A Wife Loved Like The Church

Posts Tagged ‘Good eats

One thing I am most grateful for in my girls is that they are good eaters. For having a 2yo and 3yo, we have very few “food fights”. Sure, the occasional issue arises, but mostly they are willing eaters of any thing I make. While I am far from a short order cook {my policy is, if you don’t like what I made, don’t eat}, I do struggle with lunch.

Right before lunch my girls are clawing my eyes out they are so hungry. But as soon as their plates are on the table, it’s like they’ve become complete monkeys. They pick at their favorite foods. Julia tells me her belly hurts. Hannah is off chasing Jack. Lunch takes an hour. It’s like our own “hour lunch break”. Though it’s not nearly as relaxing as my hour lunch break before I had kids.

Then a couple of weeks ago, I decided to try something new. I sectioned off their lunch into a muffin tin. I had read a few years back about how Michelle, at Muffin Tin Mom, put her kids’ food in muffin tins to make it more exciting. Talk about a food revolution. I don’t know what it is about eating out of a muffin tin, but my girls love it. Perhaps it’s all the choices they get {and that they get to decide on their second helping option}. Perhaps they like that it’s unconventional and new. Whatever the case, lunches are going so smoothly {well, to be honest, they aren’t always smooth, but smoother}.

One of the great things about muffin tin meals, is that it makes me focus on giving Julia and Hannah well-rounded meals. Meats, dairy, veggies, fruits and some carbs. Plus, when the pantry gets low right before grocery store days, having a muffin tin really stretches my imagination on the food front.

What ways do you switch up lunch time? Do you have picky eaters or willing eaters?

Visit Kristen at We Are THAT Family for more Works for Me Wednesday.

Pregnancy and cravings go hand in hand. It’s like peanut butter and jelly. Or peanut butter and chocolate. Or peanut butter and bananas. Or peanut butter and well, anything.

With all of my kids I have some crazy strong craving at some point in my pregnancy. A couple of months ago, all I wanted was eggs. Eggs. Eggs. Eggs. The weird part? I’m not a big fan of eggs {though all this egg talk does make me want an egg and cheese muffin}. Currently, I’m going through a fun rotation of cravings.

1. Cereal – Any cereal really. Cheerios. Raisin Bran. Rice Chex. But mostly, Lucky Charms. What is it about dried marshmallows soaked in milk that makes me fight the urge to eat an entire box in one sitting?

{photo credit}

2. Tuna fish – Tuna fish sandwiches, tuna fish on my salad. Tuna fish straight from the can with a little salt and pepper. Strange, but oh so good {and hello protein!}.

3. Pasta – There’s not much better than pasta and pasta sauce. And when paired with some buttery garlic bread? Big time score.

4. Green smoothies I’ve continued perfecting my green smoothie. Added some broccoli and carrots. Talk about goodness in a cup. Seriously.


 5. Pita chips and hummus – Specifically spicy hummus. And multigran pita chips.

6. Hamburgers – From anywhere. With anything. Major bonus points if smothered in a fatty dressing, topped with bacon and avocado.

7. Tomatoes – Beefsteak. Big Boy. Early girl. You name it. If I can slice it up and eat it, I will.

8. Pancakes – Preferably with blueberries. Or chocolate chips. Ohh… or slices of banana. Dipped in pure maple syrup. With a cup of coffee. *drool*

{photo credit}

9. Eggs – Like I mentioned already, I’ve had some crazy strong cravings for eggs. Especially our at home recreation of McDonald’s Egg McMuffin.

10. Cake – Chocolate. With chocolate frosting. And sprinkles. With a mint chocolate ice cream. Though, I’ve been pretty good and haven’t had any cake since Hannah’s birthday party and have taken to making my own low-fat ice cream. But boy, could I go for a slice of cake…

Anyone else starving now? No? Just Me? Ok, I guess it’s time to whip up another batch of pancakes.

Visit Amanda at Oh Amanda for more Top Ten Tuesday.

{Be sure to enter my giveaway for a copy of The Help}

I love green smoothies. There’s just something about drinking vegetables and fruit that makes me feel like I’m my own personal health guru.

For the last several weeks, I’ve been on a mission to eat plenty of vegetables throughout the day. I’ve been finding it challenging to do that at breakfast, because, really, who wants to eat a salad? Not me. In steps a green smoothie. I can get in some romaine lettuce and kale without ever tasting it.

I took an adapted version of this recipe, adding kale and lettuce instead of spinach, and came up with my own green smoothie ::

I used plain yogurt, half an apple, half a banana, a handful of grapes and then several bunches of kale and romaine lettuce. Blend until smooth and eat.

I don’t tend to measure out my ingredients for smoothies, just eye ball what I think will be tasty. I did try adding juice, instead of yogurt. The consistency was fine, but I figure yogurt has a lot more protein, and a lot less sugar, than juice so I went back to just yogurt. All in all, it’s turned out to be a pretty tasty {and very filling!} recipe.

Have you tried your own green smoothies? 

Visit Alicia at Alicia’s Homemaking for more Try New Adventures Thursday.

Visit Jill at Diaper Diaries for Things I Love Thursday.

The past weekend, I wanted to make a batch of my favorite chocolate chip cookies. As I got going, I decided to make a double batch to freeze the other half. I’d always read about making double batches, but for some reason I’ve just never done it. Until now.

I measured out my cookies on my baking sheet and popped them in the freezer:

Once they were frozen {about an hour}, I put them in a big ziploc bag:

Just zip up your bag, and pop them back into the freezer. When you’re ready to bake them, just set them on your baking sheet and bake as usual {though, you may need to allow more time than called for}.

And now, whenever I crave Baby Boy craves cookies, I can just sneak into the freezer and pull them out.

Have you ever frozen ready to make cookies? If so, what did you think of them?

Visit Kristen at We Are THAT Family for more Works for Me Wednesday.

Thanks to Jill, Amanda and Mary, I’ve been craving s’mores like it’s my job. In fact, I’ve even dreamed about them. Crazy, right? Even crazier is that I’ve gone week, literally weeks, without indulging in my cravings. Which in pregnancy world is perhaps the worst form of torture. So, this weekend, when all I could think about was getting my hands on a s’more, I knew it was time to take matters into my own hands.

I bought a small bag of Hershey bars, a box of graham cracker and some marshmallows. I decided to give s’more nachos a go, but didn’t have fudge on hand. I figured I could just melt the Hershey bars and get the same effect, but sadly, I was wrong. Still, a s’more is a s’more is a s’more and they were tasty {though not nearly as good as I’m sure they’d be had I followed the recipe}.

Then last night, after the girls were tucked into bed and my s’more loving was safe from little ones asking to share, I made myself some. As I was preparing my s’more goodness, I was struck with this thought:

“What if I added peanut butter?”

Now, I am a huge, huge peanut butter lover. And peanut butter with chocolate? Clearly a food combination giving to us by God {thank you Jesus!}. So I slathered on the peanut butter and got this:

I have to warn you, there is so much deliciousness squeezed between two little graham crackers that your mind might not know just how to process it all. If you’re like me, you may just sit in utter wonder at what you have just experienced {though some of that might have to do with a quiet house and a good book…}.

Have you ever tried peanut butter s’mores?

Visit Alicia at Alicia’s Homemaking for more Try New Adventures Thursday

In my effort to mark off more from my 30 Before 30, I have been perfecting my yeast handling abilities. Last week I decided to make French bread rolls from my Betty Crocker Picture Cookbook, because, well, I have a love of French bread that might board on obsession. Not to mention, it looked like a crazy-easy recipe.

French Bread Rolls

1 to 1 1/2 cups lukewarm water {when it is neither hot nor cold on your wrist}

1 1/2 tsp salt

2 1/4 tsp dry active yeast

1 tbsp butter

3 1/2 to 3 3/4 cup sifted flour

Mix water, salt and yeast in a mixing bowl until yeast is well dissolved. Add in butter. Slowly add flour, until well blended. Knead bread, folding dough over toward you. Then press down away from you with the heel of your hand. Give dough quarter turns, repeating kneading, until it is smooth, elastic and non-sticky.

Place dough in greased bowl, turning once to bring greased side up. Cover. Let rise until double {about 1.5-2 hours}. Once risen, punch down, pulling edges into center and turn completely over in bowl. Let rise again until almost double {about 30-45 minutes}.

After second rising, divide dough into 16 equal parts. Form into little buns {or balls}. Place on grease baking sheet. With scissors, snip rolls in half, then in half again, cutting almost through to the bottom. Brush with water. Let rise one hour.

Brush with water again. Then brush with egg white and sprinkle with poppyseeds.

Bake at 425 for 10 minutes.

It might sound like a lot {especially if you don’t bake with yeast often}, but it’s really quite easy – I promise!

Once the rolls are done, they are hard on the outside {like french bread} but super soft and yummy on the inside. They make a plainer meal – like Monday night meatloaf – something a little more spectacular.

And for that, I’m marking mastering yeast off my 30 Before 30 list!

Bon Appetit!

Visit Alicia at Alicia’s Homemaking for more Try New Adventures Thursday.

Visit Jill at Diaper Diaries for more Things I Love Thursday.

I am super excited to introduce today’s guest poster, Kelsey. Kelsey is a friend from Iowa, who I personally think makes some crazy awesome recipes {several of them being “healthy sweets”}. Plus, she’s a dog lover and understands my blight of battling with doggy bed hogs.  
=================================================

My husband’s mouth has a radar that instantly detects a healthified snack. If I replace oil with applesauce, he knows. If I trade all purpose flour for whole wheat, he knows. If I reduce the sugar, the man definitely knows.

Until last week, when I made magically healthy oatmeal raisin cookies. Why are they magical? Because he didn’t know.


My husband had to make a late run into work, and my assignment was to concoct a filling, yummy, but fairly healthy bedtime snack. I started with a trusted recipe from Smitten Kitchen. She confesses that she actually reduced the sugar when she made the recipe. I reduced it a little more. (And to tell you the truth, when I make them again, I’ll probably reduce it just a little bit more.) Add in whole wheat flour and flaxseed meal, and I had a fairly healthy but sweet-tooth satisfying bedtime snack.

After we had eaten a few I asked, “Are they sweet enough?” My husband gave me a “What did you do to these?” look, but responded, “Yeah, they taste great!”

The next day, after work, I even got a completely unsolicited, “Man, those cookies are good!” It was music to my ears.

I recommend eating these with a glass of milk while snuggling and watching Cheers on Netflix. They just might taste better that way.

Magically Healthy(er) Oatmeal Raisin Cookies

adapted from Smitten Kitchen

Ingredients:

1/2 cup (1 stick or 4 ounces) butter, softened
1/3-1/2 cup light brown sugar, packed
1 egg or 1/4 cup egg whites
1/2 teaspoon vanilla extract
3/4 cup whole wheat flour
1/4 cup flax seed meal
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt (reduce to 1/4 if you like less salt)
1 1/4 cups rolled oats
3/4 cup raisins
1/2 cup walnuts, chopped (optional)


Instructions:


Preheat the oven to 350*F.

In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts, if using them.
Scoop the cookies onto the cookie sheet or plate and put in the freezer for 15 minutes. You can skip this step, but it might affect the texture or spreading of your cookies.

Bake the cookies about 2 inches on a parchment or silpat-lined baking sheet for 10-12 minutes. (Mine took 12. They are done when you see golden brown along the bottom, even if they don’t look all the way done on the top.) Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool. Makes about 30 cookies with a 2 teaspoon scoop.

Visit Lisa at Blessed with Grace for more Tempt My Tummy Tuesday.

=================================================

Kelsey is a wife, teacher, Christ follower, and lover of all things baked. When she’s not at school or in the kitchen, she loves reading, snuggling with her puppies, and photography, which she posts at rocketsteady photoblog. She blogs at Mrs. Dexter about her pursuit of debt freedom and ethical eating.


Follow Me on Twitter

Error: Twitter did not respond. Please wait a few minutes and refresh this page.