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!