Berry Spinach Smoothie

We make smoothies a lot in the evenings to fill up our little toddler who won't eat during the day.  This is by far my favorite, and possibly the kids' favorite too.  I don't have measurements as I just dump it in, so you'll have to experiment a little.

Ingredients:

large handful of spinach (Pack it in!  Be sure you put it in the bottom so it will blend well.)

frozen mixed berries (Maybe about 1 cup.  I use the bag from Costco.)

banana

1/2 container of lemon yogurt (If you don't have lemon, use another kind but add some lemon juice.  It goes great with the blueberries)

water (just enough to get it blended)

Blend and serve!

Chocolate Zucchini Cake

Sorry for the blurry picture!

We picked an enormous zucchini from the garden last week and I wanted to do something special with it.  I'm tired of zucchini muffins and sauteed zucchini.  Then I thought, what's more special than chocolate?  I got this recipe from allrecipes.com and made a few adjustments.

I gave some to a neighbor who shared it with friends and they all wanted the recipe.  Another friend gave it to a picky child and he liked it too!  The nice thing is it has 3 cups of shredded zucchini and 1 cup of wheat flour.

For the icing, use whatever you like.  I tried a homemade cream cheese but it was a little strong for me. I'll try a regular vanilla next time or just some powdered sugar.

Ingredients:
1 cup all-purpose flour
1 cup wheat flour
2 cups sugar
3/4 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
4 eggs
1 1/2 cup vegetable oil (I used 1 1/4 cup of canola)
3 cups finely grated zucchini
3/4 cup chopped walnuts (I used chocolate chips instead)

Directions:
1.  Preheat oven to 350.  Grease a 9x13 inch baking pan
2.  In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon.  Add eggs and oil, mix well.  Fold in the nuts and zucchini until evenly distributed.  Pour into prepared pan
3.  Bake for 50-60 minutes until a knife inserted into the center comes out clean.  Cool cake completely before frosting with your favorite frosting.

Crescent Chicken Squares

This recipe was brought up in Sunday School a few months ago.  I was hesitant to try it because of how fattening it is, but decided I'd do it for my kids' sake ;).  I cannot believe I forgot to take a picture because they were beautiful!  Almost too good to eat.  My family gobbled these up in shocking speed.  Maddie ate an entire one and would have had more if she could fit it in her tummy.  They were pretty easy to make and I highly recommend them!


Sandy Spencer's Recipe

Ingredients:
3 ounce package cream cheese, softened
2 Tablespoons melted butter
2 cups cooked, cubed chicken
1/4 teaspoon salt
Dash of pepper
2 Tablespoons milk
1 Tablespoon chopped onion or chives
1 Tablespoon chopped pimento 
1 package refrigerated crescent rolls
Seasoned bread crumbs (I used Italian breadcrumbs)

Instructions:
Preheat oven to 350 degrees. 
Blend cream cheese and butter until smooth. 
Add chicken, salt, pepper, milk, onion, and pimento. Mix well. 
Separate 8 ounce can of crescent rolls into 4 rectangles. Seal perforations. 
Spoon 1/2 cup chicken mixture onto center of each rectangle.  Pull 4 corners of dough to center of mixture. Seal. 
Brush tops with 1 Tablespoon melted butter.  Dip in 3/4 cup crushed seasoned croutons (optional). 
Bake on ungreased cookie sheet 20-25 minutes, until golden brown. 
Leftovers may be refrigerated.
Makes 4.

Whole Wheat Honey Banana Muffins

I found this recipe on food.com while searching for a healthy banana muffin recipe.  The kids loved them!    I put a little dab of cream cheese icing on one for Maddie, but Ellie loved them just plain.  I was scared to do solely whole wheat, so added a little white flour.

Ingredients:
3 1/2 cups whole wheat flour (I did 2 1/2 cups wheat and 1 cup white)
2 tsp baking soda
1 tsp salt
2 Tbsp wheat germ (optional)
2/3 cup canola oil
1 cup honey
4 eggs (I only used to by accident and they turned out great)
2 cups mashed ripe banana (about 4 large bananas)
1/2 cup hot water

Instructions:
1) Stir together dry ingredients
2) Beat oil and honey together; add eggs and beat well
3) Add bananas and beat to combine
4) Add dry ingredients to wet, alternating with hot water;  mix well after each addition
5) Spoon batter in greased muffin cups (I did half regular muffins and half mini-muffins)
6) Bake at 325 degrees for 15 minutes (it took more like 18 minutes for me and I ended up increased temperature to 350 for the second batch) or until muffins are golden brown
7) Remove from oven and cool on rack

Banana Boats in the Oven

When looking at Pinterest recently, I saw a post for banana boats.  I used to love making these around the campfire back in the good old days when I could camp.  I decided I would make them on the grill the next time we used it.  Well, 24 hours went by and I was craving them like crazy so I decided to try them in the oven instead.  The craving got so bad that I couldn't wait for the oven to heat up, so opted for the toaster oven instead.  My only complaint with these is that it didn't melt enough.  I've upped the temperature to 400 and the time to 15 minutes, so hopefully these settings will work better.

Ingredients:
Bananas (one per person, or more if you're really hungry!)
chocolate chips
miniature marshmallows
optional:  any other toppings you feel might be tasty

Instructions:
Slice a banana from end to end while still in the peel.  Do not slice all the way through the bottom peel.  Push the ends inward like a baked potato to pop it open a little.  Fill with chocolate chips and marshmallows.  Wrap with foil and bake at about 400 degrees for 15 minutes.  Unwrap and dig in with a fork!

Bread Machine Pizza Dough

When I moved from Utah, my favorite bread machine pizza dough recipe no longer worked - probably an altitude problem.  Thanks to my friend Jamie, I now have a wonderful replacement.  The whole wheat flour gives the crust a wonderful flavor.

Ingredients:
1 cup plus 2 Tbsp water
2 Tbsp oil
3 cups flour (half white and half wheat)
1 tsp salt
1 tsp sugar
2 1/2 tsp yeast
1 tsp Italian seasoning or rosemary
optional:  1/4 cup grated parmesan cheese

Instructions:
Add all ingredients to bread machine in order listed.  Set to dough cycle (usually about 1.5 hours).  Heat oven to 400 degrees and put rack to lowest position.  Grease two cookie sheets.  Make two 12-inch circles (or you can use rectangular sheets) and top with favorite toppings.  Bake 14-18 minutes or until crust is light brown and cheese is melted.

Black Bean Burgers with Mango Salsa

The cilantro really gives these burgers a terrific flavor.  I'm usually too lazy to make the mango salsa and prefer it with less cilantro.  I top it with cheese instead, but the salsa is good because it keeps the burgers from being too dry.

Burger Ingredients:
2 (15 ounce) cans black beans, rinsed and drained
1/2 cup finely chopped fresh cilantro
3/4 cup shredded Monterey Jack cheese
1/4 cup Panko breadcrumbs
2 tsp cumin
1 tsp oregano
1/2 tsp sea salt
1/2 medium jalapeno pepper, finely chopped (I omit)
2 large egg whites

Salsa Ingredients:
1/4 cup finely chopped fresh cilantro
1 1/4 cup chopped peeled mango (about 1 medium)
1 avocado, peeled and chopped
1 garlic clove, minced

whole wheat hamburger buns, lightly toasted
6 green leaf lettuce leaves (optional)

Instructions:
Preheat oven to 350 degrees.

Place black beans in a medium bowl and mash with a fork or potato masher.  Stir in 1/2 cup cilantro and the next 7 ingredients (through the egg whites).  Shape bean mixture into 6 patties.  Arrange patties on a baking sheet lined with aluminum foil and coated with cooking spray.  Bake for 20 minutes, carefully turning once.

Combine salsa ingredients in a bowl.  Place a patty on each hamburger bun and top with lettuce, salsa, and top half of bun.

Nutritional Information per Serving:  320 calories, 11.9g fat, 13g protein, 10g fiber, 13mg cholesterol

Turkey Joes

These Turkey Joes are like a gourmet version of the old favorite Sloppy Joes (which never being a favorite of mine, I've refused to make them for my kids).  Maddie loves them, though, as long as I leave the green peppers out of hers.  They were originally designed to be open-faced, but I prefer adding a bun on top because it's easier to eat.

Ingredients:
19 oz package Italian turkey sausage, casings removed
      -  (I use plain ground turkey but opt for the Italian sausage flavored spaghetti sauce)
8 oz package fresh mushrooms, quartered (I omit)
1/2 green bell pepper, finely chopped
15 1/2 ounce jar of spaghetti sauce
1 garlic clove, minced (I use more)
2 Tbsp tomato paste
1 tsp dried onion flakes
1/4 tsp pepper
hamburger buns (I use wheat)
grated parmesan cheese
shredded mozzarella cheese

Instructions:
Cook sausage in a large frying pan or Dutch oven over medium heat, stirring often, 10 minutes or until meat crumbles and is no longer pink; drain.  Add mushrooms and bell pepper; cook over medium heat, stirring frequently, 5 minutes.  Stir in next 5 ingredients; bring to boil.  Reduce heat to low and simmer, stirring occasionally, 20 minutes.

Preheat oven to 400 degrees.  Separate burger buns and put on an aluminum foil-lined baking sheet.  Bake 5 minutes until toasted.

Spoon sausage mixture onto toasted bread and sprinkle with cheeses.  Bake for 5-7 minutes or until cheese is melted and bubbly.

Nutritional Information per Serving:  360 calories, 13g fat, 23g protein, 3g fiber (more if wheat rolls), 60mg cholesterol,

Pinto Bean and Couscous Tostadas

This recipe is one of my favorites because it's super easy and fast, as well as nutritious.

Ingredients:
15 ounce can pinto beans, rinsed and drained
1 1/2 cups of vegetable or low-sodium chicken broth
1 cup water
1 cup chopped carrots (I buy the match stick carrots and chop them)
1/8 tsp crushed red pepper (I omit)
1 cup salsa
1 cup uncooked couscous (I buy in bulk section at Winco)  ***(see quinoa substitution below)
tostada shells
shredded cheddar cheese to top
optional toppings:  sour cream, shredded lettuce, salsa

Instructions:
In a medium saucepan, combine beans, broth, water, carrot, and crushed red pepper.  Bring mixture to a boil.  Reduce heat and simmer, uncovered, for 5 minutes.  Stir in salsa and couscous.  Remove from heat. Cover and let stand 5 minutes.

Serve bean-couscous mixture on tostada shells; top with cheese.  If desired, add optional toppings.

Nutritional Facts per Serving:  306 calories, 9g fat (mostly if not all from the cheese), 15mg cholesterol, 848mg sodium, 8g fiber, 14g protein

***I now use quinoa instead of couscous.  It's healthier, and my 7-year old even likes it better!  I also buy it in bulk at Winco.  Use these alternative cooking instructions if using quinoa:

In a medium saucepan, combine 1 cup broth, 1 cup water and 1 cup of rinsed quinoa.  Bring to a boil, then simmer covered for 10 minutes.

Remove lid and add the beans and carrots.  Replace lid and continue simmering for 5 more minutes, or until quinoa is done and liquid is mostly gone.

Remove from heat and stir in salsa.  Let sit for 5 mintues

Honey's Tuna (or Chicken) Noodle Casserole

Get ready for a feel-good food with little nutritional value.  Well, there is protein and calcium.  I usually serve it with steamed broccoli or salad to help me not feel so guilty!

Honey was my grandma (yes, we all called her Honey) who was not known for her cooking skills, except for this beloved casserole and a few dessert recipes.  When she retired she spent her days living on an island, driving a convertible, and playing golf everyday.  I hope to follow in her footsteps.  

Ingredients:

12 oz package of wide noodles

13oz can of tuna (I use chicken - canned, rotisserie, or grilled cut up in small pieces)

white sauce (see recipe below)

1 cup grated cheddar

Instructions:

Boil noodles and drain  

Alternate layers of noodles, meat, sauce, and cheese in greased baking dish ending with cheese.

Bake in oven at 400 degrees for 20 minutes uncovered.  

White Sauce:

4 Tbsp butter

3 Tbsp flour

2 cups milk

1/2 tsp salk

pepper

Melt butter in saucepan on medium low.  Blend in flour.  Gradually add milk.  Cook stirring constantly until thick.  Add salt and pepper.  Cook another couple of minutes.  Don't let it get too thick!

(I'll stick a picture in next time I make it!)

Brief Hiatus

I've been boycotting my blog for the last couple of weeks out of frustration.  My kids (Ellie in particular) have become even more picky - if that's possible.  Ellie wouldn't even eat her mac n' cheese today!  Unbelievable.  That leaves yogurt and ... well, just yogurt that she'll eat on a daily basis.  Time to call the doctor since she hasn't even gained a pound since January.

Here's a picture of what I think of as the "perfect kids' meal" that I made for Ellie.  It's completely NOT homemade, which makes me shudder, but I was desperate.  She ended up not eating any of it!  It's dinosaur chicken nuggets, sweet potato tater tots, crescent roll, apple, and cheese.

Sorry for venting, but I had to let that out!  I haven't had a lot of inspiration adding recipes that my kids won't eat, so I've decided to put on some recipes that I really like.  Just because my kids don't enjoy food doesn't mean I can't!  Thanks Brittney for keeping the blog going during my absence!  

Banana Cake

(Submitted by Brittney)

My mother in law has a fabulous banana cake recipe that she has lovingly passed on to her daughters-in-law.  It's light, yummy, sweet, but not too sweet.  I add mini chocolate chips to the batter and sprinkle them on top...because everything tastes better with a little chocolate, right?

Click HERE for the recipe.

Shrimp Fried Rice

(Submitted by Brittney)

We love this recipe, lots of veggies with meat and rice.  The touch of lime juice and ginger make it so delicious.  Sometimes I make this using the leftovers from our chili chicken lettuce wraps...the veggies are already cut up, so I just throw them in the pan to cook and I am done!

This picture above had shrimp, chicken, and bell peppers...add your favorite meat and veggies, very easy to customize to your preferred flavors.

4 cups of cooked rice (we use brown, cooked in a rice cooker)

2 tsp vegetable oil

2 large eggs, lightly beaten

1 pound shrimp, peeled, deveined, and coarsely chopped (you can buy frozen, cooked ones too)

2 carrots, thinly sliced on the diagonal

2 green onions, sliced on the diagonal

1-2 garlic cloves, minced

1 T minced fresh ginger

1/4 cup soy sauce (sometimes I use less)

1/4 cup fresh lime juice

While rice is cooking, heat 1 tsp oil in a large skillet over medium.  Add eggs, cook until set, 1-2 minutes.  Transfer eggs to a cutting board and cool.  Cut into strips.

In reserved skillet, heat remaining oil over medium.  Add shrimp, carrots, onion, garlic, and ginger.  Cook, tossing frequently until shrimp is cooked through, 3-5 minutes.  Add eggs, soy sauce, lime juice, and cooked rice.  Cook until heated through, 1-2 minutes.  Garnish with green onion.

Chili Chicken Lettuce Wraps

(Submitted by Brittney)

This recipe is a big hit at our house.  The best part is you can modify the veggies to whatever your family likes best.  It's fresh, light, and really easy to make...the secret is the fresh lime wedges you squeeze onto your wrap right before you gobble it up!

4 chicken breasts, cooked and shredded

1/4 cup Asian style sweet chili sauce (I buy mine at Walmart)

2 T fresh lime juice, plus wedges for serving

1/2 cucumber, cut into matchsticks

1 red onion, halved and thinly sliced (I use whatever I have in the fridge, this time is was green onion)

1 yellow and/or orange bell pepper, thinly sliced

1 carrot, skinned and cut into matchsticks

1 head of Boston lettuce, leaves separated (I have used cabbage, iceberg, etc as well)

Toss shredded chicken with chili sauce and lime juice, season with salt and pepper if desired.

Assemble lettuce wrap with chicken and your choice of veggies.  Squeeze a lime wedge over wrap before closing sides and eating. 

Banana Pop

This is so healthy you could serve it for dessert with no guilt.  Be sure to let them freeze for long enough (mine were still a little mushy).  I served these at a "tea party" for one of Maddie's playdates.

Ingredients:
Bananas
yogurt
rice krispies cereal
sprinkles
popsicle sticks

Instructions:
Peel bananas and cut in half.  Put a popsicle stick into the cut side.  Put yogurt in a shallow bowl or plate.  Put cereals and sprinkles in another shallow bowl or plate.  Dip bananas in yogurt (I had to use a spoon to smear it on in places).  Then dip in cereal and sprinkles.  Freeze.

Quinoa Wrap

This Quinoa Wrap is one of the yummiest things I've made for myself in months!  Not only that, but it's very low fat (if you don't use the avocado, which I didn't).  If you're not familiar with quinoa (keen-wah), it is usually considered a grain but is actually a relative of leafy green veggies like spinach.  It is high in protein, manganese, magnesium, folate and phosphorus.  It's the new wonder grain!  I buy it in the bulk section at Winco.

I served my Quinoa Wrap with Asparagus that I cooked in a frying pan covered over medium heat with a little olive oil and garlic powder.

I found the Quinoa Wrap recipe on Pinterest.  I didn't use the chipotle sauce, but if you're interested in it you can go to this link: http://www.epicureanmom.com/2012/01/southwestern-quinoa-wrap-vegetarian.html

Ingredients:
1 cup quinoa, rinsed well
2 - 2 1/2 cups veggie broth
pinch of salt (I didn't use)
1 can black beans, warmed or cold
1 medium onion, coarsely chopped
2 Tbsp olive oil
1 avocado, sliced (I didn't use)
2 ears of corn, shucked (I used frozen corn)
2 bell peppers, grilled and sliced into strips (I used 1 red pepper for 2 wraps)
4 whole wheat tortilla (I used the unhealthy flour kind, but these would be great.  I toasted mine in a frying pan before assembling the wrap.)

Instructions:
(I start broth and quinoa, preheat oven, then start onions.  After onions are done I use the same pan to cook the peppers, though they could probably be cooked together.)

Heat veggie broth and quinoa in a small saucepan just until boiling.  Turn to low-medium and simmer for 25 minutes, or until just tender.  Fluff with a fork.

Heat olive oil in a small skillet over medium heat, add the onion.  Cook until brown and caramelized, about 10 minutes.

Preheat oven to 375.  Put shucked or frozen corn on a baking sheet, drizzle with olive oil and toss to coat.  Bake until just browning, about 10 minutes, stirring occasionally.

Assembly:
Scoop a heaping spoonful of black beans, quinoa, caramelized onions and corn.  Place bell pepper strips over the top and finish with avocado slices (if you are using).  Roll and serve.

Banana Protein Shake

This shake was created by Sam and Leah.  I added the word 'protein' to the shake name because it is an extremely high source of protein.  Thanks Leah, as Ellie won't eat meat so I'm always looking for ways to supplement.  I've tried versions of this shake before, but never with tofu or flax seed.  I usually just make shakes for the kids, but with chocolate I'll probably have to save a cup for me!

2 cups ice
2 cups milk
2 bananas
1/2 cup peanut butter
2 Tbsp cocoa powder
1/3 cup chocolate chips
1/2 cup extra firm tofu
2 Tbsp flax seed

Put all ingredients in a blender and blend until smooth.

Mandarin Orange & Strawberry Spinach Salad

Here's one for the adult category, since my kids won't touch salads but Matt and I love them.  Thanks Buffy for the contribution!  It sounds very healthy (iron, vitamin C, vitamin A, fiber).  Did you know one cup of spinach only has 7 calories?  Also, I love that the dressing uses honey instead of sugar.  I can't wait to try it!

1 lb. fresh spinach
3 green onions, chopped
2 cups strawberries, sliced
1 small can mandarin oranges, drained
1/4 cups chopped walnuts
3 Tbsp honey
1/2 tsp salt
1/2 tsp dry mustard
1/2 tsp paprika
1/2 cup extra virgin olive oil
2 tablespoons vinegar
1/2 tsp celery seed
Feta cheese

Combine all ingredients through the walnuts.

Dressing:  Beat all remaining ingredients together with a fork or mix in a blender.  Do not pour dressing over salad until ready to serve (spinach will be limp).  Sprinkle with Feta.

Zucchini Carrot Cupcakes

My whole family gobbles these 'cupcakes' up, even knowing there are carrots and zucchini in them.  Wow!  I serve them for breakfast, snack, or dessert - no guilt.  I like them because my kids feel they are getting a special treat.  I'm willing to put a thin layer of icing on top since I know they're getting vegetables and whole wheat underneath!

1 cup all-purpose flour
1/4 cup whole-wheat flour
(I split the 1 1/4 cup of flour evenly between wheat and white)
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
3/4 cup sugar
2 eggs
1/2 cup canola oil (my kids need the fat, so I don't substitute applesauce)
1 1/2 tsp vanilla extract
1 cup finely grated zucchini (about 1 small zucchini)
1 cup finely grated carrot
1/3 cup chopped walnuts (optional)
icing (cream cheese kind is the best)

1.  Preheat oven to 350.  Instead of muffin liners, I spray the muffin tin with an olive oil cooking spray.
2.  Combine flours, baking soda, baking powder, cinnamon, and salt.
3.  Beat sugar, eggs, canola oil, and vanilla extract for 1 minutes.
4.  Beat together wet and dry ingredients by hand until no traces of flour remain.  Stir in zucchini, carrot, and walnut.
5.  Spoon batter into muffin pan.  Bake for 15 minutes or until a done.  Cool on a rack.
6.  Frost with icing.  Top with sprinkles to make them more enticing!

*My tip - My kids like the bite-size muffins, so I'll cook a pan of those.  Then I use the rest of the batter in regular size muffin tins and add the walnuts since my kids don't like them.

Homemade Pesto

When you have children who don't like the typical spaghetti sauce, you have to get creative.  Thus the two recipes in a row involving alternative pasta sauces!  I have tried quite a few homemade pesto recipes and had to change them a bit to get it just how I like it.

1/2 cup olive oil
1/2 cup chopped walnuts &/or pine nuts (I do all walnuts because they're cheaper.  I even tried pecans once and was pleasantly surprised)
3 cubes of frozen basil (from Trader Joes).  You can use fresh basil - about 2 cups - but it costs more and goes bad quickly.
1/2 cup grated Parmesan cheese
3 cloves garlic, peeled and quartered
1/4 teaspoon salt
black pepper (optional)

Blend all ingredients in a food processor (I use my Magic Bullet or blender) until smooth.  Add pepper at the end if you use it

I find one batch covers one box of pasta with a small container left over.  I use the leftover pesto on thick crusty bread to make paninis or just a pesto and cheese toast.  Yum!

Broccoli and Toasted Bread Crumb Sauce

I know from the name this recipe doesn't sound very kid-friendly.  However, it is my daughters' favorite meal.  Maddie even requested it for her birthday dinner last year.  If you're tired of the typical red or white sauce, give this a try!  It's a little dry (which doesn't bother me or the girls, but Matt doesn't like it).  The flavors are wonderful, though - garlic, parmesan, and breadcrumbs!

1 pound small broccoli florets
1/4 cup extra virgin olive oil
3 cloves garlic, peeled and crushed (don't look down on me, but I sometimes use garlic powder when I'm in a hurry)
1 cup dry bread crumbs (I use Italian seasoning ones)
1/2 cup grated Parmesan
1 tablespoon lemon juice
salt and pepper
2 tablespoons of pine nuts, toasted (these cost so much in CA that I've stopped using them, but they are wonderful if you can get them)

1 box of pasta of your choice (my favorite with this recipe is whole wheat rotini)

1.  Cook the pasta
2.  Steam the broccoli until tender (don't over cook!)
3.  Heat the oil in a heavy frying pan and fry garlic for 30 seconds.  Add the bread crumbs and Parmesan and, stirring constantly, fry for 2-3 minutes or until crunchy and golden.
4.  Sprinkle the broccoli with lemon juice, then top with the bread crumb mixture.  Season and sprinkle with more Parmesan and the pine nuts.  Toss with hot pasta and serve.

Timing - Heat water for pasta first.  When it's almost ready to boil, heat water for broccoli.  When the pasta has about 6-7 minutes to go, start bread crumb mixture (it takes a while for the oil to heat up).

*I found this recipe in "Great Pasta Sauces" by Sally Griffiths

A Call for Recipes!

I'm so excited!  With the help of my friend Brittney, I'm finally starting my first food blog.  My motivation?  Picky eaters.  Extremely hungry, yet strong-willed, determined, picky eaters.  I am constantly trying new recipes, but with little success among the ranks (except my husband, who never complains - whether because he likes the food or he's scared to protest I'm not always sure!).

My goal in this blog is to reach out to friends and family and find what foods work best in their homes.   Please send me recipes of your kids' favorite meals and I'll post them!  I majored in Dietetics in college (nutrition) and am somewhat crippled by my desire to serve healthy meals.  It's a lot harder to cook HEALTHY meals for kids.  Most of my own recipes I post will be fairly nutritious, but I'm willing to branch out to get my kids to eat!

It will probably take me a few weeks to get the recipes posted and have the blog better organized.  Keep the recipes coming, though, and I promise it will help us all stay sane as we feed those hungry little monsters in our lives!