Another week, another trip to the grocery store

Hey, look! I'm keeping up with something I started! Here is our menu plan for the next couple of weeks:

Black Bean Burritos ($8.70, most stuff on hand)
Jerk Chicken Pineapple Pasta ($5.78)
Sausage Potato Bake and green salad (about $10.00)
Meatloaf, mashed potatoes & gravy, corn (for Father's Day, no recipe) ($9.50)
Grilled Halibut with pineapple salsa and rice (Harmon's salsa, no recipe) ($14.63)
Honey Chicken Kabobs and green salad (I'm going to half this recipe) ($10.50)

Treat: Peach Cobbler with vanilla ice cream (one of the few desserts Alan truly enjoys, also for Father's Day) ($10.46)

Also, I'm not very inventive with healthy side dishes. If anyone has a good idea for fresh fruit and veggie sides that aren't just a plain green salad, I would love to have it!

"F" is for Effort

I'm one of those people who isn't very flexible. I function on a routine much better, so I've been trying to get back on top of something since Claire joined our family. The first thing I did was prepare our menu and haul the kiddos to the grocery store (don't be too impressed, Alan was home and that's why I did it yesterday!). But I also conquered an on-going problem. First off, I take a majority of my recipes off the internet, but when I go to cook the meal I have to print the recipe off if I can find the website. Also, the ways I've done it in the past, we don't know what's on hand. Alan doesn't necessarily know what the options are, so he can't provide input into what sounds good.

So I made a folder to sit by the fridge, in which I will print the recipes as I decide to use them. I can use them as a reference there for my grocery list and then clip the list of meals and what I planned to make with them for side dishes. Here's what we're making over the next couple of weeks:

Texas Lasagna with green salad
($19.17, split for two families-bagged salad is pricey!)
Sweet & Sour Chicken with added veggies and brown rice
($6.34--we have 90% of the stuff on hand)
Chicken Stroganoff with green salad ($7.76)
BLTs (we also add an egg--we're weird) with Carrot Apple Salad
($12.52)
Grilled BBQ Chicken with Springtime Pasta Salad
($3.40)

Treat: Strawberry Kabobs ($21.93 for approx 20)

Anyone jealous that our schedules are so jam-packed we only fix five dinners over two weeks? Plus, all of these things except the BLTs will have leftovers.

Also, totally unrelated, we are using Nestle Good Start formula to supplement Claire's feedings, so if anyone receives coupons for this they aren't going to use, please let me know because I will take them.

Taking every excuse for a holiday....

... no, we aren't Mexican. But we're celebrating Cinco de Mayo (and trying to clear out mom's sinus infection) anyway!

We're cooking Fire Station Chile Verde. It's a great recipe and may be the last time we do it before warm weather hits, so check it out if you want a good chile verde recipe in your file.

I have a plan...

...kinda. I used to be so good at menu planning and for some reason, I stopped doing it. I don't know if it's busy or lazy or a combination, but I would love to get back on top of it, because it keeps my grocery budget in check and I never have to scramble to figure out what's for dinner. Or breakfast and lunch.

So here is my "menu" for the next two weeks. I said before that we aren't as traditional about all of this because of our work schedules. I figure out how many dinners we are going to need and then get the ingredients and just prepare them over the next two weeks. So here is our list. Most of the recipes are experimental, and if they work out to our liking I will post them on The Unpampered Chef. At least one of them is already there.

- Coq au Vin fondue (from the cooking class I took)
-Tuscan Chicken Simmer
-Broiled salmon and Honey Roasted Red Potatoes
-Texas Lasagna
-Baked Chicken Nugget Spaghetti
-Garlic Cheese Chicken Rollups and salad
-Maple Ham and an undetermined side dish

A few of these things I'm making in anticipation of leftovers, so I have two nights scheduled for those on purpose because they are nights mom or dad is working late. Plus I will have vegetables left over from prep and sandwich stuff to use for lunch. Also, we will continue with our usual breakfast combinations: yogurt, fruit, cereal, toast, and eggs on occasion. Our latest favorite snack to have around is a sliced/cored green apple and string cheese.

A Tale of Dueling Lasagnas and Exploding Brownies

Okay, well... the brownies don't explode for me the way they do for Amber. I volunteered to make dinner for her family in celebration of two things: the fact that my lasagna is way too big for my family to tackle alone, and more importantly, her family welcoming a new member last week. Head over to The Unpampered Chef if you're interested in duplicating these efforts.

Warm up your winter...

...with a few of our family's favorite recipes, including my favorite crock-pot soup recipe, Minestrone soup. It tastes the best when Alan makes it and you can tell him I said that! For more, check out The Unpampered Chef.

New Year = New Recipes

I've been wanting to find something to do for a fun New Years Eve tradition. For example, if you go to my friend Becca's home on New Years Eve, at midnight or shortly after you will quite likely eat gingerbread waffles with vanilla ice cream. It's just something they have always done together on that holiday. Likewise, I've wanted a little bit of that kind of tradition for Mason. This year, I think I found it. We had Maple Hot Chocolate and Rice Krispie treats, although it was earlier than midnight because we were all in bed by that hour. But surrounding New Years Eve, we also tried a couple of other new recipes: Baked Chicken Nugget Spaghetti and a Maple Bacon Pancake (to quell Mason's interest in eating a "pancake with cheese".) For these and other recent recipe trials, check out my recipe blog, The Unpampered Chef.

Baking Frenzy Continued

There's no better way to spread some holiday "Joy" (that's what the plate says--ha!) than with Sicilian Christmas Cookies, Cappuccino Truffles, and some really yummy local coffee from an awesome place called The Coffee Club. For these and more holiday recipes, visit my recipe blog, The Unpampered Chef

Baking Frenzy

In the past few days, I've been on a roll with baking. I have made banana bread (not pictured), about 6 dozen rolled/cutout sugar cookies, English Toffee Bars (bottom left in top picture), and No-Bake Peanut Butter Bars (top right in top picture). I spent five solid hours baking on Sunday. I have yet to frost most of the sugar cookies (I only did the ones we're giving Alan's brother for his birthday treat) and I still have apple butter to make. Also, notice the picture Mason wanted me to take of him "looking at Paul's cookies." For these recipes and others, check out my recipe blog, The Unpampered Chef. Happy Holidays!

Little Chicken Pot Pies

This is what we had for dinner. For this and some of my other brave attempts, check out my recipe blog, The Unpampered Chef. Because we had most of the items on hand, this cost me less than $5 to make, and I was so very excited about that.

The Unpampered Chef

I have a ridiculous number of recipes banked to post here, so I decided to start my own recipe blog. You can always find it under my profile, or go here: The Unpampered Chef. Plus, this way I can find them when I want them instead of searching endlessly through my dashboard for the ones I've tried to post. I can't guarantee I will update it more than every few days or so, but I will be posting all my recipes on there eventually.

I'm being a total copycat. Thanks for letting me rip off your idea, Joey! I still love your recipe website and I need to make that chocolate cake!

Sweeeet!

I have finally gotten around to posting the recipe I promised a little while ago. The picture I took didn't turn out the greatest, but enough you get the idea. This time around, we made it for "golf night", wherein we invited Ashlee and Brian over to enjoy a night of Tiger Woods Golf on Wii and ate popcorn among other things. Thanks for coming over guys! Mason loved having someone with the patience to rebuild the couch cushion tunnel, because the novelty of that wore off for me long ago.

Candy Popcorn

3 bags of microwave buttered popcorn
1 bag mini marshmallows
1 C. butter (two sticks)
1/2 C. light Karo syrup
1 1/2 C. white sugar
1 tsp. vanilla
M&Ms as desired (I used 1/2 of a medium sized bag)
Nuts as desired (my mother-in-law recommended cashews and I used about two handfuls)



-Pop popcorn in the microwave and dump into a large bowl. (And by large, I mean HUGE. My mother in law mixes this in her roasting pan!) Dump marshmallows into bowl with popcorn and toss to mix.


-Melt butter in saucepan. Add syrup, sugar and vanilla. Bring to a boil and allow to boil for 4 minutes, stirring frequently enough it doesn't stick to the pan. Pour hot mixture over popcorn. Add M&Ms, nuts, and any other candy you want to try and mix thoroughly. Store covered.



So I learned a few things making this own for the first time. First: don't store it in a metal bowl. It hardens onto the sides and you can't even cut it out unless you put the bowl in a hot water bath. I now have it stored in a tupperware bowl lined with waxed paper, which is going much better. Next, make sure you remove any unpopped kernels before you add the marshmallows. This way, you can actually get them out instead of eating them. Because the marshmallows melt and then removing anything attached to it is impossible. Last but not least be careful when mixing. Recently boiled glaze (or whatever it's called) burns when you touch it. Otherwise, it is a really good treat! Enjoy!

Recipe: Black Bean Burritos

I have this fantastic book called The Best Kept Secrets of Healthy Cooking by Sandra Woodruff. It was recommended to me by a former co-worker and has been a pretty good guide in trying to make changes to our diet at home. I probably don't cook from it as often as I should, but there are definitely times I turn to it and I check there for new recipe ideas frequently.

I recently whipped it out for one of the easiest recipes I've got. My doctor pointed out at my last appointment that there is virtually no protein in my diet. When it's just Mason and I, especially at dinner we tend to opt for easy things. While I try to keep those relatively healthy, it's a small sandwich or bowl of cereal. Every now and again, we'll make something Alan doesn't care for. However, we generally steer clear of meat. This recipe fills both requirements. It's quick, easy, relatively light, and it has plenty of protein.

Black Bean Burritos

1 1/2 C. cooked black beans, or 1 15-oz. can, drained

1 tsp. Chili powder

4 flour tortillas (8-in. rounds)

1 cup frozen whole kernel corn, thawed

1/2 C. bottled salsa

1/2 C. shredded non-fat or reduced fat Cheddar cheese

-Place the beans and Chili powder in a pot and mash lightly with a fork or potato masher, leaving slightly chunky. Cover and cook over medium heat, stirring occasionally, for about 2 mins or until heated through. Set aside.

-Warm the tortillas and lay on a flat surface. Spoon 1/4 of the beans along the right side of the tortilla, stopping 1 1/2 in. from the bottom. Top with 1/4 of the corn.

-Fold the bottom edge of the toritlla up about 1 inch. Beginning at the right edge, roll the tortilla up jelly-roll style. Repeat with the remaining ingredients to make 4 burritos.

-Preheat oven to 350 degrees. Coat a 9X13 inch pan with nonstick cooking spray and arrange the burritos seam side down. Top with salsa and cheddar cheese. Cover with aluminum foil and bake for 20 minutes. Afteward, try topping with lettuce, chopped tomatoes, sour cream, or scallions as desired.

Nutrition facts per burrito: 286 calories, 50 g carbs, 1 mg cholesterol, 2.5 g fat, 8.1 g fiber, 15 g protein, and 467 mg sodium*.

*I use reduced sodium beans, the Heart Healthy tortillas (not necessarily whole grain, but not made with lard either), and the cheese made with 2% milk because it still melts where the nonfat stuff doesn't. That might alter this information. Also, I don't use bottled salsa, I use the fresh prepared salsa from Harmons. This last batch I got was the hot stuff, and just fair warning, it was super spicy (but so good for these!).

Hittin' the sauce

As a result of this camping trip, we've ended up with an over-abundance of breakfast-like foods. We have a few pounds of Canadian bacon, two dozen eggs, an extra gallon of milk, and about 1 1/2 lbs of sausage. We generally keep breakfast simple, with maybe a pancake, some milk, and a piece of fruit, so using this is quite the challenge. I'm cooking things we almost never eat in the hope of making it through the items I can't freeze and use gradually. So this morning, we had Eggs Benedict. It's an indulgent and not extremely healthy meal, so we almost never eat it to begin with. I'm also not very confident with sauce making, so I have always made it from a pre-packaged mix. This morning, though, we had no pre-packaged mix so I went searching for a user-friendly recipe for Hollandaise sauce. It was wonderfully easy and had a great flavor! I'm sure we will use this for many "special occasion" breakfasts to come!

Blender Hollandaise Sauce

2 egg yolks (or equivalent Egg Beaters)
1/8 tsp. Dijon mustard
2 tsp. Lemon juice
dash hot sauce (e.g. Tobasco or Cholula)
1/3 C. butter

1. Combine egg yolks, mustard, lemon juice, and hot sauce in blender. Blend for about 5 seconds until thoroughly combined.

2. Melt butter in a microwave safe cup until completely melted. Turn blender on high and add butter in a thin stream. Sauce should thicken as you go. To keep warm, place blender pitcher in a pan of hot water until ready to use. Serves: 4

I adjusted this recipe to a size friendly for our small family. We had just enough. Also, don't put any in the microwave, no matter how briefly. It will cook the eggs in the sauce. I don't always think things through. The only thing I'll do differently next time is use Egg Beaters or some other egg substitute so the raw eggs are pasteurized, especially if I'm going to feed it to Mason. Also, use a light 1/8 tsp. of mustard so the flavor isn't too overwhelming.

Head to Allrecipes for more creative breakfast ideas.

Life is Great in the Great Outdoors

We spent the better part of last week camping with Alan's parents up at Whitney Reservoir. It's such a beautiful area, and so remote. It was good to get away from ringing phones, overtime shifts, and all the other things that clutter up our lives. We actually got to spend some time together, which was a precious and fun opportunity.

It was also Mason's first real camping trip. We've stayed down at Palisades, or done a day-trip with Alan's family and their 4-wheelers a few times, but this was the first real camping we've done since he was born. I think it's safe to say he had a good time. Mason loves throwing rocks into water and mud to make a big splash, and this is what he spent a good portion of his time doing.

There was also a huge tree that had fallen over long ago that neatly divided our campsite and provided a perfect little bench by the fire. Mason was a huge fan of bouncing on the end of it that didn't quite reach the ground, and suckered Grandma into helping him every chance he got ("Grandma wants to help you bounce on the wog").

We were nervous about "tenting it" (as Mason had recently expressed a loud desire to not go outside for any reason) and sharing a zipped up sleeping bag with all three of us. As it turned out, we had no reason to worry. Mason had everything he needed: Grandma and Grandpa, endless dirt, water and rocks, and boundless energy.

There is no way I could post all the pictures we have in one post, so I'm going to split it up a bit. Here are some pictures from the first two days we were there. Have you ever seen such a dirty boy? And just wait for the next two days' worth!

Looking for the perfect rock to throw in the lake he discovered about 10 seconds after we had camp set up.

The view from the lake up the hill. Our campsite was just through the trees. Needless to say, we got in some hiking because this hill is quite steep!

By the end of day two, Mason was an old hand on the ATVs. He would climb up on them and beg someone to take him. This was while we were making dinner, and he wanted "Paumpa" to take him. By the end of the trip, he knew exactly how to start the 4-wheelers, but thank goodness he didn't have the dexterity to take off the emergency brake!

Mason bringing dad what he called a "big ant", but it's origins still remain unknown and said bug remains very dead as a result of being pinched between Mason's fingers because he wanted to hold it.

Also, on the second night, we (mostly my father-in-law) made prime rib for dinner. It was a fantastic recipe and one we plan on trying at home when we want a "fancy" dinner. Don't be put off by all the spice, just dive in. It will be worth it!

Cajun Prime Rib

1 (7 lb., 3 rib) Prime Rib roast
1/4 C. black pepper
1/4 C. garlic powder
1/4 C. salt
1 large onion, sliced
1 lb. sliced bacon, uncooked
Cajun seasoning to taste



1. Carefully cut off fat cap, but don't cut into meat. Reserve fat cap for later use (we just cut it into more of a flap for easy usage). Completely coat roast in pepper, then garlic powder, and finally salt. Replace fat cap and cover the rest of the salt with sliced onion, securing rings with a toothpick as necessary. Wrap bacon over onions, again securing pieces as necessary with toothpicks. Wrap your roast tightly in aluminum foil and place into the refrigerator overnight.



2. In the morning, preheat oven to 550 degrees. (We used a dutch oven, but the recipe recommends opening all your windows and turning on fans when you do this!). Unwrap roast, pierce several times with a knife, and re-wrap. Place in a shallow baking dish and roast for 35 mins.



3. Remove roast from oven and let cool, no longer than 30 mins. Return to refrigerator (still wrapped) for at least 3 hours.



4. Preheat grill for high heat. Remove fat cap and bacon, then scrape off onion and seasoning. You may reserve the bacon to grill or use for other things. Use a sharp knife to slice the roast into steaks. Each rib should yield two steaks, one with a bone and one without. Season steaks with desired amount of Cajun seasoning (for us, the more the better it seemed), and grill to desired doneness. You may want to lightly oil the grill prior to cooking.

For more yummy dinner ideas, check out Allrecipes and for more camping trip fun, check back here later this week.

Fire Station Fruit Salad and Light Summer Dinner

We were in the mood for something easy and light for dinner last night, and this is what we came up with! It was the perfect way to beat the heat and fill up at the same time. Plus, the leftovers have been just fine, which is always a plus.



Fire Station Fruit Salad
2 each of desired fruits; this time we used banana, peach, strawberries (about 1/4 lb.), grapes (about 1 1/2 C.), and green apples.
32 oz. low-fat strawberry yogurt

Clean and chop fruit. Mix together with yogurt. Keep leftovers covered in the refrigerator.



Pull Apart Sandwiches

1 Tbsp. Dijon mustard
3 Tbsp. butter, softened
Horseradish as desired (I used about 1/2 tsp.)
1 loaf Italian or crusty bread, approx 10-12 in. long
6-7 slices swiss cheese
3/4 lb. thinly sliced deli ham

Preheat oven to 350 degrees (or turn on grill). Spray a 25X18 in. sheet of aluminum foil with non-stick spray and set aside. Slice bread most of the way through (leave approx. 1/4 in. attached) into 12-14 slices. In a small bowl, combine butter, mustard and horseradish. Spread mixture generously inside every other slice of bread. Fold cheese diagonally and put inside every other slice of bread (where buttered). Divide ham evenly and tuck inside cheese. Wrap loaf in foil and grill or bake until heated through. In the oven, this took about 40-45 mins.



We served the sandwiches, fruit salad, potato chips, and cottage cheese for a simple, easy summer meal. If we would've used the grill (Alan came home as dinner was ready and I'm not so proficient at getting to heat up on 'low'), we wouldn't have even warmed up the inside of the house. This all comfortably served three adults and Mason. My guess honestly is you could serve up to four adults with this sandwich and have plenty for everyone.

Welcome to summer!

Since summer decided to finally kick in (although the cool weather and rain was a nice break for me), I thought I would post my chicken salad recipe. The way I understand it, this recipe is a hybrid of several. I received this one in its finished form from a co-worker's wife when I worked at the bank. I've only tweaked it once or twice, I swear. I usually do it with the pasta as a side dish, but it also works out great without the pasta for sandwiches. With two separate barbeques on Father's Day, it didn't last long enough to take a picture (sorry!).

Chicken Salad
4 C. cooked and shredded chicken
1 C. grapes
1 C. crushed pineapple
1 C. mandarin oranges (optional)
1 C. celery, chopped
1 C. mayonnaise
1 C. sour cream
1 Tbsp. minced onion
1/2 tsp. dry mustard
1/2 tsp. salt
slivered almonds to taste
2 C. bowtie (farfalle) pasta (optional)


Mix all ingredients in a large bowl and chill overnight. Serves eight.

*notes: I'm pretty liberal with the grapes. If I add the oranges, I'm also fairly liberal with the salt and I am not too picky about draining the pineapple. I do it some, but not really well. I use just less than one small package of almonds. My mother-in-law has added cashews as well with good results. If I'm feeling like I need an "A" for presentation, I sprinkle paprika over the top before serving. On the most recent outing, I used light mayonnaise and fat free sour cream, and it tasted no different, so I'm sure I will continue with these variations so I can eat it without so much guilt.

Tweaking Recipes

We had our Cafe Rio pork salads again last night for dinner. If anyone is interested (I was because we had TONS of leftovers last time with 4 lbs of pork), it works just as well halved, and cooks up in about half the time. Also, I don't thicken the sauce at all because I'm lazy, I just put the shredded pork in the original sauce and let it cook for a little while longer (maybe 20-30 mins).


I also tried a new spin on the dressing. I think I'm just going to tweak the recipe a little in the future to combine the two I have, by using three tomatillos instead of two, and including 1/2 C. sour cream. I like the original recipe a little better. The second one I used has a little too much cilantro and not enough lime juice. I may try adding some zest if I'm feeling ambitious next time. Also, for the more pourable consistency like the restaurant, it works well to refrigerate it for about 24 hours prior to use. I noticed that with my leftovers more than through being prepared for something. If you want the actual second recipe, I totally thieved it from here. Thanks, Joey!

Also, Uncle Ben's has these new "instant rice" packs that you microwave for 90 seconds. I love the Zatarain's Alan usually buys, but this other cooks up a lot faster if you don't have time and it's got a few different kinds of rice and other grains in it, so it has a good flavor and is as healthy as you'd expect from a pre-made, packaged thing.

The Three Bees and their Berries

We are coming up on strawberry season, which means I get to drag out one of my favorite dessert recipes. It's my favorite for so many reasons. First, it's easy to make in a huge quantity (employer barbeques, anyone?) or a small quantity (our family). Second, it's easy to make, period. Less than 20 mins and you'll be on your way with these. Third, no baking required, so there is no need to power up the air conditioner just to bake/cook. Fourth, it's light and perfect for summer when even ice cream seems too thick-- they are not the unhealthiest dessert on record (which I am also probably guilty of making).


Please forgive me for not citing this properly. I can't remember exactly where I got the recipe, except to say I purchased the little book from the grocery store in the checkout stand.







Strawberry/Cream Puff Kabobs



6 10-inch bamboo skewers
12 ripe strawberries
18 cream puffs
2 Tbsp. semi-sweet chocolate chips
1 Tbsp. butter


Line cookie sheet with waxed paper. Alternate and thread a cream puff, then strawberry on each skewer, ending with the third cream puff. In a plastic bag, melt chocolate chips and butter in microwave. Squish bag to mix and clip off corner. Drizzle cream puffs with chocolate. Place on cookie sheet in fridge for approx 10 mins, until chocolate is solid. Yield: 6


Notes: You can cut off the tops of the strawberries if you'd like. Also, I don't use cookie sheets because they don't fit in my fridge. I bought a couple of the disposable 9X13 cake pans that fit a little better and I just reuse them. Also, I have to be careful not to melt the plastic bag when I melt the chocolate. I use the Ziploc freezer bags (I splurge on the name brand here), and only put it in for about 45 seconds (in three intervals) on 50% power. When you cut off the corner, cut off the tiniest part possible for easier drizzling because the chocolate is quite runny.

More Menus

Well, the last two weeks were a disaster from a food prep perspective. We were already scheduled to be busy, but it seems like nearly every moment has been filled with something.

On top of that, mom started the annual tradition of a pre-summer respiratory issue. It seems like as soon as the weather warms up and we're geared up to play, one of us (usually mom) celebrates by getting some sort of cold/flu funk. Dad started with red, itchy eyes last Saturday and has since progressed to a full-blown cold. Last but not least, Mason woke up in the middle of the night last night with a slight fever and a cough, signaling the beginning of his turn. We're keeping our fingers crossed that it doesn't turn into bronchitis for anyone like it did for me last year. That was decidedly not the best way to ring in the summer time.

So for the next couple weeks, we will be finishing off the majority of the meals from our last bi-weekly stock-up first. We still have the ingredients for the Chicken Pasta Toss and Chicken Tortilla Soup to save from the depths of the freezer before we continue. Depending on how the weather and our respective colds pan out, I may either use the soup as comfort food or hold onto the ingredients because they are easy to keep on hand for a "quick fix" or when nothing else sounds good.

The new additions to the lineup are as follows:

Fire Station Sloppy Joes
Pork Roast with Red Potatoes and Carrots (no recipe, just slow-cookin')
Thai Chicken and Broccoli Wraps
Spicy Pepper Steak Packets ( just a note, this recipe makes a TON of food)
Crunchy Chicken Fingers and baked fries


Fire Station Sloppy Joes
1 lb. ground beef
1 tsp. salt
1 Tbsp. brown sugar
1/2 tsp. pepper
1 C. ketchup
1 onion, chopped
1/2 tsp. chili powder
1 Tbsp Worcestershire sauce
1 can condensed Chicken Gumbo Soup
2 tsp. mustard

Brown hamburger and onion. Drain moisture off and add rest of ingredients. Simmer until well combined and heated through. Serves four. Way better than Manwich!



Thai Chicken and Broccoli Wraps (by Parents Magazine)

3/4 lb. boneless skinless chicken breasts, cut into strips
1/4 tsp. garlic salt
2 C. broccoli-slaw mix
1/4 tsp. ground ginger
3 10-in. whole wheat tortillas

Peanut Sauce
3 Tbsp. creamy peanut butter
2 Tbsp. hot water
1 Tbsp. soy sauce
1/2 tsp. minced garlic
1/4 tsp. ginger

Sprinkle chicken with garlic salt. Coat a large skillet with cooking spray. Cook chicken over medium-high heat until cooked through. Remove from pan and set aside. Re-coat the pan with cooking spray. Add broccoli slaw and ginger. Cook until crisp-tender and set aside. Mix peanut sauce ingredients in a small saucepan over low heat. Stir constantly until smooth. Spread tortillas with peanut sauce. Top with chicken and broccoli slaw. Roll each and cut in half. Serve immediately. Serves 6.

I got this recipe from Parents magazine some time last year, but I can't find a link to it, so here you go. This recipe is simple, quick, and relatively healthy. We like it because it's really different than a lot of the other stuff we eat, and it's a good way to sneak some broccoli into Mason's diet.