Spinach turkey club wrap using a Foreman Grill

Super easy lunch (and healthy)!
The ingredients are:
*Spinach/veggie wrap
*Turkey
*Shredded cheddar cheese
*Spinach
*Bacon bits
*Ranch dressing or Mayo
Step 1: Put the ingredients in the wrap and turn on your Foreman Grill








Step 2: Fold the wrap and put it on the Foreman Grill for about 3-5 minutes (it's done when the lines are brown)













Step 3: Enjoy!

Lunch didn't go so well

I was warming up tacos from last night. I changed josephs diaper, it was like 3 minutes! I go into this!

Tips for Remebering Your Leftovers

I don't know why I had never thought of this before, but at least I do it now! I never really realized that when you open a jar of spaghetti sauce, you are only supposed to keep it for two weeks after opening. I just assumed that any food product was good until the expiration date (or after but that's another post). On one of the spaghetti jars (Prego, I think) it said, good two weeks after opening. Then I started noticing it on some other labels too, like salsa. We would NEVER remember when the last time we opened something so I would end up just throwing it away (unlike my husband I err on the side of I-don't-want-to-be-in-the-bathroom-all-night).  However, with Blake's baby food (and Joseph's when he was a baby) I use a Sharpie to put the date we opened it since it is only good for two days after opening. Well, duh, why don't I just do that with everything I open! Now I do it for everything and it helps us to keep in mind when we should use something up. So not only do we prevent yucky tummies, we also save some money because we use all of what we have before we buy more. Then I got even more brilliant and have been using a wet/dry erase marker and labeling our leftovers. I write what the leftover is and the date it was made right on the Tupperware container. Now there is no more fear when opening an old Tupperware container, that you hope are black beans, because when looking through the foggy plastic sides it definitely looks like something black. I even write on foil what inside is too, that way I can just pull it out and know what it is without having to unwrap it.  Now I have a Sharpie and a dry erase markers by the fridge. They even make dry erase markers with magnets on them so easy access and you don't have to lose them between the counter and the fridge. Genius!

Parmesan Carmelized Onions - Onions even I will eat!

When I went to Marcella's (a local Italian restaurant), my friends ordered Parmesan Crusted Onions and they were actually very good (and that's to someone that rarely likes onions). I decided to try to make them myself. They didn't turn out quite the same but good nevertheless.

Grocery List
1 medium to large Spanish onion
1 1/2 Tbsp sugar
olive oil
Grated Parmesan cheese

To Make
Use a medium to large skillet or pan.
Turn the stove to 6 or medium heat. Put 1/4 to 1/2 inch of olive oil in the pan. While the oil is heating cut the onion into 1/4 to 1/2 inch slices.  Once the oil is hot put in 1 1/2 Tblsp of sugar and stir. Before putting in the onions test the oil to make sure it is hot enough. Take a extremely small piece of onion and put it in the pan, if it sizzles its ready. Once the oil is ready put in the onion slices. Turn them over a few times until both size are a nice golden brown. Once both sides are a golden brown, remove from pan and place them on a plate. Sprinkle with a generous amount of Parmesan cheese. The onions at the restaurant were all together, mine separated when I cooked them, but still good. Enjoy!

Easy Chinese Chicken Skillet

This a yummy, easy and fast dinner:  This feeds my husband and I and 3 year old and one of us can usually get lunch out if the next day. When I had my in-laws over I just doubled the rice and broccoli.

Grocery List
Chicken tenders

Teriyaki rice (I use Uncle Ben's Ready Rice

Frozen broccoli florets (I just use Giant Eagle brand)



Ken's Steak House Lite Asian Sesame Salad Dressing with Ginger & Soy
2 Eggs

Make it
*First marinate the chicken in about 1/3 the bottle of the Asian dressing for at least 20 minutes. I just put it in a glass dish and stick it in the fridge.
*When ready to start cooking, you'll need to use 2 medium to large skillets and put them on 6 or medium heat depending on your stove.  Put a little olive oil in the bottom of each skillet to prevent sticking (probably a tsp to a Tbsp, just so bottom is covered, don't put in too much!).
* In one skillet, dump all of the chicken dish into this skillet once the skillet is hot (marinade and all).  Cook until no longer pink.
*In the other skillet put in the packet of rice and a little bit of the Asian dressing (about a Tbsp) Let this warm up a little bit.
*While chicken and rice are cooking put frozen broccoli in microwave safe bowl. I use about 2 cups of broccoli or half a steam-in-the-microwave size bag. Put a little water in the bottom, about 1/4 inch and put a paper towel over and microwave until tender. Usually 2 to 2 1/2 minutes.
*While the broccoli is microwaving, go back to the rice skillet and push the rice to one side of the pan and put the two eggs in scrambling them. Once they are cooked mix with rice.
*Once broccoli is done add that to the rice. Now put in more Asian dressing. This will be to taste but start off with small amounts and add. One time I put in too much and it was overpowering.
*By now the chicken should be cooked. Take the chicken tenders out of the pan and cut (on cutting board or glass plate) into small chunks (about 1 inch cubes). Add the chicken to the rice. Cook for another minute or two and keep stirring.
*Enjoy a yummy dinner!