Breakfast Battles Begone

My kids have never been big breakfast eaters.


Really, they're not big eaters in general.


While my oldest has come a long way from where she was, the other two still tend to be picky. They eschew meat, they turn their noses up at vegetables. And then, I start to worry. Because really, what kind of nutrition are they getting?


So, I've been known to resort to drastic measures.


That's right. I'm one of those mothers who has hidden spinach in her Chocolate Chocolate Chip Cookies and sweet potatoes in her Spaghetti Bolognaise.


What can I say?


A mom's gotta do what a mom's gotta do.


The cookbook that taught me everything I know about increasing the nutritional value of everyday recipes is The Sneaky Chef by Missy Chase Lapine. It came out several months before that "other" hide-the-vegetables-in-the-food book -- and really, I think Lapine's is far superior. I've made dozens of her recipes and nearly all of them have been hits.


Which brings me back to breakfast.


Any nutritionist will tell you that a high-protein breakfast is the best bet for your little one. But, the day my kids eat eggs for breakfast will be the day pigs begin to fly.


So, I give them cookies and milk instead.


These Breakfast Cookies are my kids' all-time favorite. I make a double batch and they're gone within two days (partly because I can't stop eating them either). They're whole grain, high protein (thanks to ricotta cheese) and contain half the sugar of kids' breakfast cereals.




They're easy to make, a hit with the kids and don't have one trace of spinach. Promise.

Breakfast Cookies
Recipe courtesy of The Sneaky Chef by Missy Lapine

2 cups whole grain cereal flakes (such as Wheaties or Total)
3/4 c. Flour Blend (1/4 c. each of white flour, whole wheat flour and wheat germ)
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 large egg
1/2 c. brown sugar
1/4 c. canola oil
2 tsp. pure vanilla extract
3/4 c. low-fat ricotta cheese
Cinnamon sugar for dusting

Preheat oven to 400 degrees and line a baking sheet with parchment paper (or spray with oil).

Using a rolling pin, gently crush the cereal (in a sealed plastic bag) into coarsely crushed flakes. Alternatively, you can quickly pulse the cereal in a food processor.

In a large mixing bowl, whisk together Flour Blend, crushed cereal, baking soda, salt and cinnamon. In another bowl, whisk together egg, sugar, oil, vanilla and ricotta cheese. Add the dry ingredients to the wet and mix just enough to moisten dry ingredients. Drop single tablespoonfuls onto the baking sheets, leaving about an inch between cookies. Flatten cookies with the back of a fork and then sprinkle tops generously with cinnamon sugar (or just sugar if your kids don't like cinnamon flavor). Bake about 18 to 20 minutes, or until nicely browned and crispy around the edges.

Serve with milk or hot cocoa.
Makes 16 to 18 large cookies.

Hey there! Remember me?

I'm a little "off" this week. Over the weekend I headed to Myrtle Beach with my sister for a scrapbooking retreat. It was the first time I picked up my scrapbooking supplies in months. It felt so good to catch up on our albums. But somehow, even though I was gone for only two days, I feel like I've been gone a week. It's been hard to get back in the swing of things -- and this poor little blog has been sorely neglected.

To top it all off, Josh came down with a stomach bug early this morning, and I'm starting to feel a little woozy myself. But, before things really go downhill, I wanted to share a couple neat things with y'all.

It's been cold in Georgia, but not nearly as cold as up north. If you're looking for the perfect winter comfort food recipe, try this Creamy Chipotle Chicken Tortellini with White Beans and Cilantro that Jenny posted. I could eat the entire pot in one sitting. Unbelieveably good.

Jo-Lynne gave me the heads up on this next one. Audrey's tip on how to fit pants without trying them on is amazing and really works! It will forever change my shopping excursions with kids in tow. Where was this information two kids ago? :)

Finally, I recently discovered a pure, organic "magic soap." It's now a staple in our family. Curious? Go check it out.

With that, I'm off to be nurse for the day. Stay warm and healthy, y'all!

Easy Gingerbread Houses

We've done gingerbread houses for three years running now, and we've had some failures and some successes. So, I present to you all I've learned on how to do this holiday tradition right.

First, DO NOT buy one of those gingerbread house kits. The house itself will be petrified and inedible. The included icing will be like mortar and the 12 colored candies they include for "decoration" will (obviously) not be enough.

Now, you can also go the route of the homemade, from-scratch gingerbread house. And while the real deal smells absolutely divine, it requires a ton of time and energy (as well as the patience of a saint). I'd prefer to save my patience for the decorating part, rather than expend it all in the baking phase. It's all about making a memory, people. And a crabby, impatient mommy doesn't say holiday cheer. Just sayin'.

So, how do you decorate a gingerbread house so that fun is had by all? Well, to borrow a phrase from Sandra Lee, you do the "semi-homemade" version.

This year, we used graham crackers to build two small gingerbread houses. It was super easy. Check out this quick tutorial:



The best part about it is that each child gets a house. So, there's no arguing about the decorating scheme. That is holiday bliss, my friends. (Btw, I also like to use some icing to secure the house to some foil-covered cardboard. Nothing ruins the holiday mood faster than a smashed gingerbread house that when zinging off the table onto the floor.)

I'm including my recipe for royal icing, because the right icing makes all the difference. This recipe makes enough for two graham cracker houses and will stay soft if you seal it in a ziploc bag. When you're ready to pipe on the icing, just make a small cut to remove a corner of the bag.

Royal Icing

2 egg whites

1 pound sifted powdered sugar

1 tsp. lemon juice

2 tsp. glycerin (you can get this at the drugstore)

Beat whites until frothy. Add sugar, 1 T. at a time. Add lemon juice and glycerin. If the icing begins to harden, add a small amount of hot water. Pour into a ziploc bag and seal. Cut corner of bag when ready to decorate.

There you have it. The Gingerbread House tradition, done with minimal fuss.

Now, for more tips that will make your life (and holidays) easier, go visit Works for Me Wednesday!

What's for Dinner plus Homemade Tomato Soup!

My Menu Plan Monday posts have been few and far between because, for a while there, I felt like I was making the same things over and over again. And who wants to read the same menu each week? Well this week, I'm trying a few new recipes. Hopefully, I'll find a few keepers to throw into the mix.

I'm keeping my promise and sharing another soup recipe. This week's recipe is not nearly as heavy and filling as last week's. This Cream of Tomato Soup is a snap to make and the ingredients are simple and straightforward. It's almost as easy as opening a can. If you want to spare a few calories, you don't have to add the half and half.

Tuesday night's meal will be breakfast, as that was what won in our family's Election Day Dinner poll.

I did find a great new side dish item on the grocery shelf the other day -- Kashi 7 Whole Grain Pilaf. It's absolutely delicious and cooks in the microwave in just 90 seconds. 8g of protein, 7g of fiber, and reasonably priced to boot!


Monday: Italian Meatloaf, Egg Noodles, Peas

Tuesday: Breakfast for dinner

Wednesday: Asian Pork Tenderloin, Kashi 7 Whole Grain Pilaf, Edamame

Thursday: Parmesean Chicken, Cream of Tomato Soup (recipe follows), Greek Salad, Fruit

Friday: Pizza Night! (Thai Chicken Pizza for adults; cheese pizza for kids)

Saturday: Ranchero Mexi-Chicken Crostada, Salad, Fruit

Cream of Tomato Soup

2 Tbsp unsalted butter

2 Tbsp extra-virgin olive oil

1/2 cup finely chopped shallots (2 medium) or onion

2 cloves garlic, minced

3 cups chicken or vegetable broth

3 cups chopped or crushed canned tomatoes

1/2 cup half and half (optional)

Kosher salt and freshly ground pepper

Parmesean cheese

1. Heat 1 Tbsp butter and the oil in a large soup pot over medium heat. Add shallots and garlic; saute until soft, about 3 minutes. Add broth and tomatoes; bring to a boil. Lower heat and simmer, uncovered, 25 minutes, or until tomato mixture begins to thicken.

2. Remove from heat. Process in 2 batches in a blender until smooth. Return to pot and heat over medium heat until soup is warmed through. Stir in half-and-half (if using) and 1 Tbsp butter. Season with salt and pepper. Serve topped with parmesean cheese. Makes about 7 cups (serves 4-6 people)

Be sure to head on over to Menu Plan Monday for more ideas!

The Great Computer Meltdown and... Soup's On!

***Recipe update below ***

Well, my little computer snafu will, from here on out, be referred to as "The Great Computer Meltdown of 2008." Really. It's worthy of its own Weather Channel graphic. If I was able to, I would have created a snappy little graphic myself, but I'm afraid to make one wrong move for fear that I'll screw something up.

My dear, sweet husband spent literally all weekend cleansing and rebuilding my laptop. Everything had to be wiped off the hard drive because this particular virus (or series of viruses -- I told you the virus scan discovered about 400) was ruthless. Fortunately, I did manage to back up our photos to an external hard drive before we left for vacation. And, for once my procrastination actually paid off -- I needed to download 1,145 pictures off my digital camera (I have a HUGE memory card), so I think the important stuff -- family photos -- was preserved.

My laptop is now like Fort Knox. Nothing should be getting through and we even updated the virus scan software to the "deluxe" auto scan version. I can assure you that was $70 well spent.

All that to offer you a friendly little reminder -- have you backed up your computer lately? How's your virus protection? Do yourself a favor and make sure it's up to date. Or buy a Mac. Either option would work.

Secondly, I did promise soup, right? I am so glad the temps are dropping because I can finally pull out all of my soup recipes. I love to make soup in the winter. And, while this is not a recipe blog, I'm going to try and share a soup recipe each Monday for a few weeks. If you have a recipe to share, leave a link in the comments. I'd love to try some new recipes.

This soup is a take on Panera's Cream of Chicken and Wild Rice Soup. So good! We had this the other night for dinner and my 5-year-old ate every bite. She'll be taking the leftovers for lunch this week.


Cream of Chicken and Wild Rice Soup
Serves 8

**I originally got this recipe from my mom, who is notorious for changing the original recipe. True to form, she revamped this one as well. I have changed the measurements below to reflect her changes.**

1/2 cup butter
1 finely chopped onion
1 cup chopped celery
1 cup sliced carrots
1/2 pound fresh sliced mushrooms (I leave these out, because if my daughter spotted a mushroom, she'd refuse to eat the soup.)
3/4 cup all-purpose flour
6 cups chicken broth
2 cups cooked wild rice
1 pound boneless skinless chicken breasts, cooked and cubed (you can use a rotisserie chicken to save time)
1 teaspoon salt
1 teaspoon curry powder
1 teaspoon mustard powder
1 teaspoon dried parsley
1 teaspoon ground black pepper
1 cup slivered almonds (optional)
3 tablespoons dry sherry
2 cups half-and-half

Melt butter in a large saucepan over medium heat. Stir in the onion, celery and carrots and saute for 5 minutes. Add the mushrooms and saute for 2 more minutes. Then add the flour and stir well to create a roux. Gradually pour in the chicken broth, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and let simmer.

Next, add the rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper, almonds and sherry. Allow to heat through, then pour in the half-and-half. Let simmer for 1 to 2 hours. Be sure not to boil the soup, or your roux will break.

**Note: The longer this soup sits, the thicker it gets. When you reheat it, you'll need to add some water or chicken broth to thin it out slightly.

And, if you're looking for more great menu ideas, don't forget -- it's Monday! Laura's got a whole slew of menus up for your perusal at Menu Plan Monday!

Some New Family Favorites

Darcie mentioned a few weeks ago that it's been a while since I've particpated in Menu Plan Monday. She's right. Part of that has been due to the allergy treatments that my daughter has been doing (when you've got to avoid say, sugar, for 30 hours, your menus lack a certain "excitement.") But the other half of it is that I've been in a recipe rut. I was getting to a point where it just felt like I was making the same ol' thing, over and over and over again. Anyone else ever feel that way?

Well, in the last few weeks, I've been on a new recipe search. I've found some great recipes and some not-so-great ones. This week, I thought I'd share some of our new family favorites:

Bruschetta Chicken: I tried this one at the suggestion of Laura and it was tasty. I used a few garden ripe tomatoes, which really made the whole recipe. The ingredients seem very simple, but the taste is great.

Thai Mango Chicken: I love Thai food, but I have never had much luck making it at home. It just never tastes quite like the real deal. Well, that all changed once I made this recipe. Oh my gosh -- this one is a home run! Make it now! It's so easy, and I could eat it every day. Really.

Mini Farfalle Chipotle Chicken Pasta in Fire Roasted Tomato Cream Sauce: Okay, this is so good, it will make your toes curl. To borrow a phrase from my blogging pal Heather, it's fan-flipping-tastic. It will look like it makes gallons -- trust me, you'll eat every last bite.

Southwest Black Bean Salad and Peach Torte: These are delicious -- hurry up and make the Peach Torte before peaches go out of season.

Open-Faced Chicken and Muenster Sandwiches with Apricot-Dijon Spread: This recipe is from the latest issue of Cooking Light. It's easy, tasty and great for a summer evening.

For more great menu ideas, head on over to Menu Plan Monday!

There's a vegetable in it, so it must be healthy...

I found this recipe in the latest issue of Taste of Home's Healthy Cooking magazine. It's for "Makeover Chocolate Zucchini Bread." My son -- by far the family's pickiest eater -- ate it without complaint. My daughter didn't eat it, but that's because she saw me add the zucchini. If she hadn't witnessed it I'm sure she would have been none-the-wiser. I'll admit, it's pretty darn tasty. In fact, given that it contains a vegetable, I refuse to consider it a dessert and have been eating it for breakfast. So there.

Makeover Chocolate Zucchini Bread

Makes 2 loaves

1 1/4 cups sugar

3 eggs

2/3 cup unsweetened applesauce

1/3 cup canola oil

3 tsp. vanilla extract

1 1/2 cups all-purpose flour

1 cup cake flour (I used whole wheat pastry flour)

1/2 cup baking cocoa

1 tsp. salt

1 tsp. baking soda

1 tsp. ground cinnamon

1/4 tsp. baking powder

2 cups shredded, peeled zucchini

1. In a large mixing bowl, beat the sugar, eggs, applesauce, oil and vanilla until well blended. Combine the flours, cocoa, salt, baking soda, cinnamon and baking powder; gradually beat into sugar mixture until blended. Stir in zucchini. Transfer to two 8"x 4"x 2" loaf pans coated with cooking spray.

2. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

1 slice:

137 calories

4g fat (trace sat fat)

26 mg cholesterol

165 mg sodium

23 g carbohydrate

1g fiber (more if used whole wheat pastry flour)

3g protein

For more great tips and ideas (even another tasty recipe or two) head on over and see Shannon.

5 ingredients (or thereabouts): Pineapple Salsa Salmon

Shannon has deemed this Works for Me Wednesday the "Five Ingredients or Less" edition, so I'm going to share one of the easiest recipes I know. Technically, if you count the salmon filets and the lemon pepper seasoning, it's just over five ingredients, but most of the ingredients for the sauce are usually things I have on hand. So, really it couldn't be simpler. Serve it over some 10-minute Boil in a Bag brown rice and you're out of the kitchen in 15 minutes. Promise.

I will warn you that the mix of ingredients sounds a little crazy, but the result is delicious.

Pineapple Salsa Salmon (courtesy of Publix)

1/2 pound fresh pineapple chunks (you can also use chunks from a 20 oz. can, just drain them)

1 cup refrigerated mild or medium salsa

2 tsp. horseradish

1 tbsp. honey mustard

2 tsp. cornstarch

1 1/2 pounds skinless salmon fillets (I use frozen)

cooking spray

lemon pepper seasoning

Chop pineapple into 1/4 inch pieces. Place in medium mixing bowl and stir together with salsa, horseradish, honey mustard, and cornstarch. Set aside. Rinse fish and pat dry. Cut into 4 servings, if needed. Spray both sides of fish with cooking spray and sprinkle with lemon pepper seasoning. Preheat large saute pan on medium-high for 2-3 minutes. Using tongs, place fish in saute pan and cook 3 minutes. Turn fish over, and add pineapple mixture. Cover, reduce heat to medium and simmer 5-7 minutes, or until sauce thickens. Season fish to taste with salt and pepper. Serve fish and sauce over rice.

Be a Pot Luck Rock Star

Summer's here and chances are you're going to be invited to a fair share of barbeques and potlucks. I always agonize over what to bring to these little get togethers. I want to bring something kid friendly, but a dish adults will enjoy as well. I want to bring something "out of the ordinary," but I don't want to spend hours in the kitchen.

Well, I have found the "Holy Grail" of pot luck recipes: The World's Easiest Ice Cream Cake.

It's not something you want to set out on a picnic table next to the potato salad, but once the dinner plates are cleared, take this one out of the freezer and watch everyone swoon. This recipe is insanely simple, but people will think you worked long and hard on it. Seriously. The toughest part is peeling off all the wrappers.

World's Easiest Ice Cream Cake

Serves 12 to 14

1 (24-count) package ice cream sandwiches

2 (8-ounce) containers frozen whipped topping, thawed, divided

1 (8-ounce) package mini milk chocolate or semi-sweet chocolate chips

1 (2-ounce) package chopped walnuts

Caramel or chocolate syrup

Maraschino cherries, sliced (optional)

Cover the bottom of a 9"x13" glass baking dish with ice cream sandwiches. Spread with 8 ounces whipped topping. Add another layer of ice cream sandwiches, placing sandwiches in the opposite direction as the first layer. Srpead remaining 8 ounces whipped topping over sandwhiches. Sprinkle with chocolate chips and walnuts. Drizzle generously with caramel or chocolate syrup. Garnish with cherry slices. Cover with foil and freeze at least 2 hours before serving. Cut with a sharp knife while still frozen.

And then, be sure to get it out of the house. Because, if you're like me, you will not rest until every bite is gone.

For more great ideas and tips, head over to Shannon's place.

What's for Dinner This Week...

My apologies to Oprah, but I just didn't find her Mar-a-Lago Turkey Burgers anything to write home about. They were alright, but I didn't think the effort it took to prepare them was worth the end result, frankly. I may have mentioned that I'm a bit of a turkey burger connoisseur, and I really like my tried-and-true recipe best. I'm not making turkey burgers again this week, but I'm going to post the recipe below. Oddly enough, the recipe is called "Best-Ever Turkey Burgers." I'll let y'all be the judge of that.

Monday: Baked Chicken, Rice, Corn and Apples

Tuesday: Cherry Pepper Chicken, Brown Rice, Green Beans

Wednesday: Dinner out

Thursday: Turkey Meatloaf, Salad, Brown Rice

Friday: Thai Chicken Wraps, Edamame

Saturday: Beef Taquitos with Salsa and Sour Cream, Fruit, Salad

Sunday: Creamy Sausage Tomato Pasta, Peas, Fruit

(If you're looking for an easy, downloadable menu planner, you'll find a great one here.)

For more menu-planning tips, head over to Laura's place!

Best-Ever Turkey Burgers (courtesy of Tufts University Health Newsletter)

Turkey burgers can be a healthier alternative to beef only if you choose 99% lean ground turkey breast. The "regular" 93% lean ground turkey is not really much different calorie and fat-wise from ground round. Just note that this recipe only calls for 8 oz. of ground turkey, so if you use a whole package of turkey breast, you'll need to scale the recipe accordingly. You can always make extra burgers and freeze them for grilling at a later time.

8 oz. 99% lean ground turkey

1 large egg white, lightly beaten

1 Tbsp. Worcestershire sauce

2 tsp. Dijon mustard

1 cup grated zucchini (1/2 small)

1/3 cup finely chopped onion (1/2 small)

2/3 cup whole-wheat Japanese-style breadcrumbs (panko)

1/4 tsp. salt, or to taste

1/4 tsp. pepper

3 Tbsp. prepared barbecue sauce

4 whole-wheat hamburger rolls

Preheat grill. Combine ground turkey, egg white, Worcestershire sauce, mustard, zucchini, onion, breadcrumbs, salt and pepper in large bowl; mix well. Form turkey mixture into four 1/2-inch thick patties.

Lightly oil grill grate by rubbing a piece of oil-soaked paper towel over the surface (use tongs to hold paper towel). Grill patties, covered, until browned and cooked through, 5 to 6 minutes per side, brushing cooked sides with barbecue sauce. An instant-read thermometer inserted in center of patties should register 165 degrees. About 1 minute before patties are done, place buns, cut side down, on grill grate until lightly toasted. Place patties on rolls and garnish as desired. (If you prefer to cook patties indoors, you can broil them.

Calories 270 (13% from fat)

Total fat 4g

Sat fat 0.5g

Cholesterol 25 mg

Sodium 700mg

Fiber 5g

Menu Plan Monday: Summer Edition

Have you noticed all the great recipes floating around the blogosphere? Everyone's getting ready for summer, posting lots of recipes for the grill or light salads. I've got plenty of recipe links this week, but for some you might have to scroll down to find the recipe that I've listed, as there were several recipes included in one post. Maybe you'll stumble across something else you might like to make in the process.

In other news, Oprah had her Favorite Things Show on Friday, which has very little to do with Menu Plan Monday other than the fact that she shared the recipe for the World's Best Turkey Burger. I love turkey burgers and if Oprah says that Donald Trump's Mar-a-Lago Turkey Burger is the best, then I've got to believe her. Unfortunately, I can't give you the Weber Grill that everyone in the audience got. But, I can provide the link to the recipe.

Monday: Salmon and Feta Pasta

Tuesday: Dinner Out

Wednesday: Picnic in the Park -- Southwest Black Bean Salad, Cornbread, Fruit

Thursday: Oprah's Favorite Turkey Burger, Oven Fries, Peas

Friday: Asian Chicken, Brown Rice, Tossed Salad

Saturday: James Beard's Favorite Hamburger, Oven Fries, Salad

Sunday: Chicken Pineapple Fajitas, Brown Rice, Green Beans

If you're looking for an easy downloadable menu planner, you'll find a great one here.

For more great recipes and menu planning ideas, head on over to see Laura!

Summertime Favorites

Megan over at Fried Okra just posted her top 10 favorite summer recipes and is asking for others to join in the fun. My favorite summer recipe is the Brown and Wild Rice Chicken Salad, which I've posted about before. I could eat it all in one sitting.

The recipe below is for a new pasta salad that I've made a handful of times already -- it's a great option for picnics and super tasty.

Summertime Tortellini (courtesy of Publix Familystyle Magazine)

1 9 oz. package refrigerated cheese tortellini
1/2 pound fresh green beans, trimmed and cut into 1-inch pieces (about 2 cups)
1 to 1 1/2 Tbs. finely shredded lemon peel
1 tsp. Dijon-style mustard
1/2 tsp. sugar
1/4 tsp. salt
1 clove garlic, minced
1 large yellow sweet pepper, cut into 1/2 inch pieces
2 Tbs. olive oil
1/2 cup cubed mozzarella cheese (2 ounces)
4 green onions, sliced
1/4 cup pine nuts or chopped almonds, toasted (toasting them does make a difference)

1) In a large saucepan, cook tortellini according to package directions, adding green beans for the last five minutes of cooking. Drain. Rinise tortellini and green beans with cold water; drain again.

2) Meanwhile, in a screw-top jar, combine lemon peel, lemon juice, mustard, sugar, salt and garlic. Cover; shake well. Chill until needed.

3) In a large bowl, toss tortellini, green beans and yellow pepper with olive oil. Cover and chill for 2 to 24 hours. Just before serving, stir cheese, green onions and nuts into tortellini mixture. Shake dressing; pour over all, tossing lightly to coat. Let stand 10 minutes before serving.

Makes 4 main dish servings.

384 calories
19 g total fat (5 g sat fat)
39 mg chol
503 mg sodium
41 g carbs
3 g dietary fiber
17 g protein

What's for Dinner This Week...

After a busy week, I've been kind of dragging my feet in the menu planning department. There are just some weeks where it's hard to come up with a plan. So, I'm keeping it simple and using the grill quite a bit. The Parsley Parmesan Baked Chicken recipe was given to me by a friend (thanks, Lori!) and I love it because it's easy, healthy and flavorful. I've included the recipe below. We're doing dinner in the park again on Wednesday, so I'll be making a big summer pasta salad for my husband and me. I'll post that recipe soon.

Monday: Spaghetti, meatballs and tossed salad

Tuesday: Parsley Parmesan Chicken (recipe below), Brown Rice, Green Beans

Wednesday: Picnic at the park with Summertime Tortellini Salad

Thursday: Dinner out

Friday: Grilled Honey Lime Chicken Sandwiches, Five Vegetable Slaw, Corn, Peas

Saturday: James Beard's Favorite Hamburgers, Oven Fries, Greek Salad

If you're looking for an easy, downloadable menu planner, you'll find a great one here.

For more menu planning ideas, head over to Laura's place!

Parsley and Parmesan Baked Chicken

1/4 cup bottled Italian Salad Dressing

Approximately 6 chicken breasts (I prefer Boneless and Skinless)

2 T water

1/2 cup grated parmesan cheese

1/3 cup finely snipped parsley

1/2 teaspoon salt

1/2 teaspoon paprika

1/8 teaspoon pepper

1/3 cup fine bread crumbs

Pour salad dressing into 13" x 9"x 2" baking dish; add chicken, turning to coat on all sides. Cover and refrigerate 4 hours, ocasionally tilting dish and spooning dressing over chicken. Drain, reserving dressing. Combine egg and water. In plastic bag, combine cheese, breadcrumbs, parsley, salt, paprika and pepper. Dip chicken into egg mixture, then shake a few pieces at a time in crumb mixture to coat. Return coated chicken to baking dish; spoon remaining Italian dressing on top. Bake in 350 degree oven for 45 to 50 minutes or till chicken is tender.

Strawberry Fields

Last Friday, I kept Jillian home from school and took the kids strawberry picking. The weather was perfect for our annual trip to the farm -- 75 and sunny. Last year, I pre-ordered a gallon of strawberries and let Jilly and Josh each pick a pint. I wasn't sure how long they'd last and didn't want to get stuck picking a gallon by myself if they lost interest. Well, they didn't lose interest. They loved it.

This year, they were both very eager and insisted on filling their own buckets. They picked a gallon each -- that's a lot of berries. But, one of the best parts of strawberry picking is coming home and making strawberry pie. So, this year, instead of one pie, we made an extra to share with a friend.

Now, I'm very particular about my strawberry pie. I don't like gelatin, I don't like glaze and I don't care for the addition of red food coloring. I just like nice basic ingredients: strawberries, sugar, whipped cream. Well, after hunting around for a recipe that would "fit the bill," it turns out the best one was right under my nose in the information flyer from the farm. It's very straightforward. It's so easy, in fact, that you really have no excuse for not making the homemade whipped cream to top it off.

Fresh From the Farm Strawberry Pie

1 qt. strawberries

1 cup sugar

2 ½ or 3 Tbs. cornstarch

2 Tbs. lemon juice

1 baked pie shell

Wash berries and hull. Put one half of the berries in a saucepan and crush. Mix sugar and cornstarch. Add to crushed berries, along with lemon juice. Cook on medium heat until mixture thickens. Cool. Cut remaining berries into halves and mix with remaining mixture. Pour mixture into baked pie shell. Chill before serving. Serve with whipped cream.

Homemade Whipped Cream

1 cup heavy cream

1 tsp. vanilla extract

1 Tbs. confectioners' sugar

In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.

What's for Dinner This Week...

This week's menu includes our all-time favorite beef stew recipe, Beef Daube Provencal. My 5-year-old daughter loves this dish. The best part about this recipe is that you can cook it in the crock pot. It takes a little more prep work than your average crock pot recipe, but I promise, it's worth it! The recipe calls for red wine and, for the best flavor, you'll want to use a wine that is good enough to drink. There are several good quality wines available for around $10 that would work well.

The other recipe I want to highlight is the Cherry Pepper Chicken. This recipe comes together so quickly and has the best flavor. It was taken from Cooking Light, but I've made a few changes. You'll find the recipe below.

Monday: Fast Chicken Fettucine, Green Beans, Fruit
Tuesday: Beef Daube Provencal, Egg Noodles, Peas

Wednesday: Mexican Pizza, Edamame, Fruit
Thursday: Turkey Reuben Wraps, Salad, Chips

Friday: Dinner Out
Saturday: Leftovers

Sunday: Cherry Pepper Chicken (recipe follows), Brown Rice, Salad

(If you're looking for an easy, downloadable menu planner, you'll find a great one here.)

For more menu planning ideas, don't forget to head over to Laura's!

Cherry Pepper Chicken
Serves 6

6 (6-oz) skinless, boneless chicken breast halves

1/2 tsp. salt, divided

1/3 cup all-purpose flour

1 Tbs. olive oil

2 Tbs. butter

8 garlic cloves, minced

2-3 Tbs. capers, drained

8 to 10 pickled cherry peppers (sweet or hot variety), seeded and chopped

2 cups vegetable or chicken broth

2-3 Tbs. dry breadcrumbs

3 Tbs. chopped fresh flat-leaf parsley

Sprinkle chicken with 1/4 tsp. salt. Dredge chicken in flour. Heat oil and butter in a large nonstick skillet over medium heat. Add chicken; cook 4 minutes on each side or until browned. Add garlic, cook 30 seconds. Add capers and peppers; cook 30 seconds. Add broth, bring to a boil. Reduce heat, and simmer 5 minutes or until chicken is done. Stir in breadcrumbs; cook until liquid thickens (about 1 minute). Taste sauce, and add remaining 1/4 tsp. salt, if needed. Remove from heat, sprinkle with parsley.

Second-Helping Saturday: Brown and Wild Rice Chicken Salad

I made this new recipe last Sunday and wasn't sure how it would turn out. It was delicious! What's more, it makes a lot, so there are plenty of leftovers for lunch. The recipe calls for a 6-oz. box of brown and wild rice mix. I couldn't find a rice mix that had both brown and wild rice, so I used a box of Uncle Ben's Wild Rice Quick Cook Recipe. I also baked the chicken breasts in the oven instead of sauteeing them in a skillet.

Brown and Wild Rice Chicken Salad (from Family Circle Cookbook)

Serves 6

1 6-oz. box brown and wild rice mix

3 Tbs. tarragon-flavored vinegar (I used red wine vinegar and added a pinch of tarragon)

1 Tbs. honey-Dijon mustard

1/4 tsp. salt

1/4 tsp. black pepper

1/4 cup plus 1 Tbs. canola oil

1 pound boneless, skinless chicken breast, cut into 1/4-inch strips

1 Gala apple, cored and chopped

6 scallions, trimmed and chopped

2 large ribs celery, sliced

1/2 cup toasted pecan pieces

1/2 cup dried cranberries

Lettuce leaves for garnish (optional)

Prepare rice mix following package directions. In a small bowl, mix vinegar, mustard, salt and pepper. Whisk in 1/4 cup oil. Set aside. In a large skillet, heat 1 Tbs. oil over high heat. Add chicken strips; saute for 4 to 6 minutes, until lighltly browned. Place chicken on a plate; cover and set aside.

In a bowl, combine apple, scallions, celery, pecans and cranberries. Add rice, vinegar mixture and chicken. Line a serving bowl with lettuce leaves (optional); spoon in salad. Serve immediately or refrigerate and serve cold.

435 calories

21 g protein

38 g carbohydrates

23 g fat (2 g saturated)

4 g fiber

What's For Dinner This Week

Just one carry-over meal from last week, the Brown and Wild Rice Chicken Salad. Other than that, I'm trying to keep things simple. The Easy Oven Crisp Chicken is so flavorful and tasty -- not to mention easy. I'm sharing the Mexican Lasagna recipe below. It is a healthier version of the old standby. It's my go-to meal when I'm bringing dinner to a friend (I've entertained at home with it, as well), and the leftovers taste even better. I made mine up last night and froze it for Thursday.

Monday: Easy Oven Crisp Chicken, Green Beans, Brown Rice

Tuesday: Chicken Marsala with Sauteed Vegetables, Egg Noodles, Corn

Wednesday: Pork Tenderloin, Broccoli Salad, Brown Rice Pilaf

Thursday: Mexican Lasagna (recipe follows), Salad, Fruit

Friday: Leftovers

Saturday: Carne Asada Tacos, Salad, Fruit

Sunday: Brown and Wild Rice Chicken Salad, Fruit

(If you're looking for an easy, downloadable menu planner, you'll find a great one here.)

For more menu planning ideas, don't forget to head over to orgjunkie.com.

Mexican Lasagna (from The Moms' Guide to Meal Makeovers)

Serves 8

1 lb. lean ground beef (90% or higher)

1 large carrot, shredded (about 1 cup)

One 16-ounce jar salsa

One 15 1/2-ounce can black beans, drained and rinsed

1 tsp. chili powder

1 tsp. ground cumin

Five 8-inch flour tortillas, cut in half

One 16-ounce container lowfat cottage cheese

1 1/2 cups preshredded reduced fat Cheddar cheese

1. Cook the meat and carrot in a large nonstick skillet over medium-high heat, breaking up the large pieces, until no longer pink, about 5 minutes. Drain excess fat.

2. Preheat the oven to 375 degrees.

3. Add the salsa, black beans, corn, chili powder, and cumin to the skillet and stir to combine.

4. To assemble the lasagna, arrange a third (about 2 cups) of the meat mixture in a 9x13-inch baking pan. Layer half the tortillas over the meat, allowing them to overlap. Spoon half of the cottage cheese and 1/2 cup of the Cheddar cheese over the tortillas and spread evenly.

5. Place 2 more cups of meat mixture over the cottage cheese. Layer with the remaining tortillas and cottage cheese. End with the meat mixture.

6. Top with the remaining Cheddar cheese and bake uncovered until the cheese melts and the lasagna is heated through, about 25 minutes.

What's for Dinner This Week

Last week went pretty much according to plan, I just have one roll-over meal -- the Enchiladas Suizas, which is delicious by the way! The Brown and Wild Rice Chicken Salad is a brand-new recipe. If it turns out as good as it sounds, I'll post the recipe next week. Here's what we'll be serving:

Monday: Goat Cheese, Artichoke & Chicken Pizza (recipe follows), cheese pizza (for kids) , salad, fruit

Tuesday: Honey Mustard Grilled Chicken (hat tip to mom_of2boys), corn, green beans

Wednesday: Chicken Parm Meatball Subs, oven fries, peas

Thursday: Brown and Wild Rice Chicken Salad

Friday: Ravioli with Sausage, salad, fruit

Saturday: Leftovers

Sunday: Enchiladas Suizas with Turkey (I use chicken), green beans

(If you're looking for an easy downloadable menu planner, you'll find a great one here.)


For more menu planning ideas, don't forget to head over to orgjunkie.com.

Goat Cheese, Artichoke and Chicken Pizza

4 oz goat cheese
1/2 cup nonfat ricotta
1 whole-wheat pizza crust (12 inches)
1 cup thinly sliced, skinless roasted chicken
1 cup drained and rinsed canned artichoke hearts, halved
2 large plum tomatoes, diced
2 tbsp grated Parmesan
1 tbsp fresh oregano


Heat oven to 450°. Mix goat cheese and ricotta in a bowl; spread overpizza crust, leaving a 1-inch border. Top with chicken, artichokesand tomatoes; sprinkle with Parmesan. Bake until Parmesan is golden,8 to 10 minutes. Top with oregano and serve.

388 calories per serving, 13.2 g fat (7.3 g saturated),41.2 g carbs, 7.7 g fiber, 29.7 g protein

What's for Dinner This Week...

Well, being that last week was Spring Break for the kiddos, we weren't home as much in the evenings, so I have three carry-over meals for this week. Last week's Bourbon Chicken was delicious! Very much like something you'd get in a Chinese restaurant (definitely use a low-sodium soy sauce, though). The leftovers were even better -- I rolled the chicken and rice up with lettuce and carrots in wrap for lunch. Here's this week's menu:

Monday: Sweet Balls of Fire, salad, brown rice

Tuesday: Chicken salad on lettuce with poppyseed dressing

Wednesday: Turkey meatloaf, oven fries, peas

Thursday: Creamy Sausage-Tomato Pasta (recipe follows), salad, fruit

Friday: Thai Chicken Wraps, brown rice, edamame

Saturday: Enchiladas Suizas with Turkey (I use chicken), green beans

Sunday: Beef taquitos with salsa and sour cream, salad and fruit

(If you're looking for an easy downloadable menu planner, you'll find a great one here.)

For more menu planning ideas, don't forget to head over to orgjunkie.com.

Creamy Sausage-Tomato Pasta

Serves 6

I'm going to warn you -- this is probably one of the most calorie-laden meals I make. BUT...it is really good!!! I have tried to keep it a little lighter by using turkey sausage and decreasing the half-and-half to a little less than 1 cup. The changes don't affect the final taste too much, although naturally more half-and-half puts it over the moon! It makes a decent amount, so often, I'll serve 1/2 for dinner and put the other half in an 8"x8" disposable pan to freeze. I'm posting this recipe in its original form. It is taken from Better Homes and Gardens Menus in Minutes.

12 ounces dried gemelli or rotini

1 pound bulk sweet or hot Italian sausage

1/2 cup chopped onion (1 medium)

1/4 to 1/2 tsp. crushed red pepper

3 cloves garlic, minced

1 28-oz. can Italian-style stewed tomatoes, undrained

1 1/2 cups half-and-half or light cream

3 Tbs. finely snipped fresh basil

Finely shredded Romano cheese (optional)

1. In a large saucepan cook pasta according to package directions. Meanwhile, for sauce, in a large skillet cook the sausage, onion, red pepper and garlic over medium heat until sausage is brown and onion is tender. Drain off fat.

2. Stir the undrained tomatoes into the sausage mixture. Bring to boiling; reduce heat. Boil gently, uncovered, for 5 to 7 minutes or until most of the liquid has evaporated. Stir in the half-and-half. Simmer about 4 minutes more or until sauce thickens slightly.

3. Drain pasta; return to saucepan. Add sauce to pasta; toss lightly to coat. Sprinkle with basil. If desired, sprinkle with Romano cheese.

What's for Dinner This Week...

Here's what's on the menu for our house this week. A couple of side notes: The Bourbon Chicken is a new recipe that I haven't tried yet. I'm going to try to lower the sodium content by using low-sodium soy sauce. Thursday is always a busy day for us, so I'm planning on keeping things easy and picking up some chicken salad from a local store earlier in the day.

Monday: Bourbon Chicken with brown rice and fresh broccoli

Tuesday: Divine Italian Pie (recipe follows), green beans and fresh fruit

Wednesday: Beef taquitos with salsa and sour cream, fruit and salad

Thursday: Chicken salad on lettuce with poppyseed dressing

Friday: Leftovers

Saturday: Sweet Balls of Fire, salad, brown rice

Sunday: Wild Rice with Chicken and Mandarin Oranges, salad

(If you're looking for an easy downloadable menu planner, you'll find a great one here.)

For more menu planning ideas, don't forget to head over to orgjunkie.com.


Divine Italian Pie
Crust:
6 oz. whole wheat vermicelli or angel hair, cooked and drained
2 Tbs. butter
1/2 c. Parmesan cheese
1 egg, beaten
1 tsp. dried basil
Filling:
1 lb. lean ground beef
1/4 lb. Italian sausage (optional)
1 medium onion, chopped
1 (15 1/2 oz.) jar spaghetti sauce
1 (8 oz.) package of grated mozzarella cheese, divided

Preheat oven to 350 degrees. Combine all crust ingredients in a bowl. Chop mixture and press inot the bottom and sides of a 10" pie pan. To make filling, brown beef, sausage and onions in a skillet. Drain. Stir sauce into meat mixture. To assemble pie, sprinkle 1/2 cup of mozzarella cheese on the crust. Pour meat mixture on top. Sprinkle with remaining cheese. Bake for 30 minutes or until brown. Makes 8 to 10 servings