2

Chicken & Barley Stuffed Peppers: Your Kids’ New Favorite Dinner

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I just had to share this recipe with you. Consider it a gift to kick off your summer! I made this recipe a few weeks ago, and it was an instant success. My husband loved it, my kids loved it, and I loved that everyone cleaned their plates. But for some odd reason, I forgot to add it to my weekly menu again, until tonight! We have been grilling like crazy lately, and my kids needed a little variety, so I decided to make these stuffed peppers again. WOW! Another raving success! My husband even ate seconds. I just love a meal where everyone leaves the table well-fed and satisfied!

Now, before you think it may not work for your family, try it. I do not like traditional stuffed peppers. In fact, I don’t really loved cooked peppers, but this recipe is a winner; I promise!

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Ingredients:

  • 4 red, orange, or yellow bell peppers (we love red)
  • 1 lb. of ground chicken
  • 1 cup of diced zucchini
  • 1 cup of barley
  • 2 cans of mild red enchilada sauce
  • 1 tbsp. of ground cumin
  • 1 tbsp. of paprika
  • 1 tbsp. of chili powder
  • 1 tbsp. of garlic powder
  • 1 tsp. of salt
  • 1 tsp. of pepper
  • Drizzle of Sriracha (optional)

Preparation:

  1. Brown chicken in a large skillet
  2. Meanwhile, cut peppers in half and remove stems and seeds.
  3. Place 6 halves onto parchment lined baking sheet and roast for 20 minutes at 450 until tender and charred at the edges. Flip after 10 minutes.
  4. Chop the other 2 halves of peppers and the zucchini into small chunks.
  5. Add the vegetables and barley to the browning meat, mixing well.
  6. Reduce to a simmer and add the enchilada sauce and spices.
  7. Mix well and cover. Simmer for about 20 minutes, until the barley is tender.
  8. Remove the peppers from the oven and transfer to individual plates. Spoon a heaping portion of the filling into each pepper and serve immediately.

Variations: You can top with taco cheese or cilantro. Feel free to change-up or add additional veggies, such as frozen corn, diced tomatoes, or onions.

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1

Buffalo Chicken Chili

Buffalo Chicken Chili

This is one of those great meals that you don’t have to feel guilty about. It is so packed with veggies that your kids and husband will have no clue that you are secretly serving something nutritious! My daughter has asked for it in a thermos to take in her school lunch, and my husband will settle in to watch football with a big bowl of this tasty chili and some chips. It is also a quick and easy, one pot meal that feeds many on a budget. So whether you are entertaining the masses, or just looking for a reprieve from all that is unhealthy, look no further!

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 Ingredients:

  • 4 boneless, skinless chicken breasts, cooked
  • 2 tablespoons of butter
  • 3 large carrots
  • 1 medium onion,
  • 3 ribs celery
  • 4 cloves garlic
  • 1/2-3/4 cup of buffalo wing sauce, depending on your taste
  • 2 15 oz. cans of crushed tomatoes
  • 1 tablespoon smoked sweet paprika
  • 1 bay leaf, fresh or dried
  • Salt and pepper
  • 2 cups chicken stock
  • 1/2 cup of shredded cheddar or blue cheese for garnish

Preparation:

1. Poach chicken breasts in about an inch of water in a large stock pot for about 8 minutes. (or you can use 2 lbs, of ground chicken, cooked & crumbled)

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2.Meanwhile, chop carrots, celery, onion, and garlic in a food processor.

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3. Once chicken is cooked, remove from the pot, reserving the liquid in a separate bowl.

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4. Add 2 Tbsp. of butter to the stock pot (no need to wash it between steps), and allow to melt.

5. Add chopped vegetables, sautéing until soft.

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6. Chop cooked chicken in food processor, then add to the vegetables in the stock pot mixing well.

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7. Add wing sauce and crushed tomatoes. Simmer for about 5 minutes.

8. Add broth, bay leaves, paprika,

9. Allow to simmer on low heat for about 10-20 minutes

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Presentation:

Top with a pinch of cheese, then serve hot with tortilla chips for scooping.

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11

Super Savory Sun Pickles & The Time I Accidentally Almost Killed My Husband

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I love pickles! I admit that I could eat a whole jar, by myself. And while I have no complaint about the store bought variety, I was intrigued with the proposition that I could make my very own, after all, I am the Fabulous Food Fairy!

Well, unfortunately, this first attempt at making pickles has now become my most infamous kitchen DISASTER!

It all started two summers ago, when I decided that I would make my very own pickles. I was inspired by my neighbor, Brenda, who was making her own. How hard could this be, right? WRONG! My first mistake was not following the golden rule of canning–use a tried and true recipe from a reliable source. As a cook, I am not terribly precise. I use a little of this, and a little of that, and many recipes don’t ever taste the same way twice. Well, tragically I attempted to apply this same logic to pickles.

I bought a powdered mix, but that looked sooo BORING…I wanted flavor, so I also bought a jar of pickling spices to add some real color and flavor. When it came time to actually make the pickles, I added a little of this, a little of that, tweaked the amount of one ingredient, and improvised with another. The brine smelled strong, but many pickle juices do. I thought nothing of it. I then processed my jars, and packed them away neatly. I have to say, they looked beautiful! The pickles were bright green, and the spices looked so pretty dancing around in the jars. I was impressed with my first foray into pickle making.

Then it all came crashing down. The pickles were ready for tasting. My husband went first. He opened the jar, and pulled one slice out.  He hesitated and smelled it. Backing away, he started to balk because of the strong smell. I called him a wuss and urged him to try it. The horror was apparent on his face instantly. He gagged, lurched to spit it in the sink, and then proceeded to try to wash his tongue. WHAT A DRAMA LLAMA, I thought. He has a flair for exaggeration, so I figured the only way to truly assess the finished product was to try it myself.

I hesitated and smelled it. I too started to balk because of the strong smell. He called me a wuss and waited eagerly for me to experience the “flavor”. OH! It was beyond horrible! I gagged, lurched to spit it in the sink, and then tried to wash my tongue. The flavor conjured up bad memories of wisdom teeth, dry sockets, and clove packing, mixed with vinegar, and overly strong garlic, with a mystery sweetness, and dill that made you shiver. It was the most horrifically offensive taste that I am sure has left scarring on my taste buds.

Sadly, we dumped every pretty jar of terrible pickles, and my pickle making days ended in a burning defeat, and a whole lot of teasing from my family 😦

So, you can imagine Brandon’s enthusiasm last summer, when I announced that I was getting back on the horse, so to speak, and making pickles, again. I got a look… and a declaration that he would not try them. Whatever.

This time I was armed with a successful recipe from my friend, Brenda, and it only had 6 ingredients. I promised to follow the rules, color in the lines, and not improvise.

What resulted was AWESOME! It was so awesome that I had to share it, to spare you all the same traumatizing defeat that I incurred at the hands of my own creative pickling ideas.

Try it, involve the kids, but don’t get creative with this one. Please follow the rules 🙂

Ingredients:

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6 1/2 cups water
3 1/4 cups white vinegar
2/3 (or less) cups of pickling salt — yes it matters, it has to be canning or pickling salt!
1 sprig of dill per jar
1 clove garlic per jar
12-15 Kirby pickles
5-6 quart jars sanitized with new lids

Preparation:

1. Place 1 clove of garlic and 1 sprig of dill in the bottom of the clean jars.

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2. Slice pickles and place in jars, or pack them whole.

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3. Boil water, vinegar, and salt until the salt is dissolved.

2-IMG_29974. Pour the hot liquid into the jars, leaving about 1/2-1/4 inch head space.

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5. Wipe off the rim of the jars, and put lid and band on tight.

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6. Set jars in the sun, undisturbed, for 48 hours. At this point, they should be sealed. The pop-top on the lids should be sucked down, indicating a strong seal.

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7. Store in the refrigerator for up to 6 months.

This is a really fun activity to do with the kids, in fact, it has become a summer tradition with my kids as well as my nieces and nephews 🙂

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14

When Recipes Fail: A Commentary on Sucking in the Kitchen and Stumbling in Life

20130704-134110.jpgOver the past 24 hours, I have sucked in the kitchen! There is no fairy magic here. I have just plain sucked. It started yesterday when I botched a double batch of Trix Crispy Treats. I had to bring a dessert to my daughters’ swim team banquet for 180 people. Clearly, these would be the perfect choice, and it was all well and fine, until 5 minutes before we had to leave, I attempted to pop them out of the pan and slice them in to neat rectangles. I was eager to pile them artfully on my fancy cake plate and present the perfect fairy-style wonder.

Only, it was not very magical. The treats stuck to the pan (which I greased) and the marshmallow never solidified! Not to worry. I figured I’d just pop these suckers in to the fridge and firm them up real quick!

UUUHHH…NO!

They remained gooey, but we had to leave, so I hacked off the presentable parts, wrapped the hopelessly gooey ones up and off we went. Well, the car was very warm; it was EXTREMELY HOT & HUMID outside, so by the time they were placed on the table, even the good ones had morphed into a rainbow glob resembling a pile of unicorn poop!

Excuses were plentiful. This had to be the result of the weather, or the cheap generic brand marshmallows that my husband got “a great deal on”. Or maybe it was the lack of sleep over the past two nights. Night #1 was consumed by an over-excited, sleepless 8 year old who just couldn’t wait for the Taylor Swift concert, and night # 2 was consumed by the concert itself. Add on very early morning swimming championships, and no wonder these were not a huge success.

OK, move on, not a big deal. There is more to life than Trix Treats.

Yup, there’s plenty more to life, like horrible chicken.

Onto failed recipe # 2. This afternoon, I was perusing the handy dandy internet when I stumbled across a recipe for the best barbeque chicken, like…ever. (Sorry, Taylor Swift is still fresh on my mind) The only problem was that the first step involved a dry rub, but the idiot who wrote the guide, egotistically refused to give his rub recipe. No worries. I thought, let’s improvise and make our own, ya know…a little bit of this & a little dash of that… OK?

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NO! Not OK!

My rub recipe was way too strong, resulting in the most beautiful but awful tasting chicken on the planet. Really? Who screws up barbeque chicken? Certainly not the Fabulous Fairy! WRONG! I am shamefully raising my hand and owning my defeat. It was horrible and inedible. We ate green beans and roasted potatoes for dinner followed by a bowl of consolation mint chocolate chip ice cream instead. AWESOME!

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Wow! At this point I accepted defeat, blamed a searing sinus headache and retreated to bed, only to lie there awake. Thoughts just came racing into my head, seemingly out of nowhere, about one of my daughters and some upcoming meetings about her school program next year. The next thing I knew, I was wide awake and in tears. Not wanting to wake up my husband, I crept back down to the kitchen to make a cup of tea and sort things out. After all, I am a teacher in real life. I have a master’s degree in education plus a gazillion credits past that, and I have taught almost every subject. She’s going into middle school. I teach middle school. It should be a no brainer! Right?

Super Awesome! In all of my mental processing, I burnt the frozen waffle that I popped in the toaster. Clearly, my cooking skills have now regressed to those of a 4 year old.

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So here I found myself holding a cup of tea and a burnt waffle, strike # 3, all while shedding tears of frustration over a meeting that is not even firmly scheduled yet. This is where my moment of clarity came.

My kitchen disasters had nothing to do with the weather, cheap marshmallows, egotistical cooks, or sinus headaches. They were a result of my lack of a recipe in life. My thoughts, fears, critical points to be made, test scores, and witty remarks were all mixed around in my mind like a bad meal. I realized that I need a real plan to move forward with my daughter’s meetings and educational needs. Here I am, The Fabulous Fairy, who can pull out a recipe for almost anything (except a barbecue rub), but trying to tip-toe through a touchy situation without a recipe for success and progress when it came to my own child. Whew!

Lesson learned, tears over.

So, here I sit, at the counter in my kitchen, my recipe central, hacking at the pathetic pile of second string unicorn poop, crafting a recipe for my daughter. I am confident that I will find a plan, and eventually some sleep, but I am going to approach my hurdles with a bit more foresight, organization, and personal forgiveness.

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I guess sometimes we have to remember that we need to nourish our hearts and minds as well as we nourish our bodies.

Good night. Here’s to hoping dinner is more successful tomorrow.

~Kelly, “The Not Always Fabulous Fairy”

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Some Bunny Loves You Pancakes

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This morning I was in an Easter mood, so I decided to make the girls some bunny pancakes. They were easy & cute.

1. Make your favorite pancake batter.
2. Use a small measuring cup to drizzle the batter onto the griddle in a bunny shape. I made a large oval for the body, a smaller oval for the head, and one long pointy ear.
3. Cook the pancake completely and remove from the griddle.
4. Transfer to a plate and add the mini-marshmallow tail. I used some melted chocolate chips to “glue” it in place.
5. I added a melted chocolate eye, and a slice of Annie’s Pink Lemonade Fruit Snacks as the nose.

These are not super complicated, but it made my girls giggle on this snugly Saturday morning.

Happy Easter!

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6

Family Friendly Lettuce Wraps

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One of the reasons I love Spring Break is that I get to feel like a stay-at-home mom, and join my good friends in their daytime activities. On today’s agenda was a killer kettle bell class that my girlfriends have been agonizing through for the past few weeks. This class, with its drill sergeant instructor, has been a source of curiosity for me, so of course I jumped on the opportunity to try it.

Wow! It lived up to my expectations, and while I am certain that I will not be able to use my arms, legs, abs, or ANY OTHER MUSCLE in my body tomorrow, I loved it. No pain, no gain, right?

Well, since it is my mission not to gain weight, I best be taking the same kick ass attitude towards my diet. So, in order to preserve the benefits of my exercise, tonight we are having lettuce wraps for dinner. The added bonus is that my kids LOVE them!! I’m not kidding, my middle has chosen lettuce wraps over pizza before. Happy wife = Happy life! Here is a meal that will help me achieve my dream of skinny thighs while making my kids happy with a nutritious meal. Everyone wins, and gets to be happy…even if one of us will not be able to walk up the steps for a few days.

Family Friendly Lettuce Wraps

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The Chicken:

1 1/2 -2 lbs. boneless skinless chicken breast strips
1/2 cup soy sauce
4 tablespoons fresh lime juice
4 cloves garlic – minced
1 teaspoon of powdered ginger
3/4 teaspoon red pepper flakes
1 tablespoon of honey

Blend all of the ingredients except the chicken in a medium bowl. Add chicken, coating each piece in the marinade, and allowing it to sit for about 1 hour.

Cook chicken strips until they are fully cooked. They can be broiled on a baking sheet lined with foil, about 7 minutes a side depending on the strength of your broiler. You may also grill them on the grill, using skewers, or in a grill pan on the stove top.

Once the chicken is cooked, allow it to cool a bit, then shred or slice in to smaller pieces. Set aside.

The Noodles:

1 5.5 oz package of rice noodles

1 Tbsp. of coconut oil

2 Tbsp. of soy sauce

Cook noodles according to the package instructions and drain. Toss noodles with oil and soy sauce. Set aside.

The Rest:

2 heads of Boston Bibb lettuce

1 cup of shredded carrots

1 cup of alfalfa or bean sprouts

Optional: Chopped green onions, thin sliced red peppers, cucumber ribbons, and chopped peanuts or cashews.

Carefully separate the leaves of lettuce from the head, wash, and dry. Clean and prepare any other fix-ins.

The Dressing:

For an easy weeknight meal, you can purchase pre-made sauces. My family loves Wegmans Sesame Garlic Sauce and Wegmans Thai Peanut Sauce. We drizzle both on our wraps. But, if you are looking to make your own, see below.

Thai Peanut Sauce-
1/4 cup of peanut butter
3 Tbsp sugar
2 Tbsp soy sauce
2 Tbsp of sesame oil
1 small pinch of red pepper flakes (to taste)

Combine all ingredients in a small sauce pan stir to combine over medium heat until smooth, warm, and blended.

Sesame Garlic Dressing-

3 cloves garlic, minced

2 Tbsp. minced fresh ginger root

1/2 cup olive oil

1/3 cup rice vinegar

1/2 cup soy sauce

3 Tbsp. honey

1 tsp. of sesame oil

Combine all ingredients, mixing well.

The Presentation:

On a large platter, arrange lettuce, carrots, sprouts, chicken, & any other fix-ins. This will allow each person to choose based on their own likes. Place the platter in the center of the table with tongs or spoons. You can serve the noodles in a separate bowl or on the platter if there is room. Place dressings in small bowls with spoons for drizzling. Finally, put chopped peanuts or cashews in small separate bowls. Each person needs a small plate on which to assemble their own wraps as they go. Now you are good to go for a fun, nutritious meal!

***Variation: If this seems a bit complicated, or messy, tear lettuce leaves on a plate and top with chicken, noodles, and vegetables. Sprinkle with chopped nuts and drizzle with dressing for a Thai Chicken Salad. This dish can be tailored to suit your own tastes, so feel free to add or delete ingredients to suit your likes.

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0

So What Are You Reading? Me, A Great Cookbook!

I can honestly say that I have never read a cookbook cover to cover as if it were a novel, until now. A few days ago, I came home from work and found a large envelope addressed to me. I excitedly ripped it open revealing a beautiful cookbook entitled, Homemade with Love: Simple Scratch Cooking From In Jennie’s Kitchen, by Jennifer Perillo. Just flipping through the pages, skimming the contents, had me hooked. So, when I finally found some quiet time to read, that is exactly what I did.

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This is not just a collection of recipes adorned with beautiful pictures staged to perfection, it is more a manual of fabulous kitchen advice and simple recipes that will make you feel like a domestic rockstar! It opens with Jennifer’s personal story of the tragic loss of her husband, and how she has used the kitchen for healing and connecting with her daughters. It then moves on to share her advice on stocking a well equipped kitchen, and a rationale for cooking from scratch. I found myself connecting to and agreeing with everything that she shared. This woman is so wise!

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Any good reader talks to the text! I took LOTS of notes!

Jennifer Perillo’s advice and recipes are so simple; anyone can make them. They are well described, with clear steps. Jennifer proves that you do not have to be a professional chef to pull off healthy, homemade, nutritionally conscious food. It was so appealing to me, that I frantically scrounged up some sticky notes to mark all of the pages and recipes that called to me, especially one that I instantly craved just from the picture.

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“Slow-Roasted Tomato & Fresh Mozzarella Panzanella”– Not only is it “pretty food”, it’s my new addiction!!!

So, are the recipes as good as they look? Absolutely, if not better! After reading the entire book, and tagging a multitude of pages, I dashed to the grocery store to gather all of the ingredients for her Slow-Roasted Tomato & Fresh Mozzarella Panzanella. What an amazing dish. Not only was it very simple to make, it was gorgeous, and you all know how much I like “pretty food”. I loved this recipe so much that I have added it to my weekly menu, and will keep it there for a while. I also have fallen in love with her buttermilk pancakes, making the baking mix ahead of time, and pulling off pancakes from scratch on a weekday morning. My kids and husband are in heaven! I have to admit that a few of my old standbys have been dethroned…

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Buttermilk Pancakes from Jennie’s “All Purpose Baking Mix”.

Because of my success with the first few dishes, I will absolutely continue to try Jennifer’s recipes, in essence, cooking my way through her book. I am excited to see what other gems she has to offer, and I strongly encourage you to do the same. It is worth every dime! You too can feel the satisfaction and reward that comes from feeding your friends and family healthy, well designed dishes that look and taste spectacular.

Click here to purchase Jennifer’s book: Homemade with Love: Simple Scratch Cooking From In Jennie’s Kitchen

Jennifer’s Blog: In Jennie’s Kitchen

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Jennifer Perillo

Disclaimer: While I was provided with a complimentary copy of this cookbook, I was not paid for this review. All statements expressed above are my own feelings and opinions.

4

Dinner Sanity Through DOJO!

Hallelujah!! I have found a new weapon for my mom arsenal. While I am a firm believer in family dinners, and we strive to sit down together as much as possible, I also realize that the dinner table can be a source of parental stress for me. From the start, my kids have been raised with an expectation of polite manners and conversation at the dinner table. I expect them to remain seated, behave like normal human beings, and ACTUALLY EAT THE FOOD!

Lately, my kids have left a lot to be desired. Some nights I feel like I am playing “Whack a Mole”, with all 3 of my kids randomly popping out of their seats. Other nights, it’s the “I don’t like this” chorus. (This is a whole other blog post in itself!) As a working mom with little time, energy, and patience, I was at my wit’s end…until I discovered one of the greatest educational/parental tools on the planet!

CLASS DOJO!

If you are not aware of this web based tool, allow me to introduce you. Class Dojo is a free website for teachers and school professionals to create behavior tracking plans though interactive media. I was first introduced to the dojo plan through my daughter’s second grade teacher. My daughter is delighted by her little monster avatar and the tally of points she is accumulating. As a mom, I am delighted by the weekly report that I receive via e-mail.

So, here we were, happily progressing, watching Amelia’s dojo points grow, when the light bulb went off. I am a teacher. I have a master’s degree in education, and I have extensive experience with behavior modification. Why can’t I use this at home to improve my kids’ dinner behavior?

Feeling like a rock star, I set out on my quest for dinner sanity. I went to www.classdojo.com to create an account. I first set one up for my real classes, as it is an awesome educational tool. Then I registered as my kids “teacher”, and I used the very easy interface to develop my “dinner dojo”.  Each of my kids were assigned a little monster avatar (the symbolism is much appreciated). Then I customized the behaviors to suit my dinner needs.

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Positive Behaviors:  helpful, good manners, cleaned up, stayed seated, positive conversation, ate well, tried new foods, made healthy choices.

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Negative Behaviors: disrespect, out of seat, rude behavior, wasted time, not eating, negative language, made a mess, not a helper.

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This site is so easy to use. Once you set up your account on a computer, there is an app, so you can control it from your smart phone or tablet! Yup, that’s right. This momma broke the “No Technology at the Dinner Table” rule and plunked the iPad right in the center of the table. What resulted was one of the nicest dinners we have had in months. Not only did everyone eat, stay seated, and clean up after themselves, but we were able to have meaningful conversations that felt like real connections. I hope that this new tool can help us get back on track to peaceful dining.

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If you think that this app can save your sanity too, here are my tips:

  1. Go to www.classdojo.com
  2. Set up an account as a teacher. The parent option only allows you to see your child’s progress in a specific classroom.
  3. Use the great tutorials to help you navigate and create on the site.
  4. If you have tech savvy kids, give them the student code so that they can check their own progress with their own account.
  5. You can also share the parent reports with other meaningful adults (the other parent, a grandparent, or babysitter)
  6. Expand past dinner. I also have a general expectations dojo for my kids. I chose to separate the two because they have to earn good dinner dojo to get fast food or other less nutritional treats.

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I really urge you to try this tool. If you do, please report back and let us know how it works for you. Hopefully we can restore peace and sanity one dinner table at a time J

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Chicken & Dumplings

If you need some food love

And a full belly’s your wish

Chicken & Dumplings is the perfect

Fab Fairy dish

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Chicken & Dumplings

The Chicken:

3  boneless chicken breasts– poached and shredded

4 cups of chicken broth

1 cup of carrots,

1-2 cups of cubed potatoes

Any other vegetables that you may have in the fridge– peas or corn

The Dumplings:

1 cup of flour

1 cup of Jiffy cornbread mix

1 tbsp. of baking powder

1 cup of half and half

Preparation:

Boil chicken, broth, and vegetables on the stove in a large pot until cooked thoroughly.

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Once that is cooked, mix 1 cup of flour, 1 cup of Jiffy cornbread mix, 1 tbsp of baking powder, and 1 cup of  half and half.

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Drop the dumplings into the boiling soup and simmer covered for 15 minutes.

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I then placed it uncovered under the broiler to brown the dumplings.

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 Fairy of Food meets Food Elf?

When my children get home from their grandparents’ this afternoon, they are in for a big surprise! Apparently their elf, Ollie, has been busy in their absence. I guess, since he was adopted into the Fabulous Food Fairy’s home, Ollie felt the need to get in on the kitchen action. Ollie popped on over to the only elf fashion wonderland, and grabbed himself a cooking ensemble!

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Now that Ollie is ready for the kitchen, he is patiently waiting for the girls to get home on this rainy Sunday! Cinnamon muffins will be the perfect way to reconnect and hear about the wonderful weekend my girls had with Grammy and Coach at the beach.

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The Details:

Where: www.elfoutfitters.com

What: This website offers adorable outfits for your elf. Themes include the kitchen, a luau, a superhero, a tutu/ballerina, and many more.

The Specifics: My kitchen kit came very discreetly in a brown envelope with a covert return address. Inside was the kit which included a REVERSIBLE apron and a tiny star cookie cutter. The greatest part was the idea card that gives suggestions on how to present the outfit that you purchased.

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The Price: $7!!! with free shipping!! I personally feel that this is a great bargain for such a cute handmade item. In fact, I liked it so much, I bought the superhero and luau outfits myself.

In short, I love this product. It adds whimsy and fun to the season without turning into one of those crazed Pinterest moms who stages elaborate scenes to top the rest of the world in elf behavior. This is reasonable and sane for any busy mom.

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I hope that your holiday season is filled with fun and meaningful moments with your family. It is not too late, pop on over to this site and get in on the fun!

**Disclaimer– This product was provided to me to try and review, but the opinions are my own and were not influenced by the manufacturer in any way.