Zucchini Bread

Several friends have given us zucchini fresh from their garden. This morning I tried a new recipe for a lower fat zucchini bread.  It is delicious!  I think I'll bake several loaves and freeze for school snacks & lunches.

Low Fat Healthy Zucchini Bread

Source:  Food.com

• 1 1/2 cups whole wheat flour
• 3/4 cup sugar
• 1/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 2 eggs
• 2 1/4 cups zucchini, grated (about 2 medium)
• 1/4 cup oil
• 1 1/2 teaspoons vanilla
• 1/4 cup walnuts

Directions:

Preheat oven to 350.

1. Mix dry ingredients.
2. Mix wet ingredients.
3. Combine.
4. Add to greased (I use cooking spray) bread pan.
5. Bake for 40-45 minutes or until knife comes out clean.

Crispy Kale Chips

This is our new favorite, healthy snack.  I know it sounds crazy, but kale chips are delicious!  So inexpensive (about $1 a bunch) and so nutrient-dense.  C'mon....give it a try.  Here's to your health!!!

Baked Crispy Kale
Source:  Steamy Kitchen
Ingredients:
4 giant handfuls of kale, torn into bite-sized pieces and tough stems removed (about 1/3 pound)
1-2 tablespoons olive oil
sea salt or kosher salt

Directions:

1. Preheat oven to 350F. Line a baking sheet with parchment paper.
2. Place the kale leaves into a salad spinner and spin all of the water out of the kale. Dump the water and repeat one or two times more just to make sure that the kale is extra dizzy and dry. Use a towel to blot any extra water on the leaves. Place the kale on the baking sheet.
3. Drizzle olive oil over the kale leaves and use your hands to toss and coat the leaves. Bake in the oven for 12-20 minutes until leaves are crisp. Take a peek at the 12 minute mark - the timing all depends on how much olive oil you use. Just use a spatula or tongs to touch the leaves, if they are paper-thin crackly, the kale is done. If the leaves are still a bit soft, leave them in for another 2 minutes. Do not let the leaves turn brown (they'll be burnt and bitter) Remove from oven, sprinkle with salt and serve.

Yummy Pretzel Treats

My little chefs LOVE to help me make these.  No measuring necessary.  Just 3 easy steps!  And 3 yummy variations!

Courtesy: Two Peas and Their Pod

Courtesy: Family Fun

Courtesy: Steamy Kitchen

Ingredients:

Pretzels

Rolos (unwrapped)

M & M's (plain, pretzel, peanut...whatever floats your boat!)

OR

Pretzels

Hershey Kisses or Hugs (unwrapped)

M & M's

OR

Pretzels

Rolos

Pecans (or almonds, walnuts, etc)

Preheat oven to 350

Lay pretzels out on baking sheet.  Place chocolate on top.  Bake 3-4 min just until the chocolate begins to soften.  DON'T let it melt completely.  Take out of oven and top with M & M.  Eat warm or place in fridge to set up.

Pasta Fagioli

This is a hearty Italian soup, healthy and high in fiber.  My boys LOVED it!  Will definitely make this again.

Pasta Fagioli (Pasta and Beans)
Source: Skinny Taste.com

• 1 tbs olive oil

• 1/2 onion
• 3 cloves garlic, chopped
• 1 celery stalk, chopped
• 1 carrot, finely chopped
• 1 15 oz can cannellini beans
• 15 oz can tomato sauce or crushed tomatoes
• 1 large bay leaf
• 1 tbsp basil
• 1 tbsp parsley
• 1 tsp oregano
• 2 (14 oz each) cans fat free chicken broth (or vegetable broth for vegetarians)
• 2 cups water
• salt and pepper to taste
• 1-1/2 cups (6 oz) dry Ditalini pasta or other small pasta
• Grated Parmigiano or Romano (optional)


In a deep pot, saute onion and garlic in olive oil over medium heat.
Add the can of tomato sauce, celery, carrots, chicken broth, basil, bay leaf, parsley, oregano, salt and pepper. Add 1 cup water and bring to slow boil. Let simmer for 20 minutes stirring occasionally. Add pasta and cook uncovered until pasta is al dente, according to package. Top with cheese.

Everything Bran Muffins

We are loving these new healthy, bran muffins.  The boys gobble them up and don't even stop to ask what the orange things are (shredded carrots!)  Works for me!

Everything Bran Muffins

Makes 15-18 muffins
Source:  Savory Sweet Life
Ingredients:

3/4 cup all-purpose flour
3/4 cup whole wheat flour
3/4 cup ground flax seed
3/4 cup oat bran
1 cup brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3/4 cup skim milk
2 eggs, beaten
1 teaspoon vanilla extract
1/2 cup applesauce
2 cups shredded carrots
1/2 cup raisins
1 cup chopped walnuts, pecans, or almonds
*optional – substitute 1 cup of shredded carrots for shredded zucchini

Directions:

Preheat over to 350 degrees. In a medium-large mixing bowl combine flours, oat bran, ground flax seed, baking soda, baking powder, salt, cinnamon, and brown sugar. Add eggs, milk, vanilla, and apple sauce to the flour mixture stirring until well combined. Stir in shredded carrots/zucchini, raisins, and chopped walnuts. Scoop batter into prepared (sprayed with non-stick spray) muffin tins until 3/4 full. Bake for 20 minutes or until done. Allow to cool for 10 min. inside tin before removing. ENJOY!

Chicken Tetrazzini

A yummy pasta loaded up with shredded zucchini & carrots.  Drew said, "This is my favorite pasta you make Mom.  I even want it for breakfast!"
Chicken Tetrazzini
Source: The Happy Housewife

• 1 box noodles ( I use Barilla Plus Thin Spaghetti - about 3/4 box)
• 2 cooked and chopped chicken breasts
• ½ cup shredded zucchini (I double up)
• ½ cup shredded carrots
• ½ cup chopped onion
• 3 tablespoons butter
• 1 tablespoon of minced garlic
• 1 can cream of chicken soup
• ½ cup sour cream
• ½ cup milk or heavy cream
• ½ cup parm cheese
• salt and pepper to taste

While the noodles are boiling, melt butter on a low heat in a frying pan. Add garlic, onion, zucchini and carrots. Saute for about 3 minutes. Add soup, sour cream, milk, cheese and chicken. Stir over low heat, until noodles are done boiling. Drain noodles and add to the mixture. Toss well and serve immediately.

The Best Homemade Salsa

This salsa recipe rocks and goes really well with the Spicy Shredded Beef.  I could eat it right out the bowl...no chip necessary!

Source:  The Pioneer Woman Cooks

Restaurant Style Salsa

Ingredients

• 1 can (28 Ounce) Whole Tomatoes With Juice
• 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
• 1/4 cup Chopped Onion
• 1 clove Garlic, Minced
• 1 whole Jalapeno, Quartered And Sliced Thin (I omitted for my boys' sake!)
• 1/4 teaspoon Sugar
• 1/4 teaspoon Salt
• 1/4 teaspoon Ground Cumin
• 1/2 cup Cilantro (more To Taste!)
• 1/2 whole Lime Juice

Preparation Instructions

Note: this is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.
Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you'd like---I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate salsa for at least an hour.

Spicy Shredded Beef

Another AWESOME new recipe I just tried.  Just enough heat but not too much for little ones.  Perfect for a large crowd. 

Source:  Short Stop

Spicy Shredded Beef
3-4 pound chuck roast, trimmed
1/3 cup vinegar
1/4 cup lime juice
1 can Hot Rotel (you can use Original or Mild if you like less heat)
3 cloves garlic, minced
2 tablespoons cumin
2 teaspoons oregano
1 1/2 teaspoons freshly ground pepper
1 1/2 teaspoons salt
2 tablespoons vegetable oil
1 cup chicken broth
3 bay leaves

Place roast in crockpot.
Combine all ingredients except the chicken broth and bay leaves into a blender or food processor. Blend until smooth.
Pour sauce over roast. Add chicken broth and bay leaves.
Cook on high for 6 hours or on low 8-10 hours. Once meat is tender, shred with two forks right into the sauce in the crockpot.

 Perfect for tacos, burritos, salad or nachos! 

Don't forget all the good stuff...cheese, sour cream, homemade salsa, lettuce, olives, etc!

 

Healthy Three Cheese Chicken Pasta Bake

IF YOU LOVE PASTA YOU MUST MAKE THIS RECIPE!  It is delicious and gets 20 thumbs up from my boys!
Thanks to The Girl Who Ate Everything blog!

Three Cheese Chicken Penne Pasta Bake

1-1/2 cups multi-grain penne pasta, uncooked
1 pkg. (9 oz.) fresh spinach leaves
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves (I used 1/2tsp dried basil and ½ tsp dried oregano)
1 jar (14-1/2 oz.) spaghetti sauce
1-2 cloves garlic, minced
1 can (14-1/2 oz.) diced tomatoes, drained
2 oz. (1/4 of 8-oz. pkg.) Neufchatel cheese, cubed
1 cup shredded 2% milk mozzarella cheese, divided
2 Tbsp. grated Parmesan cheese

Directions:
Heat oven to 375ºF.

Cook pasta as directed on package, omitting salt and adding spinach to the boiling water the last minute.

Cook and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in spaghetti sauce, garlic, and tomatoes; bring to boil. Simmer on low heat 3 min. or until chicken is done. Stir in Neufchatel.

Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. casserole or 8-inch square baking dish.

Bake 20 min.; top with remaining cheeses. Bake 3 min. or until mozzarella is melted

Family Food Faves

Bryce & Drew said, "Mommy, will you make this EVERY night for us.  We give it 20 thumbs up!"  That's always a good sign on our house! 

Spinach & Mushroom Chicken Pasta - Adapted from I’m An Organizing Junkie

2 T olive oil
4 garlic cloves, minced
8 oz. mushrooms, sliced*

1 1/2 C diced chicken
1/2 lb. whole wheat penne pasta
1 1/2 C fresh spinach*
salt and pepper, to taste
2 tsp. basil (dried)
1 T lemon juice
3/4 C Parmesan cheese, shredded

Cook pasta according to directions and drain.

Add the olive oil to a stir fry pan.  Saute the mushrooms and chicken in the olive oil.  Add in the minced garlic toward the end so it does not burn. When chicken is cooked, add in the fresh spinach.  Cook just a few minutes until wilted. Season with salt and pepper, to taste.  Then, add in the cooked pasta. Stir in the basil, Parmesan cheese and lemon juice. Toss in the stir fry pan over very low heat. Remove from the heat and serve immediately.

*the boys' favorite was the spinach & mushrooms, so I'll be doubling up next time!
*for Jimmy & I we add crushed red pepper flakes for some "kick!"

Family Food Faves

Prior to having children I always said "I will NOT bribe my children with food!"

Well...I've changed my mind!

I spend a minimum of 15 hours every week reading new recipes, menu planning, grocery shopping and preparing meals for my family that are well-balanced, mostly healthy, and things I think they will enjoy.  There is nothing more frustrating than to hear them say, "I don't like it" (without even trying it), or "My tummy is full" when I know darn well they are hungry!  So, on those ocassions, I don't mind having a few treats on hand (like the cookies below) for bribing purposes!

I am happy to share our new favorite "healthier" Oatmeal Raisin Cookie recipe with you!  I like to make a double batch of these and freeze them!

Healthier Chewy Oatmeal Raisin Cookies
1 cup flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 T. unsalted butter, at room temp
1/2 cup granulated sugar
1/2  cup (packed) light brown sugar
1 large egg
1/4 cup unsweetened applesauce
1 tsp. pure vanilla extract
1 1/3 cups rolled oats (not instant)
1/2 cup raisins

Preheat oven to 375.  In a small bowl, whisk together flour, baking powder, baking soda & salt.  In a large mixing bowl, beat the butter and granulated sugar until smooth.  Mix in the brown sugar, then the egg, applesauce & vanilla.  Stir in the dry ingredients, then the oats & raisins.

Drop the batter by rounded teaspoons 2-inches apart on the baking sheet and use a fork to gently flatten the dough.  Bake 10-12 min.

Family Food Faves

As I searched Google for a healthy blueberry muffin recipe the other day I came across this wonderful blog and discovered our new favorite muffin!  The boys have asked several times in the past week to make more of these...and I don't argue!

Oatmeal Blueberry Applesauce Muffins
recipe from joythebaker.com/blog/2009/01/oatmeal-blueberry-applesauce-muffins/

Makes 12-15 muffins
1 1/4 cups whole wheat flour
1 1/4 cups oats
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 cup unsweetened applesauce
1/2 cup low-fat buttermilk
1/2 cup firmly packed brown sugar
2 tbsp canola oil (I used the almond oil I had on hand)
1 large egg, lightly beaten
3/4 cup blueberries (fresh or frozen)
Preheat oven to 375 degrees.
Line a 12 cup muffin tin with paper cases or spray with nonstick cooking spray. I simple greased and floured a muffin pan, saving the paper.

In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. In a medium bowl combine applesauce, buttermilk, sugar, oil and egg. Make a well in dry ingredients and add applesauce mixture. Stir until just moist. Fold in blueberries. Fill muffin cups 2/3 full.

Bake for 16-18 minutes

Family Food Faves

If you're looking for a super-tasty, festive-looking, last minute appetizer for your Christmas celebrations, this is a family favorite (thank you Gina!)

Mediterranean Cheese Ball

2 (8 ounce) packages cream cheese, softened

1 (8 ounce) package feta cheese, crumbled

1/3 cup finely chopped ripe black olives

3 tablespoons red bell pepper, diced

1/3 cup chopped fresh basil

2 garlic cloves, minced

1 cup pine nuts, toasted

Toasted pita wedges or crackers

Beat cream cheese and feta cheese at medium speed with electric mixer until smooth. Stir in olives and next 4 ingredients. Shape cheese mixture into a ball; cover and chill at least 3 hours. Roll in toasted pine nuts just before serving. Serve with toasted pita chips or crackers.

Family Food Faves

My 14 yr. old niece Teal is visiting us from Seattle this week. One of our traditions is to spend time in the kitchen together trying out new recipes. We both love to cook and love to eat! Today we made this new yummy recipe I came across on this awesome blog Live.Love.Eat

Greek Pasta & Chicken Salad
1 Carved Chicken Breast, Original Roasted
1 cup grape tomatoes
1 6oz jar marinated quartered artichoke hearts, drained & coarsely chopped
1/2 medium cucumber, quartered lengthwise, seeded & cut into 1/4 inch slices
1/2 cup pitted Kalamata olives, drained & halved
1/3 cup coarsely chopped red onion
1 cup coarsely crumbled feta cheese
Freshly ground pepper for garnish

For the pasta:
6 ounces (2 cups) penne pasta

For the dressing:
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 tblsp finely chopped fresh oregano or 1 teaspoon dried oregano
1/4 tsp pepper, or to taste
1/8 tsp salt, or to taste

Cook the pasta according to package instructions. Meanwhile, whisk together the dressing ingredients in a large bowl. Stir in the chicken, tomatoes, artichokes, cucumber, olives, onion & feta cheese. When the pasta is done, drain well. Rinse with cool water; drain again. Add to the salad mixture & toss. Taste & adjust the seasoning.

Family Food Faves

I came across this oatmeal-raisin type cookie on one of my favorite shows on The Food Network..."Healthy Appetite With Ellie Krieger"

Even though they have more of a muffin-like texture than an actual cookie texture my boys love them and I feel better about offering this as a snack than a sugar/fat-filled cookie. And, they love to make them with me! The only thing they don't add is the pureed carrots - I just don't want them to know that there is a vegetable in there!

Breakfast Cookies




3/4 cup whole-wheat pastry flour (I used regular whole-wheat flour)
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons unsalted butter
1/4 cup canola oil
1/4 cup dark brown sugar
3 tablespoons granulated sugar
1 egg
1/4 cup (1 small jar) strained carrot baby food
1 teaspoon vanilla extract
1/2 cup rolled oats
1/2 cup bran cereal flakes (I use Kashi 7 Whole Grain Cereal)
1/3 cup raisins
1/3 cup walnut pieces, lightly toasted in a dry skillet for 2 minutes, until fragrant and chopped
Directions
Place rack in center of oven and preheat oven to 350 degrees F.
Whisk together flours, baking soda, cinnamon, nutmeg and salt in a medium-sized bowl. Combine butter, oil and sugars in the bowl of a stand mixer and mix on high speed, scraping down sides if necessary, until sugars have dissolved and mixture is light in color, about 1 minute. Add egg, carrot puree and vanilla and beat an additional 30 seconds. Add flour mixture and beat an additional 30 seconds. Add oats, flakes, raisins and walnuts and mix over low speed just until incorporated. Dough will be slightly sticky and less cohesive than traditional cookie dough. Line a large cookie sheet with parchment paper. Using between 3 to 4 tablespoons of batter, form a ball and place on cookie sheet. Repeat with remaining batter, leaving about 3 inches between cookies. Wet hands and use palm of hand to flatten cookies until about 1/4-inch thick. Bake for 12 minutes, until cookies are fragrant but still soft. Let cookies cool slightly, then transfer to a wire rack to cool completely.

Family Food Faves

Perfect for summertime grillin'!

Grilled Flank Steak with Rosemary

1/2 cup soy sauce

1/2 EVOO (extra virgin olive oil)

4 1/2 Tbls. honey

1 Tbls. fresh rosemary

6 cloves minced garlic

1 1/2 Tbls. pepper

1 1/2 Tbls. salt

2# flank steak

Mix all ingredients together, pour over steak and marinate for at least 8 hours. Grill for 4-5 minutes on each side for medium rare. Let meat rest for 5 minutes before slicing. ENJOY!

Family Food Faves

Another yummy pasta dish!

South-Of-The-Border Chicken and Pasta Skillet
kraft.com

Ingredients
2 cups medium-size pasta, uncooked
2 boneless skinless chicken breast halves (about 1 lb.), thawed, cut into bite-size pieces
16 oz. salsa (about 2 cups)
10 oz. frozen corn, unthawed (about 2 cups)
4 oz. (½ of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
¼ tsp. ground cumin
1 cup KRAFT Mexican Style Finely Shredded Four Cheese, divided

***I also added sliced black olives***
Directions
COOK pasta as directed on package.
MEANWHILE, cook and stir chicken in large nonstick skillet sprayed with cooking spray on medium-high heat 6 min. or until done. Add salsa, corn, cream cheese and cumin; simmer on medium-low 6 min. or until corn is heated through and cream cheese is melted, stirring occasionally.
DRAIN pasta; add to skillet with half the shredded cheese. Simmer 3 min. or until heated through. Top with remaining shredded cheese; cover. Remove from heat; let stand 5 min. or until cheese is melted.

Family Food Faves

This is a "keeper!" A pretty pasta dish for summer.

Lemon Chicken Spaghetti

recipe: Taste of Home

Ingredients:
1 pound boneless skinless chicken breasts, cut into strips (I dice it)
2 green onions, chopped
2 garlic cloves, minced
2 tablespoons olive oil
1 cup chicken broth
1/2 cup heavy whipping cream
8 ounces uncooked thin spaghetti or angel hair pasta 1 cup frozen peas
1/2 cup chopped seeded tomatoes
1/2 cup shredded Parmesan cheese
2 tablespoon grated lemon peel
1/8 teaspoon lemon-pepper seasoning (I omitted)
Directions:
In a large skillet, saute chicken, onions and garlic in oil until chicken is no longer pink. Remove chicken with a slotted spoon; keep warm. Add broth to the skillet; bring to a boil and cook until reduced by half. Reduce heat; add cream. Cook and stir for 5 minutes. Cook spaghetti according to package directions. Add peas, tomatoes, Parmesan cheese and chicken to the cream mixture; heat through. Drain spaghetti; toss with chicken mixture. Sprinkle with lemon peel and lemon-pepper. Yield: 6-8 servings.

Family Food Faves

We eat a lot of soup in our house. I have found it to be a versatile way to get lots of veggies, protein and fiber into the boys. And it's something they enjoy.

Here's a great recipe for a chicken tortilla soup. The best part, it's made in the crock pot. You can throw it together before you head out the door and have dinner ready 6-8 hours later!

Chicken Tortilla Soup

1 can black beans (I used 2)
1 can corn (I used 2)
1 can diced tomatoes (southwest style, if possible)
1 packet enchilada sauce mix (or if you can't find this, mild taco seasoning works well too)
1 1/2 C water
1 can tomato sauce
1 can cream of chicken soup
2 C milk
3-4 boneless chicken breasts (I used frozen chicken tenderloins - about 7)
In crock pot, mix the enchilada packet together with the water and tomato sauce. Add cream of chicken soup and milk and whisk together until smooth. Add chicken. Pour drained black beans, drained corn and diced tomatoes on top of that. Cook on low 6-8 hours. Before serving, take out chicken and shred or dice, then put back and stir it all together.
Serve with your favorite toppings: sour cream, shredded cheese, fresh lime, avocado, cilantro, tortilla chips, diced onions, etc.

Christmas Cookies

This weekend our friend Kelly and her 8 year old daughter Lakyn came over to make Christmas cookies.
We all had lots of fun... including the boys!



We made these cute Santa cookies...


These fun little Snowmen cookies...

And these yummy ice cream Christmas ornaments...


We also made chocolate chip cookies and my childhood, family tradition...popcorn balls! I have very fond memories of making these every year with my sweet Grandma!

Bryce and Drew adore our friends Kelly and Lakyn. In fact, every time we sit down to pray, this is how it goes..."Dear Jesus, tank you fo all da nanas and da papas. Tank you for Kelly and Lakyn. Tank you fo eveyting! AMEN!" We are so thankful to have such dear friends.


Lakyn is so sweet with the boys. She's like their big sister!



If you want to make any of these recipes, click on these links.

Santa cookies
Snowmen cookies
Ice Cream Ornaments

Our Family's Popcorn Balls

4 quarts air-popped popcorn (I never measure this - just one large bowl full or one batch in the air popper)

1 cup sugar

1 cup Karo syrup

1 Tablespoon butter

1/2 teaspoon white vinegar

1/4 teaspoon baking soda

Food coloring (I do one batch of green and one batch of red)

Wax paper

Saran wrap

On low heat, combine the sugar, syrup, butter and vinegar. Stir until a soft boil. Remove from heat and stir in the soda. Add desired amount of food coloring and stir well. While this is working, spread out a large sheet of wax paper.

Pour colored syrup over the bowl of popcorn and mix well - stirring from the bottom up.

Once the popcorn is covered well and cool enough to handle start shaping small ball size amounts. Set on the wax paper. It's okay if they fall apart slightly. Keep a bowl of cold water nearby to dampen your hands after each one - they will mold easier. Once completely cooled, cover each ball with saran wrap and reshape if needed. ENJOY!