Frankie’s Lunches Week 1 In Review + First Week Update!

So we have come to the end of Frankie’s first week of school! 

On its own it would have been a pretty exciting time, but Frankie decided to add a little more “fun” to the week! 

After dropping him off on his first day, I hadn’t even reached our house while I walked home when my cell phone rang! It was the school, Frankie had fallen and hit his head, he was ok but they would monitor him and update me.

I then got another call at 1:30 saying his head had started to really bleed and I should pick him up and take him to get it checked out! Off we went to the emergency room….

 

Thankfully he didn’t need stitches, a little glue and he was good as new! (Not to mention he made friends with the nurses in the emergency room and got a Popsicle while he waited to see a doctor )
The rest of the week went by much quieter! 

He came home each day with stories of trips to the library, story time, new friends and crafts! 

I decided to post his week of school lunches, to help some of you who might be in a rut and need some ideas! (Also I know I’ll be coming back to these photos when I’m lost in a few weeks!)

I love this lunch container I found for Frankie, it’s made by Cool gear and has so many perfectly sized compartments. The middle blue tray is a freezer pack that helps organize the smaller containers while keeping everything cool! 

  
   

  

  1. Chicken wrap, carrots and cucumber. Babybel cheese, pear and strawberry fruit salad and a minion cookie treat.
  2. Mini spinach and tomato frittatas (recipe in archives) cheese string, carrots and cucumber. A Mandarin orange and some mini Oreos.
  3. Ham sandwich on a mini ciabatta bun,cheddar cheese cubes, cherry tomatoes with grape and strawberry fruit salad.
  4. Chicken nuggets (left over from dinner) carrots and cucumber. Babybel cheese, grapes, apples slices and a minion cookie.
  5. Ham wrap, cheese string, Mandarin Orange, Annie’s whit cheddar bunny crackers, cucumber and cherry tomatoes.

Week one is done! On to the next one. 

Here’s to hoping it won’t be as “eventful”……. We’re slowly starting to get into the swing of things and getting used to these early mornings. A huge change from our “early 8/9 am wake ups and lazy days where we had no plans and did what ever we felt like. Nevertheless, Frankie loves school and is always excited to run (CAREFULLY!!) into the school yard and meet up with his new friends everyday! 

To keep up with what’s for lunch, follow along on Instagram:https://instagram.com/thehungryhomemakerblog/

Or search the hashtag: #frankieslunchbox

This momma is ready for the weekend! (A nap would be nice too!) 

xo, Fran 

Asparagus and Tomato Fettuccini

It’s been pretty quiet around this blog lately and I sincerely apologize for that! If you follow me on Instagram then you already know the cause of my absence, if not I will be posting about it soon!!

Today I’m sharing a recipe that I’ve made for a while now. It’s a perfect dinner to enjoy while we also get to enjoy this beautiful spring weather we’ve been getting (Finally!).

I can count it as a fast Friday recipe as well because it’s a quick dinner option perfect for the end of the week!

Our little guy loves asparagus and he’s not picky, but if you or someone your cooking for isn’t a fan you could sub in broccoli and it would work just as well!

I hope you all are enjoying this weather and that you’re just as excited as we are that spring has finally sprung!! Enjoy this dish and welcome spring with this fresh veggie pasta recipe!

Asparagus and Tomato Fettuccini

ingredients

1 Cup Olive oil
3 Cloves of garlic
3/4 tsp salt
1/2 tsp Red pepper flakes
1 pint cherry tomatoes
1 bunch of asparagus
1 small onion chopped
1 lb pasta
1/2 cup parmesan cheese
1/2 cup fresh basil leaves chopped

In a medium saucepan combine oil, garlic, red pepper,and salt. Simmer on low heat for 5 mins. ( watching so that the garlic does not burn)

Slice your cherry tomatoes and chop your asparagus into 1 inch pieces add half of your sliced tomatoes all of your asparagus and your onion to your pot. Simmer for about 10 mins ( until your asparagus is tender)

Remove from heat and add the rest of your tomatoes to the pot and stir.

Let stand for about 25 min stirring occasionally. ( the raw tomatoes will get juicy as they stand which will help create the sauce)

Meanwhile, boil your pasta to your liking.

Drain and toss pasta with sauce. Sprinkle with cheese and sliced basil season with salt to taste and serve!!

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This picture was pre cheese and basil, it still looks just as delish!

There you go!
It’s fresh, fast and delicious. It’s the perfect thing to welcome spring this weekend!!

Enjoy

Fran

Easy Garlic knots!

So for this weeks Fast Friday I’m sharing a recipe I found a while back on Pinterest!

It’s super fast and easy. You get a yummy result from almost no work!

We were having people over for dinner had no rolls and no time to make any from scratch!

This recipe uses pillsbury biscuits but you would never know.
People were surprised when I told them what they were and how easy they were to make!

They make a quick and delish addition to any dinner, they were especially good at soaking up that extra pasta sauce left at the bottom of my bowl!

Thanks to http://www.tastykitchen.com for posting this recipe.

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Recipe:
ingredients

1 tube refrigerated pillsbury buttermilk biscuits.
1/4 Cup canola oil (I used olive oil)
3 Tbsp grated Parmesan cheese
1/2 tsp garlic powder ( I used 2 cloves of fresh garlic which I put into my garlic press)
1 tsp dried oregano
1 tsp dried parsley

Roll each biscuit into a rope and tie into a knot. Tuck ends under.

Place each knot 2 inches apart on a greased cookie sheet. Bake for 8-10 min or until golden brown.

In a small bowl combine the remaining ingredients. Then brush the warm knots with your mixture.

Makes 10 knots

Enjoy

Fran