Thursday, June 30, 2016

6 Picks in June: Stuffed Shells!

6th Pick in June!

The Stuffed Shells recipe contains 4 of the 5 food groups... grains, protein, dairy and vegetables. I have made this dish for children and they even liked it.

Boil water and add in the jumbo size noodles.

While the noodles are boiling start cooking your meat. Once the meat is cooked add in red sauce. Use anything you have on hand such as prego, ragu, tomato sauce, tomato paste + water + oregano. Often times i'll add in salsa in addition to the red sauce. 

Add 1 can of beans and 1 cup of mixed vegetables. Let it simmer until noodles are done.

From the meat sauce spread a thin layer on the bottom of the baking dish. This keeps the noodles moist and doesn't burn at the bottom. Place noodles in the backing dish and spoon meat sauce into the pasta jumbo shells. Any extra meat sauce add to the bottom of the pan. Cover with tin foil and place in oven for 40 minutes on 350.

The last 10 minutes remove tin foil and spread a 1/2 cup of cheese over the top. After 10 minutes remove from the oven, serve and enjoy!

Here is the Full Recipe! I halved the recipe because I only cook for two. 

To make a full meal I added a salad (vegetable), peach yogurt (fruit, dairy) and water!

The 6 Picks in June have come to an end! If you have missed any refer to our blog or Facebook.

If you have made a main dish this month that contains 6 ingredients or less please share your recipe/experience by commenting below. 

Friday, June 24, 2016

6 Picks in June: Hawaiian Chicken!

5th Pick in June!

It's grilling season so I thought I'd share a bbq recipe. Hawaiian chicken is so yummy my family asked for more!! This is one of my new favorites. Don't take my word for it... try it yourself! Read below for the 6 ingredients.

The ingredients are brown sugar, ketchup, soy sauce, minced garlic and ginger 

Combine ingredients in a bowl using right measurements.  

Place chicken in bag and pour in the sauce marinade. Marinate in refrigerator for at least 6 hours before grilling.

Place chicken on grill let the bbq fun begin. Keep in mind if you don't have a grill you can cook it on the stove or in the oven.  

I decided to throw some pineapple on the grill to go along with the hawiian chicken. 

Grilled Pineapple! YUM!! 

Add other side dishes to get in all your daily nutrients. I added pineapple (fruit), green beans (vegetables), roll (grain) and water! ENJOY  

6th Pick in June... Coming June 30th!

Saturday, June 18, 2016

6 Picks in June: Enchilada Bowls!

             4th Pick in June!

These yummy Enchilada Bowls are a fun way to spice up enchiladas or tacos. Our bodies can often times get sick of the same meals over and over again. By changing up how a meal is cooked can help add variety to our meals. Enchiladas are usually soft while these enchilada bowls are crispy and add a little crunch to the meal. There are endless options of what you can use as the filling for this recipe. I made 3 chicken enchilada bowls and 3 ground beef taco bowls. As toppings I used mixed vegetables (corn, peas, carrots etc) olives and black beans. You could also use different types of beans (kidney, lima etc) green chilles, bell peppers, green onions and so much more!

First place small round tortillas in a muffin dish. Place in oven on 350 for about 10 minutes. Keep in mind you want to keep an opening so you can add the filling later. Cook chicken however you would like (bake, broil etc) then shred. I broiled my chicken on high for about 15 minutes. 

This is what the tortillas should look like after they have been in the oven.

If you want tacos instead of enchiladas cook your ground beef. Then add taco seasoning and about a 1/2 a cup of water. Add meat to the tortillas and add whatever toppings you want! Top with cheese and put in oven to melt the cheese.

Continuing with the enchiladas add the chicken to a pan along with enchilada red sauce. Wait until it comes to a boil. 

Add mixed veggies and beans to the pan and let simmer. 

Spoon the filling into the tortillas bowls, sprinkle with cheese and put in the oven until cheese is melted.

I present Enchilada Bowls!!!

Don't forget to add the other food groups to your meal! I have hummus and carrots (protein/vegetables), apples and blueberries (fruit), and milk (dairy). 

5th Pick in June... Coming June 24th!

Sunday, June 12, 2016

6 Picks in June: Creamy Chicken with Fettuccine

3rd Pick in June!

Creamy Chicken with Fettuccine is a dish the whole family will love. Pasta is a great way to get your daily serving of grains. There are many different types of pasta so feel free to use rotini, bow tie, spaghetti etc just whatever you have on hand! This recipe can be prepared many ways so find the inner cook in you and be creative. The meal took a total of 25-30 minutes to make.

First boil the noodles. While they are cooking you can start making the chicken. Like i mentioned before there are many ways of doing this. I personally like broiling the chicken on high for about 10 minutes. You can also boil the chicken, bake it or sear in a pan until cooked through. Shred and set aside.

 Once chicken is done add garlic to a pan along with bacon bits and let it saute for about 2 minutes. Instead of bacon you could also do onions. Feel free to experiment here! I chose bacon bits because that is what my family likes. 

 After 2 minutes add 1 cup of chicken broth and 1 can of cream of chicken. You could also do a cup of water instead of chicken broth. Stir and let it come to a boil.

Add the shredded chicken to your delicious sauce! Let it simmer for about 5 minutes.

Add noodles to the sauce and garnish with basil and parsley. Serve hot!

Here is the full recipe!

It's very important to make sure you are getting nutrients from each food group. Since I already have pasta (grains) and bacon (protein) I decided to add some cottage cheese (dairy) milk (dairy), blueberries (fruit) and some carrots (vegetables). Visit myplate to make sure you're getting the right amount of nutrients each day! 

4th Pick in June.... Coming June 18th!

Sunday, June 5, 2016

6 Picks in June: Ham, Potato and Carrot Casserole!

2nd Pick in June!

I'm all about EASY and FAST recipes but when they are also HEALTHY and DELICIOUS.... the recipe is a keeper! Casseroles are perfect for when you are busy around dinner time and just don't have time to prep. This casserole takes about an 1 hr 15 min to cook or you can put it in a crock pot and choose how long you want it to cook. Potato and carrots go every well with just about any kind of meat so feel free to swap out the ham. Also add in other ingredients you might like such as onions or bacon bits.... Be Creative! Here is the recipe:

In a pan combine cream of mushroom soup, 1 cup of milk and 2 tsp of flour. Let sauce come to boil.

Chop up carrots, potatoes and ham. Layer first with potatoes, carrots. ham and then another layer of potatoes. 

Top with sauce, cover with tin foil and put in over for 1 hr on 350 degrees.

Remove tine foil and spread cheese on top. Let cheese melt for 10-15 minutes. 

Remember to make you meal a myplate meal! I added a apple (fruit), olives, (vegetables), 
carrots (vegetables), peach yogurt (dairy) and milk (dairy). Enjoy!

Enjoy this EASY, FAST, HEALTHY and DELICIOUS meal!!! 

3rd Pick in June.... Coming June 12th!