About Us

About Us

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We’re all doing our best, right? Some days I feel like we’re on fire (the good kind). Killing it at work and at school, prepping meals, finishing homework, nailing presentations, making it to practice with a fully-packed bag, getting to the PTA meeting, packing healthy lunches, returning the library books on time, and just generally keeping all the balls in the air. And then, there are the days, and the weeks, and sometimes the months, where that fire is more of the steaming variety some practical jokers drop on the porch before ringing the bell and running away.

We’re a busy family of four, juggling two careers, life with two little boys, a houseful of projects, a big oaf of a dog, two gumpy old cats, and everything that comes along with busy family life.

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Good Eatin'

Spaghetti Squash Chicken Pad Thai

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Ever stumble across a recipe and try it and then wonder how you ever lived without it? This recipe, adapted from Stuff We Ate, filled a void in my life that I didn’t even know I had. Ok, maybe that’s a slight exaggeration, but it really is delicious. It’s also healthy, while still being both comforting and filling. I won’t claim it is even close to being an authentic Pad Thai, but that doesn’t lessen my enjoyment at all. Hope you enjoy it too!

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Delicious Chicken Pad Thai with Spaghetti Squash

Don't forget to cook your spaghetti squash ahead of time - you need to leave time to cook, cool, and shred. We usually do it the day before.

Course Main Course
Cuisine Asian-inspired
Servings 4

Ingredients

  • 1 large spaghetti squash cooked and shredded
  • 1 cup napa cabbage or bok choy chopped
  • 1 cup matchstick carrots
  • 2 cloves garlic minced
  • 1/4 cup vegetable or chicken broth
  • 2 tbsp peanut butter
  • 1 tbsp rice wine vinegar
  • 2 tbsp soy sauce
  • 1 tsp crushed red pepper flakes adjust to your spice preference
  • 2 chicken breasts chopped into bite-sized pieces

Garnishes

  • dry-roasted peanuts
  • cilantro
  • green onions chopped
  • lime wedges

Instructions

  1. Coat a large nonstick skillet with cooking spray or your preferred cooking oil, preferably one that handles high heat. Sauté garlic on medium-high heat for about a minute or until it starts to turn golden. Add the cabbage and carrots and sauté briefly until slightly softened, about 3 minutes. Remove to a plate.

  2. Add chicken to skillet and season lightly with salt and pepper. Sauté until cooked through, about 5-8 minutes depending on the size of your pieces. Remove to a plate.

  3. Add broth to your skillet, scraping the bottom to incorporate any brown bits left from the chicken. Add peanut butter, soy sauce, rice vinegar and red pepper flakes. Heat until smooth, stirring with a whisk. Add the spaghetti squash, veggies, and chicken back into the pan and toss to combine.

  4. Garnish as desired with dry-roasted peanuts, green onions, cilantro, and lime wedges.

Recipe Notes

We usually find that with a medium-large squash and two chicken breasts, this gives us dinner for two adults, a bite or two that the kids can pretend to eat, plus leftovers one person can take for lunch. If we want to be sure to get two nights of meals out of it, we double it.

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Good Eatin'

Comfort muffins

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When I get stressed, I bake muffins. The kiddos seem to share my predeliction for comfort baked goods, so we made up a huge batch of these puppies right before Hurricane Irma knocked out our power for a week. What a gift it was to have them ready for easy breakfasts! This is an old family recipe that my mom always made when I was a kid, and it warms my heart that my kids love them too. The batter can be store for up to 6 weeks, but I prefer to bake them all at once and store them in the freezer.

 

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Raisin Bran (or 6 Weeks) Muffins

Course Breakfast
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 48 muffins

Ingredients

  • 6 cups Raisin Bran
  • 5 cups All-purpose flour
  • 3 cups Granulated sugar
  • 5 tsp Baking soda
  • 2 tsp Salt
  • 1 cup Vegetable oil
  • 4 Eggs lightly whisked
  • 1 quart Buttermilk

Instructions

  1. Combine the dry ingredients (raisin bran, flour, sugar, baking soda, and salt) in a large bowl and stir gently to combine. Combine the remaining ingredients in another bowl and whisk gently. Add wet ingredients to dry ingredients and stir until just moistened. Allow batter to sit for a few minutes.

  2. Preheat the oven to 400 degrees F. Without stirring the batter, scoop into greased muffin tins. For standard muffins, bake for 18 minutes, or until set in the center.

  3. Batter can also be stored in an airtight container in the fridge for up to 6 weeks.

Recipe Notes

Our old family copy of this recipe says not to use metal bowls or implements, but I've lived dangerously a few times without issue.

Our original also specifies Post Raisin Bran, but I've used Kellogg's and Publix brand without issue. I don't recommend Great Value, which didn't dissolve the same way, changing the flavor and texture.

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