Mac 'N Cheesy Broccoli Cups

 

This recipe is not only great for the kids, but is tasty for the whole family! It's low in fat, but not low in flavor! This is a great way to wean your children into eating more veggies. You can dice or puree the broccoli as much as needed, or even be adventurous in adding more or new veggies!

Macaroni mixture, uncooked in muffin pans.

Servings: 4-6 (makes 12 cups)

Ingredients:

2 cups cooked elbow macaroni noodles

1 tbs butter

1 cup low-fat milk

1/4 cup low-fat sour cream

1 egg

1 1/2 cup shredded mozzarella cheese

1 1/2 cup shredded reduced fat cheddar cheese

3/4-1 cup finely chopped broccoli

1/2 cup Italian breadcrumbs, plus extra for topping

3 tsp olive oil

1/2 tsp pepper

1/2 tsp salt

dash nutmeg

Spray canola or olive oil

Directions:
Preheat oven to 350 degrees. (Cook macaroni noodles if you don't have any leftover.) Beat the egg in a large bowl and mix all the ingredients together. Spray the muffin pan (pan with 12 cups) very well with oil and evenly fill the entire pan with the macaroni mixture. Press down on each muffin mixture well until flat. Sprinkle a little more breadcrumbs onto the top of all "macaroni cups." Bake for about 20-25 minutes. Let the "macaroni cups" cool for several minutes so that they can hold their shape better when removing them from the pan.

Cinnamon Apple & Prune Oatmeal

This recipe is very easy, and certainly beats the little store-bought package of cinnamon & raisin oatmeal. It's cinnamon & apple aroma will remind of all the comforts that come with fall. The best part is that you can control what goes in it when you make it. That means no artificial flavors or preservatives, and you can make it as healthful as you want with fruit and nuts. 

Cut the recipe in half for a single serving or double it to feed the whole family. I think that making an extra serving is great for enjoying a quick and easy breakfast the next day! Just store in an airtight container and nuke for about a minute in the microwave. Add a splash of milk to loosen it up again.

Servings: 4

INGREDIENTS:
2 cups whole wheat oatmeal
1 1/2 cups water, plus 3 tbs extra
2 cups milk 
1 apple, peeled and diced
4 prunes, diced
Handful of currents or raisins
1 tbs butter 
1 tsp cinnamon
2 tbs honey
1/4 tsp salt
Optional topping: flavored granola crunch cereal
 

DIRECTIONS:
Dice fruit and simmer cubed apples with cinnamon, honey and prunes in about 3 tbs water in a sauce pan until very soft. Add in all the other ingredients and cook until the oatmeal is cooked all the way through. Add more milk if desired. Optional: you can top it with a little bit of granola crunch on the top for extra flavor and texture.

 

Cinnamon Apple & Pecan Oatmeal

This recipe is very easy, and certainly beats the little store-bought package of cinnamon & apple oatmeal. It's cinnamon and pecan aroma will remind of all the comforts that comes with Fall. The best part is that you can control what goes in it when you make it. That means no artificial flavors or preservatives, and you can make it as healthful as you want with fruit and nuts. 

Cut the recipe in half for a single serving or double it to feed the whole family. I think that making an extra serving is great for enjoying a quick and easy breakfast the next day! Just store it in an airtight container and nuke for about a minute in the microwave. Add a splash of milk to loosen it up again.

Servings: 2

INGREDIENTS:
1 cup whole wheat oatmeal
(optional) 1tbs ground flaxseeds
1 cup water, plus 3 tbs extra
1 cup milk 
Half an apple, peeled and cubed
Handful of pecans
1 tbs butter 
1 tsp cinnamon
1/8 tsp of pumpkin pie spices (for the topping)
1tbs brown sugar (or more if you like it sweeter)
1/8 tsp salt
Optional topping: flavored granola crunch cereal
 

DIRECTIONS:
Toast pecans for a few minutes on low heat. Take them off the skillet/saucepan. Simmer cubed apples with cinnamon and about 3 tbs water in a sauce pan until very soft. Add in all the other ingredients except for the pumpkin pie spice mix and pecans, and cook until the oatmeal is cooked all the way through. Top with pecans and sprinkle a little pumpkin pie spice on the top. You can also add a little bit of granola crunch on the top too for extra flavor and texture.

Shape Sorting Game Tutorial

Big boy beds

This is a countdown to the end of my sanity. Part one: Big Boy Bed Transitioning
I took of the railing off one side of their cribs and installed a safety railing.
Kind words, stern words and pacifier threatening will not keep them in their beds. It might be a good thing to quit binkies cold-turkey since this is already hard...
Jake is wandering around and Sam is crying.
I'm off to research tips. Shout some out if you have twin secrets on this transition.

Yummy Southwest Breakfast Burrito (under 500 Cal's)

Your family is bound to love this treat! It's relatively fast to make and it is WAY tastier (and heartier) than running through Mc-D's and getting a tiny one for nearly the same amount of calories. It packs a punch because you get the protein from the eggs, filling carbs from the potatoes and tortillas and nutrients from the veggies; especially the avocados, the wonder fruit.

Serves 4-5

Under 500 calories.
>>>You can make it even healthier by using whole wheat tortillas, low fat butter and low-fat cheese.<<<

INGREDIENTS:

4 or 5 medium large tortillas (whole wheat preferably for heartiness, but I used white)

4 or 5 palmfuls of (low-fat) sharp cheddar cheese, shredded (1 palmful per burrito)

1'' slice of onion, chopped finely

1/4 green bell pepper, chopped finely

3 small Idaho potatoes, chopped finely

1 TBS butter

About 2 TBS canola oil

5 Eggs, beaten

Splash of milk

1 Avocado (1/4 cubed avocado per burrito)

A few shakes of garlic powder

Salt & pepper to taste

DIRECTIONS:

In a small skillet, melt the butter and oil. Add the finely chopped onion, peppers and potatoes, garlic powder, salt and pepper and cook until all the way done.  In a small bowl, beat the 5 eggs together, add a splash of milk and salt/pepper to taste. Turn down the heat to low in the skillet and add the eggs. Cook until it becomes a little solid on the sides and mix. Cook eggs as you would for regular scrambled eggs. Once done, turn off the heat, place the cheese in the middle of the tortilla, running along as a thick cheesy row, add the scrambled egg mixture and top with avocado cubes. Fold in two ends and wrap as a burrito.

Gourmet Snack: Cucumber & Chicken Poppers

Here's a quick and easy snack that is not only guilt-free but tastey!

Cucumber & Chicken poppers

A 1.5-2'' cucumber slice yields two poppers. Double or triple recipe for more popper bites!

INGREDIENTS:

Light Cream Cheese

Roughly 2 inches of a peeled & cored cucumber slice

Two thin slices of cucumber using a potato peeler

Several bits of shredded canned chicken--guess who's making chicken salad tomorrow?

A few bits of shredded carrots

A few bits of finely, finely chopped broccoli (use a food chopper)

DIRECTIONS:

Cut about 2'' off a peeled cucumber. Cut it in half down the middle so that it later forms a crescent moon shape. Scoop out the seeds. Using the potato peeler, thinly peel some unused cucumber (to be used to act as a "cup" for the rest of the ingredients). This isn't really necessary, but it makes it look gourmet and cute. Spread cream cheese onto the thin slice of cucumber and pile the rest of the ingredients into it. Place it carefully into the cucumber. Sprinkle a couple extra broccoli bits on to to garnish.