quesadillas

Quesadilla night at our house could also be called, “clean-out-your-refrigerator-quesadillas”!    These savory tortilla bites are so versatile and a great way to use up a hodgepodge assortment of ingredients on hand (or better yet, fresh vegetables from your garden!). Cheese is the unifying factor… choose one that compliments your ingredients.



2 cups Monterey Jack cheese, grated (or cheese of your choice)
flour or corn tortillas
Optional Mix-Ins (make sure the ingredients are cut into small pieces):
Chiles
Avacados
Corn
Tomatoes
Black beans
Zucchini
Red onion
Spinach
Scallions
Caramelized onions
Tomatillos
Grilled chicken, cut into thin strips
 

1. To fry the quesadillas:  Heat a cast iron skillet to medium heat.  Lightly grease with oil.  Place a tortilla in the skillet and cook for 10-15 seconds on each side; until air pockets begin to form.  Evenly spread on the cheese and lightly top with any additional ingredients.  Reduce the heat to low.  When cheese begins to melt, fold the tortilla in half, remove from pan and cut into wedges.
2. To bake the quesadillas:  Preheat the oven to 400 degrees.  Place the tortillas on a baking sheet.  Spread the ingredients on the tortilla.  Add a layer of cheese.  Top with an additional tortilla; pressing down gently to make the filling adhere.  Bake until the cheese is melted, about 5-7 minutes.  Cut the quesadilla into wedges and serve. 
3. Serve with salsa and sour cream

peanut butter noodles

These nutty noodles have it all- sweet, savory, crunchy and creamy. They are made with kids favorite ingredients (peanut butter & noodles!) and are super easy to prepare.

Substitute the veggies with your family’s favorites (shredded carrots or cucumber)!  Top the noodles with chopped peanuts or toasted sesame seeds. 

1 pound soba or spaghetti noodles
1 cup bean sprouts
1 cup snow peas, tips removed & cut in half on a diagonal
1 cup red bell pepper, juliened into ultra-thin strips

1 cup natural peanut butter
1/4 cup sesame oil or olive oil
1/4 cup rice wine vinegar
1/4 cup water
juice of 1 lime
3 Tablespoons brown sugar
3 Tablespoons soy sauce
2 teaspoons fresh ginger, grated
1 garlic clove, minced
red pepper flakes, to taste

1.)  Cook the noodles according to package directions.
2.)  While the pasta is cooking, place the peanut butter, sesame oil, rice wine vinegar, water lime juice, brown sugar, soy sauce, ginger and garlic in a food processor.  Pulse until thoroughly blended.  Add pepper flakes.
3.)  Drain the pasta and rinse quickly with cold water.  Shake off all excess water.
4.)  Place the pasta in a large bowl.  Add the bean sprouts, snow peas, red pepper and three-fourths of the peanut sauce.  Toss until combined.  Taste for additional sauce or seasonings.  Serve warm or cold


want to get your kids in the kitchen? try our e-cookbook- Cooking FUNdamentals: yummy, healthy & quick recipes for kids & grown-ups! Buy at Amazon!

healthy turkey sloppy joes

turkey sloppy joes… kid-tested, mom-approved!  these messy, but so delicious, burgers are a great & easy way to get lycopene & protein in your family!  don’t forget the napkins :)

2 pounds ground turkey

1 onion, chopped

1 garlic clove, minced

1 cup tomato sauce

1 6-ounce can tomato paste

1/2 cup ketchup

2 Tablespoons brown sugar

1/4 teaspoon dried mustard

2 Tablespoons soy sauce

1 Tablespoon worcestershire sauce

(1.)  In a skillet cook turkey, onion & garlic over medium-high heat until the turkey is completely cooked.  With spoon, break turkey down into crumbles. 

(2.)  Stir in tomato sauce, tomato paste, ketchup, brown sugar, dried mustard, soy sauce and worcestershire sauce. 
(3.)  Reduce heat to medium-low and cook for 20 minutes stirring occasionally.
(4.)  Serve on toasted whole wheat or onion buns and top with either cheddar cheese, montery jack cheese, pickles, lettuce, tomatoes, grilled onions and/or peppers.


Like this recipe?  We've got a whole book of them {for only $3.99}!  Get your e-cookbook @ the apple iBookstore


let's connect!
twitter
facebook

chocolate snacking cake

All of your sweeties will love this chocolate snacking cake!  This sweet & tender cake is packed with nutritionally rich foods like oats, cocoa powder, walnuts and semi-sweet chocolate… what’s not to love?

1 cup uncooked oatmeal
1 3/4 cups boiling water
½ cup butter cut into small cubes & softened
3/4 cup granulated sugar
1 cup brown sugar, packed
3 eggs
1 ¾ cups flour
2 Tablespoons cocoa powder
1 teaspoon baking soda
2 cups chocolate chips
¾ cups walnuts, chopped

1.) Preheat oven to 350°. Lightly grease and flour a 9x13 glass dish and set aside.
2.) In a mixing bowl, pour boiling water over oatmeal. Let stand for 10 minutes.
3.) Add the butter, granulated sugar and brown sugar; stirring until butter is melted.
4.) Add eggs one at a time, beating well after each addition.
5.) Sift flour, cocoa and baking soda together. Add to batter; mix well. Stir in half {1 cup} of the chocolate chips. Pour into the pan.
6.) Sprinkle walnuts and remaining cup of chocolate chips on top.
7.) Bake for 40 minutes or until a toothpick inserted in center come out clean.

pasta fagioli soup

Happy Meatless Monday!  Warm up with this souper duper recipe- pasta fagioli!  It’s hearty, healthy and so tasty {extra cheese for the kiddies, please}!   This soup has a whole bunch of kale in it… kale is a nutritional powerhouse.  It’s in the cabbage family & loaded with Vitamins A, C, folic acid, calcium and iron!

3 Tablespoons olive oil,

1 onion, diced

3 cloves garlic, chopped

1 14.5-ounce can of diced tomatoes (with basil, garlic & oregano)

2 14.5 cans vegetable or chicken broth

3 cups of water

2 cups small pasta (shells, rigatoni)

1 teaspoon Italian seasoning

1 bunch fresh kale, tough stems discarded, chopped into 1/4-inch slices

2 cans small white beans, drained & rinsed

2 Tablespoons tomato paste

1/2 teaspoon salt, additional to taste

1/4 teaspoon pepper

Grated Parmesan for serving

1.)  Heat oil in a large pot over medium heat.  Add onion and cook for 5 minutes.  Add garlic; cook 1 minute.

2.)  Stir in tomatoes, broth and 3 cups of water.  Bring to a simmer over high heat.  Add pasta and Italian seasoning.  Cook, stirring for 5 minutes.

3.)  Stir in kale; cook 5 minutes more.  Reduce heat to medium and stir in beans, tomato paste, salt and pepper.  Heat through.

4.)  Ladle into bowls; garnish with Parmesan cheese.


want to get your kids in the kitchen?  buy our e-cookbook {only $3.99} has 56 yummy, healthy & quick recipes for kids & grown-ups!  buy on Amazon!

recipe adapted & photo courtesy of Family Circle

Buy our e-cookbook for your e-reader!

Buying an e-reader for someone this holiday season?

Get the e-cookbook that they will love…

Cooking FUNdamentals {$3.95}!

Our e-cookbook is the perfect present for anyone receiving an

e-reader this holiday season! 

{check it out here!}

ereader photo courtesy of Editors Weblog

curried pumpkin soup

This savory & creamy soup has a little curry heat and a little hint of sweetness... it's the perfect addition to any autumn meal!


1 large onion, finely chopped
1 cup celery chopped
2 cloves garlic, minced
3 Tablespoons butter
1 – 29 oz. can pumpkin puree
4 cups vegetable (or chicken) broth
1 cup water *
2-3 teaspoons curry
3 Tablespoons brown sugar
1/2 teaspoon cumin
1/4 teaspoon pepper
1 teaspoon salt
2 dashes nutmeg
1/4 teaspoon thyme
1/4 cup of heavy cream or milk


(1.)  Heat the butter in a large saucepan over medium heat. Add the onion, celery and garlic. Cook until the onion is translucent, about 10 minutes.


(2.)  Add the pumpkin puree, vegetable broth, water, curry, brown sugar, cumin, pepper, salt and nutmeg (everything else but the thyme). Reduce the heat to moderately low and simmer for 30 minutes, stirring occasionally.
(3.)  Transfer the vegetable soup to a blender (working in batches) and puree until smooth. Add the thyme and cream.  Taste for additional seasoning.
(4.)  Ladle the soup into bowls and serve.

* May need to thin out the soup with additional water (especially when re-heating).

chocolate pancakes!

Chocolate pancakes for breakfast?  It is actually a lot healthier than you think. cocoa is loaded with flavonoids & antioxidants!  Serve with maple syrup and fresh raspberries & blueberries for a wonderful and scrumptious start to your day :)


2 cups all-purpose flour
1/4 cup cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
3 Tablespoons sugar
2 large eggs
3 cups buttermilk
4 Tablespoons unsalted butter, melted and cooled
1/2 cup chocolate chips


1. In large bowl, sift or stir together the flour, cocoa powder, baking powder, baking soda, salt and sugar.
2. In a medium bowl, whisk together the two large eggs, buttermilk and melted butter.
3. Pour the wet ingredients into the dry ingredients.
4. Mix the batter together, until just combined. Batter will have small lumps. Do not over mix or the pancakes will be tough.
5. Let the batter sit for 2 to 5 minutes.
6. Lightly grease a griddle or heavy skillet with oil or melted butter. Heat until hot on medium to medium-low heat. Sprinkle a few drops of water on the pan, if they sizzle, the pan is ready for the pancakes.
7. Scoop ½ cup of batter onto heated pan.
8. Cook until the surface of the pancake is covered with tiny bubbles (2 to 4 minutes), then immediately flip the cakes; cook approximately 1 - 3 more minutes. Do not push down on the pancakes with the spatula; this will take away the fluffiness and make the pancakes hard.
9. Serve immediately with room temperature butter and warm maple syrup.
This recipe easily can be cut in half