Sweet Tortillas (Parenting Magazine)

*1/2 c. reduced-fat cream cheese, softened
*1 TBs. honey
*dash vanilla
*4 whole-wheat soft tortillas (6 in. size) (I personally hate wheat tortillas, yuck)
*1/4 c. raisins
*1/4 c. grated carrots

Stir together cream cheese, honey, and vanilla in a small bowl; spread 2 TBs. on each tortilla. Top tortillas with 1 TBs. each of raisins and carrots. Fold in half; cut into 2 triangles.

Kids can help, great for picnics. Per serving (2 triangles): 193 calories, 7 g fat (4 g saturated), 297 mg sodium, 20 mg cholesterol.

Devilish eggs

*6 hard boiled eggs, peeled
*1/4 c. light mayonnaise
*1/4 tsp. salt
*dash black pepper
*1/4 tsp. dry mustard
*Paprika

1. Cut eggs in half lengthwise, and remove yolks to a small bowl. Reserve whites. Add mayonnaise, salt,pepper, and mustard to yolks; mash with a fork to combine.
2. Spoon yolk mixture into egg whites; sprinkle with paprika before serving.
Great recipe kids can help with, great for picnics.

Per serving: (2 halves): 111 calories, 9 g fat (2 g saturated), 219 mg sodium, 215 mg cholesterol
-from Parenting Magazine

Crunchy Quesadillas

This is ridiculously easy, but it is my kids new favorite so please don't laugh.

Flour or corn tortillas (fajita size)
Refried Beans
Shredded Cheese
Tostada shells

Start with a soft tortilla, spread beans, sprinkle cheese, and put the tostada on top. I don't flip them, they melt fine without. Cut with a pizza cutter and serve with your favorite dipping sauce (Ranch, Ketchup, BBQ, Salsa, Guac, etc.)

I love that they are getting the beans, it makes me feel better about feeding them quesadillas every other day. A fun new twist on a classic favorite.

I also buy as much fresh fruit on sale as I can, if they don't eat it before it gets too ripe, I freeze what is leftover and make smoothies. That's all I got. Hopefully somebody more creative than me will pull through!

new category

alrighty ladies, the new category is..... SUMMER SNACKS FOR KIDS!!! these don't even have to be healthy ones (although some of those would be nice). i am running out of ideas for my kids that want to eat constantly and so is every mom that i talk to. i know that everyone is busy, but get posting!!!

summer grilling is next.

new category?

what do you guys want next?

CHICKEN BROCCOLI CHEESE CASSEROLE

1 lb cooked chicken.
1 cup cooked brown rice (cooking the rice in chicken broth works nicely)
1 lb fresh broccoli, chopped
2 Tablespoons of butter
2 Tablespoons of flour
1/2 teaspoon salt
1/4 teaspoon of pepper
1/2 teaspoon of dried mustard
1 1/2 cups of milk
squeeze of lemon juice (optional)
1 Tablespoon of mayonnaise (optional)
1 1/2 cups of cheddar cheese, shredded
1/2 cup bread crumbs for topping
1/4 slivered almonds for topping
Directions:
Melt the butter in a medium saucepan. Add the flour, salt, pepper, and mustard, and cook 2-3 minutes until bubbly and foamy. Slowly whisk in the milk and cook until thickened. Stir in the shredded cheese. Place the brown rice, chicken, and broccoli in a casserole dish and pour the white sauce over the top. Add the mayonnaise and lemon juice if using and mix until combined. Spread the breadcrumbs and slivered almonds over the top. Bake uncovered for about 30 minutes at 350 degrees.

This is pretty easy to throw together. It unfreezes well and it's so nice to have for when you just don't feel like figuring out what to make for dinner (or take to your friend who just had a baby). It's good with a fresh green salad too!

WAY too easy "Enchiladas"...

So this is a total cheat on meal making, but I just thought this was so clever when a friend made it for us. Please don't judge me. ;-) All you need are three things:

-Frozen burritos or chimichangas (I prefer chimichangas with shredded beef from Costco)

-Can of enchilada sauce

-Shredded cheese (I use the Mexican blend from Costco)

Place burritos on the bottom of baking dish. Pour desired amount of enchilada sauce over burritos (I cover them until the sauce covers them and bottom of dish). Cover burritos and sauce with cheese. Freeze.

Bake at 350 for 45 to 60 minutes for about 6 burritos. More time may be needed for more than 6. Cover if cheese starts to brown. Serve with lettuce, tomatoes, sour cream and guacamole. Ole!

new category

we have had requests for FREEZER MEALS. so, basically anything you can freeze and it still tastes good when you are ready to use it. i am excited about this one, because i never freeze anything. lets get cooking (and freezing)!

Hearty Tomato Sauce

Cook in large shallow sauce pan (I can't remember the technical term)

*1/4 can tomato paste (can be substituted with tomato sauce)
*1 TBs. olive oil
Saute until mixture gets bubbly and dark red. Then add:
*minced garlic (however much you like)

*1/2 c. chopped carrots (I like to use 3/4 C.)
*1/2 c. chopped celery
*chopped onions
(I like to put these all in a food processor)
*1 can diced tomatoes
*1 can tomato sauce (14 oz)

Add salt, pepper, and italian seasoning to taste. Bring to boil then put on 2 (or in the middle of medium low and low) and cover with lid. Let simmer until ready to eat, the longer it sits the more flavorful it gets. This sauce is good on any pasta. You can also add a vegetable puree. And best of all, it freezes GREAT! This sauce is hmmmm, hmmmm, good!

PIZZA

*this recipe is from kim campbell.

SOOO...I really don't have a bunch of meatless dishes or at least any that are really unique (we mostly consume meatless spaghetti, baked potatoes, beans and rice, pizza and so on). We do love pizza though for Friday nights and I have spent way to much time trying to find the perfect sauce and I finally have or at least we LOVE it. So here it is with our favorite crust:

Italian Tomato Sauce/Pizza sauce

3 (28 oz) cans Italian-style diced tomatoes
2 large cans tomato paste (the size larger than the 6 oz)
2-3 T sugar, to taste
3 T Italian seasoning
3 T parsley3 T basil
2-3 T garlic powder
pinch of pepper


Mix together and cook until warm through. I just let the sauce sit for awhile and all the flavors mix well. I also make a huge batch and freeze it in 2 c. portions for two pizzas. If you don't like the chunky tomatoes I don't think it would hurt to chop or blend them. We like the chunks so I have never tried.

Semolina Pizza Dough
(This crust is best thin so I make two pizzas from this recipe and we enjoy the leftovers the next day or it allows me to make a vegi pizza for Nigel and I and cheese for the kids.(

1 1/2 c warm water
1 t. sugar
1 pks yeast ( I use 3 t)
1 T olive oil
2 3/4 C flour1
1 1/2 c farina cereal or semolina flour (I use farina because I can get it in bulk at Win Co)
1 1/2 t salt

combine a bit of sugar and hot water. Stir to a warm temp so as not to kill the yeast. Add the yeast and set aside until foamy. In a lrg bowl combine the flour, farina, sugar and salt; stir. Add the oil and mix until crumbly (if you have a kitchen aid I use the T hook here), add the yeast mixture and continue mixing for a couple of minutes more ( I then use my hook to knead the dough for a few more minutes). Let it rise until double and then divide into two portions. Bake with toppings for about 15-17 minutes on 400 degrees on the bottom rack.