Freezer Meal: Beef and Quinoa Meatballs, Homemade Spaghetti Sauce, and Pumpkin Spice Mini Cheesecakes

Meat Balls cook quickly in the oven. They were fantastic!

My October meal got really good reviews by the families in my freezer meal exchange group so I thought I would share it! The meatballs were very flavorful and great for kids because they contain shredded zucchini and carrots along with a whole grain. I made 6 whole meals so I bought 5 pounds of ground beef and cooked about 2 cups of dry quinoa to make the meatballs.

The spaghetti sauce was fabulous! The recipe made enough for all 6 of my meals so you can make the entire recipe for many meals for your own family or to share.

With the exception of casseroles, when our meals involve pasta we provide dry pasta since it doesn't freeze well. This meal was very easy to reheat and serve to our family on a busy weeknight. I usually plan on Monday nights as our freezer meal night of the week and sometimes we make two freezer meals depending on how many we have on-hand.

Read below for the menu and tips for freezing and reheating!

Meal exchange day!

Freezer Meal Menu: Serves 5

Quinoa and Beef Meatballs, spotted this in a Whole Foods email newsletter

Homemade Spaghetti Sauce, from the LLL Whole Foods for the Whole Family cookbook

Dry Spaghetti, cook when ready to serve

Frozen Peas (store bought)

Pumpkin Spice Mini Cheesecakes, made individual sizes in muffin tins and used graham cracker crust recipe from Better Homes cookbook. *I used roasted butternut squash instead of canned pumpkin. You can use any winter squash that you have on-hand.

Very Tasty Spaghetti Sauce (25 servings Large Quantity for Feast or Freezer) --I made 1 batch for 6 meals. Need a 10 qt saucepan or 2 pans.

• 6 onions, chopped
• 2 green bell peppers chopped
• 2 cups chopped celery
• 8 oz fresh mushrooms (I omitted)
• 1/4 cup olive oil
• 12 cloves garlic, chopped
• 2 lbs ground beef (I omitted because I made meat balls - see recipe above)
• 7lbs fresh or canned tomatoes
• 26oz tomato paste
• 48oz tomato juice
• 2-3 tbs dried oregano
• 4 tsp dired basil
• 4 bay leaves
• Dash of pepper
• 2 tsp sea salt
• 3 tbs flour

Saute onions, green peppers, celery and mushrooms in olive oil in a 10qt saucepan over medium heat until tender. Add garlic. Saute for several minutes; remove vegetables to a bowl. Add ground beef to drippings in pan. Cook until brown. Add sauteed vegatables and add the next 8 ingredients; mix well. Bring to a boil, reduce to a heat. Simmer uncovered for 1 hour. Discard tomato cores and bay leaves. Mix 1 cup of the sauce with flour. Stir into saucepan. Cook until thickened, stirring frequently. Freeze in needed quantities for later use. May add chopped green chiles to taste.

Freezer Prep Tips:

• Label freezer bags with printed labels or hand write with a Sharpie pen before you fill them. Make sure to include name, date, and any specific information such as reheating instructions. 
• Let meatballs and sauce cool completely. I portioned 20 meatballs per meal. Package meatballs with spaghetti sauce in 1-gallon freezer ziploc bag. Make sure air is completely out of the bags before sealing and "burp" them. Place flat on a cookie sheet stacked up, then in the freezer. 
• 24 Mini Cheesecakes (each meal had 4 minis): I used the recipe for filling, but to make the individual sizes I made my own graham cracker crust in 2 muffin tins. I made a double batch of graham cracker crust. TIP: replace the Cool Whip brand with Trader Joe's version so you don't get hydrogenated oils. I used TJ's graham crackers for my crust because they don't have high fructose corn syrup. After the crust is cooled, make pumpkin cheesecake mixture and spread evenly in all 24 muffin tins. Place filled muffin tins in the freezer for 1-hour. Using a knife, carefully pop out each cheesecake and place 4 mini cheesecakes in a pint-size freezer ziploc bag.

 Defrost/Reheating:

• Defrost meatball and sauce bag in the fridge for 1-2 days. Remove the cheesecakes from the bag and place into 4 ramekins covered with plastic wrap.
• Meal Day: Reheat spaghetti and meatballs on the stovetop. Cook spaghetti pasta according to package instructions. Cook peas or prepare other vegetable. 
• Serve the dessert in the ramekin or in another plate for dessert. Each mini cheesecake may be a bit large for a small child. I can usually serve 2-3 times to Ava for a small dessert. She loved it!

Super Easy Homemade and Healthy Refried Beans

A few weeks ago, I shared on the blog that I have been cooking dried beans in the slow cooker as one of our main sources of protein since we have become full-time vegetarians. The method I use for cooking dried beans is soak overnight, slow cook all day, then store. The time saving tip is that I make big batches to use in multiple meals for the week. Check out my post for more. Beans are so versatile!

Pinto beans is one of our favorites and eating them brings me back to my Mexican heritage. They're so affordable! Organic pinto beans are about $1.60 per lb from the bulk bin at Whole Foods. What a steal when you think about the nutritional value you're getting from those beans. I often cook pinto beans to use for vegetarian enchilada casserole or just serve them plain on rice with a bit of sour cream and salsa. I reserve the leftover cooked pinto beans with some cooking liquid for refried beans. If I don't have time to make refried beans that week, I'll pop the container in the freezer and defrost it when I'm ready. I usually put the frozen beans in the refrigerator in the morning before work and it will be defrosted by evening.

Buying refried beans in a can is convenient, but you have to careful for the additives in some brands. And it's so easy to make them yourself with pinto or black beans, especially if you planned ahead and had cooked beans stored in the refrigerator.

My mom and grandmother used to make refried beans with lard when I was growing up. Now, my mom and I use heart-healthy olive oil. They're a staple to serve as a side dish or eggs in the morning. Check out my packable 5-minute egg breakfast burrito recipe.

Quick method for Healthy Refried Beans:

• Start with cooked pinto beans with reserved cooking liquid, which is why you need to cook from dried beans so you can use the cooking water for the refried beans. Use whatever you have leftover like 3-4 cups (including the liquid). Set aside.
  
• Warm a heavy pot or large skillet on medium heat.
• Generous drizzle of olive oil. Add about 1-2 cloves of crushed garlic to the pan and cook for 1 minute. Add cooked beans and reserved liquid.
  
• Using a potato masher, mash the beans and mix into the liquid as you're working. Check out the picture above. Eventually, it will be thick and creamy. The consistency may be thinner than the canned version.
  
• You can add other seasoning like chili powder or cumin, but I prefer to keep it simple because it tastes more authentic to me.
  
• Add a sprinkle of sea salt.

Serve as a side dish or the main ingredient for bean and rice burritos. Smear on a tortilla for a tostada and add your favorite toppings such as diced tomato, salsa, sour cream, cheese, avocado, cilantro, green onion, or lettuce. Or use the beans in a Mexican dip.

The beans can be stored for up to a week in an airtight container in the refrigerator.

As a working mom, making refried beans from our leftover cooked beans is such an easy way to make a quick dinner on a week night. We serve our burritos or tacos with fresh fruit. Enjoy!

The Easy Way to Cook Dried Beans

One of the best budget-friendly protein sources that I can think of is dried beans. You can buy dried beans in the packages or bulk bins at the grocery store for next to about $1.99 per lb. You can of course buy cans of beans since they are convenient for quick meals on the fly, but dried stretches your dollars further because dried beans expand to about double in size when cooked and it's much more green friendly because of less packaging and processing.

I have many childhood memories sorting pinto beans and smelling them cooking on the stovetop. My mom added bacon slices, onion and garlic as she cooked them on the stove and it smelled amazing. I've found an easy way for cooking dried beans to fit into my hectic lifestyle without slaving away in the kitchen.

I soaked these pinto beans on Friday overnight, then cooked them in the slower cooker on Saturday during the day. I used the cooked beans on Saturday night for vegetarian chili and Sunday night for homemade refried beans (frijoles). More on the refried beans later...

Why eat beans and legumes? Beans are packed with protein, fiber, and iron. As recent vegetarians, Aaron and I have been eating more beans than ever and they are very filling and tasty. Beans are so versatile and can be made into patties (Falafel), stews, chili, filling for burritos or tacos, or plain on a salad for protein. Beans are great combined with whole grains like brown rice, barley or quinoa. Our favorites are chickpeas (for curries, soups, hummus) and pinto (in the picture) for burritos, chili, and tacos. We also like kidney for soups (minestrone) and black beans for enchiladas, chili and burrito filling. We love Lentil Stew served over brown rice. The possibilities are endless!

Cooking dried beans is super easy. If you plan ahead you can save money and time for future meals. Store your dried beans in a sealed container in the pantry, marking the type of bean and the date that you bought them. The easiest way to cook dried beans is to do it in batches, then use the beans for multiple meals. The slow cooker is energy efficient and easy.

Step 1: Soak Overnight
With dried beans, you need to soak them in water to help the cooking process. You need to soak all beans except for lentils, split peas, and black eyed peas.

• First, sort the beans and make sure you don't have any debris.
• Rinse the dried beans in water and drain.
  
• Use a mixing bowl to soak beans overnight in water. Fill the bowl a couple inches above the water.

Step 2: Slow Cook
In the morning, the soaked beans will double in size and most of the water will be absorbed.

• Drain the beans and rinse.
  
• Add the beans to slow cooker with fresh water covering the soaked beans a couple inches above.
  
• No need in adding any seasoning since you can season later. It's better to cook them plain so they will be more versatile for different dishes.
• Cook on Low setting for 8-hours, stirring infrequently and making sure to replenish water, if needed.
  

Step 3: Store
After the beans are cooked, I like to store beans that won't be used that evening for future meals that week.

• Use cooked beans in any dish, any way you like. Use a slotted spoon to use the beans you need for that night.
  
• Keep cooking liquid for some recipes such as refried beans or hummus, according to your recipes.
• Let beans cool, then store in resealable containers for the refrigerator. I've never tried freezing them.
  

That's it! It's really easy!

Breastfeeding Mom's Guide to Returning from Maternity Leave

Tonight, I got an email from a friend that's preparing to return to work with her first baby in the next few weeks and she's going to continue breastfeeding. She asked me how to you supply milk and prepare for Day 1 of returning to work from maternity leave. It reminded me that there's lots of logistical details that are often left out of most breastfeeding information about returning to work. Here's a compilation of things I've learned along the way from being a breastfeeding and working mom to my almost 11-month babe. I've admired my mom friends who have managed to breastfeed despite work travel and long hours and have asked them for advice before I started. That's what I love about motherhood is having friends help each other.

While you're still home on maternity leave. Your maternity leave should be the time that you're relaxing and enjoying your baby, while taking care of yourself. Here are some ideas....

• Make sure your baby will accept a bottle. I would let Aaron give Ava a bottle of expressed milk while I was running an errand. She got used to it, but has always preferred nursing.
  
• Great time to practice pumping and squirrel away the extra milk that you might have, but don't go overboard. Store milk in small increments such as 2-3oz so it's easily used by your caregiver.
  
• Get familiar with the storage guidelines for fresh and frozen milk (see link in the bottom of this post)
• Set expectations with your caregiver that you'll be nursing your baby when you arrive. By doing that you can take advantage of reconnection with your baby right away and it's practical because it's less pumping/bottle exposure your baby will have. High bottle exposure can encourage early, unintended weaning.
  
• Create a short list of care guidelines for your daycare. I included to feed my baby on-demand (like we nurse) and to feed her until she's done. I've been very sensitive to overfeeding, because we prioritize our nursing time rather than bottle feeds to ensure our relationship.
• According to La Leche League, a breastfed baby in general takes 1oz of human milk for each hour of separation from the mother and generally takes it in 2-4oz increments. My baby drinks 3oz at a time and in general takes 9oz in 10 hours (even at 11-months). NOTE: Some caregivers may be concerned because formula babies take more in in their bottles at a time. You can remind them that formula is very different from human milk and that your baby is content and growing. Some babies hold out at daycare and wait to get the majority of their milk while at home (evenings/mornings) with mom.
  
• Check out my post on caregiver tips for a breastfed baby.

Your Work Day Pumping Schedule: It takes me between 15-20 minutes from set-up to tear-down. I have a 30 minutes time block in the mothers room and we book it in our Outlook Calendar like a conference room. It's advisable to pump every 2-3 hours to maintain your milk supply and avoid plugged ducts.

What to Pack in your Bag:

• Your Pump with all the parts (flanges/tubes/battery pack if needed)
  
• Cooler bag and cool pack
  
• 4 Bottles with caps (Pump in bottles 1 and 2, pour in bottle 1 and store, session 2: pump in bottles 2 and 3, pour off and repeat for session 3 with bottles 3 and 4). For high supply moms, you can use larger 8oz bottles or a mix of Pump and Save Bags.
  
• Medela Pump and Save Bags - in case you ever forget bottles (they're sterile and you can pump directly in them and store them)
• Extra flanges - good to have, a friend of mine forgot hers and had to hand express
• Medela steam bag - in case you had to sterilize. 2 oz of clean water in the bag and about 3 minutes in the microwave.
  
• Pumping bra to give you hands-free pumping (see my review post) so you can work while pumping! Brilliant!
• Permanent marker to write the date on your storage bags.
  
• Antibacterial wipes in case you need to sanitize the table you're using, etc.
  
• Clean plastic bag to store your used flanges for the next pumping sessions. The flanges arrive clean, but for the next 2 pumping sessions you don't have to wash them. You can store your used flanges up to 6-8 hours in room temperature because human milk is antibacterial or you can store them with your milk in the refrigerator or cooler bag. This saves you a ton of time.
• Picture of your baby: Aaron had an idea to take a picture of me nursing Ava the night before I went back to work so I could see it when I was apart from her. Many moms find looking at pictures of their baby helps with let down.
  

Supplying milk for Day 1 and beyond: Since you're going to work, you're going to nurse your baby overnight and before you leave for daycare. It's likely that you'll have extra milk since mornings are typically the time that moms have abundant milk. Breastmilk changes throughout the day so you have more milk in the morning and it's thinner and thirst quenching for the baby who's waking up for the day. As the day progresses, you have thicker milk with more cream and less volume. The evening milk is fatty which helps the baby sleep at night.

It's always a good idea to keep enough frozen milk for 1 day in case you forget your milk one day to work. It will save you time and then you'd never worry that your baby has enough breastmilk at daycare.

• Morning of Day 1: Nurse your baby before work to get a good feeding and stimulate production when you're apart. I find it works best to nurse her in bed when my alarm goes off at 5:30am and she's still sleeping. Then I nurse her again just before 7am before we're about to leave for daycare. It's an easier way for her to wake up gradually, too! I pump extra milk from both breasts (I have an oversupply), which supplies her first 3-oz bottle for daycare (and then I save the rest for freezing). Many moms find the morning before work nurse the baby off one side and pump the other.
  
• Daycare Dropoff: bring any milk you pumped fresh that morning and frozen milk (for Day 1 only).
  
• At work: Pump 3 sessions and store this milk for Day 2 and so on. I pump at 9am, 12pm, and 3pm. Remember that you'll likely pump more quantity in the morning session than the afternoon.
  
• Daycare Pickup: nurse your baby when you arrive.
  
• At home: Take the pumped milk from the day and make up your bottles for the following day and freeze any extra milk. Some moms freeze only on Friday's when they know there is milk that they won't need. When you get into a routine, you'll figure out the best way to do this.
  

TIP: Friday's milk is for Monday the following week. The fresh milk contains the best antibodies (some is lost during freezing/defrosting). Plus, when you baby comes into contact with a bug, you will make the antibody to fight that bug in real time! That's why I minimize leftover milk and give the baby fresh milk.

• Alternative or part-time: If you don't work Mon-Fri, you might have to figure out the best way to supply your milk. You might find that freezing will help.
  

Great resources:

• Kellymom's page on pumping and returning to work (storage guidelines, how much a baby needs, etc).
• Great article on Working Mothers on the La Leche League website from Lactation Consultant, Kirsten Berggren, the author of Working Without Weaning.

Product Review: Simple Wishes Hands-Free Pumping Bustier

This post is for my working, breastfeeding mom friends. You know I'm all about time saving tips. I have to share this really cool new product that I've been using the past couple weeks. I pump at work 3 times a day and have been holding the breastshields in place and balancing my iPhone to check email or make calls at the same time. Now, I'm using this Simple Wishes Hands-Free Pumping Bra. I tried a Le Leche League branded pumping bra and it just didn't work for me so I was a little hesitant to spend more money on something that might work, but this product really blew me away.

I thought at first that you had to wear this every day, but then I realized that you can zip it on really quickly over your existing nursing bra that you're already wearing. I don't use the shoulder straps. I keep this bra in my pumping bag at work and then just take home once a week to wash it.

My favorite part is that the holes for the breastshields are very secure because they open in two different directions. You slip the shields in the first direction and then the other, then make sure that your nipples are in the center of the tunnel. The bra is highly customizable for fit so the shield seal really well, I find that pumping is faster and there's less mess! I used to get drips on my clothes because I was flipping pages or moving around. These milk spots leave marks from the milk fat.

I find that since the breastshields are so secure, they are strong enough to use a variety of bottle sizes 5oz or 8oz and even the Medela Pump and Save Bags. I'm a high volume mom so I like that no matter if I use the bottle or bag, everything is stable. All that milk can get heavy and it still does a great job and keeping everything in place. I get the Pump and Save Bags from the Milk Bank that I donate Ava's extra milk to and it's great because I put them right to the freezer when I get home from work.


The best part is that I can type with both hands, which makes me super productive. I can work and pump at the same time! It's SO awesome! Before I took my laptop in with me to pump sometimes, but I used it to read industry articles and review documents. Now, I'm able to sit back and relax or work depending on what's going on and it goes so quickly. At work, we book the Mother's Room in 30 minutes increments in Outlook and if you're running behind because of meetings, it's nice to have a bra like this to help you get in and out efficiently. Timing is tight because there are other moms sharing the room so we have to be diligent with making our designated times during a crazy work day.

Helpful hints...

• Before you pump for the first time, adjust the fit at home before you go to work. This helps because you can making all the adjustments at home and take your time to get the right fit. At work, you only have a very limited time to pump.
  
• I have to sit upright and make sure that I'm not slouching so there's room for the bottles or Pump and Save bags to fill.
• Once you turn on your pump, you might need to make minor adjustments to the tunnel placement.
  
• When you pull the breastshield off make sure to tilt it away from you so that you can save the milk in the shield.
• I use the bustier without the shoulder straps because it's easier to slip it on just before pumping.
  

I'm very impressed with this time saver. It's well worth the $35 purchase price to make your pumping session easier, faster, and much more efficient.

Organize Your Kitchen in Work Zones for Efficient Cooking

Yesterday, I baked some blueberry muffins and NOT from a box mix! The reason I picked the recipe was because it was easy. I had a short window of time between feeding the baby while she was sleeping. Because of my kitchen organization strategies, I was able to prepare the mix in just 15 minutes and then put them in the oven.

When we first moved into our house at the end of December, I thought of the best way to organize the kitchen into work zones.

Baking Zone Decoded: This corner of the kitchen in the picture is my cooking and baking zone.

• Cabinet for Ingredients: I organized the cabinet so that I have the basics at arm's reach like flours, brown sugar, baking powder, sugar, oats, nuts, and dried fruit for quick preparation. I use containers for ingredients and then keep the full package on the top shelf so I can refill when needed. This helps me be more efficient and fit what I need closeby.
  
• Drawers for Tools: The long drawer under the cabinet is where I keep my cooking utensils and measuring spoons/cups.
  
• Strategic Counter Space: Aaron and I like to keep the counter tops clutter free and since we have a lot of storage cabinets we keep extras like the toaster, blender, tea kettle and more in the cabinets, but accessible for easy use. And you can see the Kitchen Aid Stand Mixer on the counter. I keep that out full-time and plugged in on the counter so it's really easy to use for baking. As soon as I finish prepping the batter and putting it into the oven, I start cleaning the equipment so I can put it all away easily.
  
• Shelves for Mixing Bowls: The corner cabinet underneath the counter has a lazy susan (rotating shelf) that I use to store my mixing bowls which make it easy for baking.
  

Everyone has a different kitchen workspace configuration, but the idea is to develop a working zone that works for you. If the flow doesn't work, then change things up! If your kitchen is easy to work in, then you'll be more encouraged to make nutritious food for yourself and your family and friends if you have a only a few minutes to spare! Send me your tips for kitchen work zones that work for you and I'll post them on the blog!

As a first-time mom of a 10-day old baby I'm really thankful that I developed these efficient strategies prior to having kids so that I can stay on track with our healthy lifestyle.

Practical, Quick Tips for First Time Moms like Me!

I started this blog to share practical tips to save time and money for a healthy lifestyle. Since I'm a first-time mom (38 wks today and there's my pic; 2 weeks to my due date), I've collected an amazing amount of practical advice from my friends, coworkers and family and I'm happy to share. I woke up early this morning thinking about all the advice I've been given and have taken, which made me realize that I should share it with you! Being very pregnant now, my bump is a conversation starter! It's a common link that so many parents enjoy remembering the time when they were expecting the arrival of their children.

Twitter is such a great resource for me! If you build a following of other Twitter users, you can ask them for resources and tips. Since you can respond so quickly with messages, people are willing to share! A couple weeks ago, I posted a tweet about wanting advice on what to put under my desk to relieve my swollen feet. After a minute, my coworker (who follows me on Twitter), turned around and said, "why don't you request a footstool?" Sometimes, you're moving a mile a minute and don't think of the easiest solution, right?! I asked my facilities manager and, boy, did she deliver! The next day, I had a really nice footstool under my desk to prop my feet up!

A midwife I follow on Twitter told me this morning to enjoy the "lull before birth now" and says that I should rest up, nest down and relax. That's tough to do for a high energy girl like myself, but my body is telling me to do it.

Aaron and I are on the same page that we only want to have the right amount of "baby stuff." We live in a family-size house now, but we want to avoid clutter of stuff that we'll never use. Our plan has been to prepare in stages. I'll give you a perfect example. Most expectant moms at this point in pregnancy have their nurseries COMPLETE (or nearly done). Not us....on purpose. Our baby is going to sleep in our room in the beginning so we're preparing what we need to bring her home: car seat, co-sleeper (bassinet for the side of the bed), a glider to nurse, a changing table. We have started by painting the nursery, but we're more focused on the essentials.

First-time mom/dad practical advice: So now, here is wonderful gems of practical tips that I've received from my coworkers, friends/family, and Twitterverse. My goal is to ask for referrals and tips from experienced parents because these are road-tested, right?!

• Prepare you and your partner for birth with a Doula and Lamaze classes: Hiring a doula, birth attendant, was very important to both of us because I'm planning to avoid medical interventions during labor and birth. Doulas are skilled with comforting techniques that can help you through a more efficient labor (by using gravity and movement to your advantage) and help you avoid c-sections. My doula will come to our house so I can labor at home as long as possible. My doctor suggested laboring at home where I'm most comfortable until I'm in active labor, since I'm having a normal and healthy pregnancy (here's what I did to prep). Aaron came with me to Lamaze class, which was taught at my hospital by a mid-wife/nurse. I feel very confident and empowered to have this knowledge and support. One dad of 2 kids told me that he and his wife were surprised how much time they were alone at the hospital during their baby's births. Being first-time parents, we feel reassured having a doula there to helps us through the process.
  
• Don't overbuy until you know what your baby prefers: I heard this from a mom (of 4) about bottles, but I think it applies to many things! This experienced mom says to buy several different single bottles to see what your baby will prefer before you buy the 10-12 bottles you need! I got a bottle from a friend and she said that her son never liked it. Babies are finicky I've heard they refuse some bottles all together. Instead, I'll confirm which bottle she likes and then buy more. I plan to buy a total of 10-12 bottles. I verified this by more parents and asked ahead by how much daycare wants on-hand so that is my total number.
• How many bed sheets do you REALLY need? 3: This way you have sheets for (1) on the bed, (2) dirty, and (3) clean and ready. I've heard this consistently from friends - thank you Twitter and Facebook!
  
• Buy diapers in moderation: A dad of 3 told me that kids grow so fast that you might get too many of a certain size before you can use them! I'll have to judge how many my baby will go through in a day and estimate how many to have on-hand without overdoing it.
  
• Check with your daycare provider before you invest in cloth diaper supplies: This one came from my hubby. He was right! Our daycare will only allow disposable diapers and wipes so thankfully we waited to buy the cloth diaper supplies that I was planning originally.
• Figure out your maternity leave plan at work EARLY: This was my mistake! I should have pressed my HR admin to tell me ALL the specifics for our company's maternity leave in the beginning instead of a few weeks before my due date. It turns out I had many misconceptions from the website and from conversations with her early on so now I'm reworking my original plan. I found out that my company's Short Term Disability that is posted on the benefits section of the Intranet has a key phrase "up to" 12-weeks benefits and we don't get the full 12-weeks for maternity. They told me that their insurance provider relies on HR to explain the actual benefits (in my case 6 wks). Big difference! The good thing is that my company's culture is extremely flexible and supportive of parents and my manager and I have come up with a plan that works for both of us! My lesson was to push HR to get all the details very EARLY in your pregnancy so you have time to prepare financially for the leave.
• Ease your baby (and yourself!) into daycare before you go back to work full-time: I thought this was great advice from moms and my daycare! I'm planning to work from home 4 wks before returning to the office. I will take the baby to the daycare at about 6 wks for a visit and then for the last 2 wks, I plan to take our baby to daycare for 2 days to ease her into her routine so she's not shocked in on the first day. The daycare provider also advised me to take a blanket that has "my scent" on it so she can smell me while I'm not there. BTW, I got a REFERRAL for this daycare from Aaron's coworker who has had 3 kids there. We evaluated two referrals and found this one was more affordable, but still flexible with different work schedules (part-time and full-time options).
  
• Try your daycare route/schedule "pre-baby" while you're still working: Since I haven't gone on maternity leave, I tried the evening routine. Our daycare closes 6pm and while it's only 10 minutes from our house, I work across town in downtown Indy. I went twice this week to take a tour and sign up for the daycare and drove there twice after work. It made me realize that it's more practical to do an earlier work day (drop off at 7am) so I can be sure to leave at 5pm to be at daycare before they close. On the occasion that I have a later meeting, I'll pick up the baby earlier and then settle at home for the meeting or have Aaron pick up the baby. He gets home before me anyway so we should arrive at home at the same time to have "family time" at night.
• Errands with a little one: A mom suggested to park close to the shopping cart return area so you can pull the baby out of the car and directly into a shopping cart. Then after shopping when you have to load your car and pack the baby, you won't have to go far to return the cart. That shopping cart can be used to your advantage. Great idea!

If you have tips to share or questions that you want me to find answers to for first-time moms, please add your comments here!

Quick Veggie Side Dish in Minutes: Sugar Snap Peas

Tonight, I worked later than I expected and then Aaron called me and told me that he was going to have drinks with his coworkers and he would be home later. I knew that I had to rush out to get the dog from her daycare before they close (Bena loves it, by the way!), run to Trader Joe's to buy food to host our weekend guests, then get home to cook dinner for myself. All this running around is pretty normal for our lifestyle, which is of course is why I started this blog to share my time-saving times...but you get the picture. I got home after 7pm and I had to make a very quick and healthy meal. I picked up artichoke ravioli and sugar snap peas in a bag for dinner.

When you're in a major hurry and don't have time to wash and cook a vegetable side dish on the stove top, sugar snap peas in a bag are a convenient and healthy option. I bought my bag from Trader Joe's for about $2.30, but I've also seen them at other grocery stores. The best part is that you can cook them right in the bag, without washing or chopping for only 2-3 minutes in the microwave. Check the instructions on your bag to be sure. These little, sweet babies steamed up exactly as directed. I added a tiny bit of butter, salt, and pepper and they were done in no time! Now, that's a winner! Each bag serves a family with about 4-6 servings.

Sugar snap peas are completely edible so there is no shelling involved! You can get 3 grams of fiber per serving and about 35 calories. On top of the fiber, sugar snap peas are a good source of vitamins A, C, and K and folate. Now that's a nutritional bonus since they cook so quickly, even in the microwave!

Great Packable Snack Idea: Individual Nut Butter Packets

I'm always on the lookout for nutritious snacks that I can pack away in my bag for travel or in everyday running around! I believe that having a nutritious snack on-hand helps you avoid eating a fast/junk food, which really doesn't do much for your energy. For example, the apples with caramel sauce option at some fast food chains is a treat, but not a nutritious snack because it contains high-fructose corn syrup (HFCS). Nutritionally, you're better off packing your own snacks, but even more reason--it saves you time! You don't have to go searching for food. If you treat your body well and in good health, your body will naturally be hungry after 3-4 hours. To keep your metabolism going, a healthy well-portioned snack gives you the energy boost to keep going.

Back to the nut butter packets...I bought these to pack in my bag for the hospital. When I go into active labor patterns, I'm going to make my way to the hospital with Aaron and my doula. This is my first baby, but from my research and knowing my body, I'll need healthy light snacks to keep my energy up. Midwives and doulas recommend that laboring women eat lightly and drink regular fluids to keep their energy strong during labor. I'm all over it! What else is in my snack bag for the hospital? ...Natural juice boxes, Horizon low-fat milk in a box, crackers, and trail mix. Plus, I know Aaron will forget to eat and having the snacks available for both of us will be very helpful!

These nut butters "Honey Peanut Butter" and "Maple Almond Butter" are all-natural and I plan to spread them on crackers or whole wheat bread. They were only $.79 at my local Whole Foods near the other nut butters. These small packages are convenient to add to your computer bag, travel carry-on, diaper bag, or purse! Don't forget to mix them before you squeeze them since the oil separates from the nut butter.

If you have a nut allergy, this is not the snack for you, but click here to find more packable snack ideas. If anyone has tried this brand, please let me know how they taste in the comments below!

Easy Cooked Apples in the Microwave with Endless Uses

My favorite fruit is clearly the apple. When Aaron and I got married in Nov 2005, our theme was granny smith apples with chocolate brown. I love caramel apples for a fun treat in the Fall and one of my favorite toppings for toast is homemade apple butter! When I want cooked apples for oatmeal, waffles, pancakes, granola and vanilla yogurt, or ice cream, I make cooked cinnamon apples in the microwave since it's so easy!

I made these apples this morning to put on top of my buttermilk whole wheat waffles that I made for breakfast. I topped my waffle with cooked apples and pecans with a bit of maple syrup. Aaron was shoveling all the snow in the driveway and the front of the house after shoveling last night, too! We got about 10 inches of snow yesterday and overnight so he was looking forward to a treat this morning!

Easy Microwave Cooked Apples for One:

• Peel, core, and slice an apple. Place the apple in a microwaveable container with a top (like the one in the picture).
  
• Sprinkle with apple pie spice or cinnamon and a dash of ground nutmeg. Add about 1 inch of water. Cover loosely with the top, but not completely sealed.
• Cook on HIGH for 1 minute. Stir.
• Cook on HIGH for 30 second intervals until the apples are done. The apples may overflow if you cook for longer. I've done that many times! :)
• Your apples should be cooked after 2 minutes of cooking time. Drain the water from the apples and add a sprinkle of sugar/stevia extract/or drop of honey to sweeten, if desired.
• Keep the top on to keep warm until you're ready to use the apples.
  
• Enjoy!
  

Easy Tips for Weeknight: Spaghetti and Meatballs

Tonight I made a quick and easy version of spaghetti and meatballs.

Out of breadcrumbs, no problem! When I pulled out my ingredients, I remembered that I'm out of breadcrumbs. Not to fear! I used the heels from the whole wheat bread loafs that we already have on hand. You drop in the bread in the food processor and give it a whirl for about 1 minute until you have crumbs. Using fresh bread, your crumbs will be soft, moist, and airy. Even better, you can avoid the additives found in traditional store-bought breadcrumbs like hydrogenated fats and use better quality ingredients that you might throw away anyway! That's cost savings that is good for your health, too!

Easy meatballs under the broiler. Check out my previous post for a foolproof method for making meatballs under the broiler. For tonight's meal, I made them the same way in that post, but I didn't have fresh herbs on hand. I used dried Italian herbs, 2 tsp crushed garlic, 1 tbs tomato paste, minced onion, 1 egg, breadcrumbs, and salt and pepper. Check my recipe on the post for the breakdown of ingredients. It's always easier for me to make meatballs under the broiler because they hold their shape and cook so quickly.

Comfort food in a snap! This meal was not only healthy, quick and easy, but also kid-friendly. Here is how it came together:

Mix and form the meatballs with the ingredients and placed them on a foil-lined baking sheet. Cook meatballs under the broiler, see my original recipe post. While forming meatballs bring 2 medium pots filled with water to a boil.

Pour a jar of your favorite marinara sauce in a large pot and warm it slowing on the back of the stove.

Add veggies such as sugar snap peas in a pot too blanch (4-5 minutes) and add 8 oz of pasta to the other pot and cook per package instructions. I used whole wheat pasta for my meal.

Flip the meatballs to the other side and cook about 2 more minutes. When ready, add to the large pot with marinara sauce.

Drain pasta and veggies. Season veggies with a small amount of butter, salt and pepper. Serve it up! The entire meal takes about 45 minutes start to finish.

Plan ahead for leftovers: For tonight, I made enough for 4 servings so we have 2 servings in the fridge for a quick meal to reheat. Aaron and I put the leftovers away in individual servings so it's easy to grab the meal and go!

Reader Tip: Cooking Corn in the Oven

The summer produce season is tapering off, but there is still fresh corn in the markets.

Here's a trick for cooking corn that I've never seen before! Our neighbors at the lake told me how they cook their sweet corn in the summer and I had to share their clever idea!

The Gaylord family, Jack, Susi, and their daughter, Megen have spent their summers on Lake Oliver since before their daughter was born! Susi has been perfecting her method for cooking corn in the oven for so long she can't remember the first time she did it. You can see the corn in this picture was from our other lake neighbor, the Malley's, who shared dozens of ears of corn with our family. The corn was plump, super sweet, and perfectly ripe!!!


Corn Cooked in the Oven by the Gaylord Family

• Clean the corn by removing the husks and the silks.
• Preheat the oven to 350 degrees.
  
• Wrap each ear of corn with a damp paper towel. This helps steam the corn to retain it's moisture.
  
• Then, wrap the covered corn with a piece of aluminum foil (see the picture on the right).
  
• Place on a cookie sheet seam facing upwards to control drips. Susi places foil on the bottom of the oven in case there are any drips.
• Bake for 30-40 minutes. Serve immediately.
  

The corn stays warm until you're ready to eat it since it's wrapped in the foil. And the family uses the paper towel at the end to clean their hands. See the picture on the left from their picnic table.

To save time and money, they also re-use the foil pieces all summer. Isn't that so clever??!!

Here's another reader recipe for cooking fresh corn on the stove top, from my friend Betsy.

What's In Season Now: Cantaloupe

Serving fresh fruit for a family meal is a great way to add more nutritional values to your diet and if it's there ready to eat, kids and adults alike are more likely to serve it up on their plates. Cantaloupe is a fresh-tasting, sweet melon that is in season all summer so take advantage of the best prices now.

Cantaloupe is a nutritional powerhouse that is low in calories (about 50 calories per cup) and high in potassium (490 mg per cup). Potassium helps you keep your heart healthy and help regulate blood pressure. Cantaloupe is also an excellent source of vitamins A and C!

Cut up the cantaloupe all at once and store in containers in the refrigerator for quickly packing for lunches or snacks.

Tools you need to cut a cantaloupe quickly and safely:

• Large chef knife
• Small paring knife
• Tablespoon (Your table utensil, not measuring spoon)
• Cutting board
  

An efficient way to cut a cantaloupe:

• On a clean cutting board, cut the cantaloupe in half on the vertical line (longway) with the chef knife.
• Using a tablespoon scoop out the seeds and make sure you empty as much of the liquid from the hole in the middle.
• Starting with the first half, slice the melon half in 4 vertical strips.
  
• Then use the small paring knife to follow along the line of the rind against the flesh. Discard the rind and any green edges. With the paring knife slice cross-wise to form chunks.
• Repeat with the other half.
  
• Store in a container for serving or the refrigerator. Work next to the sink or garbage can to discard quickly and clear your space to keep your board clear.
  

Cantaloupe Snack Suggestions:

• Power Energy: Serve 1 cup of cantaloupe with 1/2 cup of low fat cottage cheese.
• Italian Appetizer: Wrap prosciutto slice around cantaloupe slice (don't cut into chunks for this snack)
• Accent for Salad: Slice cantaloupe for a spinach or arugula salad paired with Serrano ham or prosciutto and red onion slices. Use a red wine vinegar and olive oil dressing for a balance of the sweet, salty, and spicy flavors.
• Sweet Treat - Homemade Popsicles: Puree cantaloupe in the blender with a bit of water. Pour mixture into popsicle molds and serve to the family on a hot day.
  

Burrito Night! Made Possible without Unhealthy, Expensive Taco Seasoning Packets or Fatty Takeout

Having taco meat on-hand in the fridge is so easy and versatile so you can whip up quick meals when you don't want or don't have time to cook. Use ground turkey or ground chicken for the taco meat for quick dishes such as burritos, tostadas, tacos, enchiladas, or taco salad. All you need is to add a piece of fresh fruit or a green salad and there is your quick meal.

To do this, cook up a 1 to 1 1/2 pounds ground turkey or chicken with seasoning (see below), and store it in the refrigerator for the even more quick meals in the week. Many kids love burritos and tacos because of the cheese and you can eat them with your hands! You can also add sauteed zucchini, mushrooms, or bell peppers to the taco meat for an even healthier burrito option.

Many people just get a burrito from a taqueria, but those are loaded with fat and calories. If you make yours own at home, you can control the quality of the ingredients and use leaner meat, light sour cream, etc. Also, many taco seasoning packets have MSG in them and the natural brands are a waste of money! All you need is a few spices that you can use for other dishes and keep in the pantry.

Quick Taco Meat (serves 6-8)

Ingredients:

• 1 + 1/4 pound ground turkey or ground chicken
• 1 small onion
• 1 jalepeno, seeded *or try poblano, if you want milder flavor
  
• 2 tbs chile powder
• 1 tbs cumin
• 1 tbs dried oregano
• 1 tbs tomato paste
• 1 tbs garlic, minced
• 1/4 tsp cayenne pepper *reduce to dash, if sensitive to spicy foods
  
• 1/2 tsp salt
• Cooking spray or olive oil
  

Burrito ingredients - take your pick:

• Low fat natural refried beans or canned black beans
  
• Light sour cream
• Shredded cheese (such as Cheddar, Monterrey Jack, etc)
  
• Salsa
• Green/black olives
• Shredded lettuce
• Sauteed mushrooms, bell peppers, or zucchini
  

Preparation:

• Preheat a large skillet on medium heat. Finely chop onion and jalepeno pepper.
• Spray skillet with cooking spray or drizzle with olive oil. Add onion and jalepeno. Cook for 2 minutes. Add minced garlic and cook for 2 minutes. Add ground turkey or chicken to the skillet. Use the back of the spoon to break apart the ground meat. When the meat is almost cooked through, add salt.
  
• Add spices (chile powder, cumin, oregano, cayenne) and tomato paste. Cook for 5 minutes on low heat.
  

To make burrito:

• After you add spices to the meat and it's cooking on low. Open a can of refried beans and warm in the microwave. Pull out all ingredients so your family can build their burrito the way they want it.
  
• Smear the beans on first. Add ground meat, then layer cheese. You may want to warm up for 30 seconds until the cheese melts. Then add the cold ingredients such as olives, sour cream, tomatoes, lettuce, etc.
  
• Fold two opposing sides inward from your hand, then roll the open sides to close in tightly. That's it! Serve immediately.

Need a visual on burrito folding? Check out these tips on folding burritos.

This Vegetarian Pasta Casserole will Satisfy Hearty Eaters; Save Leftovers for Lunches or Busy Nights

You know about my love of pasta from a recent post. I enjoy pasta by eating it with lots of vegetables. I made this for dinner last night and when I took it out of the oven, Aaron gasped and said it looked good so I thought I should share it with you. It's a veggie pasta casserole with a homemade lighter cheese sauce. I based it off of a Cooking Light recipe from 2000. I wanted to boost the vegetables and flavor because of the reviews it got online. My version has a head of cauliflower and a bunch of fresh spinach. I served it with a mixed green salad.

The pasta casserole was hearty so meat eaters won't miss the meat! Each serving is about 1 1/2 cups with 375 calories and 22g protein. We ate this for dinner and I preportioned the remaining 4 servings for the fridge so we can grab and go later in the week. It's a great way to avoid takeout or frozen meals on those busy nights!

Cauliflower, Spinach, Cheese and Pasta Casserole (6 servings)

Ingredients:

• 8 cups water
• 6 cups cauliflowerets (1 1/2 lbs) cut in small pieces
• 8 ounces uncooked small shell pasta
• 3 cups lowfat milk
• 1 tablespoon butter
• 1/4 teaspoon nutmeg
• 1 head spinach, cleaned and chopped
• 1 cups finely chopped onions
• 4 cloves garlic, crushed and divided
• 1 cups shredded sharp cheddar cheese
• 1/2 cups grated parmigiano-reggiano cheese (or smoked mozzerella)
• 3 tablespoons bread crumbs
• 3/4 teaspoon salt, divided
• 1/3 cup flour
• 3/4 teaspoon thyme (or 3 tsp chopped fresh thyme)
• 1 tablespoon prepared Dijon style mustard
• 1/4 teaspoon pepper
• 1/4 cup parsley, chopped

Preparation:

• Preheat oven to 400°.
• Bring water to a boil in a large saucepan; add cauliflower and 1/2 teaspoon salt to boiling water, and cook 4 minutes or until tender. Remove cauliflower with a slotted spoon, reserving cooking liquid; set cauliflower aside. Bring cooking liquid to a rolling boil. Add pasta, and cook 7 minutes or until al dente; drain and set aside.
• In a preheated large sauce pan, drizzle a bit of olive oil. Add chopped onions and 1 clove minced garlic. Cook 2 minutes on medium heat. Add fresh spinach and season with salt and pepper. Cook until wilted. Remove spinach-onion mixture and set aside in a bowl. Use this saucepan to make the sauce.
• Melt butter in saucepan. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour to melted butter and stir with whisk for 1 minute, then add milk to saucepan, stirring well with a whisk. Stir in thyme and remaining garlic; cook over medium heat until thick (about 8 minutes), stirring constantly. Remove from heat; stir in 1/4 teaspoon salt, cheeses, nutmeg, mustard, and pepper. Combine cauliflower, spinach, pasta, and cheese sauce in a large bowl. Spoon the cauliflower mixture into a 13 x 9-inch baking dish. Spinkle bread crumbs on casserole evenly over cauliflower mixture.
• Bake at 400° for 20 minutes or until lightly browned. Add freshly chopped parsley when it is out of the oven.

Eat 1, Pack 1: Cooking For One Time Savings Strategy

I hear over and over again, from people that live alone, that they do not cook meals for themselves because they'd rather cook for others. Seriously! On the occasions that I'm cooking for myself, I like to go all out like a restaurant meal because I like to treat myself to something tasty and I don't have to worry what my husband might like. He's a bit picky.

Here's a great time savings tip: make 2 servings of a meal and eat 1 serving and pack the other serving for a lunch or dinner during the week. I do this a lot when I make salads for work. I make two salads at once. It saves TONS of time.

Last Saturday night, I was cooking for 1 because Aaron was out of town. I was inspired by a bunch of Swiss Chard and decided to make pasta with heirloom cherry tomatoes, which gave the dish a bright flavor. I used the sprouted whole grain pasta from Trader Joe's. It was tasty with a glass of Chardonnay. The best thing is that it only took me 30 minutes to make this meal! Yep, that's right my own personal 30-minute meal!

Swiss Chard, Fresh Tomato, and Sausage Whole Wheat Pasta Serves 2 - Eat 1, Pack 1

• 1 tablespoon olive oil
• 1 bunch Swiss chard stems removed, sliced in thin strips (see my post for tips on washing greens)
• 1 small onion, diced
• 1 tablespoon garlic, minced
• 1/4 teaspoon crushed red pepper
• 2 chicken sausage (try Trader Joe's Chicken and Portabella Mushroom Sausage)
• 4 ounces whole wheat pasta
• 1/4 cup fresh basil sliced
• 2 tbs grated Parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Preparation:

• Preheat medium pot for the chard and small skillet for the sausages. Bring water for pasta up to a boil. Chop onion and slice swiss chard. Drizzle olive oil in the pot. Add onions and cook for 2 minutes. Add garlic and crushed red pepper flakes.
• Add water to skillet and add sausages. Water should come up halfway to the top of the sausage. Bring water to a boil uncovered on medium, then cover and cook for 10 minutes.
• While sausage is cooking, add chard to pot with onion with a 2 tbs of cooking liquid from sausages. Cook swiss chard covered for 5 minutes. Add fresh tomatoes on the top of the chard to warm. Add pasta to the boiling water and cook per instructions.
• Slice fresh basil. When pasta is cooked to al dente, drain and add to chard and tomato mixture. Toss with fresh basil. Serve with grated parmesan cheese.

Pull Out the Slow Cooker for a Low Maintenance Way to Cook Dried Beans

When I was little, my mom used to make pinto beans from dried on the stove top. They had to be cooked for HOURS and you had to watch it. A couple months ago, I discovered this method of cooking the beans in the slow cooker from reading Cooking Light and now I've taken to the next level.

Beans are very nutritious and have a buttery, earthy flavor. They are high in fiber and are a good source of protein so they are an affordable meat substitute. I like to cook brown rice and keep it on-hand in the refrigerator with the beans, stored in separate containers. If you're working late or busy with the kid's activities, it's very convenient to have a versatile food like cooked beans ready to go.

This method has two, low-maintenance steps:

1. Rinse and soak overnight in water (pictured above)


2. Slow cook on Low for 10 hours, which takes only a few minutes of prep.
   
   Try using cooked black beans for quick tacos with avocado and sour cream, tostadas, on top of brown rice with a bit of cheese, black bean and rice burritos, or as a side dish to grilled meat. Store the beans in a large container (pictured above).

Slow Cooker Black Beans

Ingredients:

• 1 pound dried black beans
• 1 onion, diced
• 1/2 cup diced celery
• 1 jalapeno, seeded and minced
• 1 cup water
• 4 cup chicken or vegetable broth
• 1 tsp minced garlic
• 2 tsp adobo seasoning
• 1 tsp dried oregano
• 1 tsp ground coriander
• 1 tsp salt
• 3 bay leaves

Directions:

• Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain.


• Combine beans, broth, and remaining ingredients (through chile) in an electric slow cooker. Cover and cook on LOW 10 hours. Discard bay leaves. Serve.
  

Try this Energy & Time Saving Idea this Weekend

On the weekends, I like to do lots of prep work and cooking ahead to make the work week easy for dinners. And I get an organic produce delivery shipment so I get plenty of fruits and vegetables that I need to use.

Roasting is one of the best ways to enjoy vegetables because it deepens and sweetens the natural flavors. This weekend when you do your larger grocery shopping trip, think about items you can roast to get ready for the week for quick side dishes.

Roast one time, all at once to save you time that day and the upcoming week. The bonus is that you're saving energy because you're making use of the oven once. You will have to watch your cooking times, but other than that, it's really easy.

In this picture, I have three different trays going in my 450 degree oven. I also line my cookie sheets with foil and coat with cooking spray so I don't have to clean up the mess in the end!

• Roasted mixed root vegetables (potato, carrot, celery, parsnip, turnip, sweet potato, etc): makes a great side dish for leftover chicken, pork chops, or even soup. Chop veggies about the same size for even cooking. Mix with a drizzle of olive oil, garlic, and herbs like dried oregano, parsley, and salt and pepper. Cook for 20 minutes and stir, then place back in for another 15-20 until tender.
• Roasted beets: great for salads during the week. Wash and pierce with a fork. Drizzle unpeeled beets with olive oil and season with salt and pepper. Depending on size, check them if they are fork-tender 45 minutes. They may take up to 90 minutes if the beets are large. When cooked, let cool. Peel with a the tip of a spoon. Slice and place in an airtight container in the refrigerator.
• Roasted garlic heads: mash for for salad dressing or a great flavorful addition for pizza, pasta, or spreading on toasted bread. It's best to cook 2-3 heads at once. Cut the top off the heads. Place on a foil-lined pie plate and cook until slightly bubbly 35-45 minutes. Let cool. Push the roasted cloves from the skin from the bottom. You may need to peel the cloves. It will be messy. Store roasted cloves in an airtight container and store in the refrigerator.

Also, try roasting tomatoes with breadcrumbs or zucchini and bell peppers for something different than steamed vegetables.