Avocado Pitas

This is my favorite "girl lunch" food, but my husband and kids like them too!



6 whole pitas
2 avocados, mashed and seasoned with garlic salt
grilled chicken (I use leftover)
diced tomato
mozzarella cheese
parmesan cheese
caesar or ranch dressing for dipping

Arrange pitas on baking sheet. Spread avocado on the pitas and add the other toppings. Broil for 5-6 minutes, until cheese is melted.

Shortcut Cream of Potato Soup

This is one of my favorite recipes for soup. It can be ready in 20 minutes and I usually have everything on hand, which is perfect for those busy nights (or if you have a newborn :).

3 cups milk

2 cups frozen southern-style hash browns

1 can cream of potato soup

1/2 c. chopped green onions

1/2 lb. bacon, cooked and crumbled

1 c. shredded cheddar cheese

Simmer milk and hash browns together for 10 minutes, stirring often so it doesn't burn. Add cream of potato soup and onions and simmer for about 5 more minutes. Ladle into bowls and pass around bacon and cheese to go on top.

The candy corn breadsticks are just crescent roll triangles, mozzarella cheese for the tip, and cheddar cheese for the middle. Bake at 350 for 8-10 minutes.

Fruit Baked Oatmeal

I absolutely love this recipe. It is the best comfort food on a cold winter morning (not that we are dealing with that now but, oh, it will come!) You can do more or less sugar depending on your sweet tooth and whatever fruit sounds good to you. I like the amount I use because it is just sweet enough to be great by itself, but not sickly sweet. In fact the recipe I got this from called for 1 cup of sugar...but it was way too much in my opinion and I altered several other things to our likeness!! I like the combination. This is great to make the day before and then you can have it for two or three mornings. Now that I have a kindergartener, I think I will make it more because it keeps them fuller, longer!

Fruit Baked Oatmeal

6 cups oats

1/3 cup brown sugar

1 tsp. salt

1 tsp. baking powder

1 tsp. cinnamon

4 eggs, lightly beaten

2 cups milk

1 cup oil

3/4 cup chopped apple

1/2 cup chopped, fresh or frozen peaches

1/2 cup fresh or frozen blueberries

In a large bowl, combine the oats, brown sugar, salt, baking powder and cinnamon. Combine the eggs, milk and oil; add to the dry ingredients. Stir in the apple, peaches, and blueberries. Pour into a baking pan sprayed with cooking spray. Bake, uncovered, at 350 degrees for about 40 minutes or until a knife inserted comes out clean. Cut into squares and serve with milk.

Raisin-Zucchini Spice Muffins

Simple, yummy, and a great way to use some zucchini. We love these as a snack or else have it with breakfast.
Raisin-Zucchini Spice Cupcakes
1 package spice cake mix
1 1/3 cups water
1/4 cup oil
3 eggs
2 cups shredded zucchini
1/2 cup raisins
In a large mixing bowl, combine the cake mix, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in zucchini and raisins. Fill paper-lined muffin cups two-thirds full. Bake at 350 degrees for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing to wire racks to cool completely.

10 Day Meal Plan (this time it's 11)

Breakfast
1. Esther's Poppyseed Muffins
2. Cold Cereal
3. Waffles, Fried Eggs, Grits
4. Whole Wheat Waffles
5. Scrambled Eggs, Toast
6. Whole Wheat Pancakes
7. Cold Cereal
8. Breakfast Peach Crisp
9. Oatmeal/Wheat Cereal
10. Cereal
11. Rice Pudding

Lunch
1. Peanut Butter Sandwiches, Carrots
2. Leftover Pizza
3. Grilled Cheese
4. Pizza Snacks, Grapes
5. Leftovers
6. Grilled Tuna
7. Macaroni and Cheese, Green Beans
8. Leftover Rice and Refried Black Beans
9. Leftovers
10. Leftovers
11. Sandwich

Dinner
1. Mushroom and Olive Pizza, Salad
2. Fried Egg Sandwich
3. Burritos
4. Leftovers
5. Sesame Pasta Chicken Salad, Lettuce Salad
6. Mexican Pizza
7. Broiled Sweet Potatoes, Sweet Pepper Rice
8. Black Bean Pizza, Carrots
9. Lemon Herb Pasta
10. Crockpot Chicken/Zucchini
11. Roast, Carrots and Potatoes

Mexican Pizzas

4 tostada shells
1/2 cup refried beans
1/2 lb. ground beef
1/4 cup chopped onion
3 Tbs. salsa
1/8 tsp. salt
1 cup shredded cheese
Cook beef and onion until beef is no longer pink. Stir in salsa and salt. Arrange tostadas on a pan. Spread 2 Tbs. refried beans over each tostada shell. Spoon 1/4 cup beef mixture over beans. Top each with 1/4 cup shredded cheese. Bake in 350 degree oven for a few minutes (until cheese melts) Serve with chopped lettuce, tomatos, and avacado.

Shishkebabs

We had a family party with the Morris'. Justin's sister made some yummy shishkebabs with lots of different veggies. I am going to add some sweet potatoes as well when I make these again.

Small Potatoes (or cut potatoes into chunks)
Red Pepper
Onions
Mushrooms
Zucchini
Sweet Potatoes
And of course, any other veggies you desire!

Cut all the veggies into good-sized chunks.
Cook the potatoes until they are pretty soft, then add the other veggies and cook for a few minutes unitl they are a little bit soft. Then marinade them in a dressing (Italian Dressing) for a few hours. String them onto skewer sticks and broil in the oven unil they are lighlty browned, or you can grill them.

I know this is a fun way for kids to eat their veggies...my boys loved them!! Serve with coleslaw, some kind of rice, or any thing you think goes with it!