Crock Pot Fail

Soooo, you can't double a crock pot recipe unless you have two crock pots!  I wanted to make dinner for a friend so figured I would be so super smart and double a recipe to have enough for us and the other family.  Well, I didn't think it through until the crock pot was almost spilling over and I could not fit any more ingredients.  HA!  I am a mess.  So I just went with it and it turned out great.  But follow the recipe and do not double:)

The three recipes below are quick, easy and great to reheat in a thermos at lunch.  Can you tell how obsessed I am with a hot lunch in a thermos?  I love knowing that Lola gets a variety of hot meals each week made with ingredients that I can control.

Lola's lunch this week:

Monday- red beans, turkey sausage and rice with carrots and grapes
Tuesday- baked spaghetti with zucchini noodles and carrots and an apple
Wednesday- chicken chili, orange slices and organic cheddar crackers
Thursday- Turkey slices, cheese stick, organic, full fat yogurt and  strawberries
Friday-Grill cheese and turkey quesadilla, apple sauce, baby carrots

Crock Pot Chicken Chili

Ingredients:

• 3 large boneless skinless chicken breasts
• 1 cup diced bell peppers, (red or orange)
• 1 diced green bell pepper
• 1 (15 oz) can corn, drained & rinsed
• 1 14 oz can black beans, drained & rinsed
• 1 14 oz can kidney beans, drained & rinsed
• 1 large onion, diced
• 1 can Rotel tomatoes
• ¾ cup salsa
• 2 limes, juiced
• 3 cups chicken broth, low sodium
• 3 cloves garlic
• 1½ teaspoons cumin
• 1 tablespoon chili powder
• 1 can refried beans

Instructions:

1. Place chicken, bell peppers, corn, beans, onion and tomatoes into the slow cooker.
2. In a large bowl combine salsa, lime juice, chicken broth, garlic, cumin and chili powder. Pour over chicken mixture.
3. Cook on high 3-4 hours or low 6-8 hours. Remove and shred chicken. Return chicken to slow cooker, stir in refried beans and cook an additional 15-20 minutes or until hot.
4. Serve with your favorite toppings like avocado and cheese.

Pumpkin Muffins

Ingredients:

• ¹/₂ cup – oats, dry
• ¹/₂ cup – milk
• ³/₄ cup – flour, all-purpose
• ³/₄ cup – flour, whole wheat
• 1 teaspoon – baking soda
• ¹/₄ teaspoon – baking powder
• 1 teaspoon – cinnamon
• ¹/₂ teaspoon – nutmeg
• ¹/₂ teaspoon – salt
• 1 ¹/₄ cup – pumpkin, canned
• ¹/₂ cup – applesauce, unsweetened
• 2 large – egg
• ¹/₂ cup – pure, organic maple syrup

Directions:

1. Preheat oven to 350 and line or grease a muffin tin.
2. Combine oats and milk in a small bowl, set aside for 5-10 minutes.
3. In a large bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
4. In a medium bowl, combine pumpkin, applesauce, eggs, and maple syrup.
5. Add pumpkin mixture and milk-oat mixture to the large bowl with flour mixture. Mix until fully combined. Fill muffin tins with mixture until 2/3 full.
6. Place muffin tin in the oven and bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.

Makes about 18 muffins.

Hidden Carrot and Zucchini Baked Spaghetti

Ingredients:

• 8 ounces dry spaghetti noodles
• Zucchini noodle/ spirals  (you can use only zucchini noodles if you wish, I mix to hide easily for the kids)
• 1 pound ground beef
• 1 medium onion, chopped
• 3 shredded carrots
• 1 26 ounce jar meatless spaghetti sauce
• 1/2 teaspoon seasoned salt
• 2 eggs
• 1/3 cup grated Parmesan cheese
• 5 tablespoons butter, melted
• 2 cups small curd cottage cheese
• 4 cups shredded mozzarella cheese

Directions:

1. Cook spaghetti according to package directions. 
2. Cook Zuchini noodles in a little olive oil until slightly soft
3. Cook beef and onion over medium heat until meat is no longer pink; drain.  
4. Stir in the spaghetti sauce, shredded carrots, and seasoned salt; set aside
5. In a large bowl, whisk the eggs, and Parmesan cheese  
6. Drain spaghetti; add to zucchini noodles and egg mixture and toss to coat.
7. Place half of the spaghetti mixture in a greased 9x13 baking dish.  
8. Top with half of the cottage cheese, meat sauce and mozzarella cheese. 
9. Repeat layers.
10. Cover and bake at 350 degrees for 40 minutes. Uncover and bake 20-25 minutes longer or until cheese is melted. Enjoy!

Healthy, Happy Husband Week

Each week I meal prep with my children in mind.  I think about the foods they love, the foods they don't mind, the foods they will eat if bribed with dessert, and how I can make sure they are getting a variety of nutrient dense foods.  I will eat anything I make for them, but my husband doesn't love left overs and would rather meat and veggies so he will cook for the two of us most nights. I am feeling guilty that I only have my kids in mind so I decided to cater more to my husband this week and alter for my kids. The dishes sound fancy, but they are literally 30 min or less meals.

Skinny Bang Bang Shrimp with Balsamic Brussels Sprouts and Cilantro Lime Jasmine Rice

Skinny Bang Bang Shrimp

Ingredients

• 1 lb shrimp/ uncooked. shelled or deveined.
• 3 Tbs plain greek yogurt
• 3 Tbs chopped green onion, plus more for garnish
• 1 1/2 Tbs sweet chili sauce
• 1/2 Tbs sriracha sauce

Instructions

1. Combine yogurt, onion, sweet chili sauce, and sriracha in a bowl and stir well. set aside.
If shrimp are raw:
2. Cook in pan with a little olive oil, until opaque and cooked through
3. Brush each shrimp liberally with the sauce, on both sides
4. serve immediately

Balsamic Brussels Sprouts 
Ingredients:

• 2 tbsp olive oil
• 1 lb brussels sprouts, trimmed and halved
• 2 large shallots, peeled and cut into ½” thick wedges
• kosher salt and black pepper to taste
• 1 tbsp balsamic glaze 

Instructions:

 

1. Preheat oven to 425°F. Heat an oven-safe nonstick 12-inch sauté pan over medium-high heat and add olive oil, brussels sprouts and shallots in one layer and let cook undisturbed for about 3 minutes until beginning to caramelize. 
2. Turn occasionally for an additional 2-3 minutes until golden all over.
3. Transfer to the oven and roast for 8-10 minutes, until softened a bit but still slightly al dente. Drizzle with balsamic glaze, toss and serve.
   

Cilantro Lime Jasmine Rice

Ingredients:

• 1 cup jasmine rice
• ¾ cup coconut milk
  
  
• 1 cup water
• 1 lime, zested
• 1 tsp. fresh lime juice
• 4 tsp. minced fresh cilantro
• salt and pepper

Instructions:

1. Rinse rice under cold water until water runs clear. This gets rid of some starch from the rice so the rice is not too sticky.
2. Combine the rice, coconut milk, water, and pinch of salt in a small saucepan. Bring to a simmer and cook partially covered on medium/low heat until liquid is absorbed, about 12-15 minutes.
3. Remove the pan from the heat. Fluff the rice with a fork and stir in the lime zest, lime juice, and cilantro. Season with salt and pepper as needed.
4. Serve immediately.

 (The Kids ate the shrimp with out the sauce.  They loved the rice and ate the Brussels sprouts)

 

Filet Mignon with Rosemary Parmsean New Potatoes and Stir Fry Snap Peas

Stir Fry Snap Peas 

 

Ingredients:

• 1 pound sugar snap peas, middle strings and stem end removed
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon kosher or sea salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon Sesame seeds ( I used white roasted and black)
• Balsamic Glaze

Instructions:

Pour oil in a skillet or wok over medium-high heat, add snap peas, salt, pepper, and red pepper flakes. Cook for 5-7 minutes, stirring frequently. Continue cooking until slightly tender.  
Add Sesame seeds and drizzle balsamic glaze and enjoy

Sliders and Mini Pizzas for My Mini People

For some reason, I decided to add crumbled/pureed cauliflower to everything this week.   It is easy to hide and they haven't had cauliflower in a few weeks.  With that said, I also gave them some fun and not perfectly healthy options this week, but homemade and fresh is always best.  I love that I know exactly what they are consuming. The pizza and sliders are good to reheat and wrap in foil for a school lunch and I put the shepard's pie in a thermos. 


CAULIFLOWER AND SPINACH PANCAKES

Ingredients

• 3 ripe bananas
• 3-4 cups of fresh spinach  
• 1 cup pureed raw cauliflower
• 2 cup old fashioned rolled oats (not instant)
• 1 cup nonfat milk
• 1/2 cup unsweetened applesauce 
• 2-3 TBS honey
• 2 eggs 

Instructions

1. Puree bananas in food processor until smooth
2. Add spinach and cauliflower to bananas and blend until smooth
3. Add all additional ingredients and blend until smooth (add more milk if too thick)
4. Heat a skillet on medium
5. Spray with cooking spray
6. Fill a ¼ sized measuring cup with the pancake batter.
7. Pour measuring cup onto heated skillet
8. Cook each side until lightly brown.

 GROUND TURKEY AND SWEET POTATO SHEPARD'S PIE

Ingredients:
For the potatoes:

• 1-1/2 lbs sweet potatoes, peeled, diced
• 3 cloves garlic
• 1/2 cup 1% milk
• 1/4 cup fat free chicken broth*
• 2 tbsp reduced fat sour cream
• salt and pepper to taste

For the filling:

• 1 lb 93% lean ground turkey
• 1 tsp olive oil
• 1 medium onion, diced
• 1 celery stalk, chopped
• 1 parsnip, diced
• 2 cloves garlic, diced
• 8 oz mushrooms, diced
• 10 oz frozen mixed vegetables 
• 2 tbsp flour (leave out to make gluten-free)
• 1 cup fat-free low-sodium chicken broth*
• 2 tsp tomato paste
• 1 tsp Worcestershire sauce
• 1 tsp freshly chopped rosemary
• salt and pepper
• paprika

1. Boil sweet potatoes and garlic in a pot of salted water until cooked and
   soft. Drain and mash with chicken broth, sour cream, salt and pepper. 
2. Preheat oven to 400°F.
3. Saute ground turkey; season with salt and pepper. When cooked, set aside. Add olive oil to the pan, then add the onion and sauté one minute. Add the celery, parsnip, salt and pepper to taste; cook about 12 minutes, until celery is soft.
4. Add garlic and mushrooms; sauté another 3-4 minutes. Add flour, salt and pepper and mix well. Add frozen vegetables, chicken broth, tomato paste, Worcestershire sauce,
   rosemary, cooked turkey, and mix well. Simmer on low about 5-10 minutes.  
5. In two pie plates,  spread the meat mixture on the bottom of each dish. Top each with mashed sweet potatoes. Use a fork to scrape the top of the potatoes to make ridges; sprinkle with paprika. Bake 20 minutes or until potatoes turn golden. Remove from oven and let it cool 10
   minutes before serving.
   

MINI PIZZAS (Not very healthy, but a great treat)

Ingredients

• 1 can Grands Homestyle Biscuits
• 1 1/2 cups of homemade  pizza sauce ( I was lazy an used organic tomato sauce)
• 2 cups shredded mozzarella cheese
• Toppings- I used bite size pieces of cooked chicken and tiny pieces of pureed cauliflower (looked like the chicken, great disguise) 

Instructions

1. Preheat oven to 400 degrees F. Spray a cookie sheet or pizza pan with nonstick cooking spray.
2. Flatten each biscuit out on pan.. Spread a layer of sauce onto each biscuit.
3. Sprinkle cheese onto each biscuit and top with your toppings of choice. Sprinkle more cheese on top.
4. Bake at 400 degrees for 7-10 minutes, until biscuits are golden brown on edges and cheese is bubbly.

SLIDERS

Ingredients

• 2 pounds of lean ground beef
• 1/2 cup chopped onion
• 1 teaspoon seasoning salt
• 1/2 teaspoon black pepper
• 6 slices cheese
• 1 cup pureed cauliflower
• 12 slider rolls

 Instructions

1. Preheat oven to 375° F.
2. In a large bowl combine hamburger meat, onion, seasoning salt and pepper. Mix to combine. Press mixture evenly in the bottom of an un-greased 9x13 inch baking dish.
3. Bake, uncovered for 25 minutes or until meat is no longer pink in center.
4. Remove from oven and then carefully pour out the grease in the pan.
5. Add tiny pieces of cauliflower then Place cheese slices over the veggies and meat. Place back in oven for 2 minutes or until cheese is melted.
6. Cut meat into 12 equal size squares. Place each square of meat in the center of slider bun. 

Warm Lunches are a Hit

This week I made two quick and easy options that we will have for dinner and Lola will have in her lunch the following day. The thermos is working great and Lola is eating it all.   On Sunday, I went to the grocery late so didn't have everything prepared for lunch Monday.  Therefore the kids ate frozen pizza for dinner.... organic frozen pizza, but still frozen pizza. I heated the left over pizza for her lunch Monday and just wrapped in foil and she loved it.  She had 2 pieces of pizza, apples, turkey and cheese.  I will make a homemade veggie and chicken pizza next week for dinner and school lunch.

Crock Pot Red Beans and Rice-

Ingredients

• 1 medium onion, diced
• 1 bell pepper, diced
• 3 celery stalks, chopped
• 3 garlic cloves, minced
• 1¼ pounds chicken sausage cut into tiny bite size pieces for toddlers
• 1 pound dry red beans
• 1 tsp salt, or more to taste
• ½ tsp black pepper
• Pinch of Tony's seasoning or Tabasco sauce
• 2 bay leaves

Instructions

1. Rinse the beans and drain
2. Add all the ingredients to the crock pot and set to low and cook for 8-9 hours
3. When there is one hour remaining, use a wooden spoon to mash some of the beans and continue cooking (my mom taught me this trick.  Seems totaly crazy, but it thickens the beans and makes for the perfect consistency)
4. Serve over rice, cauliflower rice or by itself

Lola's Lunch on Tuesday: Red beans and rice with turkey sausage, blueberry Greek yogurt muffin, carrots and grapes.  She ate all of the red beans and said they stayed warm:)  She ate a few carrots, all of the grapes and a few bites of the muffin. We had the beans for dinner Monday night with a kale salad for me and steamed broccoli for the kids.

Minestrone Soup with Ground Turkey 

Ingredients:

• 3 Tbs Olive Oil 
• 1 medium onion, chopped
• 2 cloves of garlic, chopped
• 3 Tbs fresh parsley, chopped
• 4 big carrots, chopped
• 4 zucchini, sliced in thin rounds
• 4 stalks of celery, chopped
• 6 cups of chicken stock
• 28 oz deiced tomato
• 1/2 cup tomato sauce
• 1 can chick peas
• 1 can red kidney beans
• Salt and pepper to taste
• Three cheese tortellini

Instructions:

1. Saute onion, garlic, and parsley in olive oil
2. Add Carrots, zuchinni, and celery and cook for 15 minutes
3. In a separate pan, brown the ground turkey.
4. Drain the ground turkey add to the vegetables. 
5. Add chicken stock, tomatoes, tomato sauce, beans and seasoning. 
6. Cover and reduce to simmer and allow to cook for 1.5 hours. 
7. Add tortellini and cook for 30 more minutes

We ate this for Dinner Tuesday night and Lola took to school Wednesday.  Lola's lunch Wednesday:  Minestrone soup with ground turkey, strawberries, cheese and pretzels. 

 Blueberry and Greek Yogurt muffins 

Ingredients

• 1 cup all-purpose flour
• 1 cup old fashioned rolled oats
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1 large egg
• 1 cup  plain, full fat Greek yogurt
• 1/4 cup  honey
• 2 Tbsp coconut palm sugar or coconut sugar
• 1/4 cup unsweetened almond milk
• 2 tsp vanilla extract
• 1 cup blueberries, frozen or fresh

Instructions:

1. Preheat your oven to 350F
2. In a large mixing bowl, combine the flour, oats, baking powder, baking soda, cinnamon, and salt. Set aside.
3. In a separate bowl, lightly beat the egg then stir in the yogurt, honey, sugar, almond milk, and vanilla, mixing until well combined.
4. Add the wet ingredients to the dry ingredients, mixing until just combined.
5. Divide the batter evenly among the 12 muffin cups, filling almost to the top. top with 4-6 blueberries.
6. Bake for 20-22 minutes, or until the tops of the muffins are firm to the touch and toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

 Sweet helper

 Love using the silicon muffin liners.  No need for cooking spray, doesn't stick and easy to clean.

 Loving his muffins as an after nap snack.   I think he is still sleeping here:)

"I ate all of my fruit and ketchup"- Lola

While the kids rested on Saturday I planned my menu for the week.  I know that sounds crazy, but I enjoy planning and deciding what we will eat.  I made my grocery list and my sweet husband did the shopping Sunday while I took the kids to swim:) Typically I cook Sunday and my week is all set... but we had a family party Sunday and Monday night so I only made the energy bites, fruit roll ups, and spinach pancakes for the week.  I was able to cook everything else Tuesday and made the following for dinner and lunch for us for the rest of the week: rosemary and almond crusted chicken, beef and vegetable soup, creamy butternut squash and chicken casserole, fruit roll ups, spinach pancakes, and almond cranberry energy bites.  I used the thermos in Lola's lunch box this week for dinner left overs.

Lunch For Lola for the week:

Monday:
Turkey
Cheese
Strawberries
Mango Peach fruit roll up
Cranberry Almond energy bite

Tuesday:
Turkey
Cheese
Grapes
Pretzels
Energy bite

Wednesday:
Rosemary almond crusted chicken (cut small and used thermos) with ketchup
Apple
Grapes

Sooooo, Lola loved the chicken for dinner, but for lunch she said " I ate all of my fruit and ketchup!"  She forgot to check the thermos so she just ate ketchup with no chicken!  Hopefully she will get use to it:)

"Oh! I didn't know chicken was in there!"

Thursday:
Beef and vegetable soup
Cheese
Strawberries

Friday:
Creamy Chicken Casserole
Grapes
Strawberries


Rosemary Almond Crusted Chicken

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup raw almonds
• 4 sprigs of fresh rosemary, stems removed
• 4 tablespoons butter
• 1 medium shallot, minced
• 1 cup panko bread crumbs
• 1 teaspoon salt
• 1 cup all purpose flour
• 3 large eggs, beaten

Instructions:

1. Preheat the oven to 400 degrees with the oven rack in the middle. Line a baking sheet with parchment paper. Season the chicken breasts generously with salt and pepper on both sides. Set aside.
2. In a food processor, chop the almonds and rosemary until they resemble course crumbs. Set aside.
3. Heat a medium size skillet over medium heat. Melt the butter, then cook the shallot until it begins to soften, about 3 minutes. Add the rosemary almond mixture, panko bread crumbs, and salt. Cook, stirring frequently, until golden brown. About 5-10 minutes. Remove from heat and transfer to a plate.
4. Set up your dredging station. Have 1 plate with the all purpose flour, another plate with the beaten eggs, and the 3rd plate with the toasted rosemary almond mixture. Dredge the chicken in the flour, then in the egg, then in the rosemary almond mixture. Press well to adhere the rosemary almond mixture to the chicken. Transfer the chicken to the parchment lined baking sheet, and repeat with the remaining chicken.
5. Bake the chicken in the oven until the internal temperature is 165 degrees, about 25 minutes. Serve warm.

http://www.tasteslovely.com/rosemary-almond-crusted-chicken/ 

CREAMY CHICKEN CASSEROLE

Ingredients:

• 3-4 cups of shredded cooked chicken
• 2 cups cooked and pureed butternut squash
• ¼ cup organic heavy cream or coconut cream
• ¼ cup butter
• 1 cup thawed green peas
• Pinch of salt and pepper to taste
• 1 - 2 Tbs. raw apple cider vinegar
• Optional: ½ cup unsweetened shredded coconut for the topping

Instructions:

1. Put everything in a saucepan and cook over medium heat until the peas are warmed through and everything is melty and creamy. Top with toasted coconut, if desired. (Coconut taste great it you toast lightly in a skillet before topping dish)

BEEF AND VEGETABLE SOUP

Ingredients

• 1 tablespoon olive oil
• 1 pound lean ground beef
• 2 whole carrots, diced
• 4 celery stalks, diced
• 1 medium onion, diced
• 28 ounce can crushed tomatoes
• 30 ounces beef broth
• 2 whole bay leaves
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon dried thyme
• salt and pepper to taste
• 15 ounces cannellini beans, drained and rinsed
• 15 ounces red kidney beans, drained and rinsed
• 1 cup ditalini pasta, uncooked (or any type of pasta or no pasta)

Instructions

1. Brown the ground beef
2. Place the beef in a slow cooker along with the rest of the ingredients except for the beans and pasta.
3. Cook on low for 7-8 hours or high for 3-4 hours. 30 minutes before serving stir in beans and pasta.
4. Season with salt and pepper to taste. Discard bay leaves before serving.

PEACH MANGO FRUIT ROLL UPS

Ingredients

• 1 mango
• 2 peaches
• 2-3 Tbs of honey
• parchment paper

Instructions 

• Blend fruit and honey until a smooth liquid
• Cover a cookie sheet with parchment paper and spread fruit liquid evenly.  Make sure the middle is not thicker than other areas.  
• Bake on 170 for 4-6 hours.
• Let cool then cut into strips using clean kitchen sheers. 

 CRANBERRY ALMOND ENERGY BITES

Ingredients:

• 1/3 cup dried Cranberries
• 1 cup Oatmeal
• 1/4 cup Honey 1/2 cup Nut butter
• 1/3 cup Almonds
• 1 tbsp Chia seeds
• 1/3 cup shredded Coconut
• 1 tbsp ground Flaxseed 

Instructions:

1. Bake oatmeal, almonds and coconut for 8-10 minutes at 350°, stirring after 5 minutes. Allow the mixture to cool.
2. Heat nut butter until runny add the baked mix along with flaxseed, honey, chia seeds and cranberries to the bowl. Form into 1.5" balls and refrigerate. Store in an airtight container refrigerated for up to one week or freezer for 3 months.

Exciting as New Workout Clothes

My little girl has gone to preschool two days a week for the last two years and now she is moving to five days a week for pre-k!  Which means 5 lunches a week to prepare for!  This week is orientation and easing into the school week so I am purchasing new, fun tools to get me excited about preparing a school lunch 5 days a week for a child that will not eat a sandwich.  New tools get me excited,  like getting new workout clothes to motivate me to workout harder. 

I have also been looking at pinterest, cookbooks and blogs for the last few weeks to have tons of options.  I have narrowed down the ones I think will work for my kids and feel totally organized.  Am I crazy?  I just think the more prepared I am, although it takes time, the easier it is throughout the week and month. 

TOOLS I WILL USE FOR LUNCH:

1.  Bento Box- I highly recommend because it is spill proof and easy to clean and pack anything.  I have wanted to try a stainless steal bento box but the reviews haven't been great (yogurt leaking, etc).  I have used the YumBox for 2 years and I love it.

 2.  Silicone Muffin Liners- This is great to use in the bento box to further separate wet and dry food, fruit, etc.  I ordered these from Amazon because of the different sizes and colors. 

 3.  Silicon Popsicle Molds- I ordered from Amazon to use for smoothies, yogurt, or anything you want to freeze and thaw out before lunch

 4.  Thermos- to keep food warm.  You boil water and pour into the thermos, screw on lid and let sit for 10 min.  Add hot food to thermos and close tight.  It will keep food warm until lunch (As long as lunch is early. no more than 4-5 hours after the time you put food in thermos).  I say 4 hours to be safe. 

 

HOT LUNCHES I WILL PREPARE:

- Breakfast for lunch

• Eggs and sasuage
• Mini pancake muffins
• Oatmeal

- Veggie Lasagna
- Tacos
- Taco Lasagna
- Homemade chicken and veggie pizza
-Hidden veggie Macaronnie and Cheese
-Spaghetti and meatballs
-Red Beans
- Ministrome Soup
- White Beans
- Grill cheese, turkey and black bean quesidillas
- Shrimp scampi with zuchinni noodles

 

Chocolate Bowls with Pinneapple Mango Frozen Yogurt

SWEET POTATO PANCAKES

Ingredients:  

• 3 small sweet potatoes
• 3 ripe bananas
• 2 cups rolled oats (optional)
• 2 eggs
• Honey to taste
• 1/2 -1 cup milk (if too thick) 
• Toppings- raisins, nuts, or fruit (optional)

Directions:

1. Bake sweet potatoes on 350 for 30 min or until very soft
2. Remove skin and cut into smaller pieces
3. Puree in food processor 
4. Add bananas, eggs and honey.  
5. Add oats (optional).  You will need to add milk because the oats will make it thick 
6. Pour onto griddle and ad any toppings (raisins, nuts, etc)

 I made these tonight so will let you know how the kids like them tomorrow morning

NOODLE FREE ZUCCHINI NOODLES

Ingredients:  

• 1 lb 93% lean ground beef
• 1 1/2 teaspoons kosher salt
• 1 tsp olive oil
• 1/2 large onion, chopped
• 3 cloves garlic, minced
• 1 (28 oz can) crushed tomatoes
• 2 tbsp chopped fresh basil
• black pepper, to taste
• 3 medium (8 ounces each) zucchini, sliced 1/8″ thick
• 1 1/2 cups part-skim ricotta
• 1/4 cup Parmesan
• 1 large egg
• 16 oz (4 cups) shredded part-skim mozzarella cheese

Directions:

1. In a medium sauce pan, brown meat and season with salt. When cooked, drain in colander to remove any fat. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40minutes, covered. 
2. Meanwhile, slice zucchini into very thin slices (mine are not so thin... next time I will use a veggie slicer) add lightly salt and set aside or 10 minutes. (Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.)
3. Saute the zucchini for 2-3 minutes to soften
4. Preheat oven to 375°.
5. In a medium bowl mix ricotta cheese, Parmesan cheese and egg. Stir well.
6. In a 9×12 casserole spread 1/3 of sauce on the bottom and layer the zucchini to cover. Spread 1/3 cup of the ricotta cheese mixture, then top with 1 cup of the mozzarella cheese and repeat the process until all your ingredients are used up. The last layer top with remaining zucchini and sauce, cover with foil and bake 30 minutes. 

 Tastes amazing, but would look much prettier with very thin slices of zucchini to lay out like lasagna noodles.. but I just cut up and put in a bowl anyway:)

CHOCOLATE BOWLS WITH FROZEN PINEAPPLE MANGO YOGURT 

Ingredients:  

• 1 cup Organic dark chocolate pieces  (or any chocolate you want)
• Balloons
• 2 cups Full Fat Greek Yogurt
• 1 cup Frozen chopped Pineapple
• 1 cup chopped Frozen Mango
• 2-3 Tbs of honey

Directions:

1. Melt chocolate over medium/low heat
2. Pour melted chocolate in a large bowl and let cool to room temperate (I popped first balloon because it was too hot)
3. Wash balloons and blow up.. keep medium to small
4. Dip Balloon into bowl and make sure it is coated enough to form a bowl
5. Place balloon on parchment paper and place in freezer for 10-15 minutes
6. While Balloons in freezer, blend the frozen fruit, yogurt and honey in a food processor until very smooth
7. Remove balloon from freezer and pop!  remove balloon from chocolate and scoop frozen yogurt into the chocolate bowl.  Add toppings and enjoy!

Save extra yogurt into silicon Popsicle makers

 Topped with honey for Hayes and sprinkles for Lola

This was so much fun, a mess, but a blast to make with the kids! I popped the first balloon and chocolate went all over the kitchen:(