Happy Monday! Today I decided to try something new and break away from our traditional morning Superfood Smoothie. This smoothie is packed with antioxidants and is delicious. Give it a try and see what you think. Kid tested and KID FRIENDLY!
1.5 cups combined organic frozen blueberries, blackberries and raspberries
1.5 cups organic spinach
1 whole banana (peeled)
1 to 2 tbs flax or chia seed
1 cup water
In honor of Meatless Monday, I decided to try a new vegetarian dish this evening. Meatless Monday’s concept: One day a week, cut out meat! Going meatless once a week may reduce your risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes and obesity. It can also help reduce your carbon footprint and save resources like fresh water and fossil fuel.
This broccoli quiche is quick, easy, kid friendly and quite flavorful. Enjoy,
1 onion, minced
1 teaspoon minced garlic
2 cups chopped fresh broccoli
1 (9 inch) unbaked pie crust (I used a frozen crust)
1 1/2 cups shredded sharp cheddar cheese (I used 2%)
1.5 roasted red peppers, chopped
4 eggs, well beaten
1 cup milk (fat free organic)
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
Preheat oven to 350 degrees F.
Over medium-low heat add olive oil in a large saucepan. Add onions, garlic and broccoli and roasted red pepper. Cook slowly, stirring occasionally until the vegetables are soft. Spoon vegetables into crust and sprinkle with cheese.
Combine eggs and milk. Season with salt and pepper. Pour egg mixture over vegetables and cheese.
Place pie crust on cookie sheet & bake in preheated oven for 30 minutes, or until center has set. (My quiche took about 40 mins)
I am always in search of ways to include the “SUPERFOOD” Spinach into our meals. Spinach is an excellent source of vitamin K, vitamin A, magnesium, folate, manganese, iron, calcium, vitamin C, vitamin B2, potassium, and vitamin B6, all offering many health benefits. This spinach lasagna packed a delicious flavor and best of all, my kids LOVED it. Enjoy!
1 (15 ounce) container fat-free ricotta cheese
1 (10 ounce) package frozen organic chopped spinach, thawed and well drained
2 cups shredded mozzarella cheese (I used 2% organic)
3 cups Trader Joe’s Organic Marinara Sauce (use sauce of your choice)
6 uncooked lasagna noodles
1/4 cup water
Mix ricotta cheese, spinach and 1 cup mozzarella cheese.
Spread 1 cup pasta sauce in 2-quart shallow baking dish. Top with 3 lasagna noodles and half the spinach mixture. Repeat layers. Top with remaining pasta sauce. Slowly pour water around inside edges of baking dish. Cover.
Bake at 400 degrees F for 40 minutes Uncover. Sprinkle with remaining mozzarella cheese. Bake 10 minutes or until hot. Let stand 10 minutes.
Today I was craving something fresh but not too sweet and decided to try a new combination. The Kiwi Watermelon Smoothie was just what I was looking for and is packed full of great nutrients. Kid tested and KID FRIENDLY!
This delicious meat free Italian dish is a family favorite, meaning, kid friendly!
16-24 Jumbo Pasta Shells
1 package (10 ounces) chopped frozen spinach, thawed and drained
1 1/2 cup of fat free ricotta cheese
1/2 cup of grated parmesan cheese
1 cup (4 ounces) shredded reduced-fat mozzarella cheese
1/2 cup cholesterol-free egg substitute (or two eggs)
15 oz jar of organic marinara spaghetti sauce (if you like a lot of sauce you will need more)
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon black pepper
Boil Jumbo pasta shells 10-12 mins (I cook extra b/c some will break during cooking)
Preheat oven to 350°F. Spray 13X9-inch baking dish (preferably glass) with nonstick cooking spray.
Combine spinach, ricotta & parmesan cheese, egg substitute, oregano, basil & pepper in a large bowl, mix well. Spoon into shells. I usually get around 16 shells with the above ingredients.
Pour a thin layer of spaghetti sauce in baking dish, covering the bottom. Place shells in dish side by side. Top with remaining spaghetti sauce and mozzarella cheese. Bake, covered for 45 minutes.