Only The Best Food For My Babies

Our Decision to Breastfeed

Looking back it was one of those decisions that just felt right.  It was free, it was all natural, and it would help to speed along any weight gained through pregnancy so for me it was a win win for the both of us!  I decided to breast feed Julia even before she was the size of a golf ball.  All natural seemed like such a no-brainer decision.  Why didn't everyone breastfeed?

I found the reason out the minute Julia was a few days old. Perhaps not all moms chose to breast feed because of the intense pain they experienced while doing so!  It hurt so bad those first few weeks and no I was not doing it wrong!  It just plain hurt.  I can still remember being in agony every time she latched on.  I would literally see stars.  Once we got into our rhythm of breast feeding and pumping during the day so John could feed Julia bottles at night (so I could sleep for a few uninterrupted hours) the pain subsided and we breastfed like a champ until 10 months.  Julia started weaning herself off and I didn't realize why, until I took a pregnancy test and discovered we were pregnant with baby #2!

Mark Ciro

When Mark was born everything about his birth and his feeding was different.  His birth was by far my favorite.  It was quick, easy and done in the water.  Having a water birth the second time around was so relaxing.  Mark latched on quickly and our breastfeeding story was easy and I can't ever being in pain.  We stopped breast feeding right around 13 months and Mark started drinking soy milk.  

Micah Justice

Four years went by and we had our second son Micah, my feeding situation with Micah was rough!  He couldn't latch properly.  I bled a lot in the beginning when I nursed him which made it so painful and I would try to pump but that hurt too.  Then I would get mastitis.  I was a hot mess.  We stuck with it and I had a lactation consultant come over to the house to help me, within an hour we figured out the problem and he was fine.  I nursed Micah until is first birthday and then we stopped just like that!  (I was also 3 months pregnant at the time with Amelia)

Prenatal Vitamins Link

Julia 6, Mark 5, Micah 1, Amelia (in the belly)

Amelia was born into a very busy little family.  Julia was 6 1/2, Mark was 5, Micah was 17 months when she joined us.  We were so thankful to add another girl to the mix!  Julia was praying for a baby sister since she already had two brothers.  And she just knew we would have a girl!  She was completely right.

We breastfed Miss Amelia Susanna without any problems, and at 5 months old we started introducing barley cereal and then baby food.  Vegetables first and then fruit.  We breastfed until Amelia was 10 months old and then we went straight to almond milk which she LOVED and drank it straight from a sippy cup.  I would've nursed her forever because she was such a dreamy easy going baby but I had dental work and the meds they put me on were too strong for her to have while breast feeding and she was starting to be so mobile and breastfeeding less and less anyway so it seemed like perfect timing.

I am thankful I listened to my body each time and did what I felt was right for our kids instead of just doing what everyone else was doing at the time.  I stopped breastfeeding when I was ready and when I felt my child was ready.  In my opinion once they were walking and talking it was probably time for them to start a sippy cup.  That was just what was best for us.  

I have learned that the way you feed your child is your choice!  No one can make you feel guilty or tell you that are doing it wrong.  You and your doctor can make those big decisions together.  I always started solids once my babies were 5-6 months old.  I had BIG BABIES.  Both Julia and Mark were 8lbs babies and Micah and Amelia were 9lbs.  In my opinion they were completely able to wait until 5-6 months for solids.  I started their first "meal" of rice cereal or barley cereal at night time.  We would do that for a week or two.  Then we would start trying out all the veggies and then the fruits.  I loved giving them baby food!  And none of my kids had any allergies.  We started peanut butter and jelly sandwiches right around 9-10 months old and they LOVED peanut butter!

Micah had a slight allergy to strawberries, but he loved eating them so much that we would keep trying them and after a few weeks he would no longer get a rash and I figured he wasn't allergic anymore.  If you know Micah you know of his deep love for fruits and veggies and PASTA!

That is our feeding history with our kids.  I have got to tell you something.  Feeding them and watching them grow has been the joy of my life.  There has been no greater moments for me in motherhood than breastfeeding my babies and holding their hands and looking into their eyes and holding them close.  And sitting them in a high chair and feeding them something new and watching their facial expressions has been so fun and hilarious.  Especially when serving them peas!  In my opinion it's best to start with the veggies first because it will broaden their palate and then they will truly enjoy the fruits that much more!  But either way you do it, formula, breastfed, rice cereal, barley, whatever you choose will be perfect for you and your baby.  That's just how it works.  They all even out in the end!  It has to be what is best for you and your situation...it just does!

Check out this links if organic formula is something that is best for your family!

Honest Baby Formula

Beef Nacho Casserole

Nacho Cheese Please

This past weekend we cooked, we cleaned, we hosted 3 million people yesterday for MC (ok so it was only 30 but it kind of felt like 3 million).   John did most of the cooking because it was an Italian themed family meal and he makes a mean lasagna.  

This week the kids are all home since there is no school due to NJEA and so I wanted to make some easy fun meals to make the week special.

I found this recipe pop up in my newsfeed from Allrecipes Daily Dish.  It looked easy enough.  It looked tasty.  And who doesn't love tortilla chips and cheese???  I will have to make a yummy green salad for the side to get some healthy nutrients going, but for this Fall day, a beefy, nacho cheese casserole sounds good to me!

Here are the ingredients you will need:

Ingredients:

1. 1lb ground beef

2. 1 1/2 cups chunky salsa

3. 3/4 cup mayonnaise

4. 2 cups tortilla chips (crushed)

5. 2 cups colby cheese (I used mild cheddar shredded)

6. 1 tsp chili powder
7. 1 can of corn (drained) 15.25 ounces

Directions:

Preheat oven to 350 degrees

Place ground beef in skillet over medium high heat.  Brown the meat and then drain the fat.   Remove from the heat and add the salsa, corn, mayo, and chili powder into the beef.  Then layer the ground beef mixture, tortilla chips and cheese twice, ending with cheese on top!

Bake for 20 minutes uncovered.  The cheese will be melted and the dish should be thoroughly heated.

Enjoy!

****Shout out to the world's best neighbors who gave me mayo when I had none!!!!!

Family Meal & Hosting A Crowd

Hosting a Lovely Crowd

We lead an MC at our church and once a month host a boat load of awesome couples, singles, and families.  This past weekend we had 30 in attendance and since we were rained out (we had planned to picnic at Holmdel park this month) we hosted in our home.  

Everyone chips in with bringing a side dish, or a dessert.  This particular month our theme was sandwiches and soups.  I made two yummy soups and a huge salad, and I wanted to share my soup recipes!  One easy chicken soup recipe in the crock pot that I've made my own and my favorite Rachel Ray Chicken Cacciatore Stoup on the stove top.

Chicken Soup

Ingredients:

1 package of boneless, skinless chicken thighs cut up (about 2lbs)

2-4 carrots chopped

2-4 celery sticks chopped

1 medium onion

1 box of chicken broth or 2 cans of chicken broth

salt and pepper to taste

1 bay leaf

cilantro to garnish (optional, but my favorite part)

Directions:

Put all of your soup ingredients in the crock pot for 4 hours on high!  Add the cilantro at the end to top off the soup and add that extra bit of green!  I also serve with orzo pasta (but I do not include the pasta in the crock pot.)  I make pasta on the side and add it to each bowl so that the soup stays soupy and the pasta doesn't absorb all the liquid.

Serve with crusty bread!

Rachel Ray's Chicken Cacciatore Stoup

Ingredients:

1 package boneless, skinless chicken breasts, 1 to 1 1/3lbs diced

salt and pepper

1/2 tsp crushed red pepper flakes

3-4 tbsps EVOO (extra virgin olive oil)

2 russet potatoes, peeled and cubed

4 portobello mushroom caps (I always leave out)

4 ribs of celery

1 medium onion, chopped

1 red bell pepper, seeded and chopped

4 cloves garlic, chopped

1/2 cup red wine

1 -15 ounce can diced tomatoes (or just dice a tomato)

1-28 ounce can crushed tomatoes

2 cups chicken stock

3 tbsp fresh rosemary (I use basil or cilantro from our garden)

1 cup basil

Grated cheese to top and crusty bread

Directions:

1. Heat a deep skillet or a medium soup pot.

2. Add 2 tbsp EVOO and the chicken.

3. Season with salt, pepper, and red pepper flakes.

4. While the chicken cooks chop all the veggies.

5. When chicken is cooked through remove from pot and put to the side.  Add more EVOO and cook potatoes for 3-5 min until tender.

6. Then add the mushrooms, celery, and onion to the pot. Cook for a couple of minutes and add the pepper and garlic.  Season all the vegetables.

7. Add chicken back to pan and toss it with the veggies and add red wine to deglaze it picking up all the drippings.  And tomatoes and stock and stir to combine.  Add rosemary and reduce heat to low and cover and cook for 10-15 minutes.

8. Top with basil.  

9. serve with crusty bread and cheese for the top!

Every time I make my chicken stoup I get so many compliments so I had to post this recipe and give Rachel Ray all the credit!

The best part of hosting a crowd is seeing everyone talking and eating and just being able to make everyone comfortable and happy!  Having 18 kids in our MC is challenging especially since all of them are under 8 years of age, but we somehow make it work and there are lots of Dads and Moms in the room to referee any issues.  We pray, eat, and talk, and the kids love dessert time and the parents equally love the dessert time with piping hot coffee!  From our family meal to yours...

Bon apetit!

Veggie Soup

Veggie Soup by Rachel Ray

Ingredients:

2tbsp of EVOO (extra virgin olive oil)

1 medium onion

3 cloves of garlic

3 Idaho potatoes

2 small zucchini or 1 large zucchini 

1 28 ounce can roasted dice tomatoes

4 cups of chicken broth

1 cup of basil leaves

1 cup of grated parmesan cheese

salt and pepper to taste

(4 servings)

Kristi's Way:

I put everything chopped in my crock pot on high for 4-5 hours.  I also add chopped carrots and chopped celery just because I feel every soup should have some!  And if I happen to have boneless, skinless chicken thighs I will chop and add to make it a bit heartier, so then it's more like a chicken and veggie soup!

Enjoy!

Amelia at 5 months

It was time...

A few weeks ago Amelia had her 4 month check up.  She weighed in at a healthy 16 lbs just like her big sister weighed at her 4 month visit. (My Micah weighed 20lbs at 4 months...just to show you how hefty he was at that age)

Dr. Shih said she is doing awesome with just nursing (obviously she is gaining...at 2 months she was 14 lbs) He mentioned we could start her on solids when we were ready.  Signs I look for that a baby is ready to eat is if they are sitting up well, tend to grab for food that is in your hand, and seem to be hungrier at night.  

Amelia has been holding her head up well for a long time now and she enjoys standing in her exersaucer for more time now, and lately when I am eating things like an apple or popcorn I have noticed her trying to get what I am holding.  Also at night I feel like at her last feeding she was getting fussier than normal.  She sleeps a solid 11-12 hours at night but I just felt it was time to introduce some foods.

So tonight after dinner was over, and everyone had taken their bath and was just hanging out I decided to put Amelia in the high chair and try it out.

And by golly, I think she liked it.  

It was so cute to see her little facial expressions and watch her learn to swallow it down.  

I think the apple sauce was a sweet and tart place to start!  She enjoyed every bite and we even got her to laugh in between!  

So for the next few nights we will try the same apple sauce again (make sure she has no allergies) and then we will try a veggie like sweet potato or carrots.

I forgot how fun experimenting with baby food was!

Eating Clean

New Year, New Me

It's all about eating clean, and eating right these days.  On Monday morning I threw out all the old cookies, candy, cupcakes, etc that have been in the house because of the holidays and Julia's birthday.  

Monday night when John got home I went out to buy all healthy foods with little or no preservatives added.  Foods like, fruit, veggies, eggs, and some whole wheat pita, cottage cheese, almonds, etc.  And about $65 later I headed home with about 6 bags of groceries and a new attitude.

We are keeping our portions smaller, drinking more water, and not snacking bad between meals.  The two times of the day that I struggle with bad food choices are at 2pm and after dinner.  So, instead of chips, crackers, or hot chocolate, I've been eating celery, oranges, carrots, almonds, and drinking herb tea!  I have found that eating clean means you actually eat more, but you eat more of the foods you need.  

I've also been adding a protein and veggie to my breakfasts instead of just having toast or cereal.  Adding a protein and a vegetable or fruit, keeps me fuller so much longer!  And the mornings we rush out the door I just have cottage cheese and fruit if I don't have time to whip up some eggs or a meat with breakfast.

I've noticed the kids are eating more at meal time because we aren't snacking as much, and I've also noticed them drinking more water which makes me happy!

Eating clean just takes a few extra minutes chopping veggies or pealing fruit, but honestly I feel better already and it's only been a few days!  I want to eat like this forever of course but I am going to see how the next 3 weeks go because they say it takes about 21 days to form a habit, and then I am going to weigh myself and hopefully see some fun results that will encourage me to want to do this more!

Monthly Menu...December

My babies are so much bigger now!

Monthly Menu

FYI: On the weekends John and I cook together or we go out to eat so I usually don't plan the weekend meals because John likes to be a part of it.  Holidays we are with friends/family so the meal is usually at a special place.  There is always one day during the week that we have buffet style or left over night.  You will notice that carbs are low this month (I have a wedding in January!)  

Dec 1 Baked Chicken, Raw veggies and dip, salad

Dec 2 Taco Tuesday and black beans

Dec 3 Spaghetti and Meatballs

Dec 4 Buffet Night (left overs)

Dec 5 Tuna Melts/Tuna and Crackers & chips and salsa

Weekend

Dec 8 Salmon and steamed veggies

Dec 9 Chicken & Rice

Dec 10 Chicken pot pie & salad

Dec 11 Buffet Night (left overs)

Dec 12 Steak & mashed potatoes w/asparagus

Weekend

Dec 15 Three Bean Chili & corn bread

Dec 16 Baked Tilapia and raw veggies with dip

Dec 17 Shepherds Pie

Dec 18 Buffet Night (left overs)

Dec 19 Pizza Night & salad

Weekend

Dec 22 Tortellini Salad

Dec 23 Whole Chicken in Crockpot with corn and salad

Dec 24 Christmas Eve

Dec 25 Christmas

Dec 26 Buffet Night

Weekend

Dec 29 Chicken Soup with Sweet Potatoes

Dec 30 Soup & Salad

Dec 31 New Year's Eve & Julia's Birthday

Emptying Your Pantry

Being Frugal

Since I am watching every penny, packing up the house, and trying to be frugal, I have decided to grocery shop less and use up what I have in the pantry.

I figure this will help with having to worry about packing loads of pantry and cabinet items and it will save money too.

So on Sunday night I made a weekly menu using only the meats and canned food and pantry items I had in the fridge.  Usually I just choose whatever I feel like eating and on Monday go food shopping and pick up all the ingredients.  We have been so spoiled to live like that.

After looking at my pantry/cabinet/fridge stock I found that I could easily make the following meals this week:

Monday: chicken soup with potatoes 
Tuesday: Tuna melts with corn on the side
Wednesday: Baked potatoes w/sour cream, cheddar cheese and broccoli
Thursday: Beef stew
Friday: Leftovers

I refuse to go food shopping this week.  I am not going til Saturday when I can shop alone and John will be home.  And I only plan on buying milk, bread, eggs, bananas, and apples the only things we run out of weekly.

So far my plan is working and my pantry stock is getting smaller!  I love it.  This has been a really fun challenge for me.  I'm hoping I can keep it up until baby gets here.  When she comes I plan on hiring a male cook...his name will be John :).

Stuffed Green Peppers

Stuffed Peppers with Quinoa

I found this recipe online because I have been excited to try meals with very few carbs.  This meal was perfect and filling!  I adapted the ingredients and recipe directions to how I made it so that it is much more simpler!

Ingredients:

1-14 ounce can of vegetable or chicken broth

2 peppers (any color will do)

1 cup of quinoa

3 carrots chopped small

1 onion chopped small

Directions:

1. The first step I did was cut the peppers in half and get rid of the seeds.  Then in a large pan of boiling water I boiled the peppers for 3-5 minutes just so they have a crisp to them.  Then I laid them on paper towel to dry.

2. Rinse the quinoa in cold water before boiling in broth.

3. In a separate small sauce pan I boiled the broth and it took about 9-10 minutes to simmer the quinoa til the broth is gone.

4. In a large pan you want to saute the chopped carrots and onion for 3-5 minutes until soft, season with salt and pepper and paprika and mix in the quinoa.

5. Stuff the peppers with the quinoa and carrot/onion mixture.  Bake at 350 for 20 min!

Broccoli Cheddar Soup

Broccoli Cheddar Soup Recipe

Ingredients:

1 tbsp melted butter

1/2 med onion, chopped

1/4 cup melted butter

1/4 cup flour

1 pint (16 oz) half n half

2 cups of chicken broth

1/2 lb fresh broccoli chopped

1 cup grated carrot

1/4 tsp nutmeg

8 oz. grated sharp cheddar cheese

salt and pepper to taste

Directions:

Saute onion in butter.  Set aside.  Cook melted butter and flour using whisk over medium heat for 3-5 minutes.  Stir constantly and add the half and half.  Add chicken broth, broccoli, carrots and sauted onions.  Cook over low heat for 20-25 minutes.  Salt and pepper to taste.  Puree half of mixture in blender.  Return to heat and add cheese.  Stir in nutmeg.

Lemon-Garlic Chicken

What's For Dinner?

Today at Mops the whole meeting was about meal planning.  Our leader Jamie gave us meal planning tips, ideas with how to deal with picky eaters, we all shared recipes, and during our Mommy craft time we all made a zip lock bag full of ingredients for our lemon chicken meal!  Our craft coordinator Wendy came up with the meal and recipe!  I went to the grocery store while the kids were at gymnastics and got the chicken breasts needed for this meal.  My sister and John raved about how much they liked the chicken, and the kids ate every drop!

Here's the recipe!

Ingredients:

No-stick cooking spray

1/2 cup Italian style bread crumbs

1/2 tsp garlic salt

1 tsp lemon pepper

1/4 cup lemon juice (optional)

2 tbsp canola oil

1 lb chicken breast

Directions: 

Preheat oven to 375.  spray shallow pan with cooking spray.  combine bread crumbs, garlic salt and lemon pepper in ziplock bag.  Combine lemon juice and oil in another ziplock bag.

Add chicken to bag with lemon juice mixture toss to coat.  Place each breast in bag with crumb mixture, shake to coat.  Place coated chicken in single layer in baking pan.  Sprinkle any remaining crumbs over chicken if desired.

Spray tops of chicken with cooking spray.  Bake 20-25 minutes or until chicken is no longer pink in centers.

My Opinion

1. I doubled the spices recipe in the one ziplock bag.  

2. It only took us 20 minutes to bake.  

3. And I can't imagine not using real lemon juice because it made the dish so tasty!!!  

I served with a side garden salad and veggies on the plate with the chicken!  It was truly a hit for everyone.  Even Micah had some of the chicken!

My Favorite Food Blog

Two Peas And Their Pod

This is my newest and my most favorite food blog.  I love it because the woman who writes the blog creates the best dishes ever.  I have been posting a lot of her recipes and finally just thought I should introduce her blog to you so you can check it out for yourself.

This is her Black Bean and Quinoa enchilada bake dish:

see below

ingredients:

1 cup uncooked quinoa, rinsed
2 cups water
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 jalapeño, seeds and ribs removed,diced
1 red pepper, seeds removed, diced
1 orange pepper, seeds removed, diced
1 cup corn frozen kernels
Juice of 1 small lime
1 teaspoon ground cumin
1 tablespoon chili powder
1/3 cup chopped cilantro
Salt and pepper, to taste
2 (15 oz) cans black beans, drained and rinsed
2 cups red enchilada sauce
2 cups shredded Mexican cheese
Toppings: Sliced green onions, avocado slices, sour cream, optional

1. Preheat the oven to 350 degrees F. Grease a 9x13 baking dish with cooking spray and set aside.

2. Add quinoa and water to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Cover quinoa and set aside.

3. In a large skillet, heat the tablespoon of olive oil over medium-high heat. Add the onion, garlic, and jalapeño. Sauté until softened, about 5 minutes. Add in the peppers and corn. Cook for about 3-4 minutes. Add the lime juice, cumin, chili powder, and cilantro. Stir to combine. Season with salt and pepper, to taste.

4. In a large bowl, add the cooked quinoa and black beans. Add the sautéed vegetable mixture and stir to combine. Pour in the enchilada sauce and stir. Add 1/2 cup shredded cheese.

5.Pour the black bean and quinoa mixture into the prepared baking dish. Top with remaining shredded cheese. Bake for 20 minutes, then remove foil. Bake an additional 10 minutes, or until the cheese is melted and edges are bubbling. Remove from the oven, and let cool for 10 minutes. Garnish with toppings, if desired. Serve warm.

Note-this recipe freezes well!

*********************************

I have this new Rachel Ray casserole dish that this meal would look divine in!  Plus we all like beans and quinoa in this house!

Recipe Swap: Meet Tara

Meet Tara...

Oh my heavens this girl CAN COOK! Tara and I became friends while hosting a baby shower for our friend Jessica.  Tara brought these amazing fudgy cookie bars that she baked from scratch!

It is there that we formed this cooking bond together! LOL  She and her husband are both in the financial world like my hubby John.  They are also leaders at our church and really cool people.

Tara told me that she has even won cooking/baking contests at her job's holiday party!  I'm not surprised.

Today she is sharing her award winning ribs and bean recipe!!!  And since the men in my family love ribs and beans we will be using this recipe very soon!  Tara's recipe is a family original and people in the south have raved about it!

Baby Back BBQ Ribs and Beans

Ribs:

Buy baby back ribs (as opposed to spare ribs) – one slab will feed about 3 people

Put rub on ribs (I use Adam's Rib Rub – a store brand will do)

Place in baking dish and add liquid such as apple juice or orange juice (something to keep them moist and sweet), pour so you don’t wash off rub

Bake for 3.5 hours at 225 degrees

Fire up outside grill to about 350

Take ribs out of oven and cover with BBQ sauce (I use sweet baby rays)

Place with meet side up and close cover.  Cook for about 20 – 30 minutes.  Watch so the fire doesn't flare up.

Bean:

This will make enough for about 4-5 people, double if you need more

1 large can of Bush’s Baked Beans (regular style – 28 oz).

½ Vidalia (or sweet) onion, diced

½ cup molasses

½ cup brown sugar

½ lbs bacon cut into 1 inch lengths

Optional – 1 tablespoon Cajun seasoning such as Tony Chachere's

Cook in slow cooker at high for 4 – 5 hours. 

If it starts to boil too much, reduce heat.

Stir occasionally

Take lid off for about 2 hours to thicken

Thank you Tara!!!

Recipe Swap: Meet Shayne!

Meet Shayne

Shayne is one of my new friends at church who posts the most amazing dishes on Instagram!

I begged her to let me use one of her favorite recipes so that all of you could see how awesome she is!

Lentils with Crispy Sausages

Here is our family's current obsession -- it was inspired by the recipe for Lentils with Crispy Sausages from dinneralovestory.com and it's perfect for winter. Plus, it only takes about 25 minutes to throw together, and both my one-and-a-half year old and my husband love it as much as I do.

Funny part is, I thought I didn't like lentils, then someone gave me a bag and I made this, and now I can't get enough!

Lentils and Sausage w/ Garlic Bread

11/4 Cup brown lentils

21/2 Cups water or any type of stock/broth

11/2 Tsps. mustard (whatever variety you have on hand)

1/4 Cup vinegar (I like balsamic or red wine)

1/3 Cup Extra Virgin Olive Oil, plus 1 Tbsp.

Salt and Pepper

1/2 Pound of Sausage, removed from casing

1/2 of a medium onion, chopped

2 cloves of garlic, minced

2-3 large ribs of celery, finely chopped

1 Tbsp fresh thyme, parsley or both, finely chopped

1 Small loaf of crusty bread (or rolls or sliced bread, whatever you have)

3 Tbsps. butter, softened

1 clove of garlic, minced

Salt and Pepper

Add lentils and water or stock to a medium saucepan with about a 1/2 teaspoon of salt, bring to a boil. Lower and simmer until lentils are tender but still hold their shape. Drain.

Heat 1 tablespoon of olive oil in a large saute pan and add sausage. Use a spatula to break it up, then add onion, garlic and celery. Cook until sausage is browned and vegetables are softened.

While the sausage and veggies are cooking, add vinegar, the rest of the olive oil, herbs and salt and pepper to taste to a small bowl and whisk together to make a vinaigrette. 

Combine lentils with sausage/veggie mixture and vinaigrette and set aside.

Mix softened butter with minced garlic clove and salt and pepper to taste, smear on bread and toast in the broiler until golden brown. Serve alongside lentils and sausage.

Can't wait to try this dish Shayne!!!!!!!!!!!! Thank you!

Oh, For The Love of Meal Planning

Meal Planning 101

I truly love knowing in advance what to cook for dinner each night.  I like having all the ingredients in my pantry and fridge.  I like when everything is pre-chopped and right at my fingertips.  And of course I love cooking meals that are healthy and delicious for my family...BUT why is meal planning SO stinkin' hard? Right?  I mean you have to cut coupons to get the groceries, you have to write your list, you have to go grocery shopping, then you have to plan your meals.  I would love my own private chef and my own private assistant who goes food shopping once a week for me...hey while we are at it, can I have someone cut my coupons too?

December is almost over...and I am planning ahead now for my delicious and healthy meals for the month of January.  I felt January would be a great time to start anew.  In 2014 I really want to get my act together so that I can have even more time with my family and spend less time in the kitchen!

First Things First: What You Will Need

*Printing Out A Monthly Calendar

*Grab a few magazines with good recipes

*Get your favorite pen

*Grab a cup of coffee

*Get a pad for grocery list writing

Starting Anew

After I print out the month I am starting with (January) I block out the weeks by color and days of the week. We are very flexible on the weekend because Daddy cooks or we go out to eat, or we visit family so I really don't plan weekend meals unless a holiday or birthday falls on a Saturday or Sunday.

I choose the days that I have extra time to chop and cook for longer taking meals (Mondays, Wed., Fridays)  I choose super quick meals, or crock pot dinners for the nights or days that I know I need a short amount of time in the kitchen for prep. (Tues//Thurs).

Magazine or Pinterest Time

Then I gather some great recipes from my recipe box, magazines I love (Real Simple, Rachel Ray, Family Circle) or pinterest.  The internet or pinterest is a great source of ideas.  Especially if you want healthy meals. I have a healthy meal board that you can check out, a crock pot board, and yummy dinners.  Click on one or all three.

List Making Time

Then, after getting inspired, because let's face it, sometimes we need inspiration...you can start filling in your meals.  I am only going to do 1-2 weeks at a time.  I used to do monthly meal planning and I decided to bite off only what I can chew right now!

Here is my January calendar.

Planning the first week of January is easy because it's only 3 days! 

Wednesday: Tortellini Salad

Thursday: Grilled chicken and veggies

Friday: Crock Pot Minestrone

After you plan your meals you can make a list for the ingredients you need that are not in your fridge!  And do something new...try to make meals with items only in your pantry for a full week to use up lots of things before buying more!  It's a great way to save money, get creative, and clean out the pantry!

Happy Meal Planning!  When you plan ahead you leave extra time to spend with the people you love!

Moving Beyond Baby Food

No More Mushy Food, Please!

This past week was when it first happened that I was completely aware of.  Micah cried through breakfast and most of lunch time, until it clicked.  This kid (7 months old) does not want this jar food anymore!  Poor guy was trying to let me know, "Hey mom, I'm moving on!  I'm ready for bigger, chunkier, meatier stuff, lady!"

At the end of lunch time I was at my wits end...so I put 5 blueberries on his high chair table and instantly (almost as if someone pressed a mute button on him) the crying stopped and the fingers got busy.  And within a minute the blueberries were gone.  Then I cut up some banana.  At dinner time I offered the poor kid steamed peas...you would have thought I chopped up chocolate the way he ate those peas so fast. Peas, for crying out loud!!!!

Lesson learned (of course this was after I bought 12 new jars of baby food)...Micah wants big people food. Now the joy and journey begins with what he can have, what I can try to give him, and pray no allergies.  For the past few days I've tried strawberries, chicken, carrots, potatoes, protein pancakes, eggs, and so far so good!

We are moving beyond baby food people!  And next Monday Micah turns 8 months.  How and when did that happen?!?!

Keeping Up in the Fast Paced Life: Recipe Binder

Keeping It All Together

Let's face it.  We live in the northeast.  Life is busy.  John calls me a Nascar pit stop!  I can't help it.  In this part of the country we live life in a fast paced time warp.  Sometimes its awesome, other times it can be overwhelming.

I needed to have a quick and easy way to organize my recipes and meal planning.  So I did what I did in graduate school to survive.  I got a binder and clear sheet protectors and went to town.  I started compiling all the recipes I liked from magazines or notes I jotted down from tv shows and I made a complete Momma Mac's Monthly Menu/ Recipe Binder.  It was when I only had two kids and actual free time (now with Micah...let's be honest...I'm lucky I can still find the binder!)

Here is the link that will show you how I put the binder together:

Recipe Binder Link click here.

I hope you enjoyed my Meal Planning/Recipe week!  It actually really inspired me to cook and be creative in the kitchen again.  I hope/pray it was a blessing to you too!

Have a great weekend!

Next week I will post all about our Christmas Traditions and Celebrations and everything in between!!!

New Recipe of The Week: A Hit!!!

Success in the Kitchen!

The new meal I tried this week was: Grilled Vegetable Quesadillas and let me tell you they were a hit!

I didn't follow a recipe I just looked at the picture and made our own happy creation.  Here is how I made them and how I made them kid friendly:

Ingredients: 

thin sliced chicken breasts

2 cups of mozzarella

2 yellow squash

2 green zucchini

2 tomatoes

1 medium red onion

spices to taste

salt and pepper

Directions:

I first decided I wanted some protein in this dish and grilled some chicken breasts along with grilling the veggies (I chopped the squash and zucchini long ways and sauteed both sides to get them soft and all seasoned up.

After I cooked the chicken and veggies (I added red onion for flavor) I put them all on the cutting board and sliced the chicken long ways also so they would easily fit in the quesadilla. I layered the whole wheat soft taco with mozzarella, veggies, tomatoes, and chicken and before adding the top soft taco I added more yummy cheese.  Then I put the whole thing in the microwave for 30 seconds so it closes shut and the cheese melts.  Then I cut it in 4 pieces to serve with a side of fresh strawberries.

Julia and John LOVED it.  Mark was happy eating his chicken on the side with some ketchup.  Hey, you can't win them all!  This was such a quick, easy, healthy meal, and we will definitely add it to our dinner rotation!

Quick Dinner Tips

Making Meal Time Easy

1. Take out non-perishable ingredients the night before.  

I find this helpful because it is a reminder to me all day of what I need to do to get dinner done.  Everything is out and ready to go, and it makes prepping dinner a cinch.  It is also a great reminder if anything needs to be thawed for the next day.

2. Prep dinner early in the day so there is no rushing at 5:00pm.

The worst feeling is rushing through preparing a meal when everyone needs you, everyone is hungry, everyone is cranky, and you still have to prepare a whole meal.  Start early!  If you can crock pot your meal in the am, do it!  If not, prep around midday so that it is warming and ready by dinner time.

3. Have a system and delegate jobs to the kids.
This is so important because although mom CAN do everything, dinner time is a great time to have all hands on deck and the family team in high gear.  Everyone should have a job and know their role and feel important.  In our home I cook the meals during the week, John cooks on the weekends if he is available, and the kids are our helpers.  Julia does the plates and cups and Mark does the napkins and forks.  After all, many hands make light work, and since we ARE a family team all our jobs are valuable and necessary.

4. During dinner make it happy conversation time.
Many times I have found myself at the table disciplining during the whole meal.  "Julia sit properly."  "Mark eat your food."  Dinner time began to feel like a drag instead of family bonding time.  Now I try to remember to ask their kids about their day (since I am with them all day this can get creative) I ask them to tell me what their favorite part was, what they are thankful for, what subject in school was their favorite, or what they are looking forward to tomorrow.  Then I don't feel like I am a drill sergeant the whole time.

5. Have a clean up system.
Whatever works for you as a family is key.  In our home, Dad cleans up the dishes, Mom dries the dishes and puts them away.  Julia clears the table, and Mark sweeps with the mini broom and dustpan or uses the hand held vacuum for under the table.  I just find that when you have a system, and everyone knows their job, then the meal flows nicer and everyone chips in to help instead of disappearing into the playroom.

Introducing New Meals

Will they like it?

Introducing a new meal to the family can be fun!  I live in a household with very good eaters.  My picky eater is only my 4 year old son, Mark, but I have found that if I serve salad or fruit with a meal I never have to worry if he ate enough.

When introducing a new dish to your family be sure to have at least one or two favorites included in the dish or on the side so it isn't too overwhelming, or if they don't like it at all at least you know there is something on the table they will eat.  Serving a roll, or fruit cup, or a salad ensures that some type of nutrition/sustenance will be had!

This week after playing on Pinterest I decided to make Grilled Vegetables Quesadillas with Goat Cheese and Pesto on Wednesday.  On Thursday of last week we ate at a friend's house for dinner and her quesadillas were delicious, the kids loved them, and this dish looks easy enough and is loaded with veggies and cheese, so I am inspired to try it!!!

On Thursday this week I will post on how my family liked the new dish!  Happy meal planning and cooking this week!!!

Feel free to post or share any of your favorite meals or new meals you are going to try this week!

Anyone can make dinner, but make it your passion to COOK awesome meals this week for those you love!