In addition to the base recipe, this mac and cheese dish has three recipe variations for adventurous eaters — Pasta Florentine adds some garlic, spinach and Parmesan cheese; there’s a hint of spicy brown mustard in the Ham and Cheese variation; and Shrimp Parmesan is enhanced with a can of baby shrimp and the scent of extra-virgin olive oil. The already-cooked, nutrient-rich canned ingredients help you go from the pantry to the dinner table with four unique dishes in no time at all.

Image: Mealtime.org

Tasty Mixed-Up Mac and Cheese

Ingredients

• 1 can (14.5 ounces) sliced carrots, drained and rinsed
• 2 cans (18 oz each) ready-to-serve, low -sodium or regular creamy mushroom soup
• 1 extra-large egg, lightly beaten
• 1 package (8 ounces) shredded, Colby jack cheese
• 1 pound elbow macaroni, cooked according to package directions, slightly cooled
• salt and ground black pepper, to taste (optional)
• non-stick spray oil

Preparation time: 10 minutes

Cook time: 40 minutes

Preparation

1. Preheat oven to 350 degrees F.
2. Purée the carrots in a blender or food processor, adding enough soup to keep the mixture smooth.
3. Combine the soup-carrot mixture, the remaining soup and egg in a large mixing bowl. Fold in the cheese and macaroni, and season to taste with salt and pepper, if desired.
4. Coat a 9 x 13-inch baking dish with spray oil. Scrape the macaroni and cheese mixture into the baking dish and smooth the top. Cover with aluminum foil and bake for 30 minutes. Uncover and bake for 10 minutes more until bubbling around the edges.
5. Serve as-is, or stir one of the following mixtures into two portions, or approximately 3 cups, of the mac and cheese.

Servings: 8

Nutrition Information Per Serving: Calories 420; Total fat 16g; Saturated fat 7g; Cholesterol 60mg; Sodium 330mg; Carbohydrate 52g; Fiber 3g; Protein 17g; Vitamin A 120%DV*; Vitamin C 4%DV; Calcium 25%DV; Iron 15%DV

* Daily Value

Pasta Florentine

Ingredients

• 1 teaspoon extra-virgin olive oil
• 1/2 teaspoon minced garlic
• 1/2 cup drained, canned, unsalted, chopped spinach
• 3 cups hot mac and cheese (from recipe above)
• 2 tablespoons finely shredded, imported Parmesan cheese

Preparation time: 3 minutes

Cook time: 3 minutes

Preparation

1. Heat the olive oil in a small skillet over medium heat. Add the garlic and cook until aromatic, about 10 seconds. Add the spinach and heat through, 2 to 3 minutes.
2. Stir into 2 portions, or approximately 3 cups, of hot mac and cheese along with the Parmesan cheese and serve.

Servings: 2

Nutrition Information Per Serving: Calories 470; Total fat 20 g; Saturated fat 8g; Cholesterol 65mg; Sodium 430mg; Carbohydrate 54g; Fiber 4g; Protein 20g; Vitamin A 230%DV*; Vitamin C 15%DV; Calcium 40%DV; Iron 20%DV

* Daily Value

Macaroni, Ham and Cheddar

Ingredients

• 2 ounces lean, low-sodium baked ham, diced
• 1/4 cup shredded, sharp cheddar cheese
• 1/2 teaspoon spicy brown mustard
• 3 cups hot mac and cheese (from recipe above)

Preparation time: 2 minutes

Preparation

1. Mix the ham, cheese and mustard with 2 portions, or approximately 3 cups, of hot mac and cheese, and serve.

Servings: 2

Nutrition Information Per Serving: Calories 510; Total fat 22g; Saturated fat 10g; Cholesterol 90mg; Sodium 720mg; Carbohydrate 53g; Fiber 3g; Protein 26g; Vitamin A 120%DV*; Vitamin C 4%DV; Calcium 25%DV; Iron 20%DV

* Daily Value

Pasta Shrimp Parmesan

Ingredients

• 1 teaspoon extra-virgin olive oil
• 1/2 teaspoon minced garlic
• 1/3 cup canned pasta sauce
• 2 ounces canned, tiny shrimp, drained
• 3 cups hot mac and cheese (from recipe above)
• 2 tablespoons finely shredded, imported Parmesan cheese

Cook time: 3 minutes

Preparation

1. Heat the olive oil in a small skillet over medium-heat. Add the garlic and cook until aromatic, about 10 seconds. Add the pasta sauce and shrimp, and heat through, 2 to 3 minutes.
2. Stir into 2 portions, or approximately 3 cups, of hot mac and cheese along with the Parmesan cheese and serve.

Servings: 2

Nutrition Information Per Serving: Calories 520; Total fat 21g; Saturated fat 8g; Cholesterol 135mg; Sodium 840mg; Carbohydrate 59g; Fiber 4g; Protein 25g; Vitamin A 130%DV*; Vitamin C 6%DV; Calcium 35%DV; Iron 20%DV

* Daily Value

Recipes provided by Mealtime.org as part of their One Recipe, Four Ways collection.

Post from: Blisstree

Tasty Mixed-Up Mac and Cheese

IMG:Sxc.hu

Get a Name
First, if you are calling veggies, or vegetables “green stuff” your children may not like them. I mean who wants to eat something that sounds disgusting? Try calling them “Veggies” instead of vegetables, it sounds slightly better. It doesn’t sound like you already hate them and are just trying to get them to eat them so you don’t have to do it.

Eat it
Second, you need to eat them too. I know there are some that love them, but there are some parents out there that will try serving them to their children and never put them on their own plate. No child wants to eat what their parents won’t touch.

Fun with Your Food
Okay, now for the fun stuff. Believe it or not you can make this fun. Instead of slopping a spoon full of veggies on their plate make it into the shape of a funny face or something. If you are going to give them a hamburger, you can place carrots off to the side of the burger and shape the whole thing like a cat with whiskers (using the carrot sticks). I have heard some people that actually shred (use a potato peeler) the veggies into their ingredients in order to hide them from their children but know they are getting the required amounts. Sneaky yes, but it works.

Check out some more fun ideas you can do with veggies over at Family Fun. Do you have any ways you get your kids to eat veggies? How about ways to get them to like veggies?

Post from: Blisstree

How To Get Your Kids to Eat Vegetables?

True, she hated vegetables. And she expressed this in their household openly, not willing to touch any dish with vegetables because she hated how they tasted. Little did she know her four-year-old was absorbing this all, and took to imitating his Mom on the hatred for vegetables.

Children imitate what adults do. Sometimes we think what we do is beyond their comprehension, when in fact they are like sponges! They quietly absorb what’s going on in their environment. And from the eyes of a child, if an adult does it, it must be right, isn’t it?

Sheila still hates vegetables, but she’s become more conscious about what she eats in front of Ned. He still dislikes vegetables, but when he sees his mom put some on her plate, he does the same thing. It takes some getting used to, Sheila shares. But at least she’s getting her vegetable nutrition too!

Image credit: sxc.hu

Post from: Blisstree

If You Don’t Eat Veggies, Why Should I?

My tomatoes were a bit of a disappointment this year. I had 18 different varieties, some did well, but most did not. I think it’s because our summer was cool, and it never did get very warm.

The peppers on the other hand were in overdrive!  I’ve given quite a few away, and frozen several bags of both hot and sweet peppers. I picked a couple eggplants that were left, but I left some in the garden since I know I won’t eat them. I like eggplant, but not that often. I might make some eggplant Parmesan and come back to share the recipe.

I planted a couple plants of watermelon this Spring. I’ve never had much luck growing watermelon, but these have grown great. Their a small variety, and they’re supposed to be super sweet.

There are still some root vegetables in the garden, and some cabbage, I don’t think the frost will hurt them, but I’ll probably need to pick them soon.

Post from: Blisstree

The Last Garden Harvest?

1. Save your old seeds (check to see if they still work).
2. Compost for homemade soil – even if your yard is small you can compost. In fact, you can compost indoors if you want.
3. Don’t buy new – garden tools, gardening books, pots, and so on. Most gardening supplies can be easily found at thrift stores. You can also borrow from or share garden tools with friends. It’s also super easy to check out books about gardening from the library.
4. Try some easy DIY landscaping instead of paying someone to do it for you.
5. Always use reusable items and recyclables such as egg cartons for starting seeds or reuse the plastic seed pots you used last year (clean well to avoid disease). You can also make your own growing pots with recycled materials.
6. Be water aware. Build a rain barrel, water at night, only give plants the actual water they need, and so on. Using less water can save you big time.
7. Make homemade weed killer -Mix one ounce orange oil and 1 teaspoon liquid soap with 1 gallon of 10% white vinegar. Shake it up and use it to spot treat weeds.
8. Use the least evasive pest control methods first, which are often much cheaper than advanced pest control supplies.
9. Buy seeds locally from the farmers market or a local farm store. You can often buy just what you need vs. a whole packet. at the local farm store.
10. Swap seeds and plants with neighbors.
11. Plant a garden that will naturally thrive where you live. Plants made for your climate will thrive better with less care than exotic plants.
12. Use what you’ve got such as leaves and newspaper as mulch.

[image via stock.xchng]

Post from: Blisstree

12 ways to garden on the cheap

INGREDIENTS:
half a bag of baby carrots
water for boiling
1/4 cup of orange juice
1/2 cup of water
2 tbsp of butter
2 tbsp of sugar

In one pot, boil the water and baby carrots until they’re fork-tender. Drain the water off and set aside.

In another pot, melt butter, then add the orange juice, water, and sugar. Cook in medium heat to reduce. Stir in between cooking.

Pour over the boiled baby carrots then stir to coat the baby carrots. Serve as a vegetable side dish along chicken, pork, beef, or seafood dishes.

(Image : Dexie J Wharton)

Post from: Blisstree

Orange Juice Glazed Baby Carrots

For me, chips have always been the default go-to for sandwiches or lunch in general, but as the new school year approaches I’ve been trying to re-think and re-plan what goes into my kids’ lunch boxes. Sure, they’ll still get a small bag of chips now and then, but I’m going substitute one of the below ideas several times a week as well!

~ Fresh fruit and vegetables. This one always seems to be at the top of the list for chip replacements, and for good reason. Fresh fruit and vegetables not only offer “healthier” calories, but they contain virtually no fat or processed sugars. This means they can load up on them at lunch time and still get the energy benefit for hours afterward. Veggies like carrot sticks, celery sticks, radishes, even broccoli and cauliflower are perfectly portable. Fruits like apples (if you cut them up, sprinkle with lemon juice to keep from browning), strawberries, bananas and grapes travel well too.

~ Pretzels and crackers. Baked carb snacks can help your child feel full, and since they’re not fried they don’t add a lot of unnecessary calories either.

~ Tortilla chips and salsa. Tortilla chips are also baked and have the satisfying crunch and light saltiness of regular fried potato chips. The salsa offers vegetables as well, and homemade salsa is even better!

~ Cheesesticks or yogurt. Unless your child gets some change to buy a carton of milk in the lunchroom, chances are they aren’t going to be getting any dairy in their lunch box (I’ve never been able to get a Thermos to keep milk above lukewarm!). Cheese sticks or a small reusable container filled with yogurt can fill the void, and fresh fruit in the yogurt can even act as a nutritious dessert, too.

What are your favorite non-chips foods to put in lunchboxes?

[image: flickr]

Post from: Blisstree

Healthy Alternatives to Lunchbox Chips

Green Beans & Cherry Tomatoes Salad (Image © Dexie Wharton)

INGREDIENTS:
a bundle of green beans
a pack of red cherry tomatoes
water for boiling
1/2 cup red wine vinegar
1/4 cup of extra virgin olive oil
sprinkle of red pepper flakes
1 tsp of honey
a drizzle of sesame oil just for taste
sprinkle of dried oregano
sprinkle of dried basil

Boil the water. Add the green beans for about 3-5 minutes. Make sure the beans are still crunchy. Drain the water.

While waiting for the water to boil, cut the cherry tomatoes in half. Then transfer into a salad bowl, add the green beans as well.

In a small container, combine the red wine vinegar, olive oil, pepper flakes, dried basil, dried oregano and honey. Cover tight, then shake, shake, shake. Pour over the green beans and cherry tomatoes. Gently mix everyting to coat the veggies with the dressing.

I served this as a side dish, along with rice to the honey-mustard panko breaded fried tilapia dish as our dinner tonight.

Post from: Blisstree

Green Beans & Cherry Tomatoes Salad

It’s hit or miss with my own kids. My youngest loves all vegetables — she sits by the veggie tray at birthday parties eating the raw cauliflower, cucumbers, broccoli and tomatoes. Her twin, however, will only what she absolutely has to in order to be excused from the dinner table. My oldest can take it or leave it – she’ll eat it if it’s there and won’t complain but she won’t request it either.

Over the years I’ve tried to incorporate more veggies into our diet. I admit that while I don’t like the idea of “hiding” vegetables in other foods (I think kids should learn to eat them as they are), I have been known to puree some carrots to add to pasta sauce, or add zucchini to chocolate cake (ok, that one’s probably a stretch).

Cooks.com has a great page full of vegetable ideas. Listed by vegetable name and broken down into individual recipes, the page includes everything from main dishes to side dishes, and even has soups and gourmet options.

What’s your favorite vegetable to eat and/or cook with?

[image: sxc]

Post from: Blisstree

Veggie Variations

IMG: Elizabeth Ferree

When we told the kids where we were going we were asked questions such as:

“Will we see cows? What about sheep? Can they let us visit their farm? Oh can we just buy a farm from them?”

Yes, the kids know how much I really, really want to live on a farm. I’d love to raise a few animals, have fresh eggs, have goat’s milk and try my hand at gardening. I would love to live away from the city with some property. I have never been one to live near the city, traffic scares me and I hate driving. We did answer each of their questions, but more kept coming. As we pulled in they couldn’t get out of the car fast enough.

To be fair this was not a farmer’s market like I thought, maybe they all went on vacation or couldn’t make it this month. But there were about 7-10 little tents set up, some had vegetables, jams, plants, seedlings, soaps, etc. We bought two of the homemade jams, one strawberry and the other Hot Pepper Jam and they gave us a huge bag of spicy spinach leaves (which I have no clue how to use), another we bought 5 little plants (peppers, jalapeno, tomato and some others that had no names). We also stopped by and bought a few homemade muffins and honey sticks. Before leaving the hubby had to stop off at the beef tent and bought $50 worth of meat, we ate a few sirloins last night and while I’m not much of a red meat fan I certainly loved these.

IMG: Elizabeth Ferree

My son (SoccerBoy) insisted on this little guy that got broke during their drive out here and looked very sad. Honestly I don’t know if it’ll make it but he insisted we could try because no one else would. It already had a pepper on it. Anyone know how to help this little guy?

So hopefully our beautiful vegetable plants grow and produce something. I never can get them to grow from seeds. The kids though had full bellies and can’t wait to go back. Next time we were told they’ll have even more tomatoes, so we are already looking at recipes to use with tomatoes. I better end this my biscuits just finished baking and I want to use that Hot Pepper Jam. Yummy, smells good.

Post from: Blisstree

Trip to the Farmer’s Market