Tuesday, August 31, 2010

back to school resources

hi mamas ~

Here are some resources for back to school. See you September 9th!

kindergarten readiness

how to communicate wit teachers and get involved

Monday, August 30, 2010

Working Mom's Recipe of the Week

Warm Caprese Pasta Salad with Chicken (or without)
Servings = 6
Time = 30 min

1 lb ziti or penne pasta
2 chicken breasts
1 Tbls olive oil
Approx. 30 cherry tomatoes - mixed colors
8 oz fresh Mozzarella
sea salt
cracked black pepper
1-2 Tbls olive oil
1-2 Tbls balsamic vinegar
Handful fresh basil
Shredded Parmesan cheese (for sprinkling)

Cook pasta according to package directions, omitting the oil. Meanwhile, use kitchen shears to cut chicken into 1-inch pieces. Place chicken in a skillet over medium heat with 1 tablespoon olive oil. Cook, stirring occassionally, until done through - about 8 minutes.

While chicken is cooking, slice each cherry tomato in half. Cut Mozzarella into small, bite-sized pieces. In a large bowl, combine chicken, tomatoes and Mozzarella. Drizzle with olive oil and balsamic vinegar - mix.

Drain pasta and add to bowl with tomatoes. Snip basil into 1/4-inch pieces and mix into the pasta. Season with salt and pepper. Sprinkle with Parmesan cheese and serve.

Notes - Make sure to wait until the very end to snip the basil because it starts to darken immediately. Adjust the amount of olive oil and balsamic vinegar for your tastes; I like it lite on both. Try different kinds of salt for a slightly different flavor and color.

Wednesday, August 25, 2010

Back to School Lunches

Hi City Mamas!

The kids are starting back to school in just a few days and we moms get to start packing lunches again. My daughter's typical sack lunch consists of vanilla yogurt, apple slices, granola bar and juice. I know it's not very exciting - which is why I'm looking for more ideas. Please add your child's favorite lunch as a comment to this post. Prize for the most creative that is still quick and easy to make and your kid actually likes -- 1 dozen homemade muffins, you choose zucchini, apple, strawberry or banana.


Tuesday, August 17, 2010

September meeting: Back to School

CityMamas –
We are looking forward to our annual “Back to School” September meeting scheduled for:

Thursday September 9th, noon to 1:30
Blazed Alder Room 
Portland Building, 3rd Floor

This year, we’re happy to host two panelists from Portland Public Schools that will be focusing on the “home to school” connection, particularly for early year students, pre-K to second grade.  All are welcome! 

We’re also looking for someone with experience (either current or former) as a PTA member or on the School Site Council.  Let me know as soon as possible if that description fits you (or someone you know) that would be willing to join the panel for our meeting.  We would love to have that perspective at the table!

Our preliminary questions to the panel include:
  1. What are best ways to be engaged with my child’s school, especially as a working parent?  Are there differences that you find in level of engagement between working and non-working parent(s)?
  2. What are good ways to communicate to teachers? Other parents? Before/after school care? My child about school?
  3. How can I help my child deal with the stress of getting in and out the door and other routines for school to make them more positive?
  4. How can I help my child with the transition from daycare or from one school to another?
  5. How can I foster a learning environment at home that supports the environment at school?

Please send me any other questions you’d like for the panel to discuss.  Of course, there will be room for more discussion at the meeting, but we’d like to get a list of questions to the panelists next week so that they have some time to gather their thoughts. 

Thanks in advance!  Hope you are all enjoying your summer.  See you at the meeting!

Sunday, August 15, 2010

Working Mom's Recipe of the Week

Beef Kabobs
Servings = 4
Time = 30 min

1 c uncooked white rice
1/2 c hoisin sauce
3 T water
2 T olive oil
1 T soy sauce
1 garlic clove, minced
1/4 T red pepper flakes (optional)
3 c large fresh broccoli florets
2 medium yellow summer squash, cut into 3/4 inch thick rounds
1 large red bell pepper, cut into 1 inch pieces
1 lb beef tenderloin, cut into 1 inch cubes

Cook rice according to directions. Keep warm

In a small bowl, combine hoisin sauce, water, oil, soy sauce and pepper flakes. Thread broccoli, squash, red bell pepper and beef, alternating, onto four metal (or soaked wooden) skewers. Brush each with glaze. Grill over medium heat for 6-7 min on each side or until meat reaches desired doneness. Add more glaze when you flip the kabob. Serve with rice.

Notes - You could also use mushrooms, zucchini, green/yellow bell peppers - anything that holds up well to grilling.

From tasteofhome.com - summer grilling

Tuesday, August 10, 2010

Working Mom's Recipe of the Week

Tuna Salad
Servings = 4 as a main dish or 6 as a side
Time = 20 min

6 oz uncooked rotini pasta
1/2 lb fresh green beans, snipped
2 cans tuna in water, drained
1/4 c mayo
1 t mustard
sea salt
fresh cracked black pepper
1 large head romaine lettuce, chopped
1 jar roasted red bell peppers, sliced thin
1 bunch fresh chives, snipped
2 T olive oil
2 T dry sherry (or balsamic vinegar)
Parmesan cheese, grated

Cook pasta according to package directions, omitting the oil. At the same time, steam the green beans until just fork tender. Rinse pasta and green beans in cold water until room temperature.

In a small bowl, mix tuna, mayo, mustard, salt and pepper until well blended. In a large bowl mix tuna with pasta and green beans (see notes). Add lettuce, red bell peppers, chives, olive oil and dry sherry. Mix thoroughly. Top with Parmesan and sprinkle with additional sea salt and fresh cracked pepper.

Note - My daughter is not a big fan of the lettuce part, so I reserve a little of the pasta, tuna and green beans on the side for her to eat separately. You could substitute halved cherry tomatoes for the bell peppers. You could also substitute white beans for the tuna - omit mayo and mustard; add 1 more T each olive oil and dry sherry.