3 Ingredient Dinners

I know, that sounds crazy, but what if I told you, you could make dinner with three ingredients?  These are super easy to make, for those busy weekday nights!

Here are three main courses, made with three ingredients!

Teriyaki Chicken:

Servings: 4-6

Ingredients list:

4 pounds chicken thighs, sliced into chunks

2 cups soy sauce

1 cup brown sugar

Make it:

1. Sear the chicken thighs evenly in a pan, then flip.

2. Add the soy sauce and brown sugar, stirring and bringing to a boil.

3. Stir until the sauce has reduced and evenly glazes the chicken.

4. Serve with rice, if desired!

5. Enjoy!

Mac N Cheese:

Servings: 3-4

Ingredients list:

5 cups milk

1 lb dry elbow macaroni

2 cups shredded cheddar cheese

Make it:

1. In a large pot, bring the milk to a boil.

2. Add the pasta and stir constantly until the pasta is cooked, about 10 minutes.

3. Turn off the heat, then add the cheddar.

4. Stir until the cheese is melted and the pasta is evenly coated.

5. Enjoy!

Baked Ravioli:

Servings: 4-6

Ingredients list:

1 26 oz jar of marinara (We love the Prego Tomato and Basil)

1 25 oz Bag of Ravioli, Frozen (we like the Great Value brand 5 Cheese one)

1 LB bag of Italian Blend Cheese

Make it:

1. Heat oven to 400 degrees. Spray bottoms and sides of 3 quart cooking dish with non-stick spray.

2. spread 1/2 of the sauce in the bottom of pan, and arrange half of the ravioli on top, in a single layer.

3. Top with half the cheese blend and repeat with another layer.

4. Cover with Aluminum Foil and bake for 30 minutes. Remove foil and bake for additional 10-15 minutes. 

5. Let stand for 10 minutes before serving, and ENJOY!

Freezer meals!!

Tips and Tricks:
From Southern Living

Sharon Gray needed to change the way she prepared family meals. Cooking had always been a hobby and creative outlet for her. But now with two children, a husband, and a growing business (she's a senior director for The Pampered Chef in Mount Juliet, Tennessee), she needed ways to make homemade meals easy.


Unwilling to pay extra for the new generation of convenience products, such as marinated or seasoned frozen meats, Sharon created her own method of "investment cooking," a strategy taught by many Pampered Chef consultants. She takes advantage of grocery meat specials and invests time cooking in large quantities and freezing meals in various stages of preparation. With her freezer stocked, Sharon and her family can quickly and easily prepare their nightly meals.

Understanding the Easy Freezer Meals Method
Investment cooking revolves around cooking and freezing one type of meat at a time.

Here's how it works. Buy large quantities of meat on special. Most of Sharon's favorite family meal recipes are built around ground beef, chicken, and sometimes sausage. Her first step is to buy those items on sale. Her husband, Ricky, works in the supermarket industry, so Sharon knows when to look for items on special. To determine what cycle of weekly specials your favorite supermarket follows, talk to the meat manager. He or she will usually be more than willing to share how specials are planned and give tips on shopping. You can also check the newspapers to find the best bargains.

After determining what's on special, make your grocery list for all the meals you'll be preparing. In addition to meat, purchase any other ingredients needed, such as spices for rubs or marinades. Be sure to check the pantry and spice rack to avoid duplicating items you already have.

Shop one day; then prepare meals for the freezer the next. This will make your to-do list for each day manageable. Chop any vegetables you'll need for your recipes, such as onions, mushrooms, and peppers, and line them up on your counter for easy assembly. (Sharon is partial to The Pampered Chef's food chopper, but you can also use a sharp chef's knife.) Then move on to the meat preparation.


Chicken Freezing Tips
We're pleased to share some of Sharon's specific investment cooking tips and recipes for chicken here. We've included instructions for using a rub and marinade on flank steak, which is great for investment cooking.

Baked, grilled, or stir-fried chicken: Buy several pounds of boneless, skinless chicken breasts. Make four or five different recipes of marinades and rubs. Prick chicken several times with a fork to allow marinades and rubs to penetrate the meat. Package chicken according to your family's appetite.

Combine marinade and breast halves in labeled freezer bags. Seal bags, and knead the pieces of meat to circulate the marinade. Lay bags flat with pieces of meat side by side in a flat pan with sides. Marinate meat for desired time in refrigerator. Place pan in freezer; freeze bags flat. Remove frozen bags from pan, and stack in freezer. For kabobs or stir-fry, cut breast halves into cubes or strips, and follow the same instructions.

Cooked chicken for casseroles, wraps, chicken salad, etc.: Bring 2 whole chickens and enough water to cover to a boil in a large stockpot. Add 2 celery ribs, 2 carrots, 1 onion, and 4 garlic cloves. Reduce heat; cover and simmer about 40 minutes. Remove chicken, and discard vegetables, reserving broth. Remove chicken from bones, and shred. Place 2 cups shredded chicken in labeled quart-size freezer bags. Seal and freeze. Strain broth, cool, and refrigerate. Freeze broth in airtight containers or freezer bags for soups and other recipes.


Ground Beef Freezing Tips

Economical and versatile, ground beef is excellent for investment cooking. Prepare meat loaves, hamburgers, and meatballs, and freeze them uncooked. Or cook the meat with onions and garlic, and freeze it to use as a base for other dishes. On cooking day, just heat the base and add other needed ingredients to create quick tacos, sloppy joes, or beef stroganoff.

Divide 15 pounds raw ground beef, chuck, or sirloin into 3 (5-pound) portions. Use one portion to make 3 (1 1/2-pound) meat loaves (using your favorite recipe); one portion to make 20 (4-inch) hamburger patties (try Sharon's Moroccan Hamburgers); and one portion to make small, medium, or large meatballs (for spaghetti, meatball subs, or meatball lasagna).

Meatloaf: Line loaf pan with enough foil to close over the top. Press meat loaf into pan; close foil, and place in freezer for several hours or overnight. Once frozen, remove from loaf pan. Seal tightly with foil, label, and freeze. On cooking day, remove the foil, and place frozen loaf in loaf pan to thaw and bake.

Hamburgers: Form patties, using the recipe of your choice, and place in a single layer on a greased baking sheet. Freeze until the patties are no longer soft in the center. (This is called "flash freezing," which will keep them from sticking together when put into the freezer bags.) Seal frozen patties in labeled freezer bags, and freeze. On cooking day, remove the desired number of patties to a platter. By the time the grill is heated, the burgers will be thawed enough to grill.

Meatballs: Make up meatball mixture using your favorite recipe. Form meatballs using an ice-cream scoop; place in a single layer on a greased baking sheet. Place sheet with meatballs in freezer for approximately 30 to 40 minutes. Transfer frozen meatballs to labeled freezer bags, and freeze. On cooking day, brown meatballs, add sauce or gravy, and enjoy over rice or pasta.

Ground meat base: Cook 5 pounds ground beef in a large Dutch oven with 1 cup water, stirring occasionally until meat is no longer pink; drain. Stir in 2 onions, chopped, and 6 garlic cloves, minced. Cook until onions are tender, about 3 minutes. Cool and pack into 5 (1-quart) labeled freezer bags. Lay sealed bags flat in a pan with sides (this helps them keep their shape), and freeze for several hours. Remove frozen bags from pan, and return bags to freezer. On cooking day, heat the base, and add other needed ingredients to create tacos, sloppy joes, or beef stroganoff in 10 to 15 minutes.

Andria Scott Hurst
Happy Cooking,
~Mommy of 6 <3

How to cook a fresh pumpkin?

Found this article over at "This mommy cooks"  Go over and check her out, for more pumpkin recipes!

How to cook a fresh pumpkin


1. Start with small pumpkins, about two to three pounds. The smaller pumpkins are easier to handle and sweeter in taste.
2. First, wash the pumpkins over running water and pat dry with a clean dish towel or paper towel. Next, cut the pumpkin into large chunks and scoop out all the seeds (save them for roasting!) and stringy bits.

There are several easy ways to cook the pumpkins chunks. Use whatever method is best for you.

Oven roasting pumpkin: Heat oven to 350 degrees. Place pumpkin chunks, skin side up, in a glass baking dish. Add 1/4 inch of water and bake, uncovered, for 45-60 minutes (depending on chunk sizes) until flesh is tender, checking occasionally to add more water, if needed.

Microwaving pumpkin: Place pumpkin chunks, skin side up, in a glass baking dish. Add 1/4 inch of water and cover pan with plastic wrap or wax paper, and vent. Microwave on high for about 10 minutes (or about 5 minutes per pound) until pumpkin is tender.

Steaming pumpkin: Heat water to boiling in a saucepan that fits a steamer. Place pumpkin chunks in steamer container and place over pan. Reduce heat to medium and simmer, covered, for about 15 minutes or until pumpkin is tender.

Cook pumpkin in a slow cooker: Place pumpkin chunks, skin side down, in slow cooker. Cook on low for 3 to 3-1/2 hours or until pumpkin is tender.


How to make fresh pumpkin puree

1. For all methods after pumpkin is cooked, scoop out pulp and discard skin.
2. Pulp can be pureed in a blender or food processor or stirred by hand until smooth. Or you can keep it chunky, if desired.
3. Pulp keeps in the refrigerator for a week or it can also be frozen in airtight containers for six months.
4. A two to three pound pumpkin will make about 2-1/2 cups of puree.

How to make roasted pumpkin seeds

1. Heat oven to 350 degrees.
2. Place seeds in a colander and rinse.
3. Pick out all pieces of pulp.
4. Place seeds on a baking sheet and pat dry.
5. Drizzle a little vegetable oil over seeds and sprinkle with some salt and toss.
6. Bake for 10 minutes, stir, and return to oven.
7. Bake another 10-15 minutes, stirring every 5 minutes until golden and crispy.

Enjoy the fall!!!
~Mommy of 6 <3

A new Food Pryamid Icon

The first lady and the USDA revealed a new easier to read food group icon.  The news is everywhere about it.  This new food group plate icon will replace the older food guide pryamid.  This new icon is a pie-graph-like image which places more visual emphasis on fruits and vegetables.  Unlike the pryamid, I do find it easier to read.  The USDA is hoping that the plate metaphor will help more people portion their foods so that: half the plate is fruits and vegetables and it looks like a little more than a quarter should be grains and the rest protein, plus some dairy. Like the old pyramid, there's no mention of serving sizes, since those can vary greatly and be very confusing.  I can not wait to print this and show it to my kiddos!  We love our diet full of fresh fruits and vegies, so this makes us happy! 

What is your take on the new icon?  What are your opinions?  What does your ideal Myplate look like?

Organic on a Budget

Organic on a Budget


You can do Organic on a Budget!!!
Organic goods are better for your baby, and better for you, but they can be tough on your budget. Due to increased consumer demand, prices are falling and selection is growing, but you still may not be able to afford to buy all organic, all the time. You can be a smart buyer and make choices about which organic selections are most important to buy. Some foods harbor higher concentrations of pesticides than others.

The following foods contain higher levels of pesticides:
Peaches
Apples
Bell peppers
Celery
Nectarines
Strawberries
Cherries
Kale
Lettuce
Imported grapes
Carrots
Pears

The following "Clean 15" foods contain lower levels of pesticides:
Onions
Avocados
Sweet corn
Pineapple
Mangos
Asparagus
Sweet peas
Kiwis
Cabbage
Eggplant
Papaya
Watermelon
Broccoli
Tomatoes
Sweet potatoes
A great source of seasonal organic produce is your local farmers market. All of the produce may not be "certified" organic (a process that takes 3 years). Just ask the seller how it was grown
Tip from Babyfit.com
~Mommy of 6 <3

Best for Cholestrol Article

Best for Cholesterol

All fruits and vegetables have health benefits to offer. But some are especially good.

Among the best:

Avocados. Although this is one of the few fruits high in fat, it's mainly monounsaturated fat. Several studies find that eating one avocado a day can lower your LDL as much 17 percent while raising your HDL. Try them in salads and sandwiches or mashed with a bit of lemon juice, onion, and chopped tomato as a topping for baked potatoes. Just don't go overboard; one avocado has about 340 calories.

Garlic. Garlic can lower cholesterol modestly as well as prevent blood from becoming sticky and forming dangerous clots. The compound most studies focus on, allicin, is the same one that gives garlic its distinctive odor. In one analysis of five trials in which participants received either garlic supplements or a placebo, the authors concluded that you could lower your total cholesterol about 9 percent with the equivalent of 11/2 to 3 cloves of garlic daily for two to six months.  You need to crush, chop, or otherwise bruise the cloves to release the allicin. For a sweet way to get your garlic, remove the loose paper covering from a head of garlic, cut off the tops of the garlic, drizzle olive oil on it, wrap in foil, and bake in a 350°F oven until soft, about an hour. Then squeeze the heads of the cooked garlic onto toasted bread and spread.

What if you don't like garlic, also known as the “stinking rose”? Can you get the  same benefits from a garlic pill? Maybe, if you choose the right one. A study by  ConsumerLab.com found that 7 of 14 garlic supplements tested contained less of the active ingredient (allicin) than researchers say is necessary for a therapeutic effect. Those doses include 3,600 to 5,400 milligrams of allicin, while the doses in the products tested ranged from 400 to 6,500 milligrams. The products that met or exceeded recommended doses included Garlinase 4000, Nutrilite Garlic Heart Care Formula Dietary Supplement, Spring Valley Enteric Coated Odor-Free Garlic 1,200 milligrams equivalent per tablet, and Kyolic Aged Garlic Extract.

Oranges. Think of your morning orange juice as cholesterol medicine in a glass.  After drinking three glasses of orange juice a day for four weeks, 25 participants in a Canadian trial increased their HDL levels 21 percent and lowered their LDL/HDL ratio 16 percent. Of course, if you're watching your calorie intake, three glasses of juice is a lot; you'll probably want to stick to a glass or two a day.

Prunes. Prunes (dried plums) contain a special kind of soluble fiber called pectin, which forms a gel in your intestines that sops up cholesterol before it hits your bloodstream. Blend cooked prunes with water into a puree that can replace oils and fats in baking, add dried prunes to stews for a delicious sweetness, or chop and sprinkle over salads, yogurt, cottage cheese, or cereal.

Counting to Nine
Hearing you need to get nine or more servings of fruits and vegetables can be daunting. But consider the definitions of a serving (below) from the National Cancer Institute. All varieties of fruits and vegetables fresh, frozen, canned, dried, and 100 percent juice--count.

•One medium-size fruit (apple, orange, banana, pear).
•1/2 cup of raw, cooked, canned, or frozen fruits or vegetables.
•3/4 cup (6 ounces) of 100 percent fruit or vegetable juice.
•1/2 cup of cut up fruit.
•1/2 cup of cooked or canned legumes (beans, peas).
•1 cup of raw, leafy vegetables (lettuce, spinach).
•1/4 cup of dried fruit (raisins, apricots, mango).

Article from Reader's Digest Cut Your Cholestrol
~Mommy of 6 <3

Valentines Day

Happy Valentines Day!
I love that there is a day set aside to spend with you and your honey!  In our case, we like to make it a family thing, after all Love did make those beautiful babies of ours!  We start off with a Valentines day breakfast complete with Heart Shaped Strawberry pancakes and Heart Cocoa.

We then go to Lunch where we will usually eat Heart Shaped Peanut butter and Honey Sandwiches, yogurt, and strawberries!  I might even drizzle the strawberries with a little marshmallow cream and chocolate syrup.

We will then go to Dinner where we will have Baby Carrots, Sweet Baby Back Ribs, Roasted Red Potatoes, and a Strawberry Spinach Salad with a vinaigrette dressing.  End it off with a heart shaped Strawberry Shortcake, or your Choice of lovely dessert!

These are just my examples of loving meals for Valentines day!  I would love to hear your examples!  comment and share with us!

~Mommy of 6 <3

Christmas!

My family loves me... They knew exactly what a baker would love!  My hubby got me new blender with a food processor attachment, and my sister, well she made me this baby....

I was just saying I needed a new one too!  I love it!  Thanks Kari! 

~Mommy or 6 <3

Pie Crust???

With it being the holiday season, I thought about making my pie crusts AGAIN...  and I just want to crawl away to the commissary and buy some premade...  I HATE making pie crust...  Yes it is true, this super mom, and Martha Stewart as I have been called has her kitchen nightmares!!!

So here are a few tricks I have learned:
Shrinkage?  When you put the effort into making a homemade pie crust for a Caramel Banana Cream Pie or other recipe that calls for a prebaked crust, it can be very disappointing if the crust that you worked so hard to make shrinks and gives your pie a less-than-perfect presentation. There are two ways that pie crusts can shrink and a couple of things that you can do to prevent it.


Pie crusts can shrink away from the bottom of a pie plate when you’re pre-baking the shell if you don’t put pie weights inside of the crust. Pie weights can be anything from a set of ceramic balls designed to be pie weights to a big batch of dried beans that are poured into a parchment-lined pie crust; pie weights are anything that will hold the pie crust down while it “sets” in the oven. This typically happens with pastry crusts and you don’t need to use pie weights for graham cracker or crumb crusts.

Pie crusts can also shrink away from the sides of a pie plate, giving a crust a very uneven appearance and creating openings for filling to sneak into and make the crust soggy. This shrinkage can’t be solved with pie weights because it is primarily the result of not resting the pie dough enough. Just like when you are baking bread, gluten develops when you work with pie dough. Rolling out the dough and working with it to fit into your pie plate tightens up the gluten, and if you bake it straight away, that tightness will result in the crust shrinking and becoming tougher during baking. To prevent this type of shrinkage, rest the pie dough for about 5 minutes after you roll it out onto your work surface and before you press it into your pie plate. Once it is in the pie plate, put it back in the fridge (or leave it on the counter if your kitchen is very cool) to rest for about 15 minutes before baking. This resting gives the gluten time to relax and will help keep your crust from shrinking during baking.

How to make a flaky crust?
Pie crust is typically made with just a few ingredients: flour, water, salt and fat. The fat is usually butter or shortening, and occasionally a little bit of sugar or cinnamon makes its way into the crust for flavor. It’s a simple recipe and it should be simple to make, but the reality is that it can be tricky to make a perfectly flaky pie crust. That said, it certainly doesn’t have to be tricky.


Butter is the ingredient that makes pie crusts flaky. When the pie crust bakes, the butter melts into the dough and two things happen. The fat from the butter tenderizes the dough, making it tender, and the water in the butter evaporates, creating a little air pocket in the dough, making it flaky. You need that puff of air from escaping steam to create flaky layers, and this is why all butter recipes are the best for other super flaky recipes, such as puff pastry and croissants. Shortening and lard are solid fats that make crusts tender, but do not add flakiness because they do not have the water content that butter – which is about 80% fat and 20% water – does.

When you cut in the butter, whether you’re working by hand or pulsing your dough in a food processor, you want your dough to be sandy and have pieces of butter about the size of a large pea still in it. Larger pieces of fat in the crust will result in a flakier texture. For this reason, it is good to stir in the water in the recipe by hand, rather than adding it into a food processor where it could become overmixed. Don’t use too much water or the dough will become tough, so add it in gradually.

Practice makes perfect (unless you are me, then NEVER stop practicing) when it comes to pie crusts, but using a recipe that is mostly butter, or all butter, is going to get you the flakiest crust every time.