Thursday, November 13, 2014

Green Monster Popsicles

Only way to get him to eat his spinach!
1 cup chopped mango (when I don't have mango, I use pear)
1 cup peeled and chopped peaches
2 ripe bananas, peeled and broken into pieces
2 cups fresh spinach
1 cup milk or juice (plus more as needed)
Combine all the ingredients in the blender and puree until smooth, adding more liquid as needed to get a pourable consistency.

Pour the mixture into popsicle molds, and freeze for several hours, or until frozen through, according to the manufacturer's instructions.
Source: Pink Parsley
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Wednesday, November 12, 2014

Turkey Zucchini Meatballs

1 pound ground turkey
salt and pepper
1 egg
1 cup zucchini, shredded and excess water squeezed out
1/3 cup bread crumbs (add more if too moist)
1 tablespoon Italian seasoning
1/3 cup shredded Italian cheese

Pre heat oven to 350 degrees. In a large mixing bowl add all the ingredients and mix with hands until combined. Form into desired sized meatballs and place on a baking sheet about 2 inches apart from each other.  Bake for about 15-20 minutes depending on size of meatballs. Remove from oven and serve over pasta with tomato sauce.

Source: Kim's Healthy Eats
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Friday, October 31, 2014

Slow Cooker Mashed Potatoes

No peeling. No boiling. Just put chopped potatoes in a slow cooker. Come back later, add the rest of the ingredients, puree, and there you have it- perfect mashed potatoes! So delicious.
2 pounds red potatoes, cut into 2 inch pieces (8-10 small ones)
cooking spray
1/2 cup sour cream (or plain Greek yogurt)
1/4 cup milk
1 clove of garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper 

Spray the inside of a slow cooker with cooking spray. Add chopped potatoes (you can peel if you want, but I did not.) Cover and cook 2 hours on high or 4 hours on low.
Once done, add sour cream, milk, garlic, salt, and pepper to the potatoes. Use a hand mixer to blend together all the ingredients. Give them a taste and add more salt and pepper if desired. Serve with anything you want. Today I made hamburger patties with gravy and a side of black eyed peas to go with it.  
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Monday, September 15, 2014

Pan Crust Pizza

Foolproof, no knead crust!

for the dough: (makes 2)
2 1/2 cups bread flour
1 and 1/2 teaspoons kosher salt
1/2 teaspoon instant yeast
1 cup plus 3 tablespoons water

for the pizzas:
2 tablespoons canola oil (do not use extra virgin olive oil), divided
pizza sauce
mozzarella cheese
any toppings you want
(this pizza: turkey pepperoni, bell pepper, olives)

Combine flour, salt, yeast, and water in a large bowl. Mix with hands or a wooden spoon until no dry flour remains. The bowl should be at least 4 to 6 times to volume of the dough to account for rising. Cover bowl tightly with plastic wrap, making sure that edges are well-sealed, then let rest on the countertop for at least 8 hours and up to 24. 

Transfer the risen dough to a well-floured work surface. Divide dough into two pieces and form each into a ball. * note: If you only want to bake one pizza at a time, you can transfer 1 ball of dough to a sealed zipperlock bag or container and store it in the refrigerator for up to 3 days.*

Pour 1 tablespoon of the canola oil into a 10 to 12 inch cast-iron skillet. Repeat with a second skillet (you can use any skillet that is oven proof up to 500 degrees). Swirl to coat the bottoms of the pans. 

Place 1 ball of dough in each pan and turn to coat evenly with oil. Use the palm of your hand to gently flatten the dough. It will not spread to the edges yet, but that is okay. It will during this second  rise. Cover the pan tightly with plastic wrap and set out at room temperature -undisturbed- for 2 hours. 

Preheat oven to 500 degrees. Remove plastic wrap from the pans with the pizza dough in them. The dough should now have spread itself to the edges of the pan, if not use your fingers to spread. If there are any large air bubbles, nudge them down with the back of a knuckle. Lift the edges of dough to pull toward the sides of the pan. This will help loosen any trapped air under the dough as well.

Spread the sauce (leave a half inch border for the crust and brush this part with olive oil), sprinkle the cheese, and add the toppings on each pizza.  

Put into the hot oven and bake for 12-20 minutes. Remove the pizzas and transfer to a cutting board. Let rest for 5 minutes before slicing into wedges.

Source: Foodie with Family
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