Twisted Coleslaw

Well...it's hot again!  SUPER hot!  We got about a day of relief.  I really like the fall here in Iowa because the weather is nice and it isn't super humid like it is in the summer.  The good thing about this heat is that it usually produces big thunderstorms at night.  That is one thing I actually like about living in the midwest and that is the big thunderstorms.  
Tonight I made a really yummy salad that I am calling Twisted Coleslaw. We had an abundance of cabbage from Abbe Hills from both this week and last week, so I needed to find something to do with it.  I put my thinking cap on and came up with this creative salad.  It was REALLY yummy and I am almost positive it will be even better tomorrow!  I made so much of it I dropped by the neighbors with a gift of salad.  Yum!


Twisted Coleslaw

• 16 ounces uncooked long fusilli (corkscrew) pasta 
• 1 small head green cabbage, finely chopped
• 1 small head savoy cabbage or red cabbage, finely chopped
• 1 unpeeled medium granny smith apple, chopped (1 cup)
• 1 cucumber, finely chopped
• 1/4 cup coleslaw dressing (homemade or store bought)
• 4 slices bacon, cooked and crumbled
• 1 pkg. crunchy garlic and ginger flavored wontons
• 2 cups shredded carrots
• 
  
• Cook pasta and drain according to package directions.  Allow to cool.  Once the pasta is cool, toss all the ingredients together.  Place in the refrigerator to chill before serving for at least one hour if desired.  
• 
  
• Until next time, happy and HEALTHY cooking and EATING!

My MIL Carolyn's Southern Mac and Cheese (with a little bit of Elizabeth added in)

OH MY GOODNESS I love Macaroni and Cheese!  It is like my favorite food EVER!  Growing up, my mom used to make it every year for me on my birthday because I love it so much!  I like to think of myself as a bit of a Mac and Cheese aficionado, and I actually have created my own very delicious mac and cheese recipe.   I know, now that I have mentioned it, I am sorry, I won't be posting it tonight, you will just have to wait!  You will see many, MANY mac and cheese recipes over the winter, when it is cold and you need something lovely, cheesy and comforting.  I change Mac and Cheese up a dozen different ways, I actually considered writing a Mac and Cheese cookbook, maybe I still will!  Anyway, sorry everyone, I have begun rambling.  Back to the topic at hand. 
This week at Abbe Hills we got some collard greens.  Now, having lived pretty much my entire life in the beautiful Pacific Northwest up until very recently, I had never eaten collard greens.  David is from the South, he grew up in Houston, and his mother is from South Carolina.  I called her up to ask her what I should do with collard greens.  She told me that she had never prepared collards in her life but a lot of people eat them with fried chicken.  Well, I LOVE friend chicken, so I was all over that (I make Paula Deen's The Lady and Sons Fried Chicken Fingers- try it, it is well worth it!)  So back to the mac and cheese.  Whenever my Mother in Law (MIL) makes fried chicken, she also makes what I like to call Southern Mac and Cheese.  See, I never knew it before but Mac and Cheese is made differently in the South.  Anyway, here is my MIL's recipe for Southern Mac and Cheese (which she insists is just "macaroni and cheese).  I made a few little changes, cause you know I can't just leave a recipe alone, which are noted in parentheses as "Elizabeth addition."  Give this a try, you will be glad you did!  It pairs really well with fried chicken!


My MIL Carolyn's Southern Mac and Cheese

• 1 lb package macaroni
• 6 cups chicken stock or broth (Elizabeth addition)
• 2 cups milk
• 3 large eggs
• 2 tbsp. granulated garlic (Elizabeth addition)
• 1/2 tsp. ground nutmeg
• 1/2 tsp. ground black pepper
• 2 cups grated Cheddar cheese (I used a Cheddar Jack blend)
• 1/2 cup grated Parmesan cheese (Elizabeth addition)
• 2 tbsp. butter cut into small pieces

Cook and drain macaroni according to package directions except substitute chicken stock for water. Spray a 13X9 baking dish with cooking spray and set your oven to 350 degrees.  In a medium bowl, whisk together the eggs, milk, garlic, nutmeg, and pepper.  Pour half of the noodles into the baking dish, spread  half of the cheese on top.  Pour the rest of the noodles on top of the cheese and top with more cheese.  Pour the egg mixture over the top of the noodles and cheese and stir gently just to combine.   Top with additional cheese and butter.  Bake for 45-60 minutes or until cheese is browned on top and egg mixture has set.  Yum, yum is all I have to say!

Well, that is all for now, until next time happy and HEALTHY cooking and EATING!

Crispy Oven Fried Fishwiches and My Mommy's Broccoli Salad

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Happy Tuesday Everyone!
Welcome to all my new followers from the Monday and Tuesday Blog Hops!  I am so glad you stopped by!
I have been craving fish, which is very hard to come by here in the Midwest.  I am a fish snob from the beautiful Pacific Northwest so when it comes to fresh fish I don't buy anything that comes from a fish farm.  I only spend my money on wild fish, preferably from the Pacific Ocean but in this part of the country I am lucky to get fresh fish from the Atlantic side, so I usually take what I can get.  Last week I was really excited to find some wild Sockeye at the store, something that is VERY hard to find here.  Unfortunately, when I got it home, it had such a terrible fish odor that I nearly vomited and had to throw it away.  Some of you who are not from my neck of the woods might be saying to yourself "but Elizabeth, it is SALMON and salmon is a FISH so it should smell like fish!"  No...no.  Good salmon, especially Wild Pacific Sockeye should NEVER have a fishy odor.  In fact, it should have no odor whatsoever.  If it smells like fish, then it has gone bad and you should not eat it. So there you have it, since moving to the Midwest my diet has gone from eating fish once or twice a week to barely even being able to eat anything but canned tuna more than once a month, if that.   This is the plight of a poor Northwestern girl who got uprooted to the Midwest.  So, I thought I would try again, seeing as my craving for fish keeps getting worse and worse and it was not satisfied, sadly, with the stinky salmon.  I was trying to decide what I could make that did not involve canned tuna, because lets face it, there is only so much you can do with canned tuna and when that is the only fish you have available to you it gets tiring pretty fast.  The store had wild Atlantic Cod on sale today, so I decided maybe that would be a little safer.  I happen to make this recipe a lot as fish sticks, but today I decided to fancy it up by making it into sandwiches.   Back home I used to make the fish sticks out of Halibut - oh how I miss Halibut.  Halibut is my favorite fish.  Second only to Salmon.  Fresh, wild Pacific Salmon - not Atlantic Salmon which is TOTALLY different.  Anyway, if you want to make this into fish sticks, just follow all of the instructions, except when you get to the part where you form them into patties, form them into long sticks instead, or nuggets.  Easy Peasy!  They can be frozen too!  I served these sandwiches up with my mom's broccoli salad which is SOOOOOOOO good!  Try it, you will LOVE it!  We are a broccoli loving family so it is no surprise that this is one of our favorite summer sides!  My mom puts chopped raw red onion in it.  I leave the onion out because raw onion literally makes me sick, but feel free to add it if you like!  During nap time I also threw together some buns in the bread machine and baked them off right before dinner.  I topped the sandwiches with cheddar cheese and homemade tartar sauce.  So yummy!

Crispy Oven Fried Fishwiches

• 1 lb fresh cod fillets (or other firm white fish- if you are in the PACNW and you have access to Halibut, I HIGHLY recommend using that instead of Cod)
• 1 egg
• 2 green onions, finely chopped
• 1/2 cup carrots finely chopped
• 2 tsp. dill, divided
• 2 tbsp. dill pickle relish
• 1-2 cups bread crumbs 
• 1/4 cup mayonnaise
• 1/2 cup sour cream
• 1 tsp lemon juice
• 1/2 tsp. fresh ground pepper
• 1-2 cups cornmeal
• 2 tbsp. butter, melted or olive oil
• sliced mild cheddar cheese (if desired)

Line a cookie sheet with aluminum foil and spray generously with cooking spray, set aside.  Place the cod in your food processor and process about 1 minute.  Scrape fish into a bowl and mix with the egg, green onions, carrots, 1 tsp. dill, the relish, and the mayonnaise.  Add the bread crumbs a little at a time until the mixture is "dry" and holds together.  In a shallow dish, mix together the sour cream, lemon juice, the rest of the dill and the ground pepper.  In a second shallow dish, add the cornmeal.  With slightly wet hands, form the fish mixture into patties and coat with the cornmeal.  Place each patty on the cookie sheet.  Cover the patties with plastic wrap and refrigerate for at least one hour (I make these during nap time usually).  Preheat your oven to 450 degrees (yes, your oven needs to be screaming hot).  Remove the patties from the fridge and discard the plastic wrap.  Pour the melted butter or olive oil evenly over the patties- this will help them crisp up in the oven.  Bake for 10-15 minutes or until the edges start to brown.  Turn your broiler on high and broil for about 2 minutes or until the tops are brown and crispy.  BE SURE TO WATCH THEM CLOSELY, they can easily burn.  Add the cheese and broil until melted, if you are using it.  Serve on a crusty roll and top with tartar sauce.  Yummy!

My Mommy's Broccoli Salad

• 1 large head broccoli, cut into florets
• 1/2 cup smokehouse almonds
• 4 slices bacon, cooked and crumbled
• 1/2 cup raisins 
• 1/4 cup red onion, finely chopped (I leave this out but Mommy always puts it in)
• 1/4 cup coleslaw dressing (when I don't make it myself, I use Bolthouse Farms Yogurt dressing, love it, love it, LOVE IT!)

Steam the broccoli until it is just blanched, do not fully cook it. Cool the broccoli in the fridge (or I do it in the freezer, it's faster) Add the rest of the ingredients and stir together.  This is SO yummy, you will be going back for more!

Before I sign off for today, here is a picture of two very lazy dogs.  Very cute, but very lazy.  


Well that's all for now!  Until next time, happy and HEALTHY cooking and EATING!

Barbecue Pineapple Chicken with Potato Salad

Hi All! I hope you are all having an enjoyable weekend.  Tonight I had a lovely BBQ meal on the menu, but severe thunderstorms and a tornado watch ruined my plans for outdoor grilling.  No worries though, I simply adjusted and made this meal inside on the grill pan.  I got this chicken recipe from a friend several years ago, although for the life of me I cannot remember which one gave it to me so if it was you - thanks for this recipe as it has become one of my summer staples!  It is SO easy, it will most likely become one of your summer favorites too!  I can  take credit, however, for the potato salad.  I have also been making this potato salad for several years and it is also one of my summer favorites!


Barbecue Pineapple Chicken

• 2 large (cut in half) or 4 small boneless, skinless chicken breasts 
• 1 cup barbecue sauce (for this recipe, I like to use a mustard based sauce like Bessingers, but that can be hard to find in many parts of the country, so you can use your favorite brand)
• 4 pineapple rings
• 4 slices provolone cheese

Marinate the chicken in the barbecue sauce for 1-2 hours (sometimes I forget to do this and that is fine).  

Heat the outdoor or indoor grill to medium high heat.  Grill the chicken, turning at regular intervals, basting with the barbecue sauce each time you turn, until the chicken is no longer pink in the middle and has an internal temperature of 180 degrees.  

Place a pineapple ring on each breast, 

and then a slice of cheese. 

 

Cover the breasts loosely with foil and to allow the cheese to melt.  Enjoy!

Yummy Potato Salad

• 2 lbs yukon gold potatos
• 4-6 cups chicken broth
• 1/4 cup ranch dressing (I use Bathhouse Yogurt Ranch, Marie's, or Newman's Own as they are free of the yucky  no no ingredients).
• 1/4 cup cold pureed cauliflower
• 1 tbsp. dijon mustard
• 2 hard boiled eggs, finely chopped
• 2 celery stalks, finely chopped
• 6 slices bacon, crumbled (I use turkey bacon but regular pork bacon will work just fine too)
• salt and pepper to taste

Place the potatoes in a large stock pot.  Pour the chicken broth over the potatoes, just to cover them.  Bring to a boil and cook until the potatoes are tender but not mushy.  Drain the potatoes and place them in the refrigerator for at least one hour or until completely cooled.  Once cooled, remove the potatoes from the fridge and slice them.  In a large bowl, add the potatoes and the rest of the ingredients.  Mix well.  Salad can be eaten right away or stored in the fridge for up to two days.  

I served this meal with leftover baked beans from our BBQ Ribs meal and I will use the leftover chicken tomorrow for Salad Bar Sunday.  

I hope you enjoy these recipes!  Until next time, happy and HEALTHY cooking and EATING!

To Die For BBQ Baby Back Ribs with Baked Beans and Coleslaw - Yummy Nummy!

One of David's absolute favorite meals is ribs with baked beans and coleslaw. He grew up in southern Texas, so I can say without hesitation that he is a "barbecue snob." Fortunately for me, I found a barbecue meal that he LOVES!
Because ribs are SO expensive, especially baby backs, I only make them when they go on sale, which is usually right after Memorial Day around here. This meal also takes quite a bit of time to make - even if it happens to be hands off time - so this is a special meal for a weekend or day when my husband is off work. Actually, many times I make this for him for Fathers Day. I cannot take credit for the rib recipe, even though I have been making it forever. These are hands down the BEST ribs I have ever eaten, and many of my friends have said the same thing. It is Dave Lieberman's Baby Back recipe, but I do make a few adjustments:

• I double the bourbon barbecue sauce recipe and use half of the sauce to marinate the ribs overnight. (I use my Foodsaver to help lock in the flavor, but you can use a regular old Ziplock bag).

• I cook the meat in the oven for 2 hours.
• I brush ALL of the sauce on the ribs while grilling, turning them frequently (after you bake the ribs in the oven you grill them on an outdoor grill for about 20 minutes). We like saucy ribs.

Try making these and you will never eat any other ribs ever again, I guarantee you!

I serve these ribs with my yummy baked beans. This recipe I can take credit for, it took lots of experimenting, but I came up with a recipe that David likes better than that of his favorite BBQ joint in Texas! Even though they take a long time to make, it is mostly a hands off recipe, because they are made in the slow cooker! Gotta love that!

Yummy Slow Cooker Baked Beans

• 1 package (16 oz) dry navy beans
• 4 cups water
• 1/2 lb. bacon, diced
• 1 onion, chopped
• 1 cup pureed sweet potato
• 1/4 cup molasses
• 1 tbsp. garlic powder
• 1/2 cup ketchup
• 1/4 cup worcestershire sauce
• 1/2 cup packed brown sugar
• 1/2 cup barbecue sauce
• 1/2 cup dijon mustard
• 1-4 cups chicken broth or stock
• 1/8 cup honey

The night before, in a large bowl, combine the water and the navy beans and allow them to soak overnight or at least 8 hours.

The next day or after 8 hours, place the beans (and any leftover water) in the slow cooker along with the onions and the bacon. In a medium sized bowl whisk the rest of the ingredients together and pour over the beans. Add one cup of the chicken broth. Reserve the rest of the chicken broth in case you need it- you will know if the liquid is absorbed and the beans are not fully cooked, then you will need to add the rest of the broth one cup at a time.

Set the slow cooker on high for 8-10 hours. In this recipe, it is ok to OCCASIONALLY lift the lid to check to see if the beans are getting soft, and add more water if needed. The beans are done when they are soft and syrupy. You can make these ahead of time, put them in the refrigerator, cover them with foil and bake them for 20 minutes at 350 or until heated through.

For the coleslaw I cheated and bought a coleslaw mix. Dole actually has a really nice coleslaw mix that is not laden with ingredients off my yucky no no list.

Here is the perfect summer meal. Mmmm...you know you want to eat that!

One quick announcement before I sign off. Next week we start going to the CSA for this year. CSA is Community Supported Agriculture. We bought a share in Abbe Hills Farm in Mount Vernon, Iowa. Next Wednesday I will be going to the farm to interview the owner, so expect a video blog sometime around Thursday or Friday of next week! Also, you can expect more cooking demonstrations next week because my aunt is coming to visit me and she is bringing me a brand new camera that is HD! Way cool! I am going to be scheduling another web class probably in the next month. So be sure to stay tuned in the coming weeks because there will be a lot of great stuff happening.

Well, that is all for now! Enjoy and until next time, happy and healthy cooking and EATING!

Cheater's Spinach and Bacon Quiche

Quiche is the perfect light dinner for a hot evening.  It requires minimal prep, can be made ahead of time, and can be eaten cold or hot.  I call this "cheater's" quiche because I have added some shortcuts to make it even quicker and easier.  I actually learned to make quiche this way from my French mother, but when I am entertaining I take the extra time (however minute) and make it like a French boulanger (namely by making my own quiche pastry) and I use expensive quality French cheese like comte or gruyere.  For this quicker version of quiche, I use a store bought pie crust, I substitute sour cream for heavy cream, and I use regular old swiss cheese.  I have to tell you, even with the shortcuts, it tastes divine!

Cheater's Spinach and Bacon Quiche

• 1 refrigerated pie crust
• 1 bag fresh spinach, steamed, drained and chopped (you can also use a box of frozen chopped spinach)
• 1/2 onion, finely chopped
• 1 cup swiss cheese, grated
• 6 slices bacon, cooked and crumbled (I use turkey bacon and microwave between two paper towels for 1 minute per slice - you can use pork, and microwaving is the same)
• 1 tbsp. herbes de provence
• 1 tsp. granulated garlic or 2 garlic cloves, minced
• 5 large eggs
• 1 cup sour cream (I used light, but you can use whatever kind you like)
• 1 tsp. black pepper
• 1/2 tsp. salt
• 1/2 tsp. ground nutmeg

Preheat oven to 400 degrees.  Unroll the pie crust and press into a greased pie plate - DO NOT prick bottom with a fork!

Layer the spinach, the onion, the bacon, the herbes de provence, and the garlic on the bottom of the pie crust.  

Top with the cheese.  

In a medium sized bowl whisk the eggs, the sour cream, the salt, the pepper, and the nutmeg together until smooth.  

Pour over the mixture in the pie plate and spread evenly. 

Bake in the preheated oven 35-45 minutes or until set, and a knife inserted into the center comes out clean.  

I usually serve quiche with a tossed salad with vinaigrette dressing.  My vinaigrette dressing also comes from my French mom Pauline.  She taught me pretty much everything I know about French cooking.  It is super easy:

Authentic French Vinaigrette

• 3 parts olive oil 
• 1 part vinegar (like balsamic, red wine, or white wine)
• 1/2 part dijon mustard
• 1/2 part herbes de provence
• salt and pepper to taste

Whisk all the ingredients together and serve over salad greens.  When I say "parts" that means three of however much you want to make.  So if I say three parts oil, and I want to make enough for 1 salad, I would do three large spoonfuls of oil, one large spoonful of vinegar, 1/2 large spoonful of dijon mustard, etc.  

I make lots of different kinds of quiche.  I do Quiche Lorraine with thick sliced bacon and onions; mushroom quiche, smoked salmon quiche.  I will probably post more quiche recipes as the summer goes on, as we eat a lot of quiche in the summertime!

Until next time, happy and HEALTHY cooking everyone!

Chicken Milanese with Fennel Tomato Sauce and Polenta

Here's a super easy and yummy dinner that looks really fancy. Chicken Milanese with Fennel Tomato Sauce and Polenta. If you have never had fennel, it has a really unique flavor that really meshes well with chicken. This dish is perfectly paired with polenta. Polenta is a really easy side dish that takes no time whatsoever. Made from yellow cornmeal, it can be creamy, or you can dry it out and serve it hard. Yummy!


Chicken Milanese with Fennel Tomato Sauce

• 4 boneless, skinless chicken breasts pounded thin
• 2 eggs, beaten
• 1-2 cups breadcrumbs (seasoned with italian seasoning)
• 1/2 cup parmesan cheese, grated
• 1/2 -3/4 cup all purpose flour
• 1 fennel bulb, chopped
• 1 can (14.5 oz) diced tomatoes
• 3 cloves garlic, minced
• 1/2 cup white wine
• 1/3 cup vegetable oil
• 2 tbsp. butter

Using three shallow dishes, add the flour to one, the eggs to the second, and the bread crumbs and parmesan to the third. Dip the chicken in the flour, then the eggs, then the bread crumbs. Heat oil and butter in a large deep skillet. Add the chicken and fry in batches about 2 minutes on each side or until golden brown. Remove the chicken to a plate and keep warm. To the pan, add the fennel, and the garlic and stir until fragrant, about 2 minutes. Add the wine and diced tomatoes. Cook another minute or two until the wine has reduced by half. Return the chicken to the pan, and cover, let simmer another 5-10 minutes. Turn the chicken and allow to cook another 5-10 minutes or until chicken is no longer pink in the middle and the fennel has become soft. Serve over polenta and if desired, sprinkle with a little parmesan cheese.

Soft Polenta

• about 1 1/2 cups chicken stock
• 1-2 cups yellow cornmeal (you may need a little more or a little less so add it slowly)
• 1 tbsp. butter
• 1/4 cup milk
• 1 cup parmesan cheese
• 1 tbsp. italian herbs

In a small saucepan bring chicken stock to a boil. Once boiling, pour in cornmeal, whisking constantly until it begins to thicken. Turn heat down to medium low. Add the milk and butter and continue stirring. Add the cheese and italian herbs and stir. Serve immediately.

Don't forget to sign up for the Wacky Mac Giveaway! Winners will be chosen tomorrow at noon Central and 10 am Pacific!

Remember, if you become a follower of my blog, and you are chosen as a winner, I will throw in a second coupon or package of Wacky Mac!

I know my kitchen was a HUGE mess while I was cooking in this video clip. My bff Heather is here visiting me from Seattle and she and I had been cooking this afternoon, then add little Chef Boonie to the mix, throwing stuff on the floor and you have one messy kitchen! I cleaned it, don't worry! Until next time, happy and HEALTHY cooking!

Lemon Chicken with Lemon Dill Risotto

Risotto is SO yummy! It is made with Aborio rice which makes its own creamy sauce. It is also very versatile, you can flavor it any which way, you can even add chicken, shrimp or salmon to the risotto itself to make it a nice main dish. Risotto is not as labor intensive as it is made out to be. It does, however, require frequent but not constant stirring. Lemon chicken is super easy to make and fairly quick. It really pairs well with the risotto. Serve with some green beans or asparagus to make a lovely meal!

Lemon Dill Risotto

• 1 cup aborio rice (you really do need to use aborio rice)
• 5 cups hot chicken stock
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 1/2 cup grated parmesan cheese
• 2 tbsp. olive oil
• juice and zest of one lemon
• 1 tsp. dill
• salt and pepper to taste

Heat olive oil in a large skillet with deep sides, add the onion and garlic and cook until onion is translucent. Add the rice and cook about one minute to toast it slightly. Add the wine and cook another 2-3 minutes until reduced. The next part is very important. Add hot chicken stock one cup at a time and allow to cook about 3-5 minutes until absorbed before adding the next cup of stock. Stir before and after each addition. Once the last cup of stock is added, allow it to be absorbed by the rice and then add the lemon zest, the lemon juice and the dill. Stir while adding the parmesan. Add salt and pepper. Let cook one minute more, stirring constantly until all the liquid is absorbed and the rice is creamy.

Lemon Chicken
I am not sure how I came up with this chicken, but it has always been a hit. One thing I should mention is that it does have butter in it. Many people who know me can't believe I still cook with butter, so let's discuss this for a minute. Butter is considered a whole food that comes from nature. I learned a majority of my cooking skills in France where butter is used frequently in cooking. Butter is high in fat, but it is not bad for you if you are smart about how and when you use it. Also, butter is MUCH better for you than margarine which is made in a lab from processed corn. I don't have any qualms about cooking with butter, but if you take issue with it, it can easily be left out or substituted. Also, both the risotto and the chicken have wine on the ingredient list. It is perfectly acceptable to cook with wine when you have children as the alcohol cooks off. If you are nervous about it though, you can substitute with chicken stock.

• 1 lb. boneless, skinless chicken breasts, cut into strips
• 2 tbsp butter - divided
• 1 tbsp olive oil
• 1/2 cup flour
• 1/2 cup dry white wine
• 1/4 cup chicken stock
• 1 tsp. garlic powder
• salt and pepper

• juice and zest of one lemon

In a large skillet, heat the 1 tbsp. butter and the oil. Mix the flour with the salt, pepper and garlic powder. Dredge chicken in flour and add to the skillet. Saute until chicken is browned, about 5 minutes on each side. Remove chicken from the skillet and add the white wine to deglaze the pan, cook about 2 minutes or until reduced. Add the chicken stock and hte other tablespoon of butter. Stir until butter is melted. Add the lemon juice and zest, cook another minute. Add the chicken back into the skillet, stir to coat with the sauce and the cover and cook another 5-10 minutes or until the chicken is cooked through and the sauce is the consistency of syrup.

I hope that you enjoy this meal. As always I welcome your feedback and I welcome your meal ideas as well! I am always looking for new ideas.
On that note, I found a couple of really good websites for recipes and meal planning. The first is Kitchen Monki, http://www.kitchenmonki.com/. This website is great because it not only helps you plan meals and provides recipes, it will also make you a grocery list. The other website is http://www.familycorner.com/. This is a great site because it has ideas for healthy snacks and kid friendly recipes. It is also a great website for kids' crafts and parent support.

Anyway, until tomorrow, happy cooking!