Tuesday, April 21, 2015

Raspberry Oatmeal Bars

Easy boxed cake mix with oatmeal, raspberry jam, and an icing drizzle. A great lunch box or after school snack!

We have a bunch a small road trips coming up this spring and summer. So naturally I'm on the hunt for great snacks I can make for us to take along in the car with us. 

This weekend we're traveling to celebrate the wedding of two of our closest friends - the boys are going to be ring bearers. Pray for me! In June we're heading "down the shore" for a week vacation with our whole family. And then in July we'll be staying at a local campground to celebrate Wesley's birthday. That's not including all the T-ball games and then soccer practices that start up mid-summer.

Needless to say, we'll be in the car a lot in the coming months!

We do enjoy eating out when we're away, and I want to leave time and opportunities for us to do that as well, but when we're in the car for a long drive... well, you know how it is. The kids are bored and the only thing that seems to appease them is food and their tablets!

I'm planning on stocking up a small cooler with random snacks I find at our local grocery outlet, juice pouches, cans of soda (for me and Paul), and a few homemade treats. These Raspberry Oatmeal Bars are perfect! Starting with a cake mix, they really can't be any easier to make and you can certainly change the flavor of the jam from raspberry to strawberry or even orange marmalade - whatever is your family's favorite!

Raspberry Oatmeal Bars

  • 15 oz box yellow cake mix
  • 2 1/2 cups quick cooking oats
  • 3/4 cup butter, melted
  • 12 oz jar raspberry jam
  • 1 tablespoon water
  • 1 cup powdered sugar
  • 2 - 4 tablespoons milk
Cooking Directions
  1. In a large mixing bowl, combine dry cake mix and oats. Stir in melted butter and mix until crumbly.
  2. Press half of mixture into the bottom of a greased 9 x 13 baking dish. In a small bowl, whisk together raspberry jam and water. Spread evenly over bottom layer of oatmeal mixture.
  3. Crumble remaining oatmeal mixture of the top, pressing down firmly over the top. Bake at 375 for 20 minutes.
  4. When cool, stir together in a small bowl powdered sugar and milk, one tablespoon at a time, until you get a drizzle consistency. Drizzle icing evenly over bars. Allow icing to cool before slicing into bars.
  5. Serve immediately or wrap with plastic wrap in individual bars.

These bars are SO good and they're really easy and quick to whip up for an impromptu car trip!

Here are some more of my favorite road trip snacks:

Coconut Oil Peanut Butter Chocolate Chip Granola Bars

Trail Mix Cookies

Lunchbox Smores Bars

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Tuesday, April 14, 2015

Weeknight Chicken Fried Rice

This is a sponsored post written by me on behalf of AllWhites Egg Whites for IZEA. All opinions are 100% mine.

This quick skillet meal is filled with chunks of chicken, brown rice, peas, red pepper, and packed with flavor. This healthy, high protein meal will be a winner with your family!

I have to be honest with you. Lately, we've been ordering out. Like A LOT of ordering out. Luckily my morning sickness (read: ALL DAY sickness) has been getting a bit better, but it's still been hard to actually smell food cooking - which is really difficult when you have a food blog to run!

I'm finding though that a few staples I can definitely handle: sandwiches, soups, baked potatoes, and rice all fit the bill. One night I literally just made myself some rice with soy sauce. Not the healthiest meal, but it worked for me!

With this Weeknight Chicken Fried Rice recipe in your back pocket, there is NO NEED to order takeout when you're in a pinch for dinner! Plus, this dinner is nutritious and high in protein - something I wouldn't mind at all serving my family. I used AllWhites Egg Whites in this dish to give it that classic fried rice egg texture. It's 100% liquid egg whites with no yolk, naturally fat-free and cholesterol free, and is a great healthy alternative to any recipe that calls for eggs. You can find it in the refrigerated dairy section of the supermarket, at my Walmart they were on the shelf right above the fresh eggs in cartons. I really like that it's a convenient source of protein that I can just keep in the fridge whenever needed - and 0 PointsPlus value on the Weight Watchers program! 

Weeknight Chicken Fried Rice
  • 2 cups water
  • 1 cup extra long grain brown rice (or use leftover cooked rice)
  • 3 tablespoons low sodium soy sauce
  • 1/4 teaspoon Thai style chili sauce or Sriracha
  • 1 tablespoon sesame oil
  • 1/2 lb boneless skinless chicken breasts, cut into 1/2 inch pieces
  • 1/2 cup finely chopped red bell pepper
  • 1/4 cup finely chopped green onion
  • 3/4 cup frozen peas, thawed
  • 1 cup AllWhites Egg Whites
Cooking Directions
  1. Bring water and rice to a boil in 2-quart saucepan. Reduce heat to low. Cover saucepan with a tight fitting lid. Cook rice over low heat for 35 minutes or until rice is tender.
  2. Meanwhile, in small bowl stir together soy sauce, and chili sauce; set aside.
  3. Heat oil in 12-inch nonstick skillet over medium-high heat. Add chicken. Cook chicken, stirring occasionally, until chicken is no longer pink.
  4. Add red bell pepper and green onion. Cook, stirring constantly, for 3 to 4 minutes or until vegetables are tender.
  5. Add cooked rice and thawed peas. Continue to cook, stirring constantly, for 3 minutes. Reduce heat to low. Stir in soy sauce mixture.
  6. With wooden spoon, push rice mixture to sides of skillet, making large hole in center of skillet for preparing egg. Pour AllWhites egg whites into center of skillet. As egg starts to set use wooden spoon or spatula to slowly stir egg until eggs are set. Stir rice mixture into egg. Serve immediately.

This is such an awesome dinner for a busy weeknight! Use leftover chicken and rice to cut even more corners if you're super low on time. I love dinners like this!

Be sure to visit AllWhites Egg Whites Favorites for more recipe ideas and of course follow AllWhites Egg Whites on Pinterest and AllWhites Egg Whites on Facebook as well! What kinds of recipes could you use AllWhites Egg Whites in as a more nutritious substitution? Leave your ideas in the comments below! Don't forget to enter this awesome giveaway for a whole month's worth of AllWhites Egg Whites coupons! Don't wait, giveaway closes next Saturday, April 18th and is open to all US residents 18 and over.

Here are some more of my favorite weeknight meals:

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Monday, April 13, 2015

Menu Plan Monday 4/13

Well hello there Menu Plan Monday strangers!!

No, I have definitely not forgotten about you. I'm finally in the 2nd trimester this week and I've definitely started to feel much better - thankfully! While I would love to incorporate much more fresh vegetables and salads into our, I still can't do veggies that aren't cooked to death. And, as much as I hate to admit it, coffee still tastes very weird to me. It stinks!

Anyway, spring appears to be in full swing here in Central Pennsylvania and I have two VERY HAPPY boys around here. T-ball practice has started for Silas and they are both enjoying running around and playing outside for hours at a time again. I have to admit, I like having a few minutes of peace and quiet in the house to {attempt} to get caught up on housework. 

This week I'm really trying to cook as much as possible at home. Actually I think that's my goal every week, haha!

Pesto Hoagie Melts

Stuffed Corn & Black Bean Quesadillas

Crockpot Cheeseburgers

Broccoli Cheddar Chowder

Ranch Pesto Rigatoni Bake

Slow Cooker Chunky Tomato Basil Pasta Sauce

Buffalo Ranch Potato Skins

Don't miss another Mostly Homemade Mom recipe! Click here to have recipes delivered by email. Or, you can follow along via FacebookPinterestTwitterInstagram, or Google+ - I'd love to connect with you!

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