Oatmeal Schmotmeal

I’m the only one in my house who will even look at oatmeal. The other 4 members of my family are either disgusted by it’s texture or just not big into carbs for breakfast. I, However, was sick of my usual smoothies or granola bar on the run, so I made a recipe not even my egg-eaters could resist. It’s a perfect make-ahead dish for a busy morning as well.

Raspberry, Coconut, Almond Oatmeal Bake

Ingredients:

  • 2 1/2 cup steel cut oats (I always use Bob’s Red Mills)
  • 2 cups unsweetened almond milk
  • 1 cup water
  • 1 cup fresh or frozen raspberries
  • 1/2 cup sliced almonds
  • 1/2 cup shredded coconut
  • 2 bananas, peeled and sliced
  • 3 tablespoons unsalted butter, melted & cooled
  • 1 egg
  • 1/2 tsp salt
  • 1/4 cup plus 2 tablespoons packed light brown sugar
  • Pinch of cinnamon
  • Pinch of nutmeg

Directions:

  1. Preheat the oven to 375 degrees. Also, make sure that your top rack is about 6″ from the broiler
  2. In a medium bowl combine almond milk, water, 1/4 cup brown sugar, egg, melted butter, and salt. Whisk until smooth.
  3. In a greased 5″ x 8″ baking dish, begin by layering raspberries, followed by oats, shredded coconut, and almonds. Next, pour above mixture over the layers, being careful to evenly distribute everything.
  4. Place the baking dish in the oven and cook for 20 minutes, or until bubbling around the edges.
  5. While oatmeal is cooking, combine cinnamon, nutmeg, and 2 tablespoons of brown sugar in a small bowl. Make sure the banana is sliced as well.
  6. Remove the bake from the oven and heat the broiler onto high. Arrange the banana slices on top of the oatmeal and then sprinkle evenly with the sugar-spice mixture. Put the dish back in the oven and broil until lightly brown and bubbling. Once cooking is complete, let it cool for about 15 minutes before serving.

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*Note:  If you’re going to eat it the next morning, simply cook as instructed and let the bake fully cool before covering tightly and refrigerating until the next day. You can reheat it in either the oven or microwave (just watch for burning the sugar if heating in the oven.) Another option is to use a 1/2 cup less water and let the bake sit overnight. The next morning, simply uncover, bring to room temperature, and cook as directed.

**Another Note: You [obviously] don’t have to use the fruits within this recipe, you can use whatever you prefer. I sometimes like to make a blueberry version with walnuts. You can omit the egg if you are dairy-free too.

 

xo Robin

Snow Day Soup

Anyone else been stuck inside with their kid(s) all week? I have and to be honest, it’s driving me a little crazy. We have done everything from arts & crafts and  baking to sleigh riding and  playing LOL Surprise Dolls (which BTW- I loathe whoever created these tiny toys). So, today I decided to make soup. I didn’t have much on hand since the snow halted my usual Tuesday shopping trip, so I made my favorite tried and true, Greek Lemon Chicken Soup. Below is the recipe. It was the perfect comfort food, pairing nicely with a piece of bread & a glass of crisp white wine (go for my favs: an Australian Sauvignon Blanc or a nice Italian Pinot Grigio).

Greek Lemon Chicken Soup

Ingredients:

  • 2 large boneless, skinless chicken breasts
  • 8 cups low sodium, organic chicken broth
  • Zest and juice from 3 organic lemons
  • 1 1/2 cups orzo pasta (uncooked)
  • 3 eggs, slightly beaten
  • 5 oz raw spinach (aka: one store bought container)
  • Salt and pepper, to taste

Directions:

  1. Place the chicken breasts in a medium saucepan and cover with a couple inches of cold water. Bring the water to a boil and let the chicken simmer for 20 minutes, periodically skimming the fat from the top of the bubbling pot as needed. When cooked through, drain water, place chicken on a cutting board, & once cooled, shred and set aside.
  2. Next, pour the 8 cups of chicken broth into a large pot. Cover and heat on high until boiling.
  3. Pour in the orzo and let cook, stirring regularly for 5-6 minutes.
  4. Then, while stirring with a wooden spoon, slowly pour in the beaten eggs. Continue to stir until eggs are fully incorporated and you see them cooked & formed into white “threads”.
  5. Remove pot from heat, add in shredded chicken, spinach, lemon juice & zest, and some salt and pepper to your liking.
  6. Put pot back on the burner and heat until boiling. Then remove and serve with a bit of feta cheese on top and a piece of garlic bread on the side. Enjoy!!

*Note: the lemony taste is strong in this soup, but one which pairs so nicely with the chicken & spinach. You can even add a little fresh oregano to make it a bit more “Mediterranean”.  

 

XO Robin

 

Happy New Year!

It’s hard to believe another year has come and gone. 2018 was both challenging and extremely fulfilling. As a family we experienced many new firsts- most notably buying a new home which we have partially remodeled- and have big plans for the future with. Healthwise, I personally, along with those in my family, had quite a tough year. However, the last few weeks have brought wonderful news and positive health for the times ahead. Professionally….well…..I certainly did not focus on this blog and make time for it as I thought I would. I apologize to those reading this. I know it’s been quite a while since my last post. BUT…. ISN’T THAT WHAT THE NEW YEAR IS ALL ABOUT? New chapters, new beginnings. A blank slate to start anew. And that’s what I plan to do here. Instead of running from myself (and this blog), I’m vowing right now to share my struggles, my good days and bad, the times when being a mom is the best feeling in the world, and those days where my 3 girls make me want to catch the next train to anywhere lol. I promise it’ll be worth the read….I have so many new and exciting recipes, ideas, stories, and anecdotes to share. So come along for the ride. Let’s start with what no one would dare put as a New Years Day recipe. Nope it’s not a detox soup or skinny smoothie. It’s carbs, and fat, and comfort food. It won’t help you lose that extra 10 lbs you say you want to (or in my case the 5 that I gained this holiday lol) but it’s a comforting meal to share with those we love on a cold day at home, relishing in this new year before us (or nursing you hang over at 4pm in the afternoon lol).

Wishing you and yours a Happy, Healthy, Peaceful, and Prosperous 2019!!

xo Robin

Note: Many people don’t heat heartily on New Years Day, for various reasons….some of my past reasons have been too full from the night before, too hung over, or the infamous “I’m starting my new diet TODAY”. Newsflash: Since having kids, I noticed that none of these reasons were good ones, so I eat what I want. That doesn’t mean I pig out, it just means that I view this day as another holiday, one to be thankful for and enjoy a beautiful homemade meal with those around me. Shown below are 3 recipes for a starter, main dish, and desert I love. They may not exactly all fit together….fin fact….it’s a bit of a global tour….but when the main dish is one which includes carbs, a cream like sauce, and veggies, it’s hard to pick a light starter that isn’t a duplicate. As for dessert, well, I don’t typically indulge in dessert so when I make it, I make what I like lol.

Note 2: If you are a wine drinker like me, I like to pair the chicken pot pie with the same wine I cook with- typically a dry white such as a Pinot Grigio or Sauvignon Blanc. Stay away from sweets such as reisling or chardonnay if you can- I find they don’t make the Pot Pie dough as enjoyable. If you are like my husband and loathe whites, try aerating your red. I’m a picky red drinker and like mainly Cabernet Sauvignon, which I feel goes with everything.

Starter: Mediterranean Platter

Want to know the best part about this recipe? It’s almost all (gasp!!) store-bought! The only thing I personally prefer to store made items, is my hummus, upon which I faithfully use Ina Garten’s hummus recipe (with an extra dash or two of hot sauce). For this particular starter, I’ll stick with plain hummus, although I usually mix it up by adding roasted red peppers or artichokes (separately NOT together lol)

Ingredients:

Homemade hummus (store-bought is totally fine too)

Stuffed grape leaves

Fresh, warm, pita bread cut into triangles

Feta cheese ( whole or crumbled. I’ll leave that up to you- based on how you want to serve it)

Sliced cucumbers

Baby Carrots

Cherry tomatoes (these are optional- if they’re out of season or too acidic, don’t worry about it)

Mixed salted nuts ( I typically use a mixture of almonds & cashews)

Pitted Kalamata Olives

Tabbouleh Salad ( although this is a simple one to make, I usually opt for the quicker store-bought one…shhhhhh don’t tell my husband lol)

Freshly sliced lemon, whole oregano & rosemary (for garnish)

Directions:

Using whatever piece of serveware you like best, [I love either a large rustic wooden cheese board or white porcelain square one] gently arrange the ingredients and simply place out for eating.

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Main: Chicken Pot Pie

Ingredients:

For the pie dough:

2 1/2 cups all purpose flour (plus more for dusting the work surface)

1 teaspoon salt

1 tablespoon sugar

1 cup (aka 2 sticks) unsalted butter, chilled and cut into cubes

6 tablespoons ice water (you may need more to reach the proper consistency)

2 tablespoons shredded [mild] cheddar cheese

For the filling:

1.5 lbs boneless, skinless chicken breasts

2 cups low sodium organic chicken broth

1 1/2 tablespoons vegetable oil (can be subsituted with another oil such as avocado)

1  white onion, diced

3 carrots, peeled and diced

3 celery ribs, diced

3/4 cup frozen peas, thawed

4 tablespoons unsalted butter

1/2 cup all purpose flour

1 1/2 cups milk

3 tablespoons dry white wine

A few dashes of your favorite hot sauce

3 tablespoons dry sherry

1 teaspoon fresh thyme, minced

Salt and freshly ground black pepper

3 tablespoons fresh parsley, minced

Directions:

  1. Make the pie dough: Using a food processor, mix the flour, salt, and sugar until combined. Add the butter and pulse, until just combined (do not over mix). Pulse in the cheddar and then the ice water. Go slowly when adding the water, as to not make the dough too dry or watery. Ideally, you want the dough to be wet to the touch, but clear the sides of the bowl. Form dough into a ball, split in 2, and flatten into 2 disks. Refrigerate the dough for at least 1 hour.
  2. Cook the bottom part of your pie: Pre-heat your oven to 400 degrees and adjust the oven rack to a lower-middle position. Next, take out 1 disk of the pie dough, flour your work surface, and roll out the dough with a rolling pin until you have enough to cover a 9″ pie plate. Place fitted dough in pan, and trim excess if necessary. (You can also crimp the edges to make a neat presentation) Next, lightly prick the dough using a fork, and blind bake* the crust until just beginning to brown, about 20-25 minutes.
  3. Place the boneless, skinless chicken breasts and all of the broth in a medium size dutch oven (a stockpot would work just fine too), cover, bring to a boil, and simmer for about 10 minutes or until cooked through. Transfer the chicken to a bowl, and when cooled, shred. Reserve the chicken broth in a measuring cup.
  4. Increase the heat to high and heat the vegetable oil in the now empty pot. Once warmed and shimmering, add the onion, carrots, & celery, season with salt & pepper, and saute for until tender, about 5 minutes. Next, add the white wine and cook another minute or two until alcohol cooks off. Then transfer the vegetables to the same bowl as the chicken.
  5.  Using the same pan, heat the butter on medium-high heat. Once melted and foam subsides, add the flour, whisking constantly until incorporated for about 1 minute. Be careful and do not burn the roux.
  6. Whisk in the reserved chicken broth, followed by the milk, and minced thyme. Steadily whisk until fully incorporated and not lumpy. Bring this mixture to a simmer, and continue to simmer until thickening, about 1 minute. Once completed, season with salt, pepper, and stir in the sherry.
  7. Pour the sauce over the chicken & vegetables, add in the peas and parsley, and stir to mix. Season again if necessary with salt and pepper. Add a few dashes of hot sauce until the taste is to your liking (for me it’s usually about 4-6 dashes).
  8. Pour mixture into the pie crust and top with remaining dough. Don’t forget to cut slits in the top to allow air to escape. Bake at 400 degrees for about 25-30 minutes, or until the top is golden brown. Serve hot.

*If you aren’t familiar with the term “blind bake” this refers to cooking a pie crust before filling it. Typically the crust is covered with foil or parchment paper and filled about 2/3 of the way with pie weights ( I don’t own pie weights, so I use either dried beans or rice). For more info about this cooking technique, check out this brief article from King Arthur Flour: https://blog.kingarthurflour.com/2015/11/23/blind-bake-pie-crust/  

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Dessert: Mini Tiramisu Trifles

Delicious dessert: check! Cute individual trifle glasses: check!

Not gonna lie though: this recipe is not mine. I have tried my hand multiple times at tiramisu, and have gotten pretty decent at it, but right now I just wanted an easy recipe to follow myself. Here’s one  I LOVE  from a fellow blogger: https://www.lifeloveandsugar.com/2017/01/13/mini-tiramisu-trifles/

 

Italian Chicken Soup

The past week or so I’ve been dealing with a slight head cold that just won’t go away. Today was a chilly, windy day, and I decided what better to cook than chicken soup. Normally I go old school with making the broth from scratch, using buttery egg noodles, and cooking a whole chicken, then ripping off the excess meat for a hearty soup. Not today though. Today I opted for something a little out of the ordinary.

All this really means is I wanted to use up the spices, veggies, and meat I was running low on so I can restock next time I go grocery shopping. The end result: Italian Chicken Soup. Here’s the recipe 🙂

ITALIAN CHICKEN SOUP

Ingredients:

  • 1 cup sliced carrot
  • 1 cup diced celery
  • 1 cup diced zucchini
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 1/2 cups dry orzo (or any other small pasta you have. Ditalini or pastina works great too)
  • 1 14 oz can of crushed tomatoes with basil and oregano (a more favorable subsitue would be a 14 oz can of fire roasted petite diced tomatoes. The reason I used crushed is because that’s what was in my pantry :/ )
  • 4 cups organic baby spinach
  • 1 parmesan cheese rind (this is optional)
  • 8 cups organic low-sodium chicken or veggie stock (I used chicken)
  • 2 organic boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried rosemary
  • Salt and pepper to taste.

Directions:

  1. Heat the 2 tablespoons olive oil and butter in a soup pot over high heat. Once the butter begins to foam, add the diced onion and cook for 2-3 minutes. Then add zucchini, carrots, & celery, and cook for 10 minutes. Add garlic and cook one additional minute.
  2. While the veggies are cooking, put the 2 chicken breasts in a smaller pot and cover completely with water. Bring the water to a boil (this poaches the meat) and simmer for about 20-30 minutes. (The amount of time to cook these through really depends on the thickness. I used 2 huge thick breasts, but smaller ones will take less time. Just take them out and cut in half or pierce with a fork to check doneness) Once finished cooking, let the chicken cool slightly and then shred.
  3. Place the shredded chicken, can of crushed tomatoes, thyme, oregano, parsley, basil, rosemary, & parmesan rind into the soup pot. Cook for 5 minutes to combine the flavors.
  4. Add 8 cups of stock and orzo. Cook for about another  15 minutes or until orzo appears done.
  5. Once the orzo has softened, add the 4 cups spinach. Using a spoon push down the leaves so they are incorporated into the soup. Taste and add salt & pepper as necessary.
  6. Remove cheese rind from pot before serving. Make sure to save some grated cheese and a crusty roll to have alongside the soup.

 

Enjoy!

 

xo Robin

Snow Day Delights

Ever heard the saying, “winter meals make summer bodies?”. Yeah me too. And it’s stupid lol. Now if it were “spring meals help shape summer bodies”, I’d be a little bit more on board. Spring allows us to get outside, get active again, and (hopefully) eat lighter, healthier meals. Now, it’s supposed to feel spring like here in the Hudson Valley, but instead my three girls and I are hunkered down inside while a howling Nor’easter drops another foot of snow on us.

After playing dolls, arts & crafts, and watching movies, we decided to cook some delicious, and healthy recipes together. Up first, Gluten Free Chocolate Chip Walnut Cookies. Note: none of my children are required to have gluten free diets, but I had almond flour left over from a previous recipe and needed to use it up. The results yielded a delicious and more nutritious result than expected.

Gluten-Free Chocolate Chip Walnut Cookies

Ingredients:

  • 3 cups almond flour (I used Bob’s Red Mill)
  • 1 tsp baking soda
  • 1/2 tsp sea salt (I used Newport Sea Salt)
  • 1 whole organic egg
  • 2 organic egg whites
  • 1 tsp pure vanilla extract
  • 1/4 cup coconut oil
  • 1/4 cup organic grade A maple syrup (I used Nature’s Promise)
  • 1 cup organic semisweet dark chocolate chips (I used Nature’s Promise)
  • 1/2 cup organic walnut pieces

Directions:

  1. Preheat the oven to 375 degrees. Line 2 cookie sheets with parchment paper
  2. In a medium bowl, combine the almond flour, baking soda, and sea salt. Set aside.
  3. Using a stand mixer (or by hand if you’re stronger & steadier than I lol) beat the maple syrup and coconut oil on medium for about 5 minutes. (The mixture will give you creamy light brown result)
  4. Next, add the vanilla extract, followed by the whole egg, and 2 egg whites, mixing slightly to incorporate each egg.

Up next was a more substantial meal- a lemon chicken & orzo casserole. (In case you’re wondering: yes we do dessert first in this house on special days).

As soon as the word casserole is used, my kids tend to run in the other direction. So instead, I told the girls it was a magical pasta and chicken just like the Trolls love to eat. I also had to put on the Trolls movie soundtrack while we prepared it lol. Hey, whatever works, right?

Creamy Lemon Chicken & Orzo Casserole

Ingredients:

  • One 9″ x 13″ baking dish
  • 2 cups orzo (NOT COOKED)
  • 3 cups low sodium organic chicken stock
  • 3 tbsp melted butter (unsalted preferred)
  • 1 tsp cornstarch
  • 3 lemons: 2 of them zested and juiced, 1 lemon just sliced
  • 1 garlic clove, minced
  • 4 organic, boneless, skinless chicken breasts
  • 1 tablespoon chopped fresh parsley
  • 2 tsp dried coriander
  • 1 tsp dried oregano
  • 1 tsp dried dill
  • Kosher salt & freshly ground black pepper

Directions:

  1. Preheat the oven to 400 degrees. Grease your baking dish with non stick cooking spray.
  2. Let’s work on the orzo first. (This will be the base layer of your casserole). Begin by whisking together the chicken stock, melted butter, lemon zest & juice from the 2 lemons, cornstarch, oregano, dill, and 1 tsp of the salt. Once combined, mix in the orzo and fully coat.
  3. Next we will work with the chicken. Rinse and pat dry the 4 chicken breasts. Sprinkle both sides with salt, pepper, and coriander.
  4. Assemble the casserole by placing the orzo mixture into the bottom of the baking dish. Then, take the chicken and lay them on top of the mixture, but at an angle so they are “nestled” among the orzo. Top the chicken with the lemon slices
  5. Bake casserole for about 45 minutes. Let rest for 5 minutes before serving, then top with parsley. Enjoy!

***Sorry for not posting a picture- my hubby dug right into this dish when he got home from work. It was literally demolished in a matter of minutes once the kids got their hands on it too. My favorite part of this casserole is that the orzo becomes very creamy- almost like a risotto. The chicken was very tender and flavorful as well. Definitely a recipe I’ll make again. ***

I had plans to try out another recipe or two , but once my husband got home, we honestly needed a glass of wine. With full bellies from the casserole, and giddy from enjoying a local dry riesling, we decided to tackle the 14″ of snow that had accumulated outside. The snow is still falling, and you can most likely expect another recipe post tomorrow.

Hope everyone is staying dry, safe, and happy.

xo Robin

 

Provencal Mustard Braised Chicken “Stew”

It’s been a rough start to March here in the Northeast. Last week we were pounded with snow/freezing rain and another storm is due this Wednesday.

Thus, upon looking out my window yesterday afternoon I could only think of two things: 1. The snow looks pretty but….. 2. I miss warm weather & need some comfort food. So I broke out my trusty dutch oven (see pic below) and decided to make something hearty and filling. But, I’m going to let you in on a little secret: NOT ALL COMFORT FOOD HAS TO BE FATTENING.

GASP!!! Are you wondering if you read that right? Well you did. It’s true. Every once in a while i indulge, but for the most part, I try to “health-ify” all my meals.

This specific dish is something I whipped up with items I had on hand: a yellow onion, a few cloves of garlic, carrots, celery, baby red potatoes, organic boneless skinless chicken breasts, low sodium organic chicken broth, a bunch of spices, and half a bottle of white wine (remnants from the night before…Don’t judge me- it was a looong Saturday lol).

Sounds pretty meager, and I suppose it was at first, but upon adding a tablespoon of flour as a thickening agent to the cooked veggies, followed by a delicious grainy dijon mustard for flavor- yum. Finish it off by pairing with some crusty bread or {to be healthier}  serve over a bed of quinoa.  If this seems like something you’d be interested in making, read the recipe below. Bonus fact: It basically cooks itself. And quick. This meal is GREAT for prepping ahead of time too, since all “stews” taste better the next day.

 

Provencal Mustard Braised Chicken “Stew”

Ingredients:

  • 4 organic boneless, skinless chicken breasts chopped into cubes
  • 3 full sized carrots, chopped
  • 3 celery ribs, chopped
  • 1/2 a small bag of baby red potatoes rinsed and quartered
  • 1 yellow onion, diced
  • 2 cloves of garlic, minced
  • 3 tablespoons grainy dijon mustard (I prefer Grey Poupon)
  • 1 tablespoon all purpose flower
  • 2 tablespoons fresh parsley
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • salt and freshly cracked black pepper
  • 2 cups dry white wine (I used Pinot Grigio, but you can also use Savingon Blanc. Other wines will work too, just be mindful that the sweeter the wine, the sweeter the stew will be)
  • 2 cups reduced sodium organic chicken stock
  • 2 tablespoons olive oil (I was out of it so I used cold pressed organic sunflower oil purchased at a local farmers market)

Directions:

  1. Rinse the chicken and pat dry. Using a very sharp knife, cube the chicken breasts, then sprinkle with salt & pepper.
  2. Heat 1 tablespoon olive oil in the dutch oven over high heat. Once shimmering, place the chicken in, cooking for about 8 minutes, or until no longer pink. (Be sure not to overcook. It’s ok if a few larger pieces don’t look fully cooked, as they will be placed back in the pot later.)
  3. Remove the chicken with a slotted spoon and place on a plate. In the meantime, add remaining one tablespoon olive oil and heat until warm. Place the diced onion, carrots, celery, and potatoes in the dutch oven. Cook about 6-8 minutes, or until brown and fragrant. Then put in the 2 garlic cloves and cook 1 additional minute.
  4. Next, stir in the tablespoon of all purpose flour. Stirring constantly, cook 1-2 minutes, or until fully incorporated and light brown.  (This will help to thicken your stew.)
  5. Add the 2 cups white wine. Simultaneously, using a wooden spoon, stir the veggies and make sure to get all the browned bits off the bottom of the pot. Cook the wine until you can no longer smell the alcohol, and reduced by about half.
  6. Add the 2 cups chicken stock, thyme, and oregano, and cook until the mixture comes to a boil.
  7. Add back in the chicken cubes, along with the 3 tablespoons grainy dijon mustard. Taste and add more salt & pepper if necessary.
  8. Bring the stew to a boil, then simmer on low for 30 minutes. Add fresh parsley before serving.

**Note: If cooking for meal prep, let cool, then refrigerate or freeze. When ready, defrost completely and cook on stove top till warm.**

I couldn’t believe it but even my 7 year old loved this meal. It’s hearty, healthy, and warms the soul on a cold day. Hope you & your family enjoy!

xo Robin

Challenge Day 9!

Yesterday was day 9 of my ten-day Positivity and Productivity Challenge. The task at hand was to plan meals for the next week. As a mom, foodie, and list lover, this was a fun one for me. I always try to mix it up when planning family dinners, hoping that at least one of my children will be willing to veer away from the chicken nuggets & mac n cheese train to try some “real” meals. With that in mind, here’s what I chose:

Sunday: Superbowl!!! No dinner needed- just appetizers, as we are going to a party.

Monday: Trying this whole “meatless Monday” thing by making lasagna, garlic bread, & a caesar salad. I’ll do the prep on Sunday afternoon so all I have to do Monday evening  is pop the lasagna into the oven.

Tuesday: Leftovers. Because who’s really going to eat a whole 8″x13″ pan of lasagna in one sitting?

Wednesday: Beef stir fry with Asian vegetables and brown rice. This is another easy peasy meal, as I buy the veggies already frozen. I do slice up the steak and sear it prior to combining with the vegetables and condiments, but still a pretty simple one. Here’s a recipe if you’re looking for one: https://www.dinneratthezoo.com/teriyaki-beef-stir-fry/

Thursday: Cedar plank grilled salmon with sun-dried tomato and fresh parsley chutney. Served with quinoa and steamed asparagus. Needless to say this is an adult meal lol. But salmon is my fav. Especially when grilled on a cedar plank. If you haven’t made this yet….try it. I promise to post all these recipes shortly.

Friday: As a treat for the kids I’m going to buy a pre-made gluten-free pizza dough at the grocery store along with all the fixings (sauce {obviously}, three cheese Italian blend, shredded, pepperoni, and mini meatballs.) Then, in the evening we’ll make pizza from “almost” scratch together. We used to do this a lot in the summer and the girls loved it. I let them eat it in the family room while watching a movie too. (I have a feeling the requested movie will be Descendants, but I’ll keep my fingers crossed for an alternative lol)  *Note: None of us require a gluten-free diet, but we prefer the taste and elasticity of that pizza crust as opposed to a regular one.*

Saturday: Snow is in the forecast for next weekend, and we have most of the afternoon free while my hubby is at work. That means arts & crafts for the girls while mama makes some comfort food. I’m thinking lemon chicken orzo soup, which is healthy with a nice addition of fresh spinach. The recipe I use is from New England Soup Factory’s cookbook. Check out their website, or better yet, look them up next time you’re in Boston.

Well, that’s it for today. I’ll admit that after planning dinners for the next 6 days, I made a shopping list with all the ingredients not stocked in my pantry. I then added all our other weekly necessities. Overall, a very successful and productive use of my time. I did this task while my youngest was sleeping, and still had plenty of time to spare.

Sunday Success!

xo Robin