We are on the MOVE!

Coach got a new job last week, and while he is half way across the country working the kiddos and I are packing up!  I'll be sporadic on here for a bit, but plan to let you all in on our adventure in due time!

Food prep this week

Even though I'm simplifying our meals I still had a bunch of prep work to do.  I had a ton of produce that needed to be processed this week from the 2 produce baskets we had.  

I pulled out the laptop, popped on Netflix and away we went!  I pulled out the last of the jumbo carrots from a month ago (thank you biofresh bag!) and peeled and chopped them into match sticks for snacks.

Then I shucked the corn on the cob and roasted it.  I have left it on the cob for now, but if it isn't eaten in a few days I will cut it off the cob and freeze it.

Then I started working on the green beans.  I snapped washed and steamed a full gallon bucket of them!

Lastly, I pulled together the last bits of "extra veggies" like the stray green pepper, 1/2 of a tomato and some lettuce and created a salad to eat off for Sunday dinner and possibly Monday lunch.

I pulled out some meat to thaw and will grill up turkey burgers, chicken breasts and chicken sausages.  Additionally, I have one more meal of chicken tacos in the freezer I will pull out near the end of the week.

Super excited for summer!

Graduation Week!

Well it's finally here, this coming weekend we say good bye to our seniors and our team for a few months.  I have to admit, this year I've checked out a bit and have been pretending the team left a few weeks ago.  : )

It has nothing to do with them, it's really more about my boys this year.  This particular group of seniors has had some amazing men in it, Men who taught my boys the importance of being a good team mate, how to play keep away, and introduced them to the Home Alone movies.  Men who loved my boys so much they asked to babysit, refused to be paid and CLEANED when the boys went to bed.  Men who happily and joyfully proclaimed how amazing God is, and how much this college had changed them.  Men who lead with a quiet strength that became contagious.  Every team has a personality, and as our new team finds there way this particular group leaves having built a legacy we will not quickly forget.

Rhubarb Freezer Jam

In keeping with my goal, here was this week's Pinterest attempt!  **I wish I had read her notes and cut back to 4 cups of sugar.  This jam was AWESOME, and I would not classify it as too sweet, but it would have been worth the try.

I made my jam extra smooth by using an emersion blender instead of a potato masher at the end.  I was able to make 8 1/2 pint jars.  I was THRILLED with not only how quickly this came together, but how inexpensive it was.  I will make this again for sure.

Rhubarb Freezer Jam

5 c	chopped rhubarb
5 c	sugar
1 c	water
1 sm	can crushed pineapple drained (i used a 20 oz. can)
1 - 6 oz	strawberry jello

Cook rhubarb, sugar and water until it comes to a boil. It should about 7 - 10 minutes. (I used a potato masher to mash up the rhubarb just a little. It does break down fast though and doesn't need much mashing.)

2

 Add drained pineapple and cook 5 more minutes. Remove from stove and add jello, stirring till it is disolved.

(Don't worry if you have some stalks that are not all red. I had more that was green/red than all red and once you put the jello in the color turns all red.)

3

 Stir well until dissolved. Put into sterilized jars and place the lids on. I let my jars rest on the counter for about an hour and then stored them in the freezer.

4

 I am pleased to say, that I added a 20 oz. can of drained pineapple and the jam still set up. I really wanted more pineapple than just an 8 oz. can so I am happy it still set up. When I make this again I am going to cut back to 4 cups of sugar and see how it does.

Pictures and Instructions from this awesome website, Just a Pinch!

Menus for awhile

I'm going to be scaling back over the summer over here.  I'll still post recipes and book reviews, and my plan is to keep you informed of a football coaching family's summer as much as I can BUT, I'm backing off on menus.  Here's what we will be eating:

Breakfasts:  eggs w/veggies, fruit, cereal (for the boys), protein shakes, occasionally muffins or pancakes, sausage and bacon

Lunches:  Mom and Dad: salad, hummus and veggies, sandwiches, soup  Boys: sandwiches, hotdogs, quesadillas, leftover dinners

Dinners: 1 new pinterest recipe per week, one pasta dish per week, grilled meat, veggies and a starch
Go to meals: tacos, pizza, breakfast

Snacks: homemade granola bars, fruit and veggies, popsicles, protein shakes or bars (for mom and dad)

I'm trying to find a bit more of summer this year and not thinking about meals is one way to lighten the daily grind.

CWW: What do coaches do when it's not football season?

This weekend 3 of our football coaches (including my guy) and the head basketball coach ran a half marathon.  For the football guys this was their first time and they did great!  This picture is BEFORE the run :).

Training for a half on top of daily duties, meeting with players, spring ball and balancing family life wasn't easy, but our coaches wanted a challenge and also to model being healthy.  They accomplished both!

Balsamic Vinegar Chicken

I was absolutely thrilled with this recipe! 

I followed the recipe as is, and it came out looking just like the picture.

4 skinless, boneless chicken breasts
4 – 5 garlic cloves
1 cup fresh basil
1 tablespoon olive oil
1 tsp. balsamic vinegar
1/4 cup water
1 cup sliced mushrooms
1 package of cherry or grape tomatoes
1/2 red onion sliced

Preparation:

Preheat oven at 375 degrees. Brown the chicken breasts in a pan. In a blender place the garlic, basil, olive oil, vinegar, water and pulse until pureed.

Place the browned chicken breasts in a pyrex and cover with the basil, garlic mixture. Top with mushrooms, tomatoes and onion and bake for about 40 minutes or until chicken is fully cooked. Serve with brown rice and a salad.

This was so absolutely delicious and you can eat one chicken breast and freeze the rest.  I highly recommend a “good” quality balsamic vinegar. A little more expensive, but worth it.
This recipe is simple, clean and super delicious. It is very easy to prepare.  It is also very low carb.  Balsamic Vinegar Chicken. This is a great recipe. If you happen to make this please let me know how you like it by leaving a comment below.