This is one of our favorite meals - because it tastes good and is quick and easy to make.
Feeds: 2-4 people
1/4 c olive oil
2 T white vinegar
4 t roasted herb and garlic McCormick grill mates seasoning
2 chicken breasts
1/2 box linguine
1 can zesty tomatoes with jalapenos
Jalapeno jack cheese
1 Avocado
Combine first three ingredients. Place chicken breasts in a Ziploc bag and add marinade. Marinate chicken for 30 minutes.
Grill chicken or bake in oven (on a broiler pan) for 30 minutes at 375 degrees.
Boil water and add linguine. Cook 10 minutes. Drain. Add tomatoes to linguine.
Chop cooked chicken. Divide linguine, chicken, grated cheese, and avocado among plates.
Tuesday, June 30, 2009
Wednesday, June 24, 2009
Italian Meatloaf
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 red pepper, seeded, small diced
- 1 onion, diced
- 2 teaspoons (about 3 cloves) chopped garlic
- 1 pound ground beef
- 2 eggs
- 3/4 cup bread crumbs
- 1 cup grated Parmesan
- 1 tablespoon Worcestershire sauce
- 1 tablespoon balsamic vinegar
- 2 tablespoons chopped basil leaves
- 1 tablespoon chopped parsley leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup marinara sauce
Directions
Preheat oven to 350 degrees F.
Heat 1 tablespoon of the olive oil in a medium saute pan over medium heat and add the peppers, onions and garlic. Saute until just soft, remove to a plate and cool.
When the peppers and onions are cool, combine all of the remaining ingredients together except for the marinara. Pack the meat mixture into an oiled loaf pan, if you do not have a loaf pan, form the meat mixture into a loaf shape on an oiled oven tray or baking dish. Top with the marinara making sure to spread evenly over the top.
Bake for approximately 50 to 60 minutes or until an instant-read thermometer registers 160 degrees F in the middle of the meatloaf. Remove from the oven and let rest for 5 minutes. Slice and serve.
Recipe courtesy of Michael Chiarello at Foodnetwork.com
***This was a great simple meatloaf recipe! When I made it I didn't have any bell peppers so I left those out. I also read a lot of the recipe comments which stated that this tastes just as good with ground turkey instead of ground beef, which I'll try for next time.***
Sunday, June 21, 2009
Overnight Coffee Cake
3/4 cup butter, softened
1 cup sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup sour cream
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
1 1/2 cups confectioners' sugar
3 tablespoons milk
In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, nutmeg and salt; add to the creamed mixture alternately with sour cream. Pour into a greased 13-in. x 9-in. x 2-in. baking dish.In a small bowl, combine the brown sugar and cinnamon; sprinkle over coffee cake. Cover and refrigerate overnight.Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes. Combine confectioners' sugar and milk; drizzle over warm coffee cake.
Original Source: Lisa Zimmerman
1 cup sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup sour cream
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
1 1/2 cups confectioners' sugar
3 tablespoons milk
In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, nutmeg and salt; add to the creamed mixture alternately with sour cream. Pour into a greased 13-in. x 9-in. x 2-in. baking dish.In a small bowl, combine the brown sugar and cinnamon; sprinkle over coffee cake. Cover and refrigerate overnight.Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes. Combine confectioners' sugar and milk; drizzle over warm coffee cake.
Original Source: Lisa Zimmerman
Chili Chicken Tacos
2 lbs. boneless, skinless chicken thighs
4 garlic cloves, thinly sliced
1-2 T chopped canned chipotle chilis in adobo
1T chili powder
salt and pepper
In a slow cooker, combine chicken, garlic, chiles, chili powder, 1t. salt and 1/4t. pepper. Cover, cook on low for 8 hours (or 4 hours on high).
Transfer chicken to a serving bowl and shred, using 2 forks; moisten with cooking juices. Serve in taco shells with toppings.
Original Source: Lisa Zimmerman
4 garlic cloves, thinly sliced
1-2 T chopped canned chipotle chilis in adobo
1T chili powder
salt and pepper
In a slow cooker, combine chicken, garlic, chiles, chili powder, 1t. salt and 1/4t. pepper. Cover, cook on low for 8 hours (or 4 hours on high).
Transfer chicken to a serving bowl and shred, using 2 forks; moisten with cooking juices. Serve in taco shells with toppings.
Original Source: Lisa Zimmerman
Lactation Cookies
These oatmeal chocolate chip cookies are designed to boost your milk supply. Eat four per day... they have added weight loss benefits, too!
1 cup butter
1 cup sugar
1 cup firmly packed brown sugar
4 tablespoons water
2 tablespoons flax seed meal
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
3 cups steel-cut oats
1 cup chocolate chips
2-4 tablespoons brewer's yeast
Preheat oven to 350. Mix the flaxseed meal and water and let sit for 5 minutes. Beat butter, sugar and brown sugar well. Add eggs and mix well. Add flaxseed mix and vanilla and beat well. Sift together flour, brewers yeast, baking soda and salt. Add dry ingredients to butter mix. Stir in oats and chocolate chips (add more chocolate chips if you want - 1 cup doesn't seem like enough). Scoop onto baking sheet. Bake for 12 minutes. Let sit for a couple of minutes then remove to rack to cool completely.
1 cup butter
1 cup sugar
1 cup firmly packed brown sugar
4 tablespoons water
2 tablespoons flax seed meal
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
3 cups steel-cut oats
1 cup chocolate chips
2-4 tablespoons brewer's yeast
Preheat oven to 350. Mix the flaxseed meal and water and let sit for 5 minutes. Beat butter, sugar and brown sugar well. Add eggs and mix well. Add flaxseed mix and vanilla and beat well. Sift together flour, brewers yeast, baking soda and salt. Add dry ingredients to butter mix. Stir in oats and chocolate chips (add more chocolate chips if you want - 1 cup doesn't seem like enough). Scoop onto baking sheet. Bake for 12 minutes. Let sit for a couple of minutes then remove to rack to cool completely.
Creme Brulee French Toast
1 quart heavy creme
1 vanilla bean
8 egg yolks
¾ cup sugar
2 pounds challah bread (ex large loaf), cut into 1 inch slices
4 tablespoons unsalted butter, melted
Butter a 10-inch spring form pan. Wrap the bottom and sides with foil, making the pieces long enough to fold up and over the top of the pan while baking. A criss-cross pattern of two of more long pieces of foil works best. Combine the creme and vanilla bean in a medium saucepan over medium heat just long enough to warm the creme, about 5 minutes. Remove from the heat and let the mixture steep until cool, about 15 minutes. Pour the cream into a mixing bowl, straining out the vanilla bean. Cut the bean open lengthwise and scrape out all of the fragrant little black seeds. Stir the vanilla seeds back into the cream. Add the egg yolk and sugar to the cream, and then whisk the custard mixture until well combined and uniformly light yellow. Make a layer of bread slices, cutting or tearing slices as needed to fit evenly. Pour about ¼ of the custard mixture evenly over the bread. Repeat with 3 more layers of bread and custard. The bread may rise a bit above the rim of the pan on the last layer. Pour the remaining custard over it slowly so that you get minimal runoff over the pan’s edge. Fold the foil up over the top. Arrange a plate over the foil and weigh it down with a can of beans or other heavy can from the pantry. Refrigerate for about 1 hour so that the custard soaks through the bread thoroughly. Remove the can and plate. Shortly before the mixture is finished soaking, preheat the oven to 325 degrees. Place the spring form pan in a water bath that comes about halfway up the pan’s side. Bake for about 1 ½ hours, until firm at the center. Open the foil top and cool the French toast. Fold the foil back over and chill until ready to use.( If you need your spring foam pan for something else, the French toast can be unmolded after several hours when it is chilled thoroughly. Run a knife around the inside of the pan, then release the spring on the pan’s side. Wrap the French toast tightly in plastic for longer storage.) When you are ready to serve the French toast, preheat the oven to 350 degrees. Arrange the French toast on a baking sheet, and bake for about 10 minutes until warm in the center and lightly toasted and crisp on the surface. Sprinkle with cinnamon/sugar mixture before re-heat.
Macaroni and Cheese
1 1/2 c elbow macaroni
Nonstick cooking spray
1 T olive oil
1 T flour
1/2 c nonfat milk
1/2 c cauliflower or butternut squash puree
1 1/2 c reduced fat shredded cheddar cheese
4 oz reduced-fat or nonfat cream cheese
1/2 t salt
1/8 t paprika
1/8 t pepper
Cook pasta according to package directions. Drain.
While the macaroni is cooking, coat a large saucepan with cooking spray and heat over medium heat. Add then oil, then the flour, and cook, stirring constantly, until the mixture resembles a thick paste but has not browned, 1 to 2 minutes.
Add the milk and cook, stirring every now and then, until the mixture begin to thicken, 3-4 minutes. Add the vegetable puree, cheddar, cream cheese, and seasonings Stir until the cheese is melted and the sauce is smooth. Stir in the macaroni and serve warm.
Original Source: Deceptively Delicious by Jessica Seinfeld
Nonstick cooking spray
1 T olive oil
1 T flour
1/2 c nonfat milk
1/2 c cauliflower or butternut squash puree
1 1/2 c reduced fat shredded cheddar cheese
4 oz reduced-fat or nonfat cream cheese
1/2 t salt
1/8 t paprika
1/8 t pepper
Cook pasta according to package directions. Drain.
While the macaroni is cooking, coat a large saucepan with cooking spray and heat over medium heat. Add then oil, then the flour, and cook, stirring constantly, until the mixture resembles a thick paste but has not browned, 1 to 2 minutes.
Add the milk and cook, stirring every now and then, until the mixture begin to thicken, 3-4 minutes. Add the vegetable puree, cheddar, cream cheese, and seasonings Stir until the cheese is melted and the sauce is smooth. Stir in the macaroni and serve warm.
Original Source: Deceptively Delicious by Jessica Seinfeld
Blueberry Coffee Cake
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
6 tablespoons butter, softened
1 teaspoon vanilla extract
1 large egg
1 large egg white
1 1/3 cups low-fat buttermilk
Cooking spray
2 cups fresh blueberries
1 tablespoon turbinado sugar
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, soda, and salt, stirring with a whisk.Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add vanilla, egg, and egg white; beat well. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition.
Spoon half of the batter into a 9-inch round baking pan coated with cooking spray. Sprinkle evenly with 1 cup blueberries. Spoon remaining batter over the blueberries; sprinkle evenly with remaining 1 cup blueberries. Sprinkle the top evenly with 1 tablespoon turbinado sugar. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
Original source: Cooking Light
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
6 tablespoons butter, softened
1 teaspoon vanilla extract
1 large egg
1 large egg white
1 1/3 cups low-fat buttermilk
Cooking spray
2 cups fresh blueberries
1 tablespoon turbinado sugar
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, soda, and salt, stirring with a whisk.Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add vanilla, egg, and egg white; beat well. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition.
Spoon half of the batter into a 9-inch round baking pan coated with cooking spray. Sprinkle evenly with 1 cup blueberries. Spoon remaining batter over the blueberries; sprinkle evenly with remaining 1 cup blueberries. Sprinkle the top evenly with 1 tablespoon turbinado sugar. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
Original source: Cooking Light
Applesauce Muffins
Topping
2/3 c oats
1/4 c dark brown sugar
1 t cinnamon
2 T butter
Muffin batter
1 1/2 c whole wheat flour
1 c oats
1 t baking powder
1/2 t baking soda
1 t cinnamon
1 t vanilla
1/2 c unsweetened applesauce
1/2 cup sweet potato puree
1/2 c reduced fat milk
1/2 c carrot puree
1/2 c dark brown sugar
1/4 c vegetable oil
1 egg
Combine topping ingredients in small bowl. Set aside.
Preheat oven to 400 F and line muffin tin with cooking spray or liners.
For batter, in a medium bowl, combine flour through cinnamon with a fork. In a large bowl, combine vanilla through egg and stir until combined. Add flour and stir until just mixed. Pour evenly into muffin tins and top with streusel topping. Bake 20 minutes.
Original Source: Deceptively Delicious by Jessica Seinfeld
2/3 c oats
1/4 c dark brown sugar
1 t cinnamon
2 T butter
Muffin batter
1 1/2 c whole wheat flour
1 c oats
1 t baking powder
1/2 t baking soda
1 t cinnamon
1 t vanilla
1/2 c unsweetened applesauce
1/2 cup sweet potato puree
1/2 c reduced fat milk
1/2 c carrot puree
1/2 c dark brown sugar
1/4 c vegetable oil
1 egg
Combine topping ingredients in small bowl. Set aside.
Preheat oven to 400 F and line muffin tin with cooking spray or liners.
For batter, in a medium bowl, combine flour through cinnamon with a fork. In a large bowl, combine vanilla through egg and stir until combined. Add flour and stir until just mixed. Pour evenly into muffin tins and top with streusel topping. Bake 20 minutes.
Original Source: Deceptively Delicious by Jessica Seinfeld
Sweet Potato Pancakes
1 c water
1/2 c sweet potato puree
1/4 t cinnamon or pumpkin pie spice (optional)
1 c pancake mix
Nonstick cooking spray
Pure maple syrup , for serving
In a large bowl, mix the water, sweet potato puree, and cinnamon or pumpkin pie spice, if using. Add the pancake mix and stir just to combine—the batter should be lumpy. Coat a griddle or large nonstick skillet with cooking spray and set it over medium-high heat. When the pan is hot, spoon the batter onto the griddle or pan, using 1/4 cup batter for each pancake. Cook until bubbles form on top of the pancakes and the batter is set, 2 to 3 minutes. Then use a spatula to flip the pancakes and cook them until golden brown on the other side, 2 to 3 minutes.
Original Source: Deceptively Delicious by Jessica Seinfeld
1/2 c sweet potato puree
1/4 t cinnamon or pumpkin pie spice (optional)
1 c pancake mix
Nonstick cooking spray
Pure maple syrup , for serving
In a large bowl, mix the water, sweet potato puree, and cinnamon or pumpkin pie spice, if using. Add the pancake mix and stir just to combine—the batter should be lumpy. Coat a griddle or large nonstick skillet with cooking spray and set it over medium-high heat. When the pan is hot, spoon the batter onto the griddle or pan, using 1/4 cup batter for each pancake. Cook until bubbles form on top of the pancakes and the batter is set, 2 to 3 minutes. Then use a spatula to flip the pancakes and cook them until golden brown on the other side, 2 to 3 minutes.
Original Source: Deceptively Delicious by Jessica Seinfeld
Snack Ideas for Toddlers
Goldfish
Freeze-dried fruit
Yogurt
Rice cakes
Raisins
Nutri-grain bars
Crackers
Graham crackers
Cottage cheese
Hummus
Vegetables
Fruit
Whole grain bagel with cheese
Olives
Granola
Veggie sticks
Freeze-dried fruit
Yogurt
Rice cakes
Raisins
Nutri-grain bars
Crackers
Graham crackers
Cottage cheese
Hummus
Vegetables
Fruit
Whole grain bagel with cheese
Olives
Granola
Veggie sticks
Lunch Ideas for Toddlers
Quesadillas (with cheese, broccoli, pepper strips, beans, zucchini, chicken, beef)
Grilled cheese (with tomato or ham)
Pasta with sauce (tomato, pesto, ricotta)
Lunch meat and cheese
Macaroni and cheese with broccoli and ham
Peanut butter and jelly
Peanut butter and banana
Tofu
Chicken salad
Whole wheat mini pizzas
Acini di pepe pasta
Tuna salad
Egg salad
Chicken nuggets (all-time favorite)
Hummus sandwich
Cucumber sandwich
Soup (chicken noodle, beef vegetable, chicken and rice)
Grilled cheese (with tomato or ham)
Pasta with sauce (tomato, pesto, ricotta)
Lunch meat and cheese
Macaroni and cheese with broccoli and ham
Peanut butter and jelly
Peanut butter and banana
Tofu
Chicken salad
Whole wheat mini pizzas
Acini di pepe pasta
Tuna salad
Egg salad
Chicken nuggets (all-time favorite)
Hummus sandwich
Cucumber sandwich
Soup (chicken noodle, beef vegetable, chicken and rice)
Breakfast Ideas for Toddlers
Yogurt
Scrambled eggs with cheese and broccoli (or pepper strips and/or ham)
Bagel with cream cheese and jelly
Pancakes with syrup
Oatmeal with milk
Apple carrot muffins
Applesauce muffins
Peanut butter and banana muffins
Frozen waffles
Cheerios
Toast
French toast
Banana pancakes
Banana bread
Blueberry muffins
Blueberry coffee cake
Blueberry pancakes
Hard boiled egg
Smoothie
Sweet potato pancakes
Cinnamon raisin bread
Scrambled eggs with cheese and broccoli (or pepper strips and/or ham)
Bagel with cream cheese and jelly
Pancakes with syrup
Oatmeal with milk
Apple carrot muffins
Applesauce muffins
Peanut butter and banana muffins
Frozen waffles
Cheerios
Toast
French toast
Banana pancakes
Banana bread
Blueberry muffins
Blueberry coffee cake
Blueberry pancakes
Hard boiled egg
Smoothie
Sweet potato pancakes
Cinnamon raisin bread
Welcome to Loudoun Moms Family Food Ideas
Welcome to Loudoun Moms Family Food Ideas. This blog lists family food ideas from real moms. We work, we stay at home, we have endless loads of laundry to do, and we still make dinner every night. Enjoy our recipes and feel free to contact us if you want to submit your own.
Subscribe to:
Comments (Atom)