Need A Packed Lunch For the Little One....

Every morning we go through the same thing, what are we packing for lunches. Luckily my husband is usually on the lunch line and gets Noah and I out the door but we still feel like he is always eating mac n' cheese or hot dogs....he doesn't seem to mind but we still want to expose him to different foods and eat a well rounded meal. Here are some ideas for those of you that go through the same thing day after day.

1. Not just PB&J but try other toppings between two pieces of bread:
~ lunch meat and cheese
~ cream cheese (we use a vegetable & chive sometimes)
~ nutella (maybe more of a snack choice)
~ finely chopped BBQ chicken or pork (I say finely because our little guy really does not like the texture of shredded meat)
~ tomato sauce, pepperoni
~ peanut butter, honey, banana
Try some different grain choices:
~ pita
~ tortilla
~ biscuits
~ bagel
~ waffle

2. Pasta. Noodles are always a hit with out little guy.
~ macaroni and cheese
~ butter and grated parmasen
~ spaghetti sauce
~ mixed with veggies: peas, carrots (with a little butter)
~ teriyaki with mixed veggies
~ ravioli: stuffed with cheese, meat, vegetables
Not just Elbows: (Have fun with noodles there are so many to try)
~ rotini
~ elbow
~ shells
~ ramen
~ the wagonwheel shapes
~ spaghetti
~ sometimes you can find special shapes: hearts, animals, letters (I have seen them at World Market)

3. Chicken Nuggets

4. Mini Pizza

5. Quesadilla:
~ refried beans
~ cheese
~ shredded meat
~ spinach
~ mushrooms
~ peppers, onions

6. Sides:
~ applesauce
~ fresh fruit: apples, oranges, pears, peaches, bananas, mango, cherries, blueberries, raspberries, melon, grapes, the possibilities are endless
~ raw veggies: carrots, broccoli, cauliflower, avocado, peppers
~ cooked veggies: carrots, broccoli, califlower, peas, grean beans, edamama, squash, sweet corn
~ crackers or breadsticks
~ cubed cheese/string cheese
~ graham crackers

6. Add a Dip:
~ ranch
~ guacamole
~ hummas
~ cream cheese
~ salsa
~ a mexican layer dip

Share your ideas, and I will add more as I think about it. We also try our best to pack lunches in containers that can be reused. Noah sports a lunch box from LapTop Lunches http://www.laptoplunches.com/ , it is a bit spendy at first but we use it. The Container Store http://www.containerstore.com/shop/kitchen/foodontheGo also offers several lunch container options.

Curio Re-Do

I adopted this fun curio cabinet, it used to be my grandparents.  It was a deep red with a black brushed over the top.  I purchased Rustoleum Satin Black spray paint and went to town.  I had to remove the broken glass and sand some edges.  I also decided to leave the insides/shelving red.

Here's the finished product, I am very happy with it.  All I need to do is get a piece of glass cut and it will be a project completed!  (I couldn't wait for the glass to move it into our house)

Fruit Turnovers

1/3 cup sugar                                          
finely grated zest of 1 lemon
2 t. cornstarch                                         
all-purpose flour, for work surface
1/2 t. coarse salt                                     
2 sheets frozen puff pastry, thawed
3/4 lb. fresh or frozen fruit, cut into 1 inch pieces if necessary         
2 large egg yolks
coarse sugar (optional)

1.  In a medium bowl, combine sugar, cornstarch, and salt.  Add fruit and lemon zest; toss to coat.  on a lightly floured work surface, roll each sheet of pastry into an 11 by 18 inch rectangle and cut into eight 4 1/2 by 5 1/2 inch rectangles.
2.  Dividing evenly, place filling lengthwise on one half of each rectangle, leaving a 1/2 inch border.  Combine 1 egg yolk with 1 t. water.  Brush border with egg wash; fold dough over filling and press edges to seal well.  with the tip of a sharp knife, cut vents into pastry.  Freeze turnovers. (see below)
3. To serve, preheat over to 400 degrees, with rack in lower third.  Place desired number of frozen turnovers on a parchment-lined baking sheet.  Combine 1 egg yolk with 1 t. water; brush egg wash onto turnovers and sprinkle with coarse sugar (if using).  Bake until turnovers are deep golden brown and juices are bubbling, 15 to 17 minutes, rotating sheet halfway through.

To freeze: Freeze turnovers on a parchment lined baking sheet until firm.  Layer with wax paper in a resealable container or freezer bag.  Store in the freezer, up to 1 month.

*If using frozer fruit, increase sugar to 1/2 c.

*Recipe found in Everyday Food: A Martha Stewart Magazine (March 2010)

Breaded Pork Chops

4 large eggs                                         
2 cups plain dried breadcrumbs
1 T. plus 2 T. Dijon mustard                
coarse salt and ground pepper
1 T. plus 2 T. finely chopped fresh sage              
1/4 c. unsalted butter, melted                                      
1/4 c. vegetable oil
8 bone-n pork chops (1" thick, 2.5 -3 pounds total)

1.  In a medium bowl, whisk together eggs, mustard, and safe and let stand 15 minutes.  Meanwhile, pound each pork chop (avoiding bone) between two pieces of plastic wrap to a 1/4" thickness.
2. Spread breadcrumbs on a rimmed baking sheet and season with salt and pepper.  Pour egg mixture onto another rimmed baking sheet.  In batches, season pork chops with salt and pepper and coat in egg mixture.  Gently shake to remove excess, then dredge in breadcrumbs, pressing to adhere.  Freeze pork chops. (see below)
3.  To serve, heat broiler.  Place rimmed baking sheet in broiler to heat.  For each frozen chop, combine 1 1/2 teaspoons melted butter and 1 1/2 teaspoons oil; brush on both sides.  For each batch of two, place chops on sheet and broil until both sides are deep golden brown, 10-15 minutes, flipping halfway through.

How to freeze: Layer pork chops between sheets of freezer paper and transfer to two 1-gallon freezer bags.  Press air out, seal bags, and freeze flat.  Store in freezer, up to 6 weeks.

*recipe found in Everyday Food: A Martha Stewart Magazine (March 2010)

Cooking With Kids

There are lots of great things to do with kids in the kitchen.  Noah (our 2 year old) has been helping me with this and that in the kitchen.  Here are some things we have been cooking up.

Noah helps tear biscuits (sometimes he will actually use the pizza cutter I give him) for Garlic Monkey Bread.

Helps spread shredded cheeses on pizza and quesadillas.

Layering the ingrediants for lasagna

Putting cupcake liners in the tin.

Helping role out pie crust.

Using cookie cutters for sugar cookies

Stirring juice (we have a quick stir pitcher from Pampered Chef)

Always helpful when it comes to stirring and pouring (usually dry ingrediants but he is getting better at the wet ingrediants not to spill).

Getting plates and silverware to the table.

He is a great taste tester!

The Incredible Egg

There are so many fun and different ways to decorate eggs for Easter.  I don't exactely remember where I say this idea, probably another blog.  But it is very simple:

Plastic Eggs

Fabric Strips

Modge Podge

Wax Paper

As with any other modge podge project, coat the egg with modge podge, lay a strip of fabric on the egg and start coating it with modge podge.  I snipped little notches/cuts down both sides of the 1/2" fabric strips so they would lay flat.  Happy Easter!

Now I Lay Me Down To Sleep...

Can you tell that is says 'NOAH'?  It is a my first attempt to use Wonder Under and applique, I don't think I did too bad.  And all that really matters is that Noah loves his name on his pillowcase.

If you read our family blog you will know that Noah, our 2 year old, has graduated to a toddler bed but has yet to sleep a full night in it.  We have been trying little tricks to make his 'big' boy bed extra special, and I get to try out some new sewing.  Anyone else doing a little sewing these days?