This was the perfect discovery for a delicious drink on this OH so hot night. Being pregnant I am on the look out for great “indulgences” that are big on sweet and little on the calorie bank. Frozen Watermelon holds onto flavor well and cooled my drink perfectly! In seltzer or a non-cola these little guys are perfect! Here’s to cooling off 
Dinners:
Slow cooker BBQ Chicken
Mini Meatloaf, baked potatoes and broccoli
Caprese Salad and homemade bread
Farfalle Pasta and sauce with baked chicken
Chicken fajitas
Chicken salad and roasted sweet peppers
Lunches:
Cottage cheese, salad and fruit x 3
Ham and cheese wraps
Left overs x 2
Lunch out x 1
Breakfasts:
Healthy omelets- egg whites, tomatoes, spinach and mushroom x 3
Oatmeal x 3
Cereal
Snacks:
Homemade yogurt and fruit parfaits
Fruit
Homemade bread and honey
I’m so excited about this week’s menu!
Dinners:
Baked chicken sandwiches
Taco salad
Homemade pizza
Crock pot BBQ wings over biscuits
Salad, cottage cheese and fruit
Fruit pancakes
Tuna casserole
Lunches:
Left over baked chicken in salads and sandwiches
2 x lunches out
Burritos and rice
Breakfasts:
Oatmeal done 7 ways!
Snacks:
Red velvet cake
Homemade granola
Fruit parfaits
Mmm…how I craved one tonight! I bought a small five pound bird for a small price and am already considering all the things I can make with the leftovers. As I stated in my guest post on moneysavingmom.com I love cooking chicken. It can be repurposed so many ways. Here are my top ten.
1. Sliced Chicken and gravy. This was one of my Mother’s third day leftover favorites. After serving the Chicken for two days she would often whip up her favorite gravy with flour, chicken stock and butter in a skillet on the stove. She would then simmer the meat for a few minutes to repurpose it into a whole new meal!
2. Chicken salad sandwich. There are a million go to varieties of this meal. My preferred having low fat mayo, diced red grapes and celery on a whole wheat roll.
3. Chicken soup. After picking all meat off the bone you can add noodles, a variety of vegetables and the chicken to stock you easily have a kitchen go to!
4. Chicken tacos. After having made these using a variety of spices I discovered my husbands favorite using McCormick’s spicy taco packets and very small pieces of diced chicken breasts.
5. Chicken fajitas. Again these can be made simply with a pre made spice packet in you grocery aisle and a few other ingredients.
6. Chicken and dumplings. Left over roast chicken is perfect for this recipe!
7. Chicken and enchiladas. Also a great use for leftovers for here.
8. Classic chicken sandwich. I love shaved chicken breast, mayo, tomato and lettuce on wheat bread. The real reason my “eating for two” self roasted a chicken tonight. Amazing!!
9. Chopped chicken salad. Veggies get a protein kick with this addition.
10. A chicken casserole. With the meat already made you can easily whip one up in less than 30 minutes in one pan. An ideal meal.
By buying a whole chicken instead of breasts you can save up to 50% off. With a little creativity and a few on hand ingredients you can serve the cooked meat many different ways before you family tires of frugality. What are your favorite ways to repurpose a chicken?
The husband is back from far away ville (for now). My little ones Birthday party went off without a hitch and our family has since left. The home is turned upside down from unending commotion but we enjoyed ourselves. Now back to real life. After the unending family time with my husband I am sad to return to routine. It is always “feast or famine” when it comes to time together, just like the civilian world I am sure, though our “famines” are quite a bit different.
This past bit we were able to hear the new little one’s heartbeat. It sounded strong! The baby also sounded very active. I could hear him or her swishing about as we listened. Such a blessing to have been able to hear the little one growing inside me. I feel renewed even through this worsening morning sickness and what I fear may be strep throat. Eep!
But onto the week ahead and my lingering goals!
I have decided after taking stock of my pantry that I could be making so many of the things I normally purchase. My goals this week will reflect a new sense of wanted domestic goodness.
Home Goals:
1. Go through pantry and outline things to make by hand.
2. Spend 2 hours “freezer cooking”. My new devotion to weekly meal preparation!
3. Menu plan for the weeks ahead.
4. Have a baking session to replace at least 3 pantry staples with from scratch options.
Family Goals:
5. Start on my husband’s requested blanket
6. Mail Grandparents Birthday pictures
Mothering Goals:
7. Attempt to wean, again.
8. Find a Mommy and Me class locally.
Self Goals:
9. Read “Life on Planet Mom”
10. Make an Ultra Sound appointment!
I saw an adorable idea in one of my magazines to make these cookies. The recipe called for Betty Crocker instant cookies mix. I didn’t have any so made them using the recipe found in my Better Homes and Garden Anyone Can Cook Cookbook.
Sugar Cookies:
2/3 Cup butter softened
3/4 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 tablespoon milk
1 teaspoon vanilla
2 cups all purpose flour
Also require food coloring and extra flour for rolling dough
Mix butter, sugar, baking powder and salt together with blender on medium until combined Beat in egg, milk and vanilla, scraping sides occasionally. Mix in flour slowly. If you have trouble using the blender to mix all the flour finish mixing with a wooden spoon. Chill dough for 30 minutes.
When I took it out of the fridge I formed it into a circle to divide into three parts.
I then dyed each part a different color by placing the separate parts in separate bowls and stirring until desired color was reached. Then roll out each color as a rope a distance from each other dough. Use rolling pin to flatten dough together.
Use cookies cutter or plastic cup to make egg shapes. Bake for 7-8 minutes until browned.
I have already received raves about them. Tip: The dough with make thick colors unless you roll it out long ways more. I do not have the counter space for much dough work but could have halfed the dough for each color to give me more even coloring. But alas “cook and learn”.
Happy Easter cooking all!
Jello! Who doesn’t love it? Ok I know there are some out there who do not understand a love affair with a food lacking all nutritional content. Still how can you deny it’s fun?
I saw recently a fun idea in many places, not sure where it originated, of making Jello shots in an orange. Hmmm… I eliminated the alcohol idea and thought that was a really cute and creative way to make it for kids. Here is how I did it…
First gutted two oranges, one box of Jello is enough for three oranges though, by cutting them in half and spooning out the insides:
Next I whipped up some of my favorite Jello and filled the oranges and placed in the fridge. Tip: it will spill so maybe better to put in the fridge first and the ladle out Jello:
After it hardened I attempted to cut the oranges but did not get great results:
So I stuck them in the freezer for a bit and went back to slicing:
They came out looking delicious! I hope to find a better way to cut them without the freezer but couldn’t manage to. What a perfect kids treat and don’t worry nothing went to waste mmmm…orange!
Update: I wouldn’t suggest freezing. The Jello does not hold up well when defrosting. So if anyone has suggestions I’m open
