easy dinners Archives - Page 4 of 4

What to do with leftover cod

Now, I usually cringe when I hear the words “leftover fish,” but sometimes there is just too much left that I feel bad throwing it out. We had cod, with the compound butter that I made, alongside the turkey on Thanksgiving. Since there was so much other food, there was about a pound of the cod left. I have made fish chowder in the past, using the leftover mashed potatoes, but wanted to try something different, so I made fish sticks. They were a hit! and SO EASY to make.

I had another post set for this morning with my stuffed Italian meatball recipe, but that will wait. This needed to be shared immediately! Here is the initial, also super easy, cod recipe and then the leftovers turned into fish sticks recipe follows.

Herb Butter Cod

Ingredients

2 pounds of fresh cod/haddock or your favorite firm white fish

4-5 Tablespoons herb butter or unsalted butter and a couple of sprigs of fresh thyme(remove leaves) and salt to your taste.

2 lemons, sliced

herb-cod

Directions

Pre heat over to 375 degrees. Line a baking dish with two pieces of foil, crossed, so that you will be able to fold up the sides and completely cover the fish. Place lemon slices over the bottom and lay the fish on top of the lemon. Dot the fish the with herb butter. Close the foil and place the dish in the oven for about 20 minutes, until the fish flakes easy with a fork and is cooked through.

Homemade Baked Fish Sticks

Ingredients

About 1 pound of cooked cod/haddock or your favorite firm white fish

2 eggs

1 teaspoon chopped fresh rosemary, optional

3/4 panko breadcrumbs (use gluten free. I like Ians)

1 Tablespoon cornstarch

1/2 teaspoon of salt

1/8 teaspoon of pepper

fish-sticks-ready-for-the-oven

Directions

Preheat oven to 375 degrees. In a medium sized bowl, flake fish add eggs and rosemary and mix together. I find that getting messy and using my hands is the easiest. In a separate bowl mix breadcrumbs, cornstarch, salt and pepper. Now for the even messier part. The fish mixture will be really wet, but shape it as much as you can and roll in the breadcrumb mixture. Place on a sheet pan that you have sprayed with your favorite non-stick spray (I used Trader Joe’s Canola oil spray). Repeat until you are done with all the fish. Spray the tops with the oil spray as well. Bake for 15 minutes, then using a spatula, flip the fish sticks and bake for 10 more minutes.

fish-stick-meal

Easy and used up the leftovers! Although now I need to find another way to use my leftover mashed potatoes. I’m thinking soup.

Enjoy these easy recipes and stay tuned for a post every day starting December 1st, counting down to the new year! The posts will be filled with easy dinner recipes, gluten-free holiday treats and meals for a crowd that no one will even guess is gluten free! Stay tuned! Share with family and friends! Click on the buttons on the right or down below.

Note: If the photos look upside down on your browser, please know that I’m working on it. Still troubleshooting. Looks fine on Google chrome, but I have heard on Bing or others that the pictures are cockeyed. 🙂

What can I do with Thanksgiving leftovers?

If you and your family do not eat leftovers, send the rest home with someone else because there are people like me, who can eat Thanksgiving leftovers every day. Seriously. Every single day, every meal, I can eat turkey, stuffing, mashed potatoes, gravy, squash and cranberry sauce for the week following Thanksgiving. But for many (MOST) that gets boring. So, here are some ideas to hide it so your family doesn’t even know its leftovers! And as always, it’s good food that happens to be gluten free.

leftover-turkey-sandwich

Changing the flavor profile is the easiest way to disguise the leftovers. You can shred some of the turkey and mix it with your favorite barbecue sauce and serve on leftover rolls or with cornbread stuffing. Add the turkey to jarred Tikka Masala sauce and serve with rice. You can make Asian rice noodles, Italian pasta, Quesadillas or Chili. Using the leftover turkey, squash or vegetables from the veggie tray you can make any of the dishes in my recent Super Easy Pasta Night, 3 Easy 10 Minute Meal , Taco Tuesday – Step Outside the Taco Shell and Crowd Pleasing Chili posts.

There are so many options! With the ideas and recipe links above you can make your own takeout! Save the money for the holidays 🙂

Happy planning, cooking and try not to stress. Send me your questions for Thanksgiving or for what to do with leftovers! or tell us your leftover ideas! Comment here or send me an email to mammascooking@gmail.com.

Crowd Pleasing Chili

If you are having a crowd over for a big game or just hanging out with friends and family around the holidays and need a big satisfying meal, chili is always a great option. It is a blank canvas and does not require a lot of hands on work. It is also very easy to make gluten free, vegetarian or allergy friendly, which is great when you have a large crowd and don’t know what everyone’s food allergies or preferences are. I don’t think I have ever really made chili the same way twice, but I made this one recently to fuel up some friends before we enjoyed a long walk.

Quinoa Pumpkin Chili for a Crowd

Ingredients

1 to 2 pounds of your favorite beans or mixture of beans

½ of a large onion, diced

4 cloves of garlic, minced

1-24 ounce can crushed tomatoes

About ½ a 15 ounce can of pumpkin

1 ½ teaspoons salt

¼ teaspoon pepper

2 Tablespoons of chili powder

¼ teaspoon dried oregano

3 Tablespoons of cider vinegar

¾ cup of chicken stock (or vegetable or beef stock)

1 ½ Tablespoons brown sugar

½ cup of quinoa

Optional, add 1 to 2 cups of leftover roasted vegetables and/or turkey, chicken or beef

Directions

Pour all the ingredients into your slow cooker and stir. Cook on high for 2-3 hours or low 6-8 hours. Taste and add more seasoning if needed. Serve with sour cream and sliced green onions.

This is yet another way to disguise Thanksgiving leftovers. To stretch the meal even further, you can serve it over mac-n-cheese, as I did for lunch the day after I made it.

quinoa-chili-for-a-crowd

When you are entertaining for the holidays, having easy meals that can stretch to feed a crowd are very useful. This is a healthy meal and a hearty meal that will give you the fuel to warm you up after hiking, skiing or keep you going during overtime of your favorite team’s game.

What are your favorite crowd pleasing meals? Stay tuned for an extra post this week with some gluten free holiday entertaining ideas and a recipe!

Here are some past crowd pleasing or tailgating recipes and ideas for using leftovers (Always the same disclaimer that they are from before our family started eating gluten free so make adaptations as needed or ask me how I do it! mammascooking@gmail.com

Fall Football and Tailgating

Lessons Learned from Thanksgiving and Cooking in the Aftermath

Pre and Post Thanksgiving Ideas with a Potluck Recipe thrown in

Happy Thanksgiving

Taco Tuesday – Step outside the Taco Shell (Gluten free!)

Getting Ready for the Holidays

Turkey time, a visit to a butcher shop and italian sausage mac-n-cheese (I think I’ll make this mac-n-cheese GF tonight!)

Thank you to Mamapedia for highlighting Mamma’s Cooking 3 Easy 10 Minute Meals on Mamapedia Voices on Friday!

Super Easy Pasta Night

I keep hearing from friends and readers that they wish they could cook what I do. Truth is…you can. Yes, I love to cook. It is my passion and stress reliever, but I completely understand (and have those nights or weeks!) of not wanting to cook or not having the time to cook. I do make more complicated meals some nights, but everyone needs to have super easy meals that they can make with very few ingredients and with very little effort. I’ll be sharing some of my favorites over the next couple months.

I have been sharing my “theme night” meals (Breakfast for Dinner, Tex Mex Tuesday, etc.), to show how I keep organized and take the stress out of my cooking. Easy meals like this Pasta with Mascarpone can help change up your pasta night. This recipe is very easy and a new take on mac-n-cheese if you are looking for something a little lighter.

Pasta with Mascarpone

Ingredients

1 pound elbow pasta (use GF pasta or even roasted cauliflower if making GF)

1 – 8 ounce tub of mascarpone cheese

2 Tablespoons of grated parmesan

1 Tablespoon onion powder

1 teaspoon of salt

¼ teaspoon of pepper

1 to 2 cloves of garlic minced or 1 teaspoon of garlic paste

Red pepper flakes to taste, optional

Grilled, sautéed or cooked vegetables, chicken or shrimp, optional

Directions

Cook pasta according to directions on the box. Reserve the pasta water. Pour the pasta into a serving bowl. Add the mascarpone, parmesan, onion powder, salt, pepper and garlic. Add a ladle of pasta water, or more if needed to help melt the cheese and create a sauce. Serve.

This makes more than enough for a family of five as a main meal with some vegetables and leftover chicken. We usually have enough for all five of us for lunch the next day too! You can also use it as a side dish.

A great friend of mine (who just launched an AMAZING blog: Momma to Go), tested this one for me. She is a busy mom with 2 young kids so understands that dinner needs to be easy and needs to be good. This got a thumbs up! Thanks Harmony for testing and for the picture!

What is your favorite super easy meal?

While I’m singing praises of another blogger, I will remind you that Tuesday, October 25th is the release of Nicole Hunn’s Gluten-Free Small Bites, so you only have two days to get the pre-order goodies available here! I’ve already made good use of mine!

Taco Tuesday – Step Outside the Taco Shell

Theme nights are a really good way to organize your weekly meals and make meal planning easier. We joined the #TacoTuesday bandwagon a couple of years ago. The kids love tacos and I have a wide interpretation of “taco.” It is really more like #TexMexTuesday. Some nights it is nachos, literally just tortilla chips with melted cheese in the microwave, on a paper plate, with a salad or fruit on the side. Other nights if we have more time, it is enchiladas with homemade tomatillo sauce or stuffed peppers. I often use whatever protein we had over the weekend, like leftover grilled chicken or steak and whatever vegetables we grilled and throw them into a quesadilla.

Quesadillas

Ingredients
Tortillas (Our new favorite is Joseph’s soft gluten-free tortillas which I find at Target or Market Basket locally) – 1 to 2 tortillas per person depending on their appetite
Shredded Cheese (I used Cabot blocks and shred myself or task a child/spouse) – 1/4 cup per person
Canned black beans (I use Wegmans or Goya) – 1 12 oz can is more than enough for a family a five

Optional: sour cream or plain yogurt, fresh cilantro, salsa, sliced avocado with fresh lime juice.

Directions
Preheat oven to 400 or use your toaster oven. Assemble and cook for 4 – 6 minutes on each side on a cookie sheet.

TIP: If you don’t have tortillas, use taco shells, tortilla chips or butter lettuce. If you are making it GF, remember to check the labels on the shells and chips.

A recent favorite in our house was a spin on a traditional quesadilla: Chicken Bacon Ranch Quesadillas. Invented by one of my 6 year olds. All we did was add leftover grilled chicken and some cooked bacon to the cheddar. Cook according to recipe above and serve with ranch dressing and sliced peppers.

I often keep a bag of already cooked frozen shrimp in the freezer. All you need to do is defrost in cold water and then dry in between paper towels

Shrimp Tacos

Ingredients
1 pound of medium/large cooked shrimp
Juice of 1 1/2 limes
1 Tablespoon of sugar or teaspoon of agave
1 clove minced garlic
1 Tablespoon fresh cilantro
1/2 teaspoon onion powder
1 Tablespoon vegetable oil
salt and pepper to taste

Directions:
Mix all the ingredients together and marinade the shrimp for 15-30 minutes while you prepare the taco accompaniments. Saute shrimp for a couple of minutes to heat through, if you want to or just use cold. Use for favorite taco shells and toppings then you are ready to serve! I love using feta and avocado.

TIP: If using fresh uncooked shrimp, marinade as above and then add 1 Tablespoon of butter and cook on a baking sheet for 15-20 minutes at 400 degrees.

The options are endless. You can take this shrimp taco recipe and make it into a burrito bowl with rice and beans. You can also top the rice and beans with whatever other leftover veggies and or meat you have in the fridge. I’ll let you in on a secret. I lost the ability to cook rice when I went to law school. I cannot cook rice on the stove to save my life. I have only tried it once in the last 13 years after burning a few pots. I LOVE my rice cooker. My $15 rice cooker from Target. The rice always comes out perfectly and I don’t have to watch it. Instead I can battle through homework with the kids.

I have been making red salsa for almost 2 decades, since I worked at a Tex Mex restaurant in DC. It disappears quickly from the table at any gathering and is very simple to make. I passed the torch last year to my 8 year old daughter, who can easily make it on her own now. Since then, I have been experimenting with a green salsa made with tomatillos. It is tart and delicious and makes a great salsa, enchilada sauce or chilaquile sauce or sauce for grilled steak, chicken, fish or veggies.

Tomatillo salsa

Ingredients
2 Tablespoon vegetable oil
2 1/2 to 3 pounds of tomatillos, husked
1/2 of a large while onion, chopped
1/4 cup of chopped poblano pepper (use jalepeno if you want more spice)
2 cloves of garlic, chopped
Handful of cilantro
1 teaspoon of salt
1/8 teaspoon of pepper
1 teaspoon cumin
2 to 2 1/2 cups of water

Directions
Combine all of the ingredients, except the water, in a large pot on the stove. Turn the heat on to medium-high. Stir until fragrant. Should only take a couple of minutes. Add the water, stir occasionally and bring to a boil. Simmer for about 20 minutes, until the tomatillos are soft. Either blend with an immersion blender in the pot or wait for it to cool and transfer to a blender or food processor. Blend until smooth and allow to fully cool. Refrigerate for up to 2 weeks in an airtight container.

Our #TacoTuesday turned #TexMexTuesday means I always have a plan for Tuesday nights and can adapt it to what our schedule is for that day, whether I have 15 minutes to prep dinner or an hour. You are only limited by what it is in your fridge or cupboard, but all it really takes is cheese 🙂 Send me your questions or share your ideas for #TexMexTuesday! Remember you can find me on Facebook, Instagram, on Twitter @mammascooking and now I’m also figuring out how to use Google + (if anyone wants to give me a tutorial, I will cook for you!).

Breakfast for Dinner

An easy way to get dinner on the table during the week or at the end of any busy day is to have breakfast for dinner. We have breakfast for dinner at least once a week in our house. Depending on how busy we are, it can be anything: eggs, pancakes, frozen waffles, toast, quiche, frittatas or just cereal and fruit. Breakfast for dinner can be a fun way to get a meal on the table quickly. With activities, sports and back-to-school nights on top of work, homework and just trying to spend time with your kids, for many cooking is the last thing you want to do when you all walk in the door. Hopefully these recipes will help take some stress off of you.

Easy Hard Boiled Eggs in the Oven (adapted from http://allrecipes.com/recipe/232024/hard-boiled-eggs-in-the-oven/)

Ingredients

12 eggs

Ice cubes in a large bowl with cold water

Directions

Pre-heat oven to 350 degrees.

Put one egg into each muffin cup of a muffin tin
Bake in eggs in oven for 25 to 30 minutes.
Remove and put the eggs into the ice bath for 5-10 minutes.
Peel and serve or refrigerate.

TIP: I make this for dinner one night and then have the eggs on hand for the next few days for a quick breakfast or a burst of protein to add to lunches or snacks.

Serve the eggs with yogurt or fruit or whatever you have on hand and you have a dinner on the table in about 30 minutes without much effort.

Now this next recipe is a little more involved, so if cooking relaxes you and you have some more time one night, try this oven baked “fried” chicken, served with cornbread waffles and peas. Take some help from the store and use your favorite cornbread mix. I like to use Wegman’s Gluten-Free Honey Cornbread mixture and add an extra egg and cook it in the waffle maker. For the peas, I put about 3 to 4 handfuls in a cereal bowl with a Tablespoon or two or water, salt and pepper, then microwave for 3 minutes with a small plate covering the bowl.

Oven Baked “Fried” Chicken

Ingredients

1 ½ to 2 pounds of boneless skinless chicken thighs, cut into chicken tenders

3 cups of buttermilk (or 3 cups of milk + 2 Tablespoons of cider vinegar)

1 stick plus 2 Tablespoons of melted butter

2 cups of panko bread crumbs (use gluten-free if you are making it GF)

½ teaspoon chili powder

¼ teaspoon black pepper

2 Tablespoons of cornstarch

Directions

Mix milk and cider vinegar or use buttermilk and soak the chicken for 15 to 30 minutes while you prepare the cornbread mixture. Remove from milk and pat chicken dry with a paper towel. Melt butter. Preheat the oven to 400 degrees. Mix the panko, chili powder, black pepper and cornstarch. Dip each piece of chicken into the butter and then the panko mixture and place on top of a baking rack inside a cookie sheet (that way the chicken will crisp all around). Bake for 15 minutes and then turn the pan in the oven to ensure even cooking. Bake for another 15-20 minutes until the internal temperature reaches about 180 degrees.

Optional: Brine the chicken the day before if you have time or need to stretch the life of the chicken in the fridge for a day. Life happens and you can’t cook what you planned one night, so put the chicken in brine and make it the next night. This is my typical brine recipe that can easily be halved or doubled depending on the size of the poultry or amount of pork you want to brine. (Make sure poultry or meat does not smell rotten or is past due date when you put it in the brine)

Brine

Ingredients

½ cup black peppercorns

1 Tablespoon coriander seeds

6 small sage leaves, torn (or rosemary or thyme)

3 garlic cloves, smashed

1 cup of salt

1 cup dark brown sugar

2 Tablespoons onion powder

1 Tablespoon cumin powder

12 cups of water

Directions

Combine all ingredients in a large soup pot. Bring to a boil. Boil for a couple of minutes and then allow to cool before you place the chicken or pork in the brine.

My kids look forward to breakfast for dinner and especially love when they can make it themselves. It is a good opportunity to get your kids in the kitchen and make you dinner! My 6 year olds can make yogurt parfaits for us or a bowl of cereal. My 8 year old makes the mixture or batter for scrambled eggs, frittatas or pancakes and then cooks it with our supervision. Whether you want to make a quick and easy dinner or have something easy for your kids to try making, breakfast is always popular.

Good Food that happens to be Gluten Free

I am a GF Cook. I make Good Food that happens to also be Gluten Free. For my family and others with celiac disease it is out of necessity. For many others it is a way to eat healthier or just feel better. In the past 2 years since my son’s diagnosis of celiac disease, there have been ups and downs. I have discovered that you do not have to sacrifice taste, texture or being adventurous with new foods. You do not have to throw out your family recipes and favorite cookbooks. Yes there are limitations, but after the first several months, we found our groove and now know the resources that can help navigate the world of gluten-free eating.

Cooking gluten-free food often means making it from scratch because convenience food (like prepared frozen meatballs from Trader Joe’s that used to make a weekly appearance at our house!) often contain gluten. More and more gluten-free items are appearing in the market, which is great, but as I love to cook and now have a giant freezer in my garage, I make my own convenience food packs and freeze them.

I spent a great day testing meatball recipes last spring and had some family and friends test recipes. I made Italian meatballs stuffed with mozzarella, homemade sausage meatballs and the winner – Bahn Mi flavored meatballs. I made about 4 pounds worth and saved them in 2 pound batches, perfect for our family of five for dinner with leftovers for lunch. You can cut this recipe in half. I serve them with cucumber noodles (or coodles) for a spin on spaghetti and meatballs. You can use them in a lettuce wrap or as an appetizer with your favorite Asian dipping sauce. My kids love hoisin sauce and I love peanut sauce. I grind my own meat using the Kitchen Aid attachment but you can buy ground meat in the grocery store or ask the butcher to grind it for you, but know that that contains more fat, so you won’t need to add as much bacon in the recipe below.

Bahn Mi Meatballs
Makes about 35 meatballs

Ingredients
2/3 cup cucumber shredded (about 1 English cucumber)
1/3 cup shredded carrot
3/4 cup rice vinegar
3/4 cup water
2 Tablespoons sugar
About 4 1/3 lbs ground chicken and pork (I use 2/3 pork loin and 1/3 chicken thighs. It was also tested with only pork)
3 pieces of bacon, minced (you might have to test how much bacon you add depending on the fat content of your ground meat)
1 1/2 teaspoon salt
1/8 teaspoon fresh ground pepper
1 Tablespoon ginger, paste or grated fresh
handful of Cilantro, finely chopped
1/2 tsp coriander
1 egg (still add one whole egg if cutting recipe in half)
1/4 cup of bread crumbs (use gluten-free if making this gluten free)
2-3 Tablespoons of canola oil
1/2 teaspoon sesame oil

Mix the rice vinegar, water and sugar in a small bowl. Add cucumber and carrots. Soak at least 3 hours, up to overnight. Drain and dry between some paper towels while you prepare the meat mixture. Pre-heat oven at 375 degrees. In a small bowl mix salt, pepper, ginger, cilantro, coriander, egg and bread crumbs. Place meat in a large bowl and add drained cucumber and carrots and the egg mixture. Get your hands dirty and mix it all together.

TIP: Cook a small patty of the meat mixture to taste and adjust seasonings if you need before cooking the whole batch.

Heat a large not stick-pan to medium-high, add canola oil and sesame oil. Brown meatballs and transfer to a baking rack that sits on top of a cookie sheet.

Roast for 15 minutes. (You can put directly on rack without browning and cook for about 25 minutes, if you don’t have time to brown). Serve or freeze.

I hope you enjoy reading my blog as much as I love cooking for and writing it. My plan is to post weekly. You will see my own recipes, recipes from my favorite cookbooks (gluten free and not) that I have adapted for my family and ideas for entertaining and cooking in bulk. You don’t have to eat gluten free to enjoy these recipes. They are tasty enough for everyone!

Please use the buttons below to Pin, Tweet or share this on Facebook! Thank you! Let me know if there is anything you want to see here. I always love a cooking challenge.

Back to reality, work and school…

I finally feel like I am coming out of the storm that was in my head after my son’s celiac diagnosis. I have my cooking groove back. We even made a trip out to the midwest and hosted friends at our house without any incident. I feel more grounded, more myself. I grilled pizza for the first time in a long time! One gluten free and one not. No cross contamination! Yay! Now I just need to figure out who to make my own gluten free pizza dough and how to make my gluten filled pizza dough without feeling like I have to scrub down the entire kitchen so no flour cross contaminates anything! We also met with my son’s nutritionist at Children’s, who made me feel good, like we are on the right track. Woo hoo! Let’s just hope his blood tests in the fall come back showing that the diet is working! Fingers crossed.

Anyway, back to the food! End of summer and early fall still leaves plenty of time to grill. I love to grill pizza, sausages, steak, chicken, pork, salmon, shrimp, corn, green beans, zucchini and I could keep going. To make our grill gluten free, I scrubbed it down and then turned all the burners on and let everything just cook off for about 30 minutes. When I grill something with gluten, like pizza, I usually cover that section of the grill with foil and go through the heating process before the next time I grill. I’m probably going a little overboard, but better safe than sorry!

I’m starting to see my favorite fall foods in the grocery stores…butternut squash, acorn squash, I can’t wait! That however means its also back to school and for me back to work! My kids will all be in school full day so that means three lunches to make, everyday. I have to also send a snack for my 1st grader and donate bulk for the class for the twins and make sure Paul has a selection of gluten free snacks at school. My entire Friday was basically spent at 2 different grocery stores and I still didn’t get everything! Luckily the 2nd store (Big Y) has a Kid’s club, where the kids are happy to play the Wii while I shop, but of course make the sitter buzz me while I’m in the middle of checking out because they have to the go the bathroom 🙂

Here is what my menu plan looks like for back to school week, starting with tomorrow, Tuesday (the first day of school!):

Tuesday

Breakfast – oatmeal and fruit (if I find the energy tomorrow I will make THIS one in the crock pot over night, if not it is Chex gluten free oatmeal packets. (Oats are inherently gluten free, but are often grown and/or processed with wheat, so you have to make sure it is gluten free if you need that).

Lunch – Leftover asian noodles (used rice noodles and gf soy sauce with leftover grilled chicken for dinner on Monday night), hummus with carrots and fruit

Dinner – Grilled cheese and french onion soup in the crock pot. I have adapted the recipe linked from my earlier blog post and just throw everything in the crockpot (substitute white balsamic for the beer) for 6-8 hours on low.

Snacks – yogurt, grapes

Wednesday

Breakfast – hard boiled eggs with fruit

Lunch – ham and cheese or sun butter (hopefully the kids like it! I have never used it before) and jelly sandwiches with fruit. (I use Udi’s bread for Paul)

Dinner – pancakes [King Arthur Flour’s GF pancake mix or Bisquik’s GF pancake mix are the best I’ve found so far, until I make my own blend :)] and sausage with fruit

Snacks – cheese and crackers, bananas

Thursday

Breakfast – cereal and fruit

Lunch – turkey and cream cheese roll ups, celery, sunbutter and craisin “ants on a log” and pretzels

Dinner – Pasta with meatballs (going to try ronzoni gluten free) and the meatballs are Mama Mancini’s Gluten Free from the fridge section in Shaw’s. I add some fresh ricotta and basil. Yum.

Snacks – yogurt, plums

Friday

Breakfast – Toast with peanut butter and honey and fruit

Lunch – ham and cheese or sunbutter and jelly sandwiches with fruit OR Leftovers

Dinner – Pizza (I usually use Udi’s GF crust for the kids and whole foods or trader joe’s pizza dough for Tim and I) served with salad or carrots and hummus and fruit.

Snacks – celery, cream cheese and craisin “ants on a snow covered log”, pirates booty

Coming up…if the cold weather starts to set in, chili with zucchini cheddar corn bread and my butternut squash soup! all in the crock pot 🙂 Stay tuned! I’m writing down my ingredients now so will actually have measurements for recipes!

Good luck with the new school year everyone! You can always ask Mamma if you need any new ideas or have a question about what to make! Just email me at mammascooking@gmail.com.