This month has given us a peek at some light at the end of the tunnel! We have had both doses now and waiting out the timing. Tee-ball started and has been great. I love the time home to get outside and to work outside! I’m becoming a plant person from the buy-nothing group.
I made a Buffalo Chicken Pasta Salad that was super fun! It was a lunch for me a few times and is a great chance for flavors I love but the rest of the fam doesn’t care about. I loaded it with arugula and some good flavor.
For breakfast, we had some Banana Pancakes with Nutella Whipped Cream. It was such a fantastic pairing. For some shocking unknown reason, the kids were anti-banana pancakes. I still don’t get it. The nutella whipped cream is delightful and is delicious even by itself.
Crispy Fish with Poppyseed Slaw came from wanting to turn the crispy fish we like into something besides tacos! The slaw is sooo simple – take that tip to make your summer sides easier.
June will be bananas at work- the end of the fiscal year is always a lot. We made some summer plans so that has me feeling hopeful. I’m not sure what’s ahead for meals – likely a lot of grilling!
The Little Girl: She is zooming on the balance bike. The other side of the street got new sidewalk and she loves riding on it. She turns this little deep voice during meals to say “it is very very good”. She’s been eating pretty well and her weight check was great. A unicorn book from the library has been a recent fav.
The Big Guy: We read Charlie and the Chocolate Factory and he loved it. Seeing his eyes open wide and his excitement warmed my heart. He jumped right into playing and now is chatting with kids and has embraced it. Gosh, they just love the dirt. He’s still 24/7 on the granola/fig bars for breakfast.
Goals: Year of the fun mail! I mailed a quick thank you note to the sweet teacher who welcomes C during the outside music class. I also sent along a birthday card to a blogger I follow who is adopting a teen – this gal hasn’t ever lived anywhere that should really get mail except through a social worker and the blogger’s followers FLOODED her with cards. It was fun to be part of! More breakfasts:Banana Pancakes with Nutella Whipped Cream! Lunches coordinated or prepped in advance: I’ve been into bfast for lunch (like eggs!) and Buffalo Chicken Pasta Salad I’d like to get the house a bit neater: ehh. I’m not sure I did much here Bullet journal – still keeping a meals list. What I’m reading: I finished My Year Abroad– mostly in April but finished in May and didn’t care much about it. I read The Four Winds and absolutely loved it. Since it is the same timing, at bookclub we re-read Grapes of Wrath and it isn’t great. I zipped through You Too? and it was really great. This Close to Okay was a captivating one. Wow, that’s a lot! What I’m Watching: We tried out Farmhouse Fixer and it is so fun! We’re also into $50K 3 Ways.
Such a fun way to have buffalo chicken and there’s lots of ways to customize yourself! I went mild on the spicy scale and below are lots of swaps to up the veggies.
Buffalo Chicken Pasta Salad Ingredients: (for 2 meals, or 4 sides) 2 cups pasta 2 breaded chicken tenders 2 cups arugula 1 tablespoon hot sauce 3 tablespoons blue cheese or ranch dressing
Directions: Cook the pasta and the chicken and let cool to room temperature. Chop the arugula. Whisk together the dressing and hot sauce.
Mix together the pasta, arugula and dressing. Then add in the chopped chicken just before serving. Enjoy!
Go as spicy as you like! I like minimal but you could really go for it by tossing the chicken in buffalo sauce AND making the buffalo dressing! To go super mild, the hot sauce could be totally separate and sprinkled on per serving.
To make in advance, keep the chicken separate but the rest could be mixed ahead of time. Greens get a little wilty but a few hours lead time would work, or mix the pasta & the dressing and add in the chicken and veggies before serving.
While I was into the simplicity of it but more veggies would be great. Cucumbers and bell peppers would be awesome. I detest celery but that’s a natural fit and maybe chunks of carrots.
If nothing else, make this nutella whipped cream to even just eat by itself!
These pancakes are ebelskivers or pancake balls and all this would be just as delightful as a regular pancake but these little dip-able balls are a fun treat. Dipping into nutella whipped cream was pure magic.
Banana Pancakes with Nutella Whipped Cream Ingredients: Pancake mix + water (according to the mix) 1 ripe banana 1 cup heavy whipping cream 1/2 teaspoon vanilla 2 tablespoons confectioners sugar 1 tablespoon nutella
Directions: Put a metal mixing bowl and beaters into the freezer for at least 30 minutes before making the whipped cream. Mix together the pancake batter according to the package (mine was 1 cup mix to 2/3 cup water but did 1:1 for a runnier mix which helps when making ebelskivers). Chop the banana into slices for flat pancakes or dices for ebelskivers. Add the pancake mix to the warm, sprayed pan and add in the banana. Flip & keep warm when cooked. For the nutella whipped cream, beat the heavy whipping cream, vanilla, and confectioners sugar into whipped cream. Then add the nutella and beat until mixed. Serve the nutella whipped cream to dip & enjoy!
These were so fun! I forgot how much I like ebelskivers – it is the pancake version of a doughnut! Pieces of fruit and any kind of chips are great. Jelly is like molten lava and messy to add so we don’t do that anymore! They take a tiny bit of patience and practice but the small batch size is so helpful and they don’t stick to eachother when kept warm (or to freeze) so they’re easy to make in advance or bring somewhere!
You just might find me eating nutella whipped cream as dessert on the regular over here!
Crispy Fish with Poppyseed Slaw Ingredients: (for 2 servings) 4 breaded fish fillets (I use a variation of these) 2 cups shredded brussels sprouts 1/4 cup dried cranberries 1/4 cup poppyseed dressing 1 tablespoon dijon mustard 1 teaspoon lemon juice 2 pita pockets – optional
Directions: Cook the fish – I airfried mine for 12ish minutes. (They do well in the toaster oven for 15-20 minutes.) While the fish is cooking, mix together the shredded brussels sprouts, cranberries, dressing, dijon, lemon juice.
Serve the crispy fish over the slaw or in a pita with the slaw.
I loved this! It was great to have something I pigeon-hole into one set of flavors in a new way.
The slaw would be great with broccoli slaw, or cabbage, or shredded carrots- whatever you want! I intended to use broccoli slaw but it was sold out. The dressing is my go-to for slaw – coleslaw isn’t a signature dish and this bottled dressing is perfect. I never pick it for a regular salad but it is great to have on hand to mix slaw as needed.
Make your tacos for cinco de mayo and have the remaining fish around for these!