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JDaniel4s Mom

growing & learning with him

Xcellent Yankee Doodle Cupcakes

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We are trying low sugar desserts at my house this summer. The first one we tried making were these Yankee Doodle Cupcakes. These look and taste yummy. Both JDaniel and Danny loved them. I took them to a play date JDaniel had with his friend Jake. Jake and his mom loved them too.

 

Ingredients:

 

1 box of yellow cake mix

 

12-oz can of diet cherry cola

 

1 tub of fat-free cool whip

 

1 tsp. of blue sugar-free jello

 

1 tsp. of red sugar-free jello

 

 

Directions:
    1. Mix the diet pop with the cake mix.

 

    1. Pour into a greased or sprayed baking pan or 24 cupcake pan.

 

    1. Bake according to box directions, but check often.

 

    1. Mix together half the cool whip with 1 tsp of blue jello. Frost half the cupcakes.

 

    1. Mix together half the cool whip with 1 tsp of red jello and frost the remaining cupcakes.

 

  1. After cake or cupcakes have cooled, top with cool whip and jello mixture.
  2. Enjoy!

This recipe is based on a recipe I found on 3 Fat Chicks on a Diet.

 

 

 

Swanson’s Mommy Blogger Recipe Challenge and Giveaway ( 4 winners)

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I was invited to participate in the Swanson Mommy Blogger Challenge. Each blog in the challenge was asked to come up with a recipe using a can of Swanson’s chicken. If I can be up front and honest with you, I am not a much a cook. I have just gotten to the point where I can follow a recipe and experiment with it if I don’t have all the right ingredients. The moms in my playgroup know that to come up with this recipe I bounced every ingredient past them. My friend from playgroup Heather emailed me back and forth a few times with ideas too. This recipe for Fruitful Chicken Salad is really simple and may already be something that you make at home. For me this is a new recipe and creates something both my guys wanted seconds of.

 

Below the recipe, you will find a place to leave a comment/entry/ voting area.
What did you say? Well, if you leave a comment is counts as a comment in a giveaway tied to Swanson’s chicken. Five people will receive coupons for free cans of chicken. Each comment also counts as a vote for my Fruitful Chicken Salad. There are five bloggers in the Swanson Mommy Blogger Challenge. The blogger with the most comments/ votes can win $250.

 

Fruitful Chicken Salad

Ingredients:
2 cups red grapes

 

2 cups of cut cantaloupe

 

¼ cup plain non-fat yogurt

 

½ cup Vidalia onion salad dressing (I used Ken’s)

 

1 cup walnut halves

 

1 large can Swanson’s chicken
1 bag of spring salad greens

 

1 packet of Splenda or another sweetener or honey

 

2 tablespoons of honey

 

Cooking spray
Directions:
1. In a small bowl mix the sweetener, yogurt, and Vidalia onion salad dressing.

 

2. Flake the chicken with a fork in a small bowl and add to the dressing mixture to it.

 

3. Toss cut fruit in a medium-sized bowl.

 

4. Pour chicken and dressing in with the fruit and mix so that all the fruit is covered. Set salad aside to work on the walnuts.

 

5. Preheat your oven to 350 degrees.

 

6. Spray a metal cookie sheet with baking spray and then spread walnuts evenly across the pan.
7. Sprinkle the walnuts with honey and bake them for ten minutes.
8. Remove the walnuts from the oven and let them cool before mixing ½ the walnuts into the salad.

9. When serving the salad, place it on a bed of lettuce. Sprinkle a few on the remaining walnuts on the top of each person’s serving.

This salad serves 4-6 if used as a main dish.

Would you like to win a can of Swanson’s Chicken? There will be five winners.
Here is how:
*Tell me you would like to try the salad or make something of your own with Swanson’s Chicken. (1 entry)
For extra entries do any or all of the following leaving a separate comment for each entry.

 

* Tell me what one of the ingredients is in your chicken salad. (1 entry)
* Visit http://entertainingescapades.blogspot.com/) and tell me something that you learned. ( 1 entry)
*Write about this giveaway with a link back to it on Facebook or another social network site. (1 entry per social network)
*Enter another giveaway that I am hosting. (1 entry for each giveaway you enter)
*Leave a comment on a non-giveaway blog post. (1 entry)
*Follow my blog. Leave me a comment saying that you now follow or that you already do. (1 entry)
* Follow me on Twitter. (1 entry)
* Twitter about this giveaway with a link back. Copy and paste: SwansonsBloggers Challenge@JDaniel4’sMom(1 entry per day)

 

* Subscribe to my blog. Leave me a comment saying that you have subscribed or that you already do. (1 entry)
*Add me to your blog roll. Please leave a link to your site. (1 entry)
*Add my button to your blog. Please leave a link to your site. (1 entry)
*Leave a comment on Mom Loop. (1 entry per comment)

This giveaway begins June 18th and ends July 18th. That is 14 ways to win. The winner will be chosen by using the random number generator at http://www.random.org/.This

Disclaimer: This giveaway is being sponsored by Swansons. I was sent a can of chicken and $10 to purchase groceries with.

 

Quinoa Salad with Veggies, Fruit, and Honey

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When I was reading this month’s issue of Family Fun magazine, I came across this recipe. I have modified to include ingredients I already had at home. Quinoa is a grain-like crop grown for its seeds.

Ingredients:
1 cup rinsed quinoa

2 cups of water

2 tablespoons of honey (My friend Kathleen says honey is supposed to help with JDaniel’s allergies.)

1/4 cup of lemon juice
1/2 teaspoons of coarse salt
3 tablespoons of olive oil
1 cup of cut-up pieces of apple (It calls for Granny Smith and we had Gala.)
1 cup of finely cut celery
1/3 cup of raisins (It called for golden raisins and we had regular brown ones.)
1/3 cup of finely chopped parsley (We didn’t have parsley.)
1/2 cup of chopped almonds, toasted ( I took a handful of almonds from a can of mixed nuts.)
Directions:
    1. Bring the quinoa and water to a boil.

 

    1. Reduce heat and let simmer for 15 minutes. The quinoa will be tender and the water absorbed.
    2. Let it cool.

 

    1. Mix the honey, lemon juice, and salt. Slowly add oil until blended.

 

    1. Add remaining ingredients to the quinoa and toss well.

 

    1. Add the dressing and toss.

 

    1. Season with salt and pepper.

 

  1. Serve cool.
This recipe will feed 6 to 8 people. Both JDaniel3 and JDaniel4 had seconds of this.

Mom Sneaks Fruit, Honey, and Yogurt into Popsicles

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I found the recipe below on the Whole Foods Market website and decided to try and make it for JDaniel. He loves fruit and yogurt. This recipe calls for honey. I thought JDaniel’s allergies might benefit from my making something with local honey.

Fruit and Yogurt Popsicles

 

Ingredients
  • 1 cup plain yogurt
  • 1 cup fresh or frozen blueberries, strawberries or pitted cherries ( I used raspberries.
  • 1 to 2 tablespoons honey
  • 4 (5-ounce) paper cups Aluminum foil
  • 4 popsicle sticks or plastic spoons

 

Method
    1. Put yogurt, fruit (slightly thawed if using frozen) and honey into a blender and blend to desired consistency. I put the blender on the floor so JDaniel could reach it.

    1. Pour fruit mixture into paper cups, filling each about three-quarters full.

 

  1. Cover each cup with foil, then make a small slit in the middle of each foil cover. Insert popsicle sticks into foil, then freeze cups until solid, about 5 hours.

When ready to eat, peel off paper cups and eat.


 

Snickerdoodle Chex® Mix for the Neighbors

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This year I decided to make Snickerdoodle Chex® Mix to pass out to the neighbors for Christmas. It turned out really well. I hope they all enjoy it.

Here is the recipe:

Ingredients

•1/4 cup sugar

•1 teaspoon ground cinnamon

•2 cups Cinnamon Chex® cereal

•2 cups Chocolate Chex® cereal (I couldn’t find the Chocolate Chex®. I used Coco Puff instead.)

•4 cups popped popcorn

•1/4 cup butter or margarine

Directions

1.In small bowl, mix sugar and cinnamon; set aside. In large microwavable bowl, mix cereals and popcorn.

2.In 1-cup microwavable measuring cup, microwave butter uncovered on High about 40 seconds or until melted. Pour over cereal mixture, stirring until evenly coated.

3.Microwave uncovered on High 2 minutes, stirring after 1 minute. Sprinkle half of the sugar mixture evenly over cereal mixture; stir. Sprinkle with remaining sugar mixture; stir. Microwave 1 minute longer.

4.Spread on waxed paper or paper towels to cool. Store in airtight container.

Shannon’s Mexican Chicken Salad

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Ingredients:
Cooking spray
2 ears fresh or frozen cob corn, thawed
4 reserved cooked chicken breast halves, diced (I used 2)
1 (15-ounce) can pinto beans, drained (I used black beans)
1 cup Monterey Jack or pepper Jack cheese, shredded
1/2 cup Spanish olives, sliced
1/2 cup tomatoes, diced
1 Granny Smith apple, cored and diced
1/4 cup pickled jalapenos, sliced
2 tablespoons chopped fresh cilantro leaves
2 tablespoons olive oil
1 teaspoon ground cumin
1/4 cup cider vinegar

Directions:
Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat.

Place corn on hot pan and cook 3 to 5 minutes, until golden brown on all sides, turning frequently. Remove from heat and cool. When cool enough to handle, slice kernels from cob. Transfer kernels to a large bowl and add chicken, beans, cheese, olives, tomatoes, apple, jalapenos, and cilantro. Toss to combine.

For the dressing:
Heat oil in a large skillet over medium heat. Add cumin and cook 1 minute, or until fragrant. Remove from heat and whisk in vinegar. Add dressing to chicken mixture and toss to coat. Season to taste with salt and freshly ground black pepper.

We had this at playgroup on Monday and it was awesome!

Great Holiday Cheese Ball

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Ingredients

2 8oz. pkgs cream cheese
1 Tablespoon Seasoned Salt
4 Tablespoons finely chopped green pepper
1/2 of 8 oz can crushed pineapple (drained)
4 Tablespoons finely chopped onion
1 cupped chopped nuts (I use pecans.)

Beat cheese with fork or mixer. Stir in ingredients, except the nuts. Roll in chopped nuts. Put on plate and cover with plastic wrap. Refrigerate one day. Serve with crackers.

Turkey Cookies from Playgroup at My House

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Turkey Cookies
Today we had these turkey cookies. They were so easy to make.

Ingredients:

8 Oreo-like cookies
8 fudge striped cookies
8 caramel candy corns
A few dabs of chocolate frosting

1. Put a little frosting on the edge of an Oreo.
2. Place the striped cookie upright behind the Oreo.
3. Press it gently into the Oreo.
4. Place a dab of frosting on top the Oreo.
5. Place a piece of candy corn onto the frosting dab.

Awesome Apple Dip from Playgroup at Bridget’s House

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Heath Bar Apple Dip

8oz. Block Cream Cheese
1/2 Cup Sugar
3/4 Brown Sugar
1 tsp. Vanilla
1/2 Bag Heath Bar Bits

Directions:
Cream together cream cheese, Sugar and Vanilla.
Stir in Heath Bar bits with spoon

Serve with your favorite type of apple wedges.

This was awesome! Bridget let the apple wedges sit in a little orange juice so they wouldn’t brown. It was also great with Ritz crackers.

Soup Recipes from Playgroup at Leila’s House

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My friend Leila hosted playgroup today. She had the best soups. I asked for recipes so I could pass them on to you.

Chicken and Barley Soup

Ingredients

• 2 medium-sized boneless, skinless chicken breasts (approximately 1 lb / 455 g), cubed
• 2 Tbsp / 30 ml extra-virgin olive oil
• 2 cloves of garlic, chopped finely
• 1 small onion, chopped finely
• 1 large potato, peeled and cubed
• 1 large carrot, peeled and cut into 1/4-inch / 1/2 cm coins
• 3 stalks of celery, chopped into 1/4-inch / 1/2 cm pieces
• 1 large tomato, chopped into 1/4-inch / 1/2 cm pieces
• 1 tsp / 5 ml dried thyme
• 1 tsp / 5 ml dried celery seed
• 1/2 cup / 120 ml pearled barley
• 2 qt./2L of low-sodium organic chicken stock
• 1/2 tsp / 2 1/2 ml sea salt
• 1/2 tsp / 2 1/2 ml fresh ground black pepper

Preparation

Place barley in bowl with just enough water to cover it.
Heat olive oil on medium heat in an 8-quart stockpot.
Add the chopped onion and garlic to the olive oil, cooking for 5 minutes.
Add the chicken to stockpot, along with the salt and black pepper. Brown for 5 minutes.
Add the chicken stock, vegetables, and spices to the pot.
Drain the water from the barley. Add the barley to the soup.
Let the soup boil for 30 minutes on medium heat.

Pumpkin and Sweet Potato Soup

• 2-3 sweet potatoes, sliced length-wise
• 1/3 cup / 80 ml of extra virgin olive oil
• 1 sweet onion, cut into large chunks
• 1 bulb of garlic
• 1/2 tsp / 2 1/2 ml of rice bran oil*
• 1/2 cup / 120 ml of canned pumpkin puree
• 2-3 cups / 480 – 700 ml of low-sodium, low-fat chicken broth
• 2 Tbsp / 30 ml of fresh lime juice
• Sea salt and freshly ground black pepper, to taste
• Ground nutmeg

*If you can’t find rice bran oil, olive oil will do

Preparation

Preheat oven to 350F. Prepare a large roasting pan by pouring the olive oil into it, letting it coat the bottom. Cut the sweet potato in half and place in the roasting pan. Using a sharp knife, cut the top of the garlic bulb off and drizzle with rice bran oil. Place in the roasting pan with the other vegetables. Bake for 40 minutes or until tender. Remove and let stand.
Remove sweet potato from the pan and place in a large stock pot. Add the roasted onion and squeeze the roasted garlic flesh in as well. Add the canned pumpkin, 2 cups of chicken stock and lime juice and bring to a boil. Add more chicken stock to make the soup less thick. Reduce heat and simmer for 15-20 minutes. Using a hand blender, puree the soup until it is evenly smooth. Ladle into soup bowls and garnish with salt, pepper and ground nutmeg.

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