School Day Rice Pudding

I’ve been making this rice pudding as a break from oatmeal in the morning. It’s not as good as my dad’s recipe, but it’s quick and easy and it’s been a big hit with the kiddos.

Ingredients:

  • 1 cup leftover rice
  • 1 cup milk
  • 2 tablespoons sugar (more or less to taste)
  • 1 egg, beaten
  • 1 teaspoon vanilla
  • dash or three of cinnamon

Directions:

  1. Preheat oven to 350 degrees and grease a 8×8 baking dish (or a bread pan works too).
  2. In a small saucepan over medium heat, combine rice, milk, and sugar and heat until bubbly (you want to scald but not burn the milk).
  3.  Add egg and cook for a minute or so.
  4. Stir in vanilla and cinnamon.
  5. Pour into your prepared dish and bake for 20 minutes.
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Quick Kale Sauté

I’m finally feeling functional after being quite sick the past few days, and I discovered a trick for feeding your family crazy healthy food: go to the store when you are feeling just enough better to be hungry. I stopped into Trader Joe’s this morning, and there was not enough green in the whole store for me. I could have gobbled down every last bite of produce in the place on the spot. I restrained myself from doing that, and came home and whipped myself up a heaping bowl of this delicious goodness. The inspiration is all from Joie, and this dish of green wonder can be modified a hundred ways, but this is how I made it today and it hit the spot. Also, it took less than 3 minutes, for real. (It would take more if you don’t buy prewashed kale.)

Ingredients:

  • Coconut oil (or other cooking oil) — a couple of teaspoons maybe, you know, a dollop
  • 1 garlic clove, thinly sliced or minced, as you prefer
  • 1 handful of raisins
  • 2 big handfuls of kale (I bought the prewashed and cut kind at Trader Joe’s)
  • 1/2 handful pecans (toasted would be lovely; I couldn’t be bothered)

Directions:

  1. Add the coconut oil and garlic to a skillet over medium heat.
  2. When the coconut oil is melted and before the garlic browns, add the raisins and kale. Cook until the kale is bright green and just starting to wilt.
  3. Add the pecans and toss everything around for 30 or 45 more seconds.

 

Meal Planning

We are going back to the basics this week, folks. Try not to fall asleep by the end. I kid. Sort of.

Sunday: Salmon

Monday: Life Group meal; I will be providing BBQ chicken

Tuesday: Tacos

Wednesday: Spaghetti and meat sauce

Thursday: Pork chops

Friday: Homemade pizza

Saturday: Breakfast for dinner (bacon and eggs)

Meal Planning

Sunday: Leftover Valentino’s pizza and lasagna (thanks, Mom and Dad)/church potluck

Monday: Grilled Cheese Sandwiches and Tomato Soup

Tuesday: Pork Carnitas

Wednesday: Hot Roast Beef Sandwiches

Thursday: Simple Sesame Noodles

Friday: Breakfast for dinner (probably pancakes)

Saturday: Beef Pot Roast