Have a picky eater in your home? I have a new solution! Start a fun family tradition. Whenever a "new" food is introduced have your children "review" it. You can even chime in.
1. Study the food's appearance (color, size, shape and creating a hypothesis of what it will taste like).
2. Take a bite and discuss the texture (mushy, solid, crunchy or smooth).
3. Take a 2nd bite and discuss taste (ban words like "yucky" "gross") Instead ask, is this food bitter, salty, spicy, sweet. "Which of your friends would like this food?"
4. Close eyes and give it a thumbs up or down (parents peek). If thumbs down, child doesn't have to eat it. Thumbs up equals a full serving.
Our family loves watching cooking & baking shows. Creating a "show" at home (like Bella & did with Iron Chef) is just another way to get our children to eat healthy foods and enjoy eating at home.
Saturday, March 12, 2011
Thursday, February 24, 2011
Teriyaki Turkey Meatballs & Stir Fry
Need dinner in 10 minutes (no joke!)? My daughter & I played "Iron Chef" and she timed me. We were both laughing so hard as I literally *threw* items into the wok. A fun memory and a delicious, low-fat & cal, high fiber & protein meal. What more could you ask for?
I grabbed 2 bags from the freezer & all my remaining fresh veggies. Guess what? The WHOLE family LOVED it!
Ingredients:
1 bag of Trader Joe's Turkey Meatballs
1 bag of Trader Joe's Pre-cooked Organic Brown Rice (organic is key, regular = disgusting)
1/2 bag of Trader Joe's broccoli Slaw
1 small yellow onion, chopped
1 zucchini, finely chopped
1/2 container of crimini mushrooms
1 handful of mini carrots, finely chopped
1 stalk of celery, chopped
1 handful of snap peas, sliced on diagonal
{remember: you can just use any hard vegetables left in your drawer, you don't have to use all of these or you could add more)
2 T peanut or vegetable oil (EVOO will NOT work with stir fry, gets too hot)
Sauce:
1/2 C (or more) Soyyaki sauce
2 T cornstarch
2 T honey
Directions:
1. Turn stove onto high heat (7 or 8); Add oil into Wok.
2. When oil is hot, stir in vegetables, salt & pepper to taste & cook until they begin to look transparent. Remove.
3. While vegetables are cooking, defrost meatballs for 2 minutes in microwave (entire bag).
4. Turn Wok heat to medium. Add in sauce & stir quickly, add in meatballs. Keep stirring. Don't let sauce burn. Coat meatballs in sauce until saturated and covered.
5. While meatballs are coating in sauce, put rice in microwave & cook.
6. Serve meatballs over rice, vegetables on the side or add on top of rice, then meatballs.
Enjoy!
I grabbed 2 bags from the freezer & all my remaining fresh veggies. Guess what? The WHOLE family LOVED it!
Ingredients:
1 bag of Trader Joe's Turkey Meatballs
1 bag of Trader Joe's Pre-cooked Organic Brown Rice (organic is key, regular = disgusting)
1/2 bag of Trader Joe's broccoli Slaw
1 small yellow onion, chopped
1 zucchini, finely chopped
1/2 container of crimini mushrooms
1 handful of mini carrots, finely chopped
1 stalk of celery, chopped
1 handful of snap peas, sliced on diagonal
{remember: you can just use any hard vegetables left in your drawer, you don't have to use all of these or you could add more)
2 T peanut or vegetable oil (EVOO will NOT work with stir fry, gets too hot)
Sauce:
1/2 C (or more) Soyyaki sauce
2 T cornstarch
2 T honey
Directions:
1. Turn stove onto high heat (7 or 8); Add oil into Wok.
2. When oil is hot, stir in vegetables, salt & pepper to taste & cook until they begin to look transparent. Remove.
3. While vegetables are cooking, defrost meatballs for 2 minutes in microwave (entire bag).
4. Turn Wok heat to medium. Add in sauce & stir quickly, add in meatballs. Keep stirring. Don't let sauce burn. Coat meatballs in sauce until saturated and covered.
5. While meatballs are coating in sauce, put rice in microwave & cook.
6. Serve meatballs over rice, vegetables on the side or add on top of rice, then meatballs.
Enjoy!
Patatas a la Pobre
A typical Spanish tapa. An easy side dish that is loved by every guest of all ages.
Ingredients:
3-4 yellow potatoes (depending on how many people you want to feed, average 1.5 potatoes per person).
paprika
salt
EVOO
Directions:
1. Finely slice potatoes into rounds (about 1/16" thick)
2. Lay flat on a large cookie sheet
3. Coat both sides with EVOO, salt & paprika, mix them around if needed.
4. Bake at 425 for 20-25 minutes (watch)
5. Some will be crisp as potato chips, others crisp and soft.
Serve as a Tapa with sauce (mayonnaise w/ a few dashes of hot sauce mixed in) OR as a side dish to any BBQ meal.
Ingredients:
3-4 yellow potatoes (depending on how many people you want to feed, average 1.5 potatoes per person).
paprika
salt
EVOO
Directions:
1. Finely slice potatoes into rounds (about 1/16" thick)
2. Lay flat on a large cookie sheet
3. Coat both sides with EVOO, salt & paprika, mix them around if needed.
4. Bake at 425 for 20-25 minutes (watch)
5. Some will be crisp as potato chips, others crisp and soft.
Serve as a Tapa with sauce (mayonnaise w/ a few dashes of hot sauce mixed in) OR as a side dish to any BBQ meal.
Slow Cooker BBQ Pork
Ingredients:
1 Pork Shoulder
1 bottle of Jack Daniels Original BBQ Sauce
1/2 C brown sugar
1 mini can of pineapple juice
2T of Worcestershire sauce (if you have it)
Directions
1. Put pork shoulder in slow cooker on high for 4-6 hours, until it almost falls off the bone.
2. Once it's completely cooked, skim off fat, remove bone and shred pork. {keep bone for the amazing bean soup recipe posted here}
3. Add in BBQ sauce, sugar & juice - stir. Cook for 1 hour longer (on high or low, depending on when you want to serve it).
Make into "Bro-hams" and serve on a bun with coleslaw, and "patatas a la pobre" {see recipe)
Easy coleslaw: Buy pre-shredded cabbage & mix in with Brianna's poppyseed dressing.
1 Pork Shoulder
1 bottle of Jack Daniels Original BBQ Sauce
1/2 C brown sugar
1 mini can of pineapple juice
2T of Worcestershire sauce (if you have it)
Directions
1. Put pork shoulder in slow cooker on high for 4-6 hours, until it almost falls off the bone.
2. Once it's completely cooked, skim off fat, remove bone and shred pork. {keep bone for the amazing bean soup recipe posted here}
3. Add in BBQ sauce, sugar & juice - stir. Cook for 1 hour longer (on high or low, depending on when you want to serve it).
Make into "Bro-hams" and serve on a bun with coleslaw, and "patatas a la pobre" {see recipe)
Easy coleslaw: Buy pre-shredded cabbage & mix in with Brianna's poppyseed dressing.
Burning Man Chicken Noodle Soup
Not sure about you, but when I got sick, my mom always made me chicken noodle soup. Guess what? Mom was right! http://www.unmc.edu/chickensoup/
I call this the "Burning Man Chicken Noodle Soup" because if you've ever watched the "Sam, the Cooking Guy" show, you've probably noticed that he burns himself ALL the time. Oscar started watching him a year ago and totally got me hooked. I love our mutual cooking hobby.
Ingredients
A whole chicken (skin + bones too) chopped up ($8 @ Trader Joes)
4 celery stalks chopped, angle
1/2 bag of mini carrots, chopped in 1/2 angled (or 2-3 large carrots)
1 medium yellow onion, chopped
chicken stock (extra broth @ the end, if needed)
Egg Noodles - mini/thin or large - up to you
salt & pepper to taste
Directions:
1. Place chicken in the pot, cover with water so that there is 1" above the chicken.
2. Boil on high for 30 minutes, drain fat from top with a spoon (throw out)
3. Continue boil for 30 minutes.
4. Drain broth & chicken - save broth, set chicken on a cutting board. Remove skin & bones and chop chicken into large bit sizes (if needed), place into pot with broth.
5. Add vegetables into chicken & broth, cook another 30 minutes
6. Add in noodles, cook until done.
Enjoy!
I call this the "Burning Man Chicken Noodle Soup" because if you've ever watched the "Sam, the Cooking Guy" show, you've probably noticed that he burns himself ALL the time. Oscar started watching him a year ago and totally got me hooked. I love our mutual cooking hobby.
Ingredients
A whole chicken (skin + bones too) chopped up ($8 @ Trader Joes)
4 celery stalks chopped, angle
1/2 bag of mini carrots, chopped in 1/2 angled (or 2-3 large carrots)
1 medium yellow onion, chopped
chicken stock (extra broth @ the end, if needed)
Egg Noodles - mini/thin or large - up to you
salt & pepper to taste
Directions:
1. Place chicken in the pot, cover with water so that there is 1" above the chicken.
2. Boil on high for 30 minutes, drain fat from top with a spoon (throw out)
3. Continue boil for 30 minutes.
4. Drain broth & chicken - save broth, set chicken on a cutting board. Remove skin & bones and chop chicken into large bit sizes (if needed), place into pot with broth.
5. Add vegetables into chicken & broth, cook another 30 minutes
6. Add in noodles, cook until done.
Enjoy!
Turkey Meatballs by M. Lazaro
Ingredients:
1lb of ground turkey
1/2 packet of Italian dressing mix
1 C of Italian bread crumbs
1 egg
1T olive oil
Directions:
1. Mix all together, except EVOO
2. Form into meatballs
3. Add EVOO into pan & brown meat balls on all sides
4. Place onto a baking sheet and cook @ 375 for 20-25 minutes (watch).
Serve alone w/ rice OR with your traditional spaghetti and Bolognese or Marinara sauce.
*This is a VERY easy recipe that your children will love to make "by themselves".
1lb of ground turkey
1/2 packet of Italian dressing mix
1 C of Italian bread crumbs
1 egg
1T olive oil
Directions:
1. Mix all together, except EVOO
2. Form into meatballs
3. Add EVOO into pan & brown meat balls on all sides
4. Place onto a baking sheet and cook @ 375 for 20-25 minutes (watch).
Serve alone w/ rice OR with your traditional spaghetti and Bolognese or Marinara sauce.
*This is a VERY easy recipe that your children will love to make "by themselves".
Sunday, January 9, 2011
New Year, New You!
Over the past year, I have slowly changed my eating habits. I LOVE to cook & eat and two of my biggest vices are BREAD & CHEESE. I refuse to deny myself what I love and I will never diet, so here are some things that I changed in our fridge & pantry last year to make it a little more healthy - getting more nutrients (& less fat) for the same flavor.
BEFORE: Now Eating...
Sandwich bread: "Flat Out" bread, make wraps & Orowheat 100% Whole Wheat "Sandwich Thins" (kids love these toasted...almost like paninis)
Tortillas: "Flat Out" bread, make quesadillas for the kids or sub in any "tortilla" recipe.
Bagels: "Flat bagels" {throw a Morningstar mini sausage & 1 poached egg on top of this or the "sandwich flats" and you've got a killer breakfast sandwich!}
Cream Cheese: Neufchatel cheese (1/3 less fat)
Sour Cream: Fage 0% Greek yogurt. I sub this in every sour cream recipe & sauce. {Add a little Mexican hot sauce and you have the perfect white sauce for fish tacos!}
Granola or Oatmeal: GoLean crunch (brown box) w/ 0% milk; I leave a bag in the car and eat as a snack.
Breakfast = Coffee: Now! Coffee + GoLean (red box) cereal w/ 0% milk, Trader Joe's Vanilla 0% Greek yogurt w/ GoLean crunch (brown box) sprinkled on top, protein shake w/ 100 calorie vanilla protein mix.
I no longer over snack on "empty" healthy foods like carrots & grapes. They serve their purpose and are better than eating chips but instead I munch on a cup of nuts or a high antioxidant fruit like blueberries, raspberries or an apple...or a 1/2 banana or apple w/ peanut butter or a couple wheat/flax crackers w/ 2 slices of low fat cheese.
Eating these snacks in between meals has increased my metabolism and now I'm getting more protein in my diet - building muscle - decreasing fat. It works! Last year, I lost over 3% body fat (in 4 weeks!) by doing this & working out 3x/week {at www.studiosweat.com - thanks Cat!}. And I'm not starving...I'm eating (over 1500 calories of) what I love, just differently.
If you want a great "helper" for the New Year, check out www.myfitnesspal.com - it has the best "app" for the iphone & droid too.
On a spiritual note, if you want to kick off the new year refreshed read Ortberg's book "The Me I Want to Be" - an encouraging way to be all God wants you to be.
Happy New Year!
BEFORE: Now Eating...
Sandwich bread: "Flat Out" bread, make wraps & Orowheat 100% Whole Wheat "Sandwich Thins" (kids love these toasted...almost like paninis)
Tortillas: "Flat Out" bread, make quesadillas for the kids or sub in any "tortilla" recipe.
Bagels: "Flat bagels" {throw a Morningstar mini sausage & 1 poached egg on top of this or the "sandwich flats" and you've got a killer breakfast sandwich!}
Cream Cheese: Neufchatel cheese (1/3 less fat)
Sour Cream: Fage 0% Greek yogurt. I sub this in every sour cream recipe & sauce. {Add a little Mexican hot sauce and you have the perfect white sauce for fish tacos!}
Granola or Oatmeal: GoLean crunch (brown box) w/ 0% milk; I leave a bag in the car and eat as a snack.
Breakfast = Coffee: Now! Coffee + GoLean (red box) cereal w/ 0% milk, Trader Joe's Vanilla 0% Greek yogurt w/ GoLean crunch (brown box) sprinkled on top, protein shake w/ 100 calorie vanilla protein mix.
I no longer over snack on "empty" healthy foods like carrots & grapes. They serve their purpose and are better than eating chips but instead I munch on a cup of nuts or a high antioxidant fruit like blueberries, raspberries or an apple...or a 1/2 banana or apple w/ peanut butter or a couple wheat/flax crackers w/ 2 slices of low fat cheese.
Eating these snacks in between meals has increased my metabolism and now I'm getting more protein in my diet - building muscle - decreasing fat. It works! Last year, I lost over 3% body fat (in 4 weeks!) by doing this & working out 3x/week {at www.studiosweat.com - thanks Cat!}. And I'm not starving...I'm eating (over 1500 calories of) what I love, just differently.
If you want a great "helper" for the New Year, check out www.myfitnesspal.com - it has the best "app" for the iphone & droid too.
On a spiritual note, if you want to kick off the new year refreshed read Ortberg's book "The Me I Want to Be" - an encouraging way to be all God wants you to be.
Happy New Year!
Slow Cooker BBQ Chicken
6 frozen skinless, boneless chicken breast halves
1 (12 ounce) bottle barbeque sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
1t of liquid smoke (Opt'l)
DIRECTIONS
2 options:
EASY OPTION: Mix all together and cook on high for 4-6 hours.
OR
EASY, but longer:
1. Season defrosted chicken w/ garlic powder, salt & pepper and put in the slow cooker w/ 2-3C of chicken broth - Cook on high for 6-8 hours or until you can Shred chicken 2. Drain off fat & liquid
3. Put chicken back in the pot - Add in sauce
4. Cook for another 2 hours.
TIPS
*I used a small bottle of Jack Daniel's original BBQ sauce; perfect for kids who don't like a "kick" in their sauce, but parents who like a ton of flavor
*Great with boneless ribs & shredded beef - I follow option 2 w/ this meat.
1 (12 ounce) bottle barbeque sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
1t of liquid smoke (Opt'l)
DIRECTIONS
2 options:
EASY OPTION: Mix all together and cook on high for 4-6 hours.
OR
EASY, but longer:
1. Season defrosted chicken w/ garlic powder, salt & pepper and put in the slow cooker w/ 2-3C of chicken broth - Cook on high for 6-8 hours or until you can Shred chicken 2. Drain off fat & liquid
3. Put chicken back in the pot - Add in sauce
4. Cook for another 2 hours.
TIPS
*I used a small bottle of Jack Daniel's original BBQ sauce; perfect for kids who don't like a "kick" in their sauce, but parents who like a ton of flavor
*Great with boneless ribs & shredded beef - I follow option 2 w/ this meat.
Slow Cooker Chicken Alfredo
Made this last night. Super rich & yummy. I altered a recipe online to make it low-fat & more tasty. Enjoy!
Ingredients
Egg Noodles
2 chicken breasts
1/2 packet of Italian dressing mix
1 can of cream of mushroom soup (you could use cream of chicken, but I don't like it)
1/4C cooking wine {opt'l}
1/4C chicken broth {opt'l - if you want it more saucy}
1/2block of Neufchatel cheese {you can use cream cheese, but this has a 1/3 less fat}
1/4C of 0% greek yogurt {you can use sour cream, but it has *way* more fat & tastes the same w/ the yogurt}
*if you like a "kick" to your sauce, you can add a little chilipiquin peppers @ the end.
Directions:
1. Add in all ingredients and stir - on High for 4 hours or Low for 6-8.
2. Shred chicken or cube it.
3. Mix in Neufchatel cheese & yogurt - cook for another 1/2 hour.
4. Boil pasta
5. Stir (make sure the cheese & yogurt is blended in) and serve over pasta
TIPS:
*I tried cubing the chicken but it was so tender it crumbled into the sauce - if you don't like that consistency then I would highly recommend not adding the chicken broth and maybe 1/4 less of the soup can.
*Most experts say that you should never put frozen chicken in a slow cooker b/c of the risk of under-cooking, but if you leave it in there for 5 hours on high, I'm sure the chicken will be cooked & fall apart like mine did.
Ingredients
Egg Noodles
2 chicken breasts
1/2 packet of Italian dressing mix
1 can of cream of mushroom soup (you could use cream of chicken, but I don't like it)
1/4C cooking wine {opt'l}
1/4C chicken broth {opt'l - if you want it more saucy}
1/2block of Neufchatel cheese {you can use cream cheese, but this has a 1/3 less fat}
1/4C of 0% greek yogurt {you can use sour cream, but it has *way* more fat & tastes the same w/ the yogurt}
*if you like a "kick" to your sauce, you can add a little chilipiquin peppers @ the end.
Directions:
1. Add in all ingredients and stir - on High for 4 hours or Low for 6-8.
2. Shred chicken or cube it.
3. Mix in Neufchatel cheese & yogurt - cook for another 1/2 hour.
4. Boil pasta
5. Stir (make sure the cheese & yogurt is blended in) and serve over pasta
TIPS:
*I tried cubing the chicken but it was so tender it crumbled into the sauce - if you don't like that consistency then I would highly recommend not adding the chicken broth and maybe 1/4 less of the soup can.
*Most experts say that you should never put frozen chicken in a slow cooker b/c of the risk of under-cooking, but if you leave it in there for 5 hours on high, I'm sure the chicken will be cooked & fall apart like mine did.
Saturday, January 8, 2011
Mac N Cheese by B. Walker
Here is a fantastic Barefoot Contessa recipe i tried the other night...I left out the nutmeg.. Soo yummy and makes enough for 8 people!
Ingredients
* Kosher salt
* Vegetable oil
* 1 pound elbow macaroni
* 1 quart milk
* 8 tablespoons (1 stick) unsalted butter, divided
* 1/2 cup all-purpose flour
* 12 ounces Gruyere, grated (4 cups)
* 8 ounces extra-sharp Cheddar, grated (2 cups)
* 1/2 teaspoon freshly ground black pepper
* 1/2 teaspoon ground nutmeg
* 3/4 pound fresh tomatoes (4 small)
* 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Directions
Preheat the oven to 375 degrees F.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
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