Whole Wheat Graham Crackers

Because I try to home make the majority of our foods, I made these up for the kid's afternoon snacking and they loved them! Easy enough that this'll most likely become a staple in our house, now! They make my entire home smell SO yummy, too. 

Aerro, Avoni, and Vienna had fun poking all the holes into them! With them being sticks, they are perfect for dipping. The kids experimented with different dips. Strawberry cream cheese and peanut butter with honey mixed in were their favorites.  

Whole Wheat Graham Crackers

1 cup whole wheat flour

1 1/2 cups regular flour

1/2 cup, packed dark brown sugar

1/2 tsp salt

1 tsp cinnamon

1 tsp baking soda

1/2 cup cold butter, cubed

1/4 cup honey

1/4 cup water

Combine first six ingredients in a food processor. Add cubed butter until crumbly. Mix in water and honey until a dough forms. Roll out to 1/4 inch thickness on parchment paper. Cut into shaped and prick holes in tops. Place about 1/4 inch apart on parchment paper lined cookie sheet. Bake on 350 for 15 minutes. Cool completely on cooling racks to help them crisp up. 

Super easy, super delicious! 

BBQ Chicken, Rice Pilaf, Orange Glazed Carrots

A new family favorite here in our home, this meal was scarfed down in moments. Some days it's like pulling teeth to get my kids to eat something healthy. True story, my son upon seeing this did all sorts of convulsions and gags, looking at his plate like it was regurgitated who knows what.

In true Calvin and Hobbes style, this is exactly what Aerro looked like. 

And then he had a bite. (We have a 2 bite rule on any and everything in our home.) His eyes lit up like a Christmas tree. Direct quote. "WOW! This is ACTUALLY good! I got to tell Avoni (who was still in her room at the time)! AVONI, AVONI!!! THIS CHICKEN IS NOT DISGUSTING!" Thanks for the vote of approval, Aerro. :-)

And so, I will post the recipe. I also turned the meal into a cold layered sandwich wrap and a grilled pita pizza (minus the carrots) with mozzarella added the next day. All ways were reviewed well!

Link To BBQ Chicken Recipe

Rice Pilaf  by Peggy Seppala

1/2 stick butter

1 cup rice

2 cups water

1 tsp (or 2 cubes) chicken bouillon

Melt butter in saucepan. Add rice and cook on medium until golden colored. pour into 8x8 pan or pie plate. Bring water and bouillon to a boil. Pour over rice. Bake, covered, at 350 for 30-40 minutes.

Glazed Orange Carrots by Donna Suomi

1/4 cup cranberries (I did not use)

1 lb baby carrots, sliced thin

1/2 tsp salt

2 tablespoons sugar (I used brown)

1/4 cup chicken broth

1/2 tsp orange zest (I used freshly grated)

1/4 cup orange juice

1 tablespoon butter

black pepper

Bring cranberries, carrots, salt, 1 tbsp sugar, chicken broth, orange zest, and orange juice to a boil in a large, covered skillet. Simmer about 5 minutes. Uncover and increase heat to high and boil about 1-2 minutes. Add butter and remaining sugar. Cook until carrots are tender and glazed a light golden color, about 3 minutes. Season with pepper and serve. 

Chicken Pot Pie, Biscuit Style

This chicken pot pie came together as a spur of the moment craving fix. Maybe it's fall creeping into my families minds, or maybe it's the need for something creamy and hearty, whatever it was, this filled all cravings. :-) It also reheated well in the oven. Yes, Craig went back for seconds later on in the day. Score there! I didn't feel like mixing up a pie crust so instead, I just did biscuits. I used my pepper jack biscuit  recipe but subbed the pepper jack for sharp cheddar. Make sure the dollops are small or else the centers might be a bit gooey. 

Chicken Pot Pie, Biscuit Style

*recipe makes 1 9x13 or 2 pie plates*

1 bag frozen mixed vegetables

1/2 cup chopped onion

1/4 cup butter

1/3 cup flour

2 minced garlic cloves

1/2 tsp salt

1/4 tsp sage

1/4 tsp pepper

2 cups chicken broth

3/4 cup milk

1 Tbsp chicken bouillon granules (I like Better Than Bouillon brand)

2 cups cooked and cubed potato

3 cups cooked and shredded chicken

Biscuit Mix

1 cup flour

2 tsp baking powder

1/4 tsp each cream of tartar, sugar, salt, pepper

1/4 cup cold butter

1 cup shredded sharp cheddar

1/3 cup plus 2 tablespoons milk

Mix all dry ingredients in a bowl. Cut in cubed butter using a pastry blender until mixed throughout and crumbly. Stir in cheese and milk until a dough forms. 

In saucepan, melt butter and add onion. Cook until onion is tender. Whisk in flour and then add broth, milk, seasonings, and bouillon. Whisk until thick and bubbly for 2 more minutes. Stir in veg and chicken. Bubble again. Pour into 1 9x13 or 2 pie plates. Make biscuit dough. Drop by small spoon fulls on top. Bake on 400 for about 20-25 minutes or until biscuits are golden. 

Monthly Meal Plan

I was asked by some friends to post my monthly meal plan for this month. I've never actually done a meal plan this organized before, but beings I thrive on schedule, I think this'll make life a whole lot easier! Beings I have all my beef, pork, and chicken in my freezer already, it made the cost way lower. This will (hopefully!) feed my family of five with leftovers if I planned it out correctly! many of the recipes are already on my blog.

I borrowed the idea from this amazing woman (link) and while hers is so much more neatly written, mine will work for me ;-). Until I get a chance to type it up in a word program, that is!

This doesn't include side dishes. Say for instance corn is on sale, I'll grill some up...or make a different side if I feel like it. This is mainly the rough idea of what I will make. I also embrace the possibility that I might find something fabulous on Pinterest between now and then that I simply must make. That is where being flexible comes in. 

Monthly Meal Plan

WEEK ONE

mon tues wed thurs fri sat

muffins/grapes        pancakes/sausage  french toast          yogurt/banana skillet hash        eggs/bacon/waffles

TLC/cheese             frozen yog pops      pretzels/dip            granola bar        apples/ pbutter   100cal snak

ckn tenders/dip       pizza bread           hot dogs/carrots   grilled sandwiches   mac&cheese       quesadilla

taco shells/salad     baked mac/salad   enchilada/salad   scalloped potato/ham   potato chowder   bbq pork

WEEK TWO

mon tues wed thurs fri sat

pancakes/eggs        oat squares/fruit      yogurt/banana           egg/toast/bacon      french toast       skillet hash

popcorn                   raisins/graham    baked cheese sticks        granola bar          apples/pbutter       100cal snak

grilled cheese/soup   chicken salad   pb/banana sandwiches       pita pizza              snack plate          grilled burrito

meatballs/potato       chicken chili        pulled pork subs            broccoli beef            steak salad     mongolian beef/veg

WEEK THREE

mon tues wed thurs fri sat

waffles/applesauce pancakes/bacon oatmeal/raisins yogurt/banana french toast eggs on toast/sausage

frozen yog pop pretzels/pbutter popcorn grapes crackers/cheese 100cal snak

ckn tenders/dip/veg grilled cheese baked mac french bread pizza pb honey sandwich (leftovers)

grilled burrito/salad baked ckn/sides mexi stuffed peppers meatball casserole broc/cheese soup (eat out)

WEEK FOUR

mon tues wed thurs fri sat

muffins/fruit oatmeal/fruit pancakes/eggs skillet hash french toast/fruit bfast quiche

frozen yog pop granola bar honey popcorn baked cheese sticks oat cookie apples/cheese

hamburgers pbj/veg ckn tenders pizza bread baked mac taco salad

spaghetti/salad baked ckn wings roast beef/veg bbq chicken/potatoes pita pizza steak/lettuce wraps

Color Code 

BREAKFAST
SNACK
LUNCH
DINNER

Cinnamon Roll Pull Apart Bread

Some times my bread isn't eaten right away, so I typically make it into croutons. Today was not so. Instead, I whipped up this little culinary magic! It lasted about ten minutes. That's how much my family loved it! 

I can't wait to experiment with different flavor combinations! I'm making an orange glaze next time. Tossing in some chopped apples. Or how about something savory? Hmmm.... ;-) 

Cinnamon Roll Pull Apart Bread

Loaf of bread, not cut 

1/2 cup butter, melted

1/4 cup honey

1 tsp vanilla

1/2 tsp cinnamon 

~Cinnamon-Sugar mix~

1/4 cup sugar

1 tsp cinnamon

 ~Glaze~

Powdered sugar, thinned with milk until glaze consistency 

Melt butter and stir in honey, vanilla, and cinnamon.
Cut bread halfway down , both ways.
Gently pull apart and drizzle with honey/butter mix.
Sprinkle with cinnamon/sugar mix.
Wrap in foil.
Bake on 350 for 20 minutes.
Drizzle with glaze.
Enjoy!

Grilled Sandwiches

I went to the Farmer's Market last Friday and found a favorite local bakery booth. When I'm not in the mood to make more bread (so far, made 12 loaves this past week) I like to get theirs. Mostly because they do all these specialty round breads. Vegetable Feta, Garlic Onion, Parmesan Basil, on and on. Fabulous bread! 

I figured I'd post this recipe because it's another family favorite and super easy to whip up on those days where cooking doesn't exactly sound fun! 

Once again, as with many of my posts, it isn't an actual recipe..just an idea to get you started. :) 

This week, I chose the Vegetable Feta which isn't as scary as it might sound to some! 

It had just the right amount of garlic, a few little artichoke hearts, some chopped onion, and a smattering of feta throughout...So, cut in half so you have two rounds...or two half rounds 

I forgot to take a photo of what I layered so here it is : homemade mayo mixed with avocado and tiny bit of pressed garlic, sliced turkey breast, thinly sliced tomato, some bacon, and fresh whole milk mozzarella slices. Wrap entire sandwich in foil.

Then comes the "squashing" part. Put a cutting board and about 5lbs weight on top of sandwich to press it down for about ten minutes or so. If you are using a hard bread, you will need to add about 15 more minutes to the time. This makes it almost panini style. 

Once that is done, you can either bake it on 350 for about 15-20 minutes OR grill for around ten. Either way, what you end up with is totally amazing! Crispy on the outside, gooey and everything else good on the inside. A perfect summer meal! 

Vanilla Extract

My incredible cousin Glenda who live in Malaysia came to the states recently and she came bearing gifts. Vanilla beans directly from Bali! I knew they were good beans when I could smell them through the double wrapped-sealed in a ziploc bag packaging. 

Of course the first thing I made was vanilla extract. It's a pretty basic ratio. 15-20 beans per 750mL of 80 proof alcohol (bourbon or vodka). The more pricey the alcohol, the better quality the extract. In other words, Monarch just isn't going to cut it, sorry! 

Directions are simple. Slice beans down the center, put into bottle, seal, shake around daily for a week, and then weekly for a month or so. I let mine sit for about 6 months before using though some people say they use it as soon as six weeks. It takes some time, but it is SO worth it! 

The rest of the beans are going to make my yogurt taste amaaazziinnggg! Thanks, Glenda! 

Broccoli Salad

So, I posted this recipe right when I first started the blog but the whole post annoyed me whenever I went back to it for the recipe. The photo was unappetizing and it was just a bad post. So, now, I revamped the recipe making it healthier...That's what I'm all about, you know? 

I prep the actual salad separate of the dressing and just put dressing on right when we eat. That way, it doesn't get soggy after a day! I LOVE this served in salad boats or wraps. Perfect as a side for BBQ!

Broccoli Salad

5 cups chopped broccoli

3/4 cup golden raisins

10 strips bacon

1/2 cup sunflower seeds, not roasted

1/2 red onion, chopped small 

~Dressing~

1/2 cup plain yogurt (the yog adds a kind of tang to the dressing..if you don't like that, use mayo)

3 tbsp honey

1 tbsp apple cider vinegar

Combine salad ingredients. Make dressing. Toss well. 

Hard, huh? :) 

All the pretty ingredients!!

All mixed up and ready to eat...super yummy! 

Breadless Lunch

So, I know people are all into going grain-free, gluten-free, carb-free, sugar-free, food-free, eating-free, etc.. (humor on the last few, folks) but I believe in all things in moderation. I won't stop eating grains or breads, I may limit the consumption, but I am not an extremest one way or the other! Phew. That being said.....

I actually LIKE not eating bread all the time! I mean, who wouldn't when you can whip up these little bite size pieces of divine?? 

First off. I HIGHLY recommend everyone in the world getting a Marttiini knife. I mean, sure, I'm proud of being a Finn and all, but even if I wasn't, I'd rave on this knife. You want to talk about literally paper thin tomato and cucumber?! My mom just brought it back from the Motherland and gifted it to me. I may never stop cutting up veg again! I sliced two cucumbers and 3 tomatoes..for no real reason. Just because it was FUN! 

So, on to my favorite breadless lunches. They aren't really recipes, per se, but just awesome combinations.

First off, this beauty. 

butter lettuce, soft swiss cheese wedge, cucumber, and tomato

Then, I made these little darlings fairly bursting with flavor! 

cucumber, roasted garlic and red pepper hummus, tomato, and feta cheese

The final one was this..

greek yog chicken salad topped with mozzarella

And, well, with so many little dudes made up, I couldn't help but eat them all. In one sitting. With a very large bottle of sparkling VOSS water..because that's how I roll!

Breakfast Biscuit Muffins

I was in a "muffin mood" today making Pizza Cups and Baked Oatmeal Muffins along with this recipe. 

A departure from my normal Breakfast Burritos, these are equally as good and a way to switch up the freezer breakfast menu!

Breakfast Biscuit Muffins

1 tube of biscuit dough (10 biscuits)

3 eggs
3 tablespoons milk
1/2 cup shredded cheese
1/2 cup cubed meat (ham, bacon, sausage, whatever)

1/2 tsp onion powder

1/2 tsp garlic powder

salt and pepper to taste

Mix eggs with milk. Add cheese, meat, and seasonings. Set aside. Grease one muffin tin. Flatten biscuit dough and press into pan. Fill with about 2 tablespoons of egg mixture. Bake on 400 for 10 minutes or until eggs are set. Cool completely, bag, and freeze. Best reheated in the oven on 350 until warmed through.  

Baked Oatmeal Muffins

I'm always on the lookout for quick and easy breakfasts. Especially in the summer when it feels like I'm always out the door earlier than usual! These freeze well and they get the family stamp of approval. Crispy on the outside and soft on the inside. Portable oatmeal! The best part is being able to customize your toppings. I made them with peanut butter and jam, figs, dates, dark chocolate chips, and apricots. This makes 96 muffins (one months worth of breakfast for my kiddos). 

Baked Oatmeal Muffins 

4 eggs

2 tsp vanilla

5 cups applesauce

1 mashed banana

2/3 cups brown sugar or other sweetener

10 cups oats

1/2 cup unsweetened coconut

1 1/2 tablespoons cinnamon

6 tsp baking powder

1 1/2 tsp salt

5 1/2 cups whole milk

Beat eggs. Add vanilla, applesauce, banana, and sweetener. Stir to combine. Add oats, coconut, cinnamon, powder, and salt. Stir again. Add milk. Mix well. 

Line muffin tins with liners. Spritz a dab of oil into each liner. Fill using an 1/8 cup measuring cup. Top with whatever you like. Bake on 350 for about a half hour. Remove to racks to cool. Store in Ziploc freezer bags. 

Pretty simple but nutritious! 

Pizza Braid

I've been meaning to get this recipe up for awhile but blogging just hasn't been a top priority lately! I've made this only about 4 or 5 times in the past couple months. It's a hit! I grill leftovers the next day and WOW, it's even better than fresh :). What I love about this recipe is you aren't limited to just these toppings. Mix it up with whatever YOU like on your pizza! We did cottage cheese, pesto, garlic, chicken, and mozzarella in one and I've been asked to never make any other form of pizza again...save for that one. Odd combination, but it is a winner!! 

Pizza Braid


1 recipe Herbed Pizza Dough
1 lb ground beef
1 sweet onion
1 tsp each, basil, oregano, salt
1 jar pizza sauce
shredded mozzarella cheese


Make dough and divide into three equal portions. (You can store the extra dough in the fridge for up to a week or make all three at one time.) Roll out each portion into a rectangle the exact size of the pan you will be baking on. Brown beef with onion and add seasonings and sauce. Divide beef evenly between pizza dough that has been rolled out. Top with cheese. Make evenly spaced slices along side with scissors. Begin to fold pieces over top the beef forming a braided loaf. Pinch ends together. Transfer to a greased cookie sheet. Bake on 375 for about 20 minutes. Brush with butter when done cooking.  

dough ready to have garlic and spices kneaded in

rolled out, filled, and sliced

Braided and ready to bake 

Crispy, golden pizza braid! 

Grilled Cheeseburger Wrap

Craig and I whipped these up for dinner tonight and to hear him tell, they were " the BEST way to eat a burger"! Juicy, flavorful, a little spice...perfect! Definitely not complicated or time consuming, either. Give them a try and let me know what you think! 

Cheeseburger Wraps

Burgers (best to form patties thick)

Pepperjack

Ketchup

Dijon

Roma tomato, sliced into thick ovals

Sweet onion, sliced into thick rings

Tortilla

Grill burgers. 

Lay onion and roma on grill and sear for a minute and then flip, searing other side for a little while. Put onions and roma on a piece of foil and fold into a pouch. Store on top rack of grill until ready to use.  

Lay tortilla flat and layer down center, ketchup, Dijon, and pepperjack. Cut cooked burger in half and put on tortilla. Add desired amount of roma and onion. Wrap together, spritz outside of tortilla with olive oil, and gently place back on grill, crisping/searing the tortilla closed. This takes about 2 minutes per side. 

That's it! Simple but delicious! Bacon, lettuce, avocado, whatever else would be excellent additions!  

The Absolute Best Orange Chicken

We are huge fans of Chinese food over here and Orange Chicken is the favorite. I had to try making it healthier than at your typical drive thru or deli counter. It actually surprised me how easy it is to make. With it going into the crock pot to cook, it freed up my evening. All I needed to make was some rice and voila...dinner that pleased everyone. This recipe was enough for 4 adults and 3 kids with a little to spare. :-)

Orange Chicken

4 chicken breast, cut into small squares

1 cup flour

olive oil

3/4 tablespoon salt

1/2 cup ketchup

6 oz frozen orange juice concentrate

3/4 cup orange juice

2 tsp balsamic vinegar

1/2 cup brown sugar (I did 1/2 honey, half brown sugar)

Mix orange juice, concentrate, brown sugar, vinegar, salt, and ketchup. Set aside.

Put flour on large plate. Generously coat raw chicken pieces with flour. Pour some olive oil in a large skillet and brown chicken on a little over medium heat. Chicken doesn't have to be fully cooked, just browned a little bit. Add more oil if necessary. Put browned chicken in crock pot. Pour sauce mix over top. Cook on high for 3 hours or until completely cooked through. Serve over rice. Sprinkle with red pepper flakes if desired. 

Basic Burritos

These are pretty basic, nothing exotic or special, burritos. Tasty, hearty, filling, easy. Nothing gourmet here! But, they are Craig's favorite to have in the freezer for quick lunches. I like to have them, too, for a fast dinner that requires no thought save to preheat the oven. This recipe is for 40 burritos. Nice for stocking the freezer and better for you than commercial frozen burritos! 

Burritos

2 lbs lean ground beef (I always stick with organic when it comes to my meat)

1/2 cup taco seasoning

1 1/2 cup water

6 cups PREPARED rice

1 cup OR one can of: (make sure to rinse beans {except the refried ones} if using canned)

Black beans

White beans

Corn

Refried beans

4 cups (or one quart jar) salsa

2 tsp salt
1 tsp pepper
1 tsp cumin

5 cups shredded cheese

40 burrito size tortillas 

Foil (pre-cut from Costco is best!)

Begin by browning beef. Once cooked, add water and taco seasoning and let simmer for a bit. Meanwhile cook rice according to package directions. In a LARGE bowl, combine beef, rice, beans, corn, salsa, and seasonings. Mix well. Get a 2/3 cup measuring cup. Fill tortillas with scant 2/3 cup filling. Sprinkle with cheese. Roll. Wrap in foil. Freeze. 

Bake on 400 for about 20 minutes. 

(photo from Chicken Burritos showing how to fold)

Best way to foil wrap...