Asian Spinach Salad (Two Ways)

How does one simply say, "Hello again!" after over two months of silence?  With this recipe of course!!  I could eat this spinach salad ALL DAY and ALL NIGHT.  Yes... you heard me right... SPINACH SALAD!  (You know how I feel about spinach, right?!) This was seriously incredible.  I am so excited to share... and yet there is just a little naughty part of me that wants to keep this one to myself to be the dish of all dishes at the next potluck. :)  This one is from my friend, Whitney, who was kind enough to share it with me, so I better follow her example and over come my selfishness.  ENJOY!  You are so darn lucky I am sharing!  You are going to love it.

Asian Pasta Spinach Salad
Asian Dressing:
1/2 c oil
1/2 c sugar
1 tsp salt
1 tsp sesame seeds
3 T soy sauce
2 T rice vinegar
1/2 tsp sesame oil
1 tsp grated garlic
*Whisk ingredients together in medium size bowl until well blended.

For the Salad:
1 package bow-tie pasta, cooked and drained
Package of fresh spinach
2-3 tsp sesame seeds
1/2 c sunflower seeds
*Toss lightly with Asian dressing, or reserve for individual servings.

Asian Spinach Chicken Salad
Package of fresh spinach
1 cup bean sprouts
2-3 tsp sesame seeds
1/2 c sunflower seeds
cooked chicken breast seasoned with lemon pepper
Asian dressing (recipe above)
*Toss lightly with Asian dressing, or reserve for individual servings.

Sweet Zucchini Pancakes

The zucchinis are taking over the world!  Actually, I kinda wish they were.  It seems anyone with a garden is anxious to get rid of them, but I audibly gulped as I noted the priced of $1.30 per pound at the grocery store.  Zucchinis are the best sneaky veggie there is!  You can disguise them in just about anything, and they don't take over.  I love them!  So if you hadn't noticed, this post is a shout out to all my friends with gardens to pass some my way so I don't have to buy them at top dollar.  OR WAIT... I guess if I were being a little less demanding, {guilty smile} this is my gift to you.  You now have another yummy way to use up those green guys. :)

Sweet Zucchini Pancakes (Tasty Kitchen)

½ cups All-purpose Flour

3 Tablespoons Sugar

1 teaspoon Baking Powder

¼ teaspoons Baking Soda

¼ teaspoons Salt

1 whole Egg

½ cups Greek Yogurt (nonfat Is Fine) (I used plain yogurt, not Greek, and it don't think it worked as well.  Greek is quite a bit thicker, and my batter was kind of runny weird.  Just saying. :)

2 Tablespoons Melted Butter

1 whole Zucchini, Grated

½ cups Water Or Milk

Preheat a nonstick skillet or griddle to medium-high heat (350ºF).

Whisk dry ingredients together (flour, sugar, baking powder, baking soda, salt) and set aside.

In a separate bowl, whisk egg, yogurt, and melted butter together. Combine dry and wet ingredients together and mix until just combined. Fold in grated zucchini. Add water or milk a little at a time until the batter consistency reaches the desired thickness. The more you add, the thinner your pancakes will be. For me, 1/2 cup was enough to thin the batter but keep them nice and fluffy.

Scoop 1/3 cup of batter onto the griddle and gently spread the batter if necessary. When you see bubbles rising around the edges, flip the pancakes. I found that some of the pancakes took as long as 10 minutes to cook (5 minutes per side). Top with butter and maple syrup!

63 Kid-Friendly Healthy Snacks

"Mom, I'm hungry!  I want a snack!"  

If you've got little ones, you probably just recently heard those words, and unless you are "The Model Mother", you are probably just about to reach for the nearest cheap, sugar-filled granola bar or the overprice, under-nourishing gold-fish crackers, but... STOP... WAIT... DON'T!!!  

Here, I have compiled a list of my favorite PRACTICAL Kid-Friendly Snacks that I prepared for my little crew over the summer (yes, this has been a long time in the making) that we both liked, because they were tasty, easy to prepare, used things I had on hand, and were fairly balanced and nutritional.  So before your toss them a fruit snack packet loaded with high-fructose corn syrup, consider tossing them a REAL fruit snack, or something fun on this list.

*Please know that I'm not saying your a wicked mother if you give your kids fruit snacks or goldfish.  I would be a hypocrite if I were. :)  I'm only "nudging" you and the kids to branch out and discover something on this list that might be just about as easy to prepare and much more satisfying.

Also, these were just the ones that came to mind.  If you can think of more good ones, by all means, add them in the comments!  I'm always open to new great ideas.

Happy Snacking!

-Lyd

63 Kid-Friendly Healthy Snacks

• Popcorn (MY ALL-TIME FAVORITE!)
• Apple Slices & Peanut Butter (My 2nd Favorite!)
• Sliced Veggies (i.e. carrots, celery, broccoli, cauliflower, or bell peppers) & Ranch Dip
• String Cheese & Tomato Juice
• Trail Mix (Nuts, raisins, mini-marshmallows, chocolate chips etc.)
• Ants on a Log (Celery, Spread Peanut Butter, and Raisins)
• Healthy Granola Bar (LARABAR's are my latest favorite.  The simple, healthy ingredient list with astound you!)
• Nuts & Raisins
• Fruit & Yogurt
• Yogurt & Granola (or for quick Good Morning Granola)
• Apple Sauce & Cheese Slices
• Cottage cheese & Fruit or Tomato Slices
• Melon
• Whole Wheat Pitas & Hummus
• Hard Boiled Egg & Slice of Toast
• Kale Chips
• Sliced Wraps (tortilla, cream cheese spread, ham slice & sprouts) (Julia's Wraps)
• Muffin Tray Sample Plate (Put whatever you have on hand in the muffin cups... kids love it!)
• Snack Kabobs (skewer whatever you have on hand)
• Frozen Peas
• Frozen Grapes
• Almonds & Fruit
• Smoothie (The Green Smoothie from Bliss From Scratch)
• Pickles
• Peanut Butter Banana Toast (Monkey-Bee Sandwiches)
• Canned Fruit
• Sweet Potato Chips
• Healthy Muffin (Three Grain Muffin)
• Dried Fruit (Mango or Apricots)
• Ricotta w/Fruit
• Deli Meat Slice & Fruit
• Edamame
• Tuna (w/ a tiny put of mayo or plain yogurt and salt) & Crackers
• Grapefruit w/a bit of salt or sugar (I still can't abide this, but for whatever reason my kids love it. :)
• Oatmeal & Fruit
• Yogurt & Graham Cracker (I'm LOVING Greek Yogurt lately... so creamy and more protein)
• Mini Pizza (English Muffin, sauce, & pepperoni, Microwave)
• Juice Ice-Cubes
• Chips & Salsa
• Whole Wheat Breadsticks & Tomato Sauce for dipping
• Pudding (Homemade Dairy-Free Chocolate Pudding)
• Wimbledon Strawberries (strawberries, sour cream or plain yogurt, and brown sugar)
• Chocolate Slim Fast Drink w/Banana
• Nut Mix
• Whole Carrot
• Cheesy Toast
• Cheese Quesidilla Slice
• Fruit Cups
• Warm Refried Beans & Tortilla Chips
• Creamy Fruit (Sliced Fruit drizzled kefir) (*FYI Kefir was done wonders for my digestive systems... not to give too much info. :) It's loaded with pro-biotics... super good for you!  I put it in my smoothies every morning. I use The Greek Gods brand in the dairy section at Winco.  It's about $3.00 per quart. Worth every penny!)
• Sliced Bananas, Milk, & Honey (My dad used to give this to me for a bed-night-snack :)
• Sliced Fruit w/drizzled honey
• Peanut Butter and Jelly Sandwich slices
• Peanut Butter & Honey Sandwich Slices
• Banana Chips
• Cheese Chips (cheese melted over chips)
• Crackers & Cheese
• Steamy Brown Rice w/Parmesan Cheese and salt
• Tomato slices w/mozzerella cheese slices
• Cinnamon Baked Apples (Microwave 2-3 minutes)
• Toast w/Ricotta and Strawberries
• Apple Sandwiches
• Healthy Cookies (Giant Breakfast Cookies)  

100% Whole Grain Chocolate Zucchini Cake

Zucchini's on!!! It's that time of year, isn't it?  Let me guess... you found this one in your frantic hunt for  squash recipes.  You are trying to think of ways you can sneak in the green goodness, aren't you?  Well, here is a healthy one... at least as far as cake is concerned.  Be forewarned that it is very filling!  It's 100% Whole Wheat by-cracky!  I was stuffed after one slice.  It tasted {how do I say it?} healthy... but that can also be good. :)

Note: She used a Greek Yogurt Honey Chocolate Ganache that sounds lovely, but I didn't make because I was missing some of the ingredients. I made this "Creamy Yogurt Frosting" and it was pretty terrible.  It didn't work at all- super runny and the butter got all chunky.  It was weird.  Would not recommend it.

100% Whole Grain Chocolate Zucchini Cake (Texanerin Baking)

Prep Time: 15 min

Cook Time: 40 min

Ready in: 55 min

Yield: 12-14 pieces

Ingredients

Zucchini cake:

¾ cup (177ml) olive oil or canola oil

1 cup (320 grams) honey

2 teaspoons vanilla extract

2 large eggs

¾ cup (177ml) Greek yogurt

290 grams whole wheat flour (this was about 2 cups or 2¼ cups)

1¼ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

90 grams Dutch-process cocoa powder (about ¾ cup cocoa)

3 cups (for me, this was 340 grams) grated, peeled zucchini

1 cup (180 grams) semi-sweet chocolate chips

Directions

Grease a 12 cup bundt pan or 6 cup if you want to make half. Preheat your oven to 350°F / 176°C. For the cake, combine the honey, oil, and vanilla in a large bowl. At first it'll be difficult to get the honey incorporated, but it'll work. Stir in the eggs and then the Greek yogurt. Set this bowl aside.

In another large bowl, combine all the dry ingredients. Sift the cocoa powder into the bowl if it's lumpy, or just use a fork to get rid of the lumps. Add the wet mix to the dry mix and stir, just until combined. Fold in the zucchini and the chocolate chips.

Bake the full recipe for 40 minutes, or if using half, bake for 30 minutes. When you insert a toothpick in the middle, the toothpick will not come out dry, or even with crumbs, but it'll come out covered in sticky batter. If you insert it, and it's just normal batter, it's not ready. Sticky batter is what we're looking for! It'll continue to cook once it's out of the oven.

Let cool in the pan for 10 minutes and then flip out onto a wire rack to cool. Cool completely before icing.

Kale Chips

Honest and truly, I never pictured myself even putting a bundle of leafy kale in my grocery cart.  Yes, I know... I too have heard of all it's miraculous nutritional healing powers, but what the heck do you do with the stuff?  It is simply not edible!  (I've tried it in green smoothies and it is what I call a disaster! I can't even pretend it is palatable.  Good for you if you think otherwise.)  I am just not the torture-your-taste-buds-to-go-green type... although I have lots of friends who are, and I will certainly cheer you on.

I am probably a bit more like the lady at the end of this {hilarious} clip. (I love Studio C.)

That being said (and watched), I like being healthy and when "healthy" and "practical" meet up... that is where I stand.  Here is a lovely sample of that marriage.  I had a friend, Becky, tell me how she makes kale chips from the kale she grew in her garden.  She said her kids eat it like popcorn or Doritos.  She often serves it as a snack during movies.  I smiled, nodded, and agreed that that was pretty awesome... however, in the back of my head I was guilty of laughing and saying to myself, "RIIIIGHT. Of course they do."  Then she gave me a sample.  I was shocked... literally eating my words.  EUREKA!  There IS a way to make kale taste good! (And it is incredibly easy!!!) 

Even my 4 year old anti-anything-green boy will eat these.  He proudly announced when dad got home from work that, 

"Er made chips a'day.  Er made them with leabs.  Like in the trees."

And that's just what we did.

Kale Chips

Fresh kale (about 4 stalks)

Olive Oil

Kosher Salt (or regular)

Lemon juice

*You could also add other seasoning if you feel brave. i.e. garlic or onion powder, Parmesan, season salt, etc.)

Rinse kale.  Peel the kale away from the stems. (This is a great job for little kiddos.)  Pieces can be small or large.  Put the kale leaves in a large bowl.  Drizzle with a couple tablespoons of olive oil. (More or less as needed.)  Add a little drizzle of lemon juice (if desired) and toss the leaves to coat.  (Sometimes I rub the oil with my thumbs.)  Add salt and toss.  Spread on a large baking sheet.  (I like to have it up on a rack for even baking.)  Bake at 350 for about 15 minutes or until the kale turns brown and gets crispy.  Cooks quickly, so watch it close. (I like mine more crispy, so I usually go longer, but it doesn't taste good burned. :)

Allow them to cool and munch away!  Be prepared to make another batch soon, because the go fast!

*If they don't get gobbled up (which is rare) I have found the the best was to store them in is a Tupperware in the fridge.  They are pretty delicate/crumbly, so be careful.)

 

I feel like I just saved the world.... one kale chip at a time.

Crockpot Potato Soup

I just couldn't bare the thought of posting a hot soup recipe in July, so I've been holding out on this one.  August is still hot, but somehow it just sounds more "autumnish."  Well, it doesn't get much easier than this folks!  (Nor much creamier.  Not the healthiest. :)  This is a super easy recipe that you can throw in the crockpot, or... do like me, and speed things up even more by doing it over the stove.  You basically just throw it all in and heat it up.  This was a hit with my whole crew... which is saying something, seeing as how I served it up in 100 degree weather. :)

*Lyd's Tip: Rather than use the flavorless, overpriced store-bought hash-browns, just pull out a few of your left-over baked potatoes and grate them up.  (I use my food processor and it takes no time!) The cook up better and make a much smoother, creamer texture anyway! :)

Paula Dean's Easy Potato Soup (Raining Hot Coupons)

1 Bag of frozen hash-brown potatoes – squares, not strips (30 oz bag) (Or grated baked potatoes)

1/3 – 1/2 cup chopped onion (depends how much you like onion)

1/4 teaspoon ground black pepper

2 Cans of chicken broth (14.5 oz each)

1 Can cream of chicken soup

1 Package Cream Cheese (softened)

Cheese for the top!

Directions:

Combine all the ingredients (except for the cream cheese and cheese) and mix well then cook on medium to 4-5 hours.

Add the cream cheese (softened) at the end and cook for another 20-30 minutes.

Add some cheese to the top (optional)

Enjoy!

Black Bean Pasta Salad

Looking for a yummy summer salad to perk up your picnic?  Look no further!  I have a hard time resisting a pretty colorful salad, and this one just looked like a party.  It tasted pretty good, too.  I did take some liberties by adding a bit of salt, pepper, paprika and a couple others things, because I felt it was pretty bland on it's own.  I will confess that my kids weren't crazy about this one.  Just too much going on I guess, and I couldn't get them to really eat it.  I liked it, but be warned that it makes a big batch, (or probably more like: I don't messure very carefully and it all grows... a lot) so unless you have a crowd, you might want to half it... or eat the left over for a couple meals after like me. :)

Black Bean Pasta Salad (Kraftfoods)

2 cups  shell macaroni, uncooked (I used whole wheat pasta)

1 can  (15 oz.) black beans, drained, rinsed

1 can  (7 oz.) corn, drained

1 can  (4 oz.) chopped green chiles, drained

½ cup  chopped celery

½ cup  chopped onion

¼ cup  KRAFT Mayonesa con Limón (I just added a little lemon juice to regular mayo and I think it worked fine.)

(I also added 1 red bell pepper- I think it really enhanced taste and look.)

(Defeintely add some sald and pepper or other seasonings, to taste.)

COOK macaroni as directed on pkg.; drain.

ADD remaining ingredients; mix lightly. Cover.

REFRIGERATE several hours or until chilled.

SUBSTITUTE

Substitute canned garbanzo or pinto beans for the black beans.

Perfect Turkey Burgers

...And they are!!!  My kids avoid mushrooms and onions whenever possible, but I minced them really finely in the my food processor, and they didn't even noticed them; however, I did.  They added so much yummy flavor and moisture.  I have tried a couple turkey burger recipes and my hubby and I thought this simple, but tasty recipe was a winner!  Happy grilling!  It has been too hot here to do anything else! :)

Perfect Turkey Burgers (Food Network)

1 large portobello mushroom cap (I used a small can, drained.)

1 tablespoon coarsely chopped shallot (I just used an onion)

3 tablespoons lightly packed fresh parsley

1 1/4 pounds 85% to 93% lean ground turkey

2 tablespoons extra-virgin olive oil, plus more for brushing

1 teaspoon Worcestershire sauce

Kosher salt and freshly ground pepper

8 thin slices manchego or white cheddar cheese

4 English muffins, split

Dijon mustard, mayonnaise and sliced avocado, for topping

Use a spoon to scrape out the gills from the underside of the mushroom cap. Cut the cap into 1-inch pieces and transfer to a food processor. Add the shallot and parsley and pulse until chopped.

Transfer the mushroom mixture to a large bowl. Add the turkey, olive oil, Worcestershire sauce, 1 teaspoon salt, and pepper to taste; gently mix with your hands until just combined. Divide into 4 balls, then lightly press into 4-inch-wide, 1-inch-thick patties. Put on a large plate, cover and refrigerate until firm, about 30 minutes.

Preheat a grill to medium. Brush the grates with olive oil. Grill the patties, undisturbed, until marked on the bottom, 4 to 5 minutes. Give the patties a quarter turn and cook until marked again, 4 to 5 more minutes. Flip the patties and grill until cooked through, 6 to 7 more minutes; top each with 2 slices cheese during the last 3 minutes of cooking and cover with a disposable aluminum pan to melt.

Toast the English muffins on the grill, then spread with mustard and mayonnaise. Serve the patties on the English muffins; top with avocado.

Per Serving (does not include toppings): Calories: 500 ;Total Fat: 26 grams; Saturated Fat: 11 grams; Protein: 40 grams; Total carbohydrates: 28 grams; Sugar: 1 gram; Fiber: 2 grams; Cholesterol: 100 milligrams; Sodium: 741 milligrams

Chicken & Wild Rice Soup

I was shocked to have left-overs of the delicious chicken cordon bleu, but I guess I shouldn't have been because I made a really big batch.  When I looked in the fridge the next day thinking, "Hmmm... what's for dinner?" I saw that chicken breast and the left-over wild rice I served with it, and I love turning one good meal into another, (make's me feel quite magic), and POOF... not to brag, it really worked on this one.  This was some of the yummiest soups I've had in a long time!  It came together quickly- heck, I didn't even peel the carrots.  A very happy chicken was served two delicious ways. Yum!

Lyd's Tip: To clarify, take advantage of chicken left-overs from meals like this, this, or this.  Save time cutting and cooking raw chicken, and just chop up the left-overs and turn them into a delicious soup.

*I also added some sliced zucchini, chopped cabbage, and cooked quinoa, which my family isn't too keen on as a side dish, but all said they loved in the soup... score!

Chicken & Wild Rice Soup

Ingredients:

2 Tablespoons butter

1/2 small onion or 1 large shallot, chopped

2 celery stalks, chopped

2 small carrots, chopped

salt & pepper

2 garlic cloves, minced

1/2 teaspoon dried thyme

8 cups chicken broth

2 chicken breasts, cut in half

3/4 cup wild/brown rice blend

1 cup milk

1/4 cup flour

Directions:

Melt butter in a large soup pot over medium heat. Add onion, celery, and carrots, season with salt & pepper, then saute until tender, about 10 minutes. Add garlic and thyme then saute for 1 more minute.

Add chicken broth then increase heat to high and bring to a boil. Add chicken breast halves and cook until no longer pink in the center, about 10 minutes, then remove to a plate and set aside. Shred when cool enough to handle. Add wild/brown rice blend to the pot then place a lid on top, turn heat down to medium-low and simmer for 40-50 minutes or until rice is tender. 

In a small bowl, whisk together 1/4 cup milk with flour until smooth then add remaining milk. Slowly drizzle into soup while stirring. Add chicken then simmer soup for 10 more minutes uncovered and serve.

Recipe From: Iowa Girl Eats

Whole Wheat Breadsticks

Squashed Spaghetti is one of my favorite stand-byes.  I can make it in no time if I microwave the squash (like this), and even faster if I make it a meatless meal... but sometimes it seems a little naked all by itself.  My husband and kids get a lot more excited if I add something like these yummy breadsticks. :)
I was attracted to the "quick and easy" in this recipe.  Sometimes I see that claim, and I feel impelled to try the recipe, just to see if it's as easy as they claim.  I felt like this was pretty quick and pretty easy.  Making yeast dough just takes a little works, and adding snazzy toppings isn't exactly "quick" but the labor was pretty minimal, and worth it in the end.  I couldn't get mine to rise much and I think I over-baked them a bit, but I kind of liked the "crunchiness" I accidentally created. :)  Maybe, I'm just looking on the bright-side, which isn't hard to do with this on your plate.

Quick and Easy Whole Wheat Breadsticks (From Clean Eating in Texas)

Ingredients:
3 cups whole wheat pastry flour
1 Tbs dry yeast
1 1/4 cups warm water
1 Tbs honey
1 tsp salt
1.5 Tbs olive oil
1 tsp oregano
1 tsp dried basil

Topping ingredients:
4 Tbs Butter, melted
2 tsp garlic salt
1 tsp parsley flakes
1/4 cup Parmesan Reggiano, grated

Directions

Preheat oven to 375.
Dissolve yeast in warm water.
Add remaining ingredients and make soft dough.
Place dough in lightly oiled bowl, and allow to rise until doubled (30 mins)
Punch down dough after 30 minutes.
Melt 2 Tbs of butter, and pour in 9×13 baking dish. Evenly coat the bottom of the dish.
Roll out the dough to fit pan.
Place dough in pan.
Pour remaining 2 Tbs of melted butter on the top of the dough, evenly coating.
Cut the dough into strips lengthwise and then one cut vertically down the middle so as to halve the long strips.

Top with garlic salt, Parmesan Cheese, and parsley.
Allow dough to rest for 10 minutes, to give it time to puff slightly.
Bake at 375 approximately 20 minutes, or until golden brown.

Butternut Squash Gnocchi

Yes, I'm still at it... sneaking squash into thing. :)  I was amazed how easy this was to make, and although the kids were a little disappointed that they weren't the "chicken nuggets" that they thought they were, they still ate them up. (It's ok... you can admit that you had the same thought. :)  The garlic sage butter was a little strong.  I think they would taste the best with a creamy sauce or in a soup.  We actually put ours into our creamy tomato soup and it was quite delicious.  Just another fun way to sneak in those veggies. :)

Butternut Squash Gnocchi with Garlic Butter and Sage Sauce

For the gnocchi:

3lb butternut squash (I think just about any kind of squash would do.  I used acorn.  I would definitely recommend following my tip below and slow cooking it.  Super easy!)

1 Tablespoon extra virgin olive oil

salt & pepper

1/2 teaspoon salt

1 egg, whisked

2-1/4 cups flour, plus more for rolling

For the Garlic Butter & Sage Sauce (for two, 1-cup servings):

2 Tablespoons butter

1 garlic clove, minced

7-8 leaves fresh sage, chopped

salt & pepper

Directions:

Preheat oven to 400 degrees. Pierce bulb end of butternut squash with a sharp knife several times then microwave for 3 minutes, flipping halfway through. Slice top and bottom off squash, then cut in half lengthwise and remove seeds with a spoon. Place squash halves cut side up on a foil-lined baking sheet then brush with extra virgin olive oil and season liberally with salt and pepper. Roast for 50-60 minutes, or until a knife inserted into the thickest part of the squash meets no resistance.

When squash is cool enough to handle, scoop from peel and place in a food processor. Process until very smooth (or mash by hand) then place puree in a large saucepan over medium heat and cook until it is no longer extremely moist, about 10 minutes, stirring occasionally. Spread squash puree on a plate then refrigerate until cool (doesn’t have to be cold – but will be more difficult to roll out.)

Measure out 2 cups cold squash then place in a large bowl and stir in whisked egg and salt. Add flour, 1 cup at a time, and stir until the dough pulls away from the side of the bowl. Turn out onto a heavily floured surface and knead until dough comes together. (Dough might be sticky, just keep flouring hands lightly.

Remove large hunks of the dough then roll into a rope and cut into 1″ sections to form the gnocchi. Place onto a wax paper or foil-lined baking sheet and freeze until solid then transfer to a freezer bag, or cook gnocchi immediately. Cook frozen gnocchi the same as fresh (do not thaw.)

To cook gnocchi: Bring a large pot of water to a boil then salt lightly. Melt butter in a large skillet over medium heat, then add garlic and sage. Cook until garlic is just starting to turn golden brown.

Add 1 cup gnocchi at a time and to the salted, boiling water, then cook at a gentle boil until gnocchi float to the top, about 2 minutes. Transfer using a slotted spoon or spider to the garlic butter & sage sauce. Cook remaining gnocchi then add to the skillet. Season with salt & pepper then toss to coat, and plate.

From: Iowa Girl Eats

*She has some great step by step instructions and pictures.

Lyd's Tip:  My sister was telling me a while back how she chopped up her Halloween pumpkins and put them in her crockpot and they ate them up.  I thought it was brilliant.  I was too lazy to even cut mine up.  I was in a hurry so I just threw the whole thing in, put it on low, and left.  It was done in just a couple hours.  So easy!  No hassle with baking it in the oven forever and burning it.  Love these time savers!

Here they are, ready for a dunk in our creamy tomato soup. Yum!
 

Pinto Bean Soup with Cajun-Style Sausage

So Happy {late} Valentine's Day!  I have been busy with sick kids lately, and so instead of making sweets, I've been making soups. How sad is that?  Except that this was a soup that made my hungry crew happy.  I made a big batch of pinto beans in the crockpot.  We used them for beans and rice tacos, but I used the other half in this soup. Dried beans are pretty cheap.  I liked that the beans weren't all that was going on in this soup.  The addition of some fresh veggies and spices made it much more exciting and tasty than a typical bean soup.

Pinto Bean Soup with Cajun-Style Sausage (Diana Rattray)

1 tablespoon olive oil

12 ounces andouille sausage, sliced (I just used ground sausage)

1 medium onion, chopped

2 ribs celery, chopped

1 bell pepper, chopped, red, green, or other color

(I also added chopped zucchini)

2 cans (14.5 ounces each) diced tomatoes

1 1/2 teaspoons Cajun seasoning blend

salt and pepper, to taste

1 quart chicken broth

2 cans (about 15 ounces each) pinto beans, drained and rinsed

2 green onions, thinly sliced

1/4 cup chopped fresh parsley or cilantro

In a large saucepan, heat the olive oil over medium heat. Add the sliced sausage, onion, and celery and saute for about 5 minutes, stirring frequently. Add the bell pepper and continue cooking, stirring, for 3 or 4 minutes longer. Add the diced tomatoes, seasoning blend, salt and pepper, and chicken broth. Add the drained pinto beans. Bring to a boil; reduce heat, cover, and simmer for 15 minutes. Add the green onions and parsley and continue cooking for 2 minutes longer.

Serves 6.

Lyd's Tip: I mentioned recently how I sometimes make my ground beef stretch using a grated potato, but I also like to make my sausage stretch. Are you shocked? :) I add a chopped onion, and sometimes I just don't use as much in the recipe.  I set a little bit aside and refrigerate it.  It's perfect in omelets, quiche, casseroles, or other soups.  Saves me time too, because I can just throw it in.

Easy-Pleasing Avocado Sandwich

"A man gets tired of the same ham sandwich everyday," or so my hubby says (in so many words).  He is careful to express his "gratitude" that I make him lunch, but he seemed especially grateful when I switched things up with this little avocado concoction.  He said he could have this one "everyday" but even as good as it is, I have my suspicions that we would eventually repeat this cycle. :)  But for now... he is quite pleased with avocados, so I'll keep them coming.  A little spice and some TLC go a long way.  Who needs meat in their sandwiches anyway? Not him, not today anyway. :)

Easy-Pleasing Avocado Sandwich (From Lyd)

2 Sliced of Good Hearty Whole Wheat Bread

Avodcado sliced (they can be pricey, so I sometimes make them stretch by using 1/4 of a large one or half of medium and then refrigerating the other half.)

Cheddar Cheese, sliced

1 small tomato sliced

pinch of salt

pinch of paprika

pinch of cajun seasoning

little bit of mayo

Spread bread with mayo, layer with cheese, avocado, and tomato.  Sprinkle with seasonings and put a Lyd on in." Send it to work with hubby along with a big kiss... or sit down to one yourself. :) * Guaranteeing to please.

Lyd's Tip: Penny-Pinching with Potatoes...

I am pretty sure I am not the only one that likes to save a buck, so I am diverting from my typical posts for a "Lyd's Tip."  I guess I shouldn't take all the credit-- I dropped by a friends house and she was grating a potato and said she was making tacos... I was confused and she explained further. :)  I was glad I stopped by at just the right moment because it's seems like the price of ground beef in on the rise, and this little tip has saved me some money, and probably some clogged arteries as well. :)

Using a Potato to Stretch Hamburger and Making Two Easy Casseroles

It all begins with a potato.  One potato is probably best if you don't want more potato than burger, but I was extra cheap and grated two. :)

 

Grate away!

Brown about a pound of hamburger.

Lyd's Tip: I like to get my ground beef at our local COOP store (organic, natural foods store).  They sell the grass fed beef there, and if I buy three family packs, they mark the price down significantly.  It's worth asking about.  I put most of it in small zip-lock bags to freeze and use the rest for meals like The Best Meatballs or Mini Cheddar Loaves, that both freeze well and come in handy on a busy night or if I'm taking a meal to someone.  I usually have pasta and the meatballs go great with it for spaghetti.)

Draining it is a "healthy" idea, but if you do, you might want to add just a tablespoons of olive oil.  Add the grated potato and cook for about 10-15 minutes until it is browned and cooked through, stirring or turning occasionally.  Season with salt and pepper.

Once it's cooked through you are good to go.
Here is what I did with mine:
I killed two birds with one stone...
Or you might say, I killed two casseroles with one potato. :)
*Now--I do have to say that these are my stand-by recipes, not really anything to brag about- I am almost ashamed to post them, :) but they freeze well and my kids don't complain because they are familiar.  Also, be forewarned that you will tasted the potato- it doesn't exactly go unnoticed, but it doesn't taste bad either.

 *Divide beef (correction, potato beef :) in two bowls.

For the Speedy Shepherd Pie:
In a large bowl, stir together 1 can on string beans, 1 can of tomato soup, and beef mixture.  Spread in casserole dish.  Top with mashed potatoes and grated cheese.

(Another Lyd's Tip: I am all about saving time, so I make a big batch of mashed potatoes when I make them for Sunday dinner or something, and set some aside for just this occasion.  I have also frozen some in quart size zip-lock bags, and I have found that it actually freezes pretty well, you just reheat in the microwave.  Works well for this purpose.  Instant potatoes are also speedy.)

 For the Speedy Tatertot Casserole:
In a large bowl, stir together 1 can of drained string beans, 1 can of cream of mushroom soup, and beef mixture.  Top with frozen tatertots.

Easy-sh'meezy! (Not to mention cheaper.)

Broccoli Chicken Casserole

You know a casserole is good when your crew wipes out the whole dish. :)  This was a real hit with the family.  The seasonings from the stuffing mix come through and help give it some good comfort food flavor, without the heaviness.  This was a tasty one that didn't take long to make.  In the words of my hubby, "You can definitely make this one again!"
Don't mind if I do.

Lyd's Tip: I don't know about you, but when I throw raw broccoli into a casserole, it always comes out kind of crispy still- just seems like it takes longer to cook.  I like to put it in a microwave safe bowl and nuke it for just a few minutes before I put it into the casserole so that it comes out tender and tasty... instead of totally raw... which is probably better for you, but hey, don't push me, at least I put it in. :)

Broccoli Chicken Casserole (Taste of Home)

1-1/2 cups water

1 package (6 ounces) chicken stuffing mix

2 cups cubed cooked chicken

1 cup frozen broccoli florets, thawed

1 can (10-3/4 ounces) condensed broccoli cheese soup, undiluted

1 cup (4 ounces) shredded cheddar cheese

In a small saucepan, bring water to a boil. Stir in stuffing mix. Remove from the heat; cover and let stand for 5 minutes.

Meanwhile, layer chicken and broccoli in a greased 11-in. x 7-in. baking dish. Top with soup. Fluff stuffing with a fork; spoon over soup. Sprinkle with cheese.

Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 6 servings.

Nutritional Facts

1 serving (1-1/3 cups) equals 315 calories, 13 g fat (6 g saturated fat), 66 mg cholesterol, 1,025 mg sodium, 25 g carbohydrate, 2 g fiber, 23 g protein.

Crash Hot Potatoes

Happy New Year!!!  Hope you are ready to ring in the new year with some good recipes!  This was one we made over the break and it made an easy tasty side.  Pioneer woman rocks... but then I'm sure you already knew that. :)

Crash Hot Potatoes (Pioneer Woman)

12 whole New Potatoes (or Other Small Round Potatoes)

3 Tablespoons Olive Oil

Kosher Salt To Taste

Black Pepper To Taste

Rosemary (or Other Herbs Of Choice) To Taste

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

Bake in a 450 degree oven for 20-25 minutes until golden brown.

Curried Butternut Squash and Rice Casserole

Are you tired of squash yet?  "NEVER!" you bellow, "Keep it coming!"  Well, you won't be after you try this family-friendly dish!  Yay for a meatless meal winner!  This has been by far the best meatless meal/squashful dish I've made yet.  It was delicious!!!  The whole family liked it- and that is saying something.  It was flavorful, had a fun variety of textures- I loved the nuts and cheese on top that add contrast AND protein.  This is a very healthy one, but it taste more like comfort food.  We didn't miss the meat one bit.  Also fairly inexpensive to make.  Could also pass as a side dish.  I was so happy to have stumbled across this one... I know you'll thank me! :)

Curried Butternut Squash and Rice Casserole (Country Living)

2 tablespoon(s) Vegetable Oil

1 cup(s) (about 1 medium) Chopped Onion (I don't usually have "shallots" lying around, so I used a big onion.)

1 Shallot, chopped

1 tablespoon(s) Curry Powder

1 teaspoon(s) Salt

1/2 teaspoon(s) Ground Coriander

1/4 teaspoon(s) Ground Black Pepper

2 cup(s) Reduced-Sodium Chicken Or Vegetable Broth

1 can(s) (14-ounce) Reduced-Fat Coconut Milk 

2 1/2 cup(s) (about 1 1/2 pounds) Butternut Squash, peeled and cut into 1/2-inch cubes

1 1/2 cup(s) Basmati Rice

1/4 cup(s) Sliced Almonds 

Parmesan Cheese

1/4 cup(s) Golden Raisins (I left these out.)

Heat oven to 375 degrees F. In a 4-quart shallow Dutch oven, heat oil over medium heat. Add onion, shallot, curry powder, salt, coriander, and pepper. Sauté until onion has softened — 5 to 7 minutes.

Stir in the broth and the coconut milk. Bring the mixture to a boil over high heat. Cook 1 minute. Remove the pan from heat and stir in the squash, rice, almonds, and raisins. Cover tightly and place in oven. Bake 20 minutes. Carefully remove the cover and bake 10 minutes longer. Serve immediately.

Lyd's Directions: I sauted the onion and squash with the seasonings in a little olive oil.  I also used cook rice from left-overs.  Then I stirred it all together (except cheese and nuts) and heated through, and poured it into a baking dish, added cheese and almonds and covered with foil, following the same cooking time.

Nutritional Information

(per serving)

Calories	310
Total Fat	7.0g
Saturated Fat	--
Cholesterol	4.0mg
Sodium	567mg
Total Carbohydrate	--
Dietary Fiber	5.00g
Sugars	--
Protein	6.0g
Calcium	--