Chicken Pot Pie Turn-Overs

My kids loved these!!! I used the same recipe as for the "Mini Pot Pies" Cupcakes but placed 1/4 cup in the center of a square of pastry puff. 

Recipe: 

• 2 packages (1 sheet in each) of pasatry puff cut into 4 pieces. (Makes 8)
• 1 ½  cup cooked chicken breast, diced
• 1 (10 1/2 ounce) can  cream of chicken soup
• 3/4 cup shredded cheddar cheese
• 1 ½ cup frozen mixed veggies (carrots, peas, broccoli)- thawed
• 1 teaspoon dried Italian seasoning
• 1 teaspoon of onion powder
• 1/4 teaspoon black pepper

DIRECTIONS:

•As you prepare this dish, save a small quantity of every ingredient, untouched, for your muffin tin presentation.                                         

1.Preheat oven to 375F. Spray muffin tin with cooking spray.

2.Combine chicken, soup, cheese, veggies and spices.

3.Take out the pastry puff, roll it out and let it reach room temperature. 

Cut the sheets into four squares. 

You might have to roll the dough out a little to get squares. 

4.Place 1/4 cup of mixture in the center of your square.

5. Paint some egg white around the edge, fold it shut into a triangular turn over.

Paint egg white on the top and cut a small slit for aeration. 

Use a fork to press the edges shut. 

6.Bake for 25-30 minutes or until the turnovers are golden brown.

I like to place them on a sheet of wax paper. No greasing required. 

7.Remove from oven, let sit for 5 minutes and serve.

Rainbow Salad: Exposure, Exposure.....

Rainbow Salads for All!
This is an example of how repeated exposure has paid off in my house. By consistently making colorful salads and presenting it without giving a choice, it has become OK to try.
I hand out the salad and then say: "Dressing? Or no dressing?"

Given the option, the right answer becomes "no dressing" rather than "no thank you". I then randomly include new veggies in there without saying a word. If they are curious, they ask me what it is or ask me for more. If not, I don't mention it initially. If it gets eaten, I will say: "Looks like you liked the cauliflower."

Cheese and Veggie Muffins

A pleasant surprise and a great opportunity...

The plan was to make this with my 7 year old, but with all this cooking, my 3 year old has developed an ear for the sound of flour being poured. As soon as she walks by and sees a chair pulled up to the counter, she MUST be part of it: "Oh...Can I help?"

I think that if she hadn't helped, she would not even have taken the 2 "picky foodie" bites that she did take.

Cheese and Veggie Muffins

Great with a little butter or cream cheese. Very fluffy texture.

Ingredients:

• 2 loose cups of grated cheese (Gruyere, mozzarella, cheddar or whatever you like)
• 2 cups of flour
• 2 1/4 tsp of baking powder
• 1/2 teaspoon of salt
• 2 eggs
• 1 1/2 cup of milk
• 3/4 cup of corn kernels
• large handful of baby spinach/ chopped and fresh
• 1/2 zuchini shredded 
• pepper to taste
• can add a fresh basil leaf on top

Directions:

• Preheat oven to 350F.
• Mix flour, cheese, baking powder, salt and pepper, and veggies.
• In a separate bowl, whisk the eggs and milk.
• Make a well in the flour mixture, add all the other ingredients and mix until combined.
• Spoon into greased muffin tray, pop a basil leaf on top of each, and bake for 25 min. or until the tops are golden brown. 

Enjoy!

Hungarian mushroom soup

Hungarian Mushroom Soup...

Ingredients:

4 tablespoons unsalted butter 2 cups chopped onions 1 pound fresh mushrooms, sliced 2 teaspoons dried dill weed 1 tablespoon paprika 1 tablespoon soy sauce 2 cups chicken broth

1 cup milk 3 tablespoons all-purpose flour 1 teaspoon salt ground black pepper to taste 2 teaspoons lemon juice 1/4 cup chopped fresh parsley 1/2 cup sour cream

Directions:

1.	Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.
2.	In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
3.	Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.

From: allrecipes.com

Chia Seed Yogurt

I take no credit for this. I tasted it at a friend's house and had to have some more. So easy to make.

Ingredients:

• 1 cup of plain greek yogurt
• 1 cup of coconut milk
• 1/4 cup chia seeds
• 3 tbsps of honey
• 1 tsp of vanilla
• Fresh raspberries

Directions:

• Whisk the yogurt, coconut milk, chia seeds, honey and vanilla together. Then let it sit at room temperature for 30 minutes.
• Pour into serving cups and top with a few raspberries.
• Refrigerate for a few hours...
• Love the texture. Great breakfast or dessert. 

Guacamole... Green is GOOD!

Guacamole is a great food for kids to help with.

Ingredients:

4 ripe avocados

1 medium sized tomato diced finely
1/4 red onion finely chopped
3 tbsps of lemon juice
2 crushed garlic cloves
1 tsp of cumin (secret ingredient)
1 tsp of kosher salt
Black pepper

Mash and serve with tortilla chips!

From: adapted from foodnetwork.com

The Best Ceasar Dressing Ever...

Homemade Ceasar Salad Dressing...

To be poured over Romaine lettuce with croutons and Parmesan cheese!

Ingredients:

• 1/2 cup of olive oil
• 2 tbsps of Mayonnaise
• 1 tbsp of Dijon Mustard
• Juice of one lemon
• 1 tsp of red wine vinegar
• 3 crushed garlic cloves
• 1 tbsp of anchovy paste (the secret ingredient)

Mix and pour...