***In my Good Eats and Good Reads posts I’ll share a recap of the last several weeks in recipes, photos, and links.***
Things have been super busy around here. I feel like the blog has been put on the back burner for a few weeks and I’m really trying to get back to it. I recently gave two presentations to a local MOPS group and I spent a lot of time and energy preparing for that. Hopefully future talks will take a little less preparation now that the first one is under my belt!
***One night I pulled out some Salmon Patties from the freezer and cooked them for the purpose of topping salads. They make such a delicious topping for just about any salad combination. Our salads had mixed greens, tomatoes, peppers, avocado, cucumbers, onions, and mushrooms. We used my homemade balsamic vinaigrette for the dressing.
***I recently saw this recipe and knew I needed to try it. I love all things pesto and I happened to have some walnut pesto in the freezer. I did make a few adjustments to the recipe: I decreased the amount of butter (and used regular butter) and pesto. I also added in some cooked chicken I had in the freezer. And, because I just can’t help myself, I tossed in a big handful of chopped spinach. It turned out delicious!
Here’s how I made it:
-I cooked some whole wheat penne pasta
-while that cooked I sautéed mushrooms in a little butter
-during the last minute or two that the mushrooms cooked I tossed in the spinach and chicken
-I added the cooked pasta to the pan and added two spoonfuls of pesto and a tablespoon or so of reserved pasta water
-I topped the pasta with some freshly grated parmesan and fresh basil and parsley
***These zucchini fritters with yogurt mint sauce were amazing! Well, at least I thought they were. My husband has a bit of an aversion to garlic and really flavorful dishes. He prefers things pretty bland. And these were not bland. They were SO good. In fact, they were so good that I’ll probably make these again just for me. I served these with a salad on the side. You can find the recipe here.
***We try to do several meatless meals each week. For one of those I made two types of hummus (black bean and traditional) and served them with homemade pita chips and lots of veggies. I’m sure I served some other foods on the side but I can’t remember now what they were!
***I turned my corndog muffins into mini corndog muffins. I think I liked them even more this way. Everybody is happy on corndog muffin night! I updated the recipe to include instructions for the mini muffins if you are interested in making them.
***Sometimes convenience wins out. For this dinner I bought a rotisserie chicken from Sprouts and served it with a quinoa and brown rice pouch, maple glazed carrots, and roasted asparagus. Just because you are short on time doesn’t mean you have to go through the drive through! There are so many convenient and (mostly) healthy options for your family. Just check the ingredient list on your rotisserie chicken. Some of them are loaded with things such as MSG and artificial ingredients. This one from Sprouts is just chicken and spices
***The boys and I popped some stove top popcorn and bagged it up for school snacks. One tip I recently learned is that you can freeze popcorn. It totally works. Once frozen, you can just pull it out when you need some. I add it to the boys’ lunches and send it for snack.
New Blog Posts
Here are a few new posts that have been made to the blog over the past few weeks.
Homemade Pumpkin Ice Cream With Maple Roasted Nuts – the perfect fall treat.
I recently made some homemade vanilla in preparation for Christmas. I plan to give them out as fun little gifts. Read how to make them yourself here.
I’m all about quick and easy meals. This flatbread pizza bar is just that. When I don’t have time to make homemade pizza crust I love to use whole wheat flatbreads instead. I set out all the ingredient options and let each family member create their own.
My boys and I created this recipe for fruity frozen yogurt drops. They love them and your kids probably will too. They make a great snack or addition to your little one’s breakfast, lunch, or dinner.
Interesting Reads From Around the Internet
Three Reasons Why You Should Cook With Your Kids from Foodlets
Help Your Kids Build a Healthy Breakfast from Real Mom Nutrition
Don’t Be Tricked By These Healthy Sounding Food Labels from Parents Magazine
The Real Reason Why Family Dinners are so Hard from Footlets
Good Books I’ve Recently Read and Recommend
The Pollan Family Table by Corky, Lori, Dana, and Tracy Pollen – an awesome cookbook written by the family of Michael Pollan
Mindful Parenting by Kristen Race – a challenging read about creating a healthy home/life for your kids
Getting Your Family Eating Right by Lynn Fredericks and Mercedes Sanchez – a practical look at ways you can get your family eating well