Everyday Mom's Meals
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Monday, October 16, 2017

Simple Weekend, Simple Dessert

Do you ever have those weekends you have to actually schedule time at home? That was us this past weekend. There was so much to get done outside, and Alex had a big project for school...I knew it was time for mama to step in and black out a couple days on the calendar. 

It feels like if the weeks fly by, the weekends are on jet speed. Like I told my mom, "It is nice to know we don't have to be anywhere." 

I had gotten a couple frozen pizzas at the grocery store, some chips, the boys and I had made some Halloween and Star Wars Jell-O Jigglers, all I needed was dessert.  And I had just the thing.

I had this bad boy tucked away on my "must try before holidays" list and I knew this was the perfect time to test it out. I love being able to give you guys ideas way ahead of time so you can plan, and hopefully be a little less stressed out. 

I had actually planned on making this Sunday to go with our "big meal" but couldn't wait any longer! Plus I figured we would have some leftovers so it could work for both days.

This is something magical. First of all, your house is going to smell like fall while it cooks; and even more so, like a holiday. Secondly, if you can chop, stir and set a timer, you will rock this. 

I'm not much of a baker. I wasn't before Max, and now with the 14 month old literally hanging on my legs while I'm in the kitchen, there is no crust making going on! The best way I can describe this is "naked apple pie". (Thank you to my friend Roxie who gave me that!)

In fact, when I was trying to figure out what to call this, I asked friends and fans on Facebook, and promised to mention the one I liked best. Well, Roxie's worked perfectly as a description, but as far as the actual recipe name, I took a few suggestions and put them together to find the right one.  So thank you also, for everyone who left a comment and totally inspired me! 

This is so simple it's perfect any night of the week, or on your simple weekend. Or like I said, save it when Thanksgiving rolls around...which is quicker than you might think!

Autumn Apple Delight
5 Honeycrisp Apples, cored and chopped SKIN ON
1 c. golden raisins
1 c. brown sugar
1 c. chopped walnuts
1 TBS ground cinnamon
1 tsp. ground allspice

Preheat oven to 350. In a large bowl combine all ingredients. Stir well to coat. Transfer to a deep dish pie plate. Cover with foil. Bake for 20 minutes. Stir gently. Bake another 20 minutes, uncovered, until apples are tender. Serve alone or over dessert shells, pound cake, angel food cake or ice cream. Store in fridge and reheat as wanted.



Inspired by Southern Plate

Thursday, October 5, 2017

Autumn Inspired Challenge


So, ya'll know I can almost never pass up a chance at a recipe contest. Almost being the operative word here. Because you know there hasn't been any time around here for contests of any since a certain little Max came into the world. And that's now been over 13 months ago, so I've missed a few. But that's okay, he is 100% worth it! 

But when I was offered the chance to enter one using products from my new friends at Steviva, I thought NOW is the time! Why? Well, their products are low-carb, diabetic friendly and easy to use with already existing recipes. If I can simply swap out one ingredient for something I can feel better about, I'm all for it! 

When I received my samples, it was super easy to decide which one I wanted to try first. The Fructevia had "Excellent for Cooking and Baking" right on the front. Sold! Plus, it had the conversion right there too. Simple...use 1/2 has much as sugar. Sold again! 



Now it was time to decide what to make. Well, that was even easier. I wanted something fall inspired that could highlight two of the flavors we all love this time of year...Apple and Pumpkin! 

Muffins are kinda my go-to sweet treat. They are perfect morning, noon and night. And with Fructevia, they are a little more guilt free! (That means I can eat 2, right?) 

So, wish me luck! First prize is CASH!!! And diapers aren't cheap! 

To learn more about all the great Steviva products, be sure to keep up with them on Facebook, Instagram, Pinterest and Twitter


Pumpkin Spice Apple Muffins
2 1/2 c. flour
1 c. Fructevia
1 TBS pumpkin pie spice
1 tsp. baking soda
1/2 tsp. salt
2 eggs, beaten
1 c. canned pumpkin
1/2 c. vegetable oil
3 medium gala apples, peeled and finely chopped
 Topping:
2 TBS flour
2 TBS Fructevia
1/2 tsp. cinnamon
1 TBS butter

Preheat oven to 350. Line muffin tin with papers. In a small bowl combine the first 3 ingredients for topping. Cut in butter until crumbs form. Set aside. In a medium bowl combine eggs, pumpkin, and oil. In a large bowl stir together flour, Fructevia, pumpkin pie spice. baking soda and salt. Add wet ingredients to dry, mixing until moist. Fold in apples. Fill muffin tin wells 3/4 full each. Top each with 1 tsp. topping. Bake for 35 minutes until toothpick comes out clean. Cool on wire rack. Makes about 18 muffins. 

 

Tuesday, September 5, 2017

Fall Football and Bonfires


Well, there is no denying it. Summer is O.V.E.R.

Okay, so I might be a little melodramatic. I can't help it. As soon as Labor Day comes and goes I feel like it's all downhill from here...at least in the weather department. Sure, we still have some warm, sunny days ahead of us, but soon the leaves will be turning...the chill will return...the rain will come...and then after autumn is over...I can't even bring myself to say it.

I do enjoy fall. I love the pretty colors, the delicious food and all the fun things that return. Fall festivals, pumpkin patches, late night bonfires, and of course football! We are a pigskin loving family, and proud of it! Heck, even the baby is obsessed!


Even if you aren't a huge football fan, most everyone can get behind the food that comes with the game. From tailgating in the parking lot, to gathering around the tv at home, the big game usually comes with something yummy to eat!

Or maybe you like to throw a lot of fall parties. Sitting outside on a warm day, then around the fire once the sun goes down. Those usually come with some delicious treats too.

Either way, I have got something your family, friends, guests, whoever, will love. A little Mexican bite that is perfect in every way.

Oh and if you make a double batch, add some chips and salsa and maybe rice on the side, you could even serve these as a quick, easy weeknight meal!

I know many of you are excited to see the hot days end and autumn return. But I will be over in the corner crying, clutching  my pool toys, sunscreen and shorts.

Green Chile Pinwheels
4 oz. cream cheese, softened
1 (4 oz.) can diced green chilies
1 cup shredded Colby Jack cheese
1 (2.2 oz) can chopped black olives
5 8-inch flour tortillas

In a medium bowl combine cream cheese, chilies, olives, and shredded cheese. Stir well to combine. Spread evenly over tortillas. Roll Up. With seam down, wrap in plastic wrap or aluminum foil. Chill at least 2 hours. Remove wrap. Trim off jagged edges. Cut into individual pieces. Serve with your favorite salsa for dipping.


Tuesday, August 15, 2017

Max Time

It's no secret that since our baby Max joined our family, the blog has suffered. New recipes aren't really on the top of my priority list. Some days I barely have time to throw some frozen fish sticks in the oven, let alone test a new recipe, play around with it, photograph it and blog it. This little cutie pie keeps me way too busy.

I'm not complaining. See, when I started blogging it was because Alex was getting older and didn't need me as much, so I needed an outlet. A way to contribute to our family and keep me busy. Those needs haven't went away, they have just shifted to the back burner so to speak because for the last 12 months my time has been Max's. And honestly, I don't see it changing any time soon.



This little guy turned 1 on the 11th, and I can't believe an entire year has gone by. The craziness of having a newborn and tiny infant is gone, but it's been replaced with the whirlwind of having a walking, talking, and yes most of the time, running toddler who doesn't let me get much rest.

But that's my job. Him and his big brother. My life revolves around them. My schedule is set to theirs. My days are planned with them in mind every single minute. I am mom and I wouldn't trade that for anything in this world.

But every once in awhile, the stars will align and I can try something new in the kitchen. I will have the time to test a dish I've been cooking in my mind. (I still develop recipes....in my head...usually when I'm giving Max a bottle or rocking him!)

That's what happened last week with this meal. I had been given some beautiful green bell peppers from a friend's garden and I was craving stuffed peppers. And even though I have a super simple recipe for them, they still take over an hour to cook. I wasn't going to have that kind of time, so I wanted to find a way to have the same flavors, in the time Max allowed me. 

A one skillet meal that can be on the table in about 30 minutes....every busy mom's (or dad's) dream! Both of my big boys said this was one of the best things I had made in a long time. (Yeah, I think they are noticing the dinner rut around here too!) I have to agree. It was not only easy, but super delicious.

Max is still occupying most of my time, and I thank God for that every day. But maybe now in his second year I can find time to try a few more new recipes...we can hope!

 Stuffed Pepper Skillet
1 TBS vegetable oil
1 lb. ground beef
2 green bell peppers, diced
1 ( 4 oz.) can diced green chilies, undrained
2 (14 oz.) cans diced tomatoes, undrained
1 cup beef broth
1 1/2 cups instant rice
1/2 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. dried roasted garlic*
1 cup Mexican style shredded cheese
Salt and Pepper to taste
Fresh Cilantro Leaves, for garnish

In a large skillet over medium high heat oil. Saute beef and peppers until brown and tender. Drain any excess fat. Add seasonings. Stir to combine. Add broth and rice. Stir. Bring to a boil. Reduce heat to medium low, cover and cook until rice is tender, about 10 minutes. Reduce heat to low. Add cheese. Cover until cheese is melted, about 3 minutes. Garnish with cilantro. *NOTE* Regular garlic powder would work fine too. If you want to use fresh, about 2 cloves. 





Recipe Inspired By Damn Delicious

Tuesday, August 1, 2017

Summer Sides


When I am meal planning in the summer I of course want to enjoy all those side dishes we associate with warmer weather. Potato Salad. Coleslaw. Corn on the Cob. Pasta Salad. The list could go on and on. But sometimes I want something super fresh, with that straight from the garden crunch you get with the veggies you're bringing in from the garden. That's when a salad like this is perfect.

I love beans. All beans. But here is a family secret. My husband will eat pretty much anything on the planet. Except....Garbanzo Beans! In his exact words, "Chic Peas are scary." I don't know if he had some childhood trauma with those little evil things, but he will not touch them. We've been married 14 years and I've only tried to use them once....and no joke, he walked into the kitchen, saw them, and walked back outside. True story.

I'm telling you this, because if I had my way this would have been filled with garbanzo beans, but to ensure the stability of my marriage I substituted others instead.

I love this salad for not only how fresh it is, but how economical too. Veggies are pretty inexpensive this time of year, and if you grow your own, or have a local farmer's market, even better. And canned beans? One of the best values at the grocery store. I shop at Aldi and I think these cans ran me 59 cents each.

If you've got zucchini and/or yellow squash laying around, I think both of those would be so tasty in this too! It goes so well with anything you've got coming off the grill, and makes a great dish for a sunny day since there is no "creamy" aspect.

I can't believe summer is starting to wind down. I'm in total denial, but I'm going to make sure we get to enjoy all of these warm weather foods as long as we can!

Marinated 3 Bean Salad
1 (15 oz.) can cannellini beans
1 (15 oz.) can black beans
1 (15 oz.) can great northern beans
1 medium tomato, chopped
1/2 yellow pepper, diced
1/2 orange pepper, diced
1/2 red pepper, diced
1 rib celery, diced
1/2 English cucumber, diced
1/2 cup water
1 TBS dried basil
1/2 TBS dried parsley
2 TBS lemon juice
2 TBS vegetable oil
1/2 tsp. dried oregano
Salt and Pepper to taste

Rinse and drain all beans well. Add to a large bowl with tomato, peppers, celery and cucumber. In a medium bowl combine water, oil, lemon juice, and seasonings. Whisk well. Pour over vegetables. Stir well. Cover and chill several hours before serving, stirring occasionally.