Aug 21, 2011

Menu Planning ~ Rest of August

Since I haven't made a real meal plan for a while, it's been hit and miss on what we have eaten for dinner lately.  Now that I'm back at the elementary school, I have limited time to get dinner on the table so it's imperative that I have a meal plan so I can do prep beforehand.

Here is my plan for the next 2 weeks:

Week of August 22
Week of August 29
  • Monday (Wee One's 1st day back at school so it's going to be one of his favorite meals.) - chicken nuggets, French fries, veggies
  • Tuesday - ham and cheese roll ups, steamed carrots, jello
  • Wednesday - creamy potato soup, rolls, applesauce
  • Thursday - pizza burgers, corn on the cob
  • Friday - chicken enchiladas, Fajita rice, veggie
  • Saturday - meatloaf, mac and cheese, veggie, left over rolls

Happy eating,
Traci

Jul 25, 2011

Menu planning ~Week of July 25

We are going out of town for a mini vacation:) this week. So this week's meal plan is going to be short.

Monday - leftover lemonade chicken, rice, corn

Tuesday - spaghetti, garlic bread

Wednesday - eating out

Thursday -eating out

Friday -breakfast for dinner

Saturday - ham, potatoes, veggies
Happy eating, Traci

Jul 20, 2011

Healthy Chicken Nuggets (Baked not fried)

I found this recipe on Mel's Kitchen Cafe blog. Since the Wee One loves chicken nuggets, I decided to make a bunch of these and then freeze them for an easy meal.

Stars of the recipe:

  • 2 to 3 thick slices of whole wheat bread (You want 1 c. of crumbs.)
  • 1/2 tsp. basil
  • 1/2 tsp. oreano
  • 1/4 c. freshly grated Parmesan cheese
  • 1/2 c. panko crumbs
  • 1 Tbsp. extra virgin olive oil
  • 2 egg whites
  • 1 Tbsp. water
  • 4 lrg. (2 lbs) boneless, skinless chicken breasts, cut into 1-inch sized pieces.  (Either have the chicken partially frozen and then cut it.  Or use kitchen shears to help you cut up the chicken.  Just make sure you really clean the kitchen shears afterwards.)
Steps:
  1. Preheat oven to 425 degrees F. Line a large. rimmed baking sheet with foil and spray with cooking spray.
  2. In a food processor, place the slices of whole wheat bread and pulse until crumbs form. Add the basil, oregano and Parmesan cheese and pulse until combined. Pour the bread crumbs into a shallow dish (like a pie plate) and mix in the panko crumbs.
  3. In a small bowl, whisk together the olive oil, egg whites and water until well combined. Pat the chicken cubes dry with a paper towel and season with salt and pepper. Toss the chicken cubes in the egg white/olive oil mixture before taking a few of them at a time and rolling them in the bread crumb mixture to coat evenly.
  4. Place the coated chicken nuggets on the prepared baking sheet and bake for 8 minutes. Using a pair of tongs, carefully flip the nuggets over (taking care not to remove the breading) and bake for 5 minutes longer, or until cooked through (the exact time will depend on the size of the chicken pieces).  


Happy eating, Traci

Homemade French fries

I forgot to take any pics of the French fries. 

The Wee One's favorite meal is chicken nuggets and French fries.  I put that on our meal plan last week.  We never got to it so it was moved to this week's meal plan.  I'm glad we did because my hubby fixed our fryer so we could have fast food type French fries.  Yummy!

These take time but the rewards are so worth it.

Stars of the recipe:
  • russet potatoes (I used 4 and ended up with enough for 5 people.)
  • salt (sea or seasoned)
  • vegetable oil (for the fryer)
Steps:
  1. If you want no skin on the potatoes, peel them now.  (I keep the skin on my potatoes.)
  2. Cut the potatoes into French fry size pieces.  I wish I had a method but I don't.  I do cut the potatoes in half long ways and then half again long ways.  After that, I try to get them into French fry size pieces.  (My hubby likes them thinnish so I get them down to that size.)  Place them in a bowl.
  3. Fill the bowl to about an inch over the potatoes.  Let it sit for about half an hour.  In the mean time, lay a cookie sheet with paper towels on it to the side.
  4. After the half an hour, drain the potatoes and then  pat them dry.  You want no moisture on the potatoes at all.  (I put a clean kitchen towel back in the rinsed out bowl and then dropped the potatoes on there.  I patted each layer with the kitchen towel to assure there was no moisture on the potatoes.)
  5. Meanwhile put the oil in your fryer and wait for it to warm up.  You know it's ready when you put a wooden spoon in there (handle side down) and there are bubbles around the handle.
  6. Put a layer of potatoes in the fry basket and then into the fryer.  Shake the fry basket until all the potatoes are in the oil.  Cook for about 5 minutes.
  7. After the fries are cooked, take the fry basket out of the fryer.  Transfer the fries to the prepared cookie sheet.  (I put a plate under the fry basket while transfering the fries so I don't spill any of the hot oil.)  Immediately season the fries.
  8. Continue with the other potatoes until all of the fries are cooked.  Enjoy!
Happy eating, Traci

Jun 5, 2011

I may be weird but so what

Yesterday, I was told that some of the students in my building think "I'm weird."  You know what I may be weird or unique and I'm going to embrace that.  It just means I march to the beat of my own drum which is okay.  The reason I can say that is because of the lesson I was taught the other night.

Let me take you back to almost six years ago, I had just had my second son and had been assigned to the middle school full time.  Some of the students I was about to meet would change my life but it was not until years later would I realize it.  The students and I had our ups and downs as they navigated through middle school and life as a teenager.  It was not always easy because there were times I wanted to pull my hair out.  But we came out in the end victorious knowing they were going onto the next stage of their life which was high school.

One student in particular has changed my life in a postive manner.  He made me laugh, scream out in frustration, and inspired me.  He used to say "Think in your head and you'll figure it out."  Now I say that to my current students when they get frustrated and want to give up.  He taught the whole building to "Twist, Twist, and Snap It" right before the Ohio Achievement Test during his eighth grade year.  And he gave a speech that was inspiring to all when he talked about being a fighter.  A fighter who fought to keep his grades up and to make postive choices in his life.

After eighth grade, we parted ways.  I went to the elementary school while he went onto high school.  We saw each other once in his freshman year.  Then we lost contact with each other.  During his senior year, he was part of the varsity football team that went to state.  The Sunday after the big game, which they lost :(, I went to the rally, nervous, not knowing how he would how he would react to me being there.  After the rally, I walked up to him and he turned around and said "Mrs. G."  Then he gave me a big bear hug.  We briefly talked and a picture was taken of the both of us in which I looked like a hot mess. 

After that afternoon, we kept in contact.  Soon it was almost time for his graduation and I wanted to be there for him and my other students.  I couldn't get a ticket.  He came through for me.  He made sure I had a ticket so I could be there to cheer him and the other students on.  Do you realize how special I felt at that moment?  

On graduation night, I lucked out where I was sitting because I was on the same side as B. so I got to watch him march in.  When he got his diploma, one of my co-workers told me my face showed the pride I felt for him.  She wished she had a camera so I could see the pride in my face.

As he was marching out, I stopped him and took a picture.  Then I ran up to him, gave him a big hug, and told him how proud I was of him.  (Boy that must have been a sight.)  

After they were done marching out, I went into the lobby area of the venue.  I congratulated students and got to speak to some that I hadn't seen in a long time.  I also got pictures with a few of them.  Finally I found him. and his family.  Then I got to see another student of mine.  I hadn't seen him since his freshman year in high school.  We talked and I took pictures for him.  One of the pictures is of him and I, his mother and him, the other student and his mom, and the other student and I.  Although I spent a lot of time with him, I also got to talk to other students.  One of the students I taught in elementary school saw me and just stared at me like I was a mirage.  Then he nervously said, "Mrs. G.?!?" then walked up to me and gave me a big hug.  We talked for a little while.

After talking with the student from elementary school and his mother, I once again became his photographer, taking lots of pictures.  Then I noticed it was getting late so I decided I needed to get home.  As I was leaving, he told me "Be Safe."  He has a heart of gold.

On my way out, I saw another one of my former students.  He thanked me all the help I gave him.  That made me feel special.

The reason I could accept my student calling me weird was knowing that even though I'm weird, I make a difference in students lives whether I realize it now or realize it in the future.  Sometimes I just need to be reminded of that. 

I need to take that to heart also.  I need to tell people they have made a difference in my life. 

So I will go on singing and dancing about "Criss Cross Multiply" and "To the Left, to the Left, you move the decimal to the left."  You may just remember me for teaching you something.  I know I remember my teachers who stepped out of the box to assure I would learn the concept.

May 27, 2011

Grandma's White Salad

I have so many memories of this salad.  One of my best memories is from when I worked in Walt Disney World in 1995.  My grandma sent me various family recipes so that I could have a little bit of home while down there.  When Thanksgiving time came, I decided I would make a Thanksgiving meal for my friends and I to share.  We had a Thanksgiving meal with all the trimmings except we had chicken instead of turkey.  One of the dishes I made was white salad.  For two weeks afterward, I would take portions of the Thanksgiving meal to work for my lunches.

That Thanksgiving weekend was also the weekend I almost met Rider Strong and Ben Savage from Boy Meets World.  At Disney-MGM Studios, now Hollywood Studios, they would have celebrities put their hands in cement at the Chinese Theater.  Both Rider and Ben put their hands in the cement and then went to have a talk.  I "ran" along side of their convertible as they traveled between venues and then ended up sitting behind their families.  Too bad, Fred Savage was not there.  I would have gone up and said hi to him.
My Grandma's White Salad


The stars of the recipe:

  • 1 sm. lemon or lime  jello
  • 2 c. hot water
  • 1 8 oz. package of  cream cheese
  • 1- 15 oz. can of crushed pineapple drained '
  • 1 and 2/3 c. mini marshmallows
  • 1 and ½ c. chopped pecans or walnuts (My grandma used pecans.)
  • 1 container of cool whip.
Steps:
  1. Mix jello with water.  Add cream cheese and beat until smooth.
  2. Put in fridge until semi solid.  Remove and then put in the rest of the ingredients. 
  3. Chill.

Or how my grandma made it:

  1. Mix jello with water.  Add cream cheese and beat until smooth.
  2. Put the rest in ingredients in a in flat pan (9 by 13 glass dish).  Put it in the fridge to chill.
This post has been linked to Eat at Home's ingredient spotlight.
Happy eating, Traci

Cannellini and Green Bean Salad

This is an easy side dish.  My hubby who usually does not enjoy salads even liked it!  The boys however were not too thrilled about this side dish.  You can't win it all.

Stars of the recipe:
  • 1 15.5 oz. can of cannellini beans (white kidney beans)
  • 1/2 lb. of fresh green beans, trimmed
  • 1/2 red onion, chopped
  • 1 tbsp. white wine vinegar
  • 3 tbsps. extra virgin olive oil
  • coarse salt and ground pepper to taste
  • 21 season salute to taste (Trader Joe's spice - my favorite spice blend), optional
Steps:
  1. In a bowl, whisk together the vinegar and oil.
  2. Season with the salt. pepper, and 21 season salute
  3. Meanwhile, cook the green beans in a pot of boiling salted water for about 5 minutes.
  4. Drain and rinse with cold water.
  5. Add the green beans, cannellini beans, and red onion to the dressing bowl.  If needed, season with more salt and pepper. 
  6. Toss all ingredients together.
  7. Serve



Happy eating, Traci