slow cooker pineapple teriyaki chicken

2 lbs boneless skinless chicken thighs
1/4 c flour
salt and pepper

why dirty up a bowl when you can prep the chicken straight in the crockpot

flour mixture:

add chicken:

1 can pineapple tidbits
2 cloves crushed garlic
2 tsp crushed ginger
1/2 c teriyaki glaze
honey, drizzle on top of whole mixture
1 tbsp mirin (rice wine)
sprinkle of cayenne (optional)

NOTE: pineapple is just for show.  most people wont tell you this but though crockpot cooked pineapple gives off a wonderful flavor it actually seems to take on a not so yummy one so we actually didn't eat it.  

4-6 hours on low (depending on your crockpot- my low setting is more like medium so I only needed 4 hours)

BEST WAY TO SERVE: cook your favorite kind of rice according to water rice ratio directions BUT instead of water use chicken broth, add two bay leaves, toasted sesame oil, and towards the end of cooking add some soy sauce.  mmmmmmmm

cheaters challah

No time to bake bread?  No worries!  Having guests you want to impress?  No problem!

1. Trader Joes White Pizza Dough
2. Trader Joes Whole Wheat Pizza Dough
3. Trader Joes Herbed Pizza Dough
Make a snake out of each dough and braid them together.
Let rise on a waxed cookie sheet covered for as much time as you have (3 minutes or 3 hours!)
brush eggwash on top
Bake at 350 for an hour (check on it your oven might bake differently)
halfway through brush more eggwash on top

Is it weird that I like mine slightly underdone like this:

School Lunches - my new favorite chore

Most people hate making lunches and will pay big bucks to avoid making them.  I, on the other hand, have come to embrace and LOVE making lunches.

TIPS:

1. Buy compartmentalized lunch boxes (i.e. bento box) and have the goal of trying to make the compartments as colorful and appetizing as possible.  

2. Listen to what your kids want and then come up with healthy solutions.  For example, M wanted cookies in his lunch so I bought cookie cereal- this way his "treat" is actually fortified with vitamins and minerals.

3. Buy vegitarian main dish options like Morningstar Farms.  They do NOT need to be heated so they can go straight from freezer to lunchbox.  

4. Variety is key.  If you're not sure whether your child will eat the main dish you chose pack a back-up main.  Same for fruits or vegis.  Kids are mood-driven eaters so their tastes may change from day to day.

5. Double dip.  If you're making spaghetti and meatsauce for dinner, make extra spaghetti to pack in their lunch the next day.  

Proteins keep them full and focused.  Try to incorperate as much as possible.

Worried your kid wont eat their vegis?  Add some fruit to the compartment to give them more taste and color.

The sweet potatoes in this pic are Trader Joes brand and have 50% vitamin A (vegi vitamin)!!  

Lemony Tilapia with slow roasted tomatoes, garlic, and herbs

Hey Ali-

Sorry for the hiatus but things have been insane around here.  On Labor Day we were all sick with strep- YUCK!  While we were at the pediatrician's office waiting for the strep test results, I was reading  an article about the importance of eating fish at least once a week .  As you know I am a sucker for all things in print so tonight I am making tilapia for dinner.  I had to come up with my own recipe since most of the ones I found either involved frying the fish or dousing it in lots of butter.  Tilapia is a great fish for kids because the flavor is mellow.  

Slow roasted tomatoes:

1 T olive oil

1 head WHOLE cloves garlic 

Fresh dill, parsley, thyme 

salt, pepper, and a pinch of sugar to bring out the sweet juices

-Add all ingredients to a 9x13 pan, cover, and cook at 350 for 45 min

Lemony tilapia:

1 lemon, thinly sliced

4-6 tilapia fillets with just a touch of lemon pepper seasoning (optional)

and a pinch of sugar sprinkled on each side

-take tomatoes out of the oven and intersperse fish and lemon slices
-spray with olive oil spray
-bake covered for another 20 minutes or till done

PART ONE

mmmmmmmmmm fresh herbs 

PART TWO 

Bon Apetit my friend.

Ratatouille

A merry concoction of eggplant, tomatoes, onions, and zucchini.  Add olive oil, salt, pepper, garlic powder, paprika and sautee forever. Grab a fork.

Shwarma!

Mollie, mentioning shwarma seasoning got me in the mood for this tantalizing version made with boneless chicken thighs.
I threw together kebab seasoning, olive oil, fresh parsley, paprika, turmeric and onion soup mix and baked it on a cookie sheet @ 425°F (gotta be specific these days) till beautifully browned.  Worth the flight to this side of the Atlantic.

white wine & herb lamb chops with toasted israeli couscous

MMMM lamb chops!  Our friends just brought us herbs from their garden so I knew this dinner would rock.  Ali- they were amazing.  I know you're all about the shwarma seasoning with this type of dinner but trust me this simple recipe will have you changing your tune in no time.

 5 branches of rosemary
1 large branch of mint
2 heads of garlic- cloves left whole
salt and pepper
4-6 lamb chops
white wine
1 T olive oil

1. place herbs on bottom of the pan

2. season lamb on both sides with salt and pepper

3. pour enough wine to coat the meat (a cup or two) and 1 T olive oil

4. cover tightly and cook at 325 for 2 hours OR grill/broil 10 min per side

1. toast israeli couscous in 1 T olive oil 

2. add 2 C chicken broth and a bay leaf

3. cook 10-12 min on low simmer