School Lunch Idea

These last couple of weeks have been super busy! In my quest to improve my health, I've taken a look at what I pack in the kids school lunches also.
Thankfully, my boys are great eaters but I have to admit out of sheer convenience I had been buying the Lunchables far too often.

While doing my "System Re-Boot" this last week (SUPER successful by the way), I had to plan dinners further ahead of time and I had to ensure they were easy at the same time. Using one of my favorite Kitchen gadgets (my George Foreman Grill) I was able to not just get dinner prepped for the boys... but the main course of their lunches! Talk about productive!

So... Try making sliders (baby hamburgers) or hot dogs and making one extra go include in the kids lunches the next day. My boys loved it!

What other healthy, nutritious and easy lunch ideas do you have? I'd love to hear them!

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Homemade Peppermint Candy Cane Sugar Scrub

Okay, so I've been in denial but I guess I will have to admit the holidays are over!


So what on earth am I supposed to do with all these leftover candy canes? Then I remembered the amazing Peppermint Scrub I was shown how to make at the Albertsons Mom Blogger event last month! It's super easy, luxurious AND will sneakily dispose of all those candy canes... The instructions are below. :) Let me know any other easy self-pampering ideas you have!

Peppermint Scrub

An empty jar with a lid
1 cup granulated white sugar
6 candy canes/peppermint candy (approx ¼ cup), finely crushed into a powder
1/2 cup olive oil
6 drops peppermint essential oil (optional)


Pour the granulated white sugar and crushed peppermint into the jar. Put the lid on the jar and shake it to mix thoroughly until the ingredients are well blended. Pour the liquid ingredients into sugar mix. Put the lid on the jar and shake it to mix thoroughly until the ingredients are well blended. Label the jar as desired.


*P.S.
I have one that I have been using and LOVE it!!!!

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Last Minute New Years Eve Recipe and Table Decorating Ideas

I hope that everyone has been having a wonderful Holiday! 

With New Years Eve just a few days away, I thought it would be a great time to share some super simple table decorating ideas and recipes for entertaining. 

If you haven't had the chance to read it yet, check out this post about a Hot Chocolate Bar Station, it's a great idea if you have children attending your New Years Eve festivities - they'll feel super special!  It got a thumbs up from all the kids in Kyle's class.

Whether you're hosting the evening or are looking for a dessert to bring, this Banana Cake is really delicious and again, really easy to make last minute.  (Recipe courtesy of Albertsons).

Banana Cake

• 1 round bakery pound cake (about 3 pounds)
• 4 bananas, mashed
• 1 tablespoon honey
• 3 large bananas, sliced and divided
• 1 12-ounce container frozen whipped topping, thawed
• 1 cup chopped pecans
• 3 chocolate-covered candy bars, chopped

Add the honey to the mashed bananas to make banana jam; set aside.  Turn the cake on its side and slice evenly into three layers.  Place bottom layer on a serving platter.  Spread with three tablespoons banana jam.

Top with half the banana slices.  Spread 1/2 cup whipped topping over the banana slices; sprinkle with 1/4 cup pecans.  Top with second cake layer.  Repeat layering ingredients; top with remaining cake layer.

Frost assembled cake with remaining whipped topping.  Sprinkle remaining pecans over cake.  Garnish if desired.

Serve right away or cover and chill until ready to serve, or freeze cake for two hours (to serve partially frozen).

Now you're probably running around trying to organize food, champagne, etc. and the last thing you are thinking about is decorating the serving table, right?  Well, this is something you can do last minute and you most likely have everything you need (or can improvise).

Take one wine glass (or champagne or margarita, doesn't really matter, it just need to have a stem) and fill it with Hershey's kisses and flip upside down on the table.  Add a tea light on top and voila! (picture is shown with a Christmas style filling, but you get the idea of how simple, yet elegant it looks).

Another idea is to take a margarita glass, fill it with Hershey's Kisses and a candlestick.  Add in a few sprigs of gold or silver if you have them.

Love it!

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Super Easy Homemade Chicken Soup

This is panning out to be a yucky cold/flu season early this year! As a kid I was spoiled with my Mom's homemade chicken soup - chicken soup from a can never has any appeal to me.

I don't think many people realize how super easy it is to make your own chicken soup. Storage is a piece of cake (freeze it for those times when you are sick and not up to cooking!). Here's how my Mom always made chicken soup:

Take 1 roasted chicken (we always take what is left over from dinner and I use the ready cooked whole chickens from the store!) and put it as is in a large pot. Fill 1/2 way with water. Turn on high heat for 1-2 hours. Let it boil away.

Once the meat is falling off the bone and falls apart in your hands (or spoon), pour through a colander into a saucepan. The "chicken stock" is now ready to add all the goodies to.

I always add a couple tablespoons of soy sauce as my secret ingredient. Add a couple handfuls of frozen vegetables and frozen brown rice. Let it boil for about 15 minutes and it's done!

My Mom always said the sign of a good chicken soup was if it turned to jelly when refrigerated. Not sure why that is though, but it does make it easier to skim off the fat...

What's your comfort food when you're feeling under the weather?

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Easy Gourmet BBQ Chicken Pizza

I have been a huge fan of BBQ Pizza for years and have struggled to find one I love that delivers. I have to say, my search is over – I have made my own and it is SUPER easy! There are a number of ways to shortcut and simplify this recipe, but I’m going to tell you exactly how I made it last night and leave it up to you as to what parts you may or may not switch out! I highly recommend using a pizza stone to cook with (I’m adding a link to purchase an inexpensive one at Amazon.com at the end of the post). I’ve only recently purchased one and will never make pizza without it again!

Ingredients:
-1 Whole Wheat pre-made pizza dough from Trader Joe’s (you could also make your own, but I had a Trader Joe’s one on hand and didn’t have the time to make my own dough)

-1 bottle barbeque sauce (I highly recommend a honey flavored or other sweet variety)

-1 cooked rotisserie Chicken (you could save $ by cooking your own, but I was running short on time)

-1 purple onion sliced (corn and pineapple would also be a great addition)

-1 package shredded mozzarella (of course it would also cost less to shred this on your own)

Directions:
Preheat oven to 425 degrees. Lightly flour the pizza stone with whatever type of flour you have on hand, I use Whole Wheat Flour. Form the Trader Joe’s dough carefully to fit the pizza stone. Allow to rise for 15 minutes, and then re-work the dough to fully fit the stone if it didn’t before. Let rise for an additional 15 minutes if you have time, or just begin adding the toppings. (If you’re not using a pizza stone, you’ll need to prebake the dough to prevent it from being too soft in the center) I smoothed a thin layer of the barbeque sauce over the dough. Then I lightly sprinkled the shredded mozzarella cheese over the pizza. I then added a couple handfuls of the chicken (hand shredded). Then add the sliced onions. Then sprinkle a small handful of mozzarella over the pizza. Cook in oven until the cheese just begins to golden. Remove from onion and cut using pizza cutter. Serve and Enjoy!

This has instantly become one of my favorite dinners! Let me know if you try it and if your family likes it as much as ours!!!

Here's the link to the pizza stone if you don't have one yet:

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Two Super Easy, Super Healthy AND Inexpensive Side Dishes My Kids LOVE

We have one main rule around our house when it comes to dinner time – You must try one bite, and if you truly don’t like it, you don’t have to eat any more of it. So my goal is always to give the kids healthy side dish options with every meal so I know they are atleast partially filling up on nutrient packed food. Here are two of our favorite veggie side dishes:


Sautéed Spinach

In a medium skillet, add 2 teaspoons Grape Seed Oil and 3 Cloves fresh crushed garlic over medium heat. Sauté just until the garlic browns. Fill skillet with fresh washed spinach leaves (mounding), spinach will condense quickly so don’t worry about how high it is. As the Spinach begins to soften, gently stir to allow it to cook evenly. It should take less than 10 minutes, depending on your preferences for the spinach.

Once it is done, transfer to serving dish and lightly drizzle with Olive oil (or any oil you prefer, we have used grape seed as well as peanut oil, the peanut oil adds a wonderful nutty flavor). Drizzle balsamic vinegar and top with freshly shredded parmesan cheese (or feta works well also).

Enjoy!


Steamed Fresh Broccoli

This one is about as easy as it gets and is a very easy way to pack in the veggies without the kids feeling like they are eating too much healthy food! I’ve gotten in to the habit of making the main course and creating a couple veggie packed side dishes. This encourages the kids to fill-up on some of the healthier foods instead of the carbohydrate rich pastas.

In veggie steamer, add 3 cups of fresh broccoli (it needs to be fresh to keep it tasting yummy!). Steam for approximately 25 minutes (again, this depends on how tender your prefer veggies).

Remove from steamer and serve directly on to plates. I normally drizzle with Ranch dressing. Easy as that!

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Tomato Mozarella Toasted Ciabatta - Yum!

This is one of the easiest, yummiest and cheapest recipes yet! I promise this one will be a huge hit at your dinner table, just as it was at mine tonight!!!

Ingredients:
-Par Baked Ciabatta loaf (fully baked one is fine also, but I love using the Trader Joe’s par baked ones for the fresh taste and they are only about 1.99/loaf!)
-1 ½ cups shredded mozzarella cheese
-1 tablespoon grape seed oil (olive oil is fine)
-1 large sliced tomato (homegrown if possible)
-Lawry’s Garlic Salt

Directions:
Preheat oven to 400 degrees. Slice the Ciabatta loaf in half to create two equal sides. Lay with insides up on a cookie sheet. Drizzle the oil over the bread sides. Layer the tomato slices across the two sides. Sprinkle the mozzarella over the tomatoes and top the mozzarella with the garlic salt. Cook in oven until the cheese begins to turn a golden color (about 20 minutes).

Enjoy!

*Please note the picture was my first try (last week), my family dove in to tonight’s creation before I had the chance to take a picture. I used sliced mozzarella instead of shredded and didn’t cook long enough… but you get the point!

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Jello Filled Orange Slices

This is a super easy and an ultra kid friendly dessert that is perfect to bring to a barbeque!

Ingredients:
1 dozen small oranges
2 large packages Jello (I like using cherry and lime flavors)
Whip Cream

Directions:
Slice Oranges in half and remove the insides completely, leaving only the orange skin. Arrange the orange halves in a deep dish or walled cookie sheet (to keep level while the Jello sets).

Prepare one package of Jello (using less than called for liquid, I frequently substitute the liquid with ½ a complimentary juice) and gently fill as many orange halves as you can. If you still have remaining unfilled oranges, prepare the other package of Jello. Fill remaining orange halves. Let set in refrigerator for several hours.

Once set, slice each half in half again (to make orange quarters) and arrange on platter. Add whip cream decoratively on each slice.

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Easy Pizza Dough!

Even I Can Make THIS Pizza Dough…

Okay, so it’s no secret around our house – my home made pizza dough’s leave something to be desired. I admit it. I’ve tried, but there always seems to be something wrong and most of the time it’s the dough. Grrrr. I don’t have to make pizza all that often, but I REALLY want to be able to make a good pizza.

Last week, I found a great App on my iPhone for the Epicurious website. While playing around the other day found an easy enough looking recipe for Pizza Dough, it sounded too delicious. I had to try it. The biggest difference from most of the recipes I have tried is the length of time the dough rises and the amount of yeast. I made it for dinner last night and for the first time EVER, I received a two thumbs up from the entire family!!! The Epicurious iPhone App is awesome!

OC Mom Chef Note: I let the dough rise an extra 30 minutes once placed on the cookie sheets, this made them super light and airy, and it was awesome! I also did not hand knead the dough, I used the hook on my Kitchen Aid mixer. Only problem with this recipe was there was a lot of rising time, so I had to be home most of the afternoon while it rose, but it was worth it!

Pizza Dough Courtesy of Epicurious
Yield: Makes 2 pounds
Active Time: 15 min
Total Time: 1 3/4 hr
Adapted from a recipe by chef Chris Bianco, of Pizzeria Bianco, in Phoenix, this dough bakes up crisp and chewy.

Ingredients
2 (1/4-ounces) packages active dry yeast
4 1/2 to 5 1/2 cups unbleached all-purpose flour, divided, plus additional for dusting
2 cups warm water (105–115&Deg;F), divided
2 teaspoons salt

Preparation
Make dough:
Whisk together yeast, 2 tablespoons flour, and 1/2 cup warm water in a measuring cup and let stand until mixture develops a creamy foam, about 10 minutes. (If mixture doesn't foam, discard and start over with new yeast.)

Stir together salt and 3 cups flour in a large bowl. Add yeast mixture and remaining 1 1/2 cups warm water and stir until smooth, then stir in 1 cup more flour. If dough sticks to your fingers, stir in just enough flour (up to 3/4 cup), a little at a time, to make dough just come away from side of bowl. (This dough may be wetter than other pizza doughs you have made.)

Knead dough on a lightly floured surface with floured hands, lightly reflouring work surface and your hands when dough becomes too sticky, until dough is smooth, soft, and elastic, about 10 minutes.

Divide dough in half and form into 2 balls, then generously dust balls all over with flour and put each in a medium bowl. Cover bowls with plastic wrap and let dough rise in a draft-free place at warm room temperature until doubled, 1 to 1 1/4 hours.

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Dessert Fruit Salad

I’m not sure where my Mom picked this recipe up, but it has been one of my personal favorites since I was a kid and is now becoming a favorite of my two boys (I made it as a side dish tonight actually!). The recipe is very flexible and easy to adapt for personal taste preferences. I’ll note some of the substitutions I have made over the years. Enjoy!

Ingredients:
-3 Apples Cut in to bite size pieces
-1 Cup Grapes cut in half (can be red or green or both)
-1 Cup Small Marshmallows
-1 Cup Raisins
-½ - 1 Cup of Whipping Cream, Non-Fat Yogurt (removes a lot of the guilt) or ½ and ½ (depends on your cooking/health preferences)
-2 teaspoons Cinnamon
-½ Cup Shredded Coconut (I use sweetened)

*(Option add-ins I have done: dried cranberries, dried apricots, sliced pear, pomegranate seeds)

Directions:
Add all of the above ingredients in a large bowl and stir well. Refrigerate until ready to eat. This works well as a side dish or on the healthier side dessert. Enjoy!

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Rosemary Corn on the Cob

In honor of Summer and the annual tradition of barbequing, I thought this would be a great time to share one of our absolute family favorite recipes – Rosemary Corn on the Cob! It is super easy, so don’t be intimated because you really can’t mess it up!

Ingredients:
Corn on the Cob in the husk (I recommend getting extras because our kids always want more!)
Butter
Fresh Rosemary Sprigs (washed well)

Directions:
Gently peel down the corn husks, being very careful to leave attached. Remove the silk strings. Sparingly spread a very thin layer of butter on a couple sides of each cob. Gently press two sprigs of rosemary on either sides of the cob and gently re-wrap the cob with the husks and tie a string around the husk to keep closed.

Add all the cobs to a large bowl of cold water and allow to soak for 15 minutes. This allows absorption of the water to facilitate steaming and to prevent them from catching fire while on the barbeque. Then add to barbeque on the edge of the grill or on a top rack (doesn’t need high heat). Allow them to cook for 15 minutes or so. You can peek at them to determine if they are done.

Enjoy! This is truly one of our family favorites that signals Summertime!

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Spicy Noodle Salad- Another Kid Favorite

Spicy Noodle Salad

(I add less of the spicy ingredients initially and set a portion aside for the kids, then add the additional spices for the adults.) This also works really well as a left over.

Ingredients:
1/3 cup Soy Sauce
¼ cup White Wine Vinegar
2 tablespoons Chili Sauce
2 tablespoons Sugar
2 tablespoons Sesame Oil
1 inch chunk fresh Ginger (peeled and chopped finely)
4 Garlic Cloves (fresh crushed)
2 teaspoons Chili Flakes
Black or Cayenne Pepper
¼ cup Vegetable Oil
Grated Carrots
Chopped Green Onions
Pasta (1 package spaghetti or angel hair)

Directions:
Mix all of the above ingredients then add cooked noodles. Enjoy!

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Easy Spinach Dip- Kids LOVE it!

Found this a few years ago (on epicurious.com) and it has been a family favorite ever since. The kids dip anything and everything in it, so make sure you make plenty of it. Just don't tell them how healthy it is for them!

Spinach and Garlic Dip

Fresh spinach, sauteéd in oil with garlic, is pureed with sour cream and green onions to create this delicious dip. For a picnic, transport the dip and the vegetables in a cooler, or surround them with cold packs in the picnic basket.

Ingredients:

1 1/2 teaspoons plus 2 tablespoons olive oil

2 teaspoons finely chopped garlic

8 cups (packed) fresh spinach leaves (about 5 ounces)
1/2 cup chopped green onions

1 cup sour cream

1 teaspoon fresh lemon juice
2 6-inch-diameter pita breads
Assorted raw vegetables

Directions:

• Heat 1 1/2 teaspoons oil in large nonstick skillet over medium-high heat. Add garlic; sauté 10 seconds. Add spinach; sauté until wilted and tender, about 2 minutes. Cool.
  
• Puree spinach and green onions in processor. Transfer to medium bowl. Mix in sour cream and lemon juice. Season with salt and pepper. Cover and chill.
  
• Preheat broiler. Slice each pita bread horizontally in half, forming 2 circles. Cut each circle into 4 triangles. Place triangles in single layer on baking sheet. Lightly brush pita triangles with 2 tablespoons oil. Sprinkle with pepper. Broil until golden, watching closely to avoid burning and moving triangles on baking sheet to brown evenly, about 2 minutes. Cool. (Dip and pita triangles can be made 1 day ahead. Keep dip chilled. Store pita in airtight container.)
  

Serve dip with pita triangles and assorted raw vegetables. Makes 6 servings.

*I also add about 4 ounces of sliced and sautéed tofu (for added protein), then puree with the spinach.

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Kid Favorite Bruschetta Recipe

My kids LOVE this recipe and it is healthy!

Bruschetta

Ingredients:

●Vine ripened cherry tomatoes (approximately 1.5 quarts when quartered); the quality of the tomatoes makes or breaks this recipe.

●Handful of washed/rough chopped fresh Basil

●Several fresh crushed cloves of Garlic (amount depending on your taste)

●Handful of shredded Mozzarella

●Olive Oil (approx. 2 tablespoons)

●Balsamic Vinegar (approx. 1 tablespoon)

●Cayenne Pepper

●Salt

●French Baguette

Directions:

Slice baguette and toast (I brush a little olive oil on each side prior to toasting in the oven or on the stove top in a skillet).

Wash and slice the tomatoes in quarters (depending on the size of the tomato), add the rough chopped basil, crushed garlic, shredded mozzarella, olive oil, balsamic. Add Cayenne and salt to taste. Mix.

Top toasted baguettes and if desired, toast in the oven on cookie sheet just until mozzarella melts.

Enjoy!

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