Roasted Potatoes

3 small potatoes
1 small onion
2 tablespoons olive oil
1 packet powdered Italian dressing mix (I have also used vegetable dip mix)

Cut potatoes into 1/2" slices. Cut each slice into thirds and then into small chunks.

Cut onion into small chunks.

Coat potatoes and onions in olive oil and sprinkle with dressing mix, mix well to coat. Chill until ready to cook.

Preheat oven to 400 degrees. Cook potatoes and onions until tender on the inside and a little crispy on the outside, about 20 minutes or so.

Note on Recipe: Manny does not like potatoes, but he does like these, probably because they are crispy on the outside.

Pumpkin Apple Streusel Muffins

Pumpkin Apple Streusel Muffins

Prep Time: 15 Minutes
Cook Time: 45 Minutes
Ready In: 1 Hour
Yields: 18 servings
Source: www.allrecipes.com


"Muffins that combine the wonderful texture of apples with the warm taste of pumpkin. A simple streusel topping gives them a little something extra."

INGREDIENTS:
2 1/2 cups all-purpose flour
2 cups white sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup canned pumpkin puree
1/2 cup vegetable oil
2 cups peeled, cored and
chopped apple

2 tablespoons all-purpose flour
1/4 cup white sugar
1/2 teaspoon ground cinnamon
4 teaspoons butter

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 18 muffin cups or use paper liners.

In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 cups sugar, pumpkin pie spice, baking soda and salt. In a separate bowl, mix together eggs, pumpkin and oil. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into prepared muffin cups.

In a small bowl, mix together 2 tablespoons flour, 1/4 cup sugar and 1/2 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter.

Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into a muffin comes out clean.

Apple Corn Bread

Apple Corn Bread

**So this isn't really a recipe, but Manny loves it (I do too)

Ingredients:
1 package cornbread mix
2 medium cooking apples
cinnamon

Directions:

1. Generously spray an 8" pan with cooking spray. Preheat oven according to corn bread directions.
2. Peel apples and slice thinly and place in bottom of 8" pan.

3. Sprinkle apples liberally with cinnamon.

4. Follow directions on package to make corn bread. Spread evenly over apples.

5. Cook according to package directions.

Becki's Oven Barbecue Chicken

Becki's Oven Barbecue Chicken
Source: www.allrecipes.com

Yields: 5 servings

INGREDIENTS:
10 chicken wings
3 tablespoons butter
1 tablespoon onion powder
5 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 cup ketchup
1/2 cup water
2 tablespoons prepared mustard (I just use regular mustard, the yellow kind)


DIRECTIONS:
1. Preheat oven to 425 degrees F (220 degrees C).

2. In a small saucepan, melt butter or margarine. Add onion powder, sugar, Worcestershire sauce and mustard; mix well. Dilute ketchup with water and add to saucepan mixture. Let simmer for 15 minutes.

3.Place chicken wings in a 9x13 inch baking dish. Pour saucepan mixture over chicken. Bake, uncovered, in the preheated oven for about 45 minutes.

Pumpkin Pancakes

Pumpkin Pancakes


Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ready In: 40 Minutes
Yields: 6 servings
Source: www.Allrecipes.com


"These barely-sweetened fluffy pancakes feature ginger, cinnamon and nutmeg to emphasize the pumpkin flavor. Serve them hot with maple syrup for the best autumn or winter breakfast dish ever."

INGREDIENTS:
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar

DIRECTIONS:
1.In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.

2.Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Note on Recipe: I substituted extra pumpkin puree for the oil and they came out fine.

Tex Mex Shells and cheese

Tex Mex Shells and cheese


Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 4

1 pound lean ground beef
1 package (12 ounces) Velveeta shells and cheese dinner
1 can (14 ½ ounces) Mexican-style diced tomatoes, undrained
1 ¼ cups water
1 cup shredded cheddar cheese

Brown meat in a non-stick skillet on medium-high heat; drain. Stir in shells, tomatoes with their liquid and water. Bring to a boil. Reduce heat to medium-low; cover and simmer for 15 minutes.

Add cheese sauce; stir until blended. Sprinkle with cheddar cheese.

Broccoli Ham Quiche

Broccoli Ham Quiche
Source: Quick Cooking
Prep Time: 10 minutes
Cook Time: 18 minutes
Standing Time: 5 minutes


2 cups frozen shredded hash browns
1 cup shredded cheddar cheese
1 cup diced ham
1/2 cup chopped fresh broccoli
4 eggs
1/2 cup milk
1 teaspoon dried minced onion
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper

Place hash browns in a greased 9" pie plate. Microwave, uncovered, on high for 4 minutes or until thawed. Press onto bottom and half-way up sides of pie plate. Microwave, uncovered on high 3 minutes. Sprinkle wit cheese, ham and broccoli.

In a bowl, beat the eggs, milk and seasonings; pour over ham mixture. Cover with waxed paper. Microwave for 10-12 minutes or until set. Let stand for 5 minutes before cutting.

Chicken Couscous

Chicken Couscous
Source: Family Circle Magazine
Makes: 4 servings
Prep: 10 minutes
Cook: 10 minutes


Ingredients
1 Tbs. olive oil
1 large onion, thinly sliced
1 lb. boneless, skinless chicken breasts, cubed
1/2 tsp. salt
1/4 tsp. black pepper
2 cups chicken broth
3 cloves garlic, thinly sliced
1/2 tsp. ground cumin
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. cayenne
8 ounces shredded carrot
1/2 cup raisins
1 cup couscous
1/2 cup slivered almonds, toasted


Directions
1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and sauté 3 minutes. Season chicken with salt and pepper. Add to skillet and saute 3 minutes, stirring. Add broth, garlic, cumin, cinnamon, ginger, cayenne and 1 cup water; bring to a simmer. Add carrot and raisins and simmer another 3 minutes.
.2. Stir in couscous. Cover; remove from heat. Let stand 5 minutes. Serve topped with almonds.

Note on Recipe: Manny loved this and it was really fast to make!

Apple-Cranberry Spice Muffins

Apple-Cranberry Spice Muffins
Source: Family Fun Magazine

This fall favorite has a smooth, cake-like texture that nicely complements the chewiness of the fruit. A great way to start the day or as a snack.
1 1/3 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Pinch of ground cloves
Pinch of salt
2 eggs
1/4 cup canola oil
1 cup sour cream
1 large Granny Smith apple (or other tart variety), peeled, cored, and finely chopped
1/2 cup finely chopped walnuts (optional)
1/2 cup sweetened dried cranberries

Heat the oven to 400° F. Grease the bottoms only of 12 standard muffin cups.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. In a medium bowl, whisk the eggs, oil, and sour cream until well blended. Add the egg mixture, apples, walnuts (if you're using them), and dried cranberries to the dry ingredients. Stir just until the batter is blended, then divide it among the muffin cups.

Bake the muffins for 15 minutes or until a toothpick inserted into the center of one comes out clean. Let the muffins cool in the pan on a wire rack for 5 to 10 minutes before removing them. Makes 1 dozen.


Note on the Recipe: Manny loved these. I make them in mini-muffin pans and they are the perfect size for him.

Lemon Cups

Lemon Cups

2 teaspoons lemon zest
4 to 5 lemons
3/4 cup fresh lemon juice (from the lemons)
3 1/2 cups water
1 1/4 cups sugar
Mint leaves and lemon zest for garnish

Scrape the 2 teaspoons of zest from one of the lemons, then cut all of the lemons in half and juice them. Measure 1 cup, reserving the rest for another use.

Use a melon baller to remove any remaining pulp. Slightly trim the bottom of each lemon cup so it sits flat, then set them on a plate, cover, and place them in the refrigerator.

In a medium saucepan, combine the water and sugar over medium heat, stirring until the sugar has dissolved. Bring the water to a boil, then add the lemon juice and zest and boil for 2 minutes.

Transfer the liquid to a mixing bowl and allow it to cool to room temperature. Place the bowl in the freezer until the mixture begins to freeze, several hours or overnight. Use a fork to break up the ice, then stir it until fluffy.

Spoon 1/2 cup of the slush into each lemon half, then cover them and freeze until you're ready to serve. Garnish with a mint leaf and lemon zest before serving, if you like. Serves 8 to 10.

Spinach and Hot Ham Fake-Baked Pasta with a Crispy Top

Spinach and Hot Ham Fake-Baked Pasta with a Crispy Top

Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 4 servings, among big eaters like me and my family *see note

1 pound cavatappi, corkscrew pasta with lines or, macaroni with line in any short cut
Salt
3 tablespoons extra-virgin olive, divided
2 tablespoons butter
1 medium onion, chopped
3 cloves garlic, chopped
Black pepper
3 tablespoons all-purpose flour
1 1/2 cups whole or 2 percent milk
1/2 pound sliced capocollo, hot ham, halve then slice into thin ribbons
1 box frozen chopped spinach, defrosted and excess liquid squeezed out
1 cup grated Parmigiano-Reggiano, a few large handfuls, divided
1/2 teaspoon nutmeg, ground or freshly grated, eyeball it
1/4 teaspoon ground cayenne pepper, a couple pinches
1 pound ball fresh mozzarella -- buy a piece wrapped, not packed in water, then cut into 1/2-inch cubes
1 cup plain or Italian bread crumbs
A generous handful of flat leaf parsley, finely chopped


Preheat broiler.
Place a large pot of water over high heat and bring to a boil. Add the pasta, salt water and cook to al dente, with a bite.


While the water is coming up to a boil for the pasta, heat a medium, deep skillet over medium heat. Add 1 tablespoon EVOO, 1 turn of the pan, and the butter. When butter melts into the oil, add onions and garlic and season with salt and pepper. Cook, stirring frequently, for 2 minutes then dust the onions with flour and continue to cook for 1 minute. Slowly whisk in milk. Gently bring milk to a bubble, allow the milk to thicken a bit, then stir in the capocola, spinach and 1/2 cup grated Parmigiano. Season sauce with nutmeg and cayenne and remove from the heat. Taste and add a little salt, if you like.


Combine the cooked pasta and the cubed mozzarella with the sauce, stir to coat completely by turning over and over. Transfer dressed pasta to a baking dish.


To make the breadcrumb topping, combine the breadcrumbs, 2 tablespoons of EVOO and the remaining 1/2 cup Parmigiano. Sprinkle the breadcrumb mixture over the top to cover the pasta from edge to edge. Transfer the baking dish under the broiler and broil until golden brown and crispy. Garnish with chopped parsley. What a gut-buster! Yum-o!

Note of Recipe: This isn't the most healthy recipe, but it is SO GOOD! Rachael says it is 4 servings, but those are huge servings...when I made this recipes it fits into a 9x13" pan. Manny loves to watch Rachael cook, I think it is because she is so expressive and her kitchen is so colorful.

Picky Eaters: Eight ways to Expand their culinary horizons

I found this article on www.foodnetwork.com and thought it had some great tips.


Ever feel as if your daughter pushes away more than she actually eats? Tired of watching your son move food around his plate in an intricate vegetable shuffle? If your child suffers from picky-eater syndrome, here are eight ways to help him broaden his culinary horizons.


1. Ask your child to try just one bite. The threat of having to eat an entire portion of any food is daunting. Promise your child that all you require is a single taste. If, after trying a new food, she still insists that it’s not going to be on her menu, you should accept that statement with a nod.


2. Reintroduce foods on a periodic basis Many kids have to try a food several times before developing a taste for it. Continue to offer those quesadillas without forcing your child to eat it. Eventually, she might just acquire a taste for Mexican cuisine.


3. Serve as a role model. Let your children see you enjoy a wide variety of foods. Even if you don’t push them to try it, they will see that sauteed broccoli or sweet potato fries can be delicious. Scheduling family meals helps kids watch the adults in their family enjoying lots of different types of foods.


4. Try foods in different forms. Your daughter turns her nose up at potassium-rich bananas? Try a chilled fruit soup or a smoothie milkshake with bananas and yogurt. Often, foods that aren’t so appealing in their natural state can take on a whole new appeal when "repackaged" to suit kids’ tastes.


5. Don’t allow kids to eat snacks right before meals. If you want your picky eater to eat the dinner you’ve prepared, don’t give in to requests for graham crackers and milk late in the afternoon. If kids are hungry, there’s a far better chance that they will eat the baked chicken or hamburgers you place in front of them.


6. Use dinner as a special family-focus time. Think of dinner as an opportunity for quality time rather than a chance to focus on the food your selective son eats. This way, there is less pressure on him to please you and more on sharing the details of his day.


7. Give your child a role in mealtime preparations. Allow your daughter to help prepare dinner and your son to set the table – and let her help to choose the menu. If children have buy-in for the meal, there’s a greater chance that they will eat it.


8. Become familiar with the amount of food your child really needs. Often, we think our children require more than they truly do – and when they say that they’re finished, they really are. Kids don’t need to eat as much as adults – often, we should take our cues from them and stop eating when we feel full. Being aware of nutritional guidelines can help curb the need to push second helpings.

Frozen Apple-Oatmeal Sandwiches

Frozen Apple-Oatmeal Sandwiches


1 package (8oz) cream cheese soft
2 tablespoons sugar
2 tablespoons apple juice or milk
2 tablespoons apple jelly
1/4 teaspoon ground cinnamon
2 packages (8.6oz each) soft-baked oatmeal cookies
6 oz. milk chocolate
2 teaspoons vegetable oil

In a medium-size bowl, combine cream cheese, sugar, apple juice, jelly and cinnamon. Beat on medium-high speed with an electric mixer until smooth.


Spread 21/2 tablespoons mixture over flat side of one cookie. Sandwich with flat side of second cookie, be careful not to let filling ooze out side. Repeat with all cookies and filling. Place on a small waxed-paper lined cookie sheet and freeze for at least 3 hours or until firm.


Combine chocolate and vegetable oil in a small microwave-safe bowl. Microwave on high for 1 minute. Stir until smooth, returning to microwave in 15-second increments, if needed. Remove sandwiches from freezer. Half-dip in chocolate. Return to waxed-paper sheet; return to freezer. Freeze 15 minutes. Serve cold.


*Note on Recipe: This is from my friend Jenn and her son Kayden (who is just way too cute!) I can't wait to try it.

Tomato Phyllo Tart

Tomato Phyllo Tart

12 sheets phyllo dough (I use ½ the package and make the tart 1 ½ times as long)
¼ cup olive oil
2 tablespoon pesto (I use however much I want, it depends how much you like pesto, I love it)
¾ cup crumbled feta cheese (Again, if I can find a bigger container, I use more)
1 large red tomato, cut into thin slices
1 large yellow tomato cut into thin slices
10 small basil leaves
salt and pepper to taste

**I used torn spinach and put it under the tomatoes. I couldn't find yellow tomatoes, so I use thinly sliced yellow pepper and I don't use the basil)

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Lay one large sheet of phyllo dough on the prepared pan. (I overlap two sheets in the middle to form a larger rectangle.)

Lightly coat phyllo with olive oil using a pastry brush. Repeat layers until all phyllo dough has been layered.

Using the same pastry brush, spread pesto across the phyllo dough. Sprinkle with half of the feta cheese. Spread spinach across pesto. Arrange tomato slices and any other vegetables over the spinach, season with salt and pepper. Sprinkle remaining feta over the top.

Bake the tart until the crust turns brown and crispy, 30-35 minutes (May not need to cook it that long, I think my oven may be off). Let cool in the pan on a wire rack for 5 minutes. To serve, lift parchment paper and slide the tart onto a cutting board or large platter. Scatter basil leaves on top. Serve warm or at room temperature.


*Note on the Recipe: I guess I have changed it quite a bit from the original, but Manny will eat it, and it tastes good, so that is all that really matters :)

Vegetable Fritters

Vegetable Fritters (Weight Watchers)

Prep Time: 15 minutes

Cook Time: 25 minutes

Servings: 4

Points per serving 3

1 cup flour

½ teaspoon baking powder

¼ teaspoon baking soda

1 teaspoon sugar

1 large egg, beaten

½ cup buttermilk

1 medium sweet red pepper, cored, seeded and chopped

6 medium mushrooms, trimmed and coarsely chopped

1 small onion, trimmed and chopped

2 large egg whites, beaten until stiff

1/8 teaspoon salt

1/8 teaspoon pepper

In a large bowl, stir together flower, baking powder, baking soda and sugar.

In a small bowl, stir together egg and buttermilk. Stir into flour mixture.

Add vegetables to flour mixture. Gently fold in egg whites. Season with salt and pepper.

Warm a nonstick skillet coated with cooking spray over medium heat. Drop fritters by heaping tablespoons onto skillet. Spread fritters flat. Cook 3-5 minutes on one side, flip and cook until cooked through, about 2-3 minutes more.

Yield: about 5 fritters per serving

Variation: I add more vegetables than called for (adding yellow/green peppers and corn). This addition changes the point value.

*Note of the recipes: Manny really likes these and will even dip them in a little salsa sometimes.

Hash Brown Ham Bake

Hash Brown Ham Bake

Prep Time: 30 minutes

Bake Time: 40 minutes

Servings: 6-8

Source: Simple and Delicious March/April 2007

1 package (20 ounces) refrigerated shredded hash brown potatoes

1/3 cup butter, melted

1 teaspoon beef bouillon granules

1 pound ham, thickly sliced and chopped

1/3 cup chopped onion

1 cup cottage cheese

3 eggs, lightly beaten

1 cup cheddar cheese

In a large bowl, combine the hash browns, butter and bouillon. Press onto the bottom and up the sides of a greased 10” pie pan. Bake at 350 degrees for 25-30 minutes or until the edges are lightly browned.

Meanwhile, in a large skillet, cook onion over medium heat until onions begin to soften, add ham to warm through. In a large bowl, combine the ham mixture, cottage cheese, eggs, and cheddar cheese.

Pour into crust. Bake at 350 degrees for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.

*Note on this recipes, Manny does not like eggs or potatoes, but absolutely loves this pie.