Sweet Breaded pork

• Ingredients-
• 2 (1 1/4 pound) fully trimmed pork tenderloins, cut into 8 pieces
• salt and freshly ground black pepper to taste
• 2 tablespoons all-purpose flour, or as needed
• 2 eggs, beaten

3 cups panko bread crumbs

The sweet sauce, Heat on the stove-

Leftover red pepper or vinegarette  salad dressing

I added 1/4c of jam

1 t garlic powder

1/4c honey

Begin in morning-

Trim any excess fat from pork and pat dry with a paper towel. Pound down the pork till 1/2inch thick.  Season with salt and pepper. Dust with flour, shaking off any excess. Dip pork into egg mixture cover both sides, then coat with the panko crumbs, then let sit in fridge till ready to cook it.

Heat sweet sauce on stove. I like to let it cook 20 min, so it gets a tiny bit thicker, instead of runny and then let sit in fridge.

Heat oil in a large skillet over medium-high heat. Add 4 breaded pork cutlets and cook until pork is not longer pink inside, and the crust is well-browned, 4 to 5 minutes per side. Transfer to plate lined with paper towels. Sprinkle with salt. Repeat with remaining vegetable oil and pork cutlets.

Serve with the sweet sauce, corn on cob (cook for 3 min in boiling water), roasted potatoes and any type of salad.

Conscious Creator

Living Limitless
Conscious Creator Audio Book

Limitless website

Audio children books

Possible ideas to read or listen to in  summer 2017  Suggestions from What Do We do All Day

Anne of Green Gables

The Secret Garden

The Evolution of Calpurnia Tate 

The Runaway Princess 

Cartwheeling in Thunderstorms 

All-of-a-Kind Family 

The Key to Extraordinary 

Our Only May Amelia.

The Mighty Miss Malone

Mischievous Meg 

The Great Cake Mystery Precious Ramotswe’s Very First Case

Where the Mountain Meets the Moon

Starry River of the Sky and When the Sea Turned to Silver.

The Grand Plan to Fix Everything

The Problem with Being Slightly Heroic

Mandy by Julie Andrews Edwards

The Blossoming Universe of Violet Diamond.

A Single Shard by Linda Sue Park

Sophie Quire and the Last Storyguard by Jonathan Auxier

Understood Betsy.

Thimble Summer. Elizabeth Enright’

Here are some Audio and read-a-loud books my 10, 7, and 4 yr old enjoyed.
We listened to these audio books just for fun in the summer of 2016 as we drove to Yellowstone, camping, or to grandmas house. Then as the school year began, it was a pleasant surprise when my oldest mentioned she has a book report due every month of her 5th grade year. So we got a head start in the summer before her 5th grade year.

1. A Long Way from Chicago- Probably better for 10 yrs and up.
Two grandkids go to visit their grama every summer for years.  She is very quirky and tells stories that are lies to help benefit her friends that would be stepped all over and taken advantage of.  The characters in this book are older and have descriptive silly phrases that older seasoned people use.

2. Dear america the diary of lydia amelia pierce- true story of a girl whose parents died b/c of influenza and she had to go live with the shakers.  She was scared and mad at first but came to love them.

3. Captain Nobody- a boy, Newett that is overlooked/slighted by his parents, brother, and school mates b/c his brother is a high school football star.  The brother has an accident and Newett has to look out for himself. For halloween he hopes to dress up as something great, but the parents were to busy to help. He dresses up in his brothers oversized clothes and his friends helped him make it a great costume.  When he dressed up he felt like a different better person and that he was getting noticed. Newett and his friends started helping people that were in need.

4. Ice Whale- an eskimo boy helps a whale, who is a friend, to escape whalers who hunt whales.  Gives educational information about whales with in a fictional story.

5. Joey Pigza- Swallowed the Key- a boy Joey who comes from a broken home and has serious ADHD.  His life experience/stories are so funny but scary too b/c he doesn't think through anything before acting it out, so he gets seriously hurt often.

6. Wonder- a boy named Auggie who has a deformed face and was homeschooled most of his life until junior high, he returns to school.  He experiences bullying and sincere nice friends. It s great opportunity to discuss the situations with your family.

7.  My Side of the Mountain, Jean Craighead George. About a boy from NYC who doesn't like life in the city, so runs away by himself and creates a home on a mountain side and lives off the land.  It is interesting how he watches and learns from animals and birds and learns how to cook/feed himself.

Logan recommended for a 13yr old boy to read-

if he likes humor- origami yoda,The Fourth Stall, How to Survive Middle School, Pickle, Joey Pigza, are all good.

If he likes more fantasy/sci-fi: Savvy, Behemoth/Leviathan, and the Steelheart series are all good

From Scratch Cream of Soup

Once a month


x4           Original
6             2 cloves garlic, minced
1          1/3 cup onion, diced
1&1/2   1/2 cup main ingredient, diced (see Main Ingredient)
3/4        1/4 cup butter or substitute (see Soup Base)
3/4        1/4 cup flour or substitute (see Soup Base)
3           1 cup milk or substitute (see Soup Base)
3/4 cup broth (see Soup Base)

Quadruple recipe and freeze quart or pint size portions to use in other recipes.

MY RECIPE-
2 chopped onions
2 T garlic powder
3 stalks of celery
3/4c butter
3/4c flour
3 c milk
3c broth

Directions

Saute garlic, onion and main ingredient (mushrooms, chicken, celery, etc.) and set aside. Melt butter over medium heat. Whisk in flour. Cook for about 2 minutes. Add “milk” and broth. Add sauteed garlic, onion and main ingredient. Bring to a boil, reduce heat and simmer, stirring regularly, until it reaches desired consistency (about 10-15 minutes). Season to taste with salt and pepper and use as you would a can of condensed Cream of Something Soup in any recipe. If I make it ahead of time, I pour the soup into a pint canning jar and refrigerate it for up to four days.

Freezing Directions

You can freeze these in batches in pint or quart size bags or use as you would a can of condensed Cream of Something Soup in any recipe and freeze that dish. A great way to keep “cans” at-the-ready for your CrockPot recipes is to make a quadruple batch and bag each “can” serving in a pint-sized freezer bag. Place those bags in a gallon freezer bag, label and freeze. When you need a “can” of condensed soup, pull out a bag, thaw, and drop it in your crock!

Cobb Salad

Pioneer Woman

Crisp greens
yummy chicken
hard boiled eggs
bacon
avocado
tomato
shredded cheese
sliced cucumbers
shredded carrots

Salad Dressing
1 cup Mayonnaise
1/4 cup Sour Cream and 1/4c of plain yogurt
1/2 cup Buttermilk or cream cheese
3 dashes Worcestershire Sauce
2 Tablespoons Chopped Chives
4 ounces, weight Blue Cheese Crumbles
1 dash Salt
1/2 teaspoon Black Pepper

Grill or broil Chicken sprinkle them with salt and pepper…

I put dressing ingredients in the blender to puree. Chop everything arrange in a vegetable tray and let everyone assemble their own salad

Mock 'Tuna' sandwich

Basil

1 15-ounce can cannellini beans, drained and rinsed
¼ cup garlic hummus
juice of 1 lemon
2 celery stalks, cleaned and diced
1 teaspoon paprika
1 tablespoon chopped fresh dill
1 tablespoon nutritional yeast
salt and pepper, to taste
1 avocado, sliced
2 whole wheat bagels, sliced and toasted
2 slices tomato
pea shoots
2 slices red onion

1. In a medium bowl, smash the cannellini beans with a fork until a chunky mash is formed.
2. Add in the hummus, lemon juice, celery, paprika, dill, nutritional yeast, salt, and pepper. Stir to combine.
3. Assemble sandwiches by spooning "tuna mixture onto toasted bagel halves. Top with tomato slice, red onion slice, pea shoots, and avocado. Slice and serve immediately.
4. Reserve leftover "tuna" mixture in fridge for future sandwiches and/or salads!

Cauliflower Tacos

Two Peas and Basil

Basil blog coats the cauliflower in a seasoned almond flour then roasts it, avocado cream,  and also has a cabbage slaw I want.  
Two peas blog adds garbanzo beans and cauliflower and roasts it

(Two Peas)
For the Tacos:
2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon sea salt
1 tablespoon fresh lime juice
1 tablespoon olive oil
1 tablespoon water
1 (15 oz.) can of chickpeas, drained and rinsed
1 small head cauliflower, washed and cut into bite-size florets
Corn tortillas
1 cup finely chopped red cabbage
1 jalapeño, sliced, seeds removed
1 large avocado, seed removed and diced
Chopped cilantro


1. Preheat oven to 400 degrees. In a medium bowl, whisk together chili powder, garlic powder, onion powder, cumin, salt, lime juice, olive oil, and water. Stir in chickpeas and cauliflower florets. Place seasoned chickpeas and cauliflower on a greased baking sheet. Roast for 30-35 minutes, stirring occasionally during cooking, until chickpeas are slightly crispy and cauliflower is tender. Remove from oven and set aside.

(Basil)

For the Cabbage Slaw

• 2 cups thinly sliced purple cabbage
• ¼ cup fresh lime juice
• 1 tablespoon apple cider vinegar
• ½ tablespoon agave nectar or other liquid sweetener
• ¼ teaspoon fine grain sea salt

For the Avocado Cream

• 1 avocado
• ¼ cup cilantro leaves
• 2 tablespoons fresh lime juice
• ¼ teaspoon fine grain sea salt