My oldest has off from school tomorrow so the kids were allowed to stay up late to carve our pumpkins. It was fun!
I always keep one smaller pumpkin safe from carving so
after Halloween I make pumpkin soup. I
will report back on how it turns out.
Get It Done Tip: Your online calendar is your friend. I keep
saying it's my secret tip, but it's no secret anymore since I talk about it
every week.
I knew we were going to carve pumpkins and we wouldn't
want to do it too far off from Halloween. About 2 weeks ago I looked at the
calendar to find the perfect evening to make sure this tradition was given the
time it deserved and so we weren't rushed or tired.
I chose tonight since my son has off tomorrow and sent an
invite to my husband to block off our evening to enjoy "pumpkin
carving" with the kids. This 2 seconds of planning/calendar blocking
ensured we made some great memories as a family tonight.
Ps - Tonight's dinner received 6 thumbs up from the kids! Here's the recipe:
1 can (20 oz.) chunk pineapple in juice or syrup
1 chicken breast, split, skinned, boned
2 lg. cloves garlic, pressed
2 tbsp. minced ginger root (or 1 tsp. ground ginger)
2 tbsp. vegetable oil
2 med. carrots, sliced
1 green bell pepper, slivered
4 oz. thin spaghetti, cooked
3 green onions, chunked
SAUCE:
1/3 c. reserved pineapple juice
1/3 c. soy sauce
1 tbsp. cornstarch
1 tbsp. sesame oil
Drain pineapple, reserving 1/3 cup juice for sauce. Cut
chicken into chunks. In large skillet, stir fry chicken with garlic and ginger
in oil for 2 minutes. Add pineapple, carrots and bell pepper. Cover. Steam 2-3
minutes until vegetables are tender-crisp. Stir in spaghetti.
Combine sauce ingredients. Pour into skillet along with
green onions. Toss until ingredients are mixed and heated through.
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