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Bonkers for Bananas Smoothie

1 Feb

With my new attempt at healthier eating, I have also been trying (most times, unsuccessfully) to get my kids to try new things.  My 4-year-old son, loves banana smoothies, and normally I cheat and buy the banana smoothie mix at Wal-Mart.  Well today after I finished with my workout, he asked me for a smoothie, I didn’t have the mix so I had to find a recipe.  I have an app on my phone that has tons of smoothie recipes, the other day I tried one, guess what….he didn’t like it.  Today I tried a different one and it was a hit!  Smoothies are a great way to sneak fresh or frozen fruit into their diet.

Bonkers Banana Smoothie

bananas

bananas (Photo credit: Fernando Stankuns)

  • 2 bananas
  • 1 – cup unsweetened coconut milk (you can use regular milk)
  • 1/4 cup water
  • 2 Tbsp. brown sugar
  • 1/4 cup all-natural, low-fat vanilla yogurt
  • about 1/2 cup crushed ice (more or less up to you)

In a blender add milk, banana, water, brown sugar, yogurt and ice.  Blend until smooth.  Pour into 4 glasses, serve immediately.

He loved it, and I drank one as a post workout recovery drink.  Apparently bananas do give you an energy boost,because now my son has “Super Suction Ears!”  Boys are so much fun, sometimes.  Hope you enjoy!

 

Creamy Chicken Roll-ups

1 Jan

I found this recipe on Pinterest and decided to try it the other night, not sure if my kids would like it or not.  Two of them loved it, the other one said “I don’t like this”, but then he is 3 almost 4, and the only thing he wants to eat is peanut butter and jelly or chocolate milk.  I figure it is just a phase, eventually he is going to get tired of peanut butter and jelly.  Here is the recipe, below it is the link to the page Pinterest redirected me to.

Creamy Chicken Roll-ups:

  • 2 – 8 oz. cans Pillsbury Refrigerated Crescent Rolls 246853623294836087_5UjwTw7g_c
  • 1 can cream of chicken soup – undiluted
  • 3/4 cup grated cheddar cheese – any cheese of your choosing would work
  • 1/2 cup milk

Filling:

  • 4 oz. cream cheese (very soft)
  • 2 Tbsp. butter (very soft)
  • 1 tsp. garlic powder
  • 1/4 tsp. –  onion powder (original called for 1 tsp. minced onion – I didn’t have any on hand so I substituted)
  • 2 large cooked chicken breasts (finely chopped) I shreaded mine
  • 1/2 – 3/4 cup finely grated cheddar cheese
  • 1/2 tsp. seasoning salt
  • 1/2 tsp. ground black pepper or to taste
  • 2 Tbsp. milk
  • 1-2 cups grated cheddar cheese – or cheese of your choosing

Set oven to 350°F. Spray a 9×13 dish with cooking spray. Mix together milk, 3/4 cup cheese and undiluted chicken soup (can season with black pepper if desired).

For the filling — (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder. Add in the chopped chicken, onion and cheddar cheese; mix well until combined. Add in 2 tablespoons milk; mix to combine (add in a little more if the mixture seems too dry). Season with seasoned salt or white and black pepper to taste. Unroll the crescent rolls. Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end. Drizzle a small amount of soup mixture on the bottom of the dish. Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
Drizzle the remaining sauce on top (you don’t have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired. Bake for about 35 minutes.

This recipe reminded me a bit of pot pies, if you wanted it to taste more like that, you could add frozen vegetables.  Next time I make this I am going to add some frozen peas to the mix.  My husband even liked this, which is saying something, he is very picky.  This is a good comfort food recipe, not necessarily something you want to make every week, especially if you are watching your weight.

http://www.plainchicken.com/2009/08/chicken-rollups-2.html

Japanese Spaghetti

11 Nov

I am posting this one as a memo, more of a reminder so that I don’t forget and will always know where to look for it.  My 11 year old daughter checked out a cook book from school, she said their were a lot of interesting recipes inside.  This is one she keeps on bringing up so I am going to let her help me make it one night.  Here it is:

Japanese Spaghetti

  • 2 skinless, boneless chicken breasts, cut into strips
  • Soy sauce
  • Garlic, salt, pepper, ginger to taste
  • 4 pkgs. Ramen Noodles, oriental flavored
  • 2 carrots, thinly sliced
  • 3 green onions sliced
  • 1 c. sliced mushrooms
  • 1 c. chopped bok choy

Stir-fry chicken strips in 2 Tbsp. hot  oil until done.  Add vegetables; stir-fry until crisp.  In separate pan, fix noodles as directed.  When noodles are done, add to stir fry.  Add soy sauce and other seasonings to taste.  Do not over cook.  You may add more vegetables.  Serves 5.

 
Ok, now I have not made this yet, it sounds a bit salty.  I think when I prepare the noodles I may use  just two of the seasoning packets, because once you use the soy sauce, and salt the ingredients call for, that is a lot of sodium.  Since becoming a Beachbody Coach, I have been trying to eat healthier myself and trying to get my kids to eat more fresh fruit and veggies, which can be a challenge.  I just don’t think kids or us adults need that much salt.  Now, I am hoping they like it.  It sounds a lot like the chow mein noodles you get at any Chinese restaurant.

Simple Turkey Roll-Ups

1 Oct

I made chili the other night, and my kids are finicky.  One night they at the chili and loved it, well the other night they didn’t like it.  I found a recipe online for these, and was going to make them for lunches, we had left over chili tonight  so I tried them out.  My middle son who is soon to be 7 loved them, my 11 yr. old daughter ate them and my 3 yr old son demanded peanut butter and jelly as usual.  If it is chinese food, it has to be peanut butter and jelly.   I thought they were good.

bento 6.9.10

bento 6.9.10 (Photo credit: mamichan)

Simple Turkey Roll-Ups

  • flour tortillas
  • turkey sandwich meat
  • cream cheese spread
  • spinach

Spread tortillas with cream cheese, layer turkey and spinach on tortilla, and roll up.  Cut into spirals and enjoy!

I just can’t wait to find something all of them devour.

Pineapple Ham

24 Sep
Perfect spiral cut ham

Just add pineapple slices and garlic cloves.

I took a risk tonight, and made something different for my kids.  I have extremely picky kids, so anything different even if it isn’t really “that” different is a challenge.  My 3-year-old has to either have peanut butter and jelly or wants chinese food, go figure!  Well since I am trying to eat healthier, I would like that to rub off on my family as well.   So, tonight for dinner I made Pineapple ham, acorn squash and steam roasted red potatoes.  The ham was a hit! The squash not so much, and the potatoes they ate without complaining.  Here is the recipe for the ham, it was really simple.

Pineapple Ham

  • 1 – 36 oz. Ham (mine was a Kentucky Legend and it was already spiral sliced, it was the only smaller ham available)
  • 2 cloves garlic thinly sliced
  • canned or fresh pineapple slices
  • 4 oz. ginger ale
  • cinnamon

Put ham in a shallow baking dish, if your ham isn’t already spiral sliced, score a diamond shape in the top of it with a knife.  Insert the thinly sliced garlic into the ham, top with pineapple slices and pour ginger ale over the top.  Sprinkle pineapple slices with cinnamon.  Bake at 325 for approximately 35 minutes, until warmed through.  Serve.  Really simple and delicious!

Refrigerator Caramel French Toast

11 Aug

This is what’s for breakfast tomorrow.  I know all the sugar isn’t necessarily healthy, but the weekend before school starts I think my kids deserve a treat.

Ingredients:                               

  • 1 cup packed brown sugar
  • 1/2 cup. butter
  • 2 Tbsp. corn syrup
  • 12 slices Texas Toast
  • 1/4 cup sugar
  • 1 tsp. ground cinnamon
  • 6 eggs
  • 1 1/2 cups milk
  • 1 tsp. vanilla

Bring brown sugar, butter and corn syrup to a boil over medium heat in small saucepan, stirring constantly.  Remove from heat.  Pour into a greased 13 x 9 baking dish.  Top with six slices of bread.  Combine sugar and 1/2 tsp. cinnamon; sprinkle half over the bread.  Place the remaining bread on top, sprinkle with remaining cinnamon/sugar mixture, set aside.  In a large bowl, beat eggs, milk, vanilla and remaining cinnamon.  Pour over bread.  Cover and chill 8 hours or overnight.  Remove from refrigerator 30 minutes before baking.  Bake uncovered at 350 degrees for 45 minutes.  Cover and bake an additional 5 minutes.

 

Super Easy Fruit Dip!

9 Aug
A strawberry

A strawberry (Photo credit: Wikipedia)

Here is a simple recipe for fruit dip.  I am sure most of you have made this, but I realized not everyone has heard of it.  I had a friend over this past weekend, and made this for the kids, she had never had it.  I usually serve it with fresh strawberries and pineapple.  It is so easy there are only two ingredients!

Fruit Dip

  • 1 – 8 oz. block of Philadelphia Cream Cheese (any brand will do)

  • about half of a large jar of Marshmallow cream

    You pull out a large bowl, make sure you have softened the cream cheese.  You put the cream cheese and about half the jar of marshmallow cream in the bowl.  Mix with a mixer until creamy.  Enjoy!

    You can add more or less of the marshmallow cream, just play around until you find what you like.  Kids will devour this, in fact I usually have to ration it, or they will just eat the dip and no fruit.  Who can blame them, when they aren’t looking I do the same thing.

Healthier Chocolate Cake with Pumpkin

2 Oct

Healthier Chocolate Cake with Pumpkin

2 Oct

What kid doesn’t like chocolate cake?  Ok, there are a few exceptions.  This is a cake you can make them and not feel as guilty.  It is so easy, just two ingredients.  Yes! You heard right just two ingredients and here is the recipe.

Ingredients:

  • 1 box any flavor chocolate cake mix
  • 1 15 oz can pumpkin – I actually use two cans and a 2-cup liquid measuring cup and scoop out 16 oz.

All you do is mix the cake mix and the pumpkin together, spread mix into a greased and floured cake pan, follow the directions on the cake mix for oven temperature and bake time.  I like to use Pam for baking, much easier and  I don’t have to get my hands all greasy.

This cake is very moist, it doesn’t raise as high as a regular cake but my kids love it.  It is also low fat and has all the added benefits of pure pumpkin.  1 can Libby’s Pumpkin is as follows.

  • Vitamin A: 300%
  • Vitamin C: 2%
  • Calcium: 2%
  • Iron 4%

I followed this last time with cream cheese frosting, but you don’t even really need frosting.  My kids will eat it either way.  The best part is it doesn’t taste like it is low-fat!

Brown Sugar Chili

2 Feb

I love chili, the spicier the better, unfortunately, out of the 5 people in my family, I am the only one.  When I make chili, I add a little brown sugar, like my mom used to, and the kids are more likely to eat it.  On a day like today, Chili sounds perfect.

  • 1/4 c. onion, chopped – I have  to leave this out due to picky eaters.
  • 1 1/2 lb. ground beef
  • 1 can red kidney beans
  • 1 can black beans
  • 2-3 cans diced or stewed tomatoes (your preference)
  • 1 c. water
  • 1 tbsp.  chili powder
  • 1  1/2 tbsp. brown sugar
  • 1 tsp. seasoning salt

When I am not making this for the kids, I love to add a can of Rotel.

In a large skillet brown onion in butter, set aside.  In the same skillet brown hamburger and drain.  Then add can of red and black beans, stir.  Next add diced tomatoes and water.  Stir in chili powder and seasoning salt.  Simmer for  1/2 hour covered, then add brown sugar, continue to simmer another 15 minutes.  Serve in bowls and top with shredded cheddar cheese if desired.