Eat a Rainbow – Buttered Carrots and Rotini

May 17, 2013

Kids can have fun with this dish and pretend to eat a rainbow.  They will hardly notice the vegetables mixed in with the various colors of the pasta.

Buttered Carrots and Rotini

Ingredients:

  • 1 cup uncooked rainbow rotini pasta
  • 2 cups baby carrots
  • 1 Tbsp. butter
  • 1 tsp.  dill weed
  • salt
  • pepper

Directions:

  1. cut carrots lengthwise and cross wise
  2. cook pasta per instructions on package
  3. add carrots for the last 2-3 minutes
  4. cook until tender
  5. drain
  6. add back to pot
  7. add butter, dill, slat and pepper
  8. toss gently to coat

Make a game of this dish and call out various colors that your kids can find and eat.

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Cheesy Vegetable Risotto – Kids Will Love it!

May 15, 2013

This dish is a good eats for kids.  The vegetables are covered with a cheesy sauce and your kids will eat them up without even realizing they are in the dish.

Cheesy Vegetable Risotto

Ingredients:

  • 1 Tbsp. butter
  • 2 Tbsp. olive oil
  • 1 large onion chopped
  • 1 clove garlic chopped finely
  • 1 cup uncooked Arborio rice
  • 32 oz chicken broth
  • 12 oz bag frozen vegetables in cheese sauce
  • 1/2 cup Parmesan cheese
  • 2 Tbsp fresh parsley chopped
  • 1/4 tsp. black pepper

Directions:

  1. heat butter in a skillet, add onion and garlic, cook for 4 minutes, stirring often
  2. add rice and cook until kernel edges are translucent -stir often
  3. add 1/2 cup broth and cook uncovered for 5 minutes, stirring, or until broth is absorbed
  4. add 1 cup of broth and cook uncovered for 5 minutes or until broth is absorbed
  5. add remaining 1 cup of broth and cook for 8 minutes, stirring often
  6. cook frozen vegetable per instruction on package
  7. add cooked vegetables, cheese, parsley and pepper
  8. stir well and serve
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Italian Chicken Mom-Nuggets

May 13, 2013

A quick and easy dinner that is sure to be finger licking good for your kids.

Italian Chicken Nugget Recipe

Ingredients:

  • frozen chicken nuggets
  • 1/3 cup grated Parmesan Cheese
  • 28 oz jar spaghetti sauce
  • 4 oz shredded mozzarella cheese
  • 1 tsp Italian Seasoning

Directions:

  1. put nuggets in your crock pot – spread out as much as possible without stacking
  2. sprinkle Parmesan cheese on top
  3. layer with spaghetti sauce, mozzarella cheese and  seasoning
  4. cover and cook on high for one hour

Better than any fast food!

 

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Strawberry Banana Smoothie – A Breakfast on the Go!

May 8, 2013

Strawberry Banana Smoothie Recipe

Ingredients:

  • 2 – 8 oz. containers of vanilla yogurt
  • 1/4 cup orange juice
  • 1 cup strawberries
  • 1 banana

Directions:

  1. put all the ingredients in a blender
  2. cover and blend until smooth
  3. pour into glasses
  4. optional:  can top with a piece of fresh fruit, cereal, or chocolate chips

You can create your own special smoothie by using the flavors your kids like.  Mix it up and make it fun.  A great way to start the day with this nutritious and delicious fruit smoothie.  Kids will love this breakfast!

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Peanut Butter Granola – A Good Start to the Day

May 6, 2013

A delicious breakfast cereal that your kids will love to snack on after school also.  You can even sprinkle it over yogurt, ice cream or pudding and eat it as a dessert.

Peanut Butter Granola

Ingredients:

  • 6 cups dry oatmeal
  • 1/2 cup wheat germ
  • 1/2 cup toasted coconut
  • 1/2 cup sunflower seeds
  • 1/2 cup raisins
  • 1 cup butter
  • 1 cup peanut butter
  • 1 cup brown sugar

Directions:

  1. add oatmeal, wheat germ, coconut, sunflower seeds, and raisins to crock pot and mix well
  2. melt butter with the peanut butter and brown sugar – add to mixture – stir well
  3. cover and cook on low for 1 1/2 hours – stirring every 15 minutes
  4. let cool completely and break up the larger chunks

ENJOY!

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Crunchy Broccoli Casserole – A Fun Surprise Awaits You!

April 21, 2013

Potato chips add a fun surprise to this dish and some extra crunch!  Your kids won’t even notice the broccoli!

Crunchy Broccoli Casserole Recipe

Ingredients:

  • 2 – 10 oz frozen broccoli – thawed
  • 1 1/2 cups grated cheddar cheese
  • 1/4 cup chopped onions
  • can of cream of celery soup
  • 1 cup baked potato chips – crushed

Directions:

  1. spray the inside of a crock pot with cooking spray
  2. put broccoli, onions and 1 cup of cheese in pot
  3. add soup and mix together
  4. cover and cook on low for 3-4 hours or on high  for  2 hours
  5. mix 1/2 cup cheese and potato chips together in a bowl
  6. 30 minutes before the cooking time is up, add to the top of the casserole
  7. leave lid off and cook uncovered for 30 minutes

Enjoy!!!

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Italian Meatloaf – Yummy!

April 17, 2013

Meatloaf gets a bad reputation – but I think it is a delicious meal to serve your family.  It also makes great leftover sandwiches – spread some Miracle Whip on your bread and add a cold slice of meatloaf and it can’t get any better than this.

Italian Meatloaf Recipe

Ingredients:

  • 2 eggs
  • 2 lbs ground beef
  • 2/3 cup quick cooking oatmeal
  • 1 envelop dry onion soup mix
  • 1/2 cup pasta sauce
  • 1 tsp garlic powder

Directions:

  1. beat the eggs in a bowl
  2. add beef, oatmeal, soup mix, pasta sauce and garlic powder
  3. mix well – you can use your hands if easier
  4. shape the meat into a loaf
  5. place in crock pot
  6. cover and cook on low for 8 hours

And there you have it – an easy dinner for your family.

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Creamy Corn Pudding – Perfect Side Dish Recipe

April 9, 2013

This recipe is a great side dish that is quick and easy to make.  Something different to serve your family when you want to add a little variety to your meals.

Creamy Corn Pudding

Ingredients:

  • 2 eggs
  • 2 Tbsp. butter
  • 12 oz. can cream style corn
  • 2 Tbsp sugar
  • 1 tsp salt
  • 1/8 tsp pepper
  • 2 Tbsp flour
  • 1/2 cup milk

Directions:

  1. beat eggs in a bowl
  2. melt butter
  3. add melted butter to eggs
  4. add corn and mix well
  5. add sugar, salt, pepper, flour and milk – mix well
  6. pour mixture into crock pot
  7. cover and cook on low for 4 hours

Enjoy!  Your kids won’t even know they are eating a vegetable.

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Zucchini and Cheese Muffins

April 6, 2013

Never thought a muffin made with a vegetable would be as delicious as this recipe.  They are quick to make and simple enough for a small tot to help you with.

Zucchini and Cheese Muffins Recipe

Ingredients:

  • 1 zucchini – grated
  • 2 cups shredded cheddar cheese
  • 2 cups all purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp salt
  • 1 cup milk
  • 1 egg
  • 4 Tbsp. olive oil

Directions:

  1. preheat oven to 375
  2. put paper liners in muffin tin
  3. put zucchini and cheese in a bowl
  4. sift flour, salt, baking soda and salt
  5. add to bowl and mix well
  6. beat egg in a separate bowl
  7. add milk and oil and mix well
  8. add to the other bowl and stir just until mixed
  9. fill muffin liners so that they are almost full
  10. bake for 20-25 minutes or until golden

So yummy that your kids will never know that there is a vegetable in it!

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Honey Mustard Glazed Carrots Recipe

March 29, 2013
vegetable tote bag

vegetable tote bag

Get your daily servings of veggies!
 
The Vegetable Tote Bag from North American Bear Company’s Garden Hop collection is a sturdy canvas tote bag with 5 veggie rattles and squeakers.
 
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How many times have mothers said “keep your carrots, they are good for your eyes.”  Then you asked ” how do you know that?”  and she replies “have you ever seen a bunny rabbit wearing glasses?”   So carrots are good for you – lots of vitamins – especially vitamin A -  to keep you healthy.  Here is a recipe for sweetened carrots that kids will enjoy.

Honey Mustard Glazed Carrots

Ingredients:

  • 1 lb. bag of baby carrots – ready to eat
  • 2 Tbsp. honey
  • 1 Tbsp. Olive oil
  • 2 tsp. Dijon mustard
  • 1 Tbsp. fresh parsley – chopped
  • salt & peper to taste

Directions:

  1. heat 1/2 cup of water to boiling in a saucepan
  2. add carrots
  3. cover and simmer 10-15 minutes or until tender
  4. drain
  5. in a bow, mix remaining ingredients
  6. add carrots and toss lightly

This dish is not only delicious, but pretty to look at it.  I always try to make sure our meals have a variety of color to them to make sure they are well balanced and this makes it easy.  When your meals are too white/tan colors – you know something has to change.

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