August 18 – 24th
Monday- Teriyaki Stir-fry / Rice
Tuesday- Meat & Veggie Pasties / Salad
Wednesday–Alice Springs Chicken / Roast Potatoes / Green Beans
Friday- Mini Meatball Minestrone Salad / Fresh Bread
Saturday- Out for Dinner
Sunday- Hamburger Vegetable Soup / Garlic Bread
For today’s Throwback Thursday, I am going back quite far.
Unfortunately, I’m not sure how far as I only had a tiny photo with no date on it. I apologize for the “fuzziness” but like I said- it really is a small photo! I tried to enlarge the best I know how. It is of my Nanny and Gramps.
They look amazing, don’t they?
I know I haven’t been posting as much in the last few weeks.
I have been focusing more on my “to-do” lists for back to school, organizing, planning, shopping and trying to spend time with my “baby” whom will be starting school in a few short weeks. The other day we did such a cute craft that I had to share. It hardly took any time at all and the kids were excited about their “new friends” 🙂
My little neighbour came by to join us and her older brother was a second pair of helping hands so it turned out so well. You can find the instructions for these cute clothespin fairies or superhero’s at Wildflower Ramblings.
Here are our little friends ❤
August 11 – 17th
Monday- Homemade Pita Pizzas
Tuesday- In-N-Out Burgers (repeat) / Macaroni Salad / Veggie Stix / Hummus
Wednesday– Turkey Ranch Club / Salad
Thursday- Chicken Wild Rice Soup / Garlic Stix
Friday- Out for Dinner!
Saturday- Breaded Fish / Tartar Sauce / Homemade Fries / Carrots
Sunday- Out for Dinner! I’m bringing Warm Pizza Dip
Chocolate Mud Muffins
Egg Free & Dairy Free
We love reading here. We go through so many books. One we read quite often is the “If You Give A Moose A Muffin“. We actually have the treasury and have read them all. They are fun and they have songs and recipes included in each one. My girl wanted to try the “Chocolate Mud Muffins” one day. Since, my baby is now on an no dairy-no egg diet, I thought I would improvise a bit. I substituted the buttermilk for coconut milk and used safe chocolate chips. They turned out awesome! They were so good. As you can see from the picture, I made muffins and some mini donuts. Fun Fun!
2 cups flour
1 1/4 cup sugar
1/3 cup cocoa
1 tsp cinnamon
1 1/4 tsp baking soda
1/2 tsp salt
1 1/4 cup buttermilk (I used coconut milk)
1/4 cup vegetable oil
2 tsp vanilla
Moose Treats – Choose 1 or more of these to total one cup:
– chocolate chips
– chocolate-covered peanuts
– chocolate-covered peanut butter pieces
- Turn on oven to 400 degrees F. Make sure rack is in center of oven. Generously spray or grease muffin cups and the top of a tin.
- In a large bowl, with a fork or whisk, combine the flour, sugar, cocoa, baking soda, cinnamon, and salt. In a medium bowl, mix buttermilk, oil, and vanilla. Add the wet mixture to the dry mixture, then stir just until combined. In 2 or 3 strokes stir in moose treats. (Optional: hold back about 1/4 cup of moose treats to sprinkle on top)
- Divide the “mud” equally among muffin cups, then sprinkle the remaining treats on top, if you wish. (You can taste the batter – no eggs!) Bake about 25-30 minutes or until the tops are very well cooked.
Yields: 12 muffins
Vegetable Lo Mein
I thought I would try this as I love these kinds of dishes. I did a few things different and next time I will try it another way. I did not have rice wine vinegar so I googled to find a substitute and most said apple cider vinegar. I had some in fridge so I used it. I did not use the hot sauce as I am not a fan and I wanted the girls to eat it (wishful thinking!). I forgot to use the scallions. I had no idea what chinese noodles were so I got Japanese noodles instead. I think next time, this is what I will do different- try to find the chinese noodles. I think I would like a skinnier noodle. The sauce was delicious and I was glad I doubled it with the thick noodles. I usually tend to double most sauces in a recipe anyways. I can’t wait to try next time= skinnier noodles and scallions will be added next time! Happy Eats!
2 T. soy sauce
1 T. rice wine vinegar (I used apple cider vinegar)
2 T. brown sugar
1/2 t. toasted sesame oil
1/4 t. Chinese five spice powder
1 t. grated fresh ginger
2 t. minced garlic
1/2 t. Sriracha hot chili sauce (optional)
2 t. cornstarch
2 t. canola oil
3 C. Dole Broccoli Slaw
1/2 C. thinly sliced scallions
6 oz Chinese egg noodles
- Cook your noodles per the package directions. Drain them and set aside.
- Combine the soy sauce, wine vinegar, brown sugar, sesame oil, five spice powder, ginger, garlic, sriracha, and cornstarch in a small saucepan set over medium heat. Bring to a boil and heat until thickened. Set aside.
- Set a large skillet over medium heat with the canola oil. Toss in the broccoli slaw and sauté until the veggies are tender. Add the noodles and sauce, tossing to combine.
August 4 – 10th
Monday– Out For Dinner- Yay!
Tuesday– BLT Wraps / Salad
Wednesday– Vegetable Lo Mein
Thursday- BLT Caesar Pasta Salad / Garlic Bread
Friday– Oven Baked Cod / Oven Fries / Coleslaw
Saturday– Rainbow Veggie Hashbrowns / Sausages / Edamame
Sunday– Foil Pack Chicken and Broccoli / Wild Rice