Make It, Don't Buy It: Very Berry Viniagrette

I love a good, fresh salad. I particularly love Romaine lettuce, grape tomatoes, and sweet carrots--yes, carrots are sweet, I learned this after I stopped abusing my poor taste buds with large amounts of sugar, sweetener and processed junk! So why, why, why would I ruin all that tasty freshness by coating it with sugary store-bought dressing. I mean, even when we think we're doing something healthy for our bodies, we could be ruining all of our discipline with bottled sodium and sugar. Don't believe me? Go read the back of your favorite salad dressing bottle. Oh, it's Lite or Low Fat??? Even better....go on, read it. I dare you.


Astounding isn't it? The amount of sodium and sugar in the bottled stuff is downright criminal and don't even get me started on additives, coloring and preservatives.

What do I do, you ask? I'm not the oil and vinegar type. Guess what, neither am I! My 'Make it, Don't buy it' journey has been an interesting one, to say the least, especially when it comes to salad dressing because for me the more flavorful the better. This particular dressing, Very Berry Vinaigrette is inspired by Wendy's' berry chicken salad. Berries in salad is a fad popping up everywhere and I'm loving it, because I get my veggies and my fruit all in one serving and it's a great way to get Legs and The Hulk eating things they'd normally turn their noses up at. Legs (4 yrs) wolfed her salad down the other night with this dressing on it and called it 'the best sauce ever'. Yeah, I'm the mom who makes the best 'sauce' ever and it only took me 5 minutes. Even The Hulk (15 mos) ate a few bites and he hates lettuce. DH, who is addicted to Ranch, raved about it too. This one's definitely a crowd pleaser!

Ingredients:
1/2 cup berries of any kind (I used blueberries and raspberries. You can use blackberries or strawberries, etc., whatever you have on hand.)

1/4 cup Pomegranate Red Wine Vinegar (Again, use what you have on hand, but I loved the pomegranate flavor I got from this. You could use balsamic, apple cider, etc.)

1-2 tbsp. Agave nectar.

Directions:
Put in a blender.
Blend until smooth.
That's it.

 No muss, no fuss. It comes out a beautiful, vibrant purple color and tastes great on your salad. Throw a few of those berries into your salad for added sweetness and walnuts or almonds for a nice crunch!

Make It, Don't Buy It: Applesauce

One of my favorite go-to snacks and side dishes for Legs and The Hulk is applesauce. It's just so easy to slap on the side of their lunch or pour into a bowl for a snack. And, I mean, it's totally nutritious, right? You can't go wrong with a product made from apples, can you?

That's what I thought when I was buying my Motts brand applesauce in the jar or those cute little cups. Then I read the label. Yikes, that stuff has a lot of sugar in it! You might as well dip an apple in a bowl of sugar and take a bite.

Like many of my go-to food items, applesauce became one of those things I decided to try to learn to make myself. I armed myself with mason jars and apples and came out with a delicious, easy-to-make product that tastes great and guess what? My kids don't know the difference. If anything, I like to think they like my homemade applesauce the best. The best part is, this recipe calls for NO ADDED SUGAR. That's right; the sweetness of apples naturally does its thing, with no help from you or me!

This recipe is easy and effortless. The most time consuming part is peeling, coring and slicing the apples. Unless you invest in one of these handy little apple corer/slicers I bought in preparation for this project. Best four bucks I ever spent. All you gotta do is peel the apples. This great little kitchen tool does the rest. Just press down on the apple and viola! You've got a perfectly cored, sliced apple that's ready to go!

So, are you ready to make homemade applesauce. Let's do it!

What you'll need:
12-15 apples
Cinammon

That's it.

Seriously.

Use a variety of apples 3-5 of each kind. Be sure to use sweet apples. As much as I love a crisp Granny Smith, they would make this applesauce entirely too tart and then I'd need sugar. Usually your supermarket will have little signs that hint at an apples level of sweetness. At least, the ones in my area do. If not, you can go by what I did.

4 Macintosh apples
4 Golden Delicious apples
4 Fuji apples
4 Pink Lady apples

Whatever you decide to use, go sweet and remember that variety is important.

Once you've got your apples peeled, cored and sliced, place them in a large pot and cover them with water. Cook the apples. And by cook, I mean put over high heat, cover, and walk away. They don't need any help to do their thing. Check periodically for tenderness and whatnot, but really, they don't need any help until they reach a nice mushy consistency.

***Note: really, you only need about an inch or two of water to really cook your apples, but I like to use a lot of water because using more water creates a very tasty byproduct: apple juice! Once your apples cook, strain off the liquid and save it. Cool it in your fridge and drink it. It's just as good as the bottled stuff, but again, with no added sugar or preservatives***

Once you've drained your cooked apples, you can turn them into sauce by either smashing or putting in a blender. Me, I don't mind a few little apple chunks, so I just use my handy little masher. If you want a smoother consistency, then use your blender.

Add cinnamon while mixture is still hot on the stove and stir.

The jarring/canning part that comes next is up to you. If you are a person that is familiar with canning...by all means, can this stuff and put it on your shelf. I don't do it, so I simply pour my applesauce into mason jars (typically this makes about 3 jars) and refrigerate.

***Note: This applesauce will go bad if not eaten fast enough. I tend to keep one jar in the fridge and the other two in the freezer as my backups. When one jar starts running low, I place one of the frozen ones in the fridge. Usually by the end of the day it's thawed and I can open and eat!****

That's pretty much it! The process of preparing the apples to cook may seem tedious, but really, depending on how much applesauce you eat in your household, this is a task you only need to perform once a month or once very couple of weeks. You can make as much of this as you want at one time and freeze as the applesauce keeps really well. Just up the number of apples!

***This also tastes great hot! I scoop some out before jarring and eat it warm. Delish!***

Last Week's Lunches....Sept 10-14, 2012

Told you guys I would post every week! Keeping me accountable! Last week was good. All the lunches went off without a hitch, so I am happy! Tomorrow starts a new day and a new week of lunches so let us review last week. (I pack for E and Doodle...even though Doodle is at home I want him to eat a variety of things)

Monday

Tuesday

Wednesday

Thursday

Friday

Hope you guys had a fantastic week and here is too another!!! 

Meatball and Veggie Stew

The dish I'm going to share with you all today is a family favorite and a go-to meal for me, especially when I get close to the end of the week before grocery shopping or just don't feel like thinking up anything new. My kids love it, I love it, and it's definitely a Hungry Man dinner, and DH gets nice and full off of it.

The best part? It's totally healthy and packed with nutritious veggies (which kids may not like so much) but swimming in a tomato-based sauce and filled with yummy meatballs (two things all kids--at least the ones I know--love).

This dinner can be ready in 30-45 minutes and is perfect for a cool Fall or Winter evening.

Ingredients:
1 lb. of lean ground beef
1 egg
Salt and Pepper (to taste)
1/2 cup breadcrumbs (I prefer Panko, but you use what you have on hand)
Italian seasoning mix (or your own mix of 1 tsp. each: basil, oregano, parsley, and thyme)
Extra virgin olive oil
1 sweet onion, chopped
3 large carrots, peeled and diced
3 celery ribs, diced
3 cloves of garlic (if you love it as much as I do...if not, use only 1 or 2), peeled and crushed
1-2 zucchini, diced
2 bay leaves
1 8 oz can of tomato paste (or, 1 8 oz. can tomato sauce. For extra flavor, you can purchase the one seasoned with oregano, basil and garlic.)
1-2 14.5 oz can of Chicken Stock (Use 2 if you want it to be more of a soup than a stew)
1/2 cup of milk
Parmesan cheese
Whole grain pasta (something small like shells or bowtie)


Instructions:
In a large bowl, mix the ground beef, egg, bread crumbs, salt and pepper, and Italian seasoning. Get in there with your hands and make sure your ingredients are evenly incorporated. Form meatballs from the mixture, careful to make sure they are the same size for uniform cooking. Heat about 2 tbsp of EVOO in the bottom of a large dutch oven or stock pot. Add your meatballs and cook until through. **TIP: if you disturb your meatballs while they are still cooking on one side, they will stick and break apart. be careful not to mess with them too much while they're cooking. They'll be just fine without you poking at them :)**

In a separate pot, start boiling water for your pasta. When you have a good boil going, make sure you salt your water first and then drop your pasta in. Keep an eye on it while cooking and drain it when done and set it aside.

When your meatballs are done, remove them to a plate,  but leave your hot oil and pan drippings on the stove. Use your cooking spoon to scrape those yummy pan drippings from the bottom of the pot and then drop your onions, carrots, celery, zucchini, and bay leaves into the pot. Allow your veggies to cook about halfway and then add your garlic. This will keep it from scorching before your other ingredients are done. Stir periodically, until vegetables are the desired tenderness. Add your tomato paste or sauce to the vegetables and stir. ***NOTE: If you are using tomato paste you will get a much richer flavor. It's very thick, though, and will stick to your veggies and clump up. This is NOT a bad thing. keep stirring until you're able to smell the tomato aroma. The next step will loosen it back up to a 'soupy' consistency.***

Pour your chicken stock over the vegetables and stir. Add your meatballs back in and remove the bay leaves. Allow to simmer on medium heat for at least five minutes to allow the flavors to come together. Taste and season as needed with salt and pepper and Italian seasoning. Add 1/2 cup of milk and allow to simmer a few more minutes.

Serve your soup over desired portions of pasta and top with Parmesan cheese!

**The great thing about this meals is that it tastes great the next day, and you can control your portion of starch by using as much or as little pasta as you want. In fact, you can leave if off altogether and enjoy a meat and veggie soup that is just as hearty and tasty! You can also switch the vegetables up for variety. Use whatever you have on hand to make it interesting.**

**For those of you whose diet is Paleo-friendly, you can leave off the Parmesan cheese, milk, and pasta to make it fit your eating habits,**

Crock Pot Oatmeal

Oh breakfast! Every morning I wake up and I dread that time of the day. It's either fill your family up on the sweet sugary goodness of Pop-Tarts and cereal or turn on the stove and possibly chance catching your kitchen on fire because you have not had your morning coffee. Now, some mornings I wake up and I feel like Cinderella when her fairy Godmother brought her that dress. But not blond Cinderella....this Cinderella. 

I mean how can you go wrong with Whitney Houston as your Godmother...HELLO! 

Now out of 365 days in a year I wake up like this no more than 62. That means all the rest of the mornings I wake up looking and feeling like Gargamel from the Smurfs. So on my Gargamel days it is my mission to make sure my family thinks I woke up feeling like I just went to a ball. The answer for breakfast is Crock Pot Oatmeal. Now this taste sensation is actually really good for you. It utilizes steel cut oats. These oats are not rolled oats! They are whole grain groats (the inner portion of the oat kernel) which have been cut into pieces. They are not as processed which means you are getting a lot more health bang for your buck! They have a nuttier flavor and a chewier texture. But, these are hearty and will keep your family full till lunch time. They take longer to cook. They can be done on the stove but why do that when your perfectly good Crock Pot will do. You can use any fruit you like (I love peaches or apples) and you can purchase them frozen, use fresh, or even dried! 

Overnight Crock Pot Oatmeal

1 - cup steel cut oats

4 - cups water or half water half milk (2+2)

(if using a slow cooker liner decrease the water to 3 1/2 cups)

1 - cup fruit of choice, optional chopped into bite size pieces

(apples, raisins, peaches, apricots etc)

1/4 - cup brown sugar

1/2 - teaspoon vanilla extract (optional)

1-2 TBS of cinnamon

cooking oil (I prefer coconut oil) to coat crock pot

Step one: Coat the crock-pot with a thin layer of oil!!! SERIOUSLY, do not skip this step. You will have oatmeal stick to the sides of your pot if you don't use a liner and it will be extra stuck if you don't oil the sides and bottom! You have been warned! (Don't oil if using liner....cheater)

Step two: Add all your dry ingredients to the crock pot then add your liquid. Stir.

Step three: Say it with me studio audience: SET IT AND FORGET IT! Okay wait I heard that on an infomercial and it may be copyrighted! Put the lid on your crock pot set it on low and go to bed. Really...go to bed. The magic happens overnight! 

Step four: Wake up to the delicious smell of cinnamon and try not to jump out of bed thinking a candle is burning. It is your families breakfast and it is ready for you! 

Step five: Feel free to take them out of the crock pot and make them look all pretty! Or just have the family dig in. It is seriously the best. You  may have to add a little more or less sweetener depending on how you like it. Then pat yourself on the back for saving yourself some time and providing a nutritious breakfast. 

P.S. If you have left overs, put them in the fridge. Next morning add a little milk and nuke them.... Back to deliciousness! XOXO

Mango/Lime Sweet and Spicy Chicken Wings

DH and are often at odds when it comes to chicken wings. I like them sweet and tangy, he likes them spicy. So last night, I thought I'd try something that would please both of us. These wings have the sweetness of Mango and pineapple juice, the tanginess of lime and apple cider vinegar, and the spice of cayenne pepper. Of course you can omit or adjust these ingredients according to your own preferences. That's what I love about cooking; the freedom to do what you want with your ingredients.

Mango Lime Sweet and Spicy Chicken Wings

Ingredients:
1-2 lbs chicken wings
Salt and pepper (to taste)
1 tsp. paprika
Mrs. Dash Caribbean Citrus Seasoning
2-3 Mangoes, peeled and diced (decide quantity based on size)
1/4 cup fruit juice (I used pineapple, but you could use apple or orange if its what you have on hand)
1/4 cup apple cider vinegar
1 tsp. cayenne pepper
2 tsp. chili powder
1 tbsp. extra virgin olive oli
Juice of 1 lime

Directions:

Preheat your oven to 400 degrees

You can separate your wings from the drumettes if you want.It's what I do, but treat your wings how you want. Season with salt, pepper, paprika, and Mrs. Dash's Caribbean citrus seasoning to taste. Get your wings a nice coating of spices and toss them around in the bowl until completely coated. I love Mrs. Dash's seasoning blends, and the ones I buy are salt free, allowing me to choose the amount of salt that goes into my meal. If you don't have any on hand or can't get to the store,you can just go with S&P and paprika. You will lost some of the citrusy flavor but the marinade you're going to make will make up for it.

In a blender or food processor, blend the mango, fruit juice, vinegar, cayenne pepper, chili powder, and olive oil. Blend until smooth. If your mixture comes out really thick like mine did, add a few more drizzles of fruit juice until it loosens up enough that its pourable. **Note: I ended up only using half of this marinade and stored the other half in a mason jar for future use. If you don't want residual marinade, cut the ingredients in half, or double the amount of chicken you cook.**


Pour the marinade over the chicken wings and place in a foil-lined baking dish. Slice your lime in half and squeeze the juice out over the wings just before you put them in the oven.
 Bake at 400 degrees for 45 minutes, or until done. If your house smells anything like mine did while these wings are cooking, you'll be salivating by the time they're done!

Side dish options:
Because Fall is coming I just can't resist all that good-looking butternut squash at the grocery store. It's one of my favorite veggies-that-tastes-like-a-starch. With these on my plate I forget there ain't mashed potatoes there! LOL Tonight I kept it simple by slicing the squash in half and drizzling with olive oil, then sprinkling with salt and pepper. I put it into the oven with my wings and they cook in about the same time. A good rule of thumb is to let it cook until the skin pulls easily away from the meat inside. Once done, scoop out the meat and mash it up, adding more salt and pepper if needed.

I always feel guilty when there isn't something green on my plate, so on the side I also made little sauteed zucchini slices. Olive oil in a hot pan, drop these in, season with salt, pepper, parsley, and either fresh garlic or garlic powder (depending on your mood). That's it!

Some other options if you're pressed for time or don't want to handle squash:
Baked sweet potatoes
Brown rice
Steamed mixed veggies
A fresh salad





My family loved this dish. My four year old daughter, codename Legs, even liked it despite the small amount of heat from the cayenne pepper( I was prepared with a chicken breast just in case). DH is STILL talking about them. I have a feeling I'll be using that leftover marinade really soon!

P.S. If you want more heat, add more cayenne or even your favorite hot sauce. More sweetness? Add some agave nectar or honey!

P.P.S. Usually you'd get a photo of the finished dish. This time, though, my phone was dead and didn't have enough battery power to take the picture. Next time I'll make sure I'm fully charged!

Happy Eating

Bento Packing...

There is no other way to say it....school lunches suck may lack what your child needs for the day. Okay whatever, they mostly SUCK! Now, I know that there are some of you that do not have the time to pack lunch but after this post maybe a few days a week you will be able to. I started packing E's lunch (she is 9) last year. After a trip to school seeing a tray that looked kind of like this:

Now this may not look to bad to some, but where is the color? Where are the vegetables (corn in my book is a starch). I felt like the school was carb loading my kid for a triathlon!!!! Now they have a open salad bar that hardly any of the kids utilized and there is only one choice for lunch, so if you don't like what they have you don't eat. So after seeing that most of the kids were throwing away their lunches and not eating I decided that my child would have things she liked from home. I came home to research and stumbled over this world of Bento. This Japanese style of "food art" was catching on in the west and I caught the fever. The basic concept is a lunch that is balanced, containing a starch, meat, fruit, and vegetable. If you are super level 87 advanced in it you can make lunches that will make you World's Greatest Parent. I mean just Google it and you find images that look like this:

See this and go "awwwwww! It's so cute!"

See this and go "is that really what she is talking about?!" That's exactly what I said... So I took the simple approach. 

Most of the time it takes me anywhere from 15-30 mins to construct her lunch and that includes heating it and cutting anything I did not prep earlier in the week. The key to making this a quick process is PREP. If you are cutting veggies for dinner, cut a few for their lunch. Make a little extra pasta and stick it in the fridge. Cut up fruit and store in containers in the fridge. This not only makes sure that you have enough for them but you have healthy snack on hand for yourself during the week. So here is one of E's lunches that I made:

It may not have fun panda's or leprechaun's running for a rainbow, but it is full of things that she will eat, is healthy, and took me about 15 minutes to make. I would suggest checking out what your child's school is serving for lunch...you may not like what you find. A quick prep during other meals in the week means that you can get them out the door with a healthy meal that will really fuel them for the day :) I'll post at least one good bento meal that I did for the week on Friday's and try to impress the masses with my lunch prep skills. LOL  From one busy mom to another, you can do this!