This Week's Menu: 10/16 - 10/22

Slow Cooker Applesauce from The Kitchn -- something I want to try this week!

Friday: Quesadillas + Fresh Veggies & Ranch Dip
Saturday: Veggie Flatbread Pizzas + Fruit
Sunday: Crock Pot Minestrone + Diced Pears
Monday: BBQ Chicken Cobb Salad
Tuesday: Ham & Veggie Omelets + Toast
Wednesday: Almond-meal crusted chicken + Roasted Sweet Potatoes + Kale Salad w/ Oranges
Thursday: Beef Taco Salad
(Ry's Preschool snack: gogurts & crackers)

Breakfast ideas:
Creamy Chia Pudding, Overnight Oats, Veggie Eggs/Omelets, Green Juice and/or Smoothies, Pumpkin Pancakes (from freezer), Yogurt w/ Granola & Fruit

Snack ideas:
Fresh Veggies w/ Ranch, Crackers & Cheese, Ham-wrapped String Cheese, Crackers & Guacamole, Cottage Cheese w/ Tomatoes, Apples w/ Peanut Butter, Pumpkin Seeds, Yogurt w/ Granola, Frozen Grapes, Frozen Mangoes

Other: 
Whole Wheat Oatmeal Chocolate Chip Cookies, Slow Cooker Applesauce

This Week's Menu: 8/8 - 8/15

Photo of Sweet Potato & Black Bean Tacos with Avocado-Pepita Dipfrom Cookie and Kate

Friday: Date Night - OUT
Saturday: Spinach Ravioli + Pesto + Roasted Veggies + Fruit
Sunday: Sweet Potato & Black Bean Tacos with Avocado-Pepita Dip + Fruit
Monday: Greek Quinoa Salad + Fruit
Tuesday: Egg Frittata + [Vegetarian] Sausage
Wednesday: Stuffed Zucchini Boats + Fruit
Thursday: Avocado & Grilled Corn Salad + Chips + Roasted Sweet Potatoes + Pineapple
Friday: Pancakes or Easy

Snack Ideas:
Sara Snow's Energy Bars
Hummus + Veggies
Edamame
Almonds & Berries
Popcorn
Smoothie Pops (from freezer)
Chocolate Chia Pudding

Breakfast Ideas:
Smoothies
Steel Cut Oats w/ nuts & berries
Eggs with Salsa + Toast
Yogurt with Chia seeds, nuts & berries

Lunch Ideas:
Leftovers
Open-face Hummus & Veggie Sandwich
Spinach Salads (favorite lately: greens, nuts & seeds, feta cheese, diced bell peppers, avocado, crushed tortilla chips, salsa)
Black Bean & Feta Cucumber S

Fluffy Pumpkin Pancakes

Photo Source

I make these dinner more often that I do for breakfast, but I love how much they taste and smell like Fall.

Recipe [adapted slightly] from This Week for Dinner

3 C buttermilk pancake mix

2 C cold water
2/3 C canned pumpkin

1 tsp vanilla
1 tsp ground cinnamon
1/2 tsp ground ginger

1 tsp baking powder

In a medium bowl, whisk all the ingredients until just blended (batter should have lumps). Spray heavy griddle or skillet with nonstick spray and heat griddle over medium heat. Drop 1/4 cup of batter onto griddle to form each pancake. Cook until edges are drying and bubbles start to pop, turn and cook a few minutes longer. Serve with lots of butter and maple syrup!

Makin' Banana Pancakes...

Photo Source

Here's another recipe I've used several times in the last couple of years. These make a delicious meal and are a great way to use any ripe bananas lying around.

Recipe from Allrecipes

1 cup all-purpose flour
1 Tbsp white sugar
2 tsp baking powder
1/4 tsp salt
1 egg, beaten
1 cup milk
2 Tbsp vegetable oil
2 ripe bananas, mashed

Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas. Stir flour mixture into banana mixture; batter will be slightly lumpy.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

Biershir for Breakfast

This is a German-inspired meal my mom used to make for us growing up. I always thought it took more effort to make, but when my mom was here helping us with the new baby she made it one morning. I realized just how quick, easy, and most importantly FILLING and healthy it is. I've made it for myself twice in the past week. My other favorite part? -- no cooking or messy dishes to clean!!

Recipe from Mom Christensen

Makes 1 Serving

1/2 c. Oats (not quick)

1/2 c. Apple Juice (or enough for desired consistency)

Half of an Apple

Half of a Banana

Crunchy cereal (I prefer Grape Nuts or granola, but use whatever we have on hand)

Yogurt (any flavor)

Nuts, chopped (optional -- but I like to add chopped almonds)

Dried fruit (optional)

Combine oats and juice in a cereal bowl; let soak. In the meantime, dice half of an apple and slice half of a banana. Cover oats with fruit, add a few large spoonfuls of yogurt, then sprinkle with crunchy cereal and nuts. Enjoy!

Eating My Oats

Until recently, I never really craved oatmeal for breakfast. I choked it down every once in a while when we were all out of cold cereal. But my brother-in-law, Mat made it the last time they were here and it was seriously tasty -- creamy, smooth, and filling. He taught me a few tricks and we have been enjoying a little variety to our regular breakfast routine.

This isn't complicated or even a "recipe". But it is an idea worth sharing.

{The ratio is 2 parts water to 1 part oatmeal. This is enough for two.}
2 cups water
1 cup oatmeal
Salt, to taste

Add ins:
Brown sugar
Honey
Maple Syrup
Ground Cinnamon
Fresh fruit, diced (apples, bananas, strawberries, peaches, berries, etc.)
Nuts, chopped (almonds, pecans, walnuts)
Dried Fruit, chopped (cherries, cranberries, raisins, apricots, etc.)
Milk

Bring water to rolling boil. Add oats and salt and return to boil. Let cook on medium-hi heat for about 5 minutes or until texture is smooth. This is when I add honey and cinnamon.

Divide among bowls and let each person choose their own add-ins. My favorite combination lately has been honey, cinnamon, brown sugar, dried cherries, almonds, and bananas and a little milk, of course. Yum!

Thanks, Mat!

How I Cook an Omelet

DJ and I both grew up in families where omelets were our dads' specialties. They had each perfected the egg mixture, pan coating, and folding. But when I'd make an omelet, I would usually end up calling it "scrambled eggs" instead.

So, recently I was watching a "Barefoot Contessa" episode. She was making an omelet...but she threw all the ingredients into the pan, then slid it into the OVEN...and let it cook while she prepared the rest of her meal. What?!? Ever since then, that is how I've made our omelets. They are always a puffy, yummy texture. No flipping or folding. And guess what, our omelets are all done at the same time so we can actually eat them together -- while they're still warm.

Liam and I had these omelets for lunch today so I snapped a quick picture and thought I'd share. Not necessarily because it's super gourmet, but because it's an easy meal idea that can be dressed-up to your liking.

Oven Omelets

Recipe adapted from Ina Garten

5 or 6 large eggs

2 Tbsp. plain yogurt

Grated cheddar cheese

Salt & pepper, to taste

Optional Fillings:

Bacon or ham, (I've used Bacon Bits)

Vegetables and fresh herbs such as: tomato, chopped fresh spinach, bell pepper, red onion, cilantro or parsley, diced potato, etc.

Preheat oven to 350 degrees. Spray an 8-inch oven-safe saute pan. Whisk eggs and yogurt together in pan. Add cheese and salt and pepper, then diced vegetables and chopped herbs. Bake in oven for 15-20 minutes. Be careful when removing the pan from oven as handle will be HOT (learned TWICE from personal experience). Divide into halves or quarters and serve right from the pan. Garnish with diced avocado, sour cream, or salsa.

Homemade Granola

My Homemade Granola in My Homemade Bowl

Recipe from Homegrown Happy

7 c. Rolled Oats
3 c. Nuts and/or Seeds (Mix and match: almonds, walnuts, cashews, hazelnuts, pecans, pumpkin seeds, sunflower seeds, and flax seeds)
1 c. Unsweetened Coconut flakes
1/2 c. Powdered Milk or soymilk (optional, adds a bit of protein and creaminess)
1/4 c. Brown Sugar
2 tsp Cinnamon
1 tsp. Salt
1/2 c. Oil (vegetable or a mild flavored olive oil)
1/2 c. Maple Syrup (or substitute with honey)
1 tsp. Vanilla
3 c. Dried Fruit (Again, mix and match: raisins, cranberries, cherries, banana chips or chopped dates, apples, apricots, etc)

1) Preheat oven to 300 degrees Fahrenheit.
2) Mix the dry ingredients (oats through salt) together in a large bowl.
3) Add the wet ingredients (oil through vanilla) and stir well to coat. If you've used honey, you should warm it with the oil and vanilla so it will spread evenly.
4) Spread the granola on two ungreased baking sheets and toast in the preheated oven, stirring every 10 minutes, until warm and just starting to turn golden brown, about 30 minutes total.
5) Return the granola to the mixing bowl and stir in the dried fruit. Cool completely before storing in an airtight container.

{Healthy-ish} Banana Muffins

Recipe from Bake.Pray.Love

3/4 c. all-purpose flour
2/4 c. whole wheat flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 c. honey
1 egg + 3 Tbsp egg whites
1/4 c. butter, melted
3 ripe bananas, mashed

Preheat oven to 350 degrees. Combine dry ingredients (flour through cinnamon) in bowl. In separate bowl combine wet ingredients (honey through butter), then add bananas. Pour wet ingredients into the bowl of dry ingredients. Stir to incorporate. Bake for 20-26 minutes or until golden on the edges. Makes 12 muffins.

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My notes:
I made 15 muffins from one batch. I sprinkled oats on top of each muffin before baking. I think next time I'll sprinkle chopped walnuts on top, too. I think they would be better with more banana(s). A great snack and easy breakfast-on-the go.

Quiche

Frisco 1st Ward Enrichment

Whisk together:

4 eggs

1 1/2 c. milk

1 Tbsp. flour

2 Tbsp. sour cream

Dash nutmeg

1/2 tsp. salt

Add:

1 c. cheese, shredded

1/4 c. cooked bacon or ham (optional)

Add (to taste):

1/4 c. red pepper, diced

1/2 c. onion, diced

1/2 c. chopped spinach

Pour into prebaked frozen pie crust. Or freeze, then thaw quiche mixture prior to use. If frozen, thaw and shake completely then pour into pie crust. Bake at 350 degrees for 35-45 minutes, until lightly browned on top and well set in the center. Cool about 5 minutes before serving.

WW Buttermilk Pancakes

Recipe from MyFoodStorageDeals

2 c. buttermilk

2 eggs

4 T. oil
2 T. sugar
2 t. baking powder
2 c. whole wheat flour 
¾ t. salt
¾ t. soda

Beat until smooth. Pour and wait for bubbles to pop, then flip.

Croissant French Toast

Frisco 1st Ward

Vanilla Sauce:

1 Tbsp. Flour

4 Egg yolks

1 Tbsp. Vanilla 

2 c. Whipping Cream

1/2 c. Sugar

2 scoops Vanilla Ice Cream

Berry Sauce:

2 c. Raspberries, unsweetened

2 Tbsp. Sugar

French Toast:

3 Eggs

4 Croissants, split 

2 Tbsp. Butter

In a bowl combine flour, sugar, egg yolks, and vanilla; mix well. Bring to a gentle boil. Heat and stir for 2 minutes. Remove from heat. Stir in ice cream until melted. Set aside.

In a small saucepan, combine raspberries and sugar. Simmer, uncovered for 2 to 3 minutes. Remove from heat; set aside. In a shallow bowl, beat eggs. Dip both sides of croissants in egg mixture. Brown croissants on both sides in butter on a griddle. Serve with vanilla and berry sauces. Makes 4 servings. 

Blueberry Muffins

Frisco 1st Ward

2 c. Flour

2 tsp. Baking Powder

1/2 tsp. Salt

1/2 c. Butter, softened

1 c. Sugar

2 Eggs

1/2 c. Milk

1 tsp. Vanilla

2-1/2 c. Blueberries

Preheat oven to 375. Grease muffin tins. Combine flour, baking powder, and salt in a mixing bowl. In a separate bowl, cream butter and sugar together until fluffy. Add eggs, one at a time; beat well after each addition. Add dry ingredients alternately with milk and vanilla, begining and ending with dry ingredients, until batter is smooth. 

Crush 1/2 c. of the blueberries or cut up if frozen. Add to batter. Fold in remaining berries with spatula. Spoon into prepared muffin tins. Sprinkle each with a little sugar. Bake 30 minutes or until toothpick comes out clean. Cool muffins in pan 5 minutes, then remove onto a wire rack. 

Buttermilk Pancakes

Joy Beckstrand
2 eggs
1 ½ c. buttermilk (1 ½ c. milk + 1 Tbsp. lemon juice)
1 c. flour
1 tsp. baking soda
½ tsp. salt
1 Tbsp. sugar
3 Tbsp. oil

Add blueberries or tiny sliced fruits if desired.

Swedish Pancakes

1 ½ c. flour
1 Tbsp sugar
½ tsp baking pwdr
½ tsp salt
2 c. milk
2 Tbsp margarine
½ tsp. vanilla
2 eggs

Cook on hot griddle. Turn when bubbles. You can roll and fill them with powder sugar, lemon, syrup, jam, fruit, or manjar.

Sausage Rolls

Cindy Hargrove
1 container of refrigerator crescent rolls
1 lb. sausage
1-8 oz. cream cheese

Preheat oven to 375. Flatten crescent rolls on cookie sheet, connecting perforated edges. Brown sausage. Add cream cheese to sausage after draining fat. Spread onto crescent rolls. Roll sausage mixture up into crescent rolls. Should make a log. Place in waxed paper and into refrigerator to firm up. After firm, slice into rolls. Places slices onto cookie sheet and bake for 20 minutes, or until golden brown.