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©Life of a Foodie and Her Family 2008-2013, Lynn Tabor

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9/30/2011

Lunch 9/30 - Pizza Friday Snacks

PIZZA FRIDAY!

Only need to pack a drink and a snack or two.

Capri Sun
Diced Peaches
Fruit Snack
Chewy Granola Bar
Berry Breakfast to Go

9/29/2011

Lunch 9/29

Today's lunch

Turkey and Cheese on a Mini Sandwich Thin
Chewy Granola Bar
Cheese Crackers
Fruit Snack
Mickey Cheese shapes
Green Apple Slices
Diced Peaches
Berry Breakfast To Go packet
Strawberry Milk

9/28/2011

Tex Mex Chicken Wraps

This was the one of the quickest thrown together dinner.

I found it in a magazine called 5 Ingredients 15 minutes.  This recipe was listed in the 15 minute section.

Makes 4 wraps

2 tbs olive oil
5 tbs fresh lime juice
1 tsp ground chili powder
1 large cooked rotisserie chicken, skin and bones removed (I just used two roasted chicken breasts)
1 can black beans drained and rinsed
2 cups cherry tomatoes halved (just chopped up a large tomato)
1 cup corn kernels
1/3 cup diced red onion
2 tbs diced jalapeno pepper
1 ripe Hass Avocado (skipped, to pricey and none that were ripe)
4 chili or whole wheat 10 to 12 inch flour tortillas
2 cups shredded iceberg lettuce (subbed Romaine)
1 1/2 cups shredded cheddar cheese.

In a large bowl, whisk together oil, 4 tbs lime juice, and the chili powder.  Add chicken, beans, tomatoes, corn, onion and jalapeno.  Toss.


In a small bowl, mash avocado with remaining 1 tbs lime juice and 1/4 tsp salt.

Lay tortillas on a work surface.  Divide chicken mixture among the tortilla, placing a strip along the bottom 1 inch from the edges.  Top each tortilla with avocado mixture, lettuce and cheese dividing evenly.  Fold each tortilla and roll up.

Lunch 9/28

Lunch today....

Peanut Butter and Fluff on a Mini Sandwich Thin
Chewy Granola Bar
Carrots
Apple Slices
Peanut Butter crackers
Fruit Snack
Berry Breakfast to Go packet
Chocolate milk

9/27/2011

Sloppy Joe Stuffed Potatoes

Here is another baked potato from the 50 Stuffed Potato pullout from the October 2011 issue of Food Network Magazine.

How to make stuffed potatoes:

Bake 4 russet or sweet potatoes, 10 fingerlings or 12 new potatoes at 400 degrees F until tender, 1 hour for russets, 50 minutes for sweet potatoes and 30 minutes for fingerlings and new potatoes. Split open, fluff with a fork and stuff as desired.

Saute 1 chopped onion and 1 bell pepper in olive oil; add 1 pound ground beef and brown. Add 1 cup each tomato sauce and water, 1 tablespoon each brown sugar and cider vinegar, and 1 teaspoon cumin; simmer until thick. Spoon onto baked potatoes.





These were super yummy!!!!!  I would definitely make them again!!

9/26/2011

Toasted Marshmallow Stuffed Sweet Potato

I made this potato for Miss V to go along with her chicken fingers.  I am usually a stickler and everyone must eat the same thing at dinner.  I am not a short order cook and this is not a restaurant.  Tonight I knew the Spicy Chorizo pocket would be way to spicy for her so she had some nuggets and sweet potato.

How to make stuffed potatoes:

Bake 4 russet or sweet potatoes, 10 fingerlings or 12 new potatoes at 400 degrees F until tender, 1 hour for russets, 50 minutes for sweet potatoes and 30 minutes for fingerlings and new potatoes. Split open, fluff with a fork and stuff as desired.

Top baked sweet potatoes with butter, mini marshmallows and cinnamon sugar. Broil until golden.


Miss V said it was REALLY GOOD!

Mango Black Bean Stuffed Sweet Potato

Here is another stuffed potato from the 50 stuffed potato pull out.

How to make stuffed potatoes:

Bake 4 russet or sweet potatoes, 10 fingerlings or 12 new potatoes at 400 degrees F until tender, 1 hour for russets, 50 minutes for sweet potatoes and 30 minutes for fingerlings and new potatoes. Split open, fluff with a fork and stuff as desired.

Mix a 15-ounce can black beans (drained and rinsed),
1 diced mango,
1/2 cup diced tomato,
1 minced jalapeno,
2 tablespoons each chopped cilantro and red onion,
1 tablespoon olive oil and the juice of 2 limes.

Spoon onto baked sweet potatoes.



This was wonderful!!!

Spicy Chorizo Pockets

I also spotted this in Food Network Magazine this month. I love Hot Pockets, but they are not great for you. So I made this one for dinner.

2 teaspoons vegetable oil, plus more for brushing
2 links fresh chorizo (about 6 ounces), casings removed
1/2 teaspoon ground cumin
1/4 cup fresh corn kernels, or frozen corn, thawed
2 tablespoons chopped pickled jalapenos
3/4 cup grated monterey jack cheese (about 2 ounces)
2 scallions, chopped
All-purpose flour, for dusting
1 11-ounce tube refrigerated French bread dough
1 large egg


Heat the vegetable oil in a medium skillet over medium-high heat. Add the chorizo and cumin and cook, breaking up the meat with a wooden spoon, until browned, about 3 minutes. Add the corn and jalapenos and cook, stirring, until the corn is tender, about 2 minutes; let cool completely. Stir in the cheese and scallions. Squeeze the mixture together with your hands to make it compact.

Preheat the oven to 425 degrees F and brush a baking sheet lightly with vegetable oil. On a floured surface, roll out the dough and fill the dinner pockets. What it doesn't clearly state, cut the dough into fourths.

Place the pockets seam-side down on the prepared baking sheet. Beat the egg and 1 tablespoon water in a small bowl; brush the pockets with the egg wash. Bake until golden brown, about 15 minutes


I tasted the filling and wowzer it was way to spicy for me.  The guys in the family loved them.

Lunch 9/26

In today's lunch Miss V has:

Vanilla Horizon Milk
Turkey and Cheese on a Mini Sandwich Thin
Chocolate Chunk Chewy Granola Bar
Mickey Mouse Shaped Cheese
Green and Red Apple Slices
Emerald Breakfast on the Go Peanut Butter Chocolate Banana

9/25/2011

Broccoli-Cheddar Pockets

I spotted this recipe from the current issue of Food Network Magazine and I knew it would be something we would like.

Kosher salt
1 1/2 cups chopped broccoli florets
1 3/4 cups grated sharp cheddar cheese (about 5 ounces)
3 tablespoons sour cream
2 tablespoons chopped fresh chives (didn't have any so I used a bit of onion powder)
Vegetable oil, for brushing
All-purpose flour, for dusting
1 11-ounce tube refrigerated French bread dough
1 large egg
(I also added a diced cooked chicken breast)

Directions
Bring a saucepan of lightly salted water to a boil. Add the broccoli and cook 1 minute. Drain and rinse under cold water until cool; pat dry. Mix the broccoli, cheddar, sour cream and chives in a bowl until combined, then squeeze the mixture together with your hands to make it compact.



Preheat the oven to 425 degrees F and brush a baking sheet lightly with vegetable oil. On a floured surface, roll out the dough and fill the dinner pockets. (you need to cut the dough into fourths)




Place the pockets seam-side down on the prepared baking sheet. Beat the egg and 1 tablespoon water in a small bowl; brush the pockets with the egg wash. Bake until golden brown, about 15 minutes.




My thoughts....first the dough is hard to roll out and I am thinking that crescent dough sheets would be a better option.  Also the dough on the bottom was just to thick.  The dough also was bland.  Maybe a little shredded cheese sprinkled on top before baking would have given it some more flavor and definitely texture.

The filling was just blah and very bland.  It definitely needed some more seasonings.  I am holding out hope that the next one I try is a bit more flavorful.

I served these with a green tossed salad, not in the picture.

Pizza Hummus

I spotted this in Food Network magazine this month and knew that we had to make this, except I have never made hummus before.  Again I am stepping out of my cooking comfort zone....

1 tablespoon extra-virgin olive oil
1/4 cup tomato paste
2 teaspoons dried oregano
1 teaspoon dried basil
2 to 3 cloves garlic
3 cups canned chickpeas, drained and rinsed, 1/2 cup liquid reserved (two cans is what I used)
1/4 cup tahini
1/4 cup fresh lemon juice
Kosher salt


Heat the olive oil in a small skillet over medium-high heat. Add the tomato paste, oregano and basil and cook until slightly toasted, about 2 minutes. Transfer the tomato paste mixture to a food processor. Add the garlic, chickpeas, chickpea liquid, tahini, lemon juice and 1 teaspoon salt. Puree until smooth and creamy.







Per serving (2 tablespoons): Calories 43; Fat 2 g (Saturated 0 g); Cholesterol 0 mg; Sodium 83 mg; Carbohydrate 5 g; Fiber 1 g; Protein 2 g

My thoughts....at first it was to thick to puree.  So I added a little more of the reserved liquid, a bit more lemon juice and a bit of olive oil.  I then processed perfectly.  I did add a bit more salt and two more cloves of garlic.

It tastes wonderful and it does make a lot.

9/24/2011

Buffalo Chicken Stuffed Potatoes

I made these for dinner. Miss V had a plain potato skin and some chicken instead.  She isn't a fan of really spicy foods.

How to make stuffed potatoes:

Bake 4 russet or sweet potatoes, 10 fingerlings or 12 new potatoes at 400 degrees F until tender, 1 hour for russets, 50 minutes for sweet potatoes and 30 minutes for fingerlings and new potatoes. Split open, fluff with a fork and stuff as desired.

Scoop the flesh out of 4 baked potatoes; mash with 1/4 cup sour cream, 1 cup chopped grilled chicken, some chopped celery leaves and hot sauce. Stuff into the skins; top with blue cheese and broil to melt.

For the chicken, I just put 3 boneless skinless chicken breasts in the oven while the potatoes were cooking.  I also made some with blue cheese and some with shredded cheddar.  I am not a fan of blue cheese.

Baked and scooped out.


Potato, chicken, sour cream, chicken, celery leaves, Franks and a bit of Kosher Salt.

A little close up before the cheese...

Add a little blue cheese...

Five with blue cheese, Four with cheddar cheese and one that had just potato and cheese.

All done and I broiled them until the cheddar ones got a little crispy on top.

These were so good!  I didn't measure how much Frank's Red Hot that I used.  I probably used a couple tablespoons and tasted the filling until it was how I liked it.  I also added a bit of kosher salt.

9/23/2011

French Onion Stuffed Potatoes

So last week I picked up Food Network Magazine and I am always interested in the little pullout.  This month is 50 stuffed potatoes!  Both Miss V and I went through it and picked out a few that we definitely HAVE to try.

So tonight I decided to make the French Onion, after asking on my Facebook Page.

How to make stuffed potatoes:

Bake 4 russet or sweet potatoes, 10 fingerlings or 12 new potatoes at 400 degrees F until tender, 1 hour for russets, 50 minutes for sweet potatoes and 30 minutes for fingerlings and new potatoes. Split open, fluff with a fork and stuff as desired.

Cook 1 large thinly sliced onion in a skillet with 2 tablespoons olive oil and 1/4 teaspoon salt until caramelized, 30 minutes. Scoop the flesh out of 4 baked potatoes and mash with the onion, 1/4 cup beef broth and 1/2 cup shredded gruyère. Stuff into the skins, top with more cheese and broil to melt.











These were incredibly yummy!!!!  We had them with a bag of salad.  Would I make them again, you bet!!!!

Lunch 9/23 - Pizza Friday Snacks

Pizza Friday!  So all I need to pack is something to drink and snacks.

Chocolate Milk
Emerald Breakfast to go, Berry Blend
Green and Red Apple Slices
Dole Real Fruit Bites, Mango variety.  This is the first time trying these too.  I had a coupon from Sweetbay for $1.50 off.
Welch's Fruit Snack
Goldfish

9/22/2011

Lunch 9/22

Today's lunch includes

Ham & Cheese on a mini sandwich thin
Chocolate chunk chewy granola bar
Carrots
Red and Green Apple Slices
Simply Gogurt
Emerald Breakfast To Go Packet, first time getting these.  This one is the berry blend with glazed walnuts.
Peanut Butter crackers
Strawberry Milk
Fruit Snack

9/21/2011

Roasted Cauliflower with Dates and Pine Nuts

Yesterday while grocery shopping Miss V picked up a head of cauliflower and wanted to know if we could get it.  Sure...

Usually we eat it steamed with broccoli.  Well I had been going through last November's Food Network Magazine and I found this recipe from Claire Robinson.  It looked really interesting.  So this morning I ran out to pick up the dates and pine nuts.  Wowzers!  I had a huge shock.  For 1/2 cup of pine nuts they cost $5.99!  Ummm that is so not in my food budget this week, so I picked up some walnuts.

1 large head cauliflower, cut into florets (about 8 cups)
Kosher salt and freshly cracked black pepper, to taste
4 tablespoons unsalted butter
1/3 cup pine nuts (subbed walnuts)
1 clove garlic, minced
1/2 cup pitted Medjool dates, coarsely chopped (have no idea what those are but I picked up regular Sunmaid dates)

Directions
Preheat the oven to 425 degrees F.

Evenly spread the cauliflower on a baking sheet and season with salt and pepper. Transfer to the oven and roast, tossing once with a spatula, until golden brown at the edges, about 20 minutes.

Put the butter in a small skillet over medium-low heat. Once it's melted, add the pine nuts and cook, stirring frequently, until they're lightly golden brown, about 5 minutes. Add the garlic and dates and continue cooking until they're softened, 2 to 3 minutes more; season with salt.

Transfer the hot cauliflower to a serving bowl, drizzle the pine nut mixture over the top and toss to combine. Taste and adjust seasoning if necessary and serve warm or at room temperature.




I made it around 4:30 and put it in a casserole dish with a cover and kept it warm in the oven.

We had this with salad, homemade croutons and Essence Rub chicken breasts.

Lunch 9/21

Today's lunch

Ham and Cheese on a mini sandwich thin
Oatmeal Cookie Chewy Granola Bar
Mickey cheese
Apple Slices

Milk, she loves when she get a kids meal from Publix and it comes with this milk.  They are super pricey and wished I could find some coupons for them.
Fruit Snacks
Goldfish

9/20/2011

Crispy Burrito

This was dinner tonight. 

1 pound ground beef
Taco seasoning, to taste
1 can (16 ounces) refried beans
6 flour tortillas (8 inches), warmed
1 cup (4 ounces) shredded mexican/fiesta blend cheese
Cooking Spray
Salsa

Directions

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and a couple tablespoons of water.  Simmer for 5 minutes.

In a small saucepan, warm refried beans over medium-low heat for 2-3 minutes or until heated through.

I like to layout all of the tortillas on the counter and distribute all of the beans and beef equally.



Sprinkle with cheese. Fold sides and ends of tortilla over filling and roll up.


On an electric griddle brown burritos on all sides. You may also spray the burritos with cooking spray to make them super crispy. 



Serve with salsa and spanish rice.



Yield: 6 servings

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