Back to School Week – Totem Poles

Brady is not a huge fan of the bread on the sangies.

I’d make them for him but he always just strips off the meat and eats it plain.

He loves roll ups so I came up with a new way to serve him lunch…

Voila, the Totem Pole…

featured   Back to School Week   Totem Poles

 

WHAT YOU NEED:

8 slices deli turkey

8 slices deli ham or salami

12 1 inch cubes cheese (any variety)

8 whole yellow cherry tomatoes

1 apple cubed

4 chopsticks

WHAT TO DO:

Lay out your turkey and ham in two piles on a cutting board.  Cut each pile into 4 even long slices. Lay out the rest of your ingredients around your cutting board so you can build your totem poles in a little assembly line.  You have 1 set of strips of turkey and ham to work with for each totem pole.

 

Take your first chopstick and push a tomato down over one end.  Slide it all the way down leaving about 1 ½ inches from the bottom.  Then slide down an apple followed by a piece of cheese.  Take the first set of turkey strips, roll them into a pinwheel shape and push the chopstick through the meat.  Then add another apple, a piece of cheese, etc.  Do the same pinwheel process with the first set of ham and add it to the chopstick followed by a piece of cheese, apple, and finally top it off with a tomato.  Repeat process for other totem poles.

 

Serve these with veggie chips or some couscous cooked up quick with chicken stock…Yummy!

 

Noteworthy Nugget:  You can get creative with these totem poles and give them faces by adding peppercorns for eyes or even using condiments like mustard to draw on faces.  Your kids will get a huge kick out of them.


 

Fiesta Week – Ole Taco Casserole

My attempts to liven up

Fitz Family Taco Night continue…

I decided to try another taco casserole.

But I don’t like my chips mushy or my veggies warm in any way.

Sooooo….

I kept ‘em separate.

Perfect combo of crunchy chips…

Hot and spicy filling….

Cool and crisp veggies.

Can I get an ole???

dinner   Fiesta Week   Ole Taco Casserole

Ole Taco Casserole

WHAT YOU NEED:

1 lb gound beef

1 packet taco seasoning

3/4 cup water

1 onion chopped

1 can low fat refried beans

1 can black beans

2 cups low fat shredded cheddar cheese, divided

1 cup Spikes Santa Fe Black Bean and Corn Salsa

1 large bad tortilla chips

1 head of romaine lettuce, chopped

2 tomatoes chopped

1/2 red onion chopped

1 can sliced olives

1 avacado chopped

jalapeno slices

sour cream

dinner   Fiesta Week   Ole Taco Casserole

WHAT TO DO:

Preheat your oven to 375 degrees.

Heat a large skillet over medium high heat.  When skillet gets hot, add beef and brown, about 5-7 minutes.  Add in onions and cook until soft, about 4-5 minutes.

Meanwhile in a 13×9 inch baking pan, spread our refried beans in an even layer on the bottom.  Top with 1 cup black bean and corn salsa, then a layer of black beans.

Once meat has browned, add in taco seasoning and water.  Reduce heat to a simmer and cook for 5 more minutes.

Add meat on top of the black bean layer.

Top with 1 1/2 cups cheese and bake at 375 for 20 minutes.

dinner   Fiesta Week   Ole Taco Casserole

While the casserole is baking assemble your plates.

Spread out some chips as the bottom layer.

Top with lettuce, tomato, onion, avocado, and remaining cheese.

Scoop a dollop of meat on your fixings and top with sour cream and jalapeno.

Tell me how you like this version….

dinner   Fiesta Week   Ole Taco Casserole

 

 

Kids Fun Food Week – Chicken Surprise Bundles

I say it all the time…

The easiest way to get a kid to eat,

Is to involve them in the process.

These little bad boys are so much fun to make…

And even better to eat.

Check out our Chicken Surprise Bundles…

baking with kids   Kids Fun Food Week   Chicken Surprise Bundles

WHAT YOU NEED:

1 tube Pillsbury refrigerated dough

1 cup grilled chicken, diced

1 cup shredded swiss, cheddar or mozzarella cheese

8 sliced cooked chopped bacon

1 cup baby spinach

WHAT TO DO:

Preheat your oven to 375 degrees.

Spread out your dough on a cutting board.

Cut it into 8 equal squares

Place the rest of your ingredients in an assembly line and call the kids into help.

baking with kids   Kids Fun Food Week   Chicken Surprise Bundles

Let them decide what goes into the center of each of their bundles.

Keegan built his with bacon and cheese and chicken.

Brady and Cooper loaded up on the spinach.

You can get creative and add whatever you think your kids will like!

Next wrap up your bundles.

Take each corner and pull it up towards the center.

Pinch together at the top and place on a greased cookie sheet.

Bake at 375 for 12-14 minutes.

baking with kids   Kids Fun Food Week   Chicken Surprise Bundles

Serve with a side salad or soup or veggie sticks.  Make a bunch, these bundles go fast!

Mexican Fiesta Week – Cheese Enchiladas

Hope you all had a great Cinco de Mayo!

I decided to feature one of my favorite dishes of all time to bring the week to a close.

This is a quick and easy way to make enchiladas inspired by a recipe I saw over at Mommys Kitchen.  She had a great idea for making the sauce super quick!

If you ever need a monthly meal plan…go check out her stuff!

dinner   Mexican Fiesta Week   Cheese Enchiladas

WHAT YOU NEED:

1 T butter

1 T flour

1 cup chicken stock

1 t cumin

1 t corriander

1 t chili powder

S&P

1 can chili with no beans (I’m a Hormel girl)

1 can red mild enchilada sauce (I like Ortega)

1 package white or corn tortillas

2 cups shredded cheddar cheese

2 cups monterey jack cheese

1 small sweet onion diced

1 can mild green chiles diced

Optional toppings:

Sour cream

Guacamole

Sliced olives

Chopped red onion

Chopped tomato

Chopped scallions

WHAT TO DO:

In a large skillet heat butter over medium high heat and whisk in your flour to create a light golden roux.  Add in your chicken stock, spices and S&P.  Let this bubble a bit til it’s thickened up a bit and then add in your chili and half of the enchilada sauce.  Let this simmer for 5 minutes or so and get your tortillas ready.

Microwave each tortilla for about 20 seconds or so each to get them nice and soft.  Pour a few ladles of your sauce into the bottom of a baking dish.  Dip the tortilla in the sauce mix and then fill the tortillas with a combo of the cheddar and jack cheese, onions and chiles.  Roll the tortilla up and place in the dish.  Continue to fill the remaining tortillas until your dish is full.

dinner   Mexican Fiesta Week   Cheese Enchiladas

Ladle more of your chili sauce mixture over the top of your enchiladas then top with the remaining enchilada sauce.  Sprinkle with more cheese and bake at 375 degrees for 30 to 40 minutes.  Serve.

Ole!

Mexican Fiesta Week – Cheesy Corn Rice

It’s May!

I can’t believe it…

It’s actually May.

Hopefully that means we’ll be warming up here in the Northeast soon.

Want to know why I love May?

First, it’s my wedding anniversary tomorrow…

dinners on a dime 2   Mexican Fiesta Week – Cheesy Corn Rice

8 years!  Seems like yesterday.

It’s also my son Brady’s birthday later this month…

dinners on a dime 2   Mexican Fiesta Week – Cheesy Corn RiceCan’t believe he’s going to be 5!

But want to know what I really really really love about May?

Well other than remembering my wedding day and the birth of my child…of course.

CINCO DE MAYO!!!!

dinners on a dime 2   Mexican Fiesta Week – Cheesy Corn Rice

You all know about this So. Cal girl living in the Northeast with terrible mexican food so I know must take it upon myself to get my fix.

So I hereby dub this…

Mexican Fiesta Week!

First up…

Cheesy Corn Rice

dinners on a dime 2   Mexican Fiesta Week – Cheesy Corn Rice

Back in LA, growing up one of my brother’s good friend’s family owned this great chicken restaurant called Chick’s.

If you’re in the west San Fernando Valley you know it and love it…

If you don’t…GO CHECK IT OUT!

Anyway, Josh’s friend created this dish called Cheesy Corn.

It was insane!

Literally, corn, cheese, mayo and spices.

It was hardly good for you, but man was it worth it.

This is an ode to the cheesy corn!

All hail the cheesy corn!

WHAT YOU NEED:

2 cups cooked rice (white or brown)

1 T butter

1 small onion diced

2 cups corn kernels (either fresh or frozen)

1 cup mayonnaise

1 cup shredded white cheddar cheese

1 small can mild diced green chiles

1 1/2 t chili powder

1 t cumin

S&P

WHAT TO DO:

In a medium sized saucepan heat butter over medium high heat.  Toss in your onion and let them cook for a few minutes.  Then toss in your corn kernels and let them sizzle a bit til they start to soften.  Season with S&P.

Turn the heat down to low and add in your mayo, cheese, chiles and spices.  Stir to allow everything to come together and melt.  Fold in your rice and season with more S&P if necessary.

Best thing about this dish is LEFTOVERS!

Use some grilled or rotisserie chicken the next day for an amazing two night meal a ala Dinners On A Dime.

dinners on a dime 2   Mexican Fiesta Week – Cheesy Corn Rice

What’s your favorite mexican dish?

And in other news…

Anything interesting happening lately?

dinners on a dime 2   Mexican Fiesta Week – Cheesy Corn RiceWhat a remarkable day.

What a service of justice.

Thank you to our special forces…

dinners on a dime 2   Mexican Fiesta Week – Cheesy Corn Rice

Thank you to all our military serving, past and present, far away from loved ones to keep us safe.

dinners on a dime 2   Mexican Fiesta Week – Cheesy Corn RiceWhat a day to be an American.

What a day to be a human.

To witness the destruction of a monster.

Mark and Erica, and the thousands of others who were murdered on 9/11…I hope you’re in a better place and raising a glass today that your deaths will never be forgotten but I’m thrilled that Bin Laden was brought to justice.

photo credits: Tina Fineberg/AP and American Special Ops.com

Baked Eggs

Sometimes you just have to throw logic out the window.

Today is one of those days.

It’s a breakfast for dinner kind of day.

This is a great and delicious recipe for breakfast or dinner.

The kids like to crack the eggs into little ramekins to make their own.

And they love to dip the bread!
breakfasts   Baked Eggs

Serves 4  Prep Time: 5 minutes  Cook Time: 10 minutes

WHAT YOU NEED:

½ t minced fresh garlic

½ t minced fresh thyme leaves

½ t minced fresh rosemary leaves

½ t minced fresh oregano leaves

2 T minced fresh parsley

2 T freshly grated Parmesan

8 extra-large eggs

4 T heavy cream

2 T unsalted butter

S&P

Whole Wheat Toast for dipping

WHAT TO DO:

Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.

Combine the garlic, thyme, rosemary, oregano, parsley and Parmesan and set aside. Carefully crack 2 eggs into each of 4 small bowls or teacups without breaking the yolks.  You aren’t going to bake them in these, you just want to have them ready to go.

Place 4 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 2 eggs into each gratin dish and sprinkle evenly with the herb mixture, breakfasts   Baked Eggsthen sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren’t cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to cool a bit and serve hot with toasted bread.

Noteworthy Nugget:  I leave off the herbs for my pickiest eater.  I give him extra cheese.  You could make this with cheddar cheese too or any other kind of cheese your kids really like!

These are an ode to a recipe I made with my mom when I was a kid out of my favorite kids cookbook.  Walt Disney’s Mickey Mouse Cookbook.  These were sort of like Smee’s Baked Eggs.  I think I made everything in that book when I was a kid.  Wish I could find it!

It’s been a rough week around here for us.  I promise to be back on schedule next week.  Be sure to enter our Disney Princess – Ariel contest by midnight tonight.  Winners of this and the Cinderella contest announced next week!

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