Bacon Pancakes

Who doesn't like bacon? Or pancakes? Why not throw them together in one! My son Dylan LOVES when I make breakfast! Especially bacon and pancakes. He's obsessed really. So here's a yummy recipe for a delicious breakfast surely to put smiles on your kids faces! These bacon pancakes satisfy both the sweet and savory senses. Surprise your family with this breakfast on Saturday or Sunday morning.

Bacon Pancakes

Ingredients

• 1 cup all-purpose flour, (spooned and leveled)
• 2 tablespoons sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon coarse salt
• 1 1/4 cups buttermilk
• 2 tablespoons unsalted butter, melted
• 1 large egg
• 8 slices bacon
• Pure maple syrup, (optional)

 

 

Directions

1. Preheat oven to 200 degrees. In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together buttermilk, melted butter, and egg. Whisk flour mixture into buttermilk mixture just until moistened, with small to medium lumps remaining.
2. In a large cast-iron or nonstick skillet or on a griddle, cook bacon over medium-high until fat is rendered and bacon is browned on one side, 5 to 6 minutes. Flip and cook until golden and crisp on underside, 1 to 3 minutes. Drain bacon on paper towels; pour off all but 1 teaspoon fat from skillet (reserve for another use).
3. Heat skillet over medium. Pour 1/4-cupfuls batter into skillet and top each with a bacon slice. Cook until some bubbles appear on top of pancakes and a few have burst, about 2 minutes. With a spatula, carefully flip pancakes and cook until browned on underside, about 2 minutes. Transfer to a platter, bacon side up, and loosely tent with foil. Keep pancakes warm in oven and repeat with remaining batter, adding more bacon fat if needed. Serve with pure maple syrup if desired.

Kid-Friendly - Pasta O’s With Meatballs

Lets face it, we have all had "quick" dinners at home due to all the crazy activities we balance in life - work, school, kids, sports, church, etc etc etc. How many of you have popped open a can of Spagetti O's or Soup, or made a quick sandwich for your kids bc you just didn't feel like cooking? Or how about ceareal? This is something you can make for your family, and they are sure to love it! Plus you can make it ahead of time, and heat before serving. FANTASTIC!! This is my sister Ginger's recipe and I thank her for letting me share.

Pasta O’s With Meatballs

Serves 4

6 ounces ground chicken (do not use ground chicken breast here/also labeled 99% fat-free or the meatballs will taste dry & grainy.)

3 tablespoons pesto (can use store bought/Trader Joe’s)

3 tablespoons plain dried breadcrumbs

Salt and Pepper

1 tablespoon olive oil

1 onion, chopped coarse

1 carrot, peeled and chopped medium

1 small celery rib, chopped coarse

3 garlic cloves, minced

2 ½ cups low-sodium chicken broth

1 (28-ounce) can diced tomates

4 ounces (about 1 cup) ditalini (or any bite-size pasta; pasta alphabets are fun)

1. Combine the chicken, pesto, breadcrumbs, 1/8 teaspoon salt, and pinch pepper in a bowl and mix with your hands until uniform. Use a heaping teaspoon to gently form the mixture into ¾ inch round meatballs (about 28 meatballs), place on a plate, cover with plastic wrap, and refrigerate until needed.
2. Heat the oil in a large Dutch oven over medium heat until shimmering. Add onion, carrot, and celery and cook until the onion is softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in broth and tomatoes with their juice, scraping up any brown bits. Bring to a simmer, then reduce the heat to medium-low, cover, and cook until the carrot is softened, 15 to 20 minutes.
3. Transfer the soup to a blender and process until very smooth (or use an immersion blender), 1 to 2 minutes. Return the pureed soup to a clean pot, cover, and return to a simmer over medium heat.
4. Stir in the pasta and reserved meatballs and continue to simmer until the pasta and the meatballs are cooked through, 12-15 minutes. Season with salt and pepper to taste and serve.
5. Serve with grated Parmesan cheese, if desired

An easy recipe that is healthier for your kids and yourself than canned processed Spaghetti-O’s.

Penne With Classic Bolognese Meat Sauce

Looking for an easy dinner sure to make everyone in your family's taste buds happy? Here it is! This was the very first recipe I prepared from Rachel Ray's Cookbook YEARS ago... like 7 to be exact. It has always been a favorite in my household so I hope to pass the joy on to you. This is an easy pasta sauce to prepare, you can use Whole Wheat Pasta for a healthier bonus, and it is fantastic as left overs! Only takes about 45 mins to prepare, which to me is genius! I am always looking for fast easy meals that are healthy for the week nights.

Penne With Classic Bolognese Meat Sauce

Ingredients:

1 lb ground beef (or a combination of ground beef, ground pork, and ground veal, from your butcher)

cracked black pepper , to taste

4 garlic cloves , minced

1/2 teaspoon crushed red pepper flakes

2 pinches allspice (the secret ingredient)

1/2 medium Spanish onion

1 cup fat free low-sodium beef broth

1/3 cup red wine

1 (28 ounce) can crushed tomatoes

2 -3 tablespoons chopped fresh flat-leaf parsley

1 lb penne (or rigatoni)

grated Parmigiano-Reggiano cheese

Directions:

In a deep large skillet, brown the meat seasoned with pepper, over med-high heat.

Add in garlic, crushed red pepper, and allspice.

Grate the onion, using a hand-held grater, directly over the pan.

Cook another 3-5 minutes to soften the onion.

Add in broth and wine; give the pan a good shake(or stir); scrape up any good bits from the bottom of the pan.

Add in tomatoes and parsley; give the pan another good shake (or stir).

Decrease heat to low and simmer while you cook the pasta (cook pasta according to package directions until al dente; drain in colander).

Toss meat sauce with pasta; top with grated cheese.

Goat Cheese-Asparagus Crustless Quiche - GLUTEN-FREE

As part of my New Years Resolutions I vow to trry to eat meatless - or as some say vegetarian at least 2 days a week. It's not been easy, but I know Iwill accomplish this to be a part of my everyday life. I found this amazing recipe from Vegetarian Times Magazine, which is a magazine my sister Chef Ginger subscribed me to and recommended. I hope you enjoy! This is also a gluten free recipe which is a bonus!

Goat Cheese-Asparagus Crustless Quiche

ingredient list

Serves 4

• 1 lb. asparagus, trimmed and cut into 1-inch lengths, tips reserved for garnish, optional
• 1 tsp. olive oil
• 2 large shallots
• 2 cloves garlic, peeled
• 5 oz. fresh goat cheese
• 2 large eggs
• 5 large egg whites

Directions

1. Coat 4 ramekins or a 9-inch-square baking pan with cooking spray. Toss asparagus in oil in bowl, and season with salt and pepper, if desired. Place ramekins in oven, and preheat oven to 425°F.

2. Meanwhile, place shallots and garlic in bowl of food processor, and process until finely minced. Add goat cheese, and process until creamy; then add eggs and egg whites, and purée until smooth. Season with salt and pepper, if desired.

3. Pour egg mixture over asparagus in ramekins once oven is preheated, stirring to evenly distribute vegetables. Bake 15 minutes, or until tops are light brown and tester inserted in centers comes out clean. Garnish with asparagus tips, if using.

Homemade Potato Chips

If you're still telling your kids to not eat potato chips, or its your guilty pleasure, it's probably because you didn't know you could make them in your microwave without a smidgen of grease. For real. I could tell you more, but I suspect you're already in the kitchen trying this out.

 Ingrediants:

• One Russet potato sliced paper thin
• Salt (optional)
• Parchment paper

Cut a sheet of parchment paper to fit a plate. Lay discs of potato on top in a flat layer, none touching. Sprinkle layer with salt, if desired. Cover with another sheet of parchment paper. Microwave for 5-6 minutes. Discs will have become lightly browned potato chips.

Kids can help: Cut paper to shape, lay out slices of potato

Picky Little Eaters - Kid Friendly Healthy Snacks

So... show of hands, who's got at least one picky eater at home? ME! ME!! ME!!! My 8 year old is one of the pickiest eaters I know. He FINALLY (after a bit of force) will "try" things, but complains about it the whole time. Not to mention, he immediately tries to negotiate how many bites he has to eat of his not so favorite vegetables. He also REFUSES to eat anything pureed, mashed, in chili form, or mixed together (casserole, etc).So in many ways getting him to eat a healthier snack is sort of a struggle in my house. Milk and cookies may be a classic, but these innovative after school snacks will put a new spin on snack time, plus open your picky eaters taste buds to new things that just might surprise them!

Chicken Kabobs with Peanut Sauce
Chicken kabobs make for an easy, healthy snack or meal, and food on skewers is fun! Kids will love the yummy peanut sauce, unless of course they have an allergy... then maybe a barbeque style sauce will be a good alternative. (Click title above for recipe.)

Baked Sweet Potato Fries
These soft, yummy sweet potato fries are healthier than regular french fries (and taste great dipped in ketchup). Dylan absolutely LOVES these and I hope your picky ester will as well. (Click title above for recipe.)

Orange Cranberry Muffins
These fruity muffins are packed with kid-friendly fruits and fruit juice and make a yummy, healthy breakfast or snack. Honestly, I love these and usually make mine in a mini muffin pan for one bite snack. (Click title above for recipe.)

Parmesan Cheese Straws
An easy, cheesy breadstick recipe that kids will love. (Click title above for recipe.)

Healthy Whoopie Pies
These whoopie pies are delicious and healthier than most desserts—they're made with vitamin-rich beets! (Click title above for recipe.)

Zucchini Muffins Recipe
Kids won't notice the vegetables in these yummy zucchini muffins. They can have fun helping you make them, too! (Click title above for recipe.)

Best Blueberry Muffins
This blueberry muffins recipe will be a hit with the whole family. (Click title above for recipe.)