4-Step Chicken Marengo

I made this recipe last night because I wanted to use some crimini mushrooms I had before they went bad. You can use any veggies you want. I used zucchini and squash instead of bell pepper. It was really easy and delicious. I paired it with Melissa D'Arabian's rice and shallots (which I've previously posted under my recipes.)


4-Step Chicken Marengo
Courtesy of Melissa D'Arabian of the Food Network

Ingredients
3 large chicken cutlets, sliced into thin paillards (slice while partially frozen)
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
3 tablespoons vegetable oil
1 medium sweet onion, sliced
1/2 pound mushrooms, sliced
1 yellow bell pepper, seeded and julienned
2 tablespoons tomato paste
1/2 cup white wine
1/2 cup beef broth
1 (14-ounce) can chopped tomatoes
1/2 tablespoon butter

Directions
Season the chicken with salt and pepper, to taste, and lightly dredge in flour. In a large saute pan, heat the oil over medium-high heat and add the chicken. Brown on both sides, until nicely golden, about 3 minutes per side. Remove from the pan and set aside on a plate. In the same pan, add more oil, if needed, along with the onion, mushrooms and peppers and saute until softened and fragrant, but not limp, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomato paste and cook a few minutes to cook out the raw flavor. Turn up the heat, and add the wine/wine to deglaze the pan and let it reduce for 2 or 3 minutes. Add the beef broth and tomatoes. Once the mixture begins to bubble, add the browned paillards and any juices from the chicken and reduce the heat to a simmer. Cook until the chicken is warmed through, about 3 minutes. Turn the heat off and stir in the butter. Transfer to a serving platter and serve immediately.

German Apple Pancake

With apple picking season coming up, I thought about this easy recipe I like to make when I need a quick breakfast or brunch dish. I usually always have a large bag of the Krusteaz pancake mix on hand. You can make all sorts of recipes out of it, and it's a great bargain at Costco for a little over $7 a bag. It also makes great fluffy waffles.

German Apple Pancake

Apple Topping

1/4 cup butter or margarine

2 cups thinly sliced and peeled apples

1/4 sugar

1/2 tsp ground cinnamon

Batter

1 cup Krusteaz pancake mix

3/4 cup water

1/2 tsp vanilla extract

1/2 tsp ground cinnamon

To prepare the topping, place butter in a 9 inch microwave safe pie pan. Microwave on high for 45-60 seconds, or until butter melts. Stir in apples, cinnamon and sugar. Cover and microwave on high for 3-4 minutes, or until apples are tender.

To prepare the batter, place pancake mix, water, vanilla and cinnamon in mixing bowl and blend with a whisk. Pour evenly over the cooked apples.

Microwave, uncovered, on high for 3-5 minutes, or until a toothpick inserted in the center comes out clean. Let stand for 3-5 minutes, then invert into a serving plate. Sprinkle with additional cinnamon and powdered sugar, if desired. Makes 6-8 servings.

Herb Crusted Pork

Dinner tonight was EXCELLENT. I had some thick pork chops (bone out) from Costco. I cut them in half to thin them out and pounded the meat to make them softer. Next time I will try this with a pork tenderloin.

I paired this with some roasted brussel sprouts, which I tossed with olive oil, salt and pepper and put in a baking sheet. I then placed them in the oven for 400 degrees for approximately 30 minutes. Delish!

Herb-Crusted Pork Loin
Recipe courtesy Melissa d'Arabian

Ingredients
1 teaspoon ground cinnamon
2 teaspoons ground cumin
1/4 teaspoon cayenne, or more, to taste
Kosher salt
1 1/2 pounds pork loin roast
4 tablespoons vegetable oil

For the Herb Crust:
1 sweet onion, roughly chopped
2 cloves garlic, smashed
2 tablespoons freshly grated ginger
1 bunch fresh cilantro leaves
1 lime, zested
2 tablespoons olive oil
1/4 cup plain bread crumbs
Kosher salt
1 1/2 tablespoons Dijon mustard
Directions
Preheat the oven to 375 degrees F.


In a small bowl, mix together the cinnamon, cumin, cayenne, and salt, to taste. Rub the mixture all over the outside of the pork. In a large saute pan, heat the oil over medium-high heat and brown the pork roast on all sides, just until golden. Remove the pork to a sheet tray, fat side up.


Meanwhile, make the herb crust: In a food processor, combine the onions, garlic, ginger, cilantro, and lime zest. In the same saute pan in which the pork was browned, add the olive oil and the onion mixture and cook until softened. Stir in the bread crumbs and cook another 1 to 2 minutes. Season with salt, to taste. Spread the mustard on top of the fatty layer of pork and then press the herb crust into it. Bake until the internal temperature reaches 160 degrees F on an instant-read thermometer, about 30 minutes. Remove to a cutting board and allow to rest, covered for 5 to 10 minutes. Slice the roast, arrange on a serving platter and serve.

White Bean & Fish Tostadas

Tonight I made these white bean and fish tostadas. They were easy and delicious.

Fish and White Bean Tostadas
Recipe courtesy Melissa d'Arabian
4 servings.

Ingredients
1 lime, zested and juiced, plus lime wedges for garnish
2 cloves garlic, minced
2 tablespoons extra-virgin olive oil, plus extra for baking sheet
Kosher salt and freshly ground black pepper
1 pound white fish fillets, like tilapia, flounder, sole, skin discarded and cut into finger-sized pieces
1/4 cup vegetable oil
8 (6-inch) corn tortillas
Sauteed White Beans, recipe follows
1/2 cup shredded purple cabbage
Pineapple and Avocado Salsa, recipe follows
Sour cream, for garnish
Cilantro, for garnish

Directions
In a small bowl, combine the lime juice, zest, garlic and
olive oil. Season with salt and pepper, to taste. Put the fish in a baking dish and pour the marinade on top.
Marinate for no more than 15 to 30 minutes. Meanwhile, preheat the broiler or grill. Lightly coat a baking
sheet with olive oil. Remove the fish from the marinade and arrange on the baking sheet, making sure to leave space between the pieces. Broil until just cooked through, about 4 to 5 minutes.

Meanwhile, in a medium saute pan, heat the vegetable oil over medium heat. Fry the corn tortillas, 1 at a
time, just until crisp, flipping halfway through to brown both sides. Drain on paper towels and salt while
still hot.

To assemble the tostadas:
Layer each tostada first with Sauteed White Beans, then the fish. Top with the
shredded cabbage and Pineapple and Avocado Salsa. Garnish with a dollop of sour cream and a squeeze of a lime
wedge.

Ingredients
Sauteed White Beans:
2 tablespoons extra-virgin olive oil
1/2 white or yellow onion, finely chopped
Kosher salt
1 clove garlic, minced
1 teaspoon ground cumin
1/2 cup white wine
1 1/2 cups cooked navy beans
2 tablespoons chopped fresh oregano leaves (or 2 teaspoons dried)
Freshly ground black pepper

Directions
In a small pan, over medium heat, add the oil. When cumin and cook until fragrant, about 2 minutes. Raise the heat and add the white wine. Cook until the wine has
reduced by half. Stir in the beans and oregano and season with salt and pepper, to taste. Cook gently for 15
minutes. Transfer to a serving bowl and serve.

Ingredients
Pineapple and Avocado Salsa:1 (14-ounce) can sliced pineapple in juice, drained and juices reserved
1 tablespoon lime juice
1 tablespoon honey
1 tablespoon extra-virgin olive oil
1 small jalapeno, seeds removed and diced
Kosher salt and freshly ground black pepper
1/2 red onion, finely chopped
1 medium avocado, halved, pitted and flesh cubed
2 tablespoons minced cilantro leaves

Directions
In a medium bowl, make the dressing by
mixing 2 tablespoons of pineapple juice with the lime juice, honey, oil and jalapeno. Season with salt and
pepper, to taste. Add the pineapple and onion. Gently fold in the avocado and cilantro. Let the flavors blend
for at least 15 minutes before serving.

Easy Fish & Rice Recipe

This is by far my favorite fish and rice dish. It is so easy and healthy! I love it! It is especially a nice, light dish for the summer time. I use my Pampered Chef julienne tool to julienne the veggies. I use any seasonal white fish I can get at Costco that is raised wild. Tonight I used Rockfish.


Fish en Papillote
Recipes courtesy of Melissa d'Arabian of the Food Network

Ingredients
1/2 red onion, julienned
1 zucchini, julienned
1 large carrot, julienned
1 clove garlic, minced
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 (4-ounce) sole fillets, hake, flounder or other white fish
1 lemon, thinly sliced, seeds removed
8 sprigs fresh thyme
4 pats butter
1/4 cup white wine

Directions
Preheat oven to 375 degrees F.

In a bowl, mix together the onion, zucchini, carrot and garlic. Add the oil, season with salt and pepper, to taste, and toss to combine. Put each fish fillet in a large square of parchment paper and season with salt and pepper, to taste. Arrange the vegetables on top, dividing evenly. Top the vegetables with 2 lemon slices, 2 sprigs thyme, a pat of butter and 1 tablespoon white wine, layering in order. Fold the parchment paper around the edges tightly in 1/4-inch folds to create a half moon shape. Make sure you press as you crimp and fold to seal the packets well, otherwise the steam will escape. Arrange the packets on a baking sheet. Bake until the fish is cooked through, about 12 minutes, depending on the thickness of the fish. To serve, cut open the packets and serve directly in the parchment on a plate or remove the fish to the plate using a spatula, being sure you don't leave the juices behind.


Rice with Caramelized Shallots
Ingredients
1 tablespoon butter
1 shallot, finely sliced
1 cup long-grain white rice
Kosher salt
1/4 cup white wine
1 cup chicken stock
1 cup water

Directions
In a medium saucepan, over medium heat, add the butter. When the butter has melted add the shallots and saute until very soft, about 5 minutes. Stir in the rice and add a pinch of salt. Raise the heat to high and cook, stirring to toast the rice, about 1 minute. Add the wine and cook until reduced by half. Pour in the stock and water and bring the mixture to a boil. Lower the heat, cover, and simmer until the liquid is absorbed, about 20 minutes. Season with salt, to taste. Transfer to a serving bowl and serve.

Jillian Michael's Healthy Brownies

The other night I was watching Jillian Michael's new show on t.v. She was making these healthy brownies using applesauce and honey. I had to try them. I added pecan pieces to mine. Joshua didn't really like them, but I thought they were great. They came out more like a cake.

FUDGE BROWNIES

Olive oil nonstick spray for the pan

2/3 cup mild honey, such as clover or orange blossom

1/3 cup natural, unsweetened cocoa powder

1/2 cup white whole-wheat flour

1/4 teaspoons aluminum-free baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsweetened applesauce

2 tablespoons olive oil

1 large egg, at room temperature

3/4 teaspoon pure vanilla extract

Yields 16 (2-inch) brownies.

Preheat oven to 350 F. Spray an 8-inch square pan with olive oil. Set aside.

Place the honey in a large glass measuring cup. Microwave on high power until the honey is runny and just bubbling, 45 to 60 seconds. Add the cocoa and stir with a fork until well combined. Let cool to room temperature.

Meanwhile, in a small bowl, place the flour, baking powder, baking soda and salt. Whisk until well combined.

In a large bowl, combine applesauce, oil, egg and vanilla. Whisk together until well blended. Add the honey-cocoa mixture and whisk until smooth. Add the flour mixture to the liquid mixture and stir until no traces of flour remain. Scrape the batter into the prepared pan.

Bake until the surface looks dry around the edges of the pan and a toothpick inserted in the center comes out with moist crumbs clinging to it, about 25 minutes. Do not overbake. Place the pan on a cooling rack and let cool completely before slicing into 16 squares. (Store brownies in an airtight container at room temperature for up to 3 days.)

Nutrition per serving: 86 calories; 2.2 grams fat; 1.3 grams protein; 16 grams carbohydrates; 63.6 milligrams sodium.

Oatmeal Pancakes

I've heard of making healthy oatmeal pancakes before and wanted to find a version that I like as well as the kids. I think I scored with this recipe.

Oatmeal Pancakes (courtesy of www.katheats.com)
Ingredients:

■1/3 cup Quaker quick oats* + **
■1/3 cup egg whites
■1/2 tsp baking powder
■1/2 tsp vanilla extract
■Cinnamon to taste
■Optional: 1/2 a mashed banana or 2 tbsp pumpkin puree
■Toppings to taste!
*You can use any amount of oats/whites – 1/4 a cup of each (~100 calories) or 1/3 or 1/2 cup each (~150 + 200 calories).

**You can use old fashioned rolled oats too, but you will want to soak them in the egg whites for at least 15 minutes – or overnight in the fridge.

***You can use a whole egg, but I don’t think the pancake comes out as well, but it DOES work. Or real egg whites, but you’d probably need 2-3 eggs worth.

1.Mix together oats and egg whites with baking powder, vanilla extract and cinnamon in a bowl. Optional: add half a mashed banana or fruit puree of any kind to the batter.
2.Preheat a skillet, spray with non-stick spray, and pour your batter in while shaping it into a large disc “pancake” with a spoon. (I made small pancakes for the boys.)
3.When you can shake it around in the pan, it’s time to flip.
4.Once cooked through, top with syrup, peanut butter, canned pumpkin, fresh fruit or mashed banana, or applesauce.

Vinaigrette for Green Salad

We had this super easy dressing for our 4th of July salad. I threw in some seasoned pecans, baby spinach, diced tomato and shaved parmesan cheese and shallots to the salad.

Vinaigrette For Green Salad
2008, Ina Garten, All Rights Reserved

.Prep Time:15 min.
Serves:6 to 8 servings.

Ingredients
•1 teaspoon Dijon mustard
•1 teaspoon minced fresh garlic
•3 tablespoons champagne vinegar
•Kosher salt and freshly ground black pepper
•1/2 cup good olive oil
•Salad greens or mesclun mix for 6 to 8 people

Directions
In a small bowl, whisk together the mustard, garlic, vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.

Place the salad greens in a medium bowl and add enough dressing to moisten. Sprinkle with a little extra salt and pepper, if desired, and serve immediately.

Cowboy Caviar (Black Bean Salsa)

I recently had this at a BBQ with guacamole and chips. It was fab! I remade it for Father's Day. I suggest adding some jalapenos for heat. I also added a little more lime juice, salt and cilantro. Mmmm!

Cowboy Caviar

(Courtesy of Spark Recipes Online)

Ingredients
2 (15oz) cans black beans, rinsed

1 (17 oz) can whole kernel corn, drained

2 large tomatoes, chopped

1 large avocado, diced

1/2 red onion, chopped

1/4 cup chopped fresh cilantro

Dressing

1 Tbsp red wine vinegar

3-4 Tbsp lime juice

2 Tbsp olive oil

1 tsp salt

1/2 tsp pepper

Directions
1. Combine all ingred. in bowl.

2. Cover and chill.

3. Garnish with avocado slices

or cilantro sprigs.

3. Serve with tortilla chips


Number of Servings: 24

Recipe submitted by SparkPeople user JANAE55.

Number of Servings: 24

Beef and Cannellini Bean Minestrone

I know it's getting hotter outside, but in my attempt to clear out all of the abundance of food I have in the freezer and pantry, I found it easiest to cook a soup. Plus, this is the best way for me to get the kids to eat their veggies without knowing it! I plan on serving this at room temperature so that it's not too overwhelming for the hotter weather. I also added some baby pasta shells straight out of the Organic Annie's Shells & Cheese box. They cooked right with the soup. Easy peezy!

In fact, once I let this simmer down and sit for a while it came out really thick...Almost like a pasta dish that's not so soupy.

Beef and Cannellini Bean Minestrone
Recipe courtesy Giada De Laurentiis

Ingredients
•3 tablespoons olive oil
•1 onion, finely diced
•1 large carrot, peeled and diced into 1/4-inch pieces
•1 rib celery, trimmed and diced into 1/4-inch pieces
•Kosher salt and freshly ground black pepper
•8 ounces lean (8 percent fat) ground beef
•3 garlic cloves, minced
•1 tablespoon tomato paste
•4 cups low-sodium beef broth
•1 (28-ounce) can diced tomatoes
•1 (15-ounce) can cannellini beans, rinsed and drained
•1 dried bay leaf
•1/2 cup grated Parmesan

Directions
In a large saucepan or Dutch oven, add the oil and heat over medium heat. Stir in the onion, carrot and celery and season with salt and pepper, to taste. Cook, stirring frequently, until the vegetables are soft, about 5 minutes. Increase the heat to high and add the ground beef and garlic. Season with salt and pepper, to taste. Cook until the beef is browned and cooked through, about 6 to 7 minutes. Stir in the tomato paste and mix to combine. Add the broth, tomatoes, beans, and bay leaf. Bring the mixture to a boil. Reduce the heat to a simmer and cook until the liquid has reduced by half, about 30 minutes. Remove the bay leaf and discard. Season with salt and pepper, to taste. Ladle the soup into bowls and garnish with Parmesan

Capellini with Tomatoes and Basil

I plan on making this easy 15 minute meal tomorrow for lunch with the awesome organic yellow and red cherry tomatoes I bought at Trader Joe's today.

CAPELLINI WITH TOMATOES AND BASIL
By Ina Garten

(Serves 6)

Ingredients:

½ cup good olive oil, plus extra for the pasta pot
2 tablespoons minced garlic (6 cloves)
4 pints small cherry tomatoes or grape tomatoes
18 large basil leaves, julienned
2 tablespoons chopped fresh curly parsley
2 teaspoons chopped fresh thyme leaves
1 teaspoon freshly ground black pepper
½ teaspoon crushed red pepper flakes
¾ pound dried capellini or angel hair pasta
½ cups freshly grated Parmesan cheese
Extra chopped basil and grated Parmesan for serving

Directions:
1 Bring a large pot of water to a boil and add two tablespoons of salt and a splash of oil to the pot.

2 Meanwhile, heat the ½ cup of olive oil in a large (12-inch) sauté pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, two teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for five to seven minutes, tossing occasionally, until the tomatoes begin to soften but don't break up.

3 While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for two minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water.

4 Place the pasta in a large serving bowl, add the tomatoes and Parmesan, and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.

Spinach and Citrus Salad with Sweet and Spicy Pecans

This is my new favorite salad. It's so easy and light. I've already made it three times this past week. It's especially nice to make now since oranges are in season.

Spinach and Citrus Salad with Sweet and Spicy Pecans
Recipe courtesy Melissa d'Arabian

Ingredients:
3 cups fresh spinach, washed and dried, cut into chiffonade (thin slices)
2 green onions, chopped
1 orange, supremed and halved
1 tablespoon butter
1/2 teaspoon sugar
1/2 cup pecan halves
1 teaspoon dried rosemary
1/4 teaspoon cayenne
Salt and freshly ground black pepper
Citrus Dressing, recipe follows

Directions:
Put the spinach and green onions in large salad bowl and sprinkle with the halved citrus supremes. In a small saute pan over medium heat, add the butter and sugar and stir until the butter is melted. Add the pecans and toss until the pecans begin to brown. Stir in the rosemary and cayenne and stir just a few seconds to release the aroma. Remove from the heat and season with salt and pepper, to taste. Sprinkle the pecans on the salad while still warm. Drizzle the dressing over salad and serve.


Citrus Dressing:
1 teaspoon Dijon mustard
2 tablespoons orange or grapefruit juice (or a combination)
3 tablespoons canola oil
1 tablespoon olive oil
Salt and freshly ground black pepper
In a small bowl, add all the ingredients and whisk until emulsified.

Artichoke Soup

I had this soup at an afternoon tea. It was excellent!

Cream of Artichoke Soup (4 servings)

Ingredients:
1/4 cup butter
2 T chopped shallots
1 t dry basil
2 cups chicken broth
1/2 cup whipping cream
3 cups chopped artichoke hearts (2 cans)
1 T dry sherry

Directions:
Melt butter over medium heat. Add shallots and basil and saute. Add artichokes; stir until hot. Whirl artichoke mixture in food processor. Return to pan and add broth and cream, bring to a boil over medium/high heat, stirring constantly. Just before serving, whisk in sherry

Parmesan Orzo

I made this Orzo by my new fave blogger, The Hungry Housewife. It was excellent! We ate all of it. I grew up on the cheap, already grated green can of parmesan, but now that I've found how wonderful fresh pareman is I will NEVER go back!

PARMESAN ORZO
Recipe by The Hungry Housewife
Printable Recipe
3 Tbsp butter
8 oz Orzo
1 Clove garlic, minced
1 1/2 cups chicken stock
1/2 cup White Wine
1/2 cups Parmesan-Reggiano Cheese
2 Tbsp Fresh Parsley, chopped
Salt and Pepper
Melt butter in a pot with a lid over medium heat.
Add orzo and cook until some of the pieces turn golden brown.
Add garlic and cook for an additional one minute.
Add chicken stock and wine, bring to a boil.
Reduce heat, cover and simmer for 10 minutes. Stirring occasionally.
Remove from heat and stir in cheese, parsley, salt and pepper.

Valentine's Brownies

Ryder helped me make Brownies for V-Day and cut them out in cute little hearts. I make half with nuts and half without since Joshua doesn't like nuts in his and I do.

Easy Cream Cheese Brownies Recipe

This makes a big 13x9 pan of brownies, using a brownie box mix.

by Pam-I-Am
50 min 10 min prep
SERVES 16
Brownie
1 (20 ounce) package fudge brownie mix (13x9 size)
1/4 cup water (or what mix calls for)
1/3 cup oil (or what your mix calls for)
2 eggs (or what your mix calls for)
Topping
1 (8 ounce) package cream cheese
1/3 cup sugar
1 egg
1/2 teaspoon vanilla
Preheat oven to 350 F degrees.
Prepare the brownie mix according to package directions (water, oil, eggs).
Pour into a greased 13x9-inch baking pan.
Beat cream cheese with electric mixer on medium speed until smooth.
Add sugar and mix. Add vanilla and egg; mix until well-blended.
Place cheese mixture in dolups over the whole pan, leaving some brownie showing inbetween.
Cut or swirl through batter several times with a knife or fork for a marbled effect. It can be tricky to get a good marble effect so be careful not to over work it.
Bake for 35 to 40 minutes. Cool; cut into squares. (These will also freeze well).

© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com

Peanut Butter Granola Bars
Recipe courtesy Giada De Laurentiis

Ingredients
Vegetable cooking spray
1 egg white
1/2 cup chunky peanut butter
1/3 cup brown sugar
1/4 cup honey
5 tbsp unsalted butter, melted
2-1/4 cups old fashioned oats
1/4 cup slivered almonds, toasted, *see Cook's Note
1/3 cup miniature chocolate chips (I used regular sized)

Directions
Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F.

Spray a 7 by 10 3/4-inch nonstick baking pan with vegetable cooking spray. Lay a 6 by 18-inch piece of parchment paper in the pan, allowing the excess paper to hang over the sides. Spray the parchment paper lightly with cooking spray.

In a medium bowl, using a hand beater, beat the egg white until frothy. Stir in the peanut butter, brown sugar, and honey. Add the melted butter, oats and almonds. Stir to combine, then add the chocolate chips.

Using a rubber spatula, spread mixture into the prepared baking pan, pressing lightly to form an even layer. Bake until the edge of the mixture begins to brown, about 15 minutes. (I cooked mine about 8-10 minutes longer.) Remove from the oven and let cool for at least 1 hour. Cut into 1 1/2-inch squares and serve.

*Cook's Note: To toast almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly browned, about 8 to 10 minutes. You can also buy them already roasted.

Chocolate Banana Oatmeal

I recently hosted a milk tasting at my house. I never knew there were so many different kinds of milk! I find that Henry's carries the best selection of alternatives to cow's milk, many of which are organic.

For instance, they have almond milk, rice milk, oat milk and wheat milk! I never even knew there was oat and wheat versions! I made the recipe below for Ryder this morning using organic chocolate wheat ricemilk. I also used an organic multi-grain hot cereal from Trader Joe's (containing rye, barley oat and wheat) for added nutrients. I think next time I will process the grains in my food processor beforehand to make them smaller for Cruz to eat.

Chocolate Banana Oatmeal

Makes 4 (1/2-cup) servings.

Ingredients 2 3/4 cups 1% lowfat chocolate milk
1/4 teaspoon salt
1 1/3 cups old-fashioned rolled oats
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
1 small banana, peeled and cut into small chunks (3 ounces)

Directions
Bring 2 1/4 cups chocolate milk and the salt to a gentle boil in medium saucepan. Stir in dried oats and cinnamon. Reduce heat. Gently boil, uncovered, over medium heat for 5 minutes, stirring occasionally. Remove from heat; let stand for 2 to 3 minutes to slightly absorb excess milk in mixture, stirring occasionally.

To serve, stir in vanilla, then gently stir in banana. Spoon oatmeal into bowls. Pour 2 tablespoons remaining chocolate milk over each serving.

Start to finish time: 15 minutes
Source: www.whymilk.com

Valentine's Day Breakfast

I'm sure you've all heard of eggs in a basket or "Framed Eggs" (recipe below), but how cute would it be to cut a heart shape into the bread instead of the simple circle?

FRAMED EGGS

Eggs
Bread
butter (or butter flavored non-stick spray)

Cut hole in middle of bread with glass (or use a heart shaped cookie cutter). Melt butter in frying pan (or spray pan with non-stick spray). Place bread in pan. Break egg in hole. Fry. Turn egg and bread over and cook until done. Place on plate. May use salt and pepper. While cooking egg you may also fry the cut out rounds.

Greek Lemon Soup

Joshua was feeling sick the other day, so I decided to make him is favorite Greek soup. We had hummus and pita bread along with it. I also added a handful of arugula to my bowl for some greens. The pepper flavor of the arugula really added a nice flavor.

This is an incredibly EASY recipe!

GREEK LEMON-RICE SOUP
3 c. chicken broth
2 to 3 oz. uncooked regular rice
2 eggs
3 tbsp. lemon juice
Dash of salt
Dash of white or black pepper
Oregano to taste
Optional: throw in some shredded or cubed chicken

In 2-quart saucepan, bring broth to a boil. Reduce heat, add rice, cover and simmer until rice is tender, about 20 minutes. In small bowl, beat eggs and lemon juice. Stirring constantly, add 1 cup of hot soup, a little at a time. Stir mixture into soup in pan and heat. Do not boil! Season with salt and pepper. Serve immediately. Serves 4.
NOTE: 2 oz. rice makes thinner soup; 3 oz. rice makes thick soup.

Holiday Tortellini Soup

Ingredients
2 tablespoons Olive Oil
2 ounces pancetta or bacon, finely diced
1 medium onion, finely chopped
3 garlic cloves, minced
1 can (49-1/2 ounces) chicken broth
2 teaspoons Italian seasoning
1 package (9 ounces) refrigerated cheese tortellini
1 can (28 ounces) crushed tomatoes in puree
8 ounces fresh spinach, rinsed and chopped
Salt and pepper to taste
1 cup freshly shredded Parmesan cheese

Directions
Heat the oil in a Dutch oven over medium heat. Add pancetta. Cook until crisp. Add onion; cook 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Add broth and Italian seasoning; bring to a boil and simmer for 5 minutes.
Meanwhile, cook tortellini according to package directions; drain. Add cooked tortellini to soup mixture. Stir in crushed tomatoes and simmer 5 minutes. Add spinach and cook just until wilted. Season with salt and pepper. Garnish with Parmesan cheese. Yield: 8 servings (2-1/2 quarts).


Holiday Tortellini Soup published in Taste of Home December/January 2009, p74