New Side Dish

I am always looking for new things to serve as side dishes. Potatoes, veggies, fruit, pasta, it's a never ending cycle. "Ok, we're having this, but what to have with it?"  We have our favorites, as I'm sure all of you do, but we also have our "rut" foods as I like to call them. Those dishes that we eat over and over w/o even thinking about it, or those that when all else fails, I turn to. Can't figure anything out? Baked potatoes it is then. Low on time? Heat a veggie in the microwave. So when in my searching I find something that I know we already like, but now includes the word "easy", I am instantly intrigued:) I found this on the Mommy's Kitchen blog as one of her "potluck Sunday" dishes. I am serving it kind of Chinese style--not doing anything differently, but it's a side for pork pot stickers! I think those boxes of rice are a great idea for quick and easy, and we have eaten plenty of them, believe me, but if I can make the same thing, from scratch in the same time as one of the pre-made ones take, then sign me up! It's new recipe night at our house and this time it's a side dish---hopefully one that will become another "rut"......LOL

Easy Rice Pilaf

2 TBS olive oil
1 1/2 c. long grain rice, uncooked
1/4 c. onions, chopped
1/4 c. green bell pepper, chopped
1/4 c. celery, chopped
1/4 c. carrots, finely chopped
1/4 c. sliced mushrooms (optional)
3 cups. chicken broth
1/2 tsp. thyme
salt and pepper to taste

Heat oil in large sauce pan over medium heat. Add onions, carrots, celery and bell pepper and saute until tender and fragrant, about 5 minutes. Add rice and saute 2 minute more. Raise heat to high and add broth, mushrooms, thyme salt and pepper. Bring to a boil, stirring occasionally. Reduce heat to low, cover and cook about 20 minutes, until rice is tender and liquid is absorbed. Remove from heat, let stand 5 minutes, fluff w/ fork and serve.

Meal Plan February 27- March 4

*Notes New Recipe
(Where you can find recipe on blog)

Sunday
Happy Birthday to me!!!
Beer Battered Fish (Fresh caught, frozen from last summer)
Baked Potatoes (October 21, 2010)
Green Beans

Monday
Pot Stickers
Rice Pilaf*
Peaches

Tuesday
Broccoli Cheese Soup*
Crescent Rolls

Wednesday
Grilled Steak
Wedge Salads (January 26, 2011)
Dark Bread

Thursday
Coney Dogs (January 10, 2011)
Mac and Cheese
Cucumber Salad (May 14, 2010)

Friday
Hamburger Helper (Alex's Pick for the week)
Asparagus (January 31, 2011)

Just 1 Step

My friend, and fellow blogger, Kara is currently doing a give away on her blog, www.just1step.com. It's a great contest and I'm hoping to win:) And if you want to win too, check out her blog and enter!!

http://www.just1step.com/2011/02/giveaway-daniadown-sherpini-throw.html#disqus_thread

Alex's Lunch Plan Feb 21-25

So I realized the other day I've really dropped the ball on posting Alex's lunches. I guess I have been concentrating on my goals for our suppers (a new recipe each week and using things 2x) his "plan" has taken a back seat. But only on this blog! Don't worry- he has still been fed every day :) Plus after Christmas Vacation, I implemented a new idea into his lunch plan that probably caused me not to focus on it quite as much. Alex now eats hot lunch at school once per week, if behavior permits it. Yes, we use hot lunch as a tool b/c it's a very big deal to him and it's actually worked great as a bargaining tool. In fact, last week he earned an extra day of hot lunch as a reward and the kid was as excited as if I bought him a toy! We go over the school menu and pick out the healthiest day and that is the day he is allowed to get it. If something happens during the week at school behavior wise, then he knows either the hot lunch day that week, or the next week if the timing calls for it will be taken away and he will pack. I realize some parents might think I'm nuts for trying to bargain w/ school lunch, but to Alex it was something he really wanted to do, and I saw it as a chance to use a want, and a need, as a privilege. We call it creative parenting; and Alex is the type of child that we sometimes need to have creative consequences for. And this way, he still eats, and well I might add, but the idea he doesn't get to do what his friends are doing (eating hot lunch) really seems to resonate w/ him :) So far, it's been a very good way to work w/ Alex on trying to earn something he wants. However, here is what we will be packing this week for the little guy to enjoy.

Monday
Lemonade Capri Sun
Ham/Cheese Sandwich
PBJ crackers
Grapes
Honey Grahams

Tuesday
Strawberry Milk
PBJ
Cheese Rice Crisps
Dananino
Vanilla Fish

Wednesday
HOT LUNCH DAY

Thursday
Apple Juice
PB/Honey Sandwich
String Cheese
Blueberry Yogurt Pretzels
Fruit Roll Up

Friday
Wild Cherry Capri Sun
Ham/Cheese Sandwich
Pizza "Goldfish"
Carrots
Cookie

2 Ingredient Cookies

Nope, you didn't read that wrong. Yes, it says 2. I too thought it was too good to be true, but my eyes didn't deceive me either. I found this on another site I read, Picky Palate and was so intrigued by it I bought one of the ingredients tonight while getting my regular groceries. We are still enjoying many treats left over from Valentine's Day, but as soon as they are gone, I am going to try these and if they turn out tasting like their description, I am going to have 2 very happy boys in my house. Chocolate and peanut butter--Adam and Alex staples. But for Alex they will be a HUGE treat since I limit his chocolate intake pretty strictly. As soon as I try them, I will report back. like always. But as a side note, these are made for "dirt cheap" prices. I did the math----see below :) And anything that is inexpensive, only tastes better to this thrifty mom!


Reeses Peanut Butter Cup Cookies
24 snack size Reeses peanut butter cups (usually come in a pack of 8- at Walmart for $1.00)
1 large egg

Preheat oven to 350º. Unwrap all peanut butter cups and place in a food processor. Pulse until smooth and combined. Add an egg and pulse until combined. With a medium cookie scoop, scoop dough onto a silpat or parchment lined baking sheet. (I will use a large tablespoon). With the heel of your hand, press each cookie down to about 1/2 inch thick. Bake for 15-17 minutes or until cooked through and edges start to crisp. Let cool for 15 minutes on baking sheet before removing to cooling rack. Makes 12-14 cookies


*NOTE*
If the peanut butter cups can be bought for $1.00 and one egg is about $.16 (approx. $1.89 for a dozen/ 12 eggs) That is a total of $1.16, divided by an average of 13 cookies per batch, that is approx. $.09 per cookie!!!!!!!! Sandra Lee would be so proud!