So, the kids both started new schools yesterday morning. Kindergarten and 3K, as we call it! I turned my back on the kindergarten class made it two steps and lost it! The ugly cry commenced, but as least my son didn't see it!
I am a believer in breakfast being the most important meal of the day. I believe the kids think better, behave better, and have a healthier appetite throughout the day if they have a nutritious breakfast. Now, don't assume that I've never thrown a pop tart in the back seat and told them to eat, and eat quickly. I have, but I try my best to be organized enough in the morning that they eat well. This may mean sacrificing other things (such as a clean kitchen before I leave the house or unmade beds), but it is worth it. Everyone has to decide how to allocate their time and what takes priority...or, maybe you're a supermom and can cook breakfast, clean the kitchen, make beds, and get your children and self ready. I'm working on it...that's all I can say! Ahem!
So, who's a Waffle House fan? I am, I am! On the way to a triathlon in Decatur with some dear friends we stopped at Waffle House a few weeks ago. Jack had never been to the Waffle House and this was proof that, although he acts "growny", in fact he is not yet in college! He loves eggs, so I ordered the cheesy eggs for him, my personal favorite. I watched how the cook made them and thought..."I can so do that". So, I did!
So our first day of school menu was:
Fresh Cut Fruit
Cheesy Eggs
Whole Wheat Toast
Yogurt
Here's what you'll need: Eggs (I do 2 per person, but you may want more), Milk, Cheese (whatever kind you want, I used American, my least favorite cheese, but it melts easily), salt and pepper, butter (of course), Bread, vanilla yogurt.
Crack eggs in bowl (you can do this with just egg whites if you want), put about a Tbsp of milk per 2 eggs, salt and pepper to taste and whisk together until well scrambled. Melt half a stick of REAL butter in a skillet and pour in entire egg mixture. Tear 3 pieces of cheese in half and place on top of cooking eggs. Mix until eggs are cooked and cheese is melted and combined (the cheese melts and becomes part of the eggs). Cut your fruit in dippable sticks or slices. Put yogurt in a cup that is easy for dipping fruit. Toast bread and plate food...Easy, breezy!
What's on the breakfast menu for the rest of the week? Tuesday: Whole grain Peanut butter toast and a banana, Wednesday: Waffles with fruit topping, Thursday: Egg in a hole, Friday: fruit and granola parfait (using left over fruit topping from waffles).
It really doesn't take that much more time providing kids with brain food vs. bad behavior food (high food coloring and sugar content) and it is something we can do as parents to help them put their best foot foward, everyday.
To celebrate the end of the first day of school we had a slip and slide party of two and I made steak and mushrooms, boursin potatoes, and salad, with brownies for dessert. Unfortunately, my husband is out of town, so he didn't get to enjoy one of his favorite meals, but I ate enough for two (no, I'm not trying to tell anyone anything).
If you are in the mood for a steak dinner and money is kind of tight, this is wonderful alternative.
What you'll need to feed four:
4 Thin strip or sirloin or chuck steaks (I prefer strips). I lucked up with 4 for $6.00!
1 1/2 lb. of white mushrooms (quartered with stems on. remember don't wash, wipe your mushrooms)
1 stick of butter
Garlic salt and pepper
Oil
1/4 cup of worcestershire
1/4 cup of water
Seasoned salt
Baby Spinach
Chopped Tomatoes
Crisped Bacon, crumbled
Ranch dressing
3 lbs. petite red potatoes, washed and quartered
1 pint of heavy cream
1 5 oz. package of Garlic and Herb Boursin Cheese
Chopped Chives
First, put your cut potatoes in a casserole dish and salt and pepper to taste. Heat cream and cheese in a pot until cheese is melted, then pour cream mixture over potatoes and bake at 350 for 1 hour.
Half way through potatoes cooking, melt stick of butter in a skillet. Add mushrooms and seasoned salt liberally and brown them. When mushrooms are brown, add worcestershire and simmer until almost all of the liquid is gone (this means the mushrooms have almost completely absorbed it). Then, add water and simmer until mushrooms are tender to taste. In another skillet, heat a Tbsp of oil. Put garlic salt and pepper on steaks (both sides) and skillet cook the steaks to your liking. When potatoes are cooked, remove them from the oven and top with chopped chives. Place one steak on each plate, top with mushrooms (I want a mushroom for every bite). Put a handful of spinach on the plate, top with chopped tomatoes, bacon, and ranch dressing. Then serve every plate a portion of potatoes. Yummy! Even my children eat this meal, without mushrooms. The kids can help prepare the meal by washing the vegetables and potatoes before they are cut and mixing the ranch dressing (yes, we use the packets, instead of the bottles). It was the perfect end to a good first day of school.
The music that accompanied our meal last night? I tried to listen to some Marc Broussard, but the little one's wouldn't have it! We went through Victoria's entire disney princess song repertoire and Jack singing "Mac and Cheese sticks" to the tune of "Like a G-6". He really thinks those are the words!
I think my kids should start their own show: Lifestyles of the Snitch and Amos. Juice Box Wishes and Cracker Dreams!
Love,
Mama
Tuesday, August 16, 2011
Wednesday, August 10, 2011
It is a tough job, but somebody's gotta do it!
Eating Out! It is a tough job, but somebody's gotta do it! We rarely eat out, because A.) I love to cook; B.) I feel like the portions are huge and wasteful; C.) Children can make it difficult.
But, when special friends come to town, eating out is, ocassionally, just what the doctor ordered. Recently, one of my dear friends came to town with her children. I so appreciated her making the drive. My darling hubby agreed to watch our children for us to have a girls' day out. We ended up at a restaurant in Fairhope that I've never been to and had the yummiest fresh food!
We started with the Antipasto platter which consisted of cantaloupe, salami, fresh mozzerella with pesto, marinated tomatoes (fresh and sundried), fresh baked bread with olive oil. Yummy!
We shared a tomato salad...scrumtious! Then, she had a seafood stew and I had eggplant parmesan! It was delish!
A few things I try to remember when I'm out to eat:
1. Portions are huge, so share if you dare!
2. Remember the season and order accordingly (don't order oysters in hot months, order fresh vegetables when they are ripe in your area, etc...)
3. Try something different...if you find yourself always ordering the same thing no matter where you eat, challenge yourself to something new! Remember our kids take their cues from us!
I so love my girl time and yummy food is the icing on that proverbial cake :)
I know! It is crazy how much I love food. I mean, I blog about it! But, mostly I want to remember new recipes and document my kitchen fun with my family and friends.
Speaking of family: my oldest child starts kindergarten on Monday! I'm so not ready! Tonight I'll be making one of his favorites: Spaghetti Carbonara! I'm a sucker for "that's my favorite" from my babies! As the fall approaches, I'm reminded of how busy we will be with soccer, ballet, college football, and holiday events. It is during the busiest seasons of life that meal planning is most important. One less thing to think about!
Tomorrow, I'll be writing about meal planning based on what you've got in your kitchen. Americans are the professionals at going to the grocery store when it is not necessary!
But, when special friends come to town, eating out is, ocassionally, just what the doctor ordered. Recently, one of my dear friends came to town with her children. I so appreciated her making the drive. My darling hubby agreed to watch our children for us to have a girls' day out. We ended up at a restaurant in Fairhope that I've never been to and had the yummiest fresh food!
We started with the Antipasto platter which consisted of cantaloupe, salami, fresh mozzerella with pesto, marinated tomatoes (fresh and sundried), fresh baked bread with olive oil. Yummy!
We shared a tomato salad...scrumtious! Then, she had a seafood stew and I had eggplant parmesan! It was delish!
A few things I try to remember when I'm out to eat:
1. Portions are huge, so share if you dare!
2. Remember the season and order accordingly (don't order oysters in hot months, order fresh vegetables when they are ripe in your area, etc...)
3. Try something different...if you find yourself always ordering the same thing no matter where you eat, challenge yourself to something new! Remember our kids take their cues from us!
I so love my girl time and yummy food is the icing on that proverbial cake :)
I know! It is crazy how much I love food. I mean, I blog about it! But, mostly I want to remember new recipes and document my kitchen fun with my family and friends.
Speaking of family: my oldest child starts kindergarten on Monday! I'm so not ready! Tonight I'll be making one of his favorites: Spaghetti Carbonara! I'm a sucker for "that's my favorite" from my babies! As the fall approaches, I'm reminded of how busy we will be with soccer, ballet, college football, and holiday events. It is during the busiest seasons of life that meal planning is most important. One less thing to think about!
Tomorrow, I'll be writing about meal planning based on what you've got in your kitchen. Americans are the professionals at going to the grocery store when it is not necessary!
Monday, August 8, 2011
Manners
Since I've been out of town, I haven't done a lot of cooking. So, today I wanted to share something that we're focusing on in our house with our children!
It seems that manners (table or otherwise) are a grey area in today's families. As with anything else, consistency is key. If we don't practice what we preach at home for mealtime, how can we expect different results at other homes or in restaurants or at school? Although, we've taught our children and correct them on "Please", "Thank You", "May I Be Excused", "Yes Ma'am/Sir", etc... I'm always correcting them or asking them to "Remember their manners."
In the present day Babylon in which we live, we are taught to worry about ourselves, our needs, our wants, our "fill in the blank".
Emily Post tells us that "Manners are a sensitive awareness of the feelings of others. If you have that awareness, you have good manners--no matter what fork you use."
I do think it is important for us to know the proper formal uses for flatware, stemware, and china, although I wouldn't have said so 15 years ago. I can honestly say that I never would have thought that I, the little girl from a tiny town, would ever have been dining with and/or entertaining dignitaries, people from other countries and cultures, or people with fame...but, it happens. I was very happy on those occasions that Cathy Powell gave my husband and I the book "The Art of the Table" as an engagement present. Her inscription said "One day you will be dining with presidents and kings." So very sweet from one of the most gracious ladies I know. And it is thoughtful gifts such as that that can make all the difference in helping someone feel comfortable in an uncomfortable social situation. Also, in thinking of the feelings of others, some people are very easily embarassed and I would never want to embarass my host/hostess by not knowing what to do in a given situation. So, I want to encourage everyone to try to educate yourself on "The Art of the Table".
But, getting back to Emily Post's point, one thing that can't be learned in a book, though, is graciously making those around us feel special and comfortable...whether through the meal we're cooking for them or the thanks we're giving.
The challenge to my family is to follow through on the following no matter where we are for a meal:
1. Thank God for the food we're eating.
2. Thank the chef for the preparation of the meal (whether, Mom, Dad, friends, or at a restaurant)
3. Thank the server (again, see above).
4. Say excuse me or may I be excused (for children) if a need arises to leave the table
5. At least try a bite of everything on the table
6. If you do not like what is being served do not ask for something else or complain.
7. Contribute or at the very least OFFER to contribute to a meal by bringing a dish or helping with the preparation or clean up.
8. Never talk about the cost of a meal at the table or in front of your guests/host.
9. Even out of the company of your host, do not talk about the meal or company being unsatisfactory. If someone is kind enough to invite you to a meal, part of being gracious is knowing when to hold your tongue.
10. Reciprocate! Above all, remember that a beautiful meal (or even a not-so-beautiful meal) is a labor of love and takes time to prepare or takes extensive resources to cater or treat to a restaurant meal. So, do not expect to continually be included if you do not reciprocate.
Jack is starting kindergarten in a week and I hope the in hope reminders for manners will serve him well at school.
After a week of being out of town, I am looking forward to being in my own kitchen, again, and cooking for my favorite people. I'll catch you up tomorrow...I have no idea what's for dinner!
Until then, beautiful blessings from the Eastern Shore!
It seems that manners (table or otherwise) are a grey area in today's families. As with anything else, consistency is key. If we don't practice what we preach at home for mealtime, how can we expect different results at other homes or in restaurants or at school? Although, we've taught our children and correct them on "Please", "Thank You", "May I Be Excused", "Yes Ma'am/Sir", etc... I'm always correcting them or asking them to "Remember their manners."
In the present day Babylon in which we live, we are taught to worry about ourselves, our needs, our wants, our "fill in the blank".
Emily Post tells us that "Manners are a sensitive awareness of the feelings of others. If you have that awareness, you have good manners--no matter what fork you use."
I do think it is important for us to know the proper formal uses for flatware, stemware, and china, although I wouldn't have said so 15 years ago. I can honestly say that I never would have thought that I, the little girl from a tiny town, would ever have been dining with and/or entertaining dignitaries, people from other countries and cultures, or people with fame...but, it happens. I was very happy on those occasions that Cathy Powell gave my husband and I the book "The Art of the Table" as an engagement present. Her inscription said "One day you will be dining with presidents and kings." So very sweet from one of the most gracious ladies I know. And it is thoughtful gifts such as that that can make all the difference in helping someone feel comfortable in an uncomfortable social situation. Also, in thinking of the feelings of others, some people are very easily embarassed and I would never want to embarass my host/hostess by not knowing what to do in a given situation. So, I want to encourage everyone to try to educate yourself on "The Art of the Table".
But, getting back to Emily Post's point, one thing that can't be learned in a book, though, is graciously making those around us feel special and comfortable...whether through the meal we're cooking for them or the thanks we're giving.
The challenge to my family is to follow through on the following no matter where we are for a meal:
1. Thank God for the food we're eating.
2. Thank the chef for the preparation of the meal (whether, Mom, Dad, friends, or at a restaurant)
3. Thank the server (again, see above).
4. Say excuse me or may I be excused (for children) if a need arises to leave the table
5. At least try a bite of everything on the table
6. If you do not like what is being served do not ask for something else or complain.
7. Contribute or at the very least OFFER to contribute to a meal by bringing a dish or helping with the preparation or clean up.
8. Never talk about the cost of a meal at the table or in front of your guests/host.
9. Even out of the company of your host, do not talk about the meal or company being unsatisfactory. If someone is kind enough to invite you to a meal, part of being gracious is knowing when to hold your tongue.
10. Reciprocate! Above all, remember that a beautiful meal (or even a not-so-beautiful meal) is a labor of love and takes time to prepare or takes extensive resources to cater or treat to a restaurant meal. So, do not expect to continually be included if you do not reciprocate.
Jack is starting kindergarten in a week and I hope the in hope reminders for manners will serve him well at school.
After a week of being out of town, I am looking forward to being in my own kitchen, again, and cooking for my favorite people. I'll catch you up tomorrow...I have no idea what's for dinner!
Until then, beautiful blessings from the Eastern Shore!
Tuesday, August 2, 2011
Dinner for dear friends
Friday night sweet friends came to town for dinner before going to the beach. I always feel such a since of occasion when seeing loved ones after a long absence. So, a yummy meal was defintely in order!
On the menu:
Grilled snapper with shrimp picata
Broiled asparagus
Roasted Roma Tomatoes
Garlic Bread
Birthday Cake
What you'll need (meal for four):
6 Red Snapper filets
Half a stick of salted butter
Tbsp and 1/2 of capers
1 lb. shrimp (peeled, deveined, tails on)
Tbsp minced shallots
Tbsp minced garlic
1 lemon
White wine
5 Roma Tomatoes
Mozzerella Cheese
Fresh Basil
Fresh pepper
Seasoned Salt
3 Tbsp Olive oil
Tbsp Creole Seasoning
Bundle of Asparagus
Mix 1 Tbsp Olive oil and creole seasoning. Pour a little bit of mixture on each side of filet and rub in, set aside.
Break off woody stems of asparagus (where they naturally snap) place on baking sheet. Pour 1 Tbsp olive oil over the asparagus and roll until coated. Squeeze juice of half a lemon over asparagus. Seasoned Salt and fresh pepper to taste.
Slice Roma Tomatoes thickly and place on baking sheet. Put a little Olive Oil on each tomato and a few turns of fresh pepper. Sprinkle shredded or sliced Mozzerella Cheese on tomatoes and top with basil whole or chopped.
Place tomatoes and asparagus in oven at 350 for about 5-7 minutes.
Place fish on indoor grill or griddle after (make sure to spray with pam or wipe with olive oil). Grill a few minutes on each side, until flaky and remove from grill.
While fish and sides are cooking, melt butter in skillet. Saute garlic and shallots in butter. Add capers (no juice). Squeeze in the juice of one lemon and add a splash of dry white wine. Add shrimp and sautee in skillet mixture until pink.
Top fish with shrimp and juices on a platter, garnish with chopped chives. Serve and enjoy.
We had birthday cake for our 3 year old girls for dessert (from the bakery). I can't believe they are turning three.
Libba and V are 6 days apart and it seems like only yesterday that Nik and I were pregnant together.
I love our sweet friends and I love that our children love each other, as well.
On the menu:
Grilled snapper with shrimp picata
Broiled asparagus
Roasted Roma Tomatoes
Garlic Bread
Birthday Cake
What you'll need (meal for four):
6 Red Snapper filets
Half a stick of salted butter
Tbsp and 1/2 of capers
1 lb. shrimp (peeled, deveined, tails on)
Tbsp minced shallots
Tbsp minced garlic
1 lemon
White wine
5 Roma Tomatoes
Mozzerella Cheese
Fresh Basil
Fresh pepper
Seasoned Salt
3 Tbsp Olive oil
Tbsp Creole Seasoning
Bundle of Asparagus
Mix 1 Tbsp Olive oil and creole seasoning. Pour a little bit of mixture on each side of filet and rub in, set aside.
Break off woody stems of asparagus (where they naturally snap) place on baking sheet. Pour 1 Tbsp olive oil over the asparagus and roll until coated. Squeeze juice of half a lemon over asparagus. Seasoned Salt and fresh pepper to taste.
Slice Roma Tomatoes thickly and place on baking sheet. Put a little Olive Oil on each tomato and a few turns of fresh pepper. Sprinkle shredded or sliced Mozzerella Cheese on tomatoes and top with basil whole or chopped.
Place tomatoes and asparagus in oven at 350 for about 5-7 minutes.
Place fish on indoor grill or griddle after (make sure to spray with pam or wipe with olive oil). Grill a few minutes on each side, until flaky and remove from grill.
While fish and sides are cooking, melt butter in skillet. Saute garlic and shallots in butter. Add capers (no juice). Squeeze in the juice of one lemon and add a splash of dry white wine. Add shrimp and sautee in skillet mixture until pink.
Top fish with shrimp and juices on a platter, garnish with chopped chives. Serve and enjoy.
We had birthday cake for our 3 year old girls for dessert (from the bakery). I can't believe they are turning three.
Libba and V are 6 days apart and it seems like only yesterday that Nik and I were pregnant together.
I love our sweet friends and I love that our children love each other, as well.
Friday, July 29, 2011
Toddler Tunes in the Kitchen!
Last night's meal: Fresh peach and cherry salsa with homemade cinnamon chips, pasta with chicken and tomatoes, and grilled muenster cheese sandwiches. The pasta and salsa recipes are my originals and a grilled cheese is a grilled cheese, so let's just say thanks to moms everywhere for that nugget of goodness!!! We had so much fun dancing and singing and cooking. The bath water had a little bit of a purple tinge last night from the cherry juices, and I always say the mess you leave behind is indicative of the party you had. It was a good one last night...I love celebrating life with my babies!
What you'll need:
One cup of chopped cherries (fresh)
2 peaches peeled and diced
Cinnamon and sugar mixture
half a stick of REAL butter melted
6-8 flour tortillas or wheat tortillas
1 Tbsp. Honey
2 boneless, skinless chicken breasts
Pimentos
2 diced roma tomatoes (mixed with 1 Tbsp olive oil and oregano)
One pkg. dry italian dressing mix
One Package of cooked corkscrew pasta (I like veggie pasta)
1 block of muenster cheese
whole wheat bread or Sourdough (sourdough tastes better, but not as good for you)
Garlic Salt, Fresh Pepper
Salsa and chips: Combine chopped cherries, peaches, honey and a dash of cinnamon mixture in a bowl and chill. Brush each side of tortillas with melted butter and sprinkle with cinnamon mixture. Cut into triangles and bake at 350 until golden and crisp (about 4 minutes). Let cool and put in a basket.
Pasta Salad: Boil pasta, drain, and cool. Add 2 tsp pimento. Season chicken breasts with garlic salt and fresh pepper. Heat two Tbsp olive oil in a skillet. Cook chicken thouroughly. Cut chicken into bite sized pieces, add to pasta mixture. Add tomato mixture listed earlier in "What You'll Need". Add a quarter of a cup of water and half of the dressing packet. All done.
Grilled cheese: use the remainder of your melted butter and baste your bread. Place muenster cheese, a little salt and pepper on the cheese, between two slices and grill on a griddle.
Enjoy another easy summer meal! What music accompanied our cooking last night? Toddler Tunes!
Tonight I'll be making grilled red snapper with lobster picata, watermelon salad, broiled asparagus, and biscuits. A perfect date night meal and SO easy! It is a Harry Connick, Jr. type of meal...I better get my playlist ready!
Here are some photos of our kitchen fun last night:
Fresh Cherry and Peach Salsa with homemade cinnamon chips
Organic Pasta with chicken and tomatoes
Jack and Victoria de-stemming cherries
Be careful with peach and cherry juice!
Jack basting tortillas with butter.
Thursday, July 28, 2011
The bounty of summer...
I LOVE cooking in the summer. The vegetables are fresh, the fish is just off the boat, and cold food is the order of the day. So, tonight I am making fresh peach and cherry salsa with homemade cinnamon chips, italian chicken pasta salad, and Muenster Grilled Cheese and Tomato Sandwiches. It isn't fancy, but it is oh so good! Turn on the summer hits of yesteryear, turn down the A.C. and pull your kids into the kitchen for a fun, easy-to-make meal. Jack and Victoria will be in charge of pitting the cherries and peaches once I've cut them, Mixing the pasta salad ingredients once they've been cooked and Sprinkling the cinnamon on the tortillas before they're baked. They love helping and it makes them so much more willing to try new things. I'll post pictures as we make progress and let you know how it goes in the morning!
As a side note: Tomorrow some of our favorite people are coming to town before we all head to the beach. I truly love cooking for large groups and ministering to tummies. It is one of my love languages! I've got something special and yummy up my sleeve!
As a side note: Tomorrow some of our favorite people are coming to town before we all head to the beach. I truly love cooking for large groups and ministering to tummies. It is one of my love languages! I've got something special and yummy up my sleeve!
"Work With It"--Steak Diane
The name of this dish always makes me think of my friend Leslie from High School. We called her "Diane"...that was her middle name and I don't know why we got so tickled over that. But, a lot of what went down in High School doesn't make sense. Pretty much any meat, poultry or seafood can be "Dianed". This is a comfort food that is easy and pleasing to kids and adults. Yesterday morning I checked out my pantry and fridge to see what I had to work with.
The ingredients are as follows:
2 new york strip steaks, sliced thinly
1 red bell pepper (organic)--chopped
1 carrot (organic)--chopped
3 green onions--chopped
1 small white onion--chopped
1 clove of garlic--minced
1/2 pound of sliced mushrooms (what ever you've got)
One box of Uncle Ben's Rice--Original Recipe (You'll see this staple time and again)
Olive Oil
Half a stick of butter
Seasoned Salt
Fresh Ground Pepper
1 Roma Tomato--diced and set aside
2 Tbsp Chives--chopped and set aside
Cook the Uncle Ben's according to package.
Butter---Who doesn't love it. I believe in cooking with REAL natural butter, not margarine. Although margarine has fewer calories it isn't made with food ingredients...chemicals! So, melt your BUTTER in a skillet (I do almost everything in seasoned cast iron) and saute your garlic in the butter, add all other vegetables, except tomato and mushrooms and cook until tender. Remove vegetables from skillet and set aside. Salt and pepper steak strips. Put a Tbsp of olive oil in same skillet, heat to medium and cook until tender. Remove meat from skillet with a slotted spoon. Add slightly salted mushrooms to the meat juices and and let cook for 5 minutes. Add all cooked vegetables and meat to the skillet and let flavors combine for a few minutes. Place a serving of cooked rice in a bowl, put skillet mixture over rice. Top with uncooked, fresh diced tomatoes and chives and one turn of fresh pepper. Serve with crusty french bread and a salad.
In this dish you and your family are getting a full 2 servings of vegetables, a lean meat, and whole grains. My children prefer the meat mixture on the side of the rice insead of on top.
So, there's last night's meal. No cookbook necessary and no trip to the grocery store.
The ingredients are as follows:
2 new york strip steaks, sliced thinly
1 red bell pepper (organic)--chopped
1 carrot (organic)--chopped
3 green onions--chopped
1 small white onion--chopped
1 clove of garlic--minced
1/2 pound of sliced mushrooms (what ever you've got)
One box of Uncle Ben's Rice--Original Recipe (You'll see this staple time and again)
Olive Oil
Half a stick of butter
Seasoned Salt
Fresh Ground Pepper
1 Roma Tomato--diced and set aside
2 Tbsp Chives--chopped and set aside
Cook the Uncle Ben's according to package.
Butter---Who doesn't love it. I believe in cooking with REAL natural butter, not margarine. Although margarine has fewer calories it isn't made with food ingredients...chemicals! So, melt your BUTTER in a skillet (I do almost everything in seasoned cast iron) and saute your garlic in the butter, add all other vegetables, except tomato and mushrooms and cook until tender. Remove vegetables from skillet and set aside. Salt and pepper steak strips. Put a Tbsp of olive oil in same skillet, heat to medium and cook until tender. Remove meat from skillet with a slotted spoon. Add slightly salted mushrooms to the meat juices and and let cook for 5 minutes. Add all cooked vegetables and meat to the skillet and let flavors combine for a few minutes. Place a serving of cooked rice in a bowl, put skillet mixture over rice. Top with uncooked, fresh diced tomatoes and chives and one turn of fresh pepper. Serve with crusty french bread and a salad.
In this dish you and your family are getting a full 2 servings of vegetables, a lean meat, and whole grains. My children prefer the meat mixture on the side of the rice insead of on top.
So, there's last night's meal. No cookbook necessary and no trip to the grocery store.
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