Homemade Pancakes Sunday

This morning Mr. Man woke up and requested pancakes. I felt terrible because he always asks for pancakes and I just never buy any mix at the store. We aren’t big breakfast people. We enjoy a breakfast out or Papa-made breakfasts but on a daily basis we usually eat toast, bagels, waffles or cereal with fruit. Nothing fancy.

After apologizing to him for awhile and telling him I would add it to my grocery list I decided to just google “Homemade Pancake Recipe”. That’s when I stumbled upon this Martha Stewart Basic Pancake Recipe. After realizing I had all the ingredients I told him we could make our own. He was SO EXCITED. I ran into the kitchen to whip up his brunch as fast as I could.

I am making a declaration right now: I will NEVER buy boxed pancake or waffle mix {unless I’m in a hurry} again! It was so easy! As long as I stay stocked up on my baking supplies I think this could be a very frequent occurrence.

Once I saw that the recipe yielded 12-15 pancakes I decided to stock up and freeze the uneaten ones. As I was going I realized it wasn’t very hard to do so I decided to use up our last egg and our last cup of milk and double the batch. I ended up getting 30 small to medium sized pancakes all together! The kids had 5 between them during the process. That means I was able to pack up and store away 25 pancakes for quick breakfasts in the days to come. I am seriously thinking of making this a monthly occurrence!

Any other suggestions on things I can make ahead of time and freeze for later to make my life easier? I don’t have a ton of space in our freezer but I’m looking for more ideas. Please send them my way {along with your best estimate of how long they will keep}. I can not wait to have our own home someday soon so we can have an extra upright freezer for storage! Our current freezer contents are pork chops, chicken, roast, cookie dough, ice cream, whipped cream and ice cubes. I need more space–especially for those times I find a good deal on our meats at the grocery store!

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Dinner Menu: Tuesday “Chicken Pasta Stir Fry”

Tonight’s dinner was another product of “What does Amy want to eat together tonight”. And let me tell you–my taste buds have never steered me wrong!

We get so tired of the same old thing all the time so I like to mix things up often. Even if it’s only one or two different ingredients sometimes it can make it seem like a whole new dish.

Tonight’s dish I am calling “Chicken Pasta Stir Fry” because it was simply that. Chicken, pasta and a whole bunch of vegetables.

Again, I don’t measure out my ingredients per say and we make according to our taste buds. Here is what we did tonight:

6-8 chicken thin cut tenderloins cut into small cubes
Angel hair pasta
Zucchini
Red Bell Pepper
Mushrooms
Onion
Garlic cloves
Lime
Olive oil
Butter
Salt
Ground black pepper
Garlic salt
Parmesan Cheese

In a large skillet drizzle olive oil in the pan and add chicken. Cook on medium heat about 5 minutes or until they are no longer pink.

Add chopped zucchini, red bell pepper, mushrooms, onion, fresh garlic (3 or 4), 1 tsp butter, salt, pepper and garlic salt to taste.

Squeeze half a lime over the entire mix. Stir the dish, cover and cook for 10-12 minutes on medium heat.

Cook pasta accordingly.

Drain pasta, serve the chicken vegetable stir fry over and add a few sprinkles of Parmesan cheese.

Enjoy!

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Dinner Menu: Wednesday

Tonight’s dinner is a recipe I made up myself. I’m the type of person that likes to look at dishes at restaurants or other people’s houses and think about how I could make it at home. Often my cooking ends up being more of a “what do I want to eat and how could I put that all together?” kind of cooking. My husband always applauds my creations even though I know he can do exactly the same if he tried. He says he can never think of what would be good together.

Our favorite creation of mine this summer is something I’ll call my Summer Vegetable Pasta.

{Note: I never measure my ingredients or spices. I make all my own creations by taste and quantity of eaters.}

For this recipe you will need:
Asparagus
Zucchini
Red peppers
*Chicken or shrimp*
Butter
Oil
Garlic salt
Black pepper
Angel hair pasta

In a large skillet add some olive oil and a small dollop of butter over medium heat. Chop the asparagus, zucchini and red pepper into small pieces. {I’ve learned that the smaller the pieces the softer they are; the larger the pieces the crunchier they are}. When the butter and oil is melted add the vegetables, sprinkle Garlic Salt and Black pepper over and stir. Cover and let simmer for 10 minutes on medium heat {cook a few minutes longer than 10 if you prefer softer pieces of vegetables.}

Meanwhile, cook pasta as normal in a separate pan. Stir the vegetables a few times throughout the course of time and add seasoning if needed. By the end, the juices from the vegetables themselves help add to the flavor and “sauce” of this dish. Strain pasta. Pour vegetables over pasta on dish and enjoy!

*Add chicken or shrimp that has been cooked thoroughly and chopped into small pieces with the vegetables as they simmer for extra flavor!

I tend to enjoy and can tolerate spices better than most of my dinner guests so I LOVE to add the black pepper a few times throughout.

Let me know if you try this quick and easy summer recipe. Please feel free to share your favorite quick and easy recipes with me too!

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