Nachos: Easy Snack or Lunch

I got this idea last time I visited my sister in Texas.  Truthfully, many of my best ideas originate with her -- she's pretty amazing.  I don't know why I never think of making nachos. When I saw her serve these to the herd of kids that come to her house after school I wanted to steal the plate, hide in a closet, and enjoy them all to myself (I didn't do this of course.  I just made sure I stood really close to the plate so I could get my share -- yep, I'm that kind of adult).

Such a quick and easy lunch or snack.  My toddler loves them as much as I do.  I pile the chips high with good-for-you add-ons to make them healthy-ish.

Easy Nachos
Simply place a layer of good tortilla chips on a baking sheet.  Sprinkle with fat free refried beans, a mix of shredded mexican cheese (I like Sargento's 4-Cheese Mexican Mix), and Queso Fresco.  Heat in the over at 375 degrees for 8 - 10 minutes, or until the cheese is melted and the beans are warm.

Remove from the oven and top with anything else you like.  Some of our favorites include salsa, avocado, plain Greek yogurt, corn, and shredded lettuce.  Really, whatever I have in my refrigerator that needs to be used goes on these nachos.

We put the baking sheet in the middle of the table and everyone serves themselves.

Slow Cooker Creamy Chicken and Wild Rice Soup

On Sunday evenings, when I'm planning my week, I almost always look at the weather forecast before I do anything else.  The weather determines my daughter's activity options and inspires what I'll make for meals.  The beginning of this week started with highs near 80 but today rain came in and we had cool fall temps below 60 and all I could think to make was soup.  Well, and pie.  A steamy, hot apple pie.

Sadly, I can't share with you the apple pie recipe, but doesn't it look pretty?  My sister swore me to secrecy and made me promise I would stop giving out our family's recipe.  So sorry! But if you ever want me to make you one, I will.

Here's the soup recipe I found years ago in an old Betty Crocker slow cooker cookbook.  It makes my house smell so good and gets everyone in the mood for a comforting dinner.

Slow Cooker Creamy Chicken and Wild Rice Soap

adapted from a Betty Crocker recipe

1lb boneless, skinless chicken thighs (5 thighs), cut into 1-inch pieces

1/2 cup uncooked wild rice

1/4 cup chopped onions

2 cans condensed cream of potato soup (10 3/4 oz each)

1 can (14 oz) chicken broth w/ roasted garlic 

2 cups frozen sliced carrots 

1 cup half-and-half

Place chicken in a slow cooker.  Mix wild rice, onions, soup, broth, and carrots; pour over chicken.  (if you can't find broth with roasted garlic just add 1/4 teaspoon garlic powder to regular broth).  

Cover and cook on low heat for 6 - 7 hours or until chicken is no longer pink in the center.

Stir in half-and-half.  Cover and cook on high heat 15 - 30 minutes or until hot. 

Note:  Sometimes my slow cooker cooks a little hot and soups become thicker than I like, with the broth evaporating.  If this happens to you reduce the crockpot to warm setting and add a bit more broth.

Warm and Hearty Oatmeal

This was our first really cold morning of the season. The wind is howling and when I took Maggie to preschool it was only 39 degrees.  What's hot and filling, but quick and easy? Oatmeal! Cooking Light's "Rise and Shine Oatmeal" is creamy, a bit sweet and filled with lots of good stuff.

Rise and Shine Oatmeal
Cooking Light 2009 Annual Recipes.  Page 323

• 2 cups low-fat milk
• 2 cups regular oats
• 1/2 cup golden raisins
• 2 tablespoons honey
• 1/2 teaspoon kosher salt
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 6 tablespoons sliced almonds, toasted (I buy the kind that come in a bag already toasted)
• 2 tablespoons brown sugar

Bring milk to a boil over medium heat.  Stir in oats; cook for 5 minutes.  Remove from heat; stir in raisins, honey, salt, vanilla, and cinnamon.  Serve with almonds and sugar.  **I added the sugar and just a handful of almonds before serving.

Favorite New Essentials for Summer Entertaining

My husband and I went to a wine tasting last night--one of our outings to learn our new town.  I discovered a few great things during that date night...

1. When you live in a small-ish town everyone at one event (wine tasting) will ultimately show up at the next event (dinner).
2.  Every town has great shopping gems.
3.  I've been missing out on some great summer entertaining essentials.

I may have window shopped more than I tasted wines. Here are some of my new favorite entertaining goods.

Govino Shatterproof and Plastic Stemless Wine Glasses
These glasses look like real glass and feel great, not like cheap plastic cups. And they have a groove for your finger to comfortably rest in.  I've searched for decent plastic ware when entertaining outside and this is finally it.  Govino Wine Glass Flexible Recyclable Shatterproof (Set of 4)

Le Cadeaux Melamine Dinnerware

Much lighter than my usual stoneware and china, these plates are perfect for summer entertaining. Bright colors. Unbreakable. Perfect for carrying a plate from the kitchen to the patio.  4 Salad Plates Le Cadeaux Melamine Breakproof Verdura Pattern

Michael Chiarello's Casual Cooking

This book is gorgeous. Recipes that scream yummy and beautiful photos.  Even if you don't cook just put this book out to make it look like you do, and enjoy pictures.  Michael Chiarello's Casual Cooking

Laura's Lasagna

My friend Laura had us over for dinner one night and made this amazing lasagna.  She said she came up with the recipe when she started dating her husband in college.  Clearly it won his heart, as it did mine, and my husband's. The next time Laura invited us over for dinner she asked what we'd like and Jared and I begged her to make this lasagna again.  It is the best I've ever had.  She was sweet enough to share her recipe with me, and allow me to share it with you.

This is one of those recipes with no precise measurements...it's a handful here, a pinch there.  It's one of those recipes that is truly homemade.  While you make it drink a glass of red wine, dance to some good music and enjoy every moment of filling this dish with love for your family.  It's that good!

Laura's warning:  This looks complicated but it's not. It's super easy; it's just a lot of steps.

Laura's Lasagna
These were Laura's direct instructions, with a few notes from me.

• 2 lbs lean ground beef (I used ground turkey)
• Several gloves of garlic
• 3 jars Ragu tomato, garlic, onion sauce (I used the chunky kind).  You won't use all three, but it's  
  • better to be safe and have enough. 
• 1 package Barrilla no boil lasagna noodles or boiled ones. Either one. Or fresh if you can find it.  
• 2 eggs
• 1 15 oz container of ricotta cheese. You can use the part skim kind if you want.
• 4 cups (usually 2 packages) mozzarella cheese
• 1 cup shredded Parmesan
• basil
• salt
• pepper
• zucchini & sliced portabella mushrooms - if desired (Desire! This makes it so good, and I don't even like vegetables)

Get your assembly line ready:

If boiling noodles, get that started now.
If using the no boil, which are great, don't worry!
If using fresh - wet each noodle with warm water and pat try with a towel just before assembling each layer later on.
If using frozen/fresh noodles, thaw before hand and wet like above before assembling.

Heat pan and add some garlic. (I used nearly an entire bulb and still could have used more)
Add meat and chopped up into small pieces.  Brown.
Add two jars of sauce and let simmer.

If using zucchini and/or mushrooms, slice and sautee in olive oil, garlic, salt, pepper, and basil (just a few pinches of each).
Set aside.

In a small bowl, whisk 2 eggs.
Add the ricotta and 2 cups mozzarella.
Add 1/2 cup Parmesan cheese
Take off your rings and mix it all together with your hands.

Spray the bottom and sides of 9x13 pan


Spread a layer of meat sauce along the bottom of pan
Lay one layer of noodles down (usually about 4 noodles) **See above if using fresh noodles**
Spread more sauce
Add layer of cheese - It's much easier to spread with your hand (use about 1/3 to 1/2)
Add noodles
Add sauce
Add more cheese
*If adding zucchini or mushrooms, add those now in one thin layer
One more layer of noodles
**Press down to get rid of air bubbles
Add sauce.  If you are running low on sauce, open 3rd jar and spread that sauce. This sometimes happens. (I used almost all 3 jars)
Spread remaining 2 cups of mozzarella and Parmesan on top.


Tear off large sheet of tin foil and spray side touching lasagna with Pam spray
Cover tightly with foil
**I usually set the lasagna pan on a cookie sheet, because it almost always boils over a bit**


Bake at 350 for 45 minutes.


After 45 minutes, remove foil and let top get bubbly and brown a bit. (broil for a few minutes is great for this)


Remove from over and let stand for about 10 minutes. 

Turkey Meatballs

Maggie and I made Turkey Meatballs this morning.  We'll use half for dinner tonight and freeze the other half for a future meal.  With this meal your toddler can help you whisk the egg, crumble the crackers, put in the seasonings and stir it all together...just watch carefully to make sure nothing goes in their mouth.  Older kids can help roll the meat into balls.  And what kid doesn't like spaghetti and meatballs?

Super simple! Here's the recipe:

Mix together 1 egg lightly whisked, 1 1/2 lbs ground turkey, 16 or so Saltine crackers crumbled, 1/4 cup grated Parmesan, 2 garlic cloves chopped, a teaspoon of dried oregano, and a pinch of pepper and a couple pinches of salt.  Then form into mini meatballs. 

When you're ready to cook them heat 2 tablespoons oil in a large pan.  Brown the meatballs on all sides and then pour in your favorite spaghetti sauce.  Let the sauce and meatballs simmer for about 25 minutes. Serve over whole grain spaghetti.

Drop-Off Meals to New Parents

A girlfriend emailed me and asked advice on taking meals to friends that just had babies.  I thought I'd share my reply with all of you as well.

"Hi Friend,


I don’t have any “go to” recipes for taking  meals but I have a couple ideas for you.  If it’s a friend that you know is receiving a lot of meals I like to take one of two things: 


(a) a lot of times I’ll take breakfast items, usually the night before, because making breakfast and having a nutritious start is more difficult with a new baby than making dinner or (b) I’ll take a meal that’s prepared but not baked so they can choose to have it that night or if they have enough meals they can freeze it and eat it later.

Here’s a peak at a breakfast basket I’ll make a lot of times:  http://www.humblehostess.com/2010/06/celebrate-good-neighbors.html (stick a cute little stuffed animal in it for the baby)

For dinners I put everything in a bag and on the outside I type a note that says “Dinner’s In The Bag” (hah!) and write down what’s in it and how to bake it.

If she’s breastfeeding and likes beer, I usually put two beers in with the dinner, one for hubby because he needs it and one for mommy because it brings in milk.

An egg casserole is PERFECT because they can eat it for breakfast, lunch or dinner.
Zesty Enchiladas. http://www.realsimple.com/food-recipes/browse-all-recipes/zesty-chicken-enchiladas-00000000012498/index.html.  These are super good and you can make it all in advance, and then she just bakes it at 400 for 15 minutes. Take with chips and salsa."

More Peas Mac N Cheese

This is a super simple, homemade version of Macaroni and Cheese.  I first made this dish when I was pregnant.  I vaguely remember a lot of crying and pouting when I found out my husband had eaten the  leftovers I'd stored to feed my craving for the dish.  It's not something I'm proud of but that's just how good this is.  Now our 1 1/2 year old daughter devours it every time I make it.

More Peas Mac N Cheese
Easily feeds a family of four or double the recipe to feed more.

• 1/2 pound whole wheat elbow macaroni
• 1 1/2 cups frozen sweet peas
• 2 1/2 tablespoon unsalted butter
• 1/4 cup all purpose flour
• 3 cups low-fat milk
• 3/4 cup shredded cheddar cheese
• 1 cup grated gruyere
• 3/4 teaspoon kosher salt
• pinch of cayenne, or more depending on taste

Heat oven to 350 degrees

Cook macaroni according to package directions.  Drain.  Add frozen peas to pasta and stir in.  The heat from the cooked pasta will start to warm up the peas.

In a large sauce pan melt butter over medium heat.  Sprinkle flour over butter stirring constantly for two minutes, or until combined and smooth. Still stirring slowly add milk until combined and the sauce has thickened (you'll need to stir at least 5 minutes).  Add the cheeses, salt, and cayenne until melted.

Add the macaroni and peas to the sauce and toss.  Transfer to a buttered 8 x 8 casserole dish.  Bake 25 - 30 minutes.  During the last couple minutes of baking I turn the broil on to crust the top.

How simple is this?  These are all the ingredients you need for this dish.

It seems appropriate to serve Mac N Cheese in a fun dish.

Shop: Prydes in Old Westport

Ladies, you may want to email this post to your husbands in advance of Valentine's Day.

If you live near Kansas City or ever visit Kansas City than you have to shop at Prydes in Old Westport.  In fact, if you don't live in or visit KC you should really just plan a trip solely to shop at Prydes.  It's tagline is "the hardware store for cooks" but it's so much more than that.  It's more like a little slice of heavenly pie for anyone of the domestic nature...and in fact, they also sell really good pies!  If you need it for your kitchen, they have it.  If they don't have it, it doesn't exist.

Pryde's has been family owned and in Kansas City for over 40 years.  It's 10,000 sq ft of kitchen gear, tableware, gifts, bakeware, food, patio items, cookbooks, etc. etc. etc packed into every last square inch of a historic building on Westport road in midtown KC.  Doing inventory must be a nightmare but I'm so grateful for the ladies that keep this place so charming and wonderful.

I go to Pryde's on rainy days when I need a little pick-me-up, when I need a specific cooking item, when I need to buy a gift, or when I just have a few extra minutes to spare.  It's a great place to get a gift.  If you're not sure what to buy someone go to Prydes and tell one of the ladies' your budget. They'll help you pick out something great and they'll gift wrap it beautifully.

So, that's my little shop recommendation for y'all.  I rarely get to rave so much about a shop but I absolutely love this place and think you will too.

How cute is this? It'd make an adorable side table.

Yes please! I'll take it. 

I wish my linen closet had all this.

I have no idea what I'd do with this, but it's so cool.

Gift wrapping station.
The ladies know how to tie a bow like no one else.

Who needs an apron?

Colander? Sure! What color?

Gadgets Galore

I highly recommend registering at Prydes for all your special occasions.

Cutesy Kitchen Gear: Measuring Cups

I have a slight obsession with cute kitchen gadgets.  I particularly find myself having a hard time resisting the urge to buy every set of measuring cups I run across that is different from your standard all-clad stainless steel variety (which I also  have of course).  Measuring cups make great gifts and they're inexpensive.  Tie a set of measuring cups or spoons to a box of muffin mix and you've got a great hostess gift any gal would love.  I thought I'd share a few of my favorite finds with you...well, maybe a bit more than a few.  I told you, it's an obsession!

I absolutely love these and lucky me, I got them for Christmas. Thanks Mom!
White Porcelain from World Market

I cant' decide if I actually like this, or if I just find it intriguing.
Regardless, in the right kitchen it could really add to the decor.
Enchanted Buck Cups from Anthropologie

Vintage Longaberger Pottery Measuring Bowl
Measures up to 3 cups and includes ounce marks
Baahurrah Farm Shop on Etsy

Flowering cups.  Cute enough to use as dipping bowls too.
Available at Pier One Imports and other places,
but "other places" are more expensive

Real cups as measuring cups.  Genius.
Also available at Pier One Imports 

These ceramic blue cups include the cup measurement, the ml measurement
and the fl oz measurements.
They're by Nigella Lawson. I swear everything that woman does is beautiful!
Available at CentralChef.com

Absolutely gorgeous! Stunning! Classy! Love! It!
Pewter Measuring Cups with Stand at Cooking.com

Looks like something your grandma may have used.
Vintage Kitchen Copper Measuring Cups
by Cherished Heats on Etsy



If you want to display your measuring cups and have them within reach, like this idea a lot.  Except I'd recommend using small hooks rather than chains so you can just grab and go, and not have to unhook anything.

This print of measurement conversions as awesome! Framed, it would look great in a kitchen AND be super resourceful.  It comes in a variety of colors at Sweet Fine Day on Etsy. 

In Season Now: Satsuma Oranges

Mandarin oranges are natures sweet gift to us in the winter and Satsumas, the sweetest of all mandarin oranges, peak November - December.  I've been buying these up at Whole Foods Market for snacks and now that Christmas is approaching I'm planning to use them in baking and cooking.  Satsumas are super sweet, tender, seedless, peel easily and have easy-to-seperate segments. And as an added bonus they're gorgeous! These little beauties look great atop a centerpiece or peaking out a stocking.

Store at room temperature and use within five days.  Make sure to buy them with a stem and leaf still attached. Here are a collection of recipes for Satsuma Oranges.  Enjoy!


Salmon with Satsuma Orange Butter Sauce and Chives - click for recipe
by Emeril Lagasse

Satsuma Orange and Dried Cranberry  Chutney
by Food and Wine

• 2 pounds satsuma oranges, skin on, thinly sliced (may also use clementines or juice orangeds)
• 1 cup sugar
• 2 tablespoons fresh lemon juice
• 1/2 cup dried cranberries

In a medium saucepan mis the satsumas with the sugar and lemon juice.  Simmer over moderately low heat, stirring occasionally, until thick, about 45 minutes.  Stir in cranberries and remove from the heat.  Let cool to room temperature about 1 hour. 

Roasted Pork Loin with Poached Satsumas / Plums - click for recipe

by Bon Appetit 

Candied Satsuma Peels

by Cooking Light

• 12 satsuma oranges
• 2 1/2 cups sugar, divided
• 3/4 cup water

1. Peel oranges; scrape white pith from rind. Reserve orange sections for another use. Cut rind into 1/4-inch strips.

2. Combine 1 1/2 cups sugar and 3/4 cup water in a medium saucepan over medium heat; cook 2 minutes or until sugar dissolves, stirring constantly. Stir in rind; cover, reduce heat, and simmer 3 minutes. Remove from heat; cool completely. Strain rind mixture through a sieve into a bowl. Discard liquid. Pat rind dry with paper towels. Place remaining 1 cup sugar and rind in a medium bowl, tossing well to coat.

Arugula, Satsuma, and Fennel Salad - click for recipe

Satsuma Cocktails

OPTION 1

• 1 satsuma orange, peeled and sectioned.  Freeze at 30 minutes.
• 1/2 cup dry gin
• 1/2 cup fresh satsuma orange juice (about 2 oranges)
• 1 tablespoon Grand Marnier

 Place crushed ice in a martini shaker. Add gin, juice, and Grand Marnier to shaker; shake well. Strain 1/2 cup gin mixture into each of 2 martini glasses. Add 4 frozen satsuma sections to each glass. Garnish with rind, if desired.

OPTION 2

• 2 ounces Beafeater gin
• 1/2 ounce sweet vermouth
• 1 1/2 ounces fresh Satsuma juice
• 1/2 ounce simply syrup

Combine ingredients in a cocktail shaker with lots of ice. Shake until it so cold it burns your hands. Pour into a tall glass with ice

Pier One Imports -- Surprised and Impressed

Have you shopped in a Pier 1 Imports recently?  I hadn't.  In fact, it had been years since I'd been inside one of the stores until recently.  I was driving passed a Pier 1 Imports the other day and on a whim decided to stop by and see what they had, fully expecting to be unimpressed.  Shame on me!  Turns out I  was inspired.

Pier 1 has redone their store concept and now have huge displays of gifting and entertaining products.  The furniture is still there but it's behind tables filled with barware, kitchen gadgets, holiday decorations, jewelry and handbags. Yes, I said jewelry and handbags.  Yes, at Pier 1. And yep, it's pretty cute stuff.

This is a new go-to place for hostess gifts and party supplies.

There is one thing I found at Pier 1 I especially had to share with y'all -- the Tasting Party Collection.  Pier 1 has designed sets of serving and dish ware specifically for small bites and tasting servings.  From mini martini glasses on a tray to mini trifle bowls, they have everything you need to put together a tasting party or serve individual bite-sized dishes.

Holiday Party season is approaching.  When you're expected to bring a dish to a holiday party take something in one of the tasting collections.  It will surely impress the hostess and her guests.

Kids Meals: Getting Protein into an Infant's Diet

When Maggie came along a year ago, so did a bunch of her little friends.  Coincidentally many of my girlfriends also had little girls around the same time.  It's wonderful to have gals pals to share the joys and tribulations of motherhood with. Recently my friends and I have been struggling with how to get more protein into their one-year old's diets.  This post is specifically for one girlfriend with a lot on her plate and not a lot of time to brainstorm edible protein packed meals for her little one.

Here are some of Maggie's protein-packed favorites that don't take long to prepare and mommy will enjoy too.

Breakfast
Greek Yogurt - it has twice the amount of protein as regular yogurt and real fruit.  Stoneyfield Farms (same maker as YoBaby) makes a great organic Greek Yogurt.

Turkey Bacon, cut into little bites

Whole Wheat Toast with Peanut Butter

Hardboiled or Scrambled Eggs - for Maggie it's easier to eat the hardboiled; the scrambled often just fall out of her mouth


Lunch
Good Ole' PB&J or Grilled Cheese - does it get any easier?

Cheese and Refriend Bean Quesadilla - take one whole wheat quesadilla and spread refried beans on one side, sprinkle with shredded cheese of your choice and fold in half.  You can either toast in a pan over medium heat, which will give it a little crunch, or warm it in the microwave which will keep it soft. Maggie likes the crunch.

Naked Chicken Nuggets - most grocery stores sell frozen bags of All Natural white meat chicken nuggets with no breading or additives.  It's just the chicken and takes only 1 minute to warm in the microwave.  Cut into tiny bites or shred with a fork.  If you have a Costco nearby, find these there. They're great.

Chicken Salad and Avocoda in Whole Wheat Pitas - click for recipe from Weelicious.

Dinner
Mini Turkey Meatballs - Maggie's absolute favorite thing to eat.  I've posted the recipe below.  
Seasoned Tofu - Honestly, this is really good.  Take extra firm tofu and drain the water off of it. I use paper towels to pat it dry. Crumble the tofu and season it with a 1 1/4 teaspoons chili powder, 1/2 teaspoon salt and a pinch of pepper.  Heat 1 tablespoon EVOO in a skillet and cook the tofu.  Add corn, spinach or anything else you like to it for veggie tacos for you, and give the bites of tofu to kid.

Salmon Cakes - I use this Crab Cake recipe from Cooking Light but substitute the crab for salmon.  It's much healthier and taste better.

Shredded BBQ Pork in a crockpot - this makes a great meal for mommy and daddy too, plus leftovers.  Mix 1/4 cup brown sugar, 1/2 teaspoon hickory smoked salt, and 1/4 teaspoon pepper and rub it into 3 1/2 pounds pork spareribs.  Place in slow cooker and pour 1/2 cup cola over it.  Cook on low for 8 - 9 hours.  When you go to remove the ribs the meat will fall right off the bone.  Discard bones and shred meat. Drain liquid from cooker, return meet to cooker and coat with BBQ sauce and let warm a few minutes. Serve. Yum.


Mini Turkey Meatballs
These are super easy and only take 30 minutes of hands-on time, but they'll simmer for another 30 minutes so start making them at least an hour before you plan to eat. Or make them earlier and reheat later.

• 4 Tablespoons Extra Virgin Olive Oil
• 1 large onion, chopped
• 4 cloves garlic, chopped

(hint: I chop my onion and 2 cloves garlic together in a mini food processor; saves time and tears. chop the remaining 2 cloves seperately)

• 1 28-ounce can tomato puree
• 1 6-ounce can tomato paste
• 1 tablespoon sugar
• 1/2 cup grated parmesan
• 2 tablespoons fresh oregano
• kosher salt and black pepper
• 1 large egg
• 1 1/2 pounds ground turkey
• 3/4 cup (about 16 crackers) multigrain saltine crackers, finely crushed (also a good snack to keep on hand for kids)

(hint: put the crackers in a zip lock baggie and crush the bag repeatedly with your hand; make sure no large pieces of cracker remains)

Heat 2 tablespoons oil in a dutch oven or large saucepan over medium heat.  Add the onion and half the garlic and cook, stirring occasionally, until onion is tender. About 8 minutes.  Add the tomato puree and paste, sugar, and 1/2 cup parmesan, 1 tablespoon oregano, 1/2 teaspoon salt and 1 1/2 cups water.  Simmer, partially covered, stirring occasionally for 30 minutes.

While the sauce is simmering get out a large bowl.  Lightly beat the egg in the bowl.  Add the turkey, crackers, remaining parmesan, garlic, and oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper.  Using a tablespoon or mini ice cream scoop shape the mixture into small meatballs. 

Heat the remaining oil in a large skillet over medium-high heat and cook the meatballs, turning occasionally, until browned.  Transfer the meatballs to the sauce and simmer, stirring occasionally until sauce thickens, about 25 minutes.

Add whole wheat spaghetti if you like or serve as is.  Maggie prefers them without the pasta...and as mess as possible. 

Nap Time is for Cooking and Baking

Growing up other women would always ask my mom how she got everything done.  Her house was always "guest ready" and she could whip up a meal out of thin air.  I remember thinking she was some special superwoman.  Turns out, she was just organized (kind of a super power really).  Now my girlfriends often ask me the same thing.  And my sister's girlfriends ask her the same thing.  I guess it's just in the genes.  On the topic of finding time to cook and bake, here is my tip -- it's amazing what you can get done during one nap time (or lunch break or during the evening news). 

While this comes from my perspective as a working-from-home mom, I think the general rules can apply to anyone. After all, before I spent my days at home I spent my days in an office.  Just replace "nap time" with another time you have available once each week.

During one of my daughter's naps earlier in the week or over the weekend, I sit down with cookbooks and articles from magazines I've saved and create a list of things I want to make over the next week.  Then during one of her happy awake times, we run errands to get all the groceries.  One another day, I devote one nap time to being in my kitchen.  During this time I can make food for my daughter, prep dinners for the next couple nights, or bake up some snacks.  It's amazing what you can get done during one nap!

What I made during today's afternoon nap:

Parmesan Pasta with Chicken and Rosemary -- we'll eat this over the weekend for lunch.

Oatmeal-Blackberry Bars -- for a fruity snack both my daughter and husband will love.  Not to mention any friends that may pop by. (recipe below)

Carrot Snack Sticks - a great way to sneak a vegetable into my 11mth old's diet

I prepped dinner (Steak w/ Pistachio Pesto and Roasted Potatoes) and wrote this blog post.  It was a busy nap time for me, but I enjoyed trying new recipes and now I have food ready for snacks and meals.  

Disclaimer:  This doesn't work all the time.  I have many nights where at 5pm I'm texting my husband to pick up dinner or throwing a pizza in the oven.  But if I stick to my "two naps a week for baking and cooking schedule" me, and my family, are happy eaters.

Gotta run -- my daughter's waking up and now it's snack time.  I hope she likes the carrot snack sticks.

 

Oatmeal - Blackberry Bars

• 10 tablespoons cold, unsalted butter, cut into pieces
• 1 cup all-purpose flour
• 1/2 cup sugar
• 1/4 teaspoon kosher salt
• 3/4 cup rolled oats
• 1/2 cup blackberry jam (or your berry of choosing)
• 1 cup fresh blackberries

Heat oven to 375 degrees.  Prep an 8-inch square baking pan.  In a food processor (your mini cook works great) pulse the flour, sugar, and salt together.  Add the butter and pulse until the dough is formed.   Transfer to a bowl and knead in the oats with your hands.

Set aside 1/2 cup of the dough.   Press the remaining dough into the pan.  Spread the jam evenly over the dough, leaving a 1/4 inch border around the edges.  Place the berries on top of the jam.  Then sprinkle the remaining dough on top of the berries.  

Bake for 25 minutes or until the edges are golden.  Let cool completely before slicing.