Easy to Make School Night Dinners

When you’re a mom, working or not, you know things can get hectic quickly some school nights. Shuffling one child to dance classes. Racing to basketball practice. Before you know it, you’re hitting up the nearest drive thru to grab a quick bite to take home for dinner. Instead of turning to greasy hamburgers and fried foods, try out these easy weeknight meals.

Pizza Bread

Just about every kid we know loves pizza so you won’t be disappointing anyone at the table with this pizza bread recipe.

What You’ll Need

1 loaf of French bread, sliced into 1/2-1 inch pieces

Grated Parmesean Cheese or Shredded Mozzerella

Spaghetti or Pizza Sauce

Pepperoni slices or any other toppings you might enjoy

Fix it Fast:

1. Place bread slices on a cookie sheet.

2. Layer sauce, cheese, then toppings

3. Bake at 450 for 10-15 min

Serve with prewashed salad and/or carrot sticks with ranch dip

Quick Chicken Taquitos

A lightly flavored Mexican dish that will not be too bold for your child that isn’t too adventurous.

What You’ll Need:

1. 1 can of cooked chicken

2. 4 oz of sour cream

3. 1 cup shredded cheddar cheese

4. Soft tortilla shells

Fix it Fast:

1. Mix chicken, cream, and cheese.

2. Spoon mixture onto tortilla shells and wrap shells burrito style (closed ends).

3. Spray baking sheet and outside of shells with cooking spray (we recommend olive oil spray).

4. Bake at 450 for 12-15 minutes or until shells are lightly brown.

Serve with Mexican style rice (we like this because it’s prepacked and usually cooks quickly).

Ham and Cheese Roll-ups

This cresent roll meal is a classic go to for many moms. It’s super easy to prepare and cooks in under 30 minutes!

What You’ll Need:

1. 1-2 cans of cresent rolls (we prefer Pillsbury)

2. Ham slices

3. Cheese slices

Fix it Fast:

1. Grease a cookie sheet.

2. Unroll rolls and layer with ham and cheese.

3. Roll up cresent rolls and place about 2 in. apart on baking sheet.

4. Cook at 350 for 20-25 min, or until lightly golden brown.

Serve with broccoli (frozen broccoli cooks in under 5 minutes in the microwave), green beans, or corn.

Simple Minestrone Soup

We love a good bowl of soup on a cold wintery day. The veggies in this recipe are available year round so they’re always available at your local market and fresh! Make a batch to eat now or freeze some for later!

What You Need:

1 tablespoon olive oil

1 small onion, chopped

2 medium carrots, sliced

1 stalk celery, sliced

1 clove of garlic, finely chopped (or substitute with 1 teaspoon garlic powder)

1 tablespoon pot herbs (or substitute with a teaspoon of oregano and basil)

1 can chicken broth (about 2 cups)

1 can diced tomatoes (also add one can water)

1 can white kidney beans, rinsed and drained

1/2 cup frozen peas

1 cup cooked elbow macaroni

Fix it Fast

1. In a large pot, heat oil over medium/high heat.

2. Add onion, carrots, celery, garlic, and herbs.

3. Cook, stirring until onions look slightly wilted.

4. Add broth, tomatoes, water and beans. Bring to a boil, then turn heat on low and simmer 10 minutes or until carrots are tender.

5. Add peas and macaroni to hot soup, sprinkle with Parmesan cheese, and serve!

5 Quick Tips for Healthy Eating

With the holidays coming up soon, you’re probably already looking forward to the extra goodies that will be cooked up by yourself and loved ones. Or you might be dreading the extra calories you’re going to end up consuming! Here are a five quick  kitchen shortcuts to help you cut back on salt intake, fat, and calories. Eat better now and enjoy a few extra treats later!

1. Think before you reach for the salt shaker! There are a few ways you can add flavor without adding salt. Try a bit of fresh squeezed lemon to a lightly salted meal. It will make the salt taste like there is more than there actually is. You can also perk up your taste buds with a little vinegar or pepper.

2. We all love yummy dips and spreads at holiday parties (or while you’re just snacking at home!). For those that call for cream cheese, substitute half a cup of ricotta cheese blended with half a cup of fat-free cream cheese. This offers a yummy-and healthy-alternative dip to accompany your party veggie tray.

3. It’s comfort food season! The weather is crisp and the air is getting cooler. When making soups and casseroles that call for heavy cream, try replacing it with evaporated fat-free milk. And, don’t forget to bulk up your stews and soups with extra beans and veggies!

4. Have you gotten into pie-baking mode yet? Instead of using pastry dough as your crust, try graham crackers!

5. Use applesauce rather than butter and oil when baking. A half-cup of applesauce equals one cup of oil or butter.

How do you cut back on calories and fat when cooking? We’d love to hear your tips!

What We Love Right Now October 26, 2011: Wickedly Cute No-Bake Witch Hat Cookies

We’re kind of on a no-bake kick around here, but why not? If it’s easy, yummy, and looks good in the end, then it seems to be worth sharing in our book! If you’re on the hunt for a last minute Halloween treat these witch hats are for you! They only require 3 ingredients and almost no time to make!

What You’ll Need:

1 pkg. Fudge Stripe Cookies

1 bag Hershey’s Kiss

Orange Icing

Fix it Fast:

1. Place cookies chocolate side down.

2. Squeeze icing onto center of the cookie, making a circular shape.

3. Place Kiss on icing, flat side down.

Pumpkin Dip

If you’ll be entertaining at all this fall season consider this sweet pumpkin dip as an appetizer. Whip it up in minutes and wow your guests!

Pumpkin Dip

What You Need:

4 c. powdered sugar
2 (8 oz.) pkgs. cream cheese
1 can (30 oz.) pumpkin pie filling
2 tsp. cinnamon
1 tsp. ginger

Fix it Fast:

1. Combine sugar and (softened) cream cheese until well blended.

2. Beat in remaining ingredients.

3. Store in an airtight container and place in the fridge to cool and set.

Serve this dip up with gingersnaps or graham cracker sticks.

Easy Baked Apples

We love this apple dish. They are a perfect autumn treat, easy to make, and smell delicious while baking!

Easy Baked Apples

What You Need:

10 apples, peeled, cored, and sliced

1 cup brown sugar

2 tsp cinamin

Fix It Fast:

1. Preheat oven to 350.

2. Mix apples, sugar, and cinnamin in a large bowl.

3. Place apple mixture in large baking dish.

4. Bake 45 minutes, stirring apples every 15-20 minutes.

Serve as a dessert with vanilla ice cream or use as a side with your favorite fried chicken or grilled pork chop dish.

Black Bean & Zucchini Quesadillas

It’s no secret that kids love quesadillas. They are a small, bite-sized, and a fun little shape. They are also fun to make if you want to get their help in the kitchen! This recipe is perfect for a hot summer night when you’re tired of meat-filled meals and need something a little lighter on the menu.

Black Bean & Zucchini Quesadillas

What You Need:

2 pounds zucchini, grated
30 oz canned black beans, drained
12 oz Monterey Jack, grated
2 green onions, chopped
1 jalapeño, minced (optional)
8 eight-inch flour tortillas
olive oil

Fix It Fast:

1. Combine zucchini, beans, green onions, and jalapenos in a bowl. Toss well and set aside.

2. Brush one side of each tortilla with oil. Place four tortillas oil side down and spread each with one fourth of the zucchini-bean mixture. Top each one with an oil-side-up tortilla.

3. Place one quesadilla in a frying pan and cook over medium heat for 3 minutes on each side, until golden.

(you can also add other veggies like corn or tomatoes to the quesadillas if you choose!)

Serve with chips and salsa, corn, spanish rice, and cornbread muffins.

Easy, No Bake Chocolately Ice Cream Pie

It’s plain to see why we love this pie: No bake and super delicious!

Easy, No Bake Chocolately Ice Cream Pie

What You’ll Need:

1 pint chocolate ice cream, softened
1 pint double chocolate fudge ice cream, softened (if you can not find this variety, any ice cream with fudge will do!)
1 (12 ounce) jar hot fudge topping
1 (9 inch) prepared chocolate cookie crumb crust
1 (8 ounce) container frozen whipped topping, thawed
1 tablespoon chocolate sprinkles

Fix it Fast:

1. Spread the chocolate ice cream into pie crust in an even layer. Freeze for 15 to 20 minutes, or until set. Remove pie from freezer and spread on a layer of hot fudge. You may make this layer as thick as you wish. It is usually difficult to spread, but be sure you DO NOT heat the fudge as it will melt the ice cream layer underneath. Immediately freeze again for 15 minutes, or until set.

2. Remove pie from freezer and spread the double fudge ice cream on top of the fudge layer (if ice cream is too soft, put back in freezer for a few minutes — but DON’T LET PIE THAW or the layers will run together!). After adding the second ice cream layer, freeze again until set.

3. Spread on a layer of whipped topping, and garnish top with chocolate sprinkles. Return pie to freezer until ready to serve!

Makes approximately 10 servings.

Chocolate Chip Dip

This yummy dip recipe is just what every kid ( and every kid at heart) is sure to love. Serve it up with graham cracker sticks, apple slices, or mini pretzels if you’re in the mood for a little something salty and sweet.

Chocolate Chip Dip Recipe

What You Need:

1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
3/4 cup confectioners’ sugar
2 tablespoons brown sugar
1 teaspoon vanilla extract
1 cup (6 ounces) miniature semisweet chocolate chips
Graham cracker sticks
Fix it Fast:

In a small bowl, beat cream cheese and butter until light and fluffy. Add the sugars and vanilla; beat until smooth. Stir in chocolate chips. Serve with graham cracker sticks.

Recipe and image from Taste of Home

Party Nachos

If you’re planning a get together anytime soon, these nachos are a must! They are so easy to make and absolutely delicious.

Party Nachos

What You’ll Need:

1 carton (18 ounces) refrigerated fully cooked barbecued shredded pork
1 package (12-1/2 ounces) nacho tortilla chips
2 cups (8 ounces) shredded Mexican cheese blend
1/2 cup sour cream
1/2 cup salsa
1/2 cup shredded lettuce
1/4 cup thinly sliced green onions
1/4 cup sliced ripe olives, optional

Fix it Fast:

1. Heat pork according to package directions. Place tortilla chips on a large microwave-safe serving plate. Layer with pork and cheese.
2. Microwave, uncovered, on high for 1-2 minutes or until cheese is melted. Top with sour cream, salsa, lettuce and onions. Sprinkle with olives, if desired. Makes about 12 servings.

Our Best Mocktail Recipes

We love mocktails! They are fun looking – just like cocktails. And, one major plus, they don’t give you a sick feeling in the morning – unlike cocktails! Mocktails aren’t just for adults either, they can be a lot of fun for children too. Especially for tweens and teens. What a great teen party addition! Here are a couple of our favorite mocktail recipes!

Virgin Pina Colada

What You’ll Need:

1 cup ice
1 1/4 cups pineapple juice
1/2 cup milk
1/2 cup heavy cream
2 tablespoons white sugar

Fix it Fast:

1. In an electric blender, blend ice, pineapple juice, milk, cream, and sugar and blend until smooth.

Tornado Twist

What You’ll Need:

12 fluid ounces cranberry-raspberry juice
1 (12 fluid ounce) can or bottle lemon-lime flavored carbonated beverage

Fix it Fast:
1. In a pitcher, mix cranberry-raspberry juice with lemon-lime soda. Pour over ice and serve.

Tickle Me Pink

What You’ll Need:

1/4 cup sparkling cider
1/4 cup cranberry juice
1/4 cup pineapple juice
whipped cream

Fix it Fast:

1. Mix sparkling cider with pineapple and cranberry juice. Top with whipped cream.

Passion Punch

What You’ll Need:

3/4 cup club soda or ginger ale
1 Tablespoon cranberry juice
1 Tablespoon lemon juice
1/4 cup passion fruit syrup

Fix it Fast:

1. Add fruit juices and passion fruit syrup to glass and stir until mixed. Top with club soda. Stir briskly.

2. Add a cherry on top for fun!

Smart Summer Fitness Tips

As a mom of three, this SharpMom knows how hard it can be to make time to stay in shape. Getting to the gym isn’t always easy and even if you have a treadmill or other equipment at home by the time you are ready to workout, you’re worn out! There’s no reason to stress about getting fit. You can do little things with your kids (yes, you read that correctly) to stay in shape.

Let’s Talk Fluids

Before we even get into the fitness part of this post, let’s talk about staying hydrated. It’s already blazing hot in some parts of the country so staying hydrated is key during the summer months. Adults need 2-3 L of fluids per day to stay adequately hydrated, and especially so in extreme heat. Nursing mothers need to be mindful of hydration as well as it is essential to milk production. So, plain and simple: Drink plenty of water or sports drinks any given day, but particularly on these very hot summer days.

Take a Dip

Beat the heat on a summer day and take your children to the local pool. They’ll love splashing around and you’ll definitely burn some extra calories lifting them in and out of the water as they pretend to fish, swim, and jump. Since you probably won’t be much deeper than your waist, try water jogging and leg lifts. They are a great way to tone up your calves and thighs.

Play Time = Fit Time

A perfect place to play during sunny days is the park. There is so much to do there to keep your little ones entertained and active. It’s a great place for you to play with your child and burn a few extra calories while you’re at it. Challenge them to a match on the climbing wall, play a game of tag in an field, or bring your bikes along and cycle a trail. You could burn over 100 calories just having playtime at the park!

Take A Walk

Walking is one of the simplest activities you can do to stay in shape and it’s a great family group exercise. If you have a baby or toddler load them up in a carrier or stroller to burn a few extra calories. Carrying or pushing the added weight would definitely help burn the extra calories. Walk your neighborhood or visit a walking trail. Don’t forget your water bottles so you can stay hydrated on your walk!

Fruit Salsa

Fruit Salsa

What You’ll Need:

1 pint fresh strawberries, chopped
1 large banana, chopped
1 Red Delicious apple, chopped
1 kiwifruit, peeled and chopped
1/4 cup fresh lemon juice
1/4 cup sugar
1/4 teaspoon ground nutmeg
1 1/4 teaspoons ground cinnamon, divided
4 (7 1/2-inch) flour tortillas
Vegetable cooking spray
2 tablespoons sugar

Fix it Fast:

1. Combine strawberry, banana, apple, and kiwi. Stir together lemon juice, 1/4 cup sugar, nutmeg, and 1/2 teaspoon cinnamon; toss with fruit. Chill.

2. Cut each tortilla into eighths. Arrange pieces on baking sheets. Lightly coat with cooking spray. Combine remaining 3/4 teaspoon cinnamon and 2 tablespoons sugar. Sprinkle over tortilla chips.

3. Bake at 350° for 6 to 8 minutes or until lightly browned. Serve with fruit salsa.

Sweet Potato Chips

If you haven’t noticed, sweet potato fries have taken the restaurant menu over! It seems every where we go they are offered and if they aren’t offered they are being offered in a test market in a larger city. Kids love sweet potato fries. Are they more healthy than white potatoes? Just by a little. They are a great source of vitamin A and have a little more vitamin C than white potatoes. We think they taste a little better and offer a little more color at meal times too. Here is a super quick and easy recipe for sweet potato chips, a perfect pair for your grilled burgers, ham sandwiches, or pb&j’s.

Sweet Potato Chips

What You’ll Need:

2 medium sweet potatos

2 teaspoons vegetable oil

1 teaspoon sugar

1/2 teaspoon cinnamon

Fix it Fast:

1. Preheat over to 400 degrees. Spray a large baking sheet with cooking spray.

2. Wash and peel sweet potatoes. Cut into thin slices and place in a large bowl.

3. Pour oil into your hands and gently rub onto potato slices. Sprinkle with sugar and cinnamon. Toss gently to coat evenly.

4. Place slices as a single layer on baking sheet and bake for 20 minutes. Check for desired crispiness. Remove from oven and cool 5 minutes.

**For a spicier version try seasoning with garlic powder, cayenne pepper, and chili powder

Creating a Marvelous Memorial Day Menu

1. In ungreased 3-quart microwavable bowl, mix frozen potatoes and water; spread evenly in bowl. Cover tightly with microwavable plastic wrap. Microwave on High 15 to 20 minutes or until potatoes are hot and tender, stirring once halfway through cooking.
2. Add vinegar, mustard, salt and pepper to hot potatoes; mix well. Spread evenly in bowl. Cover, refrigerate at least 5 hours or until completely cold.
3. Meanwhile, in 2-quart saucepan, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes. Drain. Peel eggs. Reserve 1 egg for garnish; chop remaining 4 eggs.
4. Stir mayonnaise into cold potato mixture. Add celery, onion and chopped eggs; toss gently to mix. Spoon mixture into large serving bowl. Slice reserved hard-cooked egg; arrange on top of salad. Sprinkle with paprika. Serve immediately, or cover and refrigerate until serving time.

Serves 16

Raspberry Sweet Tea

For your nonalcoholic drinkers this is a yummy, refreshing tea to serve up with your Memorial Day menu.

What You’ll Need:

4 quarts water

Sugar substitute equivalent to 1 cup sugar

10 individual tea bags

1 package (12 ounces) frozen unsweetened raspberries, thawed and undrained

3 tablespoons lime juice

Fix it Fast:

1.In a large saucepan, bring 2 qts. of water to a boil. Stir in sugar substitute until dissolved. Remove from the heat.

2. Add tea bags; steep for 5-8 minutes. Discard tea bags.

3. In another saucepan, bring raspberries and remaining water to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Strain and discard pulp. Add raspberry juice and lime juice to the tea.

4. Transfer tea to pitcher and refrigerate until chilled. Serves 15

Super Duper Strawberry Shortcake

Top off your meal with this delicious shortcake!

What You’ll Need:

1 quart fresh strawberries (or more if you like)
1/2 cup sugar
8 ounces cream cheese, softened
1 cup powdered sugar
1 (8 ounce) container frozen whipped topping
1 (14 ounce) angel food cake, cut into cubes (make it easy and buy the cake already made!)

Fix it Fast:

1. Wash, stem, and cut strawberries in half.
2. Add sugar; toss and mix well.
3. Chill.
4. Beat cream cheese and powdered sugar well.
5. Fold in whipped topping and cake cubes.
6. Spread cake into an ungreased 13×9 dish.
7. Cover and chill for at least 2 hours.
8. Cut cake into squares and top with strawberries (add blueberries and whip cream too!).

Serves 12

Do you have a great recipe you’re cooking up for the long weekend? We’d love to hear about it. Leave us a comment!

What to Buy Organic: Shopping for Organics the Smart Way

With summer like weather here and Farmers’ Markets all around our area we’ve been thinking about healthy meals and the best ways to feed our families. Buying organic has crossed our minds, but some of us may be n new to the organic game. Where do you start? Here are a few tips on what to definitely buy organic and things that you should skip and save your pennies on.

Foods You Can Buy Non-Organic:

Avocado: Thick skin protect the fruit from pesticide build-up.

Bananas: The banana peel isn’t eaten and its where the pesticide stays.

Pineapple: It has a rough and spiny skin that protects it from pests and pesticide residue.

Kiwi: Its fuzzy skin acts as a barrier to pesticides, but be sure to still give them a rinse before use.

Mango: Thick skin protects it from pesticides, but you still want to rinse before use.

Papaya: Pesticide residue stays on papaya skin, but  give them a rinse before using.

Asparagus, Broccoli, Cabbage, Onions: These vegetables face fewer threats from pests, therefore needing less pesticide use.

Foods to Buy Organic:

With fruits and vegetables, many of them contain thin or edible skins than cab contain pesticide residue. In addition, some of them have to be heavily sprayed due to their high level of pests.

(Arranged in order of highest to lowest pesticide load) Fruits: Peaches, Apples, Nectarines, Strawberries, Cherries, Grapes, Pears, Raspberries, Plums, Oranges, Tangerine, Cantaloupe, Lemon, Honeydew, Grapefruit, Watermelon, Blueberries

(Arranged in order of highest to lowest pesticide load) Vegetables: Sweet Bell Peppers, Celery, Lettuce, Spinach, Potatoes, Carrots, Green Beans, Hot Peppers, Cucumbers, Cauliflower, Mushrooms, Winter Squash, Tomatoes, Sweet Potatoes

Milk: If you’re interested in taking the plunge into organic dairy, check this site for a rated list of organic milk and other organic diary products.  http://cornucopia.org/dairysurvey/index.html

Meat: This is one organic product where the you can really taste the difference! Organic meat is free of antibiotics, added hormones, and human growth hormones (GMO). These animals are raised more ethically and humanely, meaning they are allowed to range freely and not confined to pens. In addition, the land that they eat from and live on uses no or less chemicals as well. Buying organic meat may be more expensive, but definitely a healthier choice.

Don’t forget to check your local paper for a list of Farmers’ Markets in your area. You can also check your local super market for organic foods. And remember, if you can’t afford organic food try to at least buy things that are lower in pesticide loads or try a few organic foods to start and see if you can taste a difference!

Summer Pasta Salad

This makes  a great, healthy meal for a night when you’re in a hurry!

Summer Pasta Salad

What You’ll Need:

Sweet Jalapeno Ribs

We love this recipe courtesy of Southern Living. It’s cooked in the slow cooker, but we like it for any time of year!

Sweet Jalapeno Ribs

What You’ll Need:

2 (16-oz) cans pinto beans, drained
3 lbs country-style pork ribs, trimmed
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1 medium onion, chopped
1 (10.5 oz) jar red jalapeno jelly (I used Braswell’s brand)
1 (5 oz) bottle A-1 steak sauce
2 jalapeno peppers, seeded and finely chopped (optional)

Fix it Fast:

Place beans in slow cooker.  Set aside.

Cut ribs apart, if necessary.  Sprinkle with garlic powder, salt & pepper.  Place ribs on a rack in a broiler pan (If you do not have a pan,  just use a foil-lined cookie sheet with a lip).

Broil 5-1/2 inches from heat (with electric oven door partially open) 18-20 minutes or until well browned, turning once.

Add ribs to slow cooker, and sprinkle with onion.

Combine jelly, steak sauce and chopped peppers in a saucepan.  Cook over low heat until jelly melts.  Pour over ribs and stir gently.

Cover and cook on High for 5-6 hours or on Low for 9-10 hours.

Serve it with: cornbread muffins and twice baked potatoes or mashed potatoes.

Cobb Salad~Perfect for Summer!

We love a good salad! Cobb salad makes a dish for a potluck gathering or a perfect lunch meal on a summer day. Easy prep and ready within an hour-it doesn’t get any better!

Cobb Salad

What you need:

• 6 slices bacon
• 3 eggs
• 1 head iceberg lettuce, shredded
• 3 cups chopped, cooked chicken meat
• 2 tomatoes, seeded and chopped
• 3/4 cup blue cheese, crumbled
• 1 avocado – peeled, pitted and diced
• 3 green onions, chopped
• 1 (8 ounce) bottle Ranch-style salad dressing

Fix it fast:

1. Place eggs in saucepan; cover completely in cold water. Bring to a boil. Cover, remove from heat and let eggs stand in hot water about 10 minutes. Remove from water, cool, peel, and chop/slice.

2. Fry bacon in large skillet. Cook over medium/high heat. Drain fat. Crumble bacon and set aside.

3. Divide shredded lettuce and place in large bowl or individual plates.

4. Evenly divide and arrange chicken, eggs, tomatoes, blue cheese, bacon, avocado and green onions in a row on top of the lettuce.

5. Drizzle with dressing and enjoy!

Image credits eater.com

Baked French Toast

This casserole like dish makes a yummy breakfast. Just chill overnight, then bake and serve.

Baked French Toast

What You Need:
2 (8 oz.) pkg. cream cheese, cubed

8 slices heavy bread, cubed

1 doz. eggs, slightly beaten

1 1/2 c. milk

1/2 c. maple syrup

1/2 tsp. cinnamon

Fix it Fast:

In 9 x 13 inch baking dish, combine 1/2 of bread cubes all cream cheese cubes and add remaining bread cubes.

Mix eggs, milk, syrup together in large bowl. Pour over cube mixture. Cover with plastic wrap and let stand in refrigerator overnight. Bake 45 minutes to 1 hour at 350 degrees. Serve with warm syrup. Serves 6 to 8.

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