Easy Spanish Rice

How many times have you been cooking up something for dinner such as tacos, burritos, or quesadillas, and realized you don't have any more of those yummy packets of Spanish rice (that go so perfectly with pretty much anything) left in the pantry??  I am the only one that this has happened too?  Ok, even if you have no idea what I am talking about right now, you should still keep reading to find out this EASY Spanish Rice recipe!! 

Chocolate Milkshake Overnight Oatmeal

Do you love oatmeal but don't have the time or energy in the morning to make it?  Are you looking for something healthy to feed your family for breakfast -- the most important meal of the day?  

Parmesan Pesto Pasta

Ok so this recipe is a complete pantry raid meal -- but we loved it!  We had pesto and red peppers left over from some sandwiches we made a while back and needed to use them up.  The elbow macaroni we also had on hand, but you could really use any type of macaroni noodles you like.  The chicken could also be left out if you are looking for a lighter lunch salad, quick appetizer or meatless meal.  I actually whipped up a batch of this a few nights ago without the chicken because I was looking for something quick and light, and my husband had already eaten...

This Parmesan Pesto Pasta is also super kid friendly too!  My 1-year old chowed down on it!!  I honestly could not believe how simple this was to make.  Add a mixed green salad and you've got a healthy, filling dinner in under 10 minutes!!

Parmesan Pesto Pasta Recipe

Prep Time: 2 minutes 
Cook Time: 6 minutes 
Total Time: 8 minutes        

Servings: 3

Ingredients

• 1 cup elbow macaroni, uncooked
• 1/4 cup pesto (I used Trader Joes)
• 1/4 cup parmesan cheese
• 1/2 cup roasted red peppers, chopped (I used Trader Joes)
• 1 cup cooked chicken, cut into bite-sized pieces (optional)

Directions  

1. Cook pasta according to package directions.  Strain and return to pot.
2. Add pesto, cheese, red peppers, and chicken (if using) to macaroni and stir to mix.
3. Serve warm or cold. 

To Freeze:
Let pasta cool completely.  Spoon pasta into freezer bag or container and freeze.

To Thaw:
Remove pasta from freezer the night before you wish to use it.

Cookies 'n Cream Freezer Cake

This is a very simple dessert that can be whipped up in matter of moments and put in the freezer until you need it.  Depending on the size of the platter you have, you can make this cake as big or as small as you want to.  My 3-year old was helping me make this, and of course, for every cookie she placed on the dish, she thought she should get to place a cookie in her mouth too!    Let me just warn you, once you make this cake, there is no going back!!  Who knew that something so easy to make could end up being so delicious?!!
  

You will only need 2 ingredients to make this cake:

Chocolate Chip Oatmeal Bread

Yuummm!!!  This is my new obsession -- Chocolate Chip Oatmeal Bread!!!  This makes a great breakfast, lunch, and (midnight) snack!  If you are looking for something a little sweet after putting the kids to bed, make a double batch of this to have on hand in your freezer!  Skip the twinkies and fruit roll ups in your kids' (or husband's) lunch boxes and pack them a piece of this!  They will definitely thank you! 

Chocolate Chip Oatmeal Bread Recipe

Ingredients

• 1 tablespoon (1 packet) yeast
• 1 1/2 cups warm water
• 3 tablespoons honey
• 2 tablespoons butter, melted
• 1 teaspoon vanilla
• 3 cups flour
• 1/2 cup rolled oats
• 1/2 teaspoon salt
• 1 1/2 teaspoon cinnamon
• 1/2 cup dark chocolate chips (or semi-sweet)

Directions  

1. In a large bowl, mix flour, oats, salt, and cinnamon.
2. In a small bowl, combine yeast, honey, vanilla, butter, and water.  Mix until yeast is dissolved.  Let sit until mixture begins to foam up.
3. Add yeast mixture to flour mixture and stir.  Add chocolate chips.  Knead mixture for 5 minutes.  
4. Place in a greased bowl and cover with a towel.  Let rise in a warm place until doubled in size. (Around 45 minutes)
5. Place dough into a greased loaf pan (I use 9x5)
6. Bake in the oven at 350 degrees for 30 minutes.  (To bake in the Crock Pot, follow these directions, starting at #2)

To Freeze as Baked Bread: 
After bread is completely cooled, place in freezer bag and stick in freezer for up to 6 weeks.  You can also cut bread into slices, wrap in plastic wrap, and put slices into a freezer bag for serving size frozen portions.

To Thaw Frozen Baked Bread:
Remove bread from freezer the night before you want to use it.  For individual slices, remove 1 hour before needed, or remove immediately and microwave for 30 seconds.

To Freeze as Dough:

Wrap dough ball in plastic wrap.  Place in freezer bag and store in freezer for up to 6 weeks. 

To Bake Previously Frozen Dough:

Remove dough from freezer and thaw at room temperature for 4 hours before baking.

Zesty Italian Pasta Salad

If you are looking for a really quick dish that you can make for lunch or pack in lunch boxes, this is the perfect thing for you!  This Zesty Italian Pasta Salad Recipe makes a wonderful, colorful, back-to-school side to a turkey sandwich, or it is delicious and filling all on its own!  To make a dinner out of it, serve with any kind of meat and some bread!  It has every color of the rainbow in it, which makes this pasta salad extremely healthy too!  This dish is a super fun dish to bring to a friend's house or a dinner party as well!!

If you want to save yourself some time and effort, this recipe can also easily be doubled (or tripled) to create extra freezer meals!  (see instructions for freezing below)

Zesty Italian Pasta Salad

Ingredients

• 1 red pepper, chopped
• 1 yellow pepper, chopped
• 1 green pepper, chopped
• 1 red onion, chopped
• 2 carrots, chopped
• 3 cups vegetable spiral pasta (I use Eden)
• 1/2 cup Zesty Italian Salad Dressing, (I use homemade)
• Sea salt and pepper to taste
• Parmesan cheese, grated (for garnish)

Directions  

1. In a large pot, cook pasta according to package directions until al dente.  
2. While pasta is cooking, chop veggies and prepare dressing (if using homemade).
3. When pasta is done, strain and rinse under cold water.
4.  Add veggies and dressing to pot.  Stir.  Season with salt and pepper.  Serve, garnished with cheese (if desired).

  
* This is delicious with fresh mozzarella!  For extra protein, serve with chicken or turkey!  Add fresh bread and you have a delicious and easy supper!

(Servings: 8)

To Store:
Store in refrigerator in airtight container for up to 1 week.

Easy way to fill freezer bags!

To Freeze:
After completely cooled, divide pasta salad into desired portions and place into sandwich freezer bags or freezer containers and put into freezer.  Flatten bags and stack on top of each other to save space! (The easiest way I have found to fill freezer bags is to place the ziploc bag inside a glass or cup, fold the sides of the bag over the glass, and scoop the mixture in.  This creates less spill and less mess!)


To Thaw:
If thawing portioned containers, remove from freezer in the morning and place in lunch box/bag.  They should be ready to eat by lunchtime!  If thawing a larger batch, remove from freezer the night before and place in refrigerator to thaw.

Homemade Patriotic Popsicles

This morning we were trying to come up with a fun 4th of July activity that we could do at home inexpensively with things we already had in the house.  Our watermelon popsicles and pear yogurt pops have been disappearing quickly, and we had some fruit in the refrigerator to use up, so we decided to make these patriotic popsicles! 

While it sounded like a great idea at the time, the assembly was a little challenging!  The raspberries and blueberries were really messy and they stain very easily, so we ended up pouring each mixture into a glass with a spout and then pouring each mixture in that way.  I would definitely recommend a funnel to make this a little less messy.  In the end, they turned out good, and we have some fun snacks to eat on the 4th of July (if they last that long)! 

Patriotic Popsicles

You will need:

• 1 1/2 cups  fresh raspberries*
• 1 1/2 cups applesauce*
• 1 1/2 cups fresh blueberries*

            * If using frozen, thaw to room temperature

To Make:

1. Puree raspberries in food processor or blender.  Fill each popsicle mold one-third of the way full with raspberry puree.
2. Pour applesauce on top of raspberry puree and fill until two-thirds of the way full. 
3. Puree blueberries in food processor or blender.  Pour blueberry puree on top of applesauce and fill until full.
4. Freeze for at least 4 hours.

Note: If you don't have popsicle molds you could use plastic cups with popsicle sticks.  Or fill ice cube trays with each flavor and add to water for flavor.

(Servings: 6)

Homemade Popsicle Recipes

As I mentioned yesterday, one of our fun things to do to keep busy was making homemade popsicles.  We had some watermelon to use up, as well as some Yo Baby Meals - Pear and Green Bean. (This is the only way we can get our child to eat her veggies!)  We ended up making two different flavors of popsicles -- Watermelon and Pear Yogurt Pops!

Homemade Watermelon Popsicles

You will need:

• Watermelon 

To Make:

1. Slice desired amount of watermelon and remove seeds.  
2. Add to blender or food processor and puree.
3. Fill popsicle molds with mixture and freeze for at least 4 hours.  

Note: If you don't have popsicle molds you could use plastic cups with popsicle sticks.  Or for a fun alternative, freeze mixture in ice cube trays and add frozen watermelon cubes to water for a refreshing drink!

 

 Homemade Pear Yogurt Pops

You will need:

• 1- 15 oz Canned Pear Halves (2 pears if using fresh)
• 1- 4oz Yogurt (we used Pear and Green Beans Yo Baby Meals organic yogurt)
• 2 tablespoons water

To Make:

1.  Add all ingredients to blender or food processor and puree.
2. Fill popsicle molds with mixture and freeze for at least 4 hours. 
3. Smile -- Your kids are eating their vegetables :)

Does anyone have any favorite homemade popsicle recipes?  Please share in the comments!

Heart Healthy Spaghetti Sauce Recipe

Heart Healthy Spaghetti Sauce

Ingredients

• 1 tablespoon EVOO
• 1 pound ground beef
• 1 onion, chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• 1 (8-ounce) jar of low-sodium tomato sauce
• 1 tablespoon oregano
• 1 tablespoon Italian seasoning
• 1 tablespoon garlic powder 
• 1 teaspoon cinnamon
• Sea salt and pepper to taste

Directions  

Warm oil in a large saucepan on medium heat.  Add onion and bell pepper and saute for 5 minutes, stirring occasionally.  Add garlic and cook for 1 more minute.  Add ground beef and season liberally with salt and pepper.  Continue to cook and stir mixture until meat is browned.  Drain off excess fat.  Add tomato sauce and seasonings.  Cover and simmer on low for 20-30 minutes, stirring occasionally.  Serve over pasta.  Sprinkle with Parmesan cheese.

 
(Servings: 4 - 6)

To Freeze:
After completely cooled, put sauce in desired portions into freezer bags or containers and put into freezer.


To Reheat:
Remove from freezer and place in refrigerator to thaw for up to a day.  Reheat on stove, in the microwave, or in crock pot.  For a quick thaw method, place under warm water for 10-15 minutes, then reheat.