Mexican Chicken

Wondering what to make for dinner?  No worries - MAKE THIS!!!!  I LOVED this recipe and can see this becoming a weekly staple around here.  Now, my 2 boys are not fans of chicken in general so I can't really please them with anything chicken-related.  Matt really liked it though, but of course, he kept his chicken without the veggies.  The whole combination of the marinade, cheese and veggies just made the meal - but, it's important to use good cheese.  I like Tillamook Monterey Jack cheese, hand grated.  I get a huge chunk at Costco and it lasts FOREVER.  I served this with pinto beans and brown rice.

Mexican Chicken

4 chicken breasts--I like mine pounded thin

MARINATE

1/4 cup soy sauce

1/4 cup lemon juice (I got 1/4 cup from 2 big lemons)

2 cloves garlic, crushed (I just chopped mine)

**Marinate the chicken breasts in above ingredients during the day

Saute with a little bit of Olive Oil, S & P, and I also like Garlic salt:

1 green pepper

1 onion

4 oz fresh mushrooms, sliced

Bake chicken breasts in 350 oven (leave in marinade) for about20-25 minutes.  Put sauteed vegetables and grated Monterey Jack cheese on top.  Bake until melted.

**I did not add the veggies to the pan because Matt wouldn't like them, so I just added mine when I took it out of the oven.  I also left 1 chicken without cheese for the boys.

Love versatile meals where I can adapt to everybody's taste needs!!!!!

Toddler Muffins

These muffins are called "toddler muffins" but don't let that fool you, these are for all ages.  I seriously can't get over how delicious these are with not much fat and sugar!  It does have a little of both, but definitely MUCH better than most and I figure the good stuff in it cancels out the bad.  I have 1 very picky eater out of 3 kids, and he absolutely devours these muffins.  He thinks they're a treat.  And I feel better because at least he's getting some veggies when he eats one of these (or several) muffins.  He's also funny about seeing stuff in his muffins so these are perfect because everything blends together. Try them and let me know what you and your kids think!  And, let me know if you substitute or add anything.

Ingredients
1/4 cup butter (1/2 stick)
4 oz applesauce (I just used one of those snack size containers)
1/2 cup brown sugar
2 ripe bananas
1 (4.5 oz) jar squash baby food (or sweet potatoes)
1 jar carrot baby food (or shredded carrots)
2 eggs, beaten
1/2 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup oat bran (I will either pulse oats to make an oat type flour, or use 1/2 cup of ground flax)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3/4 tsp cinnamon
1/4 tsp nutmeg

1.  Preheat oven to 375.  Grease (I sprayed with PAM) 24 mini muffins, or line with muffin liners (I find this bakes best with the mini muffins).  This recipe usually makes about 30 mini muffins.
2.  Cream together butter and sugar in a mixing bowl.
3.  Combine, in a separate bowl, the applesauce, mashed bananas, baby foods, eggs.  Add to the mixing bowl with the butter/sugar and beat until blended.
4. Add each of the dry ingredients, beating just a bit after each addition until well blended
5.  Spoon into the muffin tin.
6.  Bake for about 10-15 minutes, until an inserted knife comes out clean

**I store mine in the fridge and just heat up briefly in the microwave.  You can also freeze these and heat up longer in the microwave when you want to eat.

Peanut Butter Banana Bread

**Craving some more sweets? Check out this link where you can find TONS of delicious new treats to satisfy any dessert craving you may have!**

I think I might have found my new favorite banana bread recipe and this one comes from Cooking Light so it’s a healthier version than others out there. I like the uniqueness of the ingredients, but at the same time, they’re easy enough to either substitute, or just ones that you have in your pantry. I omitted the peanuts when I made this, but I’ll try them the next time I make this. (Don’t let the long list of ingredients scare you – not hard, I promise!!!)

Peanut Butter Banana Bread

1 1/2 cups mashed ripe bananas (about 4)

1/3 cup plain fat-free yogurt (I used plain nonfat Greek yogurt)

1/3 cup creamy peanut butter

3 tablespoons butter, melted

2 large eggs

1/2 cup granulated sugar

1/2 cup packed brown sugar

1 1/2 cups all-purpose flour

1/4 cup ground flaxseed (I substituted 2 tablespoons of vegetable oil)

3/4 tsp baking soda

1/2 tsp salt

1/2 tsp ground cinnamon

1/8 tsp allspice (I used a dash of cinnamon, nutmeg and ground cloves)

2 tablespoons chopped dry-roasted peanuts

Cooking spray

GLAZE

1/3 cup powdered sugar

1 tablespoon low fat milk

1 tablespoon creamy peanut butter

1. Preheat oven to 350.

2. To prepare bread, combine first 5 ingredients in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until blended. (I then added the oil and beat that in).

3. Lightly spoon flour into dry measuring cups and level with a knife. Combine flour and next 5 ingredients (through allspice) in a small bowl. Add flour to banana mixture; beat until just blended. Stir in nuts. Pour batter into a 9x5 loaf pan coated with cooking spray. Bake at 350 for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean (my oven cooks faster so I start checking about 15 mins. before recipe’s cook time).

4. Remove from oven; cool 10 mins in pan on a wire rack. Remove bread from pan; cool.

5. To prepare glaze, combine powdered sugar, milk, and 1 tablespoon pb in a small bowl, stirring with a whisk. Drizzle glaze over bread (I used a knife and spread on like icing).

Mediterranean Pizza

I got this great “recipe” from Fitness magazine. This has become my favorite lunch to eat this week. The only prep is the cutting up of your “toppings!”

Medi Pizza

1 Pita, whole wheat (I couldn’t find the ww so I just used white)

chopped up: cucumbers, avocado, grape tomatoes

Feta Cheese

Hummus (I like the garlic flavored)

1. Cut pita in half. (1 whole “loaf” is a serving size).

2. Spread your hummus on each half.

3. Top with your veggies and cheese!

This is a hard “pizza” to eat with your hands, so I have to use a fork! Enjoy this oh-so-healthy meal!!

(When I ate this for dinner I added a side of quinoa and black beans to make it heartier)…look at all that food! You can eat a lot for fewer calories than a regular cheese pizza!

Hello Down Home Goodness

I love cream style corn. I love cornbread. Mix together, get my FAVORITE corn/cornbread casserole. Thank you Paula Deen! I love to make this when I make chili. Oh.The.Goodness.

Corn Casserole

1 (15 1/4 oz.) can whole kernel corn, drained

1 (14 3/4 oz) can cream-style corn

1 8oz. pkg. corn muffiin mix (JIFFY!!!)

1 cup sour cream

1/2 cup (1 stick) butter, melted

1 to 1 1/2 cups shredded Chedder

1. Preheat oven to 350.

2. In a large bowl stir together 2 cans corn, corn muffin mix, sour cream and melted butter. Pour into a greased 9x13 casserole dish. Bake for 45 mins. or until golden brown. Remove from oven and top with cheese. Return to oven for 5-10 more minutes or until cheese is melted. Let stand for 5 mins and serve warm.

**I’ve also mixed my cheese in with the other ingredients and just baked for about an hour (I like mine to be more “done” so it’s not quite so mushy, so I bake this for longer than what is in the recipe)

YUMMMMMM!!!!!

Yes. This type of dish DOES exist!

This dish has it all. Are you ready for a recipe that will change your life?!?!

EXTREMELY Healthy. Easy. Delicious. (Generally) kid friendly **. Can be a side dish or a main meal.

**Unless your child is named Reid who has an aversion to a mix of foods touching.

Are you sold? Here it is: Quinoa with black beans and salsa. I found it here. Read all about quinoa here. So this recipe is great as a side dish, and it makes a lot so I have leftovers and will make it a lunch (or even dinner) for the next day or few days (depending on if I halve the recipe or not….and, really I’m the only one in my family who eats this because my husband has the same aversion to foods that Reid does. Genetic?!?!)

Quinoa with Black Beans and Salsa (I sometimes halve this)

2 T Olive oil

1 c dry quinoa (the only place that I haven’t found quinoa is Target. I like the Bob Red Mill’s Organic Whole Grain Quinoa – it’s a little expensive (I think $10) but it lasts for several makings of this dish)

1 c salsa (I always use Pace Picante Chunky)

2 c water

1 can black beans, rinsed and drained

1. Heat the oil and brown the quinoa (just make sure and watch because it seems like nothing’s happening and then all of a sudden the quinoa starts to brown and then it moves fast)

2. Mix in salsa and water and bring to a boil. Add beans, cover and simmer for about 20 mins. or until quinoa is tender and most of the liquid is absorbed.

It’s now ready to eat! I’ll just eat it like this if it’s a side dish, but if I make it a meal, I add it to Spinach salad and add whatever I have and like – cucumbers, avocado, chick peas, anything! I don’t add any dressing, but I’m sure you could (the quinoa acts as a dressing). When I eat this meal, I feel so good about myself that I ate so healthy!!!! I think that deserves a cookie afterwards, right?? ;)

Lots O' Meals!

YUM! I'm excited about our meals this week - trying out some new ones that I got from a good friend's blog. So, no pictures of the food, but I'll link to the recipes where there are pictures!

Burritos with Spanish Rice (I like the Old El Paso box rice) and a green salad with lots of veggies (I'll make this at the beginning of the week and we can eat it all week)

Chicken Parmesan served with spaghetti noodles and salad

Tamale Pie with homemade pinto beans and salad

If I just go crazy, I may even make this homemade pound cake with homemade whipped cream (per the reviews on this webpage, I'll use a metal bowl and make sure it and the whisk or beater are chilled, and double the powdered sugar - not sure if I'll whisk by hand or beat), and strawberries.

Can't wait to try everything!!!