Mama Knows Best - Grab bags

Life comes fast. I am a total planner but sometimes things come up. Like last minute appointments and when the sitter cancels and you have to take your little one with you to get your annual OBGYN exam.

Good times.

And any Mama knows that sometimes snacks and juice are just not enough.

So I have started keeping several "grab bags" at the top of my coat closet. In them I include never opened happy meal toys, party favors, little notepads, crayons, stickers, lolipops, leftover holiday candy, granola bars, mini games and anything else we pick up along the way.

I try to keep 2 - 3 bags at the top of the closet so that I can grab it quickly and go. Its contained in a freezer bag so there is no chance of spilling and the stuff is either never been seen or forgotten so its new and exciting to a little one. (I can stuff the bag in any purse or bag that I happen to be taking with me.)

It keeps them entertained while I get to do what I have to do....and that makes this mama very happy!!

And the winner is....

The winner of the Bob Evans Fit for you Prize pack is ....... Holly!

Thanks for everyone who left comments!!!

Holly- I will be e-mailing you today girl!

Eating from the pantry- week 3

I was searching in my pantry for some things I could scrap together for a wonderful nurturing meal for my family.

Ok, I was searching for something easy so I could watch my DVR'd shows while the kids slept....

I found some cream a mushroom soup, onion soup mix and egg noodles. I then saw a dangerously close to frostbitten pot roast in my chest freezer. "Cook me" it screamed. I started to argue with it and then decided surrender was the best avenue.

I threw the roast in a crock pot with the soup, onion mix and some water and turned it on low. Oh my goodness Y'all!!! It made its own gravy. (No trying to mix flour in hot liquid without it splashing or getting lumpy.) It fell apart. It was the AWESOME!

I shredded the beef and served it with the gravy over hot egg noodles. It was so good I secretly started planning to serve it when my darling mother in law came to eat with us. She is the sweetest woman and I wanted to make sure that she knows that I can cook for her son :)

So in honor of this wonderful woman here is the recipe...enjoy Y'all!

Slap your mama in law beef and noodles

2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1/4 cups water
pot roast

Egg Noodles

In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.

Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

Shred beef within gravy and serve over egg noodles.

How are you doing with your eating from the pantry challenge?

Menu Plan Monday - Lost and forgotten

I am still participating in the eat from the pantry challenge this week. I love getting creative and using what I have. As a result, I have been digging through my recipes and have found some that we had loved but forgotten about. One of my favorites is a Kraft Foods Pork stir fry recipe and zucchini chips. (Both are at the bottom of this post.) I hope you enjoy it as much as we do!

Monday: Grilled chicken breast w/onions and peppers, grilled asparagus, Roasted potatoes

Tuesday: Fried fish, perogies, salad, green beans

Wednesday: Leftover night- if its in the fridge, you can have it. But mama is NOT cookin!

Thursday: Pork stir fry with rice

Friday: Pizza Night!

Saturday: BBQ pork chops, Asparagus, Zucchini chips, mac and cheese

Sunday: Spaghetti and mozzarella meatballs, garlic bread, salad


Zucchini Chips:

1/4 cup dry breadcrumbs
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
2 tablespoons fat-free milk
2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small)
Cooking spray


Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425° for 30 minutes or until browned and crisp. Serve immediately


Pork Stir-Fry

1-1/2 cups instant brown rice, uncooked
2 Tbsp. soy sauce
1 tsp. cornstarch
1/2 tsp. ground ginger
1/4 cup KRAFT CALORIE-WISE Zesty Italian Dressing
1 lb pork tenderloin, cut into thin strips
1 red pepper, cut into thin strips
1/2 lb. sugar snap peas
3 green onions, diagonally sliced

COOK rice as directed on package.

MEANWHILE, mix soy sauce, cornstarch and ginger until well blended. Heat dressing in large skillet on medium-high heat. Add meat; cook and stir 2 min. Stir in peppers and peas; cook 3 min., stirring frequently. Add onions; cook and stir 1 min.

STIR in soy sauce mixture; cook 1 min. or until sauce is thickened, stirring frequently. Serve over rice.



For more great menu Plans, visit Org Junkie!