Sunday, June 11, 2017

Weekly Meal Plan 6/11 - 6/17

What a fun weekend- I am sad it is over!

Friday was Kellen's last day of school and we went out for pizza to celebrate. Earlier in the day the school had a nice little lunch for us to share with the kids, and it was a wonderful mid-day break. 

First day to last day (plus a little extra confidence and attitude- haha).


Saturday I headed to a Pure Barre class to get my seat kicked! I am so in-love with Pure Barre. I think it is harder each time I do it, but it is such a great workout. After class Kellen and I did a little shopping and made a Costco run. Kellen was just in it for the pizza.


Later in the afternoon we headed to the pool with friends and swam for a few hours. Rowan stayed home for a nap, but Kellen loved showing off his skills. In the evening we headed to the fireworks to celebrate Bay Beach's 125th anniversary. 


Today, I did a little more Pure Barre and relaxed at home.  Kellen was hanging out with Ron's parents so Rowan and I headed to dinner with may parents. Rowan was a little charmer- loving all the attention on him! Tonight I am working on a little homework and, but wanted to sneak in a quick post on our weekend!

This week Pure Barre is starting their summer challenge! 40 classes in 60 days....whew! Wish me luck with that! I am also looking forward to a short week and a trip to Chicago to see the Jurassic World exhibit!

Have a great week!


Sunday: Out
Monday: Sloppy Joe's, Chips and Watermelon
Tuesday:  Tuna Noodle Pasta Salad
Wednesday: Grilled Steaks and Grilled Asparagus
Thursday: Out
Friday: Out for Fish
Saturday: Grilled Kielbasa, Mac and Cheese and Peas


Thursday, June 8, 2017

Slow Cooker Jalapeno Popper Dip

How is it possible that I have not done an Improv Cooking Challenge in months!!! This is one of my favorite challenges because it pairs two ingredients and allows creativity to take over. It is fun because people make all sorts of things and there is always a different preparation I would not have thought to make.  The ingredients for this month are:  Jalapenos and Cheese.  I am finally getting my taste for spicy food back after it was completely dialed down to nothing while I was pregnant with my sweet Rowan.

I have actually had this recipe sitting in que for a while because I wanted to post it for this challenge, but it was hard to wait because it was so delicious.

I opted to make a slowcooker dip because it is so convenient and doesn’t use heat up the house with a warm oven to create a melty cheesy dip for a crowd.  This is a dip that is certainly work making. In fact, I entered it in my work’s appetizer contest and it won! It is spicy, smoky, cheesy and creamy….so yummy. This recipe makes a large amount and it can be cut in half, but I would make sure that you slightly reduce the cooking time to avoid any potential scorches to the dip. I use one sliced jalapeno on top, but if you want more heat you can scatter more fresh jalapenos on top.

Thanks to Nichole of Cookaholic Wife for organizing these challenges!  Next month the theme is berries and balsamic and I have a tasty ideas in mind!

I think I mentioned before that I am taking a class and it has taken up a lot of my time! I am entering the final week and will, thankfully have a little more time to devote to sharing more recipes with all of you! 



Ingredients

4  (8 oz) blocks of cream cheese, room temperature
1 cup sour cream
1 dry ranch dressing packet
2 (4 oz) cans diced jalapeño
1 cup chopped bacon, reserve 1/3 cup for topping
1 1/2 cup shredded cheddar cheese, reserve 1/2 cup for topping
1 fresh jalapeño , sliced


Instructions

In a medium bowl, mix together cream cheese, sour cream, ranch packet, diced  jalapeño, 2/3 cup bacon, and 1 cup cheese.  Spread evenly into a slowcooker. Top with remaining cheese and bacon. Arrange jalapeño slices on top. Cook on low 3 hours.