What We Love Right Now May 9, 2012: Super Cheesy Crock Pot Tortellini

Usually I am not a fan of the crock pot once warm weather begins, but this pasta bake is an exception. It is too easy to whip up and tastes good also!

Super Cheesy Crock Pot Tortellini

What You Need:

1-2 pk frozen tortellini {cheese blend or cheese & spinach}

1 bag shredded mozzarella cheese

1 small red pepper {optional}

1 small onion {optional}

1 pk sliced mushrooms {optional}

Parmesan cheese

Spaghetti Sauce, 1-2 jars {We prefer Ragu Mama’s Garden Combo}

Fix it Fast:

1. If you choose to use any veggies, chop and then cook with a little bit of olive oil in a frying pan for about 10 min. This will help them become a little tender and cook thoroughly in the crock pot.

2. In a 5 qt., round crock pot layer frozen tortellini, veggies, sauce, and mozzarella cheese. Be sure to cover pasta and veggies completely with sauce. Repeat layers 1 or 2 more times, depending on how much pasta you have.

3. Sprinkle Parmesan Cheese on top of last layer.

4. Cook on low for 2-3 hours.

Serve with tossed salad and breadsticks.

This meal makes plenty of servings. You might have some leftovers if you’re lucky!

What We Love Right Now April 25, 2012: Strawberries!

Strawberries are very in season right now and perfect for picking at your local berry batch. Wouldn’t that be a fun spring outing with your kids or playgroup? If you’re not into berry picking then head over to your local grocer or farmer’s market. They are sure to have strawberries by the bucket right now!

While we love fresh strawberries just as they are, there are some other things you can do with your strawberry crop. Many folks don’t think about canning strawberries, but by doing so, you can have a great supply to last throughout the coming months. Canned strawberries make a great cake or ice cream topping or can be used as a filling for cakes and pies.

Never canned strawberries before? Just follow these steps to get started!

What You Need:

Potato masher
6 quarts fresh strawberries
3/4 cup minute tapioca
2 quarts water
Salt
Sugar
Sterilized canning jars with lids
Canner Pan/Pot

Fix it Fast:

1. Remove the stems and caps from fresh strawberries and wash the berries.
2 Mash, chop, or halve the strawberries. You can choose to leave them whole. It depends on how smooth you want the final product to be.
3. Add sugar to taste.
4. Boil water.
5. Very slowly stir 3/4 cup minute tapioca into the boiling water. Keep boiling until the water again becomes clear.
6. Add pinch of both salt and sugar, to taste.
7. Add tapioca water mixture to the mashed strawberries and mix well. You may not have to add all of the mixture. Add a little at a time and keep an eye on the consistency.
8. Put the strawberry mixture into the sterilized canning jars, seal, and boil for 5 minutes in a hot water in your pot.
9. Turn off the heat but leave the jars in hot water for about 10 more minutes.
10. Remove jars from pot and store them in cool place.

Springtime Spaghetti

Now that it’s getting warmer and fresh veggies are becoming more available at Farmers’ Markets it’s time to think about revamping traditional pasta meals and making them lighter, crisp, and fresh. Skip the meat sauce and try this recipe for Springtime Spaghetti.

Springtime Spaghetti

What You Need

1 small box of spaghetti or linguine
half a bag of frozen peas or 1-2 cups fresh, shelled peas
4 teaspoons extra-virgin olive oil
1 tablespoon butter
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup thinly sliced fresh basil {we think fresh vs. spice jar basil adds much more flavor to this meal}
Shaved fresh Parmigiano-Reggiano cheese, to taste

Fix it Fast

1. Cook pasta according to package directions.

2. Add peas to pasta during the last 2 minutes of cooking time. Drain pasta mixture in a colander over a bowl, reserving 1/4 cup pasta liquid.

3. Heat oil and butter in pan over medium heat until butter is melted.

4. Remove pan from heat and stir in pasta mixture, reserved pasta water, juice, salt, and pepper; toss well.

5. Scoop Pasta mixture into bowls and top each serving with basil and shaved cheese.

This meal tastes best when served immediately after cooking.

What We Love Right Now April 18, 2012: Flower Power Earth Day Snack

Earth Day is just around the corner and we’ve been searching for a fun treat to feed the kiddos to celebrate the day. It just so happens that my children love veggies, but if your child isn’t a veggie lover maybe this cute presentation will turn their taste buds around, even if just for one day!

image via

This super cute flower snack is the perfect way to get some healthy food into your child’s daily menu and celebrate the fun of  Earth Day! Not to mention it’s pretty easy to recreate. Shown in the photo above are baby carrots, radish slices, celery sticks, spinach leaves, sliced cucumbers, and cherry tomatoes. Served with dip this snack will be super delicious! The fun doesn’t have to stop with veggies. If your child is a fruit lover you could incorporate some of their favorites into this snack as well or even create a whole new flower snack with just fruits! We think strawberries, bananas, blueberries, and apples would make some great fruit additions!

What We Love Right Now April 4, 2012: Cute Easter Cupcakes

Baking for holidays doesn’t have to be an elaborate ordeal! We made these cute cupcakes for Easter and they required very little effort! Great addition to your Easter brunch or dinner dessert table or an Easter play date!

All you need to make these cupcakes are:

Boxed Cake Mix (any flavor)

White Icing (we like the premade in a jar!)

Red, Blue, and Green Food Coloring

Easter Candy of Your Choice (We chose coated chocolate eggs)

Fix it Fast:

1. Bake cake mix according to package.

2. In three separate bowls, mix icing with small amounts of food coloring. The less you use, the more pastel the coloring will be.

3. Put icing in a Ziploc bag, snip corner, and use decorating tip to ice cupcakes.

4. Place candies on top and enjoy!

Avocado, Tomato, and Corn Salad with Honey Lime Dressing

The weather is warm and I think it may be here to stay! Spring brings this fresh feeling all around and to me no food says fresh like a good, healthy salad. For lunch, dinner, or as a side, you’re gonna love this easy to whip up, tasty salad!

Avocado, Tomato, and Corn Salad with Honey Lime Dressing

What You Need:

1 pack grape tomatoes, rinsed and halved

1 avocado, pitted and chopped

1 can whole kernel corn, drained

for dressing…

¼ cup lime juice (about 2 limes)

1 tablespoon canola oil

2 tablespoons honey

¼ teaspoon cinnamon (allspice will work also)

1⁄8 teaspoon paprika

Fix it Fast:

1. Chop avocado and tomatoes. Mix with corn in a medium bowl. Set aside.

2. Halve limes. Squeeze lime juice into a lidded jar or dressing bottle. Add in canola oil, honey, cinnamon and paprika. Close jar and shake well. Chill in fridge before dressing salad.

This salad is perfect for a light lunch or as a side with your grilled chicken or steak!

What We Love Right Now March 21, 2012: Chicken Lovers Garlic N Cheddar Chicken

We always like trying new recipes, but especially easy, delicious, no-hassle recipes. If you love chicken, then you’re gonna love this recipe! Serve it with rolls, salad, and a veggie (we love steamed broccoli or a veggie medley) and you’ve got yourself a meal ready in just minutes!

Chicken Lovers Garlic N Cheddar Chicken

What You Need

1/2 cup butter

4 cloves of garlic, minced (when we’re in a hurry we use the preminced garlic in a jar. you can find this in most grocery produce departments)

3/4 dried bread crumbs (don’t have on hand? we use crushed ritz crackers as a substitute)

1/2 cup Parmesean cheese

1 1/2 cups shredded cheddar

1/4 teaspoon dry oregano

1/4 teaspoon parsely flakes

1/4 teaspoon ground pepper

1/8 teaspspoon salt

8 boneless, skinless chicken breasts–pounded

Fix it Fast

1. Preheat oven to 350.

2. In a small saucepan melt butter and cook garlic.

3. In a bowl mix bread crumbs, cheeses, and all spices.

4. Dip chicken in butter mix to coat, then dip in bread crumb mixture. Place chicken on a parchment paper lined baking sheet.

5. Drizzle remaining butter on top and then top with any remaining bread crumb mix.

6. Bake at 350 for 30 minutes or until juices run clear.

When we made this dish we used only 3 large chicken breasts (what you typically get in one pack) and halved the recipe. It was scrumptious!

What We Love Right Now March 14, 2012: Meatless Meals

When you think meatless anything you may automatically imagine vegetarians, vegans, and yucky food meant for rabbits, but meatless meals can be a wonderful, scrumptious, healthy choice to add into your weekly meal planner. Really, meatless meals are becoming a new sensation. Here are a few of our favorite meatless meals!

Classic Black Beans and Rice

Many don’t like the thought of a very “beanie” meal, but black beans and rice is full of flavor and very easy on your budget. This will definitely fill up those tummies and taste good too!

What You’ll Need:

4 teaspoons olive oil

1 green bell pepper, seeded and chopped (some folks like sliced)
1 onion, finely chopped
5-6 cloves garlic, minced
2 (16-ounce) cans black beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes
1 1/2 cup low-sodium chicken broth
3/4 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 cup water
2 tablespoons finely chopped fresh cilantro (optional)
Salt and pepper to taste
4-5 cups cooked white rice (we like taking easy street and using Minute Rice)

Fix it Fast:

1. In a large sauce pan heat oil and sautee onions, green pepper, and garlic. Be sure to stir occasionally so the veggies don’t stick. Simmer until veggies are tender.

2. Stir in the beans, tomatoes, chicken broth, thyme, oregano and water. Bring to a boil.

3. Reduce heat and let simmer for about 45 minutes until the sauce thickens.

4. Stir in cilantro, if desired. Serve over hot rice and enjoy!

Southwest Mac and Cheese

Macaroni and cheese are many kids favorites, but here’ a version with a little kick!

What You’ll Need:

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

Fix 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 and serve!

This meal goes great with chips and salsa or cornbread!

Tortellini Primavera

Alright folks, it doesn’t get any easier (or yummier) than this recipe! Frozen vs. fresh veggies makes this a quick meal to prepare any night of the week!

What You’ll Need:

1 bag frozen cheese tortellini
1 can chicken broth
1 small bag frozen veggie medley (broccoli, corn, peas, carrots)
1 cup shredded Mozzarella cheese
1 tablespoon olive oil
3 cloves garlic, finely chopped
Grated Parmesan cheese, to top meal

Fix it Fast:

1. In a large pan heat oil. Then sautee garlic. In a separate pot, cook tortellini according to package.

2. Add chicken broth to pan. Bring to boil.

3. Stir in Mozzarella cheese.

4. Add frozen veggies to the pan (be sure mixture is still boiling) and cook for 5-10 minutes until the vegetable are thawed.

5. Add tortellni to mixture, top with Parmesan cheese, and serve!

If you broth does not thicken add a pinch of cornstarch or flour before adding cheese. Serve with garlic bread and salad.

Super Easy Garlic & Ranch Chicken

Keep this one in the recipe books for years to come because it’s sure to be a family favorite! The chicken is juicy and tastes great too!

Super Easy Garlic & Ranch Chicken

What You Need;

1 3 pk. boneless, skinless chicken breast

2 cups mayo

1/2 packet Hidden Valley Ranch ranch dressing mix

1 sleeve Ritz Crackers

garlic powder to taste

parchment paper

Fix it Fast

1. Mix garlic powder, ranch mix, and mayo in a shallow bowl.

2. In another bowl, crush Ritz Crackers.

3. Dip chicken in ranch mixture. Then dip in cracker crumbs.

4. Line a baking sheet with parchment paper (this is non-stick and works so well!)

5. Bake at 400 degrees for 25-35 minutes.

Goes well with mashed potatoes, veggies, and garlic rolls.

**To make 2 packs of chicken (6 breasts), use the whole pack of dressing mix and 1 cup mayo.

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.

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 We Love Right Now March 2, 2011: St. Patrick’s Day Simple

Keep it Irish easy this St. Patrick’s Day with these simple green crafting and cooking ideas.

Super Simple Shepards Pie

Prep Time: 10 min

Ready in: 30 min.

What you need:
1 lb. ground beef
8 med. green onions (about 1 cup)
1 cup barbecue sauce
1 can mexi-corn mix, drained
1 can (4 oz.) green chillies, undrained
1 package of instant mashed potatoes
1/2 cup shredded cheddar cheese
1 cup corn chips

Fix it fast:
1. Cook ground beef and onions in a 10 in. skillet over medium heat, stirring occasionally until beef is brown. Drain well.
2. Next, stir in barbeque sauce, 3/4 cup of corn, and chilies. Heat to a boil, then reduce heat to stay warm.
3. Cook potatoes according to package (you’ll need milk, butter, and water) and stir in remaining onion and corn. Let stand at least 5 min.
4. Spoon potatoes onto center of beef mixture, leaving 2 1/2- to 3-inch rim around edge of skillet; sprinkle cheese over potatoes and beef mixture. Cover and let stand about 5 minutes or until cheese is melted. Sprinkle corn chips around edge of skillet.

Easy No Bake Cookies

Get your kids in the St. Patrick’s Day spirit with these super fast no-bake treats. Just pick up a package of soft-baked sugar cookies and press out shamrocks with a  cookie cutter. Add a bit of color by adding green sprinkles onto the cookies, and you’re done! As another options, you can also grab some premade sugar cookie mix, roll out the dough, bake and ice together!

Cereal Rainbow

For this super easy craft all you need is a box of Fruit Loops, glue and construction. Then, let your child get to work on the colors of the rainbow by making a rainbow with the colored loops!

Throw a Party

Feelin’ lucky? Then throw a super fun party for this holiday. For decorations make some four leaf clovers. All you need a green construction paper, glue, and glitter (or another add ons you’d like). Cut the construction paper into into four small hearts and a stem and arrange into a clover shape. Then add on your glitter, etc.

For decor think about using different shades of green balloons and maybe some gold or yellow too. Hang some rainbow streamer and use fun green or gold paper products to serve up your treats.

As a party craft for the kids, make rainbow mobiles. All you’ll need are wire hangers, multi-colored construction paper, markers or crayons, glue, and yarn. Make the rainbow as your “anchor” then hang different charms from your rainbow with the yarn (think Lucky Charms marshmellow shapes).

Serve up the greens: For food options think greens and yellows-celery, cucumbers, and green pepper served with dip. For a sweet treat whip up some cupcakes (according to package) and just add a few drops of green food coloring for a fun baked treat. Add green food coloring to white icing to top the cupcakes or use white icing topped with green or rainbow sprinkles.

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.

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.