Cooking for My Kids: Project Lunchbox – Recipe: Peanut Butter Yogurt Fruit Dip

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As I mentioned yesterday, I am trying to participate in the 30 Day Lunch Box Challenge hosted by the sweet Marla Meridith of Family Fresh Cooking.

PhotobucketFor today’s lunch, I decided to make a fruit dip to go with the apple slices.  I also packed leftover cheese ravioli, carrot and cucumber slices, and a few cubes of angel food cake.

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So far, I am truly enjoying coming up with different, healthy lunches each day.  And, I can tell by the fact that the lunch container is actually empty when I unpack each day, that the boys are enjoying it, too.

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I was not exactly sure what I wanted to do for the fruit dip, but I did know that I wanted to incorporate peanut butter since apple slices and peanut butter are a favorite after school snack.  The creation was yummy and a perfect flavor combination for the apple slices.  Honestly, it could have doubled as a sweet treat, too, but I decided to go ahead and put in the angel food cake cubes for a nice little lunch dessert.

Peanut Butter Yogurt Fruit Dip

Peanut Butter Yogurt Fruit Dip

Ingredients

1/2 cup yogurt

1/4 cup peanut butter

1 tablespoon honey

1 tablespoon chocolate sauce

Instructions

  1. Add all of the ingredients to a bowl, and whisk together until smooth.
  2. Serve with fruit slices.
http://cookingformykids.com/2012/04/03/cooking-for-my-kids-project-lunchbox-recipe-peanut-butter-yogurt-fruit-dip/

Enjoy!

Potato Baker – Recipe: Egg Stuffed Baked Potatoes

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In addition to being a great mom, my mother is extremely talented.  She has an eye for details, and she can always determine how to put things together.  And, the most amazing part of all is that she is self-taught.  She wanted a new embroidery sewing machine, bought it, and taught herself how to make amazing, beautiful things.

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The most recent thing that she made and gave to me was a Potato Baker.  And, let me tell you, that thing is life changing.  Instead of having to bake a potato in the oven for 1 1/2 hours, I can now make one in the microwave and have it ready in 8 minutes.  I have made microwave potatoes before that turn out less than appetizing.  However, with this Tater Baker, they turn out perfectly.

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So, when I was in my dilemma about what to make for dinner Thursday night and settled on these Strawberry Chocolate Chip pancakes, I also thought about the tater baker and decided to make baked potatoes.

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I found this Egg-Stuffed Baked Potatoes recipe on Our Best Bites.  I have already mentioned how much I love their blog.  It has extensive recipes with step-by-step instructions.  When I saw this recipe posted, it was calling my name.  Yes, it does sound a little odd, but, trust me, you will be so glad that you tried it.  It is perfect for a breakfast for dinner meal, a true breakfast, or even lunch with a little side salad.  I liked it so much that I had one Thursday night for dinner and another one on Friday for lunch.  Thanks to my amazing mother, the potatoes were ready in no time.

Egg Stuffed Baked Potatoes

Egg Stuffed Baked Potatoes

Ingredients

Baked potatoes, slightly cooled

Melted butter

Kosher salt

Black pepper

Shredded cheese, your choice

Turkey or bacon, optional

Onion, bell pepper, green onions, pico de gallo, optional

Eggs.

Instructions

  1. Preheat oven to 350 degrees.
  2. Slice a layer off the top of each potato. Use a spoon to gently scoop out insides, leaving a thin layer of potato against the skin and avoiding puncturing the bottom. You can reserve the potatoes for later. I used them for that meal for one of the littles who just wanted a baked potato but not the egg stuffed one.
  3. Using a stick of butter, spread it around the inside of the potato, sprinkling salt and pepper on top of the butter
  4. Sprinkle a layer of shredded cheese into each potato and add the turkey or bacon, optional. Fill each potato about 3/4 full.
  5. Crack one egg into each potato and sprinkle with additional salt and pepper.
  6. Top with additional cheese and turkey or bacon.
  7. Place potatoes on a baking sheet and cook for about 20 minutes. Egg whites should be set and yolks soft.
  8. Remove from oven and top with sauteed bell pepper, onions, green onions, and/or pico de gallo, all optional.
  9. Serve solo or with sour cream or ranch for dipping.
http://cookingformykids.com/2012/02/20/potato-baker-recipe-egg-stuffed-baked-potatoes/

Enjoy!

I shared this recipe at A Southern Fairytale, Savory Sunday, Everyday Mom’s Meals, Delightfully Dowling, Skip to My Lou, Homemaking Haven, Mrs. Happy Homemaker, Make Ahead Meals, Frugal Antics and Add a Pinch.

A Snow Day – Recipe: Tomato Soup

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It sleeted yesterday.

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And, then it snowed.

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I was getting lunch prepared, and I got a call from my mom, “Tell the kids to look outside.  It is sleeting.”  We ran to watch.

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A few minutes later, I want to sample my sister’s queso, and as I was walking back home, we saw a big snow flake fall.  I walked in our back door and said, “It is starting to snow!”  That took the excitement level up a notch.

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I started taking pictures, and Sean started throwing on jackets, hats, and shoes.  Before I knew it, there was one then two then three then four then five littles in my backyard.  Yes, my nieces could not resist joining in on the fun, too.

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With the weather we have been having, we all knew that this might be our only winter day.  And, because of that, yes, we let Summer, the one who was a sweet, sick little angel on Saturday, play in two 5-minute intervals.  We did not want her to miss out on the fun.

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The snow/sleet fun only lasted for about 30 minutes, but that is all that it took to fill up their winter fun memory bank.  They jumped on the trampoline, ran around the yard, and slid down the slide.  It was good, perfect, wonderful fun.  It was a brief moment in time that created a huge, happy memory for my littles.

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While we did not have this soup to warm up our bellies yesterday, it truly would have been the perfect weather for it.  I made it last week on a day that I wanted something simple but good.  After seeing Bev share her delicious Roasted Tomato Soup recipe and Robyn share her Tomato Soup recipe, I was inspired to come up with one of my own.  All I can say is that it was just what my taste buds ordered.  I made grilled cheese sandwiches with Lia’s Garlic Spread and Nonna’s homemade sourdough bread.  Yes, it was all simple, but it was absolutely one of my favorite meals.  Simple is good.

Tomato Soup

Tomato Soup

Ingredients

3 gloves garlic, minced

2 tablespoons olive oil

48 ounces chicken stock

2 15 ounce cans tomato sauce (I used Muir Glen's tomato sauce. I am typically not brand-loyal to many things, but I do believe that they make the best canned tomato products, in my opinion.)

2 tablespoons whipping cream

Ground black pepper, to taste

Kosher salt, to taste

Instructions

  1. Add the olive oil to a stock pot, and heat over medium heat.
  2. Add the minced garlic.
  3. Saute for about 3 minutes.
  4. Pour in the chicken stock and tomato sauce.
  5. Sprinkle in some ground black pepper and kosher salt.
  6. Cook for 10-15 minutes over medium or medium low heat.
  7. Pour in the whipping cream and cook for another 5 minutes over low to medium low heat.
  8. Taste and add extra ground black pepper and/or kosher salt, according to your taste preference.
  9. Sprinkle with a small amount or parsley, and serve with a grilled cheese sandwich.
http://cookingformykids.com/2012/02/13/a-snow-day-recipe-tomato-soup/

Enjoy!

I shared this recipe at A Southern Fairytale, Cooking with Karyn, Delightfully Dowling, Skip to My Lou, Mrs. Happy Homemaker, Make Ahead Meals, Frugal Antics and Add a Pinch.