|Posted by Kathleen on October 19, 2010 at 10:18 AM||comments (0)|
I’m always looking for something to send in my daughters lunch that is not just another sandwich and these Eggy Cheesy Muffins fit the bill perfectly. Here’s the GREAT thing(s) about these muffins A) they are super easy to make B) they taste GREAT as “left overs” and C) they have veggies in them!!
Eggy Cheesy Muffins
and if you haven't already go take a peak at Jessica's Disney Memory - it was such a great day for her and seeing that people "like" her photo has been such a big boost for her. Sadly Disney has taken it off of the main website so you can no longer search Princess or Orphan Princess and find her but you can still see it with this link -
|Posted by Kathleen on October 5, 2010 at 10:27 AM||comments (0)|
As I said previously I’m not about depriving my daughter of those yummy kid foods…chicken nuggets, hot dogs, baked beans…she loves them all. But I am loath to tear open a bag, or open a tin of beans and call it a meal. So when my daughter asked for baked beans for lunch I got to work. Homemade baked beans are delicious, they can be as healthy as you’d like to make them and frankly your house smells amazing while you are making them. So following you will find my favorite baked beans recipe and the changes I generally make to them…..
So as usual I’ve made a few changes to the recipe. First I would NOT cook the bacon until crispy. I find cooking until crispy gives the bacon a less than appealing texture at the end of cooking. Only cook the bacon until it is started to render it's fat and become translucent.
But perhaps the most important change is that I found it took much longer than 30 minutes after the addition of molasses, brown sugar, ketchup and mustard for the sauce to thicken and the beans to be completely cooked…for me it took more like another hour. Also, because I like a tarter taste I added 1/4 cup of prepared yellow mustard to the beans.
Feel free to play with the recipe to suit your needs or tastes.
|Posted by Kathleen on September 29, 2010 at 2:39 PM||comments (0)|
While I want my daughter to a healthy lunch each day with as little processed foods as I can manage I also want her to have foods she likes and as with most 7 year olds she LIKES chicken nuggets A LOT!! not chicken strips mind you – she wants the mushed up, processed, balls of chicken meat that you get out of bag or through a window.
Not long ago it was chicken nugget day at school so I went on a mission to find a healthier alternative to those preprocessed, fat fried chicken globs that are served at school and at fast food places. I came up with one that is nearly PERFECT. The seasoning is perfect for a child, the texture is right and it can be baked instead of fried.
Yield: 34 nuggets
Rather than use the food processor I just threw 3 chicken breasts and 2 thighs in the meat grinder attachment for the Kitchen Aid – I think the texture is more even this way. I made one batch with a flour coating an fried them as directed – they were great but I didn’t really want them fried so I also tried baking them at 350 for 25 minutes….the flour coating became tough this way. So my next try was a bread crumb coating….fried the bread crumbs become much too dark but baked they were perfect.
Sooo it’s up to you – if you want to fry them use the flour coating, if you want to bake them use a bread crumb coating – either way they are delicious and your child will be happy to eat them instead of the processed gunk you buy at the store or the window.