Archive for April, 2011

April 28, 2011

Chicken and Sausage Stew

Tonight’s dinner was a hit with the adult set… but meh with the kiddies.

I made America’s Test Kitchen’s slow cooker chicken and sausage stew with corn, and had sides of rice and broccoli. I thought this would be total win… the kids could just pick out what they liked. And that kind of worked… they both ate all their sausage, nibbled on the corn and broccoli, and ignored the chicken and rice.

My favorite part was the roasted red peppers I stirred into the sauce at the end… delish. Shockingly, the kids wouldn’t touch those.

Despite the meh reaction from the kiddies, I think this is going on the make again list.

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April 6, 2011

Italian Wedding Soup

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Last week was cold and rainy – so we made soup several times. This was our favorite – note the kids’ spinach in yet another dish!

I adapted this recipe from Slow Cooker Favorites Made Healthy. The recipe instructions were to make your own meatballs – I cheated and bought frozen turkey meatballs. I just threw the frozen meatballs in the bottom of the slow cooker, topped them with chopped fennel & onion, minced garlic, dried basil & oregano, and chicken broth. Then turned the cooker to low and left it for 10 hours. The orzo cooked for about 5 minutes at the end, and I put the fresh spinach in the bottom of everyone’s bowls before serving, so it wouldn’t overcook.

Delish! I don’t normally cook with fennel and I loved it in this soup. I sold it to the kids as “meatball soup” and they dug in. Made great leftovers, too.

April 5, 2011

Sneaky Chef: Mini Pizzas

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We made these pizzas off a combination of two Sneaky Chef recipes: Tomato Sauce and Power Pizzas. I made the sauce in advance, and it’s delish on its own – looking forward to using it on pasta! Instead of using full-size pocketless pitas for the crust, we got mini pitas with pockets, then split them open, so we got two crusts out of each pita.

KG spread the sauce on the crust, then topped each one with a whole basil leaf. W then dropped on the cheese.

We have made these a couple of times – great thing about getting the mini pitas is that they go far when split open like this! The kids love making the pizzas themselves, and the little pizzas are the perfect size for them to eat. And this is a 20 minute dinner! We turn the oven on, prep the pizzas, and by the time the oven is heated, we’re ready to bake. Eight minutes in the oven, two minutes to cool, and dinner is served.

Our sides for the meal were two of the kids favorites: spinach and pineapple. So the kids got dark leafy greens, carrots, sweet potatoes, tomatoes, fresh fruit, whole wheat, and low-fat cheese in one meal – Win!