Monkey Munch Recipe

Monkey Munch 

Monkey Munch

9 cups Chex cereal (any variety)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

Stove Method Directions:

Measure cereal into a large bowl & set aside.

Heat chocolate chips, peanut butter and the butter over low heat until melted. Remove from heat and stir in vanilla.

Pour the melted chocolate mixture over the cereal and stir until evenly coated.

Pour the mix into a 2 gallon ziploc bag and add powdered sugar, seal bag.

Shake bag until everything’s well coated then spread the mix on waxed paper to cool.

Refrigerate in an airtight container.

Microwave Method Directions:

Place the chocolate chips, peanut butter and butter in a microwaveable bowl and melt uncovered on High for 1 minute. Stir.

Microwave for another 30 seconds or until mixture is stirred smooth.

Stir in the vanilla.

Follow the rest of the directions as above in the Stove Method.

You can also find the recipe on the Chex website here.

Egg Foo Yung

 Egg Foo Yung 

Ingredients

8 eggs, beaten
1 cup thinly sliced celery

1 cup finely chopped onion

1/2 cup bean sprouts
1/2 cup diced fresh mushrooms
1 cup broccoli florets
1 cup grated carrots
1 teaspoon salt

1/4 teaspoon ground black pepper
1 Tablespoon of Gluten Free low sodium soy sauce
                                

FOO YUNG SAUCE

                       

2 cubes chicken bouillon

 1 1/2 cups hot water
 1 1/2 teaspoons white sugar

2 tablespoons soy sauce (I use low sodium brand)
6 tablespoons cold water

1 1/2 tablespoons cornstarch

Directions

Beat eggs in a large bowl. Add the celery, onion, bean

sprouts, mushrooms, grated carrots, broccoli florets, soy sauce
salt and pepper. Mix together.

Heat oil in a medium skillet or wok and add the egg mixture

1/2 cup at a time. When all of the mixture is browned, set

aside. 

To make the sauce: Dissolve the bouillon in the hot water

in a small saucepan; add sugar and soy sauce and blend

well over medium heat. Add cold water and cornstarch and

stir until thick and smooth. Serve with Egg Foo Yung Sauce.

Baked Salmon with Herb Butter

DINNER:

Baked Salmon with Herb Butter, Rice and Green

Beans with Slivered Almonds

Baked Salmon À La Mon Ami

• salmon
• roasted garlic herb compound butter (or butter)
• olive oil
• dried herbs (oregano, rosemary)
• salt/pepper

Directions:

1. Preheat oven to 400°F.
2. Rinse the filet of salmon with cold water and pat the salmon dry.
3. Rub both sides of the salmon with olive oil.
4. Season with salt, pepper and any dried herbs according to your taste preferences.
5. Coat the top of the salmon with a compound butter.
6. Bake for 15-20 minutes depending on the thickness of the salmon.
7. Serve immediately.

Broccoli with Pasta and Cheese

Broccoli with Pasta and Cheese 

note: since this recipe calls for milk

its best for children 12 months and older

My boys are such picky eaters and its so frustrating when it 

comes to getting them to eat broccoli which is

the best veggie they could ever consume. So 

I made them this recipe and THEY ATE IT! Whoohoo!

Try this one out and let me know if they eat their

broccoli today =D its a very tasty lunch.

Broccoli florets, cut into smaller pieces

Small penne or farfalle pasta

Cheese Sauce:

1 1/2 tbsp sweet butter

1 tbsp all-purpose flour

3/4 cup organic whole milk

1/2 tsp dried oregano

1/2 cup cheddar cheese, grated ( I use more like 1 cup of cheese)

Steam the broccoli for 10-12 minutes in a steamer. Cook the 

pasta according to the instructions on the package, then

drain. Meanwhile, make the cheese sauce. Met

the butter in a small, heavy-bottomed pan over

a low heat. Gradually add the flour, beating well to form

a smooth paste. Cook for 30 seconds, stirring continuously. 

Add the milk. a little at a time, whisking well to prevent any

lumps from forming, then stir in the oregano. Simmer for

2 minutes until smooth and creamy, then mix in the

cheese. Add the steamed broccoli and pasta to 

the cheese sauce and stir well. Finely chop or mash the mixture.

BQ Ribs with Rice

DINNER

BQ Ribs with Rice and the

side dish is Green beans with

slivered almonds

We are going to give ourselves a little break since
its a Monday =D The BQ ribs are from Costco
already made...you just need to cook
it up and its oh so yummo!! 25 minutes
in the oven and you have some delish
BQ ribs! Here is the recipe for the
green beans with almonds

Ingredients:

• Coarse salt, to taste
• 2 lb. slender green beans, trimmed
• 1/2 cup slivered blanched almonds
• 2 Tbs. unsalted butter
• 1 Tbs. olive oil
• 4 shallots, thinly sliced
• Freshly ground pepper, to taste
• 2 Tbs. chopped fresh flat-leaf parsley

Directions:

Fill a large pot three-fourths full of lightly salted water and bring to a boil over high heat. Add the green beans and cook until tender, about 5 minutes. Drain in a colander, rinse with cold water and pat dry with paper towels. Set aside. (The beans can be prepared up to this point 1 day in advance, covered tightly and refrigerated until ready to use.)

In a large fry pan over medium heat, toast the almonds, stirring continuously, until golden brown, about 3 minutes. Transfer to a plate and set aside.

In the same pan over medium heat, melt the butter with the olive oil. Add the shallots and sauté until translucent and beginning to brown, 4 to 5 minutes. Increase the heat to medium-high and stir in the beans. Sauté, stirring continuously, until heated through and beginning to brown, about 4 minutes. Season with salt and pepper and stir in the parsley and almonds. Transfer to a warmed serving bowl and serve immediately.