Last year, for my birthday my wonderful husband stood in line at the Nintendo store in NY early in the morning to get me a Wii. And yes I mean me. I wanted it to exercise on, and yes I have used it for just that purpose. Although I will say that the last few months I have been a little lazy in that area. I don’t like getting up early and that is the only time that I can get any exercising in during the course of the day. Especially if I do it on the Wii.

Anyway, I digress. In the last year we have also been using it to play games with the kids. They love watching Jason and I play “Super Mario Galaxy,” “Mario Kart,” and Star Wars, among other games. Alex loves it so much that he wants to have a Super Mario Birthday party in February when he turns 4. Notice that I said they love to watch Jason and I play. We have never let either of the kids actually play the games. They have just been too young and not coordinated enough and they, especially Alex, didn’t have the attention span to sit long enough to learn how to play. Occasionally if one of the remotes didn’t have any batteries or we had an empty steering wheel we would let Alex pretend to play and he never knew the difference.

In the last few weeks that has all changed. Alex has started to understand that he is not actually controlling anything that is happening on the screen, and he has asked many, many times to play. He had been to a friends house a few times and watched him play his Game Cube and was starting to catch on. So with Christmas coming up we decided that it was time to find him a game that he could play with little or no assistance from us adults.  We have always been hesitant to get the game systems that are geared for preschoolers. They have such a limited life span and we already had a Wii. I didn’t really want to spend the extra money on a completely new game system, when we already had nice system at home. So we decide to try to fine a Wii game that Alex could play. This is where I ran into some problems. Nintendo has several games intended for children as young as four, unfortunately all of them except one are geared for girls. There was a Dora game, a Disney Princess game and a Barbi game. As I am looking for a game I was starting to get a little discouraged, I needed a game for a young boy. Well we finally found one.

“Go Diego Go, The Great Dinosaur Rescue” This is a brand new game, it was just released at the end of October. The few reviews I had been able to find were good and since it was all we were able to fine we decide to give it a shot. I love it!!! We have had the game for two days now and Alex can play almost completely independently. He does need a helping hand now and then, mostly because he is impatient and tends to go to fast. When you are playing the game in the dinosaur rescue mode there are hints at the bottom of the screen that help the child figure out what they are supposed to do. The hints are little circles with a little person in it showing the child how to perform the action needed at that time and if the child needs to push a button on the remote there is a picture of that button at the bottom of the screen. You can also enable a feature called the helper feature. During certain times in the game at the bottom of the screen a circle with two people in it show the helper that they can use a second remote to help the child complete the action faster.

Alex loves the game, and it is a pretty active game. So he is not just sitting on his bottom playing a video game. He has to jump, dig, and swing, among many other actions. As with the computer we limit the time he is allowed to play, he is still only 3 after all. I don’t want him spending all day infront of the Wii, but all in all I am loving the game, and I am sure our next purchase will be a game for Lizzie, since she can’t stand to be left out of anything.

I am so very tired of being the crazy mom when I attend things with the kids. I never thought that my views on raising children were so out there. I always thought I was working off of the basis that common sense is the way to go. If my kids throw up when I give them milk, then I stop giving them milk, If my kids are not sleeping well, the I find out why and fix it. If I don’t like toys strewn all over my house, then the toys stay in the playroom ,It didn’t seem so out there, until recently.

I have been taking Alex to a sports class at a gym near us since last summer. He loves it and the day and time have been working out well for us, so we stayed with that class this fall. Well, the group of kids changed and with it so did the mothers. I try to talk to these mothers and I come off like the crazy person in the room. I mentioned that Lizzie has been taking these short 30 to 40 minute naps every day instead of her usual 2 hours, but that she is now finally mostly sleeping through the night. I got told that I shouldn’t stand for that short of a nap, and you can only imagine the look I got when I told her that my three year old doesn’t nap anymore at all. The napping brought on the issue of sleeping at night, another mother mentioned that they think her son has sleep apnea, so I mentioned that we are looking into that for Alex as well, to see if that is causing some of his hyperactivity. They never mentioned getting the adenoids x-rayed (which is the first thing our Allergist wanted to do) so I asked if they had done that. Again with the crazy women looks. I know for a fact that you can’t see the adenoids without an x-ray, and the adenoids are a big cause of sleep apnea, so why is that so crazy. Last week everyone was talking about Christmas presents and toys and how the toys are taking over the house. I mentioned that we just got rid of a bunch of toys for those reasons, they were taking over the playroom. This led to the fact that we don’t really allow toys out of the playroom, here come the crazy lady looks again.

Not only am I the crazy lady, but I can never finish a sentence. The minute I start talking I get interrupted. I talk about the kids food issues, I get told how they are not nearly as bad a someone else. I change Lizzie’s diaper and I get looks because I use cloth. Why is it that many mothers think that the way they are doing something is the best, and if anybody does it differently then they are the crazy lady. I am so tired of being that mother. Yes if my two year old is lying on the floor throwing a tantrum because I won’t let her do something, the I am just going to let her cry, it won’t hurt her and she needs to learn she can’t always get her way. If that said two year old is tired and behaves better if I put a movie on for her while her brother is in gym, what is the harm in that. It helps her get the rest she needs and allows me to watch my son during class. Why is it so crazy.

I think a lot of it has to do with the fact that, while I love my children dearly, I don’t cater to them. They need to learn to do things for themselves and how to get along in the world. Yes they are young and still need me to do a lot for them, but it is never to early to learn. So many parents these days cater to their children and then wonder why they are still living at home at the age of 30. I guess I will go on being the crazy mom and I will have to learn to live with it, I think I am going to start taking a book to the gym with me.

Week 6: Meal 1
Black Bean Soup
1 lb. Black Beans
1 lb. Stewing Beef, cut up
3 Slices Bacon, cut up into 1-inch squares
1 medium onion, peeled and chopped
2 stalks celery, scrubbed and chopped
1 Tbsp. diced parsley
1 ½ tsp. salt
¼ tsp. black pepper
Lemon slices

Pick over the beans and rinse them in several changes of water. Soak them overnight in enough water to cover by about 2 inches. Drain the beans and put them in a large pot with 2 quarts water, the beef, bacon, onion, celery, and parsley. Bring the soup to a boil and simmer, covered for 3 or 4 hours, or until the beans are cooked.  After it has been cooking for a few minutes, skim the soup with a slotted spoon to remove scum. When the soup is cooked, puree all or part of it in a blender or food processor before serving. Season to taste with salt and pepper and place a slice of fresh lemon in each bowl before ladling in the soup, or pass a small pitcher of lemon juice at the table. Serve Hot.

(Serves 6-8)

Cornbread
1-cup flour
1 cup yellow cornmeal
3 Tbsp. sugar
1 Tbsp. baking powder
½ tsp. salt
2 eggs
1-cup rice milk
¼ cup vegetable oil

Stir all ingredients together just until smooth. Pour into a greased 9” x 9” pan, and then bake at 425 for 20 to 25 minutes.

(Serves 6-8)

Week 6: Meal 2
Turkey Breast
1 6-8 lb Turkey Breast
2 Tbsp. Salt
1 Tsp. each: thyme, oregano, parsley, and sage
2 Tbsp. canola oil
1 Cup water (divided)
2 Tbsp. flour

After thawing the turkey breast, rinse it inside and out. Combine salt, spices and oil, and rub this mixture all over the turkey breast, inside and out. Place into a large dutch oven, and add ½ cup water to it. Cover and cook at 325 until Turkey is done. Check package direction for cooking times.  Make gravy using water, flour and pan juices.

(Serves 6-8)
(Dice leftover turkey and save for Turkey potpie later in the week.)

Bread Stuffing
½ cup celery, finely chopped
½ cup onion, chopped
½ cup margarine
1 Tbsp. parsley
½ tsp. sage
½ tsp. thyme
Dash of salt and pepper
8 cups dry bread cubes
¾ to 1-cup water or turkey stock

Cook celery and onion in Ghee until tender; remove from heat. Stir in seasonings. Place the bread cubes in a large bowl, and stir in the onion mixture. Drizzle with enough water or broth to moisten. Bake in a covered casserole dish at 325 for 40 to 45 minutes.

(Serves 8 )

Mixed Veggies
1 bag frozen mixed veggies

Cook on stovetop steamer until tender
Week 6: Meal 3
Scrambled Eggs with Ham and Cheese
6-8 Eggs
2-3 slices ham, sliced 1 inch thick and cubed
1 bag shredded cheddar cheese
2 slices rice cheddar cheese

Break eggs into a bowl and whisk until combined. Add diced ham and cook until eggs are cooked the way you like them. Sprinkle cheese on top and melt.  Serve.

Toast
6-8 slices of Bread
Margarine
Fruit Preserves

Toast bread in a toaster and top with margarine or Ghee and your choice of fruit preserves.

Week 6: Meal 4
Tomato Soup
1 – 2 cans tomato soup

Cook soup according to package directions

Grilled Cheese Sandwiches
8 Slices of bread
Cheddar Cheese
Cheddar Rice Cheese
Margarine or Ghee

Spread the tops of each slice of bread with the margarine or Ghee. Make a sandwich with the cheese and place on skillet, Ghee side down. Cook until the bottom is golden brown, turn and cook until golden brown and cheese is melted.

Week 6: Meal 5
Turkey Pot Pie
4 Tbsp. Ghee
1 medium onion chopped
1 rib celery chopped
¼ cup flour
1 ¼ cup chicken or turkey stock
1 ¼ cup rice milk
1 tsp. dried sage
¾ tsp. dried thyme
Salt and pepper to taste
2 cups diced cooked turkey
2 cups mixed vegetables
Pie dough

Glaze
1 egg yolk
1 Tbsp. milk

Melt the Ghee in a large pan and stir in the onion and celery. Sweat the vegetables for approximately 8 minutes. Stir in the flour and cook for one more minute. Add the stock to the pan, whisking to incorporate all ingredients. When the stock starts to thicken, add the milk, sage, thyme, salt, and pepper. Stir in the turkey and vegetables and simmer for two minutes then remove from heat. Prepare a 2-quart round casserole dish and transfer the filling and smooth the top. Let cool and preheat the oven to 400. Prepare the dough for the top crust. Top the casserole dish with the pie dough and fit the edge of the dough to the dish. Mix the egg yolk and milk together in a small bowl and brush the top of the pie with mixture. Poke steam vents in the top of pie. Bake until heated through and top is golden brown, about 40 minutes. Allow pie to rest and cool ten minutes before serving.

(Serves 6)

Week 5: Meal 1
Oven Fried Chicken
1 – 2 lbs. chicken pieces
1/2  – ¾ cup flour
½ cup lard for frying
Dash Salt and Pepper
½ cup water

Melt the lard in a hot skillet.  Put the flour into a zippered bag, and then drop in about four chicken pieces at a time. Shake until the chicken is coated, then place in the hot skillet. Brown the chicken pieces on all sides. Remove the chicken to a greased 9” by 13” casserole dish. Repeat this process until all chicken pieces are browned. Salt and pepper the chicken, then add ½ cup water to the casserole dish.  Cover and bake at 350 until chicken is cooked through.

Roasted Potato Salad
2 Tbsp. olive oil
2 lbs. small red potatoes, diced
½ onion chopped
2 cloves garlic minced
1 tsp. kosher salt
Dash fresh ground pepper
8 slices of bacon, cooked and crumbled
½ bunch green onions, chopped
Italian Salad Dressing

Oil a pan with olive oil. Toss together the potatoes, onion, garlic and salt, and spread on the pan. Bake at 425 for 30 minutes, stirring occasionally. In a serving bowl combine the cooked bacon, green onions, and salad dressing. Stir in cooked potato mixture and serve.

Serves 6-8

Corn
4-6 Ears of Fresh corn or 1 bag frozen corn.

Cook Frozen corn using a stovetop steamer.
Cook Fresh corn by boiling in water for 10 minutes or until tender.

Week 5: Meal 2
Goulash
3 Cups Rotini
1 Jar Spaghetti Sauce
1 lb. Ground Beef, browned and drained
2 Cups Mozzarella Cheese, Shredded
1-Cup Mozzarella Rice Cheese, Shredded

Cook the pasta in boiling, slightly salted water for 10 minutes. Drain, and then combine with the spaghetti sauce and ground beef. Spread into a 9” x 13” pan, and then top with shredded mozzarella cheese. Bake at 350 for 10 to 15 minutes, or until heated through and the cheese is melted.

(Serves 8 )

Garlic Rolls
1-cup warm water
1 package active dry yeast
1 Tbsp. sugar
¾ tsp. salt
2 Tbsp. canola oil
About 2 ½ cups flour

Pour the warm water into a warmed mixing bowl, sprinkle the yeast over the water, and then sprinkle the sugar and salt over the yeast. Let set a minute or two to proof the yeast. Add the oil, and stir in as much of the flour as you easily can, about 2 cups.  Work in enough of the rest of the flour to give you dough that is easy to handle, turn it out onto a floured countertop and knead until the dough is smooth and elastic, about 5 minutes. Round the dough up into a ball, cover it with the upturned mixing bowl, and let set in a warm place to rise until double in bulk, about 45 minutes. Divide the dough into 16 equal parts and form each part into a ball. Set the balls of dough slightly apart on a greased baking sheet and let rise until doubled in bulk, again about 45 minutes.  Cover the top of the rolls with melted Garlic Butter before baking. Bake in a preheated 350-degree oven for about 20 minutes, until done.

(Makes 16 rolls)

Week 5: Meal 3
Sloppy Joe’s
1 lb. ground beef, browned and drained
1-cup ketchup
1 Tbsp. mustard
1 Tbsp. Worcestershire sauce
1 Tbsp. brown sugar
1 cup shredded cheddar cheese
Cheddar rice cheese

Add the ketchup, mustard, Worcestershire sauce and brown sugar to the cooked ground beef and simmer together about five minutes. Serve topped with cheddar cheese on hamburger buns.

(Serves 4-6)

French Fries
1 package frozen French fries

Cook according to package directions.

Hamburger Buns
1-cup warm water
1 package active dry yeast
1 Tbsp. sugar
¾ tsp. salt
2 Tbsp. canola oil
About 2 ½ cups flour

Pour the warm water into a warmed mixing bowl, sprinkle the yeast over the water, and then sprinkle the sugar and salt over the yeast. Let set a minute or two to proof the yeast. Add the oil, and stir in as much of the flour as you easily can, about 2 cups.  Work in enough of the rest of the flour to give you dough that is easy to handle, turn it out onto a floured countertop and knead until the dough is smooth and elastic, about 5 minutes. Round the dough up into a ball, cover it with the upturned mixing bowl, and let set in a warm place to rise until double in bulk, about 45 minutes. Divide the dough into 8 equal parts and form each part into a ball. Set the balls of dough slightly apart on a greased baking sheet and let rise until doubled in bulk, again about 45 minutes. Bake in a preheated 350-degree oven for about 20 minutes, until done. (Makes 8 Hamburger Buns)
Week 5: Meal 4
Red Beans and Rice
1 lb. pork sausage
½ cup onion, diced
2 cups cooked brown rice
1 tomato diced
1 8 oz can tomato sauce
1 can red beans, rinsed and drained
¼ cup water
Dash of salt and pepper

In a skillet, brown the sausage and onion together, and then drain. Add the remaining ingredients and simmer together, covered for 15 minutes.

(Serves 6)

Cornbread
1-cup flour
1 cup yellow cornmeal
3 Tbsp. sugar
1 Tbsp. baking powder
½ tsp. salt
2 eggs
1-cup rice milk
¼ cup vegetable oil

Stir all ingredients together just until smooth. Pour into a greased 9” x 9” pan, and then bake at 425 for 20 to 25 minutes.

(Serves 6-8)

Week 5: Meal 5
Baked Chicken
3-4 boneless, skinless chicken breasts
Italian salad dressing

Marinate chicken in Italian salad dressing for at least ½ hour prior to cooking. Place chicken and salad dressing in a covered baking dish. Bake at 350 for 30 to 45 minutes or until chicken is no longer pink.

Peas
1 bag frozen or fresh peas.

Cook peas until tender on a stovetop steamer

Biscuits
3 cups Bisquick mix
1-cup rice milk

Heat the oven to 450. Stir ingredients until soft dough forms. Drop by spoonfuls onto an ungreased cookie sheet. Bake 7-9 minutes or until golden brown.

(Makes 10 biscuits)

Good Morning,

Surpriseingly we did not have a lot of leftovers from last week. We had dinner at my mom’s and I have two college age brothers. Needless to say they ate most of the leftovers, and if they didn’t eat it, it went back to school with them. So my menu this week as no leftovers in it, oh well.

Week 4: Meal 1
Tacos
1 lb. ground beef, browned and drained
1 package taco seasoning
1-2 tomatoes, diced
1-cup cheddar cheese, shredded
8 Taco shells or flour tortillas

Mix the ground beef with the taco seasoning according to package directions. Spoon into taco shells or onto tortillas, and top with lettuce, tomato, and cheese as desired.

(Serves 4-6)

Re-fried Beans
Heat on stove according to package directions

Mexican Corn
Heat on stove or in microwave according to package directions.

Week 4: Meal 2
Creamy Pork Chops
4 Pork Chips
Dash salt and pepper
2 Tbsp. margarine
½ cup water
1 carrot peeled and shredded
1 Tbsp. parsley
4 tsp. flour
½ tsp. basil
½ tsp. thyme
½ tsp. oregano
½ tsp. beef bouillon granules
1 1/3 cup rice milk
4 Tbsp. water

In a large skillet over medium heat, cook seasoned pork chops in butter on one side for about 10 minutes. When you turn the pork chops, add the shredded carrot and the ½ cup water. Cove and cook an additional 10 minutes. Turn and continue cooking (adding water if necessary) until pork chips are no longer pink inside. Remove pork chips and keep warm. Stir the seasoning into the drippings and then add the milk all at once. Cook and stir until thickened and bubbly. Then stir in the 4 Tbsp. water. Serve this as the gravy for the pork chops and potatoes.

(Serves 4)

Mashed Potatoes
4 large potatoes, peeled and cubed
½ cup chicken stock

Cook potatoes in boiling slightly salted water for 15 to 20 minutes, or until fork tender. Drain off the water. Use an electric mixer or potato masher to whip potatoes smooth. Then add the chicken stock and mix until you reach the desired consistency.

Green Beans
Steam Green Beans on stove-top until done.

Week 4: Meal 3
Chicken Teriyaki over Rice
4-6 chicken Breasts
½ cup brown sugar
½ cup Worcestershire sauce
2 Tbsp. canola oil
2 Tbsp. cider vinegar
2 Tbsp. orange juice (or pineapple juice)
1 Tbsp. cold water
1 Tbsp. cornstarch
1 Tbsp. garlic powder
1 Tbsp. Ginger
Dash of pepper

Combine the brown sugar, Worcestershire sauce, oil, vinegar, orange juice and spices; mix with a wire whisk. Stir together the cornstarch and cold water, and add to the sauce mixture. Spray an 8 ½ x 11 baking pan with nonstick spray, then pour the sauce mixture into it. Lay the chicken breasts in the sauce turning them over to coat well. Cover tightly with foil, and bake at 375 for one hour, turning the chicken breasts again once or twice during cooking. Serve the extra sauce over the rice.

(Serves 4-6)

Brown Rice
1-cup brown rice
2-½ cups water

Cook Rice according to package directions.

Grilled Pineapple Slices
1 can sliced pineapple (or slice up fresh Pineapple)
1tsp. honey
3Tbsp. butter, melted
Dash of salt.

Mix together the honey, melted butter, and salt, and marinate the pineapple slices in this mixture for 30 minutes, or longer. Place them on a lightly oiled grill over high heat, for a few minutes on each side, until heated through.

(Serves 4)

Week 4: Meal 4
Chicken and Dumplings
2 Carrots, peeled and sliced
2 Celery stalks, washed and sliced
4 Cans chicken stock
1 Bay leaf
½ tsp. thyme
¼ tsp. sage
Dash of salt and pepper
2 chicken breasts, cooked and cubed
2 cups biscuit mix
2/3-cup rice milk

In a very large pan, cook the carrots, celery, chicken stock and seasonings over medium heat about 20 minutes or until the carrots are tender. Add the chicken and cook until heated through. Mix together the biscuit mix and milk, then drop by spoonfuls into the chicken mixture. Cover tightly and simmer for 15 minutes.

(Serves 6-8)

Week 4: Meal 5
Pizza
2 ¾ to 3-¼ cups all-purpose flour
1 package active dry yeast
1-cup warm water
2 Tbsp. canola oil or olive oil
¼ tsp. Salt
1 lb. Italian sausage
Shredded mozzarella cheese
Shredded mozzarella rice cheese

In a large mixing bowl combine 1-¼ cups of the flour, the yeast, and ¼ teaspoon salt; add warm water and oil. Beat with an electric mixer on low speed for 30 seconds, scraping the bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much as the remaining flour as you can.

Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic, 6-8 minutes total. Divide the dough in half, cover and let rest for 10 minutes. Use to make two pizzas.

Grease two twelve-inch pizza pans or baking sheets. If desired sprinkle with cornmeal. On a lightly floured surface, roll each dough portion into a 13-inch circle. Transfer to the pans. Build up the edges slightly. Do not let rise. Spread sauce onto crust. Top with sausage, and cheese. Bake for 15 to 20 minutes or until cheese is melted and bubbly.

Salad
Romaine Lettuce
Tomatoes
Carrots
Shredded Cheese
Any other toppings you desire
Salad Dressing

Cut up tomatoes, carrots and lettuce. Put in a bowl, mix together all toppings and serve with your choice of dressing.