Meal Plan with Shopping List {Week of September 18, 2017}

Tomato Soup
adapted from gracelaced

This can be made in the Crockpot. Add all ingredients except heavy cream and pesto. Low 4-6 hours. Just add the heavy cream right before serving, and warm for 5-10 more minutes. This also makes a great freezer meal.

1 28 oz. can organic crushed tomatoes
2 cloves fresh garlic minced
olive oil
2 cups chicken broth
1/2 tsp. dried basil
1/2 cup heavy cream
salt and pepper
jar pesto for serving (optional)

ingredients for grilled cheeses (if desired)

Heat a couple a tablespoons of olive oil in a large saucepan and saute garlic lightly over medium heat. Add canned tomato and broth with all spices in saucepan. 

Bring to a simmer on med-high heat.
Lower heat to low- med and add cream, stirring until fully incorporated. 

Bring to a light simmer again, stirring constantly. 

Serve warm with a dollop of pesto on top. 

Grilled cheese sandwiches are a perfect pairing with this comfort food.

One Pot Greek Chicken with steamed snap peas
from A Healthy Slice of Life


1 lb boneless skinless chicken tenders
1 Tbsp olive oil
4 garlic cloves, minced
1 small onion, finely diced (roughly 1 c)
1 cup long grain white rice
2¼ c chicken broth
1 tsp salt
2 lemons, zested and juiced
2 Tbsp dried oregano
½ cup crumbled feta cheese
½ cup sun-dried tomatoes, roughly chopped
½ cup kalamata olives, sliced
parsley (for garnish)
fresh snap peas

Instructions:
Preheat the oven to 350 degrees. Chop all ingredients.
In a large pot (I suggest a dutch oven), heat the 1 Tbsp of olive oil over medium high. Add the onion and garlic and saute 2-3 minutes until onions start to become translucent.
Into the same pot, add rice, broth, salt, lemon juice, lemon zest, oregano, feta, sun-dried tomatoes, and kalamata olives. Stir and bring to a boil.
Once it reaches a boil, turn off the heat and add chicken to pot. Cover and place in oven.
Bake for 30 minutes until chicken is cooked through and rice is fluffy.
Plate and garnish with finely chopped parsley and any remaining lemon zest.

While the main dish is in the oven, do a quick-steam in the microwave of your snap peas. Salt lightly and serve alongside the chicken and rice. Yummy!


Simple Fish Tacos with chipotle lime cilantro dressing
from me

cooking oil of choice
1 Tbsp. homemade taco seasoning
1/2 cup yellow cornmeal
1- 1 1/2 lbs. tilapia
tortilla of choice (I prefer soft yellow corn.)
toppings: avocado, broccoli slaw, chopped baby spinach, diced tomato, salsa, onion, shredded cheese, sour cream or Greek yogurt

Instructions
Place 1 tablespoon taco seasoning, 1/2 cup yellow cornmeal and the fish in a gallon size zippered bag, or bowl with a tight-fitting lid, and shake to coat. Reserve excess cornmeal-seasoning.
Heat oil on medium-high heat.
Place the fish in the pan with the hot oil, and lightly sprinkle the reserved cornmeal and seasoning on top of the fish, then flip it over immediately; sprinkle the other side of the fish lightly.
Cook about 5 minutes on each side (cook time depends on the size of the fillet).
Start to break up the fish as it softens with cooking, and stir to distribute the cornmeal and seasonings a bit more.
Continue to cook until nice and golden, about 5-10 more minutes.
Serve on tortilla of choice with fresh toppings and 

Cilantro-Lime Dressing:

1 chipotle pepper in adobo

1/2 tsp adobo sauce

cilantro

1/2 cup plain yogurt

1/4 mayonnaise

1 tbsp white wine vinegar

salt

juice of 1 lime
Remove seeds from one chipotle pepper and dice. Add diced pepper and a healthy handful of cilantro and ½ tsp of adobo sauce into a small food processor (or blender), mixing until finely chopped. Add yogurt, mayo, vinegar, small pinch of salt, and juice of 1 lime. If you like it a little spicier add another ½ tsp of adobo sauce.

My Mom's Spinach Lasagna

from my mommy, Edwina

Ingredients:

10 oz frozen chopped spinach

16 oz ricotta cheese

1/4 cup shredded Parmesan cheese

8 oz shredded or fresh mozzarella cheese (1/4 cup reserved)

1/2 tsp garlic powder

salt and pepper

1 egg

1 jar marinara sauce of choice

8 oz regular or whole wheat lasagna noodles (oven ready are fine, just don't pre-boil them.)

garlic loaf of choice

Directions:

Preheat oven to 350F.

Cook noodles according to directions (unless using oven-ready).

Thaw spinach in microwave and drain.

In a mixing bowl combine the cheeses (ONLY 1/4 cup of mozzarella), spinach, egg, salt and pepper and garlic powder.

Spray a 9x13" casserole. 

Spread a layer of marinara in bottom of casserole.

Next spread a layer of the cheese/spinach mixture.

Sprinkle with mozzarella.

Layer about 4 noodles over the mozzarella.

Repeat layers until all is used. Try to end with a layer of mozzarella on top.

Bake for 45  minutes. Cool for 15 minutes before serving.

Hot garlic bread is amazing with this!

SHOPPING LIST:

BREADS/BAKERY:

bread for grilled cheeses (if making)

garlic bread (for lasagna)

DRY GOODS:

8 oz lasagna noodles of choice

taco shells of choice (I prefer soft corn for fish tacos.)

white rice

BAKING/SPICES:

garlic powder

salt

pepper

cooking oil of choice

white wine vinegar

corn meal

taco seasoning (homemade or packet)

oregano

dried basil

JARS/SAUCES:

1 jar marinara of choice

jar chipotle peppers in adobo (in Mexican food section)

mayonnaise

sundried tomatoes

kalamata olives

1 qt chicken broth

28 oz can crushed tomatoes (organic preferred)

pesto (if desired)

PRODUCE:

bunch cilantro

1 lime

snap peas

parsley

2 lemons

garlic

1 small onion

MEATS:

1 lb tilapia filets (or mild fish of choice)

1 lb boneless skinless chicken tenders

FROZEN:

10 oz frozen chopped spinach

DAIRY:

shredded parmesan cheese

shredded or fresh mozzarella

16 oz ricotta cheese

1 egg

1/2 cup plain yogurt

feta cheese

heavy cream

butter (if making grilled cheeses)

sliced cheese of choice (if making grilled cheeses)

Meal Plan with Shopping List {Week of September 11, 2017}

Source:

Mexican Pizzas
4 large soft flour tortillas
1 cup salsa
1/2- 1 lb Ground beef
Shredded cheddar or Monterrey jack cheese
1 can refried beans
Taco seasonings (packet or homemade)
Green onions, diced

Heat oven to 350°. Cook and crumble the ground beef, add the seasoning when almost done browning. Lay out two of the tortillas and spread each with about half of the can of refried beans. Top with the ground beef and sprinkle some cheese over the ground beef (your preference). Top each one with another tortilla. Spread desired amount of salsa over the top of the tortilla and sprinkle with more cheese. Bake in the oven for about 10 minutes until the cheese is melted and slightly browned. You may have to broil lightly for a couple of minutes to brown the cheese. Top with chopped green onions and/or diced jalapeños if you like some extra heat!



Broccoli Cheese Soup
from Peas and Crayons

Watch the video of me making this recipe here.

one bunch of fresh broccoli (about 2 cups when florets are cut off)
2 cups vegetable or chicken broth
1/2 cup of sharp cheddar cheese, plus extra for topping
1 heaping cup of regular gouda cheese, freshly grated
1 cup of shredded or diced carrots
1 small white onion, chopped
2 large cloves of garlic, minced
1 cup half and half or heavy cream, room temperature
3 TBSP all purpose flour
3 TBSP butter
1 bay leaf
1/4 tsp garlic powder
1/8 tsp allspice
1/8 tsp ground nutmeg
1/8 tsp dried basil
1/8 tsp cayenne pepper
1/8 tsp salt will vary based on salt content of your stock/broth
a few cranks of freshly ground black pepper, to taste

Cut all the florets off the broccoli stems. You can save some of the stems and chop them up if you want a little texture in your soup. Dice the onions super small, mince the garlic, and shred/dice the carrots if you didn't buy pre-shredded. This can all be done ahead of time and stored in the fridge for later.

Add your veggie/chicken broth to a pot on medium-high heat, add broccoli, onion, garlic, carrots, and bay leaf. Simmer on medium, covered, for about 15-20 minutes or until the veggies are tender.

Once the broth is done, start your roux: In a large pot, melt 3 tablespoons of butter on medium heat, whisking constantly. Once melted, slowly add 3 tablespoons of flour as you continue to whisk.
For a thicker soup, use an extra tablespoon of each. Remove from heat and slowly pour in the broth from your veggie mixture [its okay if some of the veggies jump in along side it!] and stir to incorporate.

Next pour in the veggies and slowly stir in 1 cup of room temperature half and half.
Return to the burner on very low heat, uncovered.

Spoon out the bay leaf and season with the above herbs and spices, adding a little extra of whichever you like to taste. I personally adore the pinch of nutmeg in this soup but feel free to leave it out if it's just not your cup of tea! The soup is great both ways! Depending on the saltiness of your broth, you might skip the salt entirely or prefer to add a bit more. Taste and tweak as needed after adding your cheese.

Oh yes: the cheese! Once the soup has warmed back up, stir in the grated cheeses [slowly and in small batches] and remove from heat immediately. I won't tell if you sneak extra cheese in your soup.

Garnish with a little extra grated cheddar and a sprinkle of parsley and even a pinch of spicy red pepper flakes if you'd like! Anything goes!

Chicken Pot Pie
from me (April of Fruitful Family)

This recipe is for one 9x13 casserole. I doubled it and froze one before baking.

For the biscuit topping

• 1 1/4 cups milk
• 1 1/2 cups all purpose flour
• 6 Tbsp unsalted butter
• 3 tsp baking powder
• 1 tsp salt

For the filling

• 1 lb. cooked and shredded chicken breasts
• 1/2 onion diced
• 2 cans unsalted mixed vegetables (or small bag frozen), (or fresh chopped and blanched veggies)
• 1 cup shredded sharp cheddar cheese (optional)
• salt and pepper
• Homemade condensed cream of chicken "soup" (recipe below) or two small cans of cream of chicken soup

Condensed Cream of Chicken "Soup"

• 1 1/2 cups chicken stock
• 3/4 cup milk
• 1/2 cup all-purpose flour
• 1/2 tsp. salt
• 1/4 tsp. garlic powder
• 1/4 tsp. freshly-ground black pepper
• 1/4 tsp. onion powder
• 1/8 tsp. celery seed (optional)
• 1/8 tsp. dried thyme

Instructions

Poach the chicken by bring it to a boil, then simmering for 15-20 minutes.

While the chicken is simmering, get your creamy "soup" going:

Add chicken stock to a large saucepan and bring to a boil over medium high heat.

In a separate bowl, whisk together milk and flour until the flour is dissolved.

Slowly pour the milk mixture into the boiling chicken stock, whisking to combine. Whisk in remaining seasonings. Reduce heat to medium, and bring the mixture back to a very low boil, stirring constantly so that the bottom of the pan does not burn. Let the mixture boil for about 3 minutes or until thickened. Remove from heat. Set aside until ready to use.

Once the chicken is cooked through, let cool slightly, then shred to desired texture. (I use my paddle attachment in my stand mixer to shred the chicken- it's amazing!

If you plan to cook the pie immediately, go ahead and pre-heat your oven to 350°F.

In a large mixing bowl, stir together the shredded chicken, homemade soup, diced onion, and veggies. Add salt and pepper to taste. Pour mixture into a 9x13" casserole.

Sprinkle the shredded cheddar cheese on top of the chicken mixture. Rinse out the mixing bowl to use for biscuit dough.

Make the biscuit topping:

In the mixing bowl, whisk together the flour, baking powder and salt. Stir in the melted butter and milk just until combined.

Pour the biscuit dough evenly along the center of the chicken mixture and shredded cheese. Use a spatula to spread the dough evenly over the entire pie.

To freeze for later, wrap thoroughly in foil, and freeze.

Thaw in refrigerator the night BEFORE you plan to bake the pot pie.

Bake at 350°F for 1 hour.

Veggie Beef Soup (Crockpot or Stovetop)
also from me

1 lb bag frozen mixed veggies
1 can condensed tomato soup
2 cans diced tomatoes (no salt added)
1 lb. lean ground beef
2 cups beef broth
salt and pepper

1 package onion soup mix (OR homemade recipe below)

recipe for homemade onion soup mix:
⅔ cup dried, minced onion
3 teaspoons parsley flakes
2 teaspoons onion powder
2 teaspoons turmeric
1 teaspoon celery salt
1 teaspoon sea salt
1 teaspoon sugar
½ teaspoon ground pepper
You will not use all of this mix in the recipe, so you'll have extra for the next time you need it.

Brown the ground beef in a skillet. Drain any excess fat. Put all remaining ingredients using only 3-4 tbsp of homemade onion soup mix OR 1 package onion soup mix into the Crock Pot. 

Cook on high for 4-5 hours or low for 6-8 hours. If you need to cook it in a hurry, brown the ground beef in a large soup pot, drain any excess fat, then add all other ingredients to the pot. Bring it to a boil, then simmer on low for 30 minutes. Serve with grilled cheese sandwiches for comfort food at its best!

SHOPPING LIST:

BREADS/BAKERY:

baguette to dip in the broccoli cheese soup

bread for grilled cheese sandwiches (if desired with veggie soup)

DRY GOODS:

large soft flour tortillas (burrito sized)

BAKING NEEDS/SPICES:

taco seasoning packet or homemade blend of chili powder, garlic powder, cumin, and coriander

all-purpose flour
baking powder

onion soup mix if not making homemade

needs for homemade soup mix:

⅔ cup dried, minced onion
3 teaspoons parsley flakes
2 teaspoons onion powder
2 teaspoons turmeric
1 teaspoon celery salt
1 teaspoon sea salt
1 teaspoon sugar
½ teaspoon ground pepper

For homemade cream of chicken:
garlic powder

celery seed

thyme

CANS/SAUCES:

salsa

small can refried beans

vegetable or chicken broth 

beef broth

2 small cans unsalted mixed veggies if not using fresh or frozen

12 0z more of chicken broth if making homemade cream of chicken soup

2 cans cream of chicken soup if NOT making homemade

1 can tomato soup

2 cans diced tomatoes (no salt added is best)

MEATS:

2 lbs ground beef (for 2 recipes)

1 lb boneless skinless chicken breasts ( or 2 lbs if doubling recipe)

PRODUCE:

green onions

carrots (1 cup)

1 bunch or bag of broccoli

1 large white onion, halved for 2 recipes

garlic

any veggies desired for pot pie if not using canned or frozen

DAIRY:

sliced cheese for grilled cheese sandwiches (if making)
shredded sharp cheddar cheese

8 oz gouda cheese (usually found in specialty cheese aisle)

half and half or heavy cream (1 cup)

butter
milk

FROZEN:

1 bag(approx 16 oz)  mixed veggies for veggie beef soup

Meal Plan with Shopping List

I've included a couple of recipes that will work well for your Labor Day camping adventures.

Grilled Chicken Tenders with Roasted Brussels Sprouts and Sweet Potatoes
from me

Ingredients:
1 lb boneless skinless chicken tenders
1/2 cup Italian dressing (to marinade chicken)
1 package fresh Brussels sprouts, ends trimmed off, then halved or quartered if large
3-4 sweet potatoes, peeled and diced
cooking oil of choice
salt and pepper
dried oregano

Directions:
Marinate chicken tenders in the dressing for at least 30 minutes before grilling. Don't panic if you forget! Just baste the chicken with the dressing as you grill it. 

Heat oven to 425 degrees.
Start with the veggies. (They will cook longer than the fish.) While the oven is heating, peel and dice the sweet potatoes, and halve or quarter the brussels. Place on a sheet pan side-by-side. You can definitely mix them together, but I have one kid who likes the sweet potatoes and one kid who likes the brussels. It just makes it easier to serve them! ;) Drizzle the veggies with about 2 tbsp oil, then season well with salt and pepper. I like to add a little oregano to my sweet potatoes. Roast for about 17 minutes, then turn with a spatula. Roast again for about 10-15 minutes or until the veggies start to carmelize a little.

Heat a grill or grill pan (or skillet) while the veggies are roasting med-high heat. Grill tenders for about 5 minutes on each side.

Salmon Bites with Roasted Asparagus and Red Potatoes
from Primally Inspired
Ingredients:
12 ounces canned salmon, drained (can also use fresh salmon, oven roasted for about 20 minutes at 400 F, then cooled and flaked with a fork)
1 shallot or ¼ cup red onion, finely diced
1 egg
½ lemon, zested and juiced
1 tablespoon green onion, chopped
1 tablespoon fresh dill or basil, chopped
sea salt and pepper to taste
1 tablespoon fat of choice for greasing (olive oil, avocado oil, coconut oil, etc.)

1 bunch fresh asparagus, trimmed on ends

6 medium red potatoes, quarted

cooking oil of choice

salt and pepper

Directions:
Preheat oven to 350 degrees F.

On a baking sheet, toss trimmed asparagus and quarted potatoes in about 1 tbsp oil with salt and pepper. Roast for about 12 minutes. Start on the salmon bites while they roast:

Salmon bites: Mix all of the ingredients, except your fat of choice (oil) together in a bowl until well incorporated.
Form into 1-2 inch balls (makes about 20).
Add your fat of choice to a baking pan and then place your salmon bites on the pan. Lightly roll the salmon bites in the oil so they get coated.

Remove veggies and flip with a spatula. Return to the oven along with the salmon bites.
Bake for 20 minutes and enjoy!

We love to eat these with an easy homemade dipping sauce!
Add 1 tablespoon of fresh or dried herbs (I usually use dill and/or basil) to ⅓ cup mayo. You can also use sour cream or Greek yogurt in place of the mayo.

Campfire Red Chili with Cornbread Pancakes
from me

Ingredients:
1 can dark red kidney beans
1 can black beans
1 can pinto or great northern beans
1 can tomato sauce
1 can diced tomatoes with green chilies
2-3 tbsp chili powder
1/2 tsp garlic powder
1 tsp ground cumin
1/2 tsp ground coriander
1 tsp salt
pepper
1 lb ground beef of choice

chili toppings: (optional)
hot sauce (if you like a little spice)
shredded cheese
sour cream
diced jalapenos
diced scallions
diced black olives
any other favorite chili toppings

corn muffin mix (I prefer Bob's Red Mill brand)
extra corn muffin mix ingredients such as egg, oil, or butter (check the package)

Directions:
Brown the ground beef; dump all canned items and seasonings along with cooled ground beef into a gallon freezer bag or large sealable bowl to transport to your campsite.

Heat chili to a rolling simmer in your dutch oven or camping soup pot. Keep it covered and simmer for about 20-30 minutes, stirring occasionally. While the chili is simmering, work on your pancakes:

Mix corn muffin mix according to the package directions. Depending on how many people you are feeding you may need to half the recipe. Heat a cast iron skillet over your fire or camp stove. When the skllet is hot, drop in a couple of tablespoons of butter. When it melts, add in a couple of tablespoonfulls of batter, sapced a couple of inches apart, just like you would for breakfast pancakes. Flip when you see bubbles. Add butter to the skillet as needed.

Serve the chili hot with all the toppings, then lay a cornbread pancake right on top of the bowl. Sooo delish!

Campfire Dutch Oven (or oven)  Blueberry French Toast Casserole
adapted from Sally's Baking Addiction

Ingredients:
1 (12-14 ounce) loaf french bread, sourdough bread, or challah
1 cup (180g) fresh or frozen blueberries
8 large eggs
2 and 1/4 cups (540ml) whole milk
1/2 teaspoon ground cinnamon
3/4 cup (150g) packed light brown sugar
1 Tablespoon (15ml) vanilla extract

Streusel Topping
1/3 cup (69g) packed light brown sugar
1/3 cup (42g) all-purpose flour
1/2 teaspoon ground cinnamon
6 Tablespoons (86g) unsalted butter, cold and cubed
Optional: extra blueberries, fresh fruit, maple syrup, and/or confectioners' sugar for topping

nitrate-free uncured bacon

Directions:

Line a dutch oven with foil and grease, or grease a 9x13 inch pan with butter or spray with nonstick spray. Slice then cut the bread into cubes, about 1 inch in size. Spread cubes into the prepared baking pan or dutch oven and top evenly with blueberries. Set aside.
Whisk the eggs, milk, cinnamon, brown sugar, and vanilla together until no brown sugar lumps remain. Pour over the bread. Cover the pan tightly with plastic wrap and stick in the refrigerator for 3 hours - overnight. Overnight is best.

Heat the fire to a good hot temperature (fire baking is a guessing game, so you just have to watch it and see when all the bread has puffed up and the eggs are no longer soft); or if you like using the hot coals on top and bottom of your dutch oven you will probably need about 14 coals on top and about 7 underneath (if it's a 10" like ours). Use this chart to determine the number of coals needed for your size dutch oven. Preheat oven to 350°F (177°C). Remove pan from the refrigerator (or cooler).

Prepare the topping: Whisk the brown sugar, flour, and cinnamon together in a medium bowl. Cut in the cubed butter with a pastry blender or two forks. Sprinkle the topping over the soaked bread.

Bake for 45-55 minutes or until golden brown on top. I usually bake it for 45 minutes because I like it softer. Fry the bacon while you wait for the casserole to finish. Serve immediately. Cover leftovers tightly and store in the refrigerator for 2-3 days.

Make ahead tip: Prepare the topping in advance, cover tightly, and store in the refrigerator. Sprinkle over the soaked bread before baking. For freezing, prepare the recipe through step 4 (without preheating the oven) and freeze for up to 2 months. Thaw overnight in the refrigerator then bake as directed. Baked casserole can be frozen up to 3 months. Thaw overnight in the refrigerator and warm up in a 350°F (177°C) for 35 minutes or until warm in the center.

You can also bake this the day before your camping trip and just reheat it the morning (or night) that you;re ready to enjoy it. I also recommend simmering on low some maple syrup with blueberries in it for a homemade blueberry syrup!

SHOPPING LIST:

BREAD/BAKERY:

1 large French, sourdough, or challah loaf

DRY GOODS:

pure maple syrup

CANS/SAUCES/CONDIMENTS:

Italian dressing

mayo

1 can dark red kidney beans
1 can black beans
1 can pinto or great northern beans
1 can tomato sauce
1 can diced tomatoes with green chilies
hot sauce (if desired for chili)

BAKING/SPICES/SEASONINGS:

dried oregano

chili powder

garlic powder

ground cumin

ground coriander

corn muffin mix

cooking oil of choice

salt and pepper

cinnamon

light brown sugar

all-purpose flour

pure vanilla extract

PRODUCE:

Brussels spouts (such as Eat Smart brand)

3-4 sweet potatoes

1 bunch asparagus

approx 6 medium red potatoes

shallot 

lemon

1 bunch green onions

dill

1 cup fresh (or frozen) blueberries

MEATS:

1 lb boneless skinless chicken tenders

12 oz- 1 lb salmon (either canned, already flaked, or fresh)

1 lb lean ground beef

nitrate-free uncured bacon (such as Oscar Mayer)

DAIRY:

eggs

whole milk

butter

shredded cheese of choice (for chili)

sour cream if desired for chili

FROZEN:

Weekly Meal Plan and Shopping List

Y'all!!!! Check out this awesome weekly meal planning and grocery list in one!

Thanks to Megan of Wit and Wonder for the freebie! 

Crab Cakes with Honey Roasted Carrots
adapted from Betty Crocker and cookingclassy.com
Ingredients:
2 cans lump crab meat (Chicken of the Sea brand is good from Food City; and Kroger store brand is good too)
1/3 cup mayo
1 egg
1 tsp ground mustard
1 tsp seafood seasoning such as old bay
1-2 slices soft bread torn into tiny pieces
3 scallions (green onions)
1 cup dry bread crumbs (for the coating)
cooking oil of choice (vegetable oil works well in the recipe because it produces the best "crisp," but canola/EVOO is totally fine too.
1 fresh lemon
Roasted carrots:
3 cups baby carrots (cut along the length in half if they are fat; slimmer is better here)
cooking oil of choice (I prefer canola/EVOO blend)
salt and pepper
2 tbsp honey
1 tbsp apple cider vinegar
1-2 tsp dried or fresh chopped parsley

Heat oven to 425°F. Put the carrots in a heap in the middle of a sheet pan. Toss to coat with 1-2 tbsp oil and salt and pepper. Roast for about 20 minutes. *(Start your crab cakes now.)
After 20 minutes, uncover and drizzle with the cider vinegar/honey mixture** and toss again. Roast for about 10 more minutes. Sprinkle with parsley after cooking.

*Tear up the bread and dice the scallions. Drain the cans of crabmeat. Mix all the ingredients except the dry bread crumbs in a small mixing bowl. Form 4-5 patties depending on your size preference. Coat both sides with the dry bread crumbs in a small bowl. Heat about 2 tbsp oil on medium-high heat in a skillet. Cook crab cakes for about 6 minutes each side or until it looks nice and golden. Squeeze a little fresh lemon juice on top of each crab cake just before serving. Use the rest of the lemn juice to make homemade tartar sauce.

**Mix the vinegar and honey together in a small measuring cup.

I also like to serve a box of couscous or wild rice with this meal.

Simple Spaghetti with Side Salad

Ingredients:
spaghetti noodles of choice (We use the Hodgson Mill whole wheat angel hair)
1 jar spaghetti sauce of choice
1/2 -1 lb ground beef or ground mild Italian sausage
shredded Parmesan cheese
bread of choice
salad ingredients of choice (butter lettuce with carrots, tomatoes, and croutons topped with Greek yogurt ranch is our favorite with spaghetti.)

Make salad ahead of time and put in the middle of the table for easy refills. Start browning meat and breaking it up as it cooks. Start noodles while beef is cooking. Cook noodles according to the package directions. Add jar of sauce to the meat after it cooks and warm. Warm the bread in the oven. Drain noodles, then toss with the meat/sauce mixture. Top individual plates/bowls with parmesan. Serve with warm bread and salads.

Crockpot Loaded Baked Potato Soup

Ingredients:

2 lbs baking potatoes, peeled and cut into 1/2 inch cubes

2 cans condensed cream of mushroom soup

1 cup finely chopped green onions (plus a little extra for sprinkling on individual bowls)

1/4 tsp garlic powder

1/8 tsp ground red pepper (cayenne)

STOP HERE AND PUT ALL THE ABOVE INGREDIENTS IN THE CROCKPOT ON LOW 8 HOURS OR HIGH 4 HOURS.

THEN ADD THESE AFTER COOKING:

1 1/2 cups shredded sharp cheddar cheese

1 cup sour cream

1 cup milk

black pepper (to taste)

Stir until the cheese is melted. Cover and cook on high for another 10 minutes.

This is so good with corn bread!

Honey Mustard Chicken with Bacon and Avocado Salad
from Cafedelites.com

Dressing / Marinade:
⅓ cup honey
3 tablespoons whole grain mustard (mustard with the seeds in it)
2 tablespoons smooth and mild Dijon mustard
2 tablespoons oil
1 teaspoon minced garlic (use your kitchen shears to mince it up)
Salt to season
4 skinless and boneless chicken thighs or chicken breasts or tenders
For Salad:
¼ cup diced bacon, trimmed of rind and fat (Fry, then cut it up with your kitchen shears)
4 cups Romaine lettuce leaves, washed
1 cup sliced grape or cherry tomatoes (use your kitchen shears to cut in half)
1 large avocado, pitted and sliced
1/2 can corn kernels, drained and patted dry (optional)
¼ of a red onion, sliced (optional)

Whisk marinade / dressing ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.
Heat a nonstick pan (or grill pan or skillet) over medium heat with about a teaspoon of oil and sear / grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
*Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry the bacon until crispy.
Slice chicken into strips and prepare salad with leaves, tomatoes, avocado slices, corn, onion strips and chicken.
Whisk 2 tablespoons of water into the remaining untouched marinade / dressing and drizzle over the salad. Sprinkle the bacon over the top and season with a little extra salt and cracked pepper (optional).

*Bacon can be fried and chopped ahead of time.

SHOPPING LIST:

BREAD/BAKERY:

2 slices soft bread

any bread you want with spaghetti

CANS/SAUCES:

2 cans lump crab

1 jar marinara of choice

2 cans condensed cream of mushroom soup

whole grain mustard

dijon mustard

mayonnaise

DRY GOODS:

pasta of choice for spaghetti

plain bread crumbs

BAKING/SPICES/SEASONINGS:

honey

apple cider vinegar

Old Bay (or other seafood seasoning)

dry parsley (or fresh)

garlic powder

ground red pepper

salt and pepper

oil of choice

corn bread mix (if you want it with the potato soup)

PRODUCE:

scallions (2 bunches)

3 cups baby carrots

butter lettuce

more carrots (for salad)

grape tomatoes (divided for the two salads)

2 lbs baking potatoes

garlic

romaIne lettuce

avocado

red onion (optional)

lemon

MEAT:

1 lb ground Italian sausage OR ground beef

1lb package boneless sinless chicken tenders

3-4 slices bacon (uncured)

FROZEN:

corn (optional for chicken salad)

DAIRY:

1 egg

shredded or grated Parmesan cheese

shredded sharp cheddar cheese

sour cream

milk

Real Food for Real Families: {Meal planning for real life}

There are a lot of things that I do not do well in the world of homemaking. For instance, I hardly ever clean up after a meal. I just can't seem to find the motivation after I've spent all that time planning, cooking, and forcing all my people to eat! Whew! I'm exhausted just thinking about it! One thing that I do enjoy doing and succeed at most weeks is meal planning and grocery shopping. Several of my friends know this about me and have asked me for advice and practical help. I polled my Faceboook friends, and apparently a TON of women struggle with this chore. So, I'm here to help! This will probably be a work in-progress; something that I change the format of as I see improvements to be made. For now, I will just start with the basics. Here is an old post that I wrote a few years ago with some very general tips on meal planning.

Let's get started...

MEALS! 
So many to choose from; so many indecisive people! Here's my best advice: JUST PICK WHAT SOUNDS GOOD TO YOU! OK, OK, I know... "Susie doesn't like beans." "Johnny doesn't like any vegetables!" "My husband hates onions!" It can be impossible to please everyone. All kidding aside, here's what you need to do: get out a notepad and write down everything that you can think of that everyone DOES like. We have an Excel spreadsheet for just about everything in our house, so we created one for our favorite meals. That way when I get the "I don't care" answer, I can open up my spreadsheet on my phone and pick some meals! Easy! If your husband has a desk job, e-mail him and ask him to type up a quick list of his favorite things that you make. He will appreciate that you asked,  that gives him time to think about it instead of putting him on the spot, and hopefully he will answer (in a day or two if he's like Ben- love you, honey! ;) )! You can do the same thing for your kids- when you have a well-received meal, add it to your list. And don't quit trying a certain food because they refused it once. Try it again but maybe in a different way. My kids hate white potatoes alone, but they will eat them in potato soup or sauteed with other veggies! Who knew?!

Pinterest is your friend! (That's a link to all of my boards which are- you guessed it- mostly food!) Did you know there is a button for recipes you have actually made?! You can leave a note for what you like/don't like about it. Keep your pins organized so that it's easy to find a recipe when you need it. My categories seems extensive, but I know where to go when I need something. Do what makes sense to you; it might be different from what works for me. Don't pin recipes from blogs that look like they don't get much traffic.

Here's list of links to some of my favorite food blogs' Pinterest accounts:
Kevin and Amanda
A Healthy Slice of Life
Avery Cooks
SkinnyTaste
Damn Delicious
Peas and Crayons
Two Peas and Their Pod
Gimme Some Oven
Pinch of Yum
The Nourishing Home (Paleo)
The Pioneer Woman (of course!)
The Gracious Pantry

Use your cookbooks! I love my cookbooks! Some of our most favorite meals are the ones that I made during our first year of marriage when I actually had no idea what I was doing-- but I had a Betty Crocker Bridal Edition Cookbook. Ben thought I was a great cook, but I was just blindly following recipes! Make notes in your cookbooks for substitutions or changes that you make. Highlight recipe titles that you actually have made or use sticky notes. This serves as your "favorites list." Again, this just makes it easier when it's time to choose meals for the week (or month or whatever your plan is). Use magazines in the same way. Cut them out and put them in an alphabetical organizer, or search for it on Pinterest. Most all recipes are available online without a subscription these days.

Here's a list of my favorite cookbooks and food magazines for recipes:
Betty Crocker Bridal Edition (This book truly taught me how to cook!)
Secrets of Slow Cooking
Any Rachael Ray (365 is great, and so is her mag.)
America's Test Kitchen is good for more extensive recipes; definitely not for when you are in a hurry.
Kraft Food and Family Magazine (it's not free, but you can search recipes here)
Family Circle
Real Simple
Cook's Country Magazine and Cookbook

Pick Your Meals
You might be wondering now, "How do I choose from all of this?!" Here is my best advice: do what makes sense to you. If you don't have much time, grab your phone and pick four meals from your "tried it" Pinterest list. Have a few minutes? Pull out a few cookbooks and get creative! Look at the week ahead and see what days you will even have time to cook. Wednesdays are the day that I have to make dinner in the afternoon before school pick-up, or we have to eat leftovers or sandwiches. I know that ahead of time, so I plan for it. You have to think ahead. Some poeple like using a "system" like this: Monday- chicken, Tuesday- beef or pork, Wednesday- Crockpot, Thursday- Mexican, Friday- pizza. I don't necessarily assign meals to certain days. Because as we all know, life happens. Sometimes on Monday when I had planned on grilling some chicken, it rains, or Greta is just too fussy for me to chop all of the veggies. And sometimes, whatever I've picked for a day just doesn't sound good, so I flip flop days. You have to be flexible! Whatever you decide, write it down. Use a large legal pad, a planner, your Notes app on your phone- whatever works for you! And keep it- that way when you are in a rut, you can go back a repeat a week. Once you've decided on all your meals, post the menu somewhere visible. I have a chalkboard vinyl menu board on my fridge that works well for me.

You've picked your meals... now what?
What day can you go shopping? Monday is the day that works best for me.
Make your shopping list:
Start out with writing down the categories, e.g.,

• bakery/breads
• canned/ jars: (sauces, salsas, soups, broths )
• dry goods: (pasta, rice, dried beans)
• baking: flour, sugar, etc.
• produce
• meat
• frozen
• dairy

Go through each recipe and write down the items you need in the respective categories. (You should already have a good pantry stocked with basics such as salt and pepper, cooking oil of choice, dried spices and herbs, butter, baking needs, etc.) Keep a magnetic notepad on your refrigerator so that you can write things down as soon as you run out or see that it's low. Now go to the store, or order your items online (this is my favorite way to shop). I can walk you through the online ordering process.

Now you're home with all these delicious fresh foods. Here's where the rubber really meets the road. Are you ready and willing to carve out the time to actually follow through and cook this stuff?! I hope so! What better way is there to show your family that you love and care for them than to put thought and time into preparing them homemade meals? My kids have a terrible way of showing their appreciation. Most of the time the feedback that I get is complaining. But I know that in the long run, they will be healthier and will hopefully have a more varied palette as young adults.

Some other tips...

Prep- this is something that my life isn't condusive to. The best "prep" that I can do is some washing/chopping the day of a meal maybe during afternoon naptime. But for some people, prepping is an option, and a great one! If you can take a Sunday evening to wash/peel/chop for your entire week and maybe even pre-cook/shred meats and make sauces--- you rock! I'm sure that would make dinner time much less stressful.

Don't be afraid to eat leftovers. If a recipe says that it serves 6-8, I know that I will probably have enough leftover for our quick night (Wednesdays) or for a couple of lunches. If you see that a recipe is big- take advantage of it. Crockpot recipes are notoriously huge; eat half, then freeze half. 

On the flip side, many recipes are easily doubled. Double all your ingredients in your shopping list for the recipe you choose, cook one all the way through for that dinner, and prep the other all the way up to before cooking and freeze it. (I can write some posts on this later.)

Hopefully, some of this info has been helpful and encouraging to your weary-cooking heart! I will try my best to post a full meal plan (usually 4-5 meals per week) with a full grocery list to help you out. Please ask questions any time. Happy planning!

XOX,

April 

I Haven't Been Hiding

January. 

That was when I last wrote. 

It's been a whirlwind of a first quarter of a year. 

I got the flu on January 8, developed bronchitis two weeks after onset of the flu, somehow planned and pulled off our third annual Couple's Night dinner at church on February 12, then left for New York City the next day with my Valentine, Ben. 

I turned 30 during an ice storm on February 18. 

We got an offer on our house in early March and put in an offer on a house a week later. 

We had a church conference on March 13-14, then another PEP Moms meeting on March 20. We made the adorable succulent mason jars: 

Ben and I have also been taking ballroom dancing on Thursday nights for the last six weeks. It has been so much fun!

I was able to go out on a Mom's Day Out with my sister and friend, Sarah to see Cinderella and get coffee. It was so much fun!

This month, I started getting sick again, and the day before Easter, my eardrum ruptured! I'm on the mend now, and still managed to have an enjoyable Easter Sunday despite being in pain. There is not a more joyous day in my Christian life than the Sunday that we celebrate Jesus's resurrection!

This week, we got to go to the aquarium with friends and a playday with Nana. 

And now the packing has begun. My house is full of boxes- some already packed, but most are empty at the moment. I have realized something about myself that I did not know before: I do not like the smell of cardboard! 

Here's my living room:

It's been a fun first quarter of 2015, but I hope to be more intentional about personal reflection and spiritual introspection in the rest of the year. I need a good book to read that will help me grow. I'm thinking about re-reading The Pursuit of God by A.W. Tozer. 

I may not write again until we get settled in the new house, but I'd like to share a new recipe that I've been working on.

Vegan Peanut Butter (PB2) Banana Walnut Muffins

2-3 ripe bananas

1/2 unsweetened applesauce

2 tsp vanilla extract

1/2 cup agave nectar

2 cups flour (I prefer whole wheat pastry flour)

1 tsp baking soda

1/2 tsp salt

1 tbsp PB2

1/4-1/3 cup chopped walnuts

Heat oven to 350°. 

Grease a six muffin tin.

Combine wet ingredients in a mixing bowl.

Dump dry ingredients on top of the wet ingredients, and combine gently without over-stirring. 

Fill each tin almost full. (These are BIG muffins!)

Bake 15-20 minutes.  

Thanks for stopping by and checking in. I promise to try and be more regular in posting. 

Freezer Meal Recipes

My sister and I have finally "buckled down" and followed through with making freezer meals to swap with each other. She is a wife to a college pastor/teacher/coffee roaster and busy mom of three with not much time to plan and cook dinner for every night of the week. And don't we all struggle to make time for meal planning and grocery shopping AND getting it on the table?! No matter the phase of life we might be in, this is a chore that is hard to do sometimes. So we decided to plan ahead.

We discussed what meals we could make that would freeze well and be generally healthy. We talked about how many meals to make and how many duplicates of each meal we should make. We decided that for us (two families with two young kids plus one infant), 16 meals for each family would be enough to get us through the month by eating leftovers occasionally and possibly making a non-pre-planned meal or two late in the month (it's our first time, so we'll see!). We each made four duplicates of four different meals. I chose spinach and ricotta stuffed shells, chicken pot pie (my own recipe), quiche, and crockpot vegetable beef soup. My sis made chicken enchiladas, chicken and corn chowder, red beans and rice with sausage, and baked ziti. We kept two of each dish that we made and swapped the other two, giving each family two of eight different meals for the month. Score!

Here are my recipes:

Broccoli Pesto Sundried Tomato Quiche

Crockpot Vegetable Beef Soup

Spinach and ricotta stuffed shells by Brittany at A Healthy Slice of Life

Chicken Pot Pie (recipe below)

Southern Biscuit-Topped Chicken Pot Pie (Freezer-Friendly)

by April Mills

Prep Time: 20 min

Cook Time: 1 hour

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Ingredients (6-12 adults)

For the biscuit topping

• 1 1/4 cups milk
• 1 1/2 cups all purpose flour
• 6 Tbsp unsalted butter
• 3 tsp baking powder
• 1 tsp salt

For the filling

• 1 lb. cooked and shredded chicken breasts
• 1/2 onion diced
• 2 cans unsalted mixed vegetables (or small bag frozen), (or fresh chopped and blanched veggies)
• 1 cup shredded sharp cheddar cheese (optional)
• salt and pepper
• Homemade condensed cream of chicken "soup" (recipe below)

Condensed Cream of Chicken "Soup"

• 1 1/2 cups chicken stock
• 3/4 cup milk
• 1/2 cup all-purpose flour
• 1/2 tsp. salt
• 1/4 tsp. garlic powder
• 1/4 tsp. freshly-ground black pepper
• 1/4 tsp. onion powder
• 1/8 tsp. celery seed (optional)
• 1/8 tsp. dried thyme

Instructions

Poach the chicken by bring it to a boil, then simmering for 15-20 minutes.

While the chicken is simmering, get your creamy "soup" going:

Add chicken stock to a large saucepan and bring to a boil over medium high heat.

In a separate bowl, whisk together milk and flour until the flour is dissolved.

Slowly pour the milk mixture into the boiling chicken stock, whisking to combine. Whisk in remaining seasonings. Reduce heat to medium, and bring the mixture back to a very low boil, stirring constantly so that the bottom of the pan does not burn. Let the mixture boil for about 3 minutes or until thickened. Remove from heat. Set aside until ready to use.

Once the chicken is cooked through, let cool slightly, then shred to desired texture. (I use my paddle attachment in my stand mixer to shred the chicken- it's amazing!

If you plan to cook the pie immediately, go ahead and pre-heat your oven to 350°F.

In a large mixing bowl, stir together the shredded chicken, homemade soup, diced onion, and veggies. Add salt and pepper to taste. Pour mixture into a 9x13" casserole.

Sprinkle the shredded cheddar cheese on top of the chicken mixture. Rinse out the mixing bowl to use for biscuit dough.

Make the biscuit topping:

In the mixing bowl, whisk together the flour, baking powder and salt. Stir in the melted butter and milk just until combined.

Pour the biscuit dough evenly along the center of the chicken mixture and shredded cheese. Use a spatula to spread the dough evenly over the entire pie.

To freeze for later, wrap thoroughly in foil, and freeze.

Thaw in refrigerator the night BEFORE you plan to bake the pot pie.

Bake at 350°F for 1 hour.

Enjoy!

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This pot pie is cold-weather comfort food at its finest! I also have an emotional attachment to this meal because my mom used to make a similar recipe when I was growing up. I hope you enjoy it too.

Check back for more recipes soon!

First "Message Monday" (and Meals)

Hey y'all! You're probably wondering if I forgot that today is actually Tuesday. I didn't forget, but I mentioned in my last post that I had some ideas for the blog to help me be more regular in posting. One idea is to re-cap what I learned on Sunday in a Monday morning post. Since I was without Internet all afternoon Sunday through yesterday, I decided to just go ahead with it today. I plan to also include some of last week's meals with the Message Monday posts.

On a side note, I am so relieved to finally have a planner again! I feel so much better putting my dates and tasks in writing. I had an Amy Knapp Family Organizer before, and I tried just using my phone after that. I don't know about you, but I tend to remember things much better if I write them down. I highly recommend these planners!

On to Sunday!

In small group Bible study, Ben read a passage from Leviticus where God gave instructions to His people to take a year Sabbath from working their land every seventh year. We talked about why God would give such instructions: it symbolized how he rested on the seventh day when he created the whole earth, and we also discussed how even today, wise farmers will let sections of their land rest every seven years to prevent using up all the nutrients in the soil. We looked back at the verses in Genesis where God gave his command for man to care for and rule over the earth. Ben shared that he learned from a Bible commentary that the original word used implied not just using up the earth, but actually making use of what we're given. In other words, man is not supposed to simply consume the fruits of the earth, but to make all our resources useful and try to preserve them. We had some discussion on environmental activism, and why Christians are sometimes accused of not caring about conservation. We concluded that generally (of course there are exceptions), that stigma is a false perception; that Christians do care, but Christ and His Gospel are our main cause. So... God taught me through that reading of scripture and class discussion that he really does desire for us to see the earth as a gift to be cared for, not taken advantage of. (So what if I cloth diapered my two kids and I recycle?) I was convicted that I can do much more to care for my God's green earth, and that He wants me to. 

Our pastor has been planning a "prayer experiment" that started yesterday. His sermon was on prayer, and revolved around Luke 11:9-10 which says, "Ask and it will be given to you. Seek and you will find. Knock and it will be opened to you. For everyone who asks receives, and he who seeks finds, and to him who knocks it will be opened." 

Source

Our church is going to be praying individually and collectively over the next 40 days intensely, without considering any "loopholes" and waiting to see what God's going to do. I am so excited! The thing that spoke to my heart the most in the sermon was the original word that was used for the "asking" and "knocking." It meant shameless asking and shameless knocking! I never thought that I could ask God for something in that way! So we're praying, waiting, and expecting great things from God! I got to share a new song along with our choir yesterday too; it went right along with the prayer theme. It's called "Standing," and it quotes the old hymn "Standing on the Promises" in the bridge. The chorus says "We're gonna see what we're praying for. We believe every single word. Stronger than we've ever been, standing on the promises. We're gonna see the impossible. We release the supernatural. Stronger than we've ever been. We are standing on the promises."

Ben and I relaxed for the remainder of the Sabbath by backpacking in to the backcountry of the National Park, and camping for the night. We had the whole campsite to ourselves, and we had a great time. It is such a privilege to get to enjoy God's creation right in my back yard!

Here are some recipes for last week's meals:

Ham and broccoli calzones

Fish tacos with chipotle cilantro broccoli slaw (recipe coming soon for slaw)

Lemon chicken and asparagus

Morning glory muffins

White Chicken Chili

adapted from Betty Crocker

White Chicken Chili

1 quart organic low-sodium chicken broth
1 can butter beans
1 can great northern beans
1 can white shoepeg corn
1 lb. cooked chicken, cut into bite-sized pieces
1/2 small white onion finely chopped (optional)
2 cloves garlic finely chopped
1/2 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. dries oregano
1/4 tsp hot sauce (optional)
1/4 tsp. salt
2 Tbsp. lime juice

For stovetop:
Heat 1 Tbsp oil in a large pot and cook the onions and garlic until soft.
Put remaining ingredients except chicken into the pot.
Bring to a boil, then simmer for at least 20 minutes.
Stir in chicken.
Serve with shredded cheese, corn chips, fresh cilantro, diced tomatoes, etc.!

For slow-cooker:
Put all ingredients into the slow-cooker, and cook for desired amount of time.

Basic Quiche Recipe

Recipe for two- pie crust

8 eggs

1- 1 1/2 cups milk

2-3 cups fresh baby spinach, chopped*

2 cups shredded mozzarella*

Salt and pepper

Make the two crusts and press them into two pie plates. 

Whisk the eggs and milk with salt and pepper. 

Stir in the spinach. Pour egg-spinach mixture into the pie plates. Top with the shredded cheese. Bake at 350 F for about 45 minutes. Let the top get nice and golden-brown. Let cool for 10 minutes before cutting. 

*You can really do any cheese/veggie combo that appeals to your family. My favorite is blanched broccoli, sundried tomatoes, and 1 Tbsp of pesto.

Best Homemade Pizza Dough!

We here at the Mills house love homemade pizza. And I love to bake... but I always seem to end up unhappy with my pizza crust. A couple of weeks ago I shared that I had a huge breakthrough with my dough, and I want to share it with you.

I do believe that using good flour makes a very big difference. I decided to use King Arthur brand unbleached all-purpose flour, a staple in my pantry. On a whim I had grabbed one of these three-packs of pizza crust yeast at my grocery store. I was skeptical, but for the price I thought I would try it.

I followed the recipe on the back of the packet for the flour, yeast, sugar, salt, water, and oil quantities, doubling the recipe. But then, of course, I did a few things "ad-lib" to the recipe. 

I baked the dough on stoneware, sprayed lightly with olive oil cooking spray and sprinkled lightly with cornmeal. 

Here's the recipe:

1 3/4 - 2 1/4 cups all-purpose flour

1 envelope of the pizza yeast (2 1/4 tsp)

1 1/2 tsp sugar

3/4 tsp salt

2/3 cup very warm water

3 Tbsp oil

(I doubled all of this.)

Combine 1 cup flour, yeast, sugar, and salt in a large bowl (used my stand mixer). Add water and oil. (I microwaved my water for 1 1/2 minutes.)  Mix until well blended. Gradually add remaining flour just until soft dough ball is formed. It should slightly sticky. Knead on a floured surface for about 4 minutes. (I used my dough hook for 4 minutes.)

Remaining instructions are my own: 

Half the dough by eyeballing, then with floured hands pat it out onto the prepared stoneware; cover with slightly damp, clean dish towel. 

Place stoneware on stovetop and begin heating your oven to 425°; OR, if you made your crust ahead of time, like I did, let it "rise" until time to go in the oven. (The yeast packet recipe does not instruct for any rising, but my results were so good, I think I'll let it sit next time too. I think it was about 1 1/2 - 2 hours before it finally went into the oven.)

No pre-baking required. 

Brush oil lightly onto crust. 

Top as desired. 

Bake 15-20 minutes until crust and cheese are nice and golden. 

If baking two pizzas that won't fit side-by-side, make sure you rotate them halfway through baking. 

Homemade Frozen Fruit Bars and Coconut Smoothies

1 cup frozen mango chunks
1/2 cup fresh or frozen raspberries
1/2-1 cup coconut water (fruit juice will work too)

Put the mango chunks into the blender first, then the raspberries. Pour in 1/2 cup of the coconut water, and secure your blender lid. 

Begin to puree, adding more liquid as necessary. 

Pour into popsicle molds and freeze.

Enjoy outside on a hot summer day!

Spinach Coconut Blueberry Smoothie

Big handful baby spinach

1 cup blueberries (frozen)

1 ripe banana (optional)

Small palmful almonds (optional)

1 cup yogurt of choice (We prefer vanilla Greek.)

1 cup coconut water

Put ingredients in your blender in the order listed. Blend/purée until very smooth.