August 24, 2010 · 3:34 pm

Lunchbox Macaroni and Cheese

I am not a huge fan of hiding veggies in the kids’ food, but with something as nutritionally void as mac and cheese, I am willing to break the rules, especially since our oldest LOVES mac and cheese. They love this recipe and it’s way better than the boxed stuff.

Ingredients:
1 1/2 cups elbow macaroni (we use Barilla Plus since it’s high in protein)
Nonstick cooking spray
1 T olive oil
1 T flour
1/2 cup milk
1/2 cup pureed butternut squash (just use baby food, it’s easier)
1 1/2 cups cheddar cheese
4 oz. low-fat cream cheese

Instructions:
Cook pasta according to package directions.

While the macaroni is cooking, coat a large saucepan with cooking spray and heat over medium heat. Add the oil, then the flour, and cook, stirring constantly, until the mixture is a thick paste, but hasn’t started to turn brown.

Add the milk and continue to stir until the mixture begins to thicken. Add the puree, cheddar and cream cheese. Stir until the cheeses have melted and the sauce is smooth and creamy. Stir in the macaroni and serve.

What does the family think? The boys love this stuff and it travels well in a thermos for them to take in their lunch boxes.

Did I change anything? I left out the salt, pepper and paprika that was in the original recipe. My kids like their mac and cheese without it.

from Deceptively Delicious

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Filed under Definitely Making it Again, Everybody Ate It, Lent, Vegetarian

August 23, 2010 · 10:50 pm

Banana Bread

This is the version of banana bread my kids love the most.

Ingredients:
Non-stick cooking spray
1 1/4 cup flour
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup firmly packed brown sugar
1/4 cup vegetable or canola oil
2 large egg whites
1 1/2 cups banana puree
1/2 cup squash puree (I use baby food for this part)
1 tsp vanilla extract

Instructions:
Preheat oven to 350 degrees.

Coat a 9 x 5 inch loaf pan with cooking spray.

In a bowl, combine flour, baking soda, baking powder, salt and cinnamon. Set aside.

In a large mixing bowl, combine sugar and oil with a wooden spoon until well combined. Mix in egg whites, bananas, squash and vanilla. Add the flour mixture and mix until just combined.

Pour the batter into the loaf pan. Bake until a toothpick inserted into the center comes out clean, 55 to 60 minutes.

Did I change anything? I added the squash. The original recipe suggest adding cauliflower puree, but I am too lazy to buy it, so I add squash puree and just use baby food. Also, I had substituted applesauce for the oil in this recipe before, but it doesn’t turn out as good; the applesauce makes it too sweet.

What does the family think? I made a loaf today at about 4:00p.m. and it was almost gone by 8:30p.m. I’d say they like it.

from Deceptively Delicious

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Filed under After School Snacks, Desserts, Everybody Ate It, Vegetarian

· 10:38 pm

Black Bean and Tomato Couscous

A perfect summertime salad to take on a picnic…

Ingredients:
2 tsp grated lime zest
2 T fresh lime juice
2 T melted butter
1 T vegetable or canola oil
1 tsp sugar
1 cup couscous
1 can black beans, rinsed and drained
2 medium tomatoes, chopped
1/2 green pepper, chopped
4 scallions, chopped
1/4 cup fresh cilantro, chopped
Crushed red pepper, to taste
Salt and pepper, to taste

Instructions:
Cook couscous according to package directions. Fluff with a fork when done.

Whisk together lime zest, lime juice, butter, oil, sugar, salt and pepper in a large bowl.

Add couscous to dressing, add remaining ingredients, stir. Chill in frig before serving for best results.

We had this with cheeseburgers from the grill and watermelon….a great summer meal.

Did I change anything? I added the green pepper and the crushed red pepper to the recipe. Also, this was supposed to be made with quinoa, but I didn’t have any, so I made it with couscous.

What did the family think? Hubby LOVED it! I liked it, too. Our oldest ate some, but I think it had too much cilantro for him and our youngest spied the beans and wouldn’t touch it.

from Epicurious.com

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Filed under Salad, Side Dish, Vegetarian

· 8:26 am

Crunchy Peanuty Lettuce Wraps

Peanuty, crunchy and cool…a perfect summertime meal.

Ingredients:
1/2 cup chicken broth
1/3 cup smooth peanut butter
2 tsp. cornstarch
Crushed red pepper, to taste
1 T vegetable oil
1 T grated ginger
3 garlic cloves, minced
1 lb. ground turkey, beef or chicken
1 cup shredded carrots
1/4 cup green onions, thinly sliced
2 T soy sauce
Boston lettuce leaves
Fresh Cilantro
Chopped Peanuts (optional)
Chow Mein Noodles (optional)

Instructions:
In a jar with a tight-fitting lid, combine broth, peanut butter, corn starch and crushed red pepper. Shake to blend well; set aside.

In a large skillet, heat oil over medium-high heat and add garlic and ginger. Cook 30 seconds then add hamburger, crumbling it with a spoon until cooked through.

Shake sauce again and pour into skillet. Cook for two to three minutes until it is thickened.

Remove from heat and stir in carrots, green onion and soy sauce. Serve wrapped in lettuce with fresh cilantro, peanuts and chow mein noodles as a garnish.

What did the family think? This is SO yummy! Hubby and I absolutely love it. We love to get the lettuce wraps at restaurants; these are just as good and we can have them right here at home.

from Parents.com

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August 19, 2010 · 11:11 pm

Pesto, Roasted Red Pepper and Artichoke Appetizer

This is SOOOO good. I try not to even eat it because if I take one bite…it’s all over. I can’t just have one bite!

Ingredients:
8 oz. cream cheese block, softened
1/4 cup mayo
1/4 cup pesto
1/4 cup chopped artichokes (from a jar)
1 cup roasted red peppers, chopped
Triscuit Thin Crisps

Instructions:
Mix cream cheese and mayo together. Spread on a dinner plate or serving platter.

Spread pesto on top. Top pesto with artichoke hearts and top artichoke hearts with roasted red peppers.

Serve with Triscuit Thin Crisps.

Did I change anything? The recipe calls for adding mozzarella on the top. Sometimes I add it, sometimes I don’t. It’s good either way.

What does the family think? Every time we have a gathering (family or friends) this stuff is gone in a heartbeat.

from Kraft Foods

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Filed under Definitely Making it Again, Everybody Ate It, Six Ingredients or Less, Super Easy to Make, Vegetarian

· 10:51 pm

Egg Salad Sandwich

Sometimes the simplest easiest things are the best.

Ingredients:
6 eggs, hard-boiled and cooled
1-2 T mayo (more of less to taste)
Salt and pepper, to taste
A tiny squeeze of lemon
2 celery stalks, washed and chopped
2 tsp dijon mustard (more of less to taste)
2 T chives, chopped
Lettuce, Garnish
Good bread, toasted (or not)

Instructions:
Crack and peel each egg. Place eggs in a medium bowl with mayo, mustard and salt and pepper. Mash eggs with a fork, but not too much. You still want them a little chunky.

Stir in celery, chives and lemon juice.

Toast the bread-or don’t.

Assemble sandwich with egg salad, lettuce and a thin layer of mayo on the toast/bread. Enjoy!

Did I change anything? I added the mustard. It gives it a bit more flavor than just having mayo. I have been told this sandwich is good with some bacon in it.

What did the family think? My husband has been taking these sandwiches to work lately and he really likes them. I love them and so do my parents who are here visiting and did a taste test for MommaCooks today.

from 101 Cookbooks

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Filed under Definitely Making it Again, Easy, Lent, Sandwich, Super Easy to Make, Vegetarian

August 17, 2010 · 10:53 pm

Layered Black Bean and Chicken Enchiladas

Ingredients:
2 cups diced chicken breast
1/2 tsp ground cumin
1/2 tsp ground coriander
2 T chopped fresh cilantro
15 oz can black beans, rinsed and drained
4.5 oz can diced green chile peppers, drained
10 oz can red OR green enchilada sauce
8 (6-inch) corn tortillas
2 cups shredded Mexican blend cheese
8 oz sour cream

Instructions:
Preheat oven to 375 degrees.

Heat a large skillet over medium heat and spray with cooking spray. Saute chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl and stir in cilantro, black beans and chiles.

Spread half of the enchilada sauce in the bottom of a 11 x 7-inch casserole dish. Place four tortillas over the sauce, layering if necessary. Spoon half of the chicken mixture over the tortillas and sprinkle half of the cheese over the chicken. Spread half of the sour cream on top of the cheese.

Spoon the remaining enchilada sauce over the sour cream. Make another layer of tortillas. Add the remaining chicken. Cover with aluminum foil and bake for 30 minutes.

Remove the cover. Sprinkle with cheese and dollop remaining sour cream over top. Continue cooking uncovered four about 5 minutes or until cheese melts. Remove from oven and let set for ten minuted before serving.

Did I change anything? No, but I think if I made it again I would add a little chopped onion.

What did the family think? Hubby and I really liked it. Our oldest ate it without too much complaint although he said it was too spicy, but to him anything that has more flavor that mac and cheese is considered spicy. Our youngest ate it after much duress.

from AllRecipes

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Filed under Chicken, Definitely Making it Again, Mexican

August 16, 2010 · 10:38 pm

Mexican Stroganoff

I love it when I make a meal that everyone likes…it’s a pretty big deal.

Ingredients:
1 lb. ground beef, turkey or chicken
1 package taco seasoning
1 cup salsa
1/2 cup water
1/4 cup onion, chopped
1/2 green pepper, chopped
1/2 carrot, chopped
8 oz. egg noodles
1/2 cup sour cream
1/2 cup cheddar cheese, shredded
1 tomato, chopped

Instructions:
In a Dutch oven, cook and crumble the meat until cooked through; drain excess fat. Add taco seasoning, water and salsa and simmer on medium for about 5-10 minutes.

Meanwhile, in a separate pot, cook pasta per directions on the packaging. Drain.

Add green peppers, onion and carrots to the meat mixture, stir and continue to simmer for about five minutes.

Stir in noodles and cream cheese. Sprinkle with cheddar cheese, remove pan from heat and cover until cheese melts.

Sprinkle with tomatoes and serve.

Did I change anything? I added the taco seasoning to the recipe to give it more flavor and the carrots to give it some more veggies. I also served it with a couple slices of avocado on the side.

What did the family think? Everyone ate it and NO ONE complained. NO ONE. Hubby ate all of his, went back for seconds and then helped our youngest with his leftovers. I think he liked it. What do you think? 🙂

from allrecipes.com

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Filed under Definitely Making it Again, Everybody Ate It, Mexican

August 15, 2010 · 11:20 pm

Breakfast Casserole

Super yummy, should have just waited to make it on a cooler day or when we have air conditioning though…no we don’t have AC, but we are getting it this week. Yipppeeee!!!!

Ingredients:
8 eggs, beaten
2 1/2 cups cheddar cheese
6 slices of bread, ripped into cube-like pieces
2 cups milk
2 Italian sausage links, casings removed, cooked and crumbled
1 cup fresh spinach, chopped

Instructions:
Preheat oven 350 degrees.

Beat the eggs in a large bowl. Stir in the milk and cheese. Add the bread and stir it in carefully so it doesn’t disintegrate. Add cooked sausage and spinach. Stir again. Butter a 13 x 9-inch casserole dish. Pour mix into casserole dish.

Bake for 50-60 minutes. Watch it those last ten minutes so that it doesn’t get too done on top.

Let cool for ten minutes before serving.

We had this with a simple salad and a baguette. (Yes, we eat a lot of baguettes around here.) 🙂

Did I change anything? I used leftover hamburger buns instead of bread. This is a great dish to add whatever you happen to have on hand. I could have added broccoli or corn or bacon or onions…The dish not only tasted great, but it was kind of pretty with the green spinach sprinkled in there.

What did the family think? Everyone loved it. Hubby and I had seconds. Oink! 🙂

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Filed under Breakfast, Definitely Making it Again, Easy, Everybody Ate It, Six Ingredients or Less

August 14, 2010 · 8:42 am

Parmesan-Crumb Broccoli

In an attempt to get my children to eat broccoli…

Ingredients:
1 bunch broccoli (about 1 lb.), cut into small pieces
1 slice whole wheat bread, ground in food processor (about 1 cup)
2 T butter
1 T fresh thyme leaves
1/2 cup grated Parmesan

Instructions:
Cook the broccoli in lightly salted boiling water until crisp-tender, about 2-4 minutes. Drain.

Melt the butter in a skillet over medium heat. Add the crumbs and thyme. Toast until golden and then remove from heat.

Put the broccoli in a serving bowl. Toss in the breadcrumb mixture. Let cool for a couple of minutes or so and then toss in Parmesan.

Did I change anything? Yes, I changed the instructions a little bit. The original instructions had me tossing the Parmesan in while everything else was still really hot, it melted and we ended up with big glops of breading that weren’t coating the broccoli at all. Hopefully by letting things cool down a bit first, that won’t happen.

What did the family think? Thumbs up from everyone but the youngest. Surprised? 🙂

from Real Simple

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Filed under Side Dish, Six Ingredients or Less, Vegetarian