Saturday, August 2, 2014

Back to School BBQ

It's hard to believe that summer is coming to an end.  I had a fun, busy summer, and am sort of, kind of, a little... ready to start thinking about school.  It's always hard to give up lazy days spent relaxing on my front porch, and getting to spend lots of time with my darling granddaughters.  But, the calendar tells me that it's time to get back into school mode ~ ready or not!

But, here's a fun Blog Hop that will make the transition a little easier. 

In this blog hop you will find resources and recipes!  I can't wait to see what everyone has to offer.  It is just like a big picnic.

My first offering is a link to my newest product ~ Serving Up CVC Words.  Kinders & Firsties can always use lots of practice with CVC words, so in the spirit of this hop I created a fun food themed set of activities.  There are four different activities, each with differentiated worksheets for additional practice.  Want to try it for FREE?  Click HERE for a sample.


And, now for the food!  We try to eat yummy, healthy foods (we eat lots of fruit, veggies & salad), and I like to find new items to add to our list of yumminess.  I found this recipe for Quinoa & Rice Bites on Pinterest & we LOVE it!  I've actually made it twice in the past ten days.  (See pin HERE.)  The first time I made them I used a regular size muffin pan.  When I made them this week I used a mini muffin pan.  I liked them better small because they were crispier.  These would make a great alternative to tator tots.  Quinoa is has lots of protein & is very filling.  Little tots lovers would have fun dunking them into ketchup or their favorite dip.  I think leftovers would be good in my lunchbox with hummus.  YUM!

My delicious dinner ~ Free Range chicken (raised by next door neighbor 4-H member), roasted eggplant, zucchini, and candy onions from the farmers' market, blueberries picked at a local farm, and
Quinoa & Rice Bites.  I was soooo excited to eat this meal!  (Yes, it was delicious!)

Fresh veggies from the Farmers' Market & fresh basil from my herb garden.


  • 1/2 cup quinoa
  • 1/2 cup black rice (I used a mix of rice)
  • Cooking spray, for the muffin pan
  • 2 large eggs
  • 1 cup finely chopped Vidalia onions
  • 1 cup dairy-free shredded mozzarella cheese (I used real cheese)
  • 3 cloves garlic, minced
  • 1/2 cup fresh basil, chopped finely
  • 1/3 cup grape tomatoes, diced
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 1 teaspoon chili powder
  • 2 chives, chopped finely, for garnish
  • 2 cups homemade tomato sauce, for serving* (We ate ours without sauce)

Preheat the oven to 350 degrees.
Cook the quinoa and rice according to package directions. Coat a muffin pan with cooking spray.
In a large bowl, combine the cooked quinoa and rice with the remaining ingredients, except the chives and pasta sauce, and mix well to combine. Transfer the quinoa and rice mixture to the muffin pan. Using a tablespoon, fill each muffin cup to the top, then using a spatula, press down on the mixture to create a flat surface.
Bake until golden brown, for 20 minutes. Remove from the oven and set aside to cool for 15 minutes. Using a teaspoon, gently remove the rice and quinoa snacks from the muffin cups. Transfer to a serving platter, garnish with the chives, and serve with the tomato sauce on the side.
Now, hop over to Kelly and Kim's Kindergarten Kreations to see what's cooking!

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