One new recipe that I tried last week was so good that I even ate it for lunch. Which is saying something, since I normally stick to salads and egg sandwiches. Yes, I’m kind of boring about what I eat when I’m cooking for myself.

It was super easy, very delicious, and actually pretty healthy. It’s my new go-to quick lunch. Or breakfast. And sometimes even dinner.

Waffle Sandwiches

• Waffles (frozen or homemade, see recipe below)
• Cream cheese, low fat or fat-free
• Fresh or frozen berries of your choice

In a small bowl mash together about 2 tablespoons cream cheese with about 1 tablespoon fresh or frozen (thawed) berries per sandwich. Add more or less to your taste. Mash until the berries are incorporated into the cream cheese giving you a lovely redish mixture.

Spread one waffle with the cream cheese mixture. Top with another waffle. Take a big old bite, and just try not to eat 4 or 5 more entire waffles.

Or do it the toddler way, and ripe the sandwich apart and enjoy in pieces.

Homemade Waffles

From Betty Crocker’s Cookbook: Bridal Edition

• 2 large eggs
• 2 cups flour (white, whole wheat or white whole wheat)
• 1-3/4 cups milk (I used skim)
• 1/2 cup vegetable oil
• 1 tablespoon brown sugar
• 4 teaspoons baking powder
• 1/4 teaspoon salt

Beat eggs in a large bowl with wire whisk until fluffy. Beat in remaining ingredients just until smooth.

Pour 2/3 cup batter into the center or a hot, heated waffle iron. Close lid and bake for about 5 minutes.

Meal Plan

Toddler Lunches

Monday: Peanut butter and banana grilled sandwiches (Wholesome Toddler Food)
Tuesday: Tortilla Roll Ups (Snacks for Toddlers)
Wednesday: Grilled cheese and corn
Thursday: Bagels with peanut butter, honey and raisins
Friday: Homemade crackers, hummus, cheese and carrots
Saturday: Pasta Salad with veggies and low fat Italian dressing
Sunday: Leftovers

Dinner

Monday: Chicken enchilada (freezer)
Tuesday: Chicken, spinach and Parmesan hot pockets (In Good Cents)
Wednesday: Whole wheat pasta with meatballs and sauce in the freezer (Mom Advice)
Thursday: Turkey tenderloin on the grill
Friday: Pizza with my beer batter pizza dough and homemade sauce (AllRecipes.com)
Saturday: Family reunion with hubby’s family. We’re bringing cookies (of course).
Sunday: Leftover pizza

I’ll also be putting together some of my Super Energy Granola Bars, Crackers and Graham Crackers, and Wheat Germ, Flax Seed Bread.

This post is proudly linked up to Mouthwatering Mondays, Tuesdays and the Table, Tempt My Tummy Tuesday, Tasty Tuesday, It’s a Blog Party and What’s On the Menu Wednesday.

Waffle Sandwich is a post from: Alli 'n Son

It’s summer time. Hooray! You know what that means? Bug bites? Long sunny days? Thunder storms? Beautiful flowers?

Yes. But that’s not what I’m talking about. I’m talking about somethings sweet. Juicy. Plump. Something that tastes a little sinful, but really isn’t.

I’m talking about blueberries. BLUEBERRIES!

In the words of my two year old, “I love them”.

While blueberries are great by the handful, sprinkled in yogurt, over ice cream or in smoothies, they are even better in muffins. Topped with streusel. Mmmmmm, streusel. It’s the perfect way to start a summer morning.

Combine the wet and dry ingredients. See that beautiful golden color? That’s due to agave nectar.

Fold in some plump, juicy blueberries…

Add a crumbly streusel topping…

Bake to a golden, oozy perfection.

Are you drooling yet?

Blueberry Streusel Muffins

Adapted from AllRecipes.com

2-1/4 cups white whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
———-
1-1/2 tablespoons white whole wheat flour
1-1/2 cups fresh blueberries
———-
1/2 cup oil (canola, coconut or softened butter)
3/4 cup agave nectar (or 1/2 cup and subtract 1/4 cup flour from above)
2 eggs
1 teaspoon vanilla
1/2 tablespoon lemon juice
1/2 cup milk
———-
2 tablespoons white whole wheat flour
5 table spoons
1/2 teaspoon cinnamon
2 tablespoons butter

Preheat oven to 375º. Line 12 muffin tins (I love these Reusable Silicone Baking Cups).

In a small bowl, sift together the 2-1/4 cups flour, baking powder and salt. Set aside

Wash blueberries and mix with 1-1/2 tablespoon four. This will help them from sinking to the bottom of the batter, and from keeping the batter from turning blue.

In a large bowl, beat oil and agave nectar (or sugar) until light and fluffy. Add eggs, vanilla and lemon juice. Fold in the dry ingredients, alternatively with the milk, until just combined. Gently fold in blueberries. Pour  into muffin tins.

In a small bowl combine flour, sugar and cinnamon. Cut in butter with a fork until the mixture is crumbly. Sprinkle over muffins, and lightly pat in place. Bake for 20-25 minutes, or until a toot pick inserted in the center of a muffin comes out clean.

Meal Plan

Dinners for the week:

Monday: Turkey, black bean and hummus panini
Tuesday: Slower cooker chicken enchiladas (5-Ingredient Slow Cooker Recipes)
Wednesday: Spinach and Bacon Frittata ($5 Dollar Dinners)
Thursday: Salads with fresh veggies from the Farmer’s Market
Friday: Pizza with my breadmachine pizza dough and homemade sauce (AllRecipes.com)
Saturday: Leftover pizza
Sunday: French toast casserole (AllRecipes.com)

Toddler-friendly lunches:

Monday: Peanut butter and banana grilled sandwiches (Wholesome Toddler Food)
Tuesday: Cheesy veggie quesadilla (Wholesome Toddler Food)
Wednesday: Grilled cheese and corn
Thursday: Stuffed pitas with turkey, hummus and cheese
Friday: Chicken nuggets and carrots
Saturday: Whole wheat bagel with peanut butter, honey and raisins
Sunday: Homemade crackers, hummus, cheese and carrots

I’ll also be putting together some of my Super Energy Granola Bars, Crackers and Graham Crackers, and Wheat Germ, Flax Seed Bread.

This post is also linked up to Mouthwatering Mondays, Tuesdays and the Table, Tempt My Tummy Tuesday, Tasty Tuesday, Cupcake Tuesday and What’s On the Menu Wednesday.

Blueberry Streusel Muffins and Meal Plan is a post from: Alli 'n Son

So when CSNstores.com asked if I’d like to review a product of my choice from one of their 200+ web sites, I knew just what we were going to order. After a small bump in the ordering process, which was quickly resolved by my contact’s prompt reply to my email, this little number was on her way to our front door:

Look at that beauty.

Of course Dad-oo took this baby out for a test run as soon as he could. It did take a little while to get the hang of, since stainless steel needs a lower temp that other pans, due to excellent heat distribution. But he quickly figured it out. His deglazing dreams have come true. I’m pretty sure that we will never go back to our nonstick cookware. Never.

What else did we like about this pan? If you deglaze, it is super easy to clean (or you can just pop it in the dishwasher. It’s really deep, so recipes like the one below are easy to pull off. And you can pop it into the oven, up to 350º.

Look at this baby cook!

Last week we made a delicious chicken recipe, just perfect for this pan. And can I just say that the chicken turned out so juicy and tender. It was perfect. Of course, I’m sharing the recipe with you.

Chicken in Tomato Vinegar Sauce

Adapted from Aldi Meal Planner

2 tbsp  olive oil
4 cloves garlic, chopped
2 cans diced tomatoes, drained or undrained
2 cups chicken broth
1/3 cup red wine vinegar
1 bay leaf, broken
1-1/2 lb boneless chicken breast halves (approximately 4)
1/4 tsp rosemary, or 1 tsp fresh, chopped
salt and pepper, to taste
2 tbsp unsalted butter

Over medium heat, heat 1 tablespoon olive oil in a heavy sauce pan. Saute garlic for 2 minutes. Add tomatoes, chicken broth, vinegar and bay leaf. Increase heat to medium high and bring to a boil. Reduce heat to low and simmer for 25 minutes, or until the sauce has reduce and thickened (sauce will take longer to thicken if using undrained tomatoes).

Rub the chicken breasts with rosemary, and salt and pepper to taste. Heat remaining 1 tablespoon olive oil in a large heavy nonstick skillet over medium low heat. Saute chicken until cooked, about 4-5 minutes per side. Transfer chicken to a plate and cover with tin foil to keep warm.

Pour tomato sauce into same nonstick skillet and simmer, stirring with a wooden spoon to deglaze. Reduce heat to low. Stir in butter, parsley, salt and pepper to taste. Discard bay leaf.

Serve sauce over chicken, with a side of wild rice and your favorite veggie.

Meal Plan

Dinners for the week:

Monday: Leftovers from the weekend
Tuesday: Fish tacos
Wednesday: Cheese tortellini with homemade marinara sauce and garlic bread on the grill ($5 dinners)
Thursday: Brats, broccoli and red potatoes on the grill
Friday: Pizza with my breadmachine pizza dough and homemade sauce (AllRecipes.com)
Saturday: Leftover pizza
Sunday: French toast casserole (AllRecipes.com)

Toddler-friendly lunches:

Monday: Peanut butter and banana grilled sandwiches
Tuesday: Cheesy veggie quesadilla (Wholesome Toddler Food)
Wednesday: Grilled cheese and corn
Thursday: Stuffed pitas with turkey, hummus and cheese
Friday: Chicken nuggets and carrots
Saturday: Whole wheat bagel with peanut butter, honey and raisins
Sunday: Homemade crackers, hummus, cheese and carrots

I’ll also be putting together some of my Super Energy Granola Bars, Crackers and Graham Crackers, and Wheat Germ, Flax Seed Bread.

This post is also linked up to Mouthwatering Mondays, Tuesdays and the Table, Tempt My Tummy Tuesday, and Tasty Tuesday.

Disclosure: CSNstores.com provided me with a $50 gift code to use towards the purchase of a product to review on one of their web sites. Everything that I wrote is my honest opinion. Read my full disclosure policy.

Chicken in Tomato Vinegar Sauce and Meal Plan is a post from: Alli 'n Son

First and foremost, HAPPY MOTHER’S DAY!

We’re spending the morning with the in-laws. Well, actually, Eli is spending the morning with them. I’m enjoying some peaceful blogging time. For dinner we’re heading to my mom’s house for lasagna (mmmmm) and lemon bars for dessert.

Since it’s mother’s day, I want to give a shout out to my mom for instilling a love of cooking in me. Even though I didn’t actually realize it until I became a SAHM, I LOVE cooking. Especially baking. I’m getting hungry just thinking about it.

And to Dad-oo’s mom, for raising such a wonderful, thoughtful and caring man. He’s such a good husband, a fantastic father, and my best friend. Wait, this isn’t Father’s Day, why am I gushing about him?

Of course I can’t forget the one who made this into Mother’s Day. My handsome, sassy and lovable little boy. Who showered me with chocolate and kisses today.

Oh, and this is what we had for breakfast this morning:

While Whole Wheat Cinnamon Rolls

Breakfast Pizza on my pizza dough

Here’s what we are cooking up for the week.

Monday: Various leftovers from last week
Tuesday: Pretzel Crusted Chicken Fingers
Wednesday: Chicken, spinach and pinto bean wraps
Thursday: Baked Tofu Chicken Bites (AllRecipes.com) with rice noodles
Friday: Homemade pizza on my pizza crust and homemade sauce (AllRecipes.com)
Saturday: Leftover pizza
Sunday: French toast – it’s been a while since we’ve had brinner.

As usual, I’ll also be putting together some of my Super Energy Granola Bars. Homemade Crackers and some graham crackers. And of course my Wheat Germ, Flax Seed Bread.

What are you eating this week?

Don’t forget about the Thank Your Journal carnival starting this week. I hope to see you there.

Meal Plan 05.09.10 is a post from: Alli 'n Son

It’s the beginning of week 3 in the 4-week Gluten Detox. Thank goodness, I’m half way through. While I’ve discovered a lot of tasty new snacks, my pocket book is not very happy. Man gluten-free food is EXPENSIVE! To save a little, I’ll be whipping up a few batches of homemade corn tortillas and turning some of them into chips/crackers. Mmmm, they are good.

Here’s what we are cooking up for the rest of the week.

Monday: Cambell’s Chicken and Broccoli (AllRecipes.com) turns out I can’t find a gluten-free soup for this. Having chicken on the grill instead.
Tuesday: Turkey, Black Bean and Spinach Salad with Ranch Dressing (Kitchen Stewardship)
Wednesday: Spinach and Feta Turkey Burgers (AllRecipes.com) on homemade corn tortillas
Thursday: Baked Tofu Chicken Bites (AllRecipes.com) with rice noodles
Friday: Homemade pizza on a gluten-free crust (Epicurious) and homemade sauce (AllRecipes.com)
Saturday: Leftovers
Sunday: Bacon and Egg Quesadillas ($5Dinners.com)

As usual, I’ll also be putting together some of my Super Energy Granola Bars, (modified to be gluten-free). Homemade Crackers (for the kiddo) and these graham crackers (also for the kiddo) which are almost too good. Almost.

What are you eating this week?

Meal Plan 04.26.10 is a post from: Alli 'n Son

Not only is this my meal plan for the week, but it’s kind of an announcement too. Dad-oo and I have decided to do a gluten-detox month. After the month is up, we’ll slowly start adding wheat products back in, focusing on whole grains. Of course I’m not going to tell you why. Not yet at least. But there will be more to come.

So you might notice some changes to our meal plans. And if you have any suggestions for gluten-free recipes to try out, leave me a comment.

Monday: Slow Cooker Taco Soup (AllRecipes.com)
Tuesday: Probably left over soup
Wednesday: Spinach and Bacon Frittata ($5 Meals) minus the toast
Thursday: Spinach and Feta Turkey Burgers (AllRecipes.com) on a gluten-free bread I’m trying out.
Friday: Homemade pizza on a gluten-free crust (Epicurious) and homemade sauce (AllRecipes.com)
Saturday: Ranchero Black and Pintos Beans ($5 Meals)
Sunday: Gluten-Free Pancakes (AllRecipes.com)

As usual, I’ll also be putting together some of my Super Energy Granola Bars, (modified to be gluten-free). Homemade Crackers (for the kiddo) and these graham crackers (also for the kiddo) which are almost too good. Almost.

What are you eating this week?

Meal Plan 04.11.10 is a post from: Alli 'n Son

It was a crazy birthday weekend, so my menu planning is a little bit last minute. I’m just stealing meals from the last few weeks, instead of taking the time to try out new recipes. But there were all super tasty, so I’m looking forward to making them again.

Monday: Nachos with the black bean mixture from the Black Bean Fajitas ($5 Dinners) we made last week.
Tuesday: Pancakes and a pancake-cake for the kiddo’s second birthday.
Wednesday: Spinach and Feta Turkey Burgers (Allrecipes.com) on the grill. We didn’t actually make this last week.
Thursday: Broccoli Cheddar Soup (Lynn’s Kitchen Adventures)
Friday: Homemade pizza featuring my breadmachine pizza dough and homemade sauce (AllRecipes.com)
Saturday: Leftover pizza
Sunday: French Toast – it’s breakfast for dinner (or brinner as we call it)

Meal Plan 03.29.10 is a post from: Alli 'n Son

Well, last week we finally got around to making the Pretzel Crusted Chicken Fingers. They have been on my meal plan for the last few weeks, but sadly always got bumped. I wish I had tried them sooner, they were delish. The leftovers were great in our Asian Chicken Wraps from $5 Dinners that we had later in the week. There’s just something about peanut butter sauce. It gets me every time.

Monday: Leftover pizza from Friday, featuring my breadmachine pizza dough and homemade sauce (AllRecipes.com)
Tuesday: Black Bean Fajitas ($5 Dinners)
Wednesday: Spinach and Feta Turkey Burgers (Allrecipes.com) on the grill. It’s grilling season!
Thursday: Baked Tofu Bites (Allrecipes.com) with brown rice
Friday: It’s birthday weekend #1 at my in-laws house, which means no cooking for me. I’m hoping for pizza, I just love pizza Friday’s.
Saturday: Burgers and brats on the grill, birthday cake and other goodies. It’s an early birthday party for the kiddo.
Sunday: Grilled cheese with red pepper humus on my Flax Seed Bread. Something easy, since we will be traveling home.

Meal Plan 03.22.10 is a post from: Alli 'n Son

Last week’s Pumpkin Penne was a huge success again. So much so, that we’re having leftovers this week. Plus, we finally got around to making the Pretzel Crusted Chicken Tenders. They. Were. Delish. We will be making these over, and over, that’s for sure.

Monday: Homemade Turkey Burgers on Buns from The Bread Lover’s Bread Machine Cookbook
Tuesday: Left over Pumpkin Penne
Wednesday: Homemade McGrildes from Hoosier Homemade
Thursday: Turkey Panini with Garlic Hummus on my Flax Seed Bread
Friday: Homemade Pizza using my Wheat Germ Pizza Dough and Homemade Sauce
Saturday: Leftover Pizza
Sunday: Asian Chicken Wraps from $5 Dinners

As usual, I’ll be whipping up my Super Energy Granola Bars.

Check out more Meal Plans over at orgjunkie.com

Meal Plan 3.15.10 is a post from: Alli 'n Son

This week, we’re back to cooking. It was so nice to eat from the freezer last week. So easy. So stress-free. So yummy. But, alas, our freezer is now on the empty side. So we’re back to cooking and freezing, so in a few months, we can feast again on leftovers. Mmmmm, leftovers. Trust me, it’s better than it sounds.

Monday: Cheesy Tortellini Casserole from 5-Ingredient Slow Cooker Recipes
Tuesday: Homemade McGriles from Hoosier Homemade
Wednesday: Frozen Pizza (Dad-oo is out of town)
Thursday: Pumpkin Penne
Friday: Homemade Pizza using my Wheat Germ Pizza Dough and Homemade Sauce
Saturday: Leftover Pizza
Sunday: Pretzel Crusted Chicken Fingers (still haven’t gotten around to making these)

As usual, I’ll be whipping up my Super Energy Granola Bars. And for a special treat, my Double Chocolate Chip Cookies.

Check out more Meal Plans over at orgjunkie.com

Meal Plan 3.08.10 is a post from: Alli 'n Son