Archive for the ‘Kid Eats’ Category

Sheet Pan Ranch Chops and Veggies

Monday, February 8th, 2016

Sheet Pan Ranch Chops and Veggies from MomAdvice.com

As our schedules become busier with activities, I have found that I have been gravitating more and more towards sheet pan meals to feed our family. The beauty of a sheet pan meal is that, when lined with foil or parchment paper, these meals of meats and veggies prepared on a cookie sheet not only hold the power to be prepared with minimal effort, but they also are prepared with minimum clean-up too. I am not the only one loving sheet pan meals though, as I noticed at our local library that this sheet pan suppers cookbook was out on the shelves this winter and I can’t wait to check it out and dive into some of those recipes in our own kitchen. Who knew sheet pan meals were so trendy this year?

Sheet Pan Ranch Chops and Veggies from MomAdvice.com

Today’s sheet pan dish features Ranch Pork Chops with Vegetables and has already been eaten a record four times this month.  I am a big fan of these pre-cut parchment paper squares for easy clean-up and I can find all of these ingredients for this meal at ALDI, which is a bonus since I hate shopping at multiple grocery stores. Although the ingredients couldn’t be more simple, this recipe is packed full of flavor thanks to the convenience of a ranch dressing packet. If you are avoiding those for any reason (like sodium), you can also make your own DIY Ranch Dressing Mix to cut down on the salt.

Sheet Pan Ranch Chops and Veggies from MomAdvice.com

Although we loved this dish enough for it to be repeated four times, the main reason why I tested it so much was because I wanted to get the right level of doneness to both the potatoes and the meat. I found that by giving the potatoes a 10-12 minute head start, I got better consistency on the potatoes while not drying out the meat and green beans in the process. Throwing the potatoes in the oven first also gave me that ten minutes to prep the rest of the ingredients while they were cooking. Basically, as soon as that timer goes off, I’m ready to throw on the next layer.   I rely on center cut pork chops, on the bone, for a flavorful chop that consistently is done within 30 minutes. Resting this chops on top help add moisture and flavor to the veggies nestled underneath.

A fresh sprinkle of parsley adds a beautiful fresh flavor to this dish and some affordable color to the top.

Not only is this a great weeknight winner, but it also reheats beautifully, saving us on money spent on lunches out.  I try to package a couple of meals up for my husband and I when cleaning up.

Did I mention less dishes when cleaning up?

 

Now you REALLY know why we have already eaten this four times.

 

#winning

 

I hope you love this sheet pan meal as much as we do!

Sheet Pan Ranch Chops and Veggies from MomAdvice.com Sheet Pan Ranch Chops and Veggies from MomAdvice.com

Sheet Pan Ranch Chops and Veggies
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
A practically effortless pork chop sheet pan meal that feeds six people!
Ingredients
  • 6 (8-ounce) pork chops, bone-in, ¾-inch to 1-inch thick
  • 1 pound yellow or red baby potatoes, quartered
  • 1 pound green beans, trimmed
  • 3 tablespoons olive oil
  • 1 (1-ounce) package Ranch Seasoning and Salad Dressing Mix
  • 5 cloves garlic, minced
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves
Instructions
  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
  2. Quarter potatoes and toss with one tablespoon of olive oil, ¼ of the Ranch dressing packet, and two minced cloves of garlic in a large bowl. Pour in an even layer on sheet pan. Bake for 10-12 minutes.
  3. Meanwhile trim green beans and place in the bowl you used for tossing the potatoes. Toss the green beans with ¼ of the Ranch dressing packet, one tablespoon of the olive oil, and one clove of minced garlic.
  4. Remove potatoes from the oven and pour prepared green beans on top. Add pork chops and drizzle lightly with olive oil and finish by sprinkling with the Ranch packet. Season with salt and pepper.
  5. Place into oven and roast until the pork is completely cooked through, reaching an internal temperature of 140 degrees F, about 25-30 minutes. You can finish by broiling for two to three minutes, if you desire a more charred flavoring to your meal.
  6. Serve immediately, garnished with parsley.

 Do you love sheet pan meals too? Let me know what your favorite sheet pan dishes are in your kitchen!

This post contains affiliate links. I only recommend what I love- pinky promise!
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Gluten-Free Meatloaf Recipe

Monday, January 25th, 2016

Gluten-Free Meatloaf Recipe from MomAdvice.com

I have tried and tried and tried to create a delicious gluten-free meatloaf, but have failed on countless occasions. We have had hard-as-a-rock meatloaves and runny meatloaves and gummy meatloaves and dense meatloaves, but nothing has ever been delicious…until now.

When all else fails (oatmeal, gluten-free breadcrumbs, no breadcrumbs at all,  fresh gluten-free breadcrumbs, etc..), you just have to go to the experts. To me, there is no better resource than America’s Test Kitchen and The How Can It Be Gluten-Free cookbook had a meatloaf recipe in it that had a really unusual binding agent that yields a fluffy and delicious meatloaf without the gluten. You know what makes it even better? It is just a standard ingredient you would find at a standard grocery store that you might even have in your pantry.  You mean, no fancy pants gluten-free ingredients that cost an arm and a leg? Well, heck, sign me up!

Gluten-Free Meatloaf Recipe from MomAdvice.com

If you don’t have meatloaf pan like this, they offer an affordable alternative to create a loaf that isn’t swimming in grease. Simply place a standard cooling rack on top of your cookie sheet and then tear pieces of foil, roughly the size of a loaf pan) to lay on top of your cooling rack. Spray with cooking spray and then use a skewer to poke holes to drain the grease from the loaf. All the grease then goes to the cooking sheet, helping the loaf to hold its shape.

Gluten-Free Meatloaf Recipe from MomAdvice.com

Once you have shaped your meatloaf, you can cover it in half the sauce you have made. This sauce is sweet and I have discovered my family prefers just a can of tomato sauce on top with a little shake of garlic salt for a more Italian flavoring.  You can do either, but I definitely found that this sweet sauce hugged and set well on this meatloaf, even when reheated later for delicious meatloaf sandwiches.

Gluten-Free Meatloaf Recipe from MomAdvice.com Gluten-Free Meatloaf Recipe from MomAdvice.com

This meatloaf is so light and who would ever have guessed that instant mashed potatoes is what keeps it so light and fluffy? It’s an incredible loaf that holds its shape and is full of flavor thanks to the delicious sauce that compliments this fluffy loaf perfectly. We served this dish with a big helping of oven roasted brussels sprouts, a side that has grown to be a family favorite!

I hope you will enjoy this recipe in your house as much as we had and now that I know what a great binder instant mashed potatoes are, this will be a pantry staple for our family! Thank you, America’s Test Kitchen, for making our family so darn happy!

Gluten-Free Meatloaf Recipe from MomAdvice.com

Gluten-Free Meatloaf Recipe
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
A perfectly light meatloaf with the most surprising binding agent! Try substituting the sweet sauce with tomato sauce for an Italian kick!
Ingredients
  • ½ cup ketchup
  • ¼ cup packed light brown sugar
  • 4 teaspoons cider vinegar
  • 1 tablespoon vegetable oil
  • 2 onions, chopped fine
  • 4 garlic cloves, minced
  • 1 teaspoon minced fresh thyme or ½ teaspoon dried
  • 2 large eggs
  • ½ cup milk of choice
  • 2 teaspoons Dijon mustard
  • 2 teaspoons gluten-free Worcestershire sauce
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ⅓ cup potato flakes
  • ⅓ cup minced fresh parsley
  • 1 pound ground pork
  • 1 pound (85 percent lean) ground beef
Instructions
  1. Adjust the oven rack to the upper-middle position and preheat oven to 350°F. Fold heavy-duty aluminum foil to form a 9x5-inch rectangle. Center foil on a wire rack set in rimmed baking sheet. Poke holes in the foil with a skewer (about ½ inch apart). Spray foil with vegetable oil spray.
  2. Stir ketchup, sugar and vinegar together in a bowl and set aside. Heat oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add onions and cook until softened, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Transfer to a large bowl and let cool for 5 minutes.
  3. Whisk in eggs, milk, mustard, Worcestershire, salt and pepper. Stir in potato flakes and parsley. Add pork and knead with hands until thoroughly combined. Add beef and continue to knead until uniform.
  4. Transfer meat mixture to foil rectangle and shape into 9x5-inch loaf. Brush half of ketchup mixture over meatloaf. Bake meatloaf in preheated oven 40 minutes.
  5. Brush meatloaf with remaining ketchup mixture and continue to bake until center of loaf registers 160°F, 30 to 35 minutes. Let meatloaf cool 15 minutes before slicing.

 This post contains affiliate links. I only recommend what I love!

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Gluten-Free Sloppy Buffalo Joes

Thursday, January 14th, 2016

Tracking PixelGluten-Free Sloppy Buffalo Joes from MomAdvice.com

This post is sponsored by Lingham’s Hot Sauce. Thank you for supporting the brands that support this site! 

Sloppy Joes are nothing fancy, but that doesn’t mean we don’t love them. When my husband and I were in high school, we would hit a local deli each week where he would enjoy a good old-fashioned sloppy joe sandwich and I would indulge in a flaky spinach & feta croissant as a special treat. When you have been with your partner as long as I have, almost every memory, every dish, and every life moment is laced with each other. I always think of those lunches when I make this dish for him, these high school moments that later shaped my life and family.

We have held steady and true to this classic sandwich over the years, but this week I’m partnering up with Lingham’s Hot Sauce and thought it would be fun to switch up this classic comfort food in their honor. My husband, a lover of traditions when it comes to the classics, was not too sure about my Sloppy Buffalo Joes idea, but after one bite of these delicious sandwiches, we all agreed that this was just as good as the classic version and a fun gourmet twist on a cafeteria staple.

Gluten-Free Sloppy Buffalo Joes from MomAdvice.com

Lingham’s Hot Sauces were new to me, but have actually been around since 1908! They come in a variety of flavors from garlic to ginger and they offer an extra hot variety for those of you that like your hot sauce with an extra kick. Their original hot sauce is absolutely divine and the closest I have tasted to homemade from the supermarket. It has a complex flavor on the tongue that at first tastes sweet and then the heat travels through, just like an experience that you get with a good glass of wine.

The sauce is thick and requires a good shake before you use it since they don’t use any bulking agents, something the brand really is proud of. The best part for this gluten-free gal is not only is it gluten free is that it is 100% all natural, verified non GMO, Halal and Kosher…

Oh, and did I mention you can find it at Walmart stores nationwide? Yay!

Gluten-Free Sloppy Buffalo Joes from MomAdvice.com

Sloppy Buffalo Joes are a healthier take on a big plate of buffalo wings as we get back to more balanced eating in the new year. This sloppy joe mixture consists all white ground chicken meat, garlic, diced onions, diced celery, and diced carrots. Next is a spicy sauce layer with our Lingham’s Hot Sauce (feel free to go Extra Hot on this one!), tomato sauce, chicken broth, and a worcestershire sauce finish. Once this cooks down together, it has that perfect balance of sweet and spicy, just like the hot sauce we added and I love that there is a healthy serving of veggies in these for my kids!

Gluten-Free Sloppy Buffalo Joes from MomAdvice.com

The thing that really brings this whole thing together on this sandwich are those finishing touches. Blue Cheese crumbles are sprinkled on top and the addition of a toasty bun completes this deliciously sloppy joe treat. The creaminess of that blue cheese really adds balance to the spicy sauce on this.

I usually avoid the gluten-free buns, but have discovered that a gluten-free bun slathered with a tiny bit of butter and then toasted on a hot cast iron skillet improves the flavor of these 100% for me.  Of course, you could also serve this delicious filling stuffed in a sweet potato or over a big pile of brown rice.

The true test if a dish is a success is if the leftovers are eaten in our house. Not only did our whole family love this, but they begged to eat those leftovers the next day. This one is going into our regular meal rotation and I have a feeling if you try it, it will go into yours too. What a fun spin on an old classic!

Be sure to pick up some Lingham’s Hot Sauce to add that perfect balance of sweet and spicy to your dishes!

Gluten-Free Sloppy Buffalo Joes
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Take classic sloppy joes up a notch with this spicy buffalo flavoring and creamy blue cheese finish. It's sure to be a new family favorite!
Ingredients
  • 2 tablespoons olive oil
  • 2 pounds ground chicken
  • 1 carrot, peeled and chopped or grated
  • 2 stalks celery, chopped
  • 1 yellow onion, finely chopped
  • 3 cloves garlic, finely chopped or grated
  • Salt and freshly ground black pepper
  • 2 tablespoons red wine vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • ¼-1/3 cup Lingham's Hot Sauce (Original or Extra Hot- we used a ¼ cup in our house)
  • 1 cup tomato sauce
  • ¼ cup chicken stock
  • 8 gluten-free buns, split and toasted
  • 1 cup blue cheese crumbles
  • 2 large dill pickles, chopped (optional)
Instructions
  1. Heat the olive oil in a skillet. Add the meat and break it up with wooden spoon, then cook for 5-6 minutes.
  2. Add in the carrots, celery, onions and garlic, season with salt and freshly ground black pepper, then cook for 7-8 minutes more.
  3. In a bowl, combine the vinegar, sugar, Worcestershire sauce, hot sauce, tomato sauce and stock. Pour into the pan and stir to combine. Simmer until the mixture comes together, five minutes or so.
  4. Pile the sloppy Buffalo filling onto the toasted buns and top with blue cheese and chopped pickles.

 Adapted from Rachael Ray

This post is sponsored by Lingham’s Hot Sauce. Thank you for supporting the brands that support this site! 

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DIY Airheads Crown Cake Topper

Tuesday, November 17th, 2015

DIY Airheads Crown Cake Topper from MomAdvice.com

This post is sponsored by Airheads. Thank you for supporting the companies that support us! 

Are you a skilled decorator of cakes? I wish I was, but I am not!  I have never been good with fondant decorating and have always found the flavor lacking. Thankfully, there is a delicious substitute lurking in the candy aisle that you can mold & shape into whatever your heart’s desire is. Did you know Airheads candy can add that decorative touch to your cake decorating in just a few easy steps?

Today’s tutorial shows you how to transform Airheads into the perfect crown cake topper in just 5 easy steps. Wouldn’t this be a great princess cake? The best part is that, unlike fondant, it tastes sweet and delicious and will be a crown worth fighting for when those slices are dished up. For those with food allergies, it is also peanut and gluten-free! Yay!

DIY Airheads Crown Cake Topper from MomAdvice.com

Supplies Needed:

Airheads (I used Blue Raspberry, Cherry, & White Mystery for my crown)

Mini cookie cutters- metal or plastic, I used a heart with a jagged edging

Parchment Paper

Fondant Roller

Cake (we picked ours up in the bakery section of our supermarket)

DIY Airheads Crown Cake Topper from MomAdvice.com

Directions

  1. Pull out 3 cherry Airheads and line them up in one long line, slightly overlapping the edges. Place these between two sheets of parchment paper and roll with a fondant roller to smooth out your seams. Don’t worry if it isn’t perfect because we will be adding a dot detail to camouflage any flaws on the crown. Set aside.

DIY Airheads Crown Cake Topper from MomAdvice.com

  1. Microwave a white mystery Airheads for 3-5 seconds and then roll them out between two sheets of parchment paper. Using a mini heart shaped cookie cutter, press the cookie cutter firmly into the white mystery Airheads and pull up. Push the heart shape out gently and then place it upside down (with your heart tip pointing up) to create your crown points. Do this all the way around, layering one heart between two hearts as pictured. Feel free to microwave and re-roll the Airheads to get as many hearts as you can out of each one.  Press these firmly into the crown and continue layering until you get to the end.

DIY Airheads Crown Cake Topper from MomAdvice.com

  1. Bring one end of the crown, to the other to create your shape. Using your fingers, gently rub the seam in a bit to create a smooth finish. Set your crown aside.

DIY Airheads Crown Cake Topper from MomAdvice.com

  1. Grab your Blue Raspberry Airheads and pull off small sections of the candy and roll between your hands until you have created a dot shape. Take the dot and press firmly into the crown, spacing it as evenly as possible to add a decorative detail to finish.

DIY Airheads Crown Cake Topper from MomAdvice.com

 

  1. Place the crown in the refrigerator until it is time for your cake so it can harden up a bit and to help it keep its shape. Once it is cake time, remove from the fridge and rest it on the top of your cake. How easy is that?

Airheads-Crown-Cake-Topper-18

DIY Airheads Crown Cake Topper from MomAdvice.com

Airheads-Crown-Cake-Topper

DIY Airheads Crown Cake Topper from MomAdvice.com

 For more fun ideas on how to craft with Airheads visit and follow them on Pinterest. To learn more about Airheads candy visit their website and follow them on Facebook, Twitter, Instagram, and YouTube!

This post is sponsored by Airheads. Thank you for supporting the companies that support us! 

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How to Make Pumpkin Hand Pies

Wednesday, October 7th, 2015

How to Make Pumpkin Hand Pies from MomAdvice.com

I’m so excited that October is here so we can began diving into all things pumpkin! Today I am over on the Kenmore blog sharing a super easy snack for your kids created with just a few pantry staples that you can whip up together to celebrate Fall. Aren’t these the cutest? My kids loved these pumpkin hand pies with big glasses of milk for their snack  this week!

How to Make Pumpkin Hand Pies from MomAdvice.com

Head on over to the Kenmore Blog today to snag this easy Halloween treat recipe! xo

Gluten-Free Meatball Sub Game Day Appetizer

Monday, October 5th, 2015

Gluten-Free Meatball Sub Game Day Appetizer from MomAdvice.com *This post is sponsored by Walmart. Thank you for supporting the companies that support this site!

Gluten-free and game day parties? Oof. Not fun, friends, not fun at all! I have learned a lot about social engagements like this though and know the best defense to any social gathering is to carry around my own dishes and drinks so I never go hungry or thirsty again. You will rarely see this girl without her own food!

Game day food is delightfully rich and comforting which is why I love it so darn much.  Today I wanted to create an appetizer that echoed those feelings of comfort and what could be more comforting than a pile of homemade meatballs? This meatball sub appetizer is gluten-free, but I promise you would never know it. It’s got everything I love in a meatball sub simply minus the bread.

Gluten-Free Meatball Sub Game Day Appetizer from MomAdvice.com

I’ve made meatballs a lot over the years (here is one of our favorite dinner dishes that we created together using my standard meatball recipe), but this was my first time trying to create a meatball without the addition of breadcrumbs or panko. With a blend of turkey sausage and ground turkey, I then mixed in fresh parsley, parmesan cheese, a little tomato sauce, and two eggs to bind it all together. I have a cookie dough scoop that I used to make sure all the meatballs were roughly the same size (and so they would fit on my toothpick).

These meatballs are a little more delicate without the breadcrumb binder so I baked them on a parchment-lined cookie sheet so that they would lift easily and not fall apart. Not only does this help the meatball hold its shape, but it also helps cut down your kitchen clean-up time. I would call that a game day win!

Gluten-Free Meatball Sub Game Day Appetizer from MomAdvice.com

Canned crushed tomatoes, garlic, salt, and a dash of sugar yield a vibrant sauce to nestle this appetizer in. I have tried a million different brands of canned crushed tomatoes over the years and I swear by the Great Value brand ones at Walmart. I don’t know why, but it always yields the best pizza sauce for me! I try not to use anything else.

What’s Your Favorite Game Time Recipe?

Are you feeling inspired? Do you have an incredible dish that everyone looks forward to on game days? Walmart happens to be running a GameTime Recipe contest and would love for you to post a photo of your favorite game time recipe on Instagram or Twitter using #WalmartMVPContest. By doing this, you will be entered to win a trip to LA to go to the YouTube studios to have a pre-Superbowl party and create content with some big YouTube stars. How cool is that? Read here for all the official rules! Need some inspiration? Check out all of the great GameTime Recipes that have been posted!
In the meantime, I hope you will enjoy this gluten-free game time creation I have created for you!
Gluten-Free Meatball Sub Game Day Appetizer from MomAdvice.com

Gluten-Free Meatball Sub Game Day Appetizer from MomAdvice.com

Gluten-Free Meatball Sub Game Day Appetizer from MomAdvice.com

Gluten-Free Meatball Sub Game Day Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 33 meatballs
 
Ingredients
  • 1 pound ground turkey
  • 1 pound Italian turkey sausage
  • ¼ cup Parmesan cheese
  • ¼ cup parsley
  • ¼ cup tomato sauce
  • 2 eggs
  • Salt and pepper
  • 2 packages baby mozzarella balls (over in the specialty cheese cooler by the deli)
  • 1 can crushed tomatoes
  • 2 tablespoons olive oil
  • 2 teaspoons minced garlic
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • toothpicks
Instructions
  1. In a medium bowl, stir together the ground turkey, parsley, eggs, Parmesan cheese, garlic, salt & pepper, and tomato sauce. Stir gently to combine.
  2. Make your meatballs the standard size and place them on a parchment-lined baking sheet.
  3. Bake at 400 degrees for ten to fifteen minutes (this size took 12 minutes).
  4. Meanwhile, in a pot heat olive oil and add your minced garlic, cooking for just one minute.
  5. Add your crushed tomatoes, the remainder of your small can of tomato sauce, sugar, and salt. Allow this to simmer for ten minutes.
  6. Once the meatballs are done, ladle the sauce into a deep dish or bowl. Skewer one mozzarella ball and one meatball on a toothpick and nestle in the sauce. Serve hot.

As a participant in the Walmart Moms Program, I’ve received product samples and compensation for my time and efforts in creating this post. All thoughts and opinions are my own.

 

3 Ways to Take the Hassle Out of Packing School Lunches {& Free Printable!}

Tuesday, September 29th, 2015

This is a post from our diy/craft contributor, MJ.

Mom Advice lunch time printable- free download!

For the first time ever, I’m packing lunches for three kids – which means three drinks, three sandwiches, three treats, and three sets of complaints! Like any parent, I strive to pack healthy and tasty meals that the kids can enjoy in the middle of their days, but oftentimes my best attempts fall short of their hopeful stomachs.

So now that our trial and error efforts have failed, and I’ve talked it over with my children, we’re proud to recommend these three ideas that have helped turn our lunchtime fails into lunches that leave only the crumbs behind.

1. Ask your children what they want and give them the tools to make good decisions.

Before we head upstairs for bedtime, I ask each child what they’d like for lunch. Sometimes we have what they want, sometimes they ask for food they shouldn’t have, and sometimes they have NO ideas. To avoid the headache, I created this Lunchbox Helper!

DOWNLOAD THE FREE LUNCHBOX HELPER PRINTABLE!

Lunch box helper printable

Food choices are separated (roughly) by food groups, and my children are able to make smart choices for themselves (eg: see that fruits and vegetables should be a part of every meal!). It’s also come in very handy for grocery prep. My children can add their own ideas to the sheet and mark off what they’d like to pack for lunches and snacks, and we can know in advance what we need to have in our pantry!

3 Ways to Take the Hassle our of School Lunches

2. Organize ingredients in a place they can pack for themselves!

Lunchbox Helper lets your children see and select what they want to eat, but let’s take it to the next level and have them pack their own meals. In our home, we have all the good stuff on the lower shelves where small hands can reach exactly what they need. In the pantry and in the refrigerator, all the fruits, veggies, grains and goodies are at child height.

I love how Amy organized her space so that an entire lunch can be gathered up from the space of a few drawers. No confusion means less work and less hassle for everyone!

School Lunch Ideas

3. No matter how the food tastes, send them off with your love notes.

When my oldest started in full-day Kindergarten, I sent her off with a note in her lunchbox. As she mentioned that she sometimes didn’t know what to talk about at the lunch table, I started adding a joke to those notes. Over the years, these evolved into illustrated notes with the drawing sometimes being much funnier than the corny joke!

Through a wonderful partnership with The Land of Nod, my illustrated jokes are now reaching hundreds of lunchboxes! Just a few months ago, my Lunchtime LOL Notes went on sale as a full pack of 180 jokes for every day of the school year. It’s been such a treat to hear how parents and children alike are enjoying these notes and turning any menu into a time for giggles.

_______________________________________________

I’d love to hear your ideas! What works for packing lunches in your family? Any great foods to suggest?

XOXO, MJ

Make-Ahead Tutorial: Roast Chicken In Bulk For Your Week

Monday, September 28th, 2015

Make-Ahead Tutorial: Roast Chicken In Bulk For Your Week from MomAdvice.com

If I had to point a finger at where I began to realize the beauty in make-ahead meals, I would point it to my bag of chicken I cook each week for our family.  This small kitchen tip truly takes just a few moments of effort to have a container full of prepared meat for sandwiches, wraps, or to be eaten on it’s own with veggies and fruit to round out the meal. The best part is that with my easy technique, you can prepare chicken in bulk for your week right from it’s frozen state.

For our family of four, I prepare three pounds of chicken each week (one frozen bag of chicken breasts from ALDI, to be exact!) and we usually plow through these three pounds by Wednesday or Thursday of the week. I never have any leftover because it is my go-to for making wraps for my husband to take for his lunch and it is the go-to for my kid’s busy activity nights. I started making a habit of taking the chicken out first when I brought in my groceries and getting it roasting as I put the rest of the food away. For five minutes of prep work, it has saved us at least a hundred bucks a month if I had went with my impulse to just run out and grab something at Panera instead of preparing a meal at home.

Make-Ahead Tutorial: Roast Chicken In Bulk For Your Week from MomAdvice.com

My secret ingredient (and this is no endorsement- just a HUGE fan!) is this Mrs. Dash Tomato Basil Garlic seasoning mix. The picture is a bit blurry, but you get the idea. I found it in the spice aisle and it makes such a fantastic dry rub on the chicken that it tastes as good as anything you would get in a restaurant. Since it is salt-free, I layer on the salt just the way I like and this helps to enhance the flavor of the chicken.

Now that you know the secret, I encourage you to try this technique as your first baby step towards the make-ahead meal life.

Make-Ahead Tutorial: Roast Chicken In Bulk For Your Week from MomAdvice.com Make-Ahead Tutorial: Roast Chicken In Bulk For Your Week

Make-Ahead Tutorial: Roast Chicken In Bulk For Your Week
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
An easy way to prepare frozen chicken in bulk for salads, wraps, and as the main attraction for your family's week.
Ingredients
  • 3 pounds frozen chicken breasts
  • Mrs. Dash Tomato Basil Seasoning
  • Extra-Virgin Olive Oil
  • Kosher Salt & Pepper
Instructions
  1. Preheat the oven for 375 degrees and spray a cookie sheet with cooking spray.
  2. Spread the frozen chicken breasts out over one or two cookie sheets.
  3. Drizzle a little olive oil over the chicken breasts and then sprinkle liberally with the seasoning mix, kosher salt and fresh black pepper.
  4. Bake for 45-50 minutes or until the chicken is cooked through.
  5. Allow the chicken to rest ten to fifteen minutes (to allow the juices to redistribute within the meat). Dice or shred for your recipes for the week.

 

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The MomAdvice Make Ahead (Week 2)

Monday, September 21st, 2015

The MomAdvice Make Ahead Meal Ideas

The first week of my make-ahead feasting went so well that we didn’t even eat out once last week despite a grueling activity schedule! I will be sharing make-ahead tutorials as I have lots of techniques to share with you about how we are accomplishing our make-ahead feasts! Today you can catch my tips for hard boiled eggs in the oven!

Since we have another crazy week (who doesn’t it?), I wanted to share what is in our fridge this week.  I hope this can help inspire you for making ahead a few dishes for your week too.

The MomAdvice Make-Ahead

Fresh Berries (Strawberries & Blueberries)

Chopped Broccoli (to be made into this easy Microwave Lemon Broccoli  for a side)

2 Pounds Taco Meat

4 Cups Brown Rice (for taco bowls)

Chopped Lettuce (for tacos/taco bowls)

2 Italian Meatloaves (Prepared minus the breadcrumbs to make it gluten free. I popped one in the freezer for another week!)

Gluten-Free Orange Chicken (I cooked the chicken and have the sauce set aside in a separate container for warming)

3 pounds Roasted Chicken, sliced (for wraps & salads this week)

2 dozen Hard-Boiled Eggs Prepared in the Oven

Chopped Carrots & Celery (I store these in water)

Green Smoothie Packets (I use this recipe and froze the strawberries, bananas, and spinach in packets for the morning)

The MomAdvice Make Ahead Meal Ideas

No more cooking for this girl ALL WEEK- YAY!! Happy Monday, friends!! xo

Make-Ahead Tutorial: Bake Hard Boiled Eggs

Monday, September 21st, 2015

Make-Ahead Tutorial: Bake Hard Boiled Eggs from MomAdvice.com

Have you ever prepared hard boiled eggs in the oven? I had seen the tutorials floating around Pinterest, but we never really ate hard boiled eggs in our house.  Recently though, my daughter and I have both discovered how much we love these  for an afternoon snack or for a quick lunch with chopped veggies so I thought I would prepare these for our week.

It seems kind of crazy to bake your eggs, but this is a great way to make a lot of eggs for your week. This week I made two dozen since we went through a single dozen so quickly in our house. Although egg prices are high right now, this is still a really affordable snack and a great source of protein.

Here is the thing, results seem to vary on success with baking your hard boiled eggs in the oven and it’s a good idea to give these a test run in your oven with just a couple of eggs rather than wasting an entire dozen. 

What Can Improve My Experience Baking Hard Boiled Eggs?

Get an Oven Thermometer- I am telling you that one of the best gadgets you can buy if you are not getting consistently good results with baking in your oven is an inexpensive oven thermometer. I have had ovens in homes that were fifty degrees off or more and I could have saved myself a lot of tears and burnt dishes if I would have known that this cheap little gadget could improve the results in my cooking in a dramatic way.

Try Different Temperatures- Once you know that your oven temperature is correct (or how to gauge it if isn’t) try baking the eggs at 325 degrees first. If your eggs are not to your liking, increase the temperature to 350 degrees.

Stop the Brown Spots- Brown spots can develop on your egg from resting in the muffin tins, particularly with a dark muffin tin like the one I am showing in this picture. Although the spots don’t really bug me, you can prevent them by using a silicone muffin pan, baking in a mini muffin tin, or lining your muffin tin with liners, tin foil, or I have even heard that cotton pads/balls can offer a buffer between your egg and the bottom of the pan. Alton Brown actually recommends placing the eggs directly on your oven racks and skipping the muffin tin altogether. I’d love to hear your thoughts on that one!

Make Peeling Easier- Fresh eggs can actually be more difficult to peel, as we have discovered,  so it’s best to use older eggs for an easier peeling process (one week or more old).

Make-Ahead Tutorial: Bake Hard Boiled Eggs from MomAdvice.com

How Should I Store My Eggs?

Once you have your week’s worth of eggs, how the heck do you store them? I read a lot of advice on this one when we prepared our eggs! Ideally, you want to keep these in their shell since it acts a barrier to bacteria and it helps them last longer too. Within the shell, you can eat these safely for up to seven days (although they never last that long in our house!!).  Peeled hard-boiled eggs can be stored in the refrigerator in a bowl of cold water to cover for about five days (change the water daily)  or in a sealed container without water (cover the eggs with damp paper towels) for the same length of time.

We store ours in their shell since I am worried about the bacteria factor!

Make-Ahead Tutorial: Bake Hard Boiled Eggs from MomAdvice.com

Bake Hard Boiled Eggs in the Oven
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12 servings
 
A quick method for big-batch make-ahead preparation of hard boiled eggs. Be sure to read the post for additional tips for success.
Ingredients
  • 1 dozen eggs (or more!)
Instructions
  1. Preheat oven to 325 degrees
  2. Put 1 egg in each of 12 muffin cups.
  3. Bake in preheated oven for 25-30 minutes.
  4. Plunge baked eggs in a large bowl filled with ice water until cooled completely, about 10 minutes.

 

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Have you tried this method before? Any tips or tricks that have worked for you

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