Hello School Lunch Boxes

When does the school year begin for you? I know so many that have already stepped back into the classroom and for us, this week is our time. As of Tuesday my first baby will be a JUNIOR in high school, and quite frankly, I am not that comfortable with it. I'm pretty sure we were buying his Kindergarten backpack yesterday. But here we are, another school year upon us. 

Oh, and let's not forget, the little guy also turns FIVE this week....on the second day of school actually, so it's going to be an emotional one for Mommy. Luckily, since he doesn't make the age cutoff, he is going to have another year of homeschool/preschool with Mommy. 

Alex's high school is once again in person this year (they were last year too) and he is ready to get back to more of a normal school day routine. They have been able to go back to a few pre-Covid things while still maintaining safety too. One thing will never change though, yummy lunches are a must! 

This copycat recipe is one I was super excited to share for an easy summer lunch for kids....but time got away from me. That's okay though! Many kids are still remote learning, or like my little guy, home schooled, so lunch time still needs to be easy and kid friendly. Or, maybe you are always looking for ways to jazz up that packed lunch! 

Do you remember when McDonald's value menu included the Chicken Snack Wrap? When Alex was little, it was one of our favorites! For a light lunch or a snack in the car they were absolutely perfect for him and I both! I actually had forgotten all about them, but am so happy to have them back! Made in my own kitchen, super easily with a little help from frozen chicken tenders. 

These would work so well in a packed lunch too since they are just as tasty cold. We actually prefer to let the chicken tenders cool down before assembling the wrap, so added to a lunchbox sounds good to me! 

If you still have some summer left, you're probably running out of fun ideas for the kids' lunch. Copycat McDonald's Chicken Snack Wraps to the rescue! Or grab the lunch box, add some fruit and yogurt on the side and know they are getting a treat in the middle of their school day!

 Copycat McDonald's Chicken Snack Wrap

6 fajita size flour tortillas

1 medium head leaf lettuce, chopped

1 cup finely shredded cheddar Jack cheese

 6 frozen extra crispy chicken tenders

Ranch Dressing

Cook chicken tenders on a baking sheet, according to package directions. Add a few minutes for extra crispiness. Once cooked, allow to cool until you can handle them. On each tortilla, add some lettuce, cheese, and one chicken tender. Drizzle with ranch dressing, wrap and serve!

 

Shared at Weekend Potluck
 

 

Not My Kid

By now anyone who has been reading this blog for any period of time knows I don't produce picky kids. My boys will eat pretty much anything I put in front of them. They both had sushi at a young age, Alex at 5, Max at barely 2. Alex talked about calamari in Kindergarten. One of Max's favorites is my tuna salad.

And yes, before you say it, I know exactly how lucky I am. I don't have it in me to deal with picky eaters. (props to all the parents who struggle every single day) and I think God was merciful to me.

But everyone has likes and dislikes. And even kids are allowed to genuinely not enjoy the flavor of something. That is being picky. That's being human. From an early age Alex hated ranch, and anything flavored with ranch. He would come home in 1st grade and talk about all the kids dipping their pizza in ranch dressing and tell me "Mommy, that's just gross. They are ruining perfectly good pizza!"

As he grew older, he did find some things with a ranch flavor to enjoy. My Ranch Bacon Pasta Salad and Cool Ranch Doritos at the top of that list. But the creamy white dressing? To this day, and he just turned 15, he will not touch the stuff!

Thank goodness his palate grew with him because had it not, these potatoes would have never come to be. And Oh. My. Word. are they good! Seriously, we were fighting over them. All three boys asked for seconds and told me over and over how I needed to make them again soon!

I love serving them right off the pan, kinda like potato nachos. Perfect for parties or game day! No matter what you serve them with, I guarantee they will be a huge hit at your house too! Plus, if you have kids who do love ranch...they won't complain one bit about dinner that night!

Loaded Ranch Potatoes

3 lbs. red potatoes, quartered

3 TBS vegetable oil

3 tsp. ranch dressing mix

3/4 c. shredded cheddar cheese

1 (2 oz.) package real bacon bits

Dried Chives

Salt and Pepper

Preheat oven to 450. Lightly grease a large rimmed baking sheet. In a large bowl combine potatoes and oil. Stir well. Sprinkle with ranch mix. Stir well. Transfer to baking sheet and spread into even layer. Season with salt and pepper. Roast for 35-40 minutes until fork tender and lightly browned. Sprinkle with cheese and bacon bits. Roast for 5-7 minutes until cheese melted. Sprinkle with chives. Serve straight from pan.  

Shared at Weekend Potluck
Shared at Meal Plan Monday

Christmas at Grandma's {A Gooseberry Patch Review & Giveaway}

Oh, Christmas time at grandma's. My childhood is filled with so many memories of such special times in the snowy hills of Pennsylvania at both of my grandmas' houses I can't even begin to tell you how much they mean to me. Waking up on Christmas morning while it was still dark to see what Santa had left under the tree, going to Christmas Eve church, all the smells of my favorite treats, family gathered around...seriously, I tear up just thinking about it. To me, those holidays of years gone by will always be some of my favorite ones.

And now, my good friends at Gooseberry Patch have made an entire book out of the idea of Christmas at Grandma's. For many of us, there are some Christmas time dishes that nobody will ever make as good as grandma. No matter how many times we try, or how close we come, we will never be able to recreate exactly how they taste when grandma made them.

This book is a fantastic collection of all sorts of delicious things to enjoy this holiday season. From main dishes, to sides, to of course the sweets, each page is more delectable than the last.

When I first saw this recipe it reminded me of my Grammy's broccoli salad, which was always on our Christmas Eve menu, so I immediately got a warm fuzzy feeling thinking about it. I love the addition of cauliflower to this one, not to mention it is so pretty on a plate, filled with holiday colors.

Whatever you are planning to serve this holiday, this would be a fantastic side dish alongside it. Plus, if you have to make something and travel with it, this would hold up very nicely. With the dressing not being very "wet", the veggies stay nice and crisp even after sitting for some time.


If you have wonderful memories of Christmases gone by at your grandma's house like me, I hope you feel as blessed as I do. Or maybe now you are the grandma, and you want to make sure you are making those memories for the little ones to hold on to for years to come!

Oh, and you can win a copy of Christmas at Grandma's too! Just scroll down to see how to enter!

Festive Broccoli & Cauliflower Salad

 1 medium head cauliflower, finely chopped

2 medium broccoli crowns, finely chopped

1 red bell pepper, finely chopped

1 (3.5 oz.) bag dried cranberries

1 (2.5 oz.) bag real bacon bits

1/2 c. plus 1 TBS mayo

1/2 c. white sugar

1 TBS ranch dressing mix

Salt and Pepper to taste 

In a large bowl combine broccoli, cauliflower, red pepper, cranberries and bacon bits. Toss to combine. In a separate bowl whisk together mayo, sugar and ranch dressing mix. Add to vegetables. Stir to coat. Season with salt and pepper. Chill 1-2 hours before serving. Stir before serving.

*** GIVEAWAY ***

To Enter: Leave me a comment telling me your favorite Christmas time dish that Grandma made best! Be sure to leave an email address so I can find you!

Open to US Residents 18 and over

Contest Ends: December 10, 2015 

Shared at Weekend Potluck

Have You Heard?

If you spend even half the time on the Internet that I do, you have probably come to the same conclusion as me. If you see something "new" once, you will see it again 100 times over in the next 24 hours; and it might not even be that new to begin with.

Over the last month I've seen recipes for Mississippi Pot Roast everywhere it seems. From my online life to my personal "real" one, it's become a part of an everyday conversation. So, it was time I found out what all the fuss was about.

When I hear of an old recipe, one that has been around forever, and I want to learn more I start in one place. What I like to call my old school cookbooks. The ones passed down to me from grandma, many of them coming from church ladies. After all, those women knew how to cook and were always willing to share their foodie wisdom.

So there it was, a recipe for this now famous Mississippi Pot Roast; and not just one recipe, there were a few different versions. Taking ingredients from a few of them, I had a recipe I could easily make with stuff I already had on hand. Then I decided to take it a step further and turn the meat into a bite sized sandwich perfect for any weeknight!

These sliders might be small, but they are BIG on flavor! Juicy, tender meat with deep, rich flavors on soft pillowy rolls...my mouth is watering just thinking about it.

Be willing to try something new, even if it isn't really that new. You just might find something you never knew you wanted or liked so much!

Mississippi Roast Sliders

1 (3 lb.) beef chuck roast

1 stick butter

1 envelope ranch dip mix

1 envelope onion soup mix

1/3 c. sliced pepperoncini pepper rings, extra for garnish

Salt and Pepper to taste

Dinner Rolls

Spray slow cooker with nonstick spray. Season roast on both sides with salt and pepper. Place in slow cooker. Sprinkle with ranch mix. Then onion soup mix. Top with stick of butter. Pour peppers around roast. Place on LOW and cook for 6-8 hours. When beef is done, shred and return to slow cooker and mix with juices. Spoon onto dinner rolls, top with extra juice and extra pepper rings.

Shared on The Country Cook May 15, 2015

A Little Spice For Mr. Everyday

So, tomorrow is the big day! Do you have your cooking game plan down? Maybe you've been cooking all week so there isn't as much to do tomorrow. You're so smart! Either way, we are coming down to the wire, and it's time to loosen our belts and bring on the feast!

For today's post I could have easily shared another holiday idea, but instead I thought I would post something for those pre-feast hours. When everyone is sitting around, watching football, or the parade, playing games. The snacking time. I'm not even kidding you. My Grammy is famous for all the "nibbly bits" (as Monkey calls them) she puts out to tide everyone over until the big meal. So many delicious things that many times they are a meal in themselves; and by the time the turkey hits the table you're almost too full to eat. Almost. 

When a friend gave me this recipe I knew it would be perfect for Mr. E. He likes spicy things, and while many times I shy away from recipes that have a kick to them because my taste buds are wimps, I thought these would be a nice treat, just for him. And I will be honest...he ate the whole batch because after trying one, I was gasping for water. These. Are. Spicy. Very. Spicy. So, if you can't stand the heat, be sure to adjust the amount of red pepper flakes!! 

The turkey may be thawing, and the side salads might be waiting in the fridge, but that doesn't mean we can't still look for things to munch on all holiday weekend long. And if you like a little spice in your snack, these are just for you.

From our family to yours, I wish you a very

~*~Happy Thanksgiving~*~

Spicy Ranch Crackers

4 sleeves saltine crackers

1 package ranch dressing mix

2 TBS red pepper flakes

1/4 c. shredded Parmesan cheese

1 c. canola oil

In a large bowl whisk together oil, ranch mix and red pepper flakes. Working in batches dip crackers in mixture, covering completely. Lay on baking sheets. Sprinkle liberally with Parmesan.  Bake at 250 until golden brown and crunchy, about 45 minutes. (Check often as not to burn!) Store in airtight container. 

 

Snacks at Very Good Recipes

Do You Have An Abundance?

Zucchini. Do you it have it "coming out of your ears" so to speak? I know so many summer gardens out there are over flowing with it, and there is only so much zucchini bread you can make! I don't have the green thumb in our house, but I live with two boys who have two sets of them, and every year they plant a garden, and even during the summers when other things have a hard time growing, I always end up with an abundance of zucchini, so I was super excited to find this recipe!

Ironically enough, my two little farmers weren't able to plant a garden this summer, but I have a dear friend who has been very generous sharing her bounty with me, including the gigantic zucchini that inspired this recipe. I wanted to do something different with it, and I thought a salad would be a nice twist. I think zucchini is sometimes looked at as something you eat cooked, not raw, but this dish is going to change all that!

If your kids are veggie lovers like mine, they will flip for this...according to my almost 10 year old! Seriously, he couldn't stop eating it! And with something like this, he didn't have to! It is so crunchy, so flavorful, so delicious, it's going to become a go-to in the summer for us, and hopefully you, in no time!

Have other garden fresh veggies sitting in the crisper drawer to use? Add them! It's so versatile, it will be yummy no matter what! I am a huge artichoke heart fan, and was happy to have yet another recipe featuring those too. 

If you make this, be sure to do so for people you really love. Why? Because they are going to keep coming back again and again for more! If you make it to take to a potluck, cook-out or party, be sure to jot down the recipe in multiple copies because everyone is going to ask for it! 

Marinated Zucchini Salad 

Adapted from Taste of Home

1 extra large zucchini (or 4 medium), peeled and diced

1 (2.4 oz.) can sliced black olives, drained

1 ( 6 oz.) jar sliced mushrooms, drained

1 (14 oz.) can artichoke hearts in water, drained, rinsed and chopped

3 Roma tomatoes, seeded and diced

1 envelope Ranch dip mix

1 c. Italian dressing

1 TBS dried parsley

Salt and Pepper to taste

In a small bowl, whisk together dressing and dry dip mix. In a large bowl combine zucchini, artichokes, olives and mushrooms. Stir well. Pour dressing over. Add parsley, salt and pepper. Toss to coat. Cover and refrigerate several hours or overnight. 1 hour before serving, add tomatoes and toss again. Drain well before serving. 

 

Shared on The Country Cook Aug. 15, 2014

Zucchini at Very Good Recipes

Disclaimer: As a Field Editor of Taste of Home, I share my own thoughts and opinions of this recipe. I am not a paid employee. 

Soul Food Saturday

There is something so wonderful about going out to your private garden and picking out veggies that fit your meal perfectly. Am I right? When there are tomatoes in abundance what can you do with all of them? Share them with friends at the office or church? What about the evening you only have a cup of those delicious cherry tomatoes; and have had a salad craving, with dreams of those yummy jewels floating on top? This recipe will work out perfectly. Spicy Ranch meats macaroni salad, topped with juicy cherry tomatoes and BACON! Yep, grab a cold drink and a fork this one is perfect any night of the week.

 

 Spicy Ranch Macaroni Salad

 ½ lb. macaroni, cooked

½ packet of ranch dip

1 c. mayo

1 tsp. red chili flakes

4 slices of bacon, cooked to crisp, chopped

1 c. cherry tomatoes, sliced in half

 

 To a large bowl add ranch dip, mayo, chili flakes and whisk to combine. Add macaroni and toss to combine. Chill 30 minutes before serving. Add tomatoes, bacon and toss to combine. Serve along side your favorite grilled meats or fish. Or alone for a lighter meal. Enjoy!