New News?

New news coming in tomorrow. The past couple of days have been pretty full around here. Mostly full of fun, but without much blogging time. Thanks for always be faithful, patient readers! Tonight Jy and I went to see The Hunger Games for a fun date out, complete with a drink before hand and dinner with dessert after! The movie was fun, but the grapefruit sorbet was even more fun.

I have a morning moms’ club meeting at one of my favorite restaurants tomorrow. So, don’t cry for me, Argentina, things are looking good around here! Go to bed and start planning your last minute April Fool’s jokes!

Weelicious Nut Crusted Fish

I bought a zillion-pack of Tilapia from Costco last week. I didn’t freeze smaller portions of the pack, as I should have. So, I found myself with 12 or so pieces of fish that needed to be cooked, pronto!

I always trust when it comes to kid-friendly food, the kids almost always gobble up anything inspired by one of my top ten favorite recipe sites. Unless I make chewy granola bars with chocolate chips, then I eat them before the kids figure out I’ve baked anything.

Nut Crusted Fish Strips are super simple, with light flavor. Dallas thought we were having chicken strips, so the appearance deserves some applause as well.  I ate some left over turkey meatballs while the kids (and the husband) ate the little fishies. I needed to get the darn balls out of the fridge and they were just way to spicy for the kids. After setting my tongue on fire with meatballs, I tasted a bite of Max’s fish to test how well the recipe came out. I might as well have taken a bite of a potato, I couldn’t taste anything at that point! So, the next afternoon, I had some for lunch. I think that statement goes to prove what a great recipe this is. Any crusted fish that can be microwaved and eaten the next day and still taste good, well…that’s just a recipe for pigs flying, right there.

To check out this recipe, head over to Weelicious and print. You’ll want this for your recipe file! The only change I made was with the bread crumbs. I toasted two pieces of wheat bread and blended them up along with the nuts.

We are on the last day of eating what is on hand before I head out for another big shopping trip. I’ve gotten pretty inventive these past few days and have started to actually use the staples I stock up on. Tonight’s dinner for the boys includes brown rice with red & white kidney beans sautéed in carrots that I bought about 3 weeks ago (shhh!), some ground turkey meat with seasoning and some cheese on top. Just call tonight’s dinner, crappy Scrappy-Do!

I don’t eat carbs at dinner now, so I am not sure what I’ll make for myself. But it probably involves Tilapia. Yesterday, the boys had mock sushi for dinner, I should have taken a picture, they loved it. I puffed up some Tortilla Land wheat tortillas, smothered them with a mild flavored guacamole (made from 2 avocados, garlic, salt, pepper and lime juice), and loaded the inside with balsamic flavored fish, sautéed spinach, red bell pepper and rolled them tight. Talk about taking a chance, right? They loved them, sometimes I just never know what is gonna fly and what isn’t.

Did you know I don’t have a grill? It is almost grilling season and our big, fat, bbq died a couple years back. I won’t go another summer without bbq, people. I just won’t! Better get back in the kitchen and keep working on our gourmet hodge podge. See you tomorrow, when it is FRIDAY!

Go to Fresh & Easy today with your questionable beef!

Don’t know what I’m talking about? Check out this video I posted back in August in the post, It Ain’t Fro Yo

Go to any Fresh & Easy today (March 28, 2102)
We’ll swap any competitor’s ground beef for our fresh, never frozen,
guaranteed pink slime-free ground beef*. No questions asked.
Questions? Read our FAQ’s.

We have never, would never, and will never use the
ammonia treated filler known as “pink slime” in our ground beef.

*While supplies last. Limit 1 package per customer, up to 2 lbs

cottage cheese pancakes

Cottage Cakes

My kids are not nearly as excited about the DAMY protein pancakes as I am. I love getting a good protein/carb balance with a full plate of healthy food. I have found a great kid-friendly pancake alternative that I could not wait to share. I didn’t understand how this recipe would hold together, but once I made my first batch, I knew I had found a recipe that will stick with this family for a long time to come.

The recipe comes from The Toddler Bistro, a book I mentioned in a post about carrot spread. The cottage cakes are basically fluffed up pancakes, made without sugar, but with extra protein. Sounds good, right? You could absolutely pimp these pancakes out with some flax or chia seeds, pumpkin pie or apple pie spice or perhaps diced up fruit.


Cottage Cakes
Prep time
Cook time
Total time
Recipe type: Breakfast
Cuisine: Pancakes
Serves: 3-4
  • ¼ cup whole wheat flour (give gluten-free flours a try too!)
  • 2 T. applesauce
  • 3 eggs
  • 1 cup cottage cheese
  1. Mix together ingredients and pour a heaping tablespoon (I used a 2T. coffee scoop), on a hot, oiled griddle. Cook both sides until golden. The book suggests you top with cheddar cheese, applesauce, maple syrup or fruit spread.
After reading the topping suggestions, I realized that these pancakes are reminiscent of potato pancakes. Of course without potatoes, but I am talking more about the mildly savory flavor.

I guess I’ll need to stop avoiding my children now. They have fought this morning over baby wipes, entrance into the fort and Squinkies. Ah, the joys of Tuesdays.


White Rabbit Salad

I think I would have loved this recipe more if it hadn’t caused the lyrics from “Go Ask Alice” to glue themselves into my brain. I’m not a child of the 60′s and have no attachment to any Woodstocky bands. I find most of the music depressing, confusing and demotivating.

I guess it was a good thing I was born in the late 70′s, because I am all about the 80′s. I really need to dig up my favorite school photo from around 3rd grade. I loved sweatshirts with torn collars that hung over shoulders, mini-sunglass pins and butterfly clips in my hair. I have fond memories of throwing a heart-shaped eraser with a pal and singing along to Madonna, “Love Dont’ Live Here Anymore!” Plus, I had curly hair at the perfect mullet time. Challenge me with your mullet photo, I dare you.

I think my brother wore that Goofy hat for two years straight. Hey! I just noticed something I have never seen before! I think my Guess! jeans are unbuttoned in this photo. Dang, maybe I was a sugar addict back then to.

I found the Moosewood Cookbook this weekend at a garage sale (of sorts), it was more of a storage shed sale. Anyway, the classic recipes are all vegetarian and well reviewed over the 34+ years they have been out! Moosewood and I are the same age. This salad is cool, clean and filling at the same time. It seems like it might be a great addition to any potluck or bbq, if brought on ice.

I have to share a happy find from this past week. In addition to the brand new set of Harry Potter notecards I found at the warehouse sale (I know, not that special), I found a friggin’ awesome skirt. This skirt was at Sally’s, which is my Grandma’s code name for a thrift store. I bought three skirts that day, all three with their original tags on them, never worn. The one I want to tell you about has brought me joy for many days now. Ann Taylor, 100% silk, originally $158, bought by me for…$8.50. Ahh, the joys of looking through other people’s crap to find gold.

White Rabbit Salad, Adapted from Moosewood Cookbook by Mollie Katzen

  •  3 cups cottage cheese
  • 1-2 Tablespoons honey, agave or a mix of both
  • 2-3 Tablespoons lemon juice, to taste (don’t use fake lemon juice, it won’t work as well)
  • 1/4 cup (packed) raisins
  • 1/2 cup chopped, toasted, nuts
  • 1 Tablespoon poppyseeds
  • 2 medium-sized tart apples, diced
Add your favorite fruit if you wish. I’ve added grapes. Combine all and chill!