WHAT'S FOR DINNER? ROASTED CHICKEN & CORN BREAD PIE

1/3 C milk

1 egg

1 1/2 T taco seasoning, divided

1/4 t ground red pepper

1 can cream style corn

1 box Jiffy corn muffin mix

4 oz can chopped green chiles, drained

1 can red enchilada sauce

2 C shredded roasted chicken

3/4 C shredded cheese

Preheat oven to 400°.

Combine milk, egg, 1/2 T seasoning, pepper, corn, mix & chiles in a large bowl, stirring until just moist. Pour into a lightly greased pie plate. Bake for 20-30 minutes. 

Toss chicken in the remaining seasoning. 

When it's done baking, pierce entire surface liberally with a fork then pour enchilada sauce over. Top with seasoned chicken and sprinkle with cheese. Bake for another 15 minutes. Remove from oven and let stand 5 minutes.

Serve with cilantro & sour cream. 

WHAT'S FOR DESSERT? DIET CHOCOLATE MOUSSE

1 envelope unflavored gelatin

1 C cold water

2 T unsweetened cocoa powder

6 T sugar free chocolate syrup

2 C frozen fat free whipped topping, thawed

In a saucepan, sprinkle gelatin over water. Let stand 1 minute. Cook over low heat, stirring constantly for approx 3 minutes until dissolved. Remove from heat. Whisk in cocoa and syrup. When cooled, fold in whipping topping. Distribute evenly among 6 serving dishes and chill 2 hours before serving.

6 servings
approx 116 calories per serving

WHAT'S FOR DINNER? LAYERED MEXICAN PIZZA

Preheat oven to 350°. 

Heat a skillet over medium high heat and add a pound of lean ground beef, 1/2 C chopped onions, 1 clove minced garlic. Cook until beef is no longer pink and onions are cooked through. Add 1 can Rotel, drained and 1 can pinto or black beans, drained. Cook for 5 minutes. Remove from heat.

Lightly grease a spring form or casserole dish. Place a flour tortilla in the bottom. Spread 1/3 of meat mixture onto tortilla then 1/2 C shredded cheddar cheese on top. Then another tortilla and repeat ending at the top with 1 C cheese.

Cook for 20 minutes. Remove from oven, cut and serve with salsa, sour cream, lettuce, tomatoes, guacamole, jalepenos, etc. 

WHAT'S FOR DESSERT? PINEAPPLE SORBET

We used a lot of fresh pineapple when we were in Hawaii last week. DELISH!!!

1 fresh pineapple, peeled and cored

2 T lemon or lime juice

1 C sugar

Blend all in a blender until smooth. Place in a metal bowl, plastic or pyrex dish. 

Cover and freeze for at least 3 hours.

WHAT WE'RE DRINKING? VIRGIN PINA COLADA SMOOTHIE

1 C fresh pineapple chunks

1 C unsweetened coconut milk

1 banana

1/4 C ice cubes

2 t honey, optional

In a blender, blend until smooth and serve immediately.

WHAT'S FOR DINNER? ROASTED CHICKEN POT PIE

2 roasted breasts of chicken skinless, cubed (store bought is fine)

12 oz frozen bag peas & carrots

1/3 C butter

1/3 C chopped onion

1/3 C flour

1/2 t salt

1/4 t pepper

1/4 t celery seed

1 3/4 C chicken broth

2/3 C milk

2 unbaked pie crust (store bought is fine)

Preheat oven to 425°. Grease pie pan and fit in one unbaked crust.
Add cubed chicken in a single layer. Set aside.


In a saucepan over medium heat, cook onions in butter until soft and translucent.
Stir in bag of vegetables. Stir in flour, salt, pepper and celery seed.
 Slowly stir in broth and milk. Simmer over medium low heat until thick.
Remove from heat. Pour hot liquid over.

Cover with top crust. Cut away excess dough. Seal edges with a fork.
Make several small slits in the top to allow steam to escape.

Bake for 30-35 minutes or until pastry is golden brown and filling is bubbly.
Cool for 10 minutes before serving. 

WHAT WE'RE PACKING? TODDLER TRAVEL ACTIVITIES

I have never minded traveling on planes with my kids and that's a great thing since we travel often to see my family. I'm VERY thankful for airplanes since it's a 14 hour car ride.

We're going to Hawaii on our big family vacation. Traveling on 2 separate airplanes (meeting up with our family at LAX). It's going to be 7 1/2 hour total plane ride with a 4 hour layover. ALL day with a 3 year old to entertain. He's good with what I usually bring for him but I wanted to make this trip extra special and make sure he had plenty to do. 

• Pack activities that you think your child will love and want to share with a family member or someone close to them. 
• Make sure it can all fit into one gallon size bag so that it can easily fit into their backpack or other bag so that they can carry it through the airport themselves. 

• Make sure it all is acceptable through TSA guidelines to be able to carry it on the airplane. Children's scissors shorter than 4" are allowed.

ACTIVITY IDEAS

Pipe cleaners & pony beads in a Ziploc bag

Children's scissors, glue stick, crayons & magazine (we use the airline magazine in the seat pocket.)

Small flashlight (I put in a key chain flashlight.)

Writing tablet with Q-tip Put gel in a bottle that's 3.4 oz or smaller and bring a ziploc bag to squirt it in once through security.

Tray Table Memory Cards

Toy cars, action figures, etc.

An activity book

Drawing paper

I Spy colored rice bag

Fine Motor Skills Cutting Page

Stickers

Playing cards

Easter egg with a small piece of candy or small prize inside

Magnify glass

Ipod or Kindle filled with kid's music and movies

There are SO many more things you could bring. Here are some more of my ideas for traveling on airplanes with your kids.

WHAT WE'RE MAKING? TODDLER TRAVEL I SPY ZIPLOC BAG

Last Christmas, my best friend Leslie B. made my son an I Spy bottle with multi colored rice while we were traveling. Great idea! I've seen ideas all over Pinterest with bottles and such but never in a ziploc bag. I find this idea better when you're traveling on an airplane.

1. Don't buy anything.

2. Find small objects all over your house.

3. Lay those objects on a white piece of paper and take a picture of it.

4. Print that photo out on cardstock or photo paper.

5. Put objects in a clear ziploc bag.

6. Put 1/2 C or more white rice into a pint size ziploc bag. Repeat with as many colors as you want to make.

7. Put 4 drops or more of food coloring into the bag.

8. 3-4 squirts antibacterial gel into the bag.

9. Shake well.

10. Repeat with other bags and other colors of food coloring.

11. Put wax paper or foil out on your counter top.

12. Pour out colored rice onto wax paper and pat to flatten. 

13. Allow to dry for 10 minutes or so.

14. Pour into bag of small objects, seal bag and mix well.

15. Using clear packing tape, tape top of ziploc bag.

16. Have them use the picture you printed out to find the objects in the bag.

WHAT'S FOR BRUNCH or DINNER? KITCHEN SINK QUICHE

If going low carb, omit the pie crust. Just spray the pie plate and add the egg mixture.

1 pie crust (store bought is fine)
3 eggs
1 C whole milk
3 dashes nutmeg
1 T olive oil
2 C cubed mozzarella, Velveeta, cheddar, feta, string or other cheese
1 1/2 - 2 C vegetables, cooked (in olive oil)
1/4 - 1/2 C meat, cooked (optional)

Options for vegetables and meat:
onion
zucchini, patty pan, yellow or other squash
spinach
green onions
broccoli
cauliflower
asparagus
kale
mushrooms
green chili
olives
potatoes
tomatoes
chives
basil
rosemary
garlic
bacon
ham
beef
turkey
chicken
tuna
tofu
and many, many other options...

Preheat oven to 350°. Lightly grease pie pan. Place pie crust in pan, trim and press edges. Bake pie crust for 10 minutes. In a skillet over medium heat, saute veges in oil until tender, about 5 minutes. Mix together eggs, milk and nutmeg. Add cheeses and meat then saute mixture. Remove pie pan and pour egg mixture in. Put back in oven and bake for 1 hour or until cooked through and it doesn't jiggle. Remove from oven and let rest for 5 minutes before serving.

WHAT WE'RE SERVING? SIDE DISH IN A SPLIT: CUCUMBERS & CARROTS

I'm sitting in worship today when it was announced that it was potluck today. WHAT?! Where have I been? I seriously LOVE potluck at our little church. We have some of the best cooks and we all pride ourselves in bringing a little deliciousness from our own kitchens. What was I going to do?

As soon as the amen was said, I politely said hello to a few people and rushed out, grabbing some cucumbers that one of the farmer's wives had brought for anyone to take home.

After rushing home, I quickly washed the cucumbers and grabbed some carrots that I'd bought at the local farm a couple of days ago. I used my crinkle cutter for some interest but you could julienne, chop, dice, etc. Toss the cucumbers & carrots in a bowl. Sprinkle balsamic vinegar on top, at least 4 T but I'd suggest more. We buy our balsamic vinegar at Oleaceae in Old Town Santa Fe, NM. Today I used Lavender Balsamic vinegar. YUM! Now squeeze half a lemon onto the salad and add salt and pepper to taste. Toss and voila! The rest is history. Ryan couldn't believe how fast I came up with that and proclaimed, "It's so bright tasting and balanced!"

WHAT'S FOR LUNCH? CUCUMBER SUB

Wash and cut a cucumber lengthwise. Make a sandwich using whatever ingredients you wish. 

I used turkey and locally made hot chili chevre. 

Options:

mustard

mayo

pickles

oil

salad dressing

sliced cheese

herb butter

garlic

onions

lettuce

salt

pepper

turkey

chevre

cream cheese

fresh herbs like basil

tomatoes

ham

chicken

egg salad

chicken salad

tuna salad

fajita meat & vegetables

and tons more options...

WHAT WE'RE BAKING? ZUCCHINI PINEAPPLE BREAD

3 C flour

2 t baking soda

1 t salt

1/4 t baking powder

1 1/2 t cinnamon

2 C sugar

1 C vegetable oil

3 eggs

3/4 t vanilla

2 C shredded zucchini

8 oz can crushed pineapple, well drained

Preheat oven to 325° and line the bottom of two loaf pans with parchment paper. Grease.

Mix all ingredients except zucchini and pineapple. Add in zucchini & pineapple. Divide and pour into pans.

Bake for about 60 minutes or until toothpick comes out clean.

WHAT WE'RE BAKING? BANANA BREAD

1/2 C melted butter

1 C sugar

2 eggs

1 t vanilla

1 1/2 C flour

1 t baking soda

1/2 t salt

1/2 C sour cream

1/2 C chopped walnuts

2 medium bananas

Preheat oven to 350°. Grease loaf pan. In large bowl, stir together all ingredients until smooth and spread evenly into pan. Bake for 60 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes then remove from pan and cool completely.

WHAT'S FOR DINNER? CROCK POT MEXICAN CHICKEN

1 chopped onion

1 can black beans

1 can kidney beans

16 oz can tomato sauce

10 oz package frozen corn

2 cans Rotel

1 packet taco seasoning

1 T cumin

1 T chili powder

24 oz boneless skinless chicken breasts

Combine everything but the chicken in the crock pot. Place chicken on top. Cover and cook on low for 10 hours or high for 6 hours. Half hour before serving, remove chicken and shred. Return to slow cooker and stir in. Top with cilantro, shredded cheese and/or sour cream. Serve with cornbread or tortillas.

WHAT WE'RE SNACK'N ON? ROASTED VEGETABLES

Always trying to find healthy recipes that we all will snack on instead of other things not so healthy. This is one that all of us love!

Preheat oven to 420°. Cut vegetables anyway you'd like. I used zucchini & carrots this time. Toss with a little olive oil and sea salt. Place on baking sheet or pizza stone. Bake for 20+ minutes...until they're tender and starting to brown.

WHAT'S FOR DESSERT? BROWNIE IN A MUG

serves 1

1/4 C sugar or stevia

1/4 C flour or Bisquick (I used gluten free Bisquick)

2 T cocoa

pinch salt

2 T vegetable oil, apple sauce or crushed pineapple

3 T water

Mix it all in a mug. Microwave on high for 1 minute & 40 seconds.

WHAT'S FOR DESSERT? STRAWBERRY COVERED CHOCOLATE

Yes, you read that right. We've all had chocolate covered strawberries, but have you ever had a strawberry covered chocolate? 

Cut the tops off of strawberries. Hollow them out. 

Mix 1/2 C chocolate chips with 1 t Crisco. Microwave for 20 seconds at a time, stirring in between until melted and smooth.

Pipe or spoon chocolate into the strawberry holes. Freeze for 10-15 minutes or refrigerate until firm.

WHAT'S FOR DINNER? CHEESY GUACAMOLE POCKETS

1 large sheet thawed puff pastry

1 ripe avocado, halved & mashed

1/3 C cream cheese

1/3 C salsa

Preheat oven to 400°. Lightly grease baking sheet or use a seasoned pizza stone. Slice pastry into approximately 2x2 squares. On half of the squares, place a dollop of avocado, then cream cheese and top with salsa. Use remaining squares as the tops and place over top of filling. Seal by pressing edges with a fork. Bake for 15-20 minutes or until golden & puffed.

WHAT'S FOR DINNER? MEXICAN CHICKEN

serves 4

1 lb boneless chicken breasts

Taco seasoning

salt, to taste

1 can enchilada sauce

1 C shredded cheddar cheese

3 chopped green onions

Sprinkle chicken on both sides with taco seasoning and grill or saute until cooked through. Cut into cubes and place in a greased 8x8 baking dish. Season with salt. Add enchilada sauce and toss to coat. Sprinkle cheese over and back in a preheated oven at 350° for 15 - 20 minutes. Sprinkle green onion over top.

Freeze leftovers.

WHAT'S FOR DESSERT? 3 2 1 INDIVIDUAL CAKE - only 56 calories per cake!

1 box ANGEL FOOD cake mix

1 box of any flavor of cake mix you desire

(I chose chocolate.)

In a ziploc bag, combine the two cake mixes together and mix well.

Keep in the freezer or in the pantry for any time you want a treat!

ONLY 56 calories!

For individual cake:

Mix 3 T mix with 2 T water. Pour into a lightly greased microwave safe dish (like pottery bowl or ramekin). Microwave on high for 1 minute. Top with icing if desired.

Remember:

3 T mix

2 T water

1 minute in the microwave

WHAT'S FOR BRUNCH OR DINNER? KIMBER'S CHEESY QUICHE

1 pie crust (store bought in the refrigerated section is fine)

3 eggs

1 C whole milk

3 dashes nutmeg

1 small chopped onion

1 large zucchini or yellow squash, chopped

1 T olive oil

1 clove minced garlic

1 C cubed mozzarella cheese

1 C cubed Velveeta cheese

3-4 pieces bacon, cooked & crumbed

Preheat oven to 350°. Lightly grease pie pan. Place pie crust in pan and trim & press edges. Bake pie crust for 10 minutes. In a skillet over medium heat, saute garlic, squash & onion in oil until tender, about 5 minutes.

Mix together eggs, milk & nutmeg. Add in both cheeses & bacon then add saute mixture. Remove pie pan and pour egg mixture in. Put back in oven and bake for 1 hour or until it's cooked through and it does not jiggle. Remove from oven. Let rest for 5 minutes. Serve.

WHAT'S FOR DESSERT? LOW CALORIE POPSICLES FOR KIDS & ADULTS along WITH TIPS & TRICKS

BERRIED POPS

Fill 5 oz paper cups or popsicle molds with any flavor of yogurt and berries. Cover with foil or press wrap, make a slit and insert a popsicle stick or baby/toddler spoon. Freeze 3-4 hours or until solid. (approx 46 calories)

TODDLER SUNRISE

Whisk together 1/3 C milk & 1/3 C orange juice. Divide among 4 3oz paper cups. Cover with foil or press wrap and make a slit. Insert a baby or toddler spoon. Freeze until just solid 1-2 hours. Remove, uncover. Fill to top of cup with carrot juice. Recover and refreeze until hardened, 2-3 hours. (approx 27 calories)

PEACHY PURPLE

Press 3 slices of peaches along the sides of popsicle molds or paper cups. Fill with purple grape juice. Cover with foil or press wrap, make a slit and insert a popsicle stick or baby/toddler spoon. Freeze 3-4 hours or until solid. (approx 71 calories)

STRAWBERRY-BANANA

In a blender, puree 1 1/2 C strawberries, 1 banana and 1 C vanilla yogurt. Thinly slice another banana. Press banana slices against the sides of molds or paper cups; fill with berry mixture. Cover with foil or press wrap, make a slit and insert a popsicle stick or baby/toddler spoon. Freeze 3-4 hours or until solid. (approx 54 calories)

LEMON ICE TEA

Make 2 C decaf mint tea. Stir in 1 C lemonade. Divide into molds or paper cups. Cover with foil or press wrap, make a slit and insert a popsicle stick or baby/toddler spoon. Freeze 3-4 hours or until solid. (approx 10 calories)

CANTALOUPE

Place the flesh of a medium ripe cantaloupe in the blender. Divide into molds or paper cups. Cover with foil or press wrap, make a slit and insert a popsicle stick or baby/toddler spoon. Freeze 3-4 hours or until solid. (approx 45 calories)

TIP #1 - WHY PAPER CUPS?

Because it shouldn't stick to the paper and you can peel the paper cups off when ready to eat.

TIP #2:

When you don't have wooden popsicle sticks, using toddler or baby spoons is perfect!

TIP #3:

If using molds, let rest 5-10 minutes before removing. If pops are hard to get out, run molds under warm water for 10 seconds.

WHAT'S FOR A SIDE DISH? SUMMER SQUASH & RICE CASSEROLE

serves 6

1/3 C uncooked white rice

2/3 C water

 2 T olive oil

1 1/2 lbs cubed zucchini, pattipan or other summer squash

1 C chopped onions

2 cloves minced garlic

1 1/4 t garlic salt

1/2 t basil

1/2 t paprika

1/2 t oregano

1 can chopped tomatoes, drained (or if you want some spice, 1 can Rotel)

1 C shredded sharp cheddar cheese

3-4 sliced cooked bacon, crumbed

Combine rice and water in saucepan and bring to a boil. Reduce heat to low, cover and simmer 20 minutes or until water is gone and rice is tender. Preheat oven to 350°. Lightly grease a 1 1/2 qt casserole dish. Heat oil in skillet over medium heat. Cook squash, onions and garlic for 5 minutes or until tender. Season with herbs. Min in the cooked rice, bacon & tomatoes. Continue to cook and stir until heated through. Transfer to dish. Top with cheese. Bake uncovered 20 minutes or until cheese is melted and bubbly.