Tuesday, April 5, 2011

Tomato-Tortellini Soup

Tomato-Tortellini Soup

2 14oz cans reduced-sodium chicken or vegetable broth
1 9oz package refrigerated or frozen tortellini (more if your babies are pasta hogs!)
4oz chive and onion cream cheese
1 10.75 or 11oz can condensed tomato or tomato bisque soup

In a medium saucepan, bring broth to boiling. Add tortellini; reduce heat. Simmer, uncovered, for 5 minutes. In a bowl, whisk 1/3 cup of the hot broth into the cream cheese until smooth. Return all to saucepan along with tomato soup; heat through. Makes 4 servings.

Recipe from Better Homes and Gardens "Quick-Fix Family Favorites" - thanks Keek!

Monday, December 27, 2010

A healthy snack for our little ones.

Last week I got this recipe from Mo's pediatrician. She suggested it in place of "those cheesy crackers that are so bad for our babies." Yeah.. um.. my babies NEVER eat those ;)
I decided to whip up a batch when we got home to see if Moses really would love them. And, gasp, he does! I have made them both with the graham cracker and without and I like them much better without. If you do leave it out add more flax seed! If you want to take these out and about I would go ahead and add the graham crackers, they are a tiny bit sticky without it.

1/2 cup nut butter
1/3 cup powdered milk
1-2 T honey or agave nectar
1-2 T ground graham cracker
1-2 T ground flax seed

Combine all ingredients in a mixer and mix until combined. Then press into small balls with your fingers. Store in the refrigerator.

Saturday, November 20, 2010

Lactation cookies.

A few days ago I posted the recipe for Molten Lava Cakes! I started it months ago, so it is pretty far down in the feed. If you're interested, here it is!!

Go ahead, laugh. The name of these cookies is pretty silly, but all those breastfeeding mama's out there will appreciate the recipe! They are basically regular cookies (as in, not much healthier) but with the addition of flax and brewers yeast. They are yummy! I got the recipe from my wonderful lactation consultant and she got it from this website.

Here goes!

1 cup butter
1 cup white sugar
1 cup firmly packed brown sugar
4 T water
2 T flax meal
2 eggs
1 t vanilla
2 cups flour
1 t vanilla
2 cups white flour
1 t baking soda
1 t salt
3 cups oats
1 cup chocolate chips
2-4 T brewer's yeast (I used four and couldn't tell at all)

Preheat oven to 350.
Mix the flax seed meal with water and let sit for 3-5 minutes
Beat butter, sugar and brown sugar well.
Add flax seed mix and vanilla, beat well.
Sift together flour, brewer's yeast, baking soda and salt.
Add dry ingredients to butter mix.
Stir in oats and chips.
Scoop onto baking sheet.
Bake for 12 minutes.
Let sit for a couple of minutes then remove from tray.

Friday, November 5, 2010

Flourless Dark Chocolate Almond Cookies

I have my BFF Lindsay to thank for this one!
1 cup unsalted almond butter (if you don't have unsalted, simply omit the 1/4 tsp salt)
3/4 cup sugar
1 large egg
1/2 tsp baking soda
1/4 tsp salt
3 oz dark chocolate

Stir ingredients together and bake for 10-12 min at 350 and enjoy.

Friday, October 8, 2010

Scalloped Potatoes

I love these potatoes! This is the basic recipe, but you could add ingredients, change the cheese or seasonings to your taste. It requires some extra baking time, but I think it's worth it!

4 large potatoes
1/4 cup butter
1/2 lb cheddar cheese, shredded
1 cup diced onion
1 T salt
1 t pepper
About 2.5 cups milk

Preheat oven to 450. Butter 12x8x2 baking dish.
Set aside 1/4 cup of cheese for the top.
Peel and slice potatoes and put a layer in the bottom of the baking dish. Dot with butter, sprinkle thickly with cheese, onion, salt, pepper and enough paprika to redden. Do this until you have four layers. Pour the milk in, just up to the top row of potatoes.
Bake at 450 for 10 minutes, then reduce heat to 350 and sprinkle on reserved cheese. Bake until tender, about 2 hours.

Monday, October 4, 2010

The Budget Minded Momma's Dion's

I am always open to a last minute meal idea that's affordable and NOT from a fast food joint! Mostly because occasionally at least once a week the unexpected comes up. And as much as I'd love to drop $20 on dinner at Dion's, sometimes it's just not in the budget. So, I go to the next best thing...Did you know you can buy Dion's pizza dough and sauce for just under $4?? You can even CALL IT IN AND PICK IT UP AT THE WINDOW. 

It's as easy as bringing it home, rolling it out, shredding a block of mozzarella and adding whatever toppings you have on hand! We bake ours on a pizza stone at 450 degrees for about 13 minutes-taking care to make sure the cheese doesn't burn at the end. (Lightly cover with foil if it starts to get too brown.} Paired with a salad or fresh veggies, dinner is still on the healthier side and the limited prep-work makes clean up a breeze. And it only costs around $6!

Helpful Tips: 
  • The amount of sauce that our Dion's gives us really can cover two pizzas, not just one. So if you find yourself in the same situation, pour half into a freezer bag, date and label, and toss into the freezer for the next time.
  • I try to always keep several different types of cheese on hand mostly because cheese makes pretty much anything taste good! It can be expensive and a pain to do so when you're shopping at a grocery store though. Although pretty affordable when a store has it on sale, the non-sale price can easily soar to around four dollars. I try to avoid this by buying from one of my favorite stores of all time. Target. The store brand is always under $2 for a 8oz. which makes it very easy to stock up and at anytime!. My three standards that you'll usually find in my fridge are Cheddar, Monterrey Jack, and Mozzarella. Between keeping those three on hand, I am usually covered when it comes to a last minute meal!
  • And for those of you not in Albuquerque, check with your favorite locally owned pizza joint! Their answer just might surprise you! 

Thursday, September 30, 2010

Oatmeal Cinnamon Chip Cookies

Cinnamon Chips.
 What's not to love?

1 cup (2 sticks) butter or margarine, softened
1 cup packed light brown sugar
1/3 cup granulated sugar
2 eggs
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2-1 teaspoon of cinnamon
2-1/2 cups quick-cooking oats
1-2/3 cups (10-oz. pkg.) HERSHEY'S Cinnamon Chips-I found mine at Albertsons
3/4 cup raisins


1. Heat oven to 350°F.

2. Beat butter, brown sugar and granulated sugar in bowl until creamy. Add eggs and vanilla; beat well. Combine flour, cinnamon, and baking soda; add to butter mixture, beating well. Stir in oats, cinnamon chips and raisins (batter will be stiff). Drop by heaping teaspoons unto ungreased cookie sheet.

3. Bake 10 to 12 minutes on until lightly browned. Cool 1 minute; remove from cookie sheet to wire rack. About 4 dozen.

BAR VARIATION: Spread batter into lightly greased 13x9x2-inch baking pan. Bake at 350°F. for 25 to 30 minutes or until golden brown. Cool; cut into bars. About 3 dozen bars.