I asked Mickey, the delightful thirty-something stay-at-home mom, to let us “spy” into her refrigerator for Cooking Week. Mickey authors the blog A Helicopter Mom, which shares tender yet hilarious moments with her two girls and a boy. And with three young children, you know her kitchen is hopping!
Find out what appliance she can’t live without, what ingredient she has way too much of, and how she gets her kids to eat their veggies.
P.S. Have you entered our $25 Amazon.com giveaway?
Pickled Beets. *I’m* surprised to find them too. ‘Cause they’re gross.
Frozen pizzas, veggies, lean cuisines, popsicles, ice cream and as it turns out, entirely too many fake meats (veggie burgers, crumbles, veggie dogs, etc)
Favorite kitchen appliance?
My Kitchenaid stand mixer. I love it. LOVE it.
Do you have a meal planning strategy?
Yes! I go to Target about 4 times each week and buy something to make that night for dinner.
Tacos. We have them at least one night each week.
What tricks do you use to get your kids to eat their veggies?
Grilled cheese sandwich
Hot Artichoke and Spinach Dip (Very Cheesy)
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 1/4 cup grated Romano cheese
- 1 clove garlic, peeled and minced
- 1/2 teaspoon dried basil
- 1/4 teaspoon garlic salt
- salt and pepper to taste
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1/2 cup frozen chopped spinach, thawed and drained
- 1/4 cup shredded mozzarella cheese
- Preheat oven to 350 degrees F. Lightly grease a small baking dish.
- In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
- Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.