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.

Scrumpticous Cinco de Mayo Recipes

Cinco de Mayo is one of the most fun holidays to celebrate here in the states. What better excuse is there to have some yummy Mexican cuisine? If you plan on staying at home instead of dealing with the crowded hot spots this Cinco de Mayo, we have a few recipes you should try!

Shredded Beef Chimichangas

These are so yummy and easy to make–oven fried vs. deep fried for easy home cooking!

What You Need:

1. 2 pounds boneless beef chuck roast, trimmed of fat

2. 1/4 cup water

3. 1/2 cup beef broth

4. 3 tablespoons red wine vinegar

5. 2. tablespoons chili powder

6. 1 teaspoon ground cumin

7. 4, 8 in. tortilla

8. 3. tablespoons butter, melted

9. 1 cup salsa

10. 1/2 cup shredded Monterrey Jack Cheese

11. 1/2 cup sour cream

Fix it Fast:

1. Place beef in a Dutch oven over medium heat. Pour in water. Cover, and cook for 30 minutes. Remove cover, and cook until liquid has evaporated, and beef is well browned, about 10 minutes. In a medium bowl, combine beef broth, red wine vinegar, chili powder and cumin. Pour mixture over beef. Cover, and cook until meat is very tender, and pulls apart easily, about 2 hours. Allow to cool, then shred and mix with pan juices.
2. Preheat oven to 500 degrees F (260 degrees C).
3. Brush both sides of each tortilla with melted butter. Spoon shredded beef filling down center of each tortilla. Fold ends over filling, then fold sides to center to make a packet. Place chimichangas, seam side down, in a 9- by 13-inch baking pan.
4. Bake in preheated oven for 8 to 10 minutes, or until golden brown. Serve with shredded cheese, sour cream and salsa.

Serve with: chips and salsa

Quick Chicken Enchilada Casserole

We love a good casserole because it is one of the simplest way to cook!

What you need:

1. 4 skinless, boneless chicken breast halves

2. 18, 6 in corn tortilla cut in half

3. 1 28 oz can green chile sauce

4. 1 16 oz package shredded Monterrey Jack cheese

5. 1 oz container low fat sour cream

6. garlic salt, to taste

Fix it Fast:

1. Preheat oven to 350 degrees and lightly grease a medium baking dish.
2. Season chicken with garlic salt. Arrange in the prepared baking dish. Bake 45 minutes, until no longer pink and juices run clear. Cool, shred, and set aside.
3. With metal tongs, char each tortilla half over the open flame of a gas stove burner for about 1 minute, until lightly puffed. (If you do not have a gas burner use grill or just warm in microwave a few seconds)
4. Pour about 1/2 inch enchilada sauce in the bottom of a medium baking dish, and arrange 6 tortillas in a single layer. Top with 1/2 the chicken, 1/3 cheese, 1/2 the sour cream, and 1/3 of the remaining enchilada sauce. Repeat. Coat remaining tortillas thoroughly with remaining enchilada sauce, and arrange on top of the layers. Sprinkle with remaining cheese, and top with any remaining enchilada sauce.
5. Cover, and bake 45 minutes in the preheated oven. Cool slightly before serving. Top with sour cream (or your favorite salsa!).

Serve with: Mexican Style Rice

Cool Coconut Margarita

What You Need:

2 cups ice

3/4 cup coconut cream

4 1/2 oz tequila

1 1/2 oz triple sec

1/4 cup sweetened coconut flake

Fix it Fast:

Fill a blender with ice; add the coconut cream, tequila, and triple sec; blend at high speed until smooth. Scatter the coconut onto a plate. Wet the rims of four glasses. Dip the glass rims in the coconut. Serve the margaritas in the prepared glasses.

Recipes adapted from allrecipes.com

Tangy Baked Italian Chicken

This dish is SO simple and perfect for any night you might be in a crunch! It is so tender and moist. For extra flavor add some garlic powder and Italian seasoning to the bread crumbs before breading your chicken…yum, yum!

What You’ll Need:

• 4 skinless, boneless chicken breasts
• 1-2 cups Italian-style salad dressing (depending on how tangy you want your chicken to taste)
• 1 cup Italian-style dried bread crumbs

Fix it Fast:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place chicken breasts in a 9×13 inch baking dish. Pour salad dressing over chicken. Cover dish and refrigerate for 30 minutes to 1 hour.
3. Roll each chicken piece in stuffing crumbs. Return to baking dish. Cover with aluminum foil and bake in the preheated oven for about 45 minutes or until chicken is cooked through and juices run clear.

Perfect Sides: Salad, Garlic Bread, Steamed Broccoli, Corn, Sauteed Vegetables

Easy Easter Breakfast Casserole

If you’re hosting Easter brunch this year you might be feeling the stress already. Wouldn’t it be so nice to wake up Easter Sunday to a clean house, a dining table set, and a meal ready for your guests? Your Easter Morning may not happen quite like that, but we’ve got a breakfast casserole that is so simple you’ll have a wonderful Easter feast ready in no time!

Easy Easter Breakfast Casserole

Thinking of hosting a brunch this year? We love the idea of Sunday brunch and think it is a great way to spend Easter with your family and friends. This breakfast casserole is SO simple (and yummy!).

What you’ll need:

8 slices of bread cubed

1/2 cup of butter, melted

2 cups milk

1/2 tsp. salt

1/2 tsp. dry mustard

5 eggs

1/2 lb. shredded cheddar cheese

2 cups diced ham OR cooked sausage

4 oz. mushrooms

Fix it fast:

1. Grease a 9×13 pan.

2. Mix bread and butter together. Add cheese, ham/sausage, and mushrooms to mix.

3.  Place mixture in baking dish.

4. Beat eggs. Add milk and seasoning to eggs. Pour egg mixture over the bread mix in your baking dish.

5. Cover with foil and refrigerate over night.

6. Bake for one hour at 325.

7. Remove from oven and let stand for 10 minutes.

Are You a Single Mom in the City? Tips for Dating on a Diet

Calling all the single mommas! If you’re still in the dating scene and dieting  you can have fun and enjoy a nice meal on your night out. Here are a few tips  to curb your hunger and some added calories but still have a yummy meal with your man!

1. Mexican

If you dining in a Mexican restaurant beware of salad. Most taco salads are loaded up with fatty toppings. Instead go with chicken or fish tacos. Pass on sour cream and add salsa instead. You’ll still have plenty of flavor and only 200 calories!

2. Italian

It’s hard to go to an Italian eatery without devouring an entire basket of break before your main course. As soon as you get there order an appetizer of soup-maybe a healthy Minestrone- or a salad. This will help you NOT eat the whole basket of bread! Choose a fish or chicken main dish with pasta as a side and go with a tomato based sauce.

3. Japanese

Sushi seems to be the hot trend lately. If you’re a sushi novice here are some tips: steer clear of rolls with the words tempura, crunch, dynamite, and spider in them — those are typically stuffed with fried shrimp and crab or covered in globs of mayo. Instead, try sharing  a variety of more traditional fish or veggie rolls, like salmon or yellowtail, and some sashimi with your significant other.

4. American

Stay away from fried and start with the ultimate guilt-free appetizer, shrimp cocktail. Next, look for a petite sirloin or filet mignon with veggies like broccoli or a medley.

5. Chinese

Try a broth based soup like hot and sour or egg drop (broth based soups are filling). Then do a steamed veggie, white rice, shrimp or beef with broccoli. Steer clear of fried entrees.

Recipe for Snow Cream

How to Make Snow Cream

If you have freshly fallen snow outside your door snow cream will make a yummy treat for you and your kids. If you’ve never made it before, here is what you’ll need:

1. 1 gallon freshly fallen snow
2. 1 cup white sugar
3. 1 tablespoon vanilla extract
4. 2 cups milk

Ideally you’ll want to place a bowl out to collect the snow as it falls, but if you don’t do this you want to collect some good top layer snow in a bowl. Stir in vanilla and sugar as directed or to taste. Then add enough milk to get desired consistency. Last enjoy your snow cream! Yum, yum!

What We Love Right Now January 5, 2011: Scrumpcious and Simple $5 Dinners

Just this morning on The Today Show there was a segment on not getting enough product for your buck these days. Many brands have downsized the amount of product you purchase without reducing the price of the product. A few ladies were interviewed, some Moms, who said their dollar just wasn’t going as far anymore. With our economy still in recession mode, many families are looking for ways to make their groceries for the week last and feed their growing families for less. What we love this week are these yummy $5 dinners.  Why? They are delicious and go well with salad, rolls, rice, and other easy sides so you don’t have to stress on busy school nights or when you’re stuck in traffic and get home later than expected from work. If you have hungry mouths to feed, you’ll love these meals. AND, if you use coupons and hit the store sales some of these dinners will be super inexpensive.  Try them out and let us know what you think!

Do you have a $5 dinner of your own? Leave a comment and share it with other SharpMoms!

Mexican Rice Casserole

What you need:

1. 1 package ground beef (1-2 lbs.)
2. 1 package taco seasoning
3. 1 8 oz can tomato sauce
4. 2 cups rice
5. 1 bar cheese, shredded- blocked cheese tends to be cheaper than pre-shredded or pre-cubed!
6. 6 ears corn

Make it fast:

1. Cook 2 cups rice according to package.
2. Brown ground beef. Drain. Return to skillet, add 3/4 cup water, taco seasoning and tomato sauce. Stir thoroughly.
3. Add ground beef to rice. Put into 9×13 baking dish. Top with shredded cheese.
4. Bake at 350 for 10-15 minutes or until cheese melts.
5. Boil or grill ears of corn and serve on the side.

Pizza Wraps

What you need:

1. 6 Tortillas
2. 1/2 jar pizza sauce
3. Pepperoni
4. 1/2 Green Pepper, thinly sliced
5. 2 cups shredded mozzarella cheese

Make it fast:

1. Preheat oven 350. Lay tortillas flat. Spread on pizza sauce. Layer 1-2 rows of pepperoni and sliced green peppers. Sprinkle with cheese, leaving room to roll.
2. Roll up tortillas and place snugly into 8×8 dish. Cook about 10 minutes so cheese melts.

Southwestern Mac N Cheese

What you need:

1. 8oz. package of elbow maccaroni
2. 1 cup salsa
3. 1 1/2 cups milk
4. 1 15 0z can cream-style corn
5. one can mexi-kernal corn with red and green peppers (Green Giant makes a corn variety similar to this)
6. 8 oz cheddar cheese, cubed

Make it fast:

1. Mix all ingredients except cheese in 12-inch nonstick skillet. Heat to boiling, stirring occasionally; reduce heat.
2. Cover and simmer 10 to 15 minutes, stirring frequently, until macaroni is tender.
3. Stir in cheese until melted.

Creamy Chicken Casserole

What you need:

1. 1 pk boneless skinless chicken breasts
2. 1 can cream of chicken
3. 1 small container of sour cream
4. sliced mushrooms (optional)
5. small onion, chopped (optional)
6. salt and pepper
7. bread crumbs or about 30 crushed ritz crackers (or store brand crackers)

Make it fast:

1. In a large pot boil chicken breasts until no longer pink in center.
2. In a mixing bowl combine cream of chicken, onion, mushrooms, and sour cream. Mix well.
3. Chop chicken into bit size pieces and place evenly in greased a 2 qt. baking dish.
4. Sprinkle chicken with salt and pepper.
5. Spread soup mixture on top of chicken.
6. Cover with crushed crackers or bread crumbs. (Drizzle melted butter on top, optional)
7. Bake at 350 for 30-40 minutes or until bubbly and set.

Super Simple Spaghetti Bake

What you need:

1. 1 large box of spaghetti noodles
2. 1 large jar of spaghetti sauce
3. 1 lb. ground beef
4. 1 small onion
5. Mozzarella and/or Parmesan Cheese

Make it fast:

1. Boil noodles until tender.
2. In a separate pot, fry onion. Once tender add sauce and simmer on low.
3. Brown ground beef and drain. Add to sauce mixture.
4. In a large bowl combine spaghetti and sauce. Mix well.
5. Place spaghetti mix in a greased 9 x 13 dish.
6. Sprinkle with Mozzarella and/or Parmesan Cheese.
7. Bake at 350 for 30 minutes or until heated and cheese is bubbly.

Quick Tips for Staying Healthy

With colder weather upon us it seems so is the flu, stomach bugs, and colds. We all know that staying healthy is top priority, especially with kids in the house, but with school age children and those that attend daycare staying well can be hard to do. Illness might be hard to avoid, but here are a few tips for doing your best to keep your house healthy this winter.

1. Wash Hands

This is a no brainer, but so very important. Hand washing can save you and your family from many illnesses. Of course, wash hands before every meal and snack and after you use the restroom. As a parent you might just want to wash your hands whenever you think about it. Keep sanitizing wipes in your purse or diaper bag to use when you’re out and about at the mall, restaurants, etc.

2. Change Your Clothes

When you come home from work and when your children come home from school change your clothes. Little germs you’ve picked up throughout the day might be lingering on your clothes.

3. Be Active

Studies have shown that moderate exercise can reduce the number of cold or flu episodes you have by up to 50% per season. So get out during your lunch break for a walk or take your kids for a brisk walk in the afternoon or after school.

4. Get Your Beauty Sleep

Be sure your child is getting enough sleep. Stick to a good bedtime routine and try to put your child to bed at around the same time each night. Get your rest too! At least 6-8 hours for adults to ensure a good nights sleep.

5. Avoid Touching Your Face

This can be very hard with little ones, but do your best to help them keep their hands away from their eyes, mouth and nose.

6. Eat a Balanced Diet

Do your best to eat from all the food groups equally. Try to serve a meat, fruit and dairy with each meal for your children. And, remember, no sharing straws, drinks, or food that has already been partially eaten.

7. Get Vaccinated

The best way to help prevent the flu: Get the flu shot. According to pediatrician Dr. Suzie Benson, “It is only too late to get the flu shot in March.” So what are you waiting for? If you haven’t gotten your shot yet you still have plenty of time.

What We Love Right Now November 17, 2010: Stress Less: Tips for a Terrific Thanksgiving

Thanksgiving is one of the best holidays of the year, but it seems it is a lot of work and preparation and in the blink of an eye the food is eaten and guests are on their way out the door and you are left with a mess to clean up and lots of leftovers. This day, whether you host a big gathering or spend a quiet day at home with your immediate family, should be a peaceful, enjoyable time with as little stress as possible. We’re all about making things easier for moms, so What We Love Right Now: Tips for a Terrific (and hopefully less stressful!) Thanksgiving.

If you’re cooking for a large gathering we suggest a Potluck Thanksgiving. You can cook the bird and guests can provide the sides. This will be a TON of less work for you as the hostess. Now, if this is your first time cooking a turkey you may have some questions and hopefully we have some answers!

How long does it take a turkey to thaw?

In order to cook properly you turkey needs to be completely thawed.

8-12 lbs – 2-3 days

13-16 lbs – 3-4 days

17-20 lbs – 4-5 days

21-25 lbs – 5-6 days

How long should the turkey cook?

First, preheat your oven to 450°F. Rinse turkey; pat dry with paper towels. Prepare stuffing, if desired. Stuff body and neck cavities loosely with stuffing, if desired. Tie legs together with cotton string or tuck through skin flap, if provided. Tuck wings under turkey. Place turkey on meat rack in shallow roasting pan.  Insert ovenproof meat thermometer in thickest part of thigh not touching bone. You may want to brush your turkey with a little melted butter. Place turkey in oven. Reduce oven temperature to 325°F. Roast 18 to 20 minutes per pound for unstuffed turkey or 22 to 24 minutes per pound for stuffed turkey (you can brush with butter after 1 hour and then after 1-1/2 hours, if desired). Baste with pan juices every hour of roasting. (Total roasting time should be 4 to 5 hours.) If you notice the turkey is overbrowning, tent with foil. Cook until internal temperature reaches 180°F when tested with meat thermometer inserted into the thickest part of thigh, not touching bone.

Yummy Side Dishes

You may be the guest attending the Potluck or need a few sides to complete your small family gathering. What should you cook? You may have a great family recipe up your sleeve, but if you don’t here are two yummy side dishes sure to please everyone at the table.

Tasty Twice Baked Potato Casserole

What You’ll Need:

• 10 large russet baking potatoes (about 7 pounds total)
• 8 tablespoons (1 stick) plus 1 tablespoon unsalted butter, at room temperature
• 1 cup sour cream
• 1/2 cup heavy cream
• 2 teaspoons salt
• 1 1/2 teaspoons freshly ground black pepper
• 3/4 pound bacon, cooked until crisp and crumbled
• 1/2 pound sharp white cheddar, cut into 1/2-inch cubes
• 3/4 pound mild Cheddar, grated (3 cups)
• 1/2 cup finely chopped green onions
• 3 eggs, lightly beaten

Fix it Fast:

1. Scrub the potatoes well and rinse under cool running water. Pat dry with paper towels and prick the potatoes in several places with a fork. Place the potatoes in the oven and bake for 1 hour to 1 hour and 15 minutes, or until tender. Remove from the oven and set aside on a wire rack until cool enough to handle.

2. When the potatoes have cooled, cut each potato in half and, using a spoon or a melon baller, scoop the flesh out of the skins, leaving as little flesh as possible.

3. Place the potato flesh in a large bowl and add 1 stick of the butter, the sour cream, heavy cream, salt, and pepper and mash until chunky-smooth.

4. Add the bacon, cubed white Cheddar, half of the grated Cheddar, the green onions, and eggs and mix thoroughly.

5. Butter a 9 by 13-inch casserole with the remaining tablespoon of butter and reduce the oven temperature to 375 degrees F.

6. Place the seasoned potato mixture in the prepared casserole and top with the remaining grated Cheddar.

7. Bake for 35 to 40 minutes, or until bubbly around the edges and heated through and the cheese on top is melted and lightly golden. Serve hot.

Sauteed Green Beans and Mushrooms

Instead of Green Bean Casserole, try this yummy green bean variation.

What You’ll Need:

• Green Beans
• Mushrooms
• Salt and Pepper
• Gralic and/or onion, optional
• French Onion Crisps
• Butter

Fix it Fast:

1. Blanche green beans in boiling water until cooked.

2. Meanwhile, in a saute mushrooms (and garlic and onions, optional) in butter over medium-high heat, until golden.

3. Add mushroom mix with drained green beans. Toss with salt and pepper.

4. Place mixture in serving bowl and top with onion crisps.

How long can you keep turkey?

After you’ve all been stuffed with yummy food, you’ll probably have some left overs to deal with. You’ll want to pack up any leftovers within two hours of serving. Leftovers should only be kept in the fridge for 2 days, so anything you have mass quantities of should be frozen for safe keeping. Always defrost your frozen leftovers in the refrigerator.

Butternut Squash Soup

This recipe is very, very, very simple. Great for a busy weeknight meal or a fall-comfort-food dinner on the weekend. Prep time is about 5 minutes with a cook time of 10 minutes, serves 8.

Butternut Squash Soup

What You Need:

• 2 boxes of butternut squash soup, about 18 oz each (we suggest using something simple like the Campbell’s boxed soup version)
• 1 cup cinnamon applesauce
• 2 tablespoons ketchup
• 2 teaspoons curry powder
• 1 teaspoon pumpkin pie spice

Make it Fast:

1. In a medium-size saucepan over medium-high heat, combine soup, apple sauce, ketchup, curry powder and pumpkin pie spice. Bring to a boil.

2. Reduce heat and simmer for 5 minutes, stirring occasionally. Serve hot with a dollop of yogurt or sour cream, if desired.

Cooking with Your Kids: Pizza in a Snap!

We love the idea of cooking with your kids. It is a great way to get them involved in the process and creating a family tradition at the same time. Most everyone we know loves pizza and it a wonderful meal idea because everyone can make their own personalized pizza, if you so choose. This “family pizza night” can be as fun as you want it to be! You can always keep it simple with Pillsbury Pizza Dough that is ready to bake, pizza sauce from a jar, and all your topping bought from your local grocer and chopped by you and your kids. We are all about making it easy! But if you want to take a more unique approach,  here are some great recipe ideas for pizza makin’ masterpieces.

Basic Pizza Pie Dough

{Please Note: Recipe makes 4 mini pizza crusts}

What You’ll Need:

1. In a large bowl, mix 1-3/4 cups flour with yeast and salt; add warm water and oil. Beat with a whisk for 3 minutes. Using a wooden spoon, stir in another 1-1/4 cups flour, or enough so mixture holds together. Place dough on a lightly floured surface. Knead in 1/4 to 1/2 cup more flour- stop once it’s lump-free. Wrap half the dough in plastic and freeze for later use; cover remainder and let it rest for about 10 minutes.

2. Heat oven to 425°F. On a lightly floured surface, divide dough into 4 portions and roll each into a 6-inch circle. Transfer to a greased baking sheet. Build up edges slightly; prick bottom of crusts. Bake about 8 minutes. Spread sauce and toppings onto crust and bake for another 8 minutes.

Super Easy Pizza Sauce

What You’ll Need:

• 1 15 oz. can tomato sauce
• 1 6 oz. can tomato paste
• 1 tablespoon ground oregano
• 1 1/5 teaspoon dry minced garlic
• 1 teaspoon ground paprika

Make it Fast:

1. In a medium bowl, Mix together tomato sauce and tomato paste until smooth. Stir in oregano, garlic and paprika.

Oh So Sweet Pepper Pizza

What You’ll Need:

• 1 jar(12 ounces) roasted sweet red peppers packed in water
• 1 clove garlic
• 1 tablespoon honey
• Salt
• Black pepper
• Toppings:
• Small broccoli florets
• Sliced mushrooms
• Black olives (optional)
• Crumbled or Shredded Mozzarella cheese

Make it Fast:

1. To make your sauce, combine roasted red peppers, garlic, honey, salt and pepper in a blender or food processor until smooth.

2. Spread the sauce and add toppings on 4 mini pizza crusts and bake for 8 minutes at 425°F.

Easy Cheesy Pizza

What You’ll Need:

• For sauce, use our Super Easy Pizza Sauce Recipe
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Crumbled goat cheese (optional)

Make it Fast:

1. Spread pizza sauce over 4 mini pizza crusts.

2. Top with shredded mozzarella, then parmasan cheese, and last goat cheese.

3. Bake at 475 degrees for 10-15 (check crust for desired crispiness).

Pesto Veggie Pizza

What You’ll Need:

• 1 prebaked 12-inch thin pizza crust
• 2 garlic cloves, halved
• 1/2 cup pesto sauce
• 3/4 cup packed fresh spinach, chopped
• 2 large portobello mushrooms, thinly sliced
• 1 medium sweet yellow pepper, julienned
• 2 plum tomatoes, seeded and sliced
• 1/3 cup packed fresh basil, chopped
• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon dried oregano

Make it Fast:

1. Place mini crusts on an ungreased 12-in. pizza pan or cookie sheet (or use dough to make 12 in pie crust). Rub cut side of garlic cloves over crust; discard garlic. Spread crust with pesto. Top with the spinach, mushrooms, yellow pepper, tomatoes and basil. Sprinkle with cheeses and oregano.

2. Bake at 450° for 10-15 minutes or until cheese is melted.

Meaty Meatlovers Pizza

What You’ll Need

• For sauce you our Super Easy Pizza Sauce recipe
• 16 slices of pepperoni
• 6 slices of bacon, shredded
• 1/2 cup cubed ham
• 1/2 cup shredded mozzarella cheese

Make it Fast:

1. Spread sauce over 4 mini pie crusts.

2. Layer cheese, pepperoni, bacon, and ham.

3. Bake at 425 for 10-15 minutes. Be sure to check cheese for bubbling so the cheese does not burn.

Quick Tips to Stop Yelling Today

When your child is driving you crazy, it can seem as though they are always misbehaving. Whether you have one child or three, disciplining remains one of the hardest parts of parenting. Here a free tips to kick yelling to the curb!

1. Breathe. You know people say to do this all the time, but it really does work. When you asked your child to pick up their toys for the millionth time and everything is still laying just where you last saw it, you are probably on the verge of exploding. Instead of ranting take a minute to inhale, exhale and repeat. Breathing techniques have been known to really reduce stress levels and can even help the onset of a headache. Once you taken a moment to breathe you’ll be ready to deal with your child in a much calmer manor.

2. Address the Issue. When you teach your child to write, ride a bike, or even use the potty, you teach them in a very positive way. So when your child hits, kicks, or bites you should do the same. Address the issue with your child-young or old-and talk about why the behavior is wrong and shouldn’t be done again.

3. Mean Business without Being too Mean. You can still speak a firm tone without yelling at your child. Get down on their level and speak face to face in a soft, but firm voice about what happened and why it was wrong.

4. Have Clear Rules. If you are constantly making threats such as, “If you don’t eat your peas, you’ll go to time out” or “If the room isn’t clean by the count of 10 you’re not getting a snack” but you don’t follow through, your child will continue to test you. Say what you mean and mean what you say! This will let your child know that you are boss and will carry through with your words.

5.  Give Praise for OK Behavior. Maybe not every toy was picked up when asked, but it was a good attempt. Doing it right the first time is great, but doing some of the job is progress as well and should not go unnoticed.

How do you keep your cool when disciplining your child?

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