Apple Daikon Slaw Recipe

I love trying new foods!  As a kid I spent a lot of time eating delicious and fresh veggies straight out of my Grandpas garden.  But as I've gotten older I've noticed that I eat less and less produce.  It's such a shame because produce is so amazing and delicious.  A couple months ago I started to participate in a produce co-op called Bountiful Baskets and I always find something new and adventurous in the basket.  My most recent basket had Daikon in it.  Daikon is basically a big white radish.  I looked up some recipes online and found this one that really inspired me.  It was quick, easy, and required very few ingredients. 

You'll need 1 Daikon, An Apple (any flavor I chose Cameo), Red Onion, Cilantro, Rice Vinegar, and Olive Oil.

Julienne your Daikon & Apple.  Thinly slice 1/4 of a Red Onion, Grab a handful of Cilantro and give it a good chop.  Then you'll want to grate up some Ginger, I used about a tsp worth.

Add these ingredients to a large bowl along with about 1 TBSP of Olive Oil and 2 TBSP Rice Vinegar.  Add Salt & Pepper to your liking.  Stir everything together, taste, and adjust seasoning as desired.

Enjoy!  This is a fun side that is super crunchy and fresh tasting.  The cilantro and fresh ginger really add to the recipe.  My husband and I loved it and my 3 year old ate it too.

Apple Daikon Slaw
Source: Tastebook

1 Daikon Julienned
1 Medium Apple
1/4 Red Onion thinly sliced
Handful of Cilantro chopped
1 tsp Fresh Ginger Peeled and Grated
1 TBSP Olive Oil
2 TBSP Rice Vinegar
Salt & Pepper

Combine all ingredients and stir to combine.  Allow to sit about ten minutes for flavors to combine.  Enjoy!


Approximately 6 Servings

Calories 55
Carbs 9
Fat 2.5
Protein .5

How to Hard Boil an Egg and Egg Salad Recipe

Am I the only adult who doesn't know how to hard boil an Egg?  Probably.  But just in case you don't know how I'll post here how I did it today.  As I often do I went to Google to find the best answer and came across these instructions.

All you need are Eggs and Water to make this tasty treat!

My 3 year old decided that the proper number of Eggs would be 7.  So we added them into a pot.and  filled it with cold water, making sure the Eggs were covered by an inch of water.

We set the heat to High and let the water get to a good hard rolling Boil.  Then we reduced the heat to Medium and let it Boil another ten minutes.

Then we poured out the hot water and instantly started filling the pot with Cold water to stop the cooking.  I ran several batches of cold water over the eggs and then let them sit in cold water for another ten minutes for good measure.

One of my Eggs cracked during the Boiling process.  But other than that they look lovely!

Here is a look inside the first Egg.  Doesn't it look great?  No creepy green ring around the edges.  Phew!

I let my daughter decorate the Eggs before I peeled them.  So colorful.

Here are my eggs all cut up and ready to be added into my Egg Salad.

I removed half of the Yolks to cut the calories a bit.  I used about 2 1/2 TBSP of the Mayo, 1 TBSP of the Mustard, 2 pickles slices, and a little Salt & Pepper to make a very tasty Egg Salad.  It turned out great.

Approximately 4 servings

Calories 126
Carbs 1
Fat 11
Protein 8

Pasta, Greens, & Beans Recipe

I love magazines.  First I like to look at the pictures and cruise quickly through them.  Then I like to go back through it again and really delve into it.  I am a big fan of Parents Magazine and love all the fun tidbits I find in it.  The April 2011 had a simple recipe that I really wanted to try.  Good, healthy, and kid friendly recipes are one of my very favorites.

You'll need 8 oz pasta (I decided to try a fancy Quinoa pasta but any pasta will do fine), One Onion, One Celery Stalk, Cabbage, Ham, Chicken Broth, Canned White Beans, and Parmesan Cheese.

Dice up your Onion and Celery and ad to a warm pan over medium heat with about 2 TBSP of Olive Oil.  Saute until softened about 5 minutes.  Meanwhile start your pasta and cook according to directions.

Chop up your cabbage, you'll need about 3 cups worth, and add it to the skillet.  Cook until just wilted, 3-4 minutes.

When your pasta is done, drain and set aside.  Don't overcook the pasta.

Chop up your ham and add to the skillet.

Now add your can of White Beans and the Chicken broth into the skillet.  Season with Salt & Pepper and cook until everything is heated through 5-7 minutes.

Add your noodles into the skillet and stir gently.  Taste and adjust the seasoning.

Yummy!  You want the mixture to be moist but not soupy.  If it is too dry add more broth or some water.

Top with grated Parmesan Cheese and Enjoy!

Pasta, Greens, & Beans
Source:  Parents Magazine

8 oz Pasta
2 TBSP Olive Oil
1 Onion, Diced
1 Celery Stalk, Diced
3 Cups Chopped Cabbage
1/2 Cup chopped Ham
1 Cup Chicken Broth
1 Can White Beans
1/2 Cup Grated Parmesan Cheese

Bring a large pot of water to a boil and cook pasta per package directions.  Drain and set aside.

While the Pasta is cooking, place the oil in a large skillet over medium heat.  When hot, add the onion and celery and cook until softened, about 5 minutes.  Add the cabbage and cook until just wilted, 3-4 minutes.  Then add the ham, broth, and beans.  Sprinkle with salt and pepper and cook until everything is heated through, about 5-7 more minutes.  If it seems dry, add a little more broth or water; it should be moist but not soupy.

Add the pasta to the bean mixture and stir gently.  Taste and adjust the seasoning.  Sprinkle with parmesan cheese.  Enjoy!

Approximately 8 Servings

Calories 233
Carbs 38
Fat 4
Protein 13

Ham & Cheese Roll Recipe

I'm sure you are probably thinking that I am joking with this recipe.  But I kid not.  Especially not when it comes to cheese and yellow mustard rolled up in hammy goodness.  I am a lover of plain old yellow mustard.  I hate when I order a sandwich thinking it has the regular mustard and it comes out with Dijon.  It basically ruins my whole day.  I love eating these Ham & cheese rolls for a snack or for lunch.  They are quick, easy, and low carb.

To make this delight you will need Yellow Mustard, Ham Slices, and Cheese slices.

I've never been very good at slicing cheese with a knife so I use this handy tool to slice my cheese and I love it.  Here is a similar product.

Apply a bit of mustard to your Ham slice.  Use as much or as little as you like.  I personally like plenty of it!  Top the mustard with 2 slices of cheese.  Here I chose a nice Medium Cheddar but any variety of cheese should work nicely.

Roll up and Enjoy!

Approximate Nutritional info per Ham & Cheese Roll

Calories 233
Carbs 3
Fat 16
Protein 21

Quinoa Meatloaf Recipe

I am in love with Quinoa!  Seriously.  I love it, and want to use it in everything.  I heard about it but was too afraid to try it for almost a year.  When I finally tried it and saw how quickly it cooked and how much fun it is, I was thrilled.  So when I saw this recipe I knew we would be a match made in Heaven.  However when it was all made up I wasn't fully satisfied.  I wish it had a little something more.  I will definitely try this again but will season more aggressively and won't forget the fresh parsley.  This made a LOT of meatloaf..so if you have a small family I would half it for sure.

You'll need Quinoa, 1 celery, 1 Carrot, 2 Garlic Cloves, 8 oz Baby Bella (crimini)  mushrooms, 2 lbs of meat ( I did 1 lb lean ground been and l lb lean ground turkey), 2 Large Eggs, Worcestershire Sauce, and Ketchup.  *The recipe calls for chopped flat leaf parsley which I didn't have and wish I had used it.

3/4 C of Quinoa you will want to rinse your Quinoa really well.  Then cook according to package instructions.

When the Quinoa is cooked, about 15 min, the water will be absorbed and the grains will be a little see through with a white spot in the middle.  I think they are so much fun when they are cooked.  Allow this to cool.

Finely chop your Onion, Celery, and Peeled Carrot.

Add 1 TBSP Olive Oil to a pan heated over Medium heat.  Then add your chopped veggies and cook until softened.

I love this kitchen tool!  I bought it about 4 or 5 years ago and can't imagine life without it.  It's my Garlic Twist!  You peel your Garlic cloves and then stick them in this doodad and just twist it up.  The Garlic gets minced and it's easy as pie.

Add your chopped Baby Bella Mushrooms and Garlic and cook until any liquid that comes off your mushrooms evaporates, about 10 minutes.  Allow to cool.

Place meat in large bowl with 2 Large Eggs, 2 TBSP Worcestershire Sauce and season with Salt and Pepper.  Add in the cooled Quinoa and cooled veggie mix.  Mix together but don't over mix.

Grease your baking sheet.  This made a lot of mix!  Shape into a loaf, or two, or more.  Bake at 375 for 30 minutes.

Grab a cup, or more, of Ketchup and generously apply the it to the Loaves and bake another 30-45 minutes.

Looks so yummy and smells great.

I love seeing all the yummy Quinoa and veggie bits in there.  The ketchup glaze was so good.  Not as good as my Mom's but a pretty good healthy alternative.

Quinoa Meatloaf
Source:  Shane Kelly via kitchen daily

1 1/2 C Water
3/4 C Quinoa
1 TBSP Olive Oil plus extra to grease pan
1 Medium Onion, chopped
1 Large Celery Stalk, chopped
1 Carrot, peeled and chopped
10 oz Baby Bella (crimini) Mushrooms, chopped
2 Garlic Cloves, Minced
2 Lbs Meat (the original recipe calls for Ground Beef but I used half Lean Ground Beef and half Lean Ground Turkey.
1/2 C chopped Flat Leaf Parsley, chooped
2 Large Eggs
2 TBSP Worcestershire Sauce
1 C or more Ketchup

Pre-heat your oven to 375

Rinse the Quinoa while you bring the water to a boil.  Whisk in the Quinoa and cook according to directions.  Allow Quinoa to cool.

Heat Oil in Large skillet.  Cook Onion, Celery, and Carrot over medium heat until softened.  Add Mushrooms and Garlic and cook stirring occasionally until any liquid the mushrooms give off evaporates and all veggies are tender.  About 10 minutes.  Allow to cool.

Place meat in a Large bowl and mix in cooled Veggies, Quinoa, parsley, eggs, Worcestershire Sauce, and Salt & Pepper.  Mix together but do not over mix.

Form mix into a loaf or two and place on a lightly greased sheet pan.  Roast in the middle of your over 30 minutes.  Remove and spread Ketchup on top and sides of loaves.  Place back in over and cook another 30-40 minutes.  Let stand 10 Minutes.

Enjoy!

Approximately 12 Servings

Calories 401
Carbs 40
Fat 17
Protein 22

Chicken Alfredo Baked Pasta Recipe

I was looking for a recipe to use up the rest of my Baby Bella Mushrooms(otherwise known as Crimini Mushrooms) and found this recipe from Sandra Lee's semi homemade magazine.  This was an easy recipe using a rotisserie chicken and bottled Alfredo sauce.  It came together quickly and tasted great.  It was a little higher in calories so not a recipe I'll make all the time..but still a recipe that I would make again.

You'll need 2 cans of chicken broth, Spaghetti, Panko bread crumbs, Butter, 8 oz baby Bella mushrooms, Shredded carrot (I have 2 pictured but only used 1), Shredded cooked chicken, 2 bottles Alfredo Sauce, Italian Seasoning, and Grated Parmesan Cheese

Add 1 Quart of water and two cans of chicken broth to pot.  Bring to boil and then ad your spaghetti.  Cook till al dente.  When done cooking reserve 1/2 cup of the liquid.

Add Panko to a pan over medium heat and toast, stirring often.

After they are toasted just set them aside.

Chop up your mushrooms then peel and shred your carrot.  If you have extra carrot make sure to chop it into slices.

Now feed the extra carrot slices to your dog.  He will love you for life.

In the same skillet you toasted the panko add the butter, carrots, and mushrooms and cook over med heat until softened.

Spray your pan and a sheet of Aluminum Foil with non-stick cooking spray

Add cooked veggies to a very large bowl.  My bowl wasn't big enough.

Add Spaghetti, Alfredo sauce, Italian Seasoning, Salt & pepper, and reserved pasta liquid to the bowl.  Mix well.

Because my mixing bowl was too small I had to move the mix into my baking dish and add the chicken there.  Whoops. 

Top baking dish with foil-cooking spray side down.  Bake at 350 for  25 mintues

Mix toasted Panko and Parmesan Cheese.  Then sprinkle on top of your spaghetti mixture.  Bake an additional 5 minutes uncovered.

Yummy!

Enjoy!

Chicken Alfredo Baked Pasta
Source: Semi-Homemade Cooking - Sandra Lee

2 Cans chicken broth
1 Quart water
1 package uncooked spaghetti
2 TBSP Panko Bread Crumbs
1 TBSP Butter
1 8oz package of baby Bella mushrooms sliced
1/2 Cup shredded carrot
4 Cups shredded cooked chicken
2 15oz Alfredo Sauce
2 tsp Italian Seasoning
1 tsp Salt
1/2 tsp Black Pepper
1/3 Cup grated Parmesan Cheese

Pre-heat over to 350 degrees

Spray 13x9 pan and a sheet of aluminum foi.

In a large pot bring chicken broth and water to a boil.  Add spaghetti and cook till al dente about 7 minutes.  Reserve 1/2 cup of the cooking liquid.  Drain pasta.

In medium skillet cook panko over medium heat about 4 minutes until lightly toasted, stirring often.  Set aside. Then in the same pan melt the butter and add the carrots and mushrooms.  Saute about 5 minutes until softened.

In very large bowl combine noodles, reserved liquid, mushroom mix, chicken, alfredo sauce, Italian seasoning, and salt & pepper.  Mix well.  Transfer to baking dish and cover with foil, spray side down.  Bake 25 minutes.

In small bowl combine Parmesan cheese and toasted panko.  Uncover the pasta and sprinkle with the cheese mixture.  Bake an additional 5 minutes uncovered.

Enjoy!

Approximately 8 servings

Calories 450
Fat 20
Carbs 47
Protein 26