Custom face mask leashes

I have four kiddos—three will be attending public grade school this year, which means they will need face masks. This whole pandemic has changed everything. 

I have four kiddos—and that means we are constantly losing and searching for all the things. All. The. Things. The shoes, the socks, the library books, the favorite blanket, a teddy bear, that one thing they had 35 seconds ago. All. The. Things. 

So, to mitigate the number of times the masks were among all the lost things, I wanted a way to attach their mask to their person so that if it fell off (or was taken off) it would not be: in the mud, in the toilet, on the floor, or forgotten somewhere never to be seen again. Hopefully this will enhance my children's mask-wearing compliance, and keep their teachers from searching for all the masks. (Can you even imagine a kindergarten classroom search for all the lost masks? I mean All. The. Masks.) I searched amazon and found some cute things, but they were either expensive or they would take too long to get here. School starts in exactly 14 days, folks! 

Also, I searched pinterest. Not a whole lot there. Etsy was slightly more helpful, but I am a cheapskate frugal and didn't want to spend $5 per cute mask holder thing. (why spend $5 on one when you can spend $250 and 12 hours of your time, amiright?) Sooooo, I dragged four masked kiddos and met up with my awesomely crafty mom, and we went to the craft store and I bought ribbon and snaps and made some cute mask “leashes” for lack of a better word. Each one takes about 22 inches of 5/8 inch cloth ribbon and 4 snaps. (And a snap tool if you don’t already have one... I didn’t). I bought the tool and enough snaps for 180 leashes and enough ribbon for 90 leashes for about 60 dollars on sale at my local hobby lobby. Which honestly makes each mask leash under a flipping dollar!!!! 

So here is how I make a mask leash: 

Step one: cut ribbon about 22 inches long. (Slight variations are fine—I do shorter for my little kiddos) 

Step two: fold over 1/4 inch of the fabric and place the first snap. Use the tool to attach the snap. 

Step three: position the second snap (make sure you use the right piece) about an inch away from the first snap. Use the tool to attach the snap. 

Step four: repeat steps two and three on the other side. And you’re done! 

Whole Wheat Greek Yogurt Waffles

Sometimes you need a new waffle recipe. And by sometimes, I mean, pretty much every time I make waffles, I try something new. I'm crazy like that. (And crazy in lots of other ways, too!)

Anyway, this recipe is PERFECT for summer--it's low-calorie (hello, swimsuit season!) and fluffy. With strawberries and some whipped cream, it's reminiscent of strawberry shortcake--for breakfast. And while you don't have to make these whole wheat, I do! It's still yummy, I promise.

I started with the recipe from http://www.lecremedelacrumb.com/greek-yogurt-waffles/ and modified it just a titch. You really will want to add some oil or grease to your waffle maker--these don't have any oil or added fat.

Ingredients (makes 10 round, Belgian waffles)

• 2 eggs, separated
• 1¾ cup milk
• ½ cup plain greek yogurt (I used 0% fat)
• 2 tablespoons sugar
• 2 cups whole wheat
• 2 tablespoons baking powder
• ¼ teaspoon salt
• 1/2 teaspoon vanilla

Instructions

1. Preheat your waffle maker. In a medium bowl whisk together eggs yolks, milk, greek yogurt, sugar, and vanilla.
2. Add flour, baking powder, and salt and mix until all ingredients are combined. (Most of the lumps should be gone but it doesn't need to be perfectly smooth).
3. Beat up the egg whites until they are stiff peaks. (I use the whisk attachment for my hand blender.) Gently fold eggs into the batter. 
4. Grease the waffle maker and cook waffles according to manufacturer's instructions. Serve with butter, syrup, fresh berries, whipped cream, or powdered sugar as desired.

Chicken in Sweet Honey Sauce (Pressure Cooker)

I got a pressure cooker several years ago. Before the instant-pot craze, even. Between pregnancies, I used it a little, but it was often forgotten in the recesses of the kitchen. But I'm so glad that now pressure cooking is in vogue. Because, hello! This think makes cooking a gajillion (yes, I'm a math teacher, and I say that IS a number, LOL) times easier.

Also, our recipe needs are changing. My darling little sister is currently expecting, and has oral allergy syndrome to most veggies and fruits, and ALSO has gallbladder issues, so she's avoiding fats. Pretty much, she's eating cold cereal and skim milk. Which sounds delicious for about 3 days. So I've been attempting to cook nut-free, fat-free, AND yummy food. Some days I succeed. Other days, it meets two of the three criteria. Today's met three of three, and Joe and the Brother-in-law both liked it. (So did 2 of the three kiddos, which is like amazing.)

Anyway, I stole the recipe from here: http://www.pressurecookingtoday.com/pressure-cooker-honey-sesame-chicken/

And like then, I modified it to meet our needs:

INGREDIENTS (serves 10 if served over rice):

• 6 boneless skinless chicken breasts, diced (about 2 lbs.)

• Salt and pepper

• 1 teaspoon olive oil

• 1 diced onion
• 1 diced red bell pepper

• 1 tsp garlic powder

• 1/2 cup soy sauce

• 1/4 cup ketchup

• 1 teaspoon sesame oil

• 3/4 cup honey

• 1/4 teaspoon red pepper flakes

• 3 tablespoons cornstarch

• 3 tablespoons water
• 2 bags of frozen mixed vegetables, cooked 

• 
  

Preheat pressure cooking pot using the saute setting. Add olive oil, onion, garlic, red pepper, and chicken to the pot and saute stirring occasionally until onion is softened, about 3 minutes.
Add soy sauce, ketchup, and red pepper flakes to the pressure cooking pot and stir to combine. Pressure cook on high for 4 minutes. When timer beeps, turn pressure cooker off and do a quick pressure release.
Add sesame oil and honey to the pot and stir to combine. Add pre-cooked vegetables. In a small bowl, dissolve cornstarch in water and add to the pot. Select Saute and simmer until sauce thickens. Serve over rice

Cheesy Chicken Broccoli and Brown Rice Casserole

Well, it's been a while since I posted. Oh, well.

This is a delicious recipe. Seriously, all three of my children, my sister, and her daughter ate GOBS of it. Joe ate 2 helpings. My brother-in-law ate some. No one complained that it was yucky. MOM WIN!! It's gooey and veggie-liscious, but still filling like a meal and doesn't use cream-of-crap soup. Biggest problem: I wanted to eat more even though I wasn't hungry. LOL.


Ingredients:
2 Tbs unsalted butter
1 onion, chopped
1 tsp granulated garlic
1/2 tsp paprika
1 tsp salt
1/4 tsp black pepper
1 1/4 c long grain brown rice
5 c water
4 tsp chicken bullion
1 1/4 c whole milk
20 saltine crackers, crushed
1 tsp Italian seasoning
1/4 c Parmesan cheese, grated
2 Tbs unsalted butter, melted
2 c cooked chicken, shredded or diced
2 lbs fresh broccoli, cut into bite size pieces
1/2 c Parmesan cheese
2 c Colby Jack cheese, shredded

Directions:
Melt 2 T butter in large pan. Add onion and cook until translucent. Add garlic, paprika, salt, and pepper. Saute 30 seconds. Add rice. Saute about 1 minute stirring constantly. Add water, milk, and bullion. Bring to a boil, then reduce heat to medium low and simmer uncovered about 40 minutes, stirring often, until rice is tender.

While rice is cooking:
Crush Crackers (I use a rolling pin and a ziploc bag). Add Italian seasoning and 1/4 c Parmesan, then stir in the melted butter. Save.

Steam the broccoli (I use the steam bags, but you don't have to). This will seem like an exorbitant amount of broccoli. I store it in the 9x13 pan I'm going to bake it in.

When rice is soft:
Preheat oven to 400 degrees

To the rice mixture, add the chicken, cooked broccoli, 1/2 c Parmesan cheese, and Colby Jack cheese. Stir. Transfer to 9x13 pan.

Top with cracker crumb mixture.

Bake for 10-15 minutes until bubbly and browned.

Green, Eggs, and Ham (With Cheese!)

It was recently Dr. Seuss Day at my children's schools. They both got to try green eggs from the book Green Eggs and Ham. If you haven't read it, it's basically about a man who refuses to eat green eggs and ham, but when he tries it, it's actually delicious. 

Because of this book, my children have decided to try a few more foods. Buzz likes tomatoes (shocker!), and Roni might occasionally try something before announcing it's yuckiness. 

However, both kids will eat all their eggs if I cook them this way and call them green, eggs, and ham. They are a simple, nutritious, and filling breakfast. Does it get better than that? (Oh, they make a great quick dinner, too!)

Basically, you just scramble up some eggs. When they are nearly done, add some diced ham and some baby spinach. Stir in that spinach and it will wilt quickly. Then top it with cheese of your loving. Voila! A healthier version of a story book classic. 

(Muffin recipe will follow someday!) 

Garlic Breadsticks

I am normally a huge rule-follower. I have been since I was VERY young. If there is a rule, I will probably follow it, and attempt to make you follow it. (Do you think this is why I am a teacher?) One of my "rules" for adult life is to use whole wheat whenever possible. However, sometimes there is a time to break the "Rules". These breadsticks are one of those times. They are chewy, fluffy, the perfect amount of crusty, browned, and altogether delicious. They kind of make your mouth sing, especially when dipped into soup. If you've ever been to The Pizza Factory, these breadsticks remind me of theirs, except there is no stick in mine. 

I guess if you wanted to, you could put some whole wheat flour in here. I might try it next time, myself, but, honestly, you wouldn't have nearly the fluffy chewiness that made these awesome! 

And speaking of awesomeness, I did NOT get a picture of them fresh. Yeah, I kind of forgot to be awesome. Or the breadsticks were the level of awesome that they got eaten before I took a picture. Yeah, we'll go with that. 

As far as mixing and kneading these puffy clouds of awesome, my Heavy-Duty (old) Kitchen Aid worked perfectly. If I doubled it, I would have to use my Bosch. It makes a very soft, pliable dough.

Anyway, make these. Soon. Your taste buds will thank you. 

Garlic and Herb Breadsticks

3 c warm water

2 Tbsp yeast

1/4 c sugar

7 c flour

2 tsp salt

2 Tbsp Italian Seasoning

1 Tbsp granulated garlic

Butter

Sprinkle yeast and sugar on warm water. Let sit until bubbly and foamy. (This is the kids' favorite part, they love watching the yeast "burp")

Add flour 1 cup at a time, mixing well each addition. Add salt, Italian seasoning, and garlic. Knead 5 minutes, until dough is shiny and clearing the bowl well. 

Let dough rise in bowl until it reaches the top. About 20 minutes. 

Split dough into approximate fourths. Roll one fourth at a time into a large rectangle (approximately 10 by 13 inches.) Cut strips the long way with a pizza cutter (I cut 8 strips each time). Fold each strip, then with the ends in one hand and the middle folded part in the other, twisty up your breadstick. Place on a greased cookie sheet. Repeat for each breadstick, then repeat for the other 3/4 of the dough. Let the sticks rise about 20 minutes. 

Bake at 350 degrees for 15-20 minutes, until lightly browned. Brush tops with butter immediately. Devour. 

Pasta E' Fagiole

I love soup. It's so comforting, warm, and soothing. It's like a warm sweater for your insides. Plus, most soups are ridiculously easy, and make the house smell wonderful. Add a warm piece of bread, and I'm in Heaven.

Joe is not such a fan of soup. He's tolerated some of my soups, and enjoys others, especially the rich, creamy, high-fat soups. He does not see soup as a meal, and prefers meat and noodles over a broth-based concoction. He does, however, enjoy warm bread, and will eat soup if it is accompanied by bread.

This soup is quite yummy. It is kind of like Italian chili. Beans, tomatoes, sausage, pasta, and spinach come together with Italian spices to make a wonderfully colorful, warm, inviting deliciousness, I am sure this is nowhere near authentic, but it was super yummy. My family plus my sister and her husband ate most of the batch while watching the Utah Utes win last night! (Plus 3/4 of the breadsticks... we were very hungry and it was very good.)

Pasta E' Fagiole
2 t oil
1 to 1 1/2 lb Italian Sausage
1 diced onion
2 tsp granulated garlic
2 cans diced tomatoes
6 cups water
4 tsp chicken boullion
2 tsp Italian seasoning
1/2 tsp red pepper flakes
Salt and pepper to taste
1 c Ditalini (or other small pasta)
1-2 cups baby spinach, chopped
Shredded parmesan cheese for topping

Heat oil. Saute onion 3-4 minutes until translucent. Add sausage, and cook until crumbled and no longer pink. Add water, chicken boullion, garlic, Italian seasoning, pepper flakes, and salt and pepper. Pour in tomatoes with juices. Drain, rinse, and add white beans. Bring to a boil. Simmer an hour or more.

About 15 minutes to serving time, add pasta, and cook according to the directions on the package. Then add the spinach immediately before serving. Serve sprinkled with parmesan cheese, and a breadstick. Devour.