Mommy, What's For Dinner?

Chicken Alfredo Soup

2011-09-08T13:49:00.000-07:00

I made this recipe up yesterday and it turned out really good!

Yield: 6 servings

4 medium potatoes diced (OR 2 cups egg noodles)
1 cup diced carrots
1 diced onion
Other diced veggies as desired (zucchini, celery, leeks, peas, etc would all be good)
3 chicken breasts, cooked and diced
2 cups alfredo sauce
1 cup cream (I had it in my fridge and it needed to be used up)
1 cup milk
1 tbs minced garlic
Salt & Pepper to taste

Throw it all in a crock pot until veggies are tender, or simmer the veggies in water, drain and add remaining ingredients, simmer until flavors marry.

Serve with bread and salad.

Zucchini "Cupcake" Muffins

2011-08-29T18:52:00.000-07:00

This healthy muffin packs in the nutrition of zucchini, whole wheat, and flax seed meal for a brain-boosting breakfast "cupcake" my kids love!

Prep: 15 minutes
Bake: 14-55 Minutes
Yield: 24 regular muffins or 48 mini muffins or 2 loaves of bread

2 3/4 cups whole wheat flour
1/4 cup ground flax seed meal
2 tsp ground cinnamon
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground nutmeg
2 cups sugar (or substitute 1 ripe, mashed banana for 2/3 cup of sugar)
3 cups finely shredded zucchini
1/2 cup cooking oil
2 eggs
1/2 tsp shredded lemon peel (optional)
1 cup chopped nuts (optional)
1 cup chocolate chips (optional)

Line muffin tins with paper wrappers. In a medium bowl combine wet ingredients and stir until well mixed. Top with dry ingredients and stir together all at once until just blended. Spoon batter into cupcake tins. Baking time will vary by size of your muffins, they are done when a toothpick comes out clean or the top cracks. Mini muffins take around 14 minutes, larger muffins will take longer.

This recipe will alternately make 2 loaves of zucchini bread, baked at 350 F for 55 minutes.

Honey Lime Chicken Enchiladas

2011-08-28T21:28:00.000-07:00

Perfect and delicious way to use up your leftover cooked chicken!

Yield: 12 Servings

1/3 cup honey

¼ cup lime juice (about 2 large limes)

2 t. to 1 T. of chili powder

1 lb boneless skinless chicken breast cooked and shredded

Put these ingredients in a small container and marinate for 1 or more hours.

1 14-oz can of green enchilada sauce (mild or medium, to your taste)

½ to ¾ cup of heavy cream

Mix these ingredients together

Preheat oven 350

12 corn tortillas (heated)

2 cups of shredded Mexican cheese blend

Spray the bottom and sides of a 9x13 baking dish. Pour ½ cup of the cream and green enchilada sauce into the bottom of the dish. Add a large spoonful of the chicken mixture to the center of each tortilla. Cover the chicken with a large tablespoon of cheese, and then roll tortilla in a line. Add the remaining marinade and mix it with the cream mixture and pour over the top of enchiladas. Sprinkle with the remaining cheese.

Cook for 30 to 35 minutes.

Strawberries and Cream Bars

2011-08-23T21:07:00.000-07:00

This recipe has been shared in Martha's Everyday Food Magazine and at Pip and Ebby's blog where you can see the original recipe along with pictures. I served this dessert at my recent book club meeting and it was a huge hit. It will become a Summertime staple at my house!

Prep: 20 minutes, plus freezing time
Yield: 12-15 bars

In a blender or food processor, combine:
2 pounds strawberries, hulled and halved
3/4 cup sugar
Pinch of coarse salt

Puree until smooth. Pour into a 9x13 baking dish and transfer to the freezer. Scrape with a fork every 30 minutes until mixture is thick and slushy for about 2 total hours.

In a large bowl, using an electric mixer, beat 7 large egg whites on high speed until foamy. With mixer on medium, gradually add 3/4 cup sugar. Increase speed to high and beat until stiff, glossy peaks form, about 3 minutes.

In another medium bowl, beat the following on high speed until stiff peaks form, about 1 to 2 minutes:

2/3 cup cold heavy cream cream
1 teaspoon vanilla

With a rubber spatula, gently fold whipped cream into egg white mixture. Pour over the strawberry mixture and smooth the top with a rubber spatula. Freeze until firm, about 4 hours (or, covered, up to 3 days), before cutting into 12 squares.

Cabbage Relish Salsa

2011-08-23T21:03:00.000-07:00

I adore the cabbage salsa at a local Mexican restaurant. This authentic Mexican recipe is a close approximation--friends say they can't tell the difference!

Prep: 15 minutes
Chill: Several Hours, or overnight
Yield: 2 quarts salsa

1 head cabbage, finely shredded
4 medium tomatoes, diced
6 green onions chopped including the green part
1-2 jalapenos, finely chopped
1/2 bunch of cilantro, chopped
juice of 2 large lemons
2 tbs olive oil
salt and pepper to taste
1 tsp oregano

Mix together and refrigerate for several hours or overnight before serving.

Easiest Granola Bars Ever!

2011-04-07T18:01:00.000-07:00

My kids love these, so I count them as healthy cookie-bars!

Prep: 10 minutes, plus 1 hour to set

10 oz marshmallows
1/2 cup butter
1 tsp vanilla
3 cups rolled oats
2 cups honey bunches of oats with almonds cereal
2 cups crisped rice cereal
1/2 cup ground flax seed
1 cup shredded coconut
1 cup chocolate chips

Melt marshmallows, butter and vanilla together on stove top or microwave. Stir in remaining ingredients except chocolate chips. Let cool slightly and then stir in chocolate chips. Press into greased cookie sheet and let set for an hour.

100% Whole Wheat Rolls

2010-11-29T13:46:00.000-08:00

I decided instead of bread this week, it would be more user friendly for my kids to have rolls. I modified a recipe I found at all-recipes.com to be 100% whole wheat with flax seed added for texture and Omega-3's. They turned out SO good, light and fluffy!

Makes 4 dozen

* 4 tbs active dry yeast
* 3 1/2 cups warm water (110 degrees F/45 degrees C)
* 1 cup white sugar
* 2 teaspoon salt
* 1/2 cup butter, melted and cooled
* 2 egg, beaten
* 9 cups whole wheat flour
* 1/2 cup flax seed meal (you can use more flour instead, but the flax gives it a beautiful texture and adds Omega 3's.

Directions

1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. Mix sugar, salt, melted butter, egg, salt, flax and half the whole wheat flour into yeast mixture. Stir in remaining flour 1/2 cup at a time, until dough pulls away from the sides of the bowl. Turn dough out onto a well floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place dough in bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
3. Punch down dough, cover, and let rise in warm place until doubled again, about 30 minutes.
4. Punch down dough, and shape rolls as desired. Makes 4 dozen large rolls. Let rise uncovered in a warm place 40 minutes, or until doubled in bulk.
5. Preheat oven to 400 degrees F (200 degrees C). Bake for 12 to 15 minutes, or until golden brown.

Granola: Chocolate Chip, Coconut, and Peanut Bars

2010-11-15T10:27:00.000-08:00

I made these last week and they are so good! Very easy and with ingredients I always have on hand. Perfect for treats to add to a sack lunch.

Prep: 10 minutes
Yield: 20 bars

2 1/2 cups crispy rice cereal
2 cups old fashioned oats
2/3 cup packed brown sugar
2/3 cup honey
1 tsp vanilla extract
1/2 cup peanut butter
1/4 tsp cinnamon
1/2 tsp salt (optional)
1/4 cup packed coconut
1/4 cup mini chocolate chips
1/4 cup peanuts

In a large bowl combine the rice cereal and oatmeal. Grease a 9x13 inch pan.

Mix brown sugar, honey and peanut butter in a small sauce pan. Stir over medium heat until just boiling. Add to cereal mixture along with vanilla extract, cinnamon, salt, peanuts, coconut, and chocolate chips.

Press into the prepared pan using a spatula. Set aside to cool, then cut into bars. (I put the pan in the freezer for about 20 minutes before cutting.) Bars can be individually wrapped and frozen, or store in an airtight container.

White Chili

2010-11-01T14:44:00.000-07:00

My SIL made this chili for a Halloween Party this weekend and it was so good!

Yield: 6 servings

1 16 oz bag frozen white corn
2 (15oz) cans white beans
1 (4 oz) can green chilies
1/2 white onion, chopped
2 garlic cloves, minced
1 cup veggie or chicken broth
juice of 1 lemon
1 1/2 tsp ground cumin
1/2 tsp Italian seasoning
salt and pepper
2 boneless skinless chicken breasts

Cook for 8 to 9 hours on low and 4 to 6 hours on high in your crock pot. Recipe can be doubled.

Top with cheese and sour cream.

Lumpiang Shanghai & Lumpiang Gula (Filipino Egg Rolls)

2010-08-30T11:37:00.000-07:00

My new neighbor is from the Phillipines and she did a little cooking class teaching us how to make egg rolls. These are super delicious, but the ingredients are measured by sight so they are not exact, and as you make them you will learn to season to taste.

Prep: 30 mins
Yield: enough for a big party!

Lumpiang Shanghai (pork egg roll)

3 lbs ground pork
3 eggs
1 tbs chicken bullion
3 carrots, shredded
3 tsp salt
pepper
garlic powder

Combine all ingredients and season heavily with pepper & garlic.

Lumpiang Gula (Veggie Egg Roll)
1 head cabbage, shredded
3 carrots, shredded
1 jicama, shredded
bean sprouts
pepper
garlic powder
2 tbs chicken or veggie bullion

Combine ingredients and mix well. Season heavily with pepper and garlic.

To make egg rolls:
4x4 inch spring roll pastries
medium-thick paste of flour & water
Canola oil for deep frying

Place 2-3 tbs of filling diagonally on spring roll wrapper. Roll tightly, folding in sides. Seal pastry with flour & water mixture. Deep fry on medium heat. Pork egg rolls need to be cooked to internal temperature of 160 degrees. Veggie egg rolls are perfect when veggies are crisp-tender.

Serve with sweet chili sauce.

Shrimp Kabobs

2010-05-21T10:43:00.000-07:00

Prep: 15 minutes
Yield: 6 large Skewers

Ingredients:
1 lb frozen cooked shrimp, thawed under cold running water
2 small zuchinni, cut in thick slices
1 yellow bell pepper cut into 1 inch chunks
4 roma tomatoes, cut in thick slices
1 onion, cut in 1 inch chunks
1/4 cup cooking oil
1 tbs fresh minced garlic
1 cut lime

Alternate shrimp and vegetables on skewers. Combine oil and garlic to allow flavors to marry. Brush kabobs with oil and garlic mixture and cook over medium heat until shrimp is warmed through and veggies are tender. Spritz with lime and serve.

Tips and Tricks:

These were a huge hit with my family. I like to drizzle with hot sauce for a bit of a kick.

Strawberry Almond Salad

2010-04-30T08:23:00.000-07:00

I had this salad last week at a family party, and it's better than the strawberry-walnut salad I had at Mimi's Cafe a few weeks back.

1 bag baby spinach

1 bag Romaine lettuce

(can use 1 bag of red leaf lettuce)

Mozzarella cheese (shredded)

Green Onions (1 bundle or 8 onions)

Sugared almonds (slivered)

Pecans (whole)

Strawberries (1 lb container sliced)

(can use apples and dried cranberries)

Dressing:

1 c. oil

¾ c. sugar

½ c. red wine vinegar

1 tsp. garlic

½ tsp. salt

(can add 1 tsp. dry mustard and ½ tsp. celery seed)

Whip in blender

Add dressing to salad just before serving.

Sugared nuts:

Put in non-oiled pan (Teflon)

1 c. sugar

1½ c. almonds

1 c. pecans

Medium to low heat. Stir when slightly brown and take off heat quickly.

Grilled Cheesy Potatoes

2010-03-31T17:29:00.000-07:00

Prep: 10 minutes, grill 30 minutes
Yield: 6 servings

6 potatoes, thinly sliced
1 small onion, chopped
salt and pepper to taste
1/4 cup butter or margarine
1 cup shredded Cheddar cheese

Preheat grill for medium-high heat.
Coat one side of a piece of aluminum foil large enough to hold all the potatoes and vegetables with cooking spray. Place the potatoes, onion, and green bell pepper in the center of the foil, and season with salt and pepper to taste. Then place small pats of the butter or margarine over the vegetables.
Carefully seal all the edges of the foil around the vegetables to form a packet.
Place packet on the preheated grill, and grill for 20 minutes. Turn packet, and grill for 10 more minutes.
Carefully open packet, check for tenderness with a fork. If tender, sprinkle the cheese over the vegetables and allow it to melt. Transfer to a platter, and serve with your main entree.

Tips and Tricks:

Double wrap with foil to prevent burning.

Try adding in other veggies such as broccoli, cauliflower, zucchini or summer squash.

Chicken Pasta Salad with Poppy Seed Dressing

2010-03-14T15:23:00.000-07:00

I have a weakness for pasta salad. This is one that my husband, mom, grandma and kids all loved. Guess what, its super healthy too.

Serves 4
Dressing:
1/2 cup fat free sugar free vanilla yogurt
2 tsp vinegar
1 tsp grated lemon zest
1/2 tsp poppy seeds
1/4 tsp salt
1/4 tsp pepper

Salad:
6 Oz dry whole grain penne pasta
12 oz cooked skinless chicken breast, cubed
3 oz spinach cut in bite size pieces
1 small red bell pepper, chopped
1 small red onion, halved & slivered
1/4 cup almonds, dry roasted
1 to 2 tbs milk, optional

In a small bowl, whisk together dressing ingredients. Set aside.
Prepare the pasta according to package directions, omitting the salt. Drain. Rinse under cool water until cool. Drain well.

In a large bowl, stir together pasta, chicken, spinach, bell pepper, and onion. Pour the dressing over the salad, tossing to coat. Serve sprinkled with almonds and refrigerate up to 4 hours, sprinkling with almonds just before serving. Add milk if salad is dry after refrigeration to add moisture.

Nutrients per serving:
Calories: 364, Total fat 7.5g, Saturated fat 1g, trans fat 0g. Polyunsaturated fat 2g, monounsaturated fat 3g, cholesterol 73 mg, sodium 238 mg. Carbs 40g, Fiber 6 g, sugars 6g, protein, 35 g.

Tips and Tricks:

I substituted regular (not sugar free) low fat yogurt because I try to keep chemical sweeteners out of my home. I didn't have lemon zest, so I used lemon juice in place of the zest and vinegar. There was no spinach in the store, so I bought arugula and wilted it slightly, it gave a delicious, nutty flavor to the salad.

Tomato and Roasted Red Bell Pepper Soup

2010-03-14T15:18:00.000-07:00

I served this soup at a lunch with my mom and grandma, it was a big hit, with lots of flavor and very few calories.

Serves 4

1 14.5 oz can no salt added diced tomatoes, undrained
1 3/4 cup fat free, low sodium chicken broth
1/2 cup roasted red bell peppers, drained if bottled (to make, roast bell peppers under broiler until skin starts to black, peel and chop)
1 tbs dried basil
1 1/2 tsp dried oregano
1/8 tsp crushed red pepper flakes
2 tsp olive oil
1/4 tsp sugar
1/8 tsp salt

In saucepan stir together tomatoes with liquid, broth, roasted peppers, basil, oregano, and red pepper flakes. Bring to a boil over high heat. Reduce and simmer, covered, for 10 minutes. Remove from heat, stir in oil, sugar and salt..

Nutrients per serving:
Calories, 57, Fat 2.5g, Saturated fat, 0.5g, Trans fat 0.0 g, Polyunsaturated fat 0.5 g, monounsaturated fat 1.5g, cholesterol 0mg, sodium 127 mg, carbohydrates 7 g, fiber 1g, Sugars 4g, Protein 2g.
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Ravioli Casserole

2010-02-15T11:16:00.000-08:00

This recipe comes from the kitchen of Amy. She notes that it makes enough to fill both a 9x13 pan as well as a 9x9! I'll be trying this out with my family later this week, but we will probably cut the recipe in half.

Yield: 8 Servings

2 pkg (25 oz) frozen cheese ravioli
1/4 C butter, cubed
1/4 C flour
1/4 t salt
1/4 t nutmeg
2 C milk
1/4 C veggie or chicken broth
1/2 C minced fresh basil (or about 1 Tbs dried)
3 C (12 oz) shredded mozzarella cheese, divided
3/4 C grated Parmesan cheese, deivided
2 1/2 C marinara or spaghetti sauce

*Cook ravioli to pkg directions. Do not overcook.
*Meanwhile, in a large saucepan, melt butter. Stir in the flour, salt and nutmeg until smooth; gradually add milk and broth. Bring to a boil; cooka nd stir for 1 minute or until thickened. Remove from the heat. Stir in the basil, 1 C mozzarella cheese and 1/4 C Parmesan cheese.
*Drain ravioli; toss with sauce mixture. Transfer to a greased 9x13 baking dish. Top with 1 C mozzarella cheese and marinara sauce; sprinkle with remaining cheeses. Cover and bake at 375 degrees for 30 minutes. Uncover; bake 5-10 minutes longer or until bubbly. Let stand for 15 minutes before serving. Serves 8.

Pork Chops With Tangy Sauce And Potatoes

2010-02-11T19:08:00.000-08:00

Prep: 30 minutes
Cook: 20 minutes
Yield: 6 servings

6 bone-in pork loin chops (7 ounces each)
2 teaspoons canola oil
2 celery ribs, finely chopped
1 small onion, finely chopped
1 tablespoon butter
1/2 cup ketchup
1/4 cup water
2 tablespoons cider vinegar
1 tablespoon brown sugar
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper
1 small onion, thinly sliced
1 large green pepper, cut into rings
6-8 large potatoes, peeled and sliced

In a large skillet, brown chops in oil in batches. Transfer to a large baking dish

In the same pan, saute celery and chopped onion in butter until tender. Stir in the ketchup, water, vinegar, brown sugar, lemon juice, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until slightly reduced.

Pour sauce over chops. Top with sliced onion and pepper rings. Cover and bake at 350°for 20-25 minutes

While chops bake, place potatoes in a large pot and cover with cold water. Bring to a boil and cook 10-15 minutes or until potatoes are tender. Drain and mash with butter and milk until desired consistency is reached.

Tips and Tricks
I have always used boneless pork chops for this recipe and left out the celery. You can use red wine vinegar if you don't have cider vinegar.
Make It Healthier
Omit salt.
How Kids Can Help
Use food chopper to chop onion and celery. Measure and dump ingredients. Older kids can peel potatoes.

Nutrition Facts
1 serving equals 284 calories, 12 g fat (4 g saturated fat), 91 mg cholesterol, 469 mg sodium, 12 g carbohydrate, 1 g fiber, 31 g protein
Diabetic Exchanges
4 lean meat, 1 starch, 1/2 fat

Tuscan Soup with Tortellini

2010-02-07T15:27:00.000-08:00

2 Tbsp canola oil

1 medium onion, chopped

2 tsp chopped garlic

1//2 tsp red pepper flakes

1 (14.5 oz) can less sodium beef broth

3 cups water

1 (14.5 oz) can diced tomatoes

1(16 oz) bag frozen Italian vegetable blend

1 (15 oz) can cannellini beans, drained and rinsed

1 Tbsp Italian seasoning

Salt and freshly ground pepper

1 (16 oz) bag frozen cheese tortellini

In a large pot, heat the oil over medium heat and add the onion, garlic, and red pepper flakes. Sauté for 2 minutes, then add the beef broth and 3 cups of water. Add all of the remaining ingredients, except the tortellini. Bring to a boil, then reduce the heat and let simmer for 5 minutes. Add the tortellini and simmer until the tortellinis are cooked, another 5 minutes. Season with salt and pepper to taste. Ladle into serving bowls and serve with Herb Focaccia, if desired.

Seven Uses for Leftover Rice

2010-02-01T12:03:00.000-08:00

I found this list at World's Healthiest Foods for ways to use up rice. I always seem to have a cup or two leftover when we have rice.

Make a simple rice salad. Artichoke hearts, roasted or raw red pepper, olives, almonds, pistachios and cashews all go along well. Two tablespoons of extra virgin olive oil, a teaspoon of sherry wine vinegar, and a teaspoon of Dijon mustard combine in a quick dressing that will make your rice seem like anything but a leftover.
Add your rice to some soup, either canned or fresh. Rice really makes a split pea, lentil or bean soup into a hearty mid-day meal.
Make a quick rice pudding. Add a cup of organic lowfat vanilla yogurt, a cup of applesauce or finely chopped apple, a handful of raisins, and a teaspoon of cinnamon to each cup of rice. Stir well, heat through, and you're done with the basics. For a richer dessert, crumble a few walnuts on top.
Saute a few of your favorite vegetables- asparagus, broccoli florets, mushrooms, slices of red and green sweet peppers, onions, butternut squash-spoon over a bed of warmed rice, top with a handful of your favorite "healthy roasted" nut or seed, and enjoy. (To roast nuts and bring out their flavor without damaging their healthy fats, toss them with a little tamari or soy sauce, spread on a pan or cookie sheet, and roast at 170 degrees for 20 minutes.)
Use the rice to make some Pineapple, Coconut Rice Breakfast. Just add pineapple chunks, almonds, raisins, banana, and coconut milk, and blend.
Go macrobiotic! Simply reheat your brown rice, drizzle a tablespoon of tamari on top, then sprinkle with a tablespoon of sesame seeds.
Make a wrap. Spoon rice down the center of a tortilla. Top with a little salsa, some kidney beans, a couple of sliced black olives, some chopped onions, and a tablespoon of low-fat plain yogurt and/or grated low-fat cheddar cheese. If you have an avocado on hand, finish off with a few slices, then roll up and heat in the microwave or oven. Voila—a healthy flavorful meal.

Six Week Bran Muffins

2010-01-30T11:55:00.000-08:00

These muffins are called "six week" because the batter will safely keep in the fridge (in a sealed container) for a long time. It makes a big batch, but it won't take you six weeks to use it up, enjoying hot fresh muffins in the morning!

1 1/2 cups chopped dates, raisins, craisins, or golden raisins
5 tsp Baking Soda
2 cups boiling water
1 cup butter
4 eggs
5 cups flour
2 cups sugar
1 quart buttermilk
2 cups 40% bran flakes
2 cups All Bran cereal
1 tsp salt
1 cup walnuts (optional)

In a bowl mix dates or raisins with baking soda. Over this pour 2 cups boiling water and let cool. In a separate bowl, cream butter and sugar. Add eggs, one at a time. Stir in buttermilk alternately with flour and salt add bran flakes and All Bran and stir until moistened. Then, add the baking soda mixture. Stir just until moistened--do not overmix! Put in well greased muffin tins. Bake at 400 degrees for 20 minutes.

Store leftovers in a tight container in refrigerator for up to six weeks.

Oatmeal Applesauce Struesel Muffins

2010-01-13T10:16:00.000-08:00

I am craving muffins today, so I'm trying these out. I found the recipe at Cooks.com. I'm going to use whole wheat flour & regular rolled oats instead of quick. I'll let you know how they turn out!

1 1/2 c. quick oatmeal
1 1/4 c. flour
3/4 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
1 c. unsweetened applesauce
1/2 c. skim milk
1/2 c. brown sugar
3 tbsp. veg. oil
1 egg white

Mix together in order given. Top with the following:

1/4 c. oatmeal
1 tbsp. brown sugar
1/8 tsp. cinnamon
1 tbsp. melted butter

Bake in a preheated 375F oven for about 15 minutes, or until done (depends upon the size of the muffins).

Tips and Tricks:
These just came out of the oven and they are good but could stand a few small improvements--next time I will add a dash of salt to the recipe and use a whole egg, not just the white. I think this will improve the flavor. I didn't get a chance to try the whole wheat as planned because I'm out of flour in my freezer. Serve them with butter & honey for the best taste.

Authentic Sour Beef And Dumplings

2009-12-28T14:02:00.000-08:00

Prep: 10 minutes plus marinating
Cook: 6 hours
Yield: 12 servings

1-1/2 cups water, divided
1-1/4 cups cider vinegar, divided
2 large onions, sliced, divided
1 medium lemon, sliced
15 whole cloves, divided
6 bay leaves, divided
6 whole peppercorns
2 tablespoons sugar
2 teaspoons salt
1 beef sirloin tip roast (3 pounds), cut in half
1/4 teaspoon pepper
12 gingersnap cookies, crumbled
DUMPLINGS:
3 pounds russet potatoes
2 eggs
1 cup all-purpose flour, divided
1/2 cup dry bread crumbs
1 teaspoon salt
1/4 teaspoon ground nutmeg
Dash pepper

In a large plastic bag or bowl, combine 1 cup water, 1 cup vinegar, half of the onions, lemon, 10 cloves, four bay leaves, peppercorns, sugar and salt; mix well. Add roast. Seal bag and turn to coat; refrigerate overnight, turning occasionally.

Drain and discard marinade. Place roast in a slow cooker; add pepper and remaining ingredients except gingersnaps. Cover and cook on low for 6-8 hours or until meat is tender.

Remove roast and keep warm. Discard bay leaves. Stir in gingersnaps. Cover and cook on high for 10-15 minutes or until gravy is thickened.

Two to three hours before roast is finished, boil potatoes whole until tender. Drain well. Refrigerate for 2 hours.

Peel and grate potatoes. In a bowl, combine the eggs, 3/4 cup flour, bread crumbs, salt, nutmeg and pepper. Add potatoes; mix with hands until well blended. Shape into 1-1/2-in. balls; roll in remaining flour.

In a large kettle, bring salted water to a boil. Add the dumplings, a few at a time, to boiling water. Simmer, uncovered, until the dumplings rise to the top; cook 2 minutes longer. Remove dumplings with a slotted spoon to a serving bowl. Serve with roast and gravy.

Tips and Tricks
If your roast is large, make sure to cut it in half for even cooking. I skipped the bay leaves for the second half of the recipe. You could also use various types of vinegar if you don't have cider vinegar. I strained the onions and other ingredients out of the gravy, but you could leave them in if you prefer. Be sure to not overboil your potatoes. Russets work best, other varieties of potatoes don't have the starch content needed for dumplings, and overcooked potatoes will not form balls. The refrigeration step is crucial, I also refrigerated my grated potatoes for about 30 minutes to make sure they were dry enough. Mix only until combined, overkneading will negatively affect the quality of the dumplings. If the pot is not large enough, you may need to cook them in two batches.
Make It Healthier
Trim fat from roast. Omit salt.
How Kids Can Help
Measure ingredients. Push buttons on slow cooker. Crush gingersnaps.

Cranberry White Chocolate Oatmeal Cookies

2009-12-16T15:48:00.000-08:00

This year's Christmas Cookies:

Yield: About 4 dozen cookies

1 1/2 cups flour
1/2 teaspoon baking powder
1 cup butter
1 1/2 cups brown sugar
1/2 cup white sugar
2 large eggs or 1/2 cup egg beaters
1 teaspoon vanilla (I allways put a little more in)
3 cups old fashioned rolled oats
1 cup sweetened dried cranberries
1 cup white chocolate chips

Combine flour and baking powder and set aside

in a mixing bowl mix butter and sugars until fluffy, add eggs and vanilla mix until well blended add flour and stir until combined stir in oats cranberries and white chocolate chips

Bake at 350 for 12 - 14 minutes until edges are golden brown and center is still soft

Sweet Pork Salad

2009-12-09T11:04:00.000-08:00

I had a sweet pork salad at Costa Vida last week and was determined to find a way to make this delicious dish at home.

Prep: 30 minutes (plus 6-8 hours to slow cook the sweet pork)
Yield: 6 Salads

* 1 head of Romano lettuce, cut into bite-sized pieces.
* 1 can Black or Pinto beans
* 3 Cups of Sweet Pork (recipe below)
* Cilantro Ranch Dressing (see recipe below)
* 6 flour Tortillas
* Pico de gallo (see recipe below)
* Tortilla strip crunchies
* Cilantro Lime Rice (recipe below)

Place a warm tortilla in a bowl or on a plate. Place approximately 1/3 cup of warmed sweet pork and 1/3 cup of warmed Bush’s beans on the tortilla. Place a portion of rice on top of the beans. Place lettuce over the meat and beans. Sprinkle ¼ cup of pico de gallo over the salad as desired. Drizzle with cilantro ranch dressing and top with a healthy amount of tortilla strip crunchies. Serve and enjoy.

Mexican Sweet Pork

* 4 lb pork shoulder roast (the more fatty the roast, the better)
* 1 Cup of Pace Picante sauce. (Medium heat is best, but the mild version will work)
* 2 Cups brown sugar
* Salt and pepper to taste

1. Remove pork roast from packaging, and wash. (Avoid cutting the roast to expedite cooking time)
2. In a separate bowl, mix picante sauce and brown sugar and whisk until sugar is mostly dissolved.
3. In a crock pot or slow cooker, place the roast in the cooker and cover the roast with the mixture of picante sauce and sugar.
4. Place on medium heat, cover and simmer. Check it every hour or so to rotate roast in the juices. The roast will eventually produce enough juices to make the right consistency, so do not add water.
5. Once the roast is fully cooked, it will begin to fall apart. Use a fork to separate the meat into smaller segments. Cover and continue cooking.
6. After 8 hours, continue to shred the meat until no chunks remain.
7. If it appears to be too juicy, turn slow cooker down to its lowest setting, remove the cover and let it reduce as needed.

Cilantro Ranch Dressing

* 1 package of Hidden Valley ® buttermilk ranch dressing, prepared to pkg directions
* 3 Tbsp of prepared salsa verde
* cilantro (1/4 bunch)
* 2 cloves of garlic
* ¼ cup lime juice
* 1/8 tsp Tabasco

Clean and rinse cilantro and remove large stems. Pour prepared ranch dressing in a blender, and add cilantro leaves, salsa verde, garlic, lime juice and Tobasco. Blend until cilantro is finely chopped. Refrigerate for at least 2 hours, or until dressing has thickened.

Pico de Gallo

* 1 cup diced tomatoes (remove seeds)
* 1/3 cup diced red onion
* 1 Jalapeno diced (at least a Tablespoon, but more if you prefer)
* 1 Tbsp minced garlic
* 2 limes juiced (about 1/3 Cup of lime juice)
* 1 Tbsp cilantro, plus extra for garnish
* Salt and pepper

Mix all ingredients in a bowl, and stir well. Chill.

Cilantro Lime Rice:

* 1 Tbsp. olive oil
* 1 cup basmati rice
* 1 1/2 cups chicken broth
* 2 to 3 cloves garlic, minced
* 2 Tbsp. fresh lime juice
* zest from one lime
* 1/2 cup cilantro, chopped
* 1 tsp. salt

Add the oil to a sauce pan and heat on low. Add the garlic and rice to the oil and saute for 2 minutes on medium heat stirring frequently.

Add the chicken broth, salt, lime juice and bring to a boil. Cover and cook on low for 15 minutes or according to rice package directions.

When the rice is done, add lime zest and chopped cilantro and stir to mix in. Serve immediately.

How to Carve a Turkey

2009-11-24T16:06:00.001-08:00

Because you know you want to know...

Coconut-Red Curry Pumpkin Soup

2009-11-10T19:56:00.001-08:00

Curry and pumpkin in the same dish? I think I'm in love.

Yield: 4 servings
Prep: 15 minutes

3C Fat-Free Less Sodium Chicken Broth
1 can of Pumpkin (15oz)
2tsp chili sauce w/ garlic (such as Hokan)
1/8tsp salt
1/8tsp curry powder
1C light coconut milk
1T fresh lime juice
Chooped fresh cilantro (optional)

Combine the first 5 ingredients in a medium saucepan, stirring until smooth. Bring to a boil; reduce heat, and add coconut milk, stirring with a wisk. Cook 1 minute or until thoroughly heated. Remove from heat, and stir in lime juice. Ladle soup into bowls, and sprinkle with cilantro, if desired.

A Fun Bloggy Award, and a Bento Link

2009-10-18T15:52:00.000-07:00

Arkonite's Bento has given us this award! I'm interested in browsing her blog for more great Bento ideas! Thank you!

Fun with Sandwiches and Bento

2009-09-20T11:58:00.000-07:00

I found this site today, with all sorts of creative ideas for sandwiches. No more boring school lunches! Check it out!

Insanewiches.com

If you liked this, you will probably also enjoy the feature we did last year on Bento lunches.

Organizing your Way Out of the What's For Dinner Funk

2009-09-17T08:24:00.001-07:00

Do you ever find yourself stuck making the same foods over and over again?

Try this: make a file folder of your favorite recipes. On the back list the non-staple ingredients for making quick shopping lists. Put a divider in the back, and one in the front. As you find a new recipe your family likes, make a new card. Place your cards between the two dividers.

When you are planning your meals for the week, choose the number of cards for the number of meals you want to make. Copy the ingredient lists on to your shopping list, and put those recipe cards in front of the front divider to refer to over the upcoming week. Your pantry will be stocked with the necessary ingredients, and you won't be locked into a calendar menu that isn't flexible. Just pull out a card that sounds good and make it.

Once you have made a recipe, tuck it behind the back divider. This will help you keep track of what you have made recently, so no too-soon repeats. But if you want to make something again, you know exactly where to find it.

What is your best tip for making meal planning quick and easy?

Crockpot Chicken Cassoulet

2009-08-31T19:34:00.000-07:00

Prep: 15 minutes
Cook: 4-6 hours
Yield: 6 servings

1 can white beans or black-eyed peas, rinsed and drained
1 pound boneless, skinless chicken breast
salt and pepper
1/4 cup sliced sundried tomatoes, not packed in oil
2 tsp EACH dried parsley, thyme and basil
3 large carrots, peeled and cut into chunks
one medium onion, cut into chunks
4 cloves garlic, pressed
2 Tbsp olive oil
1 2/3 cup chicken stock

Place half the canned beans on bottom of crockpot and top with chicken. Season with salt and pepper, and add chicken stock.

In a small skillet, saute vegetables and spices in oil until tender. Add to chicken and top with the rest of the beans. Cover and cook on low 4-6 hours or until chicken is cooked through.

Tips and Tricks
I used frozen black eyed peas. Brown the chicken if you wish.
Make It Healthier
Omit salt.
How Kids Can Help
Older kids can open the beans. Younger kids can dump spices.

Mexican Zuchinni Casserole

2009-08-17T16:41:00.000-07:00

Cinnamon gives this stove top casserole a delicious Central American flair. It's a delicious way to use up Zucchini from your garden!

Prep: 20 minutes
Yield: 4 servings

2 T olive oil
3 whole peeled garlic cloves, crushed
1/2 cup chopped onion
2 ripe Roma tomatoes, diced
4 small zucchini, chopped
1/4 cup chicken broth
1 cup chopped mushrooms
3 cups shredded cooked chicken
1 tsp cumin
1 tsp chili powder
1/2 tsp cinnamon
1/2 tsp dried oregano
salt & pepper to taste
1 cup shredded cheese

In a large skillet, heat oil, add garlic, onion, & tomatoes. Saute 5 minutes, add zucchini and saute 5 minutes more. Add mushrooms, broth, chicken & spices, mix well and cook until heated through and vegetables are tender. Top with cheese, turn heat to low and cover 5 minutes so the cheese can melt.

Tips & Tricks:
This meal was a hit with all members of my family, but especially my husband. For an even faster dinner, combine ingredients except cheese with raw chopped chicken in crock pot in the morning, then top with cheese 10 minutes before serving.

This casserole would be a delicious wrap filling. Simply heat tortillas & fill with casserole.

Yellow crookneck summer squash can be substituted for zucchini, for either type of squash, peel before hand for a nicer texture.

I didn't have precooked chicken, so I simply cooked 3 half chicken breasts in the oil before adding the veggies, then I cut them up & returned them to the casserole with the broth.

Make it Healthier:
Omit cheese. Reduce or omit salt.

Rustic Herbed Tomato Tart

2009-08-13T08:00:00.000-07:00

photo credit: Maura McEvoy, Intimate Gatherings

This recipe was shared recently by Dawn at Renaissance Mama. She says, "I have been anxiously awaiting the day when I would have enough fresh tomatoes in my backyard to make this favorite tomato tart and today's the day! This is a recipe from one of my favorite cookbooks called Intimate Gatherings, Great Food for Good Friends This is the food that says "summer" to me- and it's very easy."

I can't wait to try this out with tomatoes fresh from my own garden.

Rustic Herbed Tomato Tart with a Parmesan Crust

Pastry
1 1/2 cups all-purpose flour
1/2 cup cold butter, cut into 5 pieces
1/2 teaspoon salt
1/2 cup freshly grated Parmesan cheese
zest from 1/2 lemon
1/4 cup ice water

Filling
1 1/2 TBS. Dijon mustard
2 TBS freshly grated Parmesan cheese
2 TBS finely chopped fresh basil
1 TBS finely chopped frsh thyme
1 TBS finely chopped Italian parsley
2 cloves garlic, minced
salt and pepper to taste
6-8 ripe plum tomatoes (about 1 1/4 lbs.), cut into 1/4 inch thick slices
1 TBS olive oil
1 egg yolk beaten with 1 tsp. water

1. To prepare the pastry: In a food processor fitted with the metal blade, combine the flour, butter, salt, and Parmesan cheese. Pulse until mixture resembles coarse meal, with the motor running, add the lemon zest and pour the water through the feeder tube in a steady stream. Process 5-10 seconds, until the dough begins to bind. Remove dough and shape it into a 12-inch disk.

2. The dough can be used immediately or wrapped in plastic and refrigerated. When ready to use, remove dough from refrigerator and let soften at room temperature, about 30 minutes.

3. Preheat oven to 425
4. Place pastry on a baking sheet, using a pastry brush, paint the pastry with the mustard, leaving a 1 1 1/2 inch border all around. Sprinkle the Parmesan cheese evenly over the mustard.
5. In a small bowl, combine the basil, thyme, parsley, garlic, salt and pepper. Arrange half the tomato slices over the mustard coated portion of the pastry, and sprinkle the herb mixture over the tomatoes. Cover the herbs with the remaining tomatoes, overlapping the slices if necessary.
6. Fold the pastry in half over the tomatoes to enclose the sides of the tart, gently draping the pastry over the tomatoes and folding soft pleats every few inches. Pinch any cracks to seal the pastry and prevent tomato juices from running out during baking. Drizzle the olive oil over the tomatoes. Using a pastry brush, paint the dough with the egg wash. Place the tart in the oven and bake 20-25 minutes, or until the dough is golden. Cool slightly, slice and serve warm.

Pumpkin Muffins with Pumpkin Glaze

2009-08-08T13:52:00.000-07:00

I found this recipe browsing on a forum where many were raving about how good it is. I haven't tried it out yet to see how much it makes or how long it takes, but it has great reviews and I love pumpkin so I'm looking forward to trying it out!

This is a double batch:

3 C sugar
1 C applesauce
4 eggs
2 tsp vanilla

Mix together until combined

3 1/2 C flour
1 1/2 tsp salt
2 tsp cinnamon
1 tsp nutmeg
2 tsp baking soda

sift dry ingredients, then add wet to dry

2/3 cup soy or dairy milk
1 3/4 cups canned pumpkin

add half the milk, mix, half the pumpkin, mix again,
the rest of the milk, mix, the rest of the pumpkin, mix

optional:
1 cup chopped nuts
1 cup chocolate chips

(just fold these in)

Bake at 350 for 20 minutes or until a toothpick comes out clean.

Pumpkin Icing/Glaze:

2 T butter
2 T canned pumpkin
1 T milk
1/2 tsp vanilla
1/4 tsp cinnamon
1 C powdered sugar

Melt butter, stir in pumpkin, milk, vanilla and cinnamon. Add the sugar. Blend until smooth. I love to add it on the muffins when the muffins are still warm, I generally wait 10mins then slather the mix on and watch it melt into the muffins and give such a nice texture and taste when you bit into the muffin.

Backpack Snacks

2009-08-07T09:14:00.000-07:00

I found these delicious looking home made granola bars over at Mennonite Girls Can Cook. Click here for the recipe.

Saving Money in the Kitchen

2009-08-05T13:21:00.001-07:00

I'm jumping on the bandwagon here, since in the current economy most are trying to pinch pennies wherever they can. Often, the grocery bill is the only flex people have in their budgets. The Toronto Star discusses 5 meals under $5 (Canadian) each also with 5 tips for stretching your food budget.

Finally, the USDA has created a helpful resource for creating meals to fit your budget at their Recipe Finder. Here you will find a form where you can enter the ingredients in your kitchen to search for nutritious recipes, or simply put in a dollar amount and it will bring up recipes that cost that amount or less per serving. You can even search by what appliances you have available--so it can be a cost effective option for cooking while traveling.

What have you found to help you save money in the kitchen?

Honey Baked Beans

2009-07-28T20:53:00.001-07:00

Prep: 35 Minutes
Cook: 3-4 Hours

½ 1b dried great Northern beans 1 ¼ c rinsed
2tbsp olive oil
1 med onion, sliced
2 tbsp tomato paste
1 tsp dry mustard
1/4 cup packed brown sugar
4 cloves garlic, minced
4 c water
¼ c dark, full-flavored honey
1 ½ tsp salt

1. Put beans in medium saucepan and cover with water. Bring to a boil, reduce heat and simmer 30mins. Drain and set aside.
2. Place oven rack in center position and heat oven to 325
3. Heat oil in ovenproof 1 ½ quart dutch oven over med high heat. Add onion and cook until lightly browned, about 4 mins. Stir in tomato paste, chipotle pepper and garlic. Add water, honey, salt and reserved beans and stir to combine. Bring to a boil, cover and pour into crockpot.
4 Cook on high until beans are tender, 3 to 4 hours. Stir every hour. Add boiling water, if needed to keep beans covered and soupy.

Nutrition Facts
Per serving: 208 cal, 8g pro, 35g carb, 7 g fiber, 5g fat, 1g sat fat, 0mg chol, 637mg sodium

Help Us Help You Feed Your Family Better

2009-07-26T17:02:00.000-07:00

I am so thrilled with the response to this site, and the consistent and growing readership since we started Mommy What's For Dinner.

As this site grows, we love that we are hearing more and more from our readers about what they like and what has worked for them as they try to feed their families well. We love hearing your comments!

We'd also love to be able to respond to what you have to say, especially when you leave such great feedback and ideas and I want to know more! So, if you leave us a comment, and you have a blogger account, please sign in so we can track back and visit your blog and respond to you there. Or, do us one better by having your email address in your profile so we can reply to your comments. For your convenience, you can follow this blog on your Dashboard or add us to your feed reader to get updates as soon as they are posted.

As always you can email me with your ideas, suggestions, comments or recipes you would like to see on this site.

Mexican Chicken Casserole

2009-07-26T16:57:00.000-07:00

Yield: 8 servings
Prep: 15 minutes
Bake: 30 minutes

1 20-24 oz bag of tortilla chips
2 c of cooked chicken (diced or shredded)

6 c of chicken stock (boxed, homemade, canned)
8 oz of shredded cheese (sharp cheddar or a mex mix)
5 tsp of chili powder
salt to taste (depends on the salinity of your chili powder)
1 15 oz can of petite diced tomatoes
1 4.5 oz can of chopped green chilies (near the taco shells in the supermarket)
4 oz of shredded cheese (sharp cheddar or a mex mix)

Preheat oven to 350.

Spray a 9x13 casserole dish with oil. Take 2 handfulls of whole chips and put aside for later. Lightly crush the rest of the chips. Spread them in the casserole dish (NOT TIGHTLY). Spread cooked chicken over the chips.

Heat the chicken stock to a slight boil in a saucepan. Add chili powder, salt, 8 oz shredded cheese, tomatoes & chilies. Reduce heat and cook on low until cheese is almost completely melted.

Pour over chips.

Spread the reserved whole chips over top. Sprinkle the ~4oz of shredded cheese. Bake for 30 mins.

Tips & Tricks:
The texture of the chips is similar to a tamale. It's even better reheated the second day, so the large recipe is nice for those like me who love leftovers!

This is a great way to use up the crumbly chips in the bottom of the bag that no one wants to eat.

How kids can help:
Kids can crush chips, open cans, shred cheese.

Tucanos Grilled Pineapple

2009-07-21T10:44:00.000-07:00

My brother has been singing the praises of grilled pineapple, so I set out to find a good recipe and try it out. We have been loving this Tucanos Pineapple from Kieras Recipes. (I really only got a taste because my 8 year old gobbled up the rest.)

Ingredients:

* One half pineapple, cut into long spears
* 1 TBPS butter
* 1/2 cup brown sugar
* 1 Tsp. cinnamon, in all
* lemon juice

Fire up the grill to medium heat. Before putting the pineapple down, sprinkle the spears with half of the cinnamon and a little bit of brown sugar. This will facilitate a sweetness and instant carmelization when they hit the grill.

In a small saucepan, heat the butter, brown sugar and the rest of the cinnamon. Heat until bubbly and the sugar is properly melted.

Grill the pineapple spears over direct heat about 2-3 minutes per side, turning occasionally. Each time it turns, baste with a brush of glaze. When finished, plate up and drizzle a final amount of glaze on top.

Meal Planning: E-Mealz Feed your family for $75 a week?

2009-06-17T11:55:00.000-07:00

Meal planning is one of the hardest aspects of running a household. This is why I created this site, because I am rarely prepared to answer the daily question, "What's for dinner?"

In my ongoing quest to find a system that works to keep my family well fed, our budget in check and keep myself ahead of the game someone recommended E-Mealz. E-Mealz is a website that does your meal planning for you. They have defined six goals:

Spending time with your family
Save time and money
Serve delicious food
Save yourself from multiple and last minute trips to the grocery store
Stare at your children across from the dinner table rather than into the
pantry looking for a dinner idea
Lose weight without preparing separate meals for the family.

E-Mealz is a subscription-based website that creates a concise meal plan (with recipes for the week all on the same page) as well as a shopping list based on sales and organized by aisle. They have a variety of diet options including weight-watchers, vegetarian, and low-fat in addition to lists for typical American family-style dining. You can view samples of the menus here.

I decided to try out E-Mealz and see how it works for my family, but I didn't want to invest the money ($15 for 3 months of menus) to subscribe until I knew whether this would work for us. The website promises a dinner budget of $65-85 depending on which menu choice you make and what store you shop to feed 4-6 people per week.

I printed off a sample menu and went shopping. The sample menu I chose was based on sale prices for July 2006, and the estimated total was $68.90. Normally I keep my pantry well-stocked and I am working to grow a lot of my own produce so there were some menu items I did not need to purchase. I wondered how this list would hold up at today's grocery prices.

I came back from the store having spent $112, but my shopping included staples for my pantry that were unrelated to the dinner menus, such as breakfast and lunch items, strawberries for making jam, fresh produce & healthy snacks for the kids, and toothpaste. Sitting down with my calculator I can see that I spent a grand total of $61.25 for items on the dinner list, without shopping around for sale prices. I omitted from the list bagged salad, head lettuce (lots of lettuce in my garden), frozen biscuits (I can make biscuits from scratch for pennies from my food storage), green beans (already in my food storage), and ground chuck (in my freezer.).

So, I didn't do too bad, considering my shopping list was based on prices 3 years ago! But I still came in $12 over my normal weekly grocery budget of $100 when I included breakfast, lunch, and kitchen staples in my shopping.

The good news is I have fresh food for 7 days with no emergency trips to the store or last minute "let's just go out to eat, I can't think of what to make." I'll check back in a week or so to update you on whether my family liked the food.

Have you tried E-Mealz or a similar meal planning resource? How did it work for you?

Gooey Butter Cake

2009-05-31T18:39:00.001-07:00

I found this recipe on cooks.com and its perfect for cooking with children. This cake is somewhere between a coffee cake and a bar cookie. It's fast, easy, and has lots of steps children can do to help out through the whole process. Older children could probably handle this recipe on their own. Best of all? Kids love to eat these yummy cookies!

Prep: 10 minutes
Yield: 24 servings

1 pkg. yellow cake mix
1/2 c. butter
1 egg

GOOEY BUTTER:

1 (8 oz.) pkg. cream cheese, softened
2 eggs
1 lb. box confectioners' sugar
1 tsp. vanilla

Mix together cake mix (just the mix, not the other ingredients called for on the box) with butter and 1 egg. Pat into an ungreased 9 x 13 inch cake pan. Cream together cream cheese, 2 eggs, powdered sugar and vanilla. Pour over cake mixture. Spreading to the edges. Bake at 350 degrees for 35 minutes.

How Kids Can Help:
Kids can unwrap butter & cream cheese, crack eggs, blend crust ingredients, and press dough into cake pan.

Tips & Tricks:
This recipe works equally well with softened as with melted butter.

Chicken Athena

2009-05-09T11:51:00.000-07:00

Prep: 5 minutes
Cook: 4 hours
Yield: 6 servings

6 boneless skinless chicken breasts (6 ounces each)
1/3 cup chopped sundried tomatoes, not packed in oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 cup Greek olives, chopped
2 Tbsp lemon juice
2 Tbsp balsamic vinegar
salt to taste

Place all ingredients in a crockpot. Cover and cook on high for 4 hours or until chicken is cooked through.

Tips and Tricks
I used scallions in place of the regular onion. This recipe can also be adapted for an oven.
Make It Healthier
Use organic chicken. Omit salt.
How Kids Can Help
Chop onion with food chopper, measure liquid ingredients.
Recipe Source
adapted from Healthy Cooking Magazine

One Pot Chicken Dinner

2009-04-21T07:55:00.000-07:00

Prep: 5 minutes
Cook: 45 minutes
Yield: 6 servings

2 1/2 pounds bone-in chicken thighs, skin removed
3-4 medium to large potatoes, scrubbed and sliced into chunks
10-12 Campari tomatoes, sliced in half
2 Tbsp water
2-3 Tsp olive oil
1/2 cup prepared pesto
salt and pepper to taste

Mix all ingredients in a large roasting pan. Roast, uncovered, at 425 for 45 minutes or until chicken is cooked through and potatoes are tender.

Tips and Tricks
Try using whole new potatoes in place of sliced potatoes, or a whole pint of whole grape tomatoes in place of the larger tomatoes. Buy chicken with skin already removed to save time. I used Sun of Italy pesto.
Make It Healthier
Use red potatoes and leave the skin on. The skin of a potato is high in potassium, and the red potato has a thinner, and more palatable, skin. Omit salt. This recipe could also be made with white meat chicken, but you might need to add more water or oil to make up for the moisture difference.
How Kids Can Help
Mix ingredients in pan.
Recipe Source
adapted from Prevention.com

Greek-Style Quinoa Salad

2009-03-30T18:52:00.001-07:00

Prep/Total Time: 30 minutes + chilling
Yield: 10 servings

1 cup quinoa, rinsed
2 cups water
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1-1/2 cups (6 ounces) crumbled feta cheese
1 cup chopped tomatoes
3/4 cup canned black beans, rinsed and drained
1/2 cup chopped seeded peeled cucumber
1/2 cup sliced pepperoncinis
1/2 cup Greek olives, pitted and halved
3/4 cup reduced-fat Greek or Italian salad dressing, divided

In a small saucepan, bring quinoa and water to a boil. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed. Remove from the heat; fluff with a fork. Let stand for 10 minutes.

In a large bowl, combine the quinoa, spinach, cheese, tomatoes, beans, cucumber, pepperoncinis and olives. Pour 1/2 cup dressing over quinoa mixture and toss to coat. Cover and refrigerate for at least 1 hour.

Just before serving, drizzle remaining dressing over salad; toss to coat.

Tips and Tricks
I took a lot of liberties with this recipe because I realized at the last minute I was missing some ingredients. I omitted the spinach and pepperoncini, and used garbanzo beans in place of black beans. Try this recipe for Italian dressing.
Make It Healthier
Reduce amount of cheese. Use trans-fat free salad dressing.
How Kids Can Help
Rinse quinoa. Measure ingredients. Mix to coat.
Recipe Source
adapted from Healthy Cooking magazine

Nutrition Facts
One serving (3/4 cup) equals
calories:
184
Fat:
8 g
Saturated Fat:
2 g
Cholesterol:
9 mg
Sodium:
472 mg
Carbohydrate:
19 g
Fiber:
4 g
Protein:
7 g

Diabetic Exchanges
1-1/2 fat, 1 starch, 1 lean meat.

Homemade Italian Salad Dressing

2009-03-30T18:21:00.000-07:00

Total Prep Time: less than 5 minutes
Yield: 10 or more servings

3/4 cup olive oil
1/4 cup plus 2 Tbsp red wine vinegar
2 cloves garlic, minced
1/2 tsp sugar
1/4 tsp dried Italian seasoning
1/4 tsp dried basil
1 Tbsp finely grated Parmesan cheese
salt and pepper to taste

Mix all ingredients together and shake to mix. Refrigerate.

Tips and Tricks
If you don't have red wine vinegar, balsamic vinegar will work too. The oil may become solid in the refrigerator, so pull it out at room temperature before using.
Make It Healthier
Omit salt.
How Kids Can Help
Measure ingredients. Shake to mix. Older kids could probably make this entire recipe.

Bulgur With Broccolini, Lentils And Feta

2009-03-05T11:18:00.000-08:00

Total Time: 25 minutes
Yield: 4 servings

1 cup bulgur
2 cups water
4 Tbsp lemon juice
4 oz feta cheese
8 Tbsp chopped fresh dill
4-5 cups broccolini, chopped
4 cloves garlic, minced
4 Tbsp olive oil
3 cups cooked lentils (canned, drained, or precooked)

Boil water and add bulgur, simmering for 15 minutes or until water is absorbed.

Remove from heat and add lentils, dill, lemon juice and feta. Mix well.

In a pan, heat oil and add garlic. Saute until tender, then add broccolini and saute until tender. Serve over bulgur.

Tips and Tricks
Broccolini is a small green veggie that is a cross between regular broccoli and Chinese broccoli. I was unable to find it at my local grocery store, so I just used regular, finely chopped broccoli. Dried lentils are usually cheaper than canned, but will need to be precooked according to package directions.
Make It Healthier
Reduce oil.
How Kids Can Help
Measure ingredients, use food chopper to chop broccolini.
Recipe Source
Writing: My Life

Parmesan Crusted Chicken

2009-02-05T19:32:00.000-08:00

Prep/Total Time: 45 minutes
Yield: 4 servings

one pound boneless skinless chicken breasts
2 eggs, lightly beaten
1 cup finely shredded Parmesan cheese
salt and pepper to taste

Place eggs in a shallow bowl and cheese in a second bowl. Dip chicken into egg, then roll in cheese. Place in a baking pan coated with nonstick cooking spray and season with salt and pepper.

Bake, covered, at 350 for 35-40 minutes or until chicken is cooked through. Remove foil or lid for last ten minutes of baking.

Tips and Tricks
Line your baking pan with foil for easy clean up. Cut chicken into strips to reduce baking time.
Make It Healthier
Omit salt
How Kids Can Help
Older kids can shred cheese.

General Tso's Chicken

2009-02-02T14:34:00.000-08:00

Prep: 2 hours, including marinating
Yield: 6 servings

1.5 lb boneless, skinless chicken thighs
2 eggs, beaten
5 teaspoons cornstarch, for sauce
1/2 cup cornstarch, for breading
5 tablespoons rice vinegar
6 1/2 tablespoons rice wine
1/2 cup sugar (I have used honey successfully)
1/2 cup soy sauce
3 tablespoons minced garlic
1 tablespoon minced ginger
2 tablespoons sesame oil
1/2 cup oil (for frying)
red pepper flakes(to taste, approx 1-2 tsp)

Chop chicken into 1 inch cubes

Mix rice vinegar, rice wine, soy sauce, garlic, ginger, 2 Tbsp Sesame oil, and red pepper flakes to taste. Add to this the cubes of chicken, cover and let marinate in refrigerator 1 hour.

Remove chicken from the marinade. Set aside.

Take the marinade and add to it the 5 tsp Cornstarch and 1/2 cup sugar. Then whisk it together.

In a large sauce pan bring the marinade (now General Tso's Sauce) to boiling over medium low heat. It should be thick when done. Then remove from heat.

Beat two eggs, and toss chicken cubes in the beaten egg, covering all sides with egg. Then toss the chicken in the 1/2 cup cornstarch to lightly cover. Shake off the excess. (I usually do the corn starch in a large ziploc bag)

Heat 1/2 cup oil in a large frying pan over medium heat. Add chicken and brown on all sides.

When all sides are browned, place the chicken into the sauce and heat over low for 3-5 minutes until everything is heated through. (I usually add some fresh broccoli florets when I add the chicken to the sauce...the broccoli cooks while the rest heats up.

Polenta Flowers

2009-01-25T18:53:00.000-08:00

Prep: 5 minutes
Cook: 10 minutes
Yield: 24 flowers

6-inch log refrigerated cooked polenta
olive oil
1/4 cup shredded Parmesan cheese
tomato sauce for dipping

Cut polenta into 24 slices and use cookie cutters to cut flower shapes from slices. Arrange on a parchment paper lined baking sheet, brush with olive oil and sprinkle with cheese. Bake at 450 for 10 minutes. Cool slightly and serve with tomato sauce.

Tips and Tricks
Rather than buying premade polenta, I bought a bag of dry polenta and followed the directions on the bag. This option takes longer, but is cheaper.
Make It Healthier
Use natural tomato sauce.
How Kids Can Help
Kids can cut the flower shapes out and sprinkle cheese.
Recipe Source
Parents magazine

Crunchy Fish Triangles

2009-01-25T18:47:00.000-08:00

Prep: 5 minutes
Cook: 8-10 minutes
Yield: 4 servings

1/2 pound tilapia fillets, cut into 12 triangles
2 Tbsp milk
1/3 cup bread crumbs
1 Tbsp dry ranch salad dressing mix
olive oil

Mix bread crumbs with salad dressing mix. Pour milk into a separate bowl. Dip fish into milk, then into bread crumb mixture. Place on a baking sheet lined with parchment paper and drizzle with olive oil. Bake at 450 for 8-10 minutes or until fish flakes easily.

Tips and Tricks
Use any white fleshed fish. 450 always seems to hot for my oven, so I reduce the temperature and increase the cooking time. I also used Italian seasoned bread crumbs.
Make It Healthier
Use fat-free milk and trans-fat free bread crumbs.
How Kids Can Help
Mix bread crumbs and salad dressing mix. Older kids can coat fish.
Recipe Source
Parents magazine

Cheesy Drop Biscuits

2009-01-19T18:00:00.000-08:00

Prep: 5 minutes
Cook: 10-12 minutes
Yield: 6-8 biscuits

2 cups flour
2 tsp baking powder
1 tsp salt
1/4 tsp baking soda
1/4 tsp garlic powder
1 cup cheddar cheese, grated
1/4 cup Parmesan cheese, grated
2/3 cup buttermilk
1/3 cup vegetable oil

Mix all dry ingredients together. Add wet ingredients and mix to combine. Dough will be slightly dry.

Form into biscuits and bake at 450 on a baking sheet coated with nonstick cooking spray for 10-12 minutes or until browned.

Tips and Tricks
I use powdered buttermilk because it lasts longer. Follow the directions on the label for reconstitution. Don't make the biscuits too large, or they will take longer to bake.
Make It Healthier
Substitute one cup of whole wheat flour in place of all-purpose flour.
How Kids Can Help
Older kids can probably make this entire recipe. Younger kids can measure ingredients and help mix dough.

Bean Soup with Ham

2009-01-18T19:03:00.000-08:00

Prep: 10 minutes
Cook: 2-3 hours
Yield: 8 cups

1 ham bone
2 cans beans (pinto, garbanzo, great northern or navy), rinsed and drained
8 ounce can tomato sauce
3 oz can tomato paste
4 cups chicken broth
2 carrots, peeled and finely chopped
1 medium onion, chopped
4 cloves garlic
salt and pepper
1 large handful fresh parsley, chopped, or 1 Tbsp dried parsley

Place ham bone in a large stock pot and cover with water. Bring to a boil, then reduce to a simmer, cover and cook until reduced by half and meat is falling off bone. Remove from heat. When cook enough to touch, remove bone from pot and pull meat from bones. Reserve cooking liquid and discard bones and fat.

Add meat back to reserved liquid. Add beans, broth, tomato sauce, paste and salt and pepper. Stir to combine and heat over low.

In a small saucepan coated with cooking spray, saute onions, carrots and garlic until crisp tender. Add to soup.

Bring to a boil, then reduce heat to simmer and cook for 20 minutes or until beans and veggies are tender.

Tips and Tricks
Using canned beans makes this soup prep faster, but you can use dried beans to save money. Follow the soaking directions on the package. You will also need to increase the water and cooking time.
Make It Healthier
Use low-sodium broth and omit additional salt.
How Kids Can Help
Older kids can open cans. Measure ingredients.

Fresh Guacamole

2009-01-18T18:59:00.000-08:00

Prep/Total Time: 5 minutes
Yield: 4 cups

4 Haas avocados, peeled and cubed
1 Tbsp lime juice
2 cups finely chopped Vidalia onion
1 large handful fresh cilantro, chopped
1 tsp hot sauce
salt and pepper to taste

Mix all ingredients in a bowl. Mash with a fork to desired consistency. Serve with tortilla chips.

Tips and Tricks
Cover with saran wrap tightly over the guacamole to prevent browning. If serving after refrigeration, stir before serving.
Make It Healthier
Omit salt.
How Kids Can Help
Older kids can peel and pit the avocados. Measure ingredients and mix.

Crispy Coconut Chicken

2009-01-12T15:04:00.000-08:00

Prep: 15 minutes
Cook: 40 minutes
Yield: 4 servings

2/3 cup crushed multigrain crackers
1/3 cup flaked coconut
1 jar mango chutney (9 oz)
3 Tbsp lime juice
1 tsp curry powder
8 chicken drumsticks, skin removed
2 cups frozen peas, thawed
1 cup cooked brown rice

Heat oven to 375. Combine cracker crumbs and coconut and place in a small bowl. Reserve 1/4 cup chutney. In another bowl, combine remaining chutney, lime juice and curry powder. Dip chicken pieces in chutney mixture, then roll in crumb mixture.

Bake chicken on a foil lined pan for 40 minutes or until done. Cover loosely with aluminum foil for last ten minutes to prevent overbrowning.

Toss peas with reserved chutney ans cook in microwave for 2 minutes. Combine peas with rice.

Tips and Tricks
In place of drumsticks, I used about a pound of boneless, skinless chicken breast, cut into strips. If you do this, reduce your cooking time. I also slightly reduced the amount of curry, and I used Italian bread crumbs instead of crackers.
Make It Healthier
Use trans-fat free crackers.
How Kids Can Help
Mix chutney into peas. Press buttons on microwave.
Recipe Source
Parents magazine

Nutrition Facts
one serving equals 589 calories, 14 g fat, 62 g carbs, 43 mg calcium, 5 g fiber

Flan!

2009-01-10T11:15:00.000-08:00

Last night I was craving dessert. My husband and I decided to try making flan for the first time, YUM!

Prep: 20 minutes
Cook: 45 minutes
Chill: 60 minutes
Yield: 6-12 Servings

1 1/2 cups sugar, divided
6 large eggs
14 oz sweetened condensed milk
26 oz evaporated milk
1 tsp vanilla

Preheat oven to 325 degrees. You will need 6 ramekins or other specialty flan cook ware, and a large baking pan to put them in.

Pour 1 cup sugar into warm pan over medium heat. Constantly stir the sugar until it browns and becomes caramel. Quickly pour approximately 2-3 tbs of caramel into each ramekin, tilting it to swirl the caramel around the sides. Reheat caramel if it starts to harden.

In a mixer or with a whisk, blend the eggs together. Mix in the milks and then slowly mix in the 1/2 cup sugar, then the vanilla. Blend smooth after each ingredient is added.

Pour custard into caramel lined ramekins. Place ramekins in a large glass or ceramic baking dish and fill with about 1-2 inches of hot water. Bake for 45 minutes in the water bath and check with a knife just to the side of the center. If knife comes out clean, it's ready.

Remove and let cool. Let each ramekin chill in refrigerator for 1 hour. Invert each ramekin onto a small plate, the caramel sauce will flow over the custard.

Tips and tricks:
I don't have ramekins, so I used small round flat bottomed stoneware bowls. I used 4 bowls, so with the larger size the baking time increased by about 15 minutes. This is very rich, so a small serving is plenty. The flan that chilled overnight turned out better than the flan that only chilled for an hour.

Hearty Vegetable Beef Stew

2009-01-09T10:38:00.000-08:00

Prep: 15 minutes
Cook: 50 minutes
Yield: 8 servings

1 1/2 pounds lean beef, cut into 1-inch cubes
1/2 cup whole wheat flour
salt and pepper
1 tsp oregano
1 tsp basil
2 leeks, white and light green parts only, sliced and rinsed
1 medium onion, coarsely chopped
3 carrots, peeled and coarsely chopped
3 parsnips, peeled and coarsely chopped
1 can (10oz) whole plum tomatoes, undrained
1 can (10 oz) canned whole potatoes
2-3 cloves garlic, chopped or pressed
4 Tbsp olive oil
1 cup light beer
1 cup chicken broth

In a resealable bag or bowl, mix together the flour, basil, oregano, salt and pepper. Add beef chunks and toss to coat.

In a large Dutch oven, saute the garlic and onions in olive oil until tender. Add the vegetables except for the potatoes and cook about 5 minutes longer. Add the seasoned meat to the pot and stir to mix. Cook until meat is browned. When the mixture gets very sticky, add the beer and chicken broth.

Bring to a boil and stir to combine, add canned potatoes, then simmer until vegetables are tender.

Tips and Tricks
Fresh potatoes will become too mushy, so be sure to use canned potatoes. Leeks can be sandy, so be sure to rinse and drain them well after slicing. I bought precleaned parsnips that just had to be peeled. When stirring the vegetables, use a wooden spoon or silicone spatula to break apart the tomatoes. I also used marjoram and thyme in place of the basil and oregano.
Make It Healthier
Choose lean meat. Omit salt. Use low-sodium chicken broth.
How Kids Can Help
Peel vegetables. Shake bag to coat meat. Older kids can open cans.
Recipe Source
Adapted from the Eat-Clean Diet Cookbook by Tosca Reno

Nutrition Facts
one serving equals 315 calories, 20g protein, 35g carbs, 6 g fiber, 8 g sugars, 10g fat, 314mg sodium

Spinach and Feta Stuffed Chicken

2009-01-06T08:02:00.000-08:00

I have not tried this recipe yet, but I'm going to put it on the menu for next week. It sounds so delicious!

Prep: 40 minutes including baking
Yield: 4 Servings

3 cups lightly packed baby spinach (about 4 oz)
1 clove garlic minced
2 tsp. olive oil
4 boneless skinless chicken breast halves
1/4 cup crumbled feta with tomato and basil in it
1 tsp. lemon pepper (I have never put this on it)
1/2 tsp. oregano or italian seasoning.

Preheat oven to 400 degrees. In saucepan cook spinach and garlic in olive oil until spinach is tender; set aside. Place chicken breasts between two pieces of plastic wrap. Pound with mallet to 1/4-1/2" thickness. Remove plastic wrap. Spoon one quarter of the spinach mixture down center of each breast half; top with 1 T. of feta. Fold in long sides and roll up from a short end. Secure with wooden picks. Brush with olive oil. Sprinkle with lemon pepper and oregano. Transfer chicken to shallow baking dish. Bake 20 min. or until chicken is no longer pink (170 degree internal temp).

Suggested Sides:
Risotto with Tomato, Corn, and Basil

Quick Lunch Burritos

2009-01-05T22:19:00.000-08:00

This recipe was invented when my husband needed something to take for lunch. I dug around in our fridge and came up with this!

Prep/Total Time: 5 minutes
Yield: 2 servings

2 whole grain tortillas (1o inch)
1 can kidney beans, rinsed and drained
2 scallions, thinly sliced
1 cup frozen sweet corn, thawed and cooked
1 cup shredded cheddar cheese
sour cream, salsa, guacamole, optional

In a microwave safe dish, combine the beans, scallions and corn. Microwave 2-3 minutes or until heated through. Stir to combine.

Spoon one half of the mixture onto each tortilla. Top with salsa, sour cream and guacamole. Roll up.

Tips and Tricks
Substitute black beans if you don't like kidney beans. Heat tortillas slightly for ease in rolling. Try this version of Light Guacamole to go with the burrito! Add shredded chicken for a meat option.
Make It Healthier
Use reduced-fat cheese and low-fat sour cream.
How Kids Can Help
Rinse beans. Shred cheese. Roll tortilla.
Recipe Source
original

Tuscan Beef Stew

2009-01-04T18:44:00.000-08:00

1 can condensed tomato soup
1 can condensed beef broth
1/2 cup apple juice
2 lbs beef stew meat, cut into chunks
3 large carrots, cut as desired
1 tsp italian seasoning
1 clove garlic, minced
32 oz canned cannellini beans (white kidney beans) rinsed and drained

Put all ingredients except beans in crock pot on low for 8-9 hours. Add beans during the last 10 minutes before serving.

Crockpot Turkey Stock

2009-01-04T12:21:00.000-08:00

Don't throw that turkey carcass away! Save it for stock and make your dollars stretch a little further.

Prep: 5 minutes
Cook: 7-8 hours
Yield: ~4 cups chicken stock

carcass from one 10-15 pound turkey, including bones and skin
4 cups water
1 medium onion, coarsely chopped
2 medium carrots, coarsely chopped
1-2 celery ribs, coarsely chopped
1/2-1 cup fresh parsley
1/2 cup fresh dill

Place all ingredients in crockpot. Cover and cook on low for 8 hours. Let cool, then strain bones and vegetables out. Place remaining liquid in a bowl and refrigerate. Every few hours, remove bowl from refrigerator and skim fat from top of liquid.

Tips and Tricks
Don't be surprised in the first hour if the stock smells like burning bones. This is normal, and the smell will soon change to that of yummy turkey. This recipe is also appropriate for chicken. The veggies don't need to be peeled and the herbs don't need to be chopped, since everything will be strained out. I usually use my stock right away, but it can be frozen for up to 3 months. If you're watching your fat intake, leave the skin out of the crockpot.
Make It Healthier
Omit skin and dark meat.
How Kids Can Help
Add ingredients to crockpot. Push buttons on crockpot.
Recipe Source
original

Seven Things To Make With Leftover Chicken

2009-01-04T12:11:00.000-08:00

Check out this great list from Prevention Magazine on how to use up leftover rotisserie chicken! Your leftovers will never taste the same!

**Use it as ravioli filling--Mix shredded chicken with ricotta cheese, grated Parmesan and dried or fresh Italian spices and seal inside storebought wonton wrappers (usually found in the produce section). Boil in water until cooked through, drain and serve with sauce.

**Make Easy Tamales--Mix chicken with salsa and sandwich inside slices of storebought polenta. Microwave on high for one minute, then top with sour cream and sliced scallions.

**Make Chili--Substitute shredded chicken for ground beef in your favorite chili recipe.

**Make Chicken Soup--Heat chicken stock, frozen corn or other veggies, onions and spinach. Stir in chopped chicken and top with sour cream, croutons or shredded cheese.

**Use it in stirfry--Mix shredded chicken with soy sauce and add to stirfried veggies for an easy weeknight meal.

**Add it to your favorite salad--Turn a side dish into a main dish by adding chicken to your usual salad.

**Take it for lunch--Fill a pita with shredded chicken, hummus, sliced cucumbers and tomatoes and top with feta cheese.

Don't forget to save the chicken carcass and use it to make Crockpot Stock!

Lighter Garlic Mashed Potatoes

2009-01-03T20:34:00.000-08:00

If you normally make mashed potatoes with heavy whipping cream, try this lighter version using buttermilk.

Prep: 15 minutes
Cook: 30 minutes
Yield: 8 servings

2 lb Yukon gold potatoes, peeled and cut into 2" pieces
3 lg cloves garlic, sliced
3/4 C low-fat (1%) buttermilk
1 tbsp butter
1/2 tsp salt
1/2 tsp freshly ground black pepper

Combine potatoes and garlic in medium pot with salted water to cover. Bring to a boil. Reduce heat to a simmer and cook until tender, about 20 minutes.

Warm buttermilk in small saucepan over medium-low heat.

Drain potatoes and garlic. Push through potato ricer or food mill into medium bowl or mash with potato masher.

Beat buttermilk into potatoes. Beat in butter, salt, and pepper.

Tips and Tricks
Yukon gold potatoes have a creamy and flavorful flesh, but you can use any variety of potato. For additional potassium, leave the skins on. Try using powdered buttermilk. It has to be reconstituted, but lasts longer in your pantry. Follow the directions on the label. I also heat the buttermilk in the microwave on reduced power instead of in a saucepan to save time. Rather than slicing the garlic, I crush the clove with the flat side of a chef's knife.
Make It Healthier
Omit salt.
How Kids Can Help
Older kids can use a veggie peeler to peel the potatoes. Measure buttermilk, salt and pepper.
Recipe Source
Prevention Magazine

Nutrition Facts
One serving equals:
CALORIES
117.3 CAL
FAT
1.7 G
SATURATED FAT
1 G
CHOLESTEROL
4.7 MG
SODIUM
176.6 MG
CARBOHYDRATES
21.6 G
TOTAL SUGARS
1.1 G
DIETARY FIBER
1.4 G
PROTEIN
3.5 G

Stuffed Shells With Artichokes

2009-01-02T20:42:00.000-08:00

Prep: 20 minutes
Cook: 55 minutes
Yield: 8 servings

24 jumbo pasta shells (6 oz)
1 tsp extra virgin olive oil
8 oz sliced mushrooms
1 can (14.5 oz) diced tomatoes
1 can (14 oz) artichoke hearts (packed in water), drained and coarsely chopped
1 pkg (10 oz) frozen spinach, thawed and squeezed dry
1 1/2 C 1% cottage cheese
2 med carrots, shredded
1/2 tsp dried thyme
1/8 tsp kosher salt
1/8 tsp freshly ground black pepper
1/2 C shredded reduced-fat mozzarella cheese

Preheat oven to 400 degrees F. Prepare pasta per package directions (reduce cooking time by 2 to 3 minutes).

Heat oil in large nonstick skillet over medium-high heat. Add mushrooms. Cover and cook, stirring occasionally, about 5 minutes. Add tomatoes (with juice) and artichokes. Cover and simmer 4 minutes.

Combine remaining ingredients except mozzarella in large bowl. Fill shells with mixture and place in a baking dish. Pour sauce over top. Cover loosely with foil and bake 20 minutes. Sprinkle with cheese and bake uncovered 10 minutes or until bubbly.

Tips and Tricks
I used more shells and filled each with slightly less filling. I also omitted the mushrooms from the sauce.
Make It Healthier
Omit salt.
How Kids Can Help
Measure ingredients. Mix filling. Older kids can fill shells.
Recipe Source
adapted from Prevention magazine.

Nutrition Facts
one serving equals:
CALORIES
175.3 CAL
FAT
2.7 G
SATURATED FAT
1.1 G
CHOLESTEROL
5.5 MG
SODIUM
385.2 MG
CARBOHYDRATES
24.7 G
TOTAL SUGARS
4.7 G
DIETARY FIBER
2.8 G
PROTEIN
13.6 G

Pecan-Chicken With Peach Dipping Sauce

2009-01-02T20:33:00.000-08:00

Prep: 15 minutes
Cook: 30 minutes
Yield: 4 servings

1/2 C pecan halves
2 slices whole wheat bread, torn into pieces
2 egg whites, lightly beaten
1 lb chicken breast tenders
1 tsp finely chopped fresh thyme leaves or 1/4 tsp dried thyme
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 tbsp + 1 tsp olive oil
1/2 C apricot or peach 100% fruit spread
2 tbsp lemon juice

Preheat oven to 425 degrees F. Coat a rimmed baking sheet with cooking spray.

Put pecans in food processor and chop. Add bread and pulse to fine crumbs. Transfer to shallow dish. Put egg whites in another dish and beat lightly. Sprinkle chicken with thyme, salt, and pepper.

Dip a piece of chicken into egg whites and then roll in crumbs, pressing to adhere. Place on prepared baking sheet. Repeat with remaining chicken. Drizzle chicken with oil. Bake 12 to 15 minutes, until crumbs brown and chicken is no longer pink in thickest part.

Mix fruit spread and lemon juice in bowl to make sauce.

Tips and Tricks
Instead of chopping pecans in a food processor, place them in a resealable plastic bag and crush with a rolling pin. If you don't have or don't like pecans, try using other nuts. If you don't have thyme, you can leave it out. In place of chicken tenders, cut regular boneless, skinless breasts into pieces.
Make It Healthier
Omit salt.
How Kids Can Help
Measure ingredients. Older kids can coat chicken.
Recipe Source
Prevention magazine

Zucchini Sticks With Marinara Sauce

2009-01-02T20:23:00.001-08:00

Prep/Total Time: 45 minutes
Yield: 4 servings

1/4 cup olive oil, divided
2 lg egg whites
3/4 cup panko (Japanese bread crumbs)
3 Tbsp grated Parmesan cheese
1/4 tsp salt-free Italian seasoning mix
1/4 tsp salt
2 medium zucchini, cut into 1-inch wedges
1/2 cup warm marinara sauce

Brush baking pan with 1 Tbsp oil, or use 2 smaller pans brushed with 1/2 Tbsp oil each. Beat egg whites slightly in a bowl. In another bowl, combine bread crumbs, cheese, salt and Italian seasoning.

Dip zucchini in egg whites, then coat in bread crumb mixture. Arrange on baking sheet, close together but not touching. Drizzle with remaining oil.

Bake at 425 for 25-30 minutes or until zucchini is crisp and golden. Serve with marinara sauce.

Tips and Tricks
If using 2 pans, switch pan position in oven halfway though baking. For the Italian seasoning mix, try Herbal Salt Substitute.
Make It Healthier
Omit salt.
How Kids Can Help
Measure ingredients. Beat egg whites. Dip zucchini in egg/bread crumbs.
Recipe Source
Prevention magazine.

Linguine With Sundried Tomatoes

2008-12-29T21:13:00.000-08:00

Prep: 20 minutes
Cook: 15 minutes
Yield: 4 servings

2 cups green peas or 1 cup peas and 1 cup edamame
1 pound linguine
6 Tbsp olive oil
6 cloves garlic, minced
2 shallots, peeled and minced
1 cup sundried tomatoes, coarsely chopped
1/2 cup chicken broth
salt and pepper to taste
parsley for garnish

Cook peas and edamame and drain. Cook pasta according to package directions.

In a pan, heat olive oil, garlic and shallots over low heat. Add broth, peas and sundried tomatoes and bring to a boil. Remove from the heat and toss with the pasta. Salt and pepper to taste and garnish with parsley.

Tips and Tricks
I used about half a pound of whole wheat spaghetti in place of the linguine. Use sundried tomatoes, not chopped in oil. I buy the kind in a foil package that can be refrigerated and I buy the prechopped kind to save time. I made this using the peas/edamame option. I also slightly decreased the oil and garlic.
Make It Healthier
Use whole wheat pasta and low-sodium broth.
How Kids Can Help
Measure ingredients. Older kids can use a garlic press.
Recipe Source
adapted from The Eat-Clean Diet Cookbook by Tosca Reno

Roasted Garlic Spinach Dip

2008-12-29T20:57:00.001-08:00

Prep/Total Time: 35 minutes
Yield: 8 servings

1 small head garlic
3 Tbsp olive oil, divided
1/4 cup milk
1/4 tsp hot sauce
8 oz cream cheese, cut into small chunks
salt to taste
10 oz frozen spinach, thawed and squeezed dry
crackers or veggies

Using a sharp knife, slice the top off the pointed end of the garlic, exposing the flesh. Remove the papery outer skin, but not all of the skin. Drizzle one Tbsp of olive oil over the garlic, wrap in foil and roast at 400 for 25-30 minutes. Unwrap and allow to cool.

Meanwhile, mix the milk, remaining olive oil, salt and hot sauce in a sauce pan and heat on low. Add the cream cheese and stir until melted.

Squeeze the soft garlic out of the skins and mash with a fork. Add the garlic and spinach to the saucepan. Stir to combine.

Serve warm with crackers or veggies.

Tips and Tricks
An entire head of garlic may seem like a lot, but it really isn't. Roasting mellows the flavor of the garlic, so it is still rich without being intense. I prefer to microwave my spinach to make sure any ice crystals are fully thawed. I also use a potato ricer to squeeze the spinach dry.
Make It Healthier
Omit the salt. Use reduced-fat cream cheese.
How Kids Can Help
Wrap garlic in foil. Mash cooled garlic with fork. Older kids can cut the cream cheese into chunks.
Recipe Source
original recipe

Smothered Round Steak With Egg Noodles

2008-11-17T20:59:00.000-08:00

Prep: 10 minutes
Cook: 7-8 hours
Yield: 4 servings

1 pound round steak, cut into 1-inch chunks
1/3 cup flour
salt and pepper
1 can (14.5 oz) diced tomatoes, undrained
1 small can sliced mushrooms, drained
1 onion, chopped
1 medium green pepper, chopped
2 Tbsp molasses
5 Tbsp soy sauce
1 package egg noodles, cooked

In a plastic bag, combine the flour, salt and pepper. Add the meat and shake to coat. Transfer to a slow cooker.

Add the mushrooms, peppers, tomatoes, onion, molasses and soy sauce.

Cook on low for 7-8 hours or until meat is tender. Serve over cooked egg noodles.

Tips and Tricks
I used an 8-ounce package of fresh sliced mushrooms in place of the canned and 3 sliced green onions in place of the regular onion. I also used honey instead of molasses.
Make It Healthier
Use no salt added canned tomatoes. Use low-sodium soy sauce.
How Kids Can Help
Shake bag to coat meat. Pour ingredients into slowcooker.

Broccoli and Tortellini Salad

2008-11-17T11:19:00.001-08:00

Made this for a family party yesterday and its soooo yummy!

Prep: 15 minutes
Yield: 12 Servings

6 slices bacon
20 oz. frozen cheese Tortellini, heated according to package directions
1/2 cup mayonnaise
1/2 cup white sugar
2 tsp cider vinegar
3 heads fresh broccoli, cut into florets
1 cup golden raisins
1 cup hulled sunflower seeds
1 red onion, finely chopped

Cook & drain bacon. Crumble and set aside. In small bowl combine mayonnaise, sugar, and vinegar to make dressing. Set aside. Combine broccoli, pasta, bacon, raisins, sunflower seeds and onion. Pour dressing over salad and toss.

Artichoke-Spinach Dip

2008-11-06T14:21:00.000-08:00

1 can drained artichokes
1 pkg. frozen chopped spinach
1/2 c. sour cream
1/2 c. mayonnaise
3 oz. cream cheese
1/3 c. shredded Mozzarella
1/4 - 1/2 c. fresh Parmesan cheese
1/2 to 1 tsp. garlic salt
Basil

Cook spinach according to the directions on package and
drain. Drain the artichokes and chop them. Mix the
artichokes and spinach with the remaining ingredients. Put
in greased 1 quart dish and bake at 325 degrees for 20-30
minutes.

Suggested Sides:
Serve with tortilla chips. Also good served with
sour cream and salsa on the side. Or, serve in a bread bowl.

Garlic-Butter Roasted Veggies

2008-10-23T20:36:00.000-07:00

Prep: 10 minutes
Cook: 40-50 minutes
Yield: 5 servings

2 medium turnips, peeled and chopped into 1-inch pieces
2-3 medium carrots, peeled and chopped into 1-inch piece
2 medium potatoes, chopped
1 large green bell pepper, seeded and chopped
one small white onion, chopped
2 cloves garlic, minced
2 Tbsp butter
2 Tbsp olive oil
1/2 cup coarsely chopped fresh parsley
1/4 cup chopped fresh dill

Combine veggies in a baking dish and spread out evenly. Toss with olive oil and garlic and add butter to pan. Sprinkle herbs over vegetables.

Bake at 350 degrees for 40-50 minutes or until veggies are tender. Stir occasionally to coat with olive oil and butter. Add additional olive oil if mixture seems too dry.

Tips and Tricks
I used red potatoes, because the thinner skin means I didn't have to peel them. Omit or add additional vegetables to meet your families tastes.
Make It Healthier
Use unsalted butter or trans-fat free spread.
How Kids Can Help
Older kids can peel the carrots and turnips. Younger kids can sprinkle the herbs.
Recipe Source
original recipe

Apple and Pear Crisp

2008-10-23T20:31:00.000-07:00

Prep: 20 minutes
Bake: 50 minutes
Yield: 9 servings

1 pound apples cut into 1-inch-thick slices
1 pound pears, cut into 1-inch-thick slices
2 tsp fresh lemon juice
4 tbsp dark brown sugar, unpacked
Topping
1 large egg(s)
6 tbsp dark brown sugar, unpacked
1/4 tsp table salt
1 tsp ground cinnamon
1 cup(s) rolled oats
6 tbsp light butter, melted

Place apple and pear slices in a medium bowl. Toss with lemon juice and sugar; set aside.

To make topping, in another medium bowl, beat egg. Add sugar, salt and cinnamon; mix to combine. Add oats; mix well.

Spoon fruit into a glass baking dish and evenly sprinkle oat mixture on top; drizzle with melted butter. Bake at 375 until fruit starts to bubble and topping starts to brown, about 45 to 50 minutes. Allow crisp to cool completely before serving.

Tips and Tricks
Peeling the fruit is optional. Use any variety of apple you prefer.
Make It Healthier
Use less sugar. Use unsalted butter or trans-fat free spread.
How Kids Can Help
Measure ingredients. Pour topping over fruit.
Recipe Source
Weightwatchers.com

Heydey Bars

2008-10-21T10:02:00.000-07:00

Yield: 20-25 cookies

14 oz. bag of Caramels
9 oz. package of vanilla sugar wafers
1/4 cup of water
3or4 cups of chopped peanuts
8 oz. Hersheys Chocolate Bar, Milk or Dark

Separate the Sugar Wafers with a knife,carefully removing the filling,so that all you have left are the wafers themselves.Stack the empty wafers in stacks of 3.On a sheet of wax paper,take one(1)wafer from each stack,and lay them out on the wax paper.Put the caramels in a microwave safe bowl and add the water to them.Microwave them on high for 5 minutes,stopping after each minute to stir them.When they are completely melted,use a spoon to drizzle the caramel on each wafer,doing on 5 at a time,then put a second wafer from the stack on each when you finish.Drizzle caramel on all the remaining wafers on the wax paper the same way,5 at a time.Now drizzle caramel on all the ones you just finished,and add the third wafer to each of them.You should end up with between 20 and 25 completed cookies with three wafers each with caramel in between.Put the chopped peanuts in a bowl.Using a pair of tongs,dip each cookie in the melted caramel,drain off the excess caramel,then roll in the peanuts,completely covering the cookie,and set on wax paper.Finish all the remaining cookies the same way.After letting them sit for ten minutes to set,break up the chocolate bar in a microwave safe bowl,and microwave on high 30 seconds at a time,stirring after each time,until its completely melted.Using a spoon,drizzle the chocolate in stripes over the cookies.Let the cookies rest until completely set.

Makes 20-25 cookies.

Tips & Tricks:
3-4 cups of nuts is way too much. Use about 2 or 2 1/2. I ran short on caramel and had to melt more--so use about 50% more than the recipe calls for. I used bulk milk chocolate coating instead of Hershey bars. Be sure to buy extra wafers because some will break while you try to remove the filling.

Vampire Cookies

2008-10-19T19:08:00.001-07:00

Just in time for Halloween--check out what is cooking over at Baking Bites. I can't wait to try these!

Pork Potstickers With Garlic-Ginger Dipping Sauce

2008-10-13T16:28:00.000-07:00

I made this dish after my husband put in a request for Asian potstickers. This recipe from The Food Network was easy and absolutely delicious!

Prep: 20 minutes
Cook: 20 minutes
Yield: 35-40 potstickers

1/2 pound ground pork
1/4 cup finely chopped scallions
2 tablespoons finely chopped red bell pepper
1 egg, lightly beaten
2 teaspoons ketchup
1 teaspoon yellow mustard
2 teaspoons Worcestershire sauce
1 teaspoon light brown sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
35 to 40 small wonton wrappers
Water, for sealing wontons
3 to 4 tablespoons vegetable oil, for frying
1 1/3 cups chicken stock, divided

FOR SAUCE:
1/4 cup soy sauce
1/8 cup balsamic vinegar
1/4 cup water
1/4 Tbsp grated ginger
2 Tbsp chopped scallions
2-3 drops sesame oil
1 clove garlic, minced

Preheat oven to 200 degrees F.

Combine the first 11 ingredients in a medium-size mixing bowl (pork through cayenne). Set aside.

To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush 2 of the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the pork mixture in the center of the wrapper. Fold over, seal edges, and shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.

Heat a 12-inch saute pan over medium heat. Brush with vegetable oil once hot. Add 8 to 10 potstickers at a time to the pan and cook for 2 minutes, without touching. Once the 2 minutes are up, gently add 1/3 cup chicken stock to the pan, turn the heat down to low, cover, and cook for another 2 minutes. Remove wontons to a heatproof platter and place in the warm oven.

Clean the pan in between batches by pouring in water and allowing the pan to deglaze. Repeat until all the wontons are cooked.

To make sauce, mix all ingredients together.

Tips and Tricks
Follow the directions on the wonton wrappers for shaping. Wonton wrappers are usually found in the refrigerates section at the grocery store.
Make It Healthier
Use lean ground pork. Omit salt. Use low-sodium soy sauce and broth.
How Kids Can Help
Mix filling in bowl. Older kids can help fill and seal the wonton wrappers.
Recipe Source
The Food Network (potstickers), original recipe (dipping sauce)

Pumpkin Waffles

2008-10-09T08:54:00.000-07:00

This recipe is from the Kennebec Inn a gorgeous bed and breakfast in Bath, Maine. Sounds like the food isn't too bad either! I can't wait to try out this recipe this weekend.

Pumpkin Waffles

To save time in the morning, mix the dry ingredients the night before. Top the waffles with fresh fruits in season and whipped cream for added elegance.

Ingredients: 1/2 cup all-purpose flour; 1/2 cup whole wheat flour; 1-1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/4 teaspoon cinnamon; 1/4 teaspoon nutmeg; 2 eggs, room temperature; 2 Tablespoons light brown sugar; 1 cup buttermilk, room temperature; 4 Tablespoons butter, melted; 1/2 cup canned pumpkin; 1/4 cup finely chopped apple, peeled and cored; 1/3 cup ground toasted walnuts

In a large bowl, sift together the flours, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside. In a separate large bowl, beat together the eggs and brown sugar. Add the buttermilk, butter, and pumpkin; beat well. Add the liquid mixture to the flour mixture and stir until just blended. Fold in the apples and nuts.

Ladle the batter into a hot, well-oiled waffle iron (or non-oiled no-stick waffle pan) and cook until done. Serve with butter and a choice of warmed syrups such as maple, blueberry, and raspberry.

Serves: 4

Revisiting Texas 2 Step Chicken

2008-10-08T16:59:00.000-07:00

Texas 2 Step Chicken

A new spin on an old favorite:

Use cooked (leftover?) shredded chicken instead of boneless skinless breasts. Makes a nice, thick filling for burritos.

The Most Dangerous Cake in the World: Minute Chocolate Mug Cake

2008-09-23T16:28:00.000-07:00

Prep: 5 minutes
Yield: 2 servings

1 Coffee Mug
4 tablespoons flour(that's plain flour, not self-rising)
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional) Some nuts (optional) Small splash of vanilla

Add dry ingredients to mug, and mix well . Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla, and mix again.

Put your mug in the microwave and cook for 3 minutes on high. The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired. EAT! (this can serve 2 if you want to share!)

And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!

Peanut Butter Cookies

2008-09-22T18:58:00.000-07:00

I made these cookies from Parents Magazine and they were easy and delicious!

Prep: 5 minutes
Bake: 10 minutes
Yield: 10-12 cookies

1 cup peanut butter, chunky or smooth
1 cup sugar + additional for rolling
1 egg

Mix peanut butter, sugar and egg in a bowl. Form into one inch balls and roll in additional sugar.

Place 2 inches apart on an ungreased cookie sheet and use a fork to form cross marks in the cookies.

Bake at 375 for ten minutes or until edges are browned but not burned.

Tips and Tricks
This recipe does have a lot of sugar, so the next time I make it, I'll play around with alternative sweeteners. If your peanut butter has been refrigerated, let it sit out for awhile to soften. It will make the mixing process easier.
Make It Healthier
Use trans-fat free peanut butter.
How Kids Can Help
Measure and mix ingredients. Roll cookies in sugar. Press cookies down with fork.

Blueberry Chocolate Parfait

2008-09-21T17:39:00.000-07:00

Prep/Total Time: 2 minutes
Yield: one serving

1/4 frozen blueberries
1/2 c cooked oatmeal
30 dark chocolate chips

Place berries in an oven proof dish and top with oatmeal and chocolate chips. Microwave on high for about 30 seconds.

Tips and Tricks
Be sure to use caution when biting into this, the microwave can create hot pockets!
Make It Healthier
Use trans-fat free chocolate chips.
How Kids Can Help
Layer ingredients, push buttons on microwave.

Turkey Meatballs

2008-09-21T17:35:00.000-07:00

Prep/Total Time: 35 minutes
Yield: 6 servings

1 1/2 lb lean ground turkey
3/4 cup quick-cooking oats
1/2 cup finely chopped onion
1/2 cup tomato sauce
1 egg

Combine all ingredients and mix well. Shape into one-inch balls and bake in a single layer in a baking pan at 400 for about 20 minutes.

To serve, simmer in 1 1/2 to 2 cups of sauce, and serve over pasta.

Tips and Tricks
Make sure your ground turkey says extra lean on the label. Regular ground turkey includes the dark meat and is high in fat. These meatballs also freeze well.
Make It Healthier
Use all natural tomato sauce.
How Kids Can Help
Measure oats. Chop onion with food chopper.

Parmesan Crusted Tilapia

2008-09-21T17:29:00.000-07:00

Prep/Total Time: 20 minutes
Yield: 4 servings

4 tilapia or salmon fillets
2 Tbsp olive oil
1 cup quick-cooking oats
3 Tbsp grated Parmesan cheese
1 tsp grated nutmeg

In a shallow bowl, combine oats, cheese and nutmeg. Coat fish fillets in olive oil and roll in the oats mixture. Bake at 350 for ten minutes per inch of thickness or until fish flakes easily.

Tips and Tricks
Use quick-cooking oats instead of old-fashioned oats, because they will stick to the fish better. Try using different spices in place of the nutmeg.
How Kids Can Help
Mix oats and spices. Coat the fish.

Key-West Chicken Avocado Sandwiches

2008-09-21T17:24:00.001-07:00

Prep/Total Time: 15 minutes
Yield: 4 servings

1 cup mashed avocado
1 Tbsp lime juice
1/2 tsp green pepper sauce , optional
1 cup baby spinach
10 oz grilled or roasted chicken breast, sliced (about 2 cups)
1 mango, peeled, pitted and sliced (about 1 cup)
4 small whole grain rolls, split

Combine avocado, lime juice and green pepper sauce in small bowl. Spread tops and bottom halves of rolls with 2 Tbsp each of the avocado-lime mixture.

Layer 1/4 cup of the spinach, one quarter of the chicken, and 1/4 cup of the mango on bottom halves and top with other halves of rolls.

Tips and Tricks
If you don't like mango, try using sliced cantaloupe or orange slices.
Make It Healthier
Pre-trim fat from chicken.
How Kids Can Help
Mash avocado. Layer sandwich ingredients.

Nutrition Facts
one sandwich equals 367 calories, 29g protein, 41 g carbs, 8 g fiber, 1 g fat, 2.5 g sat fat 60mg chol, 355 mg sodium

Chocolate Mousse

2008-09-21T17:16:00.000-07:00

Prep/Total Time: 10 minutes
Yield: 4 servings

12 oz silken tofu, drained
2 tsp vanilla extract
1/8 tsp almond extract
1 c semisweet chocolate chips, melted
1/2 cup fat-free Greek-style yogurt

Place tofu and vanilla and almond extracts into a food processor or blender and blend until smooth. Add chocolate and blend 1 minute. Scrape sides with a spatula and blend another minute or until chocolate is incorporated. Pour into a bowl. Fold in yogurt until just blended. Refrigerate until serving.

Tips and Tricks
I'm not fond of tofu, so this recipe was an attempt for me to leave my food comfort zone. It didn't taste bad, but I'm still not a fan of tofu. In place of Greek yogurt, I drained the extra liquid from plain yogurt and used that. Vanilla yogurt probably would have been the better choice.
Make It Healthier
Use chocolate chips free of trans-fats.
How Kids Can Help
Measure ingredients, push buttons on blender, stir in yogurt.

Nutrition Facts
one serving equals 350 calories, 11 g protein, 40 g carbs, 4 g fiber, 18 g fat, 10 g sat fat, 0 cholesterol, 15mg sodium

Bento!

2008-09-19T08:48:00.000-07:00

Have you heard of the new trend in packed lunches for school? Bento Box lunches are a traditional Japanese packed lunch, designed to be both delicious and beautiful. Crescent Moon has given me permission to post her ideas for Bento lunches for her kids.

She started by decorating the plain plastic lunch containers she got for each member of her family. She started out with these new Fit&Fresh lunch boxes.

Then she used stickers and glow-in-the-dark acrylic paint to decorate them, then painted over them with clear nail polish, so she could wash them without ruining the stickers.

This is the lid of hers:

This one is for her DH:

She gave DS a Cars theme:

Her DD has a sort of pirate theme:

And here are some of the lunches she has prepared:

The first day of school Bento:

Breakfast for lunch:

Fall Bento #1:

Fall Bento #2:

And some Pirate themed Bento lunches because Talk Like a Pirate Day was this week:

There is no picture of today's full lunch, but it contains this pirate pizza:

Are you doing something special for your kids' lunch? We would love to see your ideas! Leave us a comment with a link to your post, and if we like your idea we may include it in a future post.

Bacon and Potato Salad with Green Celery Leaf and Cider Vinegar

2008-09-17T19:32:00.000-07:00

Yield: 4 servings

20 new potatoes
8 slices of bacon
1 teaspoon sugar
1 tablespoon Dijon mustard
6 fl. oz. olive or sunflower oil
1 tablespoon cider vinegar
2 tablespoons water
A handful of celery leaves, finely chopped
2 shallots, chopped
Sea salt and freshly ground black pepper

Cook the potatoes in boiling water until just tender but not too soft. Drain, cut each one in half and set aside. Meanwhile, cut the bacon slices in half and cook over a medium heat for about ten minutes, turning once or twice, until crisp. Put the sugar, mustard, oil, vinegar and water in a bowl and mix until well combined. Stir in the celery leaves and shallots. Taste and add salt if necessary, then season with black pepper. Put the potatoes in a big bowl, throw the bacon slices over the top, and pour over the dressing. Mix well. It doesn't mater if the bacon slices break up—that way it just tastes better.

Sesame-Mango Chicken With Brown Rice

2008-09-16T11:02:00.000-07:00

Prep/Total Time: 30 minutes
Yield: 4 servings

RICE
2 1/2 cups water
2 tsp salsa
1 cup brown rice
SESAME-MANGO CHICKEN
2 tbsp sesame seeds
1 tsp olive oil
1 pound boneless skinless chicken breast tenderloins
4 cloves garlic, minced
1/4 tsp ginger
1/4 tsp fresh ground black pepper
1 mango, peeled and diced into 1/4 inch pieces (about 1 cup)
3 medium tomatoes, chopped into 1/2 inch pieces
1 tbsp lime juice

In a medium size sauce pan, bring water and salsa to a boil. Add rice and simmer over low heat for about 25 minutes or until rice is tender.

Meanwhile, toast sesame seeds in a dry pan over low heat for 2-3 minutes or until golden brown. Set aside to cool. Pour olive oil into pan, add garlic, ginger and pepper, and cook chicken until cooked through, stirring ocassionally.

And mango to pan and cook until fruit is tender, about 2 minutes. Add tomatoes and lime juice and cook an additional 5 minutes. Serve over rice and sprinkle with toasted sesame seeds.

Tips and Tricks
I used my microwave to cook the rice. Follow the directions on the package for cooking times. I would also recommend using a large pan or a wok to cook the chicken mixture, for ease of stirring.
Make It Healthier
Use all natural salsa.
How Kids Can Help
Press buttons on microwave. Measure spices.

Nutrition Facts
One serving equals 391 calories, 6 g total fat, 1 g sat fat, 51 g carbs, 4 g fiber, 112 mg sodium, 66mg cholesterol

Quick Sandwich Ideas

2008-09-14T21:14:00.000-07:00

Pressed for time? Out of ideas? Need lunch right away? Try one of these quick sandwich ideas from Andrea Astrachan, consumer advisor for Giant Food. If you're in the Maryland/DC/Virginia area, be sure to read my account of Giant's new offerings!

Bat Boy
1 slice of turkey, ham or bologna
1/4 tsp light mayo
a pinch of shredded cheese
1 large pretzel rod

Spread mayo on the turkey, ham or bologna. Sprinkle with cheese. Roll up lunch meat and cheese with pretzel rod in the middle.

On The Go Burrito
1 tortilla
1 tbsp salsa
3-4 slices chicken
1/4 cup black beans
1/4 cup shredded cheese

Spread salsa on the tortilla. Layer the chicken, beans and cheese. Roll up the tortilla into a burrito.

Chicken Caesar Pocket
1 pita pocket
handful of romaine lettuce
1 tsp light ranch dressing
3-4 cooked chicken strips

Spread ranch dressing inside the pita pocket and add chicken and lettuce.

Mac And Cheese With Tomatoes And Celery

2008-09-14T21:05:00.000-07:00

Another recipe from Giant Food consumer advisor Andrea Astrachan.

Prep/Total Time: 45 minutes
Yield: 6 servings

1 cup uncooked elbow macaroni
8 oz reduced-fat colby or cheddar cheese shredded
1 tbsp butter
1 1/4 cups low-fat milk
2 stalks celery, chopped
1 medium tomato, diced
1/2 small onion
1 tbsp flour
pepper

Cook macaroni according to package directions and drain. Put in a bowl with tomato and celery. In a medium saucepan, saute diced onion in butter until translucent. Stir in flour and black pepper. Add milk. Cook until slightly thickened and bubbly. Add cheese and stir until melted. Add macaroni mixture to cheese sauce and coat evenly. Transfer to a 9-inch pie plate. Bake at 350 for 25-30 minutes or until bubbly. Cool for about ten minutes before serving.

Tips and Tricks
Use whatever pasta you have on hand. Try different types of cheeses for different flavors. I omitted the celery.
Make It Healthier
Use trans-fat free spread or unsalted butter.
How Kids Can Help
Kids can shred the cheese or add ingredients to the pan.

Nutrition Facts
One serving equals 182 calories, 6 g total fat, 4 g sat fat, 10 mg cholesterol, 285 mg sodium, 19g carbs, 14g protein

Watermelon Breakfast Lasagna

2008-09-14T20:58:00.000-07:00

This recipe comes from Andrea Astrachan, consumer advisor for Giant Food.

Prep/Total Time: 5 minutes
Yield: 4 servings

4 cups corn flakes
2 cups fresh blueberries and/or strawberries (or 1 cup each)
2 cups minced watermelon
2 cups lowfat vanilla yogurt

Layer 1/3 of corn flakes evenly in bottom of an 8 by 8 serving dish. Mix together watermelon, berries and yogurt; spoon half of fruit mixture evenly over corn flakes. Sprinkle half of remaining flakes over fruit mixture; top with remaining fruit mixture. Finish with layer of corn flakes.

Tips and Tricks
If you don't have berries, substitute any fresh fruit!
Make It Healthier
Use fat-free yogurt and bran flakes.
How Kids Can Help
Mix fruit and yogurt. Layer ingredients.

Nutrition Facts
1 serving equals 262 calories, 2g fat, 1 g sat fat, 6mg cholesterol, 285 mg sodium, 55g carbs, 3 g fiber, 9g protein

Sea Scallops With Asparagus and Mushroom Risotto

2008-09-14T20:41:00.000-07:00

This recipe comes from Chef Geoff's Downtown. This dish was served at a luncheon I recently attended for Giant Food. If you're in the Maryland/Virginia/DC area, check out the changes coming soon to a Giant near you!

Prep/Total Time: 30 minutes
Yield: 4 servings

1/4 cup minced onion
1 clove garlic, minced
1 cup Arborio rice, uncooked
2 oz white wine
3 cups water, simmering
4 ounces butter
1/2 cup Grana Padano cheese, grated
1 cup asparagus, blanched and cut into 1-inch pieces
2 cups sauteed mushrooms
salt and pepper to taste
white truffle oil, to taste
8 oz white balsamic reduction (see recipe)
16 U10 dry sea scallops, seasoned and sauteed once rice is complete

Cook onion and garlic in olive oil over low-medium heat until softened but not brown. Add rice and toss in oil until rice becomes white white stirring with a wooden spoon.

Add a splash of white wine. Add one cup of the water and stir gently and continuously until all the water is absorbed. Repeat one cup at a time until all water is absorbed.

Fold in diced butter and cheese until rich and creamy. Fold is sauteed mushrooms and blanched asparagus. Season with salt and pepper to taste.

For the balsamic reduction, slowly stir 8 ounces of white balsamic vinegar until it is reduced to 2 ounces.

Put one cup rice in a bowl add four scallops on top. Drizzle with white balsamic reduction and white truffle oil.

Tips and Tricks
Do not be scared by the ingredients list or the instructions for this recipe! Risottos are actually very easy to make and can be tailored to your needs and tastes. Check out the tips on this recipe for more help on making risotto. If I was making this recipe at home, I would leave out the white truffle oil and substitute chicken broth for the white wine. U10 scallops are extra large scallops. U10 is a designation that means "under ten" per pound. Grana padano cheese is a type of Parmesan. use whatever Parmesan you have on hand.
Make It Healthier
Omit salt.
How Kids Can Help
Older kids can stir the rice as it cooks and add the liquid to the pan. Younger kids can chop the onions and garlic using a food chopper.

Cheeseburger Casserole

2008-09-13T21:45:00.000-07:00

This super-easy casserole is a great for a busy night when you don't have time to cook!

Yield: 4 servings
Prep: 30 minutes

1 box of Au Gratin Potato mix
1 lb of ground beef or turkey
1 tomato
1 can diced tomatoes
8 oz shredded cheddar cheese

Prepare the Au Gratin potatoes as directed on the box in a 8x9 casserole dish.
Once done, let set 5 minutes. Meanwhile, brown ground beef or turkey and drain. Slice tomato thinly and place sliced tomato over Au Gratin potatoes. Drain diced tomatoes and pour over sliced tomatoes. Cover with browned meat. Spread shredded cheese on top. Cover and bake another 10 minutes until cheese is melted. Let set 5 minutes to cool and serve.

Zucchini Quesadillas

2008-09-10T11:31:00.000-07:00

This recipe is from my mom at Alice's Wonderland:

Yield: about 10

2 Tbsp olive oil
1 onion chopped
1 tsp salt
4 garlic cloves, minced
2 medium zucchini, halved lengthwise and thinly sliced crosswise (8-9 inches long and approx 2 inches across! Small is better!)
1 cup frozen corn kernels
Taco seasoning or chili powder
Cooked chicken, pork, or shrimp (optional)
1/4 cup chopped fresh cilantro
flour tortillas
2 cups grated pepper jack cheese

1. Preheat oven to 400 degrees
2. In large skillet heat oil, add onion, salt and cook until onion is soft, then add garlic and cook 1 minute more.
3. Add zucchini and frozen corn kernels; cook, stirring occasionally, until zucchini is soft and corn is tender, about 6 minutes.
4. Heat tortilla in another pan. (We warmed ours in the microwave.)
5. Spread filling on 1/2 of tortilla, top with cheese and fold in half.
6. Repeat with the rest of filling and tortillas and place on a baking sheet.
7. Bake until cheese has melted and tortillas are golden brown, turning once
8. Remove from oven, slice into wedges.

Tips and Tricks:
We used the soft taco size tortillas. I would guess they are approximately 8 inches in diameter? This recipe made about 10 quesadillas. I used canned pork and it was very good. Chicken or shrimp would be good. Nathan thought that steak would be good. I'm sure it would! I served this with a little sour cream and fresh salsa since we have lots of tomatoes right now. We also have jalapeno peppers and fresh salsa is so delicious. Here is how I do it:

Fresh Salsa

Four or five Roma tomatoes (I like Roma because they are more meaty and less juice but other tomatoes work too just squeeze out some of the juice.)
1/2 med. onion
1/2 jalepeno pepper (with seeds)
Fresh cilantro
1 or 2 garlic cloves ( I have been using the bottled minced garlic and like it a lot. I just figure about 1 teaspoon per clove. That is probably generous, but I like garlic.)
Lemon or Lime juice
Salt to taste (probably at least 1 teaspoon)

Tips and Tricks: Use a food processor or blender on pulse. Don't puree everything, you still want everything to be somewhat chunky. If it is too hot, add more tomatoes or less peppers and garlic. I have also made this using my Pampered Chef food chopper.

Blackberry Apple Crisp

2008-09-07T20:21:00.001-07:00

An Oregon Girl at heart, this made me homesick when I saw the recipe at Renaissance Mama. In Oregon, blackberries grow wild...mmmmm.

Blackberry Apple Crisp

You need:
At least 5 cups of blackberries or whatever
4 large apples
3 cups steel cut oats
1 cup whole grain wheat flour
1/2 cup maple syrup
1/2 cup canola oil
1 tsp. vanilla extract

In large pan, lay the berries down on bottom, add sliced apples, and about 1/4 c. water. In separate bowl, combine all other ingredients. If too dry, add more syrup. Put mixture over berries and apples. Bake 45 minutes @ 350.

Bacon Cheddar Quiche

2008-09-03T21:04:00.000-07:00

This quiche could be served for brunch or lunch, along with mixed fresh fruit or a tossed salad. Use prepared pie pastry or a frozen thawed pie shell if you need to cut time.

Yield: 8 Servings

1 1/3 cups all-purpose flour
1/8 teaspoon salt
1/2 cup cold butter, cut in small pieces
2 to 3 tablespoons ice-cold water
.
Filling
8 strips lean bacon, cooked and crumbled
4 large eggs
1 1/2 cups half-and-half or whole milk
1/4 teaspoon dried leaf thyme
1/8 teaspoon pepper
1 cup shredded sharp Cheddar cheese

Prepare crust for quiche. In a mixing bowl, mix together flour and salt. Cut in cold butter with a pastry blender until coarse crumbs form; add water, a little at a time, until dough holds together and forms a ball. Shape into a disk, wrap in plastic wrap, and refrigerate for about 30 minutes.

On a lightly floured surface with a floured rolling pin, roll out dough into a circle about 11 inches in diameter. Fit dough into a 9-inch pie plate or quiche pan. Trim edges, leaving a little overhang, about 1/4-inch all around the edge. Prick dough with a fork. Line with foil and fill with dried beans or pie weights. Bake quiche crust for 10 minutes at 375°.

In a small bowl, whisk together the eggs, milk, thyme, and pepper. Pour into the baked crust. Crumble bacon over the top with the shredded Cheddar cheese. Bake at 375° for about 30 minutes, or until quiche filling is set and top is lightly browned.

Suggested Sides: Serve the quiche with fresh tomato wedges or a tossed salad.

Olive Garden Zuppa Toscana

2008-09-03T13:48:00.001-07:00

I found this recipe at TuscanRecipes.com, and it claims to be the original recipe from the restaurant. I'm putting it on the menu to serve on a chilly autumn night.

Yield: 6-8 servings

1 lb ground Italian sausage
1½ tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
¼ of a bunch of kale

Sautee Italian sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare other ingredients.

In the same pan, sautee bacon, onions and garlic for approxiamtly 15 mins. or until the onions are soft.
Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.

Add potatoes and cook until soft, about half an hour.
Add heavy cream and cook until thoughouly heated.
Stir in the sausage.
Add kale just before serving.

photo credits: tuscanrecipes.com

Grilled Thai Chicken Satay with Peanut Sauce

2008-08-11T13:40:00.000-07:00

I found this recipe on HGTV this morning and it looks delicious!

Prep: 30 minutes, plus marinating
Yield: 6 servings

Chicken and Marinade Ingredients:

30 bamboo skewers, soaked in water for 30 minutes

2 lbs. boneless, skinless chicken breasts, sliced into 1/2-inch strips
1/4 cup low-sodium soy sauce
1 Tbs. brown sugar
2 garlic cloves, minced
1 Tbs. fresh ginger, minced
2 green onions, minced
1/4 tsp. red chili flakes

Preparation for grilled chicken:

In a large bowl, combine soy sauce with the next five ingredients. Blend well. Add sliced chicken, cover and refrigerate for two to three hours. Remove from refrigerator and thread one chicken slice onto each skewer. Grill over ash-white coals for three to four minutes on one side and then about two minutes on the other side. Be careful not to overcook chicken. Serve with Peanut Sauce on the side.

Ingredients for peanut sauce:

2 tsp. peanut oil
1/3 cup yellow onion, diced
2 garlic cloves, minced
1/4 cup low-sodium soy sauce
1 Tbs. lime juice
1 Tbs. lemon juice
1 dash Tabasco sauce (more, if desired)
1 tsp. ground coriander
1/2 tsp. ground cumin
1 1/2 cups coconut milk
1 cup chunky peanut butter

Preparation for the peanut sauce:

Heat oil in a skillet over medium-high heat, add onion and garlic and saute for three to four minutes or until onions are translucent. Stir in remaining ingredients except peanut butter. Bring to a boil, stirring constantly. Reduce heat to low and stir in peanut butter until well blended. Serve warm. Serve as an appetizer with crisp vegetables.

Tips and Tricks: Chicken may be marinated, skewered and refrigerated the day before. Grill just before the party.

Seven Layer Southwest Salad

2008-07-31T21:59:00.000-07:00

Fresh vegetables, black beans and a zesty salad dressing are united in a layered salad with lost of zip.

Yield: 8 servings

1 1/2 c. sour cream

3/4 c. thick and chunky salsa

1 can (15 oz.) black beans, drained and rinsed

1 large green bell pepper, diced

2 medium tomatoes, seeded and diced

1/2 c. thinly sliced green onions with tops

1 pkg. (16 oz.) iceberg lettuce salad mix (10 c.)

1 c. (4 oz.) shredded cheddar cheese

1 1/2 c. corn chips (optional)

In bowl, combine sour cream and salsa; mix well and set aside. Drain and rinse beans. Using Dice bell pepper and tomatoes; thinly slice green onions. Layer beans, bell pepper, lettuce, tomatoes and green onions in Large Bowl. Spoon sour cream mixture over top using spreading evenly. Grate cheese over top. Refrigerate until ready to serve. Top with corn chips, if desired, and serve.

Tips and Tricks: For a heartier main dish salad, 2 cups diced cooked chicken can be added between the bell pepper and lettuce layers, if desired. This salad can be made up to 24 hours in advance. Cover with plastic wrap and store in the refrigerator.

Tex-Mex Frittata

2008-07-30T17:12:00.000-07:00

Prep/Total Time: 20 minutes

Yield: 6 servings

SALSA

1 green onion, thinly sliced

1 cup cooked black beans

1/2 cup coarsely chopped cilantro

1 tbsp chopped pickled jalapenos

2 tsp red wine vinegar

1 tsp extra-virgin olive oil

FRITTATA

2 whole eggs

4 egg whites

pinches of dried oregano, sea salt and ground black pepper

1 tsp olive oil

1 tbsp finely chopped red onion

1 cup cooked corn

12 grape tomatoes, cut in half

To make salsa, combine green onions with beans, cilantro and jalapenos. Drizzle with vinegar and olive oil, then toss to mix. Let stand while preparing frittata.

In a bowl, whisk whole eggs with egg whites and seasonings. Coat or spray an oven-proof non-stick medium-sized skillet with olive oil and set over medium heat. Add red onion to skillet and cook for 2 minutes. Add corn and tomatoes, then eggs. Stir to evenly distribute ingredients. Cook just until bottom starts to become firm, 1 to 2 minutes, then bake in preheated 300 degree oven until center is set, 10 to 12 minutes

Tips and Tricks

I skipped the precooking of the onions and just mixed everything in one bowl and poured it into the skillet. I also used a larger pan, yielding a thinner frittata and adjusted cooking times accordingly. For the salsa, I used dried cilantro and left out the jalapenos.

Make It Healthier

Omit salt.

How Kids Can Help

Measure and dump spices. Pour eggs into pan.

Nutrition Facts

1.6 of frittata and 1/4 cup of salsa equals 115 calories, 3.5 g fat, 1 g saturated fat, 14 g carbs, 4 g fiber, 8 g protein, 86mg sodium, 62 mg cholesterol

Steaks With Veggie Salsa

2008-07-20T18:04:00.000-07:00

Prep: 15 minutes
Cook: 10 minutes
Yield: 4 servings

1 mesdium zucchini, diced
2 tomatoes, diced
1 yellow bell pepper, seeded and diced
1 small red onion, diced
1/4 cup cilantro, chopped
1 Tbsp fresh lime juice
1 garlic clove, minced
1/4 tsp sea salt
3/4 tsp freshly ground pepper
1/4 tsp chili powder
4 4-oz sirloin steaks, trimmed of fat

In a small bowl, combine first seven ingredients plus a pinch of sea salt and 1/2 tsp pepper to make salsa. Then, heat a cast iron skillet over medium-high heat. In another bowl, combine chili powder with remaining sea salt and pepper. Sprinkle both sides of steak with spice mixture. Cook until done to taste--2 minutes on each side for medium-rare, 2 1/2 minutes on each side for medium. Let stand 5 minutes, then serve, topped with salsa.

Tips and Tricks
Instead of the chili powder mix, I used the meat rub from this recipe for Broiled Steaks. I also used lemon juice in the veggie salsa because I used the last of the lime juice for the steaks. Instead of a cast-iron skillet, I broiled the steaks for about 7 minutes per side. If your meat is thick, consider slicing it into thinner pieces, it will be easier to cook. Use dried cilantro if you do not have fresh.
Make It Healthier
Omit the salt.
How Kids Can Help
Dump salsa ingredients into bowl and measure spices.

Nutrition Facts
1 4-oz piece of steak plus 1/4 cup salsa equals 240 calories, 7 g fat, 2.5 g saturated fat, 7 g carbs, 2 g fiber, 3 g sugars, 36 g protein, 203 mg sodium, 66 mg cholesterol