Saturday, March 30, 2013

Italian Baked Chicken


Wow it has been a while!  I accidentally deleted all of my recipe/food photos, so they will be Instagram photos for a while. [oopsy]

Today I have a recipe for baked Italian chicken, but the REAL star of this dish is the pasta sauce you create at the same time.  This was THE best sauce I've ever eaten [and my uber picky husband loved it too!].

3-4 chicken breasts
1 can diced tomatoes
2 tbsp minced garlic from jar [or 2 cloves minced fresh]
1 can artichoke hearts
1 tbsp olive oil
dash salt & pepper
2 tbsp flour
2 cups shredded mozzarella
basil [a sprinkling is a measurement right?]

Drain the artichokes and combine all of the ingredients except cheese in a 9x13 baking dish.  I baked this dish at 400 degrees for about an hour because I was cooking something else at the same time, but I baked it with a meat thermometer inserted to make sure I took it out at the right time.  My chicken was also really thick.  I kind of hate baking chicken because I never know how long is too long, but I digress.  The true star is the sauce anyway.  When the chicken is done, take out and top each piece with a generous handful of cheese and sprinkle with basil.  I served the chicken and sauce over linguine [which is my new favorite].  You WILL enjoy this dish.

Saturday, March 23, 2013

Classroom Stations

Happy Saturday, everyone!

As we approach EOG testing season my mind is running with fun and creative ways to prepare students for their big tests. As teachers, one of our biggest challenges is to balance test taking strategies with fun, engaging learning experiences. One of the best ways I have found to do this is through stations.

Station activities allow students to be practicing skills in areas they need most help with, while their neighbor is practicing a skill he needs most help with. It's completely differentiated. Differentiation is a fancy word that is supposed to mean "developing a framework in which students can explore different venues of learning to grow academically regardless of culture, language, socioeconomic status, gender, motivation, personal interests and ability." In teacher speak that means, "I have a lot of work to do!"

Solution: Stations that require very little monitoring!**






Ok, so they aren't the cutest things yet. I quickly threw this together in an afternoon of frustration trying to grade hundreds of stations checklists and papers.

The main idea is this: There are several pocket charts on my bulletin board with labels of different kinds of stations. The students each have a dot with his or her number on it (all the kids have a number). They put their number beside the label they want to work with. They find the box with the matching label, take it to their seat or a spot around the room, and dig in! I tried to put tasks cards with word problems and a game or two in each box. The boxes on the right are sitting in 2 sideways turned milk crates. the top basket has math games. The blue box is full of math based learning books and the yellow box has dry erase markers, spray bottles, expo markers, and socks (erasers) in it.  All the materials are at the children's fingertips.

So how does it work? Here's my daily math schedule:
Paper passers hand out stations folders. In each station folder, there is a stations checklist, a piece of notebook paper, and the number dot.

Once students have their folder, they answer a word problem from the board (Problem of the Day). This is what the notebook paper is for. The students copy the problem and use their testing strategies to find keywords, underline important information, solve and check the problem.






As each student completes the problem of the day, he or she can take their dot, place it on the stations board, grab a station, and get to work. As other students finish, they can choose to put their dot next to another and work with that person, or get a completely different station to work with.

Students work in stations alone or in partners. I've found that little people have a hard time remaining friendly in groups of 3 or 4.  Station time from start (problem of the day) to finish (clean up) is 30 minutes. I set a timer so that students can self monitor.



What does the teacher do during this time? I pull 3-5 dots and have those kids work with me. We work on word problem strategies, go over past tests, or I reteach something I know that particular small group didn't understand.

When the timer goes off, the students clean up their stations and return to their seats. They pull out their stations check list, and write the name of the person they worked with next to the station they worked on. If they worked alone, they can write their own name. Each station has 3  boxes next to it. This limits the amount of time a child can go to each station. So...little Billy might want to play on the ipad every day, but he only has 3 chances. Eventually he has to work on each station because he will run out of other options.


We then go over the problem of the day, our daily warm up (morning work), and homework. As students put their homework in their mailboxes, they return their stations folder to the station folder box.
Now we are ready for Teacher Directed Instruction!


It seems like a lot of work up front. It took me 1 planning period to organize this whole set up. I love it because the students are learning responsibility because they have to monitor their work. They are also intrinsically motivated to participate because they get to choose the station they work on each day.

For students who are not following instructions or are not completing tasks, I assign them a station. Choice is a privilege and if you can't choose wisely, you don't have to choose. Only a few students have needed "help" choosing a station. After watching their friends learning together while they do something "boring" like seat work alone, they usually straighten up.

Most of my stations are games, but to monitor the paper work, I have a "turn in station work" box. At the end of the week I glance through the work and mark any glaring misunderstandings.

If you're a teacher, maybe you can try this in your own classroom! If anyone wants my problem of the day powerpoint, just e-mail me (newbeginningz2012@gmail.com). I'm happy to share. I'm also willing to share more details about what goes in each station box and send you task cards and things I have made!

Whew! We made it through that long post! Thanks for hanging in there with me. What about you? How do you make learning fun for your own kids (as a parent or a teacher)?


**With an effectively trained group of children. Good luck.

Monday, March 18, 2013

Stovetop Chili in a Hurry

Hello all!  Kristin has had to hold the fort while I've been busy the past week or two.  Tonight though, I thought I'd take a break from photography and lesson plans to share a super simple and fast chili recipe.

*This is my go-to recipe.  I try to always have the ingredients for this chili in my cabinet.

Ingredients:
-1 lb ground meat [I used lean ground beef]
-1 6 oz can of tomato paste [I don't always add this...]
-1 can of diced tomatoes [or 1 diced tomato]
-1 15 oz can of:  black beans, light red kidney beans, dark red kidney beans [or whatever beans you like]
-1 small diced onion
-1 diced green pepper
-1 packet of chili seasoning

Brown the meat in a large pot with the onions.  Drain and add all of the other ingredients [do not drain the cans, use the liquid to help your chili].  I also add about 6 oz of water using the tomato paste can.  Stir and bring to a boil.  Once it's boiling, cover and let simmer for about 20-30 minutes.  During this time, I make bread.  I'm also going to share an amazing bread seasoning recipe.

Buy a french loaf [dough], I usually use Pillsbury.  Place on a stone or non-stick cooking sheet and cut every 2 inches.  In a small bowl, mix together 1 egg white, 1 minced garlic clove [or 1 tsp of minced garlic in a jar], and about a tbsp of a seasoning you like [unless you want it to be garlic bread].  I use Pampered Chef Crushed Peppercorn and Garlic.  Brush onto the bread and especially get those pieces of garlic into the cuts!  Bake, and then everything should be ready to eat!  [AFTER IT COOLS!  Man oh man will that chili be hot!]

Enjoy!

Thursday, March 14, 2013

Easy Sweet Potato Chips

It's a double feature! I didn't post last week, so I am sharing two posts today!

This is such a simple snack. We love sweet potato chips!

Ingredients:

Butter or Olive Oil
Salt
1 Sweet Potato.

Peel and slice your sweet potato into 1/4 inch disks. I used a cooking mandolin to slice mine really quickly. If you are handy with a knife, you definitely don't need one to make this recipe work--I just find it really simple to use!



Lay sweet potato slices on a cookie sheet. Brush with butter or oil. Sprinkle on salt. Bake about 10 minutes at 400 degrees. Use spatula to flip potatoes over. Brush this side with butter or oil and sprinkle with salt. Bake at 10 minute increments until chips are browned.




It's ok if some of them are a little black! They still taste great!


Serve with ketchup!


We enjoyed them salty this time. Next time I'd like to try sprinkling them with cinnamon sugar and drizzling them with honey!

Gluten Free Granola Bars

Hello, everyone! As I continue to experiment with and learn about gluten-free options, I have realized that being gluten-free is not easy. Since this blog is about two friends learning about life and finding ways to make growing up (no matter your age!) easier, I've debated sharing my gluten-free struggles/recipes. These types of things are a bit more complicated than crock pot dinners and DIY necklace stands. However, if like me, you are struggling with dietary issues, then maybe a post just for you can help make YOUR journey through life simpler.

With that in mind, I bring you--GLUTEN FREE GRANOLA BARS.  A friend shared this recipe with me and it has made breakfast a simple morning pit stop, rather than a huge ordeal.  I have a kitchen-aid mixer (thanks, Grandma!) and whipped these bars up really quick, thanks to that handy thing!


Ingredients:
1/2 c. butter
1/4 c. honey
1/2 c. brown sugar
1/2 tsp. salt
2  1/2 c. oats
1/2c.  rice krispies
1/4 c. coconut
1/2 c. choc. chips (or other add ins)





Steps one and two: Cream butter, honey, brown sugar, and salt. Then mix in oats, rice krispies, coconut, and chocolate chips.

I went to Whole Foods where my great friend, Brandon, helped me find everything I needed to make these bars. The only ingredients I already had were butter and salt. My ingredients totaled $30.00. "What? That's so expensive!", you may be saying. However, most organic granola bars are about $6.00/6 pack. These ingredients yielded 12 bars in this batch, and I have enough of everything leftover to make about 5 more batches (I'll have to supplement oats @ $1.00/lb.) That's 60 bars for $35.00, as opposed to 60 for $60.00. Don't forget--you could use coupons or buy in bulk. Also, these are gluten free, organic, and fair trade! Good for your wallet, your body, and the world!



Steps three-seven: Mix well. Press into a 9x13 pan. Bake at 325 for 18 minutes. Let cool about 10 minutes and cut into bars. Let cool completely in pan.

Tip: I did not use a 9x13 pan and that increased my cooking time. Look for your oats to be well browned and easy to cut. If they are really falling apart when you try to cut them into bars, they have not cooked long enough. 

These are the raw, pressed oats. Make sure they are very brown before removing them from the oven!









Remove and enjoy!

Saturday, March 9, 2013

Easy as [mini] Pie | Mini Ham Pie Recipe

I [Ashley] am supposed to post during the first half of the week, but it has been one of those crazy weeks as a teacher and photographer, so I'm just happy that I'm posting at all this week!  I have a wedding to shoot tomorrow, so I might not be heard from for a week or 2 ;).  Tonight I'm sharing a super easy recipe that only has 4 ingredients.  I found a recipe like this on Pinterest here, and it was SO easy.

Ingredients:
1 tbsp Butter
1 uncooked pie crust
5 pieces of deli ham
1 cup shredded cheese [I used cheddar]


First, chop the ham into tiny pieces and mix with cheese in a bowl.  Then, use a biscuit cutter to cut the crust into circles.  Put a spoonful of ham and cheese onto each mini pie.
Fold over the crust and pinch the edges closed.  Melt the butter, and spread it over the top of each pie.  Follow the pie crust's baking directions.  Mine cooked at 450 for 15 minutes.

Enjoy with some green beans and mashed potatoes, or be weird like me and eat them with spinach and grapes ;).

Saturday, March 2, 2013

Gluten-free Chocolate Chip Cookies

Happy Saturday, everyone! I'm taking a break from rearranging our furniture (why I can't I just chill on Saturdays like a normal person?) to tell you about some awesome cookies. The recipe only has a few ingredients...and the best part is: they are gluten-FREE! I haven't been feeling well lately (and by lately I mean in a long time). I decided to cut back on gluten and see what happens. So far I am feeling much better!

For me, one of the hardest things about cutting out gluten is missing out on so many desserts! These cookies were so delicious. I just have to keep them on hand all the time now. You can find the original recipe here.

Ingredients:
1 cup creamy peanut butter
3/4 cup sugar (I only used about 1/2 cup.)
1 large egg
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup semi sweet chocolate chips (I chopped up a fair trade chocolate bar.)



Baking Instructions:
Preheat oven to 350 degrees.
Mix everything except chocolate together until well blended.
Stir in chocolate chips.

Drop dough balls onto cookie sheet about 2 inches apart. I don't like how fat PB cookies stay if you don't smash them down, so during this part of the recipe I used a fork to cross hatch my cookies.

Bake for 12 to 14 minutes.

Cool, eat, enjoy.