Slow Cooker Meal Roundup

October 23, 2016Amber 2 Comments

After our babies were born, meals were one of the most needed, and appreciated gifts we received. Having multiple infants at home meant providing around the clock care, which left very little time for our own self care. Simple things like a hot shower or warm cup of coffee became luxuries and having a nice meal together was a rarity. When someone delivered a meal, we were oh-so gracious. After our gifted meals were depleted, I was faced with the challenge of putting a decent meal on the table. Out of necessity, I learned how to cook more than queso in a slow cooker. With a lot of trial and error, I rounded up a handful of our own family’s favorite slow cooker meals, which I typically prep as freezer meals.

To pay it forward, freezer meals are now our go-to gift for families welcoming new babies. Rather than sending a cooked meal, I add all the raw ingredients into a gallon Ziploc bag and freeze it. Then, when the family is ready to use the meal, they can add it to their slow cooker. To make a complete meal, I also send a whole grain and steam in bag vegetables. Everything is packaged in a plastic bag with a label, directions, and use by date (three months after prep). Before prepping freezer meals as gifts, I always check with the family dietary restrictions and preferences. If you’re looking for some tasty, easy to prep meals for yourself or to gift to others, give our favas a whirl! The last batch of meals I prepped took me 90 minutes and I ended up with 10 meals (half for our family and half to share).

Chicken Taco Bowls

2-3 chicken breasts
1 can Rotel (mild if your family is sensitive to spice)
1 t. minced jar garlic
15 oz. can black beans, rinsed & drained
2 cups frozen corn
1 Tbsp chili powder
½ Tbsp cumin
½ tsp dried oregano
1/2 t black pepper.

Cook on low 4-6 hours, or high 2-3 hours. Shred chicken with a fork. Serve over long grain rice and garnish with shredded cheddar, sour cream (or plain Greek yogurt), and salsa. Or, make tacos instead!

**This recipe is good for families on dairy free (without garnish) and gluten free diets.

Adapted from Budget Bytes

Curry Chicken

2-3 boneless, skinless chicken breasts, cut into bite-size pieces
6 oz can of tomato paste
13.5oz can of coconut milk
1 small onion diced
2 cups of frozen mixed vegetables
14.5oz can of tomato sauce
1 tsp minced jarred garlic
3 Tbsp honey
2 tbs. curry powder
1 tsp. salt
1/2 tsp. crushed red pepper (adjust heat as needed)

Cook on low 4-6 hours or high 2-3 hours. Serve over basmati rice or with naan.

** I like this recipe for families on dairy or gluten free diets. You can omit the chicken and add chickpeas for a vegetarian version.

Adapted from from New Leaf Wellness

Orange Chicken

2-4 skinless chicken breasts, cut into bite-size pieces
1 cup orange marmalade
1 cup barbeque sauce
3 tbsp. soy sauce

Cook on low 4-6 hours or high 2-3 hours. Serve over steamed brown rice with Asian stir fried vegetables.

Adapted from the Frugal Girls

Creamy Pesto Chicken

2-3 chicken breasts
1 cup pesto
3 Tbs. Ranch dressing mix
1 cup water + 1 tsp. Better than Bullion OR 1 cup chicken broth
8 oz. cream cheese cubed
1 small package of frozen broccoli florets (reserved)

Cook on low 4-5 hours or high 2-3 hours. Shred chicken then add frozen broccoli and cook an additional hour. Serve over long grain rice pasta.

**Avoid this meal for families with tree nut allergies. For a lower fat version, substitute 1 cup of plain Greek yogurt for cream cheese.

Adapted from The Picky Palate

White Chicken Chili

2-3 chicken breasts
2 Tbs. olive oil
2 cups chicken stock
1 small onion diced
2 cups frozen corn
2 cans white beans (drained)
1 can mild Rotel
2 tsp cumin
2 tsp chili powder
2-3 tsp salt
1 tsp pepper

Cook on low 4-6 hours or high 2-3 hours. Shred chicken. Garnish with sour cream, shredded cheese, and green onion. Serve with cornbread, tortillas, or tortilla chips.

Adapted from Texas Tales

Italian Chicken

2-3 chicken breasts
8 oz. cream cheese cubed
2 cans cream of chicken soup
1 package of Zesty Italian dressing mix

Cook on low 4-6 hours or high 2-3 hours. Serve over pasta with a salad or steamed green beans.

Adapted from Stick a Fork in It.

We are currently in a season of welcoming new babies, but freezer meals also make excellent gifts for families grieving a loss, following a hospitalization or surgery, etc.. A homemade meal is a wonderful gesture to warm a friend’s heart.

For other slow cooker and simple meal ideas, check out my slow cooker meals board and Mom & Kid Approved Meals board (this board consists of meals vetted by fellow moms of multiples) on Pinterest.

hugs,

Amber

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I’ll Never Buy Hand Soap Again

August 12, 2016August 12, 2016Amber 2 Comments

In the past year or so, we’ve begun teaching the kids to manage basic hygiene habits themselves. Of those tasks, hand washing is of the utmost importance. However, my crew found the squirting of hand soap to be a highly entertaining task and they often got carried away with squirting. Much to my dismay, the counter tops were often covered in a slimy soap film and we ran though hand soap quickly. Hand washing with quads became not only messy but also expensive. My friend and quad mama, Krista, suggested switching from regular soap to foaming soap. It was a great suggestion indeed. A single pump of foaming hand soap fills little hands and discourages multiple pumps. Foaming soap also doesn’t drip or create the slime like regular soap. The only problem was that with four sets of grubby hands, we still used it rather quickly and it wasn’t cheap. I knew there had to be a better option; behold I found it on BrenDid.

After your store bought foaming hand soap container is empty, you can refill it on the cheap in two steps with two simple ingredients.

Fill your soap container with eight ounces of water (I used tap water, but if you won’t use it quickly, distilled water is best)
Add one ounce of liquid Castile soap (I used lavender scented, which was $7 at Walmart in the cosmetic section) then shake the bottle to blend both ingredients

foaming soap

Our DIY soap foams as well as the store bought version, smells great, and cleans hands as effectively. DIY for the win! For additional information about why this DIY version of foaming hand soap is not only easy and inexpensive, but also a better for you version, pop by BrenDid for details. She has lots of great information about the chemical aspect of commercially produced soap.

2 ingredient DIY foaming hand soap

hugs,

Amber

Basic Hygiene Skills to Teach Little Kids

The Day I Quit Potty Training

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Step Right Up {Carnival Party}

August 8, 2016Amber 5 Comments

As the quad’s fourth birthday approached, I decided it was prudent to host at a party venue rather than at home. Last year we rented a playscape and it was fabulous not having to clean the house before or after having a slew of preschoolers at the party. I was ecstatic to find a similar venue that included fresh popcorn and cotton candy with their party package. Since we’d be serving carnival fare, I decided to run with that theme. Once again, I commissioned my friend, Amber , to design custom invitations that I had printed at Costco.

The week of the party, I had the kids create carnival themed crafts to hang as banners. As center pieces, I used Dollar Tree Mylar balloons arranged in popcorn containers. Since our party overlapped with the dinner hour, we served hot dogs from a crock pot along with fresh fruit. It was a super easy way to feed a crowd and keep with the theme. Since George is a cupcake connoisseur, we never order bakery cakes. This year, we used a rainbow cupcake recipe from Just a Taste and it was ahhhh-mazing! Whether or not we actually make rainbow cupcakes again (the rainbow part was slightly tedious), it will be our go-to recipe for from scratch cupcakes and frosting. The cake was dense and sweet, but not overly so and the frosting complimented it perfectly. For this particular party, the rainbow color in the cake was a fun touch.

To cook hotdogs in a slow cooker, spray your slow cooker with cooking spray then fill it with hot dogs (mine held about 50). Cook on low for 4 hours.

For party favors, I filled cello bags with animal crackers and fruit snacks then embellished them with a printable gift tag from We Heart Parties.

Before our guests arrived, we snapped a family photo, and I was glad we did since there was never another opportunity. The kids filled their time bouncing in the bounce houses, playing in the kid town, exploring the train, and playing games as the adults mingled.

It probably feels redundant for guests, but to make each of the kids feel special, we sing happy birthday to them individually, in birth order. It doesn’t take a lot of time, but I know it means the world to them.

I’m quickly noticing the challenges of this new season with four year olds, but am appreciating the end of the threenagers reign.

hugs!

Amber

For more from Four to Adore, connect with us via Facebook, Twitter, and Pinterest. We often share pictures, life hacks, activities, recipes, and more via social media.

A Feast of Plenty

November 29, 2015Amber 4 Comments

Typically my parents host Thanksgiving for our family, but this year they had plans to attend the Dallas Cowboy’s game in the afternoon. To keep from rushing the feast, George and I offered to host. Hosting a Thanksgiving feast is quite an undertaking, especially when you have big shoes to fill, but I think we delivered. Prepping things ahead of time helped keep things running smoothly the day of.

The weekend before, Nisey and the kids made votive holders using Dollar Tree hurricane jars, Elmer’s glue, silk and felt leaves, and twine. I think they turned out perfectly!

For a rustic tablescape, I used a burlap table runner paired with fall colored place mats and napkins, pumpkins, and wooden chargers with an “S” monogram inherited from my grandmother. I really love using family heirlooms for special occasions like Thanksgiving.

As hosts, George and I planned to roast the turkey as well as a few other key players while the rest of our meal was delegated to our guests.

Beverages: Apple Pie Moonshine (adults only), Mulled Cider

Appetizers: Spiced Pumpkin Soup & Jalapeno Cranberry Cheeseball

Main: Roasted Turkey

Sides: Cornbread Dressing, Braised Green Beans, Macaroni Salad, Sweet Potato Casserole, Scalloped Potatoes

Dessert: Pumpkin Pie Bars, Pecan Pie Bars, Chocolate Pie

If you’d like to try one of our menu items, stop by our Thanksgiving Pinterest board for links.

Sydney, clad in her Sofia the First ballgown, volunteered to be my sous chef the day prior. She was charged with mixing cornbread for the dressing while George roasted pumpkins for the soup. Before bed on Thanksgiving eve, our cranberry sauce was chilling, the components of the dressing were prepped, the turkey was in a brine, and the pumpkin soup was complete.

Since the bird occupied the oven, our soup simmered perfectly in the crock pot in the morning. By the time our guests arrived, the soup was creamy and warm.

Our den is quite small, but it made for a cozy gathering. I’m also aware that we may need a few more chairs as Seth was relegated to the kiddy rocking chair.

Between our dining room and kitchen, there was adequate room for twelve adults, but it was a bit tight for the quads. We moved their child sized table to the kitchen and Rylin set the table for them. The seemed to enjoy having their own table.

The dogs notoriously prey upon the kid’s dinner plates so we sent them to doggy jail for a bit.

After stuffing our bellies with decadent morsels, the girls cozied up on the sofa to watch the recorded Thanksgiving Day Parade while the boys enjoyed football upstairs. By the end of the day, I was utterly exhausted, but it was a perfect day spent with family and friends.

Keeping with tradition, we snapped a family photo completed with coordinated wardrobe. We started with subdued poses, but ended with this silly one. It’s my favorite shot by far, mostly because it appears that George is yanking my Dad’s hair, but apparently he didn’t touch dad at all.

Hugs!

Amber

Class Party

March 15, 2015September 23, 2015Amber 1 Comment

The last time we enjoyed a play date with the Bell Quads, I mentioned feeling a bit sad that my kids don’t have the opportunity for class holiday parties. I don’t know why, that just seems to be something fun for little kids to do. Noting the fact that between us we have a full capacity Mother’s Day Out class, Amber suggested we have a little class party of our own for Saint Patrick’s Day. Brilliant!

Originally, Amber intended to hostess this shindig. However, her crew became extremely ill last month and was under quarantine orders for four weeks! I started feeling a bit loony after our week-long escapade with a stomach bug so I can only imagine what she experienced. I invited the Bells to our house in hopes of providing fresh scenery.

Keeping up with the party theme, I dressed everyone in assorted Saint Patrick’s Day attire. Oddly enough, several of them came from hand me down bins. Amber and her crew also dressed the part in shades of green.

Amber brought themed plates and party decor while I served a green meal. For the main course, I wanted to serve a new family favorite (it is a super easy recipe that also happens to be green in color #WINNER). The recipe originally came from Picky Palate, but my family wasn’t fond of it as is. After making several tweaks to the recipe, I came up with one my family demolishes. Seriously, my kids eat 3-4 servings each when I make this meal so I knew Amber’s kids would approve as well. To make the green menu complete, I served steamed broccoli, a tossed green salad, and key lime yogurt bites.

While I was tossing ingredients together for our class party, I prepped two more batches for freezer meals. We have several friends with new babies, and I know freezer meals are among the most appreciated gifts for new moms. In case you want to give this recipe a spin…

While I plated dinner, Amber introduced paint with water books she scored at Target’s One Spot. It was shockingly quiet as these little artists went to work. It really resembled a little preschool class.

When dinner was ready, both Amber and I marveled at how big our kids have gotten. I couldn’t help but reminisce about our first play date that involved doling out several rounds of bottles, assembling four pack ‘n’ plays, and alternating kids through the quad table. It was A LOT of work in those days. Now the eight of them can gather around a dinner and feed themselves using utensils.

Amber’s party plates were really cute, but I really loved them when it was time to clean up after dinner. I simply tossed eight plates into the garbage instead of washing them. After dinner, the kids spent time in the playroom before we changed all eight into pajamas. And, just like “school” all eight gathered on the playroom rug for story time. It was absolutely precious watching all eight sprawled out or crouched around to listen.

When the bedtime hour approached, the quads bid their buddies farewell with hugs (ADORABLE!). George and I tucked our four in, and then I helped Amber load her crew into the Suburban. I’d say it was a ~~“class party”~~ quad play date success!

Do you celebrate Saint Patrick’s Day?

Hugs!

Amber

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Lifespan of a Pumpkin {Pumpkin Pie Cheesecake & Spiced Pumpkin Soup}

November 26, 2014May 27, 2015Amber 10 Comments

This year, my mom charged me with making desserts for Thanksgiving. My Dad, sister, and I enjoy the tradition of pumpkin pie on Thanksgiving, but it’s not my mom’s favorite. In order to make something my mom would like, and preserve tradition, I thought pumpkin pie cheese cake would fit the bill. I found a recipe for Pumpkin Cheesecake bars, but it wasn’t pie-like enough so I adapted it.

As I made my shopping list, George reminded me that instead of using canned pumpkin, I could roast sugar pumpkins for a more robust flavor. And, better yet, I could use the sugar pumpkins from the Flower Mound Pumpkin Patch to make fresh pumpkin puree. I was slightly hesitant since these pumpkins had been on our porch a while. George gently reminded me that pumpkins sit outside at pumpkin patches all season and are still good to eat as long as the flesh is firm.

Roasting sugar pumpkins is a simple process, but I was thankful George took over and involved the quads. First, he washed the pumpkins well and peeled the monogramming from them so the paint wouldn’t leech inside. Next, he cut the pumpkins in half and scooped out insides. Finally, he laid them face down on a foil lined baking sheet. They roasted in the oven for an hour at 400 degrees.

The quads took turns helping to scoop out the insides.

The aroma of roasting pumpkin was delightful! Once the pumpkins were roasted, we removed the skin and pureed the pumpkin in our food processor.

I added about a cup of water to the food processor to smooth the pumpkin.

Once the pumpkin was done, I used it to make my Pumpkin Pie Cheesecake.

To make your own Pumpkin Pie Cheesecake, you’ll need the following:

Crust

1 1/2 c. graham crackers crumbs (I used a food processor, and it was about 3/4 sleeve of graham crackers)
1/4 c. granulated sugar
1/4 c. melted butter

Filling

4 packages (8 oz each) cream cheese, softened
1 tsp. vanilla extract
1 1/2 c. granulated sugar
2 eggs
2 c. roasted sugar pumpkin puree (1 can of pure pumpkin would also work)
2 teaspoons pumpkin pie spice (you can also combine equal parts nutmeg and cinnamon)

Preheat the oven to 350 degrees. In a spring form pan, combine graham cracker crumbs, sugar, and butter then press evenly across the pan.

Using a stand mixer, combine cream cheese, vanilla, eggs, pumpkin puree, and pumpkin pie spice. Pour filling into the spring form pan.

Bake at 350 degrees for an hour. Remove from the oven and allow to cool before refrigerating. Keep in the refrigerator at least 3-4 hours before serving. Garnish with whipped cream and pumpkin pie spice.

I was admittedly a tiny bit nervous about serving a dessert on Thanksgiving that I created and had never tasted before, but felt confident in the ingredients. It was a winner and enjoyed by everyone, including the quads! I think it will be on our Thanksgiving menu annually.

I had quite a bit of pumpkin puree leftover after baking my pie. I decided to use the remaining puree to make Spiced Pumpkin Soup from a recipe we clipped from a magazine years ago (we’ve had it so long, I don’t know the original source).

You’ll need:

4 tbs. butter
2 minced onions
2 tsp. minced, jarred garlic
1/4 tsp. red pepper
1/2 tsp. crushed coriander
pinch of cayenne
6 cups pumpkin puree (you can also use three 15 oz. cans of pure pumpkin)
5 c. chicken broth
2 c. milk
1/2 c. heavy cream
1/2 c. brown sugar

Melt butter in a stock pot then saute onions until clear. Add garlic until aromatic then stir in spices. Cook about another minute.

Add pumpkin and broth, stirring well. Bring to a boil then reduce heat. Simmer 10-15 minutes. Slowly add brown sugar, then milk and cream. Serve with crusty bread.

I’ve been enjoying our spiced pumpkin soup for a few days and have enough to freeze for later. From the farm to the table, our pumpkins had a quite a lifespan, and I’m happy they didn’t end up in the garbage.

What is your favorite pumpkin recipe?

Hugs!

Amber

P.S. Now that Thanksgiving was fully celebrated, the Christmas decor commenced at our house!

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Leftover Oatmeal Cookies

October 15, 2014Amber 9 Comments

Since we are feeding a family of six now, wasted food makes me cringe. Our grocery bill is high enough without also being wasteful. Unfortunately feeding toddlers with finicky palates means food gets wasted far more than I’d like. One day they’ll scarf a bunch of bananas then refuse bananas for six weeks straight. I do what I can to reinvent leftovers so we waste less. For instance, leftover taco meat becomes spaghetti and meat sauce, grilled chicken is great in quesidillas, and pot roast is perfect for French dip sandwiches. Some leftovers pose a greater challenge.

One of my favorite go-to breakfast meals poses such a challenge. The quads typically devour crock pot oatmeal. In fact, they love it so much I double the recipe to make sure we have enough for second, third, and sometimes fourth helpings of it. Yet, sometimes there is leftover oatmeal, which doesn’t keep and reheat well. Yesterday, I decided to try using it to make cookies. I searched Pinterest for such a recipe, but came up short. I ended up creating my own recipe, and ended up with rich, chewy cookies. The quads demolished them during afternoon snack- a clear indication of a keeper recipe.

Leftover Oatmeal Cookies

2 cups cooked oatmeal

1 stick of butter softened

1/4 c. brown sugar

4 eggs (the cookies turned out a bit fluffier than I prefer so I think I’ll try fewer eggs next time)

1 tsp. vanilla extract

1 tsp. baking soda

freshly grated nutmeg

2 c. chocolate chips (raisins would work to create a healthier version, but we LOVE chocolate here)

4 c. flour (I added flour gradually until I had a soft dough, you may need more or less depending on the consistency of your oatmeal).

bake at 350 degrees for 15 minutes until cookies are golden brown

Serve with cold milk!

Do you have a favorite way to reinvent leftovers?

Hugs!

Amber

Toddler Tips #934: Yogurt Reinvented

March 4, 2014June 7, 2015Amber 9 Comments

With each passing day, I find myself trying to solve some new challenge with raising four toddlers, aka “quaddlers”. They are a cunning lot who inspires a little ingenuity on my part (and George’s) just to manage day to day life. While my ideas are born from being surrounded by four toddlers, I think many of them could be helpful to any parents of little ones so I’m sharing.

Being independent toddlers, the quads refuse to let me spoon feed them anything. For the most part, it’s not a problem because they are highly skilled at finger feeding and are using utensils a little better each day. Some foods such as applesauce and yogurt don’t lend themselves to finger feeding and aren’t ideal for novice utensil users. This led me to find some alternative solutions, especially for yogurt.

I snagged this little gem from Gwen’s Nest. I put a little yogurt in the bottom of a bowl or plate and top it with dry cereal. This is one of my favorite ways to serve yogurt because it helps the babies work on spoon-feeding themselves. The yogurt sticks to the dry cereal, making it easier to scoop. Sometimes they pick up the cereal as a finger food, and it’s a bit sticky, but it’s not terrible.

I also found a recipe for Orange Dreamsicle Bites from Cookies & Cups, which used Greek yogurt and orange flavored Jell-O. I experimented with it and found that other Jello flavors make tasty yogurt bites for the wee ones (and adults too!). Plus, using other flavors creates fun colors, which is helpful when teaching toddlers about colors. The best part- Greek yogurt transforms Jello-O into a snack packed with probiotics, calcium, and protein that is easy to serve and clean up!

You'll need just two ingredients to make yogurt bites: 1 1/2 cups Greek Yogurt 3 oz. box of Jell-O

You’ll need just two ingredients to make yogurt bites:
1 1/2 cups Chobani Greek Yogurt
3 oz. box of Jell-O

Note: I’ve experimented with various brands and flavors of Greek yogurt for this recipe, and Chobani vanilla results in the right texture.

Mix the yogurt and Jell-O in a microwave safe bowl

Microwave the mixture 1 minute then stir well. Microwave another minute then stir again.

Spoon the mixture into molds, or muffin tins with cupcake liners. If you use a mold, be sure to spray it with cooking spray first.

I forgot to spray my mold and only two of our animals came out clean. I found that mini muffin tins are just the right size for a snack, and clean up is easy.

I forgot to spray my mold and only two of our animals came out clean. I found that mini muffin tins are just the right size for a snack, and clean up is a cinch. I made these as a toddler snack so I didn’t get fancy, but at Cookies & Cups, she topped these with whipped cream and candy, which would be cute to serve at a party.

I’ve been serving banana milk shakes for a while, but recently began adding Greek yogurt to them. I also like adding yogurt to whole milk as a drink. This is by far the easiest way to serve yogurt to toddlers! I do this often for Mason and Sydney because they are so tiny and often need extra calories that are nutritious rather than empty junk food options.

Toddlers absolutely LOVE dipping. They recently discovered they joys of ketchup and sour cream so I began using yogurt as fruit dip for the quads. Sometimes they spear fruit with a fork, which is good utensil practice. They also do well just dipping fruit as a finger food.

The yogurt I used for this was white, but I added a drop of red food coloring to make it pretty for the picture. Rylin is currently obsessed with pink things and thought it was fantastic. I think I’ll experiment with making our yogurt other colors such as green and orange to help teach colors.

Do you have any clever ways to serve yogurt or otherwise messy foods to toddlers? I always enjoy tips for feeding toddlers, and have been enjoying the Tyke Bites series at Texas Tales.

hugs!

Amber

P. S. Since the original writing of this post, I began using plain Greek yogurt as a sour cream substitute as a condiment (e.g. over chili, tacos, in veggie dip), to add creaminess to pasta dishes, and in baked goods. There are so many creative ways to use Greek yogurt in your family’s meals. In fact, Chobani has an entire site devoted to such recipes!

These recipes are some of our family favorites-

Greek Yogurt Banana Chocolate Chip Muffins

Oatmeal Blueberry Muffins

7 Up Biscuits (for this recipe just substitute the sour cream with Greek yogurt)

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Four to Adore

a slice of life with quadruplets

recipe

Slow Cooker Meal Roundup

Chicken Taco Bowls

Curry Chicken

Orange Chicken

Creamy Pesto Chicken

White Chicken Chili

Italian Chicken

Related Posts:

I’ll Never Buy Hand Soap Again

Related Articles:

Step Right Up {Carnival Party}

Related Articles

A Feast of Plenty

Class Party

Lifespan of a Pumpkin {Pumpkin Pie Cheesecake & Spiced Pumpkin Soup}

Leftover Oatmeal Cookies

Toddler Tips #934: Yogurt Reinvented

Chicken Taco Bowls

Curry Chicken

Orange Chicken

White Chicken Chili

Italian Chicken

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