Aug 31st, 2010 // Appetizers, Dinner, Easy Cheats, Kid-tastic, Recipes
Ole! So… I had to fly across country AGAIN this week, but the night before I left my kid and I decided to whip up this Mexican style pizza before watching the Emmy’s. My veggie husband was quite pleased with this plan until my kid (who is only 4.5) complained about having to watch the Emmy’s. That’s what Tivo’s for, I declared! My husband thought otherwise. We worked out a compromise and enjoyed this double decker pizza which turned out to be double delicious.
After getting our tortillas nice and crispy, we started the bottom layer with a nice spread of vegetarian refried black beans.
Then we sprinkled organic corn kernels atop the beans.
And finished off the first layer with cheese and salsa. Here’s how we made the rest… Read more after the jump…
Aug 30th, 2010 // Desserts, Easy Cheats, Kid-tastic, Recipes
That’s brownie on the outside and peanut butter frosting on the inside. Need I say more? I need not, but I will. The brownies are actually made with nonfat yogurt no oil / no egg! This makes them the perfect consistency for the whoopie pie and a wee bit better for the wee one in my life.
My kid was feeling camera shy when we made these. And even though he loved using the stand mixer, he didn’t want me taking a picture. I wonder if he’s starting to think of me as paparazzi? Regardless, despite his claim that he doesn’t like chocolate, he gobbled these brownies right up. Now for the recipe… Read more after the jump…
Aug 29th, 2010 // Giveaway, Lunch, Recipes
If you are wondering what to make for lunch this school year, look no more. We’ve got you covered for two whole weeks. Here’s a round up of our ten lunch ideas packed in our favorite new lunch box containers. Check out the lunches in all their glory.
Make Your Own Yogurt Parfait
Cream Cheese & Jelly Sushi Rolls
Build Your Own Pasta Primavara
Peanut Butter, Apple & Honey Quesadilla
Read more after the jump…
Aug 26th, 2010 // Kid-tastic, Lunch, Recipes, School Lunch
I didn’t purposely save the best for last, but it turns out that I did. I started my day at 6:00am in New York (3:00am body time), flew back to LA, came home, fed the baby and then headed off to the store to get lunch supplies. I found myself face to face with a kosher salami and it hit me (the thought, not the salami): salami + cheese + soft pretzel = kidtastic. So, I put that salami in my cart and the rest is history.
Salami Pretzel Skewers Lunch
2 thick slices kosher salami (cut into 4 triangles)
1 soft baked pretzel or pretzel bites (in the freezer section of your grocery store)
8 cubes of cheddar cheese
Heat the pretzel according to the oven instructions on the box. (Don’t microwave them!) We used a full pretzel and then cut it into chunks. If you can find the soft bake pretzel bites you can use them instead.
Set out all the ingredients on a plate.
Let your kid assemble the skewers by sliding on salami, followed by cheese, followed by the pretzel.
Resist the urge to eat that skewer. Pack it in your kids lunchbox with homemade pickles and some carrot sticks. Try not to be too jealous of his lunch. Now check out our stuffed bagel recipe… Read more after the jump…
Aug 25th, 2010 // Kid-tastic, Lunch, Recipes, School Lunch
Remember that Crustless Quiche in a Cup Recipe? It has become a household favorite. We like it so much that today we decided to make breakfast for lunch. We made a batch of crustless quiche it in a muffin tin and packed it in one of our Easy Lunchbox containers along with these “homemade” croissants and strawberry jam. How very Parisian of us!
Crustless Quiche in a Cup Muffin Tin Recipe
Prep Time: 10 mins Cooking Time: 30 to 40 mins
4 egg whites
1/2 cup lowfat milk
1/2 cup shredded part skim mozzarella cheese
1/2 cup shredded cheddar cheese
2 cups fresh broccoli florets
fresh pepper & sea salt
Preheat oven to 350 degrees. Blanch the broccoli in boiling water, dry and chop up into small pieces and set aside. Meanwhile, in a large bowl combine eggs and whites and lightly whisk together. Add milk and continue to whisk together. Stir in broccoli and cheese and finish off with salt and pepper to taste. Grease muffin tin with cooking spray. Divide egg mixture evenly among cups and bake for 15 minutes or until beginning to brown. This should yield 12 quiches. You can easily freeze them and pack them in future lunches. Or cut the recipe in half and make less at a time.
‘Homemade’ Mini Croissant Recipe
Prep Time: Over Night Cooking Time: 15 mins
1 box Trader Joes Mini Croissants (in the freezer section)
1 egg lightly beaten
1 tablespoon of water
Remove mini croissants from freezer and place on greased cookie sheet. Let sit overnight. (We put them in the oven with it turned off.) In the morning remove croissants from oven. Croissants should double the size and should look doughy. Preheat oven to 350 degrees. (You can make them at the same time you make the quiche.) Meanwhile, make egg wash by adding water to egg and beating lightly. Paint each croissant with egg wash using a pastry brush. Cook in oven for 15 to 20 minutes or until croissants are golden brown. (If they are just light brown they are not done on the inside.)
I like the mini quiche cups because they are protein rich and a great way to get broccoli into my kids lunch box. My kid likes that they are hand held eggs. He wanted to eat all four right away. Now check out our Meatball Macaroni Soup Recipe…
Read more after the jump…