Cheese Steaks with Peppers

Cheese Steaks with Peppers
Recipe from Martha Stewart Living
Serves 4

1 Tbsp plus 1 tsp vegetable oil, divided
1 Medium yellow onion, thinly sliced
2 small red bell peppers, thinly sliced
Salt and pepper
1 lb minute steak (top round or top sirloin), cut into thin strips
1/2 cup evaporated milk
1 tsp Dijon mustard
1 cup shredded provolone (4 oz)
4 hoagie rolls, split

In a large skillet, heat 1 tbsp oil over medium.  Add onion and peppers and season with salt and pepper.  Cook, stirring until softened, about 10 minutes.  Transfer to a plate.  Add remaining teaspoon oil to skillet and increase heat to medium-high.  Add steak, season with salt and pepper, and cook, stirring, until cooked through, 2-3 minutes.

Meanwhile, in a small pot, heat evaporated milk and Dijon over medium until hot.  Remove from heat and whisk in provolone until smooth.  Season with salt and pepper.  Divide steak and vegetables among rolls and drizzle with sauce.

Apple Gouda Quesadillas

*image taken from allrecipes.com

Apple Gouda Quesadillas

Recipe from allrecipes.com

8 (8 inch) tortillas

2 Tbsp olive oil

2 Tbsp dijon mustard

2 Green onions, chopped

2 Red apples, cored and thinly sliced

2 Cups shredded Gouda cheese

Preheat grill for high heat. Brush oil on one side of tortilla and place on a plate oil side down. Spread about a 1/2 Tbsp mustard on the top side and top with green onions, apple slices, and about 1/2 cup shredded cheese. Fold over tortilla and cook on both sides until cheese is melted.

Healthy Mac and Cheese

Healthy Mac and Cheese

Recipe and Photo from Super Healthy Kids Blog

3 Tbsp olive oil

3 Tbsp flour

3 Cups uncooked macaroni noodles

12 oz can Evaporated milk

1/2 Cup Squash puree (I used yellow)

1 tsp salt

1/2 Cup cheese (I used Colby Jack)

In a saucepan, stir olive oil and flour over medium heat and stir constantly until thickens. Then add milk, squash, salt, and cheese. Stir until thickens.

Meanwhile, cook macaroni noodles.

Combine and let sit for 5 minutes to thicken up.

Crispy Coconut Chicken Fingers

Crispy Coconut Chicken Fingers
Recipe from Our Best Bites blog

12 chicken tenders (more or less) (I cut up 4 chicken breasts)
1-2 eggs (start with 1 and crack another if you run out)
1/2 c. flour
1 c. sweetened coconut flakes
1 c. panko breadcrumbs
1 1/2 tsp. garlic powder
3/4 tsp salt
3/4 tsp curry powder
1/4 tsp onion powder
1/8 tsp cayenne pepper (or can leave out for non-spicy eaters)

Preheat oven to 450. Give coconut a rough chop so its about the same size as the Panko breadcrumbs. Combine coconut, panko, and spices to a bowl and mix well. Place the flour in another shallow bowl and the egg, beaten, in another bowl. Dip chicken in flour, then egg, then panko mix. Place chicken pieces on a foil lined baking sheet that has been sprayed with non-stick cooking spray. (Optional: you can drizzle with olive oil on top to help crisp nicely).

Bake for about 20 minutes or until juices run clear. If they are smaller chicken tenders, try 15 minutes...if larger try 25 minutes. Watch closely so they don't overcook. The coconut will be nice and golden but will still be light in color. Dip in sweet 'n sour sauce (a recipe I used below).

Sweet 'n Sour Sauce
Recipe found online somewhere

*Alright, I'm putting on two recipes for this because there was a basic one I found but I decided to use a slightly different version. It was really good with the chicken but it may be too potent to use with other things in my opinion.

1st Recipe (the basic one...I didn't use)

3/4 c. white sugar
1/3 c. white vinegar
2/3 c. water
1/4 c. soy sauce
1 Tbsp. ketchup
2 Tbsp. cornstarch

Place sugar, vinegar, water soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. Stir continuously until the mixture has thickened.

2nd Recipe (one I used)

1/4 c. brown sugar
1/2 . white sugar
1/4. c. pineapple juice
1/4 c. soy sauce
1/4 c. ketchup
2 Tbsp. cornstarch

Dissolve cornstarch and pineapple juice until dissolved. Add in all ingredients to saucepan and bring to a boil. Stir continuously until mixture has thickened.

Kid's Halloween Treats

*The pictures from Picky Palate are better than mine. I just made this super quick. You can spend a bit more time to make these look better. Eden was a little skeptical about eating this though. It was funny. Once she realized that its eatable, she took it all apart before eating...I think it freaked her out a little less.

Bug-a-Pillar Banana Dude
Recipe from picky-palate.com

1 ripe banana
Creamy Peanut Butter
Pretzel Sticks
Raisins
Red Fruit Snacks (optional)

Cut banana into 1 inch slices. Spread a thin layer of peanut butter on each slice (minus the last piece) then press gently back together, curving slightly if desired. Break pretzel sticks in half, then press into sides of banana for legs. Dip 2 raisins in peanut butter and stick on front banana slice for eyes, then dip red fruit snack in peanut butter and stick on bottom of banana slice for the tongue.

*Umm...these were really really good to eat. And play with...

Oozing Monster Apple Mouths

1 large Apple of choice
Peanut Butter
Mini Marshmallows

Core then cut the apple into fourths. Cut out a small wedge on the skin side of the apple. Blot inside with a paper towel then spread lightly with creamy peanut butter. Cut mini marshmallows in half and place over peanut butter to make the teeth.

Salmon or Chicken Patty Sandwich Sliders

*Also good plain (not as sandwich sliders). Just serve with tarter sauce, ketchup, BBQ sauce, whatever kind of sauce you like with it.

Salmon or Chicken Patty Sandwich Sliders
Recipe from my mom

1 can salmon or chicken (6-7 oz)
1 egg
1/2 cup bread crumbs (or crushed crackers)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 onion, diced
1 Tablespoon olive oil
Rolls or bread (I used slices of bread cut up into fourths)
Toppings of choice for sandwiches (lettuce, mayo, cheese, etc)

Mix together all ingredients (except olive oil) with a fork and form into small patties. If not solid enough to form into patties add a few more bread crumbs. Fry on stove over medium-high heat until browned on both sides and heated through, about 10 minutes (or stick in the George Foreman until cooked through).

Put patties in bread with desired toppings and serve.

Serve

Stuffed Pizza Rolls

*Pictures and recipe from OurBestBites.com because quite frankly, her pictures are MUCH better than mine and have step by step instructions.

*My thoughts: Good and fun meal, especially for kids.

Stuffed Pizza Rolls
Recipe from OurBestBites.com

1 Roll refrigerated pizza dough (or options here for homemade)
Marinara/pizza sauce
2 Tablespoons grated Parmesan cheese
1 Tablespoons olive oil or melted butter
1/2 teaspoon garlic powder
1 teaspoon dried Italian seasoning
Mozzerella cheese
Pizza toppings of your choice (ham and pineapple, pepperoni slices, sausage, etc.)

Preheat oven to heat specified on pizza dough package. (Usually it's 400 degrees.)

Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it's about 12" by 8". You're going to want to cut it into 24 squares, so just eyeball it if you need to. Use a pizza cutter to slice the dough into 24 squares.

Place cheese and desired toppings on each square. (Note that you're not putting the marinara sauce on the dough- it's for dipping after.)

When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings. Pinch to make sure each ball is sealed shut and then place them seam side down in a lightly sprayed pie pan (or similar sized dish).

Brush the tops of the dough balls with olive oil or melted butter, then sprinkle with the garlic and Italian seasoning, and top with Parmesan cheese. (In lieu of the Parmesan, garlic, and Italian seasoning you could substitute any garlic bread seasoning.)

Cook them in the oven for about 15-20 minutes or until golden brown on top. Keep an eye on them! Doughs vary, so I'd check them after even 10 minutes.

Serve warm with warmed marinara sauce on the side for dipping.

Pesto Pasta

Pesto Pasta
Recipe from the Finlinsons

Pasta (preferably not long and stringy kind)
Pesto
Salt and Pepper

Toppings of choice:
Cheese (parmeasan, cheddar, feta...)
Red Peppers
Tomatoes
Broccoli
Mushrooms
Avocadoes
Zucchini
Chicken
Bacon
ANYTHING really...

Cook up however much pasta you want, mix with pesto, add any toppings desired.

Caesar Salad Wraps

Caesar Salad Wraps
Recipe from the Finlinsons

Tortillas
Chicken, cut up (optional)
Romaine lettuce, chopped
Shredded Parmesan cheese
Caesar dressing
Hard-boiled eggs, sliced
Tomatoes, diced

If using chicken, cook and cut up chicken (but honestly don't need chicken for this to taste fabulous). Then you can either layer on the tortilla all ingredients or toss romaine, cheese, and dressing to coat and put inside the tortilla and then top with eggs and tomatoes. Then fold the tortillas into a wrap.