Potato Salad

4 cups potatoes, cooked, peeled and cubed (about 6 or 7 whole potatoes)
1 cup mayonnaise
1 teaspoon mustard
1/2 teaspoon celery seeds
1/2 teaspoon salt
1/8 teaspoon pepper
2 hard boiled eggs, chopped
1/2 cup onion, chopped and slightly saute'd
1/2 cup celery, finely chopped

This was a pretty good hit. I wasnt sure how it would turn out, but the bowl was empty at the end of the BBQ I had brought it to. I sauted the onions a little bit before adding them to take off the little bit of spice raw onions have. Even Kalia liked it because I did that.

Blueberry Banana Bread

1-3/4 all purpose flour
1/4 tsp baking soda
1/3 Cp margarine or butter
2 eggs
1 Cp mashed banana
2 tsp baking powder
1/2 tsp salt
2/3 Cp white sugar
1 Cp blueberries (fresh or frozen)

Toss berries if frozen with 2 TBS flour from recipe.
Cook 350 for 50 - 60 minutes
Makes a large loaf pan 9" x 5.5"


This was a huge hit in my house. Darin loves banana bread so I knew he would like it, but the girls were iffy...they usually only like banana bread with chocolate chips. But they loved this. I made it as mini loaves and they devoured one between them. I have made it twice now and the last time actually used raspberries instead of blueberries and it was really yummy to. I got this recipe from my BFF Amy.

Sweet and Sour Meatballs

Meatballs
1 lb lean ground beef
2 tsp onion powder
1 clove garlic, crushed
1 egg
1/3 cup oats
1/4 cup shredded zucchini
1/4 cup shredded carrot
salt and pepper to taste
cooking spray

Sauce
1 cup ketchup
1/2 cup water
1 tsp salt
2 tsp yellow mustard
1 clove garlic, crushed
1 tsp onion powder
1 1/2 tbsp worcestershire sauce
1/4 cup packed brown sugar
pepper to taste

In a large bowl, mix together meatball ingredients. Scoop and shape into small meatballs. Fry in a non-stick skillet with cooking spray on medium heat. Or bake them at 350 for about 25-30 minutes until no longer pink inside. In a measuring cup, combine sauce ingredients, then pour into hot pan with cooked meatballs. Cover and simmer on low for 15-20 minutes.

The girls loved these. They were easy to make and I liked that I could sneak in some veggies without the girls knowing. Although they are great veggie eaters.....

Yorkshire Pudding

Nothing matches a roast beef dinner better than Yorkshire Pudding.

Preheat oven to to 425F.
Add 1/2 tsp of vegetable oil to each muffin cup and place in oven.

In a large bowl combine:
1 cup of flour
1/2 tsp salt
2 eggs, slightly beaten
1/2 cup milk
1/2 cup water
Tip:Bring the eggs, milk and water to room temperature before adding to flour mixture.

Add wet ingredients to dry and beat. Remove muffin pan from oven (careful not to spill the hot oil). Add mixture to muffin cups quickly while oil is still very hot. Bake for 20 minutes. Turn heat down to 300F for 15 minutes more. If your running short on time, the last 15 min in the lower heat can be skipped. It is to make the yorkshire pudding lighter.


I decided after years of being afraid to try, to make these. It is a cool gray day here and I just felt like a Roast Beast (as my husband calls them). I remember growing up my favorite part of a roast dinner was the yorkshire puddings. Mmmmmm.

The girls loved them. I was actually surprised at how much they did. Kalia ate 3 of them, Olivia 2 (and that my friends is nothing short of a miracle) and then they both had a left over one for bedtime snack warmed with Jam. So, I will say these were a success on all sides.

Buttermilk Chicken Fingers

1 lb chicken breast, sliced into thin strips
1/2 cup low-fat buttermilk (or 1/2 cup milk and 1/2 tbsp vinegar)
1/2 cup crushed corn flakes
1/4 cup breadcrumbs
1 tablespoon flaxseed meal
1 teaspoon garlic powder
1 teaspoon oregano
1/4 teaspoon black pepper
1 teaspoon olive oil

Preheat oven to 400 degrees.
In a medium glass or plastic bowl, combine chicken breast and buttermilk.
Cover and put in refrigerator for 10-15 minutes, or longer if you have time.
Combine corn flakes, breadcrumbs, flaxseed, garlic powder, oregano, and black pepper in large ziploc bag.
After chicken is chilled, drain off liquid and add to ziploc bag, shaking to coat.
Add olive oil to shallow baking pan.
Place chicken in pan.
Bake for approximately 6 minutes on each side, or until chicken is thoroughly cooked.


Okay, now I know there is no picture here, but thats because we were in such a rush (soccer night for Kalia) that I completely forgot to snap a picture quick. However, these are so yummy. The girls devoured them.
The only thing I omitted from the recipe is the olive oil, but thats because I used my stone to cook them, so no oil necessary. I also used vinegar to make the buttermilk instead of lemon juice.
This recipe, like so many, comes from Megan's Food and Whine blog.

Lemon Poppy Seed Cake

1 2/3 cup All purpose flour
1 cup Sugar
3 tbsp Poppy Seeds
1 tbsp baking powder

1 cup yogurt
1/2 cup butter, melted
1/3 cup cooking oil
1/3 cup lemon juice
3 large eggs
1 tbsp finely grated lemon zest

Combine first 4 ingredients in large bowl. Make a well in centre.

Beat next 6 ingredients in medium bowl. Add to well. Stir well. Grease the bottom and sides of a 9" springform pan. Pour batter into pan. Spread evenly. Bake at 350 for about 40-50 min until wooden pick inserted in centre comes out clean.

Top with a lemon glaze:

1/2 cup Icing sugar
enough lemon juice to make a thin syrup
Pour over cake.


I know I know, your probably looking at the picture and wondering where the black flecks of poppy seeds are. Well, I realized after I started to make it I didnt have any poppy seeds. So this time I omitted them. The cake was delicious. Very moist. Everyone really liked it.

*recipe from Company's Cooking cookbook.

Fruit Filled Cereal Bars

These are a healthy alternative to a Nutrigrain Bar.

Filling:
1 cup raspberries
1 cup blueberries
1 cup strawberries
1/2 cup water or juice

Dough:
1/4 cup butter, melted
1 cup applesauce
1/4 cup honey
1 cup quick oats
2 cups flour

In a saucepan on medium-high heat, simmer the filling ingredients until the fruit is soft. Blend until smooth and thick with an immersion blender.

While the filling cools, make your dough. Combine butter, applesauce and honey. Add in oats and stir. Slowly stir in flour until it forms a ball of dough. Knead the dough for a few minutes. On a floured surface, take half the dough at a time and roll it out into a rectangular shape with about 1/8" thickness. Cut the dough into long strips with about a 3" width. Spread a thin layer of filling down the centre of the strips. Fold the strips over and seal the edges shut. Cut the strips into 3" bars. Place on a lightly greased baking sheet at bake at 350F for 25-30 minutes.


These were a huge hit. The girls loved them. I am going to try out some other fruit mixtures as well. Use your imagination.

*recipe from FOOD AND WHINE

Fruit and Yogurt Muffins

Fruit and Yogurt Muffins

3/4 cup oat bran
1 cup whole-wheat flour
1/3 cup granulated sugar
1 tsp baking powder
1 tsp baking soda
1 cup low-fat vanilla or lemon yogurt
1 egg
1/4 cup vegetable oil
1 cup fresh strawberries (chopped) or blueberries

In a bowl, combine oat bran, flour, sugar, baking powder and baking soda. In another bowl, combine yogurt, egg, and oil. Add to dry ingredients and stir just until combined. Fold in berries. Spoon batter into lightly greased muffin tins. Bake at 400F for 25 minutes


These were surprisingly a big hit. Both girls loved them and so did Darin. Even after I told them they were really healthy, he still loved them.
I tried them a second time with lemon yogurt and blueberries. They were good, but the girls prefered Vanilla yogurt and raspberries.

I got thr recipe from a"Food and Whine" blog post. I only used 1 cup of yogurt to her 1 1/2 cup, but kept the rest the same.

Rhubarb Mini Muffins

1/2 cup Yogurt
1/4 cup vegetable oil
1 large egg
1 1/3 cups flour
1 cup diced rhubarb
2/3 cup brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt


Blend together yogurt, oil and egg. Set aside. In another bowl, stir remaining ingredients together and combine with first mixture. Mix just until moistened. Fill mini muffin tray.

Bake at 350 for 15 min.

Alternatively you can add this topping to them before you bake.

Topping:
1/4 cup brown sugar
1/4 cup chopped nuts
1/2 tsp cinnamon
2 tsp melted butter


I got some rhubarb from my backyard neighbour Carolyn. I was going to make a cake, but decided to try muffins instead.
The girls LOVED them. I made them on Monday night and by Tuesday at supper they were all gone. Darin loved them as well.

Chicken and Black Bean Enchilada's

2 large chicken breasts
1 tsp chili powder
1 tsp cumin
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
2 cups chicken broth
1 cup rice
1 can black beans, drained and rinsed
2 cups shredded light cheddar cheese
10 8" whole-wheat tortillas

Red Sauce
1 tablespoon olive oil
2 crushed garlic cloves
1 teaspoon onion powder
½ teaspoon dried oregano
2 ½ teaspoons chili powder
½ teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon salt
¼ teaspoon ground cumin
1 teaspoon dried parsley
¼ cup salsa
1 6 oz can tomato sauce
1 ½ cups water

To make the red sauce, heat oil in a large saucepan over medium heat. Add garlic and sauté for 1 minute. Add the onion, chili powder, oregano, basil, ground black pepper, salt, cumin, parsley, tomato sauce and salsa. Mix well and then stir in the water. Bring to a boil, reduce heat and simmer for 15-20 minutes.

While it's simmering, make enchilada stuffing. Brown chicken in a large skillet over medium heat. Stir in spices, broth and rice. Bring to a boil, reduce heat and simmer uncovered for 20 minutes or until rice is cooked and liquid absorbed. Put the chicken breasts in a large bowl and shred it with two forks, then place it back with the rice mixture. Add black beans.

Spread rice mixture and a tablespoon of cheese into tortilla. Roll up and place seam side down in two greased 13×9” baking dishes. Repeat until all tortillas are filled. Top enchiladas with red sauce and with the remaining cheese

Place into the oven and bake uncovered at 350 degrees for 20-25 minutes or until heated through and the cheese has melted.

** Recipe from Megan at http://megans-kitchen.blogspot.com/

***I apologoze for the picture up front. I forgot to take a picture while it was still hot. I swear, even though they dont look that appetizing, they were really good. Olivia, my picky eater devoured them. Kalia had 2 and Darin liked them as well. His mouth was sore from the dentist, but he still ate!!!

I didnt add as much chili powder, as I have wimpy taste buds in my family, but it was still good. I used leftover chicken, so it didnt take long to make it at all. I made the red sauce while the rice was cooking. In all I think it took about 45 min to make...from prep to table.

Salmon

4 Salmon fillets (steaks?)
Lemon pepper to taste
Garlic to taste
dash of salt, to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil

Season salmon with first 3 ingredients. Mix remaining ingredients in a bowl and stir until brown sugar is dissolved. Place salmon into a resealable bag and pour in mixture. Marinade for at least 2 hrs, turning over once to coat both sides.
Preheat grill and lightly oil it. Cook salmon on medium heat for 6-8 min each side. Salmon is ready when it is flaky.

The girls love salmon. Darin however is not a fish fan, but I decided he can try it. The girls loved it. Kalia ate all hers and then most of Olivia's (Olivia liked it but barely ate as usual). Darin said it was okay. He wouldnt go out of his way to eat it, but he wouldnt go out of his way to avoid it either. So in my mind that is a sucess!

Granola Bars

1 1/4 cups of rolled oats
1/4 cup each of wheat bran, oat bran and flax seed
1 teaspoon ground cinnamon
1 cup whole wheat flour
1 cup of chocolate chips.
1/2 cup Maple Syrup
1 egg, beaten
1 banana, mashed
2 tbsp canola oil
2 teaspoons vanilla extract
1/4 cup Golden Pea butter

Preheat the oven to 350 degrees.
Line 9x13 Pan with parchment paper, or grease it if you don't have parchment paper.
In large bowl, mix together the dry ingrediants.
Make a well in the centre, pour in the honey, egg, banana, oil and vanilla.
Mix well. Pat the mixture evenly into the pan.
Bake for about 25-30 minutes.
Cool for 5 minutes, then cut into bars or squares. Do not allow the bars to cool completely before cutting or they will be too hard to cut.

** Alternatively you can use dired fruit instead of the Chocolate Chips.
Use honey instead of the Maple Syrup and omit the Pea Butter.
I use Pea Butter so that it is school friendly, but you can use Peanut Butter as well.


My girls love these. Kalia will keep eating them until they are gone if I let her. My husband Darin is not fond of them, but frankly seeing as the girls love them so much I dont care :o)

I got this recipe from Megan who writes Food and Whine
http://megans-kitchen.blogspot.com
I tweaked it a bit to make it my kid friendly.

Carrot Pineapple Muffins

Carrot Pineapple Muffins

A.
1 1/2 cup flour
3/4 cup Sugar
1 tsp Baking Soda
1 tsp Baking Powder
1 tsp Cinnamon
1/2 tsp Salt

B.
2 Eggs
1 tsp Vanilla
1/2 cup Veg.Oil
1 cup grated carrots
1/2 cup crushed pineapple
with the juice

Mix A and B in seperate bowls, then mix them in one large bowl together.
Spoon into Muffin pans and Bake at 4oo deg for 20min or until toothpick comes out clean.
*I used fresh pineapple that I chopped into tiny pieces with my food chopper.

I got this recipe from my good friend Amy.S. She has some of the yummiest recipe's around.
These were really easy to make and my girls loved them. Great healthy snack for school as well.

Why a food blog?

Well, because I am hoping that I am not the only person out there who struggles with finding healthy tasty foods that her kids will eat. My kids are great. 2 girls. Kalia is 6 and Olivia is 4. They are both sweet little girls...but they can be picky at times. Especially Olivia. I am constantly trying, tweaking and crying over recipes. Hoping to find the ONE that they will love and ask for.

So, I start my journey of trying new recipe's, sharing old ones and hoping that I can give another parent a little bit of hope that Yes, they to will find that secret recipe thier kids will love.


I will always give credit where credit is due by letting you know where or who the recipe came from!

Enjoy!