Sunday, December 28, 2014

Family Meal Plans

Here's our meal plan for the week with links to the recipes below, some from our site and some from other favorite sites. What are you making this week? Share with us @foodfitforkids on instagram, #familymealplans.


Big Batch Vegetable Soup (Martha Stewart)
Definitely freezing leftovers for lunches.

Chicken Enchiladas (Food Fit for Kids)
This is a super easy recipe that we all love.

One Pot Roasted Red Pepper and Sausage (HosttheToast)
Excited to try this one, and love that it is in one pot!

Turkey Wraps with Healthy 'Baked' Beans (Food Fit for Kids)
These wraps are super fast to put together and go perfectly with a side of our Healthy 'Baked' Beans.

Linguine with Shrimp Scampi (Food Network, Ina Garten)
A classic recipe that is a lot easier to make than it looks.


Sunday, December 21, 2014

Family Meal Plans

Here's our meal plan for the week with links to the recipes below, some from our site and some from other favorite sites. What are you making this week? Share with us @foodfitforkids on instagram, #familymealplans.




Texas Three Bean Chili (TheSimpleVeganista)
Excited to try this, it looks like the real deal!

Baked Tilapia with Roasted Veggies (Food Fit for Kids)
So easy to pop in the oven while getting things done around the house. The veggies can start roasting ahead of time then move to a lower rack while the tilapia bakes.

Chicken Meatballs (SmittenKitchen)
Think we'll try switching out the Italian bread with whole wheat and the pancetta with turkey bacon. We'll serve this with some whole wheat pasta and homemade tomato sauce from the freezer but a favorite store bought sauce would work just as well.

Rib Roast (Food Network, Alton Brown) with Maple Cranberry Brussels Sprouts (Food Fit for Kids)
A celebratory roast that we make only for those special occasions when the whole family is together. We'll make the sauce with beef broth instead of the red wine.

Beef Sandwiches
Using leftover roast, slice extra thin slices and layer on whole wheat buns, top with sauteed onions and slices of provolone cheese. Broil face up until the cheese gets bubbly. Serve with leftover sauce from night before as a dipping sauce and leftover Brussels sprouts on the side.

Thursday, December 18, 2014

3-Ingredient Hot Chocolate


We love a cup of hot cocoa as a special treat this time of year but we've noticed that the ingredient lists on some of our favorite instant mixes are looking pretty heavy in the chemical department.  So here's a way cheaper, and just as good option, using just three ingredients!

1 heaping tablespoon unsweetened cocoa powder
1 teaspoon pure maple syrup
1 cup milk, heated

Place the cocoa powder and syrup in the bottom of a mug and then gradually add the hot milk, stirring as you pour.  Blend well and serve!



Sunday, December 14, 2014

Family Meal Plans

Here's our meal plan for the week with links to the recipes below, some from our site and some from other favorite sites. What are you making this week? Share with us @foodfitforkids on instagram, #familymealplans.




Mini Zucchini Frittatas (Food Fit for Kids)
Great for meatless Monday! Probably will make these a little larger, but still individual sized.

Mom's Turkey Meatloaf (Food Network, Ellie Krieger)
Meatloaf is always a crowd pleaser and is perfect for lunch leftovers.

Crowd-Pleasing Vegan Caesar Salad (OhSheGlows)
Love Caesar salad! Might try making the dressing ahead of time.

Rotisserie Chicken with Roasted Vegetables (Food Fit for Kids)
Using a store-bought rotisserie chicken really makes things easy. A lot of stores offer organic chickens as well as low sodium, so nice to have good options available.

Creamy Cheesy Broccoli Cheddar Soup (Food Fit for Kids) with Mini-BBQ Sandwiches
Cannot get enough of this soup, the perfect comfort food.  Serving it up with leftover shredded rotisserie chicken lightly tossed in BBQ sauce on mini-whole wheat buns.



Wednesday, December 10, 2014

How to Cut a Butternut Squash and Our Healthy Squash Recipes

To say that we live for butternut squash season would be an understatement. We are full of butternut squash recipes! From Roasted Veggies, Spooky Soup, Hungry Ghoulash to our comforting Pot Roast, we are obsessed.

One of the most common questions we get whenever we mention butternut squash is, "how the heck do I cut this thing without losing a finger?" Breaking down a butternut squash can seem daunting, here's our favorite way to carve and cube one of these babies (while keeping all your appendages). If you're feeling thrifty, many stores now offer pre-cut butternut squash in the refrigerated produce section- but it will cost you extra per pound. So this is our preferred method for cutting a butternut squash while saving some dough.

How to cut a butternut squash, step by step:

When shopping, select squash more uniform in shape-this makes cutting easier. Rinse squash thoroughly.

Trim off both ends of the squash.

Cut in half.

Stand each section on its end and carve the edges away (you can do this with a vegetable peeler, too).

Cut each section in half lengthwise.

Scoop the seeds out of the round halves.

Stand each section back on its end and cut in half again (parallel to the previous cut).

Stack the sections, cut side down onto the board and slice.

Rotate the slices 90 degrees and cut into cubes.

Once you get the hang of it, cutting a butternut squash can be completely painless.


How to cut a butternut squash, via montage:

video


How to cut a butternut squash, via collage:







Sunday, December 7, 2014

Family Meal Plans- Leftover Central!

Here's our meal plan for the week with links to the recipes below, some from our site and some from other favorite sites.  What are you making this week?  Share with us @foodfitforkids on instagram, #familymealplans.



Spaghetti Pie (PaleOMG)
This recipe uses spaghetti squash instead of noodles. It's a fun way to get kids to eat more veggies. It's gooey, comforting and adaptable to all your kids favorite veggies. We like adding mushrooms and mozzarella cheese. Leftovers are perfect for lunch the next day.

Chocolate Chili (Crossfit Rebels, Well Fed)
Say what?! Heard great things about this recipe, going to double it and have leftovers for the following night since it's a busy week!

Chocolate Chili leftovers again, on quinoa pasta.

Cobb Salad
This is a great 'make in advance' recipe. The hardboiled eggs, bacon, veggies and chicken can all be cooked/chopped in advance. Heck, might even buy a rotisserie chicken and make it an easy night. This is a fantastic recipe for kids, tons of protein and can be deconstructed on their plates and eaten that way.

Coconut Milk Curry Chicken (OhSnapLetsEat)
Really excited to try this, it looks so simple and uses spices that we don't cook with all too often. It's so important to regularly integrate new spices to keep things interesting and adventurous.



Thursday, December 4, 2014

Little Foodie Holiday Gift Ideas

It's that time of year again! And if you are anything like us, you've made a pact with yourself to get the shopping done before you are suddenly behind the eight ball. Here are some of our favorite gift ideas that will bring out the little foodie in your kiddos. We are not affiliated with any particular company, just offering ideas with multiple links. There are plenty of companies out there, so don't hesitate to shop around!

Kids aprons and chef hats-

Amazon
Amazon
 
From Food Network Store
Food Network Store

Zazzle

Mini pots and pans set-

Toys"R"Us

Ikea

Land of Nod

Monthly recipe delivery service-

Raddish Kids

Blue Apron

Mini rolling pins-

Growing Cooks

For Small Hands

Bake Deco



Sunday, November 30, 2014

Family Meal Plans

Here's our meal plan for the week with links to the recipes below, some from our site and some from other favorite sites.  What are you making this week?  Share with us @foodfitforkids on instagram, #familymealplans.



Turkey Frittata (Food Network)
This recipe will take care of the last of our leftover turkey!  We're going to substitute the cream with milk to lighten things up a bit.

Quinoa Salad (Food Fit for Kids)
We usually serve quinoa as a side dish but this will be a full meal once we add in some cheese, kale, dried cranberries, and nuts.

Chicken & Stars Soup (GimmeSomeOven)
The perfect comfort food and will definitely freeze any leftovers for lunches.

Grilled Shrimp with Roasted Bok Choy (Food Fit for Kids)
This will be super fast to prepare, just toss defrosted shrimp with olive oil, lemon juice, zest and some salt & pepper then fry up in a grill pan with a side of brown rice.

Slow-Simmered Meat Sauce (MyRecipes)
This sounds so good!  We'll probably replace the pork sausage and sirloin with sweet italian chicken sausage then serve this up with some quinoa pasta.

 

Wednesday, November 26, 2014

Maple Cranberry Bacon Brussels Sprouts

This dish is not only healthy but also delicious and super simple to prepare.  It's our new favorite recipe for Brussels sprouts and is the perfect side dish for the holiday season.



        Maple Cranberry Bacon Brussels Sprouts

Maple Cranberry Bacon Brussels Sprouts

Ingredients:
1 lb Brussels sprouts, halved
2 tablespoons fresh rosemary, chopped
1 cup fresh cranberries
4 slices good quality bacon, diced
1 clementine, zest and juice (optional)
1 tablespoon olive oil
1 1/2 tablespoons real maple syrup
Salt and pepper to taste

Instructions:
In a large roasting dish combine all ingredients with the exception of the maple syrup. Have your little kitchen helper coat and toss the ingredients in olive oil. 

Roast at 350 for 20 minutes, stir and roast for another 15 minutes until crispy. Take out of the oven and drizzle with the maple syrup, stir and serve.










Sunday, November 23, 2014

Thanksgiving Week Meal Plan

Happy Thanksgiving everyone! Our meal plan strategy this week is a pretty simple one. We're making one huge slow cooker dish at the beginning of the week and a pantry staple dish midweek that takes 5 minutes to prepare, so that we have plenty of time to focus on holiday stuff.


Crock Pot Beef Stew (Allrecipes)
This is a go-to recipe for us. Love this dish. It's simple, satisfying and makes for excellent leftovers. We like to stir in fresh thyme once it's done cooking. This is dinner for Monday and Tuesday.

Easy Peasy Healthy Quesadillas
This is another go-to recipe for nights when you know you are going to have no time. All products are from Trader Joes and organic. In a big skillet, heat up a drizzle of olive oil on medium heat.  Meanwhile, place one of the wraps on a work surface and spread with a few tablespoons of the beans, leaving about a half inch of space around the edges. Sprinkle with cheese then top with another wrap. Cook on each side for 2-3 minutes until golden brown. Let rest on a paper towel or cooling rack while preparing the next batch. Slice into quarters and serve.


Thanksgiving Dinner and leftovers for the rest of the week!

Thursday, November 20, 2014

Use All Five Senses, Food Appreciation is Learned

Want your little ones to become foodies?  Encourage them to use all their senses!  Let things get messy.  Let them sniff their food.  Let them touch, squish, stir, spread, break, and whisk.  Why? Because food appreciation is learned, just like cooking is learned.  All kids can become little foodies! To broaden palates it takes planning and effort as well as offering a variety of healthy food while limiting the processed stuff. It may seem hard but helping your kids blossom into little gourmets can be really fun and exciting!

Let them choose a new ingredient at the farmers market. Bok choy for the win!

Kids can wash while you work on the more dangerous steps. Calling all kitchen helpers!

Ask little ones to help you sort groceries after returning from the supermarket. This lets them get familiar with produce.

Ingredients can be used for all kinds of sensory play.  Our Jicama Fruit Salad recipe is perfect for building little edible log cabins or for a very short game of Jenga.

http://foodfitforkids.blogspot.com/2014/04/jicama-fruit-salad-and-trying-new-foods.html

Broccoli crowns can be used as brushes with a Savory Greek Yogurt Dip as the paint.


Food is more than just fuel, it's family, entertainment, love, energy and tradition.  So create those traditions in your home and you'll begin to see those little tikes become little foodies right before your eyes.

Tiny carts are a must!

Start an herb garden.  Have a family cooking night.  Pass down recipes from both sides of the family.  Use your imagination and your whole family will flourish in the most exciting ways imaginable.

Herb gardens are an easy and inexpensive way to cultivate palates and build confidence.

Who wants to play 'name that veggie?'


Sunday, November 16, 2014

Family Meal Plans

Here's our meal plan for the week with links to the recipes below, some from our site and some from other favorite sites.  What are you making this week?  Share with us @foodfitforkids on instagram, #familymealplans.



Loaded Mac & Cheese (Food Fit for Kids)
Starting off the week with the ultimate comfort food.

Chipotle Bean Burritos (Cooking Light)
Who doesn't love burritos?

Chicken Salad with Creamy Lemon Dressing (Food Fit for Kids)
Simple baked chicken breast sliced over lettuce tossed with Creamy Lemon Dressing.

Salmon Cakes with Lemon Yogurt Sauce (Epicurious) with some Roasted Sweet Potatoes (Food Fit For Kids)
The lemon yogurt sauce sounds so good and will go great with the potatoes, too.

Black Beans & Rice (Food Fit for Kids) with leftover chicken.
So simple, delicious and inexpensive. Love meals that are made with leftovers and pantry staples.

Thursday, November 13, 2014

Creamy Cheesy Broccoli Cheddar Soup




It can be so tempting to depend on canned soups for quick meals but making soup from scratch is a lot easier and faster than it seems.  Our recipe for broccoli cheddar soup below is ready in half an hour.  To save even more time, all of the vegetables can be grated in a processor instead of diced by hand.  Single servings can be kept in the freezer and reheated later for super fast meals.

Creamy Cheesy Broccoli Cheddar Soup

Ingredients:
2 tablespoons olive oil
1/2 small onion, diced
2 stalks celery, diced
1 medium sized carrot, diced
1 large bunch of broccoli with stems, diced
3 tablespoons whole wheat flour
1 clove garlic, minced
1/2 teaspoon oregano (optional)
3 cups vegetable broth
1 cup milk
1/2 cup sharp white cheddar, grated
1 teaspoon Worcestershire sauce (optional)
Salt and pepper to taste

Instructions:
Sweat the onion, celery, carrot, and broccoli in the oil for about 5 minutes (add some of the salt here, too).  Add the flour and let it cook for just a minute, then add the garlic and oregano.  Add the broth and stir really well.  Cover and let it simmer for about 20 minutes or until all the vegetables are tender.  Turn off the heat, puree the soup then add in the milk and cheese.  Stir until it is all melted (turn back on low heat in order to melt the cheese if you need to) then add the Worcestershire sauce and salt and pepper to taste.

Sunday, November 9, 2014

Family Meal Plans

Here's our meal plan for the week with links to the recipes below, some from our site and some from other favorite sites.  What are you making this week?  Share with us @foodfitforkids on instagram, #familymealplans.




Cheese & Bean Quesadillas (Food Fit for Kids)
Serve this cheesy goodness with all your favorite toppings.

Barbecue Chicken (Food Fit for Kids)
Really easy and a definite crowd pleaser, served with a side of roasted acorn squash and Brussel sprouts.

Gingered Stir-fry with Shrimp and Snow Peas (Food & Wine)
Can't wait for this! Sounds so fancy but super quick to prepare (as long as we don't forget to defrost the shrimp).

Hearty Vegetable Bean Soup (Jacques Pepin, KQED)
From the infallible, Jacques Pepin, so enchanting - a mature Ryan Gosling of the food world.

Slow Cooker Stuffed Bell Peppers (Recipe Critic)
Love that this is made in the slow cooker and everyone will get a kick out of having their own pepper.

Thursday, November 6, 2014

Fall Stove Top Potpourri

Can we share our latest obsession?

Stove top potpourri is something that will make your house smell like one of those fantastic holiday commercials where everything is warm, cozy and stress free (read: two kids enjoying each other's company, aka not fighting, while a gorgeously put together mom drinks a hot cider on a couch in front of the fire).  Last year we were urged, urged by the wonderful guys at Crafty Lumberjacks to make this stuff and we never did.  Shame on us!


What you need, and it's probably already in your home!
This is a great 'kids in the kitchen' activity and perfect fall craft.  The uncooked ingredients in a glass jar make beautiful inexpensive gifts for teachers and neighbors this holiday season.  So get those adorable kitchen helpers ready!

Give it as a gift in a beautiful Mason jar!
If you have never made stove top potpourri before, it's simple.  Just grab aromatic ingredients in your home, set them on the stove in a pot with water and let them simmer.  Your house will smell like fall and bring you a bit of extra relaxation which always brings on a bit of patience.  Who out there can't use more of that?

You can use anything but for our recipe all you need are apples, orange rinds, cinnamon sticks and water.


Peel the orange, chop the apple, and place them in a mason jar if you are going to give it as a gift or for it to be cooked later.  If you want to cook it now then pour the ingredients straight into a pot.


After adding all ingredients, add water.


If you are interested in enjoying your potpourri immediately, then simmer the ingredients on the lowest setting of your stove top (or in the slow cooker) all day and enjoy the glorious smells!  When the water begins to evaporate you can simply add more.


This is a great sensory activity for younger kids.  Encourage them to smell, touch and describe the ingredients they are adding.


To find more stove top potpourri recipes, visit the Crafty Lumberjacks, they have several sweet smelling ideas that will make your holiday season warm and cozy.  This link has a recipe that includes cranberries and sage (squeal).