Set the Table 2017 | Week 5

It's Superbowl Sunday Fun Day! I can't wait to plank myself on the couch and watch the big game!

• Here's the STORY behind my #SettheTable2017 food adventures with Pure Barre Kildeer. 
• Each Sunday meal plan post begins with a picture recap of the week before (Who knows what may have happened during the week's chaos!) followed by the upcoming week's game plan. 
• #CatchmyGrit on my Instagram stories throughout the week to capture the fun, the food and the family table reactions (good and bad).

Get creative with leftovers; I cubed up some of the chicken for the Green Goddess Salad and made soup out of the leftover tray bake vegetables (I thawed out some chicken stock from the freezer). I heated everything up together, whizzed it and threw salt and pepper in to taste.

The Green Goddess Salad dressing was a new taste for the table. Chris powered through, Tommy and Abbie couldn't get past the green color... Mac liked it, but prefers my ranch still. I ate most of the Goddess dressing myself.

The kids didn't complain when I served it to them the next day with grilled cheese. I am so happy to have a family table approved leftover  SOUP option for my tray bakes!!! VEGGiE SCORE!! (And they didn't even need the bacon.) Do you spy the cookies on the plate? They are included below in this week's plan!

I didn't make the creamy mac and cheese. The kids just wanted simple PP (Pasta and Parm) - Mac learned how to make pasta.

The table approved my new Taco Tuesday concoction (Alexandra's Kitchen chickpea taco bowls inspired me): 

1 large onion 

8 oz of mushrooms (portabella or cremini) 

14 oz boxed or canned chickpeas

1 lb grass fed, organic beef

Saute the onion first in olive oil until translucent, then add the finely chopped mushrooms and chickpeas. Saute until cooked down. Next, use a potato masher and pulverize the chickpeas into the vege until they are unrecognizable. Then, push the vege to the rim of the pan, place the beef in the middle and break it all up into small bits. Once it's all cooked through, proceed with your normal taco seasoning (I use salsa, chili powder, cumin, paprika, oregano, turmeric, curry powder, coconut sugar and some water - all eyeballed to taste - you can do it that way too).

Everyone said I could make it that way again. Either, I'm getting better at cooking or my family's taste buds are starting to expand... Either way, it's a major VEGGIE SCORE!!

Abbie requested scrambled eggs twice after dinner last week - She wants to learn how to make them all by herself. So I'm teaching her. That face of panic (because she was spilling in the above pic) was there most of the time. And I was like, It's OK, It's OK!!! The second night, her panic was replace by a super wide smile. "Mom! I didn't spill! I did better this time!" And I said, "YES! It's like playing basketball. Missed baskets are OK!!"

The Quick and Easy Tray-baked Cod bake made a decent premier:) I forgot to buy potatoes so I swapped in cannelini beans instead.

Up this week:

*Note: The first linked or underlined recipe name corresponds to the Jamie Oliver Ultimate Recipes App to help me stay organized (the grocery list feature is rad); However, IF I was unable to find his app recipe online (which keeps the app collections exclusive) I have included a similar link.

Salmon Fish Fingers - Meatless Monday + roasted broccoli

Get Stuck in Nachos (made with mushrooms + chickpeas + grass fed beef) - Taco Tuesday - ( or try Nachos 4 ways) + salad

Home-Made Lasagna (using diced mushrooms seasoned like Italian sausage & zucchini ribbons) + green beans

Mega Homemade Cheeseburgers (or try his Insanity Burger - Watch the first time we made it here) + roasted potato fries + peas

6 Ridiculously Healthy Three Ingredient Treats (Found on Pinterest from Listotic.com)

*Here is a handy conversion link for the online euro measurements (the app uses USA measurements).

*If possible, buy antibiotic free meat (Here's why I try to know where my meat is coming from).
*Use the EWG "Clean Fifteen + Dirty Dozen produce guidelines to save money + reduce the pesticides and herbicides (new link!) on your plate. 
*Avoid artificial colors and preservatives - Check your labels, grocery stores offer a variety of clean brands to help protect your family's microbiome --> More guts more glory!


To the Mullies we go...
xoxoL

Chefs Tasting Table Day 5 // Cabbage + Apple + Carrot Slaw

With Superbowl Sunday coming up this weekend (hollah chili, hotdogs, pulled barbeque chicken and pork, sausages, fried chicken, corned beef...well really, any grilled meat will do!), what better way to get some VEGE in than by eating and learning about COLESLAW!

I had a very special guest with me today - Meet Charlotte, the Assistant Farm Manager from Prairie Wind Family Farms! She spoke to the kids about how much fun her crew team has together when they harvest cabbage from the fields. It was certainly some "catchy" food education to pair up with Superbowl food conversation... Sign us up for some cabbage football!

The kids are getting pretty excited to talk about the new food adventures we're going on!

This is one delicious, sweet slaw folks - Get your kids in the kitchen! What could you have them do? For older kids, teach them safe knife skills and have them help you chop up the vege. Younger kids can be taught to safely cut with a pairing knife. It's ok to have vege that's different sizes! All ages love to measure and whisk up the wet ingredients in a bowl - Pump up those math skills!

Skoop and the Chef Ann Foundation Organization teamed up to launch the Project Produce Grant Program which awarded Diamond Lake District 76's West Oak School $2500 in funds to help give all students access to more fresh produce and food education during the school day.

The students were inspired to pair it up with their chili today in the lunchroom; Many had never thought to combine the two before and it was really fun to watch some of the students taste test! Thanks Preferred Meals - What a perfect pairing!

Cabbage, Apple and Carrot Slaw 

(divide in half for a smaller football crowd)

1 head of green cabbage

2 carrots

4-5 apples

1/4 c apple cider vinegar 

1 c mayo (I used egg-free Just Mayo brand for school allergy concerns)

1/3 c honey

1 Tbsp sea salt

1/2 Tbsp pepper

Finely slice (using a knife or food processor) the cabbage, carrots and apples. In a separate bowl combine the vinegar, mayo, honey salt and pepper and whisk to combine. Combine all ingredients together in a large bowl until fully incorporated. Taste and add more salt or pepper if needed. Refrigerate for at least an hour and serve.

To the Mullies we go...

xoxoL

Set the Table 2017 | Week 4

It's hard to believe I posted last Sunday fun-day from Jackson Hole, Wyoming! The food + ski scene was ridiculous and now it's back to reality!

I did manage to cook one night after we got back home. 

Post vaca cooking re-entry is rough like bear claws on a chalk board. 

This chicken tray bake is my very favorite to make. I have linked a Jamie Oliver recipe in my recent "Ask a Chef" blog post with Advocate Healthcare and here is another recipe right here. I hope you enjoy the Q&A and be sure to let me know if you try these recipes out! As you can see, I added all sorts of vege to mine.

Lots of vege for the base...

Up this week:

*Note: The listed/linked recipe name corresponds to the Jamie Oliver Ultimate Recipes App (unless otherwise specified) to help me stay organized; However, the actual link may be different IF I was unable to find his app recipe online (which often happens to make the app special!).

Creamy Macaroni and Cheese

• Probably adding peas and cauliflower to it.

Taco Tuesday - Get Stuck-in-Nachos

Quick and Easy Tray-Baked Cod

Green Goddess Chicken Salad or Proper Chicken Ceasar Salad (can't decide!)

PB&J in a Glass
1 c organic rice milk (or whatever type you prefer)
1 banana
1 c frozen mixed berries
1 T organic peanut butter or almond butter
1 Tbsp ground white chia seeds (if seeds are whole, let soak in 2 Tbsp water for 5 minutes)

Blend all ingredients together in a nutribullet or high speed blender. Option: pour into popsicle molds and freeze.

*Here is a handy conversion link for the online euro measurements (the app uses USA measurements).

*If possible, buy antibiotic free meat (Here's why I try to know where my meat is coming from).
*Use the EWG "Clean Fifteen + Dirty Dozen produce guidelines to save money + reduce the pesticides and herbicides on your plate.
*Avoid artificial colors and preservatives - Check your labels, grocery stores have clean brands for you and your family. More guts more glory!


To the Mullies we go...
xoxoL


ps
Here are my favorite spots from the J-Hole. We were blown away by the friendly locals, the epic food scene and the whole experience has really inspired me at home! 

The Snake River Brewing Company was the first stop as soon as we got into town - Thanks for the suggestion Alex!! We tasted every beer at the food was equally delish!

A Cafe Genevieve omelette (we are so happy we dined here for our first delicious breakfast).

An amazing pallet board wall from Moe's Original Barbeque (best collard greens ever - seriously, they ran out of that side dish!)

Bin 22 - Super cool - Grab a wine bottle from the store (no corkage fee + crazy good wine selection) and pair it up with gorgeously prepared small plates. They make their own fabulous mozzarella!!

The Handle Bar (The Four Seasons) = amazing K12 grub. Can you tell which plate is mine? Those truffle fries were among the best I've ever had and Chris' Bison nachos were beyond good. Lane Meyer would be proud.

Sitting pretty under my red and white kitchen twine, are my gorgeous new Persephone Bakery napkins I brought home... I like to imagine I'm still there eating and sipping coffee... The owners are former Chicagoans! No wonder it was my favorite place;) French food + design LOVE!!!!

The Organic Lotus Cafe - Words won't do the food + design justice, so I won't even try.

And lastly, LOVE YOU Mom and Dad for watching the kids while we played in the snow and ate our hearts out!! You'll all come back with us someday:)

Set the Table 2017 | Week 3

Welcome back my little unicorns - It's Sunday Fun Day!

• Here's the STORY behind my #SettheTable2017 food adventures with Pure Barre Kildeer. 
• Each Sunday meal plan post begins with a picture recap of the week before (Who knows what may have happened to the plan!) followed by the upcoming week's game plan. 
• #CatchmyGrit on my Instagram stories throughout the week to capture the fun, the food and the family table reactions (good and bad) - See you there!

This meal was "off the cuff" and totally NOT planned. I took out the pot of pureed leftover White Bean and Bacon soup, diced up leftover chicken and dumped about 1 cup of uncooked noodles into the pot for an hour at 350 degrees. Chris especially loved it:)

I added three portabella mushrooms and an onion to the 1 lb of grass fed beef - nobody had a clue and it was so good.

My No Bake Chocolate Chip "Fastballs" didn't last very long in the fridge this week:)

Link back to week #2's meal plan recipes here.

Up This Week:
*Note: The listed/linked recipe name corresponds to the Jamie Oliver Ultimate Recipes App (unless otherwise specified) to help me stay organized; However, the actual link may be different IF I was unable to find his app recipe online (which sometimes happens).

Tray-baked Chicken Dinner (I didn't make it last week and it's a favorite!)

Meatless Weekday - EASY Pasta, Parm and Peas (PPP - Another dish I didn't get to last week...)

• Make pasta and garnish with salt n pepper, parmesan cheese and organic butter.
• Toss in as many steamed frozen peas as you want.

Asian Salmon and Sweet Potato Tray Bake

*Here is a handy conversion link for the online euro measurements (the app uses USA measurements).

*If possible, buy antibiotic free meat (Here's why I try to know where my meat is coming from).
*Use the EWG "Clean Fifteen + Dirty Dozen produce guidelines to save money + reduce the pesticides and herbicides on your plate.
*Avoid artificial colors and preservatives - Check your labels, grocery stores have clean brands for you and your family.

To the Mullies we go...
xoxoL

ps

Here are a few awesome items I used in my "fastballs" this week:

Found at Target. Love your guts.

Local creamed cinnamon honey from Leiders.

Chef's Tasting Table Day 4 // Cucumbers and Kiwi

Cucumber and Kiwi's!!!!!!!!

Wash cut and serve. It was that easy. The students couldn't get enough.

Not many teachers or students knew that one could eat the peels of the kiwi's. I didn't know myself until a few years ago... I'll never forget when my Mom told me... Really? Hairy, brown skin = edible!?

NO WAY.

YES WAY.

Here's a few more fun food facts we shared in the lunchroom:

Did you know the Kiwi Fruit originated from China 600 years ago and was named "Yangtao"?

Did you know that the Yangtao was then imported to New Zealand and renamed "Chinese Gooseberry"? In 1962 it was finally imported to America and renamed the "Kiwi Fruit" in honor of New Zealand's national bird, the "Kiwi".

Crazy right? The kids thought so too:)

We're having so much fun with these Chef's Tasting Table Days! Skoop and the Chef Ann Foundation Organization teamed up to launch the Project Produce Grant Program which awarded Diamond Lake District 76's West Oak School $2500 in funds to help give all students access to more fresh produce and food education during the school day.

It's so fun to experience the growing excitement in the lunchroom with every visit.

To the Mullies we go...
xoxoL