Bulk Breakfasts for Your Back-to-School Kids

School is back in session, full swing. We, as parents, are crazy busy and anything that makes the mornings run smoothly is a win-win situation. I would like to share with you something I tried out last year that went very well. Today I decided to do it again.

Now, in my home I will admit that most mornings we do cold cereal and milk. You know, the good ones, the sugary ones, the ones in the bright colored boxes and bags. My kids love them. I know I aspire to be a super mom so please don't judge. Ha! I cook for my kids all of the time. Healthy balanced meals and all that jazz. I can be quite strict about it actually. But for breakfast, most of the time, I let them have a little fun. Sometimes they want a little something more, though. With five kids all getting up and eating at different times throughout the morning, dragging my tired butt outta bed to make a big fat breakfast for the whole fam damily just isn't in the cards for me. So, here we are.

A couple hours tops and you can make home cooked breakfast foods that are super fast and very easy. You can serve your little ones within minutes or the bigger kids can get it for themselves. Who doesn't want that?!

Today I decided to make French Toast and Egg-A-Muffins. I will probably get to a couple batches of banana pancakes later today also. I did not invent these recipes, obviously, but I did name the egg one for myself because I have no idea which website my dear hubby got the original recipe from in the first place. He found it back when he was on a P90X kick a couple of years ago and I thought these were down right genius.

For the French Toast you will need eggs, bread, a splash of milk, a dash of salt and some cinnamon. You will need approximately one egg for every two slices of bread. Today I used a dozen eggs and was able to make twenty five slices of French Toast.

Beat together all of the ingredients, except for the slices of bread, in a shallow container. Dip each slice of bread, coating both sides of the slice with the egg mixture and place on a greased or non-stick pan (I prefer to use my electric skillet for these). Heat until cooked through flipping them each once.

Allow the slices to cool completely and place them in a freezer safe zip lock baggie or airtight container of your choice.

The kids can take out a couple slices in the mornings and put them right into the toaster. So easy. My kids like syrup on theirs. But, when my kids were little I didn't allow them to have syrup yet so I would spread a thin layer of applesauce or any of their fruit jarred baby foods. They all loved it.

I used white bread today because that is what I happened to have in the cabinet. If you are looking for a slightly healthier option, use wheat bread instead. If you want it to be an extra special savory treat, use cinnamon raisin bread. It is so tasty. I pick up a loaf whenever they are on sale at the bakery of my local grocery store.

And now the Egg-A-Muffins! Yummy! You have your protein and possibly dairy and vegetable groups covered with this one. I find it easiest to do at least a dozen at a time. For this you will need a dozen large eggs, a splash of milk, a little salt and pepper and then any meats, veggies and/or cheeses of your choosing. Today I used diced ham, onion and shredded mozzarella.

Beat together the eggs, milk, salt and pepper. Add the diced meat and vegetables if you are using any. Using a 1/2 cup measuring cup, scoop and pour the egg mixture into a greased muffin pan (do not use paper liners). Be sure to scoop some of the meats and vegetables into each one as they can sometimes sink to the bottom of the bowl.

Sprinkle one or two tablespoons of shredded cheese onto the top of each one. I highly recommend placing your muffin pan onto a cookie sheet just in case any egg batter dribbles over the edges. I really hate cleaning out my oven. Bake at 350° for 40 minutes. The tops will be nice and round and golden delicious.

When they are done, allow them to cool completely and then place them into a freezer safe zip lock baggie, same as the French Toast.

When you are ready to enjoy one (or two or ten), just microwave one for 45 - 90 seconds, depending on if they have been thawed out or are still frozen. Again, so easy!

What I especially love about this recipe is that the filling choices and combinations are endless. Sausage, crumbled bacon, ham, peppers, onions, all the different kinds of cheese. Have fun with this one and make what you like.

So, now I am off to do the same with banana pancakes. My kids can pop them right into the toaster too. I hope you found this helpful and that your kids enjoy some hearty home cooked breakfast foods every once in a while! Love all around!

Toddlers & Soup

I enjoy making different kinds of homemade soups and stews. With Fall right around the corner I already find myself making them more often. But when it comes to feeding my twin toddlers soups and stews it can get quite messy. I do not enjoy messy all that much. So, I have a new system now and I thought I would share.

From Scratch Chicken Noodle Soup

It's all about the butts. Bread butts that is. Often times, when I make soups, I make a loaf of bread to go along with it. Sometimes it's cheater loaves (frozen and baked), sometimes it's homemade bread and other times it is just butts from the loaf of bread in the cabinet. Any way you slice it, save those butts for the toddlers if you can.

Cheater loaf of White Bread

Ladle the soup, stew, chili or what have you onto a bread butt (or thick slice of bread). The broth will soak right into the bread and the noodles, veggies and meats will all be on top. This is a very easy way to get the little ones to eat their soups. Much less mess and no need to make them an alternative dinner...in case that's what you do. Hee hee. My boys like this kind of meal very much.

Hope you have found this tip useful! Have a Happy Monday!

Best Ever Coleslaw Recipe

I am kind of a snob when it comes to coleslaw. I hate everyone else's coleslaw but mine. Well, when I say "mine" I mean the coleslaw I was raised on. My Grandmother (rest in peace) made it for my Dad when he was little and he, in turn, made it for us. It is my favorite coleslaw EVER and everyone who eats it here, loves it too.

The great thing about coleslaw is that it goes with so many different foods. If you are looking for that perfect yet simple side dish for dinner or a potluck, look no further. This may turn out to be your go to food.

Best Ever Coleslaw Recipe

Ingredients:

1   16 oz bag tri-color coleslaw (or you can shred your own head of cabbage, green, red or both)
1 - 1 1/2  cups mayonnaise
3/4   cup sugar
3 Tbsps   cider vinegar

1. Place the slaw into a large bowl, preferably one with a lid.

2. Add the mayo, sugar and vinegar. Mix very well.

3. Taste it to see if you would like more mayo, sugar or vinegar. Add some if you do, little by little.

4. You can eat it right away but I prefer to cover it and place it in the fridge for at least 15 minutes or so, sometimes longer. It will get a little soupier and the flavors will incorporate better. Give it a good stir just before serving.


I make sure to use it up within a day or two, keeping it refrigerated in the meantime. If you like onions, try adding a small amount of finely chopped white or red onions. It's pretty darn good that way, too. Gives a nice little bite to it.

Happy eating! Let me know if you give it a try.

Easy Peasy Mini Pizzas Recipe

MY KIDS LOVE PIZZA!!! My Mom used to make us these mini pizzas when my five brothers and I were kids and I have been making them for mine since they could chew. This is one of the easiest dinners I make for them and goodness knows I love easy!

You can play with the ingredients for this recipe to make your family happy. Topping choices are endless and only you will know which veggies and meats your child(ren) will eat. Make the pizzas your own and have fun with it. Your kids would probably love to help you out in the kitchen, too.

Easy Peasy Mini Pizzas Recipe

Preheat oven to 350°

Ingredients:

1  pack of English muffins (6 count)...I really like the Sourdough ones but any will do.
1  14 oz. can or jar of pizza sauce
12 - 18 ozs.  shredded cheese of your choice
Any toppings you choose (optional)

** Note: If you are using meat, cook it up before hand. For example: ground beef, grilled chicken, Italian sausage, etc. If I am using ground beef, I brown one pound and season it to taste, sometimes adding minced garlic or diced onions, oregano and so on. Whatever I fancy that particular evening.

1. Open all of the English muffins and lay flat on a baking sheet, 12 pizzas total.

2. Spoon sauce evenly onto each English muffin.

3. If you are using any meats or veggies, add them now :-)

4. Pile 2 - 3 tablespoons of shredded cheese onto each pizza.

5. Bake in the oven for @ 10 - 15 minutes or until cheese is melted.


So easy! Sometimes I like to do a BBQ chicken version. Instead of pizza sauce you can use BBQ sauce. Add grilled chicken and garnish them with chopped cilantro and red onions. It is amazing!

Have fun in the kitchen with this one and please feel free to comment or share with me when you do! Peace.

Kielbasa & Ranch Potatoes Recipe

All of my kids love Kielbasa. I was bored of just simmering it in water and serving it with the same old sides all of the time so, I decided to come up with a better way to cook it that would make me happy as well. I do that, ya know. I make stuff up. I stare at my cabinets until something just comes to me. Frequently. Ha!

Kielbasa & Ranch Potatoes Recipe

Ingredients:

13 - 16 oz Kielbasa (or polish sausage, turkey kielbasa, whichever one you fancy...or have a coupon for...)
4 medium potatoes (again, your choice of potato, I get whatever is on sale)
1 cup frozen or 1 can kernel corn
1 medium onion
1 cup diced bell peppers or sweet peppers (any color, but I hate the green ones)
1 Tbsp. minced garlic
3 Tbsp. cooking oil
1 pouch Ranch seasoning powder

1. Heat cooking oil in skillet or pan. (I prefer my electric skillet for this dish)

2. Wash and then cut the potatoes into bite sized pieces (I leave the skin on for the nutrients) and put in the pan, add the minced garlic and give them a quick stir to coat in oil.

3. While the potatoes begin cooking, dice the onion and bell pepper. Add them to the pan along with the corn.

4. Cut the Kielbasa into bite sized pieces and add to the pan.

5. Sprinkle the Ranch powder over it all and stir it well to coat evenly. 

6. Cover and simmer at @ 325° and stir it occasionally for about 20 minutes or so, just until the potatoes are cooked to your liking. (Some people like theirs softer than others)

Makes @ 6 cups or so.

My kids like to have ketchup on theirs. I like mine with some shredded cheese on top, usually cheddar or colby jack. Maybe even a dash of Red Hot Sauce. This dish is a family favorite. I hope you and yours enjoy it, too!

Happy cooking!

Perfectly Sticky White Rice Recipe

I love sticky white rice. I made some to go with the Sesame Ginger Chicken & Carrots I made for dinner this evening and I got to thinking about how long it took me to learn how to cook it just right. I failed a few times and ate some I wasn't happy with a few more times than that. I do not own a fancy rice steamer or anything. I thought about it in the past but decided that I don't cook rice enough to make the expense worthwhile. So, it was me, my sauce pan and practice.

Part of my problem is that I like to buy the real jasmine rice. I find it in the foreign foods section of my local grocery store or from random local Asian food markets.

There are not always cooking instructions on these bags and I have even had a few bags that didn't have any English wording on them at all. So, here I am, saving you the trouble of trials and errors. Whoopie!

Perfectly Sticky White Rice Recipe

Ingredients:

1 cup Jasmine Rice
2 cups water

1. In a medium sauce pan with lid, stir together the rice and water. (I prefer non-stick pans here)

2. Heat to boiling while uncovered and then stir again.

3. Cover and reduce heat to very low, barely a simmer.

4. Leave it alone. Less is more when cooking sticky rice. Do not stir it. I know it's hard but seriously, put that spoon down. And maybe don't lift the lid a million times like I used to.

5. Simmer for @ 20 - 25 minutes or so. Keep an eye on it until you do not see water bubbling up around the grains anymore. 

6. When you no longer see water, remove from heat and leave covered until ready to use.

This will yield about 3 cups when fully cooked.


That is it. Pretty easy. I try not to stir it too much after it is done cooking in order to help retain the sticky. If you want it to look neat, try scooping the rice onto plates using an ice cream scooper. Gives it that cute rounded top.

I keep mine stored in an airtight container, like this:

I also make sure that my measuring cups are completely dry before scooping out any rice. Introducing moisture could lead to mold so it's better to be safe.

Thanks for stopping by and feel free to let me know when you try this out and how it works out for you. Peace!

Ginny's Fantastical Zucchini Craisin Bread Recipe

Good morning World! Adding recipes to my blog was on my To-Do list so, here is my first one. Enjoy and please let me know if you try it out...especially if you like it.

Ginny's Fantastical Zucchini Craisin Bread Recipe

Preheat oven to 350°

Ingredients:

1 1/2 cups flour
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. baking powder
1 cup sugar
2 cups shredded unpeeled zucchini
1 egg
1/4 cup cooking oil
handful of Craisins (up to 1 cup)
1/2 cup of nuts (optional)

1. In a bowl, mix together the flour, cinnamon, baking soda, salt, nutmeg, cloves and baking powder. Set aside.

2. In a separate mixing bowl or standing mixer, combine the sugar, zucchini and eggs until just mixed. Add in the oil and mix again.

3. Add flour mixture to the wet ingredients and stir until combined.

4. Gently fold in the Craisins (and the nuts, if you are using any).

5. Pour the batter into a greased loaf pan @ 5"x9"x3" (or any pan of similar size ie: 8x8, 9x9)

6. Bake in the oven for approx. 55 - 65 minutes or until a toothpick or butter knife inserted comes out clean.

7. Cool for about 10 - 15 minutes and enjoy. (I like mine sliced and covered in butter or spread.)

** Alterations: If you are looking for a heartier bread, try using half white flour and half whole wheat flour.

** Note: I keep mine in the refridgerator, heat up slices in the microwave as needed and use it all up within a few days.

You may have noticed that I use way more zucchini that other similar recipes. As a mom of five kids, I am always trying to find ways to get more veggies and nutrients into their bodies. Hiding them in delicious baked goods works so very well. I do the same with my carrot cake, banana breads and much more. I hope you enjoy this recipe. Feel free to comment about your experiences and/or share pictures on my Facebook page at:

https://www.facebook.com/SuperMomTangerineDreams

Find me on Pinterest: http://www.pinterest.com/ginnylouden/

If you liked this post, you may also like Please DO Hide the Veggies.

Please DO Hide the Veggies

Image from: http://weestro.hubpages.com/

I'm going to go out on a limb here and assume that I am not the only parent out there who has one (if not more) picky eaters in the household. Frustrating, right? Over the years I have had to get creative in finding ways to get a little more veggies into some of my childrens' diets. Now, please remember that I am in no way a professional when it comes to dietary needs. I just thought I would take a moment to share my thoughts as a mother who happens to enjoy cooking very much.

1. If you find a vegetable that they like, please let them have it often. Do not use it as a substitute for all other vegetables, though. Keep making and trying new vegetables as often as possible. As much as my daughter loves carrots and would probably eat them almost every day, I know that her little body needs many more nutrients than carrots alone contain. Variety is important.

2. If your child comes up to you at an odd non-meal time and asks for a healthy treat, like a vegetable...stop what you are doing and get it for them. (I do not mean run to the store and buy it quick. Just if you have it on hand already ;-) My daughter discovered that she likes V-8 juice. What?! Yup. I had a pack of the small low sodium cans from Costco a while back and let her take a sip of mine one afternoon, fully expecting her to make a face, spit it out on the floor and be otherwise upset about it for a while. She surprised me. She loved it. She had her own can and has since requested it here and there. Baby Girl wants a V-8? Baby Girl gets a V-8. How can I argue with that?

3. Don't force it down their throats, so to speak. Just keep putting it on their plate. Night after night after frustrating night. They might whine or complain but once they see you are not giving up...they just might take a tiny bite. Key word "might."

4. You should eat the vegetables too, by the way. This will show your child many things. They will see that you are not giving them anything that you yourself wouldn't eat. I have had to explain to my kids many times that I do not cook gross food. I mean, come on, why would I make something yucky for dinner? I don't want to eat anything that tastes disgusting. See look, Mommy is taking a bite. Ooh, mmm, it's so good.

5. On the other hand, I hate peas. I hate 'em. Blech! But I eat them anyway. Everyone is allowed to have things that they don't like to eat. I just prefer they take a fair bite, chew it and swallow before they state their opinion on that. My children know that I have a strong dislike for peas and they see me eat them anyway. They have asked me why I make peas if I don't like them and I have explained to them that peas are good for me so I should eat them. I also let them know that just because I do not like something does not mean that I should not make it from time to time for the other people in the house that do like them. That would be unfair of me to eliminate them altogether.

6. There is a rule in my house. All the kids get a plate of food that is portioned appropriately for their ages. The 15 year old gets a bigger plate of food compared to the 4 year old, obviously. If they want seconds of the parts of the meal that they liked the most than they must eat all of the food from their plate first. They don't get to eat the chicken and the stuffing and skip the veggie and then get more stuffing. If you are hungry enough for seconds than you are hungry enough to eat your veggies, too.

7. Do not be a short order cook. Beside the fact that, "Who the hell has time for that crap?!" I feel it sets a bad precedent. Do it for them once and they WILL remember. "Hmm, if I don't like dinner then Mommy will just make me a PB&J. Whoopie!" Sorry kid, that's not how life works and it's really not that healthy. PB&J's are delicious and all but we probably shouldn't live off them. Just sayin'.

8. Explain yourself. One of my children is the pickiest eater in the whole wide world. Well, maybe not the whole world...but it can get pretty bad. I need him to know that I am not making all of these foods just to specifically torture him for pure parental pleasure. There really is a reason for it all. The biggest of those reasons is love. I love him. It is important to me that I teach him healthy habits for someday he will be all grown up and venture out into the world and will choose for himself what he wants to eat. Why do you need carrots, son? Vitamin A for your eyes. Meat? Protein and iron for healthy blood. Dairy? Strong teeth and bones, my Love. This is all simplified, of course, and there is much more to these foods and groups than these child-friendly explanations...But it's a start to the communication on food.

9. Let them help. Have them help pick out the produce at the store. My kids love to do that. I remember my oldest always wanted to pick out and bag the tomatoes. He knew to check each one for bruises or mushy sections. He enjoyed it very much and was always proud of his picks. Even more so when sweet old ladies would stop in awe and tell him what a great job he was doing helping out his Mommy. If you grow your own, let them help you in the garden. It might be tough having them underfoot sometimes but if they want to help, let them. And cooking. It can be a pain to have literally too many hands in the kitchen, small inexperienced hands at that, but if it helps to get them excited about the vegetables, do it. This is actually something that I personally have to work on. I need to get mine into the kitchen more. I don't want them to be helpless in the kitchen when they move out of the house someday and I told my oldest that it sure would impress the ladies if he knew how to whip up a couple simple dishes like spaghetti or something. He laughed and rolled his eyes a little bit but I am pretty sure I saw a sparkle of interest in his big brown eyes.

10. You'd be surprised at how many meals you can sneak veggies into. This is my favorite way to get the vegetables into their tummies. Seriously, you should try it. Making tacos? Well, why not finely chop some celery, bell peppers, and onions? Throw in a cup of frozen kernel corn and a can of dark red kidney beans while you are at it? It is delicious and way healthier! The kids most likely won't notice because it tastes so darn good. And...bonus...you have just stretched out that pound of ground beef by a lot. Win-win! Try it with any pasta dish, casserole...just try to make the veggies complimentary to whatever you are having.

Maybe you are making homemade soup. You can put tons of veggies in soup. Many veggies get all mushy and fall apart in the broth, but they are still in there. When I make Wild Rice Soup I add way more carrots and mushrooms than the recipe calls for. There is no reason we can't. I do the same thing when I make Zucchini Bread or Carrot Cake and many, many other dishes. I am thinking about sharing more recipes on my blog but I will get to that later.

Here are a couple website links I found that may be helpful when trying out and introducing new vegetables to the kiddos. http://www.choosemyplate.gov/food-groups/vegetables-why.html and http://www.fruitsandveggiesmorematters.org.

Good luck and have fun with it! Peace.