Our Family Advent and Christmas Cookie Recipes with Object Lessons

 Advent was our favorite season when we homeschooled. We did holiday math, advent writing, Christmas social studies, winter science. Everything about Christmas is a teachable moment. Here are Christmas cookie recipes with a holiday object lesson. Our family is into it's third decade making these holiday treats. Our Family's Advent and Christmas Cookie Recipes

Po Boy with Debris Gravy and Remoulade Recipe Leftover Use Up

When you clean the fridge, you're faced with a dilemma--what to do with leftovers. With some, it'll be obvious by the inch layer of grey kitty fur mold. Toss. Others still have life left in them, with a little repurposing. Chef Jacques Pepin showed how to make an awesome bouillabaisse with leftovers from his daughter's fridge. Here's my fridge clean out leftover use up Po Boy with debris gravy and remoulade. 

Fridge Clean Out Leftover Use Up Po Boys with Debris Gravy and remoulade cole slaw

 

Place in a crock pot or slow cooker:

 

Leftover meat (pork, beef, chicken) any cut. Can be cooked or raw

Chopped mirepoix--onions, peppers, celery, scallions, tomatoes, carrots--use up bits and ends. Use any kind. Throw in scallion tops and celery leaves.

 

Clean out fridge door jars: salsa, hot sauce, Tabasco, tomato or spaghetti sauce, garlic, Italian salad dressing. Add to pot. Rinse jar and add rinse water. Be careful with hot sauce unless you can handle the heat.

 

Use up open canned tomatoes, chiles, corn, green beans. Add leftover rice and roux.

 

Add open bags of frozen onions, carrots, peppers, okra, green beans.

 

Season with gumbo file, red pepper, black pepper, sage, paprika, celery seed, garlic, oregano.

 

Simmer and serve over leftover stale or toasted bread, rolls, buns or biscuits.

 

Top with cole slaw made with leftover chopped cabbage, celery, carrots, green peppers, onions. Blend with leftover mayonnaise or salad dressing, remoulade, mustard and horseradish.

 

All ingredients are optional and can be reconfigured to fit what you have leftover. Trivia: Po Boys originated in New Orleans during a streetcar strike. Strikers, called Po (poor) boys, were given free sandwiches.  For more awesome recipes and cooking tips, visit my blogs

 

Diet Recipe of the Day Phony Coney Island Veggie Dogs

I gotta admit--I don't like veggie hot dogs (aka tofu links). I can handle veggie burgers and actually like them better than hamburgers. But those rubbery soy hot dogs, gahh. But I'm also working on losing 100 pounds (81 gone). Now I could make my own, probably better than the packaged ones. But I had a coupon for Lightlife Smart Dogs and they were on sale. And when I'm working, I need quick low-calorie snacks I can grab and go (that's a diet tip, by the way--keep low-cal snacks on hand so you won't reach for the high-calorie junk when you're hungry). Veggie dogs have about 50 calories, lots of protein and no additives. Here's how I opted to dress up my veggie dogs to make them more palatable. 

Grill Smart Dogs and top with:

 

1/4 c. vegetarian chili (cannelloni beans, diced tomatoes, onions, celery and chili peppers, garlic, cumin, cilantro, oregano, hot Hungarian paprika)

 

1/4 c. lowfat cole slaw (shredded green and red cabbage, carrots, dash of olive oil, acai vinegar, stevia sweetener, sea salt, celery seed, mustard, black pepper)

 

diced onions

 

1/8 cup. shredded mozzarella cheese (optional)

 

dab of ketchup

 

Skip the bun and go gluten-free wrapping in large lettuce leaf. Calories per veggie dog about 110 calories with toppings.

 

20+ Easy, cheap Graduation Open House Appetizers and Snacks recipes

Oh, oh! You've been too busy and put off planning that graduation open house until the last minute? Or maybe you've been thinking about it for months and can't decide what to serve? Even if you need some last minute fillers for your graduation open house buffet, it's a good thing you clicked this article. Here are 25+ easy appetizers hors d’oeuvres, foods, snacks and recipes to make a nice graduation open house buffet. These can be used for wedding bridal shower recipes, first Communion receptions and other open house buffets also.  

cheese cubes with pretzels sticks poked in

nut cups--fill mini muffin papers  in school colors, with a nut assortment

trail mix cups--mix colored candies in school colors and serve in paper cups

rollups--spread tortilla with cream cheese, place large romaine leaf, cheese slices and deli meat flat and roll. Slice through roll to make pinwheels. 

PBJ pinwheels. Spread peanut butter and jelly on a pinwheel and voila! 

rainbow cut veggie tray with hummus--arrange baby cucumbers, radishes, broccoli and cauliflower florets, mini peppers and grape tomatoes on tray. super easy. See my recipe for homemade hummus. 

olives and feta cheese cubes (or any cheese cubes). Mix Spanish, Greek and black olives with chunk cheese

Puttin on the Ritz. Back the the 70s Ritz crackers put suggestions for dozens of Hors d’oeuvres made from Ritz crackers. Easy Ritz appetizers (or any cracker appetizers) feature a cheese spread or slice with pepperoni or lunchmeat circle and a veggie slice, or olive. 

Mini tea sandwiches. Make sandwiches with whatever filling or bread you like, and cut diagonally in triangles. You can use little deli rye bread too. 

Relish tray--serve in separated tray, different olives, pickles, cheese triangles and meat slices (Italian dry salami, prosciutto, pepperoni)

cocktail wienies--heat cocktail wieners and or mini smoky links in BBQ sauce (fruit jam, salsa, lime juice, smoked paprika or liquid smoke) 

Fairy cakes--make your favorite cupcake mix in school colors, in little mini muffin tins. Frost with a rosette of colored frosting using a disposable cake decorating tube with rose tip. 

fruit kebabs--using fancy toothpicks, spear watermelon or cantaloupe cubes, berries, grapes, pineapple chunks, canned  mandarin oranges, apple pieces, etc. 

hotdog penny kebabs--super easy dad recipe. Skewer pickle and hotdog slices plus cheese cubes on toothpick. Make hedgehog if desired (see below recipe)

open house hedgehogs: This comes from the UK Christmas traditions. Cover a large potato, or half melon with foil or colored plastic wrap. Poke your kebabs in to make quills. Make eyes and nose with frosting, raisins, whatever. Use matchstick veggies for whiskers. 

egg muffins or muffin cup frittatas. Mix different omelet addins with eggs and bake in muffin cups. My favorite is onions, mushrooms, colored peppers and bacon pieces topped with cheddar cheese. 

walking tacos--serve individual bags of Fritos or Doritos with cooked taco meat and toppings. Or mix into salad so guests can add to chips. 

graduation cap or mortarboard hat cookies (see recipe). 

deviled eggs--Cook hard boil eggs with salt. Shock eggs in ice water to loosen shells. Carefully peel and neatly cut lengthwise. Gently remove yolk. Mash with mayo and dijon mustard. Refill yolk cavity. Season with paprika and black pepper. Garnish with fresh dill and cilantro. 

Polish roses. Super easy: spread round lunchmeat (ham or turkey) with cream cheese and roll around a trimmed scallion. Fringe ends. 

Ants on a log. Fill cut celery with cream cheese or peanut butter and top with raisins or dried cranberries. 

Healthy Catholic Lenten Fish Recipes, Pescatarian Diet Cooking Tips

I was raised on Lake Michigan and we dined regularly on her bounty: salmon, perch, walleye, catfish, trout, whitefish. Fish in nutritious: high in protein and Omega-3 oil and low-fat. Here are fish recipes to turn you on to this super food. Even fish haters ask for these dishes.

Poached Salmon or Trout: Using fresh or fresh frozen salmon fillets (I like fillets better than the steaks), place them in a pan sprayed with non-stick spray (a good way to reduce fat intake). Pour in enough lemon juice to cover the bottom of the pan. Sprinkle the fillets with coarse pepper, dill weed, onion powder, minced garlic and salt. Cook them on low until the flesh is light pink instead of bright orange and flakes away from the skin. Serve them with rice and a green vegetable. You can pour a white sauce of mayonnaise and horseradish over them if you wish. I sprinkle mine with toasted almonds or crushed pecans.

Seafood Alfredo: Using frozen cooked shrimp, remove the tails and run under cool water to remove ice. Saute them with a stick of margarine ( I use about 3 tbsp of margarine for every 8 oz of shrimp). Add a pound of rinsed frozen broccoli after about 5 minutes. After another five minutes, add an 8oz pkg. of low fat cream cheese (not fat free), half of an 8oz container of Parmesan cheese, nutmeg, white pepper and a little milk. Stir continually until it becomes creamy. Serve over noodles (linguine, angel hair or seashell pasta). My oldest daughter (the self-proclaimed fish-hater) will do bodily harm to get this dish.

Tuna Salad: The beauty of this dish is its ease and low cost. My daughter craves it. First, set 16 oz of seashell or elbow pasta to boil. Use any variety of tuna, but note: the solid white albacore has the mildest flavor. Finely chop a medium sweet onion (vidala are yummy) and slice four ribs ribs of celery. Drain and rinse the pasta. Combine the tuna, celery, onion and pasta with mayonnaise. Use your preference on the amount of mayo. I go easy on it, about a cup. Season the salad with dill weed, coarse ground pepper and salt to taste. I usually leave the salt for others to add. Refrigerate and serve within two-three days.

Fried Fish in a Flash: Use catfish, whitefish, tilapia, cod or whiting. Frozen is fine. Just thaw and rinse. Don't pat dry. In a bowl, combine (per pound of fish) 1 c. corn meal, 1/2 c. white flour, tsp. baking soda, smoked paprika, dill, lemon juice powder, garlic and onion powder, celery salt, black pepper, white pepper, cayenne pepper and finely crushed bay leaf. Coat fish with corn meal mix. Melt ghee in cast iron pan. Fry fish on med-high till flesh is white and breaks apart with fork. 

Baked marlin or swordfish: These two ocean fish get our butcher's vote for the fish that tastes and looks the least like fish. Buy them as steak.; they are boneless and very solid. The flesh is dark red in color and resembles beef roast when cooked. They can be a little costly ($5-$7 per pound). Place the rinsed pieces in a baking dish sprayed with cooking oil, skin side down. Cover with enough lemon juice to cover the bottom of the pan. Slice a stick of margarine or butter into thin pieces and dot the fish and pan. Season with dill. Dill is a tasty salt substitute and cuts the fishy taste. Add pepper and paprika. Bake until fish is darker in color, firm and pulls away from the skin with a fork.

Pan-fried lake perch fillets: These small pan fish when filleted, are about the shape and size of a sandwich cut into a triangles. They are sweet and buttery and melt in your mouth. To prepare, rinse each fillet and pat dry. Prepare two bowls, one with seasoned bread crumbs or finely crushed Ritz crackers. In another beat several eggs until golden. Heat a pan or griddle and melt a stick of butter. Dip the fish in the egg, the crumbs and the sauté in the butter. The flesh will go from translucent light pink to white and pull away from the skin when done. Drain on paper towel salt and pepper them and serve immediately. You won' t be able to get them out fast enough to satisfy your family; they're delicious!

Shrimp Cocktail I serve this as a fun treat and the kids love it! Rinse 12-16 oz of frozen ready-to-eat shrimp until thawed. Hang them over a large wine glass. Fill the wine glass half full of cocktail sauce which you can purchase or make by blending prepared horseradish and ketchup. Hold the shrimp by the tail and dip in the sauce. This treat makes the kids feel very grown-up. They like to pretend my kitchen is a bistro; they come in and order the shrimp cocktail.

Seafood chowder: Using pretty much any fish you like: tilapia, trout, salmon, sole, pollock, whitefish, catfish, sauté a pound in butter or ghee with a half cup each of chopped celery and onions. Cook until fish breaks into chunks and celery and onions are tender. Meanwhile pare, dice and boil 5-6 medium white round potatoes and 5-6 carrots in 2 quarts of water. Season the water with a little thyme, dill, pepper, garlic and celery seed. When vegetables are tender, add a cup of milk and a tbsp of flour. Blend and simmer until stock is thickened (about 5 minutes). Add contents of fish mixture and blend.

These are our favorite fish recipes. They get asked for frequently. I feel very satisfied to know that my family is getting the benefits of fish and seafood. 

Cheap, Quick, Healthy Cooking Cheats for Crazy-busy Parents

Mealtimes present a dilemma for me: I want the kids to enjoy hot, hearty, healthy meals, but I generally lack adequate time to cook. If you're a crazy-busy parent who values nutritious meals, you need shortcuts to "get-er-done" fast. Here are cooking cheats from a veteran mom of four and Omi to 13! Tailor recipe sizes to family need. These meals are easy on the budget as well. 

* 2-for-1 meals: Cook once, eat twice (or three times!) Make big meals that you can nibble on all week. A popular one is stuffed chicken breasts (or pork loin). 

Multitasking Chicken Casserole. Cover coated baking dish with thin-sliced chicken or pork. Sprinkle with rosemary. Mix bread cubes, chopped onion and celery, melted butter, sage, garlic, marjoram and black pepper. Or cheat and use boxed stuffing mix and add chopped celery and onion. Spread over meat. Layer more cutlets over stuffing. Add a can of green beans and pour a can of cream soup (with rinse water) over all and bake. Reheat and serve as many times as you can! This works great with Thanksgiving leftovers. 

Multi-Purpose Pasta Bake. Make spaghetti and meatballs one night. Then pour sauce, meatballs over pasta, top with shredded cheese and bake, for night two. 

* Soupcon supper: In a saucepan, add one can each tuna, chicken noodle soup, mushroom soup and peas or beans (rinse each can and add water). Press slices of bread in muffin tin slots and toast for 10 minutes to make bread "bowls." Fill with soup. This was my grandmother's washday recipe. Soupcon means "a small amount" in French and can be said "soup can!" My kids absolutely love this cute meal in minutes.

* Precut fruit and vegetables: I used to think it was lazy and wasteful to use pre-cut foods. That was before I had four kids and started homeschooling. Now I welcome time-savers. To cut costs, buy pre-cut produce when they're reduced for clearance. Use in order of expiration date.

* Bagged salad supper. Get one of those salad kits when they are cheap. Add crumbled bacon, or canned chicken cubes and extra cheese. If you have going-bad veggies, quick chop and add in. 

* Salad sandwiches. If there's leftover salad supper, make sandwiches the next night. Fill croissants or bagels. 

* Once-a-week cooking: In individual pans, cook rice, pasta and potatoes. Place in Ziploc bags or use food sealer. Fry hamburger, chicken (or turkey) breast cubes and/or pork cubes in the same pans (saves dishes). Fill Ziploc bags. Refrigerate and mix and match. Buy frozen peas, beans, broccoli and cauliflower. Each night, grab one package starch, one meat and one bag vegetables. Throw in oven stove top, with water, can of cream soup and seasonings, as desired. You'll get two weeks or more worth of meals and an endless variety of entrees. Our meal choice is chicken tetrazzini: pasta, chicken, mushrooms, broccoli, mushroom soup, Parmesan cheese, diced onions and black olives.

* Super speedy stir-fry suppers: Use frozen fish, shrimp and vegetables to save time. For fried rice stir-fry, mix cooked rice, fish, peas and carrots and eggs. Fry. For egg foo yung, mix eggs, pea pods, chopped bell peppers, chopped onions, fresh cut Asian vegetables or coleslaw with cabbage and carrots, canned Asian vegetables (water chestnuts, bamboo shoots and bean sprouts) and fish if desired. Make quick gravy with soy sauce, corn starch and water. Serve over rice or chow mien noodles. Our favorite is stir-fry curry. Cook fresh-cut oriental vegetables and diced chicken breasts with oil and Thai curry spice. Add half plain Greek yogurt and honey for a sweeter curry.

Using these cooking cheats, I can have supper on the table in 15 minutes.