Lasagna Chili

By special request I am posting for a friend who is  like my own family, one of my family and her favorite soups.  I love this recipe since I almost always have all the ingredients in my fridge or pantry.  This chili/soup is great with garlic bread and fantastic for a cold winter or autumn day.  When I get a better picture I will update it as soon as possible. Bon Apetit!

Lasagna Chili
6 Servings (8 cups) Apx 280 calories (if you drain meat)

1 C. Zucchini (green or yellow), coarsely chopped (I 1/4 mine)
1/2 C. Onion, coarsely chopped
1lb. Sweet Italian turkey sausage (apx 4 links)
2 Garlic cloves, pressed
1 jar (26 oz) Spagetti sauce (any variety)
1 Qt.+1/2 C. Beef broth
1 1/2 C. (4 oz) uncooked pasta nuggets (radiatore, for lasagna shape)
1 Tblsp. Basil
1 tsp. grated Parmesean cheese (for each bowl if desired)

-Coarsely chop your zucchini and onion. Set aside the zucchini to add later.  Remove casings from sausge, discard casings. Over medium heat cook sausage, onion and garlic about 8-10 minutes or until sausage is no longer pink. Make sure sausage is good and broken/crumbled in pot.  At this point you can either drain or keep the liquid from the mixture (I keep it so not to loose the flavor of garlic and onion).

-Add spagetti sauce and broth, bring to a boil. Stir in pasta.  Reduce heat, and simmer, uncovered for about 7 minutes.  Stir zucchini into chili and cook 2-4 minutes or until the zucchini is tender.  Remove from heat; stir the basil into soup and top with shredded parmesean cheese.

Buffalo Chicken Chili

As the weather changes, warmer dishes are called upon.  Soups become a regular part of our dinner schedule for their simplicity, variety and warmth.  Below you'll find one of the scrumptious soup's my family enjoys.  While the cheese preference on top may vary, any way you look at it the bowl is polished clean.

Buffalo Chicken Chili
6 Servings; Prep and Cook Time 45 minutes; 380 Calories per serving

1Tblsp. Olive oil
1 lg Onion
1 med. Red or Yellow bell pepper (chopped apx. 1 C.)
2 C., cubed Deli Rotisserie Chicken (2-2 1/2 lbs chx)
1 32 oz. container Chicken Broth
2 Tblsp. Chili powder
1/2 tsp. Garlic powder
5 or 6 drops Red pepper sauce
2 cans (15 oz each) Pinto beans, drained
1 can (28 oz) Crushed tomatoes, undrained
1 can (14.5 oz) Diced tomatoes, undrained
1/2 C. sliced Celery
1/2 C. Crumbled Blue cheese

1. In 3-quart saucepan, heat oil over medium heat.  Cook onion and bell pepper in oil about 5 minutes, stirring occasionally, until crisp-tender.

2. Stir in remaining ingredients except celery and blue cheese.  Heat to boiling; reduce heat to medium-low. Simmer uncovered 10-15 minutes, stirring occasionally.  Serve topped with celery and blue cheese.

Snack Mixes and Granola

My kids love to snack in front of the T.V.  Everything I have read or seen on the news tells me this causes obesity and  hyper-activity in children. Well at this point I don't see us getting rid of our t.v. but we could limit our viewing time. And what about the snack? Here are a couple of ideas for snack mixes we munch on at our house.

Jameson's Mix

4 cups cherrios

2 cups chocolate chips

2 cups pretzel sticks

2 cups goldfish crackers

Granola

4 cups old fashion oats

1 stick butter

1/2 cup brown sugar

2 cups dried fruit

2 cups mixed nuts

melt butter and brown sugar then add to all dry ingredients

mix and pour on a baking sheet

bake 45 minutes at 325

Smoothies: Sweet Lettuce

At my house we are big fans of just about anything GREEN!  Here's another great receipe from the Vita-Mix Cookbook we make: Sweet Lettuce Smoothie 

One of the many reasons we like these drinks and the Vita-Mix is when the ingredients are mixed correctly and done properly, "You can't taste the lettuce, or spinach, or celery."  These ingredients are all important to one's health and kids especially don't want to think of these ingredients in a drink.  So in a way your using the sweeter foods in life to camoflouge the ones they may not like. 

Sweet Lettuce Smoothie
Servings: 3 cups; 49 Calories; 0 g Tot. Fat

1 C. Green grapes
1 C. Romaine lettuce, chopped, washed
1/2  medium Apple, halved
1 C. Ice cubes

1. Place all ingredients into blender in order of list.
2. Select Variable 1.
3. Turn machine on and quickly increase speed to Var. 10, then to High.
4. Blend for 90 seconds or until desired consistency is reached.

Smoothie: Triple Berry

Another favorite at my house is the Triple Berry Smoothie.  It's just like the expensive smoothie at McDonald's, but you know exactly what goes into it!  The only difference is the smoothie contains rasberry seeds, and if your not a fan, you may want to strain it; but it's scrumpitous either way!

Again this receipe is designed for the Vita-Mix, so please be cautious if you are not using one.  I would hate for anyone to burn-out their blender.

Triple Berry Smoothie
Serving: 1 1/2 cups; 110 Calories; 1gram Total Fat

1/2 C. Water
1/4 C. low-fat Vanilla Yogurt
1/2 C. frozen unsweetened Strawberries
1/2 C. frozen unsweetened Blueberries
1/2 C. frozen unsweetened Rasberries

1. Place all ingredients into blender in order of list.
2. Select Variable 1.
3. Turn machine on and quickly increase speed to Var. 10, then to High.
4. Blend for 90 seconds or until desired consistency is reached.

Smoothies: Green Monster

This is one of my family's favorite's from the Vita-Mix Cookbook.  The only difference is in the book it is called the "Sailor Man Smoothie," we renamed it the Green Monster because our children devour it like little monsters. 

I don't recommend putting the ingredients in as it says unless you have a Vita-Mix.  If you have a great blender, simply chop up the ingredients a bit.  When completed it is a luscious dark green color from the spinach.  It is best the first time you make it to have them help; kids enjoy seeing what goes in, and are more likely to try it then. 

Green Monster
Makes: 4 cups  Serving: 57 calories; 0 Total Fat

1/2 C. Grapes (green or red)
1/4 C. low-fat Vanilla Yogurt
1 C. fresh Spinach, washed
1/2 med. Banana, peeled
1/2 Apple, halved
1/3 C. Pineapple chuncks
1 C. ice cubes

1. Place all ingredients into the Vita-Mix container in the order listed and secure the lid.
2. Select Variable 1.
3. Turn machine on and quickly increase speed to Variable 10, then to High.
4. Blend for 45 seconds or until desired consistencey is reached. 

Smoothies

I am reading the book The Myth of the A.D.D. Child by Thomas Armstrong.  The first advice given by this doctor to help ADD kids and all kids at that is healthy diet.  Jameson was diagnosed last May with ADHD and I am trying to find ways to help him be a sucess in this world. Now cooking is something I can DO!!!!!

Michele and I talked about our love of fruit smoothies. I hope to hear more about her vita-mixer!

Strawberry smoothies

1/4 cup vanilla yogurt

1 cup cold milk

1 1/2 cups frozen strawberries

2 tablespoons AK mixed berry jam

blend and love! 

What to do with potatoes?

Over the long weekend I dug our potato patch and now we have lots and lots! I need recipes to get my children to eat these all winter!

Help Please!!!!!!

Beef Enchilada Casserole

TOMATOES

So my the theme I decided on for this week is Tomatoes!  I went through some of my favorite cookbooks and found one of my personal fail-safe's.  This receipe gives variety to the old enchiladas we are used too.  You can make this particular receipe as simple as possible and use those handy tomatoes!

You may also substitute turkey for beef; or make your own sauces.  When I have more time I will make the sauce and freeze it for later, and of course make my own salsa.  This receipe is fantastic with a side of corn or spanish rice!  Bon Appetit!  Michele

Beef or Turkey Enchilada Casserole
(apx. 6 servings)

1lb lean ground beef
1 Tbsp taco seasoning
1/4 tsp salt
1 can (10oz) red enchilada sauce
3/4 C. water
1/2 C. thick and chunky salsa
12 (6") yellow corn tortillas
1 tsp cilantro, divided
1 C. shredded Colby & Monterey Jack cheese blend, divided

Optional: Sour cream and lime wedges

-Set oven to 350.
-Combine your meat, taco seasoning and salt in a pan and cook until no longer pink and crumbles.
-Add the enchilada sauce, water and salsa.  Simmer and remove from heat.

-While cooking meat mixture, take your stack of enchiladas and cut length-wise in 1" pieces.  You can stack them and use a pizza cutter to make it faster and easier. 

-Arrange tortillas evenly over bottom of a deep dish pie pan (glass works best); top with half the beef mixture and sprinkle half the cheese over that; sprinkle 1/2 tsp of the cilantro over the cheese.  Then repeat to make another layer.

-Bake in the oven for about 15-20 minutes, or until all the cheese is melted.  Garnish with the sour cream and lime wedges. 

In Season Veggies & Fruits

As the month of August is coming to a close.  I thought a list of in-season vegetables and fruit would come in handy.  While the list may vary to your location, most can be found in your Farmer's Market or grocery store.  To make this list more fun each week I will randomly pick one and use that as my theme for anything I post.  Bon Apetite!

September Fruits:

• Apples
• Grapes
• Pomegranate
• Persimmon

September Vegetables:

• Eggplants
• Tomatoes
• Pumpkins
• Spinach
• Lettuce

Baked Chicken Nuggets and Fries

My kids like nothing better than a "Happy Meal" of chicken nuggets and fries. But what is happy about it? This is my version of chicken and potatoes.

Baked Chicken Nuggets and Fries

Peel and cut potatoes into wedges. Dress with olive oil, salt and pepper. Put on a baking sheet and bake 60 minutes at 400 degrees, until crispy.

Coat chicken in flour, then egg, then breadcrumbs. Bake in oven at 400 degrees for 30 minutes. Turn chicken half way.

Sugar Pumpkin Baby Cakes

We picked these beautiful sugar pumpkins from our garden and will turn them into tasty baby cakes!

http://www.kingarthurflour.com/shop/PrintRecipe?RID=116&radio=1

#2 Almost Homemade Chips

At my house a treat has always been chips of any kind.  Generally, the only time chips purchased are for BBQ's we're attending or parties.  Instead a great treat for them is to make the chips from tortilla's.

There are probably 100's of ways to make these, but here are a few ideas:

Lemon or Lime Tortilla Chips
-1 pkg of 8, Flour or Wheat Tortilla's cut into 6-8 wedges.
-Brush each side with lemon or lime juice, sprinkle with salt (I only use kosher salt/sea salt)
-Put in single layer on baking sheet(s).  Bake at 400 F for 8-10 minutes or until crisp (edges will be browned and crisp).
-Remove and cool completely before serving.

Simple Baked Tortilla's
-1 pkg of 8, Flour or Wheat Tortilla's cut into 6-8 wedges.
-In a bowl add about 4 tsp. olive oil or vegetable oil.  Toss wedges to coat and sprinkle with salt.
-Put in single layer on baking sheet(s).  Bake at 350 F for about 20 minutes or until crisp. 
-Remove and cool completely before serving.

Jazzed-Up Baked Tortilla Chip's
-1 pkg of 8, Flour or Wheat Tortilla's cut into 6-8 wedges.
-In a bowl add about 4 tsp. olive oil or vegetable oil. Toss wedges to coat and sprinkle with desired seasoning i.e. cinnamon, nutmeg, little sugar, garlic, onion, salt, fresh ground pepper, oregano.  Have fun with it!  The kids love doing this part and creating their own. 
-Put in single layer on baking sheet(s). Bake at 350 F for about 20 minutes or until crisp.
-Remove and cool completely before serving.

Of course you can eat salsa with these, bean salad, fruit salad, fruit dip.  Treat them as you would a regualar chip without the yucky stuff.  Kids love these for snacks, or if you give them their own mini taco salad for lunch at school or home.  Just don't forget the cheese, lettuce and other great taco toppings.

Michele

Best Sandwich's

About 7 years ago white bread became obsolete in my house.  The only bread entering the Mock household is wheat and the occasional sourdough (strictly for toast about twice a year).  My husband had the hardest time adjusting to wheat compared to the rest of the family.  This is also the man who when I met him never ate salad; unless he was stealing bites from my plate at Denny's.  Course when there are no other choices you are forced to adapt.  Perhaps you are unaware about what makes the white bread white and what happens to it in your body. 

Sadly I will give you the 101 on white bread.  White bread generally (unless otherwise noted) comes from "bleached" flour.  And it becomes sugar in your body.  While some of us have high metabolism's that burn off this excess sugar easily, some of us do not.  So that bread instead becomes fat that you may as well add to your stomach or behind.  My recommendation is to change the eating habit of white bread early and never look back.

My four kids love sandwhich's and variety is the key. 
Sandwhich suggestions all with wheat bread:

-PB&J (organic or natural peanut butter; the kind you usually have to stir together and a homemade jam or jam without sugar/corn syrup in the top 3 ingredients).
-PB and honey or sliced banana
-Shaved Ham or Turkey with non-processed cheese (Mine prefer variety, try provolone, colby jack, havarti or different types of cheddar) with small amount of mayo (if you use it), mustard and lettuce.
-Ham and Cucumber slices (salt and pepper to taste)
-Cucumber and cream cheese
-Vegan sandwhich may contain any combination of lettuce, tomato, pickles, olives, cucumber, spinach etc.

What ever you choose you can dress it up and make it fun for them with those awesome new sandwhich presses with different shapes from trains to hearts to butterflies for around $2.00 and up.  For those of you out there who are trying to reduce waste, use non-disposable rubbermaid/tupperware type sandwich containers.

Enjoy your lunch!
Michele

whole wheat chocolate pancakes

Pancakes are a staple in our house. This is a great recipe to get your kids introduced to whole grains. You could really put anything your kids like in then. I would suggest smashed bananas or apple sauce. I make them mini, just a tablespoon of batter per cake. They cook faster which is great when little hands are ready to snag then off the grill. I send pancakes in lunch boxes or take then in the car. Make sure every pancake gets a couple chips!

Whole Wheat Chocolate Chip Pancakes

1 large egg

1 cup whole wheat or white wheat flour

3/4 cup milk

1 TBSP sugar

2 TBSP oil

3 tsp baking powder

1/4 tsp salt

1/2 cup chocolate chips

Mix all ingredients until batter is smooth. Then drop one heaping TBSP per cake on a hot griddle or pan. Flip cakes when bubbles appear on top. Serve warm.

#1 Wild Alaskan Blueberry Muffins

This particular receipe I have been using for 15+ years.  While the original receipe calls for fresh blueberries, more often than not, they are too expensive or simply not available.  Being an Alaskan girl they are the best when made with wild Alaskan blueberries, but being a wife to a soldier, I have minimal access to those.  They do taste smashing with store bought frozen blueberries though.  I purchase them in bulk at Sam's Club, that way I can use the berries for more than one receipe. 

For children the best part is stirring in the blueberries and nuts.  My children love to watch the batter change color with each stir around the bowl.  I usually have to stop them before the entire batter turns blueberry purple/blue.  I hope you all give this receipe a try and enjoy them as much as my family does. 

Michele

Wild Alaskan Blueberry Muffins

2 C. Flour                                     
2/3 C. Sugar
2 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 C. milk (1%)
1/2 C. unsalted butter, melted
2 eggs
1 to 1 1/4 C. blueberries (fresh or frozen)
1/2 C. chopped nuts (I use what's on hand)

-Preheat oven to 400 degrees.  I use muffin inserts, and let the kids put them in the tin.
-In separate bowl mix together all dry ingredients (flour, sugar, b. powder, b. soda, salt & cinnamon). Set aside.
-In another bowl whisk together milk, butter and eggs until smooth (maybe chunky if the butter is hot from melting, this is fine).  Now you can add the dry ingredients just until blended. 
-Add nuts and stir.  Then add blueberries and stir only until they appear evenly distributed.
-Spoon into prepared muffin tins until about 3/4 full.  Bake for 15-20 minutes.  Make sure to insert a toothpick too make sure it comes out clean. You can also tap the top of a muffin and if it sinks and doesn't come back up, it's not quite ready. 
-Cool in tins for 5 minutes, then remove and enjoy.
-Makes 12-16 muffins (depending on the amount of berries and nuts).

My 2 Eldest Children's School Snacks

So I asked my two eldest children what their favorite healthy snack was that they had eaten at school was. 
The jury is out:

3rd Grader:  Mommies Homemade Blueberry Muffins
1st Grader: Ant's on a Log and Monster Mouths

So I will pull out my receipe book and find my favorite receipe's for the muffins.  And describe how to make the other two. 

So stay tuned for my Blueberry Muffin receipe and how to throw together Ant's on a Log and Monster Mouths.

Michele

Creating Fun Healthy Snacks Kids Love

Getting started is always the hardest part of any great idea. So here is too creating the best of the great ideas out there:  Healthy snacks and meals for our kids.

Recently my dear friend asked for healthy ideas for her child to take to school for kindergarten snack time.  Having children around the same age I had already been through the same brainstorming activity. While my four children have vast pallettes, other children are extremely picky.  So the question is how do we create healthy fun snacks most kids will eat.

The grocerie aisles have such a variety of snacks too chose from out there, how do we as parents select the right snack. We have to ask ourselves: Are the choices healthy? And would I want someone else to offer this to my child?  More often than not, the answer is "No."   While many of the ideas have been done before, we want to have them as fresh ideas that are not forgotten.  So for now lets forget about the pre-packeged not so healthy snacks, and put ideas out that we can all use.

The first of the snack ideas are to come.  So stay tuned. Michele