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What’s Cooking? – A Weekly Meal Plan {Week 5}

What's Cooking {A Weekly Meal Plan Week 1}

Here’s another edition of What’s Cooking?, a weekly meal plan providing you some dinner inspiration.  Meal planning is an essential organization tool for me, and ensures that I get dinner on the table each night.  I try to find new-to-me recipes that are quick and easy.  Hopefully, you will get some ideas for your dinner this week, based on the pictures and reviews of what I made this week!

Monday – I made Spanish Beef Stew from Every Day with Rachael Ray.  This is one of those “Make This, Then Make This” type recipes.  Of course, I didn’t read the recipe through and when I went to make it at 5 PM, noticed that it has a 2 hour cook time.  There was no way we were eating after 7 PM, so the Instant Pot to the rescue.  I put everything in the Instant Pot and then cooked it on the stew setting for 35 minutes.  It took a little bit of time to prep and then have the Instant Pot get to heat.  But it was a lot less than 2 hours!  Unfortunately, we thought the stew lacked flavor and we weren’t big fans of it.  I served the stew over white rice, instead of with the yellow rice that the recipe suggested.

Tuesday – I made Beef & Pepper Jack Enchiladas from Every Day with Rachael Ray, as the second recipe of the “Make This, Then Make This.”  I used the leftover beef stew and turned them into enchiladas.  I put the leftover white rice into the tortilla along with some shredded cheese.  However, I didn’t use pepper jack.  I used taco mix cheese and cheddar jack.  The enchiladas weren’t bad and were different than the usualones we eat.  I served these with yellow rice and veggies.

Wednesday – My husband and I went to his company awards dinner, so no cooking for me.  We made the kids chicken nuggets and mac and cheese.

Thursday – My husband made Ricotta Naan with Fried Eggs and Sweet Potato Fries from Half Baked Harvest.  The sweet potato fries took some time to cook (about 40 minutes).  But otherwise, there was relatively little cooking, just making the ricotta mixture and frying the eggs.  This was a tasty vegetarian meal that was easy to put together.

Friday – We made our usual homemade cheese pizza.  Quick, easy and tasty!

What are you having for dinner this week?

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What’s Cooking? #4 {A Weeky Meal Plan}

What's Cooking {A Weekly Meal Plan Week 1}

Here’s another edition of What’s Cooking?, a weekly meal plan providing you some dinner inspiration.  Meal planning is an essential organization tool, ensuring that I get dinner on the table each night.  I try to find new-to-me recipes that are quick and easy.  Hopefully, you will get some ideas for your dinner this week, based on the pictures and reviews of what I made this week!

Monday – I made Easy Beef Picadillo from Savory Tooth.  This was easy to make and was really tasty!  I had never made, or even eaten, beef picadillo before, but this was good!  The kids really liked it as well, minus the green olives.  I served it with rice and veggies.

Tuesday – I made Leek-y Chicken and Couscous from Rachael Ray Express Lane Meals.  I’ve made this dish before and we enjoyed it.  Since it’s quick, easy I decided to put it on rotation again….a couple of years later!

Wednesday – I made Philly Cheese Steak Burgers from Dinner Then Dessert.  I omitted the rib eye steak from the recipe.  I thought that with the beef patty was a bit much.  I discovered that you need a heartier roll than a regular hamburger roll.  Ours got a bit soggy and was difficult to hold the burger with the onions and peppers. After making this, I realized that I’ve made a burger like this before, just not this particular recipe.  In my opinion, the burger needs more seasoning than just salt and pepper.  Burgers tend to be a fairly quick and easy meal.  They’re even quicker when the burgers are pre-made the night before and just need to be cooked.  I served these burgers with fries.

 Thursday – I made 15-minute Sesame Ramen Noodles from How Sweet Eats.  This is one of the quickest meals I’ve made and it’s tasty!  I used four packages of ramen noodles for the four of us and there were no leftovers.  I could have probably used one or two more packages of ramen, since there were hardly any noodles left for seconds.  I served this with edamame.

Friday – We had a ton of fries left over from Wednesday’s burger night.  My husband decided to make Nacho Fries for dinner.  Unfortunately,  they weren’t that great.  It was a great idea, but I guess poorly executed.  He add shredded cheddar cheese, salsa, chopped tomato and sour cream.

What are you having for dinner this week?

What’s Cooking? {A Weekly Meal Plan – Week 1}

What's Cooking {A Weekly Meal Plan Week 1}

(This post contains affiliate links.  Please read our disclosure policy for more details.)

Back in October I stopped posting a weekly meal plan on the blog.  However, since I started working full-time I’ve realized what a useful resource this can be.  Although I occasionally post recipes here on the blog, I don’t consider myself a food and recipe blogger.  So, I’ve decided to bring back a weekly meal plan, called “What’s Cooking?”  Expect a Monday through Friday meal plan where you find mostly new-to-me recipes that I’ve cooked along with photos and my family’s reviews.  I’m hoping that this weekly meal plan will help you find new recipes to add to your dinner rotation! If you are interested, you can read all about my meal planning process!

MONDAY– I made Apple-Cheddar Turkey Burgers from Everyday with Rachael Ray, December, 2011.  This is actually a recipe that I have made before.  I used regular-sized english-muffins and only a little over a pound of ground turkey.  I ended up with five smaller-sized burgers.  My son doesn’t like whole-berry cranberry sauce, so I bought a can of regular cranberry sauce.  I think the flavor of the burgers depends on the grill and poultry season you use.  I used this poultry seasoning and a dash of Old Bay and  I served the burgers with seasoned curly fries.

TUESDAY – I made Corned Beef and Hash with the leftover corned beef from St. Patrick’s Day.  I didn’t use a recipe.  I sauteed an onion in some oil in our cast iron skillet.  Then I added some peeled, diced potatoes and cooked for about 20 minutes, flipping them a couple of times.  Once the potatoes were cooked and browned, I added the diced corned beef.  I heated through for a couple of minutes and then topped with some fried eggs.  This was a quick and easy dinner.  It used up leftovers and the kids loved it.

WEDNESDAY – I made Egg Roll in a Bowl from my own blog.  I make this once every couple of months but should make it more often.  It’s so quick and easy and it’s really tasty!  I serve it over rice, but you can eat it as-is for a low-carb meal.

THURSDAY – I made Sausage, Egg, Cheese and Croissant Bake from Diary of a Recipe Collector.  This recipe takes an hour to cook, so not a quick recipe.  However, it can be prepared the night before.  I actually made this on a snow day, when we were all home, so I prepped it in the morning.  It was nice not having any dinner prep later in the day and just had to stick this in the oven.  This wasn’t bad, as far as breakfast casseroles go.  My husband even mentioned this dish as a possible Christmas morning breakfast.

FRIDAY – My husband and I had dinner plans with our Supper Club and my daughter was eating with her troop at a Girl Scout event.  It was just my son who needed to eat dinner and he wanted grilled cheese and ramen.  Yes, we made him the store-bought, super-cheap ramen packets.  We always put in half the seasoning packet to cut down on sodium. They are just so quick and easy!  While I don’t have a picture of his dinner, here’s a picture of the duck fat seared octopus I had as a starter at our dinner out!

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Egg Roll In a Bowl

 

Even though they are fried and very bad for me, egg rolls are a mandatory part of any Chinese take-out order.  I love the crunchy shell with the pork and cabbage filling.  In honor of Chinese New Year we had posted the Awesome Egg Rolls that we had made for our celebration dinner.  That was our first time making egg rolls.  As much as we enjoyed them, they were deep fried in oil….which is fine, as long as we don’t make them too often!  This dish is so much healthier since it’s not fried, but still has most of the flavors of the appetizer that I enjoy so much.  We served this over rice.  Both kids loved this dish and have been asking for it again!

Egg Roll in a Bowl
Inspired by this recipe from Mostly Homemade Mom

Ingredients:
1 pound ground pork
1/4 cup soy sauce
1/4 cup teriyaki sauce
1 tablespoon sesame oil
1/2 teaspoon sugar
2 teaspoons Thai style chili sauce
4 cloves garlic, minced
14 ounce bag coleslaw mix
scallions, for garnish (optional)

Directions:
1. Heat a large skillet over medium heat. Add ground pork and brown 7-10 minutes until pork is no longer pink.  Drain any fat.
2. Meanwhile, in a small bowl combine soy sauce through Thai style chili sauce, whisking together to combine. Set aside.
3. Add minced garlic and coleslaw mix to the ground pork in skillet.  Cook 2-3 minutes, stirring occasionally, until cabbage wilts.
4. Add in the sauce, mixing to combine with all ingredients. Cook about 5 more minutes.  Sprinkle with scallions if desired and serve.

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Weekly Meal Plan {Week 69}

2017 calendar
Happy Monday! I hope you are adjusting to the lost hour of sleep better than I am!  Today is being fueled by lots of coffee!   If you are looking for some dinner time inspiration, my weekly meal plan is the place for you.  Each week I showcase what was on my previous week’s meal plan, with pictures, recipe links and most importantly, the family’s review of each dish.  There are so many food blogs, cookbooks and recipes out there and I am always on the lookout for family-friendly recipes that are quick and easy!  If you are new to meal planning, read more about how I make my weekly meal plan.  Here’s a look at what was on our menu this past week:

Saturday – We ordered Moe’s takeout and brought it home to eat.  We like Moe’s but the service that night was horrible.

Sunday – We had pierogies, kielbasa and corn.  We did saute some onions but otherwise, it was just heating things up.  I grew up eating pierogies and kielbasa for dinner on a regular basis. We hadn’t had this for dinner in awhile and it was good!

Monday – I adapted a Cooking Light recipe for Chicken Stroganoff.  Only after starting to cook did I realize that this was a one pot recipe and I had already started cooking the noodles separately.  Somehow I adapted it enough to make it work.  I even think my way was quicker!  I always like a good stroganoff and enjoy variations on the traditional beef version.  This was tasty and we all enjoyed it.

Tuesday – I made Beef and Broccoli Ramen Stir Fry from Damn Delicious.  Instead of the refrigerated Yaki-Soba noodles the recipe called for, I used the dry ramen soup noodles.  I cooked up four packages of the noodles which was approximately the same amount of the refrigerated noodles the original recipe called for.  I also bought beef cut for stir-fry instead of the flank steak the recipe called for.  This recipe was super quick and easy.  It was flavorful and kid-approved!

Wednesday – My husband stopped at HMart, a Korean grocery store hear his office, and picked up some marinated pork belly.  I cooked this up and we had it with rice, roasted asparagus and dumplings.  This meal was more heating things up rather than actual cooking.  But it was tasty!

Thursday – I went out to dinner so my husband and the kids had leftovers, which we had plenty of!

Friday – I made Sloppy Joe Tater Tot Casserole from Buns in My Oven.  It was snowy and cold on Friday so this was the perfect comfort food dish.  My husband was home and we cooked this together.   I couldn’t find a can of sloppy joe sauce, not realizing that Manwich is just sauce (I thought there was meat in the can!).  I ended up finding a sloppy joe sauce packet in the aisle with the gravy and meal sauce packets.  It worked out well.  I liked that it’s a one pan dish, which we made in our cast iron skillet.  It was quick, easy and tasty!

What is on your menu this week?

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Weekly Meal Plan {Week 68}

2017 calendarIf you are looking for some dinner time inspiration, my weekly meal plan is the place for you.  Each week I showcase what was on my previous week’s meal plan, with pictures, recipe links and most importantly, the family’s review of each dish.  There are so many food blogs, cookbooks and recipes out there and I am always on the lookout for family-friendly recipes that are quick and easy!  If you are new to meal planning, read more about how I make my weekly meal plan.  Here’s a look at what was on our menu this past week:

Saturday -My husband made a Mediterranean Quiche using up ingredients we had left over from the Mediterranean Quesadillas I had made earlier in the week.

Sunday – We went out for a late Indian buffet lunch which we considered “linner.” Instead of cooking an official dinner, the kids had bowls of cereal and yogurt and my husband and I had some cheese and crackers.

Monday – I made Rigatoni and Broccoli Rabe Bake from Half Baked Harvest.  Boy, this recipe was a labor of love. There was way too much work for a weekday meal and oh my goodness the number of dishes I had to wash after!  But, it was really good!  It’s recommended for a Sunday pasta dinner, so I was forewarned.  There was broccoli rabe roasting, sausage and veggie cooking, sauce making and then it all gets baked in the oven.  Let me repeat though, this was super tasty!  It also made a lot, so my husband and I had lunch for several days too.

Tuesday – I went to a kick-off event for Hudson Valley Restaurant week.  I had my husband heat up some Mrs. Paul’s fish fillets, Simply Potatoes mashed potatoes and some veggies.  My husband can cook and is in fact pretty amazing at it.  However, I gave him an easy night  after a busy day of work and having to do bedtime duty as well!

Wednesday – I made French Onion Chicken Sandwiches from Well Plated.  This recipe was easy to make but caramelizing the onions took a little bit of time.  I omitted the fresh spinach and used Swiss cheese.  These were tasty and kid-approved.  I served the sandwiches with fries.

Thursday – I made Slow Cooker Korean Pork Tacos from Recipe Runner.  Thursday’s are our super busy evenings with little time for me to cook dinner.  Slow cooker meals are great on these nights.  I prep the slow cooker earlier in the day and when we walk in the door at 6:15 from piano lessons dinner is ready.  These pork tacos were easy to put together.  Hoisin sauce and five spice powder can usually be found in grocery stores nowadays.  While flavorful, I wouldn’t necessary call these “Korean” pork tacos.  “Asian” flavors are obviously evident, based on the sauce ingredients.  However, nothing “Korean” was particularly evident.  This is coming from a Korean! 🙂  I served the tacos with rice.

Friday – I made our usual homemade pizza.  This week was just plain cheese.  Fast, quick and easy = my kind of Friday night dinner!

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Asian Meatloaf

As much as I enjoy cooking dinner each night for the family, I usually want something quick and easy.  So, I’m warning you right now, if you are looking for quick and easy, this is not the recipe for you.  Unfortunately, meatloaf needs to cook for awhile.  But this recipe is really tasty!  So I recommend either prepping the meatloaf the night before, so its ready to just cook in the oven.  Another option is to either make this recipe in muffin tins or form into burgers, to cut down on cooking time.  I plan on trying out both of these alternatives soon since this recipe is so tasty!

Chili Garlic Sauce

This is the chili garlic sauce that I used on the sauce.  We buy this at HMart but I’m sure it’s available at most Asian grocery stores.  I served the meatloaf with roasted potato wedges.

Asian Meatloaf

Asian Meatloaf
Prep Time:
 20 minutes
Cook Time:  1 hour

Ingredients:
Cooking spray
1/2 cup panko breadcrumbs
3 Tbsp milk
1 1/4 pounds ground meatloaf mix
1/4 cup sliced scallions
1/4 cup soy sauce
1/4 cup hoisin sauce
4 ounce can drained, chopped water chesnuts
1 clove garlic, minced
1/2 tsp salt
1/4 tsp pepper

1/4 cup ketchup
1 tablespoon brown sugar
2 tsp chili garlic sauce

Directions:
Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and coat with cooking spray. In a small bowl, combine the panko breadcrumbs with the milk and let sit for 5 minutes.

In a large bowl, mix the panko crumbs, ground meat, scallions, soy sauce, hoisin sauce, water chestnuts, garlic, salt and pepper. Once it is well mixed, shape into a 5-by-8-inch oval on the baking sheet.

In a small bowl, stir together the ketchup, brown sugar and chili garlic sauce.  Spread half of the mixture over the meatloaf, spreading to cover. Bake  in the preheated oven for one hour, or until a thermometer inserted into the center reads 165 degrees F.  Halfway through cooking, brush remaining glaze on the meatloaf and continue cooking. Let rest for 10 minutes before slicing.

Adapted from Every Day with Rachael Ray.

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5 Slow Cooker Recipes Worth Making

For my busy family, the slow cooker is a kitchen tool necessity.  I love being able to throw everything into the slow cooker in the morning and have dinner ready when needed. Today I decided to share with you five slow cooker meals that my family has really enjoyed.  In no particular order, here are five slow cooker recipes worth making!

Slow Cooker Cola Barbecue Beef
1.Slow Cooker Cola Barbecue Beef – This slow cooker beef from Melanie Makes was so tender and delicious!  This was the first time I cooked a chuck roast in the slow cooker.  However, since making this recipe it hasn’t been the last!  Another plus of this recipe is that unlike most beef slow cooker recipes, this one doesn’t require you to sear the roast before putting into the slow cooker.

Slow Cooker Stuffed Peppers2. Slow Cooker Stuffed Peppers – These stuffed peppers from Damn Delicious were a pleasant surprise.  I rarely make stuffed peppers, but this recipe had me questioning why I don’t make them more often.  Besides pre-making the rice, which I did in the slow cooker the night before, there is no other pre-cooking for this recipe.

Slow Cooker Lentil and Brown Rice Tacos
3. Slow Cooker Lentil and Brown Rice Tacos –  This is another recipe from Melanie Makes.  (Can you tell it’s a favorite food blog of mine?!!)  These are a vegetarian family favorite.  They are a flavorful and filling taco that even the kids enjoy.  This recipe has made several appearances on our weekly meal plan, which is a rare occurrence!

Crockpot Potato, Cheddar and Ale Soup
4. Crockpot Potato, Cheddar and Ale Soup – Writing about this soup from Pink Parsley reminds me of how tasty it was and how I should make it again while the weather is still cool.  There’s a little bit of prep work for this – peeling and cutting the potatoes and some microwaving of the potatoes with some other ingredients for five minutes.  At the end you need to blend the soup, which I highly recommend doing with an immersion blender.

Queso Crockpot Chicken Chili
5. Queso Crockpot Chicken Chili – This chili from Pinch of Yum was delicious!  We ate it almost like a dip using tortilla chips.  Again, this is another recipe that I think will be making another appearance on our menu soon!

 

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Zucchini Pancakes

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Happy September!  Today is the kiddos first day of school.  My daughter starts 4th grade and my son starts 2nd grade.  We had such a great summer and they were NOT looking forward to heading back to school.  They were looking forward to seeing their friends and meeting their new teachers.  They were not looking forward to early bedtimes and homework.  However, with Labor Day and the Jewish holidays, I don’t believe they have a full week of school in September, so they have some time to adjust to this whole back-to-school thing.  Hopefully I will be able to adjust as well.  Returning from our Disney trip and then getting thrown right into the whole school/activity schedules and routines has me a little stressed.

I have mentioned before how much my kids love breakfast for dinner.  And while I wasn’t able to grow any of my own zucchini, (even though I tried!) they are always cheap enough at the grocery store.  For those of you lucky enough to have a garden full of zucchini, I am jealous!  This pancake recipe is a great way to use some of them up and sneak some additional veggies into your child’s breakfast, or in our case, dinner.  When my son heard what I was making for dinner, I of course got a response of “but I don’t like zucchini pancakes!”  He then proceeded to eat 4 of these pancakes at dinner.  This was a winning recipe at our house!

Zucchini Pancakes
Recipe adapted from Two Peas & Their Pod

Ingredients:
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1 teaspoon cinnamon
2 tablespoons brown sugar
2 tablespoon granulated white sugar
2 cups almond milk
4 tablespoons unsalted butter, melted and cooled
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups grated zucchini, squeezed dry
Maple syrup and butter, for serving

Directions:

1. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon brown sugar and white sugar.

2. In a separate bowl, whisk together the almond milk, melted butter, eggs, and vanilla extract. Pour liquid ingredients over dry ingredients, stirring until just combined. Fold in the zucchini.

3. Heat a large pan or griddle to medium heat. Spray with cooking spray. Pour about a 1/2 cup of batter onto heated skillet. Cook until surface of pancakes have some bubbles approximately 3 minutes. Flip carefully with a spatula, and cook the other side until lightly browned, an additional 2 -3 minutes. Continue making pancakes until all the batter is used. Serve pancakes with butter and maple syrup, if desired.

 

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Family Armchair Travel: Israel

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As mentioned yesterday, our subscription to International snack box Universal Yums!  sparked the idea of our family to armchair travel to the featured country each month.  May’s snack box featured country was Israel, so off we went!

Prior to receiving the box, I knew that the featured country was Israel.  I printed up a blank flag of Israel found at Coloring Castle and using an online picture I had my son color the flag (see picture above).   We have a children’s atlas and the kids found Israel.

We watched volume 1 of Shalom Sesame: Welcome to Israel.  This is a 12-DVD series that includes episodes on Passover, Purim, Shabbat and more.  My children are almost seven and nine years old.  I figured that this DVD was going to be too babyish for them.  Although Sesame Street characters like Grover and some new characters from Israel are featured, this DVD was surprisingly informative and engaging for even my older children.  Viewers accompany Anneliese as she goes to Israel to visit a relative.  You get to see the sights and food of Israel and meet children from the country.  Hebrew words and numbers are also introduced.  There’s a special appearance by actress Christina Applegate who teaches viewers the different meanings of “Shalom.”  (We borrowed this DVD from the library.)

We read the following books:
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Count Your Way Through Israel by Jim Haskins
Rating:  3 out of 5 stars

This book was published in 1990 and has a dated look and feel to it.  There’s an informative introductory note that gives a little background information on Israel and the alphabet and pronunciation of some of the letters.  The book counts from 1 through 10 showing the Hebrew word and pronunciation for each number.  It also connects each number to information about the country.  While the Four Questions is appropriate for number 4, for the number 5 Haskins writes about five agricultural products that Israel is known for.  The book also shows illustrations, whereas I think photographs would be much more engaging.  This book had difficulty holding the interest of my six year-old son.  (We borrowed this book from the library.)

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Exploring Countries: Israel by Joy Gregory
Rating:  4 out of 5 stars

This book is part of the Exploring Countries series AV2 Media Enhanced Books collection.  There’s a special code in the beginning of the book that when input into the AV2 website makes a variety of additional resources available to the reader.  This is one of the most recently published children’s books about Israel.  It includes information about the land and climate, plants and animals, goods and services and much more.  The supplemental online media includes videos, quizzes and activities.  Each set of pages includes a “By The Numbers” feature, with factual information relating to the particular topic.  For example, under Politics and Government, the “By The Numbers” feature notes that Israeli citizens can vote at the age of 18 and that there are 15 judges on Israel’s Supreme Court.  The book is colorful and includes lots of photographs.  The text on each page is semi-lengthy and the book is geared towards older elementary students.  (We borrowed this book from the library.)

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The Remarkable Journey of Josh’s Kippah by Barbara Elissa
Rating:  2 out of 5 stars

In this picture book, we follow a kippah from Joshua Jacob’s Bar Mitzvah as it travels around the world.  From Rosh Hashanah to Yom Kippur the kippah travels from New York to places like Israel, Argentina and Miami before making its way back to New York.  Unfortunately, we were not big fans of this book.  There were lots of words that many readers may be unfamiliar with.  While there’s a glossary in the back of the book, the number of words that are unfamiliar, and not defined in the story, disrupt the flow of the book.  While many Jewish holidays and special days are identified in the story, there’s little to no description as to what the day is about. This was not a favorite book of ours. (We borrowed this book from the library.)

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Welcome to Israel by Elma Schemenauer
Rating:  3 out of 5 stars

This book is part of the Welcome to the World! series from They Child’s World.  This book is a little older, but still very informative.  Again, the amount of info and detail in this book makes it geared toward middle to upper elementary students.  It covers information about the land of Israel as well as its people, food, holidays, school and work.  At the back of the book there’s a list of famous people from Israel as well as a glossary and pronunciation guide for some basic Hebrew words.  This book was informative but did not keep my six year-old son’s interest.  (We borrowed this book from the library.)

To finish up our Armchair Travel we ate some Israel-themed dinners. 

The Weekend Chef’s family is part Jewish, so we celebrate Passover and Hanukkah with them.  Our kids are familiar with latkes, gefilte fish, matzo ball soup, matzo and haroset.  I wanted to make some dishes that were new to us.

I made Fresh Mozzarella, Mushroom and Eggplant Shakshuka from blog May I Have That Recipe?  Although, my shakshuka didn’t come out quite as pretty as theirs!  I served this with some Italian bread which we used to scoop up the sauce and veggies.  I was pleasantly surprised that both kids ate this, eggplant, mushrooms and all.

I made a whole roast chicken in the slow cooker and made Noodle Kugel from the Food Network to go with it.  The kids loved this sweet noodle dish!

The last dish I made was Baked Falafel, adapted from allrecipes.com with a Tomato and Cucumber Salad.  This wasn’t a new dish for us, but I hadn’t made it in a long time.  I love falafel  but the kids aren’t the biggest fans.  They ate theirs mixed with the tomato and cucumber salad inside their pita.  I wanted to have them try it again before we had the falafel-flavored snacks in the Universal Yums! snack box.

We are looking forward to see where we will be traveling next month!  Stay tuned so you can travel along with us!