Hello and a Smoothie Suggestion

Hello,

I am still alive.

I am currently listening to Hamilton, and reading The Bone Clocks. Both of them are fairly long stories and we have been busy with the holiday (Independence Day). If you want to read about some of the family adventures we have gotten ourselves into, you can check out my family/homeschool blog. Homeschooledbykids.

My 3 year old is tall enough to reach the fruit bowl, and this morning he started eating an apple, a banana, a plum, and a peach. Unfortunately, he did not finish any of them.

I put them in a blender, added some peach yogurt, a splash of milk and blended it all together. It was the best smoothie I had ever made, and both kids (3 & 1) drank it up so fast I could not get any pictures.

I did not use measurements so here is my best guess at the recipe:

 

Ingredients and instructions: 1 peach, 1 plum, 1 strawberry, 1 banana, 3 apple slices, 1/2 cup peach yogurt, 1/4 cup milk. Blend in blender for as long as it takes you to rinse the 3 plastic boxes and bowls your child used. If the smoothie is too thick, add a bit more milk and blend again.

Well, I hope to finish one of these books soon so that I can get back to the non-human thing I love best. Reading and talking about the books.

Bacon Chicken

I was going to make bacon-wrapped chicken, but we ended up using most of our bacon for other things this week. What’s a gal to do but cook anyways?

It turns out it is just as delicious and so much easier to cook your bacon with your chicken than to wrap the chicken inside of it.

This recipe takes approximately 15-20 minutes, and feeds as many people as you are willing to share with. (4-6 People)

  • Bacon – 4 Slices
  • Chicken – 2 breasts
  • Salt and Pepper
  • Other favorite spices
  1. Cut Bacon into large chunks.
  2. Cut chicken into bite size chunks.
  3. Sprinkle salt and pepper, fennel seeds, Mrs. Dash or whatever you feel like over your chicken.
  4. Add both to frying pan and cook over medium high heat until the chicken looks wrinkly and safe to eat.
  5. If you like your bacon a little more crisp, you could put the bacon in a minute or two before the chicken. At that point you could also drain some of the bacon fat out of the pan and pretend that we are healthy eaters.

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Enjoy! I served mine with steamed carrots and cauliflower, and mashed potatoes and everyone loved it.

Recipe: Baked Quesadilla

For the last few weeks I have been feeling very cold and tired. And rather than going to the doctor or going on WebMD like a normal person, I am self diagnosing my mildly hypochondriac self with mild Anemia. I had this when I was pregnant and all I know is that it means I am low on iron and I feel cold easier. My answer is to increase my iron intake which (again, without research) I believe is in steak and spinach.

Steak is expensive, so I’m trying to eat more spinach.

Here is a simple and easy recipe using spinach. Normally I cook quesadillas (plain cheese, or with a sprinkle of sandwich meat) in a skillet. I do this frequently because my kids love them. The skillet method is much quicker than baking, but the benefit of baking is that it is hands off and leaves you free to deal with your screaming children/dogs/cats/hamsters.

Ingredients

Tortillas

Grated Cheese – Mexican Style, Mozzarella, or both.

Spinach

(The second quesadilla I made for my kids had Salami – that was also tasty)

2017-05-16_15-06-03_762The Process

  1. Pre-heat the oven to 350 degrees Fahrenheit 2017-05-16_15-21-51_839
  2. Line baking sheet with parchment paper
  3. Sprinkle cheese on tortillas
  4. Tear up clean spinach leaves and cover the whole tortilla
  5. Add more cheese
  6. Close the Quesadilla by placing another tortilla on top
  7. Bake for 15-20 minutes until the tortillas start getting nice and crispy and everything smells delicious.

Happy Eating! 

 

 

New Things / Cheesy Grilled Chicken Sandwich

Things have been busy here, but we are all alive and well!

We are about 80% moved in – the movers didn’t bring a big enough truck to empty out our storage units so they are going to finish up next Sunday. That was the only frustrating part to last Saturday. The best part was that almost everyone remembered it was my birthday. Everyone except for Little Man, but I forgive him because he doesn’t know what birthdays are.

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3 Reasons Pita Bread is the Best

Pita Bread

Pita Bread

I can’t get you out of my head.

You are so yummy,

Pita Bread

Have a safe journey to my tummy.

1. Pizza – Pita bread makes a great pizza crust. And it doesn’t need to bake very long to be edible, just pop it in the oven until your cheese is melted. (Some toppings may take longer). Tonight I made a pizza for my husband (Sauce, Pepperoni, Mozzarella, Cheddar, Pepperoni) and a pizza for me and Little Man (sauce, leftover steamed veggies from lunch at Rock Bottom, mozzarella, cheddar, steak (also leftover)) and put in the oven. I took it out before the oven even finished pre-heating to 400… it was probably in there only about 6 minutes. And it was delicious.

2. It’s good, by itself, or with a dip. Again, just pop it in the oven for 3-5 minutes until it’s nice and toasty. Serve it with hummus or other delicious snacks or eat it by itself.

3. I think the above two reasons are good enough, but just incase… did I mention the convenience? You buy a pack of pita bread at the store and when the kiddo’s or husband ask for 3rd lunch, you can tell them it’ll be ready in 10 minutes!

The only problem is it requires an oven, and living in Seattlexas without AC on the top floor of a many-windowed apartment gets HOT. I say Seattlexas because it’s clear that My One and Only brought the Texas weather with us when we moved to Seattle a year ago. It hardly ever rains and today it was 93* F. Without A/C…this is yucky.

Anywho, I’ve been spending my time trying to write a letter of complaint to the USCIS which I was hoping to publish here, but it is not yet ready. Tomorrow we leave on an adventure to Alaska/Canada and so you will not be hearing from me for a while, but I’m sure I will have a lot to talk about when I get back!

Pizza Sauce