Spinach Calzones

ingredients:
1 package (10 oz) frozen chopped spinach
1 1/2 cup shredded Swiss cheese (I used mozzarella because my husband doesn't like Swiss)
1/2 cup fat-free ricotta cheese
1 green onion, chopped
1/2 tsp. dried basil
1/4 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. black pepper
1 tube (10 oz) refrigerated pizza crust (I made pizza dough...see recipe below)
1 egg white
1 tsp. water
1/4 cup shredded parmesan cheese
Pizza sauce, warmed


directions:
Cook spinach according to package directions.  Drain well.  In a bowl, combine the spinach, Swiss cheese, ricotta cheese, onion and spices.  Roll pizza dough into a 15-in x 10-in rectangle; cut into six 5-in squares.  Spoon 1/3 cup mixture onto the center of each square.  Brush edges of dough with water.  Fold one corner over filling to the opposite corner, forming a triangle.  Using a fork, crimp edges to seal.  


Place on a baking sheet, coated with nonstick cooking spray.  Prick tops with a fork.  Lightly beat egg white and water; brush over dough and sprinkle with parmesan cheese.  


Bake at 425 degrees for 10 minutes or until golden brown.  Let stand for 5 minutes before serving.  Serve with pizza sauce. 


You can also make calzones with your choice of sauce and favorite pizza toppings.   


Homemade Pizza Crust:
ingredients:
1 TBSP yeast
1 tsp. salt
1 cup warm water
2 TBSP oil
2 1/2-3 cups flour


directions:
Mix yeast, salt, 1/4 cup flour, then add warm water and oil.  Mix on low speed, adding flour as needed.  Rest 10 minutes.  Spread in pans (or in the case of calzones, roll out and cut up as needed) and poke with fork.  Bake at 425 degrees for 10 minutes.  If making pizza, top with sauce and your favorite toppings.  Bake again until cheese melts.  

Simple & Healthy Kids Lunch II

Hard Boiled Eggs & Toast Fingers

This lunch was so easy and simple, but most importantly: my kids loved it.  They loved the idea of having a hard boiled egg for lunch.  And the Toast Fingers were a hit.  I think just calling them Toast Fingers and cutting them into little bite-sized 'fingers' made them cool.  Sometimes giving something very ordinary a cool twist will make kids super excited to eat it.  Like Ants On a Log or this yummy treat I discovered a while ago.  We'll definitely be having this lunch again. (And did I mention I loved it too?)

Our Best Bites Thai Chicken and Noodle Salad

Well, the Pioneer woman isn't the only one with recipes that will feed the masses. The recipe also made a ton, two bowls full in fact (only one pictured above, and that bowl has already been served from by 5 people...) So the recipe below is as in the cook book, but I recommend halving it for sure. This is a great option for a healthy lunch.

Thai Chicken and Noodle Salad

Ingredients:
Salad
8 oz Linguine
6 c shredded greens (I recommend 2 c of each: green and red (purple) cabbage and spinach, cook book also suggests romaine lettuce)
1/2 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
1 carrot, julienned
1/2 cucumber, halved and sliced
1/4 red onion, thinly sliced
3 c diced chicken
1/2 c honey roasted peanuts
1 Thai Peanut Salad Dressing recipe, as follows

Dressing
1/2 peanut butter, creamy
1lime, juiced and zested
2 1/2 t sesame oil
1 T rice wine vinegar
2 T soy sauce
3 T honey
2 cloves garlic, finely chopped
1 T minced ginger
1/2 c chopped cilantro (stems and leaves)
1/4 t salt
2-3 t Sriracha chili sauce (I used 4 or 5 t, we like hot food)
1/2 c vegetable oil (I used canola)
2-4 T water (I just used 4)

Instructions:
Put all the dressing ingredients except the oil and water into a blender or food processor and mix for about 30 seconds. Slowly start to add the oil. Once all oil in blended in, add water.

Boil the pasta

Chop the veggies while the pasta cooks.

Drain the cooked pasta and rinse with cold water. Add a little bit of the dressing to the noodles and toss. (refrigerate until using if still chopping.)

To assemble, I didn't follow the cookbook (suggests noodles, then veggies, then chicken, then dressing.) I did multiple layers: greens, noodles, veggies, green, noodles, veggies and then tossed the salad a little. I put the dressing on the table so that we could add as much as we liked (plus that helps in storing the leftovers so they don't get too soggy, especially with the pasta in the bowl.)

We ate 2-3 plate fulls each. It is really yummy. And the dressing is delicious.

Enjoy!

Simple & Healthy Kids Lunch

Who said Doritos aren't healthy?
Okay, okay . . . but in this small portion, you betcha.  I think it's important to remember "all things in moderation."  My kids love tuna on wheat sandwiches.  And my daughter loves strawberries, while my son enjoys carrots.  Here's the rule of thirds that Megan pointed out: sandwich, fruit, and chips.  And 100% juice to drink.  They devoured it - I mean look at the picture...my daughter couldn't wait to eat her sandwich before I took the picture.  And actually I let her take the picture - she's an Eat Your Veggies Peas blog cook in-the-making. :)

Helpful Tip...
Also in doing this challenge I've found an easy way to ensure my lunches have at least one, if not more, healthy items.  After I've come home from doing my grocery shopping and getting all my fruits and veggies, I immediately rinse, cut, slice, or peel them.  Then I stick them in Tupperware stacks in my fridge.  This way when lunch (or dinner) rolls around, I can reach in my peeled and cut carrots Tupperware and throw them on our plates in less than five seconds.  Not to mention, dice them up real quick and throw them in my Tortellini Soup for dinner.

Baked Creamy Chicken Taquitos and Sweet and Savory Coconut Rice

**these both from the new Best Bites Cook Book with my alteration in italics**


*Note: The taquito recipe as listed is sort of a healthier option because these are baked instead of deep fried taquitos. Other options for making it healthier, you can use Greek yogurt, or plain yogurt instead of cream cheese.

Baked Creamy Chicken Taquitos

Ingredients
1/2 c (1/2 stick) cream cheese, at room temperature
1/4 green salsa
1 T lime juice (I also grated the rind)
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic (not so sure what this is, so I used 2 chopped up garlic cloves)
3 T chopped cilantro (used a lot more, you can add to taste)
2 T chopped green onion
2 c shredded chicken (cooked first of course)
1 c shredded pepper jack cheese (I am pretty sure I always use way more cheese than recommended)
Corn tortillas
2 T canola oil
Non-stick cooking spray
Salt
I also suggest tooth picks

Instructions
Mix cream cheese (microwave for about 20 seconds if it isn't at room temperature) with green salsa, lime juice and peel, cumin, chili powder, onion powder and garlic. Then add chicken, cilantro, green onion and cheese.

VERY important - wrap 3-4 tortillas at a time in a damp paper, or cloth, towel and microwave for about 15-20 seconds. This way they won't crack as you roll them (see the taquito on the far right of the photo above - that one wasn't microwave, thought they were fresh enough).

Scoop a couple tablespoons of the chicken mix onto the tortilla - but on the edge, not in the middle. Roll the taquito and place a toothpick in the taquito to keep rolled up. Repeat and roll taquitos until you have used all the chicken mix.

Also VERY important - spray the cookie sheet very well (I thought of using one of my silpats, but forgot to try). These little guys stick big time, even with a fair amount of spray.

You can then spray the tops of the taquitos or brush them with the canola oil (this helps them crisp in the oven. ) You can also sprinkle with salt.

Bake in the oven at 425 for 15-20 minutes (I did 15). Allow to cool for about 5 minutes before eating.

*I mixed 1/2 cup of green salsa with sour cream (again you can use yogurt) for a dipping sauce.

Sweet and Savory Coconut Rice

Ingredients
2 c rice (white or jasmine)
1 - 14oz can coconut milk
2 c water
1 t salt
Splash (1-2 t) white vinegar
2-3 t sugar
1/4 c chopped green onions
Black pepper, to taste

Instructions
(I cooked in the rice cooker)
Combine rice, coconut milk, water, salt, vinegar and sugar in sauce pan. Bring to boil and then lower heat to low and cook for 20 minutes. Allow to stand before serving. Top with green onion and pepper.

Enjoy!

Strawberry Walnut Salad

I didn't mean for my Live Longer Lunch challenge to first be a typical salad.  But here we are.  It was tasty - so thought I'd share. More to come... :)

ingredients

spring mix salad

cut up fresh strawberries

feta cheese

walnuts

shredded chicken

strawberry vinaigrette dressing

toss together and enjoy!



Everything in 3's

Well I'm not sure that we qualify for super healthy eating at our house, but we are definitely trying. I have a very picky 5 year old and every meal other than breakfast is a challenge. So one thing we have tried recently that seems to be helping is the everything in 3's rule. There is something about variety that usually gets him to start eating and if he eats 2 of the 3 items than I'm a happy camper. We do this with dinner's as well (although sometimes I have more than 3 things). Plus I found these cute little divided plates at target and we love them.

Here are three examples of what we've tried to do around here. I always try to include some fruit or vegetable as one of the 3 choices. Luckily he will eat raw veges, just not cooked ones. As well as some dairy. We are also trying to cut back on the breads since he would eat sandwiches everyday if I would let him. (fyi it does not always work out so well, but we try)

day 1... today we had 4 things

lil smokies with bbq sauce,  orange slices, string cheese, and yogurt, with apple juice

 day 2...
toast with peanut butter on it, carrot sticks, and string cheese, with milk
(he is not a fan of jams or honey right now so we just toast a piece of bread and add PB)

day 3...
cheese and crackers, pepperoni slices, and bananas, with apple juice
(if I have cottage cheese we will put that on the crackers as well, or lunch meat)

Kevin is always good about taking leftovers and if there is enough then I will usually have that the following day as well, if not then Ty and I will eat the same sort of things. This seems to be working well for us and it keeps Tyler full longer so he isn't always wanting snacks. The same goes for me too!

Cranberry-Orange Chicken Salad

So I have soooo many recipes I have experimented with lately that I have been meaning to post, and just haven't done it. Then the new challenge came. I'll be honest, my lunch everyday is leftovers of something I've cooked during the week. I pre-plan my weekly menu, well in our house we alternate cooking and I usually cook 3-4 nights a week. Conveniently the item I prepared tonight strikes me as being a perfect lunch item as well. I will give you the recipe as it appears in the cookbook and I'll mention my changes throughout the instructions in italics.

Cranberry-Orange Chicken Salad
(from Our Best Bites Cookbook)

Ingredients:
1 lb (about 2 cups) chopped chicken (I used turkey breast)
1 c celery, chopped
1/3 c chopped green onions (5-6 onions)
Zest of 1 medium orange (about 1T) (I also squeezed the juice - why waste it)
1/2 c craisins (I chopped mine up)
1/2 c mayonnaise
1 t coarse grain mustard (I had it out on the counter, but totally forgot to add it. It was good without it, so maybe this is an optional item?)
2 T cranberry sauce (I used the kind with the whole cranberries in it. I also used 6 T)
1/2 t salt
1/2 t fresh ground pepper (I used fresh ground salt and pepper)
1/2 c chopped pecans, toasted (I didn't toast mine)
Croissants, rolls or pita pockets (I used whole wheat pitas)
Lettuce leaves (I used spinach, I prefer it to lettuce on my sandwiches)

Instructions:
In a bowl, combine chicken (or turkey), celery, green onions, orange zest (and juice), and craisins.
In a separate bowl, whisk together mayonnaise, mustard (optional), cranberry sauce, salt and pepper. Add to the chicken mixture and toss to fully combine. This salad is best refrigerated for several hours before serving.
Just before serving, add the toasted pecans. Serve on a croissant or roll with a lettuce leaf.
(I put all the ingredients in a bowl except the mayo and mix them all together. Then I add the mayo - I didn't use as much as recommended. I just used what was needed to give it a good consistency - and that is how you live longer - don't use a lot of mayo.)

Enjoy!

(p.s. I hope you don't mind if I still post all my other recipes during this challenge.)

Cottage Cheese salad

One of my go-to lunches that I prepare for myself and my daughter on a weekly basis is so simply, yet so incredibly delicious {assuming you like the two major ingredients}

 ingredients:

cottage cheese 

avocado

• I usually do about one cup low-fat cottage cheese and then dice or mash up one half of a large avocado.

Trust me, it is really divine, and quite filling. When it's for my daughter I usually give her a banana or some mandarin oranges on the side, when they're on hand.

When I make it for myself I also add in some diced tomatoes and then grind pepper over it, and if I am feeling adventurous, I warm up a whole wheat pita pocket and eat that with it as well.

It is really simple, but believe me when I say it is really yummy. And proof that kids will eat this:

Cook Challenge: Live Longer Lunches!

And I'm not talking about lunches living longer in your refrigerator. Eew.  I can't stop the bacteria growth on your PB&J, mmmk?  But what I can do is make lunches that will help me and my family live longer.

My sweet friend has inspired me to do this challenge.  She is one of the healthiest eaters I know. And the method for her madness?  longevity! She wants her and her family to live a long and healthy life.  As simple and as genuine as that.  And to that I say: me too please.

This quarter's challenge is healthy lunches.  I'm talkin' whole grains, peaches, carrots sticks and low fat cottage cheese.  What crazy-good n' healthy lunches can you serve up?  Challenge yourself this month to share with our blog readers a healthy alternative to chicken nuggets, french fries and a shake.

You have until the end of March.  Chefs: on your mark . . . get set . . . cook!

P.S. If you're not an official cook on this blog, feel free to leave your healthy lunch recipe in the comments. (Or become a cook of this blog  Email me!)