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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!

 

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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

Heavenly Pumpkin Muffins with Cream Cheese Frosting

28 Nov

Wow!  I was just checking out my blog, when I saw this post – not posted!  It is called Mommy Alzheimers.  I purposely put this off to take a picture of these after I baked them and guess what…I don’t think I took the picture.  Oh well, here is the recipe – my kids loved these.

When I was young I would walk into the house after school and smell the wonderful creations my mom had baked for us earlier that day.  It was always fun to go home, sometimes we would get cake, others cookies – two of my favorites to this day are snickerdoodles and the chocolate cookies she would bake.  Our house always smelled tremendous!  At least that is how I remember it.  Now that I am a stay-at-home mom, I would like to give my children the same memories.  Today I found a recipe for pumpkin muffins, they smell amazing!  Here is the recipe, it is actually from Libby’s, though I added a little vanilla.

Heavenly Pumpkin Muffins

  • 3 – cups all purpose flour
  • 1 Tbsp plus 2 tsp. pumpkin pie spice
  • 2 – tsp. baking soda
  • 1 1/2 tsp. salt
  • 3 – cups granulated sugar
  • 1 – 15 ounce can Libby’s Pure Pumpkin
  • 4 – large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup orange juice
  • 1 tsp. vanilla

Preheat oven to 350 F.  Paper-line or grease 30 muffin cups.

COMBINE flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil, vanilla and juice in large mixer bowl; beat until just blended. Add flour mixture to pumpkin mixture; stir just until moistened. Spoon batter into prepared muffin cups, filling 3/4 full.

BAKE for 25 to 30 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Store muffins in covered container.

Cream Cheese Frosting

  • 1 – 8 oz. pkg cream cheese (softened)
  • 2 sticks of butter (softened)
  • 3 cups powdered sugar
  • 2 tsp. vanilla

In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low-speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.

Lucky Charms® Raspberry Smoothie Recipe from Betty Crocker

27 Nov

I haven’t posted in a while, I was just looking for Christmas cookie recipes and happened to get side tracked and found this on the Betty Crocker website.  It sounds delicious, and my youngest one loves smoothies.  Since joining  Team Beachbody I have been breaking out the blender every morning to make my Shakeology, so I can just rinse it out and boom a healthier breakfast.  Here is the link to the recipe.  For easy reference I am also going to post the recipe below, you really do need to check out bettycrocker.com there are some really delicious cookie recipes!

Lucky Charms® Raspberry Smoothie Recipe from Betty Crocker.

Ingredients:

Blair's Lucky Charms

Blair’s Lucky Charms (Photo credit: laffy4k)

  • 1 container (6 oz) Yoplait® raspberry or strawberry yogurt (or whichever brand you prefer)
  • 3/4 cup Lucky Charms® cereal
  • 1/2 cup fresh or frozen raspberries
  • 1 cup milk
  • 1/2 banana, sliced

In blender, place ingredients.  Cover; blend on high-speed about 30 seconds or until smooth, stopping blender once to scrape sides.

Pour into 2 glasses.  Serve immediately.
I choose not to put in fat-free milk or yogurt, as according to my sisters nutritionist fat isn’t bad for you in moderation, but most of the sugar substitutes and low-fat or fat-free products aren’t that great.  This is a kids recipe, I don’t like giving my kids sugar substitutes.   For nutritional information regarding the original recipe please click on the recipe link.

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.

Sherbet Punch

22 Jun

My daughter is having a birthday party this weekend, and I have been looking for a really good punch recipe.  My husband’s cousin made this punch over Christmas and my daughter loved it.  It had Orange Sherbet in it.  I have looked all over the internet for Sherbet Punch and have found so many variations, I decided to make my own up and post another one from my mom’s church, I believe  it was used at my baby shower.  Here is the one I am going to make for her party, it will be very refreshing and simple.  I have found the simpler, the better, most of the time with kids.

  • 1 – 2 liter bottle of 7-up
  • 1 – 2 liter bottle of ginger ale
  • 2 – cups pineapple juice
  • 1 – gallon rainbow sherbet (you can use any flavor)

Pour pineapple juice and orange juice together in bowl, add about 1/2 of the sherbet in small to medium scoops.  Pour in the 7-Up and enjoy, just add more sherbet as needed.

This will be a nice refreshing summer drink, and best of all caffeine free!  We are having a sleepover, and I would like them to go to sleep eventually.  Below is the recipe used for occasions in my mother’s church.

Esther’s Wedding Punch

  • 1 (12 oz.) can frozen orange juice
  • 1 (12 oz.) can frozen pink lemonade
  • 1 (2-liter) bottle ginger ale
  • 1/2 gal. rainbow sherbet

Mix juice with 5 cans of water and put in punch bowl.  Add about 2/3 of the sherbet in small scoops and pour in ginger ale.  Serve with flavored ice ring (strawberry).