As we are getting ready for Memorial Day, it is tough being a vegetarian when the holiday focuses on eating grilled meat. Or is it really that tough?
Today I’m bringing you a quick and easy recipe for Barbecue Tofu. You can enjoy the tastes of barbecue while staying plant based. Win-Win.
Here is what you need:
- Pressed, firm tofu – Since I’m new to cooking tofu, here is the method of how to press tofu.
- Extra Virgin Olive Oil or Avocado Oil
- Salt and Pepper
- Garlic Salt or Powder, Trader Joe’s Seasoning Salt, or Penzey’s Galena Street Rub
- Your Favorite BBQ sauce
- Pressed, firm tofu
- 1 Tbsp. Extra virgin olive oil or avocado oil
- Salt and pepper, to taste
- Garlic Salt or Powder, Trader Joe’s Seasoning Salt, or Penzey’s Galena Street Rub, to taste
- ¼ c. bbq sauce
- In a large skillet, heat the oil over medium heat.
- In the meantime, cut the tofu into 32 rectangles.
- Gently add the tofu to the skillet. Sprinkle with salt, pepper, and other spice blend.
- Allow the tofu to cook for 5 minutes. Flip.
- Sprinkle the other side with the spices. Cook for additional 3 to 5 minutes.
- Remove from the skillet. Place in a bowl. Pour the bbq sauce over the tofu. Stir until all the tofu is covered with sauce.
My favorite BBQ sauce is Carolina Gold. Yum!
Have a bemagical day,
If I don’t prep my lunches, then I don’t eat well. My body is not nourished because I’m not eating anything that is good for me.
Continue reading “Roasted Veggie Meal Prep with Tahini Dressing”
Welcome to Day 6 of the 31 Days of Slow Cooking. Today I’m featuring sloppy Joes.
The Imaginative One is a Boy Scout. For the past year, he’s tried to get all of the requirements done so that he can move up to first class. On Tuesday night, he met up with an Eagle Scout who helps with the troop to assure he has all the requirements done. Then once he got home from the meeting, he called the advisor who holds the Board of Review so that he could set up an appointment. Next Tuesday, he’s going to meet with the advisors so that they could determine if he’s ready to move up to first class. I’m so proud of him.
We also had his parent teacher conference. One thing about the Imaginative One is that he is a big reader. When he crossed over to Boy Scouts in February of 2015, he would read during the majority of the meetings instead of paying attention. As time passed, he has become more and more social. Anywho, Hubby was told that the teacher didn’t know if the Imaginative One was paying attention in class because he will socialize at times. It turns out the class is the English Language Arts class. One of his Boy Scouts buddies is in that class. I never thought I would hear that about the Imaginative One.
This is an easy recipe to put together in the slow cooker. Sloppy Joes are great for lunch or even dinner.
Once you make up a batch, freeze smaller portions so you can have sloppy Joes whenever you don’t feel like cooking. I did this before the Fourth of July. Then I ended up getting sick on the Fourth. Luckily I had the sloppy Joes in the freezer so the family still had a delicious meal on the Fourth of July.
Stars of the Recipe:
- 1 & ½ lbs. Ground beef, browned and drained
- 1 envelope onion soup mix or ¼ c. homemade onion soup mix
- 1 c. ketchup
- 1 c. water
- 2 Tbsp. packed brown sugar
- Hamburger buns
- Combine all ingredients except for buns in the slow cooker.
- Cook on low for 4 to 6 hours or 2 to 3 on high.
- Serve on buns.
Welcome to Day 5 of 31 Days of Slow Cooking!
Yesterday I was talking another co-worker about my first year of teaching. Somehow one of the other special education teachers got permission for the students on my caseload to go on their swimming field trips and community field trips. That’s never happened since that first year.
One of my favorite of the field trips was the one where we went swimming, Cub Foods, McDonald’s, and then to see Emperor’s New Groove. I don’t know how we got by with that kind of field trip. We certainly could not do that now.
When we were at Cub Foods, we were suppose to be given a tour of the grocery store. That didn’t happen so we divided the students into groups and walked them around ourselves. I was not familiar with the layout of the store and ended up taking my group of students down the alcohol aisle. To be honest it was drinks with a small section of alcohol in the middle of the aisle. One of the students piped up “My dad drinks that stuff.” At that point I walked even quicker down the aisle.
On that day I was mortified but now I can laugh about it 16 years later.
The coca cola barbecue ranch chicken wraps would make a good lunch or a quick supper on those busy school nights.
To shred the chicken, put in a mixing bowl. Either use your stand mixer if you have one or a hand held mixer for a quick and easy way to shred the chicken. If you don’t have either of those two, use two forks to shred the chicken.
Coca Cola Barbecue Ranch Chicken Wraps
Stars of the Recipe:
- 1 lb. chicken breasts
- 1 (18 oz.) bottle of barbecue sauce
- 1 c. (8 oz.) of Coke or Cola
- Ranch dressing for serving
- Shredded Cheddar cheese for serving
- Tortillas for serving
- Cook the chicken breasts in the slow cooker for 3 hours on high or 6 hours on low.
- Mix together the barbecue sauce and Coke.
- Drain the chicken juices from the slow cooker.
- Add the barbecue sauce and Coke mixture to the slow cooker.
- Cook on low for 30 minutes.
- Shred the chicken. Stir to make sure the chicken is coated with the barbecue mixture.
- When serving: Top the tortilla with chicken, ranch, and cheddar cheese.
Welcome to Day 4 of the 31 Days of Slow Cooking.
I am a special education teacher by day and a mother by night. Sort of like being a Superhero.
Lots of my stories are about my students or my two boys. Both keep me entertained.
Right now all I am hearing about from the students in my building are about the clowns that are “haunting” the schools. No one has seen these clowns but the students swear they are really out there. I’m not saying the clowns don’t exist. It’s just the students are obsessed about them. Some are downright scared of them. When I ask the students to quit talking about them, they think it’s because I am scared of them.
After 17 years in the teaching field, you realize trends and urban legends come and go. Two years ago, according to the students everyone had Ebola. Last year, it was the Watch Me trend and the Dab trend. Many years ago, we had the shaped bracelets that students traded. Then 3 years ago, we had the rubber bands you could make into bracelets.
It’s just so interesting to see what trends come and go.
One trend I wish would go is the sagging pants. It’s been going on for 10 years.
What are some trends you wish would make a comeback? Or what are some trends you wish would disappear?
This is one of Hubby’s favorite recipes.
We make an extra batch of the pulled pork and then freeze the extra portions for meal later on.
Peach BBQ Pulled Pork
Stars of the recipe:
- 2 lbs. Pork loin or roast
- 1 bottle of barbecue sauce
- 1 (16 oz) jar of peach salsa
- Place the pork loin or roast in the slow cooker.
- Pour the barbecue sauce and salsa over the pork.
- Cook on low 8 hours.
- Shred the pork. (Here is a trick to how to shred the pork quickly.)
- Serve on rolls.
This recipe has been linked up to Miz Helen’s Full Plate Thursday.
I always have issues figuring out what to pack for lunch. In order to make it easier for you, I’ve decided to create a list of ideas that you can mix and match during the week. Pick one grain/ carb, protein, and one or two fruits and veggies. Then you will have a complete lunch.
Continue reading “Lunch Time Ideas”
This DOES NOT have pineapple or ham in it because that is not what makes it Hawaiian. When I looked for a different type of macaroni salad, I found this recipe for Hawaiian macaroni salad.
According to the blog, I got the original recipe from the macaroni salad is part of the Hawaiian plate lunch. Continue reading “Hawaiian Macaroni Salad”