Stuffed Shells With Artichokes

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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.