S'mores Pops and Mini-S'mores Pops

S'mores, in my mind, have always been one of the most special perks of camping.  I haven't been camping in several years (although hope to change that soon), yet I often find myself daydreaming of their ooey gooey chocolately goodness in the late summer and early fall when the air gets a bit cooler at night and the smell of a fire burning in a nearby fireplace or backyard firepit comes my way. 

That was all it took on a recent late summer night to inspire me to make these again.  They're not only delicious, but also incredibly cute, no camping is required, and they're 100% less messy than the original.  And don't say I didn't warn you, but they're also impossible to resist! 

I have a feeling these will be popping up at many toddler birthday parties and get-togethers in my future...hence, the Mini-S'mores Pops.  Couldn't let all that extra chocolate to go to waste, so I put the mini-marshmallows to work and the result was a perfect little bite-sized treat for even the littlest of people. 

S'mores Pops and Mini-S'mores Pops
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Ingredients

1 (10 oz.) bag large marshmallows

1 (10.5 oz) bag mini-marshmallows

2 (10 oz.) containers chocolate candy melts (such as Wilton Candy Dips, Light Cocoa) OR 2 (12 oz.) bags of semi-sweet chocolate chips

9 large honey graham crackers

35 count bag 6-inch lollipop sticks (available at craft stores in cake decorating aisle)

Toothpicks

Directions

1.     Twist the lollipop sticks into the flat end of the large marshmallows until they’re just about to pop through the other end.  For the mini-pops, stack 2 mini-marshmallows on top of one another and stick a toothpick through the flat end of one of the bottom one until the toothpick almost pops through the other end.

2.     Put the graham crackers in a strong zip-locking bag and use a rolling pin (or the flat side of a meat tenderizer) to crush them to finely ground crumbs.  Leave a few slightly larger chunks if you want more texture.  Set them aside in a small bowl.

3.     Melt one container of the chocolate candy dips in the microwave according to the directions on the container, or melt one 12 oz. bag of semi-sweet chocolate chips in a microwave safe bowl in 30 seconds intervals (stirring in between) until melted smooth.  Be careful not to overheat the chocolate in the microwave.  *A double boiler would work as well. 

4.     Gently dip the marshmallows in the melted chocolate until completely covered (melt the second container of candy dips or chocolate chips in the microwave only once you run out of the first one).  Immediately roll the sides and top of the marshmallow in the graham cracker crumbs.  Lay the pops on wax paper to cool and dry.


S'mores Pops

 

Mini-S'mores Pops



Lemon Ginger Grilled Chicken

The end of summer is creeping up more quickly than I'd prefer, and that means grilling recipes will eventually have to wait until next Spring in most parts of the U.S.  This grilling recipe, however, can also be prepared under the broiler, so, thankfully, we'll all be able to enjoy it year round. 

Normally, grilled chicken doesn't do much for me.  Whether it's coated in barbecue sauce or one of a million other marinades, it just typically doesn't stand out for me on the plate, no matter how seasoned the grill master.  That is, until we tried this recipe. 

Ever since trying this grilled chicken, I now happily put it in the regular rotation.  I should've known the CIOA wouldn't fail me!  The flavors in this marinade are beyond delicious and bright, which make it the perfect staple for an end of summer Labor Day weekend BBQ.  Serve it alongside an ear of corn or your favorite veggies roasted on the grill and you're well on your way to a perfect summer meal.  Even better, leftovers (if you have any) go perfectly chopped up and thrown in a salad for lunch the next day.  Easy, delicious, and serves double duty when it comes to menu planning?  That's a win in my book.  And since my toddler happily scarfed it down with us, that makes it a BIG win.  Can't wait to try it under the broiler when the weather turns colder!

Lemon Ginger Grilled Chicken

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Ingredients

3 lbs. chicken breasts or thighs, boneless, skinless

4 tablespoons lemon zest

2/3 cup lemon juice

4 teaspoons fresh ginger, peeled and minced

4 teaspoons light brown sugar, firmly packed

1 tablespoon peanut oil

1 tablespoon salt, or to taste

4 Szechuan chili peppers, dried seeds removed

Directions

1.    Combine lemon zest, lemon juice, ginger, brown sugar, oil, salt, and chili peppers in a large zip-locking plastic bag. 

2.    Add the chicken to the bag, squeeze out the air, and seal.  Toss it around a bit to make sure the marinade coats all of the chicken and refrigerate for at least 15 minutes (preferably an hour or so).  Flip the bag occasionally while marinating. 

3.    Spray the grill or broiler rack with nonstick spray.  Preheat the grill or broiler on high.  Position the rack about 5 inches from the heat source if broiling. 

4.    Remove chicken from zip-locking bag.  Discard remaining marinade.  Grill or broil the chicken until cooked through, about 6 minutes per side.

Serves 8

Note:  Don't be afraid of the dried chili peppers in this recipe (you could probably leave them out if you want), but it really was not a "spicy" dish.

Source: The Culinary Institute of America's Gourmet Meals in Minutes

Tex Mex Chicken Pizza

I mentioned recently that I've been on quite a pizza kick lately.  Take out pizza is the pits in the DC area (or maybe I'm just a pizza snob having grown up in Chicago?), so the best it ever gets here is frozen or homemade.  Homemade wins in the delicious (and nutritious) department every time, but sometimes it's a pain to make your own.  But not with this recipe. 

This recipe peaked my interest immediately when I saw it in a magazine while waiting in the check out lane at Whole Foods.  In fact, it's the reason I decided to buy the $8 magazine (ouch!) in the first place.  It's incredibly quick, pretty healthy, and even my toddler eats it (minus the jalapenos).  It's truly a 30 minute meal, as the magazine notes, if you use a store bought rotisserie chicken.  I still keep it a 30 minute meal though and make my own shredded chicken in the crock pot (recipe included below) on a day in advance so it's all set to go when I want to assemble a quick meal like this one.  Plus, as an added bonus, any leftover shredded chicken is great to have on hand in the fridge or freezer to use in salads, quesadillas, soups, sandwiches, etc. later in the week.

That being said, this recipe is one of my new-found weeknight favorites that even my husband has started to regularly request.  We cook a lot and are always trying new recipes, so I always consider it a big, big win when a recipe strikes a chord with him so much that he actually requests it again and again.  In fact, since first discovering this recipe, I've made it at least 3 times, and I already have it on our weekly menu for next week.  I think it's time to put it on yours!

Tex Mex Chicken Pizza

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Ingredients

½ cup nonfat plain Greek yogurt (or sour cream)

1/3 cup chopped fresh cilantro, divided

2 tablespoons lime juice, divided

Salt and pepper, to taste

1 (16 oz.) can refried black beans

1 teaspoon chili powder

4 (8-inch) whole wheat flour tortillas

8 teaspoons canola or olive oil

2 cups shredded Rotisserie or Crock pot chicken (crock pot shredded chicken recipe below)

1 cup shredded pepper jack cheese

½ cup chopped pickled jalapenos

Directions

1.     Adjust oven racks to upper and lower positions and preheat to 475 degrees.  Whisk together Greek yogurt, ¼ cup cilantro, and 1 tablespoon lime juice in a small bowl. Season with salt and pepper and set aside.

2.     In a second bowl, stir beans with remaining 1 tablespoon lime juice and chili powder.

3.     Brush both sides of each tortilla lightly with oil.  Transfer the 4 tortillas to 2 baking sheets and bake on upper and lower racks of oven until golden, flipping halfway through (approx. 5 minutes). 

4.     Spread ¼ cup of the bean mixture over each tortilla.  Top each tortilla with ½ cup shredded chicken, ¼ cup cheese, and 2 tablespoons jalapenos.  Bake on 2 baking sheets for 6-8 minutes or until cheese is melted and pizzas are heated through.

5.     Cut pizzas into quarters, top with a dollop of the greek yogurt mixture, and garnish with remaining cilantro.

Crock Pot Shredded Chicken

Ingredients

4 chicken breasts (or as many as you want), thawed if frozen

½ cup water

½ teaspoon salt

½ teaspoon pepper

½ teaspoon garlic powder

Directions

1.     Place chicken breasts in crock pot.

2.     Mix water with spices and pour over chicken.

3.     Cook on low for 8-10 hours.

4.     Remove chicken from crock pot and shred with a fork.

5.     Use in pizzas, quesadillas, burritos, soups, salads, casseroles, etc.  Any leftovers can be frozen!

*Tex Mex Chicken Pizza recipe slightly adapted from the magazine America's Test Kitchen 30-Minute Suppers, Spring 2011 issue.

Guacamole with Mashed White Beans

Guacamole is one of my favorite snacks.  It's also a great side or topping for just about any Mexican-inspired main dish, and is full of healthy fats, nutrients, and - thanks to the addition of white beans in this recipe - even more fiber and a good dose of iron.  A lot of people might balk at the idea of adding mashed white beans to a perfectly good guacamole recipe.  But what I've surprisingly found, after making it this way for several years now, is that I actually miss the addition of white beans whenever I have it elsewhere.  Shocking, right?  Well, it sure was to me.

But maybe you're still wondering, why add the white beans if you can't even taste them? 

Over the past several years I've learned more and more about the health benefits of including beans as part of your regular diet, and this is by far one of my favorite ways to include them.  White beans are a good source of iron, low in calories and sugar, but high in dietary fibery and protein, which may help control hunger, curb weight gain, and moderate peak blood sugar (source: livestrong.com).  Sounds good to me...especially that part about curbing weight gain.  Can't hurt, right? :)

I’ve made this guacamole for friends and guests many times, never mentioning the healthy addition of white beans, and no one has ever suspected a thing.  They always devour every last speck of it, so I'm taking that as a good sign.  Even my young toddler devoured it as part of his lunch the other day…by the SPOONFUL.

I should note that this recipe works great as a base recipe.  For example, if you’re like my husband and don’t like tomatoes, leave them out or cut back a bit.  Same for the onions.  Or if you just don't like red onion, use white onion.  If you like a little kick, don’t forget to add the jalapeno.  If you’re nervous about adding a whole can of white beans, then only add a ½ cup or even a ¼ cup...and then try adding more next time when you realize it doesn’t change the taste.  I'll admit, that's what I did at first...shhh.

Guacamole with Mashed White Beans
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Ingredients

2 ripe avocados

1 (15 oz.) can white beans (“Great Northern Beans”)

½ cup tomato, diced (plum tomatoes are my favorite for guacamole)

¼ cup red onion, finely chopped

Handful of fresh cilantro, roughly chopped

Pinch of salt (optional)

*Optional add-in:  1 jalapeno pepper, finely chopped

Directions

1.     Rinse and drain the white beans.  In a medium sized bowl, mash the white beans until smooth using the tines of a fork (or potato masher). 

2.     Scoop out the flesh of the 2 avocados and mash until combined with the white beans.  If you like your guacamole a little chunky, don’t mash until completely smooth.  Leave some chunks of avocado in the mix.

3.     Mix in the tomato, onion, (jalapeno if using), and cilantro.  Add a pinch of salt if desired, and serve with tortilla chips.

Eat Your Veggies Pizza

I've been on a bit of a homemade pizza kick recently.  Not only are they pretty quick to throw together, but my favorite part is topping it with whatever your little heart desires!  Okay and it also doesn't hurt that my 14 month old usually loves whatever pizza we make.  I did not, however, expect him to love this version.  Eggplant?  Peppers?  Olives?  Those are 3 things I NEVER touched as a kid.  Ever.  It wasn't until I met my husband that I finally started branching out with what veggies I would eat, and since then, I've never turned back.  I love them more than I thought I would, and I'm no longer afraid to try even the ugliest of vegetables.  That being said, when I saw all the fresh and beautifully purple eggplant at the Farmer's Market the other weekend, I thought it was about time I try cooking with it.  Eggplant used to scare me away, but I'm glad I got over that fear because in this recipe it had an amazing flavor after soaking up all the sweetness of the peppers and onions. 

Even though I love healthy meals and try to add as many meatless meals to our weekly menu as possible, I'm definitely not a vegetarian.  My toddler isn't a vegetarian (the first time he tried bacon he smiled and promptly asked for more), and my husband most definitely is not a vegetarian either (the apple doesn't fall far from the tree), yet we all LOVED this pizza.  I loved it so much that even I, who never touches leftovers (unless it's risotto), ate the leftovers for lunch the next day.  And so did my toddler son!!  I can't believe I just typed those words, but yes - he ate pizza topped with eggplant, peppers, onions, and olives!  We were all amazed.  If you're looking for a fantastic homemade veggie pizza chock full of flavor, this is a great one to try. 

Even my bacon-centric husband, who admittedly was a bit skeptical of this "veggie recipe" upon reading it, devoured half the pizza for lunch, and complimented me on it once again.  Now that's saying something!  

Eat Your Veggies Pizza
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Ingredients

1 Tablespoon olive oil

1 small red onion, cut in strips

1 small (or half of 1 large) eggplant, cut into half-inch cubes

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon red pepper flakes

2 cloves garlic, minced

1 red pepper, cut in strips 

1 yellow pepper, cut in strips

1 Whole Wheat pre-baked thin pizza crust (i.e., Boboli or Whole Foods 365 brand)

4 oz. tomato paste

1 1/2 cup shredded mozzarella cheese

1/2 cup crumbled feta cheese

1/4 cup kalamata olives, pitted and halved

Handful of fresh basil, chopped

Directions

1.    Preheat oven to 450 degrees.

2.    Heat oil in a large skillet set over medium heat.  Add onions and saute for 3 minutes.  Add eggplant and saute for 3 more minutes.  Add the salt, black pepper, and red pepper flakes, and stir.  Add garlic and red and yellow peppers and continue cooking for 3 more minutes, until veggies are crisp-tender.  Remove from heat and set aside.

3.    Spread tomato paste over pizza crust and top with half of the mozzarella.  Top with veggie mixture, remaining mozzarella, feta, and olives.

4.    Bake until cheese is bubbling and beginning to brown, about 10-12 minutes.

5.    Remove pizza from oven and let cool for 5 minutes.  Top pizza with fresh basil just before serving.

*slightly adapted from Loaded Veggie Pizza

Almond Crusted Tilapia with Quick Tartar Sauce

This is the newest go-to recipe I've found for a super quick and easy weeknight meal that everyone in my family will eat, including my 14 month old (and no, it doesn't come from a can, a box, the freezer, and isn't pre-made!).  Even though my son is a great eater, that is not something I can say about many dinner recipes.  

This recipe was surprisingly flavorful, especially considering the minimal amount of effort put into making it.  I was a little worried the fish would taste bland, but the Old Bay seasoning and brown sugar flavored the fish perfectly.  With a squeeze of lemon and tartar sauce (optional) on the side, this was just what I needed to add to my weekly rotation of heart-healthy fish recipes.  It's a super win in this family's book! 

Almond Crusted Tilapia with Quick Tartar Sauce
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Ingredients

1.5 lbs Tilapia fillets, sliced in half (“butterflied” so to speak)

1 cup almonds

¼ cup plain bread crumbs

2 Tablespoons brown sugar

½ teaspoon Old Bay seasoning

½ teaspoon salt

1/8 teaspoon pepper

½ cup flour

1 egg, beaten

Directions

1.     Preheat oven to 425 degrees.  Spray baking sheet with non-stick cooking spray.

2.     Add almonds to a food processor (I used my mini-prep) and process until very finely chopped.

3.     In a shallow bowl, gently combine the finely chopped almonds, bread crumbs, brown sugar, old bay seasoning, salt, and pepper. 

4.     Put the flour and beaten egg in 2 separate shallow bowls (for dipping).

5.     Coat each tilapia fillet lightly with flour, dip in the egg, and finish by coating well with the almond mixture.  Transfer immediately to the baking sheet after coating with the almond mixture.

6.     Bake for 15-20 minutes until the almond crust is starting to crisp.

7.     Serve immediately with lemon wedges and tartar sauce on the side (optional).

Quick Tartar Sauce

Ingredients

1 cup mayonnaise

1 Tablespoon sweet pickle relish

1 Tablespoon minced onion

1 Tablespoon lemon juice (optional...but delicious!)

Salt and pepper to taste

Directions

1.     Combine mayonnaise, sweet pickle relish, minced onion, and lemon juice.  Season with salt and pepper, to taste.

*Tilapia recipe slightly adapted from MealMakeoverMoms.com
*Tartar sauce from Allrecipes.com

Banana Pineapple Mango Green Smoothie

With the transition to toddlerhood, my 13 month old, who has always had a voracious appetite for absolutely anything I served him, has recently started testing his independence at mealtimes by being a little more picky with what he eats off his plate.  Most days he still eats like a champ, but on the days he doesn't, I just want a quick and easy way to knock out a day's worth of fruits and a good heap of greens.  Green Smoothies are always my answer, in one fashion or another.

Not too long ago I posted the first version of a Green Smoothie I served to my son, a Strawberry Banana Smoothie.  He was completely hooked at first sip, but I knew he would be...  I used 2 of his favorite flavors (strawberries and bananas) to entice him.  Now that he's used to the green smoothies, I figured it was time to try a different version and change things up a bit. 

This is what I came up with the other day while browsing the freezer and fridge to see what fruits and veggies I needed to use up, and the results were delicious!  In fact, I think my son loved this green smoothie version even more than the first one I served him.

I always serve green smoothies to my son using a Dr. Sears Smoothie Sipper (shown in photo above) because it has a wide straw that can accomodate thicker liquids, and I swear, he sees that thing now and he immediately gets excited!  It's like he knows something delicious is coming soon!  Whatever the case, he gulps down these smoothies (and all their nutrition) even faster than I can down them.

Banana Pineapple Mango Green Smoothie

Ingredients

• 2 handfuls baby spinach
• 3 Tablespoons ground flaxseed (optional, but oh so good for you)
• 1/2 - 1 cup Vanilla Almond Milk (or any other milk; add more or less based on preferred consistency)
• 1/2 cup vanilla yogurt (I prefer Oikos greek yogurt)
• 1 ripe banana
• 3/4 cup frozen pineapple chunks
• 3/4 cup frozen mango chunks
• 1/2 of an avocado (optional)

Directions

1. Add all ingredients to a blender. 
2. Mix until smooth, approximately 2 minutes, stopping to mix the ingredients down with a spoon as needed.  Serve immediately or refrigerate.

Notes:  I always use Vanilla Almond Milk in my smoothies because I like the sweetness and flavor it adds, but any milk will do.  You can easily adjust the amount of yogurt and/or milk used in this recipe in order to achieve your desired consistency.  Also, if none of your fruits are frozen, add a few ice cubes to thicken things up a bit.

Little Monkey Cupcakes

For several months I had known exactly what theme I was going to choose for my son's recent 1st birthday party.  There was no doubt in my mind, it had to be monkeys. 

It all began with a small monkey lovey blanket that he quickly grew attached to many months ago.  He absolutely adores the thing, cuddles and sleeps with it, and carries it all over the house.  As a result, we have acquired 5 of them (Mom wanted a little insurance)  and our little man has become a fan of all things "monkey".  In fact, we recently went to his cousin's birthday party where there was a HUGE display rack  full of at least 100 stuffed animal monkeys for sale.  As soon as we got in the door, we set him down and he was off and running straight for the rack of monkeys.  Every single time we set him down he kept going back to the rack, smiling and giggling the whole way, and grabbing one every time.  That being the case, I knew a monkey theme was sure to be the perfect fit for my little man's 1st birthday party.  And when my mom came across decorating instructions for monkey cupcakes, I knew I had to make them for his party.  They were definitely a bit time-consuming, but oh so totally worth it for my little one's big day.  They were almost too cute to eat!

Little Monkey Cupcakes

Ingredients

• baked and cooled cupcakes (any flavor)


• chocolate frosting


• vanilla/buttercream frosting


• brown candy-coated chocolate pieces (i.e., plain M&Ms, Reeses Pieces) 


• mini semisweet chocolate chip morsels


• chocolate sprinkles


• 2 zip-locking bags or cake piping bags and tips

Directions

1. Spread a thin layer of dark brown (chocolate) frosting on each cupcake and let stand for 10 minutes.


2. Mix 2 tablespoons chocolate frosting with 6 tablespoons vanilla/buttercream frosting to make the light brown frosting.


3. Fill a plastic zip-locking bag with the light brown frosting and snip a small corner.  Using the snipped corner, pipe 2 circles for the eyes and a large circle underneath for the facial area.  Smooth lightly with a toothpick or angled spatula.  Then pipe a triangular patch at the top for a small tuft of hair.


4. Place a brown candy-coated chocolate piece on each side for ears, using a dot of dark brown frosting to help them adhere.


5. Apply 2 mini chocolate morsels for the eyes and 1 chocolate sprinkle for the nose.


6. Fill a zip-locking bag with dark brown (chocolate) frosting  and snip off a very small corner.  Using the snipped corner, pipe a thin line of the dark brown frosting for a mouth.

*Decorating instructions from the magazine Sandra Lee Semi-Homemade, May/June 2011 edition.

Mom's Carrot Cake

This, my friends, is the absolute mother load of all carrot cake recipes. 

My mom has been making this cake ever since I can remember and has not attended a family function without it ever since.  In fact, it's probably the most requested of all her recipes.  I even requested this cake as my birthday cake at several of my birthday parties when I was a kid.  Yes, it's that delicious.  At my son's first birthday party last week my mom actually made TWO of these cakes just so we wouldn't run out!  Sure enough, the guests and I devoured the first and almost the entire second carrot cake at the party...and if you note the yield on this recipe at the bottom, you'll realize that's no small feat.

This carrot cake is made as a sheet cake (yay for EASY!) and is so moist and light it practically melts in your mouth.  I've had other homemade carrot cakes and even fancy retaurant versions, yet no matter how someone else makes it, or how they spice it, it just doesn't compare to this one.  You must, must, must try this recipe.  Even if you don't (think you) like carrot cake.

I think my friend summed up these carrot bars quite perfectly at my college graduation party several years ago when he said, "They're like little pieces of heaven."

Mom's Carrot Cake

Cake

• 2 cups flour


• 2 cups sugar


• 1 teaspoon salt


• 2 teaspoons baking soda


• 2 teaspoons cinnamon


• 1 cup vegetable oil


• 4 large eggs


• 4 (4 oz.) jars of baby food carrots (2nd stage)

1. Preheat oven to 350 degrees. 


2. In a large mixing bowl, mix together first 5 ingredients (flour, sugar, salt, baking soda, and cinnamon).  Add vegetable oil and eggs.  Mix well and add baby food carrots.  Beat for 2 minutes with electric mixer (or until smooth). 


3. Grease and flour the bottom and sides of a 12 x 18 x 1 inch cookie sheet (shake pan over sink to shake off any extra loose flour). 


4. Pour batter into pan and bake for 30 minutes at 350 degrees.  Cool completely before frosting.

Frosting

• 1/2 stick butter, softened


• 4 oz. cream cheese, softened


• 1/2 teaspoon vanilla extract


• 2 cups powdered confectioners sugar

1. In a small mixing bowl, soften butter and cream cheese at room temperature until soft enough to mix easily with a spoon.  Mix until creamy.  Add vanilla extract and mix well.  Add powdered sugar and continue mixing until creamy.  Spread frosting over cooled carrot cake with a spatula. 


2. Cut into bars and keep refrigerated.

Yield:  72 - 1" x 3" bars

*Recipe courtesy of Mom.

Salmon in Lemon Brodetto with Pea Puree

My now ONE year old (Yikes!  How did that happen?!) has been a fish lover ever since his first bite.  In fact, he will eat salmon over everything else on his plate when give the chance.  That being said, fish has become a regular weekly meal in our house, so I'm always on the hunt for new and delicious recipes to try.  And this, my friends, is most definitely a keeper.  Everything about it absolutely, positively screams "Spring!"  The sauce is delicate and scented with lemon, while the peas are laced with a refreshing hint of mint.  Together they make the perfect pairing for a heart healthy filet of salmon. 

This meal is so refreshing, and it livened up my rotation of weekly "go to" fish recipes.  It came together pretty quickly and my entire family cleaned their plate.  In fact, my almost 1 year old kept asking for more and more salmon.

This recipe is now sitting pretty at the top of my rotation of fish recipes, tied of course with my other favorite, Panko Crusted Salmon.  So if you're looking for something just a tad bit different from your ordinary fish recipe, then you most definitely will want to give this one a shot.  I'm already planning to make this one again! 

Salmon in Lemon Brodetto with Pea Puree

Ingredients

 Lemon Brodetto:

• 2 tablespoons olive oil
• 1 shallot, diced
• 2 lemons, juiced
• 1 lemon, zested
• 2 cups chicken broth
• 1 tablespoon chopped fresh mint leaves

Pea Puree:

• 2 cups frozen peas, thawed (about 10 ounces)
• 1/4 cup fresh mint leaves
• 1 clove garlic
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 1/2 cup grated Parmesan

Salmon:

• 1/4 cup olive oil
• 4 (4 to 6-ounce) salmon filets
• salt and freshly ground black pepper

Directions

1. Lemon Brodetto:  Heat the oil over medium heat in a medium saucepan.  Add the shallots and saute until tender, about 7 minutes.  Add the lemon juice, zest, and broth.  Bring to a simmer, and keep warm, covered, over low heat.
2. Pea Puree:  In a food processor, combine the peas, mint, garlic, salt, and pepper.  Puree until combined.  While the processor is running, add the olive oil in a steady stream drizzle and puree until desired consistency is reached (I stopped when mine was about the consistency of a thick pesto).  Transfer to a small bowl and add the parmesan cheese.  Mix until combined and set aside.
3. Salmon:  Heat the oil over high heat in a large skillet.  Season the salmon with salt and pepper to taste and add to the hot skillet.  Sear until a golden crust forms, about 4 to 5 minutes on the first side.  Flip and continue cooking until salmon is opaque and flakes easily, about 2 more minutes depending on the thickness of the fish.
4. To assemble:  Add the tablespoon of chopped fresh mint to the Lemon Brodetto sauce and divide between 4 shallow dishes.  Place a large spoonful of Pea Puree in the center of each bowl, and top with a salmon filet.  Serve immediately.

*Slightly adapted from foodnetwork.com.

Slow Cooker Sweet Potato Chicken Enchilada Casserole

I'm always on the hunt for meals that the whole family will eat (what mom isn't?), and this is one of them.  It's pretty darn healthy too, which makes me even happier.  You can serve it as is, wrap it in a burrito shell, or serve it over rice.  No matter how you serve it, it's great for dinner, and even better for lunch the next day.

Slow Cooker Sweet Potato Chicken Enchilada Casserole

Ingredients

• 1.5 pounds boneless skinless chicken breasts, cut into bite-size pieces


• 1 large sweet potato, peeled and cut into 1/4-inch dice (about 3 cups)


• 1 small onion, cut into 1/2-inch dice (about 1/2 cup)


• 1 (15 oz.) can or jar all-natural mild enchilada sauce (I used Trader Joe's brand)


• 1 (15 oz.) can black beans, rinsed and drained


• 1 teaspoon ground cumin


• 1/2 teaspoon garlic powder


• 1 cup frozen corn kernels, thawed


• 1 cup shredded reduced-fat Cheddar cheese


• flour/whole grain tortillas or rice, for serving

Directions

1. Add the chicken, sweet potato, onion, enchilada sauce, black beans, cumin, and garlic powder to the slow cooker and stir to combine. Cover and cook on low until the sweet potato is tender and the is chicken cooked through, about 4 hours.


2. Stir in the corn and cheese until the cheese melts.  Set on warm until ready to serve.  Serve over rice or wrap burrito style in flour tortillas.

 

*Slightly adapted from Meal Makeover Moms.

Cinnamon Flax French Toast

My little man loves bread.  11 months old, and he's obsessed with whole wheat, whole grain, multigrain, whatever-grain bread.  He loves it.  He loves it so much that I purposely have to serve it at the end of a meal, after he's eaten all his fruits and veggies. 

That being said, I've been trying to find ways to incorporate a little more nutrition into the bread he eats.  Bread all alone certainly isn't a complete meal, but it does get a little more balanced when soaked in a milk, egg, and flaxseed mixture (especially since my child has recently decided eggs are inedible).  And the flaxseed, while optional, is something I try to incorporate whenever I can since it's a great source of fiber, omega-3s, and antioxidants.  It also adds a slight nutty flavor that is perfect in french toast. 

I've made this version of french toast several times now.  I usually make it on Sundays to serve my husband, myself, and the little man, and the best part is that there are always enough leftovers for at least 2 breakfasts during the week.  Pop it in the microwave or toaster oven for a quick reheat, and your weekday breakfast is done.  Serve with maple syrup, powdered sugar, or fresh berries, and you're good to go!

Cinnamon Flax French Toast

Ingredients

• 4 large eggs
• 1/2 cup skim milk
• 1 teaspoon cinnamon
• 1 Tablespoon ground flaxseed
• 8-10 slices 100% whole wheat bread
• 2 teaspoons canola oil, divided
• Maple syrup, mixed berries, and/or powdered sugar for serving

Directions

1. In a large bowl, whisk together eggs, milk, cinnamon, and ground flaxseed.
2. Heat 1 teaspoon canola oil in a large skillet set over medium high heat.
3. Coat the bread in the egg mixture, one slice at a time and cook in the skillet until the bottoms turn golden brown, about 3 minutes per side.  Repeat until skillet is full.  When first batch is finished cooking, transfer to a serving platter and cover with foil to keep warm.  Add the remaining 1 teaspoon canola oil to the pan before starting the second batch. 
4. Serve with maple syrup, powdered sugar, or mixed berries.

*Slightly adapted from this recipe.

Roasted Cauliflower with Lemon Dijon Viniagrette

Throwing frozen veggies in the microwave is certainly a quick and easy way to get your veggies on the table, but I was getting tired of the slightly soggy and boring result.  Knowing my 11 month old loves cauliflower (let's hope that never changes), I decided to buy a whole head of cauliflower last time I was at the grocery store and try roasting it.  I've roasted many a veggie  before with wonderful results, but never cauliflower.  Turns out, it's even more delicious when roasted.  The caramelization, the fact that it retains a slight crunch, and the lemon dijon viniagrette drizzled on just before serving turned this ordinary vegetable into a side dish that will be joining my regular rotation.  The viniagrette can be optional if you have picky eaters, but my 11 month ate it just as he normally would, and it definitely escalates the dish to a whole new "worthy of serving to company" level.  No longer will I smother my cauliflower in butter! 

Roasted Cauliflower with Lemon Dijon Viniagrette

Ingredients

• 1 head cauliflower, chopped into florets


• 2 Tablespoons olive oil, divided


• 1 Tablespoon freshly squeezed lemon juice


• 1 Tablespoon Dijon mustard (as always, I prefer whole grain Dijon mustard)


• 1 clove garlic, minced


• Salt and pepper, to taste


• 2 Tablespoons chopped fresh parsley

Directions

1. Preheat oven to 400 degrees.


2. Spread cauliflower florets on a rimmed baking sheet and drizzle with approximately 1 tablespoon olive oil and season with salt and pepper to taste.  Lightly toss to coat (fingers work best!).


3. Roast in the oven for approximately 60 minutes or until fork tender.


4. While the cauliflower is roasting, whisk together the 1 Tablespoon olive oil, lemon juice, dijon mustard, and garlic.


5. When cauliflower is done roasting, transfer to a serving dish, drizzle with the lemon dijon viniagrette and serve immediately.

*Recipe slightly adapted from this one.  The original recipe was created by registered dietitian, Dawn Jackson Blatner, RD, LDN, so you can even feel great about eating it since it's incredibly healthy!

Pumpkin Sage Tortellini

Anyone else have a can of pumpkin puree sitting around in the pantry leftover from the holidays?  If so, this is an incredibly easy and delicious way to put it to good use and help clean out the pantry.  But even if you don't have a 4 month old can of pumpkin puree on hand, this dish is so simple, satisfying, and comforting that I encourage you to go to the store and grab a can just so you can make this! 

In this dish the pumpkin, butter, and parmigiano reggiano are a perfect combination of flavors, but the fresh sage is what really transforms those flavors from good to great.  The chopped walnuts added just before serving finish the dish with the perfect amount of crunch and texture.  The flavor combination here is so simple, yet so perfect.

Pumpkin Sage Tortellini

Directions

• 2 (8oz.) bags Three Cheese Tortellini (I use Barilla)


• 1/2 pound sweet butter


• 8 leaves fresh sage, plus more for garnish


• 1/2 cup pumpkin puree or pumpkin pie filling


• 1/2 cup grated Parmigiano Reggiano cheese


• 1/4 cup chopped walnuts (optional)

Ingredients

1. In a large pot, bring 6 quarts of water to a boil.  (Once boiling, add 2 Tablespoons salt.)


2. While the water is coming to a boil, heat butter and sage leaves over medium high heat in a large saute pan and cook until the butter turns golden brown and spatters a bit.


3. Add the pumpkin puree to the pan and remove from heat.  Mix together and set aside.


4. Drop the tortellini in the salted boiling water and cook according to the package instructions.  Drain in a colander and immediately toss in the pan with the pumpkin sage butter mixture. 


5. Heat the pan over medium heat and toss until pasta is well-coated and heated through. 


6. Mix in the Parmigiano Reggiano and toss.  Serve immediately and top with chopped walnuts (optional) and fresh sage leaves.

Yield: 4 servings

*Recipe slightly adapted from a free online cookbook download put out by Barilla a few years ago.  The recipe stated this dish was inspired by Ashley Judd's favorite pasta dish and was recreated by Mario Batali.