Getting your kids to eat what you cook!
We are a peanut butter family.
I know there are so many people out there with allergies.
I don’t know what I would do.
We eat tons and tons of the stuff around here.
But sometimes, the peanut butter is a little thick.
Want to make it easier to spread?
Add a bit of OJ to what you’re spreading on your toast.
Thins it right out and makes it easier to spread!
We’re running our coolest contest yet!
The awesome folks over at Laptop Lunches
are giving us this very cool Bento Box Lunch Box
to give to one very lucky reader of
Ma, What’s For Dinner?
It could be you!
Think packing school lunches is a hassle? Not anymore with Laptop Lunches bento lunch boxes for school.
It’s super easy to put the fun back into your lunchmaking routine with lunch boxes that inspire you to pack wholesome foods your kids love and deserve. Your student will be the envy of the lunch room with our cool, bento boxes. Good for you. Good for the planet. Great for your kids.
It’s that simple.
Good. Simple. Fun.
Want it?
All you have to do is send in a recipe.
Yup, that’s it…just one recipe.
We’re looking for your very best
Valentine’s Day recipe!
It could be a crafty one…
Or a romantic one…
Or a downright sweet one.
Let’s see what you’ve got!
Be sure to visit the Laptop Lunches website and leave me a comment here about what your favorite item is!
Contest Ends January 15th!
There’s a lot to be thankful for this season…
And this week, The Fitzpatrick Family is thankful that we get to live in the most incredible nation in the world.
And we’d like to take the first half of this week to focus on those who have made that possible.
Everyone who has served in the United States Military.
No matter what your politics may be, this week we should all pause to thank and reflect on those brave Veterans.
In their honor we’re getting a little patriotic.
The boys and I decided to show off some stars and stripes.
We made Red White and Blue Jello Jigglers…
WHAT YOU NEED:
4 boxes of 3 ounce sugar free jello (we used 2 blueberry and 2 strawberry)
2 1/2 cups boiling water, divided
1 container sugar free cool whip topping
WHAT TO DO:
Separate your two jello flavors into two separate bowls, 2 red packages into one, 2 blue into the other.
Pour 1 1/4 cup boiling water into each of the bowls and stir until completely dissolved, about 3 minutes.
Pour each mixture into separate 13×9 pans.
Chill for 3-4 hours. 
When the jello has set up place each pan into warm water for 15 seconds to loosen up the jello.
Using a star cookie cutter cut stars from each color and set aside on a plate.
Set your kids up at the table with the Cool Whip and different colored stars.
Let them create some jiggler sandwiches with the cool whip in the middle.
Enjoy.
Happy Veterans Day!
Oh I can feel, coming in the air tonight…
It feels like fall!
It’s coming!
This is my first fall back east in over 12 years. I’m sooooooo excited. So as the weather cools down we decided to heat up the kitchen.
You all know how we love our pizza.
Well, really, who doesn’t?
We do all kinds of pizza around here
We do BBQ Chicken Pizza
We do Grown Up Date Night Pizza
We do Pizza Puffs
We do Potato Pizza I mean we are Fitzpatricks after all
We do Muffin Man Pizzas
We even do Upside Down Pizza
For tonight I decided to use up the dough I had frozen from when I made the Date night pizza and slapped in on the pizza rock and we made pizza two ways…
Tomato
and Pesto
Both of which were great. Why? Because we topped them both with sauteed mushrooms, garlic, fresh mozzarella and wait for it…
PANCETTA!
Turns out I’m the only one who really likes the pesto. Bummer, guess I’ll just have to eat it all myself.
They’re both delicious, here’s how you make them.
2 pizza dough (you can use store bought, from your local pizza joint, or try this recipe for homemade dough here)
1/4 cup prepared pesto sauce
1/4 cup pizza sauce (try the organic san marzano sauce from Whole Foods…YUM!!!)
2 large balls fresh mozzarella, sliced into thin discs
1/4 lb pancetta cut into large slices
8 oz sliced button mushrooms
8 oz sliced portobello mushrooms
3/4 cup shredded mozzarella
4 cloves garlic chopped fine
2 T olive oil
S&P
Preheat your oven to 425 degrees. Heat a large skillet over medium high heat. Heat up 1 T olive oil. When it’s hot add in your pancetta. Cook until crispy. Remove with a slotted spoon and set aside. Add in an additional T of oil if needed. Toss in your sliced mushrooms. Saute until soft, about 8 minutes. Add in your garlic and cook for an additional minute. Turn off the heat and set aside.
Next stretch your dough to the desired size. We went for small pizzas. Slather one dough with your red pizza sauce, the pesto to the other. Or you can mix your sauces and get a yummy basily good tomato sauce. Sounds like another recipe brewin’… Top the sauce with mushrooms. Top each with fresh mozzarella, then shredded mozzarella. Top the cheese with the pancetta and bake each pizza for 15 minutes or until nice and bubbly.
Serve with a side salad. Trust me, there’s no leftover pizza for the next morning on this one. Yes I eat leftover pizza for breakfast. Don’t judge, always have, always will. Also eat leftover chinese for breakfast.
It’s my fave. What’s yours?
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15% of all profits generated from the Ma What's For Dinner Cookbook go to this important organization. Learn more about the cause here:
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