Airbnb Granola

I went to a Airbnb in logan and lisa made these fantastic pumpkin muffins and then added the granola to the top of the muffins. The crunch of the granola was just amazing and perfect on the soft delicious muffin.

8 c oats
1 1/2 c brown sugar
1 1/2 c wheat germ
6 c coconut
2 c almonds
2 c cashews
1/2 c sunflower seeds
1/2 c pumpkin seeds
 2 c pecans
2 c hazelnuts, filberts or peanuts

Mix well in large bowl

Bring to boil-
1/2 c water
1/2c oil
1/2 c honey
1/2 c peanut butter
2 t vanilla

Add wet ingredients to dry, mix well. Spread on 2 large cookie sheets

Bake 275 for 2 hours, Mixing well every 30 min

Airbnb Pumpkin Muffins or bread

Use Granola to put on top of muffin

I went to a airbnb in logan UT. Lisa made these delicious muffins that I couldn't get enough of.
Makes 2 loaves or about 24 muffins

First mix-
4 eggs
2 c packed pumpkin
1 c oil
I did 2 c (she did 3 c sugar)

Add-
3 1/2 c flour
(I did 3 t) she did 2 t baking soda
1/2 t baking powder
1 1/2 t salt
1 t ground cloves
1 t cinnamon
(I did 1/2 t ginger) I didnt have 1 t nutmeg

Use cupcake liners or spray with oil the bread loaves pan
Cook 350
For bread Bake 65 – 75 minutes
For muffins bake 20-25 min

Mix liquid batter in large bowl. On top of liquid batter I piled the dry ingredients on. After all the dry ingredients were measured out and put on top, then I mixed it all up. 

Put liquid batter in the muffin tins and top each muffin with a handful of homemade granola  and Turbinado sugar- (larger sugar crystals) to sprinkle on top of the liquid muffin batter. I fill up the muffin tin to the top, b/c I like puffy rounded muffins, not flat

4/16/20 delicious, loved them!

Crockpot Tikka Masala and Flatbread

Tikka Masala and Butter Chicken are super similar in the ingredients. Butter chicken is cut into small bite size pieces and tossed in the seasonings and marinaded over night. Tikka is raw chicken with the bone put in the crockpot.

1 – 1 1/2 lbs. chicken breast or thighs (boneless, skinless)
1 onion, diced
1 Tbsp coconut oil
3–4 cloves garlic, minced (I put 5)
1 Tbsp fresh ginger, minced
2 tsp fresh turmeric (or about 1 tsp dried)
2 tsp garam masala (I added curry powder b/c I didn't have garam)
1 tsp dried coriander
1 tsp cumin 
1 tsp chili powder
1/2 tsp chili flakes (didnt have)
1/2 tsp salt
pinch cloves
2–3 Tbsp tomato paste (didnt have)
1 (14oz) can coconut milk (I prefer full-fat)
1 cup broth or water
1/4–1/2 cup fresh cilantro, minced
OPTIONAL: IF YOU LIKE A THICKER SAUCE:
2 Tbsp arrowroot powder or 1 Tbsp cornstarch

INSTRUCTIONS
Place the chicken in the crock of your slow cooker.
To make the sauce, heat coconut oil over medium heat. Add onion and cook 5-7 minutes, or until translucent.
Add ginger, garlic, turmeric, garam masala, coriander, cumin, chili powder, chili flakes, cloves and salt. Cook 1-2 minutes more, or until very fragrant.
Stir in tomato paste, coconut milk, and broth (or water) and stir to combine.
Pour sauce over the chicken.
Cook on HIGH about 3 hours or on low 5-6 hours.
(If you like a thicker sauce, mix arrowroot OR cornstarch with about 1 Tbsp water. Add to slow cooker in the last 3-5 minutes before serving.  Stir in cilantro right before serving.

8/28/19 Next time make a double batch of this sauce and freeze it for a future dinner. 

Simple Naan (no yeast or rising)  

The Kitchen Paper

1 3/4 cups all-purpose flour
2 tsp sugar
1 tsp salt
3/4 tsp baking powder
2 tsp oil (I used olive, you could use anything relatively mild)
1/2 cup* milk
butter + herbs for seasoning

Combine all dry ingredients, and whisk together.
Create a well in the middle of the dry ingredients, and add the oil and milk. Mix everything together until it forms a ball. Turn out on the counter and knead until very smooth and elastic — at least 5 minutes — adding more flour as necessary.
Let the dough rest for 10 minutes. Divide into 8-10 equal pieces.
Heat a skillet over medium-high heat. Roll one piece of dough until very thin (less than 1/8″). If the skillet isn’t non-stick, melt some butter before each piece. One at a time, cook the naan for about 90 seconds, or until parts are blackening, on each side. When they are done, you can brush them with butter and add seasonings (cilantro, garlic, etc.), if you want.

Mongolian Beef Ramen

Delish

3 

package instant ramen, flavor pack discarded

2 tbsp. 

vegetable oil

1 lb. 

sirloin steak, sliced against the grain

2 tbsp. 

cornstarch

1 tbsp. 

sesame oil

3 

garlic cloves, minced

1 tsp. 

minced ginger

1/2 c. 

soy sauce

1/4 c. 

lightly packed brown sugar

1 c. 

chicken (or beef) broth

pinch red pepper flakes
1 

large head broccoli, cut into florets

1 

carrot, peeled and cut into matchsticks

3 

green onions, thinly sliced

Toasted sesame seeds, for garnish

Cook ramen noodles according to package instructions. Drain and set aside.
In a large skillet over medium-high heat, heat oil. Toss beef with cornstarch. Add to skillet and cook until seared about 2 minutes per side. Transfer to a plate.
Reduce heat to medium-low. Add sesame oil to skillet and stir in garlic and ginger. Cook until fragrant, 1 minute then add soy sauce, brown sugar, and broth. Bring mixture to a boil, reduce heat and simmer until the sauce is thickened, 3 to 5 minutes.
Add broccoli and carrots then cover the skillet with a tight-fitting lid and cook until the vegetables are tender, about 5 minutes.
Return beef to skillet and stir until completely coated in sauce. Stir in cooked ramen noodles and green onions. Garnish with toasted sesame seeds.

Summer Chore charts

Most of these chore charts were for the summer time when they have more down time.When the school session begins the house duties are smaller so they can do homework and play with friends

School year 2019 

summer 2019

2014 

I just told them to choose one item each day to complete and then mark it off.

2017

 2017

2018

Dad made these charts, b/c we just had a baby and he was home for summer b/c he was on break from teaching at weber state.

In each of the girls squares are listed the items they were suppose to do- Math, Chinese, Science, Scriptures, God time, meditation/walk, friend magazine, chloe- practice tumbling, lily- practice ukulele

 2018

Carly Quesadilla

Pineapple
Grilled Chicken
Cilantro
Avocado
Tomato
Jalapeno
Tortilla
Cheese
She also has used BBQ Sauce

Put all the ingredients inside the tortilla and fold the tortilla in half, laying flat. Cook on both sides of the tortilla

Greek Pitas

Chicken
onion chopped
lemon pepper seasoning
tomatoes chopped
Lettuce
olives
Pitas

Tazaki Sauce
1 Cucumber grated
Sour Cream or yogurt
1 tsp Ranch Packet
milk



Season chicken with lemon pepper seasoning, Saute or grill chicken with onion
Make tazaki sauce

Another version

Chicken Marinade

1 pound boneless , skinless chicken breasts (about 2 large breasts)
⅓ cup plain Greek yogurt
¼ cup olive oil
4 lemons
4-5 cloves garlic , pressed or minced
2 tablespoons dried oregano
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

Add the chicken, Greek yogurt and olive oil to a medium size bowl. Zest one of the lemons and add to the bowl. Juice that lemon into the bowl with the zest. Slice the other three lemons and set aside. Add the minced garlic, oregano, kosher salt and black pepper to the lemon juice and zest and stir. Pour half of the marinade into the freezer bag or the bowl with the chicken pieces and reserve the other half of the marinade for basting. Marinate the chicken for 30 minutes or up to 3 hours in the refrigerator.

• When ready to grill, prepare the grill by lightly oiling the grate with vegetable oil or cooking spray and set to medium high heat.
• Grill the chicken, basting with the reserved marinade and turning often so each side browns and has light grill marks, until cooked through, about 15-20 minutes or until the chicken juices run clear. During the last 5 minutes of cooking add the 3 sliced lemons to the grill, turning once or twice. Allow the chicken to rest for 5 minutes before slicing and serve with the grilled lemons. Refrigerate leftovers for up to 3 days.

Tzatziki Sauce- Food and Wine

1 cup Greek-style plain yogurt
1 cucumber, peeled, seeded and chopped into 1/4-inch pieces
1 clove garlic, minced
2 tablespoons freshly squeezed lemon juice 
2 tablespoons chopped fresh dill, plus extra for garnish
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
Toasted pita or pita chips, for serving

allow cucumber to drain or squeeze in a cheese cloth to remove excess water.

Stir together the yogurt, cucumber, garlic, lemon juice and dill in a medium bowl. Season with the salt and pepper. Taste and adjust the seasonings. Before serving, garnish with more fresh dill and serve with toasted pita.

Broccoli Salad with Bacon

• I received this recipe from a friend at a summer party, it was so crazy delicious and so simple.

8 cups chopped broccoli florets
6 ounces sharp cheddar, cut into small cubes
¼ cup diced red onion
¼ cup thinly sliced almonds
8 slices bacon, fried and crumbled
½ cup mayo
¼ cup sour cream
2 tablespoons ranch seasoning mix
1 teaspoon white distilled vinegar

DIRECTIONS

Add the broccoli, cheddar, onion, almonds, and bacon to a large mixing bowl and stir to combine.
Add the mayo, sour cream, ranch seasoning, and vinegar to a small mixing bowl and stir well.
Pour the dressing over the broccoli salad and stir well to coat.
Serve immediately.

NUTRITIONAL INFO

TOTAL FAT: 20g SATURATED FAT: 6g
TRANS FAT: 0g UNSATURATED FAT: 12g
CHOLESTEROL: 34mg SODIUM: 555mg
CARBOHYDRATES: 7g FIBER: 2g
SUGAR: 3g PROTEIN: 12g

8th Grade School Supplies

8th grade

1. History- 70 page notebook, pencil
2. Chinese- 2 different colored pens, dry erase markers, one inch 3 ring binder, highlighters,pencil sharpener, 70 page college  ruled notebook
3. Heath- 100 index cards, 3 ring binder with 4 dividers, wired earbuds, notebook paper.
4. Gym- black pants, white or grey shirt
5. Math- 3 ring binder, extra lined paper, page protectors, pencil, red pen, spiral bound notebook, calculator
6. English- notebook, pen, pencil
7. Science- composition notebook, extra lined paper, pen, pencil, scotch tape

4th grade-

Bright checking pen

scissors

extra pencils

pink erasers

durable pencil pouch

5-10 expo markers

earbuds/headphones with student name 

water bottle with student name

Lemon Chicken Skewers

Taste of home

1/4 cup olive oil
3 tablespoons lemon juice
1 tablespoon white wine vinegar
2 garlic cloves, minced
2 teaspoons grated lemon zest
1 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon dried oregano
1/4 teaspoon pepper
1-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2-in. pieces
3 medium zucchini, halved lengthwise and cut into 1-1/2-inch slices
3 medium onions, cut into wedges
12 cherry tomatoes
Directions

In a large bowl, combine the first nine ingredients; set aside 1/4 cup for basting. Pour half into a large bowl. Add chicken; turn to coat. Pour the remaining marinade into another large bowl. Add the zucchini, onions and tomatoes; turn to coat. Cover and refrigerate chicken and vegetables for up to 4 hours or overnight.

Drain and discard marinade. Alternately thread chicken and vegetables onto metal or soaked wooden skewers. Grill, covered, over medium heat for 6 minutes on each side or until chicken juices run clear, basting occasionally with reserved marinade.

• Nutrition Facts
• 1 each: 219 calories, 6g fat (1g saturated fat), 66mg cholesterol, 278mg sodium, 12g carbohydrate (0 sugars, 3g fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.

Teriyaki Shish Kabobs

Taste of home


1 cup sugar
1 cup reduced-sodium soy sauce
1 cup ketchup
2 teaspoons garlic powder
2 teaspoons ground ginger
2 pounds beef top sirloin steak, cut into 1-1/2-inch cubes
2 to 3 small zucchini, cut into 1-inch slices
1/2 pound medium fresh mushrooms
1 large green or sweet red pepper, cut into 1-inch pieces
1 small onion, cut into 1-inch pieces
2 cups cubed fresh pineapple

Directions

For marinade, mix first five ingredients. Place beef and half of the marinade in a large resealable plastic bag; seal bag and turn to coat. Cover and reserve remaining marinade. Refrigerate beef and marinade overnight.

On metal or soaked wooden skewers, thread vegetables and, on separate skewers, thread beef with pineapple. Discard remaining marinade in bag. Grill, covered, over medium heat until vegetables are tender and beef reaches desired doneness, 12-15 minutes, turning occasionally.

• In a small saucepan, bring reserved marinade to a boil, stirring occasionally; cook 1 minute. Remove vegetables, pineapple and beef from skewers before serving. Serve with sauce.
• Nutrition Facts
• 1 serving: 306 calories, 5g fat (2g saturated fat), 46mg cholesterol, 1203mg sodium, 38g carbohydrate (32g sugars, 2g fiber), 27g protein.

Creamy Sweet Potato and Veggie Soup

Taste of Home


1 large onion, chopped
1/4 cup butter
3 medium sweet potatoes, peeled and chopped
3 medium zucchini, chopped
1 bunch broccoli, chopped
2 cartons (32 ounces each) chicken broth
2 medium potatoes, peeled and shredded
1 teaspoon celery seed
1 to 2 teaspoons ground cumin
2 teaspoons salt
1 teaspoon pepper
2 cups half-and-half cream (or canned coconut milk)

Directions
In a stockpot, saute onion in butter until transparent but not browned. Add the sweet potatoes, zucchini and broccoli; saute lightly for 5 minutes or until crisp-tender. Stir in broth; simmer for a few minutes. Add potatoes and seasonings; cook another 10 minutes or until vegetables are tender. Stir in cream and heat through.
Nutrition Facts
1 cup: 137 calories, 6g fat (4g saturated fat), 25mg cholesterol, 839mg sodium, 16g carbohydrate (6g sugars, 3g fiber), 4g protein.

School Lunches

One Lovely Life- I love the category simplicity that this website created- protein, carb, veggie, fruit, snack

Little Peeps Eat- This website lists warm vegetarian options to go in a thermos