Sledding, Play Dates-A-Plenty, Pineapple Zucchini Muffies, Banana bread baked oatmeal, and Veggie Noodle Bean Soup

On the plate:  Pineapple zucchini muffies, Banana bread baked oatmeal, and Veggie noodle bean soup

Soundtrack to cook to:  Okay...okay...yes, I am back to my 80's Megamix...sorry family.  Let's weather through this delightful storm together. :)

Hoooo-weee!  We've had quite the week!  Unfortunately, last weekend, our family had a little bit of a stomach bug and was in desperate need of some bland, but nutritious comfort food.  However, we also got quite a bit of snow (as seen on the previous post), so here are a few posts of family pictures sledding, and then onto the food.

Joseph and Alexander getting ready to sled!

The men in action!

Mommy and Alexander getting ready to sled -
who actually had more fun? :)

WEEEEEEEEEEE!!!!

Soup's on!  Since the men in this family didn't feel so great, I thought that I'd whip up a a pot of some yummy vegetable soup with noodles and cannelini beans (gotta get some good protein and carbs into these poor guys!).

I cut up an onion as well, but didn't get it caught on camera.
You can incorporate any vegetables that you'd like, as long as
they don't have super strong flavors...just something that's easy
on a sensitive stomach.

1 onion, 2-3 carrots, 6 stalks of celery, 1 lb potatoes, 1 head of broccoli,
1/2 lb of whole wheat elbow macaroni, 1 can of cannelini beans,
and 1 box of chicken stock.  Let all of the kids cook in the pot for 30-40 minutes.

I chose not to add any seasonings to this soup, because the men of the house had sensitive stomachs.  However, you could also add 1 teaspoon of Italian seasoning, 1/2 teaspoon of rosemary and thyme as well.  We like to top each bowl with a little bit of parmesan cheese.  It was a delicious bowl of yummy comfort food that was easy on the men's tummies.

Since everyone started feeling better by Sunday, I decided that I'd make a hearty and decadent (but not sinful and rich by any means) breakfast.  I was intrigued when I saw a recipe for baked oatmeal, and when the title had "banana bread" in it - I was sold!  I absolutely LOVE banana bread, and I find that a big bowl of oatmeal on a cold winter day always brings me back to my childhood.  

Mash up 3-4 bananas and mix with other ingredients.

Whisk in milk and oats into the previous mixture and then
stir in some walnuts.  Normally I don't like nuts in my banana bread,
but I thought they would add a nice flavor to the oatmeal and
some added protein as well.  Cover it with foil and throw it
into a 350 F oven for 30 minutes.

After 30 minutes, remove the foil and allow it to cook for another 15 minutes.

The end result is a fantastic and hearty bowl of banana nut yumminess.  The oatmeal really tastes like banana bread and as a head's up, a little goes a long way.  You will most definitely have leftovers for the following day...and these leftovers are even better the next day when you heat it up with a little bit of milk mixed in.  Mmmmm....I'm kind of wanting to make this again....just talking about it is making me hungry for it.

Throughout the rest of the week, we followed our normal schedule of going to music class, P.E. class, and Mother Goose on the Loose at the Library.  However, now we also have a standing weekly playdate with two of our neighbors each Wednesday!  Alexander gets along brilliantly with the kids and I love hanging out and chit-chatting with the mothers.

Alexander hanging out at My Gym.

Alexander on a see-saw with the twins on one of his

playdates this week.

Alexander having a lunch of blueberries and chicken
nuggets on his second playdate.  We've been so lucky
to have so many friends to play with!

Alexander kicking his legs and munching on
some crackers at Costco - this family LOVES Costco!

Alexander didn't want to get out of his crib one
afternoon and insisted on playing in the crib.

I was growing tired of having peanut butter on toast for breakfast, and decided to make some pineapple zucchini muffies.  The recipe sounded like it would be tasty, and I couldn't resist squeezing some fruit and vegetables into the muffies as well.  Tasty and nutritious?  Don't mind if I do! :)

I chose to substitute grated carrots instead of coconut because
Joseph doesn't like coconut.  Mix the dry ingredients and the
carrots together.  Set them aside.

Grate 2 zucchinis and squeeze the excess water out of them.
I put the zucchini in a double layer of paper towel and squeeze
them over the sink.  Mix the two bowls together along with
2 eggs, canola oil and vanilla extract.  The recipe says that it makes
18 muffins, but I just made 12 big muffies.  

Portion the mixture into greased pans and bake at 350 F for 20 minutes.

The end product!  A deliciously sweet and spicy muffie that is
perfectly moist and goes great with a good cup of coffee for breakfast.
These muffies were so moist, that I just put them in an open
container and covered them with a dish towel.  They remained
moist and delicious for five days.

We had such a wonderful time playing with new friends outside of our normal meeting places.  It's not easy branching out and making new "mommy friends," but I will say, I am enjoying it thoroughly....probably just as much as Alexander is enjoying it. :)  Until next time...

Love and kisses,

Nikki