Thursday, July 22, 2010

Two Dinners in One - London Broil & Steak Salad

Looking for ways to use that cheap London Broil ($1.99/lb) from Safeway?

Tuesday night we did this recipe for London Broil, baked potatoes & zucchini. Wednesday night we used leftover steak, added mozzarella, some fresh heirloom tomatoes (from my dad's garden) and kalamata olives - dressed with some champagne dressing. Yum! And the next-day salad took minutes to put together after all the hard work had been done!

Groceries for 2 dinners:
$5 London Broil (used 1 steak out of a 2 pack, we still have leftovers too!)
$.25 Baked Potatoes (from roadside stand, $1/10 lb bag Russets)
$.49 Girards dressing ($2.49, used $2 coupon)
$1.00 Mozzarella (used 1/2 pack of fresh mozzarella)
Total $6.75 + ingredients on hand

Note about London Broil: Most recipes for this meat will require 3+ hours of marinating, so plan ahead when making it!

Thursday, July 15, 2010

Dinner in 20: Caprese & Salmon


If you haven't tried the salmon I talked about here, now's the time! It's a quick, yummy summer meal and it's on sale at Safeway this week, wild sockeye salmon for $7.99/lb. That's a good price for wild-caught, nutritious salmon.

Get your meal ready in 20 minutes:

Heat grill.
Gather ingredients and mix up marinade, 2 minutes.
Rest salmon in 1/2 of the marinade. Meanwhile gather ingredients for caprese (mozzarella, tomatoes, basil, dressing) and start slicing tomatoes, 5 minutes.
Throw salmon on the grill for 4-5 minutes per side. Meanwhile, finish slicing caprese ingredients and prepare by arranging mozzarella and tomato slices on plate, top with chopped basil & caprese dressing or balsamic vinegar & olive oil. Plate salmon and top with remaining marinade, 9-10 minutes.

Dinner's ready in 20 (or less)!

My grocery cost:
$7.99 Salmon (Safeway)
$3.49 Mozzarella -1.50 coupon (Safeway)
$.00 Caprese Dressing (Free with coupon)
$.30 Tomato (Farmer's Market)
$.25 Basil (Farmer's Market)
~$10.50 total, plus ingredients on hand

Yum!

Friday, June 25, 2010

Moms need love too!


Just stumbled on this article about moms and unsolicited advice on USA today, thought provoking! Sometimes I don't think about what I'm saying or how it might be construed. Good reminder for me to use a little more tact!
We're all a little new at this mom thing...so good job everybody!

Wednesday, June 23, 2010

District Convention! Tips, recipes

Last weekend our District Convention finally arrived!



That means prep work for 3 days falls on 1 day, the Thursday before. At least for us, and most of you I'm sure.

Our convention is in San Francisco, and we drove back-and-forth instead of staying at a hotel. I tried to make the days go smoother by having all of our lunches and breakfasts for the most part, ready on Thursday. All clothes ironed and ready, shoes out (check out these cute shoes I got for Noah on Amazon...)



I got a couple of rotisserie chickens from the grocery store and pulled all the meat off, used some for a pasta salad and some for chicken sandwiches. Here's the pasta salad I made and I recommend it. It's pretty tasty and the hardest part of it is boiling the water for the pasta. It's from Allrecipes. SUPER EASY...

Sesame Pasta Chicken Salad



Ingredients

* 1/4 cup sesame seeds
* 1 (16 ounce) package bow tie pasta
* 1/2 cup vegetable oil
* 1/3 cup light soy sauce
* 1/3 cup rice vinegar
* 1 teaspoon sesame oil
* 3 tablespoons white sugar
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground black pepper
* 3 cups shredded, cooked chicken breast meat
* 1/3 cup chopped fresh cilantro
* 1/3 cup chopped green onion

Directions

1. Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside.
2. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl.
3. In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well.
4. Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in chicken, cilantro, and green onions.

----

So a couple of ideas...

Packing - My cousin Tawnya was telling me about a family that had their daughter carry her own backpack with all her diapers, wipes, etc. from the time she was a toddler. I thought, what a great idea! This doesn't always work, but I wanted to give it a try for the convention. See, we end up hauling our own meeting materials, our food and eating utensils, our kid's books and writing materials, pull-ups, wipes, etc. What a pain! So I packed up the kids with their own books, crayons, etc., Olivia carried her own pull-ups and wipes. They get excited to carry their own bags. After going through the whole convention I can say that for the most part they carried their bags gladly. The exceptions were when they were sleeping, and when we were carrying them. But it really worked for us and I'll be trying it again in the future.

Eating out - If you are staying in a hotel for the convention and thus eating out every night, you might try looking for discounts on meals. One good place for discounts is Restaurant.com. You can get $10, $25, and $50 gift certificates (an example would be $10 off a $25 purchase, $25 off a $50 purchase, etc) for a starting price of $4, $10 & $20 respectively. Then I search for a discount code (right now the discount is 80% using the discount code SUMMER). So if you're keeping track, the price of a $10 off $25 gift certificate will cost .80, a $25 off $50 certificate will cost $2, etc. I find restaurants and if I've never heard of and check for reviews (yelp, etc). Pay attention to restrictions, sometimes restaurant.com certificates will restrict days (usually holidays, sometimes they can't be used on Friday & Saturday!) and times they can be used (sometimes only for lunch, or only for dinner), and you can't use more than 1 at a table, so you and your buds can't both use one. In that case I recommend getting a higher value certificate and splitting the cost and savings.

Later I'm going to try to post a tutorial on modifying an adult tie for a little boy.

Anyway, it's all worth it! Enjoy yours!

Monday, May 3, 2010

Chidren's Medicine Recall


Just wanted to give a heads up that certain medicine for children has been recalled by the FDA .
Here is the LINK that tells you which products to throw out, which include children's versions of Tylenol, Tylenol-Plus, Motrin, Zyrtec and Benadryl
More than 40 products are on the list!

Thursday, April 15, 2010

Grilled Chicken Parmigiana


Here's a good one, not too many steps and not as many calories as the traditional Chicken Parmesan. The kids should like it!
I like to serve it with creamy polenta, but it would be good with pasta or rice too.


Grilled Chicken Parmigiana

Ingredients

* 2 pounds thin cut chicken breast, cutlets
* Salt and pepper
* Extra-virgin olive oil, for drizzling, plus 2 tablespoons
* 3 to 4 cloves garlic, chopped
* 1 teaspoon crushed red pepper flakes
* 1 small yellow skinned onion, finely chopped
* 1 (28-ounce) can fire roasted diced tomatoes, such as Muir Glenn brand
* 1 cup, 20 leaves, fresh basil leaves, shredded or torn
* 1/2 cup Parmigiano-Reggiano
* 1/2 pound smoked mozzarella, thinly sliced

Directions

Heat outdoor grill or indoor grill pan to high. Season chicken with salt and pepper and drizzle with extra-virgin olive oil to keep it from sticking to the grill. Cook 3 to 4 minutes on each side and transfer to a foil covered platter to hold. If you are using a grill pan, cook the chicken in 2 batches if necessary. While chicken cooks, make sauce.

Place a medium pot on the stove over medium heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add garlic, crushed red pepper flakes and chopped onions. Cook 10 minutes, stirring often. Add tomatoes and heat through, 2 minutes. Wilt in the basil and season the sauce with salt and pepper.

Preheat the broiler to high.

Layer the chicken with fire roasted sauce in a casserole dish. Top the casserole with Parmigiano and mozzarella. Brown the casserole under the broiler 3 minutes.

Saturday, April 3, 2010

Banana Muffins with Mascarpone Cream Frosting

Well Jessica has been shy to post anything so far, so I'll post something for her ;) I first had these tasty muffins at her house and they are great! This is a Food Network recipe and I alter it a little when I make it at home. I substitute 2 cups of the flour for whole wheat flour, sometimes I put a little wheat germ in as well, but I can never remember how to alter the proportions to use wheat germ. Also I use a little less sugar (I know you're not supposed to mess with the proportions when baking, but it doesn't seem to affect it too much and I think there's really too much sugar in this recipe). The frosting is super yummy, but sometimes I just don't have the mascarpone (or feel like buying it) so I just eat them plain or put a little butter on top. We like walnuts so I add some to the muffin mix. This is great when you buy too many bananas and want to use them up!

Banana Muffins with Mascarpone Cream Frosting

Ingredients
Muffins:

* 3 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1/2 teaspoon baking powder
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 2 cups sugar
* 1 cup vegetable oil
* 3 large eggs
* 1 tablespoon vanilla extract
* 4 ripe bananas, peeled and coarsely mashed

Frosting:

* 3 ounces cream cheese, room temperature
* 6 tablespoons (3/4 stick) unsalted butter, room temperature
* 1/3 cup mascarpone cheese, room temperature
* 3 tablespoons honey
* 1/2 cup chopped walnuts, toasted

Directions

Line 18 muffin cups with paper liners. Preheat the oven to 325 degrees F.

Whisk the flour, baking soda, salt, baking powder, cinnamon, and nutmeg in a medium bowl to blend. Beat the sugar, oil, eggs, and vanilla in a large bowl to blend. Stir in the banana. Add the dry ingredients and stir just until blended.

Divide the batter among the prepared muffin cups. Bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached, about 25 minutes. Transfer the muffins to a rack and cool slightly. The muffins may be eaten warm or cooled completely and frosted.

To frost the cupcakes: Using an electric mixer, beat the cream cheese and butter in a large bowl until light and fluffy. Beat in the mascarpone cheese and then beat in the honey. Spread the frosting over the muffins. Sprinkle with the walnuts.