Everyday Mom's Meals

Friday, March 27, 2015

He's Coming...

With only a week left until Easter, the above title could mean a couple things. For most of us in the Christian world, it means we once again get to celebrate the Resurrection of our Lord Jesus, and we can shout from the mountain tops, "He is Risen. Risen Indeed! Hallelujah." 

At the same time, those of us with kids know they are anxiously awaiting the return of their favorite bunny, Mr. Peter Cottontail himself, bringing with him their favorite sweet treats of the season. 

For our family, both of these are true. We try really hard to find a happy medium between our faith and the fun of Easter. I'm proud to say yes my 10 year old loves his Easter Basket of candy, toys and books, he also knows the true reason why we celebrate renewed life this time of year. 

In the spirit of the all things yummy, I wanted to share a super easy sweet bite perfect for your Easter table! How can you resist something with only 4 ingredients that looks like a fluffy bunny tail? Not to mention, being filled with one of my favorite spring time flavors...coconut

I was so excited when I saw these because they didn't contain any chocolate. I know. Weird for a woman to say. But for me, I like chocolate, but there is so much of it everywhere this time of year, satisfying my sweet tooth cravings with something else is nice too. Plus, I love easy things the boy can help me with. 

If you are looking for something cute, yummy and simple to add to your Easter menu, these should definitely be it. Make a few, make a lot, and watch them disappear quicker than the Easter Bunny's footprints! 

Coconut Truffles
4 oz. cream cheese
2 1/2 c. powdered sugar
1/2 tsp. coconut extract
1 1/4 c. sweetened shredded coconut, divided

Combine cream cheese and coconut extract. Beat well until smooth. Add powdered sugar, 1/2 c. at a time and beat until combined. Add 1/4 c. coconut and beat once more. Form into balls (I used my cookie scoop to make it easier.) and roll into coconut. Place on a cookie sheet lined with parchment paper and chill for 15-20 minutes until set. Store in an airtight container in the fridge. 





Shared on The Country Cook Mar. 27, 2015


Wednesday, March 25, 2015

Let Me Count The Ways

Egg Noodles. How I love thee. Let me count the ways...

What? You don't recite poetry to your food? Um, okay...awkward...

Well, I adore them. Can't get enough of them. Could eat them every single day.

To me, egg noodles are one of the most versatile and simple convenience foods out there. You can do almost anything with them, and they go with pretty much any protein, rounding out a meal perfectly.
Heck, you can just boil them and add a little butter, salt and pepper and your family will think you are a genius! Or add veggies for a one pot meal! Or add protein for even more punch. See...the possibilities are endless.

These are my latest creation. How? Easy. I wanted noodles. I had no idea what to make with them. I started throwing things into the pot until I achieved the flavor I was looking for. Sometimes recipe creation isn't as sexy as chefs/cooks would have you believe. But they are egg noodles. You would have to work pretty hard to screw them up.

If you are looking for a simple side dish for tonight's supper. Here you go. Or maybe a new dish for your Easter table??!! These would be so good with ham! Add your own favorite herbs and spices to make a whole new flavor profile! Have fun with it! Honestly? I think you could make a big batch on Sunday and eat them for lunch all week too! See, I told you they were versatile! 

Parmesan Herbed Noodles
1 lb. egg noodles
1/4 c. Parmesan cheese
4 TBS butter, softened
1 tsp. dried basil
1/4 tsp. dried thyme
3 tsp. dried parsley
Salt and Pepper to taste

Cook noodles according to package directions. Drain very well. Return to pot over warm heat. Add butter, cheese, herbs, salt and pepper. Stir well to combine. Serve with some extra herbs sprinkled on top. 






Shared on The Country Cook Mar. 27, 2015

Tuesday, March 24, 2015

Healthy Easter Basket Swaps {A Feature}

In less than two weeks, good ol' Peter Cottontail will be hopping down the bunny trail and kids all over the world will wake up to see what sweet treats he left in their Easter baskets. Sure, the chocolate bunnies, jelly beans and marshmalllow eggs are nice, but if you are like me, and so many other moms, you wouldn't mind if he included something a little healthier in them. And now, he has a couple options to choose from! 

Give a healthy and tasty trick with Easter with Fruttata Crisps. Fruttata Crisps come from carefully selected fruits from the finest regions in the world. Each 1 oz. bag of Fruttata crisps provides a satisfying nutrition that is equivalent to 285 grams of fresh fruit. Snacking while on the go or in the house, has never been healthier. Fruttata Crisps are all natural, gluten free, with no additional sugar added. They make a great mid-day snack, lunchbox treat, or even a snack on the go, perfect for car trips or busy days! 



Give an Easter sweet treat with Bauli's oven baked and ready-to-eat croissants! Rooted in Verona, Italy, all Bauli products are baked in a REAL oven to ensure superior taste and quality.  Perfect for Easter baskets and snacking, they are made with love and naturally leavened dough. The individually wrapped croissants are available in three delicious flavor fillings: chocolate, vanilla custard, and cherry jelly. And, for those watching their figure, Bauli offers mini croissants in chocolate and vanilla that are automatically portion controlled at just 50 calories a pop. They are so butter, flaky and the filling? Oh, I could eat these over and over!



Disclaimer: I received free products in exchange for this feature. All thoughts and opinions are my own. 

Monday, March 23, 2015

So Many Have Asked

It's Monday. For me that means many things. I wake up grumpy. I don't like Monday mornings. After about 9am I am fine, but that initial alarm clock sound just makes me sad. It means the start of another school week. Packed lunches. Homework. Running here and there. And for the food blogger me that means I will get asked at least a dozen times today "Do you have any meat free meals?" 

So many people are doing Meat Free Mondays in their homes, recipes to fit that need are in higher demand than ever. I seriously get asked this question every. single. Monday. I understand. I get it. And while it's not something we follow religiously in our house, I am finding more and more meals that we can still get full on without actual meat in them. Believe me, for this meat and potatoes family, that's an accomplishment in itself.

After answering the question over and over with the same list of dishes, I thought it was time to come up with something new. Something yummy and hearty to satisfy big hungers after a long Monday, but still simple enough for an exhausting one too.

For me, one of the easiest ways to take meat out of a meal, but still convince my boys it will be okay, is to add beans instead. They are a great source of protein, give you something to sink your teeth into, and honestly trick your brain into thinking you are eating something much heavier than you actually are.

I love black beans. I love green chilies. So it was about time for them to be make an appearance in the same recipes, and this is what I came up with. Their flavors go so well together; and the brightness of the salsa verde enhances both. Now, if you prefer a red enchilada sauce, feel free to swap it out. I know Mr. E would have liked if I had. But I enjoy the green,  had two bottles of it sitting in the pantry, and was the one cooking, so they got green.

If you are looking for meat free options, you are not alone. Believe me. There are many out there who join you in your quest. And I promise to try to come up with a few more for you along the way. But in the meantime,  maybe this could be your Meat Free Monday meal tonight!

Black Bean and Green Chile Enchiladas
10-12 small flour tortillas
1 (15 oz.) can black beans, rinsed and drained
1/4 c. sour cream
2 c. shredded Mexican blend cheese, divided
1/2 tsp. garlic powder
1 (4 oz.) can diced green chilies
1/2 tsp. ground cumin
1 (16 oz.) salsa verde 
3 green onions, chopped
2 TBS chopped cilantro
Salt and Pepper to taste

Preheat oven to 375. Pour 1/2 c. salsa verde in bottom of 9 x 13 baking dish. In a large bowl combine beans, chilies, cumin, garlic powder, sour cream and 1/2 c. shredded cheese. Mix well. Place tortillas in microwave and heat for 30 seconds to soften. Spoon about 2 TBS black bean mixture into each tortillas, roll, and place in baking dish, seam side down. Pour remaining sauce over and spread evenly. Sprinkle with remaining cheese and green onions. Bake for 20-25 minutes until cheese has melted and heated through. Remove from oven. Let stand 2 minutes. Sprinkle with cilantro, spoon some warm sauce from the pan over top and serve.*NOTE* My pan fit 11 enchiladas comfortably. It's okay for them to touch, so fit as many as you can! 


Saturday, March 21, 2015

Meal Plan March 22-27

*New Recipes
Links to Recipes on Blog

Sunday
We're having dinner at my in-laws.

Monday
Creamy Lemon Linguine*
Garlic Bread

Tuesday
Copy Cat Cracker Barrel French Toast
Sausage Links

Wednesday
Mandarin Oranges

Thursday
Sliced Pears
Dinner Rolls

Friday
Sloppy Joes
Oven Baked Steak Fries*
Cottage Cheese
Pickles