Tripp and Finn In The Kitchen: Easy BBQ Pulled Pork

This is a great dinner during the  week.  Low maintenance and everybody loves

Ingredients 

• 1.5-2 lb boneless pork tenderloin
• Your favorite bbq sauce
• 1/2 tbspn brown sugar
• 2 tbsn bbq rub- I like Emeril’s bbq rub- but any kind will do.
• 1/4 tspn salt
• 1/2 tspn pepper

Directions- this is so simple mom you are on your own

Moms Jobs:

• take pork tenderloin out in am and put in crock pot
• Salt, pepper, rub the pork tenderloin,
• put 1/4 cup of water and brown sugar in bottom of crock pot
• cook all day

When you get ready for dinner, take your favorite bbq sauce and fork and shred!

You can do a lot with this-

You can serve pulled pork by itself, make sliders, do bbq pork nachos or quesadillas!  Tonight we are going to have mashed potatoes, apple sauce, and simple green beans with bbq pulled pork.

Enjoy!  Until next time... Holly, Tripp, and Finn

Cha Cha Chicken Salad :)

Chicken Salad is one of those things there is so many ways to make and all of them are GOOD!  This is one of my favorites for Lunch or dinner during the week.  Today i am going to use the leftover chicken form Chicken pot Pie and Make a savory chicken salad.

Ingredients

• chicken chopped into bite size pieces
• 3 celery stalks chopped
• 2 tbsn mayonnaise
• 2 tspn white vinegar
• 1 cup grapes quartered
• 2 tbsns Parsley chopped finely
• 1/4 tspn salt
• 1/2 tspn pepper

Directions

Moms Jobs:

• Chop everything

Tripp and Finn’s Jobs:

• Mix it up and put it in the fridge! This is so refreshing- especially for the hot heat we’ve had! 

This is so easy- especially if you already have chicken made and delightful over salad and boys love with crackers.

Enjoy!  Until next time... Holly, Tripp, and Finn

Dynamite Dessert: Strawberry and Mango Delite

This was inspired from a delightful woman I met at the grocery store the other day.  She had a cart full of mangos.  They looked beautiful!When I asked her what she was going to with all of the mangos she said she uses them in many recipes and especially loves to combine mangos with mint.  She was right mangos and mint is perfect! We loved it. 

Ingredients

• 1 lb Strawberries, chopped
• 2 Mangos, chopped
• 2 Tablespoons Fresh Mint Chopped (we got ti from our herb garden- so fun to pick herbs with the kids)
• Good Vanilla Ice Cream
• 2 Cups Organic Heavy Cream
• 1 Tspn Vanilla
• 1.5 Tbsns Powdered Sugar

Directions

Moms Jobs:

• Place mixing bowl and beater in the freezer.
• Chop strawberries and mangos (a fast mango tip: First cut it in half around the  pit. Then cut the fleshy part into small squares then pop it out so the skin part of the mango is now inverted. Then run a knife along the the flesh part of the mango to remove it. ) I like to cut them so both fruits cuts are about the same size.

Tripp and Finn’s Jobs:

• Tear up the mint into small pieces. (reserve a few pieces to top your whip cream:-))Toss mint with Strawberries and Mangos.  Add 1/2 Tbsn Powder Sugar and Toss. Put in Refrigerator.
• Measure Heavy Cream, Vanilla, and Powder Sugar.
• In you cold mixing bowl,  add  heavy cream and beat until you see peaks, add vanilla and powdered sugar.  Make sure not to over-beat. 
• Assemble Bowls Scoop vanilla ice cream top with strawberries and mangos, dallop with whip cream, and garnish with fresh mint!

This is so refreshing- especially for the hot heat we’ve had! 

Enjoy!  Until next time... Holly, Tripp, and Finn

Tripp's Wow Wow Favorite Lasagna

Tripp loves lasagna!  We tried gluten free lasagna noodles!  yeah!  Regular lasagna noodles hold up better for day 2 eating but these GF noodles work like a charm!  

Ingredients

1/2 pound sweet italian sausage (out of casing)

1 pound lean ground beef

1 small onion chopped

2 cloves garlic, crushed

32 oz Grandma's Sunday Sauce

1 tablespoons white sugar

1 tablespoon fresh basil leaves chopped

1 tablespoons chopped fresh parsley

16 ounces ricotta cheese

1 egg

1/2 teaspoon salt

1 pound mozzarella cheese shredded

1 1/4 cup grated Parmesan cheese

1 box lasagna noodles

Directions

Moms Jobs:

• Preheat oven to 375 degrees F.
• cook sausage, ground beef, onion, and garlic over medium heat until well browned. Mix with 16 oz pasta sauce.
• Chop basil and chop parsley into small confetti.
• Once Lasagna assembled, Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

Tripp and Finn's Jobs:

• In a mixing bowl, combine ricotta cheese with egg, most of the parsley and basil (leave a little bit to sprinkle on top), sugar, 1/4 cup parmesan cheese, and 1/2 tspn salt.
• Assemble spread about 1 1/2 cups of Grandma's Sunday in the bottom of lasagna pan. Arrange 6 noodles lengthwise over pasta sauce. Top with Grandma's Sunday Spread with one third of the ricotta cheese mixture. Top with a 1/4 of mozzarella cheese. Spoon 1 1/4 cup meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat 3 layers, and top with remaining mozzarella and Parmesan cheese. 

Bake in preheated oven for 50 minutes. Remove foil, and bake an additional 10 minutes. Cool for 15 minutes before serving.   Enjoy!!!!

Tripp and Finn in the Kitchen: Gluten Free Tilapia and Rice Stew Wake up Wednesday:)

My boys love this one!  This can be fast or slow- I like to buy the pre chopped carrots, onions and celery- and this makes it in a flash. Otherwise- the food processor makes it pretty quick and the kids love to dump the veggies in the chopper:)  Or you can just chop but be sure to chop in small pieces.

Ingredients
Chopped small
2 Carrots
2 Celery
1 Onion
1 Bell Pepper
1 Okra
1/4 cup fresh parsley
One large can diced tomatoes
1 tspn garlic
1/4 cup olive oil ( enough to swirl the pan)
1 lb tilapia
1/8 tspn cayenne pepper
1/4 tspn salt
1/4 tspn pepper
1-2 Package brown rice (I like the 10 min version)

Moms Jobs
Chop everything
Heat Medium to large pan
Swirl with Olive oil
Saute Veggies and garlic, salt and pepper 5-7 minutes medium low heat
Chop tilapia bite size pieces and add fish medium heat 7 more minutes
Add tomatoes and parsley 7-10 minutes on low
Boil Water and Rice
Drain Rice and cook 5 more minutes


Tripp and Finn
Measure 1/4 cup olive oil
Measure 1 tspn garlic
Measure 1/8 tspn cayenne pepper
Measure 1/4 tspn salt
Measure 1/4 tspn black
Tear up parsley and put in 1/4 cup

Dinner takes about  5-15 minutes to prep depending on veggie chopping and 30 minutes to cook.

Enjoy!!!

Until Next Time...

Mom, Tripp, and Finn

Tripp and Finn in the Kitchen: Gluten Free- Crockpot Tuesday!

Tuesday is a running day- quite literally- the boys play basketball on Tuesday and it starts at 4:30pm.  They both have to be picked up and in the gym by 4:30.  So we have crock pot Tuesdays because when we get home they are starving!

I fill my crock pot in the morning so this recipe is mom in the kitchen... or rather mom barely in the kitchen. :)

Tonight we had Shepard's pie- sure to delight the whole family!

Ingredients
1 lb ground chicken
1 can diced tomatoes
1 small onion chopped
2 carrots chopped
1/2 bag frozen peas
1/2 bag frozen corn
1/4 tspn salt
1/4 tspn pepper

Throw in your crock pot and slow cook low....

either peel potatoes and boil and mash or cheat like I like to do and buy simply potatoes in the package- no preservatives, just potatoes mashed!

Voila- dinner with just minutes of work!

Enjoy!

Until next time...

Mom, Tripp, and Finn

Tripp and Finn in the Kitchen: Gluten Free Fast Dinner Monday Mexican Chicken

Monday can sometimes be tough but I really like to start the week off right with dinner! This is a lickity split one...15 minutes!
 It's a version of a good friend of mine's Mexican Chicken.  Friends of ours love the atkin's diet- they do it almost every year after the holidays. This is their low carb dinner that you wouldn't even think of as missing out on anything!  It's got a little zest and a little spunk perfect for Monday and Football! 
So here we go...

Ingredients:
1 can Refried beans
1/4 Cup olive oil
1 tspn garlic
1 Container Fresh Salsa
4 Boneless Skinless Chicken Breasts Chopped in bite size pieces
2 tbsn Cilantro
1 tbsn Parsley
Sour Cream
Monterrey Jack Cheese
8-12 Corn Tortilla Chips

This dinner is so fast that Mom can do solo but if your little one wants to help...

Mom:
Chop chicken
Saute garlic 1 minute
Add chopped chicken 7 minutes medium high
And then add re fried beans, salsa (reserve a few tspns for the topping) , cilantro, parsley and simmer for 5 more minutes and done!

Tripp and Finn:
Dump the olive oil and garlic in the pan before putting on stove. 
Open the salsa container
Count out the chips from the bag
Have them help you "create" the bowl... Add Monterrey Jack, Sour Cream, Salsa, and 2-3 tortilla chips crumbled.

Watch out football we are ready for you and dinner in no time!!!

 Enjoy!!!

Until Next Time...

Mom, Tripp, and Finn