BBQ Beef Bundles

  My mom used to make these when we were kids.  It makes a really simple supper, just serve with a side salad! 

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Ingredients

• 1 pound Ground Beef
• ½ whole Onion, Chopped
• ⅔ cups BBQ Sauce
• ¾ cups Cheddar Cheese
• 1 can {16 Oz} 8 Count Whole Wheat Biscuits, Divided In Two

Preparation Instructions

Preheat oven to 350*. Spray 16 spots in 2 muffin pans.
Cook beef and onions, season with salt and pepper to taste. Stir in BBQ sauce and heat for 5 minutes more.
Take 8 biscuits and carefully pull them apart to make 2 full circles. The dough is layered, so its easy to split by hand. Press into each greased muffin tins, going up sides.
Divide meat mixture into each cup and sprinkle with cheese. Bake for 10-15 minutes until golden brown.
Serve with a salad or raw veggies for a simple supper.

~T

Fun Mommy Lunches: Part 3 Strawberry Salad

   This is our final day of Fun Mommy Lunches. Hopefully you have been inspired to change things up at bit a lunch time, rather than eating off your kids plates as you clean up….

  Today, I am sharing Strawberry Salad.  It uses a bottled dressing that I found accidentally one time when I had a coupon off of Marzetti’s dressing.  {Its found in the produce refrigerated section, close to veggie dip.}  Its called Strawberry Poppyseed Vinaigrette.  I know there are lots of homemade versions of this online, but I need lunch to be fast.  I think this already made version tastes AMAZING!

  Oh, and if you don’t like Feta cheese, just use a goat cheese.  It has less flavor, but will still add the element you are wanting from these cheese crumbles.

Strawberry Salad

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Ingredients

• 3 cups Leaf Lettuce, Romaine Or Combo, Ripped Into Small Pieces
• 3 Tablespoons Feta Cheese, Or Goat Cheese, Crumbled
• 5 strips Grilled Chicken Or Steak {its Good Meatless, Too}
• 2 Tablespoons Each Cucumber, Carrot Shreds And Red Pepper
• 4 whole Strawberries, Sliced
• Marzetti’s Strawberry Poppyseed Vinaigrette

Preparation Instructions

Wash, dry and rip lettuce into bite sized pieces. Wash and cube cucumber, red pepper and strawberries. {I try to get these all done ahead of time, so that each day for lunch, they are already ready to go.}
On a bed of lettuce, sprinkle veggies of your choice. Next, lay slices of cold grilled meat, if using, and strawberry slices. Then, sprinkle with feta cheese crumbles.
Drizzle with Strawberry Poppyseed Vinaigrette and enjoy your easy and tasty lunch!

~T

Fun Mommy Lunches Part 2: Red Pepper Wraps

Today I continue on our quest to make lunch time “FUN” for SAHM’s out there.  I don’t know about you, but when Dale comes home and tells me about the AMAAAAAZING Chinese he had at Hu Hot.  I get a little grumpy about the PB&J I ate while standing at the sink doing dishes.  🙂

  I went on a quest to make lunch more exciting, besides the ones I listed yesterday, this one is also one of my favorites:

Red Pepper Wraps

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Ingredients

• 2 whole Chicken Breasts, Thawed
• 1 teaspoon Salt
• ½ teaspoons Pepper
• 2 Tablespoons Combo Of Mexican Seasonings: Southwest, Cumin, Chili Powder Or Even Taco Seasoning
• 1 whole Red Pepper, Cut Into Thin Strips
• 1 package {12 Oz} Mexican Blend Cheese
• 1 whole Lime
• 1 package Whole-wheat Tortillas
• Sour Cream Or Guacamole

Preparation Instructions

In a small pot, cover chicken in water, add a couple of dashes of salt, then boil chicken for 10-20 minutes, or until fully cooked.
Place chicken in small bowl and shred. Add listed salt and pepper, plus your choice of 2 T. Mexican seasonings. Allow to cool a bit.
Spread sour cream, guacamole or a combo on a whole wheat tortilla, sprinkle with Mexican cheese and 1/4 cup of your shredded chicken.
Top with strips of red pepper and squeeze some fresh lime juice over all. Wrap and eat! Delicious.

Save leftovers for another yummy lunch another day.

Happy Lunch Making!

Another recipe coming your way tomorrow….
~T

Easy Recipes using Eggs, plus some tips for peeling!

    I didn’t know this until we got chickens, but farm fresh eggs are VERY VERY hard to peel!  We have tried everything from extra salt in the water, to vinegar….nothing but trouble. Think itty bitty teeny tiny flakes of shell coming off bit by painful bit.  It was AWFUL! 

 *Note: did you know the reason its so easy to peel store bought eggs, is because they are typically already 6 months old?  Google it,  I am not kidding!  They dip it some kind of preservative to make it last longer.

I finally found the answer from Dale’s brother who is a great chef:

The key is to pre-crack the uncooked eggs! Who knew?! (still do salt too, I think it helps)

Take a spoon and just thump it once in the middle, to break that outer shell. The inside lining keeps the egg in tact, but allows water to seep through, making the shell easier to break off later.

You’ll be able to tell later, which ones were perfect and which ones were thumped too much!

Perfect

Too much

You’ll get better at it as you go!   🙂

You can’t see the size here, but these are very small pullet eggs.  Our kids love to eat these little eggs for breakfast, hard boiled and rolled in kosher salt.  They are perfectly bite size for Dale, too!  And I am not joking, one bite and they are gone!  He LOVES when I have a dish of these ready in the fridge.  🙂

Speaking of Breakfast, look what we came up with in a bind, when we remembered it was our turn for Sunday school breakfast. 

Canadian Bacon Egg Cups

Ingredients:

Canadian Bacon

Eggs

Cheese

Chopped Veggies

Salt and Pepper and Garlic powder

Take a full sized muffin pan, and place Canadian Bacon circles inside each hole.  Dig around in the veggie drawer and see what needs to be used up quickly, we had green onions in ours, slice or chop accordingly.  Crack a 8 or more eggs into a bowl and whisk with salt, pepper and garlic powder.  Pour a little egg into each Canadian Bacon cup, filling just below the top.  Sprinkle on your veggie of choice and top with cheese.  If you like baked eggs, you could crack the egg directly into each cup and THEN season and top.  Bake at 375* for 17 minutes.

Enjoy!

  Everyone in my family LOVES Egg salad, served on Ritz or wheat bread, with squares of cheese and raw veggies. I love that when we are busy playing, or this week…at Vacation Bible school….lunch is already waiting in the fridge for us. 

  I know everyone has their favorite egg salad recipe, but I am pretty proud of this one. It’s the only one my mom, Grandma and Aunt use, I added a “Tonya Twist” to it, naturally, but it’s a keeper for sure!  We took it on a field trip, and several teachers asked for the recipe, proclaiming it as DELICIOUS!  I told them I’d put it up on the blog so they could print it. 

Dilled Egg Salad Sandwiches

 

• 12 whole Eggs, Hardboiled
• ½ cups Miracle Whip
• 2 teaspoons Lemon Juice
• 2 Tablespoons Sweet Relish
• 1 teaspoon Worcestershire Sauce
• 2 teaspoons Very Finely Chopped Onion
• 1 Tablespoon Yellow Mustard
• Generous Dash Of Salt, Pepper And Garlic Powder
• 1 Tablespoon High Quality Dill Weed, I Like Pampered Chef’s Best

Boil, cool and peel eggs. Give them a rough chop and place in a medium sized bowl. Add remaining ingredients, adding more miracle whip or mustard or seasonings per your taste. I always have to taste and add a bit more of this or that.
Refrigerate until serving time. Serve on wheat bread or Ritz crackers with cheese cubes for a delicious, easy lunch!

~T