Holiday Probiotic Banana Cranberry Brulee Muffins or Bread Gluten Free

If you are looking for a great gluten free holiday treat.  This one is AMAZING!  Banana is the base of this recipe and combined with Organic Dried Cranberries, Pro biotic Cranberry Brulee Kefir, and filled with Toasted Coconut.  Gluten Free or not these are delicious.   The consistency is spot on and they won't make you feel guilty this holiday season!  Even better- they are super easy to make!

Ingredients
1 Box Gluten Free Pantry Muffin/Scone Mix (can't find it-use a vanilla muffin or cake mix)
2.5 bananas Mushed up- just use a fork and mush until fairly smooth
1 cup Cranberry Brulee Kefir (can't find Cranberry Brulee- use cranberry, coconut, vanilla or blueberry)
1 cup Coconut
7 Tablespoons Soft Butter ( if you want to lighten it up more you can substitute half the butter with applesauce)
2 Eggs, slightly beaten
1/2 tsp vanilla
1/4 cup powder sugar

Preheat oven 350.

Mush up banana, Soften butter (use 6 tablespoons in muffin/bread mix reserve 1 tbsn to toast coconut) eggs slightly beaten, and 1 cup cranberry brulee kefir.  Then add mix and 1/2 tpn vanilla.  Mix well until smooth and not so bumpy!

Then take coconut and 1 tablespoon butter and medium heat toast coconut and set aside.

Take muffin pan or bread pan and fill 1/4 way.  Then top with toasted coconut and fill the other 1/4 way.

Bake at 350 for 16 minutes or your toothpick comes back clean.

Top with a dried cranberry and dust with powder sugar!

Enjoy!!!!

Totally Veggie: Ratatouille over Spaghettis Squash

With all of the storms and "hunkering" down, Ratatouille has been playing on television.  Tripp and Finn really wanted to make this for dinner.  When the storm settled, we set out to the grocery store and they helped me select the ingredients.

Shopping list/Ingredients:

1 Small Eggplant diced

1 Green Pepper diced

1 Yellow Pepper diced

3 Beefsteak Tomatoes diced

1 Medium Onion diced

1 Green Zucchini diced

2 Tspn Fresh Thyme chopped

4 Leaves Fresh Basil chopped

2 tspn Fresh Parsley chopped

3 tspns Crushed Garlic

1/2 cup Olive Oil

3/4 tspn salt

1/4 cup water

Start with 1/4 Cup olive oil, 1 tspn Garlic, and Chopped onion, 1/8 tspn salt over medium heat for 5 minutes.  Add eggplant, 1/8 tspn salt and sautee for 5-7 more minutes until eggplant is soft.  Spinkle with 1 tspn Parsley. Set aside.

Then take 1/8 cup olive oil, 1 tspn garlic, and Yellow and green Peppers, sprinkle with 1/8 tspn salt Sautee for 5 minutes until peppers are soft. 

Then take 1/8 cup olive oil, 1 tspn Garlic, Chopped Tomatoes, 1/4 tspn salt, 4 leaves chopped Basil, 1 tspn chopped thyme, and 1 tspn parsley.  Simmer 7-10 minutes until tomatoes start to form a sauce.

Then Take Zucchini, 1 tspn garlic, 1/8 tspn salt, 1/4 cup water and steam zucchini, and sprinkle with 1 tspn thyme.

The kids loved making a ratatouille design as they called it with each layer.  They decided how they wanted to layer and build their ratatouille design.  However, you can toss it all together and serve. 

We served over spaghetti squash.

Spaghettis Squash

Slice in half, scoop out seeds, and cook 1 spaghetti squash for 45 minutes at 375 in the oven.  

Remove and Take fork and pull out the "spaghetti." Put in serving dish and

serve!

Enjoy!!!

Beautiful Sunday Roast Chicken

Roasted chicken is a delicious delight especially for Sunday Dinner.  This Chicken recipe requires about 
90 minutes of cook time and a watchful eye.


Preheat the oven to a temperature of 375ºF.


To start cooking your Sunday Chicken, remove the giblets, wash and clean the chicken with cold water, and pat dry.


Marinade:
1 cup extra virgin olive oil
1 tsp garlic
1 tbsp fresh tarragon
1 tbsp fresh thyme
1 tbsp fresh rosemary
1 tbsp fresh sage
1 tbsp fresh parsley
1 half lemon 
1/4 tsp salt
1/2 tsp black pepper


Dress Chicken by coating the chicken with 1/3 marinade then sprinkling the following all over (this is a great job for the kids to help with-
make sure they wash their hands thoroughly before and after) Prepare inside the chicken cavity and out.
1/2 tsp salt
1/2 tsp pepper
1 tsp paprika
.5 tbs grated lemon peel

After chicken is prepared, place in hot oven.  Then add 1/4 cup your favorite balsamic  vinegar and 1/4 cup red wine (preferably one you like to drink).  Shake marinade and pour  over chicken every 20 minutes.  After marinade runs out then spoon or basted with liquid  at the bottom of the baking pan. As a rule of thumb, cooking time equals 20 minutes per pound of meat plus an additional  10 - 20 minutes at a temperature of 375ºF.  Most chickens are 3-6 lbs.  On average, a 5lb  chicken will need to be roasting in the oven for at 110- 120 minutes . A 5 lb chicken will serve between 4 - 5 people. To check, Insert the meat thermometer into the thickest part of the chicken's thigh,  without touching the bone. When the chicken is done, the meat thermometer temperature  will reach 180ºF.   When finished dress your plate with the other half of the lemon and serve! Enjoy! Until Next time!

Tripp and Finn In The Kitchen: Gluten Free Super Easy Broccoli Cheese Soup

My husband loves broccoli cheese soup.  Since becoming gluten free- I haven't made this soup.  Today I experimented and we loved it!  If you like broccoli cheese soup try this easy recipe.  It took about 15 minutes and done!

Ingredients:
Carton of low sodium chicken broth
1 Cup Skim Milk/Low Fat Milke
2 Crowns of broccoli
5 Slices Jalapeno Cheese
2-4 oz Sharp Cheddar Cheese
1 Tbsp Butter
4 Cloves Garlic (1 Tbsp Minced Garlic Fresh or 1 Tsp Garlic Powder)

Mom's Jobs:
Break apart/Chop Broccoli- (Kids can help if you just pull apart)
Chop Cheese

Kids Jobs:
Pull apart Broccoli
Push Buttons on Blender or Cuisinart

Put stove on Medium Heat and Add butter and Garlic. Melt Butter and then Add Broccoli and Broth.  Cover and heat for 5-7 Minutes- Until Broccoli Is softened.
Take Mixture and put in Cuisinart or Blender.
Pour back into pot and add milk and cheese cook for 3-5 More minutes on Medium Heat Covered and Stirring Occasionally.  Serve and Enjoy!!!!

We loved this and so easy to make!


Until Next Time...


Holly, Tripp, and Finn

Tripp and Finn In The Kitchen: Game time Good eats

It’s game day.  Start early.  Take your roast beef and start preparing for half time sandwiches. I like to use a large loaf a ciabatta bread If you GF, I like to buy Udi’s rolls and toast or bread and make paninis.

• 2 Lb Roast Beef
• 2 tspn fresh minced garlice
• 1 tspn fresh pepper
• 1 tsn peppercorns
• 1/4 cup Extra Virgin Olive oil
• 1/2 tspn salt
• 1/2 cup roasted peppers
• 1/2 cup red hot cherry peppers
• 3 pickles diced
• 2 tbsn Ketcheup
• 1 Tbsn Mayonaise
• 1/2 tspn relish
• 1 large cabatta loaf or for gluten free- udi's rolls are yum, toast and go!:) Or use bread and create paninis.

Directions-

Moms Jobs:

In a mixing cup add 1/4 cup olive oil and 2 tspns garlic- rub all over roast beef. pushing garlic into the roast beef. Now salt and pepper.  The take out medley pepper and pepper again.  Also take 1 tson peppercorns and push all across the top side of your roast beef.  Put it in the oven and cook 2 hrs on 325. Let meat rest and slice with electric knife or very sharp knife.  Pull out all of the sandwich toppings and get ready to create a halftime delight!:)

Tripp and Finn Jobs:

Help “create” the sandwich. Layer roast beef, roasted peppers, hot cherry peppers (hold on half if a little too spicy for some), pickles.  Spread Ketchup, Mayonaise, and relish on the bread.  Fold and pass over to Mom to slice the sandwich creation.

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

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

Tripp and Finn in the Kitchen: Gluten Free Brunch- Frittatta and Green Beans

Sunday is a big day for us to hang with family and friends.  This Sunday we made a household favorite when I was growing up- frittata.  Or as we called it at my house fretta.  The fun thing about frittatta is you can add whatever you want- traditionally at my house- we had sausage, peppers, potatoes, and mushrooms.  At my favorite diner, they have sausage, peppers, onions, mushrooms, broccoli, pepperoni, potatoes and mozzarella cheese.  Any way you make it, you can't go wrong- guaranteed delicious!  For our veggies, we  made green yellow and green beans instead of traditional salad today.

So here we go:

Ingredients- this serves 8-10

Frittata
6 potatoes
6 links Chicken Sausage
1 bunch Fresh Broccoli
2 Green Peppers
2 Small Onions
8 Oz Bacon
Mozzarella Cheese
24 Eggs
1/4 cup Olive Oil
4 Tspns Fresh Minced Garlic
salt and pepper 1/4 tspn each
1 tbsn Fresh Parsley

Green beans:
3 lbs Fresh Cleaned Green beans
1 28oz can crushed tomatoes with basil
1/4 cup Olive Oil
3 tspn garlic
1/8 tspn salt
1 tbsn fresh parsley

Moms Jobs:
Chop vegetables or put in food processor or bullet slicer and little ones can push button
6 Potatoes
2 Green peppers
2 Small Onions
Fry (I like to use my family size electric skillet for this)
Olive oil, garlic, onions until softened, add sliced chicken sausage links, broccoli.
In meantime, in larger fry pan- fry 8oz bacon crumble and then add to frittata
Wipe out pan and add green beans, olive oil, garlic, sprinkle parsley and crushed tomatoes on top- cover and heat on medium for 10-15 minutes until beans are still a little crunchy. Lower heat or take of heat and let sit.
Get back to Frittatta and boys are ready to help...

Tripp and Finn Jobs:
Break eggs and whisk
Add salt and pepper, and sprinkle parsley
Add eggs to frittata mixture.
Cook eggs  and if you have cheese lovers add mozzarella cheese or you can do what we do and do halfsies...half cheese and half not- the boys are not huge fans of cheese.

This is sure to be a crowd pleaser...

Until Next Time...

Mom, Tripp and Finn

Tripp and Finn in the Kitchen: Gluten Free: Pizza and Game Night

Tripp and Finn in the Kitchen: Gluten Free: Pizza and Game Night: "Happy New Year!!! I hope everybody had a great new years eve! We had a lot of fun! Our night started out by making pizza. ..."

Pizza and Game Night

Happy New Year!!!
I hope everybody had a great new years eve!  We had a lot of fun!  Our night started out by making pizza.  Pizza is one of my favorite things to make with the kids!  Mostly because the options are limitless.  Tonight we decided to serve: BBQ Chicken, Pepperoni, and The Works.

We have been exploring gluten free pizza shells.  Our favorite to date- Udi's was sold out.  So we tried something new tonight- and loved it!  We tried Nature's Hilights which we found in the freezer section of Whole Foods.  At first we were a little leery of the shells because the shape is pretty imperfect.  However, if you like crispy pizza, the texture is one of the best we've tried!

So here we go...

Ingredients:
Nature's hilights brown rice pizza shells
Tomato Sauce or pizza Sauce
Bbq Sauce

1/2 a pepper- any color

1/4 cup fresh spinach

Red onion
1 Chicken breast
1 Chicken Sausage link
Pepperoni
Olive Oil
Garlic
Oregano
1/4 cup Parmesan Cheese
Monterrey Jack Cheese
Mozzarella Cheese


Mom's Jobs
Preheat oven to 450
Chop the following and place in small bowls:
Chicken Breast
Red Onion
1/2 pepper

Saute chopped chicken
Saute Chicken Sausage link (trick to getting crumbled- de-case chicken sausage put in pan with water and use your spoon to mix with water and crumble)

Tripp and Finn Jobs:
Pour bbq sauce in bowl
Pour tomato sauce in bowl

After toppings are prepped, on to the fun!!!  Top the pizza!!

Create an assembly line on your kitchen table or island, and put a shell in front of each child.  They are in charge.

Tonight Tripp wanted  to create the bbq chicken, Finn chose pepperoni, and Mom made the works.

Now to the creating, let's assemble: (one of the fun things to do with the kids is make designs on the pizza- silly faces, footballs, whatever they come up with..)

Tripp: BBQ Chicken:

Spread BBQ Sauce, Sprinkle Chopped Red Onion, and Sauteed Chopped Chicken,  Sprinkle with BBQ Seasoning (we like Bone Sucking BBQ Seasonings- but there are a lot out there) Parmesan Cheese, and Top with Monterrey Jack Shredded Cheese, and fresh Parsley.

Finn: Pepperoni Tomato Pie Pizza:
Drizzle Olive oil  on each pizza shell, sprinkle 1/4 tspn chopped garlic, and then top with Tomato Sauce, Sprinkle with oregano and Parmesan cheese, and top with pepperoni.

Mom: The Works:
Drizzle Olive oil  on each pizza shell, sprinkle 1/4 tspn chopped garlic, and then top with Tomato Sauce, Sprinkle with oregano and Parmesan cheese, and top with mozzarella cheese.  Follow with Chicken Sausage, Onions, Peppers, Spinach, and Pepperoni.

After the creating is finished, bake in the oven for 12 minutes or until the edges are a golden brown.

Cool and slice.

Now on to the games!

We love the wii but decided on some of the oldy but goody board games for the evening: Monopoly JR, Star Wars Trouble, and Apples to Apples Family Edition.  All worked out great- Apples to Apples was a little hard for age 4 and under but in teams they liked hoping their card was picked!

Happy New Year!!!!

Enjoy!!!

Until Next Time...

Mom, Tripp , and Finn

How did we get here? Gluten free Cooking with the Kids?

I cook all the time!  I love it!  
Pasta is one of my families favorites.  
I actually make pasta sauce called Chiarla's (it's sold in small stores and Whole Foods). 
But when the Doctor told me she thought my rash was due to a gluten intolerance, and that I had to stop eating gluten, I was shocked!  
What else is there to eat: pasta, pizza, bread...hmmm


Well if you know me, after about 5 minutes of it sucks to be me, I moved on.  
It won't be too hard and actually most of the time, it really isn't.  
From time to time, I will cheat, but it's rare. 
When I do eat gluten, I get dots all! 
It makes me look ugly, and feel horrible! 


So moving on...


One of my favorite things to do is to cook with my boys, Tripp and Finn!  
As a result my boys love to help in the kitchen! 
They will try anything! 
My little boy Tripp is my official taste tester!  
He critiques my cooking and my sauces.  
He is a really funny kid.  
He's actually really good at too! 
(and I'm not just saying that because I'm his mom!)  


For example, my father-in-law works at a produce market and brought home lemonade.  
My son Tripp tried it and said, "you didn't say there was lime in it, pop-pop."  
My father-in-law responded by saying, "Tripp there is not- it's lemonade!" 
After a few back and fourths, my mother-in-law jumped in by reminded my father-in-law that my son was 5.  
The next day He went to the farmers market and asked the women who had made it if there was any chance that the lemonade had lime in it.  
Come to find out, my little taste tester was right!  
There was lime in the lemonade!


And now for the meat and potatoes... or whatever we doing in the kitchen tonight!


Tonight we are making: 


Tuscan Sausage Soup
Ready in about 45 minutes


Ingredients:
8 to 10 Baby Carrots
2    Stalks Celery
1    Small Onion
1    Small Zucchini
1    Potato
1    Bag of 10 Minute Rice
1/4 cup Extra Virgin Olive Oil
24  oz Water
16  oz Tomato Product
1    Package Broccoli Rabe Sausage

2    Tsps Garlic

Parmesan Cheese

Instructions: 
For Mom - 

• Chop the following into bite size pieces: All the baby carrots, the small onion, the celery stalks, the zucchini, and the potato 
• Peel the skin off broccoli rabe sausage
• Boil rice- in microwave or stove (I use brown rice in a bag- 10 minute rice)

For Tripp and Finn - 

1. Pour 1/4 cup olive oil into pan
2. Pour 24 oz water into pot
3. Mush up sausage with spoon
4. Put 2 tspn garlic
5. Put everything in the pan

Put on medium heat and cover while rice cooks- about 15 minutes


Then add tomato product- Today I added a jar of Chiarla's grandmas Sunday- but you can use canned tomatoes with basil, an unused pasta sauce, crushed tomatoes..whatever you have


Sprinkle with 2 tbsns fresh parsley., add rice and simmer for 15 more minutes


Boys sprinkle Parmesan cheese on top and serve!


One bowl of awesomeness!


Enjoy!!!:)


Until next time...




Mom+ Tripp and Finn in the kitchen!