Foodie Friday: Sloppy Joe Pockets


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In my never ending quest to make my kids get used to eating more than the five food they do, I stumbled upon another extremely easy and parent pleasing meal. All to often I am finding meals that either tailor to a parents or a kids taste pallet but never the same at once.

Kids love sloppy joes for their sloppyness. When else can kids make a mess at meal time and get away with it. But parents (and my non-typical children) hate the mere quality that most kids enjoy about sloppy joes- the mess. Sorry, but I really don’t want to be licking my fingers and have food spread all over my face. I left those years long ago.

So enter a incredibly smart solution. One which I can not take credit for- the sloppy joe pocket. I found the recipe on Pinterest and after the first take we adapted the recipe. I’ll include the original and our version (which we think is better).

Ingredients:

1 pound ground beef
1 can manwich
Cheese
Pillsbury flaky biscuits

Preheat oven to 350 degrees. Make manwich mixture according to directions on can. Flatten each biscuit and lay on baking sheet. Spoon 3 tspb of mixture onto half of flattened biscuit and top with cheese. Then fold the other half of the biscuit to make a pocket. Use a fork to press the edges together. Bake for 14 or until golden brown.

It was good. But we did better.

We used the same ingredients. However, we used American slides cheese (half a slice) instead of the shredded cheddar the original recipe suggested and we used Pillsbury grands buttermilk biscuits instead of the flakey ones. We found the flakey ones made to much bread. We also baked for 6min. Enjoy!

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Foodie Friday- Lime Cilantro Shrimp Kabobs


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We live in Hawaii and its hard to not eat seafood or fish. I have recently started embracing all the fresh ingredients we can get. However, for this recipe I cheated and bought frozen shrimp, but buy fresh! You can taste a difference.

I was able to whip up this recipe while Hubs was giving the spawn a shower. Super easy and fast! All I had to do was buy the shrimp and the rest I had in my cabinet.

Ingredients
Shrimp
Kabob skewers
Salt
Garlic (fresh or powder)
Cilantro (fresh or dried
Ground cumin
Limes

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Make sure you soak the kabobs in water prior to loading them up.

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I defrosted the shrimp then added the spices. It was mainly 1 and 1/4 of each. I would have used fresh cilantro if I had it on hand (I didn’t) and I used minced garlic I had in the fridge. I mixed it all and just made sure it had a good coating all over. I sliced the limes into thin slices that will be later used on the kabobs.

Next I skewed the shrimp and lime. For what I had on hand it ended up being three shrimp and three lime slices (folded in half) on each kabob. Make sure you start and end with the shrimp. It will help hold the limes on.

Time to cook! Over a medium heat grill throw them on for about 1-2 minutes on each side. They will be done when they are opaque. Remember you can eat shrimp raw, so it’s ok if it’s not cooked though out. You just don’t want to over cook.

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The Moment When…ASD Kid Problems


The moment when your ASD kid tells you he doesn’t want to eat the pieces of corn with the flat parts.

Wait, what? Doesn’t every kernel of corn have flat parts? It’s called the sides.

Oh geeze, I flashback to the Spaghettio debacle. Thought I was safe since every kernel is basically the same shape, color and size.

Foodie Friday


Foodie Friday- Chicken Crescent Bake

This recipe has been passed from my step mom to John. Hehe, my parents learned quick my husband (then boyfriend) had a very small food repitwar. He was usually scared when he came for dinner. But this recipe was one that won him over. So they taught us how to cook it. It is very easy, requires simple easy to find ingredients and makes lots of left overs. This is one of those recipes that its so simple you can recall all the ingredients for a quick meal planning at the grocery store.

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Chicken Crescent Bake
16oz canned chicken (it used to be 12oz but I hated throwing away chicken)
Two rolls of crescent rolls (I used reduce fat)
1 can cream if chicken
1 12oz box of frozen chopped broccoli (I have found this hard to find so I normal find what ever already cut up frozen broccoli I can find. Ie florets or strems)
1 brick of cream cheese (I use reduce fat)
1 can of chopped black olives (I’m taking the teeny cans)
1 bag shredded cheddar cheese
Salt and pepper for taste

Place frozen broccoli in a microwave safe bowl. Add a little water to help steam the broccoli. In a separate bowl place the cream cheese. Once the broccoli is heated,discard the water, and pour the hot broccoli over the cream cheese. It helps with mixing them together as the hot broccoli will help soften the cream cheese.

Mix broccoli/cream cheese mix with olives, soup, and chicken. Add in the salt and pepper to taste.

Heat the oven to directions on crescent roll packaging. Next open up rolls and cut in half. If you look close you will see a perforated line to “snap” the rolls in half. Be careful because they will naturally want to rip off into triangles.

Spread out roll long ways on a cookie sheet. The rolls will make two loafs. Carefully strech out roll doughs a little on the cookie sheet. Once done start spooning mixture onto rolls. Make sure to leave a edge around. You will be placing the top on soon and will need to press the edges together to create a calzone like product.

Sprinkle cheddar cheese on the top of the mixture. Don’t forget the ends! As a mom I am the one normally eating the ends (don’t you all fight for the middle brownie?!) and I get mad when I end up with no cheese.

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Finally open up the other crescent rolls. Again “snap” it in half. Now you are going to gently stretch the dough over the logs if mixture and cheese. The goal is to not rip the dough while you make it wide and long enough to drape over the logs to where you can crimp the edges with a fork.

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Easy Gluten-Free Chicken Tacos


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Here is a super yummy recipe for gluten free, crockpot chicken tacos. It doesn’t get any easier than this!

1 lb. frozen boneless, skinless chicken breasts or tenderloins

1 -15.5 oz. jar salsa, any brand, we like medium spicyness ( is that a word?) 🙂

Put frozen chicken in crockpot and pour salsa on top, covering the chicken. Cook 4 hours on high, or 8 hours on low. When done, shred chicken with a wooden spoon and mix well.

That’s it! Seriously. So yummy for
tacos, salad, or even in soup. Plenty for my family of four with leftovers. Enjoy!