SMART SCHOOL TIME RECIPES: The Breakfast, Snack, and Lunchbox Cookbook for Healthy Kids and Adults

Saturday, April 23rd, 2011 | Kids Health

This e-cookbook was created to encourage whole foods living for families, while offering ample alternatives to prepackaged meals and snacks.

Within you will discover 125 healthy recipes and over 100 full color photos for quick breakfasts, on-the-go snacks, and portable lunch items. And of course, the recipes are kid-friendly (and adult-friendly!), easy, and delicious. The chapters include:

Morning Muffin Mania
Sensational Smoothies
Easy Freezin’ Waffles, Pancakes, and Frenc

List Price: $ 0.99

Price:

Stops the urge to itchImmediate cooling, soothing relief

Benadryl Anti-Itch Gel for Kids stops your itch at the source by blocking the histamine that causes itch. Topical analgesic and pain relief.

List Price: $ 13.48

Price: $ 11.99

Tags: Adults, Breakfast, Cookbook, Healthy, Kids, Lunchbox, Recipes, School, Smart, Snack, Time —

Discover Tips and Tricks for Beating Adult Dyslexia! A+ Are you tired of101 Great Ways to Improve Your Health Nothing is more important than yourIndigo Ocean Dreams: 4 Children’s Stories Designed to Decrease Stress, Anger and AnxietyHow To Win Your War Against Bad Breath – Follow These Simple Tips

View the original article here

Comfort Food Recipe!

Always on a search for a healthy EASY meal that my family will love, I tried out this I found over at The Englar Fam.  It did not disappoint!

Ingredients
I modified this recipe based on what my family prefers, you can substitute green for red peppers, omit certain ingredients or add a protein such as chicken or ground beef if it suits you.  This reminds me of a take on lasagna and this recipe makes a TON of it so if your family isn't fond of leftovers, invite some friends over or freeze the rest. 


Baked Penne With Roasted Veggies
�2 red peppers, cored and cut into 1-inch wide strips
�2 zucchini, quartered lengthwise and cut into 1-inch cubes
�2 summer squash, quartered lengthwise and cut into 1-inch cubes
�4 cremini mushrooms, halved
�1 yellow onion, peeled and sliced into 1-inch strips
�1/4 cup extra-virgin olive oil
�1 teaspoon freshly ground black pepper, divided
�1 tablespoon dried Italian herb mix or herbs de Provence (I used fresh basil and oregano)
�1 pound penne pasta
�3 cups marinara sauce 
�1 cup grated fontina cheese
�1/2 cup grated mozzarella
�1 1/2 cups frozen peas, thawed
�1/4 cup grated Parmesan, plus 1/3 cup for topping

Directions
Preheat the oven to 450 degrees F.


On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.

Cook the pasta for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain

Shred the cheese while veggies and pasta cook

In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, and pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.


Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan/  Bake until top is golden and cheese melts, about 25 minutes.

 (Recipe adapted from Giada De Laurentiis)

Enjoy!

Channeling Summer

It's been a wee bit milder around here the past couple of days.  We seem to miss Summer even more!  The sun, the beach, visiting the farm, being outside, kiddie pools, sprinklers, you get the picture.  We remembered we picked fresh raspberries on a hot early July morning this past Summer and thought on a 20 degree day, we'd try to capture a little bit of Summer. 

Simple Summer Smoothie

Take one individual yogurt (we used Stonyfield Strawberry)

Add in your frozen berries (we used our June stawberries and July raspberries)

We added a splash of fresh squeezed orange juice to make the blending easier and then sat back and watched (great activity, by the way - she was mesmorized)

She loved every last drop!

Parm, Spinach, Barley....hummmmm.....

One of my favorite area websites, Seacoast Kids Calendar, recently highlighted a easy vegetarian crockpot recipe so I thought I'd give it a whirl.  Reviews around these parts were mixed but I thought it was divine.  Super easy, tasty and yes, pretty darn healthy.....it may make it's way here again. 

Ingredients:

2 cans vegetable broth � 14.5 oz each
1 can red beans � rinsed and drained, 16 oz
1 package sliced mushrooms � 8 oz
1 1/2 cups pearl barley
1 1/2 cups sliced leeks
1 cup chopped onion
1 teaspoon dried Italian seasoning
1/2 teaspoon pepper
6 ounces fresh baby spinach
3/4 cup parmesan cheese


Preparation:
Place first 8 ingredients into a 4-quart slow cooker, stir well. Cover and cook on high 3 hours. Add spinach. Cover and cook 15 minutes, stir well (spinach will wilt). Sprinkle each serving with parmesan cheese.

Real Simple, my favorite mag, said barley is one of the superfoods.  It's pretty good but gets a tad monotonous.  What do you think? 

Chopping Broccoli

Back in my college days, circa 1995 (yes, I'm that old), my roomies and I cooked up a mean stir fry.  We had the wok, the veggies, the tools.  Somehow I still managed to pack on the pounds even though I was eating so "healthy".  Could it have been the sodium laden soy sauce, pounds of white rice, full fat Stir Fry Oil and the assorted beverages that we'd dine on with our healthy meal?  Perhaps. 

Fast forward to 2011,  the other day I was watching a segment on The Today Show for a stir fry that I had to try this past weekend.  It was a hit with EVERYBODY from ages two to thirty-something. 

Broccoli stir-fry with chicken and mushrooms (Mark Bittman)
Ingredients
2 tablespoons olive oil
2 tablespoons minced garlic
1 tablespoon minced fresh ginger
4 scallions, chopped
1 pound broccoli, trimmed and cut into bite-sized pieces with the stems no more than 1/4-inch thick
8 ounces button mushrooms, cleaned, trimmed and sliced
Salt
8 ounces boneless, skinless chicken breast or thighs, cut into 1/2- to 3/4-inch chunks or thin slices and blotted dry
2 tablespoons light soy sauce
Freshly ground black pepper


Preparation
Put a large, deep skillet over medium-high heat. When it's hot, add half the oil, swirl it around, and immediately add half the garlic and ginger. Cook for 15 seconds, stirring, then add all but a sprinkling of the scallion, and the broccoli and mushrooms. Raise the heat to high, and cook, stirring, until the mushrooms release their water and the broccoli is bright green and beginning to brown, 3 to 5 minutes.


Sprinkle with salt and add 1 cup water. Stir and continue to cook until almost all the liquid evaporates and the broccoli is almost tender, another minute or 2 more, then transfer everything to a plate.


Turn the heat down to medium, add the remaining oil, then the remaining garlic and ginger. Stir, then add the chicken and turn the heat to high. Cook, stirring occasionally, until the chicken has lost its pink color, 3 to 5 minutes.


Turn the heat down to medium, return the broccoli, mushrooms, and juices to the pan, and stir. Add the soy sauce, sprinkle with more salt and some pepper; add a little more water if the mixture is dry. Raise the heat to high and cook, stirring occasionally, until the liquid is reduced slightly and you've scraped up all the bits of chicken. Taste and adjust the seasoning, garnish with the remaining scallion, and serve.  I served this over a little brown rice but opted to eat mine in lettuce wraps....sooooooo good! 


Serving Size:  Serves 4

Have a great weekend - three days for many, enjoy!

Is it a crock?

Not a crock but perfect for the crock!

Never thought that I could actually make lasagna in the crockpot but after seeing it in a recent issue of Parents, I thought I'd check out the possibilities and found tons of variations on this perfect-for-comfort recipe!  Noodles, cheese and ease?  I'm so there! 

Ingredients
Nonstick cooking spray
1 26-oz. jar pasta sauce (I actually used a bunch of chopped tomatoes that I canned this past Summer)
3/4 cup water
1 15-oz. carton light ricotta cheese (you can substitute regular ricotta or cottage as well)
1/2 cup shredded carrot (I also added garlic, basil, spinach, mushrooms, and green peppers but use whatever veggies you would like)
6 lasagna noodles
1-1/2 cups shredded mozzarella cheese (6 oz.)
Ground beef or turkey is optional


Directions
1. Coat a 4-quart slow cooker with cooking spray. In a large microwave-safe bowl stir together pasta sauce and water. Cover bowl with waxed paper and microwave on high for 3 minutes. Meanwhile, in a medium bowl stir together ricotta cheese and carrot; set aside.
2. Spoon 1/2 cup of the sauce mixture in the bottom of prepared slow cooker. Break half of the noodles to fit the bottom of the slow cooker and arrange over the sauce in the slow cooker. Spoon mounds of half of the ricotta mixture over the noodles. Top with 1/2 cup of the mozzarella. Spoon half of the remaining sauce over the layers. Top with remaining noodles, breaking to fit, remaining ricotta mixture, and 1/2 cup mozzarella. Spoon remaining sauce over and top with remaining mozzarella.
3. Cover; cook on low heat setting for 3 hours (noodles should be tender). Remove crockpot from liner and let stand covered for 20 minutes. Makes 6 servings.

This recipe is easily doubled and I might just do that with my new crockpot!

Enjoy your weekend everybody!  Hope you take sometime time to just relax after the hussle and bussle of the holiday season!

Presto Pesto

Inspired my one of my daily reads, Into Ablivia, I decided to use up some of our basil plants and make some pesto!  The result was pretty yummy and the girls loved it, fresh on crackers!  I was able to get a couple of jars for the Winter but it's doubtful that it will last that long.

Definitely a hit around here!  

Check out her blog for the recipe!

Have a lovely weekend!

Healthy Summer Recipes

Recently, I discovered my new favorite online cookbook...Gina's Weight Watcher Recipes features fresh, delicious, healthy and TASTY food.  I'm all for that!  Here is one that was a favorite of MINE yesterday...

Wilted Baby Arugula, Spinach and Pasta Salad
Servings: 4 � Serving Size: 1  cup � Points: 3 ww pts
Calories: 150.8 � Fat: 5.7 g � Protein: 7.6 g � Carb: 32.1 g � Fiber: 15.2 g   

2 1/2 cups baby arugula and spinach
6 oz Fiber gourmet pasta
1 tbsp extra virgin olive oil
2 tsp red wine vinegar
salt and fresh ground pepper
4 tbsp Parmigiano Reggiano, freshly grated

Cook pasta in salted water according to package directions. Drain and toss with baby greens. Add oil, vinegar, cheese, salt and pepper and mix well. Serve with additional grated cheese if you wish. Makes 4 cups. 

Here is one that was a big hit with the kids...

Grilled Peaches
Servings: 4 � Serving Size: 1 peach � Points: 2 ww pts
Calories: 131.5 � Fat: 0.1 g � Protein: 3.4 g � Carb: 31.7 g � Fiber: 2.2 g   

• 4 medium ripe peaches, cut in half (pit removed)
• 1/2 cup honey flavored fat free Greek yogurt
• 4 tbsp honey
• cinnamon (to taste)

Place peaches cut side down on the grill. Grill on low or indirect heat until soft, about 2-4 minutes on each side.

Combine yogurt and cinnamon. Pour 1 tbsp yogurt over each peach half. Drizzle with honey and enjoy. 

Head on over to her blog to check out more great ones like avacado mango salsa, no bake banana creme pie, mojitos and skinny chicken parm!  Don't they all sound delicious?  Bring on those groceries!  

Have a great weekend everybody and don't forget to enter The Frog and Sheep giveaway that ends Monday!

Cupcake Party

May, June and July are the birthday months around our house.  What better time to discuss my fondness...ok, obsession love of cupcakes.  What could be more perfect?  Sweet, perfectly portioned and fabulous.  The cupcake has it all.  So, when I came across Ming Makes Cupcakes, I thought I had made the most wonderful discovery.  This site lead me to think and dream endlessly about these and let me show you why...

What's that you say?  You've never had Graham Cupcakes with Key Lime Cheese Cake Frosting? How about Banana Cupcakes with Maple Brown Butter Frosting, Lemon Cupcakes with Jam Filling or Coffee Chocolate Cupcakes with Bailys Irish Cream Frosting (adults only).  Check out these recipes and more here.  Oh, and for the record, Ming also makes Homemade Thin Mint Cookies, as well as savory treats and more. 

While we are on the cupcake subject,  check out Bakerella for more great recipes like Bikini Beach Bear Cupcakes! 
Being a Mama of two, they feature my kind of bikini!

Lastly, I wanted to mention a super blog all about party inspiration and entertaining...Frost Me is run by Kim who has an eye for fabulous party items and goodies.  She offers Frosting Kits, which will make the most generic party unique by pulling together inspiration, ideas, food and activities so that you can focus on the party planning.  It's like having your own party planner without the enormous bill!  Best of all, you take all the credit.  

Enjoy your weekend!  We may just have a cupcake testing party!

Not what grandma makes

I love the tagline of this recipe that says, "this may look like your grandma's coleslaw, but it sure doesn't taste like it."  My neighbor made this last Summer on a hotter than heck day and piled it atop pulled-pork sandwiches. Trust me, it's worth the prep time - about 30 minutes.  If you like it spicy, this is the recipe for you.  Just be careful with the chilies and cilantro, they can sneak up on your quickly and then...it will be too late.

 

Chipotle Coleslaw from My Recipes

Ingredients

• 1/2  cup  mayonnaise
• 1/2  cup  sour cream
• 3  tablespoons  white vinegar
• 1  tablespoon  molasses (not blackstrap)
• 1 1/2  teaspoons  sugar
• 1  small canned chipotle chile, minced, plus 2 tsp. adobo sauce from the can (I use fresh)
• About 1 tsp. kosher salt
• 6  cups  each packed shredded green and red cabbage
• 7  green onions, green and pale green portions, sliced into thin rounds
• 1  cup  tightly packed chopped fresh cilantro leaves

Preparation

1. Prepare the dressing: In a medium bowl, stir together mayonnaise, sour cream, vinegar, molasses, sugar, minced chile, adobo sauce, and 1 tsp. salt.

2. In a large bowl, toss together cabbage, green onions, and 3/4 cup chopped cilantro. Pour dressing over vegetables, toss well, and refrigerate for at least 30 minutes and up to 4 hours. Before serving, add more salt if you like and scatter remaining 1/4 cup chopped cilantro over the top.

This is hands down the #1 recipe that I am looking forward to the most this Summer.  Give it a try...but keep a tall glass of ice water (or your favorite beverage) on hand! 

Fake it, don't make it!

I love Real Simple for it's ease of recipes and classic advice. Keep it simple.  So, I thought I would share a couple of their super easy recipes that you use when you are out of time but want to make something from home.  Of course it's better to use the best ingredients, make things from scratch, etc...etc!  But, these do come in handy when you are in need of a little help.  Love Real Simple!

BBQ Chicken Sandwiches - Serves 4 Hands-On Time: 10m Total Time: 10m 

• 1 3 1/2- to 4-pound rotisserie chicken, meat shredded (about 5 cups)
• 1 to 1 1/2 cups barbecue sauce
• 1/4 cup pickled jalapenos, roughly chopped (optional)
• 4 hamburger buns
• potato chips (optional)

1. In a bowl, combine the chicken, barbecue sauce, and jalape�os (if using).
2. Divide the mixture evenly among the bottoms of the buns and sandwich with the tops. Serve with potato chips (if using).

Empanadas -Serves 6 Hands-On Time: 20m Total Time: 35m 

 

• 2 tablespoons olive oil
• 1 package refrigerated pizza dough (about 1 pound)
• flour for the work surface
• 1 16-ounce can refried beans
• 1 1-pint container fresh salsa
• 1 8-ounce package shredded Cheddar
• sour cream (optional)

1. Heat oven to 400� F. Spread 1 teaspoon of the oil on a baking sheet. Divide the dough into 6 equal portions. Roll each into an 8-inch round on a lightly floured surface.
2. On half of each round, spread some of the beans, then top with 1� tablespoons of the salsa and 2 tablespoons of the cheese. Fold over the other half of each round, covering the filling, and press the curved edge with your thumb to seal. Lightly brush the tops of the empanadas with the remaining oil, then transfer to the baking sheet.
3. Bake for 12 to 15 minutes or until golden. Serve with a dollop of sour cream, if desired. (Perfect complement: the salad of avocado, red onion, cilantro, and lime juice pictured here.) 

Rugelach - Makes about 22 rugelach Hands-On Time: 15m Total Time: 55m

 

• 3 tablespoons granulated sugar
• 1 15-ounce package refrigerated piecrusts (such as Pillsbury)
• 1/3 cup apricot jam

1. Heat oven to 400� F.
2. Sprinkle the work surface with 1 tablespoon of the sugar. Unfold 1 of the crusts and place it on the sugar. Roll it to an even thickness. Spread half the jam evenly and thinly over the crust. Roll the dough tightly and sprinkle with about 1/2 tablespoon of the sugar. Using a knife, trim the uneven ends (about 1 inch on each side).
3. Cut the roll into 3/4-inch-thick slices. Place them, sugared-side up, on a baking sheet lined with parchment paper, spacing them 2 inches apart. Repeat with the remaining ingredients.
4. Bake until golden, 22 to 25 minutes. Let cool for 5 minutes. Transfer to a wire rack.

 For more of these recipes visit Real Simple
Have a great weekend friends!

(All recipes and photos from Real Simple)

PPM...Pasta, Peppers, Mozzerella...

Pasta, how I love thee!  Check out this delicious recipe that we tried the other day, Pasta with Peppers and Fresh Mozzarella from Real Simple.   It was super easy and the girls loved it.  You can easily substitute spinach for arugula if it's too spicy for the pallets in your home.  Serves 4 Hands-On Time: 05m Total Time: 20m

Ingredients

• 12 ounces short pasta (such as gemelli or penne; about 4 cups)
• 1/4 cup olive oil
• 2 red bell peppers, thinly sliced
• 2 cloves garlic, chopped
• 2 bunches arugula, thick stems removed (about 6 cups)
• 12 ounces bocconcini (small balls of fresh mozzarella), cut in half, or fresh mozzarella, cut into bite-size pieces
• kosher salt and pepper

Directions

1. Cook the pasta according to the package directions. Reserve 1/2 cup of the cooking water, drain the pasta, and set aside. Wipe out the pot.
2. Heat the oil in the pasta pot over medium heat. Add the bell peppers and garlic and cook, stirring occasionally, until the peppers are tender, 5 to 7 minutes.
3. Add the arugula, bocconcini, the cooked pasta, the reserved pasta water, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring, until the arugula is just wilted, about 1 minute.  

How crazy is it that tomorrow is May 1st? 

 

(photo from Real Simple)

Real food? What a novel concept!

In this era of fast food, quick meals and shortcuts, I've been thinking more about the food that we put into our bodies.  Why?  Well, because I want to give my kids the advantage that so many others might not be getting.  To give them good, real ingredients that they will learn to love.  Here are a couple of recipes we've  tried this week, winners in their books!

Honey Oat Bread Recipe (motherearthnews.com)

Ingredients:2 tablespoons plus 1 cup old-fashioned rolled oats or quick-cooking (not instant) oats, divided
1 1/3 cups whole-wheat flour or white whole-wheat flour (see Tip)
1 cup all-purpose flour
2 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1 1/4 teaspoons salt
8 ounces (scant 1 cup) nonfat or low-fat plain yogurt
1 large egg
1/4 cup canola oil
1/4 cup clover honey or other mild honey
3/4 cup nonfat or low-fat milk

Instructions:

1. Position rack in middle of oven; preheat to 375 degrees. Generously coat a 9-by-5-inch (or similar size) loaf pan with cooking spray. Sprinkle 1 tablespoon oats in the pan. Tip the pan back and forth to coat the sides and bottom with oats.
2. Thoroughly stir together whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Using a fork, beat the remaining 1 cup oats, yogurt, egg, oil and honey in a medium bowl until well blended. Stir in milk. Gently stir the yogurt mixture into the flour mixture just until thoroughly incorporated but not overmixed (excess mixing can cause toughening). Immediately scrape the batter into the pan, spreading evenly to the edges. Sprinkle the remaining 1 tablespoon oats over the top.
3. Bake the loaf until well browned on top and a toothpick inserted in the center comes out clean, 40 to 50 minutes. (It�s normal for the top to crack.) Let stand in the pan on a wire rack for 15 minutes. Run a table knife around and under the loaf to loosen it and turn it out onto the rack. Let cool until barely warm, about 45 minutes.

Believe it or not, my kids LOVED this salad - the tangy dressing went so well with the sweet pears, they asked for seconds!

Arugula and Pear Salad (motherearthnews.com)

Ingredients:

Dressing
2 tablespoons finely chopped shallot
3 tablespoons vegetable broth
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
Freshly ground pepper, to taste

Salad1/2 cup chopped walnuts
2 firm red Bartlett pears
5 cups butterhead lettuce (Bibb or Boston), torn into bite-size pieces
4 cups arugula, trimmed

Instructions

1. To prepare dressing: Whisk shallot, broth, oil, vinegar, mustard, salt and pepper in a small bowl.

2. To prepare salad: Toast walnuts in a small dry skillet over medium-low heat, stirring, until fragrant, 2 to 3 minutes. Transfer to a small bowl and let cool.

3. Just before serving, cut pears into 16 slices each. Place in a large bowl. Spoon on 1 tablespoon of the dressing and toss to coat. Add lettuce, arugula and the remaining dressing; toss well. Divide among 8 plates. Top with the walnuts.

Have a great and healthy weekend everybody!