food – Page 100 – Hewes Family Fun

Weekly Meal Plan!

April 2, 2019Abby H.

stemarie_1650skitchen

Mondays are crazy around here, between my college classes, and Big Kid’s weekly social skills class, we don’t get home until late. So publishing our weekly meal plan is not a high priority after a busy day. I did write it out yesterday while I was at the Y!

This week we are focusing a lot of eating up what we’ve got on hand. There are a lot of changes afoot in my household (there will be an upcoming post, I promise). I’m focusing a lot on the kids, and trying to return to my frugal roots.

For those of you that are new to meal planning, I’ve got an easy 101 style post here with super easy tips and steps. After you get that down, here is info about batch or freezer cooking.

You may notice a lot of plant based meals- We are not vegetarian, but I am trying to get more veggies into our diet. I do a lot of cooking from scratch- I find it easier to get veggies and fruit into recipes that I can have 100% control over.

I only post our dinner plans for the week, because our other meals are usually the same each day:

Breakfast: Coffee with heavy cream for me, and pancakes or something along those lines for the kids. I also keep sandwich ziploc bags of other frozen fruit on hand to make the kids smoothies when they request them (a few times per week). Berries, peaches, and mangos are pretty popular.

Lunches are leftovers, salads, or soups for me and the Little Bit, and The Big Kid has a specially packed lunch of whatever he’s into at the time (which changes frequently).

For dinner, when we’ve got busy days (like Mondays), I’ll try and put something in the crockpot in the morning, or pull something I’ve already prepped out that can be quickly cooked.

Monday: Ramen- I’ll post pics on Instagram today. Our local Grocery Outlet had bone broth, and I used Brown Rice and Millet Ramen noodles. poached eggs, and spinach
Tuesday: Breakfast for Dinner- Waffles made with Kodiak Flapjack Mix and Fruit Salad
Wednesday: I’m going to the grocery store, so I’ll probably pick up a rotisserie chicken and a salad
Thursday: Leftovers
Friday: I’m going out with the girls, so the kids will have Pizza!
Saturday: Chicken enchiladas (made from the rotisserie chicken leftovers), beans, rice, and brocolli
Sunday: Chicken Soup (made from the carcass of the rotisserie chicken and the remaining meat).

Talk Back: What will you be cooking this week?

Host a Frontera Whole Foods Party!

March 24, 2019March 24, 2019Abby H.

Houseparty by Ripplestreet has a great party coming up, and they are accepting applications right now!

Show your friends how they can make authentic, delicious dishes for their Cinco de Mayo parties and how Frontera™ products will help them make it quick AND simple. Available at your local Whole Foods Market® for Cinco de Mayo.

This event is only open to residents of the contiguous US.

If you’re selected and confirmed as a host, your exclusive Party Pack will contain:

Whole Foods Market® gift card
Frontera discount coupons for your guests
And more

If you’ve never heard of Houseparty by Ripplestreet, you can learn more here. I’ve already applied!

Hearty French Beef Stew Recipe!

March 17, 2019March 17, 2019Abby H.

Screen Shot 2019-03-17 at 9.11.47 AM.png — Who needs a filter when you’ve got steam?

Earlier in the week I made beef stew. It was so good that I had a hard time waiting the full 10 hours until dinner to dish myself up a bowl! I cooked it on the stove, but it can definitely be cooked in a crockpot after the initial browning of the meat.

I based my recipe on my mom’s boeuf bourguignon recipe, but I omitted the bacon, as we didn’t have any in the house.

Ingredients:

1.5 cups white onions, diced
3/4 cup each carrots and celery, diced
1 cup white mushrooms, cleaned and sliced (tops only, stems may be discarded or saved for a later use)
2 T. Air Dried Shallots
1 T. Minced Garlic
4 T. Butter or Olive Oil (your choice), divided
2 lbs. Stew Beef, cut into bite sized pieces (chuck roast works great)
1/2 c. AP Flour
6 cups beef stock
1 Bottle Red Wine (approx. 4 cups), your choice.
Spices: 1 Bay leaf, 1 T. French Tarragon, Pinch Rubbed Sage, 1 T. Thyme, Salt, Pepper

Directions:

In a Large Stock pot, melt 2 T. butter/heat olive oil over medium heat.
Add onions, carrots, celery and mushrooms. Cook on medium/low heat, stirring occasionally until onions are clear and veggies have sweated.
While veggies are cooking, rinse meat and toss gently in AP Flour to coat.
After veggies are cooked, scoop out of pot and set aside, add remaining butter/oil, and brown beef over medium heat.
Add cooked veggies back in and stir/scrape browned bits off the bottom and sides of pot.
Turn heat up to medium/high and add in about half the wine. Scrape off as much of the browned bits off the bottom and sides as you can as the wine cooks.
Add remaining wine, stock, and herbs. Cover pot and cook on low for 6-8 hours, stirring occasionally. If you wish, you can transfer everything to a crockpot and cook on low for 8-10 hours.
Serve with hot, buttered bread, and a green salad. It is soooooo good. If you have leftovers (hahahaha), it is great re-heated and served over rice or buttered noodles.

Recipe: Protein Peanut Chocolate Chip Cookies!

March 8, 2019March 8, 2019Abby H.

Screen Shot 2019-03-08 at 7.56.56 AM.png It can be hard to get the big kid to eat enough protein. He doesn’t eat meat, and a lot of the non-meat protein sources are foods that don’t appeal to him (or have “gross” textures- So is the life of a kid with ASD).

Like moms who have been trying to sneak in healthy foods for ages, I’ve been trying to find ways to add protein to foods he already enjoys without making the textures or flavors “weird”.

I really love the Kodiak Cakes Power Cakes Flapjack & Waffle Mix– You can substitute it 1 for 1 with AP flour in baking to ramp up the protein in your baked goods without sacrificing flavor or texture.

Screen Shot 2019-03-08 at 7.57.18 AM.png I am also a huge fan of peanut flour, like PBFit. I add it to shakes and baked goods all the time. I decided to play around with it in our favorite cookie recipe, to see if we could add some protein and flavor without making the cookies “weird” in texture or flavor. Luckily everyone in the house LOVES peanut butter cookies.

I entered all the ingredients into to Spark Recipes Nutrition Calculator to get the information on the amount of protein per serving. If you make more or less cookies with cookie dough, your nutritional info will vary slightly.

Protein Peanut Chocolate Chip Cookies

Makes 18 servings or 2 cookies each (approx 3 dozen cookies)

Ingredients:

1 Cup softened butter or butter flavored crisco (NO NOT USE SPREAD OR MARGARINE)
1/2 cup white sugar
3/4 cup packed brown sugar
2 eggs
1 Tbsp. Vanilla
2 tsp. baking soda
1 tsp. salt
2 1/2 cups Kodiak Cakes Power Cakes Flapjack & Waffle Mix
1/2 cup PBFit
12 oz. semi sweet chocolate chips

Directions

Preheat oven to 350 degrees
In a large mixing bowl, cream the butter/shortening
add sugars one at a time and mix until fluffy.
Add eggs and vanilla and mix until incorporated fully.
Mix in soda, salt, flour and PBFit. Once all are blended into dough, add chocolate chips.
drop tablespoon sized dough balls on cookie sheets that have been greased, or are lined with parchment paper or a silicone baking pad. I prefer the silicone baking pads.
Bake at 350 degrees for 8-10 minutes. Cookies may not be golden or as brown as you are used to- but they are done. Let cookies rest 1-2 minutes before transferring to the cooling rack.

Notes: Cookies contain less sugar than most traditional cookie recipes, which means they do not get as brown in the oven as they cook. This recipe makes approx. 3 dozen cookies and each serving of two cookies contains 275 calories and 7 grams of protein.

Eating Healthy on a Budget: It Can Be Done!

February 19, 2019February 19, 2019Abby H.

f40fab9210aee93a83df63133f5de09b Sunday Night I went to the grocery store to pick up milk, bread, and a few other things.

I spent $42 and it was not all that much stuff. While I was waiting in line, the lady behind me in line was going through her coupons, and her grocery list. We got to talking, I showed her the store app, where she was able to find a few more coupons. We started talking about how expensive it was to eat healthy, and I confessed to her that this was not my weekly shopping trip, I was just picking up stuff that I only buy at Food4Less:

Milk (it’s cheapest at FFL),
A specific kind of higher protein bread (it’s the cheapest place to buy this type of bread and has no High Fructose Syrup),
A specific kind of popscicles
5 lb bag of bananas (cheapest place to buy that many bananas)

And I picked up a few other misc. things that we needed and were on sale (cheese, oranges, and a 5 lb. bag of Gala apples), and a 2 liter of diet Cherry Pepsi and a jar of maraschino cherries (Mama needs a cocktail sometimes, OK?).

She asked about my grocery budget and where I shop the rest of the time. I told her my shopping strategy, after I make my grocery list:

My Top Ten Deals at 99 Cents Only– Start there for fresh produce. Salad, carrots, celery, berries, pineapples, zucchini, squash (all kinds), onions, potatoes are all types of produce that are regularly stocked. They usually have other interesting seasonally available produce too. They also have great sauces, condiments, herbs and spice blends.

Keep a Price Book- I know the best place to buy Milk, cheese, bread, and butter. I keep my price book in my phone now, but I used to use a little spiral bound notebook that lived in my purse.

Stock up on food that you will eat frequently when it does on sale. I’m not talking about fresh produce that can’t be kept (like lettuce), but if you find a good deal on strawberries, for example, chop and freeze some for smoothies or baking, make fruit leather, or dry some (they are really tasty dehydrated). Bread can be frozen, so can butter! Canned goods, shelf stable foods are perfect for stocking up. I also like stocking up on chicken when it’s on sale. I can butcher a whole chicken in a few minutes, and I frequently will break up large packages of chicken breasts into meal sized portions, season them, and put them into the freezer. Learn more about meal prep here.

For our family, meal prep and meal planning saves us a lot of time and money. There are always multiple choices for each meal at our finger tips, so the allure of getting food from take-away is gone. I always have a batch of pizza dough in the freezer too! I make two batches once a week- one for the freezer, and one to go in the fridge that gets used within 1-2 days of making.

Use Cashback/Couponing Apps. Here is the list I use frequently.

Here is an article I wrote a few years ago that has more tips on how to get “Extreme” savings without being an “Extreme Couponer” (which by the way isn’t even possible anymore thanks to that stupid TLC show and coupon abuse).

It doesn’t matter what your food budget is, you can still eat well! It may take a little prep work each week, but the health of your family is worth it, right?

If you are on a very tight budget or are facing food insecurity, here is a list of San Diego based food resources that offer healthy food.

Recipe: Homemade Chicken Soup!

February 12, 2019February 11, 2019Abby H.

Yummy soup made with my favorite Seasoning Blend from Penzey’s

I love making chicken soup from scratch. The cook time is lengthy, but, you don’t have to pay a lot of attention to the soup for most of the cook time.

You can use whatever kind of spices/herbs you fancy. I love Penzey’s Arizona Dreaming, it’s a great smoky, rich compliment to the veggies in the soup.

Speaking of veggies, I use carrots, onions, celery, Italian squash/zucchini, but you can use whatever is in your fridge. Good additions would also be diced bell peppers, diced fresh tomatoes (or canned diced tomatoes).

You can omit the noodles/macaroni is you don’t care for them or are GF/low carb.

Ingredients:

5 lbs of chicken parts, bone-in or a rotisserie chicken with some of the meat removed and set aside
2 cups of carrots chopped, divided
2 cups of celery chopped, divided
3 cups sweet onion diced, divided
2 cloves garlic diced, divided
1 large shallot diced, divided
1T. cooking oil, your choice. I’ve been using grapeseed oil lately
12 cups of water
bay leaf
salt & pepper
2 cups Italian squash/zucchini, cut into bite-sized pieces
1 14-ish ounce can of diced tomatoes with juice, or 2 cups diced fresh tomatoes (optional)
other herbs/spices as desired
1 cup uncooked pasta/noodles/rice (your choice)

57127848826__F14B15DD-0F2B-4BE4-9B3A-9E0F7008AA1E — After cooking all day! Yummy Chicken Stock!

Directions:

If starting with 5 lbs of raw chicken, place 1/2 of the carrots, onions, and celery into a large stock pot with the cooking oil.
Cook on medium until veggies are soft, and onions are clear.
Add 1/2 of the garlic and shallots, and cook until fragrant.
Add raw chicken, and cook for about 10 minutes, until chicken browns.
Turn stove down to low, add 12 coups of water, bay leaf, salt & pepper, and cover. Cook stock on low for about 4-6 hours- you can cook it for up to 12 hours in your crockpot if you wish instead). Pull out a few pieces of chicken, pull off the cooked meat and set aside (you want about 2 cups of chopped cooked meat). Put bones back into the pot. Cook for another 20-30 minutes.
Take the stock off the heat, and once cool, strain off the solids, and discard. The remaining liquid is your chicken stock. While you start with 12 cups of water, after cooking the stock down, you may end up with 6-8 cups of rich, velvety stock.
Place chicken stock on the stove in a large pot, add in chopped chicken, remaining veggies, and any herbs/spices.
Once veggies have started to soften/cook, add noodles/macaroni/rice if desired. Salt and pepper to taste.

Mire Poix- Aka carrots, celery, and onions with a bayleaf, garlic and shallots. The perfect start to any soup!

As soon as noodles/macaroni/rice is cooked, remove soup from heat. Serve with hot bread (and butter).

*If you are starting with a rotisserie chicken, pull off 2 cups of meat, and add the carcass after the veggies are cooked and fragrant. proceed with remainder of recipe.

Weekly Meal Plan!

February 11, 2019Abby H.

stemarie_1650skitchen

I’m home from Influential Summit, and boy, did they load us up with snacks and goodies! Our snack cupboard is full, and I’ll be putting together a big box of goodies together and post a giveaway later this week!

For those of you that are new to meal planning, I’ve got an easy 101 style post here with super easy tips and steps. After you get that down, here is info about batch or freezer cooking.

I only post our dinner plans for the week, because our other meals are usually the same each day:

Breakfast: Protein shakes for grown ups, and pancakes or something along those lines for the kids. We have plenty of protein shake fixins’- I buy the over ripe bananas, peel and slice them pop them into ziploc bags, and freeze them for smoothies and protein shakes. I also keep sandwich ziploc bags of other frozen fruit on hand to make the kids smoothies when they request them (a few times per week). Berries, peaches, and mangos are pretty popular.

Lunches are leftovers, salads, or a protein shake for me and the Mister, and The Big Kid has a specially packed lunch of whatever he’s into at the time (which changes frequently). Bitty Bird eats whatever I’ll feed her.

For dinner, when we’ve got busy days (like Mondays), I’ll try and put something in the crockpot in the morning, or pull something I’ve already prepped out that can be quickly cooked.

This week is going to be a little different tan usual. With Mr. on the cleanse, we’ll be eating a lot of whole foods/vegetables raw, and an old family friend steel cut oats will be coming to breakfast.

Monday: Leftover night! We’ve got leftover cheese enchiladas, pizza, and some homemade applesauce
Tuesday: Homemade chicken soup – I’ll post the recipe tomorrow!
Wednesday: Cheese and Veggie Quiche! I’ve got so many eggs!
Thursday: Grilled Cheese sandwiches, Green Salad
Friday: Date Night (dinner out, but I’m not sure where)
Saturday: Chicken & Veggie Stir Fry with Cauliflower Rice
Sunday: tri-tip, baked potatoes, roasted veggies

Talk Back: What will you be cooking this week?

First Week of College, and Beyond!

February 4, 2019February 4, 2019Abby H.

I survived the first week of college! After ::cough 17 years cough:: a long time, it’s quite an adjustment getting back into the swing of studying, doing homework, and all of the other things that go into being a mom, wife, blogger/Influencer, and special needs advocate for my big kiddo.

I wanted to share with you some things that have helped me, and the family adjust to the change. It’s just two classes, but that’s 10-12 hours a week of studying, reading, and homework outside the classroom, and that time comes out of the time I previously spent with the kids, working on the blog/social media, petting the cat, ya know, mom stuff.

Bitty is now going to preschool two days a week. Our city’s Parks and Rec department has a drop off preschool two days a week. It’s approximately $150 for 8 weeks, which is a great price, and she is in a class with 13 other kiddos her age, several of them she knows from her daily visits to the local YMCA Child Watch. While she is at preschool, I have three hours to work on school work. It’s amazing to be able to read and work on my homework in peace. If you need a few hours to get work done, check your local Parks and Rec department for this type of preschool.

Family: As someone who has family nearby, having my family able to help out with school pick ups and therapy drop offs, it is a Godsend. My parents, brother and sister-in-law have really stepped in and helped us with the kids and house. Last week Miss Sally (my car) needed new front and rear brakes, and two new tires. Thanks to my Sister-in-law, niece, and my parents I didn’t have to walk home with Bitty (5 miles with a 3 year old- No thanks) or call an Uber.

Schedule: As a family, we have a shared calendar on iCal, in which I put all of the kids appointments, weekly commitments, birthdays, deadlines. In addition, I also have a calendar (this one) in the master bathroom on my cork board. Yes, I have a cork board in the master bathroom next to the vanity, so we can see whats on the schedule for each day. Having everything in the palm of my hand (on my phone), and in a place that is visible to us (calendar) has really helped keep us focused and on task.

Remembering my Skill-Set: I’m not reinventing the wheel here. To maximize my productive time, I make sure to use my previously honed skills: Meal Planning, Meal Prep, setting out everyone’s clothes the night before, making lunches the night before, organizing areas of the house to help us get out of the house in the morning on time.

So while you may see less blog posts until I get in the full swing of it all, but I’m still posting on Social Media like a madwoman.

I want you all to know that it doesn’t matter what your age, if there is something you want: College, new job, more time with your family, vacation.. Do it! Change can be scary, but believe in yourself and have a plan! It might be rough at first, but stick with it.

Enough motivational speaking from me, I have homework to do!

Talk Back: What have you done recently that moved you out of your comfort zone?

Recipe: Pasta Free Lasagna

January 31, 2019January 31, 2019Abby H.2 Comments

WHAT? Pasta free lasagna? Are you nuts? I know that’s what you are all thinking, but bear with me.

I know so many people are sticking to their New Years Resolutions of eating healthy, but they are longing for the warm, cheesy, rich gooey-ness of their favorite comfort foods. Mr. just finished a 10 day cleanse, and we are slowing adding things back into his diet. He missed cheese, so I set to find a recipe that contains cheese that I could make a little more healthy by omitting some of the other things that he isn’t quite ready to add back in (meat and lots of heavy carbs). I did make spaghetti to go on the side, but you can skip that if you want.

We had a bag of yellow squash in the fridge, so I decided to make lasagna using the squash in the place of the lasagna noodles.

With this recipe, you can add as many veggies as you want. I opted for mire poix (I had bags of it prepped in the freezer), garlic, shallots, tomatoes, and little pieces of the squash that I chopped into bite size pieces. These were the neck or end that I couldn’t cut into planks. I recommend that you use what you’ve got on hand that you really like. You can add ricotta between the layers, but I skipped it because we didn’t have any, and Mr. isn’t ready to add eggs back in yet (if you’ve never made lasagna before, the ricotta filling is a mixture of egg, Parmesan cheese, and ricotta).

This recipe makes a big 9×13 inch baking dish- There will be leftovers!

Pasta Free Lasagna

Ingredients:

4 yellow or green crooked neck squash (zucchini), cut into planks, Reserve remaining pieces for sauce
1 jar sugar free pasta sauce (or use your favorite)
2 medium onions or 1 large onion, chopped
1 cup carrots, chopped
1 cup celery, chopped
2 cloves of garlic, minced
1 medium shallot, minced
1 can (approx. 14.5 oz) diced tomatoes
1 can tomato paste
1 bay leaf
2 T. Italian seasonning
2 T. Olive oil
1/4 cup red wine
1/2 cup parmesaen cheese
2 cups Italian blend cheese

Directions:

Preheat oven to 350 degrees
In a large stock pot, saute onions, celery, and carrots in olive oil until onions are soft and translucent.
Add garlic and shallots, reduce heat. Cook until garlic and shallots are soft and fragrant, about 10 minutes. Stir frequently to avoid burning. Burnt garlic is gross.
Pour wine over veggies and scrape any yummy brown bits off the bottom of the pot. This is called De-glazing the pan. Those brown bits are full of flavor.
Add pasta sauce, herbs, and both cans of tomatoes (diced and paste). Cook on medium for 15-20 minutes. If you want, you can simmer the sauce on low for as long as you want. Make sure to stir frequently and put a lid on the pot.
Add reserved squash bits to sauce. They will cook quickly, so you need to add them last.
Remove from heat.
Ladle sauce in the bottom of the 9×13 baking dish, just enough to cover the bottom of the dish.
Cover the sauce with planks of squash, then layer cheese, and sauce. repeat until the pan is full- the top layer should be cheese. If you like lots of cheese, use more than the 2 1/2 cups listed above.
Cover pan with foil and bake for 20 minutes at 350. after 20 minutes, uncover pan and bake for an additional 15 minutes, or until cheese is brown and bubbly.
Remove from oven and let rest for about 10 minutes.
Serve with salad and a small portion of whole wheat pasta. I made whole wheat pasta and topped it with a dollop of Chef Shamy Garlic Butter. It’s amazing.

Variations: This meal is already vegetarian and gluten free. If you are vegan, use dairy free cheese. I cannot promise it will be as gooey and delicious, as I’m not familiar with how dairy free cheese cooks.

If you just gotta have meat, start by sauteing 1 lb of ground meat (beef, pork, chicken, or turkey), then continue the recipe as written.

1/21/19 Weekly Meal Plan

January 21, 2019January 21, 2019Abby H.

stemarie_1650skitchen

Mr.husband is doing a cleanse with a few friends this week and next, so the menu this week is extra healthy. The kids and I will will be eating some similar foods, it’s hard to convince the kids to eat kale and steamed salmon night after night.

For those of you that are new to meal planning, I’ve got an easy 101 style post here with super easy tips and steps. After you get that down, here is info about batch or freezer cooking.

I only post our dinner plans for the week, because our other meals are usually the same each day:

For dinner, when we’ve got busy days (like Mondays), I’ll try and put something in the crockpot in the morning, or pull something I’ve already prepped out that can be quickly cooked.

Monday: Pot roast, steamed broccoli, applesauce
Tuesday: pan seared herbed chicken (or salmon), quinoa/wild rice blend, roasted carrots
Wednesday: Breakfast for dinner- pancakes (Kodiak flap jacks), fruit salad.
Thursday:Stir fry veggies and cauliflower “rice”
Friday: Homemade pizza night (Mr. will be having salmon and veggies)
Saturday: Salad bar night: mixed greens, kale, and whatever types of veggie bits I pull out, various nuts, and dressings. The kids love cheese on their salads too.
Sunday: Leftoverpalooza

Talk Back: What will you be cooking this week?

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