Tag: easy recipes

Recipes and Cooking

Creating Simplicity in a Working Mom’s Life

Brandi C

Creating Simplicity in a Working Mom's Life

Creating Simplicity in a Working Mom’s Life

In this season of life, I need things to be easy. While most of my children have “flown” from the nest and life is quieter, I’m busier than I have been in a long time—though it’s a different kind of busy. So, I have been Creating Simplicity in a Working Mom’s Life.

A Realization of My Reality

The other night, I was sitting in the living room, multitasking because if I don’t do something now, I’ll forget. I was cooking dinner, listening to H chatter, hearing about my husband’s day, answering emails, working on a grocery list, and planning the menu for the upcoming week.

In the midst of all this, I stopped working, looked at my husband, and said, “I have cooked, almost daily, for you and the children for almost 31 years.” Don’t get me wrong, I love to cook. When my kids were young, I would freezer cook for breakfast, lunch, dinner, and snacks for a month. I baked all the time—breads, cookies, and such.

I loved challenging recipes, shelf-cooking, freezer cooking, and experimenting. But now? I’m tired. T.I.R.E.D. I have no desire to plan, grocery shop, or cook. It is SO hard to go from cooking for 16 people to cooking for just a handful.

Not a fan.

My creative juices are drained by my job, exhaustion, lack of appetite, and zero desire to work harder than I absolutely have to. So, my wheels started turning, and I came up with a plan. We’ll see how long it lasts.

How My Mind Works

When I work on my list, I add to it as soon as I realize I’m out of something or need something. If I wait until a “normal” time to do it all at once, I’ll surely forget. One of the first things I do is call my son. He comes over during his lunch hour occasionally, and I want to make sure I have things that he likes when he’s here.

Next, I figure out who gets to pick the dinner menu for our Saturday meals. Once I know, they create the menu and I ask if anyone else wants something specific. I add that to my list, then order what my grandchildren need or want to make sure they have plenty of snacks and food they like when they are here. Finally, I work on the rest of the menu and order what I need. I’m very good at not wasting food.

Sundays, I don’t cook. Tuesdays, my husband makes me a pizza. Wednesdays, we eat out (most nights). Saturdays, a different person picks the menu each week. That leaves me with Monday, Thursday, and Friday to handle.

Here’s the Plan

I sat down and categorized the foods we like: soup, Mexican, Italian, chicken, miscellaneous things, and side dishes. From there, we all picked about 7 (or more) items in each category. I’ll use that list to rotate meals throughout the month. For each meal, I’ll make an editable grocery list. I’ll mark off what we don’t need and checkmark the items we do need. As I cook, I’ll post the recipes. Some are already posted, and I’ll link them back.

Does that make sense? It does in my mind. All we have to do is pick from this list, and the grocery list is already created. I just add it to the cart, and my husband picks it up. These are simple meals to make, and I’m still working on the chicken part. We love chicken, but I don’t usually write recipes down; I just make it up as I go. Most of these meals can be made by my husband if I’m tapped out, which makes it even better.

A “Mostly” List (with the Exception of Chicken)

Soups:

  • Chicken Noodle
  • Chili
  • White Chicken Chili
  • Potato
  • Lasagna
  • Cheeseburger
  • Broccoli and Cheese
  • Zuppa

Mexican:

  • Tacos
  • Mom’s Tacos
  • Taco Ring
  • Chili Cheese Dog Casserole
  • Fajita Casserole
  • Standing Baked Tacos
  • Sheet Pan Nachos

Italian:

  • Spaghetti
  • Baked Spaghetti
  • Lasagna
  • Cheesy Chicken Lasagna
  • Baked Pasta
  • Chicken Alfredo Lasagna with Ravioli
  • Coal Miner’s Pasta
  • Baked Tortellini

Chicken:

  • Alice’s Chicken
  • Pan Fried Chicken breasts
  • Baked Whole Chicken
  • Baked Thighs
  • Fried Chicken
  • 40 Clove Chicken

Side Dishes:

  • Rice (burnt, fried, plain, broccoli & cheese, Mexican style)
  • Green beans (plain or green bean casserole)
  • Corn (or corn casserole)
  • Rolls (cheesy bread, bread, bread sticks)
  • Potatoes (so many kids)
  • Sweet Potatoes
  • Lima beans
  • Peas
  • Macaroni and Cheese
  • Buttered Noodles

Miscellaneous Foods:

  • Breakfast
  • Philly Cheesesteak Sandwiches
  • Kielbasa, broccoli, onion, mushroom, potato, peppers sheet pan
  • Goulash
  • Steak
  • Hamburgers and hotdogs
  • Ham and Hashbrown Casserole
  • Pizza
  • Breaded Chops
  • Pork Tenderloin
  • Roast

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Leftover Pork Tenderloin Magic

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Recipes and Cooking

Leftover Pork Tenderloin Magic

Brandi C

Leftover Pork Tenderloin Magic

Leftover Pork Tenderloin Magic

 

Leftover Pork Tenderloin Magic was an easy and quick thing that I threw together. I was cleaning out my freezer and I found a bag of mystery meat. We had no clue what it was, so I threw it in a bowl and left it in the fridge to thaw until the next day.

When I got home from work, I pulled it out and realized it was pork tenderloin that I had cooked in the crockpot. There wasn’t a whole lot of meat there, so I wasn’t sure what I could pair with it. When I got to sniffing around my fridge, I had a partial package of tortillas, cheese (obviously), and some romaine that needed to be used up.

In my saucepan, I added my meat. I did take some scissors and cut it up into smaller bits. Then, I added 3 T brown sugar, some chili powder, some cumin, and a dash or two of lemon juice. I popped a lid on it and set it to low.

In my large skillet, I warmed up the tortillas. Once that was done, I was able to assemble my tacos. The olives, in my fridge, were speaking to me so I had to toss those. I did dice up an onion, got out my cheddar, and washed up my lettuce. This was served up with some tortilla chips. Had I thought about it, I would have put out the salsa I had in the fridge. Oh well, I like chips and salsa any night of the week.

We were all impressed with my culinary talents!

 

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Larabar Bite Knock Off Recipe

Brandi C

Larabar Bite Knock Off Recipe

Larabar Bite Knock-Off Recipe

Here is my Larabar Bite Knock Off Recipe that I make pretty often. We were first introduced to the Larabar at my sister’s house. My mom, aunt, H, and I traveled home from St. Augustine last year. Thankfully, my sister lives 1/2 away, so we could stop and regroup.

Because she loves me, she had a coke, cookies, and chocolate! This is against her norm. She struggles with some food allergies. Over time, she has chosen to stay away from her food triggers. I don’t share her discipline, so she indulged in giving me comfort things.

I tell you, she loves me like that.

She gave me this Larabar thing, and I had no idea what it tasted like, but I tried it. It looked like a chocolate-covered granola bar. Frankly, I am down with that. I ate it, and I liked it. Then, she snickered and told me that it was chopped up cashews and dates and had some chocolate surrounding it.

Dates, well, they make me catch vomit in my lower throat area, LOL. Not my jam. These, however, were yummy! As I tasted it again and let H try it, my mind began to wander.

Did You Know?

Cashews are a natural anti-depressant food. Dates are good for you. Cashews contain protein which is good brain food. It seemed straightforward enough, so I thought to myself and set out to recreate this phenom.

Larabar’s are expensive unless you have a coupon, are richer than me, or are on sale. We are always trying to save money, so my wheels were turning again. I got home and went to the store and bought some unsalted or lightly salted cashews and a bag of whole, pitted dates.

Mind Over Matter

There, they sat in my pantry for a couple of weeks because I thought, “I don’t like dates.” So stupid, LOL. Finally, I girded up my loins and whipped out my food processor. I poured the canister of cashews and the whole bag of dates in there and chopped and ground it down.

The Process

Next, I got some waxed paper and laid it out. I made 24 little balls out of the mixture. I set them on the waxed paper until I was all done. The first time I made these, I melted down some chocolate chips and water to where it was really thin. I used a spoon, rolled each ball in it, and then put it on a cookie sheet. I threw it in the fridge so it would harden the chocolate.

The Mess

That worked beautifully and tasted just like the real thing. The downside was that H made a huge mess out of it. Chocolate was everywhere. This time, I do not roll it in chocolate. I just let it sit for a couple of minutes and then put it in a container. This container goes straight to the fridge, and when H is melting, I get one or two out.

Being Wild

If you are super wild, you can throw in a teaspoon of salt and a capful of vanilla. Alas, I’m not that ambitious. I’m all about having two good ingredient recipes, proteins, and help with brain function.

 

 

Recipes and Cooking

Mozzarella Crust

Brandi C

**This Mozzarella Crust recipe will make the heavens will part and Jesus will ask for a piece.  I will definitely be making this recipe again in the future!**

Mozzarella CrustMozzarella Crust

5 c. mozzarella

5 eggs

1 T. Oregano

1 T. Basil

1 T. Parsley

Mix all together.

Place on greased cookie sheet. Bake at 450 for about 15-20 minutes.

Toppings

You can top this “pizza crust” recipe with anything. Another easy recipe option is to slice it up for cheesy bread to serve with another dish. Dip it in a low/no carb pizza sauce and it is super good. 

This is something I am going to make for a side dish and cut it up as cheese sticks to serve with other meals. I typically use garlic bread, but this is a no-carb alternative that will work just as well.

Mozzarella crust is one of my go-to low-carb hacks. Not only does it satisfy my cravings for pizza or cheesy bread, but it’s also super easy to make and can be customized to fit a variety of tastes. Whether you’re serving it as a side dish or making a full-on pizza, it’s always a crowd-pleaser. I love how the mozzarella crust turns golden and crispy on the outside, while staying soft and chewy inside.

Another thing I love about this recipe is how versatile it is. You can add your favorite herbs and spices, like garlic or crushed red pepper, to give it extra flavor. You can also change up the toppings based on what you have in your fridge. This crust holds up beautifully under all kinds of toppings, so go ahead and get creative with what you add! I’m always amazed at how one simple recipe can be transformed into so many different dishes. Perfect for any occasion!

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Recipes and Cooking

Cream of Soup Mix

Brandi C

Cream of Soup Mix

Cream of Soup Mix

Adapted from Taste of Home

  • 2 cups dry milk powder
  • ¾ cup organic cornstarch
  • 1 teaspoon onion powder
  • dried thyme, ½ teaspoon
  • basil, ½ teaspoon
  • ½ teaspoon dried parsley
  • ¼ teaspoon black pepper
  1. Mix all ingredients with a whisk.
  2. Store in an airtight container.
To make into soup:
  1. Combine 1/3 cup dry mix with 1 ¼ cups water in a small saucepan. Whisk until smooth.
  2. On medium heat, bring to a boil.
  3. Cook and stir for 2 minutes, until thick. Cool.

This amount = 1 can condense cream-of soup.

For Cream-of Chicken Soup: use 1 ¼ cups chicken broth instead of water.

For Cream-of Mushroom Soup:  use water; add ¼ cup diced, cooked mushrooms to the soup after it thickens.

For Cream-of Celery Soup: use water, add ¼ cup diced, cooked celery to the soup after it thickens or add a dash of celery seed to the mixture while it’s cooking.

Tidbit

This, for me, is easier because I can control the salt content. Also, it saves well in a glass mason jar. Furthermore, it is freezable. This makes all things a bit better in my life.

Cream of soup mix is such a handy and versatile recipe to keep on hand, especially when you’re looking to control the ingredients in your cooking. I love how easy it is to make and how many variations you can create based on what you need. Whether you’re using it for casseroles, soups, or other comfort foods, this mix is a great substitute for store-bought condensed soups. Plus, since it’s made with simple ingredients, you can easily customize it to meet dietary needs or flavor preferences. You can also use this as a base for other creative sauces or gravies.

The best part is that you can make a large batch of this mix, and it will keep for a long time, saving you time and money. Since I store mine in a glass mason jar, it’s always ready when I need it. And the fact that it’s freezable is a game-changer, making meal prep even easier. I’m always amazed at how something so simple can elevate meals and make life just a little bit easier.

Recipes and Cooking

10 Minute Injera

Brandi C

10 Minute Injera

This is a 10 Minute Injera, so you know that it is not true, authentic injera.  My son is from Ethiopia and he would eat this daily.  I would love to figure out how to make it more like what he ate.  For now, this will work.

10 Minute Injera

1/2 c. whole wheat flour

1/3 c. all-purpose flour (I used all-purpose flour because I didn’t have whole wheat)

1 T. brown sugar

1/2 tsp. salt

1/4 tsp. baking powder

1/8 tsp. baking soda

~ sift all of this together in a glass bowl.

Directions for 10 Minute Injera

In a separate bowl, whisk 2 eggs and 2 c. buttermilk (I didn’t have buttermilk, so I used 3/4 c. milk and then I poured enough lemon juice in it to make a full cup).

Mix liquid with dry ingredients.

Get your griddle or skillet very hot with 1 T. oil.

Pour out 2 Tbsp onto your griddle and get super thin someone told me to pour the batter out with a ladle so you can swirl it around and it will get the “look” of traditional injera.

They look like latke’s but they taste like injera.

It was fantastic! While this quick version doesn’t have the same tang or spongy texture as traditional injera made from teff and fermented over days, it’s still a comforting substitute. It makes my boy light up, and that’s what matters most to me. I hope to keep learning and improving this recipe until I can get closer to what his birth mama would’ve made. For now, it’s a bridge between two worlds, bringing a piece of his culture to our table in a way that fits our busy life. It’s not perfect, but it’s made with so much love—and that’s always the best ingredient.

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