Tuesday, June 16th, 2010

Breakfast: Chocolate Oatmeal Muffins
Lunch: PB Pinwheels - Trips, Leftover BBQ Chicken Salad - mom
Dinner: Rotini Pepper Steak

    For Eva's lunch and snack, I packed:  A cheese sandwhich and goldfish, pb and crackers, pretzels with cheese, nila wafers, sugar snap peas and green peppers, strawberry go-gurt and bananas.

      I made the muffins the night before, which saves me time in the morning so I can get Eva to the playground on time. After I dropped off Eva, I took the triplets to the library for a talk on frogs (and they even got to touch them!!)  We came home and I made the BBQ Chix Salad for me and the PB Pinwheels for the trips. I also gave them some lightly steamed sugar snap peas, a strawberry, and some goldfish. 

Joey and Eddie have baseball tonight, so I made dinner ahead of time, stuck it in the oven on "Keep Warm" at 3pm, picked up Eva from the playground, played in the backyard until 5pm, when we sat down to eat dinner. It was VERY good and EVERYBODY ate it!! Whoo, hooo!!!  Dad was working late tonight, so I put tinfoil back on the bowl and stuck it back in the oven. Dad came home at 7:30pm and ate dinner right away and he said it was really good. There was just enough left over for Dad's lunch tomorrow. This recipe was a keeper!!

Chocolate Chip Oatmeal Muffins
1/2 cup butter, softened
3/4 cup packed brown sugar
1 egg
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup applesauce
1 cup rolled oats
1 cup (6 ounces) semisweet chocolate chips

In a large bowl, cream butter and sugar. Beat in egg. Combine dry ingredients; add alternately with applesauce to the creamed mixture.
Stir in oats and chips. Fill greased or paper-lined muffin tins 3/4 full. Bake at 350° for 25 minutes. Yield: 12 muffins.
(I thought they were a little dry and could've used a tablespoon or two of oil. But the kids ate them ALL!!  I got a half a muffin!! Next time, I'll have to make a double batch!)
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Barbeque Chicken Salad

2 pieces leftover barbeque chicken, meat removed from bone
2 celery stalks, small dice
1/2 medium red onion, small dice
2 tablespoons mayonnaise
2 tablespoons leftover barbeque sauce
Salt and freshly ground black pepper

4 hot dogs rolls
4 leaves romaine lettuce

In a medium bowl mix together the chicken, celery , onion, mayonnaise and barbeque sauce. Season with salt and
pepper, to taste.
Divide the chicken salad evenly between the 4 hot dog rolls, top each with a lettuce leaf and serve.

(I just served it on a bed of lettuce)

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Rotini Pepper Steak              (*****)

8 oz (2 1/2 cups) rotini
1 Tbsp oil
1 lb boneless beef sirloin steak, cut into bite-sized strips
2 tsp powdered garlic
1 med onion, cut into thin wedges
1 tsp grated ginger
1 bag frozen pepper blend
3/4 cup Kraft Asian Sesame salad dressing

1. Cook rotini to desired doneness as directed on pkg. Drain; cover to keep warm
2. Meanwhile, heat oil in large skillet over med-high heat until hot. Sprinkle powdered garlic on beef. Add beef and onion; sprinkle with grated ginger. Cook and stir 2 or 3 minutes or until beef is browned. Add peppers, cook and stir 2 to 3 minutes or until peppers are tender crisp.
3. Add rotini and salad dressing; stir to coat. 

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