Must-Try Mason Jar Meals

Everyone that knows me, knows about my love for Mason Jars! I think Mason Jars make food, beverages, snacks, jams and preserves look appetizing and cozy! I love that you can look through a clear Mason Jar and see the rich color and texture of it's contents.

In fact, my Mom and I are both "Mason Jar Hoarders" ha! We save our old spaghetti sauce jars, I re-purpose my leftover  preserve jars for craft ideas around the house. My hubby thinks I'm a bit eccentric and a little bit crazy when it comes to the topic of Jars! Whenever we  pass an antique store, consignment shop or thrift store, I have to pop in and see what kind of cool, old eclectic jars await!

This year, I am planning to make and can homemade salsa and marinara sauce from the vegetables in my garden.

The TRUTH is, Mason Jars are just so darn useful!

Decorating, canning, storage . . . there are endless possibilities and uses for these adorable little containers!



For example, how adorable are these homemade candles?



Or perhaps .  .  .



The use of tiny Mason Jars as sippy cups for your little one's birthday party!

Note to self : Perfect for Robbie's Second Birthday!

While we're on the subject of parties, how about this cute idea?


I mean, who doesn't love a refreshing ,cool glass of lemonade!
You could even use the Chick-Fil-A Lemonade recipe from my blog to fill these jars. Just click here: Easy Peasy Lemonade !
So much better than soda pop!

Or maybe this .  .  .


I seriously love this lighting idea for a patio!

and finally . . . my favorite!

It is my hope to one day have a house with a butler's pantry that I can turn into a canning room! When/If that day comes, these scones will definitely grace my wall and provide the light for my little canning room!







Okay, so I'm not sure that I will ever be this good!
But, I do love to can!


 I have had experience canning jams and sauces. so you can imagine my excitement while browsing through Pinterest during Cricket's nap time today and stumbling across these fabulous recipes for  Mason Jar meals!

So bring out those recipe cards, get comfy, perhaps pour a cup of tea for yourself and get to copying down these recipes! I know I am! :)
 Sweet and Spicy Cornbread-Topped Chili

465 calories, 13.8 grams sugar, 6.3 grams fat, 61 grams carbohydrates, 40 grams protein

For the ultimate comfort food, dig into this warm cornbread-topped chili made with lean ground beef. Not only are these savory treats straightforward to make (simply cook the chili, ladle into individual mason jars, and top with cornbread batter), but they’re fun to eat and a surefire crowd pleaser!


Ingredients:


1/2 small onion, minced


2 cloves garlic, minced


1 lb. 90/10 ground beef


Salt and pepper


1 29-oz. can tomato sauce


1 15-oz. can black beans, drained & rinsed


1 16-oz. can baked Bush’s Vegetarian Baked Beans


Chili powder


Cayenne pepper


Onion powder


Garlic powder


Cumin


Brown sugar (optional)


1 recipe cornbread batter (boxed or homemade)


Directions:

Heat a large soup pot over medium-high heat. Add onion, garlic, and ground beef to the pot, season with salt & pepper, then cook, breaking up the ground beef, until no longer pink. Drain well and return to the pan. Turn the heat down to medium-low and add in tomato sauce, black beans, and baked beans. Season with chili powder and cayenne pepper to your tastes, then add in dashes of onion powder, garlic powder, and cumin. Let the chili simmer for 5-10 minutes, then taste and adjust seasonings if necessary. Preheat oven to 375 degrees. Ladle chili into mason jars, then top with cornbread batter, leaving at least 2 in. clear at the top of the jar. Bake on a cookie sheet for 17-22 minutes, or until toothpick inserted into the middle comes out clean.

Makes 4-5 servings.

Mini Peanut Butter Cups

 

280 calories, 22.5 grams sugar, 14.8 grams fat, 31.5 grams carbohydrates, 8.3 grams protein

These vegan peanut butter cups owe their silky smooth texture to a secret healthy ingredient: organic tofu! Blended with peanut butter, the tofu adds creamy thickness without any extra calories or fat.



Ingredients:

For the crust:

Heaping 1/2 c. + 2 tbsp. graham cracker crumbs (10 squares)

1 1/2 tbsp. pure maple syrup (or other liquid sweetener)

1 tbsp. coconut oil (or Earth Balance)

2 1/2 tsp. cocoa powder



For the filling:

200 g. soft/silken organic tofu, roughly chopped

1/4 c. natural peanut butter

1/2 c. Sucanat or brown sugar, processed into powder (or 3-5 tbsp. icing sugar)

1 tbsp. almond milk

1 tsp. pure vanilla extract

Salt to taste



For the chocolate shell:

2 1/2 tbsp. dark chocolate chips

1 1/2 tsp. coconut oil (or Earth Balance)



Directions:

If making homemade powdered sugar, add 1/2 c. Sucanat (or brown sugar) into a high-speed blender and blend until a powder forms. Set aside, but leave the lid on as it needs to settle. In a food processor, process the crust ingredients until crumbs are a bit damp. Add 2 tbsp. of the crust into each jar. Spread out evenly and flatten with fingers. Quickly wipe out the processor bowl. Now add the filling ingredients and process until silky smooth, scraping down the sides as necessary. Add 3 tbsp. filling into each jar and spread gently with a spoon. Place jars into freezer, uncovered, for about 30 minutes to firm up a bit. Remove jars from freezer and melt the chocolate on the stove-top or microwave. Spoon 1 tsp. melted chocolate on top of the filling. Quickly, twist the jar around to coat all sides. Repeat for the rest. Chill in the fridge or freezer to firm up the chocolate or just dig in as is!

Makes 5 servings.

Strawberry Banana Oats



562 calories, 26.1 grams sugar, 8.8 grams fat, 105.5 grams carbohydrates, 20 grams protein

A jar of chewy oats is the perfect breakfast food; not only does a mason jar make your morning nosh look more appealing, it’s also a convenient way to transport your meal to work or school! While this fiber and protein-rich version is flavored with strawberry jam and banana, feel free to add different ingredients for your own healthy twist.



Ingredients:

1/2 c. rolled oats (not quick cooking)

1/2 c. plain Greek yogurt

2/3 c. milk

1 tbsp. chia seeds

2-2 1/2 tbsp. strawberry jam

1 small banana, mashed


Directions:

Mix all the ingredients in a bowl or jar, cover with a lid or plastic wrap, and allow the mixture to sit in the refrigerator overnight. In the morning, stir in the desired mix-ins and enjoy.

Makes 1 large serving.

Layered Maple Oat n’ Apple Dessert

404 calories, 21.9 grams sugar, 27.3 grams fat, 36.7 grams carbohydrates, 7.8 grams protein

These vegan dessert jars are so scrumptious you’d never guess they’re free of gluten, dairy, and refined sugar. The treats are made with decadent layers of maple and toasted walnut cookie, dates, maple almond butter, and shelled flax, so even though they’re sweet, they’re also packed with heart-healthy fiber!



Ingredients:

For maple flax:

1/2 c. flax seed

1 tbsp. maple syrup



For apple crumble cookie:

1/2 c. rolled oats

1/2 c. almond flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. ground cinnamon

1/4 tsp. salt

1/3 c. coconut oil

1/4 c. coconut/palm sugar

1 chia egg (2 tsp. ground chia seed + 3 tbsp. water)

1/2 tsp. pure vanilla extract

1 pinch white stevia powder

1/2 Granny Smith apple, diced fine

1/2 c. walnuts, roasted



For dates:

8 medjool dates, pitted and halved (2 dates/jar)



For maple mystery butter:

1/4 c. maple mystery butter

4 random jars

1 tbsp. coconut oil for greasing jars



Directions:

For maple flax:

Place flax seed in a Ziploc bag and place on the cutting board. Take a flat object (the bottom of a saucepan works nicely) and hit the bag a couple of times until the germ separates from the shell for many of the seeds. Place shelled flax seeds in a small bowl and combine with maple syrup. Set aside.



For apple crumble cookie:

Preheat oven to 170 degrees and line a baking sheet with parchment or a silicon baking mat. Place walnuts on the prepared baking sheet and bake for 40 minutes, stirring once half way through. Remove from oven and allow to cool. Then combine ground flax + water in a small bowl. Set aside. In a large bowl, combine oats, flour, baking powder, baking soda, cinnamon, and salt. Set aside. In a small bowl, beat coconut oil and sugar. Add flax egg, vanilla extract, and stevia and mix well. Pour wet into dry and stir to combine before adding apple and chopped walnuts. Set aside.



To make dessert:

preheat oven to 350 degrees and fill a 9 × 9 square in. pan with 1 in. of water. Set aside. Place a dab of coconut oil in each of your jars and place them in the microwave for 30 seconds (or until oil is melted). Remove from microwave and use fingers to oil the inside of the jar. Place 2-3 tbsp. cookie mixture at the bottom, followed by 2 dates, then 1 tbsp. mystery butter, followed by another 2-3 tbsp. cookie mixture. Top it all off with your maple flax and place in prepared pan. Bake for 35-40 minutes, or until you see the cookie layer pull away from the glass. Remove from oven and take jars out of water bath. Allow to cool for 30 minutes.

Makes about 4 jars, depending on what size jars you use.

OR what about these two wonderful Mason Jar Meals ?

Enjoy, and start saving those spaghetti sauce jars !

Awesome Aimee

I decided to do my "Teach Me Tuesday" post on my dear friend Aimee! Aimee is an awesome Mommy to two adorable little ones; Angelica, who is four years old and Christian, who is two years old.

Aimee is a first grade teacher. Her mom and mine; have been friends for over 45 years!

 Aimee makes great use of her summer vacation time at home with her little ones! She is full of creativity and imagination. Her teaching skills are truly reflected in her little ones' lives.

On Monday, Aimee had a very special play-day at her home. Robbie and I were so sorry to have missed it.

I had a Doctor appointment in San Clemente.

Aimee was true to her word, and she posted these wonderful pictures from her summer play date.

Look how adorable the snack table was for all the kiddos!

 Her father made a working car wash! Can you imagine the spritz and spray upon your brow on a sunny and happy day?

Just look at all the other fun activities she prepared.

A dirt area with dump trucks and tractors to play with!

Look at this adorable sand and seashell station.

Most little children are so excited and appreciative toward the most elaborate to the simplest of activities.

Oh the fragrances of innocence!

As a fellow teacher, I appreciate and value the career, but Aimee and I both know, the fragile, beautiful, and maybe the most difficult privilege of Mommy hood, is the endless job of parenting.

God bless all Mommies everywhere! :)

 Before I go, I know today isn't August 1st. "National Chick-Fil-A Appreciation Day". However, I was ravenously hungry on my way home from my doctor appointment.  So .   .   .  can you guess where we went ? ? ?

... CHICK- FIL-A !!!!!

Actually, the brand new Chick-Fil-A that just opened last Thursday in Laguna Niguel California on El Toro Blvd ! This is right across the street from the hospital where my little Robbie-Bobby was born almost 15 months ago. :)

 Let me tell you! The minute we walked inside this beautiful, clean and friendly establishment, the Manager immediately greeted us. He pulled my chair out for me, asked me about myself and my husband's military career, and he told us that several news stations had called him for comments concerning Chick-Fil-A and all the controversy that is occurring currently. What a GENTLEMAN! Chick-Fil-A, you win my courteous award hands down. Who and where, and how are you guys trained? That would be a great post. Will one of you please respond????

 Yummy! Even the little sauce and condiment packets are adorable!

 Gi Gi and Gampa went with us.
Gi Gi said she will return!

The manager, a very sweet young girl, another young man, and yet another young lady-server; all asked us if we needed anything: refills etc... All said, "It is my pleasure to serve you!" Just when I was getting sad about service and etiquette, chick-Fil-A rescued my faith in human kindness!

5 stars for chick-Fil-A *****

 Robbie's 1st. time having a Kid's Meal!

We chose the healthy route with chicken nuggets and applesauce.

While we were eating, a darling server offered Robbie a little stuffed cow!

 He was elated!

 Robbie even said, "Moo!" when he saw the cow.

Thanks for a pleasant lunch, Chick-Fil-A!

Here is my little cricket enjoying a cookie on our ride home!

Thanks Chick-Fil-A for giving my little one a wholesome meal and a day full of fun memories!

Blessings,



Featured at Graceful Little Honey Bee

    Happy Monday Friends! Today, I am honored to be a featured blogger over at Graceful Little Honey Bee! The author of this fabulous blog is Missy.  Missy blogs about Christianity, Faith, sewing, crafts, Motherhood, the home and learning to live a life of God honoring femininity. Head on over to her blog and check it out today! Graceful Little Honeybee

Blessings,

 

An Afternoon With Grandpa Ken & Grandma Carla

A story By: Robbie Christensen

 This afternoon was a very special time, because I got to spend a few hours with my Daddy's parents, Grandpa and Grandma Christensen ( Ken and Carla).

We met each other at Yogurtland. Mmmm!

This is me with Grandpa Ken, he is a very sweet man.

 This is my Grandma Carla, she loves me and I think she looks very much like my Daddy. I think I remind her of him :)

 Mommy, Grandpa, Grandma and I, all walked to the Park. I love going there!

 Grandpa Ken played Peek-a-Boo with me, and he put me in a tire swing. It was so much fun!

 I was looking at leaves here. Everything is so new and exciting to me.

                                         
A spiral tunnel, WOW!!!!!

                                    

 I'm not too sure about this one?

I had a very nice afternoon with my relatives. I am learning all about love!

I came home, had a nice dinner and a bath, a car ride, a story and then I conked out.

I hope you all have a very nice, rest of the weekend :)

Love,

                 Robbie 

Sausage Stuffed Zucchini Boat Saturday & Other Happenings Around The Homefront

I  have been trying to eat more healthfully lately. I have a growing little boy who is building his future eating habits; which is why I am trying to incorporate lots of veggies, fruits, and whole foods into our diet. I have been giving myself as Doctor Oz says; a Faturday . . .  A Faurday is allowing yourself one day out of the week to eat ABSOLUTELY anything, everything, and whatever you like! As for the rest of the week, I have been rotating the following recipes throughout our weekly meal plan.

Each morning I have started to make Miso soup for breakfast. I absolutely love the taste and the protein benefits are amazing, plus I just feel better starting my day with a warm cup of Miso!

I use the Miso Master Brown Rice Miso from Whole Foods Market.
Here is my Miso Soup recipe:

Ingredients:

4 cups water

3 tablespoons miso paste

1 (8 ounce) package silken tofu, diced

2 green onions, sliced diagonally into 1/2 inch pieces

2 or 3 baby carrots chopped
Directions

1. Chop up Tofu, carrots and green onions

2. In a medium saucepan over medium-high heat, bring water to a boil. Important to remember NOT to place Miso in boiling water because it wipes out nutritional value.
 Reduce heat to medium and wait for it to cool down to hot/warm temperature/ now, whisk in the miso paste.
I push my miso through a strainer placed in the water so it is distributed slowly and evenly. Stir in tofu. ( I like to quick fry my miso with garlic and olive oil along with carrots and onions) in another pan before slipping it into my Miso soup.
Some people place udon noodles, bits of chicken or fish and sea weed.
If you like, separate the layers of the green onions, carrots and add them to the soup to your liking.
Simmer gently for 2 to 3 minutes before serving.

This week I was excited to try the following recipe from SkinnyTaste.com

Summer zucchini hollowed out and stuffed with lean Italian sausage, then topped with marinara and cheese. Oh MY!!!

Zucchini is in full season! Everywhere you go you will be able to find the most gorgeous , full, ripe zucchini! I love to shop at Farmers Markets for produce. We have started growing a zucchini plant, but it will still be a bit before we have a harvest.

I also love the name of this tasty recipe . . . Zucchini Boats!!! How fun is that name and concept for children?

One boat could be plenty to fill you up and will surly fill up a child, but you can enjoy two and still be in good shape. Al fresco's sweet Italian chicken sausage is a great alternative to regular sausage for this recipe! It's 75% less fat than pork sausage, and it's gluten-free. So eat up!!!!!!!!!

Sausage Stuffed Zucchini Boats

Servings: 8 • Size: 1 boat • Old Points: 3 pts • Points+: 4 pts ( For all you Weight Watcher Fans out there) :)

Calories: 153 • Fat: 7 g • Protein: 12.8 g • Carb: 9 g • Fiber: 2 g • Sugar: 2 g

Sodium: 372 mg



Ingredients:

1 1/4 cups quick marinara sauce

4 (31 oz total) medium zucchini

1 tsp oil

1/2 small onion, finely diced

3 cloves garlic, crushed

1/2 cup diced red bell pepper

14 oz lean Italian chicken sausage, removed from casing (Al Fresco)

1/2 cup part skim shredded mozzarella (Polly-O)

8 tsp grated Parmesan cheese (fresh not bottled)



Directions:

Bring a large pot of water to boil.

Preheat oven to 400°. Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4" thick. Chop the scooped out flesh of the zucchini in small pieces and set aside.

Drop zucchini halves in boiling water and cook 1 minute. Remove from water. Place 1/4 cup of sauce in the bottom of a 9 x 12" baking dish, and place zucchini halves cut side up.



In a large saute pan, brown sausage, breaking up as it cooks into smaller pieces until browned; set aside. Heat oil and add onion, garlic and bell pepper. Cook on a medium-low heat for about 2-3 minutes, until onions are translucent. Add chopped zucchini, season with salt and pepper and cook about 2-3 minutes. Combine with sausage and cook a few more minutes.


Using a spoon, fill each hollowed zucchini with 1/3 cup cooked sausage, pressing firmly. Top each with 2 tablespoons each of sauce, 1 tablespoon each of shredded mozzarella cheese and 1 teaspoon each of Parmesan cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.
Remove from oven and ENJOY!!!!

I like to  serve this dish with a cold, crisp salad and perhaps some cherries for dessert! What a light and healthy summer supper!

In other news, Robbie has a new found love for Elmo!

 You know Elmo, the cute little high pitched red Muppet from Sesame Street. Well, my Aunt bought Robbie a "play-a-sound" Elmo book called; "The Itsy Bitsy Spider". I don't think my little man has wanted to read any other book since receiving this one last Sunday. :)

I am excited because he can now say Elmo, which sounds more like Em-Oh! Ha!
 On Wednesday while at the Pediatricians office, Robbie proudly ran-up to a big poster of Elmo and in a loud, squeaky voice said; "Oh- Em-Oh"!!! I am having so much fun with the toddler years!!

This morning , we were so excited to find 7  tomatoes in our vegetable garden!! Five of which are red and almost ripe and ready for the picking!



Our Tomato plant the day we planted last week.




Not even a full week later and look how full, lush and fruitful our little plant has become!

It reminds me of the scripture in : The book of John, Chapter 15:1 through 8
 " I am the true vine, and my Father is the gardener.
He cuts off every branch in me that bears no fruit, while every branch that does bear fruit he prunes so that it will be even more fruitful...
verse 5...I am the vine; you are the branches.
If a man remains in me and I in him, he will bear much fruit; apart from me you can do nothing... and it goes on to
 verse 8..."This is to my Father's glory, that you bear much fruit, showing yourselves to be my disciples."

Jesus often taught through parables, and I think there is no better way to learn than with visual teachings, especially for small children. Pulling weeds and removing dead fruit is a hands on activity for my little guy to learn how to care for something in order for it to thrive.

In our lives, sometimes we need to prune and cut off behaviors and habits that will grow into harmful living. Pruning hurts when we are disciplined, but oh! the result of a bountiful crop that thrives from remaining in God's perimeters, is eternal and rewarding, and most pleasing to God.

Teaching a child through nature is a free, beautiful, and enlightening experience!

My little farmer hard at work watering the garden this morning for Mommy! Robbie is sporting his Go Team U.S.A  Red, White and Blue spirit in honor of the
2012 Summer Olympic Games!



Robbie keeps asking for his Da da. who is still away training. My Mom gave Robbie this little frame with our engagement photo in it. The frame is just the perfect size for Robert's little hands. Robbie has been carrying this around with him everywhere we go. He holds it up for everyone to see and points out saying Mama and Dada! So precious!
I pray for every service man and woman and their families back home, please join me!

Enjoy your Saturday! Happy Cooking!

Blessings,