President’s Day is a National Holiday that celebrates both George Washington and Abraham Lincoln. The official day is celebrated on the third Monday of February. From where he was born to how much education he had, read on for a few more fun facts about George Washington.
1. He was born on Feb. 22, 1732, at Pope’s Creek, Virginia
2. His family arrived in America in 1657 on a ship called the Sea Horse of London.
3. He was an excellent dancer.
4. He did throw a silver dollar across the Potomac River. The Potomac is over a mile wide, and silver dollars did not exist then. His grandson once said that George threw a piece of slate across the Rappahannock River in Fredericksburg, which is narrower.
5. He had no middle name.
6. The cherry tree story is just that: a story. The tale is that as a little boy, Washington chopped down a cherry tree in his family’s yard and told his father the truth even though it meant punishment. This story was fabricated by Mason Locke Weems, a bookseller who wrote the first biography about Washington (after George died in 1799).
7. George Washington had bad teeth and was afflicted with many dental diseases and pain, but his teeth weren’t wooden.
8. Washington’s white hair was not a wig, although he did powder his hair for the white appearance. Click here for a tutorial on how to rock the style.
9. He only had a grade-school level education.
10. George Washington never had any biological children.
11. A fun fact about George Washington is that he was the United States’ first mule breeder.
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.
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.
If you have yet to unleash this culinary treat on your kiddos, then you’re in luck, because kids go absolutely crazy for it!
As if pasta couldn’t get any better, this dish takes the multi-colored pasta and makes it a more complete and hearty meal with the addition of veggies. This tri-color pasta salad recipe is very adaptable, so don’t be afraid to mix it up with whatever you’ve got in your pantry or in your refrigerator. Serve with French bread and enjoy either hot or cold.
Tri-Color Pasta Salad Recipe Ingredients:
2 tbsp olive oil
1 small red or yellow onion, finely chopped
1/2 tsp dried herbs (basil, marjoram, oregano, thyme, plus a squeeze of lemon juice)
2 garlic cloves, finely minced
1-2 c soft vegetables (sliced bell peppers, corn, chopped and salted eggplant, sliced mushrooms, peas, chopped spinach)
1/4 tsp salt
14.5-ounce box of tricolor pasta
1-2 c cut-up hard vegetables (carrots, celery, zucchini, broccoli, or cauliflower)
2 tbsp sour cream
1/2 c grated Parmesan cheese
1 tbsp fresh basil, finely chopped
Preparation Method:
1. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 3 minutes.
2. Stir in the dried herbs and the garlic and cook for about a minute, and then stir in the soft vegetables and 1/2 tsp salt. Cook, stirring occasionally, until the vegetables are tender, about 4 minutes, stirring often. Turn off the heat and set aside.
3. Boil a pot of water, and cook pasta for 3 minutes. Add the hard vegetables and continue to cook until the pasta is al dente. Reserve 1/2 c of the pasta water, then drain the pasta and vegetables and return them to the pot.
4. Stir the sour cream and 1/2 tsp salt into the pasta, then add 1/2 c of the Parmesan, the basil, and 1/4 c of the pasta water.
5. Stir to combine, add the cooked soft vegetables or leafy greens, and add more pasta water if needed. Serve with more Parmesan on the side.
Take advantage of the seasonal fresh tomatoes and basil with this easy recipe from Leah’s Thoughts that encourages you to toss any ingredients you have in the fridge. We suggest adding veggies or chicken to this tomato basil pasta recipe to make it a little heartier.
Ingredients for Tomato Basil Pasta Recipe:
Olive oil, roughly 1/4 cup
Fresh tomatoes, roughly 2 cups, chopped
Fresh basil, roughly 1/2 cup, chopped
Fresh garlic, roughly 2 tablespoons, chopped
Salt and pepper
Cheese (Parmesan or fresh mozzarella if you’ve got it)
Pasta (whatever you want, though Penne works well)
Method:
1. Cook your choice of pasta according to the directions on the package and set aside.
2. Heat olive oil (roughly 1/4 a cup) in a large pan over medium heat.
3. Add the chopped tomatoes, simmer for a few minutes, then add the garlic, salt and pepper.
4. Let the sauce simmer until tasty (try it). Then add the fresh basil, and pasta and top with your choice of cheese.
Leah Singer is a freelance writer and a practicing speechwriter. She shares many family-friendly recipes, as well as stories of motherhood, craft ideas, writing, and other such topics at Leah’s Thoughts. Read more about Leah at: leahsthoughts.com.
The step that takes the longest in this five-step recipe? Boiling the water!
Your busy weeknight calls for a lightning-fast dinner. Next time you need to make dinner in a pinch, check out this Pesto Chicken Pasta recipe from Regina of the food blog, Leelalicious. It takes only 20 minutes to make and offers a nice balance of carbs, protein, and greens (from the pesto).
Yields 2-3 servings
Ingredients for Pesto Chicken Pasta:
8 ounces dry pasta* (I used fusilli)
1 chicken breast, cut into thin strips
salt + pepper
1 tablespoon olive oil
¼ cup pesto
chopped almonds and feta crumbles for garnish
Notes from the Chef: *use gluten-free, whole wheat, or low-glycemic pasta according to needs and preferences
Method:
1. Bring a pot of water to a boil, add dry pasta, and cook until al dente.
2. Cut chicken breast into small strips. Season with salt and pepper.
3. Heat olive oil in a skillet, add chicken strips and sear until fully cooked.
4. Add ¼ cup of the pasta water to the skillet with the chicken. Drain pasta, then add to chicken together with pesto and stir everything until fully combined.
5. Serve hot and garnish with chopped almonds and feta crumbles.
For more delicious meal ideas your family will love hop on over to Leelalicious. And, don’t forget to follow her on Facebook by clicking here.
This is a simple and delicious recipe the kids can help make
30-minute meals are the best. This recipe comes together quickly, which means you can spend your evenings doing things that matter like building forts and playing hide-and-seek. In fact, we found that the longest part of the prep work for this pasta dish was getting our water to boil. Tell us below what you think of this pasta with peas and bacon dish!
Ingredients for Pasta with Peas and Bacon:
16 ounces fettuccine (or whatever pasta you prefer)
3 strips of thick-cut bacon
1/2 onion, chopped
1 (10-ounce) bag frozen peas
2 cloves garlic, minced
1/4 cup grated Parmesan
Salt and freshly ground black pepper
1/2 lemon, juiced
Method:
1. Bring a large pot of salted water to a boil over medium heat. Add pasta and cook until al dente. Drain pasta, reserving 1 cup of pasta water.
2. Meanwhile, saute bacon in a large saucepan over medium-high heat until golden and crisp, about 6 minutes. Transfer to a paper towel-lined plate and break up into small pieces.
3. In the same pan, saute onions until softened, about 5 minutes. Add peas and garlic and saute for 3 minutes. Stir in Parmesan cheese, pasta, and bacon.
4. Moisten pasta with some of the reserved pasta water. Toss to incorporate, season with salt and pepper, if necessary, and serve, sprinkled with lemon juice.
Getting kids to eat their veggies may be a challenge, but it’s not impossible. The trick, according to recipe creator Leah Singer of Leah’s Thoughts is simple: add a veggie puree to your dish. This recipe for jambalaya also swaps the traditional rice for pasta, making it extra hearty.
Ingredients for Pasta Jambalaya Recipe:
3 boneless, skinless chicken breasts, chopped
1 kielbasa sausage, sliced
2 cups of shrimp (we use frozen)
1 chopped onion
1 – 2 teaspoons of garlic
2 cans diced tomatoes (undrained)
Pinch of chili flakes
Cajon/Creole seasoning
Salt and pepper to taste
1 pound penne pasta (or whatever you have around)
1/2 cup heavy cream
1 cup carrot, spinach, or other veggie puree (optional)
Method
1. Saute the kielbasa with olive oil in a large Dutch oven. Remove sausage from the pan and replace with chicken. Do not empty the oil–it gives the chicken great flavor. Once the chicken is cooked through, remove it from the skillet.
2. Add a bit more olive oil and add onion and garlic. Saute until cooked through. (If you’re a fan of peppers, you could add chunks of peppers at this point.) Add cans of diced tomatoes, spices, salt and pepper. Bring to a boil. Add back into the pot the chicken and sausage. If you’re adding a hidden veggie, do it now!
3. Meanwhile, cook the pasta until al dente. Drain, and add to the meat and tomato mixture. Taste of seasonings. At this point, add the frozen shrimp and let them steam cook for a few minutes. Stir and add the cream.
Leah Singer is a freelance writer and editor. She shares many family-friendly recipes, as well as stories of motherhood, craft ideas, writing, and other such topics at Leah’s Thoughts.
This Japanese noodle soup recipe is easy to make and hearty enough to make a meal
Scallions and fresh ginger spice the broth, while carrots, mushrooms, and noodles make a hearty base in this Japanese Vegetable Noodle Soup recipe. Your little chef will love squeezing lime juice into this flavorful soup, served alongside orange slices.
Ingredients for Japanese Vegetable Noodle Soup
64 ounces low sodium chicken or vegetable broth
3 tablespoons low-sodium soy sauce
1 1-inch piece fresh ginger
2 cups bok choy, sliced, or 2 cups Napa cabbage, sliced
2 cups mushrooms, sliced
2 carrots, sliced on the diagonal
8 16-ounce extra-firm tofu, drained and cubed
6 ounces ramen noodles, flavor packet discarded
4 scallions, thinly sliced
1/2 lime, juiced
1/4 cup cilantro, mint or basil, chopped
6 oranges, cut into wedges, for serving
Method:
1. Adult: Place the broth, soy sauce, and ginger in a large pot over medium-high heat. Bring to a boil.
2. Together: Add the cabbage or bok choy, mushrooms, carrots, and tofu, stirring after each addition. Cook for about 2 minutes.
3. Together: Add the ramen noodles, taking care to discard the flavor packet. Reduce heat and keep the soup at a low boil. Keep at a low boil for 3 minutes more, or until the ramen is just cooked.
4. Kid: Add the scallions, lime juice, and fresh herbs to the pot. Cook for about 1 minute more, or until all the ingredients are heated through.
5. Together: Divide the soup into 6 bowls, place on plates with the orange wedges, and enjoy!
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.
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
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
After browned, add Mirepoix (chopped onions, carrots, celery), and a can of diced tomatoes
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
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
Cook an additional 15-20 minutes until potatoes are fork-tender
Remove from heat and let stand for 10-15 minutes, serve
With rising food prices, there’s no doubt you’ve been trying to think of ways to shop smart when you head to the grocery store. If you’re determined to lower your bottom line, you’ll be glad to know there are plenty of ways to keep your wallet just as full as your cart—from using coupons to downloading grocery savings apps and more. Keep scrolling to find our savvy list of hacks on how to shop smart the next time you’re cruising the aisles.
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Shop online and do drive-thru pick-up. You might balk at the fee some grocery stores charge to bring the groceries to your car but consider the money you'll save by not wandering the aisles with kids who'll no doubt beg for every snack in sight?
Plan your meals. To avoid over-buying on your next grocery run, plan your meals. Write out the days of the week and under each heading, choose what you’ll be eating and what ingredients you need so you can streamline (and save on!) your trip. Recovering Spender author and financial life coach Lauren Greutman puts things into perspective. "If we spend $25 on pizza every week, we're forking out an extra $1300 a year on takeout!"
Shop in stores where you know the layout. Quick trips to the grocery store can turn into a free-for-all if you don't know where everything is, especially when you are tired or in a hurry.
Stay away from pre-chopped veggies. You may be tempted to reach for those containers of ready-chopped onions, celery, and carrots, but they also come with a higher price tag. According to consumerreports.org, you'll be paying almost double for that pre-prepped status. Instead, shop smart and opt for buying the entire vegetable and set aside time for chopping.
Start using the Flashfood App. This app has partnered with grocery stores all over the country in hopes of eliminating food waste, plus, users can save up to $108 a month. How does it work? Download the app, and then search for a grocery location near you. Then you can choose and purchase discounted food items—you know, the items that have "just" reached their best buy date, and pick them up at designated Flashfood Zones in the store.
Shop during the quiet hours. When the store is crowded with busy, tired folks and crying babies, all you want to do is get your shopping done. There's little chance of you taking the time to price compare or search for bargains. Instead, hit the aisles when fewer customers are around, and you'll feel less stressed to get a move on. Want to know what hours to avoid? The Time Use Institute states that the busiest hours of the day are 4 p.m.-5 p.m. on weekdays, and from 11:30 a.m.-1:30 p.m or so on the weekends.
Go meatless. If you’re shopping on a budget, consider adding Meatless Monday (or Tuesday or Wednesday) to your weekly meal rotation. You’ll save on one of the most expensive staples on your grocery list and you’re guaranteed to get in all of your greens! A study published in the Journal of Hunger & Environmental Nutrition found that vegetarians save up to $750 a year by going meatless.
Become a coupon clipper. We’re not saying you need to audition for the next season of Extreme Couponing, but before you head to the store, do a quick online search for any coupons that will apply to the items on your grocery list. You’ll also want to check if your grocery store has its app. Many stores like Target and Kroger have their app with additional digital coupons you can use.
Download cashback apps. As you’re looking for coupons on the items on your grocery list, take a few minutes to download cashback apps like Ibotta and Checkout 51. These apps allow you to earn a percentage or dollar amount back on certain items after you upload a photo of your receipt. And while they may be small amounts at first (25 cents back on any item, for instance), they add up quickly!
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Buy generic. You probably have a few brands that you’ve used for years, but when it comes to everyday items like salt or flour, you can make your wallet a little happier by buying generic.
Look up or down. Did you know that supermarkets often stock the priciest items at eye level? When you’re looking to shop smart and find the best deals, remind yourself to look on those top and bottom shelves.
Buy in bulk. If cheese is on your list, spring for a block. Grated cheddar is almost always more expensive. And, when a family staple, like chicken noodle soup, goes on sale 10 for $10, go ahead and load up! If you don't have room in the pantry, ask a store associate if you can still get the discounted price.
Don’t shop while hungry. Heading to the store on an empty stomach? Do your budget a favor and eat first. Grocery shopping while hungry can lead you to buy much more than you need and make impulse purchases. Like Paco Underhill, author of Why We Buy: The Science of Shopping says, "more than 60% of what we buy wasn’t on our list."
Send the most economic partner to the store. If one partner is more likely to use coupons, look for bargains or attempt to spend the absolute minimum amount possible, consider having that partner tackle the big shopping trips (quick weeknight trips don't count—those are anyone's game!).
Buy frozen vegetables and fruit. Depending on what’s in season, you can save a few bucks by buying your vegetables in the freezer section. Certain grocery stores like Trader Joe’s often have frozen veggies and fruit for under $2 so you can stock up!
Find bargains online. In the days of Amazon Fresh and other online retailers, you can easily find food at bargain prices—you just have to know where to look. consumereports.org suggests buying the following non-perishable items online to save your hard-earned dollars: snack bars, coffee, baby food, pasta and more.
