A week of lunches with Applegate {Day 2 King of Jungle fun lunch and mini tacos boxed lunch}

For day two I am going to share a fun plate and a lunch box idea.

Bean is starting school today, its cool, I am ok promise.

I am mostly nervous about forgetting one of them. 

So here is what my day will look like,

I sit,

I stand,

I check the time,

I sit again,

I turn the TV on just to check the time,

pretty much on repeat until it will be pick up time.

But yesterday I made him a fun lunch while Sisty was at school.

For his plate I used Applegates organic black forrest ham and organic cheddar cheese.

Have I ever mentioned my love affair with cheese, its pretty bad.

So when I say Applegate has some of the yummiest prepackaged cheese, I know what I am talking about here folks.

I made a grilled cheese with the ham and cheese, then cut the bread in a circle. Adding some cooked frozen corn around for the mane.  

Two blueberries and some red pepper completed the face.  Broccoli florets made for some cute little trees.  The red peppers at the bottom had no real purpose other then Bean loves his "chippers" so we will pretend they are rocks.

Some hummus added a little extra for dippin his veggies.  I use squeeze bottles for this, makes it easy to write on the plates and add designs.  

His favorite part is making up stories about his plates, this little Lion, turned into an alien Lion after he eat one of his eyes, and was on a planet with "wittle guys" carrying "wight sabers"...oh having boys is SOO different then girls, hahaha.

As for Buggie today she brought her most favorite food ever, tacos.

Applegates southwest grilled chicken is crazy good, yummy flavor and no slimy gross texture a lot of those packaged grilled chickens get.  I think my favorite part of this lunch was I could make it the night before without worry of anything getting soggy.  

Some whole wheat tortillas, salsa, guac, and greek yogurt {our substitute for sour cream} round out the tacos.  Added a little real fruit leather for something sweet and called it a day.  A filling well rounded meal that took all of three mins the night before to put together. Now I cannot wait to throw some of this chicken on a salad, yum. 

See you back tomorrow! 

Organic Black Forrest Ham, Organic Cheddar Cheese, and Grilled Southwest Chicken provided by Applegate.

Zucchini & Sauce {fast and healthy!}

Ready for a super easy, super yummy, and very healthy recipe?

Hip Hip Hooray!

Here is what you will need:

- Zucchini {for my fam bam of four I used 4 large zucs}

- a jar of a low sodium pasta sauce {I buy Gia Russa brand, its no salt add and is 20mg per serving which is 1/2 a cup}

- organic Italian chicken sausage or ground turkey

First brown your meat.  While thats browning, cut your zucchini ends off and slice down the middle.  Then take a peeler or if you are fancy shamancy a mandolin and make thin ribbon slices.  Once your meat is browned add sauce and let simmer.

While the sauce is simmering add zucchini to a medium size sauce pan with a large dash of olive oil and pinch of salt. Cook while gently stirring for around 5 mins over medium/low heat.  

Add to a bowl with a serving of sauce.

DELISH! 

PS: adapted from my StepMomma's recipe.

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In other food news, there are a few "we play with our food" plates I have done for Bean over the past couple of weeks...

 

Making food fun can lead to kids trying all new foods.

Chicken and Fried Quinoa

You may or may not know my feelings about quinoa.

But lets just say, I love it.

Which basically makes me think about different ways of using it during the week,

This week I made a Chicken and Fried Quinoa dish.

And the best part of this dish, the chicken can easily be replaced with tofu for a veggie dish.

Here is what you need:

- 1 cup uncooked quinoa

- 1lb to 1 1/2lbs of fresh chicken tenders - chopped

- 1/2 cup chopped onion

- 1 cup frozen peas and carrots

- 2 eggs

- 1/3 low sodium soy sauce

- 2 cloves chopped garlic

- 1 teaspoon grated ginger

- 1 teaspoon sesame oil

- canola oil

Cook the quinoa per bag instructions.

Once quinoa is cooked, heat a tsp of canola oil in large skillet over medium high heat.

Add garlic and ginger a cook until garlic starts to turn brown, then add chicken with sesame oil.

Cook chicken through about 5 mins.

Add eggs and scramble.

Remove from pan.

Heat some more oil and add onion, carrots, and peas, cook for 5 more mins.

Then add quinoa  and soy stirring, for another 5 mins.

Lastly add back chicken and eggs {with any juices}.

Serve right away with a little chopped scallion and sriracha. 

ENJOY!

Quinoa Corn Cakes

We are quinoa addicts. 

Honestly, like the whole family.

I try to make it at least three times a week.

We even have a insider name for it, "the poop grain".

I mean lets keep it real, or in this case regular, anything with that much fiber is helping out if you know what I mean.

But I digress. 

What you will need:

- 2 cups cooked quinoa {and if it is your first time making it MAKE SURE TO RINSE IT OUT!}

- 3 tbsp all purpose flour

- 1 egg slightly beaten

- Juice from half a lemon

- 2 tsp pepper

- 1 tsp salt

- Corn from to ears

- Olive oil

For dressing:

- 1/4 cup sour cream or greek yogurt

- 2 tbsp of lemon juice

- Salt and pepper to taste

- Scallion

-Mix all ingredients except oil olive.  Set to the side for about 5 mins. Heat about 2 tbsp of olive oil over medium heat.  Form patties about 1/4 in thick, if your patties are too wet add a little more flour.  Then fry them about 5mins per side. Just keep an eye and adjust the temp as needed. I worked in batches and  used the oven to keep them warm.

For the dressing mix the sour cream, lemon and s&p. 

Spread on warm cake then sprinkle with scallion.

Makes about 9 cakes.

These turned out super yummy.

I hope to play around some more and come up with other varieties.

Enjoy!

And eat your quinoa on the "regular"!

Wait for it... Pickle Marinated Chicken Tenders.

Ever look at a jar of pickle juice and think, what a waste.

Oh thats just me, I LOVE pickles.

I had always heard this urban legend that Chick-fil-A marinated their chicken tenders in pickle juice. So I thought if it is true and then it is good enough to try.

What you will need:

- Chicken Breast cut into tender strips.

- Pickle juice {my favs are below}

- Panko bread crumbs {I love Ian's whole wheat}

- Onion powder 1/2tsp

- Garlic powder 1/2 tsp

- Paprika 1/2tsp

- Salt and pepper 1 tsp of each

- 2 eggs

- Marinate your chicken in the pickle juice for at least an hour, but the longer the better.

- Beat eggs dump bread crumbs on a plate and mix in seasonings. Then pat dry the chicken on a paper towel and proceed to bread the chicken. Egg then crumbs.

- Fry up in some oil olive {just be careful the sugar in the pickle juice can burn}

Plate and serve. I made plain boxed corn bread, but I will be making this recipe next time {thanks Julie!}

Thats hot sauce, cause I love it just as much as I love pickles.

They were very good and just the hint of pickle to them.

Enjoy!

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One Pan Chicken and Yellow Rice w/ a Tantrum in the Middle

Chicken and yellow rice is a staple dinner in our house.

I ALWAYS have a bag of Vigo yellow rice in our pantry.

Here is what you need to make this crazy easy and oh so delish meal...

- 3 to 4 Chicken Breast {if they are on the thick side I would pound them down}

- Bag of VIGO, I use the large family size

{I will only recommend this brand, this girl was raised on it and will not change}

- Bag of frozen peas

Season the chicken with a little poultry seasoning.

In a large pan add some olive oil and cook the chicken on medium to high heat for around 3 to 4 mins per side. You are just browning not cooking through.

Remove chicken and follow rice directions to start cooking. Once you are about to put the lid on pan, add chicken back in, slight submerged. And pour peas in around 1 1/2 cups.

Set the timer for the 20-25 mins per the bags directions.

While our chicken and rice was cooking the kiddies were playing so nice.

Then he wanted the pen.

And since I think he throws the cutest tantrums, I kept shooting instead of rectifying the problem. He will thank me later for documenting this.

The lip curl and brow scrunching, freakin adorable.

Please tell me I am not the only Momma that does this to their kids?

Oh, snap. Busted.

That face. I mean come on people.

Then the stove dings and like Pavlov's dog, all is right in tantrumville. That kid knows his dings, oven, toaster, and microwave.

Fluff up the rice and serve.

I love a little tomato and avocado with it. And of course you could do some black beans. Add a little hot sauce and you are good to go.

Enjoy.

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Have you entered this weeks giveaway?

What's for Dinner Wednesday.

I want to apologize up front for the lack of photos to go with this post. I feel like I am missing my right arm, I have missed place my battery charger for my camera!

Ok back to dinner.

Mashed Potatoes Stuffed Chicken Breast w/ Oven Roasted Broccoli.

Ingredints:

4 Chicken Breast {bone in with skin}

Mash Potatoes {I normally use a package of the Idaho Baby Reds}

1 Lemon

2 Tbsp Butter

2 Tbsp of Parsley

1 Package of Broccoli

Olive Oil {for drizzling}

Salt and Pepper

Preheat the oven to 375. Cook the mash potatoes, add grated peel from the lemon. Take your chicken breast and separate the skin from the breast {simply stick your fingers between them}. Take the mash potatoes and stuff it under the skin, fill them up {you can get a good amount in there}. Place in a baking dish skin side up. Drizzle with olive oil and the season the salt and pepper. Bake for 45 mins.

Take the chicken out of the dish. Add the butter, lemon juice from the lemon, and parsley to the baking dish. Stir as the butter melts. Then drizzle the mixture over the chicken as you plate it.

Take the broccoli and spread it out over a lined baking sheet. Drizzle with olive oil and season with salt and pepper {I normally toss with my hands.} Bake for around 15-20 mins at 375, just until the broccoli gets crispy brown {this is my families favorite way to eat broccoli}!

Enjoy!