Weekend of Indulgences

We traveled this weekend to a wedding. All we did was eat - in the car, at the wedding, at the brunch, at the pool party and BBQ. I have no idea what my children actually ingested. I hope they enjoyed it!

Pretzels
candy
waffles
fruit: mango, plums, banana, melon, blueberries, strawberries, raspberries, grapes
soda
bread
chicken
pasta
hamburgers
salsa
chips
cupcakes
more candy
ice cream

Friday

Pancakes w/ butter and syrup
Blueberries

Fruit snacks (Trader Joes)

Tuna sandwich on sourdough w/ lettuce, tomato (Addison ate 1/2 of a 1/2)
Elias – yogurt w/ cheerios (mostly just smeared around his tray)

Fruit Rolls – the really fake one’s and I ate like 3 of them
Weight Watchers ice cream bar (for mommy)

Peanut M&M’s (also for mommy, but I shared this time)
Banana
Grapes

Pasta with parmesan
Breadsticks
Caprese Salad (tomatoes, fresh mozz, basil, olive oil, and vinegar)

Yeah – Elias ate an entire banana today and at least 1/2 a pancake.

Cold Leek and Potato Soup (Vichyssoise)

I wanted something delicious and new that used more vegetables. This is delicious warm or cold, for dinner or for lunch. I like it with crusty bread and a green salad or fruit.

Ingredients
2 T butter
4 leeks, white part only, minced
1 onion, peeled and minced
1/2 lb potatoes, peeled and diced
1 quart chicken stock or water
Salt and pepper
1 C whole milk
Dill

1. Melt that butter and sauted the leeks and onion for 10 mins. Add the potatoes, stock and bring to a boil. simmer for 35 minutes.
2. Puree in a food processor. Season with salt and pepper. Whisk in sour cream or milk.
3. Refrigerate for 6 hours. Serve cold, sprinkled with dill.

Lemon-Blueberry Muffins

2 C flour
1/2 C sugar
1 t baking poweder
1/2 t baking soda
1/2 t salt
1/4 t nutmeg
1/4 C butter
1 1/2 C buttermilk
1 large egg
1 T grated lemon rind
1 C blueberries
Cooking Spray

Glaze: (optional)
1 T fresh lemon juice
1/2 C powdered sugar

Preheat oven to 400 degrees.

Combine flour and next 5 ingredients in a medium bowl; cut in butter with a pastry knife. Combine buttermilk, egg, and rind. Stir well with a whisk. Add to flour mixture, stir just until moist. Gently fold in blueberries.

Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400 for 20 mins. Remove immediately and cool.

Drizzle with glaze if desired. (You can make these up to 2 days ahead and glaze them the morning of . . .)

Thursday

Breakfast:
Blueberry-Peach Smoothies (made with lowfat yogurt and OJ, flaxseed added)
Blueberry-Lemon Muffins (see recipe post)
sausage

What the kids ate: sausage, a taste of smoothie (its not Jamba Juice Mom), a piece of muffin
My seven year old requested an egg overeasy. She had fun smearing it around her plate.

Snack:
100% fruit snacks
left over muffin (still no go for the toddler)

Lunch:
burritos w/ cheese and lettuce
milk (all my toddler would eat)

Snack:
popsicles (its freakin' 100 degrees!)
pretzels
grapes - devoured in minutes

Dinner:
red potato salad (drizzled in olive oil, vinegar and dill)
green beans
apple sauce
milk

What I ate that the kids don't get!
3 pieces of See's Chocolates - yummy