Friday, November 22, 2013

Lunchbox Snapshot.

This lunch included ham triangles, cheese cubes, mandarin oranges (in juice, not syrup), organic fruit snacks and crackers.


Monday, November 18, 2013

Prep and Freeze: Bananas.

Each week I buy 3-4 bananas at the grocery store. Some weeks we eat them all but some weeks I find myself left with a few, overly ripe bananas. When this happens, I like to freeze the bananas for a later use.
I prefer to peel my bananas before freezing and then simply add the bananas to a gallon-sized freezer bag. Then I can take out them, as needed. Frozen bananas can be used for many different recipes such as banana bread, muffins and pancakes. I also use frozen bananas as a base for smoothies.


Friday, November 15, 2013

Lunchbox Snapshot.

This lunch included string cheese wrapped in turkey, organic fruit snacks, strawberries and pretzels.


Monday, November 11, 2013

Easy Chocolate-Chip Pumpkin Muffins.

This is a super-easy recipe that is quick and delicious. My little guy loves to be my assistant in the kitchen and I love the mommy-son time so I enlisted his help. He was very enthusiastic about adding chocolate chips and some of these got quite a few on top.

Easy Chocolate-Chip Pumpkin Muffins.
1 yellow cake mix
1 15 oz. can of pumpkin
Mini-Chocolate chips

Preheat oven to 350 degrees. Line muffin pan with liners or spray pan with non-stick cooking spray. Combine cake mix and pumpkin until well combined. Stir in desired amount of chocolate chips. Spoon into muffin pan, filling each about 2/3 full. Add chocolate-chips to the top of muffins, if desired. Bake 15-20 minutes.

Makes approximately 16 muffins.

Friday, November 8, 2013

Lunchbox Snapshot

I recently decided that I needed to get creative with my little guy’s lunchbox and thought I would share some of our lunchbox snapshots.

This is a star-shaped peanut butter and jelly sandwich, a box of yogurt raisins, natural applesauce and pretzels. For the sandwich, I used a star shaped cookie cutter. Through trial and error, I have learned that it’s easier to cut the bread with the cookie cutter first then add the peanut butter and jelly.

Wednesday, November 6, 2013

Ham and Cheese Quiche.

 My husband recently celebrated his 20-year high school reunion. Along with the festivities came house guests and I found myself needing to prepare brunch for a crowd. So what did I make? Quiche. I mean who doesn’t love a quiche?! Quiche is my go-to dish when entertaining at breakfast/brunch. Quiche can be made using a variety of different ingredients, can be made in advance and freezes well.

We enjoyed this quiche with a fruit salad and biscuits with homemade strawberry butter. And while I was making them, I went ahead and made a few extra to put in my freezer for easy dinner this winter.

Ham and Cheese Quiche.
One pre-made pie crust (homemade or store bought)
5 eggs
1/2 cup milk
3/4 cup grated cheese (cheddar, swiss or gruyere)
1/2 cup ham, cut into small pieces
1 tsp. onion powder
Salt and pepper

Preheat oven to 450 degrees. Line pie crust to pie pan and prick dough with fork all over. Bake pie crust until set, about 9 minutes. Cool.

Reduce oven to 400 degrees. Add ham and cheese to pie crust. Whisk together eggs, milk and seasonings. Pour into pie crust, over the ham and cheese. Bake until set, about 35-40 minutes. Allow to cool before cutting.