Skillet Fish Recipe

Here is a recipe that could just make fish lovers out of your kids.  Fish is full of protein and low in saturated fat.  Using a mild flavored fish such as cod or halibut makes it less “Fishy” tasting.  Getting the fish right off the boat is the best.  We grew up in Maine and were fortunate to be able to go down to the local pier and buy from the fisherman.

Skillet Fish Recipe

Ingredients:

  • can of corn with red & green peppers, drained and rinsed
  • 2 Tbsp green onion, sliced
  • 2 Tbsp fresh Cilantro, chopped
  • 1/2 tsp ground cumin
  • 1 Tbsp lime juice
  • 1 tsp honey
  • 1/4 tsp ground cumin
  • dash pepper
  • fish fillets

Directions:

  1. in a bowl, mix together the first 5 ingredients to make a corn relish
  2. in another bowl, mix 1/4 tsp ground cumin and pepper
  3. sprinkle on fish – both sides
  4. heat skillet on a medium high heat
  5. cook fish 5-8 minutes – turning once – it should be white and flaky when done
  6. serve fish with relish on top

Sweet Potato Recipe

Make sweet potatoes even sweeter with this Maple-Glazed Sweet Potato Recipe.  Sweet potatoes are rich in vitamin A and fiber.  The orange/red color of the sweet potato also makes it more appealing.

Maple Glazed Sweet Potatoes

Ingredients:

  • 1 cup apple juice
  • 4 tsp cornstarch
  • 1/2 cup maple syrup
  • 1/2 tsp ground cinamon
  • 1 Tbsp butter
  • pinch of salt
  • 2 lb sweet potatoes, peeling and cubed
  • 2 Tbsp pecans, chopped

Directions:

  • mix 2 Tbsp apple juice and corn starch in a small bowl
  • in a large skillet, add remaining apple juice, syrup, cinnamon, butter and salt
  • heat to boiling
  • add sweet potatoes and mix well so they are all coated
  • return to boiling
  • reduce heat, cover and simmer for 8-10 minutes or until tender
  • stir in cornstarch mixture in and cook over medium high heat until bubbly and thickened
  • sprinkle with pecans when serving

 

Enjoy!

Bow Tie Pasta Salad

Another good eats recipe for kids.  Mixing in the vegetables adds color – kind of looks like confetti – and the dressing makes them more flavorful for your kids.  A quick and easy side to add at lunch or dinner.

 

Bow Tie Pasta Salad

Ingredients:

  • 8 oz uncooked Bow Tie pasta
  • 2 ups frozen mixed vegetables
  • 1/4 cup chopped red onion
  • 1 tomato, chopped
  • 1/2 cup Italian dressing

Directions:

  1. cook pasta as per directions on package
  2. add frozen vegetables during the last 5-7 minutes of cooking time
  3. drain and rinse
  4. toss all ingredients together in a bowl
  5. refrigerate if you don’t eat it right away

Enjoy!

 

Yogurt Parfaits

Here is a super easy good eats for kids.  Make it fun for your kids by letting them build their own.  Put in a clear glass so they can see the designs that they make before eating it up!

Yogurt Parfait

Ingredients:

  • 18 oz french vanilla yogurt
  • 8 oz.  can crushed pineapples, drained
  • 2 cups Honey Nut Cheerios
  • 1 banana, sliced
  • 11 oz can mandarin oranges, drained
  • 1/4 cup coconut, toasted
  • sliced strawberries

Directions:

  1. mix together yogurt and pineapples
  2. put 1/4 cup Cheerios in 4 parfait glass cups
  3. add 2 spoonfuls of yogurt mixture on top
  4. add 1/4 cup Cheerios
  5. add sliced bananas
  6. add 2 spoonfuls of yogurt mixture on top
  7. add oranges
  8. spoon rest of yogurt
  9. sprinkle coconut
  10. top with strawberries

Mexican American Pasta

Here is a recipe your family will love.  South of the Border meets American pasta – a blend of the best of both!

Mexican American Pasta

Ingredients:

  • 1 lb ground beef
  • 1 jar chunky slasa
  • 1 8 oz can tomato sauce
  • 1 1/2 cup water
  • 2 cups uncooked elbow macaroni
  • 1 cup frozen corn
  • 1/2 cup shredded cheddar cheese

Directions:

  1. brown ground beef in a skillet until no longer pink and drain fat
  2. stir in salsa, tomato sauce, and water
  3. heat to boiling
  4. cover and simmer for 15 minutes – stirring occasionally
  5. sprinkle with cheese
  6. cover and let stand for 2 minutes

Ole!  Enjoy this quick and easy dinner.

Fall is a Great Time for Soups!

As the weather gets colder, hot soups suddenly get more appealing for lunches or even dinner.  Always great by themselves or with a small salad or buttered bread or even with a sandwich.  The combinations are endless!

Chicken Barley Soup

Ingredients:

  • 32 oz chicken broth
  • 1 can of diced tomatoes, undrained
  • 2 carrots, sliced
  • 2 stalks celery, sliced
  • 1 cup mushrooms. sliced
  • 1/3 cup quick cook barley
  • 1 tsp dried minced onion
  • 2 cups cooked chicken, chopped

Directions:

  1. mix all ingredients except for chicken in a suacepan
  2. heat to boiling
  3. reduce heat to medium
  4. cover and simmer for 15-20 minutes
  5. add chicken and cook for another 5 minutes

I often make this soup with the leftovers from a store bought rotisserie chicken that I pick up for an easy dinner. 

ABC Soup – Learning While Eating!

Kids will have fun making a game out of eating their soup.  What words can they spell out? 

ABC Soup

Ingredients:

  • 1/2 lb beef stew meat
  • can of stewed tomatoes
  • 8 oz can tomatos sauce
  • 1 cup water
  • 1 envelop of dry onion soup mix
  • 10 oz frozen vegetables
  • 1/2 cup uncooked alphabet noodles

Directions:

  1. place all ingredients except for noodles and vegetables in a crock pot
  2. stir together
  3. cover and cook on low for 6-8 hours
  4. add noodles and vegetables
  5. cook on high for 30 minutes

Enjoy!  A perfect hot lunch for rainy or cold winter days.  Make lunch a learning experience for your kids.

Blueberry Tarts

Tarts are just wonderful!  The perfect size – just enough sweetness to satisfy your sweet tooth.  Also great for the kids’ afternoon snack or for dessert.  this recipe is for blueberries, but you can substitute your own favorite fruit.

Ingredients:

  • pie dough
  • butter
  • 2 1/2 cups fresh blueberries
  • 1/4 cup sugar
  • 1/2 tsp lemon juice
  • 1 1/2 Tbsp. flour

Directions:

  1. preheat oven to 350
  2. lightly butter a 12 cup muffin pan
  3. roll out dough and use a cookie cutter or glass to cut out circles
  4. gently press dough into muffin tins – smooth out any bubbles and trim excess
  5. chill in freezer for 10 minutes
  6. combine berries, sugar, lemon juice and flour in a bowl
  7. fill each tart with berry mixture
  8. bake for 15 minutes or until crust is golden brown

Enjoy!

Pear Salad

Pear Salad

Ingredients:

  • 3 tbsp cider vinegar
  • 3 tbsp raspberry jam
  • 1 tbsp vegetable oil
  • 2 cups torn leaf leattuce
  • 2 small pears
  • 1 Tbsp chopped hazelnuts

Directions:

  1. blend together vinegar, jam and oil – this is the dressing
  2. arrange lettuce on plates
  3. core ans slice thin the pears
  4. top lettuce with pears
  5. sprinkle nuts over the top
  6. drizzle dressing over the top

Enjoy!  A perfect salad that the whole family will love!

Kid Kabobs

Make dinner fun and mix it up!  Kids will love dinner served alittle bit different than the normal serving piled on a plate.

Meatball & Biscut Kabobs

Ingredients:

  • frozen cooked Italian Meatballs
  • 1 can refrigerated buttermilk biscuits
  • 2 Tbsp. Parmesan Cheese
  • 1 bell pepper
  • 1 cup tomato pasta sauce

Directions:

  1. heat oven to 375
  2. thaw 12 frozen meatballs
  3. break apart biscuits and cut each into quarters
  4. put in a bowl
  5. add cheese and toss
  6. cut pepper into 6 pieces
  7. on a skewer – add:  biscuit, meatball, biscuit, pepper, biscuit, meatball, biscuit, pepper, biscuit, meatlball, pepper
  8. place in a baking pan
  9. bake for 14 – 16 minutes or until biscuits are golden brown
  10. heat pasta sauce
  11. serve kabobs with the warm sauce for dipping

Happy dipping!