Ingredients:
2 cups 100% natural fruit juice
3 tsp powdered gelatin
1/4 cup small cubed fruit of your choice
Directions:
1. Place 1/4 cup of the juice in a cup; sprinkle gelatin over juice.
2. Stand cup in a small pan of simmering water, stir until gelatin is dissolved.
3. Stir gelatin mixture and fruits into remaining juice in a medium bowl or square/rectangular pan.
4. Refrigerate until firm.
5. Scoop into a cup or cut into shapes to serve.
Let your Toddler help with the cutting of the shapes! Break out the cookie cutters and make this a Toddler activity!
Monday, February 23, 2009
Toddler Trail Mix
granola
peanuts
raisins
dried fruits
cereal rings (Cheerios, etc. )
carob or yogurt chips
roasted soy "nuts"
* Mix only those food items that you find appropriate for your Toddler*
peanuts
raisins
dried fruits
cereal rings (Cheerios, etc. )
carob or yogurt chips
roasted soy "nuts"
* Mix only those food items that you find appropriate for your Toddler*
Energy Balls
Ingredients:
1/4 cup finely grated carrots
1/4 cup rolled oats or Granola
1/4 cup raisins
1/4 cup wheat germ
1/4 cup sunflower seeds
1 Tablespoon honey
3 Tablespoons peanut butter
Mix all ingredients
Roll mixture into balls.
Eat!
1/4 cup finely grated carrots
1/4 cup rolled oats or Granola
1/4 cup raisins
1/4 cup wheat germ
1/4 cup sunflower seeds
1 Tablespoon honey
3 Tablespoons peanut butter
Mix all ingredients
Roll mixture into balls.
Eat!
Yogurt Cereal Bars
Ingredients
2 cups corn flakes
3/4 flour
1/4 cup firmly packed brown sugar
1/2 teaspoon cinnamon
1/2 cup butter or margarine
1 cup flavoured yogurt (banana/strawberry etc.)
1 egg slightly beaten
2 tablespoons flour
Directions:
1. Preheat oven to 350F
2. Combine cereal, flour, sugar and cinnamon in a small bowl.
3. Cut in butter or margarine until coarse crumbs form.
4. Press 1/2 the mixture firmly into the bottom of a greased 8 inch square pan.
5. Mix yogurt, egg and 2 tablespoons flour in another small bowl.
6. Spread over cereal mixture in pan and then sprinkle the remaining cereal mixture on top.
7. Bake for 30 minutes or until golden brown; cut into bars when cooled.
*Courtesy of Stonyfield Farms Yogurt
2 cups corn flakes
3/4 flour
1/4 cup firmly packed brown sugar
1/2 teaspoon cinnamon
1/2 cup butter or margarine
1 cup flavoured yogurt (banana/strawberry etc.)
1 egg slightly beaten
2 tablespoons flour
Directions:
1. Preheat oven to 350F
2. Combine cereal, flour, sugar and cinnamon in a small bowl.
3. Cut in butter or margarine until coarse crumbs form.
4. Press 1/2 the mixture firmly into the bottom of a greased 8 inch square pan.
5. Mix yogurt, egg and 2 tablespoons flour in another small bowl.
6. Spread over cereal mixture in pan and then sprinkle the remaining cereal mixture on top.
7. Bake for 30 minutes or until golden brown; cut into bars when cooled.
*Courtesy of Stonyfield Farms Yogurt
Crockpot Chimichangas
Ingredients:
1- 1 1/2 lbs of meat (ground beef, top round or even pork)
salt and pepper
1/2 cup water
1 tsp dried minced onion, or 1/2 diced fresh onion
1 can tomatoes and chiles-drained
1 can diced tomatoes-drained
burrito-sized tortillas
burrito-sized tortillas
shredded cheese
optional: guacomole, salsa, sour cream or any other toppings your family likes
Directions:
1. Salt and pepper your meat on all sides. Add to the crockpot and cover with 1/2 cup of water and onion. Cook on low 6-8 hours (ground beef should be ready to go in about 6 hours, while top round or pork may take longer)
2. After your meat has cooked all day, drain most grease (leave about 1 cup) & shred meat with two forks, if necessary.
3. Turn crockpot to HIGH & add the can of drained diced tomatoes and drained tomatoes and chiles. Cook for approx. 30 minutes.
3. Turn crockpot to HIGH & add the can of drained diced tomatoes and drained tomatoes and chiles. Cook for approx. 30 minutes.
4. Meanwhile, prepare your toppings & steam a few tortillas at a time by stacking them on a plate and covering with a dampened paper towel. Microwave for 60 seconds.
5. Add oil to a large skillet and set heat to medium-high
5. Add oil to a large skillet and set heat to medium-high
6. Take a steamed tortilla and plop a spoonful of meat mixture in the center. If you use too much meat, it won't fold correctly. Fold the bottom and top of the tortilla, then the sides. The sides need to overlap a bit, so the meat doesn't escape, like this:
7. Carefully put the chimichanga into the hot skillet, seam-side down. Fry until golden brown (about 1-2 mins) then carefully flip and cook an additional 1-2 mins.)
8. Top with cheese, salsa, sour cream and guacamole.
8. Top with cheese, salsa, sour cream and guacamole.
** WHAT I DID DIFFERENT:
1. Add 1/2 packet of Taco seasoning to beef
2. Cook beef in a skillet before putting in crockpot.
3. Add all ingredients at the same time & cook on low 5 hours.
4. Added 1/2 green pepper
*Courtesy of A Year of Crockpotting
*This recipe can also be made on the stove in a large pot if you are short on time.
Thursday, February 19, 2009
Spinach and Artichoke Mac & Cheese
This is on my next meal plan list... can't wait to try it! Courtesy of Rachael Ray
Ingredients:
1 lb. regular or wheat penne oasta
2 tablespoons EVOO (Extra Virgin Olive Oil)
3 tablespoons butter
1 large onion, finely chopped
3 cloves garlic, finely chopped or grated
3 tablespoons flour
1/2 cup white wine
2 cups milk
A few grates fresh nutmeg
1 10-ounce box frozen chopped spinach (defrosted and wrung dry in a towel)
1 10-ounce box frozen chopped artichokes (defrosted and wrung dry in a towel)
Ground black pepper
1 1/4 cups shredded Italian Fontina cheese, plus additional for sprinkling on top
1 1/4 cups grated Parmigiano Reggiano cheese, plus additional for sprinkling on top
Directions:
1. Preheat oven to 350ºF.
2. Cook pasta to el dente (according to package)
3. Meanwhile, heat EVOO and butter over medium-low heat. Add the onion and garlic to the pan and cook the veggies until very soft, about 10 minutes.
3. Turn the heat up to medium-high and sprinkle the flour into the pan. Cook for about 1 minute then whisk the wine into the pan, cooking for another minute to burn off the alcohol. Whisk the milk into the pan and bring up to a bubble. Add the nutmeg, veggies, some salt and pepper to the sauce, and simmer until thickened, 2-3 minutes. Add the cheeses to the sauce and stir until melted.
4. Toss the prepared sauce with the cooked pasta and transfer to a casserole dish. Sprinkle some more Fontina and Parmigiano over the top and bake until the cheese has melted and the top is golden brown, about 30 minutes.
Ingredients:
1 lb. regular or wheat penne oasta
2 tablespoons EVOO (Extra Virgin Olive Oil)
3 tablespoons butter
1 large onion, finely chopped
3 cloves garlic, finely chopped or grated
3 tablespoons flour
1/2 cup white wine
2 cups milk
A few grates fresh nutmeg
1 10-ounce box frozen chopped spinach (defrosted and wrung dry in a towel)
1 10-ounce box frozen chopped artichokes (defrosted and wrung dry in a towel)
Ground black pepper
1 1/4 cups shredded Italian Fontina cheese, plus additional for sprinkling on top
1 1/4 cups grated Parmigiano Reggiano cheese, plus additional for sprinkling on top
Directions:
1. Preheat oven to 350ºF.
2. Cook pasta to el dente (according to package)
3. Meanwhile, heat EVOO and butter over medium-low heat. Add the onion and garlic to the pan and cook the veggies until very soft, about 10 minutes.
3. Turn the heat up to medium-high and sprinkle the flour into the pan. Cook for about 1 minute then whisk the wine into the pan, cooking for another minute to burn off the alcohol. Whisk the milk into the pan and bring up to a bubble. Add the nutmeg, veggies, some salt and pepper to the sauce, and simmer until thickened, 2-3 minutes. Add the cheeses to the sauce and stir until melted.
4. Toss the prepared sauce with the cooked pasta and transfer to a casserole dish. Sprinkle some more Fontina and Parmigiano over the top and bake until the cheese has melted and the top is golden brown, about 30 minutes.
Asian Peanut Butter Pork
Ingredients:
1.5-2lbs pork tenderloin
1 onion, sliced in rings
1/4 cup soy sauce (I used La Choy low sodium)
1/4 cup brown sugar
3 tablespoons white wine vinegar
3 tablespoons water
2 garlic cloves, chopped
1/2 cup creamy peanut butter
Optional ingredients: 2 tbsp chopped peanuts and 1 lime, cut in wedges
Directions:
1. Put onion slices into the bottom of your crockpot. Put the pork on top.
2. Add brown sugar, soy sauce, vinegar, water, garlic, and peanut butter.
3. No need to stir-the peanut butter needs to melt before you can do so.
4. Cover and cook on low for 8 hours, or on high for 4-6. The pork will be more tender the longer you cook it.
5. 1 hour before serving, flip the meat over in the crockpot to allow the other side to soak up the peanut buttery goodness. Garnish with chopped peanuts, and serve with lime wedges (optional, but the lime juice mixed with the peanut butter is delicious.)
*courtesy of A Year of Crockpotting
1.5-2lbs pork tenderloin
1 onion, sliced in rings
1/4 cup soy sauce (I used La Choy low sodium)
1/4 cup brown sugar
3 tablespoons white wine vinegar
3 tablespoons water
2 garlic cloves, chopped
1/2 cup creamy peanut butter
Optional ingredients: 2 tbsp chopped peanuts and 1 lime, cut in wedges
Directions:
1. Put onion slices into the bottom of your crockpot. Put the pork on top.
2. Add brown sugar, soy sauce, vinegar, water, garlic, and peanut butter.
3. No need to stir-the peanut butter needs to melt before you can do so.
4. Cover and cook on low for 8 hours, or on high for 4-6. The pork will be more tender the longer you cook it.
5. 1 hour before serving, flip the meat over in the crockpot to allow the other side to soak up the peanut buttery goodness. Garnish with chopped peanuts, and serve with lime wedges (optional, but the lime juice mixed with the peanut butter is delicious.)
*courtesy of A Year of Crockpotting
Easy Mexican Crockpot Chicken
Ingredients:
3-4 boneless, skinless chicken breasts
1 can of "mexicorn" (corn with peppers), drained
1 can of black beans, drained
1 jar (16oz) of Salsa
1 (8oz) block of cream cheese (1/3 less fat tastes great to save some calories)
Scoops Tortilla Chips and/or soft tortillas
Shredded Mexican Cheese Blend
Directions:
1. Layer ingredients in the crockpot in the following order: (DO NOT STIR!): line the bottom of the crockpot with the chicken. Add corn, then the beans, and finally the salsa
2. Cook on HIGH for 3-4 hours or LOW 5-6 hours.
3. Stir and shred chicken.
4. Cut the cream cheese block into small cubes and and add it to crockpot.
5. Wait 5-10 mins. and stir until cheese is completely melted.
6. To serve with chips, place a serving in a bowl and sprinkle with shredded mexican cheese. Scoop out with chips. To serve with tortillas, put a generous amount of shredded cheese and chicken mixture on the tortilla. Roll up, serve.
3-4 boneless, skinless chicken breasts
1 can of "mexicorn" (corn with peppers), drained
1 can of black beans, drained
1 jar (16oz) of Salsa
1 (8oz) block of cream cheese (1/3 less fat tastes great to save some calories)
Scoops Tortilla Chips and/or soft tortillas
Shredded Mexican Cheese Blend
Directions:
1. Layer ingredients in the crockpot in the following order: (DO NOT STIR!): line the bottom of the crockpot with the chicken. Add corn, then the beans, and finally the salsa
2. Cook on HIGH for 3-4 hours or LOW 5-6 hours.
3. Stir and shred chicken.
4. Cut the cream cheese block into small cubes and and add it to crockpot.
5. Wait 5-10 mins. and stir until cheese is completely melted.
6. To serve with chips, place a serving in a bowl and sprinkle with shredded mexican cheese. Scoop out with chips. To serve with tortillas, put a generous amount of shredded cheese and chicken mixture on the tortilla. Roll up, serve.
Peanut Butter Cup Fudge Cake
Got milk?
I made this cake for Mark's birthday and we all loved it!
Ingredients
1 box (18.25 ounces) devil's food cake mix
3 eggs
1 cup buttermilk
1/2 cup vegetable oil
2 cups / 8 oz. Reese's peanut butter cups, chopped (or use 12-16 oz. if you want to cover the top of the cake, like shown)
1 cup heavy cream
1/2 cup creamy peanut butter
Directions:
1. Heat oven to 350 degrees F. Coat two 9-inch round cake pans with nonstick cooking spray or butter & flour.
2. In a large bowl, beat cake mix, eggs, buttermilk and vegetable oil on low for 30 seconds. Increase speed to medium-high; beat for 2 minutes, scraping down side of the bowl after 1 minute. Fold in 2 cups of the chopped peanut butter cups.
3. Divide batter between prepared pans. Bake at 350 degrees F for about 34 minutes, or until a toothpick inserted in the center comes out clean. Let layers cool on a wire rack for 15 minutes. Turn out cakes onto wire racks and cool completely.
4. Place chopped dark chocolate in a medium-size bowl. Bring cream just to a boil and pour over chocolate. Whisk until chocolate melts. Add peanut butter and whisk until smooth.
5. Trim top of cake layers flat with a serrated knife. Put 1 cake layer on cooling rack and place on a baking sheet. Pour 1 cup frosting on top; spread evenly with a spatula. Top with remaining cake layer. Pour remaining frosting over the top, allowing it to spill over the sides. Smooth top and sides with spatula. Refrigerate 1 hour to set.
6. Transfer cake to serving plate and garnish with chopped candy, if desired.
oh.my.gawd
This cake is to die for. Pour a glass of milk, or two, you're gonna need it.
*Courtesy of Bakerella
I made this cake for Mark's birthday and we all loved it!
Ingredients
1 box (18.25 ounces) devil's food cake mix
3 eggs
1 cup buttermilk
1/2 cup vegetable oil
2 cups / 8 oz. Reese's peanut butter cups, chopped (or use 12-16 oz. if you want to cover the top of the cake, like shown)
1 cup heavy cream
1/2 cup creamy peanut butter
Directions:
1. Heat oven to 350 degrees F. Coat two 9-inch round cake pans with nonstick cooking spray or butter & flour.
2. In a large bowl, beat cake mix, eggs, buttermilk and vegetable oil on low for 30 seconds. Increase speed to medium-high; beat for 2 minutes, scraping down side of the bowl after 1 minute. Fold in 2 cups of the chopped peanut butter cups.
3. Divide batter between prepared pans. Bake at 350 degrees F for about 34 minutes, or until a toothpick inserted in the center comes out clean. Let layers cool on a wire rack for 15 minutes. Turn out cakes onto wire racks and cool completely.
4. Place chopped dark chocolate in a medium-size bowl. Bring cream just to a boil and pour over chocolate. Whisk until chocolate melts. Add peanut butter and whisk until smooth.
5. Trim top of cake layers flat with a serrated knife. Put 1 cake layer on cooling rack and place on a baking sheet. Pour 1 cup frosting on top; spread evenly with a spatula. Top with remaining cake layer. Pour remaining frosting over the top, allowing it to spill over the sides. Smooth top and sides with spatula. Refrigerate 1 hour to set.
6. Transfer cake to serving plate and garnish with chopped candy, if desired.
oh.my.gawd
This cake is to die for. Pour a glass of milk, or two, you're gonna need it.
*Courtesy of Bakerella
Saturday, February 7, 2009
Creamy Chicken Pasta Toss
Ingredients:
1 tsp. oil
1 lb. boneless skinless chicken, cut into bite-size pieces
2 cups milk
1/4 cup cream cheese
3 cups rotini, fusilli, or shell pasta, uncooked
2 cups frozen mixed vegetables
1 cup Shredded Cheddar Cheese
Directions:
1. Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 7 min. or until evenly browned, stirring occasionally.
2. Add milk and cream cheese; mix well. Bring to boil.
3. Stir in pasta; cover. Reduce heat to medium-low.
4. Cook 10 min. or until pasta is tender and chicken is cooked through.
5. Add vegetables; cook 5 min. or until heated through.
6. Sprinkle with the cheese, cover and cook until melted.
1 tsp. oil
1 lb. boneless skinless chicken, cut into bite-size pieces
2 cups milk
1/4 cup cream cheese
3 cups rotini, fusilli, or shell pasta, uncooked
2 cups frozen mixed vegetables
1 cup Shredded Cheddar Cheese
Directions:
1. Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 7 min. or until evenly browned, stirring occasionally.
2. Add milk and cream cheese; mix well. Bring to boil.
3. Stir in pasta; cover. Reduce heat to medium-low.
4. Cook 10 min. or until pasta is tender and chicken is cooked through.
5. Add vegetables; cook 5 min. or until heated through.
6. Sprinkle with the cheese, cover and cook until melted.
Friday, February 6, 2009
Au Gratin Taco Bake
Ingredients:
1 pound ground beef
1 package au gratin potatoes
1 can whole kernal corn, undrained
1 can stewed tomatoes, undrained
1/4 cup milk
1/2 cup water
2 tablespoons taco seasoning (I used 3 tbsp)
1 cup shredded cheddar cheese
Directions:
1. Preheat oven to 350.
2. Cook beef until brown, drain fat.
3. Stir in taco seasoning, water, milk, the potatoes, contents of sauce mix, corn & tomatoes.
4. Transfer to a baking dish (2 qt. or larger), cover and bake 60 minutes.
5. Sprinkle with cheese and bake another 5 minutes until melted.
1 pound ground beef
1 package au gratin potatoes
1 can whole kernal corn, undrained
1 can stewed tomatoes, undrained
1/4 cup milk
1/2 cup water
2 tablespoons taco seasoning (I used 3 tbsp)
1 cup shredded cheddar cheese
Directions:
1. Preheat oven to 350.
2. Cook beef until brown, drain fat.
3. Stir in taco seasoning, water, milk, the potatoes, contents of sauce mix, corn & tomatoes.
4. Transfer to a baking dish (2 qt. or larger), cover and bake 60 minutes.
5. Sprinkle with cheese and bake another 5 minutes until melted.
Tuesday, February 3, 2009
Cheesy Chicken & Salsa Skillet
Directions:
2 cups multigrain penne pasta
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1-1/4 cups "thick" or "chunky" Salsa
1 cup frozen corn, thawed
1 large green pepper, cut into short thin strips
1 cup mexican style 2% shredded four cheese
optional: 1 tbsp. cilantro, green onion (finely chopped)
Ingredients:
1. Cook pasta as directed on package.
2. Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook and stir 2 min.
3. Stir in salsa, corn and peppers. Bring to boil. Simmer on medium-low heat 10 min. or until chicken is cooked through, stirring occasionally.
4. Drain pasta % add to chicken mixture; mix lightly. Sprinkle with cheese. Remove from heat.
5. Cover & let stand 1 min. or until cheese is melted.
*low fat / 500 calories per 2 cup serving
2 cups multigrain penne pasta
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1-1/4 cups "thick" or "chunky" Salsa
1 cup frozen corn, thawed
1 large green pepper, cut into short thin strips
1 cup mexican style 2% shredded four cheese
optional: 1 tbsp. cilantro, green onion (finely chopped)
Ingredients:
1. Cook pasta as directed on package.
2. Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook and stir 2 min.
3. Stir in salsa, corn and peppers. Bring to boil. Simmer on medium-low heat 10 min. or until chicken is cooked through, stirring occasionally.
4. Drain pasta % add to chicken mixture; mix lightly. Sprinkle with cheese. Remove from heat.
5. Cover & let stand 1 min. or until cheese is melted.
*low fat / 500 calories per 2 cup serving
Monday, February 2, 2009
Easy Cheesy Spinach & Bacon Dip
Ingredients:
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 lb. (16 oz.) Velveeta Cheese, cut into 1/2-inch cubes
4 oz. (1/2 of an 8-oz. pkg.) Cream Cheese, cubed
1 can (10 oz.) diced tomatoes & green chilies, undrained
8 slices bacon, cooked, crumbled
Directions:
1. Combine all ingredients & microwave for 3 minutes. Stir well.
2. Return to microwave and cook an additional 2 minutes until cheese is completely melted. Mix well.
2. Serve with tortilla or pita chips.
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 lb. (16 oz.) Velveeta Cheese, cut into 1/2-inch cubes
4 oz. (1/2 of an 8-oz. pkg.) Cream Cheese, cubed
1 can (10 oz.) diced tomatoes & green chilies, undrained
8 slices bacon, cooked, crumbled
Directions:
1. Combine all ingredients & microwave for 3 minutes. Stir well.
2. Return to microwave and cook an additional 2 minutes until cheese is completely melted. Mix well.
2. Serve with tortilla or pita chips.
Barbeque Mini Meatloaves
Ingredients:
1 lb. ground beef
1 slice of bread (torn in small pieces)
1 egg
1/2 onion - finely chopped
1 tsp. garlic powder
1/2 cup barbeque sauce
optional: shredded cheese
Directions:
1. Preheat oven to 375
2. Combine beef, bread, egg, onion & garlic powder in a large bowl. Mix well.
2. Spray muffin pan with cooking spray and press beef mixture into all 12 cups.
3. Make an indentation in each loaf & drizzle on 1-2 tbsp. BBQ sauce.
4. Bake 35-40 minutes.
5. Optional: sprinkle with cheese and return to oven until cheese melts.
1 lb. ground beef
1 slice of bread (torn in small pieces)
1 egg
1/2 onion - finely chopped
1 tsp. garlic powder
1/2 cup barbeque sauce
optional: shredded cheese
Directions:
1. Preheat oven to 375
2. Combine beef, bread, egg, onion & garlic powder in a large bowl. Mix well.
2. Spray muffin pan with cooking spray and press beef mixture into all 12 cups.
3. Make an indentation in each loaf & drizzle on 1-2 tbsp. BBQ sauce.
4. Bake 35-40 minutes.
5. Optional: sprinkle with cheese and return to oven until cheese melts.
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