Kid’s Cooking Class: “Healthy Baking for Kids and the Secret Ingredient” at Studio B in Alys Beach, Florida
March 09, 2010
I’m very excited about the upcoming cooking class at Studio B in Alys Beach. It’s almost full, so if you’re interested act fast and send me an email. I will be teaching “Healthy Baking for Kids and the Secret Ingredient”. We will be using Greek yogurt, Gluten-free brown rice cereal, mashed bananas, Gluten-free, organic candy, peanut butter and more create incredible confections for kids!
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Kids and Adults Favorite: Healthy Strawberry-Pineapple Smoothie
December 27, 2009
We love smoothies at my house, and my daughter, Leigh, makes them all of the time. These Strawberry-Pineapple Smoothies have been a hit in a lot of kid’s cooking classes I have taught recently. This photo was styled by Lillian, the 7-year-old who I taught a private cooking class with after she prepared the recipe. It’s so simple and refreshing, perfect for breakfast, healthy afternoon snack or dessert. It’s also wonderful after the holidays are over when you want something light, filling and healthy.
If you’re interested in private cooking classes, let me know.
Strawberry-Pineapple Smoothie
Prep:
10 minutes
Yield:
4 servings
Ingredients
11/2 cups orange juice with mango
1 banana
2 cups fresh chopped pineapple
1 cup nonfat vanilla or strawberry yogurt
1 cup fresh strawberries
1 banana
2 cups fresh chopped pineapple
1 cup nonfat vanilla or strawberry yogurt
1 cup fresh strawberries
Preparation
1. Combine all ingredients in a blender and process until smooth.
2 Responses to “Kids and Adults Favorite: Healthy Strawberry-Pineapple Smoothie”
kathryn N. says:
December, 31 2009at 11:56 am
Do you have an immersion blender? Which do you recommend? We love smoothies and wonder if it would be even easier to use an immersion blender.
Meal Makeover Mom Janice says:
December, 29 2009at 04:30 pm
This smoothie looks delicious! My 10-year-old daughter Leah will love to make it and drink it. Always looking for good smoothie recipes... thanks!
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Weeknight Family Comfort Food: Spinach-Mushroom Baked Ziti
December 02, 2009
Normally I can’t get my daughter, Leigh, to eat much protein. When I make pasta at home, she usually doesn’t like it with meat sauce, until she tried baked ziti at camp. I added spinach, mushrooms and garlic to this version, but if you’re kids are picky eaters, just omit those ingredients and use an 11- x 7-inch baking dish. Spinach-Mushroom Baked Ziti makes a great comforting weeknight dinner.
Spinach-Mushroom Baked Ziti
Prep:
20 minutes
Cook:
45 minutes
Yield:
8 sevings
Ingredients
1/2 pound ziti
1 pound lean ground sirloin beef, turkey or pork
1/2 small yellow onion, diced
2 cloves garlic, minced
1 (8-ounce) package sliced fresh mushrooms
1 (9-ounce) package baby spinach
1/4 teaspoon black pepper
1 (24-ounce) jar pasta sauce
1 (141/2-ounce) can diced tomatoes, undrained
1/2 cup part-skim ricotta cheese
1 cup shredded mozzarella cheese
1 pound lean ground sirloin beef, turkey or pork
1/2 small yellow onion, diced
2 cloves garlic, minced
1 (8-ounce) package sliced fresh mushrooms
1 (9-ounce) package baby spinach
1/4 teaspoon black pepper
1 (24-ounce) jar pasta sauce
1 (141/2-ounce) can diced tomatoes, undrained
1/2 cup part-skim ricotta cheese
1 cup shredded mozzarella cheese
Preparation
1. Cook the ziti according to the package instructions.
2. Heat oven to 350F.
3. In a large pot, cook beef over medium heat until beef is browned. Drain and set aside. Add onion, garlic and mushrooms over medium-low heat. Add spinach, pepper, sauce and tomatoes, stirring well. Reduce heat to low and simmer 10 minutes.
4. Remove from heat. Add the cooked pasta and toss to coat. Add ricotta and toss again. Spread the mixture into a lightly greased 9-by-13-inch baking dish or individual ramekins and sprinkle with the mozzarella. Bake until the mozzarella melts, about 25 to 30 minutes.
To Freeze: Assemble (but do not bake) the casserole. Cover tightly with two layers of aluminum foil. Store for up to 3 months.
2. Heat oven to 350F.
3. In a large pot, cook beef over medium heat until beef is browned. Drain and set aside. Add onion, garlic and mushrooms over medium-low heat. Add spinach, pepper, sauce and tomatoes, stirring well. Reduce heat to low and simmer 10 minutes.
4. Remove from heat. Add the cooked pasta and toss to coat. Add ricotta and toss again. Spread the mixture into a lightly greased 9-by-13-inch baking dish or individual ramekins and sprinkle with the mozzarella. Bake until the mozzarella melts, about 25 to 30 minutes.
To Freeze: Assemble (but do not bake) the casserole. Cover tightly with two layers of aluminum foil. Store for up to 3 months.
One Response to “Weeknight Family Comfort Food: Spinach-Mushroom Baked Ziti”
flora says:
December, 05 2009at 05:15 pm
"when you're [sic] kids"...
http://www.wsu.edu/~brians/errors/your.html
Just found this blog and it looks lovely, but this was unfortunately the first thing I noticed.
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Iron Chef in Training: My Cooking Class with Lillian
October 29, 2009
Yesterday, I had so much fun with Lillian! I was asked to do a private one-on-one cooking class for Lillian, an incredibly talented second grader for one of her birthday presents. She has a passion for cooking, and wow was she fabulous! I tailored the class specifically for her, and we made an array of healthy snacks, desserts and she even decorated these awesome cupcakes for Halloween. We set up the food for a photo-shoot, just like I do on the set with national food magazines, such as Southern Living. We prop-styled, food styled and critiqued the photos. If you’re interested in this type of class for your child, parent-child, groups of four, college age, newlyweds or yourself, contact me for more information.
2 Responses to “Iron Chef in Training: My Cooking Class with Lillian”
Carol Scroggins says:
October, 30 2009at 06:48 pm
Allison, wonderful job with Lillian B., my neighbor's sweet grand daughter. Good idea for children, or for us adults! Will keep this in mind.
Donna Askenazi says:
November, 04 2009at 03:59 pm
Love getting your emails weekly. Recipes are easy, family-friendly and most of them are low fat and healthy. Always happy when you incorporate your kids in them and nthat inspires me to cook more with my kids. Love the updated website and all it's colors.
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Italian Night Favorite: Chicken Cutlets with Fresh Herbs and Tomatoes
October 20, 2009
Italian night is always a favorite at my house, and I love to use chicken cutlets for their simplicity and ease. This recipe can be made in under 30 minutes, and it’s so easy to do. It’s fresh, flavorful and is perfect for busy weeknights. I serve with whole wheat pasta for the kids, and everyone is happy.
Chicken Cutlets Italiano
Prep:
10 minutes
Cook:
20 minutes
Yield:
4 servings
Ingredients
11/2 pounds chicken cutlets
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 teaspoons olive oil
2 garlic cloves, chopped
2 cups marinara sauce
1 (141/2-ounce) can diced tomatoes with basil, garlic and oregano, drained
1 tablespoon chopped fresh Italian parsley leaves
1 tablespoon chopped fresh basil leaves
Parmesan Cheese (optional)
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 teaspoons olive oil
2 garlic cloves, chopped
2 cups marinara sauce
1 (141/2-ounce) can diced tomatoes with basil, garlic and oregano, drained
1 tablespoon chopped fresh Italian parsley leaves
1 tablespoon chopped fresh basil leaves
Parmesan Cheese (optional)
Preparation
1. Season both sides of the chicken with salt and pepper. In a large nonstick skillet coated with cooking spray heat olive oil over medium heat. Cook the chicken until golden brown, about 3 minutes per side. Transfer chicken to a plate.
3. Heat garlic, marinara and tomatoes in skillet over medium heat; simmer for 5 to 10 minutes. Add the parsley, basil and chicken and heat for 2 to 4 minutes more. Serve immediately. Top with Parmesan, if desired.
3. Heat garlic, marinara and tomatoes in skillet over medium heat; simmer for 5 to 10 minutes. Add the parsley, basil and chicken and heat for 2 to 4 minutes more. Serve immediately. Top with Parmesan, if desired.
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Kid Favorite Dessert: Easy Funnel Cakes
October 13, 2009
My oldest son, Alec, is running cross country this season which is quite the challenge. He runs 5 days a week after school (2 to 5 miles) and has a track meet almost every weekend. It’s quite impressive for a 12-year-old. At most of the meets, they sell funnel cakes so he has been begging me to come up with an easy recipe to make funnel cakes at home. We worked together to create this simple Funnel Cake recipe, and it’s really pretty tasty. I tried to make it as low-fat as possible.
Easy Funnel Cakes
Prep:
10 minutes
Cook:
6 minutes
Yield:
2 to 4 servings
Ingredients
1 cup all-purpose flour (or whole wheat flour)
3/4 tablespoon baking powder
1/4 teaspoon salt
1 egg
1 cup plus 1 tablespoon skim milk
2 tablespoons sugar
Vegetable oil
Powdered sugar
3/4 tablespoon baking powder
1/4 teaspoon salt
1 egg
1 cup plus 1 tablespoon skim milk
2 tablespoons sugar
Vegetable oil
Powdered sugar
Preparation
1. Combine flour, baking powder and salt in a small mixing bowl, stirring well.
2. In a separate bowl, combine egg and milk, mixing until blended. Whisk in sugar until blended.
3. Add milk mixture into dry ingredients gradually, mixing well. Pour batter into a medium measurement cup or container with a spout.
4. Pour oil to depth of 1 inch in a large skillet over medium heat until 375F, about 10 minutes or until oil is thoroughly heated. Pour batter, making circular shapes with the batter in the oil. Cook 3 to 5 minutes on each side or until lightly browed, using tongs and a spatula to carefully flip the funnel cake. Drain on paper towels and top with powdered sugar.
2. In a separate bowl, combine egg and milk, mixing until blended. Whisk in sugar until blended.
3. Add milk mixture into dry ingredients gradually, mixing well. Pour batter into a medium measurement cup or container with a spout.
4. Pour oil to depth of 1 inch in a large skillet over medium heat until 375F, about 10 minutes or until oil is thoroughly heated. Pour batter, making circular shapes with the batter in the oil. Cook 3 to 5 minutes on each side or until lightly browed, using tongs and a spatula to carefully flip the funnel cake. Drain on paper towels and top with powdered sugar.
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Halloween Healthy Snack: Apricot-Almond Snack Mix
October 04, 2009
I try to make new snack mixes for my kids, especially around holidays. I made this one up the other day, and my kids said it looked like Halloween. Feel free to add any of your favorite nuts or dried fruits. Beware though, once you starting eating it, you can’t stop.
Apricot-Almond Snack Mix
Prep:
5 minutes
Yield:
6 to 8 servings
Ingredients
2 cups yogurt covered pretzels
11/2 cups oatmeal squares
1 cup yogurt covered raisins
1 cup dark chocolate covered raisins
1 cup whole natural almonds
1 (7-ounce) package dried apricots
1/4 cup dried cranberries
11/2 cups oatmeal squares
1 cup yogurt covered raisins
1 cup dark chocolate covered raisins
1 cup whole natural almonds
1 (7-ounce) package dried apricots
1/4 cup dried cranberries
Preparation
1. Combine all ingredients in a large airtight container. Store up to two weeks.
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Fall and Halloween Favorite: Pumpkin Chocolate Chip Pancakes
September 30, 2009
Pumpkin Chocolate Chip Pancakes are my kid’s favorite. This recipe is so simple and so delicious. This is a great fall or holiday breakfast idea. I love to use the Halloween Pancake Molds from Williams Sonoma which include a pumpkin, bat and cat shape. So cute and fun!
Pumpkin Chocolate Chip Pancakes
Prep:
10 minutes
Cook:
6 minutes
Yield:
10 servings
Ingredients
1 cup all-purpose or whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons sugar
2 teaspoons pumpkin pie spice
1/2 teaspoon sea salt
11/4 cups skim milk
1 large egg
2 tablespoons butter
1/4 cup semisweet chocolate chips (optional)
Cooking spray
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons sugar
2 teaspoons pumpkin pie spice
1/2 teaspoon sea salt
11/4 cups skim milk
1 large egg
2 tablespoons butter
1/4 cup semisweet chocolate chips (optional)
Cooking spray
Preparation
1. Whisk together first 6 ingredients in a large bowl. Combine milk, egg and butter in a separate bowl; add to flour mixture, and whisk just until blended. Transfer to a large measuring cup, and let stand 10 minutes. Stir in chocolate chips, if desired.
2. Pour 3 to 4 tablespoons of batter onto a hot, lightly greased griddle or nonstick pan. Cook until pancakes are covered with bubbles and edges turn brown. Turn and cook other side 2 minutes or until golden brown. (If you're using the Halloween molds, follow the package directions for cooking with the molds.)
2. Pour 3 to 4 tablespoons of batter onto a hot, lightly greased griddle or nonstick pan. Cook until pancakes are covered with bubbles and edges turn brown. Turn and cook other side 2 minutes or until golden brown. (If you're using the Halloween molds, follow the package directions for cooking with the molds.)
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Moo Shu Chicken on Daytime Alabama
September 29, 2009
This recipe for Moo Shu Chicken has been a hit ever since I posted it a few months ago. I will be preparing it Thursday, October 1st on NBC 13 “Daytime Alabama” at 11:30 a.m. Tune in and try this low carb awesome dish.
Moo Shu Chicken
Prep:
10 minutes
Cook:
10 minutes
Yield:
4 servings
Ingredients
1/4 cup hoisin sauce
2 tablespoons low-sodium soy sauce
2 teaspoons dark sesame oil
2 cloves garlic, minced
1 teaspoon honey
2 pounds chicken breasts or chicken tenderloins, cut into 1-inch pieces
1 tablespoon vegetable oil
1 (16-ounce) package shredded cabbage with carrots coleslaw mix
1/3 cup lightly salted peanuts
Rice and/or flour tortillas (optional)
2 tablespoons low-sodium soy sauce
2 teaspoons dark sesame oil
2 cloves garlic, minced
1 teaspoon honey
2 pounds chicken breasts or chicken tenderloins, cut into 1-inch pieces
1 tablespoon vegetable oil
1 (16-ounce) package shredded cabbage with carrots coleslaw mix
1/3 cup lightly salted peanuts
Rice and/or flour tortillas (optional)
Preparation
1. Whisk together hoisin sauce and next 4 ingredients in a small bowl.
2. Cook chicken in hot vegetable oil in a large skillet over medium-high heat. Stir-fry chicken for 2 to 3 minutes or until chicken turns pink. Stir in sauce, cooking and stirring until thickened and bubbly. Cook and stir 2 more minutes. Add cabbage mixture, stirring until coated well. Top with peanuts and serve over rice or in warmed tortillas, if desired.
2. Cook chicken in hot vegetable oil in a large skillet over medium-high heat. Stir-fry chicken for 2 to 3 minutes or until chicken turns pink. Stir in sauce, cooking and stirring until thickened and bubbly. Cook and stir 2 more minutes. Add cabbage mixture, stirring until coated well. Top with peanuts and serve over rice or in warmed tortillas, if desired.
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Labor Day Coleslaw
September 06, 2009
My sister and friend, Maria, make this coleslaw often, and my son, Alec, specifically requests it. It’s so easy, and the crunch of ramen noodles make it so special. I love to serve this with sandwiches or ribs, perfect for Labor Day.
Simple Coleslaw
Prep:
25 minutes
Yield:
4 servings
Ingredients
1 (16-ounce) package shredded coleslaw
4 green onions, sliced
1/3 cup sliced almonds, toasted
1/3 cup sunflower seeds
1 package chicken or Oriental Ramen noodles, uncooked & broken into pieces
Dressing
1 packet Ramen noodle seasoning
1/3 to 1/2 cup cup oil
1/4 cup red wine vinegar
2 tablespoons white wine vinegar
3 tablespoon sugar
Freshly ground pepper to taste
4 green onions, sliced
1/3 cup sliced almonds, toasted
1/3 cup sunflower seeds
1 package chicken or Oriental Ramen noodles, uncooked & broken into pieces
Dressing
1 packet Ramen noodle seasoning
1/3 to 1/2 cup cup oil
1/4 cup red wine vinegar
2 tablespoons white wine vinegar
3 tablespoon sugar
Freshly ground pepper to taste
Preparation
1. Combine coleslaw and next 4 ingredients, tossing well.
2. Whisk together dressing ingredients and pour over coleslaw. Cover and chill at least 30 minutes, tossing occasionally.
2. Whisk together dressing ingredients and pour over coleslaw. Cover and chill at least 30 minutes, tossing occasionally.
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