No Bake Peanut Butter Oat Squares

Peanut Butter Oat SquaresThere has been little to no action here at Our Eating Habits. What I have shared has been delectable desserts. We seriously do eat healthy food, honestly. Most of the time too. I just enjoy sharing the desserts because honestly, they are the most enjoyable to eat. I have a bit of a healthier treat for you today. Plus, they have the added bonus that they are super-duper easy. Our kids loved them. They felt like they were getting dessert, and had the added bonus of being able to eat them whenever they liked. I am pretty sure this recipe is going to become one of the rare often cooked family favourites.

Recipe from Cookies and Cups

  • 1 cup peanut butter
  • ½ cup honey
  • 3 cups rolled oats – I used Quick Oats
  1. Melt peanut butter with honey. Remove from heat and stir in oats until completely covered.
  2. Line a square baking dish with foil, and spray with cooking spray.
  3. Scoop in oat mixture and level with spatula. Place in fridge until set. Cut into squares.
  4. Eat and enjoy!

Beef Stroganoff Hamburger Helper Style

StroganoffWhen the middle little, planned to be out for the evening, I planned to make something with mushrooms in dinner. MMM… I seriously love mushrooms. One thing I do not get enough of. Not that the rest of the family loves them, they will put up with them for me, but middle has it on her”list of three” which means we don’t ever make her eat them. I will occasionally make them as a side dish, but for the most part I like making meals that we can all enjoy together. Enter Farmgirl Gourmet. That is where this super quick, skillet meal comes from.

  • 4 large mushrooms, sliced
  • 1 teaspoon olive oil
  • 1 lb ground beef
  • 8 ounces wide egg noodles
  • 2 cups milk
  • 1 1/2 or beef stock
  • 1 tablespoon cornstarch
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 2/3 cup sour cream
  • 1/4 cup sliced green onions (I added these)
  1. Heat oil in large skillet. Fry mushrooms until just starting to brown. Remove.
  2. Add beef to skillet, and fry until completely cooked through. Drain.
  3. Add remaining ingredients, except sour cream. Simmer covered, for about 12 minutes, covered. Stir occasionally.
  4. When noodles have finished cooking stir in mushrooms and sour cream. Cook on low for 5 minutes. Sprinkle with green onions.
  5. Eat and enjoy!

Slow Cooker Italian Meatball Soup

Meatball SoupThrowing stuff in a crock pot (slow cooker) and leaving it to cook all day has become our ideal Monday meal. During this cold month of January soup has been especially nice. Our Mondays are crazy! Crazy times, driving the kids all over the town. Coming home and having dinner ready to eat in between, has been so, so nice! We are going to be keeping up this wonderful slow cooker Monday tradition. Plus, have you ever met a kid who doesn’t like meatballs?

Recipe adapted from Pillsbury

  • 1 bag frozen Italian Meatballs (16 ounce)
  • 1 3/4 cup beef broth
  • 1 cup water
  • 1 (28 ounce) can diced tomatoes
  • 1 tsp. each dried basil and oregano
  • 1 tsp. minced garlic
  • 1 can (19 ounce) chickpeas, drained
  • parmesan cheese to top
  1. Place all ingredients, except cheese, in slow cooker. Cook on low for 8-10 hours.
  2. Scoop into bowls and top with parmesan cheese.
  3. Eat and enjoy!

Honey Soy Chicken Drumsticks

Chicken DrumsticksIs it just me or do kids love drumsticks. KFC, there is always a fight. Okay, not a fight, per say, but a rush to make sure they get them. When I found this recipe on Jo Cooks I knew it would be perfect for middles second chicken dish. All drumsticks, and all flavours that she loves. Plus, I knew it would be easy enough that she could make it all by herself. When in the kitchen, she basically wants to be left alone, which sometimes can be a bit hard to help to teach her. So I try to find recipes that I can sit and watch, but not actually help. This fit the bill perfectly. I even let her cook it for company. WE doubled the recipe quite easily, just by making two pans at the same time. We also, prepared in the morning, so at night just had to pop in the oven.

  • 2 to 3 lbs chicken drumsticks, bone in, with skin (about a dozen or so)
  • 2 tbsp olive oil
  • 1 tbsp sesame seed oil
  • 5 tbsp honey
  • ¼ cup soy sauce
  • 1 tsp minced garlic
  • 1 tsp ginger, freshly grated
  • salt and pepper to taste
  1. Place all ingredients except for chicken in 13×9 inch baking pan. Whisk together.
  2. Add chicken and coat on all sides. Place in fridge for at least 2 hours. Or prepare in the morning, so at dinnertime, you simply have to pop in oven.
  3. Pre heat oven to 375 degrees. Take chicken out of fridge and turn so side that has been sitting in space is now on top. Cook for 30 minutes. Turn again. Cook additional 30 minutes.
  4. Eat and enjoy!