What we've eaten lately....

Nothing too exciting happening here, that's for sure! Usually around this time of year I start obsessively checking ticket prices for warmer locales. I then move on to peruse Victoria's Secret for their bathing suit choices (realize I need to drop about 20 to look decent in the suits, but order one anyway), and remark how I really need to have my hair highlighted! I am such a creature of habit and this also extends to our food. I try to rotate some of our favorites into our eating, plus introducing a few new recipes here and there (and let me tell you, some are major flops...).

A fruit and yogurt smoothie is Josh's favorite breakfast before school, that and waffles!



Smoothie
In a blender, mix any flavor Chobani (we use blueberry, strawberry, or peach usually) with a ripe banana, 1 T strawberry jelly, 1/2 cup milk, 1/2 cup ice cubes, and any other fruit you have on hand (in this case: strawberries and blueberries). An alternative would be to use frozen berries and negate the ice cubes.


Waffle Recipe (courtesy of Betty Crocker) (makes four sets of four in a family-size waffle-maker)
1 egg
1/2 tsp salt
3 tsp baking powder
1 T sugar
2 T oil
1 cup flour
3/4 cup milk

1. Mix all ingredients together and allow mixture to rest for 5-10 minutes, until you see bubbles.
2. Bake in waffle-baker and top with lots of butter and maple syrup.



Chicken Stir-Fry
2 skinless, boneless chicken breasts, sliced thinly
1 small head broccoli
2 medium carrots, diced
1 small onion, diced
1 1/2 cups cabbage, sliced
1 cup sugar peas
1 cup sliced mushrooms
1 small can water chestnuts
2-3 T hoisin sauce
2 T soy sauce
1 tsp garlic powder

1. In a large saute pan, brown chicken. Remove from pan.
2. In the same pan, saute broccoli, carrots, onions, and cabbage on high for 3 minutes, stirring occasionally.
3. Add peas, mushrooms, and water chestnuts and saute for an additional 3 minutes, stirring occasionally.
4. Mix hoisin sauce, soy sauce, and garlic powder and add to pan. Stir to coat and serve over rice.



Rice Pudding (adapted from epicurious.com)
4 cups 2% milk
1/2 cup white rice
1/2 cup sugar
2 T butter
1 tsp vanilla
1/8 tsp salt
1 egg
1/2 cup light cream
1 tsp cinnamon

1. In a heavy-bottomed 4qt saucepan, boil milk, cream, rice, sugar, butter, vanilla and salt. Reduce heat to low, cover, and allow to simmer for an hour.
2. Temper the egg by adding 1 cup of the hot liquid into a bowl with the egg, stirring constantly. Add the egg mixture to the pot.
3. Cook over low for an additional 5-10 minutes, or until noticeably thickened.
4. Add cinnamon, pour into a bowl, cover with plastic wrap and serve when cooled enough to eat.