat bites, broccoli and homemade buttermilk ranch, frozen mixed berries.
Verdict:  Great again!  The only problem was the juice from the berries.  Alayna asked for berries AGAIN!

Day 3: Leftover all beef hot dog, cheddar cheese bites, cucumber, and mixed berries.  For snack was a mix of roasted almond, raisins, and Annie's Cheddar bunnies.
Verdict:  She didn't eat as much today but did finish everything once she got home.  She loved helping me make her snack mix the night before!  And YES, she picks out her fruit and vegetable from the choices I give her and helps me each night!! 

School Lunch: Week 4

This week was a weird week for lunches....meaning Wednesday was a short day so no lunch at school. (we had nachos at home with friends!!)  Alayna also only had school lunch one day this week, so there are only 3 lunches.

 

Day 1: Whole Grain Leige Waffle with natural peanut butter and banana slices inside, carrots and sweet bell peppers, and a hard boiled egg.  For snack...almonds and a clementine.
Verdict: WINNER!!  Alayna ate everything and LOVED having breakfast for lunch. 

Day 2: Grilled chicken with BBQ sauce (there's something about "dips" that kids love!), pluot, celery sticks with natural peanut butter and a healthy chocolate peanut butter treat.  Snack was a fruit pouch and mixed nuts.
Verdict: The only thing she didn't eat was the treat!  She didn't see it she said.  Alayna didn't eat everything at school but finished it all at home!

Day 3: Homemade chicken nuggets with bbq sauce, mozarella cheese slices, and sweet bell peppers.  Friday I like to give her a surprise/treat so today it was apple juice!  For snack...Pamela's gluten free cinnamon graham crackers and some almonds.
Verdict: Alayna ate most of her chicken, ALL her pepper, and some cheese.  She didn't think the apple juice was that exciting!  I think she was expecting a cookie or something!  Alayna did eat all her snack and finished her chicken and cheese when she got home!

Alayna's lunch box is from Costco and we LOVE it!  It has a freezable pouch thing that sits right inside and keeps everything cold.  The lunch box is a good size as is, but it also expands.  It's big but not too big!  The container we use is  looks like the same brand as the lunchbox...Ultra Arctic Zone.

School Lunch: Week 3

This week I was SO super sick the beginning of the week, so lunches were really simple.  I feel like this week Alayna ate a lot better, and what she didn't eat at school she was eager to eat right when she got home.  We're getting the hang of this I think!!

She ate school lunch one day this week, so that's why there are only 4 lunches again....I typically don't see myself making her more than one sandwich a week, but this week was rough with me being sick.

Also, I do PLAN the lunch the night before but don't make it until the morning.  I write on the back of the notecard what I'm making for breakfast and what I'm packing in Alayna's lunch, so it's ready.  Then I flip the card over and leave Alayna a little note for her lunchbox!!

Day 1: peanut butter and jelly heart sandwich on wheat bread, carrot sticks, green grapes, and brown rice chipotle chips. Snack was mixed nuts and raisins I believe....I was sick...I can't remember!!
Verdict:  She LOVED the heart shaped sandwich and ate almost everything today.

Day 2: turkey rolled up, cheddar cheese slices, kiwi, snap peas, sweet bell pepper, and naan crisps.
Verdict: Alayna liked this lunch too and finished her veggies and cheese at home.  Super simple!

Day 3: ground beef and turkey burrito with cheese and spinach, carrots, cinnamon apple slices, and homemade buttermilk ranch for dipping.
 Verdict: She snarfed up that burrito!!  She said it tasted SO SO good.  Finished her veggies and apples at home.  I was SO happy she liked the burrito so much!!

Day 4: Ham and turkey sandwich on wheat, kiwi, broccoli and carrots with homemade buttermilk ranch for dipping.  Gluten Free cookies for snack.
Verdict: Alayna really liked having a sandwich again and ate almost the whole thing.  She ate all her kiwi and only had a couple pieces of vegetables left over.  She actually ate her cookies this time, but gave two of them away!!

***I do still send a small snack with her too since they do have a snack toward the end of the day.  This week was mixed nuts, a homemade raspberry fruit leather, and a Kashi seed and nut bar.  

School Lunch: Week 2

There are only 4 lunches this week because Alayna stayed home sick one day.  I've learned a few things....

1. Food tastes better and stays better if I pack it in the morning.  The night before I write on a notecard what goes in her lunch (Alayna helps me pick!!), and I put it together while the girls are eating breakfast.  It's worked fine!!  Some things that are packaged I'll put in the night before.  Then on the other side of the notecard I leave Alayna a little note!

2. She doesn't eat NEARLY as much at school compared to what I know she can eat at home.  The one day I sent a little less she ate EVERYTHING at school.  When it's too much food, she doesn't eat hardly anything.

3. I was sending a snack, but since she's not eating all her lunch.....she can finish her lunch at snack time!!

Here are her lunches this past week!!

Day 1: ham, cheese, and olive kabobs, strawberries, celery and carrots and mixed nuts for snack.
Verdict: Alayna thought this was too hard to eat?!?!  I was so confused.  She ate it at home though when she got home from school!

Day 2: She wanted something simpler.....string cheese, avocado and pb smoothie, grapes, and snap peas.
Verdict: She did ok....not feeling well still and the tube of smoothie made a big old mess.  Those will be saved for home!!!

Day 3: Grilled Chicken strips and BBQ sauce, sweet bell pepper, cinnamon apple slices, and roasted almonds.
Verdict: THIS WAS HER FAVORITE LUNCH ALL WEEK!!!  She ate everything AT school!!

Day 4: Pepperoni and cheese and whole grain crackers, grapes, carrots and snap peas, and gluten free, whole grain cookies we got from Love With Food!!
Verdict:  She didn't even eat the cookies!!  I don't know what happened today but she didn't eat much! 

Love With Food Subscription

Hey there!  So, after revamping some personal goals I came to realize the three things most important to me right now, and I NEED to focus on THOSE.....my marriage, my family, and health & fitness. 

I am SUCH a nerd when it comes to food and trying new things.  I get giddy...enter Love With Food.  I'm kind of embarrassed to say how long it took me to initially choose a food subscription box.  There are SO many options out there, and ONE day I WILL try them all.  For now, Love With Food is what I get giddy over.  Here's WHY:

-Monthly themes so it's always a suprise!
-different size boxes plus a gluten free box
-different lengths of subscriptions
-you can "gift" one to yourself so you're not stuck with a subscription
-awesome customer service
-for every box purchased, a meal is donated to a food bank
-you earn points to put toward more snacks
-you get to try things you wouldn't normally and can't find in stores oftentimes

Check out my link and get 40% off your first box!!

http://lovewithfood.com/invite?m=r&ref=2raa

School Lunch: Week 1

My sweet Alayna started all day Kindergarten this last week, and I am on a mission to make awesome, healthy, filling lunches for her!!  There's something so rewarding knowing I am fueling my daughter while I'm not there.  She only had 3 days the first week of school, so that's why there are only 3 lunches posted.  It's funny the things I learned already from packing the lunches I did.  Mainly....crackers don't go in the same sealed container as all the other food...they came out super soggy by the time she got to eat them.

Without further ado.....

 Day 1: leftover homemade chicken pot pie, peach slices, snap peas, and cheddar cheese slices
 VERDICT: She needs to eat MUCH faster!!  She only ate 2 bites of the pot pie, all her peaches, all her snap peas, and a few bites of cheese.  The chicken pot pie was warm but soggy.

Day 2: Whole grain crackers, cheddar cheese triangles, ham and turkey slices, hard boiled egg, fresh fruit salad, and snap peas and sweet bell peppers
VERDICT: The only problem was the soggy crackers and dried up cheese.  She ended up sharing some egg and meat with a friend and finished the rest at home.

Day 3: Leftover Brat with ketchup, cauliflower and sweet bell pepper, tube with frozen pureed pear, strawberry, and avocado, and a homemade oatmeal cookie for her special Friday treat.
VERDICT: She LOVED the frozen tube of fruit, ate the cookie and pepper and a few bites of brats.  She shared her cookie with a friend!!

**I've already got some fun ideas for week 2!**

Tupperware Canoe

So, this particular post isn't about a yummy recipe, but I'll do my best to tie it in somehow!!  As a new Tupperware consultant, I get lots of fun things to use in my kitchen, but every now and then an awesome TOY comes back onto the market for a short time.  Did you know Tupperware makes toys?  Lifetime warranty too!! 

For one week only THIS cute toy can be used on land or on sea and is great for Grandma's house, birthdays, baby showers, and Christmas gifts!!   There's even a fun way to get one for FREE!!!  Leave a comment with your email address!

Pumpkin Dump Cake-October Recipe Party

Ingredients:

1 29oz can pumpkin
1 12oz can evaporated milk
4 eggs slightly beaten
1 1/2 cup sugar
2 1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp ginger

Mix all ingredients. Pour into 9x13 pan. Sprinkle on top 1 yellow or French vanilla cake mix, 1 cups coconut and 1 cup walnuts. Drizzle 1 cup melted butter on top. Bake at 350 for one hour. Cool slightly and top with cool whip. Best served warm.

Sopapilla Pumpkin Cheesecake-October Recipe Party

SOPAPILLA PUMPKIN CHEESECAKE

Ingredients:
1 can Pillsbury Crescent Roll Dough
1 (8oz) package cream cheese
1 cup powdered sugar
1/2 cup brown sugar
1 cup Pumpkin Puree
2 teaspoons cinnamon
1 tablespoon butter
Cinnamon and Sugar for top

Glaze:
1 Tablespoon of butter
1/8 cup of milk
1 1/2-2 cups of powdered sugar

Preheat oven at 350 degrees. Grease an 8x8 glass pan. Cover bottom of pan with one half of the Pillsbury Crescent Dough, saving the other half for later. Combine powdered sugar and cream cheese with mixer until smooth. Works best if cream cheese is at room temperature. Then mix in pumpkin, brown sugar, and cinnamon. Spread cream cheese mixture on top of rolled out crescent dough. Using the other half of the dough, cover the cream cheese mixture. Melt 1 Tablespoon of butter, and spread over the top layer of dough. Sprinkle with cinnamon and sugar, and bake for 15-20 minutes, or until golden brown. To make the Glaze, melt 1 Tablespoon of butter and using a mixer, combine butter, milk and sugar. Keep adding sugar until you reach desired consistency. Drizzle over cheesecake after it has cooled. Serve warm, or refrigerate until serving. I personally LOVED it cold.

The original recipe is posted here.

Pumpkin Donuts or donut Holes-October Recipe Party

Ingredients:

1/2 cup oil (Coconut or vegetable)

3 eggs

1 1/2 cups sugar

1 1/2 cups canned pumpkin

3/4 tsp. ground cinnamon

1/4 tsp. heaping nutmeg

1/4 tsp. heaping ginger 

1 1/2 tsp. salt

1 1/2 tsp. baking powder

1 3/4 cups plus 2 TBS flour

1/2-1 cup mini chocolate chips

Cinnamon Sugar Topping:

1/8 cup sugar

Cinnamon to liking

Directions:

Preheat oven to 350 degrees.  Beat everything together until smooth and pour into greased donut pan or donut maker.  Fill 3/4 of the way full.  Bake about 16 minutes or until fully cooked.  Remove from pan and let cool 15 minutes then cover with cinnamon and sugar topping.

Five Ingredient Pumpkin Chocolate Chip Cookies-October Recipe Party

Ingredients:

1 box spike cake mix

1 bag chocolate chips

1 egg

1 tsp. pumpkin pie spice

15 oz. pumpkin puree

For the glaze:

• 2 tablespoons butter
• 1/8 cup packed light brown sugar
• 1 1/2 tablespoons milk
• 1/2 cup powdered sugar
• 1/2 teaspoon pure vanilla extract

Directions:

Preheat oven to 350 degrees.  Mix all ingredients together, and place spoonfuls of cookie dough onto cookie sheets.  Bake 10-12 minutes.  Make the glaze by bringing the butter, brown sugar and milk to a boil. Remove it from the heat and stir in the powdered sugar and vanilla until it is smooth.Allow cookies to cool and drizzle with the glaze.

Flourless Peanut Butter Oat Cookies

I normally post recipes I get from other people.  Folks...THIS is my first recipe that I can is mine.  I found a 3 ingredient peanut butter cookie recipe on allrecipes.com but wanted more than what it called for.  This cookie is what I came up with, and it's a good one!!  I just wanted something quick for my 3 year old and her best friend/cousin. 

Two things first though...

My sister in law made us this vanilla last year for Christmas.  I've used it a lot and want to make my  own!!  Taste wise, I can't tell the difference between this and the store bought imitation vanilla, but I like that I know what's in it.

And this cookie scoop rocks!!  I got it as a Christmas gift a while back and can't remember the brand or anything, but it's a stainless steel scoop, and I love it!!

I like my cookies soft inside, so I don't bake them as long as they say.  It made a lot more than I thought it would, so we'll be sending some home with my niece.  You know...I had a baby and still working on widdling away my waste.

Flourless Peanut Butter Oat Cookies

1 cup creamy peanut butter
1 egg
1 tsp vanilla
1/2 cup packed light brown sugar
1/4 cup white sugar
1/2 cup regular oats

Mix everything together and place on a greased cookie sheet.  Bake at 350 degrees for 9-11 minutes.  Once done, remove to cool on cookie sheets.  Makes 2 dozen.


**I feel like there's a lot you could do to personalize or change up this recipe.  I think it would be good with coconut, mini chocolate chips, white chips, mini m&ms, craisins or raisins, or any nut.  Enjoy!!

German Pancake and syrup: September Recipe Party

Cassy brought this German Pancake with a hot caramel syrup that was so so good.  My picture wasn't great so i got this one from the original Taste of Home recipe online.

Ingredients

• 6 eggs
• 1 cup 2% milk
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 2 tablespoons butter, melted
• BUTTERMILK SYRUP:
• 1-1/2 cups sugar
• 3/4 cup buttermilk
• 1/2 cup butter
• 2 tablespoons corn syrup
• 1 teaspoon baking soda
• 2 teaspoons vanilla extract
• Confectioners' sugar

Directions

• In a blender, combine the eggs, milk, flour and salt; cover and process until smooth.
• Pour the butter into an ungreased 13-in. x 9-in. baking dish; add the batter. Bake, uncovered, at 400° for 20 minutes.
• Meanwhile, in a small saucepan, combine the first five syrup ingredients; bring to a boil. Boil for 7 minutes. Remove from the heat; stir in vanilla. Dust pancake with confectioners' sugar; serve immediately with the syrup. Yield: 8 servings (about 2 cups syrup).

Stuffed French Toast: September Recipe Party

I'm always skeptical of anything that's not regular old french toast.  I personally don't like things soggy, but I tried this and was pleasantly surprised how much I liked it.  I don't like pecans either, but it tasted so good on this French Toast.  Thanks Lexi!!!  The original recipe is from howtohomeschoolmychild.com This was another winner!!

Ingredients

• 12 slices of bread (I used whole wheat)
• 8 oz. softened cream cheese
• 6 Tbsp cinnamon sugar
• 1/3 cup butter
• 3/4 cup brown sugar
• 1/4 cup maple syrup
• 1 cup chopped pecans
• 3 eggs
• 1 cup milk
• 1 Tbsp vanilla
• 1/2 tsp nutmeg
• whipped cream (optional)

Instructions

1. Melt butter in microwave. Stir in brown sugar & maple syrup until smooth & creamy. Add pecans.
2. Pour pecan sauce in bottom of 9x13 pan. Reserve 1/4 cup sauce
3. Mix cream cheese & cinnamon sugar
4. Spread cream cheese mixture on 6 slices of bread
5. Top with another slice of bread
6. Arrange "sandwiches" in 9x13 pan
7. Pour remaining sauce on top of sandwiches. You might need to spread the sauce with a knife.
8. Whip eggs & milk together.
9. Pour over all bread.
10. Bake 350, about 30-35 minutes
11. Serve with a dollop of whipped cream, if you like

***Lexi noted she would make more of the pecan mixture next time.

Lisa's Raspberry Bread: September Recipe Party

I totally forgot to take a picture of Lisa's bread, but it was so good!!  It was also one of the favorites and won a prize.  I love that you can make it how you want it, so versatile!!  Thanks Lisa

1-yellow cake mix 
 2 bananas
2 cups of raspberries
 If u use more bananas then no applesauce but applesauce is added for more moisture -
 then bake it at 350- i also added protein powder - i like to make mini muffins but you can do a loaf or reg sized muffins - bake about 15-18 mins or until done - sorry i kind of one of those add a little of this and that cook

Blueberry Tortilla Bites: September Recipe Party

This simple, yet delicious recipe came from Lisa.  I love how simple it is yet how good it is too.  I can see so many different possibilities with this, and it's a great healthier snack for kids....and adults too!!  My Alayna LOVED these and even ate the ones Lisa left.

1 large light tortilla or flatout wrap
2 wedges Laughing Cow Smooth Sensations Cream Cheese Spread Cinnamon Cream
1/2 C frozen blueberries


There weren't instructions, but I'm assuming you just put this in a pan or on a griddle and cook it like you would a quesadilla.  Lisa mentioned she used the Swiss Cheese wedges and added her own cinnamon.  What a great idea!!!

Mexican Breakfast Casserole:September recipe party

This was one of our winning recipes at our first recipe party!!  It's from Rylen, and it was SOOOO good.  I wouldn't expect anything less of her cooking though.  Everyone loved it, and I'll definitely be adding it to our dinner menus.

Mexican breakfast casserole
Ingredients:
12 flour tortillas cooked
16 oz sausage
18 eggs
1small can green chilies
1/4 cup green onion
1/2 bunch of cilantro
Cheese
Salt and pepper
1 can green enchilada sauce

Directions:
1. Cook tortillas
2. Cook, crumble, and drain sausage
3. Add eggs, green chilis, green onion and cilantro to the sausage and cool until eggs are cooked through
4. You can also add salt and pepper to taste and cheese if desired
5. Roll the egg mixture into tortillas and place in a 9x13 pan
6. Top with enchilada sauce and cheese
7. Bake at 350 for about 30 min or until bubbly and cheese is melted

Tortellini primavera

Tortellini Primavera

Ingredients:

1 14 oz. can vegetable brother or reduced sodium chicken broth

2 tablespoons all-purpose flour

1 tablespoon extra-virgin olive oil

3 cloves garlic, sliced

1 cup shredded fontina cheese or 3/4 cup shredded parmesan cheese

1 tablespoon chopped fresh tarragon, dill or chives, or 1 teaspoon dried tarragon

1/8 teaspoon salt

4 cups chopped vegetables (such as broccoli, carrots, and snap peas) or 16 oz bag frozen mixed vegetables

1 16 oz package frozen cheese tortellini

Preparation

1. Put a large pot of water on to boil

2. Meanwhile, whisk broth and flour in a small bowl. Heat oil in a large skillet over medium heat. Add garlic and cook, stirring, until just beginning to brown, 1 to 2 minutes. Add the broth mixture to the pan, bring to a boil and cook, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, about 3 minutes. Remove from the heat and stir in cheese, tarragon (or dill or chives) and salt.

3. Add vegetables and tortellini to the boiling water; return the water to a simmer and cook until the vegetables and tortellini are tender, 3 to 5 minutes. Drain; add to the pan with the sauce and stir to coat.

I did make a few adjustments....

* I didn't have tarragon, dill, or chives so I used basil and italian seasoning. It turned out great.

*I also had some leftover chicken I threw in, and that was a great addition.

*The one thing I didn't love was the amount of garlic. I would put in less next time, if not just use minced garlic (the spice). My house smelled like garlic for quite awhile after I made this.

Definitely a keeper!