Sunday, Oct 31st, 2010

Wow! It's been a week! Let's see, I didn't cook dinner on Thursday, Friday, or Saturday!! On Thursday, I honestly thought I was going to have dinner at home before we went out, but Gerald had to work late at the last minute and that screwed up the schedule. Fortunately, they were serving hot dogs and chips at the event. I knew that wasn't going to fill my kids up and yup, by the time we got home at 8pm, the kids were starving!! So I whipped out some beef raviolo's and buttered bread.
Friday Gerald and I went to an adult Halloween Party and my sister-in-law took the kids to our church for their Halloween party. We ate VERY well and the kids convinced my sister-in-law to take them to Pizza Hut.
Saturday, we went to my other sister-in-law's house for dinner. They made ribs and mashed potatoes and I brought cornbread muffins and a chocolate cake. I also brought carrots with ranch dressing and popcorn and she had cheese and crackers. We pretty much ate and drank all day!! Need days like those!
Then came Sunday, Halloween Day. I saw this recipe for mummy meatloaf on the Family Fun website and knew I HAD to make this. It was very good and very cute, but don't leave it in the oven too long or your cheese will melt too much to look like it's suppose to.

Mummy Meatloaf

Mummy Meatloaf

Before heading out with your kids for a night of trick-or-treating, put a chilling spin on some classic comfort foods. Serve our Mummy Meatloaf, and your little tricksters won't be able to stop ogling their food! (Or will it be ogling them?)

  • Meatloaf from your favorite recipe (ours used about 2 pounds of meat)
  • American cheese
  • Olive slices
  1. Make your favorite meatloaf recipe and shape the loaf to resemble a mummy's body with crossed arms. Bake the loaf until it's cooked through.

  2. Let it rest about 3 minutes, then lay 1-inch-wide strips of American cheese across the body as shown, leaving a narrow space on the head for the olive slice eyes. Trim any overhanging cheese with scissors and return the mummy to the still-warm oven to slightly melt the cheese, about 1 minute


Things You'll Need:

  • 6 medium potatoes (about 2 pounds)
  • 1 tsp. salt, plus more to taste
  • 1/2 cup milk or cream
  • 4 tbsp. butter
  • 1 cup Cheddar Cheese (optional)
  • Black sesame seeds
  • Large saucepan
  • Pastry bag or 1-gallon zipper storage bag
  • Cookie sheet
  • Food processor, blender or mixer

    Make the Mashed Potatoes

  1. Peel and quarter the potatoes, then add them to a large saucepan. Cover with water and add 1 tsp. salt.
  2. Bring the water to a boil and simmer, covered, for about 30 minutes. Preheat the oven to 400 degrees Fahrenheit.

  3. When the potatoes are tender, drain and return them to the pan. Allow them to dry while you heat the milk and butter in a small saucepan.

  4. If you have a ricer or food mill, pass the potatoes through it, then stir in the warm milk and butter. Fold in cheddar cheese.

  5. If you have a food processor, add the potatoes to the work bowl with the milk and butter. Pulse just until the potatoes are smooth. Fold in cheddar cheese.

  6. If you have a standing mixer or electric mixer, put the potatoes in a work bowl or mixing bowl and beat with the milk and cream until smooth. Fold in cheddar cheese.

  7. Season the mashed potatoes to taste with salt and pepper.

  8. Make the Ghosts

    1. Spoon the mashed potatoes into a pastry bag fitted with a large, open tip. If you don't have a pastry bag, use a 1-gallon zippered storage bag and cut 1/2 inch from the bottom corner of the bag.
    2. Squeeze the mashed potatoes out of the pastry bag or plastic bag onto a greased cookie sheet, making wide-bottomed ghosts that taper at the top.
    3. Add 2 black sesame seeds to each mashed potato ghost for eyes. Spread the seeds out on a plate and use a slightly moist finger to pick up only two at a time.
    4. Bake the ghosts for 12 to 15 minutes, until they are slightly golden. Serve immediately.
Tips: Black sesame seeds have the mildest flavor, but you can also use black peppercorns, coriander seeds or any other small edible seeds.

Wednesday, Oct 27th, 2010

Breakfast: Cinnamon Sugar Muffins, pears
Lunch: Hot dogs and chips
Dinner: Fast Lemon Chicken
Eva's Snack: Strawberry Go-gurt, Goldfish crackers

Ever crave something in the middle of the week that you usually have on the weekend because it takes so long to cook? That was me. I was craving lemon and rosemary chicken, but had no time to make it. Until I saw this recipe. It came pretty close. For me, I'd add some more lemon zest, but it could have been my lemon. And the dinner rolls I made - OH! - those are going to be my go to roll recipe from now on! I got the recipe from one of those recipe card offers that you get in the mail. I have such a plethora of recipes to choose from on the internet (AND I don't have to store them!), why would anyone buy those cards?

Perfectly Easy Dinner Rolls (click for a printable recipe)

1 cup warm water (105 to 115 F)
2 pkgs active dry yeast (NOT Quick Rise)
1/2 cup (1 stick) butter, melted
1/2 cup sugar
3 eggs, slightly beaten
1 teaspoon salt
4 to 4 1/2 cups all-purpose flour

1. Combine the warm water and yeast in a large bowl. Let the mixture stand until yeast is foamy, about 5 minutes.
2. Stir in butter, sugar, eggs and salt. Beat in flour, 1 cup at a time, until dough is too stiff to mix (some flour may not be needed). Cover and refrigerate 2 hours or up to 4 days.
3. Grease a 13 x 9” cake pan. Turn the chilled dough out onto a lightly floured board. Divide dough into 24 equal-size pieces. Roll each piece into a smooth round ball; place balls in even rows in the prepared pan. Cover and let dough balls rise until doubled in volume, about 1 hour.
4. Preheat oven to 375 F. Bake until rolls are golden brown, about 15 to 20 minutes. Brush warm rolls with melted butter, if desired.
Break rolls apart to serve.
Makes 24 rolls

Fast Lemon Chicken & Rice (click for a printable recipe)

1 med onion
1 lb boneless skinless chicken breast halves, cut into strips
Onion powder, garlic powder
2 garlic cloves, minced (I used 2 tablespoons minced)
2 tablespoons olive oil
1 tablespoon butter
1 small pkg frozen peas and carrots
2 tablespoons cornstarch
1 14 1/2oz can chicken broth
2 tablespoons lemon juice
Zest from one large whole lemon
1/2 teaspoon salt
1 1/2 cups cooked brown rice

1. In a microwave container, cook peas & carrots for 4 minutes, then drain and set aside.
2. Meanwhile, slice onion in half, then thinly slice. Add olive oil and butter to pan and when the butter is melted, add the onions. Cook for 3 minutes on medium heat, then add the chicken. Sprinkle the chicken with onion powder and garlic powder. Just before the chicken is done, about 5 minutes, toss in the minced garlic. Cook until chicken is no longer pink, about 7 minutes.
3. In a bowl, combine cornstarch, broth, lemon juice, salt, and zest until smooth. Add to skillet with rosemary sprigs and bring to a boil. Cook and stir for 2 minutes.
4. Stir in rice and peas. Cook on low for 15 minutes, then cover and let stand for 5 minutes before serving.
Serves about 6

Tuesday, Oct 26th, 2010

Breakfast: Pancakes with breakfast links
Lunch: hot dogs and chips
Dinner: Easy Sesame Beef

Eva's Snack: Teddy Grahms with Candy corn, strawberry go-gurt, pears

Dinner was so easy to make! I got the idea from Hillbilly Housewife, but I can't refer back to the recipe since it was a paid recipe. But I did things a little differently and I added a sauce. If you're going to have noodles, gotta have sauce, right

Easy Sesame Beef (click for printable recipe)

1lb boneless beef sirloin steaks
2 tablespoons sugar
2 tablespoons soy sauce
1/4 teaspoon pepper
1/4 cup chopped green onions (about 3)
2 cloves garlic, finely chopped (or 2 tablespoons prechopped)
2 tablespoons sesame oil

2 tablespoons sesame seeds

1 pkg frozen broccoli, cooked until al dente

2 cups hot cooked vermicelli

1/4 cup cold water
3 tablespoons cornstarch
2 cups beef broth

Cut beef diagonally across grain into 1/8” slices.

Mix sugar, soy sauce, sesame oil, pepper, green onions and garlic in glass or plastic bowl. Stir in beef until well coated. Cover and refrigerate 30 minutes.

Sauce: Mix cornstarch into the cold water, mix until combined, then add to beef broth.

Heat oils in pan. When oils start to shimmer, add beef and marinade. Then add sesame seeds. Stir until beef is brown, about 5 minutes, then add broccoli. Add sauce and stir until sauce starts to bubble and thicken.

Serve over cooked vermicelli.

Monday, Octber 25th, 2010

Breakfast: Cheerios with bananas
Lunch: leftovers
Dinner: German Apple Pancakes with hashbrowns
Eva has a half day of school today and tomorrow because of Parent/Teacher Conferences. So I still had to pack her a snack, which was peaches, strawberry go-gurt, and a few vanilla wafers.

German Apple Pancakes (click for a printable copy)
1 cup milk
2 large eggs, at room temperature
3/4 cup all-purpose flour
3 tablespoons granulated sugar
2 tablespoons butter
2 medium cooking apples, cored and cut into 1/4” slices
1/2 teaspoon cinnamon

Preheat the oven to 375 F.
1. Peel, core, and cut up apples.
2. In a large heavy ovenproof skillet over medium-high heat, melt the butter. Add the apples, cinnamon, and 1 tablespoon sugar. Reduce the heat to medium and cook, stirring occasionally, for 2 to 3 minutes or until the apples are softened slightly.
3. While the apples are cooking, in a medium bowl, whisk together the milk, eggs, flour, and 2 tablespoons sugar.
4. Remove the pan from heat. Pour the batter over the apples in the pan. Place the pan in the oven and bake for 30 to 35 minutes, or until the pancake is lightly browned and puffy.
5. Remove the pan from the oven and cut the pancake into wedges. Transfer the wedges to warmed serving plates, dust with confectioners’ sugar, and serve.
Serves about 6

From: The Best of Waffles and Pancakes cookbook

Directions for Skookie Pans:
1. Place pans in oven while it’s preheating.
2. Cut butter stick into 1 tablespoon tabs, then add a tab to each pan.
3. While the butter is melting, cook apples in large pan, then distribute to the littler pans.
4. Make the batter, adding an extra egg.
5. Add batter to the pans, 1/4 cup at a time. It takes a little over 1/2 cup per pan for 6 pans.
6. Cook in the oven for 15 to 25 mins, or until the pancake is lightly browned and puffy. 7. Take out of the oven with it’s hot pad. Sprinkle powder sugar on top and serve.

Menu Plan Monday

Menu for the week of October 25th

Monday: German Apple Pancakes with hash browns
Tuesday: Easy Sesame Beef
Wednesday: Lemon Chicken and Rice
Thursday: Spaghetti and meatballs
Friday: Sour Cream Scalloped Potatoes and Ham
Saturday: Homemade Pizza
Sunday: Mummy Meatloaf with "Ghost" Mashed Potatoes

Monday, Oct 18th, 2010

Today is Monday and I'm doing Meatless Monday! Today I'm trying a Bean and Rice Skillet, which I had to reinvent since I wanted to use brown rice and not instant white rice. I could've used instant brown rice, but didn't have any on hand. I really didn't think the kids would eat it, so I made extra rice and set it aside and some quesadilla's. The only kid who ate it and liked it was Eddie. Ella wouldn't even try it, but I figured as much since she has a deep aversion to cooked peppers (but will eat them raw! lol)
It was very good and I will make this again. Sorry no picture, I forgot! (And I think I need a better camera, since my photos don't come out as well as I want them to!)

Bean and Rice Skillet
(click for a printable recipe)

3 cups cooked brown rice
1 cup red pepper, chopped
1 cup green pepper, chopped
1 cup onion, chopped
2 cans Bushs Chili Beans (I used mild)
1 can tomato sauce
2 tsp chili powder
1 tsp cumin
2 tsp garlic powder
1 cup frozen corn

1. Cook rice according to package directions. (For me: Measure 2 cups brown rice and 4 cups water into microwave safe bowl. Microwave for 30 mins, then let sit for 30 mins)
2. Swirl EVOO into pan 3 or 4 times. Turn heat to med-high, then add peppers and onions. Let cook until soft, about 8 mins.
3. Add the Chili beans (don’t drain!), the tomato sauce, corn. the seasonings and 3 cups of rice. Mix well, turn heat down to med-low and let simmer for 15 to 20 mins.
4. Serve with cornbread muffins

idea from:

Menu Plan Monday

Week of October 18th, 2010

Monday: Red Beans and Rice with cornbread muffins, kids Quesadilla's
Tuesday: Chicken and dumplings
Wednesday: Chicken Stroganoff
Thursday: Spaghetti and Meatballs with Italian Bread
Friday: Fishsticks and French Fries (Eva's school is doing their Fall Festival, so we have to eat and run!)
Saturday: Home made pizza
Sunday: soup, Pork chops, stuffing, broccoli, biscuits, desert

Wednesday, Oct 13th, 2010

Well, it's Wednesday and Eva had no school today, so there's no photo of her snack nor her lunch. And I forgot to take a picture of dinner as I was in a rush to get to church, sorry! But here's what we had to eat today.

Breakfast: Pancakes with sausage
Lunch: chicken nuggets, corn, sliced apples
Dinner: Parmesan Ranch Chicken, Quinoa with Cheese, Butter Peas
And since I had time, I made the Chicken Lasagna for tomorrow. Now I'll have some free time to play a game with Eva that she asked me for tonight, 10 minutes BEFORE she went to bed!!

What do you do when you get the bottle of Ranch dressing back from you son's snack? Not that that is a bad thing, at least they didn't throw it away, but now I've got two open bottles of dressing in a my fridge! Well, you can make this chicken! It was VERY yummy! The quinoa I'll have to try something else with, like a cheese sauce as it was dry and not very cheesy.

Parmesan Ranch Chicken Recipe
For those who put ranch on everything, you'll love it as base for breaded chicken. Instead of dipping chicken in ranch, it's blended right into the coating.

You'll need to keep an eye on it when cooking to be sure it doesn't burn on the bottom since you are cooking it so close to the burner.


6 boneless skinless chicken breasts
1 cup dry breadcrumbs
1/3 cup parmesan cheese
1 teaspoon seasoning salt
1/2 teaspoon ground black pepper
1 teaspoon garlic powder
1 cup Hidden Valley Ranch salad dressing
1/4 cup melted butter


1. Preheat oven to 400° degrees (set oven rack to lowest position).
2. Lightly grease a 13 x 9-inch baking dish.
3. In a shallow bowl mix together the dry breadcrumbs with Parmesan cheese, seasoned salt, black pepper and garlic powder.
4. Dip the chicken into the ranch dressing to coat both sides. Dredge in the breadcrumb mixture.
5. Place in a single layer on to a greased baking sheet.
6. Lightly drizzle the melted butter over each chicken breast.
7. Bake uncovered for 30-35 minutes or until the chicken is fully cooked. Serves 6.

Quinoa with Cheese and Herbs
(Idea from Giada De Laurentiis)
Butter, for baking dish
1 pound quinoa
8 cups water
2 tablespoons kosher salt
2 cups (8 ounces) grated extra-sharp Cheddar
2 cups (8 ounces) grated mozzarella
1 cup whole milk
3 tablespoons herbes de Provence
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
4 (about 5 ounces) 1/2-inch thick slices multi-grain or whole-grain bread, preferably 1 day old, torn into 1/2-inch pieces
Extra-virgin olive oil, for drizzling
Put an oven rack in the center of the oven. Preheat the oven to 400 degreesF. Butter a 9 by 13 by 2-inch glass bakingdish. Set aside.
Quinoa: In a large stockpot, bring the quinoa, water and salt to a boil over medium-high heat. Reduce the heat, cover the pot, and simmer until the quinoa is tender, about 25 to 30 minutes. Drain in a colander.
Filling: In a large bowl mix together the cheeses, milk, herbes de Provence, salt, and pepper. Add the cooked quinoa and stir until coated. Pour the mixture into the prepared baking dish.
Topping: Arrange the bread pieces on top of the quinoa mixture and drizzle liberally with olive oil.
Bake for 15 minutes until the topping is golden. Cool for 5 minutes and serve.

Tuesday, Oct 12th, 2010

It's Tuesday, which means Eva has Musical Theater today from 4 to 5. (Gotta bring along the flashcards for the trips!) Dad has choir practice at 6:30, so I'm using the crockpot today!

Breakfast: Cheerios with bananas
Lunch: leftovers (kids are in school!)
Dinner: Apple Pork Chops, Pieroges, and green beans
Eva's Snack today: Mini Chocolate Chip Oatmeal Cookies, Twisty Cheese stick, green pepper strips. They were serving Cheese Pizza at school today.

When it first went in... When it was done

Apple Pork Chops
Prep Time: 10 Minutes Cook Time: 45 Minutes Ready In: 55 Minutes Servings: 6

"A sweet and tangy sauce of brown sugar and mustard with a hint of caraway is the luscious finish to this classic combination of apples and pork baked to perfection."

2 tablespoons olive oil
1/2 cup chopped red onion4 (1/2-inch thick)
8 pork chops
1/2 teaspoon salt
ground black pepper to taste
2 apples - peeled, cored and sliced
2 tablespoons brown sugar
2 tablespoons ground mustard (I used Ingelhoffer's)
Couple of shakes of caraway seed
4 oz apple juice (small juice box size)

1. Preheat oven to 375 degrees F (190 degrees C).
2. Heat oil in large skillet. Saute' onion in oil for 1 minute, or until tender. Remove onion and set aside. Brown pork chops on both sides in oil.
3. Place chops in an 9x13 inch baking dish and sprinkle them with salt and pepper. Mix together the mustard and the brown sugar, then thinly coat the pork chops. Lightly sprinkle caraway seeds on top. Cover the chops with the apples and cooked onion.
4. Pour the apple juice into the pan, being careful not to wash the seasoning off of the chops. Cover and bake in the preheated oven for 30 to 45 minutes. Enjoy!
For the slow cooker:
1. Saute' onions in olive oil until they are limp and smelling good, about 5 mins on a med-low heat. Don't burn them!!
2. Place some of the onions in the bottom of the slow cooker, then add some apples. Lay the pork chops on top and sprinkle them with salt and pepper. Mix together the mustard and the brown sugar, then thinly coat the pork chops. Lightly sprinkle caraway seeds on top. Cover the chops with the apples and cooked onion.
3. I had to cook 8 pork chops, so I made another layer in my crock pot.
4. Pour the apple juice into the pan, being careful not to wash the seasoning off of the chops. Cover and cook on high for about 6 hours.

Serve with pieroges!!

(idea from:

Monday, October 11th, 2010

(still having problems with the photos, sorry!)

Meatless Monday!!
Breakfast: Beef Ravioli
Lunch: leftovers
Dinner: Baked Broccoli Frittata, Honey Oatmeal Bread

Eva's Snack: Sliced Apples, Go Gurt, and sliced green peppers

Eva's lunch: Beef Ravioli, Buttermilk Biscuit, Mozzarella cheese, carrot sticks, two gummy fruits

1/2 c. sliced onions
1 clove garlic, minced
2 tbsp. butter
12 eggs
1/3 c. half and half
1/2 tsp. basil leaves
1/2 tsp. seasoned salt or lemon pepper
1 to 1 1/2 c. coarsely chopped broccoli, cooked crisp tender
4 oz. shredded cheddar cheese
1/2 c. grated Parmesan cheese

Heat oven to 425 degrees. In a 12" skillet, saute onions and garlic in butter until tender. In large bowl, beat eggs, cream and seasonings until combined. Stir in onion and pepper mixture, add broccoli. Sprinkle with cheeses. Bake uncovered at 425 degrees for 15 to 20 minutes. Let stand for 5 minutes before serving.

Menu Plan Monday

Some people have requested that I show a menu for the week and hey, I've already planned it out, so why not share? So here's my plan for the week of October 11th.

Monday: Baked Broccoli Frittata with Maple Oatmeal bread
Tuesday:  Apple Pork Chops, pieroges, green beans
Wednesday:  Parmesan Ranch Chicken, Quinoa with cheese, buttered peas
Thursday: Easy Chicken Lasagna, Italian bread
Friday:  Meatloaf, mashed potatoes, corn
Saturday: Home made cheese pizza

Sunday, Oct 10th, 2010

Hey! It's 10/10/10, whoo hoo!! No big plans today, just laying around the house, watching tv.

Breakfast: Oatmeal Apple Muffins
Lunch:  Mac & cheese, leftover pizza

Sunday Dinner:
Raw Veggie Platter, Butternut squash soup, 
Oven fried chicken, green beans, mashed potatoes, buttermilk biscuits
Sweet Potato Pie

Butternut squash soup (for two)
1 celery, cut up
1/2 onion, diced
1 Tablespoon minced garlic
1/2 cooked butternut squash
2 cups chicken broth
1 rosemary sprig
salt and pepper to taste
1/2 cup heavy cream

The day before, roast the butternut squash. Split in half, scoop out the seeds. Drizzle with olive oil and cook in a 425 oven for 50 to 60 mins or until soft.

Drizzle some olive oil in the pan.  Then throw in the celery and the onion; cook until soft, about 10 mins. Toss in the minced garlic, cook for about 1 min. Then add the butternut squash and the broth. Cook for around 20 mins on med heat. 
Using an immersion blender, puree the soup. Then add the rosemary sprig and cream. Cook on low for another 15 mins or so.
Serves 2

For the oven fried chicken, I thawed it out then tossed it in some panko crumbs mixed with Mrs Dash's Tomato, basil and garlic seasoning. I put them in the Nesco on 425 for an hour and a half.

Buttermilk Biscuits

4 cups all-purpose flour
5 teaspons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup shortening/butter, chilled
1 1/2 cup buttermilk

Preheat oven to 425

1. Sift the flour, baking powder, baking soda and salt into a food processor. Slice the chilled shortening/butter into pieces and add to the dry ingredients.  Pulse for several seconds in a food processor, until the mixture resembles coarse crumbly meal.  Add the buttermilk and stir until the dough just holds together.
2. Turn the dough out onto a lightly floured surface.  Knead gently for 1 minute, adding a little extra flour as neccessary to incoporate all the ingredients and ensure that the biscuits will rise evenly. Pat into a 1/2” thick circle and let the dough rest, covered with a clean tea towel for about 10 to 15 minutes.
3. Cut the biscuits with a 2” round cutter dipped in flour.  Arrange them about 3/4” apart on an ungreased baking sheet and brush the tops with a little buttermilk. Bake in the center of the oven until golden, 10 to 12 minutes.  Cool the biscuits on wire racks and brush them with melted butter.
Makes 18 biscuits

Tuesday, Oct 5th, 2010

      (pictures to come, gotta figure the picasa thing!)

Eva's Snack: Pretzel Thins, Swirled String Cheese, Steamed Crisp broccoli, 2 M&M Peanut Butter (not suppose to have candy! oops, lol)

Breakfast:  Scrambled eggs with cheddar and chives, cinnamon raisen bagels
Lunch: leftovers, kids in school
Dinner:  Chicken Italianio with rice

We had a really busy afternoon and I needed to have dinner waiting so Gerald could eat and go to choir practice while we were at a funeral and be waiting for us when we came home. I decided I wanted to do chicken in the slow cooker, but didn't want to do cream of mushroom soup (which I like, but wasn't in the mood for). I then decided to use tomatoes and Italian seasoning and serve it over rice. This one I made up myself and I thought it turned out pretty good. The next time I make it, I'm going to drain the tomatoes, though.

Chicken Italianio

1 32oz can whole tomatoes; drained
1 18oz can diced tomatoes; drained
2 tablespoons minced garlic
1 tablespoon Italian seasoning
Salt and pepper to taste
Chicken parts, defrosted  (I used 2 breasts and 6 drumsticks)

1. Open the can of whole tomatoes and drain. Pour into the slow cooker and using your immersion blender, purée the tomatoes into a sauce like consistency.
2. Open the can of diced tomatoes and drain, then empty into the slow cooker. Add the seasoning, then stir.
3. Place the defrosted chicken into the slow cooker, cover the lid, and place on low for 6 to 8 hours, or on high for 4 to 6 hours.
4. Make your favorite rice - I used brown rice. I have a microwave rice cooker that I LOVE!! For two cups of brown rice, I had 4 1/2 cups water, 1 tablespoon of chicken flavor granules, couple of swirls of EVOO. Put in the microwave and cook for 30 mins.  Let sit for at least 15 min's before opening!
5. Place rice in bowl, place chicken on top, spoon sauce over the top.
6. Sprinkle with parmasean cheese, if desired

(Notes: Served Eva the rice and chicken separately, no sauce. Served Joey the same way, with sauce only on the chicken. Served Eddie and Ella with the chicken and rice and sauce - Ella ate it, Eddie didn't eat the rice (still! he has this thing about rice lately)