A Tote, A Tuesday

Lots of buckets in the works this week as I prep for The Creative Connection in September.

School started today so I had a few hours of un-interrupted work time today and I cleaned my kitchen counters at 7:30 a.m. and they are still clean!

Menu Monday

If you are new to this blog Menu Monday is a quick glimpse of my meal plan for the week. I usually plan out 3-4 meals over the weekend with one grocery run on Sunday and another on Wednesday.

School starts this week. My goal for the school year is to offer an alternative to cereal at least two mornings a week, some healthy choices for cold lunches and a balanced dinner in the evening. I have three teenagers and I know I can't control what they eat during the school day or out with friends  - but I can try to balance it out when they are home.  I am always looking for easy, family friendly recipes. If you have one to share email me at sharon@shaggybaggy.com

I am going easy this week with quick meals that re-heat well throughout the evening:

pasta bake
crockpot chicken
grill night (burgers and chicken breasts)

I made salmon for the first time last weekend. Three of us were home for dinner and three of us liked it.
This recipe is from the August/September edition of Taste of Home magazine.

Orange-Pecan Salmon

1 cup chopped pecans, toasted
1 cup orange marmalade
1/2 cup reduced-sodium soy sauce
1/4 tsp. salt
1/4 tsp. pepper
4 (6 oz) salmon fillets

Combine first 5 ingredients. Pour one cup of this marinade into a large resealable plastic bag with the salmon. Refrigerate up to 30 minutes.
Drain and discard marinade from salmon. Place salmon in a greased baking dish and bake uncovered at 350 degrees for 20-25 minutes or until fish flakes easily with a fork.
In a small saucepan, bring reserved marinade to a boil. Cook until liquid is reduced to 3/4 cup. Serve with Salmon.

A piece of cake . . . .

This week's sweet treat is muffins. The recipe can be found here
I could spend hours reading new recipes from Comfy Belly
I am ready to start cooking better for my family and this is a great place to look for ideas and recipes.

We didn't have blueberries this week so we made one batch with just bananas and nuts and a second batch with bananas and zucchini. Why am I saying we . . . . I didn't do anything . . . . I am going to miss all my help in the kitchen when school resumes next week.

On another Sweet note, the girls don't start school until next week, but had to go in for pictures and locker assignments this week. Praying for a successful and safe school year!

Inspiration Thursday

Linking up with Gussy Sews this week. The prompt: Your Favorite Color



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 My favorite color is green. Nature. Calm. Warm. Green.

Whats your favorite color?

A Tote, A Tuesday

Here is a glimpse of some of the prints I have in the works for Fall. I have a lot of sewing to do before The Creative Connection Event in September so check back often to see whats new. I will also post my holiday calendar in September so you know where I will be selling locally from September through December.

Menu Monday

Our last week of summer vacation. I am very happy to announce, as of yesterday, that all THREE of our teenagers are employed! I think we will be eating our of the crockpot even more this school year. If you have any good crockpot recipes to share please email me at: sharon@shaggybaggy.com

This week we will "make do" with whats available between the freezer and pantry.

Tuna hotdish
Chicken tacos
Grill night

Chicken Tacos

3-4 chicken breasts, cut into bite size pieces
taco seasoning
1 can black beans
1 cup corn
1/2 onion sliced
1 green pepper sliced
8-10 soft taco shells

Sprinkle taco seasoning over chicken and let sit in a plastic zip bag in frig. for 15-30 minutes.
In a large skillet cook onion and green pepper for approx. 5 minutes. Add chicken. Cook until chicken is fully cooked. Add beans and corn.  Warm shells and serve with taco toppings.

Taco toppings:

1 diced tomato
1 diced avocado
grated cheese
lettuce
salsa
sour cream

This is a great "leftover" recipe. Any leftovers can be reheated on chips as nachos, quick quesadillas or a chicken salad.

The Creative Connection Event

I am glad The Creative Connection Event is back in Minnesota this September. I will be part of the Market Place again this year. Check out the list of inspiring guests, fun classes and amazing shops in the Market Place. All the info is here

Inspiration Thursday

Linking up with Gussy Sews today. Inspiration prompt: The Front Porch

My front porch is the primary spot for photographing ShaggyBaggy items.

It is also where we try to get the "first day of school" picture every year. Only two more weeks of summer vacation at our house!

My dream front porch . . . . . .



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A Tote, A Tuesday

This is why I call it a book tote. Lots of room and lots of pockets (inside and out).

A book tote is only one idea . . . what would you use it for?

Menu Monday

I am struggling to put together a plan for this week while I continue to look ahead to the beginning of the school year. I didn't get any extra meals in the freezer last week but will try again this week. I also missed my Sunday run to the grocery store which means the week will start with leftovers.

On a more productive note, I am in the process of having all my recipes typed and stored on my computer for easier access, sharing and blogging!

The swimming/diving season starts for one of my girls today - and smoothies and power bars will become a big part of her diet as easy snacks during the commute between school and the pool! Have a favorite healthy snack recipe to share? Email me at sharon@shaggybaggy.com.

Greenie Smoothie

1 orange, peeled
1 hand full of fresh spinach leaves
1 cup cranberry juice or orange juice
Ice
Blend until smooth

Not the prettiest smoothie - but the orange flavor takes over and you don't even taste the spinach

Just catching up around the house today . . . . .

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Shop Update

A few new scarves for fall.

Frayed twists of ribbed knit accented with fabrics and buttons makes a great addition to any outfit. Can be worn long in warmer weather and wrapped around your neck for cooler evenings.

A piece of cake . . . .

Well, actually, a piece of dough. If you are looking for a new and fun activity to get you through these last weeks of summer - try this recipe. This play dough doesn't crumble like what you'd buy from the store. We made several batches this week to donate for a fundraiser. I am definitely going to remember this idea for the next Holiday bake sale contribution.

Play Dough

Dry Ingredients:
2 1/2 cups flour
1/2 cup salt
1 tablespoon cream of tartar

Liquid Ingredients:
3 tablespoons plus 1/2 teaspoon vegetable oil
2 cups boiling water
1 teaspoon food coloring

Place dry ingredients in a large bowl and mix thoroughly. Boil water. Form a "well" in center of dry ingredients and place the oil in the center. When the water boils add food coloring and stir. Slowly add the colored water to ingredients in the bowl. Stir well using a large wooden spoon until thoroughly mixed. Let sit for a few minutes to cool. Turn out the dough onto a floured surface and knead for 5 minutes or until dough is smooth adding additional flour if necessary. Let cool completely before storing in a zip type bag. Refrigeration will keep the dough fresh for a longer time.

Inspiration Thursday

I am linking up with Gussy Sews for inspiration this week. The prompt: Gardens
Here are a few inspiring items from around my house this week.

All my new fabrics for fall are garden prints and colors.

Clipped these beautiful hydrangeas this week - I love the different shades of blue - of course the true inspiration in this photo is the handmade vase one of my girls created years ago.

I love this vintage wagon from my grandpa's garage brimming with petunias.

A Tote, A Tuesday

Lots of buckets on their way to Darn Knit Anyway in Stillwater. Perfect for your knitting project!

More knit scarves also in the works as well as all new totes for fall! I have been listening -- the cross body, adjustable strap hip bag is in the works and I can't wait to show off this great bag over the next couple weeks.

Menu Monday

I can't believe another week of summer is behind us. I did manage to get 2 meals in the freezer last week! I will try for 2 more again this week. My goal is to have 6-8 meals in the freezer by the time school starts on August 30.

If you are new to this blog, Menu Monday is a quick plan of 3-4 meals for the week. If you have an easy recipe to share please email me the details at: sharon@shaggybaggy.com.

Chicago Dogs
Chicken Salad
Chicken Broccoli Hotdish (this will be the recipe I double and freeze this week)

Chicken Broccoli Hotdish

2-3 cooked chicken breasts
1 bag frozen broccoli spears
1 can cream of mushroom soup mixed with 1/2 cup mayo
1 can water chestnuts
1/4 cup sliced almonds
1 can french fried onions
1 cup grated cheese

Spray a 9 x 13 pan with cooking spray
layer in the following order: broccoli, chicken, cheese, water chestnuts, almonds. Bake covered at 350 degrees for 40 minutes. Remove cover and top with onions. Bake 10-15 minutes longer.

A piece of cake . . . .

The girls and I have tried some great new recipes this summer. This recipe for granitas from The Pioneer Woman was perfect for our hot and humid July! We made watermelon one week and peach another.  I have been trying some different sugar substitutes this summer. Truvia was used in both these recipes instead of sugar.

Watermelon Granitas
8 cups watermelon, cubed
Juice of 2 limes
1/3 cup sugar

Blend all ingredients together and pour into a 9 x 13 glass pan. Freeze until firm. Scrape up layers of granita with a fork or spoon. Store in freezer until ready to serve.

watermelon granita - ready to serve



Peach Granita, frozen and ready to scrape



A piece of cake . . .

This weeks sweet treat is a great balance between sweet and healthy. These would be perfect for school lunches or to grab and go on the run.

This recipe came from All You magazine (August 2011 edition). I made a few changes from the original (I substituted mixed dried fruit for the raisins and sunflower nuts for the walnuts). I'd make these again.

Fruit and Nut Granola Bars

2 cups quick-cooking oats

1/2 cup packed brown sugar

1 cup whole-wheat flour

1/2 cup wheat germ
2 tsp. cinnamon

1/2 tsp. salt

1/2 cup golden raisins

1/2 cup dried apples (finely chopped)

1/2 cup walnuts, chopped

1/3 cup maple syrup

1 large egg

1/2 cup vegetable oil

1 Tbsp. vanilla extract

1. preheat to 350 degrees. line a 9 x 13 pan with foil and spray with cooking spray.

2.Bowl one: mix oats, sugar, flour, wheat germ, cinnamon and salt. Toss in raisins, apples and nuts. Bowl two: whisk together syrup, egg, oil and vanilla. Pour this over oat mixture and mix well.

3. Press into baking pan with rubber spatula. Bake until just golden brown around the edges (30 to 35 minutes). Cool 5 minutes. Cut in pan while still warm. Let cool before removing from pan.

Share the love . . . .

Amanda Wilde is the creative mind behind  Design Vertigo located in Downtown North St. Paul.

Her creativity pours out of this charming shop - her window displays change often and are amazing!

Amanda has been a driving force behind brining North St. Paul back to life. She is constantly promoting new events at her shop. I was lucky enough to host a craft class last year! Check out her sight  for fun events with local artists. She also writes a great blog with tons of design inspiration.

A Tote, A Tuesday

Not always a tote, but it is a peek at whats new with Shaggy Baggy. I am gearing up for fall. In September I will be returning to the Market Place at The Creative Connection Event in St. Paul, Minnesota. Lots of repurposed totes and pouches will be available. NEW this fall for Shaggy Baggy - Scarves! Here is a glimpse. Let me know what you think. Stretch knit fabric strips with edges left raw are twisted, stretched and knit into this long infinity scarf that can be worn multiple ways.

Menu Monday

Welcome to menu Monday. If you are new here my plan on Monday is to post a quick menu of 3-4 meals to get us through the week. I also want to get 3 meals a week in the freezer for the beginning of the school year so some of the recipes I will be sharing during August are easy to make in larger quantities and freeze. I have also found that including my kids in the meal choices and preparation is a great way to get them to try new foods! The three meals listed below are "staples" at our house so I have already posted some of the recipes earlier in the year. All three are also easy to double so I can freeze a pan of each for September.

Taco Bake
Chicken broccoli hotdish
enchilladas

Taco Bake

1 pound ground beef
taco seasoning
1 can black beans
1 can diced tomatoes
1/4 cup mayo
1/4 cup salsa
1 cup grated cheese, divided

Brown beef and add taco seasoning.
Mix in beans, tomatoes, mayo, salsa and half cup cheese.
Bake in a medium casserole for 20 minutes or until bubbly. Top with remaining cheese - bake until melted.
Serve with toppings for a taco: sour cream, lettuce, tomato, onion, black olives, peppers, etc.

Leftovers from this dish make a great quesadilla or "walking taco" for lunch or dinner later in the week!