This entry isn’t so much about a “Mealtime Matter” but a PRE-Mealtime Matter. In other words, growing your own meal!

We’ve wanted to plant a garden for a long time, but in our 50′ x 100′ lot, there’s not a lot of room. Then friends told us about Square Foot Gardening and showed us the results. Absolutely amazing and totally manageable for any “smarty parent.” It only took us about two hours to build, fill and plant this garden. And The Boys had a blast!

While none of us busy parents want to add another exhausting shopping excursion to our plate, we’ve found that buying at our neighborhood Farmer’s Market is a really fun excursion with our young boys.  And with all of the food recalls lately, we feel it’s hugely important to shop locally.  You’ll be eating healthier food, supporting a local farmer and saving the planet!  (Less fuel for shipping :o)

The Local Harvest web site is an amazing resource for finding a local Farmer’s Market or Community Food Resource. Simply type in your Zip code and get a variety of local resources.

Yes, you’ll be spending a few pennies more per apple than going to a huge chain, but the benefits are just too huge to pass up.  And the flavors will amaze you and you’ll just feel great about your purchases.

The peach trees are billowing juicy goodness here in the Pacific Northwest (and across the U.S. we’re told ;o). We’ve been test-driving some cobbler recipes to find you and your young ones something simple. And this one from Cooks.com is about as easy as it gets. (You can even substitute the flour and baking soda with some biscuit mix for a fluffier, easier treat!)

QUICK AND EASY PEACH COBBLER
1 c. flour
1 c. sugar
1 1/2 tsp. baking powder
1 stick butter
3/4 to 1 c. milk
1 lg. can sliced peaches
1 tsp. cinnamon (optional)
3 tbsp. sugar (optional)
Melt butter in a 2 quart casserole dish in 375 degrees oven while combining flour, sugar, and baking powder. Add milk to the dry ingredients and stir until blended. Pour the batter into the melted butter; dribble peach juice into the mixture and let the kids dump in the pile of peaches. Have the kids sprinkle top with cinnamon and sugar. Bake 30 to 40 minutes at 375 degrees.

While I usually enjoy making something cool and refreshing for the kids during summer, or cook on the BBQ, time just wouldn’t allow for it last night. And I forgot how easy it took to make this meal. (It litterally took 10 minutes!) It’s filling and pretty darn healthy too.
Here’s what you need:

1. Frozen Chicken Breast Stir Fry (Just the pre-cooked chicken and sauce. Costco and Trader Joes both have great options here.)
2. Frozen Broccoli (We prefer organic :o)
3. Frozen Microwave Brown Rice (Again, Trader Joes has a great box of three Brown Rice “bags”)

First, begin frying up the Chicken in a splash of oil or veggie oil. (This will cook for 8-10 minutes total. Toss it occasionally.)

Next, toss the Broccoli in a glass dish with some water. (1/2 cup water to each cup of broccoli). Cover and zap in the microwave for 3 minutes.

Get the kids milk ready.

Once the Broccoli’s done, toss the bag of Brown Rice in the microwave. Zap for 3 minutes.

Give the chicken a stir/toss and get the table set.

Toss your desired amount of the sauce in w/ the Chicken. (Ours came with a mandarin sauce. Very tasty.) Drain and toss in the Broccoli. Stir it all up.

Dish it all up and you’re ready to go! Enjoy!

1 can (5 oz) chuck white chicken - well drained
2 T. mayonnaise
2 T. raisins
2T. apricot jam
1T. finely chopped onion

In small batter bowl, combine chicken, mayonnaise, jam, raisins and onions. Mix and dollop onto your favorite bread. Cut into triangle quarters.

Thanks to Heather from Beaverton, OR

Poach 1 sirloin steak and 1-2 chicken breasts in chicken broth until fully cooked. Add salt and pepper to taste. Cool and cut into 1-inch pieces.

Mix 1-2 cans of corn (rinsed)
1-2 cans of garbanzo beans (drained)
1.5 cups of chopped cilantro
1 medium-sized tomato, diced
1 small diced white onion

Toss all with meat mixture and squeeze 2 whole limes over the top. Toss and salt and pepper to taste.

Thanks to Megan from Washougal, WA