{One Pot Wonder} Chicken Lo Mein

An easy rendition of a standard take out favorite, our {One Pot Wonder} Chicken Lo Mein (obviously) cooks in one pot and is studded with tender veggies and chunks of savory chicken. Asian flavor is infused into every bite of pasta, thanks to the seasonings and the one pot bit.

{One Pot Wonder} Chicken Lo Mein

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Breakfast Enchiladas

These Breakfast Enchiladas combine a much loved Tex Mex fav with classic AM flavors. Soft flour tortillas are stuffed with a savory meat mixture, and topped with a rich egg custard, crisp bacon bits, and shredded cheddar. Whether made ahead, or on the spot, it’s a breakfast made to fill you up and fuel your day.

Breakfast Enchiladas

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Wafeltjes: Belgian Waffle Cookies

Guten Morgen, everyone! Sons 1 & 2 are thoroughly enjoying their German classes this year. I’m glad they’re getting into it… finally. Better late than never though!

For a brief moment I thought there was going to be mutiny on the good ship Sons’ Education when my husband and I informed them that taking a foreign language (now that it’s an option in school) was mandatory. However, their German teacher is pretty awesome and has really managed to make the class fun and interesting, as well as educational. I’ve learned all about Munich & Hamburg and Mr. Heinz so far. Now, here’s where we come to the good stuff. Cookies.

I love these buttery little cookies. The sons’ love helping make them since they get an excuse to operate the waffle iron. On one of their various German projects my son discovered that these are also a popular treat in Germany. Who knew?! Son # 2 took it upon himself to make a batch and bring it to share with his class. The teacher was so impressed she even awarded him some extra credit points. I secretly think he just wanted to impress the pretty girl he’s seated beside with his ability to bake, and bake well. Either way he succeeded in thoroughly impressing both his teacher and classmates, including the previously mentioned crush whom he snuck an extra cookie too.

Whether you have an aspiring German student like us, or you just love a good buttery cookie these things are seriously delicious.

Wafeltjes: Belgian Waffle Cookies

4 Sons 'R' Us: Belgian Waffle Cookies

recipe adapted from Jillian In Italy

  • 4 cups of flour
  • 1 cup butter
  • 1 1/2 cups sugar
  • 6 eggs
  • 1/2 tsp baking powder
  • 1 tsp vanilla extract
  • pinch of salt


  1. Gently melt the butter (make sure it doesn’t brown).
  2. In the bowl of your mixer put in the flour and sugar.  Add the baking powder, salt  and the vanilla extract.
  3. Mix on medium low speed and slowly add the eggs one at a time.  Let mix for one minute then slowly pour in melted butter.
  4. Cover bowl and put in fridge for at least one hour.
  5. After letting the dough sit in fridge heat up waffle iron.
  6. Make small balls of dough and drop onto waffle iron (we did 4 at a time because we wanted them to be small but you could also do two bigger ones).
  7. Let bake until golden brown and remove from iron with wooden skewer onto a cooling rack.  Store in covered container.

Constipation Candies

Do your little ones ever struggle with constipation? I know mine did, and occasionally still do, and it’s painful for both of us when it happens.

These little ‘constipation candies’ are a perfect solution, offering a gentle push in the right direction for their digestive tracts. All natural and inexpensive they’re easy to make ahead and keep on hand or whip up as needed.

Be warned though, these do taste like coconut, or more specifically coconut oil. I didn’t have any problems getting my kids to eat them, but the thought of eating coconut oil by the spoonful (essentially this is) made me cringe.

The Benefits of Using Constipation Candies For Relieving Constipation

The general idea is that because the type of triglycerides that make up coconut oil don’t cause a person to store fat, they have limited absorption in the small intestine and tend to pass right through you. 

Just two constipation candies and then anywhere between 8 to 18 hours later, total relief without tears.

You can use more if your little one doesn’t find relief, but I suggest starting with one and waiting several hours first to see if they find relief.

I’m not a medical professional by any means, just trying to share what worked for me and my son.

These are totally safe for both kids and adults. As for the dosage, for kids start with 2 and wait a day before increasing the amount given.

For adults, start with four and try adding an extra candy each day until you find what amount works best for your body.

In adults a daily regime of these candies could be beneficial to keep everything moving smoothly, even without having a prior problem as coconut oil is used both to treat, and to prevent constipation.

If you can get your kids to enjoy coconut oil by itself, it may be worth just trying to incorporate that into their diet by a teaspoon a day.

If your child is taste sensitive, you can add a couple melted chocolate chips to the recipe for a sweet taste they won’t resist.

Constipation Candies

4 Sons 'R' Us: Constipation Candy

If you’ve tried these CONSTIPATION CANDIES, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTERESTFACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

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5 from 1 vote

Constipation Candies

Calories: 294kcal


  • 2 trays of candy molds, or shaped silicone ice cube trays


  • 1 cup organic coconut oil melted
  • 1/4 to 1/3 cup lemon juice
  • 2 tbsp organic sugar honey, or maple sugar
  • 1/4 tsp Himalayan Pink Salt or sea salt


  • Combine all ingredients in a food processor or with a handheld mixer.
  • Pour into the candy molds. As you pour you might have to stir several times. To set properly, the other ingredients need to be evenly combined with the coconut oil.
  • Taste it as you go along and make it as sweet or sour as you like.
  • Freeze the molds for at least an hour before popping the candies out.
  • They’ll keep fine in a home that’s 68/69 degrees or cooler, or to be on the safer side you can store them in the fridge so they won’t melt.




Calories: 294kcal | Carbohydrates: 28g | Protein: 1g | Fat: 22g | Saturated Fat: 19g | Sodium: 582mg | Potassium: 63mg | Sugar: 25g | Vitamin C: 24mg

*Take a minute to read this information from The Robyn’s Nest on the importance of not using over the counter products like Miralax as a constipation remedy for your children.

“Please don’t ever give your children Miralax for  constipation.  PEG was never meant for kids or to be taken more than occasionally, and can cause a host of health problems, not to mention make autism worse.”

Buffalo Chicken Nachos

Do you love nachos? Buffalo Wings? Ranch Dressing?

Tired of the same old, same old thing? Then this creative spin on a familiar favorite is the recipe for you!

These mouth-watering buffalo chicken nachos are a perfect powerhouse of flavor.

Quick and easy to assemble, they’re great for a busy weekday dinners. With it’s affordable ingredients, most of which are probably already somewhere in your kitchen, they’re party and event friendly too.

Finger-lickin’ good, Buffalo Chicken Nachos are a must-try. ‘Regular’ nachos will never seem the same again.

Buffalo Chicken Nachos

4 Sons 'R' Us: Buffalo Chicken Nachos

Nachos are a perfect appetizer idea for game day, or a quick easy dinner on busy nights- this buffalo chicken version is my favorite for either occasion.

Not only does it feature one of my favorite flavors, it also uses plenty of veggies for a complete meal made on a single sheet pan.

It’s a great way to used up veggies in the fridge that might turn soon, or even to use up leftover rotisserie chicken.

Family-friendly or crowd-pleaser, this versatile recipe will put a smile on the diner’s face. Mom and/or hostess beware: you will be asked for the recipe. Repeatedly.

recipe adapted from Will Cook For Smiles

If you’ve tried these BUFFALO CHICKEN NACHOS, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTERESTFACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

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Buffalo Chicken Nachos

Nachos are a perfect appetizer idea for game day, or a quick easy dinner on busy nights- this buffalo chicken version is my favorite for either occasion. Not only does it feature one of my favorite flavors, it also uses plenty of veggies for a complete meal made on a single sheet pan.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Appetizer, Dinner, Lunch, Snack
Cuisine: American
Servings: 6
Calories: 251kcal


  • 2 grilled chicken breasts shredded
  • 1 1/2 cups shredded lettuce
  • 1 cup chopped tomatoes
  • 1/2 cup Ranch Dressing I put my ranch in the blender with some cilantro and blend together for our dressing
  • 3/4 cup shredded mexican blend or cheddar, cheese
  • 1/2 cup buffalo sauce
  • 1/4 cup water
  • tortilla chips


  • In a small pan, heat up buffalo sauce and water.
  • On a baking sheet start layering the nachos.
  • -spread half the desired amount of tortilla chips
  • -spread 1/2 the lettuce
  • -spread 1/2 the tomatoes
  • – drizzle 1/2 the Ranch dressing
  • – spread 1/2 the cheese and 1/2 the chicken over it
  • Repeat to make the next layer.
  • Sprinkle the remaining shredded cheese over the top.
  • Bake at 375 degrees for 10-13 minutes.


Calories: 251kcal | Carbohydrates: 4g | Protein: 22g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 69mg | Sodium: 1031mg | Potassium: 272mg | Fiber: 1g | Sugar: 2g | Vitamin A: 241IU | Vitamin C: 5mg | Calcium: 123mg | Iron: 1mg

Boneless Pork Chops with Apple Chutney

I love apple season. I really, really do. Even after using my entire orchard-picked bushel, I still can’t get enough. Luckily, with fall underway, I don’t have to make another trip to the orchard for farm fresh apples to put into delicious recipes for my family. I’ve gotten some GREAT prices on organic apples from the grocery and also found these amazing, locally grown Granny Smiths from our ‘Farmer’s Market’ at an irresistible price.

Those Granny Smith’s went straight into this gourmet dinner for my family. All at an affordable cost and using ingredients I keep on hand! Thank you, Martha for this delicious recipe full of hearty fall flavor.

Boneless Pork Chops with Apple Chutney

4 Sons 'R' Us: Pork Chops with Apple Chutney


recipe adapted from Martha Stewart 

  • 4 tbsp olive oil
  • 2 tsp sea salt, plus more for seasoning
  • 1 tsp black pepper, plus more for seasoning
  • 4 boneless pork chops, cut about 3/4 inches thick
  • 1 large onion, diced
  • 4 green apples (preferably Granny Smith) cored, peeled, and diced
  • 1/2 cup white wine, or chicken broth (you can use apple cider vinegar, but the flavor was WAY to strong for us)
  • 1/2 cup golden raisins
  • 1 tsp ground ginger
  • 1/4 tsp dried mustard
  • pinch of cayenne pepper


  1. Preheat oven to 400 degrees. Heat 2 tablespoons olive oil in an ovenproof skillet over medium heat. Sprinkle salt and pepper on both sides of pork chops; add to skillet. Saute until golden brown, about 2 minutes; flip. Cook 2 minutes more; place pan in oven.
  2. Roast until meat is cooked through and registers 155 degrees on an instant-read thermometer, about 5 minutes. Transfer to a platter.
  3. Meanwhile, in a large saucepan, heat remaining 2 tablespoons olive oil over medium heat; add onion. Saute over medium heat until translucent and beginning to brown, about 6 minutes.
  4. Add apples; saute 4 minutes more.
  5. Add wine, raisins, ginger, mustard, and cayenne. Stir well to combine; cover.
  6. Continue cooking, stirring occasionally, until apples are very tender but hold their shape, about 3 minutes. Season with salt and pepper, and serve over pork chops.

Mummy Dogs

I love seeing the look on the littlest son’s face when I make him ‘fun’ food. Holidays provide the ultimate opportunity to surprise him. Still, sometimes I just don’t have the time, or the energy, but these Mummy dogs are so simple and quick. From start to finish it took less than 20 minutes. Add some fun to your Halloween lunch or dinner with this adorable idea.

4 Sons 'R' Us: Mummy Dogs

recipe adapted from Pillsbury

  • 1 can Pillsbury crescent rolls, or homemade crescent roll dough
  • 2 1/2 slices American cheese, quartered (optional)
  • 10 large hot dogs
  • cooking spray
  • mustard or ketchup


  1. If using Pillsbury crescent roll dough, unroll the dough sheet. Press together at the perforations to seal it into one large rectangle.
  2. Cut the rectangle into ten ‘bandages’. Stretch the bandages a bit to elongate them.
  3. Wrap one bandage around one hot dog and 1 quarter of cheese. Repeat for each hot dog.
  4. About 1/2 inch from one end of each hot dog, separate the ‘bandages’ so that the hot dog shows through for it’s ‘face.’ On an ungreased baking sheet, place wrapped hot dogs (cheese side down).
  5. Spray the dough lightly with cooking spray. Bake at 375 for 13 to 17 minutes or until the dough is light golden brown and the hot dogs are hot.
  6. With mustard, draw features on the ‘face.’