Wednesday, August 11, 2010

Works for me Wednesday- Back to school craft that can actually be used!

I am always looking for ways to get my son prepared to go back to school. We love anything that gets him excited for the big day. Last year we did a craft that went over so big I thought I would share it again :)

I get out my brown paper bags, markers, crayons, stickers, glitter....whatever is in the craft area!

I then let my kiddos decorate the bags anyway they would like and as many as they would like.

They have a ball and when it comes time to pack a lunch they get to pick one of their very festive bags to carry it in. It makes them feel special and buys this mama at least 20 minutes to do something for know like pick up the house. :)

For more great WFMW ideas, visit We are That Family!

Tuesday, August 10, 2010

Recipe Tuesday: Chicken Cacciatore- diabetic friendly!

For the next couple of weeks I am going to be posting diabetic friendly recipes on Tuesdays. I have several family member that struggle with diabetes and I had gestational when I was pregnant with number 1. :) Since then I have realized that eating the diabetic diet not only keeps me healthy it also helps me lose weight when I can stick with it. (Insert will power here..... ) So here is a tasty recipe that I hope is as yummy as it sounds!

Chicken Cacciatore

Per serving: 184 calories (26% calories from fat), 19 g protein, 5 g total fat (1.1 g saturated fat), 13 g carbohydrates, 3 g dietary fiber, 67 mg cholesterol, 216 mg sodium
Diabetic exchanges: 2 1/2 lean protein, 1 carbohydrate (3 vegetable)

8 5 ounce bone-in chicken thighs
1 tablespoon olive oil
1 cup chopped onion
2 large cloves garlic, minced
1 medium red bell pepper, seeded and chopped
1/2 pound fresh mushrooms, sliced
1 quart Home-Style Tomato Sauce
2 teaspoons crushed dried oregano
1 teaspoon crushed dried basil
1 cup dry white wine or water
1/4 cup chopped flat-leaf parsley
4 black ripe olives, sliced

Remove and discard chicken skin and any visible fat. Rinse chicken pieces and pat dry with paper towels.

Heat the oil in a large nonstick skillet. Add chicken pieces and brown on both sides, about 7 to 8 minutes total. Transfer chicken pieces to two 8-inch square foil pans, 4 chicken pieces per pan. Set aside.

Add onion, garlic, bell pepper, and mushrooms to the skillet and sauté over low heat, stirring occasionally, until onion is limp and liquid has been absorbed, about 10 minutes.

Stir in reserved tomato sauce, oregano, basil, wine, and parsley. Cook, stirring occasionally, until sauce flavors blend, about 15 minutes. Remove from stove and cool for about 15 minutes.

Spoon sauce equally over the reserved chicken pieces and top each with half of the olive slices. Cover and seal with aluminum foil. Label and date. Freeze until firm.

When ready to bake, preheat oven to 375°F (190°C), Gas Mark 5. Bake the dish, covered, until sauce is bubbling and chicken is no longer pink at the bone, about 1 hour.

Monday, August 9, 2010

Menu Plan Monday- Eating fresh!

We will be visiting Lake Erie this week and I am super excited to get away with my family! It also gives us the opportunity to try some grilled recipes and also to get some great fresh food at the farmers stands! (In which we will have our meatless meal :) ) I am excited for fall but I have to tell you that I love all this fresh food!! Happy eating y'all!

Monday: Blackened walleye, grilled asparagus, baked potatoes

Tuesday: Shredded pork tacos with fresh salsa, black beans, Spanish rice

Wednesday: Fresh green beans cooked with ham hock, corn on the cob, grilled
zucchini, sliced garden tomatoes

Thursday: Burgers, corn on the cob, salad and grilled fries (see recipe below)

Friday: Pizza Night!

Saturday: Spaghetti and cheese filled meatballs, spinach salad, garlic bread

Sunday: Chicken stir fry over brown rice and veggie egg rolls

Grilled French Fries
1 bag of frozen French fries
1/4 to 1/2 tsp. dried dill
2 to 3 tbsp. creamy Italian dressing
1 to 2 tbsp. minced onion
1/2 c. grated Cheddar cheese, RESERVE

In large bowl, mix all ingredients (except cheese) and put in a double foil packet, sealing edges tightly. Grill over hot coals for 10 to 15 minutes. Turn packet over and punch holes in foil to vent steam. Grill 10 to 15 minutes more. Open packet carefully because of steam, place French fried in a warmed serving dish and toss with 1/2 cup of grated cheddar cheese.