Jennifer Tyler Lee, Bay Area mom and author of The 52 New Foods Challenge, shared with us one of her favorite healthy lunch ideas: Homemade Chicken Noodle Soup. She tells us, “My kids love a hot lunch, and this recipe is an easy way for me to send a cozy meal that I know they’ll enjoy.” Her pro tip? When packing soup, only fill the thermos part way to the top with liquid to avoid spills.

Prep time: 15 minutes
Cook time: 30 minutes
Serves 6

Ingredients for homemade chicken noodle soup:

1 ¼ to 1 ½ pounds boneless skinless chicken thighs
4 tablespoons extra virgin olive oil
1 teaspoon wholegrain mustard
½ teaspoon kosher salt, plus more to taste
¼ teaspoon freshly ground black pepper
1 cup onions, chopped
1 cup carrots, chopped
1 cup celery, chopped
4 cups chicken broth
1 bay leaf
1 cup dry pasta (macaroni or rotini work best)

Method:

1. Preheat the oven to 450 degrees. Line a baking sheet with parchment paper.

2. Whisk together 3 tablespoons of olive oil, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Toss the chicken in the mixture until well coated. Spread out on the lined baking sheet as flat as possible and roast 23-25 minutes, until cooked through. When done, remove from the oven and let rest for 2 minutes. Then chop into 1-inch pieces and set aside. Reserve any cooking juices.

Tip: If you’re in a pinch, use a pre-cooked rotisserie chicken and skip to Step 3. Heat a large stockpot over medium heat. Add the remaining tablespoon of olive oil and then the onions and cook gently for 2 to 3 minutes, or until the onions are translucent. Add the carrots and celery and cook for 2 to 3 minutes more, or until the vegetables begin to soften.

4. Add the broth, 1 cup water, and the bay leaf. Cover and bring to a boil. Add the pasta, then reduce the heat to low and simmer for 8 minutes, or until the pasta is almost cooked.

5. Add the chicken to the pot and simmer for 2 minutes more.

6. Season to taste with salt and pepper.

 

Reprinted from THE 52 NEW FOODS CHALLENGE: A Family Cooking Adventure for Each Week of the Year, with 150 recipes. Reprinted by arrangement with Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House LLC. Copyright © 2014 by Jennifer Tyler Lee.

Featured image: iStock 

 

This no-brainer crock pot recipe is as easy as it can get

For an easy dinner, nothing beats relying on your crock pot. This crock pot chicken recipe—from Phyllis Good’s new book, Stock the Crock—is truly a slice of heaven. Convenient, delicious, and adaptable to Paleo diets, we’re betting this recipe will soon become a part of your nightly rotation. Read on for the crock pot recipe below, and then check out her book by clicking here.

You’ll need a 6 qt. oval slow cooker
Serves 4 to 5
Prep: 10 to 15 minutes
Cook: 4 to 5 hours.

Chicken Crock Pot Recipe Ingredients:

1 lemon, sliced
4 sprigs fresh rosemary
4- to 5-pound whole chicken
1⁄2 teaspoon salt
1⁄2 teaspoon black pepper
1 1⁄2 to 2 cups chicken broth (make your own, page 256) or dry white wine, or a combination of the two
3⁄4 to 1 pound gluten-free noodles, cooked, optional
1⁄2 pound peeled baby carrots, cooked, optional
1 1⁄2 cups peas, cooked, optional
fresh toppers: fresh rosemary and lemon slices

Method:

1. Grease the interior of the slow cooker crock with butter or nonstick cooking spray.

2. Place the lemon slices and rosemary sprigs into the cavity of the chicken.

3. Holding the chicken over the crock, sprinkle salt and pepper all over the bird. Place it in the prepared crock.

4. Pour the chicken broth and/or white wine down along the sides of the crock so you don’t wash the seasoning off the chicken.

5. Cover. Cook on Low 4 to 5 hours, or until the legs move freely and an instant-read meat thermometer stuck into the breast (but not against the bone) registers 160°F or stuck into the thickest part of a thigh (but not against the bone) registers 175°F.

6. Remove and discard the lemon slices and rosemary sprigs. Cut up the chicken, and serve with noodles, carrots, and peas, if desired. Add fresh rosemary and lemon slices, if desired. Reserve the broth for gravy or as a soup base for another meal.

Good to Know: Simple Swaps

Add 1⁄4 teaspoon garlic powder in addition to salt and pepper in Step 3. After seasoning, put the chicken in the crock, breast down, and sprinkle in a pinch of saffron just before cooking. Saffron isn’t cheap, but it really boosts the wonderful flavor of this chicken!

For more broth, add 3 to 4 cups of water in Step 4.

Place half of an onion into the cavity of the chicken in Step 2 for additional flavor. Remove it in Step 6 before cutting up the chicken.

How to Make It Paleo-Friendly

Use sea salt instead of iodized salt.

Eat the chicken with vegetables (remember, no legumes, potatoes, or grains) for one main meal and with fresh salad ingredients for another (steering clear of commercial salad dressings, of course).

 

Phyllis Good is the most trusted name for slow-cooker recipes. According to the New York Times, her books have sold more copies in the US than the combined works of popular Food Network hosts Ina Garten, Giada De Laurentiis, and Jamie Oliver. With her new cookbook Stock the Crock (Oxmoor House, September 2017, $21.99), Good has compiled 100 delicious must-have recipes as well as 200 easy-to-follow variations for any dietary preference (gluten-free, paleo, vegan, etc.). Crowd-sourced from Good’s massive fan base and tried-and-tested by Good herself, the recipes in this book promise to be made time and again.

Excerpted from Stock the Crock by Phyllis Good. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.

 

Sit back and relax with this amazingly simple recipe (it might be the easiest we’ve ever seen!), and add some kid-friendly flavor to your evening

We can’t think of much that our kids like better than chicken teriyaki! For the perfect family feast, try this Crock Pot Chicken Teriyaki recipe from Kylee at Our Little Acre. If you’re looking for other amazing dinner ideas, check out our list of crock pot dinner recipes.

Crock Pot Chicken Teriyaki Ingredients:

1 lb. chicken, cubed
1 cup chicken broth (optional; Kylee recommends skipping it)
1/2 cup teriyaki sauce
1/3 cup brown sugar
3 garlic cloves, minced

Preparation Method:

1. Combine chicken broth, teriyaki sauce, brown sugar, and garlic cloves in a large bowl.

2. Add chicken to the sauce, and mix.

3. Pour chicken mixture into crock-pot.

4. Cook on low for 4-6 hours, or until chicken is cooked through.

5. Serve over hot cooked rice and spoon on extra sauce if desired.

recipe courtesy of Our Little Acre

 

A holiday dinner isn’t complete without a satisfying side of stuffing. To add a Southern spin on classic stuffing, we recommend trying out this delicious Smoked Sausage Cornbread Stuffing recipe featuring Eckrich® Smoked Sausage, apples and cornbread. This unique stuffing mixture packs in both amazing flavor and texture.

Check out the recipe from Eckrich® below to create this tasty dish.

Total Time Skill Level Servings
1 hr 35 minutes Intermediate 12

Ingredients

Pkgs. Eckrich Smoked Sausage, diced 28 oz.
Unsalted butter 1/2 cup(s)
Large sweet onions, finely chopped 2 whole
Stalks celery, trimmed and finely chopped 6
Large red apples, cored and finely chopped 2 whole
Chopped fresh sage leaves 2 Tbsp.
Fresh thyme leaves 1 Tsp.
Large eggs 6
Pkg. stuffing mix 14 oz.
Loaf of prepared cornbread (homemade or store-bought) 12 – 16 oz.
Low-sodium chicken broth 10 cup(s)
Freshly ground black pepper 2 Tsp.
Kosher salt 1 Tsp.

Instructions

  1. Preheat oven to 350°F. Light coat two 3-quart baking dishes with butter or oil.
  2. Melt butter in a large, heavy skillet over medium-high heat. Add sausage, onion, celery, and cook, stirring frequently, until vegetables are soft, about 5 minutes. Add apples, sage and thyme and continue cooking for 5 minutes. Remove from heat and let cool slightly.
  3. Whisk eggs in a large mixing bowl. Stir in contents of skillet, stuffing mix, and chicken broth. Crumble cornbread into bowl and stir in pepper and salt until well combined. Transfer mixture to prepared baking dishes. Do ahead: The dressing can be prepared up 24 hours in advance, just cover and refrigerate. Bring to room temperature before baking.
  4. Bake dressing uncovered for 75 minutes, until top is golden-brown and the center is set.

Tips to Stretch Your Dollar

Switch up your leftovers routine this holiday season by turning your remaining stuffing into tasty, bite-sized egg muffins. Easy to make and a great option for breakfast or brunch the next morning, these muffins only require stuffing, eggs and your choice of mix-ins (think: spinach, mushrooms, cheese or ham).

Preheat the oven to 375°F, grease a muffin tin with butter, then whisk together six eggs and two tablespoons of milk. Stir in your leftover stuffing and toppings then bake for 25 to 30 minutes, or until golden brown.

In need of more inspiration for your next family meal? Smithfield Foods’ large portfolio of products, including Smithfield® Bacon, Nathan’s Famous® Beef Franks and Eckrich® Smoked Sausage, can meet your household’s needs for breakfast, lunch, dinner and even snack time. 

These Laxota recipes will appeal to everyone at your table this holiday season

November is Native American Heritage Month and it’s an important opportunity to recognize and honor the original inhabitants of North America. Help kids (and their grown-ups) make that connection by filling their tummies with indigenous cuisine. These Native American recipes are also great for cooking with kids. We caught up with Chef Kimberly Tilsen-Brave Heart of Etiquette Catering in Rapid City, SD for some mouth-watering menu items that incorporate traditional Lakota ingredients.

“As the original inhabitants of this land, it is important to teach all children the significance of indigenous foods, history, and existence,” says Chef Kimberly Tilsen-Brave Heart. “We all reside upon the ancestral lands of indigenous people.”

With full recipes below, Chef Tilsen-Brave Heart has curated a special menu for Native American Heritage Month and beyond. The following mouth-watering dishes incorporate ingredients like pumpkin and bison, which are major food staples for the Lakota people. You’ll also find foods like cranberries and rice that are also indigenous ingredients.

Magic Pumpkin Squash Soup

Magic pumpkin squash soup is a Native American recipe from the Lakota nation.
Etiquette Catering

Ingredients:

  • 1 large butternut squash

  • 1 tbsp. garlic powder

  • Kosher salt

  • Black pepper

  • Olive oil

  • 1 stick of butter

  • 1 medium yellow onion

  • 1 can organic pumpkin puree

  • 2 cups coconut milk

  • 4 cups chicken broth or vegetable stock

  • Roasted pumpkin seeds (for topping)

Instructions:

  1. Roast a large peeled and cubed butternut squash at 425 degrees for 20 minutes.

  2. Sprinkle with 1 tbsp of garlic powder, sprinkle kosher salt, and cracked black pepper

  3. Toss with olive oil and put in on a baking sheet before putting in the oven

  4. 1 stick of butter melted with a chopped medium yellow onion, sprinkle with some salt until translucent.

  5. Add 1 can of organic pumpkin puree

  6. Add 2 cups of coconut milk

  7. Add 4 cups of chicken broth or vegetable stock

  8. Add the roasted butternut squash

  9. Simmer for 30 minutes

  10. Then blend with an immersion blender

  11. Top with roasted pumpkin seeds

 

Related: 10 Ways to Honor Native American Heritage Month with Your Kids 

Wild Rice, Cranberry, and Bison Stuffed Mushrooms

Etiquette Catering

Ingredients:

  • 1 lb ground bison

  • 1 lb Italian sausage

  • 3 tbsp. butter

  • 1 yellow onion

  • 6-8 baby portabella mushrooms

  • Qtr. cup dried cranberries

  • 1 cup wild rice {optional: purchase wild rice from: https://redlakenationfoods.com}

  • 2 cups bone broth or vegetable stock

  • Olive oil

  • Kosher salt 

Instructions:

  1. Preheat oven to 350 degrees

  2. Melt 3 tbsp. of butter with a half-chopped yellow onion Sauté

  3. Wash and clean 6-8 baby portabellas remove stems and chop add to the butter and yellow onion

  4. Add qtr. cup of dried cranberries

  5. Add 1 cup of wild rice, and continue to saute all together (you are popping the wild rice, so it will become fragrant)

  6.  Add 2 cups of bone broth or vegetable stock, lower heat, and cover to simmer; set timer for 25 minutes

  7.  In another pan saute  2 tbsp of butter and the other half of your chopped yellow onion, cook until translucent

  8. Add 1 lb of ground bison, 1 lb of Italian sausage, and 1 tbsp of garlic 

  9. Cook until brown over medium heat 

  10. Add wild rice and bison mixture together

  11. Drizzle olive oil and sprinkle kosher salt over portabellas 

  12. Stuff with bison wild rice mixture

  13. Bake for 15 minutes; serve warm

Related: 13 Children’s Books That Celebrate Native American Cultures & Authors

Bison Stew

bison stew is a Native American recipe from the Lakota nation.
Etiquette Catering

Ingredients:

  • 2 lbs buffalo meat

  • 3-4 tbsp. olive oil 

  • 1 tbsp. garlic powder

  • 2 tbsp. kosher salt

  • 1 tsp. black pepper

  • 1 tsp. paprika

  • 1/2 tsp. turmeric

  • 3-4 bay leaves 

  • Mirepoix (chopped onions, carrots, celery)

  • 6-8 cups of beef broth/stock or water

  • 6-8 russet potatoes

Instructions:

  1. Braise 2 lbs of Buffalo meat (1-inch cubes) with half an onion (fine chop), in a warmed stockpot with 3-4 tbsp. olive oil 

  2. Spice 1 tbsp. garlic powder, 2 tbsp. kosher salt, 1 tsp. black pepper, 1 tsp. paprika, 1/2 tsp. turmeric, and 3-4 bay leaves 

  3. After browned, add Mirepoix (chopped onions, carrots, celery), and a can of diced tomatoes 

  4. Add 2 cups of water or stock/broth and simmer on medium-low heat for 30-45 mins or until tender. (Stir occasionally, more water or stick/broth may be needed) times will vary with the size of the meat and location

  5. When meat is tender add 6-8 cups of beef broth/stock or water and bring back to boil 6-8 russet potatoes, peeled and cut into 1-inch pieces or bigger 

  6. Cook an additional 15-20 minutes until potatoes are fork-tender 

  7. Remove from heat and let stand for 10-15 minutes, serve

Related: 7 Places to Visit to Responsibly Experience Native American Culture

Buffalo, Cranberry, and Wild Rice Meatballs with Blackberry Wojape

Etiquette Catering

Ingredients:

Meatballs

  • 1 lb Buffalo (Can be substituted with beef)

  • 1/4 lb Italian Sausage

  • 1 cup Wild Rice

  • 1/2 cup Yellow Onion

  • 3 cups of Chicken Bone broth

  • 1/2 cup Rehydrated Cranberries

  • 2 Tbsp. Worcestershire Sauce

  • 1/4 cup Breadcrumbs (optional)

  • 1 egg

  • 1 tsp. Salt

  • 1 tsp. Garlic Powder

  • Dash of Paprika

Blackberry Wojape 

  • 1 cup Berries

  • 1 cup Sugar

  • 1 1/2 cups Water

Instructions:

Meatballs

  1. Clean wild rice with cold water 

  2. Saute wild rice with 1/2 cup of yellow onion and some oil for 5 minutes, allowing the rice to gently pop

  3. Add in 3 cups of bone broth per 1 cup of wild rice

  4. Add in rehydrated cranberries, cover, and simmer for 45 minutes 

  5. Add in 1 cup finished wild rice to buffalo 

  6. Add 2 tbsp. of Worcestershire sauce

  7. Add 1/4 cup of breadcrumbs (optional) 

  8. Add 1 tsp. salt, 1 tsp. garlic powder, and a dash of paprika 

  9. Place meatballs on a baking sheet with parchment paper and bake at 375 degrees for 25 minutes or until internal temp is 165 degrees

Blackberry Wojape

  1. Add into a pan: 1 cup of berries (of your choosing), 1 cup of sugar, and 1 tbsp. of cornstarch and 1 1/2 cups of water 

  2. Render down for about 10 minutes

  3. Drizzle blackberry wojape on top of the meatballs and enjoy 

 

 

 

Who doesn’t love a good instant pot recipe? Featuring Smithfield® Roasted Garlic & Herb Marinated Fresh Pork Loin Filet, this instant pot recipe will get dinner on the table in under an hour.

Check out the recipe from Smithfield® to make Instant Pot Garlic & Herb Roast with Blue Cheese Mashed Potatoes your next dinnertime favorite.

Total Time Skill Level Servings
40 mins Intermediate 2

Ingredients

Smithfield® Roasted Garlic & Herb Marinated Fresh Pork Loin Filet 1
Chicken Stock or Broth 1 Cup
Red Potatoes, Cut In Half If Very Large 3 Lbs.
Crumbled Blue Cheese 1/2 Cup
Coarse Salt & Freshly Ground Black Pepper To Taste

Instructions

  1. Pour chicken broth into pot, then place potatoes into pot directly in the broth. Set the trivet on top of potatoes, then carefully place roast on trivet.
  2. Close and lock the lid of the Instant Pot. Press “Manual” and immediately adjust the timer to 30 minutes.
  3. Check that the cooking pressure is on “high” and that the release valve is set to “sealing.”
  4. When time is up, open the IP using “Quick Pressure Release.” Remove the roast and trivet from the pot, leaving behind the potatoes and broth. Set roast on cutting or carving board to rest while you mash the potatoes. Add blue cheese and stir to combine.
  5. Season with salt and pepper, then slice roast and serve.

Tips to Stretch Your Dollar

Pork loin is great reheated, so you can use those leftovers to make sandwiches, salad toppings or even shredded pork tacos. Serve with a side of blue cheese mashed potatoes, and you’re all set!

In need of more inspiration for your next family meal? Smithfield Foods’ large portfolio of products, including Smithfield® Bacon, Nathan’s Famous® Beef Franks and Eckrich® Smoked Sausage, can meet your household’s needs for breakfast, lunch, dinner and even snack time. 

Tricking your kids into eating healthy can be a struggle for parents. And finding new and creative ways to fit in fruits and vegetables without getting caught only gets more difficult.

Certified food managers experienced in preparing food for children with special food needs from Tierra Encantada, the leader in Spanish Immersion Early Education developed a variety of recipes that are kid and allergy friendly, nutritious, culturally diverse and easy to make for multiple children. Read on for three great recipes!

Chickadillo

Tierra Encantada

A chicken-y spin on the traditional Latin American favorite, Picadillo!

Ingredients:

- 1 pound chicken breast

- 1 onion

- 1 green pepper

- 1 red pepper

- 2 Potatoes

- 3 cloves of garlic

- 1 can of tomato sauce

½ cup of chicken broth

- 1/3 cup lemon juice 

- 1/4 teaspoon ground cumin

- 1 bunch asparagus

- 2 bay leaves

- ¼ cup golden raisins

- 1 tablespoon olive oil

- Salt

- Pepper

- Fresh cilantro leaves (garnish)

- 2 tablespoons green olives (optional)

- 6-8 corn tortillas

Instructions:

- Heat the olive oil in a large skillet over medium heat. Add the chopped onion, peppers, and garlic, and sauté until the vegetables are soft, about 5 minutes.

- Add the chicken cut in small squares and stir-fry for another 5 to 10 minutes, until the chicken has cooked through.

- Add the tomato sauce, chicken broth, lemon juice, cumin, bay leaves, potatoes, asparagus and raisins.

- Cover the pan and reduce the heat. Simmer for 10 minutes or until the chicken is tender.

- Before serving remove the bay leaves and garnish with fresh cilantro and olives.

- Enjoy with corn tortillas, you can even create your own Chickadillo tacos!

Kids love this dish, make it your own by adding cheese and your favorite garnishes!

One Skillet Mexican Quinoa

Tierra Encantada

The perfect meal for when you want to wash as few dishes as possible!

Ingredients:

- 3 tablespoon olive oil

- 3 cloves of garlic

- 1 can black beans

- 1 can fire-roasted diced tomatoes

- 1 cup yellow corn

- 1 cup quinoa

- 1 cups water

- 1 onion

- 2 teaspoons chili powder

- 2 teaspoons cumin

- Salt and black pepper to taste

- 1 lime

- Cilantro

- Avocado (optional garnish)

 

Instructions:

- Heat oil in a large skillet over medium-high heat. Sauté onions and garlic in hot oil until fragrant, about 1 minute.

- Stir black beans, tomatoes, yellow corn, quinoa, and water into skillet, season with chili powder, cumin, salt, and black pepper. 

- Bring to a boil, cover the skillet with a lid, reduce heat to low, and simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes. 

- Stir lime juice and cilantro into quinoa until combined.

Make this dish your own by adding meat and other veggies!

Cheesy Ham & Potato Soup

Tierra Encantada

The perfect recipe for this chilly weather!

Ingredients:

- 3 large potatoes, diced

- 3 celery ribs, chopped

- 1 medium onion, chopped

- 3 carrots, chopped

- 8oz of ham, chopped

- 4 cups chicken broth

- Salt (to taste)

- Pepper (to taste)

- 5 tablespoons butter

- 3 tablespoons flour

- 2 cups milk

- 2 cups cheddar cheese, shredded

- Extra cheese to sprinkle on top (optional)

Instructions:

- Melt the butter and sauté the onions and garlic.

- Add ham, celery, carrots, and potatoes.

- Stir in flour.

- Add broth and milk.

- Add salt and pepper.

- Cook over medium heat until potatoes and veggies are tender.

- Add cheese in small amounts, stir until melted, repeat until all your cheese is gone.

 Top with extra cheese and enjoy!

 

This post originally appeared on Tierra Encantada.
Tierra Encantada is a warm, community-oriented Spanish Immersion Daycare and Preschool headquartered in Minneapolis, MN and currently expanding nationwide. We offer quality child care for children ranging from 6 weeks – 6 years of age. We focus on the growth of the whole child and believe children learn best by doing. Our award-winning bilingual education program fosters early cognitive development and teaches a respect for diversity.

The pandemic has brought about some unique shopping trends this year, and while sales of toilet paper may have calmed down slightly, Instacart has shared some other trends that continue to thrive.

In a new report, the grocery delivery company has found that Americans are prepping for the winter months by stocking up on pantry, freezer, home supply staples, vitamins, supplements and of course, disinfectants. All in all, the trends are not surprising given the impending flu season and America’s battle with the coronavirus.

photo: Anna Shvets via Pexels

Instacart Insights have demonstrated that people are looking for immune boosting products, with searches for products like “Vitamin D” and “Emergen-C” skyrocketing from 2019. Ironically, searches for over-the-counter medicine has dropped by 35 percent from last year. Instacart credits the likely surge of pandemic stockpiling as the culprit, with many American’s having a well-stocked medicine cabinet and no need for more products.

In a new twist, Pine-Sol sales have increased by 98%, likely due to the EPA approving the product as a COVID-19 disinfectant. So what’s the deal with toilet paper? Instacart reports that TP is once again seeing surge in searches, meaning folks are concerned of a shortage and craving a stockpile again.

And finally, searches for products like chicken broth, frozen veggies, oatmeal, juice, and crackers are trending upwards as we head into colder months. Are these indicators of a fear as we settle into the pandemic even further, or just preparation for chilly nights and flu season? We’ll have to wait and see!

––Karly Wood

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If taking care of kids is hard work, then taking care of sick kids is indentured servitude.

It starts out innocently enough. Your poor baby has a fever and the look on his tired, pale little face is enough to send you running for his every heart’s desire. You cook, clean, launder, check temperatures, buy bulk Ibuprofen and Tylenol and administer it around the clock. You change sheets, empty wastebaskets filled with tissues, call the doctor, take him to appointments, follow up appointments and end-result appointments. You play board games and craft, you puzzle, read and watch movies. You lay next to him until he falls asleep and check the fan and humidifier before leaving the room.

You fall into a deep slumber the moment your head hits the pillow knowing you must wake up every three hours during the night to check his temperature in the dark. You stumble blindly, half asleep down the hall with your iPhone light as your guide and silently try to stick the thermometer in his ear. In the dark, you squint as you try to make sense of the numbers blinking on the thermometer and then try to remember if you gave Ibuprofen or Tylenol as his last dose. You may have to stumble back down the hall to check the list you made with every temp taken along with medicine dispensed at any given time throughout the day. Once the correct medicine is determined you wake your fever-induced, groggy child and ask them to guzzle 10 ML of a syrupy, cherry-flavored liquid that will hopefully secure him and you a few more hours of desperately needed shut-eye.

Now imagine that you have not one but two little boys, both equally sick with the flu. Take everything I’ve said and multiply it times two. I know…its not a pretty picture. The truth is that as hard as it is to manage two sick kids….that’s not the hardest part. Oh no, the real fun begins when one of them begins to feel better. Not, go back to school better, but well enough to be out of bed. The homemade chicken broth you so lovingly tried to spoon into their mouths is now turned away for “real food.”

“Mom, what I’d really like is a burger from the Habit”, my 7-year-old told me on one such afternoon. “How about a turkey sandwich?” I countered, hoping it might sound equally as appetizing. But alas, after four days of little to no food, nothing was going to go down as smoothly as a burger from the Habit. I looked down at the same sweatpants I’d been wearing for four days and figured wearing slippers wasn’t going to be my worst crime and climbed into the car.

Now most people might have told their sick child no, but after four days of being inside, the short ride felt like freedom. I rolled down the windows, turned up the music and sped off into the warm day. Once I returned home and the meal had been consumed, my son wanted to know what we were going to do. As though neither of us had been doing anything for the last several days. I suggested puzzles, coloring, past due homework, games, reading. Any independent activity that I could think of. But none seemed to appease him. What he really wanted was for me to come up with something amazing that we could do together. The problem was that nothing I suggested was hitting the mark. As fun as this game was, I sill had another sicker child that needed my attention, so I parked my younger son in front of our electronic babysitter and hightailed it upstairs to attend to his every need.

The entertaining and nurse-maiding went on for another two days until suddenly, one fine morning, my older son announced he too was ready to leave the land of his bedroom. Now suddenly, I had two half-well kids who both wanted me to entertain them at the same time and were suddenly well enough to fight about every single menial thing throughout the day. One wanted grilled cheese and the other pasta. One wanted to play Xbox and the other wanted the tv. And where they didn’t align, an argument would erupt. Arguing between two sick children sounds something like this “I (cough cough cough) am telling (blow nose) mom (cough, blow, repeat). You’re (hack up a lung) the worst (sniffle, sniffle, suck up snot) brother ever (dissolve into a fit of tears from the energy expended during the argument).”

When four people have been stuck inside together for six days the chance to leave is a coveted prize. My husband had to fly out for work on the 6th day and couldn’t contain his excitement over leaving. He hopped into that chauffeured sedan with barely a backward glace and drove off into a land where people get to go not only outside, but outside of the country. As we head into day seven, I am losing my ability to cope. I can no longer keep track of the Tamiflu doses and the fever reducers. My lists are tossed carelessly aside, jumbled up in the wastebasket with the used tissues. The soup now comes from a packet I mixed with some lukewarm water. The only thing holding me together is the hope that they will be well enough on Monday to go to school.

 

I am the proud mom of 2 energetic little boys, an 11 year old dog and sometimes my husband! Life moves pretty fast, if you dont look around once in a while...then you can pretend you dont see the piled up dirty laundry, dishes and never ending trails of toys!

Chowder isn’t just for winter, and this version from A Zesty Bite is sure to become a summer staple. If you’ve got fresh corn on hand, this is the perfect dish to use it in (and if not, frozen works great too!).

Ingredients
1-1.5 pounds boneless skinless chicken breasts
1 1/2 cups diced celery
28 ounce can whole tomatoes, drained and rinsed
16 ounce package frozen corn
1 teaspoon minced garlic
32 ounces low sodium chicken broth
1 cup diced okra
1 1/4 cup half and half
2 teaspoons Italian seasoning
salt to season

Method
1. Cut chicken into chunks and place into a large skillet over medium heat. Sear all the sides of the chicken and place into the slow cooker.

2. Add the celery, tomatoes, corn, garlic and chicken broth. Cook on low for 4 hours. Add the okra, half and half, Italian seasoning and salt and cook for an additional 30-45 minutes.

Note: If you use fresh corn just put it in when you add the okra.

This recipe and photo come courtesy of Meagan from A Zesty Bite. Hop over to her site to discover more easy meal ideas that also happen to be totally kid-approved.