Let's get cookin #2

OK, time to post another bit of yumminess from my Saturday-o-cookin! (Which I get to do again in a few days!) Now, there's not a lot of actual "cooking" in this one per se, just a microwave moment, but it counts, right?

Premise behind this...quick, easy, cheap breakfast, withOUT resorting to poptarts! My kids like cereal, but don't always get moving quickly enough to sit down & eat a bowl before school. So I took some of their favorite cereals (that just happened to be on sale & Mommy had coupons for, or we'd be bagging it!!) & made them in the time honored tradition of rice krispie treats...with my own twist.

Ingredients first!

Gather everything together first, cereal, marshmallows (1 bag per batch), butter (1/2 stick per batch), &...this is my OWN addition, protein powder & milled flax seed. You need approx 7 cups of cereal, so pick & choose, mix & match to your (or your kids) heart's content!

Chocolate & Honey Nut Cheerios

Mix in a scoop of protein powder & sprinkle a LIGHT layer of flax onto the dry cereal.
DON'T shake or mix the bowl, or it all sinks to the bottom & makes a glorious mess! (My first batch was very powdery & messy due to this, 2nd batch, just yummy goodness)

Love my Pampered Chef mixing bowl!

In a microwave safe bowl (preferably glass), dump the marshmallows, & your butter. Microwave for approx 90 seconds, stirring every 30 (adjust as needed for your micorwave), until you get smooth, creamy marshmallowey (new word?) goodness! (Use a pot holder, handles get PRETTY toasty on those things!)

Next dump it all into your dry cereal mix, blend well, & press into a greased 9x13 pan (I have a glass one, less sticky mess, if using metal, I suggest lining with foil & greasing that). Let it set & voila!!

Chocolate & Honey Nut Cheerios

Vanilla Chex & Honey Nut Cheerios

Now, as I wanted to make two batches, & was trying to figure out, how can I keep 'em from sticking to each other when the kids are rushing, foil came to my mind. So after cutting my first batch into bars, I wrapped each bar in a piece of foil & bagged 'em for use throughout the week.The second batch, I left in the pan & used the lid I have for it to keep it fresh all week. I think next week, we're going for two pans with lids! This worked, but was a bit time consuming. I've got enough going on without adding anything to it!

Not pretty, but it works!!

Let's get cookin #1

OK, I mentioned I got my menu planned & went shopping with my mega list. Well, I can't share that without sharing the results. So the next few posts will be some of the goodies we made to make life a bit easier over the next two weeks.

BIG thanks to Blissful & Domestic for her WONDERFUL menu plans, recipes, shopping list & even list of staples to keep in the pantry! Granted, I had to change recipes & amounts based on a larger family, who are a bit pickier on some things, & I'm not brave enough to shop for a whole month yet! But all in all, love her for it!

So, project #1...meatballs! Covers 3 of our meals over next two weeks, so we made 5lb!

First of all, there are some veggies that my kids (& their dad) just won't touch. But I love them, & we have an abundance thanks to family & friends with gardens. So squash & zucchini in a food processor are wondrous things! So are oats & flax seed in a coffee grinder, corn flakes that Melodie had a blast helping me crush!

March, march, march!

So here's my recipe (I use that term loosely, as I just throw what sounds good in the bowl):

5lbs ground beef
Worcestershire sauce
Balsamic vinegar
Squash
Zucchini
Peppers
Onion
Crushed Corn Flakes
Ground oats
Ground flax seed
Italian Spaghetti Seasoning
Greek Seasoning

Forgive me, but I don't have amounts. I am one of those cooks that drives recipe oriented folks nuts.

So, the fun part, or monotonous part, depending on your point of view. Mix it all in a large bowl (hands work best, gross, but yeah) then start rolling! (Casey helped with this part)

Rollin, rollin, rollin...

Then we baked at 350 for 15 minutes per pan!

Yummy, my house smells GREAT!!!

Then, once cooled in a glass bowl for a few minutes (had to keep cycling my baking pans), we bagged em up in quart size freezer bags & popped 'em in! (My cookie sheet for my toaster oven is GREAT for keeping the bag flat so they freeze in a nice layer)

To reheat, I dumped 'em in a glass bowl, popped 'em in the microwave for 5 minutes on 20% power & voila! Kids' & hubby scarfed 'em down in spaghetti! Have a night of "Swedish" meatballs & Italian meatball subs next week!