Everyday Mom's Meals

Monday, October 12, 2015

Our Day at the Corn Maze

Last weekend we had the pleasure of being invited up to the Amazing Fall Fun: Corn Maze and Pumpkin Patch. Nestled in the country about 30 minutes north of us in Waterloo, Indiana, this autumn wonderland of fun is quickly becoming an annual tradition in our house. 

Between finding our way through the corn made, to all of the fall inspired activities, it was an afternoon filled with fun! 

Knowing we were going to be gone all afternoon, enjoying our time in the country on a beautiful autumn day, I wanted to make sure supper was waiting on us when we got home. Something to continue our theme of fall...so of course I immediately thought Soup. And more specifically, Crock Pot Soup.

It had to be hearty. It had to be filling. It had to be delicious. But it had to be all of those things, plus basically make itself since I wouldn't be home to supervise. Well, this one met all those criteria, plus one more important one. It was super easy! 

If you're planning a day away, or simply a hard day at work, and you want a comforting bowl of awesome-ness when you get home, this is the meal for you. And if you are in my neck of the woods, the drive to Waterloo is definitely worth all the fun you and the little ones will have!

Slow Cooker Cabbage Roll Soup
1 large head of cabbage, chopped
1 lb. ground beef
1 medium white onion, chopped
1 tsp. Worcestershire sauce
1 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. ground thyme
1/4 tsp. dill weed
1 (14 oz.) can beef broth
 1/2 c. water
2 (14 oz.) cans diced tomatoes, with juice
3 ( 8 oz.) cans tomato sauce
1 cup instant rice, cooked to package directions
Salt and Pepper to taste

 In a large skillet brown beef and onion until cooked through. Drain if necessary. Add Worcestershire, paprika, garlic powder, thyme, dill weed, salt and pepper. Stir to combine. Add to slow cooker. Add tomatoes, tomato sauce, cabbage, water and broth. Stir well to combine. Cook on LOW for 8 hours. Right before serving, cook rice and add to slow cooker. Stir well. Cook for about 5 minutes just to warm through.

Friday, October 9, 2015

Anything Stuffed Is More Fun

So many parents email me and ask how they can get their kids to eat more and be less picky when it comes supper time. As many of you know I have the world's most non-picky eater living in my house, but that doesn't mean I can't empathize and try to help these desperate mom and dads in any way I can.

One thing I've learned about kids is if you can find a way to combine two of their favorite dishes they do eat into one, new meal, you will be a rock star. Pizza Grilled Cheese. Chili Pasta. You gee idea. It's a sure fire way to know they will eat something new, because it is actually two old stand bys.

Another way to ensure kids will run to the supper table is to add the word "stuffed" to anything. For whatever reason, stuffed not only means fun but also yum!

And now I have a dish for you that takes both of these tips into a delicious one. Kids love tacos. Kids love potatoes. Kids love stuffed anything. May I introduce you to taco spuds. Yep, all the taco fixins you love stuffed inside a fluffy baked potato.

These make a terrific simple supper, or serve them "bar" style at your next party! Either way, your kids are going to flip for them!

Taco Spuds
1 lb. ground beef
4 large potatoes, baked
1 packet taco seasoning
2/3 c. water
Diced Tomatoes
Diced Green Onions
Shredded Taco Cheese
Other toppings
Salt and Pepper to taste

In a large skillet skillet brown beef. Season with salt and pepper. Drain if necessary. Add taco seasoning and water. Stir to combine. Bring to a boil. Reduce heat and simmer until slightly thickened. Cut potatoes open and gently squeeze to make opening. Fill with taco meat and add desired toppings.

Shared at Weekend Potluck

Thursday, October 8, 2015

Welcome to the Land of Plenti {A Feature}

We are yogurt fiends around here. We love the stuff. Can't get enough it. So when Yoplait® offered to let me try their new Greek Yogurt, Plenti, I jumped at the chance! 

 This stuff is delicious and full of so many great things! 
It's called Plenti for a reason! They start with Yoplait® Greek Yogurt, a great source of calcium and vitamin D. Then they add just the right amount of hearty ingredients, making it a healthy, high-protein snack. Filled with yummy extras like whole grain oats, flax seeds, and pumpkin seeds, every bite is more substantial than the last. 

One of the greatest parts is Plenti stays with you, making it the perfect on-the-go snack, or even light breakfast. Plus it has 12g of protein and is gluten free. Coming in delicious flavors like Spiced Apple (my favorite), Coconut, Blueberry and more, there is something for every yogurt lover. 

If you looking for a little more "umph" in your yogurt, bring the one home that is plentiful with flavor. Find Plenti in your grocery store today! 

Disclaimer: Today's post is sponsored by Plenti, but my love for their yogurt is all my own.

Wednesday, October 7, 2015

Celebrate #Oatober with Peanut Butter & Co.

Just in time for Halloween, and all the sweetness that goes with it, I've teamed up with my good friends at Peanut Butter & Co. and Bob's Red Mill to transform October into "Oatober"!

I've got something that the little ones can not only enjoy for an after school snack, lunchbox treat, or Halloween party dish, but can also help make! They will love getting their hands sticky and messy, and then maybe even licking them when done!

So many schools don't allow homemade treats at classroom parties, but if yours is okay with it, these would be perfect! So yummy and a perfect little sweet bite.

We love peanut butter. Like eat from the jar with a spoon love, so the double peanut butter punch in these, with the Reese's candies, makes them extra special.

If you're looking for something fun to make with your kids, or maybe something to feed all those little goblins and witches that come to your big Halloween bash, I've got you covered!

No Bake Halloween Balls
2 1/2 c. old fashion oats ( I used Bob's Red Mill)
1 c. creamy peanut butter (I used PB & Co. Smooth Operator)
1/2 c. honey
1 tsp. vanilla
1/2 c. mini chocolate chips
1/2 c. Reese's pieces

Combine all ingredients in a large bowl. Mix well. Roll into balls. Chill for 30 minutes to set. Store in fridge in airtight container. *NOTE* When rolling, some of the candies will want to fall out. Just keeping pressing. 

Shared at Weekend Potluck

Disclaimer: As part of Yum Squad I received product in exchange for this post. All thoughts, opinions and the recipe are all mine.

Monday, October 5, 2015

More Football (Or Busy Night) Food

Does anything say football food more than chicken wings? I don't think so. But let's face it, those little suckers are a little labor intensive. Sure, there are short cuts; but to do them right is to do them the way God intended, and quite frankly, I don't have that kind of time. But what I do have time for is a fun little sandwich that has all the same flavors, and cooks itself in my Crock Pot.

Sliders scream armchair quarter backing! When we are screaming at the refs and leading a team down the field in a 2 minute drill, we can't be bothered with some huge sandwich! But a tiny, hands friendly one, with huge flavor...we can all get on board with that! 

Oh, and let me add, if your schedule is as hectic as ours, these also make a terrific weeknight supper too! I served them with some cut veggies/dip on the side and sweet potato fries. The meat cooked all day while I was busy doing other things and then dinner came together in almost no time!

Football food can easily be turned into every day food when we utilize our favorite kitchen assistant, the Crock Pot! And these are so tasty, even non-football fans will show up, just to eat!

Crock Pot Buffalo Chicken Sliders
2 lbs. boneless chicken thighs, extra fat trimmed
1 envelope ranch dressing mix
Garlic Powder, to taste
Salt and Pepper, to taste
12 oz. bottle hot sauce
2 TBS butter
Slider Buns
Blue Cheese Crumbles

Grease Crock Pot. Lay chicken in bottom. Sprinkle with ranch dressing, garlic powder, salt and pepper. Pour hot sauce over. Cook on HIGH for 1 hour. Reduce heat to LOW and cook 3 hours more. Remove and shred. Add back to Crock Pot. Add butter and stir. Cook on LOW 30 minutes. Serve on slider buns with blue cheese crumbles.

Shared at Weekend Potluck