I feel like there have been so many things I’ve discovered lately that I’ve been recommending to everyone I encounter. Things that have made mom-ing easier and more delicious mostly. Here they are:
This veggie spiralizer. I’ve only had it a couple weeks but it’s already changed my life. I LOOOOVE making zucchini into spaghetti and also I’ve done sweet potato curly fires and sweet potato chips. I can’t wait to do more with this bad boy. I love the WonderEsque company that manufactures this spiralizer, they’ve sent me a handful of emails with recipes pdfs and helpful tips. Plus some spare parts were included with it!
These sandwich cutters. Lucille used to leave so much crust when she ate sandwiches. With these cutters it just removes a tiny bit of crust and she eats the rest. And she gets excited to eat sandwiches because she gets to pick the shape, she usually picks hearts. This company also sent me an email with a downloadable guide of cooking tips. I didn’t make it all the way through the guide yet, but there was some great stuff in there.
This chicken recipe. I did a double batch so we could have leftovers for lunch all week. Other than the chicken I only did 150% of all the other ingredients. There was lots of leftover chicken stock and I cooked that up with kluski noodles, ham and peppers, which was another favorite meal!
This set of children’s books. It’s 16 books, most are familiar characters from my childhood (Little Critter, Amelia Bedelia) while the others are new characters for this generation (Pinkalicious, Fancy Nancy) and some are even books originally printed when my mom was young (Sammy the Seal, Danny and the Dinosaur). Even 2 super hero books (which seem to be my kid’s least favorite, but I bet that will change.) These books make bed time easy, I just grab the box and let them each choose a book. It’s a lot less options than looking at their whole bookcase, and at the end of the day, we tend to get overwhelmed quickly.2 of these books are the perfect length for bedtime.
This wagon. Lennon got it for his birthday last summer and we loved it. And now that the weather is clearing up we’re back to using it on a daily basis. I find this easier to maneuver than my double stroller, and the kids find it a lot more fun! Plus when we have baby #3 I can buy a 3rd seat to attach. If you have 3 kids already, buy this one with 3 seats from the start!
1st of all, I never want to have salad as a main course. If I’m being honest, I usually don’t even want salad as an appetizer. But that’s largely because of my hatred for iceberg lettuce… still, even with romaine or spinach, it’s unlike me to make salad into a meal. But I went a little crazy buying veggies so I thought I’d try it one night. Peter didn’t seem excited and I wasn’t either. But surprisingly both of us loved it and Peter agreed I need to make this dinner more often. I used:
8 oz fresh romaine lettuce
1 peeled and cubed cucumber
1 cubed red pepper
1 cubed tomato
4 oz cubed mozzarella cheese
3/4 pound of cubed chicken
a couple squirts of Sweet Baby Ray’s Creamy Buffalo Dipping Sauce
I squirted the dipping sauce into a frying pan and cooked the chicken in it. Combined everything else in a bowl and then dumped the chicken and tiny bit of extra sauce right in. I thought about adding some dressing, but honestly, it was totally unnecessary. And this made SO MUCH salad. We had a lot leftover. So feel free to cut back the amounts I used… or just feed more people with it.
I think my next family function I’m going to volunteer to make this and people can eat it as an appetizer. Yum!
Another super easy chicken recipe for you. All you need:
- 1-1.5 pounds of chicken breast
- 1/3 cup of ranch dressing
- 1/2 tablespoon Frank’s red hot
- 1 tablespoon of breadcrumbs
- 1/8 cup of shredded cheese (any flavor will do, I used Mexican)
Mix ranch and hot sauce and spread onto both sides of chicken. Put chicken on baking sheet and sprinkle with breadcrumbs. Bake at 400 degrees for 20 minutes. Remove chicken, sprinkle with cheese and cook for another 7 minutes.
I haven’t been using crock pot much lately and I’ve missed it. So I brought it out and tried something new with chicken drumsticks last night. And I think it was pretty tasty. And, per usual, easy. Here’s what you’ll need:
- 4lbs of chicken drumsticks
- 2/3 cup Italian dressing
- 1/4 cup miracle whip
- Italian seasoning
- Black pepper
- Garlic salt
In the morning place chicken in crock pot and mix dressing and miracle whip. Pour over the chicken and then sprinkle it with Italian seasoning, black pepper and salt. Refrigerate until 4 hours before dinner. Cook on high for 4 hours.
Here is the easiest chicken recipe I’ve ever made! All you need is:
- 2 pounds of boneless, skinless chicken breasts
- 2/3 cup of mayonnaise
- 1/2 cup of grated Parmesan cheese
- 1 tsp Frank’s Red Hot Sauce
Mix mayonnaise, cheese and hot sauce in a bowl. Spread on both sides of chicken. Bake at 425 degrees for about 25 minutes.
As the stomach bug continues at our house I have not been cooking anything too exciting. But here’s an experiment I tried a few weeks ago. I can’t call it chicken cordon bleu…. but it’s a similar idea. And it’s easy and yummy. So good enough, right? All you need is:
2 chicken breasts
4 oz ham steak
2 slices of cheese (I used cheddar but it would be more chicken cordon bleu like with Swiss)
First preheat the oven to 375 degrees. Then put a slice of cheese on each chicken breast. (I ripped them up so they fit the shape better.) Then top with ham (again, I cut it to fit.) Spread ranch dressing over the chicken, then sprinkle bread crumbs on top. Stick a toothpick in to keep it all together and cook for about 40 minutes. (Time will vary depending on the size of the chicken breast.) Enjoy! 🙂
In the middle of winter I miss the yummy summer time food. This crock pot recipe is the next best thing when the grill is covered with snow. 4 ingredients dumped into a crock pot for four hours. It doesn’t get much easier (or much more delicious)!
Put 4 pounds of chicken drumsticks (fully defrosted) in a crock pot. Cover with 2/3 cup of grape jelly, 2/3 cup of barbeque sauce and a tablespoon of sweet chili pepper sauce. Cook on high for four hours. Serve with your favorite summer time side dish.
Most of my recipes come from not having stuff in the house to make other people’s recipes. So I tend to just throw what I do have into a crock pot. This one turned out much better than other had expected, so I thought I’d share. Ingredients include:
- 1/2 pound of chicken
- 16 oz bag of frozen corn
- 1/4 bottle of Italian dressing
- 3 servings of minute rice
- 1 spoonful of Dijon mustard
- A few drops of Frank’s sweet chili sauce
Mix the first 3 ingredients in a crock pot and cook on low for 4 hours. Then make 3 servings of minute rice in the microwave, and mix the last 2 ingredients in with it. Put rice in the crock pot with the chicken and corn. Mix well and serve.
My husband is a taco addict. We have tacos at least once every 2 weeks, but sometimes it’s more of a weekly thing. So that means I very often have a bunch of left over chopped up veggies in my fridge. And I refuse to let them go to waste. Often they get tossed to into some scrabbled eggs come the weekend. But recently I came up with another solution for these lonely veggies.
I took this recipe from Appetizer Girl and just added to it. All it took was:
- 3 cups of shredded chicken
- 16 oz bag of frozen broccoli and cauliflower mixed together
- 1 can of cream of chicken soup
- Whatever leftovers you have from your tacos last night (for me this is usually peppers, onions and tomatoes.)
- 1 cup of shredded cheese (I use cheddar)
- garlic powder and pepper to taste
Preheat the oven to 350. Mix the first 4 ingredients together and pour into a baking dish. Then top with a cup of shredded cheese, garlic powder and pepper. Bake for 35 minutes.
Here’s another super easy but super yummy crock pot recipe. All you need is:
- 4 pounds of chicken drumsticks
- 1 cup of Orange marmalade
- 1.5 cups of barbecue sauce
I defrost chicken overnight and salt and pepper the drumsticks in the morning. But if you don’t salt and pepper the drumsticks until you’re ready to do the other steps, that’s fine too. They just might not absorb the taste as much. I do recommend making sure chicken is fully defrosted before starting this recipe.
1. Place salt and peppered drumsticks in crock pot
2. Pour 1 cup of orange marmalade on top
3. Pour 1.5 cups barbecue sauce on top of that
4. Stir it all together so marmalade and barbecue sauce are mixed and drumsticks are coated in the mixture
5. Cook on high for 4 hours (if you are home move the chicken around every hour or so, this will help it cook in the sauce evenly.)
By the way, I saved the leftover sauce in the crock pot and cooked asparagus in it for a few hours the next day!