tag:blogger.com,1999:blog-52661814643056499902024-03-14T00:46:13.238-07:00The Mommy ChefTaking the guesswork out of feeding children healthy AND delicious meals.The Mommy Chefhttp://www.blogger.com/profile/05992394748594616860noreply@blogger.comBlogger100125tag:blogger.com,1999:blog-5266181464305649990.post-7320377529545244662010-03-22T17:58:00.000-07:002010-03-22T18:39:20.667-07:00Favorite Warm Weather SnacksIn Arizona, we have already seemed to bypass spring and headed directly into summer! Due to the recent warm up, it really got me thinking about delicious, cool you off snacks that will hit the spot, but also help fulfill some daily nutritional requirements. Here are some of my family's favorites. <br /><br />1. Frozen Fruit: Grapes and Blueberries are our favorites! Just wash and pop into the freezer for a yummy and healthy treat. I am surprised my 4 year old isn't blue from all of the frozen blueberries he eats!<br />*If you have very young children, these can be a choking hazard. Please take the proper precautions.<br /><br />2. Healthy Popsicles: These can really be anything you dream up from a simple frozen orange juice to more elaborate concoctions like Apple-Beet-Carrot! Yum!<br />Go <a href="http://themommychef.blogspot.com/search?q=popsicles">here</a> for some ideas.<br /><br />3. <a href="http://www.stonyfield.com/yobaby/yokids/2oz_8pack_squeezers/strawberry/index.jsp">Stonyfield Farms Organic YoKids Squeezers</a>. It is organic yogurt in a tube that has less sugar and icky stuff kids don't need than your average brands. At only 60 calories, kids will get a sweet treat with 10% of their calcium and Vitamin D needs! These are yummy just as they are or you can freeze them for an extra special treat.<br /><br />4. All Fruit Smoothies: These are fun and easy to make at home, not to mention so much cheaper than buying at the specialty smoothie stores. Even better than saving money? You know exactly what's in it! Here's a <a href="http://themommychef.blogspot.com/2009/07/tricks-of-trade.html">link</a> to one of our faves!<br /><br />5. Cool dips: When the kids want something a little less sweet and more substantial, try serving homemade salsa and whole grain baked chips. Or try my <a href="http://themommychef.blogspot.com/2008/12/new-years-white-bean-dip.html">white bean dip</a> with homemade pita chips and a plateful of fresh cut veggies. It's full of flavor and fiber!The Mommy Chefhttp://www.blogger.com/profile/05992394748594616860noreply@blogger.com4tag:blogger.com,1999:blog-5266181464305649990.post-19570138651363085022010-03-04T15:26:00.000-08:002010-03-04T15:38:44.426-08:00Changes and Unexpected BlessingsHi All! I have gotten many emails wondering where in the world I have been and if I am coming back. The short answer is that I have been entangled in lots of life changes and yes, I will be returning soon. <br /><br />I recently became a card carrying member of the working moms club, so there has been many adjustments that come along with that considering my 4 year old has only ever known a stay at home mommy. Nannies, new schools, crazy schedule and a brand new pregnancy. Yes, ladies, I am officially 3 months pregnant. In fact, life has been so crazy lately, that I didn't even notice until I was really late. Explains alot about being so tired I can sleep standing up, feeling like my insides are trying to turn themselves inside out and why tears seem to be my standard response to simple daily challenges. Nevermind that I have been home doing the mommy thing for 4 years and now is when my next little blessing is deciding to grace our presence! Oh the irony...<br /><br />Now that I am starting to get a better handle on life's new realities, I am ready to get back to sharing my tips in the kitchen and would LOVE to hear yours! We all know that all moms work super hard to take care of their families, but working mothers have a major time constraint in the kitchen(at least I am finding that is a big challenge for me). I can use all the help I can get(and I am sure their are others like me), so please, please, please, comment and tell me what your tips and tricks are to delivering healthy meals to your family even when you barely have time for sandwiches between laundry and checking homework!<br /><br />I will start: I cut up produce when it get it and store it into containers in the refrigerator. At mealtime(or when I pack my son's lunch for school)I can just grab what I need to make a salad or a side of fruit and know that my family is still getting the nutrition they need, even if I am gone 10 hours a day!The Mommy Chefhttp://www.blogger.com/profile/05992394748594616860noreply@blogger.com5tag:blogger.com,1999:blog-5266181464305649990.post-42076266134622446142009-12-24T10:33:00.000-08:002009-12-24T10:58:24.490-08:00Blackberry Cream Cheese French Toast CasseroleSo what does my family eat for breakfast on Christmas morning you ask? Well, we start off with a spinach smoothie, add to that some delicious egg white omelets and nitrate free turkey bacon. Delish, right? Just kidding! I usually make some variation of a french toast casserole and good old fashioned, thick cut Tuscan bacon from my favorite butcher shop ever, <a href="http://www.theporkshopaz.com/">The Pork Shop</a> in Queen Creek, Arizona. While I advocate eating healthy all year long, it doesn't do any harm to indulge a bit for special occasions and my Blackberry Cream Cheese French Toast Casserole is just the way to do it! The best part is that it can be made ahead and refrigerated the night before to bake off in the morning while all of Santa's treasures are being discovered. So if you are ready to indulge your family's taste buds with sweet juicy blackberries, creamy cheese, rich vanilla and refreshingly bright essence of orange...take a peak at my recipe below. Merry Christmas!<br /><br />1 day old baguette cut into 1" chunks<br />6 large eggs*<br />1 1/2 cups milk(do not use skim, use 2% or whole)*<br />3 TBS. melted unsalted butter<br />1/4 C. sugar +1 tsp.<br />1 tsp. cinnamon<br />2 tsp. vanilla<br />Zest of one orange(or not if you don't like it)<br />1 pint blackberries<br />6 oz. cream cheese<br /><br />*occasionally, the baguette will seem a little more dry than usual. You can add an additional egg and 1/2 cup of milk if necessary.<br /><br />Preheat oven to 325 degrees. Spray an 8X11 baking dish with non-stick cooking spray and fill with bread cubes. In a bowl, whisk together milk, eggs, vanilla, sugar, cinnamon and orange zest. Pour over top of the bread and lightly press down to make sure it soaks into all of the pieces. Top with berries and chunks of cream cheese. Pour melted butter over the top and sprinkle with the remaining sugar. Bake uncovered for about an hour or until set. Let rest 10-15 minutes before serving(unless you really don't like who you are eating with!) Serve with warm real maple syrup and enjoy! <br /><br />Serves many.The Mommy Chefhttp://www.blogger.com/profile/05992394748594616860noreply@blogger.com3tag:blogger.com,1999:blog-5266181464305649990.post-29717603319212548002009-12-06T10:14:00.000-08:002009-12-06T10:27:08.845-08:00Amy's Nana's Spiced Pecans<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2raXObhh0U0BbhHveMFkw1GLUF-19zfqoHfRNzli3FDag6MODOkweOmw5N7yJGIO8rCj9AqAJ07vFWLFfDvvJ2VjFQzBPjGKNF9iq3d6V8JKKn8O-BnPtdtWtfNkkIqEXrMDc6EgIV9FX/s1600-h/DSC_00580001.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2raXObhh0U0BbhHveMFkw1GLUF-19zfqoHfRNzli3FDag6MODOkweOmw5N7yJGIO8rCj9AqAJ07vFWLFfDvvJ2VjFQzBPjGKNF9iq3d6V8JKKn8O-BnPtdtWtfNkkIqEXrMDc6EgIV9FX/s400/DSC_00580001.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5412191250124587666" /></a><br />These are, in a word, scrumptious! My friend, Amy, shared her recipe with me and I loved them so much I wanted to share them with all of you. Crunchy, sweet, salty, roasted, nutty goodness ready for the holiday season. Perfect to give as gifts to friends, family, teachers and anyone else you think is extra special. Just be sure to keep a batch for yourself at home. With only a 1/4 cup of sugar per 3 cup batch, the kids can have a special snack without blowing their daily sugar budget. These are delicious alone or as a topping for pumpkin pancakes(just add 1/2 C. canned pumpkin puree and 1-2 tsp. pumpkin pie spice to your favorite pancake batter) or Greek yogurt. Happy holidays from my kitchen to yours!<br /><br />1 egg white<br />1 TBS. water<br />3 C. Pecan halves<br />1/4 C. sugar<br />1/2 tsp. salt<br />1/2 tsp. cloves*<br />1/2 tsp. nutmeg*<br />1/2 tsp. cinnamon*<br /><br />*I used 2 tsp. pumpkin pie spice which also has ground ginger. Delicious! You could also add 1/4 tsp(or more) cayenne pepper to add a little spice to the season.<br /><br /> Preheat oven to 300 degrees. Lightly coat a cookie sheet with non-stick spray or with aluminum foil. Combine spices and sugar in a small bowl and set aside. In a bowl, lightly beat egg white and water together. Add in nuts to coat. Then pour spiced sugar over the top and toss to coat evenly. Spread on the cookie sheet in an even layer and bake for 30 minutes. Stir once or twice while cooking to dry evenly. While warm, spread roasted nuts on a sheet of wax paper to cool.The Mommy Chefhttp://www.blogger.com/profile/05992394748594616860noreply@blogger.com3tag:blogger.com,1999:blog-5266181464305649990.post-43774025090326508262009-11-17T10:48:00.000-08:002009-11-17T11:05:33.905-08:00Mommy's Secret Weapon--Revealed!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghdU9-vDl_AnVERo_8X_5-_8bsq0ec2sqQ1Ygo7-e__btdhbszSGY-9utMYen97hv-3E8WO_sZY4FyzN6GM9-mCn3tH3APpDnXG_wuQOl1NPx21MbAPdZCVZO9P3H8kT_NCoy3WTZ7COV-/s1600/straw_org_img175.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 175px; height: 175px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghdU9-vDl_AnVERo_8X_5-_8bsq0ec2sqQ1Ygo7-e__btdhbszSGY-9utMYen97hv-3E8WO_sZY4FyzN6GM9-mCn3tH3APpDnXG_wuQOl1NPx21MbAPdZCVZO9P3H8kT_NCoy3WTZ7COV-/s400/straw_org_img175.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5405149912450456466" /></a><br />As a parent, you can't leave the house without being fully prepared for anything to come your way, even if it is just for a quick trip to the grocery store. I remember the days when I would check and recheck Jack's diaper bag to make sure I could handle ANY emergency. Diapers and wipes, check. Change of clothes, clean bib and burp cloth, check. Bottles, teethers, rattles-check, check and check. When he was old enough to eat snacks on the go, things got a little trickier. I have always been super careful about what I feed him and being in a hurry didn't qualify as an excuse to give him something less than healthful, but let's face it. It is hard to find a huge array of nutritious items that will keep well in your diaper bag without refrigeration(which doesn't last long in AZ) that will also satisfy your child without making a HUGE mess! Well, the answer to this is <a href="http://justtomatoes.com">Just Tomatoes</a> freeze dried fruits and veggies! I have been giving these to Jack since he was about a year old and now we are coming up on his 4th birthday and I am still never without these snacks for days on the go. Our favorites are the strawberries and bananas. These fruit and veggie snacks are sweet and crunchy and have absolutely no salt, sugar, or preservatives of any kind. They make it easy to make sure your child gets all the nutrition they need even when you can't be at home at snack or meal time. Just Tomatoes now offers conventionally grown or organic versions of their products. I purchase mine at Sprouts locally, but most health food stores stock them regularly. WARNING: Highly Addictive!The Mommy Chefhttp://www.blogger.com/profile/05992394748594616860noreply@blogger.com3tag:blogger.com,1999:blog-5266181464305649990.post-74060074827944274512009-11-08T13:53:00.000-08:002009-11-08T14:05:33.526-08:00Shrek Soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEissTY30ikqHIV_X-DzIxvVa9KtRYNn6A_AWAotYSnb6Y0h6w93ca0aCkUpFpjt99fh7O2M5LzMDCrrApEWMC4kGfucPuqVTbh8ddcTI7YV3xolXOsVuprZka7e5_d0ybppTDNsrzSwFU9k/s1600-h/DSC_00060001.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEissTY30ikqHIV_X-DzIxvVa9KtRYNn6A_AWAotYSnb6Y0h6w93ca0aCkUpFpjt99fh7O2M5LzMDCrrApEWMC4kGfucPuqVTbh8ddcTI7YV3xolXOsVuprZka7e5_d0ybppTDNsrzSwFU9k/s400/DSC_00060001.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5401857115448739826" /></a><br />When I was a little girl, my mother used to make this soup. She called it Spinach and Broccoli Soup, but since my little boy doesn't want anything to do with broccoli, I had to give it a new name and puree it to hide the evidence. It worked and the soup was a hit! This soup is a nutritional powerhouse full of fiber and antioxidants that will keep your sweet little ogres healthy during cold and flu season. I like to serve it with grilled ham and cheese or on salad night in little coffee cups. <br /><br />3 green onions, chopped<br />3 Tbs. butter<br />10 oz. frozen chopped spinach, defrosted<br />10 oz. frozen broccoli spears, defrosted<br />24 oz. chicken stock<br />3 Tbs. flour<br />1 chicken bouillon cube<br />Pinch red pepper flakes<br />Pinch freshly grated nutmeg(or more to taste)<br />1/2 C. half and half<br />salt and pepper to taste<br /><br />Saute green onion in butter until soft, but not browned. Add a bit of salt and pepper and mix well. Add other veggies, stock and bouillon cube. Cover and simmer for 5-8 minutes until heated through. Sprinkle with flour and stir well. Add half and half, nutmeg, pepper flakes and salt and pepper to taste. Allow to simmer 3-5 more minutes. Add to blender or food processor and blend until fairly smooth. Serves 6.<br /><br />You can even serve with a little parmigiano reggiano or other cheese to suit your taste.The Mommy Chefhttp://www.blogger.com/profile/05992394748594616860noreply@blogger.com0tag:blogger.com,1999:blog-5266181464305649990.post-34886932393123297902009-11-07T08:05:00.000-08:002009-11-07T08:28:05.259-08:00A Thanksgiving Classic<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHFoBsgD6-sLKNhfNl8mMKqRNG0Y2vn_49nlUHd_x21UzytsQTk6Hk5XkA6QV3HwbMnk1anpYpuB6VwAsSoFQ6JGjWYgv9Q_TIrDU_V1Deu5MRQCRItIjd2MA2CQSntc3C44mf71_F2kE4/s1600-h/578644_f260.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 260px; height: 260px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHFoBsgD6-sLKNhfNl8mMKqRNG0Y2vn_49nlUHd_x21UzytsQTk6Hk5XkA6QV3HwbMnk1anpYpuB6VwAsSoFQ6JGjWYgv9Q_TIrDU_V1Deu5MRQCRItIjd2MA2CQSntc3C44mf71_F2kE4/s400/578644_f260.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5401399304186947506" /></a><br />While this isn't a typical Mommy Chef recipe, I wanted to share my closely guarded Sweet Potato Casserole recipe with all of you for the upcoming Thanksgiving holiday. It is a sweet and lightly spiced concoction of heavenly sweet potatoes and toasted pecans in lieu of your typical burned marshmallows. When it bakes up, it puffs slightly giving it a souffle-life appearance and texture. Seriously, this is so good, you can skip the pie and offer it as dessert! Just remember to cool for several minutes after it comes out of the oven so you don't light your guests up...literally! Happy Thanksgiving from my family to yours.<br /><br />Sweet Potato Casserole<br />3 C. mashed sweet potato(bake, cool and then peel)<br />1 C. brown sugar<br />2 eggs, beaten<br />1 tsp. vanilla<br />1/2 C. milk<br />1/2 C. melted butter<br />1 tsp. cinnamon<br />1/2 freshly grated nutmeg seed<br />OR 1 1/2 tsp. pumpkin pie spice<br /><br />Topping<br />1/2 C. brown sugar<br />1/3 C. all purpose flour<br />1/3 C. melted butter<br />1/2 tsp. cinnamon<br />1 C. chopped pecans<br /><br /><br />Preheat oven to 350. In a small bowl, combine the topping ingredients and set aside. Then in a large bowl, combine all of the casserole ingredients and beat until smooth. Pour into a greased casserole dish and top with the nut mixture. Bake for 35-45 minutes until puffed and set and nuts are lightly toastedd. Serves many.The Mommy Chefhttp://www.blogger.com/profile/05992394748594616860noreply@blogger.com1tag:blogger.com,1999:blog-5266181464305649990.post-10448015833441056402009-10-22T10:13:00.000-07:002009-10-22T10:28:32.113-07:00Mmmmm...Pot Roast!Just in time for fall! I love making pot roast. It takes very little energy since the oven does all the work and it tastes like you have been slaving all day long. It is also a great opportunity to include extra veggies in your family's diet since they taste extra yummy covered in a simply pan gravy! This recipe is adapted from one that Emeril makes(so you know it is good!) and we love it so much that I don't deviate from the program....EVER! The best part about it is the simplicity of it and you can be as versatile as you like with the veggies you include, although we find that root vegetables are the most popular in our home. So if you like meat that is so tender it simply falls apart and melts in your mouth, simply mouthwatering gravy and perfectly roasted seasonal veggies then this is the recipe for you. It is perfect for Sunday dinner or any time you want a big plate of love!<br /><br /><br />1 4-5lb. chuck roast<br />2 Tbs. olive oil<br />1 large onion, thinly sliced<br />3-4 large carrots, cut into 2" chunks<br />1-2 lbs. of potatoes or other root veggies, cut into 2"chunks<br />2 stalks of celery, 2"s chunks<br />1 bay leaf<br />1 14.5oz. can of tomatoes(diced, whole with juice, or crushed)<br />1 bottle of beer(seriously, don't skip it, the alcohol cooks out)<br />1 14.5 oz can beef broth, separated<br />2 Tbs. all purpose flour<br />4-5 large cloves garlic, cracked and peeled<br />Sea salt and pepper<br /><br />Preheat oven to 500 degrees.<br />In a heavy saute pan, heat olive oil to nearly smoking. Meanwhile, generously salt and pepper the outside of your roast. Add to hot pan and brown well on all sides to lock in the flavor and moisture. Put roast into large roasting pan and place veggies and garlic all around the roast. Pour in 1 Cup of the broth(reserve the rest for gravy), the tomatoes,beer and bay leaf. Cover and put into the oven at 500 for 30 minutes. Then turn the heat down and cook for another 21/2-3 hours depending on size. Roast should be easy to shred when it is done.<br /><br />Remove the meat from the pan and let it rest. Pour veggies and pan juices through a colander to pour juices into the same pan you browned the roast in. Set heat to medium high and bring to a simmer. Add in the remaining broth(and more if you want additional gravy) and sprinkle with the flour. Whisk until smooth and until thickened, about 3-5 minutes. Salt and pepper to taste. Serve roast with veggies and a portion of gravy. Mmmmm.....<br /><br />Note: You can leave out the potatoes and serve over mashed potatoes, or our favorite, parmesan polenta for a little different take on it! Enjoy.The Mommy Chefhttp://www.blogger.com/profile/05992394748594616860noreply@blogger.com7tag:blogger.com,1999:blog-5266181464305649990.post-55680860721953832852009-09-29T16:14:00.000-07:002009-09-29T16:29:45.831-07:00Honey Lime BBQ Chicken<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQuYo4FJ9NFZycMjw4kiFGYrHHI1TPPCaLHnaPh6n8KgzmMzevrXPioES7dYTRphZm_ecM4xgoz_77Wo-8eMCAxCqNZudatIyZhSAajEH-ohwvKuoa9SeVuH8e_gbyYSYpsFadYxwoVsco/s1600-h/HOney+Lime+Chicken.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 308px; height: 308px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQuYo4FJ9NFZycMjw4kiFGYrHHI1TPPCaLHnaPh6n8KgzmMzevrXPioES7dYTRphZm_ecM4xgoz_77Wo-8eMCAxCqNZudatIyZhSAajEH-ohwvKuoa9SeVuH8e_gbyYSYpsFadYxwoVsco/s400/HOney+Lime+Chicken.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5387035428870193586" /></a><br />I know I have mentioned that I really love <a href="http://www.eatingwell.com/recipes/lime_honey_glazed_chicken.html">Eating Well</a> magazine. I even have several of their magazine covers framed in my kitchen that I have gotten scores of compliments on over the years. Recently, I discovered the yummiest recipe for bbq chicken(Eating Well's recipe pictured) that is not only easy and healthful, but super flavorful which is the most important thing to my boys. The honey and lime provide a sweet, tart and deliciously sticky glaze that turns any humble piece of chicken into a culinary treat. We like this recipe best using boneless chicken thighs. Try it and I promise you will want to eat it over and over again. Sometimes, I even make extra sauce and serve it with stir-fried veggies over brown rice. Delish!<br /><br />6 tablespoons honey <br />6 tablespoons reduced-sodium soy sauce <br />2 teaspoons freshly grated lime zest <br />6 tablespoons lime juice <br />1 teaspoon crushed red pepper (optional-we usually leave this one out)<br />6-8 boneless, skinless chicken thighs<br /><br />Whisk marinade together to combine and pour into a gallon zip lock bag. Add chicken and gently massage marinade around it. Turn the bag occasionally and marinate for no more than 2 hours or the chicken can become stringy and spongy in texture from the acid.<br /><br />Start your charcoal grill with the briquets on one side of the grill. When the grill is at medium heat(you can hold your hand above it for 5 count), place chicken on the unheated side of the grill and close the lid. Meanwhile, pour remaining marinade into a saucepan and reduce for about 8-10 minutes until thickened. Baste chicken a couple of times while on the grill. Grill for about 15-20 minutes(until chicken is still moist, but not pick in the middle), moving around the grill a bit to make sure each piece is cooked through.<br /><br />Serve with my <a href="http://themommychef.blogspot.com/2009/06/mexican-street-corn.html">Mexican Street Corn</a> and some buttered green beans to round out your meal. Serves 4-6.The Mommy Chefhttp://www.blogger.com/profile/05992394748594616860noreply@blogger.com2tag:blogger.com,1999:blog-5266181464305649990.post-64274728447087213032009-09-16T11:59:00.000-07:002009-09-16T12:11:14.661-07:00No Recipe RequiredMashed potatoes are a staple in the American household and why shouldn't they be? They are inexpensive and easy to make. They are SUPER duper yummy and creamy and they go with nearly anything you can put on a plate at dinner time. One way to up the ante the next time you bless your family with a steaming helping of buttery mashed potatoes, why not include a bit of cauliflower? Cauliflower is a cruciferous vegetable like broccoli, kale and cabbage which contain loads of cancer-fighting properties, but unlike the others, it's milky white color makes it a perfect stowaway in mashed potatoes. It also contains huge amounts of vitamin C(1 Cup is 91% of an adult's RDA) folate, fiber and the list continues! The next time you make your taters, throw in about half as much cauliflower and make as usual. You will thank me and your kids who have declared war against this crunchy white veggie won't even know they cavorted with the enemy.<br /><br />Mashed Potato-flower<br />Potatoes(cubed)<br />1/2 as much Cauliflower(cut into florets)<br />butter<br />milk or greek yogurt<br />salt and pepper<br />Parmeggiano reggiano or other cheese(optional)<br /><br />I boil the cauliflower right along with the potatoes until everything is a little more than fork tender. Mash, mix or use a food processor to get your desired texture while adding in milk or yogurt, butter and salt and pepper. We like ours with a helping of parm cheese to give it a little bite and some extra calcium. Enjoy!The Mommy Chefhttp://www.blogger.com/profile/05992394748594616860noreply@blogger.com4tag:blogger.com,1999:blog-5266181464305649990.post-27278356722770905682009-08-31T20:44:00.001-07:002009-09-20T20:15:11.379-07:00Maple Cinnamon Applesauce<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrharFZ2wVEicl2_GBFp8jhlwxjgInd_yvgOIasJ9fTZjgKKrmqN1yX9Amha532XEv700fpe3rHm9GT24-jYpIXs16uBkWQK36hGmCAW4g5WUDDRTfDqwSDWpj6Yf4wmAs-h5apw_dOvOF/s1600-h/DSC_02490001.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrharFZ2wVEicl2_GBFp8jhlwxjgInd_yvgOIasJ9fTZjgKKrmqN1yX9Amha532XEv700fpe3rHm9GT24-jYpIXs16uBkWQK36hGmCAW4g5WUDDRTfDqwSDWpj6Yf4wmAs-h5apw_dOvOF/s400/DSC_02490001.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5383753618502240850" /></a><br />The other day I was reading a current issue of Eating Well Magazine. It is my favorite food mag with its simple, healthy recipes and gorgeous photographs. This month's issue had a feature on apples complete with a recipe for homemade Maple Cinnamon Applesauce. After coming home from the co-op with about 20 apples, I decided to give it a try. A few tweaks later, the most delicious applesauce I have ever tasted was born! Pairing sweet, juicy apples with crisp, tart apples creates the most tantalizing taste coupled with the natural rich sweetness of REAL maple syrup...Aunt Jemima need not apply. A serving of applesauce is loaded with fiber, vitamin C and antioxidants. The maple syrup adds a good dose of manganese and zinc which are known for their immune boosting power! Serve it up alone or with some Greek yogurt for a sweet, healthy treat.<br /><br /><br />8-10 apples(mix of sweet and tart apples for best flavor)<br />2 TBS. maple syrup<br />2 TBS. lemon juice<br />1/2 tsp. cinnamon<br />1/2 C. water(more as needed for consistency)<br /><br />Peel and core apples. Slice into 1" chunks and combine with water and lemon juice in a medium pot. Bring to a boil and then simmer for about 30-40 minutes until apples are tender and mashable. Remove from heat. Using a potato masher, smash apples to the consistency you like(we like ours a little chunky) and then add in maple syrup and cinnamon. Delish!The Mommy Chefhttp://www.blogger.com/profile/05992394748594616860noreply@blogger.com3tag:blogger.com,1999:blog-5266181464305649990.post-41675364307760906602009-08-29T12:52:00.000-07:002009-08-29T13:52:08.147-07:00Clif Kid Organic Z Bars<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1264RC-os-tZTBGtatMYH7jHFjQoRBvXVh-66GGc04gfKCQEtPhodD42LLlpsL05H304mzVTCNB7afrNb3xEhH3wbKMdBucm02zWf8_m2n5QJGbG7UCdMO-tuh6j5hnJ_IfSAUjPw_n0y/s1600-h/zbar_peanutbutter_2.png"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 256px; height: 115px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1264RC-os-tZTBGtatMYH7jHFjQoRBvXVh-66GGc04gfKCQEtPhodD42LLlpsL05H304mzVTCNB7afrNb3xEhH3wbKMdBucm02zWf8_m2n5QJGbG7UCdMO-tuh6j5hnJ_IfSAUjPw_n0y/s400/zbar_peanutbutter_2.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5375478467947073154" /></a><br />On a recent trip to Sprouts, I discovered the new(or at least new to our family) <a href="http://www.clifbar.com/food/products_clif_kid_zbar">Clif Kid Organic Z Bars</a>. I have one word for you....Delicious! We bought a few bars to sample(peanut butter was our favorite) and were impressed with the flavor, texture and ingredients. I love that they use organic ingredients and leave out the yucky stuff like MSG, trans fats and high fructose corn syrup. Like many of you, I don't always have the time to make everything homemade and when we are on the run, I like to have a couple portable snacks to keep me from reaching for less healthy options for my son in a pinch. I think these would make a great addition to the lunch box OR as a rejuvenating snack after soccer practice. The best part was that they were only $.59 a piece. Not bad considering most snack bars tend to cost double that amount, not to mention they aren't organic and are absolutely loaded with sugar and other things you don't want your kids eating.The Mommy Chefhttp://www.blogger.com/profile/05992394748594616860noreply@blogger.com2tag:blogger.com,1999:blog-5266181464305649990.post-76127464505472117862009-08-28T15:00:00.000-07:002009-08-28T15:17:05.570-07:00Nutty Banana Bread<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfsgIUS2FkwnkNex-6SeoiQte7jvHLOVmWSg79PuHwdII2hVEuSVHBGVIv3NjU0A7tWG9eVlFiEhZWHdeG9kNRal9iWB6FZzq_gdAWWvaQG4XsYEjK8XsjSqVmRhHueJtJjZ0QbMPAl0pS/s1600-h/DSC_02420002.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 216px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfsgIUS2FkwnkNex-6SeoiQte7jvHLOVmWSg79PuHwdII2hVEuSVHBGVIv3NjU0A7tWG9eVlFiEhZWHdeG9kNRal9iWB6FZzq_gdAWWvaQG4XsYEjK8XsjSqVmRhHueJtJjZ0QbMPAl0pS/s400/DSC_02420002.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5375142027438985618" /></a><br />I LOVE to bake with my son, Jack. He's 3.5, so anything he can do to feel big and important is pretty high on his list. Unfortunately, my camera was charging until the bread was finished or you would have been impressed with pictures of his banana smooshing skills! Anyways, back to the bread. This is absolutely the BEST banana bread. My family goes through this pretty fast. We love it toasted with butter for breakfast or if you really want to be decadent, I make french toast with it. YUM! This recipe calls for a lot of bananas, Omega 3 rich eggs and walnuts and sunflower seeds for vitamin E. Don't they look pretty sprinkled on top?<br /><br />1 C. all purpose flour<br />3/4 C. whole wheat flour<br />1/4 C. wheat germ<br />1 tsp. baking soda<br />1/2-3/4 C. smashed walnuts<br />1/4 tsp. salt<br />1/3 C. butter or canola oil(butter tastes better)<br />1/2 C. packed brown sugar<br />2 eggs(free range, organic eggs are higher in Omega 3 fatty acids)<br />2 1/3 C. overripe mashed bananas(kids love squishing these up by hand)<br />1 tsp. cinnamon<br />1/2 tsp. freshly grated nutmeg<br />1 tsp. vanilla<br />raw sunflower seeds(amount depends on whether you make lg/sm loaves or muffins)<br /><br />Preheat oven to 350. Grease loaf pan or muffin pan. Combine dry ingredients in a large bowl, then add in walnuts. In another bowl, cream butter/oil with sugar and then add in the remaining wet ingredients. Combine well. Next, pour wet ingredients into dry ingredient bowl and gently fold together until just combined. Be careful NOT to overmix. Add batter into greased pan and sprinkle with raw sunflower seeds. <br /><br />Large loaf pan: 60-65 min<br />Small loaves or muffins: 25-30 min<br /><br />Test with a toothpick to test for doneness(is that a word?) It should come out clean.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOoTlCDBz0i1acgLjRwe0Cb-Bj_iKm01q2lvl1Cj1GdSR82eErRuISDvMrtHoLHHW4VnK0vjjluS46ZwBqeJN4NfIbh0Hz_KlysO9JdSFj16oNULfpcs88c7QjzvlEgKb1JP666n2kHzsK/s1600-h/DSC_02390001.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 332px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOoTlCDBz0i1acgLjRwe0Cb-Bj_iKm01q2lvl1Cj1GdSR82eErRuISDvMrtHoLHHW4VnK0vjjluS46ZwBqeJN4NfIbh0Hz_KlysO9JdSFj16oNULfpcs88c7QjzvlEgKb1JP666n2kHzsK/s400/DSC_02390001.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5375142032456882242" /></a>The Mommy Chefhttp://www.blogger.com/profile/05992394748594616860noreply@blogger.com1tag:blogger.com,1999:blog-5266181464305649990.post-72100562429551536572009-08-25T15:07:00.000-07:002009-08-25T15:16:23.658-07:00Banana Ice Cream Treat<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGTWGZYCS-eFNp78iz5qwj1iiB9P9dsYxS5Ee3O_0h0QagPUb12nJAJ75T886sAADDrrRQXWqlKHfIQ_T-na57J6pcvgQL7kGc4g5VHAoLbC7A68vJU4kf32kPJVNbN7kCGeLe3jJWM6_3/s1600-h/DSC_02370001.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGTWGZYCS-eFNp78iz5qwj1iiB9P9dsYxS5Ee3O_0h0QagPUb12nJAJ75T886sAADDrrRQXWqlKHfIQ_T-na57J6pcvgQL7kGc4g5VHAoLbC7A68vJU4kf32kPJVNbN7kCGeLe3jJWM6_3/s400/DSC_02370001.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5374028760898428546" /></a><br />My son absolutely LOVES bananas, so we go through a lot of them each week. One of his favorite ways to enjoy them is Banana Ice Cream. Now, I know what you are thinking...banana icecream doesn't sound like the healthiest thing on the menu. Ice cream is a great "treat", but you can serve this version any time you want and your kids will thank you for it. Bananas are rich in potassium and are so sweet and creamy that no extra sugar is needed for this recipe. If you decide to add some dark chocolate chips and toasted walnuts, you can pretend you are indulging in Ben and Jerry's Chunky Monkey(my personal fave) without any of the guilt!<br /><br />1 frozen banana<br />1-2 TBS. milk<br />dark chocolate chips(optional)<br />toasted chopped walnuts(optional)<br /><br />Take your banana out of the freezer and let it sit for a minute or two. Then, throw it in the blender(I use the Vitamix 5000 and it is worth every penny!) or food processor if your blender isn't super powerful. Add milk in by the tablespoon until the banana is broken down and combined, but not too slushy...remember this is supposed to be like ice cream! Mix in or top "ice cream" with walnuts and chocolate and serve. Serves 1.The Mommy Chefhttp://www.blogger.com/profile/05992394748594616860noreply@blogger.com3tag:blogger.com,1999:blog-5266181464305649990.post-36442360129121274132009-08-20T09:06:00.000-07:002009-08-20T09:45:00.867-07:0020 Healthy Snack Ideas<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCIKNz50wo3lkQTAkTs_FWfopxi8rblfJ6fzZBS_HfUYOAx0gptH1oeWNwDYzNbvQWpIFCHrrOCZlyL4q6MtO-uQYgZmM1F19YFTpZakHCHYtZgYmBNRU08uQMiqibkQctdEYKHURGS5w1/s1600-h/DSC_02050002.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCIKNz50wo3lkQTAkTs_FWfopxi8rblfJ6fzZBS_HfUYOAx0gptH1oeWNwDYzNbvQWpIFCHrrOCZlyL4q6MtO-uQYgZmM1F19YFTpZakHCHYtZgYmBNRU08uQMiqibkQctdEYKHURGS5w1/s400/DSC_02050002.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5372084601866258994" /></a><br />We had a discussion recently in my <a href="http://theblogfrog.com/psearch/ViewThread.aspx?view=last&threadID=1927&blogID=930373">forum</a> to talk about the kinds of healthy snacks your kids love best. Most moms agreed that fruits, yogurt and crackers of all kinds are what they usually reach for to feed their little (and BIG) ones when tummies start rumbling. One of my favorite snacks posted was from Allyson at <a href="http://mommya3.blogspot.com/">Musings of Allyson: wife and mommy</a>. She posted a recipe for Honey Milk Balls and now I am going to share it with you! Stop by my <a href="http://theblogfrog.com/psearch/ViewThread.aspx?view=last&threadID=1927&blogID=930373">forum</a> and add your favorites to the list!<br /><br />Honey Milk Balls<br />1/2 C. honey(local is best since it also helps control allergies)<br />1/2 C. peanut butter<br />1 C. dry milk solids<br />1 C. dry rolled oats<br /><br />Knead all ingredients until well-mixed. Shape into small balls and chill for best result. Doesn't that sound delicious?<br /><br />Fruit skewers with <a href="http://themommychef.blogspot.com/2009/01/creamy-dreamy-yogurt-dip.html">yogurt dip</a><br /><br />Apple Sandwiches(Parent's magazine): Slice apples across to make round circles. Use a mini cookie cutter or knife to cut out seeds. Spread with nut butter and a dab of jam. Put 2 slices together and serve. So cute and yummy!(pictured)<br /><br />Veggie sticks with hummus, <a href="http://themommychef.blogspot.com/2008/12/new-years-white-bean-dip.html">white bean</a> or avocado dip<br /><br /><a href="http://themommychef.blogspot.com/2008/11/pita-pizzas.html">Mini pizzas</a> made with ezekiel bread or pita<br /><br />Ezekiel or spelt bread spread with almond butter and sliced banana<br /><br /><a href="http://themommychef.blogspot.com/2009/07/tricks-of-trade.html">Fruit smoothies</a>(100% juice, frozen fruit and fresh spinach)<br /><br /><a href="http://themommychef.blogspot.com/search?q=parfaits">Yogurt parfaits</a><br /><br />Mini sandwiches(egg, tuna, or chicken made with canola mayo)<br /><br /><a href="http://themommychef.blogspot.com/2009/06/steel-cut-oatmeal.html">Steel cut oatmeal</a> with milk, butter, walnuts, raisins and strawberries<br /><br />Organic(no sugar added) canned baked beans with ak mak crackers for dipping<br /><br />Trailmix: walnuts, pumpkin seeds, sunflower seeds, dried fruit, mini dark choc chips and <a href="http://themommychef.blogspot.com/2009/07/homemade-granola.html">low sugar granola</a><br /><br />Nitrate-free deli turkey rollups with cheese sticks in the middle<br /><br /><a href="http://themommychef.blogspot.com/2008/11/avocados.html">Avocado toast</a><br /><br />Cottage cheese with fruit<br /><br />Mini bean and cheese burritos(stir flaxmeal into beans)<br /><br />Edamame pods and fruit<br /><br />Veggie cream cheese(finely chop veggies and mix with cream cheese) on top of crackers, pita bread, toast, etc.<br /><br /><a href="http://themommychef.blogspot.com/2008/11/black-bean-quesadillas.html">Black bean quesadillas</a> with guacamole<br /><br />Whole grain pasta salad with cold chicken cubes, parmesan cheese, italian dressing, chopped veggies and olives<br /><br />Healthy mini <a href="http://themommychef.blogspot.com/search?q=muffins">muffins</a><br /><br />Fun ways to make old snacks new:<br />-let the children make their own snack<br />-make fruit fun, instead of sliced fruit, serve melon balls or fruit on a stick with dip<br />-sandwiches: use different types of bread like pita, whole grain slices, tortillas, etc.<br />-never underestimate the power of dip: serve low fat ranch, mashed avocado, cream cheese, nut butters thinned with canola oil for veggie dipsThe Mommy Chefhttp://www.blogger.com/profile/05992394748594616860noreply@blogger.com3tag:blogger.com,1999:blog-5266181464305649990.post-61585700308879081392009-08-18T09:29:00.000-07:002009-08-18T09:54:36.384-07:00Oldies...But Goodies!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjmRqZiG8kYHPZDsXzFUWG_QVHFXBjz7XxXRGEnQeyduxrqOhUgxE7iBlZpGh18jCyxbodxFi6LnXSK2k2U3a9egKgT1pu3PjqfFSY0hgq4GAwUZ2p5ONHw-uRj8ydXG69f7aNEjwatKeS/s1600-h/oldies.png"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 281px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjmRqZiG8kYHPZDsXzFUWG_QVHFXBjz7XxXRGEnQeyduxrqOhUgxE7iBlZpGh18jCyxbodxFi6LnXSK2k2U3a9egKgT1pu3PjqfFSY0hgq4GAwUZ2p5ONHw-uRj8ydXG69f7aNEjwatKeS/s400/oldies.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5371341959617921586" /></a><br />Time for another round of Oldies...But Goodies brought to you by my friends over at <a href="http://fortthompson.blogspot.com">Fort Thompson</a>. This my FAVORITE salad and since it is still blazing hot out here, I thought it would be a great one to rerun for all of you to enjoy. Whether you are trying to stay cool and want something refreshing for dinner or the kids are back in school and you are finding yourself without a lot of time for cooking, this salad fits the bill. Enjoy and Happy Tuesday!<br /><br />BBQ Chicken Chopped Salad<br /><br />Occasionally, when my son and I are out at the mall, we like to stop at California Pizza Kitchen for lunch. When we do, we share a bowl of their split pea soup(so good and so far I haven't been able to replicate it!) and a BBQ Chicken Chopped Salad. It's a pretty healthy and flavorful meal and I love that my 3 year old will scarf down every morsel of this salad. Here is my take on this salad, the dressing is a little different, but it tastes great! So simple and most everything can be prepared ahead, so for those week night dinners when there is never enough time, this recipe is for you! Keep in mind, you can use more or less of any item, add something new, etc., it's super versatile!<br /><br />1/2 head romaine lettuce, chopped<br />1/2 head iceberg lettuce, chopped<br />1 14 oz. can black beans, drained and rinsed<br />1 14 oz. can no salt corn, drained<br />1 avocado, chopped into chunks<br />1 tomato, chopped<br />1 small jicama,peeled and chopped<br />2 TBS. cilantro, chopped<br />1 lb. grilled chicken breasts, chopped<br />1/2 C. shredded jack cheese<br />3 corn tortillas, thinly sliced and fried(optional)<br /><br />Dressing<br />1/2 C. light ranch<br />1/4 C. bbq sauce<br /><br /><br />In a small bowl, combine ranch and bbq sauce and set aside. Combine lettuce, corn, beans, cilantro, cheese and jicama in a large bowl. Pour dressing over top and toss to coat. Arrange salad on plates and top with tomato, avocado, chicken and tortilla strips. Serves 4-6.<br /><br /><br />Ever tried jicama?: You will LOVE it! It's crunchy, slightly sweet and starchy and tastes somewhere between a potato and an apple. Plus, it's high in Vitamin C and FIBER! Try it with dip to spice up your crudite platter<br /><br /><!-- Begin Blog Hop --><br /><a href="http://www.mcklinky.com/blog_hop.asp" target="_blank"><img src="http://www.mcklinky.com/images/MckLinkyBlogHop.jpg" alt="MckLinky Blog Hop" width="300" height="98" border="0" longdesc="http://www.brentriggs.com" /></a><br /><script src="http://www.mcklinky.com/linky_include_bloghop_public.asp?id=3471" type="text/javascript"></script>The Mommy Chefhttp://www.blogger.com/profile/05992394748594616860noreply@blogger.com7tag:blogger.com,1999:blog-5266181464305649990.post-48897030519119416062009-08-14T19:21:00.000-07:002009-08-14T19:49:51.525-07:00Lentil TacosMmmmm...lentil tacos! I know lentils don't seem the likeliest taco material, but man are they good. My beautiful sister, April, gave me this idea and a rough recipe to work with. After a few tweeks, my family has been requesting these over and over! One of the things I like most is that the texture of the cooked lentils combined with mexican seasonings is so much like ground beef it's amazing AND so much better for you. This recipe is a great one to include in your regular rotation for those nights when you want to go vegetarian without missing the meat! The tacos are also gluten free , so those of you on a restricted diet will love it. Besides being super healthy,lentils are quick cooking unlike many other beans and legumes, so dinner can be ready in a hurry. Packed with fiber, protein, B vitamins,iron and folate, these tiny powerhouses will provide your family with tons of energy to keep them going!<br /><br />1 C. dried lentils(any color), rinsed<br />1 Tbs. Olive oil<br />1 medium yellow onion, finely diced<br />1 Tbs. chili powder<br />1/2 tsp. mexican oregano(you can use regular if that is all you have)<br />1 Tbs. ground cumin<br />1 tsp. ground coriander<br />2 garlic cloves, minced<br />2 1/2 C. Chicken stock OR vegetable stock for vegetarian version<br />2 Tbs. flaxmeal<br />1 Tbs. wheat germ<br />1 1/2 C. of your favorite salsa<br />salt and pepper to taste<br />12 corn tortillas<br /><br />Toppings<br />Jack cheese<br />avocado slices<br />greek yogurt or sour cream<br />tomatoes<br />spinach leaves<br />purple cabbage <br />shredded carrots<br />salsa<br /><br />In a large skillet, heat olive oil and saute onions and garlic for a couple minutes until tender. Then add lentils, cumin, coriander, oregano and chili powder. Stir to combine. Next, add stock, bring to a simmer and cover for 25-30 or until lentils are tender. Remove the lid and let it continue to cook for an additional 5 minutes or until more of the liquid is absorbed. Stir in wheat germ, flax, salsa until combined.<br /><br />Meanwhile, gently heat corn tortillas in the microwave or oven. Fill each tortilla with 1/4 to 1/3 cup of the lentils. Top with your favorite veggies, cheese and salsa and enjoy! Makes 12 tacos.<br /><br />P.S. if you have leftovers, the lentils freeze well or you can eat them in a quesadilla. We enjoyed them the next day for lunch.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhejM44YvyajfHUSNsTYBdpLycahshueIvKYQwsTh-Z3VM-GH0ffAdwW7roHg5kkl1mwdI9NmERX5kSAhQiMKFOe9RDMmpyp3WzKZtHntiRJ6IO60Q77cLPSjN_rB5AxwyWakJHmF1KkBz-/s1600-h/DSC_00730002.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhejM44YvyajfHUSNsTYBdpLycahshueIvKYQwsTh-Z3VM-GH0ffAdwW7roHg5kkl1mwdI9NmERX5kSAhQiMKFOe9RDMmpyp3WzKZtHntiRJ6IO60Q77cLPSjN_rB5AxwyWakJHmF1KkBz-/s400/DSC_00730002.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5370015869089241170" /></a>The Mommy Chefhttp://www.blogger.com/profile/05992394748594616860noreply@blogger.com2tag:blogger.com,1999:blog-5266181464305649990.post-39887863160318948702009-08-11T18:11:00.000-07:002009-08-11T18:17:15.047-07:00Oldies...But Goodies!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxXHYXxC9zBTrYAzOoP38lm2rc_vGMmzxNkyXsdwqS1mNarvd8PUTgNnz-qfe0BfBGu6Imw9214ybXmIOYSJTu9TR5qutglr0-KZ6TN5qSyTRKgXkPYWkzGq4eZOeNSYV8oAohMpZNGUhV/s1600-h/oldies.png"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 281px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxXHYXxC9zBTrYAzOoP38lm2rc_vGMmzxNkyXsdwqS1mNarvd8PUTgNnz-qfe0BfBGu6Imw9214ybXmIOYSJTu9TR5qutglr0-KZ6TN5qSyTRKgXkPYWkzGq4eZOeNSYV8oAohMpZNGUhV/s320/oldies.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5368879195886896994" /></a><br /><br />My friends over at <a href="http://fortthompson.blogspot.com/">Fort Thompson</a> are hosting a blog carnival this week called "Oldies, but goodies" especially designed to share some of your favorite old posts, or recipes in my case, that some of your newer readers may have missed! Here's mine, a recipe for White Bean Dip.<br /><br />Let me just say, this dip is so good you will want to put in on EVERYTHING! I found this on a recipe site and altered it a bit for taste. Serve it with homemade wheat pita chips and a variety of veggies that your children enjoy. We like it with cauliflower, carrots, red pepper, broccoli and asparagus best. It's tasty, full of good fats, fiber, protein and anitoxidants. And moms-it's figure friendly!<br /><br />White Bean Dip<br />1 14 oz can white beans, rinsed and drained<br />1 large clove of garlic, chopped<br />Small handful of italian parsley, chopped<br />Juice of one lemon<br />1/4 C. Olive oil(up to 1/3 cup if it seems like it needs more)<br />salt and pepper to taste<br /><br />Combine all ingredients in a heavy duty blender or food processor and blend until smooth and creamy. Serves 4-6.<br /><br /><br />Pita Chips<br />Whole wheat pita cut into wedges(I use 1/2 to 1 per person served)<br />olive oil spray<br />salt and pepper<br />dried oregano, rosemary or thyme<br /><br />Preheat oven to 350. Spray baking sheet lightly and layer pita triangles in a flat layer. Spray tops with olive oil and sprinkle with salt, pepper and herbs. Bake until lightly browned and crisp, about 7-10min.<br /><br />This makes a great appetizer that keeps well in the fridge for a couple of days or a nice snack/lunch alternative. I have even stuffed a pita with some dip and cucumber, spinach leaves, tomato slices and sprouts. Very yummy!The Mommy Chefhttp://www.blogger.com/profile/05992394748594616860noreply@blogger.com7tag:blogger.com,1999:blog-5266181464305649990.post-84288083026171593122009-08-11T14:00:00.001-07:002009-08-11T14:23:54.868-07:00Favorite SnacksHello All! I just got back from picking my 3 year old up from his first day of preschool and, of course, his favorite part of the day was snack time. They served the usual goldfish crackers that he loves and I don't buy!LOL! I am honored to say that the director of his school has enlisted my help to revamp their snack list this year. How cool is that?! I have finished my snack list and plan to post it here for all of you who may want a couple more ideas in your arsenal too. Before I do that, inquiring minds want to know what your kids favorite healthy snacks are! So, come on over and visit me in my <a href="http://theblogfrog.com/psearch/ViewThread.aspx?threadID=1927&blogID=930373">Community Soup </a>discussion forum and put in your two cents. I would love to feature some of your best ideas with a shoutout to you and your awesome, must read blog! Visit me, share your ideas! I dare ya!The Mommy Chefhttp://www.blogger.com/profile/05992394748594616860noreply@blogger.com2tag:blogger.com,1999:blog-5266181464305649990.post-23137577652065387782009-08-07T16:17:00.000-07:002009-08-07T16:32:25.469-07:00Honeydew you want a popsicle?<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRcLOeFfrnTnHiNSqdG5BvogPyaB5j0KAwA7h0CWixJR3zARjFA8_thfApxL1r51oQbmLHi0iNpMMEDwTqQtq0vOr6Gp8QmBAPTuFEgwLO1AOBREA78fFeAfRdNWN75KD-TVfVY0d41pvD/s1600-h/DSC_01180001.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRcLOeFfrnTnHiNSqdG5BvogPyaB5j0KAwA7h0CWixJR3zARjFA8_thfApxL1r51oQbmLHi0iNpMMEDwTqQtq0vOr6Gp8QmBAPTuFEgwLO1AOBREA78fFeAfRdNWN75KD-TVfVY0d41pvD/s320/DSC_01180001.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5367365044545125938" /></a><br />It has been a busy week. When my 3 year old realized that Mommy ran out of homemade frozen treats, it wasn't a pretty sight. With not much to work with, this sweet and juicy pop was born! Now, I am not usually a huge fan of honeydew, but combined with tart limes and plump blueberries it is surprisingly delicious. This popsicle provides a ton of immune boosting Vitamin C which is perfect for kids heading back into the school year. My son's favorite part was that it was green AND blue, his two favorite colors. Make some for your kids this weekend and you will be everyone's favorite mom!<br /><br /><br />1 ripe honeydew melon, cut into chunks<br />2 Tbs. agave syrup*<br />Juice of 2 limes<br />1 C. blueberries<br /><br />In a blender, combine melon, lime juice and agave syrup. Blend until smooth and then pour into popsicle molds until they are about 3/4 full. Drop several blueberries into each mold and use a butter knife to push them down throughout the melon puree. Freeze and enjoy! Makes 6-10 depending on the size of your molds.<br /><br />*Agave syrup comes from the agave plant in Mexico. It is twice as sweet as sugar, but it has a lower glycemic index than sugar does, so it is easier on your blood sugar. Many people use a simple syrup(sugar and water) when adding sweetener to homemade popsicles, but this eliminates that extra step!The Mommy Chefhttp://www.blogger.com/profile/05992394748594616860noreply@blogger.com1tag:blogger.com,1999:blog-5266181464305649990.post-67745178750620220172009-08-05T16:00:00.000-07:002009-08-05T16:40:14.684-07:00Scrambled Noodles<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrhgx7yXM66zn3YTmy4Z32mFpFV1c7gg-1BYQZ4rO-lVp6xNM5Nlaf2q-1_imZlheybiKagOHbF6seVoavH0TvzF7IVEfA8igCMQw-U_pPeS2h5SuZHdmcW5R57GYe_m5EaKq1rZPj8nkm/s1600-h/DSC_01030003.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 280px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrhgx7yXM66zn3YTmy4Z32mFpFV1c7gg-1BYQZ4rO-lVp6xNM5Nlaf2q-1_imZlheybiKagOHbF6seVoavH0TvzF7IVEfA8igCMQw-U_pPeS2h5SuZHdmcW5R57GYe_m5EaKq1rZPj8nkm/s320/DSC_01030003.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5366626401243114578" /></a><br />Hello my fellow Mommy Chefs! The other day I was watching a program on the Foodnetwork called The Best Thing I Ever Ate. This particular edition was about breakfast foods that celebrity chefs on the network adore. This dish was SO strange that I had to try to replicate it to see what all the fuss was about! Know what? It was a hit! My son flipped for it and has been asking for it ever since. I used whole wheat pasta with wheat germ to make it a little healthier and punched up the freshness with some freshly chopped Italian parsley which also lends some extra vitamin C. This dish would also be good with some chopped fresh spinach or asparagus if you want to take it a little further and serve it for lunch or dinner. Give it a try, you may just enjoy it!<br />P.S. I served it with a fruit salad made with berries, cantaloupe and kiwi! Colorful and so so yummy!<br /><br /><br />I often get asked about using Parmigiano Reggiano cheese. The reasons I use it are many. So here is my laundry list of why you can feel good about consuming this cheese regularly!<br />1. The taste of the REAL thing cannot be replaced by imitators. Yes, it can be pricier, but you only need a bit to make a big impression.<br />2. It is very easy to digest due to the aging process, so makes it easier for children and the elderly to absorb it's nutrients.<br />3. It is a GREAT source of calcium(it takes about 5 quarts of milk to make 1 lb of cheese) and protein. In fact, 3.5oz. of this cheese is the nutritional equivalent of 10 oz of beef!<br />4. Excellent source of Vitamin A, B2, B6, B12 and has a lower fat content than any other cheese except Mozzerella.<br />5. My favorite: It's versatile! I use it in eggs dishes, pasta, cold salads, etc. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwkmh_BcNE7w3QIks_xKWOTnf6QvJAAYCsWP4CfGHP3Qf055EaImUDfY7J2q-5N0tw0LWUpwS8aUXSRJzuHTFU0Jf8mr8hawMs8CoG85nLHIDk7bHygnCnY4ro2Xh-Ue-9ArlL5-I3Y4TZ/s1600-h/260px-Parmigiano_reggiano_piece.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 260px; height: 195px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwkmh_BcNE7w3QIks_xKWOTnf6QvJAAYCsWP4CfGHP3Qf055EaImUDfY7J2q-5N0tw0LWUpwS8aUXSRJzuHTFU0Jf8mr8hawMs8CoG85nLHIDk7bHygnCnY4ro2Xh-Ue-9ArlL5-I3Y4TZ/s320/260px-Parmigiano_reggiano_piece.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5366626042627364066" /></a><br /> <br /><br />8oz. whole wheat spaghetti, fettucine or linguine cooked al dente<br />4 eggs(organic/free range eggs are high in Omega 3 fatty acids), lightly beaten<br />1 Tbs. butter<br />1 Tbs. olive oil<br />1/2 C. parmegiano reggiano(freshly grated)+ extra for sprinkling<br />2 cloves fresh garlic, minced<br />2-3 Tbs. Italian parsley, chopped<br />1 Tbs. wheat germ<br />salt and pepper to taste<br /><br />Heat olive oil and butter in a large skillet over medium heat. Drop garlic into the oil and saute lightly for 2 minutes. Add in pasta and wheat germ, stir into oil and then add in the eggs. Use a slotted spoon made for pasta(looks like a claw with holes in it)and continually moved pasta and eggs around to combine as the eggs cook. Just before the eggs are finished cooking, add in cheese and parsley and make sure to completely mix into the pasta/egg mixture. Salt and pepper to taste. Sprinkle with a bit of cheese after it is plated up!<br /><br />Serves about 4.The Mommy Chefhttp://www.blogger.com/profile/05992394748594616860noreply@blogger.com4tag:blogger.com,1999:blog-5266181464305649990.post-41920074617222590882009-08-02T11:34:00.000-07:002009-08-02T11:52:59.566-07:00Blueberry-Ricotta PancakesSundays are perfect for special family breakfasts. Because we love pancakes in our house, I am always looking for new ways to make them that are not only healthy, but super yummy! I have been experimenting with this recipe for a while now and my tasting panel(my favorite boys) have assured me that this is the winner! These pancakes are even more filling that your traditional pancakes due to the addition of the creamy, slightly sweet ricotta cheese. Ricotta cheese is high in calcium and protein and will help keep the blood sugar in little bodies from spinning out of control on a syrup overdose! Serve these with extra blueberries for a boost of illness fighting antioxidants and a berry special taste!<br /><br />3/4 C. Bob's Red Mill 10 grain pancake mix<br />3/4 C. low fat buttermilk*<br />1 Tbs. sugar<br />3/4 C. ricotta cheese<br />2 eggs, separated<br />1 tsp. vanilla extract<br />2 Tbs. wheat germ<br />1/4 tsp. freshly grated nutmeg<br />1 C. fresh or frozen blueberries(if you using frozen, do not thaw before using)<br />Zest of one lemon<br /><br />*if you don't have buttermilk, combine milk with 1 tablespoon lemon juice and let sit for about 5 minutes before using.<br /><br />Preheat oven to keep warm.<br /><br />In a large bowl, combine pancake mix, nutmeg,wheat germ and sugar. In a medium bowl, mix egg yolks, milk, vanilla, lemon zest and ricotta cheese until just combined. Pour wet ingredients into dry and combine being careful not to overmix. In a mixer, whip egg whites until they hold their peaks. Lightly, fold egg whites into pancake mix.<br /><br />Heat a griddle to medium/medium high and pour pancake mix onto it in generous 1/3 cup amounts. Top with blueberries while cooking. When the pancake starts to bubble on top and the edges appear to be dry, flip the pancake to complete cooking for a couple more minutes.<br /><br />Place pancakes on a cookie sheet and keep warm in the oven until completed. Serve with butter and REAL maple syrup for a delicious treat!<br /><br />Tip: Make an extra batch for busy mornings. Cool remaining pancakes completely and store in a freezer bag between sheets of wax paper. Reheat in the oven, microwave or even your toaster for a quick and nutritious breakfast on the go!<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipo2GhRgQa386_saELx5WM0OSlQeQyEk1VXXiA2knOrNYLulelkZzYKa7nbDuP3hMt47PN6tBHPKgKWPiUVC_iqTiS9GcI8RV-OmHJH_b9s8q04Wsp77Jwid4Ryidt8ynFJ63sFDuwgxvt/s1600-h/DSC_01050004.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 286px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipo2GhRgQa386_saELx5WM0OSlQeQyEk1VXXiA2knOrNYLulelkZzYKa7nbDuP3hMt47PN6tBHPKgKWPiUVC_iqTiS9GcI8RV-OmHJH_b9s8q04Wsp77Jwid4Ryidt8ynFJ63sFDuwgxvt/s320/DSC_01050004.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5365441313865029218" /></a>The Mommy Chefhttp://www.blogger.com/profile/05992394748594616860noreply@blogger.com7tag:blogger.com,1999:blog-5266181464305649990.post-36104347415210676532009-07-28T18:37:00.000-07:002009-07-29T13:15:14.569-07:00Popeye RicePopeye Rice is a big time favorite with my son, Jack. He could absolutely LIVE on rice of any kind, but this recipe takes the cake! Rice can be a great(and easy) way to get your children to eat truly whole grains without the struggle. For this recipe, I mix brown and wild rice to give a mix of nutrients and textures that are truly palate pleasing! Wild rice(actually an aquatic seed grass)is super high in folic acid and is a great source of fiber, B vitamins, niacin and zinc. The addition of spinach and onions adds loads of flavor and increases the nutritional profile with tons of vitamins(A, C, E and K), minerals(chromium and manganese) and antioxidants. My son loves that we call it "Popeye" rice and shows me how BIG his muscles are after eating it! My husband loves that it tastes like a particular brand of boxed rice without all the preservatives.<br /><br /><br />1/2 C. brown rice<br />1/2 C. wild rice<br />1 14.5 Oz. can fat-free, low sodium chicken stock + enough water to make 2 1/4 Cups liquid<br />1 low sodium chicken boullion cube<br />1/2 large yellow onion, chopped<br />2 C. chopped baby spinach<br />1 Tbs. olive oil<br />2 Tbs. freshly grated parmegianno reggiano cheese<br />salt and pepper to taste<br /><br />Bring stock, water and boullion to boil and add rice. Cover and reduce to a simmer for 45-1 hr until liquid is absorbed and rice is tender. Meanwhile, heat olive oil and add in onions. Saute until golden and add in the chopped spinach. Continue to saute until spinach is wilted. When rice is complete, combine with veggie mixture, parm cheese and salt and pepper. Serves 4-6.The Mommy Chefhttp://www.blogger.com/profile/05992394748594616860noreply@blogger.com2tag:blogger.com,1999:blog-5266181464305649990.post-22633810083331880122009-07-27T21:54:00.000-07:002009-07-27T22:00:00.604-07:00A special cake for PapaSince I write a recipe blog, I thought I should include a photo of my son doing something food related for this week's blog hop. This photo was taken last Christmas while my budding chef helped me make a special birthday cake for his Papa. I know what you are thinking....your family eats cake? Well, of course we do and this one didn't even have any flax or pureed vegetables! It also did not have any eggs in it, so no child was at risk for salmonella during the making of the cake:) The recipe you ask...a family secret lovingly passed to me from my friend, Amy, so I am afraid I can't share it.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxRkboM9JIXOAbnrSamIddzJT-MymU9SISkkgSU24kcdD4kDWZYniloExp7Ok_UE825hyW1q0skEy9aGDkDQsv93sM6hyphenhyphenK-uP8VEHuOKax7O6DXD72WvMrKaNclTf1OHSDm8bNlwUBpasg/s1600-h/DSC_00800001.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxRkboM9JIXOAbnrSamIddzJT-MymU9SISkkgSU24kcdD4kDWZYniloExp7Ok_UE825hyW1q0skEy9aGDkDQsv93sM6hyphenhyphenK-uP8VEHuOKax7O6DXD72WvMrKaNclTf1OHSDm8bNlwUBpasg/s320/DSC_00800001.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5363370837037846642" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1zJJGB1hd1bBEnmRcB0_CEeUW3FnZ0wZgn9c6lvGKwyzt1t1H4aDPu0Q0HWWRzPJrfpajPFgHhEKM2GOZL6FlJ8xqYpaMeDRbauqsPJaFyInyaFfdFZtqxLU-QgXrn9EPw1j7GK9cA5pV/s1600-h/DSC_00810002.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1zJJGB1hd1bBEnmRcB0_CEeUW3FnZ0wZgn9c6lvGKwyzt1t1H4aDPu0Q0HWWRzPJrfpajPFgHhEKM2GOZL6FlJ8xqYpaMeDRbauqsPJaFyInyaFfdFZtqxLU-QgXrn9EPw1j7GK9cA5pV/s320/DSC_00810002.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5363370833334978850" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyq5CE6ZNEH_9cry0lVBjaF0_7nRA2H08IM004qTNFqP8yaXrLhQuQS4K7VuaIZQJY2VTV0CDlePa26S9wt1QSMwEXmMbuSYYPeLhXnw6LkOehkNRyswt9zA5sW0hhgYtADRG1m1EDawD5/s1600-h/DSC_00830003.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyq5CE6ZNEH_9cry0lVBjaF0_7nRA2H08IM004qTNFqP8yaXrLhQuQS4K7VuaIZQJY2VTV0CDlePa26S9wt1QSMwEXmMbuSYYPeLhXnw6LkOehkNRyswt9zA5sW0hhgYtADRG1m1EDawD5/s320/DSC_00830003.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5363370828958783714" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMZXd43-bQajuhqw8V-VStNUpYIJn85i4kGu_h6OFxPzqfcjXy_I30mIbT2df386CXBPRTA4otVgqW11tdjGCSsPs23EyOr-_jz4FztiYSMgGg1Fm_52qxDAmnYEjAeY8Wvyyly0TjwkEL/s1600-h/DSC_00840004.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMZXd43-bQajuhqw8V-VStNUpYIJn85i4kGu_h6OFxPzqfcjXy_I30mIbT2df386CXBPRTA4otVgqW11tdjGCSsPs23EyOr-_jz4FztiYSMgGg1Fm_52qxDAmnYEjAeY8Wvyyly0TjwkEL/s320/DSC_00840004.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5363370827734811186" /></a><br /><br /><!-- Begin Blog Hop --><br /><a href="http://www.mcklinky.com/blog_hop.asp" target="_blank"><img src="http://www.mcklinky.com/images/MckLinkyBlogHop.jpg" alt="MckLinky Blog Hop" width="300" height="98" border="0" longdesc="http://www.brentriggs.com"></a><br /><script src="http://www.mcklinky.com/linky_include_bloghop.asp?id=1630" type="text/javascript"></script>The Mommy Chefhttp://www.blogger.com/profile/05992394748594616860noreply@blogger.com3tag:blogger.com,1999:blog-5266181464305649990.post-68068320023881484442009-07-24T15:27:00.000-07:002009-07-24T22:50:21.451-07:00Green Chili ChickenOk, so I was reviewing my most recent posts and I have discovered that I have been carrying on a love affair with Mexican-inspired cuisine! Well, I must add another item to the list and I know that you will just LOVE it. Not only is it healthy, but man is it versatile! The best part is that I used a crockpot, so once you do the 10 minutes work of prep, you can take your fabulous self out of the kitchen to do something so much more fun than preparing dinner. <br /><br />2 lbs. chicken breast tenders, tendon removed<br />1 16 oz. jar of <a href="http://www.505chile.com/index.html">505 Southwest </a>green chili sauce(whichever heat you prefer, we used mild so Jack would eat it too)<br />1 large yellow onion, chopped<br />2 cloves garlic, chopped<br />1 Cup low sodium chicken stock<br />4 Tbs. olive oil, divided<br />1 Tbs. ground cumin<br />1 tsp. ground coriander<br />salt and pepper to taste<br /><br />Brown chicken tenders in 2 Tbs. olive oil and add to crockpot. Then, saute onions and garlic in remaining olive oil and add in cumin and coriander to combine. Add the veggies to the crockpot and cover with 505 sauce and chicken stock. Stir to combine and set crockpot to low and let cook for 6-8 hours until the chicken shreds easily. Add salt and pepper to taste.<br /><br />Serving suggestions*: <br />-Use whole grain tortillas and make green chili burritos with all the fixings.<br />-Easy, flavorful quesadillas served with a side of pineapple with a squeeze of lime.<br />-Mexican Chicken Salad: Serve chicken on a bed of greens, cabbage, shredded carrots, whole pinto beans, tomatoes, avocado and ranch dressing mixed with salsa for a spicy change to your standard ranch.<br />-Tacos<br />-Enchilada filling<br /><br />*You may want to strain off a bit of the liquid when using it with a tortilla for burritos, tacos or enchiladas. Or you could strain off the liquid and combine with a bit of cornstarch to thicken the sauce and recombine it.<br /><br />Seriously, your family will think you are a genius for picking up take out, but you will know you are a genius for making this super simple and deliciously healthy chicken!<br /><br />Enjoy!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnxVk0DelIBcH1veDWTDLC-mpcTLzTlC4H8brjCZtnLjDKZn7GDR2CqXoI4rLgvCkIitS9177JjYWUhILhyphenhyphenBgkS_V_WmPAqdJO7IGsqDSorsHURG47CnaEJwfDg3UDal8RKXoDcMptEK5b/s1600-h/greenchile.png"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 250px; height: 170px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnxVk0DelIBcH1veDWTDLC-mpcTLzTlC4H8brjCZtnLjDKZn7GDR2CqXoI4rLgvCkIitS9177JjYWUhILhyphenhyphenBgkS_V_WmPAqdJO7IGsqDSorsHURG47CnaEJwfDg3UDal8RKXoDcMptEK5b/s320/greenchile.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5362162423502012306" /></a>The Mommy Chefhttp://www.blogger.com/profile/05992394748594616860noreply@blogger.com6