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Posts Tagged ‘breakfast’

This is going to be a busy week.  Dentist appointments (first one for my 2 1/2-year-old!), the carpets are getting cleaned (baby is finally crawling, really can’t put it off any longer!), and I’m leaving my husband alone for the weekend (what a treat!), because I’m packing up the kids and taking them to my friend’s house for the weekend.  It should be a crazy, fun, weekend with 6 kids between us.  Ahhh!  

On top of all this, I’m prepping for our upcoming trip to Disneyland!  This will be the boys’ first trip, and the baby is staying with my parents.  My in-laws, and my brother and sister-in-law will be coming, too.  I will never again be spoiled with so much adult supervision for my children.  I simply cannot wait!

Because the week is already going to be busy, I have a very simple menu on deck.  Nothing fancy, but family favorites all around.

Monday:  Tacos (Still have not gotten this on the table, in two weeks!)

Tuesday:  Homemade Pesto Pizza (using pesto and pizza dough recipe from Simple Bites)

Wednesday:  Grilled Cheese Sandwiches and Soup

Thursday:  Breakfast for Dinner – Scrambled Eggs and Overnight Forgotten Coffeecake  (trying to use up leftover buttermilk in the fridge!)

Friday:  Off to my friend’s house for the weekend, so husband is on his own with leftovers or whatever he can find.  🙂

What’s going to be on your dinner table this week?

For more menu ideas, check out I’m an Organizing Junkie!

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My kids, like most, love waffles.  Although I don’t have much extra time, I have found that it doesn’t take much longer to throw together homemade waffles (and make some extra to throw in the freezer) than it does to pull out a box of mix.  And, they are much healthier for them.  (So glad they don’t know it yet!)

This is such an easy shortcut to healthier eating.  You really don’t have to sacrifice money or time to prepare a nutritious meal.  Just having the right tools (a good recipe, and the right ingredients) can make it simple!

Get ready to wow your kids, and if your husband is anything like mine, and actually prefers things to be healthy, you can impress him, too.

Note:  I’ve adapted this recipe from one I found on Cooks.com years ago.  Most recipes for whole wheat waffles that I found were either a) hardly qualified to be called whole wheat waffles, or b) were so tough and chewy that not even the neighbor’s dog would want them.  This is a nice, happy medium, and is a definite keeper in our house.  Enjoy!

Photo from Plan to Eat

Whole Wheat Waffles

1 1/2 cups whole wheat flour

(Note: Feel free to substitute half of the flour with white whole wheat flour, or all-purpose.  Really, whatever you’ve got on hand works, using all whole wheat flour is just the healthiest option)

2 tsp baking powder

1/2 tsp salt

2 T sugar

1/2 tsp cinnamon

1/4 cup ground flax seeds

1 large egg

1 1/2 cups milk

1/3 cup vegetable oil

1 tsp vanilla

In a large bowl, whisk together the dry ingredients.  In a separate bowl, whisk together the egg, milk, vegetable oil, and vanilla.  Add the wet ingredients to the dry, stirring until just combined.

This recipe makes about 8 waffles in a standard 8-inch waffle iron.  A lot of times I will make a double batch.  The boys like to snack on them, and I tear them up in little pieces for the baby.  So, one batch hardly makes enough for the freezer.  And, while you’ve got the waffle iron hot, might as well make the most of it, right?

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Thursday, September 15th, 2011 as told in 12 photos.

6:30ish to 7am:  Boys wake up.  I force my eyes open.

7am:  Breakfast of banana bread with cream cheese, fruit, and milk.

8am: Teeth Brushing antics

9am:  Time to wake the baby so we can take CW to Kindergarten.  Poor thing!

10am:  A little quality time with the Potty Seat

11am:  Following Big Brother now that we’re mobile!

12pm: B Dog gets some quality time alone with the toys.  No big brother to annoy him share with.

1pm:  Nap time.  Shoes and truck safely stowed.  Together.

2pm:  While little siblings sleep, play time for the Big Brother, CW.

4pm:  Backyard water play.  Summer lives on for a few more days.

6pm:  Dinner for the boys: macaroni and cheese (K has already eaten she’ll be asleep shortly).  I cook the broccoli with the pasta.  Time saver.  I rock.

7pm:  We have just entered the Lego phase in our house.  I already have a love/hate relationship with them.

8pm:  A little Thomas the Tank Engine before bed.  See, I can be a Fun Mom.  Note the sleepy eyes and big belly.  Love that.

8:30pm  Bed time for the boys.  The baby has been in bed already for approximately 2 hours.  Aren’t I lucky?  Sweet dreams, babies.  I love you.

For more Ordinary Day posts, check out Baby Rabies.

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I’ve been following along, and lurking in the shadows at Laura’s Menu Plan Monday roundup at I’m An Organizing Junkie for a long time now.  I’ve menu planned (off and on) for almost a year.  It is by far one of the most simple ways you can 1) save money 2) be more organized and 3) save time.  Plus, it almost assures you that you will try new recipes.  I’m finally linking up!

So, here’s what’s on our menu for the week:

Monday: One Pot Spaghetti

Tuesday:  Homemade Pizza – here’s the recipe I’ll use for pizza dough for the rest of my life! Scroll down in the post to find it.

Wednesday:   Tacos

Thursday:  Oven-Fried Chicken 

Friday:  Breakfast for Dinner – scrambled eggs, fruit, and Cinnamon Sugar Pull-Apart Bread (photo and recipe from Joy the Baker)

I mean, who wouldn’t want to eat this?  I may have to make a double batch!  

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I tweeted a few days ago that I would be sharing this recipe, and here it is, courtesy of my grandmother.

First, the cake ingredients:

  • 2/3 cup butter
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 2 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 cup buttermilk
  • 1 tsp vanilla
Topping ingredients:
  • 1/2 cup brown sugar
  • 1 tsp cinnamon
  • chopped nuts (optional, I don’t use these)
Here is what you’ll need:
First, blend the butter and sugar well.
Then grab your eggs.  Mine are farm fresh from my best friend’s chickens.  Aren’t I lucky?  🙂
Throw a couple in and mix til your heart’s content:
Pour yourself a cup of rich, thick buttermilk:
Whisk together your dry ingredients.
Then, add your buttermilk alternately with your dry ingredients.
When you’re done, you should have a thick, fluffy batter.  You’ll need a spatula to get all this creamy deliciousness into your baking pan.  No drippiness here, it’s not a cake, it’s coffeecake!  Get all you can out of the bowl, and get it into a 13 x 9 baking pan.  Then, grab your topping ingredients:
Mix well and sprinkle all over your batter:
At this point, you can cover and refrigerate overnight.  It only gets better, as the brown sugar melts into the batter.  Yummmm . . . . .

Whenever you decide to bake it (if you just can’t wait until the morning), set your oven to 350 degrees, and bake for 30-35 minutes.  I use a glass baking pan, so I set my oven to 325.  When I do this, it takes a little longer to bake, possibly 40 minutes.  Totally worth the wait.  Let me tell you.

This is a family favorite, and it is perfect for Christmas mornings, when you just want to pop something in the oven.  It goes fantastically with scrambled eggs, fruit, and of course, coffee!  Enjoy!

Oh, and if you  make some, would you invite me over?  I haven’t eaten coffeecake that I didn’t make in about 20 years.

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