Lunch for the Boy: 10.5.11

Yogurt: 10g, Granola: 10g

The Boy's snack for Wednesday is homemade Greek yogurt with some apple peel jelly stirred in, and my Grandma's granola.

Quesadilla: 16g, goldfish: 11g, strawberries: 4g, sweet potato: 5g, babybell: 1g, WhoNu? cookies: 16g

His lunch is a couple pieces of  smoked gouda, apple, and ham quesadilla, Goldfish crackers & pretzels, a babybell, sweet potato chips, strawberries, and a couple WhoNu? soft chocolate chip cookies.

Recipe: Smoked Gouda, Apple & Ham Quesadillas

I saw these the other day on Care's Kitchen, as grilled cheese, and immediately Pinned them on Pinterest. 

Served with Baked Sweet Potato chips

Tonight, I made the combination as quesadillas, and everyone loved them.  These will be made again!


Smoked Gouda, Apple & Ham Quesadillas

6 Whole wheat tortillas
1 Granny Smith apple
1 small block smoked Gouda cheese
1/4 lb deli honey ham, sliced thinly

Core the apple and slice it thinly (I used a mandoline).  Slice the cheese thinly.  Heat a pan over medium heat.  Layer cheese, apple slices, and ham on one tortilla, topping with the other. 
Cook until lightly browned, then flip and cook the other side until lightly browned.  Cool a bit before slicing and enjoying.

Lunch: 10.4.11

The Girl's snack is applesauce, dried plums, and a babybell cheese.

Her lunch is a taco tortilla roll up (with cheese, lettuce, and a little sauce), along with strawberries, a clementine, carrots & ranch, Goldfish crackers, and some chocolate covered pomegranate.

Lunch for The Boy: 10.4.11

The kids fell asleep before I remembered to ask them what they wanted in their lunches... hope that they like what I chose!

Applesauce: 10g, Dried pineapple: 9g, babybell cheese: 1g

The Boy's snack is some applesauce, a babybell cheese, and some dried pineapple.

Strawberries: 5g, Goldfish: 11g, Taco Tortilla Roll: 20g, Broccoli & Ranch: 4g, Raisins: 8g

 His lunch is taco meat, cheese, and lettuce, with a little sauce, in a tortilla rolled up (they told me that the meat fell out of the pita a little... they still ate it, but it was messy), along with strawberries, broccoli, raisins, and Goldfish crackers & pretzels.

Lunch: 10.3.11

The Girl has homemade Greek yogurt with some apple peel jelly stirred in, and my Grandma's granola for snack.

Her lunch is taco meat with some taco sauce and lettuce in a pita, string cheese, chocolate covered pomegranate, a clementine, strawberries, and some Goldfish crackers.

Lunch for the Boy: 10.3.11

Happy Monday, and Happy October!

Yogurt: 10g, granola: 10g

For snack, The Boy has homemade Greek yogurt with some apple peel jelly stirred in, and my Grandma's granola.

Applesauce: 10g, taco pita: 20g, broccoli & ranch: 3g, strawberries: 3g, Goldfish: 11g

His lunch is a taco pita - lettuce, with taco meat mixed with taco sauce - along with a string cheese, some broccoli and ranch dressing, applesauce, strawberries, and some Goldfish crackers & pretzels.

Recipe: Cider & Cinnamon Mini Scones

The wonderful folks at King Arthur Flour sent me some boiled cider to try out. I made cider doughnuts, and they were wonderful.  But, what I really wanted to try were scones with the boiled cider.

Image courtesy King Arthur Flour

I took the basic scone recipe from King Arthur Flour and modified it a bit to make these scones, and they are amazing.


I added in cinnamon chips and cinnamon flav-r-bites, but you could add in chopped apple if you wanted.

My scone tip is to use frozen butter that is shredded in your food processor (or a box grater).  I do this with most pastries.  It keeps the finished product flaky.


Cider & Cinnamon Mini Scones


2 3/4 c flour
1/3 c sugar
1 Tbsp baking powder
1/2 c butter (frozen, shredded)
1/2 c Cinnamon Flav-r-bites
1/2 c Mini cinnamon baking chips
2 eggs
2 tsp vanilla
1/4 c boiled cider
1/4-1/3 c milk (I added the milk into the measuring cup with the cider syrup, to 1/2 c total)


Pulse the frozen shredded butter with the dry ingredients together in a food processor.  Add in the cinnamon chips and flav-r-bites, and then the liquid ingredients.  Pulse just until a ball forms.

Preheat the oven to 425 F.  Turn the dough out onto a baking sheet and separate into two circles.  Pat into discs about 1/2" - 1" thick.

Cut into wedges, and to make mini scones, cut each wedge in half again.  Separate the pieces carefully.

Bake for ~15 minutes, until golden brown.