It goes without saying that weekends at our house are anything but relaxing. We have two active teenagers - need I say more? I was hoping that our schedule would open up a little once wrestling season ended. Quite the opposite has proved to be true, now that we've transitioned from wrestling meets to baseball and soccer games, our schedule just got even a little more chaotic.
Baseball and soccer tournaments and games have absolutely consumed our Spring schedule this year. That means that other things on my usual "to do list" are going to get neglected. My house won't always be dusted, my yard is going to have a few more weeds and my car will definitely not be washed until after the season. (Do those things really matter anyway?)
Both of my kids are natural athletes (A trait that they inherited from their father.) and it's a joy to watch them on the field - in their element. I'm really going to miss it when we don't have anymore meets or games to attend. For now, I'll just be thankful that they're healthy teenagers who love sports. And if it means sacrificing my time to go and cheer them on, it's totally worth it. I can't think of anything better to do with myself or any better way to support my kids.
Peanut Butter Sandwich Cookies
1 1/4 cups peanuts 3/4 cup creamy peanut butter
3/4 cup flour 3 Tablespoons butter
1 teaspoon baking soda 1 cup powdered sugar
1/2 teaspoon salt
3 Tablespoons butter, melted
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup brown sugar
3 Tablespoons whole milk (I used 2%)
Place 1 scoop of filling on the bottom of a cookie and top with another cookie.
Gently press cookie until filling spreads to the edges.
These cookies are a big contrast to the traditional peanut butter cookies that I usually make. They're thin and crispy and loaded with peanuts. The smooth, buttery filling really makes these cookies extra special. After sampling the cookies, I couldn't help but think that the only thing that could make these any better would be a little chocolate. Unfortunately, I didn't realize until after I had made the filling that there was also a milk chocolate version of the filling that can be substituted for the peanut butter filling! I definitely foresee another batch of these yummy treats in my near future - and next time with chocolate filling.
These cookies were amazing but don't take my word for it - make a batch for yourself.
I already had a really good stuffed shell recipe but when I ran across this lower fat version from America's Test Kitchen, I decided it was worth giving it a try. It definitely did not disappoint. It was delicious and no one in my family even suspected that it was a reduced fat recipe.
Stuffed Shells with Meat Sauce
6 ounces 93% lean ground beef
1 Tablespoon soy sauce
3 cans diced tomatoes
1 Tablespoon olive oil
1 onion, chopped fine
2 Tablespoons tomato paste
3 cloves garlic, minced
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
3/4 cup finely chopped fresh basil (I used 1 t. dried basil)
12 ounce box jumbo pasta shells
32 saltine crackers
2 1/2 cups fat free cottage cheese
8 ounces shredded mozzarella cheese
1 ounce Parmesan cheese
2 Tablespoons chopped fresh basil
2 cloves garlic, minced
We ate one pan of these shells for dinner and I put the other into my freezer to save for another night. My husband said they had a little "kick" so I might need to scale back on the red pepper flakes but other than that - no complaints. They were delicious.
I'm such a huge fan of Stealhead trout - it's so good and it's so easy to prepare. I buy the individually packaged frozen filets at Wal Mart and keep them in my freezer for nights when I need a quick dinner. Last night, I defrosted some filets and I used a recipe from America's Test Kitchen for cod filets but substituted my trout instead.
Lemon Herb Trout
3 Tablespoons olive oil
2 russet potatoes sliced into 1/4" rounds
2 cloves garlic, minced
4 Steelhead trout filets
4 springs fresh thyme
1 Meyer lemon sliced thin
Toss potatoes with oil and garlic.
Season with salt and pepper. Arrange potatoes on a baking sheet in rows of 3 so that they overlap slightly.
I served the Steelhead Trout with a side of roasted broccoli. It was really tasty. Who says food that's good for you can't taste delicious?
I love rotisserie chicken and I could probably come up with 101 different ways to eat it. I had some leftover rotisserie chicken in my refrigerator that I had bought for our southwest chicken Stromboli last week so I turned it into chicken bundles for dinner last night. I also had some Rhodes frozen dinner rolls that were taking up valuable freezer space so I killed 2 birds with 1 stone last night.
1/2 onion, chopped 1/2 cup roasted red peppers (optional)
1/2 cup mushrooms, chopped 1/4 teaspoon salt
1 clove garlic 1/4 teaspoon basil
1 cup cubed cooked chicken 1/4 teaspoon oregano
1 Tablespoon honey Dijon mustard 2 cups shredded swiss cheese
12 frozen dinner rolls
Bake 18 minutes at 350.
I also like to make these bundles when we have to eat dinner at a soccer or baseball game. I wrap the bundles in waxed paper and pack them in a cooler. With busy baseball and soccer schedules, dinners on the road are going to be the name of the game this spring so I've started gathering my meals that pack and travel well already. These also freeze well so I am going to toss the extras in the freezer for another game night.
This is the ultimate in mushroom chicken recipes and it's the perfect meal for a cool February evening. My whole family likes this chicken - even the non-mushroom eaters.
2 pounds chicken breasts 1/4 cup dry wine
1 tablespoon butter 1 Tablespoon flour
1 Tablespoon olive oil 1 garlic clove, minced
1 pound mushrooms 1 1/2 cups chicken broth
1 medium onion, chopped fine 1/3 cup sour cream
1 egg yolk 2 teaspoons lemon juice
Pour sauce over chicken,
This chicken is elegant enough to serve at a dinner party but quick enough to make on a busy weeknight too.
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