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Make It Simple Mommy

Tag: #yum (page 1 of 5)

Make It Simple Mommy: This Weeks Meal Plan (5/22 – 5/26)

I have never been so happy to see a Monday roll around on the calendar. Last week will be here by known as: The Stomach Virus That Wouldn’t Quit. All week either someone was sick, or someone was recovering. It was a looooong week! The other reason I am so jazzed, with the glorious day off next Monday, this is the last Monday of the school year!! With all the craziness of last week I have created this weeks meal plan on the fly, so we will see how it goes; but first, let’s take a look at last week, and see how we did.

Monday: Slow cooker pasta, sauce & cheese. Okay, I know there is a way to cook pasta in the crock pot so it turns out correctly, but I can’t seem to figure it out. All the more reason why I need to look into the Instant Pot. The favor was great on this dish, but the pasta did not hold up.
Tuesday: Taco Salad Tuesday. I was so excited about this, especially with the nacho cheese tortilla chips I was planning to use. Unfortunately, about 30 minutes before dinner (while we were at swim practice) someone asked what we were having, when I told them, husband went pale and he asked if I was planning to use the chips in the pantry…that he ate Saturday. So, we have a new house policy: the DO NOT EAT sticky note. There were enough chips for the kids, and they loved it so we will do this again.
Wednesday: This was scrapped for a Mother’s Day re-do, cause this mama was in bed with the dreaded stomach virus.
Thursday: Sloppy cheese burgers didn’t happen. I was completely burnt out, so the kids had waffles, hubs had an omelet, and I had a turkey sandwich.
Friday: Pizza Night. Our favorite pizza restaurant was sold! What’s worse, we are not huge fans of the new pizza. So we had burgers instead.

Our Meal Plan Grade Overall: D. We do get an B- for effort, and a B+ for flexibility.

So, here is this week:

Monday: BBQ chicken skillet pizza . I am using the 4 ingredient no knead dough floating around Pinterest and my big cast iron pan. I’m pretty excited about this one. Pina colada salad (oranges, pineapple, and coconut flakes) and a tossed garden salad.

Tuesday: Spaghetti and Meatballs. It’s Taco Tuesday, but I need to get my homemade meatballs stocked back up in the freezer.

Wednesday: Soyaki marinated chicken,  sautéed green beans, and Mac & Cheese.

Thursday: Salsa poached eggs, cheesy garlic grits, fruit salad, and Power Cake Waffles for the kiddos. I am going to make all of this ahead and keep it warm in the Crock Pot.

Friday: For the love of Pete, I don’t care as long as I don’t have to cook. So take out it is!

What’s on your menu this week? I’d love you to drop me a comment below!

Make It Simple Mommy!

Summer Comfort Food: Grilled Peanut Butter and Jelly with Berry Soup

So I had one of those days. You know the one, where all you want to do is curl up in bed, and you are wondering why you got out of said bed in the first place. Yes, it was a bad day. Since going back to bed was not an option, I opted for a comfort food lunch instead. My go to comfort food is a bowl of hot soup and a crispy grilled cheese, but seeing as how it was laste spring and I was already hot, and a bowl of steamy soup (while comforting) was not so appealing. So I started to think, what is summertime comfort food? With a quick scan of the fridge, I came up with peanut butter and jelly, berries, and whipping cream. Let me take this time to introduce my new summer time comfort food: grilled peanut butter and jelly with berry soup.

As with most recipes  in my life, this is pretty easy, and while not necessarily healthy (whipped cream is involved) it is both good and comforting. There are plenty of ways to lighten it up, but I was working with what I had on hand. With that in mind,  I’ll throw in some alternative ideas below.

Grilled Peanut Butter and Jelly with Berry Soup

Grilled Peanut Butter and Jelly (super simple)

1-2tbsp. Peanut Butter (or nut free butter of your choice)
1 tbsp. Jelly (any flavor will work)
2 pieces of bread
2 tsp. butter divided

  1. Spread peanut butter on both sides of the bread.
  2. Add a dollop of jelly in the center (on top of the peanut butter) of one slice of bread.

    Place a dollop of jelly in the center of the peanut butter.

  3. Place the non jelly slice of bread on top of the jelly.
    *for some reason this reads as if it is difficult – to simplify: make a peanut butter and jelly sandwich, but don’t spread the jelly around leave it in the middle of the bread (it will spread as it warms up)
  4. This is key: cut off the crusts, and using a fork (or sandwich crimper if you have one) crimp the edges together so it forms a pouch and the jelly is trapped inside.
  5. Butter one side of the bread.

    Crimped edges of the bread

    .

  6. Heat a skillet to med-low melt the remaining butter and place the sandwich, non buttered side down in the pan.
  7. Toast to golden brown then flip the sandwich over and toast the other side.

Berry Soup

1 cup (or a little more) frozen berries*
1 cup or a little more fresh berries*
* I used strawberries and blueberries, but you can use whatever type of berry you like.
8oz Whipping Cream- yougart will make it a bit thinner but also a bit healther. Adjust the amount of milk you use if you go this route so it doesn’t get too thin.
1 cup Milk
2 tsp. sugar*
*adjust to your taste

  1. Whip the whipping cream and sugar to soft peaks. (roughly 3-4 minutes on high)

    The key if using whipping cream is soft peaks

  2. Using a blender puree your berry mixture.
  3. Add berry mixture to whip cream and mix together.

    Add the berry puree to the whip cream and mix

  4. Slowly add in milk, checking consistency after adding half.

Garnish with mint leaves and relish in the comfort, or leave out the mint leaves and make it for the kids. Either way, this thick soup and toasty sandwich is a crowd pleaser!

Do you have a “go to” comfort food? Please comment and share your favorites!

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