Fast, Colorful and Healthy!

I have had some success just presenting something pretty and saying: "Just eat the bits you want!"
It decreases the pressure of having to eat food they don't want to try and it allow me to expose them to something new on their plate mixed with something they like.
So for this salad:

INGREDIENTS:
* One package of 2 minute grains (Red spring wheat berries, quinoa, farro and barley with tomato, onions and peppers) from Grain & Simple - Thank You Costco
* 4 Carrots, boiled and chopped
* 1 cup of spinach steamed
* 2 beets, cooked and chopped into chunks
* 2 tbsps of olive oil
* 1 tbsp of lemon juice
* 1 tbsp red wine vinegar
* Salt and Pepper



After microwaving the grains, let them cool before mixing with all other ingredients. Mix well and serve at room temperature...
ENJOY!!!

My Meatloaf Cupcakes Are A Hit!

Meatloaf Cupcakes
Ingredients:
1 tablespoon olive oil
1 cup onion, finely diced
1/2 cup carrots, finely diced
1/2 cup celery, finely diced
1 teaspoon dried oregano
2 garlic cloves, minced
1 cup ketchup, divided
1-1 1/2 pounds ground beef
1 cup Italian seasoned bread crumbs
2 tablespoons mustard
2 tablespoons Worcestershire sauce
1/4 teaspoon black pepper
2 eggs
2 cups mashed potatoes
From www.sixsisteersstuff.com

Directions:
Preheat oven to 350 degrees.
Heat the olive oil in a large nonstick skillet over medium-high heat. Add onion, carrot, celery, dried oregano, and minced garlic; sauté for 2 minutes.
Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients in a large bowl. I found that it was easiest to just use my hands to make sure that all the ingredients were completely incorporated.
Spoon the meat mixture into 12 muffin cups coated with cooking spray- each cup will be filled to the top. Top each meatloaf with about 2 teaspoons ketchup. Bake at 350 degrees for 25 minutes or until a thermometer registers 160 degrees.
Let the cupcakes cool. In the meantime, put the mashed potatoes into a pastry bag (or a ziploc bag with the corner cut off) with a wide star tip or circular tip and pipe the mashed potatoes on top of the meatloaf.  Sprinkle with bacon bits and green onions.

One of my favorite dinners...

I love meals served in layers and this one is a favorite... 
Firm Roma tomatoes slices, fresh Mozzarella slices, chopped fresh basil, salt, pepper, a drizzle of olive oil and a drizzle of balsamic vinegar and VOILA!!!

Oatmeal Raisin Cranberry Cookies with Chocolate Drizzle

INGREDIENTS

•1/2 Cup(s) (1 stick) plus 6 tablespoons butter, softened

•3/4 cup firmly packed brown sugar

•1/2 cup granulated sugar

•2 eggs

•1 Tsp. vanilla

•1-1/2 Cups all-purpose flour

•1 Tsp. Baking Soda

•1 Tsp. ground cinnamon

•1/2 Tsp. salt (optional)

•3 Cup(s) Quaker Oats (quick or old fashioned, uncooked)

•½ cup raisins

•½ cup dried cranberries

•½ cup candy melts chocolate

DIRECTIONS

1.Heat oven to 350°F.

2.In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown. Let cool.

3.Melt chocolate in a Pyrex container in microwave, about 25 seconds, 2-3 times. Transfer into a Ziploc bag and cut a small hole in corner to use to squeeze out a chocolate swirl over cooled cookies.

4.Let harden and store in a tightly covered container at room temperature or in the freezer.

Home Made Granola Bars

INGREDIENTS

•3 cups old fashioned oats

•2 tablespoons canola oil

•2 tablespoons brown sugar

•2 tablespoons maple syrup

•¼ cup honey

•1 teaspoon vanilla

•1 teaspoon cinnamon

•¼ teaspoon nutmeg

•1 – 1½ cups mix of dried cranberries and raisins, nuts and seeds

•5 ounces GOOD dark chocolate

DIRECTIONS

1.Preheat the oven to 350F and toast the oats on a baking sheet until golden brown.    

2.Line a 9 X 9 pan with parchment paper or foil. You want a piece large enough that the sides will come back over and cover the top of the bars once you fill the pan.

3.Heat the oil in sauce pan and add sugar, maple syrup, honey, vanilla, cinnamon and nutmeg.

4.Bring it to a simmer over medium high heat. Stir to make sure the brown sugar dissolves, and turn the heat off.

5.Put the toasted oats in a large bowl. Pour the hot liquid over the oats and stir to coat evenly. Stir in all your add-ins. Scrape the mixture into the prepared pan.

6.Fold the parchment or foil over the top of the granola in the pan and PRESS to fill the corners and flatten. Keep pressing and smooth the granola out so that it is even across the pan.

7.Let the granola bars set up in a cool dry place for at least an hour. They will set faster in the freezer.

8.Turn them out of the pan onto a cutting board. Peel the parchment or foil away. Slice down the middle and then cut each half into 6 bars. Lay the bars on a clean piece of parchment or foil. Melt the chocolate in a small saucepan over low heat. Spoon a strip of chocolate onto the parchment paper and lay the granola bar onto it, then use a spoon to drizzle the chocolate over the sliced bars. Let it set up and ENJOY!

Adapted from www.sugardishme.com

Fish Balls

INGREDIENTS

•Vegetable oil for shallow frying

•1 tsp of butter

•1 onion, chopped

•1 lb cooked and finely chopped fish such as cod or haddock

•½ cup grated carrots

•1 tbsp. chopped fresh parsley

•1 tsp of sugar

•½ lightly beaten egg

•1 tbsp. flour

•Salt and pepper

DIRECTIONS

1.Heat a tbsp. of vegetable oil and the butter in a small frying pan. Add the onion and sauté about 5 minutes, until softened.

2.Put the ground fish in a mixing bowl and add onion, carrots, parsley, sugar, beaten egg and flour. Season to taste, then form the mixture into 24 balls, each about the size of a large cherry tomato.

3.Heat about 3 tbsp. of vegetable oil in the frying pan. Add the fish balls and fry about 10 minutes until golden brown all over. Drain on paper towels. Serve with ketchup, mayonnaise or tzatziki.

Fish Pie

INGREDIENTS

I added a Pillsbury crust on this one.

•¾ lb. salmon fillets, skinned

•¾ lb. cod fillets, skinned

•2 ½ cups milk

•4 peppercorn, 1 bay leaf and 1 parsley stalk

•2 tbsp. butter

•1 onion, finely chopped

•3 tbsp. flour

•½ tsp dry ground mustard

FOR THE TODDLER

•¾ cup frozen peas

•¾ cup frozen corn

•1 tbsp. chives

•Mashed potatoes: 

2 lbs potatoes peeled and cut in chunks

•4 tbsp. milk

•1 ½ tbsp. butter

•Salt and pepper

•A beaten egg

DIRECTIONS

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

1.Boil slated water and add potatoes.

2.Put the fish in a shallow pan with milk, peppercorns, and herbs. Bring to a boil and cook for 5 minutes until flaky. Remove the fish and strain the milk and reserve.

3.Flake the fish carefully removing any bones.

4.Melt the butter in a sauce pan, add onion, saute until softened. Stir in flour to make a paste and cook for 1 min. Gradually add the strained milk, stirring until the sauce thickens.

5.Mix in the mustard, peas, corn, chives, and cheddar cheese. Cook for 2 minutes and add the fish. Spoon the mixture into a suitable ovenproof dish.

6.Drain and mash potatoes. Add milk, butter and seasoning. Spread the potatoes over the fish. Brush with beaten egg white and cook in preheated oven for 25 minutes.