Friday, August 31, 2012

Weekly Menu ~ September 2th - September 8th

I recently decided like Jennifer Reese, author of Make the Bread, Buy the Butter, that I am going to bake a loaf of bread each week rather than purchasing it from the grocery store.  This week I am trying out this recipe for oatmeal bread.  I am very excited about this and will let you know how it turns out.


This is also one of those weeks with a night that I have class after school and get home much later than usual.  I am testing out recipes that are quick (or made ahead of time) and relatively healthy for days such as this.  I am finding that this can be a difficult task (at least it is for me).  Crockpot meals are often easy, but the ones I have prepared so far are not that healthy.  I am definitely going to continue looking for those that are easy, healthy, and satisfying.  Any tips are appreciated!



Sunday, September 2nd:  Grilled Chicken Sausages and Herbed Spaghetti Squash {external recipe}

Monday, September 3rd: We are going to a picnic today so I will not be cooking dinner.  We are preparing and bringing this dish though as a last hurray for summer sweet corn.

Tuesday, September 4th: Grilled Chicken Sandwiches with Sun-Dried Tomatoes and Goat Cheese {external link - Epicurious}
with two changes:

  • spinach instead of arugula 
  • sun-dried tomato pesto {external link - Eating Well} instead of just sun-dried tomatoes 


Wednesday, September 5th:  Mushroom, Red Pepper and Spinach Quiche {pnp recipe} with side greens

Thursday, September 6th:  Cobb Salad {external recipe}

Friday, September 7th:  White Pizza with Clams {external link - Eating Well} (I LOVE pizza on Fridays!)

Saturday, September 8th:  End of Summer Pasta {external recipe}

Enjoy!

Sunday, August 26, 2012

Homemade Bread #2

I am still experimenting with bread and this is what I made today...

~ 1 and 1/2 cups of warm water (Water should be hotter than lukewarm, but not so hot that it is steaming.  Basically, you should be able to put your finger in it for a 10 count.  I prefer to heat the water up in a small sauce pan, pour it in a measuring cup and add cold water until I get to the right temp.)
~ 1 and 1/2 tsp. of yeast
~ 1 and 1/2 tsp. of sugar
~ 1 and 1/2 tsp. of kosher salt
~ 3 and 1/4 cups of all purpose flour

Pour the water and the sugar in your mixing bowl and whisk briefly until the sugar is dissolved.  Then, add the yeast, whisk very briefly and let sit for 7 minutes.  Meanwhile, put the flour and salt in another bowl and lightly mix together with a fork.  Once the yeast, water, and sugar mixture is thick and round in the center, add in the flour/salt mixture.  If the yeast doesn't look like this, toss it and start again.  (I ended up doing this today.)  Good description here though I think hotter water works better than what is described in the link (based on the directions on the yeast packet).

Combine using the dough hook on the mixer.  Once combined the dough should be tacky, but not sticky.  If it is too sticky, add a bit more flour (one tablespoon at a time, not a lot).  Today when I made this bread, I ended up adding two more tablespoons of flour to get the right consistency.  Remove the dough from the mixing bowl, shape into a loose ball, and put in a glass bowl that has been oiled.  Cover the glass bowl with plastic wrap and a clean kitchen towel and put in a warm place.  I put mine on my stove top and turned my oven on to warm (about 170 degrees).  Let is rise for 1/5 to 2 hours, until it has doubled in size.

Once doubled, take the dough out and place on a floured surface.  Split in half and shape into smaller balls.  Fold under repeatedly until you get to a desired shape.  Place onto an oiled cookie sheet and let rise for another 1 hour.  Cut a few slashes across the top and bake in a 450 degree oven for 25 minutes.

My two loaves... definitely going to make a sandwich or two out of these this week :)

Before baking



After baking


A little lumpy, but oh so good!


Enjoy!

Slow Cooker Mac and Cheese

I am making this on the first day of school when I am in desperate need of some comfort food.  Hopefully it is not 95 degrees that day, but then again if it is, using the slow cooker will ensure my entire kitchen doesn't heat up.  This recipe is sort of based on the FANTASTIC mac and cheese we tried on our honeymoon from Beecher's in Pike Place Market.

This is their website.

This is Tommy enjoying it:



Ingredients

~ 1 box of whole wheat penne pasta
~ 1 small can low fat evaporated milk
~ 1 cup of skim milk
~ 1 egg 
~ 1/2 tsp. dry mustard
~ 1/2 tsp. chili powder
~ 1/4 tsp. black pepper
~ 1 and 1/2 cup of shredded sharp chedder cheese
~ 1/2 cup of shredded pepper jack cheese 


Cook pasta until tender and rinse with cold water.  Pour the evaporated milk, milk, egg, butter, dry mustard, chili powder, and black pepper into the crock pot.  Whisk together.  Add the cheese and stir together.  Pour the pasta on top and stir everything.  (Make sure you have sprayed the inside of the slow cooker with cooking spray.)  Cover and cook on low for 3 hours, making sure to stir occasionally.

Friday, August 24, 2012

Weekly Menu ~ August 26th - September 1st

First official week of school is here!!  I have planned meals this week (actually next week) that are (relatively) healthy, even a lighter version of my favorite comfort food, mac and cheese, for the first day of school.

Enjoy!

Sunday, August 26th: Seafood Risotto {external link- Cooking Light}

Monday, August 27th: Slow Cooker Chicken Enchiladas {external link}

Tuesday, August 28th:  Opening day for staff!  Spring Panzanella {pnp link}

Wednesday, August 29th:  First day with the students!!  Slow Cooker Mac and Cheese  {pnp link}

Thursday, August 30th: Shrimp Paulista with Rice {external link- Eating Well}

Friday, August 31st: Black Bean Burgers {external link}

Saturday, September 1st: Breaded Chicken Cutlets and Zucchini, Squash, and Onion Au Gratin {pnp link}

Zucchini, Squash, and Onion Au Gratin

Vegetables sauteed in butter with cheese.  Yummy.

~ 2 zucchinis, sliced into 1/4 inch pieces
~ 1 yellow squash, sliced into 1/4 inch pieces (Husband likes zucchini better than yellow squash, but feel free to do two of these too :) )
~ yellow onion, thinly sliced
~ 1/2 cup shredded parmesan or aged asiago
~ butter and oo

Saute the vegetables in a little olive oil and a pad of butter, low and slow until very tender.  Make sure they are in an oven safe saute pan (or transfer to one).  Sprinkle the cheese on top and put under the broiler until the top is crispy.

So easy.  So good.

Panzanella Salad

This is a yummy salad which we make frequently in the warmer months...

Salad
~ 2 heads of romaine, chopped
~ 5 large radishes, thinly sliced
~ 1/2 red onion, thinly sliced
~ 4 thick slices of hearty bread, cut into 1 inch pieces and baked until crispy
~ 3 hard boiled eggs (put eggs in cold water, bring to boil, shut off burner, cover and let stand for 11 minutes)
~ 3 chicken sausages, grilled

Dressing
~ 1 clove of garlic, crushed
~ 1/2 tsp. of dijon mustard
~ 3 tbs. of red wine vinegar
~ 1/4 of oo
~ salt and pepper

Layer the salad in a large bowl.  Toss with dressing.  Place the pieces of bread on two plates and then top with the dressed salad.  Slice sausages and put on the side.

Enjoy!

Wednesday, August 22, 2012

Classroom Set-Up, Part 2 / Before and After

So any of you teachers out there (or friends and family members of a teacher) know how much planning, effort, and funds go into setting up a classroom.  I wrote about some of the most important things I think go into planning a classroom in a previous post.  Tonight I am sharing my before and after photos.  I know this is really dorky, but I actually love looking at other classrooms to get ideas so I thought sharing mine might help others.  Also, finishing my classroom has definitely gotten me into the right mindset.  Honestly, even at the beginning of this week I was not feeling good about the upcoming school year.  Thankfully, after finishing my room, finalizing plans for the first two weeks of school, and looking over the names on my class lists, I feel ready.  Though it is sort of hard to explain, I feel much the same way I did at the start of my various school years when I was a kid.  Pencils sharpened, new outfits picked out, butterflies swarming, excitement over what I was going to learn, curiosity about my new teachers, anticipating the new books I was going to be able to read.  Now, as a teacher I feel a very similar blend of hope, nervousness, and excitement.  I am especially hopeful for the school year as I read all of the names of my new students.  I mean, let's face it- we teach because we love working with kids.  I know virtually nothing about these kids except that they will expect LOTS from me over the course of a school year, as I will from them.  Each year, I give myself a little pep talk.  I need to be the best possible teacher, every day, every moment because my kids are counting on me.  Moments count in classrooms and even the smallest decisions I make can have an impact on a child.  And, though posters and bulletin boards may seem trivial, these visuals set the tone.  A child can size up what their experience is going to be like as soon as they walk in a room.  

Yup, I am definitely ready for them now.

Before- chaos

After- Word Wall



Before- yucky wall

After- Student Work Display Wall



Before- blank front of room

After- Almost done


After- Reading and Writing in Social Studies Resource Wall (will be adding to this)




Before-  back corner, no purpose

After-  Much better!  (especially with my mini-fridge)



Tackling a classroom at the beginning of a school year is a big job so I am going to stay away from school and enjoy my last few days of summer.

We made a lovely wheat bread today- more on that tomorrow!

Monday, August 20, 2012

Homemade Bread

I mentioned in a previous post that Husband and I were making cinnamon bread {Pioneer Woman's recipe}.  This was our first attempt with true homemade bread (not including oddly-shaped bread machine bread) and I think it came out pretty good.  There are two things that we would like to change for next time: 1. Add something or use a different recipe so that the bread itself is a little more dynamic and not just plain white bread with a cinnamon swirl and 2.  Add raisins and/or brown sugar to the swirl (this is H's idea).

Today I wanted to try regular white bread and used a recipe that was a bit different from the Pioneer Woman's recipe.  The recipe was from a site called The Hungry Mouse {About pageactual recipe page).  I preferred the method for activating the yeast in the recipe I used today.  We used the PW recipe twice because the first time we had no idea the yeast hadn't activated properly (well, we had our suspicions).  PW, as always, did a great job describing the process so perhaps today's was easier because I have one full bread loaf behind me (actually one bread loaf and one calzone- see below- yuck!)  I really liked how the Hungry Mouse (from Salem, Mass!) described the milky consistency the liquid ingredients should take on as the yeast works its magic.  I actually set my timer to 7 minutes (in between the 5-10 minute suggested range).  As I peeked at it at 1 minute, 3 minutes, and 5 minutes, I could see exactly what Jessie (from Hungry Mouse) was referring to.  It started in the middle and slowly spread to the inside edge of the bowl.  It almost looked like there was a bit of flour that had settled in the middle and then it got progressively larger.  I know I am probably way over-explaining this for some of you, but this bread making is so new to me and I am still working through those insecure oh-yay-I-totally-messed-this-up-again feelings.  Also, I am working on being more patient when cooking/baking and the process of making bread is super good practice with this.

Anyhow, the entire process took about three hours though, obviously, very little of that is hands-on time.  Here is the breakdown (I first typed in "breaddown"- ha!):

  • 15 minutes to prep the ingredients and make the dough
  • 1 hour to let it ride (the first time)- I made chicken salad
  • 1 hour in the loaf pan to let the dough rise agin (the second time)
  • 40 minutes to bake

Here is the picture of our cinnamon calzone- yuck:



Here is the second attempt at cinnamon bread (sorry, I didn't take a shot of the "swirl" in this one):



Here is today's bread which I CANNOT wait to make toast with tomorrow a.m.:


Oops, that is actually Charlie the Goldendoodle :)  I am trying to train him to bring the Sunday newspaper upstairs.  He is good on the stairs but as soon as he hits the landing, he holds one end down with his paw and starts shredding.  Hm, we live on the third floor so the newspaper is never intact when he gets to the top.  I figured I could practice with the automotive section for now :)

I'll add my toast picture tomorrow :)




Saturday, August 18, 2012

Apple Butter

Perhaps it is a bit early for such fall classics, but the inn that my Husband and I stayed at for the second part of our honeymoon served amazing apple butter (along with other goodies) each morning for breakfast.  I recently discovered that you can make apple butter pretty easily using a slow cooker.  With a bit of time to kill before we continued working on our cinnamon bread {Pioneer Woman recipe link}, I figured I would prep my first batch of apple butter using my trusty crock pot.  The amounts look small, but I didn't want to waste a bunch of apples on my first attempt.  Also, I happened to have three apples in the fridge so, three apples it was.

~ 3 apples (I used gala), peeled, cored, and chopped
~ 3/4 cup of white sugar (The other recipes called for A LOT of sugar.  I used far less, even considering that I was scaling down the actual amount I was making.  I used white sugar because we didn't have any brown sugar on hand.  Weird- I know.  Anyhow, I would like to experiment with sugar amounts in future batches.)
~ 1 tsp. cinnamon
~ 1/4 tsp. nutmeg
~ 1/4 tsp. ground cloves
~ 1/4 tsp. allspice
~ 1/4 cup of water
~ 1 individual container of apple sauce (They were giving them out as samples at our Whole Foods yesterday so I figured I would toss it in there.)



I mixed the spices together and then put the apples, spices, water, and apple sauce in my slow cooker.  I left it on high for 1.5 hours.  After an hour and a half, I gave it a good stir and reduced the heat to low.  I continued to stir it occasionally for the next 5 hours until it started to look like really chunky apple sauce.  I broke up the large chunks with a masher until there were just some smaller chunks here and there.  Then, I left the cover off and cooked it for another 2 hours.  To get an even smoother consistency, I poured it all in my blender and whirled it up!  (Or, one could use a hand-held immersion blender.)  I then poured it in an old (but clean) jelly jar and popped it in the fridge.


Overall, it was very easy and though it took awhile the hands-on time was minimal.  (Silly me though- I started the process at 4:30 p.m.  This really didn't jive with my trying to go to bed early to prepare myself for a Monday through Friday 4:30 a.m. wake-up during the school year.)  Next time, I think I will experiment with the sweetener or use another fruit like blueberries.  Yum!!



Enjoy!  

 

Friday, August 17, 2012

Homemade Peanut Butter

It seemed a little ridiculous to add the label "recipe" to this post because it is so easy.  Seriously, why do I even buy peanut butter?  I used to purchase peanut butters like Jif because I could often buy them on sale.  Then, we decided to switch to a more natural peanut butter.  Enter, the Sexy Teddy brand.  Has anyone seen this brand?  Colleagues call it "Sexy Teddy" because of the naked teddy bear in the somewhat seductive pose (well as seductive as an illustrated teddy bear on an all natural peanut butter jar can get).



Still, for almost $5 a jar it seems a little outrageous compared to how easy it was to make my own.  Two pieces of advice when making your own:

#1 Check the ingredients in your peanuts.  If you do not want added sugar, avoid the honey roasted kind.  Instead, you can add sweetness later with real honey.




#2  Be patient when the peanuts are in the food processor.  They go through a few stages- powder, clumpy, dough ball, smooth (yes, these are the official terms for the stages of PB making).  It took us about 2 minutes to get a smooth texture.  (We could have added some more towards the end to get a "chunky" peanut butter.)  Some recipes call for peanut oil to make it smooth, but I don't see the point in adding oil if it achieves this texture on its own.



Though our homemade peanut butter isn't as sexy as the store bought kind, it passed the Husband taste test with a breezy, "I would eat that."

Enjoy!

New Teacher Welcome Kit

As we count down the days to the beginning of the school year, some of you may be serving as mentors for new or first year teachers.  I have served as a mentor for the last few years and am very excited about my protege for this year as she served as a paraprofessional on our Team last year and is going to be a fabulous teacher!!  I have put together a kit to welcome her to her official position as a full-time teacher.  I have seen different versions of a new teacher welcome kit online, but like the version I put together because the items are cute and useful.  (Some have items that are cute-sy, but that serve no real purpose.)  I think this is a great way to welcome a protege or colleague to our profession!

Here is the text of the sheet I put in the kit:


Welcome to Teacherhood, _________ !!

Here is your “Just-in-Case” kit (not that you will need any of it)!  In your kit, you will find...

~ “all smiles” stickers because, as you know, there are students who will cause you to be all smiles.
~ hand sanitizer and hand wipes because schools are wicked germ-ey.
~ a red sox PEZ because you may need to pop a few here and there.
~ some chocolate bars because...well do I really need to explain this one?
~ a cup o’ noodles because one day you are going to forget your lunch and miss your carefree college years.
~ animal crackers because a snack at the end of the day is always necessary (and it is a bit of a zoo here sometimes).
~ a first aid kit because some students think “gaping wound” is synonymous with “little scratch”.
~ extra pencils and pens because you are going to need them when you lend all of yours to the kids.
~ body fragrance because teenagers + P.E. = enough said. 
~ Hairspray and deodorant even though you always look and smell fabulous.
~ Colgate wisps and Scope to avoid the dreaded teacher coffee breath.
~ a mini sewing kit to save you or a student from a “wardrobe malfunction”.
~ highlighters because it is important to remember the high points of every day.
~ a nail kit because sometimes your regular manicure won’t come soon enough.
~ a lint remover because you won’t be able to see dog hair on your clothes when you are getting ready at the crack of dawn. 
~ a personal pack of kleenex because the kids will blow (literally) through a box in one class period.
 ~ Off! insect wipes because someday a student (or colleague!) is really going to “bug” you.
~ note tabs and a tupperware box because teachers need to stay super organized.
~ a Tide to go stick because our lunch ends up lasting about 11 minutes.
~ sparkly nail polish because some days are going to need a little more sparkle.
~ and finally, a few squawkers because every day is a party around here!



Here are some pics of my kit:






Tacos with Black Beans, Feta, and Cabbage

I really like this recipe.  I like it so much that the Husband no longer enjoys it.  Oops!  I haven't made it in a while though so I think it's about time.  It is pretty quick and you can make it healthier by omitting the feta cheese (or adding less of it) and finding a relatively healthy wrap.  Speaking of wraps, I find most to be really high in sodium.  Has anyone found one that is somewhat healthy?

Prep Time: 20 minutes
Serves: 2

Ingredients
~ 1 can of low sodium black beans, drained and rinsed
~ 1 small yellow onion, diced
~ 2 cloves of garlic
~ 1/2 cup of feta cheese
~ juice from one lime
~ 1 avocado, chopped
~ 4 small tortillas
~ 3/4 of a bag of shredded cabbage (usually $1 each at my grocery store, you can use the leftovers to make a quick coleslaw side)
~ 1/4 teaspoon cumin
~ 1/4 teaspoon chili powder
~ a few squirts of hot sauce

You need two non-stick saute pans and one medium-sized mixing bowl for this recipe.  In the larger saute pan, saute the onions in oo.  Add the beans when they are about half-way translucent.  Add about half of the lime juice, the spices, and the garlic with the beans.  Continue to saute until the beans are easily smashed with a wooden spoon.  (Do this for some of them, it makes for a nice texture.)  When this mixture is almost done, pour the cabbage and feta cheese in the mixing bowl.  Add the bean mixture on top and stir everything together- trying to melt the feta a bit.  Heat up the second saute pan and one by one, crisp up the tortillas.  You will crisp one side (maybe 45-60 seconds), flip it, and do the other for each.  As they crisp, transfer them to a plate and assemble the tacos one at a time.  Put some of the bean mixture in the middle of each crisped tortilla, top with some chunks of avocado, and a small squirt of lime juice.

Enjoy!

Weekly Menu ~ August 19th - August 25th

It was such a treat to eat so many nice meals out on our vacation, but it was definitely a bit of a relief to be cooking again and eating home-cooked meals last week.  Hopefully I feel the same this week :).

I feel like this week's menu is a little more fall than summer.  This is for two reasons.  First, I return to school shortly and am starting to crave all things fall.  You know- light cardigan sweaters, warm apple cider, freshly sharpened pencils- YUM!  Second, our grill isn't working.  Don't ask me why- I just know I cannot use it.  Husband is looking into it today- wish us luck!!!

Sunday, August 19th: Mushroom, Tomato, and Avocado Toast with Poached Eggs {pnp link}

Monday, August 20th: Spaghetti Squash Puttanesca {pnp link}

Tuesday, August 21st: Chicken Salad Sandwiches {external link}

Wednesday, August 22nd: Tagliatelle with Prosciutto and Orange {external link}  * This is a delicious dish.  It is a bit rich though so maybe make it for a treat.  Like, because it's Wednesday...?

Thursday, August 23rd: Tacos with Black Beans, Feta, and Cabbage {pnp link}

Friday, August 24th: No planned meal for us.  We are driving to Western Massachusetts to go to Tanglewood.  Picnic- fun!  Perhaps I will prepare the chicken salad for our picnic instead of Tuesday...

Enjoy!







Mushroom, Tomato, and Avocado Toast with Poached Eggs

I think this dish makes a good Monday dinner.  First, if you grocery shop on the weekend, the mushrooms will not have had time to get weird.  I find that sliced mushrooms in the fridge for more than a few days just get a little too slimy for our taste.  If you know something I don't know and can keep them until Thursday, please share!  Second, it is relatively healthy and quick which is ideal for those beginning of a busy week meals.

The meal does involve poached eggs.  Poached eggs are yummy.  Poached eggs are easy not that difficult to make.  Seriously.  I find that having a helper is best though.  Three hands seem to be ideal for the task of poaching eggs and I don't think that change is high on the human evolutionary to-do list. Maybe this is a third reason this makes a good Monday dish.  You and a friend/spouse/roommate can chat about your upcoming week while leaning over a steaming hot pan of water and vinegar.  Sounds delish!

To make your experience with poached eggs a little less painless, I am sharing an excerpt from the holy book of cooking eggs (and many other dishes).  Enter Mastering the Art of French Cooking, by none other than Julia Child.  I recommend reading the directions a few times before diving in.



If poached eggs still frighten you, substitute a fried egg.  I won't judge.


~ 1 container of sliced baby bella mushrooms (When my husband cooked for himself, he would never purchase mushrooms pre-sliced because he thought it was better to do it yourself.  He never supplied a solid reason to back this up though so I always buy sliced mushrooms because it saves me a step or two.  As I type this though, I think this may be a way to get mushrooms beyond Monday.  Maybe Husband had already discovered the key to postponing mushroom weirdness.  Genius!  Worth a try!
~ 1 container of cherry tomatoes
~ 1 clove of garlic, crushed
~ 1 avocado
~ 4 slices of thickly sliced rustic or hearty bread
~ 4 eggs
~ 1/4 grated parmesan cheese
~ butter

Begin boiling water for the eggs.

Saute the mushrooms in a large saute pan in butter.  (Two important things I also learned from Julia Child.  Do not crowd mushrooms in a pan and cook them in butter.)  Before they are completely tender, add the tomatoes.

As they are cooking, prepare the poached eggs (instructions above).

Toast the bread.

Slice the avocado.

The mushrooms and tomatoes are done when the mushrooms are tender and the tomatoes burst when you push them lightly with a spoon.  At this point, add the garlic.  Cook for just a bit longer.

Place the toast on plates and top with the mushroom and tomato mixture.  Then add one poached egg to each, place the avocado slices on top, and sprinkle with parmesan cheese.   

Enjoy!    

Wednesday, August 15, 2012

Spaghetti Carbonara with Zucchini, Spinach, and Corn

Spaghetti Carbonara is definitely a comfort food in our home.  It is hands-down not our healthiest dish, but it is one that I make about once a month (maybe less) because it is quite yummy.  This version attempts to add some servings of vegetables to the mix.

Prep Time: 25 minutes
Serves: 2 (probably plenty for lunch leftovers too)

~ about 1 cup of frozen chopped spinach (I love using frozen veggies and think they are absolutely a  freezer/pantry staple)
~ about 1 cup of frozen corn
~ 1 zucchini, sliced and then quartered
~ 1/2 yellow onion, chopped
~ 4 cloves of garlic, crushed
~ 3/4 of a box of spaghetti
~ 4 slices of bacon (I usually get individual slices at Whole Foods so they might be a bit bigger than the pre-packaged kind)
~ 1 egg
~ 1/2 cup of grated parmesan cheese

First, cook the bacon so that it is crispy.  Let it cool on paper towels.  (I have never made this with turkey bacon but I would be interested to hear how it tastes if anyone tries it.)

While the bacon is cooking, start the water for the pasta.  Add some oo before you add the pasta so that it doesn't stick together too much.

Saute the onions in a non-stick pan and when they are about half done (not quite tender or translucent) add the corn, zucchini, and spinach.  At this point, you may need to add a little more olive oil to the pan.  (Actually, I have seen similar recipes use some of the bacon grease/fat instead of oo.  I don't think it adds anything to the taste but certainly adds to the we-should-probably-not-eat-this-dish-more-than-once-a-year factor.)  While the vegetables are all cooking, chop the bacon into little strips or bits, depending on your preference.

Right before you strain the pasta, take about 1/2 cup of the pasta water and put it in the pan with the vegetables.  At this point, add the garlic and continue to cook on medium heat until the water is mostly gone.

In a small bowl, whisk the egg and the parmesan cheese together (you could reserve a little of the cheese to sprinkle on top of the finished dish).

Put the pasta and the bacon/vegetable mixture in a serving dish.  Slowly pour the egg and cheese mixture over the top while tossing everything with tongs.  The idea is to mix it up quickly so as not to scramble the eggs.  Honestly, I don't think scrambling the eggs is the end of the world, it tastes just about the same but does lack that creamy finish.  Top off with a little more parmesan cheese and some fresh cracked pepper.  Enjoy!!

Fenway Sausage

Anyone who has ever gone to Fenway (and is a meat-eater too, I suppose) is familiar with the tantalizing smell of grilling Italian sausage, peppers, and onions on Landstowne Street.  This is my version.  Though I am in no way claiming this recipe to be something I dreamed up one day, it is a slightly healthier version of the one you can get outside Fenway.  Actually, it is probably a lot healthier since you won't necessarily be downing beers for a few hours after you ate it. :)

Enjoy!

Fenway Sausage

Prep Time: 35 minutes
Serves: 2

~ 2 grinder rolls ("sub", "hoagie", or "sandwich" depending on the region you are from)
~ 2 chicken sausages, hot or sweet  (I like the sweet for this recipe)
~ 1 yellow onion sliced into strips
~ 1/2 red pepper and 1/2 green pepper, sliced into strips
~ butter, olive oil
Optional: 1/4 red wine and 1 tbs of tomato paste

Slice the sausages up the middle and start to grill them.  Put a pad of better and a little olive oil in a saute pan.  Add the onions and peppers and cook them low and slow (maybe on medium heat).  You want them to be super tender though not to the point where the onions are carmelized.  When they are almost done and before the sausages are too well-done, add the sausages to the saute pan to finish them together.  If you are adding the red wine and tomato paste, do so now and continue to cook for a few more minutes.  This makes the mixture just a little richer than it otherwise would be.  Grill or toast your rolls and then stuff them with the sausage mixture.  Yum!!

Grilled Vegetable Wraps

Hello Friends,

Before I share all of the wonderful details about our honeymoon (including our almost 3-day trip home, complete with being stuck in airports for 24 hours and car trouble 1 hour from home!), I figured I should finish the menu for this week by adding two more recipes.  This is the first of the two and is a perfect way to use grilled veggie leftovers.  I love grilling in the summer and often prepare too many of my favorites: grilled zucchini, eggplant, summer squash, peppers, and red onions.  I will often make this recipe either for lunch or dinner to use up all of this yummy summer produce.  If you are making it for dinner, I would couple it with a simple couscous or rice dish.

Grilled Vegetable Wraps

Prep Time: 20 minutes
Serves: 2

~assorted grilled vegetables, sliced, tossed with salt, pepper, and olive oil, and then grilled to your liking (you can use a variety of vegetables here with a few slices of each)
~ 1/4 cup feta cheese
~ 1 avocado, cubed
~ 2 whole wheat pita wraps
~ 5 basil leaves, chopped into thin strips
~ tbs of fresh lemon juice

Heat up the grilled vegetables (if you are using leftovers) in a non-stick pan.  When they are sufficiently  heated, put them in a bowl with the chopped avocado, feta cheese, lemon juice, and basil.  Toss everything together until the feta cheese melts and becomes a bit creamy.  (It helps to put the feta in the bowl first and pour the vegetables on top.)  The avocado will break up nicely and contributes to the creaminess of the mixture.  Spoon the mixture into your wraps (sometimes I heat those up too to soften them a bit) and enjoy!!

Sunday, August 5, 2012

Honeymoon, Part 2

Today was a very busy day for us honeymooners. I calculated that we walked about 493 miles. Husband estimated about 10. He is out of his mind.

Anyhow we started off the day taking a trolley to Lake Union and the Center for Wooden Boats. We signed up to enjoy a free sail later in the afternoon. (We ended up not doing this because it was so hot and the air so still that it would have been more like a work-really-hard-to-row-this-heavy-boat-to-the-dock sort of sail.) After this we walked over to the Chihuly Glass and Garden which was so stunning. Every exhibit was absolutely beautiful. What a talented man with a fantastic vision.

After this we grabbed a bite to eat at a little organic French sandwich shop. (I will definitely be posting the recipe for my sandwich - delicious!) After walking all the way back to the Center for our non-sailing experience (I struck our names from the list while Husband whistled a tune and slowly walked backwards out of the joint), we took the trolley back towards our hotel. We stopped off for a refreshing smoothie (it was HOT today!), got to pet a ten-week-old golden doodle pup, and then went to the hotel to get my "for real" camera (i.e. not my iPhone camera). From there we walked to the Seattle Art Museum and got in just about an hour of perusing their collection before it closed at five. Off to Pike Place Market to get a little snack for the Man (he gets real crabby when he is low on fuel). He got a small sample of mac and cheese at this cheese shop (it was amazing- he shared!) and them we walked to the Space Needle. Though I was a little wobbly at the top (I inherited a weak-kneed fear of heights from my mother), I was ably to snap a bunch of pictures AND keep my eyes open on the way down! From here we took a walk through the Olympic Sculpture Park and then began looking for a dinner spot. (It seems like all we do is eat but this description covers a 11-hour span, I swear.) Though it got a little hairy at one point (I share the same hunger-induced crankiness as my Husband), we happened upon a restaurant called 360 where all if the ingredients come from within a 360 mile radius. We both ordered a burger and it was superb! (I mean, buttering the bun before it's grilled is so Louie's Lunch in New Haven, CT and is just to die for.) We then walked back to the hotel (quick stop at Target and an ice cream place for Hubby), took showers, and finally sunk into our very comfy King sized bed.

Day 2 success!

Saturday, August 4, 2012

Honeymoon, Part 1

Today we left our sweet golden doodle with his grandmother and flew across the country to Seattle for the beginning of our much anticipated honeymoon.  We will be here until mid-week and then go off to San Juan Island.  Anyhow, I will be sure to share lots but here is a brief list of what I have observed so far about Seattle (well mainly just the downtown area we have experienced so far):

1.  There is at least one Starbucks on every corner.  It is sort of like Dunkins in Boston as Husband observed but I still think the s-bucks are even more plentiful.

2.  The prettiest flowers in the world are here.  Stop looking elsewhere, if you were.

3.  Lots of people like to give you samples of delicious fruit here and I like to receive samples of delicious fruits.  Yum!

4.  It is far more hilly than we were prepared for.  It seems to rival San Fran in this respect.

5.  Sadly, there seems to be quite a few people who appear to be a bit down and out.  I wonder if there is a clinic nearby where they could get some assistance.

More later!!



Friday, August 3, 2012

"Harrington" Salad with Grilled Chicken

A great restaurant in Boston used to make a version of this salad, though I am not sure if they still do.  Anyhow, it is very refreshing and so so so yummy!

Salad:
2 heads romaine, chopped into 3/4 inch strips
1/2 red onion, sliced thinly
1/2 creamy feta cheese
1 english cucumber, slices and then quartered
1/4 kalamata olives, halved lengthwise
10 mint leaves, chopped into strips

Dressing:
1/4 olive oil
1/4 lemon juice
pepper

2 chicken breasts, pounded thinly and grilled

Enjoy!

Weekly Menu ~ August 12th - August 18th

I am not going to be posting a menu for next week since Husband and I are off tonight for our HONEYMOON.  Yippee!!

Anyhow, the week of August 12th represents our last somewhat calm week before the craziness of the fall sets in.  Husband is in a graduate Nurse Anesthetist program and starts his clinical portion the third week in August. I begin the school year with several meetings and finishing up my classroom the week of August 19th before the opening day of Tuesday, August 28.  Anyhow, I will write some posts about how to plan healthy, quick meals in the near future.  (And feel free to chime in with ideas on how to do this as I am still very much in the learning stages!)

Sunday, August 12th: no home-made meal, still traveling

Monday, August 13th:  "Harrington Salad" with Grilled Chicken {pnp link}

Tuesday, August 14th: Make and Munch Craft night with the girls!  Husband will eat ?  We will not be having our Craft Night after all because our hostess for this one had a beautiful baby girl a few days ahead of her due date.  Yay Julia!

Wednesday, August 15th: Fenway Sausage {pnp link}

Thursday, August 16th: Spaghetti Carbonara with Zucchini, Spinach, and Corn {pnp link}

Friday, August 17th: Grilled Shrimp and Vegetables with Pearl Couscous ~ I make this recipe without the saffron.  I think it is better (and cheaper) without it... {external link}

Saturday, August 18th: Grilled Vegetable Wraps {pnp link}


Classroom Goodies / Student Birthdays

I was chatting with a friend who is also a teacher the other day about how to acknowledge student birthdays.  We were talking about how it is nice to recognize a student on his/her special day, but that we do not want this to take away from class time.  I think it is disruptive when students bring in cookies, candy, ice cream, or cake (with no plates or utensils as my friend experiences) without asking for permission from us.  Most of us do (and all of us should) carefully plan what we are going to do each day in our classroom.  Distributing sugary sweets at the last minute does not always fit into this plan.

Anyhow, enter the real information for this post: Oriental Trading.  (I remember getting these catalogues at home when I was a kid and relishing their cheap plastic-ness.)  They currently have free shipping on any order when you use code WCE3503 at check out.  You just need to place your order by August 7th.

I plan to purchase some birthday pencils.  A few years ago I would print out a "Happy Birthday {so and so}" signs on fun, brightly colored paper for each student on his/her birthday.  (Actually, I would print out monthly batches and leave them in a folder in chronological order.)  Each student would be sought out the morning of his/her birthday and presented with the sign and a birthday pencil.  I definitely remember students using their birthday pencils and some of them displayed their signs in the front of their binders or in their lockers.  (For weekend birthdays, they received them on Friday.  For summer birthdays, they received them the last week of school.)  Maybe this year my whole team of teachers (there are 4 subject teachers and one Special Ed teacher) can be present to acknowledge that student in the hallway in the morning.  Sweet and simple.

O.T. Goodies:

Birthday Pencils
Awards and other "incentives"
High Five pencils are cute!
On-sale items

How do you acknowledge student birthdays?

Classroom Set-Up, Part 1

First off, there is a bakery/pastry shop opening up 25 paces from my front door.  I am secretly hoping it is horrible.  Obvie.

So this post is going to be a teacher post.  Feel free to stop reading if you are not a teacher.  Or, if you are not a teacher, keep reading if you want to know what truly goes into setting up a classroom.

Ahhh August.  It arrives every year and brings with it lots of anticipation about the upcoming school year.  Typically, I begin having first day of school dreams around this time (this year they started a few weeks ago which is quite early- gasp!).  Sometimes my dreams are really bad.  You know, the kids aren't listening to me at all, I have somehow forgotten to prepare any sort of opening day activity, I oversleep and show up with rats nest hair and disheveled clothing, or a student splashes mud in my face while a friend records it and then they post in the internet. Totally normal dreams to be having- I swear.  Some dreams have a sweeter tone.  Students are eagerly working on the activities I work so hard to plan and there are respectful interactions between all members of the classroom community.  Such dreams, both the former and the latter, motivate me to carefully plan out my classroom.  Some of you may not know what goes into planning a classroom for the arrival of the students.  It is not just about putting up a colorful bulletin board and taping some motivational posters featuring cute polar bears to the wall.  It is about imaging the space running productively with two (sometimes three) adults in the room along with the real inhabitants that can make it shine- the 25+ students who call that space "home" for 62-minutes a day.  In order to plan a classroom effectively, us teachers have to get into the minds of our students and transport ourselves to our best and worst days of the previous school year to either identify what went right or what went wrong with those class periods.  (Sometimes, we have control over this :) )  I would suggest actually drawing out a plan in pencil before you shop for your classroom and even step foot in it.  (This was my first plan, but I had to make some updates after spending some time in my classroom yesterday.)



To plan our classroom space, we have to consider such questions as the following:


1.  If I am a typical self-conscious middle school student, in what seating arrangement am I going to feel most comfortable?  I know lots of experts love the U-shaped format for student desks, but a lot of students are going to feel very exposed in this formation.  Some students are going to be more focused on what they look like to the cute student across the room who they have a crush on (this week) than what we are learning about.  Rows?  Simply do not work in most spaces.  They do not lend themselves to collaboration or discussion between students and, at least in my room, make it difficult to move around.  I typically arrange my desks in tables of 4 and arrange these "tables" in a way so that each student is facing either the windows or the opposite side of the room.  In other words, each student needs to turn to the left or the right to face the front board, but no one has their back to the front either.  What other formations do people find successful?


2.  Where can I store student supplies so that they are accessible, but not in a distracting location?  This is a BIGGIE.  We need to put our supplies in a place that students can easily and comfortably get to, but not too easily or comfortably.  You do not want a student getting up in the middle of you going over the agenda to sharpen his pencil (efficient pencil sharpening is a post of its own as most educators know).  You also do not want a student to have to squeeze behind the desks of others to get a highlighter.  Be sure that supplies are in a location that works for the types of activities you typically do in your classroom.  (My suggestion in the next section might help.)


3.  How am I going to organize student supplies to maximize time on learning?  This is where some non-teachers are going to pause and be like, "Aren't we over-thinking this a bit?"  and most teachers will exclaim, "No!" (if we could actually hear each other :) )  I have tried a few systems for materials.  First, I have tried the one kit per table group method.  When supplies are needed I will have the person from each group whose name comes first in the alphabet, the person whose birthday is next, or something of the like go and get the group's supply kit.  Each "kit" might contain glue sticks, markers, colored pencils, crayons, highlighters, scissors, sticky notes, rulers, and maybe a little surprise based on what we are doing that day (packages of "smarties" if we are having a quiz, bookmarks if we are reading a novel, etc.)  This method only works until June if you develop a system holding each group responsible for the materials in their kit.  If you assign the same kit to the same group each day than you can always narrow it down to 4 kids if you are missing a blue colored pencil after period 2.  You could also start the year with a checklist of what needs to be in the kit at the end of the class period and you can physically have one student check the items off while the other members of the group hold the items up.  It seems like a lot of work but when you invest this time upfront you are more likely to not be left with only brown crayons, yellow and orange colored pencils, and some broken rulers at the end of the year.  A second method is to have a bin for each type of material.  This way, if you are using scissors and glue that day but not coloring utensil you can instruct one member of the group to go obtain those materials.  I have tried this method and personally do not like it because a. my students are 7th graders and some of them are mature enough to know what materials they are going to need to execute a specific task, b. I do not have enough supplies for each member of the class, and 3. sometimes most of the time students take a really long time to get those supplies which causes a line.


4.  Where am I going to display student work to celebrate strong effort?  Admittedly, I did not plan a good space for such displays last year and, as you would expect, I did not do a great job of regularly displaying student work.  This year, I have a plan in place.  Student work is going to be displayed across from my main door and to the right of a secondary door (both doors are used each day).  This way, excellent work is in the direct line of their vision.  I would venture to say that 99%  of students enjoy seeing their work on display when they know they put good effort into it.  This year, I have a banner that reads, "Good Work Grows Here" (Dollar Tree purchase).  Underneath it I am going to attach a tree made out of brown shopping bags.  One of the first homework assignments this year asks student to trace their hand, write in important information about themselves, and then cut it out.  I will then attach these hands as the "leaves" of the trees.  (Access this homework assignment here.) Strong work will be displayed around this tree with the assignment description and rubric attached.  I once read that it is important to change classroom displays (or even rearrange them) every few weeks.  After this point they lose their impact and become part of the landscape.  This means, that I should probably put new assignments up each time I collect and grade interactive notebooks.  (More on the use of interactive notebooks in another post.)

5.  How am I going to effectively use wall space to maximize learning?  Last year, I had a lot going on when it comes to the walls of my classroom.  I had moved into a new classroom and the walls were very dirty.  (Footprints on the wall 6 feet off the floor?  What in the world...?)  I decided to cover up this yuckiness with lots of maps.  Visually I thought it looked great until I started to think about it from the perspectives of some of my students.  For a student with attention issues this was probably very overwhelming.  This year, I am going to make sure that each section is devoted to one specific purpose:
1. Displaying student work as I mentioned in #4
2. Word wall
3. Reading tips and information
4. Writing tips and information
5. Information like upcoming events, lunch menus, team birthdays, etc.  (outside bulletin board)
6. Information like daily agenda, homework, objectives and standards
7. Geography skills
This way, if a student needs assistance with vocabulary I can point them to one specific location (word wall).

Hmmm, that was a lot of information.  Some of it probably obvious to some of you, some of it hopefully new and helpful.  What other tips do people have for planning and organizing a (hopefully) effective classroom?

Since this is Part 1, I will be sure to post Part 2 with before and after pictures in the next few weeks.  (Not next week though because my husband and I are leaving for our HONEYMOON tonight!!!  Sweet vacation time!)

Wednesday, August 1, 2012

Jammy's Soup

I have an older brother, John, who has two children and older sister, Erin, who has three children.  These grandchildren all call my mother "Jammy".  I am pretty sure the nickname came from my first niece, Katie's, attempts to say "Grammy".  Anyhow, one of Jammy's specialties is this soup which is perfect for a winter night when it seems to get dark way too early...  

1 small onion, diced
1 small zucchini, chopped into really small cubes
2 cloves of garlic, crushed
4 handfuls of spinach, chopped into thin strips
1/2 can of tomato paste
1 small can of fire roasted petite diced tomatoes
1 can of small white beans, drained and rinsed well
beef bullion cubes
2 handfuls of couscous
olive oil
water
Saute onions and zucchini until soft.  Add tomatoes and garlic and cook for 5 more minutes. Add 4 cups of water, tomato paste, beans, and bullion cubes. Bring to a boil and then simmer for 5 minutes. Add couscous and cook for 15 more minutes. Add spinach, cook for 5 more minutes and serve. Enjoy! Thanks Jammy :)

Fish en Papillote


This is a super easy and really delicious meal that I have made a few times now.   (En papillote is French for "wrapped/cooked in paper".) Along with being really tasty it is actually rather healthy too as you essentially control the amount of fat in the dish.
Ingredients
a variety of fresh vegetables
a fillet of fish (I prefer a white fish, like cod, for this dish)
kalamata olives, pitted (optional)
lemon
white one
olive oil
salt and pepper
spices
and parchment paper
First, thinly slice the vegetables. You can pretty much use whatever is fresh. I usually add halved cherry tomatoes, asparagus, yellow squash, zucchini, thinly sliced garlic and some olives for a little added flavor.
Second, arrange the vegetables on a large sheet of parchment paper (maybe 16" by 16"?). Salt and pepper them and add any other spices you would like.
Third, splash some white wine on top. I only use a bit- maybe a couple of tablespoons and do the same for olive oil, if you so desire.
Fourth, rinse off your fish and lay it on top of the vegetables. Layer sliced lemons on top of the fish and some more pepper.
Fifth, snugly fold up the parchment paper starting with the center and then the sides. I like to pop a rubber band on there and put it in the fridge for a bit to let some of the flavors mix together. (You can probably begin preheating your oven after the fish has been in the fridge for about 10 minutes.)
After 15-20 of fridge time, put the packets on a cookie sheet and pop them in a 400 degree oven for just about 20 minutes.
Put some Israeli couscous or brown rice on the side and you have yourself a tasty and healthy dinner!!

Spaghetti Squash Puttanesca

I love pasta, but try to limit how often we eat it.  A fantastic, healthier alternative to regular spaghetti is yummy spaghetti squash.  (Not to mention, its preparation is way more fun than sliding some sticks out of a box.)

Ingredients
1 spaghetti squash
olive oil
2 cloves garlic, crushed
1/4 cup pitted chopped kalamata olives
1 tablespoon fresh oregano leaves or 1 teaspoon dried
1/8 teaspoon crushed red pepper flakes
1/2 medium onion, chopped
1 container cherry tomatoes
1 1/2 cups frozen chopped spinach
1 cup of chicken stock
1/4 cup grated Parmesan


Directions

Preheat the oven to 375 degrees.  Using a sharp knife, cut the squash in half (lengthwise). Using a spoon or fork, remove the seeds and discard. Salt and pepper the inside and sprinkle olive oil. Put cut side down in a baking dish. Add enough water to come 1/2-inch up the sides of the baking dish and bake for about 45 minutes, until the squash is easily pierced with a paring knife. Remove from the oven and allow to cool slightly. Once cool, use a fork to gently pull the strands of squash away from the peel. Put squash aside.
Heat the oil in a large skillet over medium heat. Saute the onions until softened. Add the spinach and cherry tomatoes and saute until they are soft enough to burst when pushed with a wooden spoon. Add the crushed garlic and olives. Add the spaghetti squash strands and the oregano and crushed red pepper. Pour in the chicken stock and cook for another 5 minutes until the liquid is reduced and all flavors are incorporated. Serve and top with grated cheese.

Hummus!


I have made hummus a few times and hadn't quite gotten it right during those times. Too much garlic, WAY too much tahini, too thick... This time, I think I have it right. See for yourself!
1 (15.5-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 garlic clove, crushed
1/4 cup water
1.5 tablespoons of tahini (sesame seed paste)
1.5 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
a few pinches of salt and black pepper
Place beans and garlic in a food processor and pulse 5 times or until coarsely chopped.  Add 1/4 cup water and remaining ingredients and pulse until smooth, scraping down sides as needed.  Be super careful with the tahini. Add it in small increments until you reach your desired taste. It is a much stronger taste than you might anticipate!  Also, I ended up adding a bit more lemon juice than I listed above. Feel free to do the same!

Erin's A.M. Smoothie

Erin is my older sister and is the mother of 3 adorable and very active children.  To make sure she gets breakfast in, she makes a delicious smoothie with yummy fruit and, get this, spinach!  I have made smoothies with spinach before that tasted like spinach, but hers doesn't AT ALL.  Don't get me wrong, I love spinach but the flavor doesn't really appeal in a cold, pureed form.  Great for some quick vitamin A, vitamin C, iron, and calcium in the morning though.  Thanks Erin!


~ I know it is green green green, but I swear the taste of spinach is masked behind the banana and pineapple flavors! ~

frozen banana ~ I have tried this with a regular banana and it isn't the same.  As Erin said when she first made it for me, the frozen banana makes the smoothie super cold and refreshing.  Totes!
two handfuls of spinach, rinsed
a little less than a cup of coconut milk
half a can of pineapple with juice

Add the coconut milk to the blender first (always put liquids in first) and bbbbllllllleeeeeennnnnnnddddddd it up.  Pop in a straw and you have a tasty breakfast packed with lots of vitamins!

Note: This may not be the best source of protein for the morning, but you could add some Greek yogurt or snack on a handful of almonds to add in that neceesary morning protein.

Staples for Tasty and Healthy Meal Planning

As you may know, I plan meals for my husband and I on a weekly basis.  Still, an occasional meal needs to be put together at the last minute.  Or, some Sundays I am not motivated to do a big trip to the grocery store so, if I have plenty of staples stocked up, I can dip into them to lessen the Sunday grocery load.  Here are some items that I think a well-stocked pantry and freezer should contain:

Pantry

  • beans ~ Garbanzo (chick pea), small white beans, and black beans are what I keep on hand.  Though I have dried beans I honestly use their canned counterparts the majority of the time.  (I would like to master preparing dried beans at some point though.)
  • dried lentils ~ Love to add them to soups or make a hearty winter dinner with vegetables.
  • brown rice  ~ I have regular brown rice and the instant "minute" rice in a pinch.
  • couscous ~ Though it is essentially pasta, I always think it's healthier.  I prefer pearled or Israeli couscous.  Toss a handful in homemade soup or add to some tiny diced peppers and onions, herbs, olive oil, and red wine vinegar and serve cold for a summer salad.
  • red wine and white wine ~ I am not a big drinker so I always get the little four packs of wine.  One bottle is usually a good amount to add to sauces or other dishes.
  • whole grain mustard ~ This one is technically in my fridge but is good for sauces, salad dressing, and as a stand alone condiment of course!
  • steel-cut Irish oats ~ I think these are heartier and more filling than their rolled cousins.  I like to prepare them and add some frozen blueberries and a dollop or two of vanilla Greek yogurt for some added flavor and protein.  Eating this breakfast at 5:30 a.m. usually keeps me going to at least second period :)
  • dried fruits and nuts ~ I prefer apricots and raw almonds and my husband goes for raisins and honey-roasted peanuts. 
  • olive oil ~ obvie
  • vinegars ~ I always have champagne, white wine, and red wine vinegars on hand.
  • canned pineapple ~ I get the kind that has no additional sugar.  Perfect for my sister's smoothie.
  • popcorn ~ To pop on the stove obviously!  

Freezer

  • chicken sausage ~ You can thaw them and slap them on the grill.  Slice them up and put them on a homemade pizza.  Slip the casing off and add it to sauce, a pasta dish, etc. Very versatile!  
  • chicken breasts ~ If you purchase larger quantities of chicken breasts or sausage, separate them into how many you will need for a typical recipe for your household, and put those portions in freezer safe ziploc bags.  It helps to write the date on them with a sharpie so you can use them up in the right order.
  • tortillas ~ They thaw very quickly and are great for wraps, burritos, homemade baked tortilla chips or strips to add a little crunch to a salad.
  • frozen corn, spinach, broccoli ~ Often on sale.  Read this to find out about benefits of frozen vegetables.
  • whole wheat/7 grain bread ~ Heartier breads like these keep well in the freezer.  I often buy two at a time due to a store sale and we would never be able to eat both in time so we always freeze one.)
  • blueberries and other berries ~ Great for smoothies, added to oatmeal or yogurt, or for yummy weekend morning pancakes :) )
  • chicken stock ~ You can make it at home with a rotisserie chicken.  Take all of the meat off it to use for whatever dish you'd like.  Then, fill a large stock pot with water and pop the chicken carcass (what a yucky word!) in.  Toss in some roughly chopped celery, onions, carrots and herbs like thyme, rosemary, and parsley.  Top it off with some salt and pepper, cover, and bring to a boil.  Once boiling, reduce heat and let the pot simmer uncovered for about 2 hours.  Revisit the pot and skim off any fat that may have risen to the surface.  You want to simmer it long enough so that it reduces and the flavor is concentrated.  After a few hours, strain the chicken, vegetables, and herbs from the stock.  Once cooled you can skim any remaining at off the top and freeze it.  You can put the stock in freezer-safe tupperware containers.  You can also fill empty ice cube trays with the stock, let it freeze, and then pop out the chicken cubers and put them in a freezer safe bag.  This way, you can use the individual cubes when you need them without having to thaw an entire container of stock.  This method is perfect for adding flavor to sauces, stir fries, etc.  
What other items do you always keep on hand?  I'd love to hear!