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!