Chicken Barley Casserole

It may sound weird, but I use my slow cooker at least as much in the summer as I do in the winter, if not more. Yes, the slow cooker produces hot, hearty meals - but it gives off very little heat, and I can get it started in the morning so we can be playing outside right up until dinnertime. No need to pull the kids back into the house at 4 p.m. so I can start making dinner when I made it at 9 a.m.! This chicken barley casserole is a favorite of ours. I've adapted it from a recipe from The Healthy Slow Cooker, my favorite slow cooker cookbook. You can spice it up as much as you want (or as much as your children can take!).

Chicken Barley Casserole

2 sausages, casings removed (you can use hot Italian, sweet Italian, or chorizo)
1 onion, chopped
4 cloves garlic, minced
2 tsp ground cumin
1 tsp dried oregano
28oz canned diced tomatoes
2 cups chicken stock
1 cup pearled barley, rinsed
1 can white beans, rinsed (or black beans, or kidney beans)
2-4 chicken breasts, cut into chunks
2 red bell peppers, diced (to be added at the end)
1/2 tsp (or up to 2-3 tsp) chili powder
1-2 avocados, diced or sliced, for garnish

In a saucepan, heat sausage and onions over medium heat, crumbling the sausage with a wooden spoon. When the sausage is cooked through, add the garlic, cumin, and oregano. Season with salt and pepper. Cook, stirring, for another minute. Add tomatoes with their juices; bring to a boil.

Pour the sausage-onion-tomato mixture into your slow cooker. Add the chicken stock, barley, beans, and chicken. Stir well. Cover and cook on Low for 6-8 hours.

Add in the diced red pepper and the chili powder. Stir well, and cook on High for about 20 minutes.

Serve bowls of the casserole topped with avocado.

Beef and Bean Burritos

This week in our Itty Bitty Budget series, we're making beef & bean burritos! Ground beef is one of the cheapest red meats out there, and you can stretch that dollar even further by cutting the beef with beans (a mere $0.89 a can - less if you make your own from dried beans!). As a bonus, the beans add fiber and protein without additional fat! Using Ro-Tel tomatoes gives your burritos some heat and seasoning without having to take the time to dice up jalapenos and onions yourself - bonus!

As always, check out the post at Penny Pinching Parent to see the cost break-down - and look for great deals on diapers, wipes, and all those other kid necessities! PPP is also running some great give-aways right now - adorable handcrafted onesies and a Frito-Lay Gift Bag!

Beef and Bean Burritos

1 lb ground beef
1 15-oz can black beans, drained and rinsed
1 can Ro-Tel (or diced tomatoes, if you don't want to go too spicy)
1-2 cloves garlic, minced
1 tsp cumin
salt & pepper
1/2 cup brown rice, prepared according to package directions
2 cups shredded cheese (cheddar, taco blend, pepper jack...)
8 whole wheat tortillas (a double batch, if you are making your own)

In a large skillet, brown the ground beef. Drain. Return the ground beef to the pan.

Stir in the beans, Ro-Tel, garlic, and cumin. Season with salt and pepper. Cook, stirring, over medium heat, until all liquid has evaporated. Set aside to cool slightly.

Divide the beef and bean mixture between the 8 tortillas, mounding it on one end of the tortilla. Drop on a spoonful of rice and a handful of shredded cheese. Roll up the burritos (tucking in the ends as you roll, if you can - I usually leave my burritos open-ended). Place, seam side down, nestled together in a 9x13 baking dish. The burritos can be prepared up to this point and then refrigerated until ready to cook, if you are a naptime dinner-maker like I am!

Preheat oven to 425F. Bake burritos for 10-15 minutes, until the cheese is melted.

Swiss Chard and Parmesan Tart

My good friend Ana has started up a blog, Our Veggie Family, about feeding her vegetarian family. Ana has been vegetarian from birth, and is raising her two daughters vegetarian as well. Before I met Ana, I was completely unaware of vegetarian cuisine (to be fair, I was just graduated from college, too - I was pretty impressed with myself for knowing how to make a smoothie). I thought vegetarian cooking was basically "chicken and broccoli casserole - hold the chicken." Ana has introduced me to some fabulous dishes - and because of our numerous dinner parties (in our pre-kids days), I've acquired a nice collection of vegetarian cookbooks. We regularly go meatless for a few dinners a week, just because there are so many meat-free dishes out there that we love.

Ana's Swiss Chard and Parmesan Tart is one of my favorite's - my husband loves it too. I was psyched to see the recipe posted on her blog, since my written copy was lost long ago!

Swiss Chard and Parmesan Tart

Mmm. I made my tart nice and garlicky. One bunch of swiss chard yielded as much chard as my tart shell could handle - I don't know how Ana can usually do two. Maybe I have a shallow tart pan? Maybe my Shaw's sells super-sized bunches of chard? Lizzy, my husband, and I happily ate up our dinner. Abby, though she was persuaded to try some because I told her it was Maia's favorite, had only about 5 bites. Oh well. That's 5 more bites of chard than she would normally eat, so ha!

Berry Cheesecake Brownies

I wanted a little something to celebrate the 4th of July, and when it comes to holidays, I don't mess around with desserts. There's not much that's healthy about this dessert, aside from the fresh berries - but it is fantastic!

(and no, I'm not clueless, and I know my flag is way off... but it's made from blueberries and cherries, I couldn't exactly go for exact accuracy!)

Berry Cheesecake Brownies

brownie layer:
1/2 cup unsalted butter
4 oz unsweetened chocolate
2/3 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 cup sugar
2 large eggs
1 tsp vanilla extract

cheesecake layer:
8 ounces of cream cheese, softened
1/4 cup sugar
1 large egg
1 tsp vanilla extract
1/4 tsp salt
1 Tbsp all-purpose flour
berries (or cherries) for scattering on top

1. Preheat the oven to 325F. Line an 8x8" baking pan with aluminum foil.

2. Make the brownie layer: melt the butter and chocolate together (in the microwave or on a double boiler). Set aside to cool slightly.

3. Combine the flour, baking powder, and salt in a small mixing bowl.

4. Whisk together the eggs and sugar in a large mixing bowl. Stir in the chocolate mixture and vanilla extract. Stir in the flour until just combined. Spread in the prepared pan.

5. Make the cheesecake layer: Combine the cream cheese and sugar in a mixing bowl and beat (with an electric mixer) until very smooth. Add the egg and vanilla and beat until smooth (scrape down the sides once or twice). Stir in the salt and flour.

6. Drop the cream cheese mixture in globs on the brownie layer, and carefully smooth with a spatula to create an even layer. Scatter berries on top (or create a cute little flag!)

7. Bake the brownies until they are set around the edges and a little wobbly in the center, about 45 minutes (I've had these take anywhere from 40-55 minutes, depending on the oven). Let cool completely before serving.


Looking for more 4th of July ideas? Life as Mom is hosting an ultimate recipe swap of Fourth of July recipes! Check it out!

Eggs Over Barley

In conjunction with Penny Pinching Parent, we're trying out a new series on Itty Bitty Bistro: Itty Bitty Budget! I'm working up some recipes that are kid-friendly and achieve maximum nutrition on minimum budget. Check out the post at Penny Pinching Parent to see the pricing breakdown!

Eggs are a great, cheap protein - and my favorite way to stretch any protein is by combining it with a whole grain. For kids who like rice, barley is a nice change of pace - and it provides a good source of fiber, B-vitamins, and minerals. The onion is too often overlooked as a veggie - it's full of antioxidants, fiber, folate, and even vitamin C!

Eggs Over Barley

(sigh... that really doesn't photograph well!)

1 cup pearled barley, rinsed
4 cups water
1 large Vidalia onion, chopped
2 tsp olive oil
salt and pepper
6 eggs

In a medium pot, bring 4 cups of water to a boil. Stir in the barley and bring back to a boil. Lower heat and simmer, covered, for about 45 minutes - until barley is tender. Drain excess water.

While the barley is cooking, heat the olive oil over medium heat. Add the chopped onion and season with salt and pepper. Lower the heat to low-medium and cook, stirring occasionally, for 15-20 minutes, until onions are soft and slightly caramelized. Whisk eggs in a small bowl; add to hot skillet. Cook, stirring to scramble, until eggs are cooked, about 5 minutes.

Serve barley topped with the eggs, accompanied by a crisp green salad.

If you like the combination of eggs and caramelized onion, try Cheese, Egg, and Caramelized Onion Quesadillas - they have become one of our go-to quick and easy dinners!

Maple Banana Oat Muffins

Life as MOM has launched a new blog: Good (& Cheap) Eats. When she posted these Maple Banana Oat Muffins the other day, I knew I had to try them. For one, I am a sucker for streusel topping. For another, I'm a sucker for muffins - they are my favorite snack to have on hand for the girls. They're portable, they hide fruit (or veggies) easily, and the girls never turn them down. I had one very ripe banana, so I only made a half batch - but these are delicious!

Maple Banana Oat Muffins

The maple flavoring combines with something, I'm not sure what, but they have this wonderful buttery flavor, and frankly taste like I'm eating a pancake loaded with butter and syrup. And that is a very good thing!

Apricot-Strawberry Cobbler

I have just spent the last two weeks gorging myself on cake for Lizzy's various birthday parties... I am practically bleeding buttercream frosting. Now it's time for me to start making some real food and blogging about it again! Celeste is on vacation for a few weeks, so bear with me as I fly solo!

After an onslaught of naughty desserts, it's time for us to have some healthier treats in the house again. I'm digging apricots right now, so I made up these little cobblers!

Apricot-Strawberry Cobblers

Filling:
8 apricots, pitted and chopped
1-2 cups strawberries, hulled and chopped
1/4 cup pomegranate juice (or, water)
2 Tbsp agave nectar
2 tsp corn starch

Topping:
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1 1/2 tsp baking powder
2 Tbsp demerera sugar (like Sugar in the Raw)
1 Tbsp ground flax seed
1 Tbsp unsalted butter
1/3 cup plain fat-free (or low-fat) yogurt (tip: the yogurt part of a fruit on the bottom yogurt cup should be just about 1/3 cup!)
2 egg whites


Preheat oven to 400F. In a large saucepan, whisk together the pom juice, agave nectar, and cornstarch. Add the fruit, stirring to coat. Cook over low-medium heat for 15 minutes or so, stirring occasionally, until the sauce is thickened and bubbly and the fruit is softened. Keep warm.

Meanwhile, whisk together the flours, baking powder, sugar, and flax meal. Cut in the butter with a pastry blender. Stir in the yogurt and egg whites until just moistened.

Divide the hot fruit between 6 ramekins. Divide the topping between the 6 ramekins. Bake on a baking sheet for about 20 minutes, until a toothpick inserted in the center of the biscuit topping comes out clean. Best served with a scoop of ice cream!

Frozen Prosciutto Pizza

Last week I had some leftovers from the Toddler Gourmet dinner date so I decided to put them to good use for another toddler creation.

Frozen Prosciutto Pizza
(makes 4 pizzas)

Ingredients:
Super Easy Pizza Dough
1 large tomato, diced
1-1/2c. fresh broccoli, steamed and chopped
3 slices prosciutto, fried to crispy and chopped
1c. shredded mozzarella
1/2c. shredded parmesan

1. Preheat oven to 500 degrees.
2. Shape dough into toddler sized individual pizza crusts.
3. Parbake the crusts for 5 minutes on a cookie sheet. Remove from oven and allow to cool.
4. Top each crust evenly with the remaining ingredients.
5. Wrap each pizza in plastic wrap and then put in a freezer safe bag or wrap in aluminum foil. Freeze until ready to use.

To reheat: Unwrap pizza and place directly on oven rack or on pizza stone. Bake at 500 degrees for 15-20 minutes or until cheese is melted and bubbly.

"Catching a Rainbow" Dinner Date

Back when the 5-a-Day program was still in vogue, one of its themes was to "Catch a Rainbow Every Day". So cute! A few weeks ago, I bought an erasable whiteboard and a rainbow of dry erase markers, and now every day Abby and I draw our fruits and vegetables as we eat them. I tell Abby that we want to try to eat a rainbow every day to help us be big and strong. The motivation to draw works really well, and Abby has eaten a rainbow most days since!

Now, I'm not too picky about having both a blue and a purple, and I'll let yellow slide if we have plenty of orange, but we always aim for a red, an orange, a green, a blue or purple, and a white. Here's how the board looks at the end of a typical day (clearly, I let Abby draw her own foods on this!) (and if you're laughing at my random red-green blob... it's supposed to be a mango.)

I found some other cute ideas on encouraging children to "eat a rainbow" at Preschoolrock.com. They have a lot of other fun stuff in their nutrition section, so poke around! And of course, the 5-a-Day program is outdated now, but the Fruits and Veggies Matter site has some useful information and tips, too.

Hidden Rainbow Pizza

(this is probably the worst "food" picture I've ever taken. It tasted way better than this looks)

Super-Easy Pizza Dough (I made a double batch and then froze half of the pizzas for future yum!)
1 Tbsp olive oil
1 zucchini, chopped
1 yellow squash, chopped
1/4 cup chopped onion
1 cup baby carrots, chopped
1 clove garlic, minced
oregano, salt, and pepper
1-2 handfuls of baby spinach
1 jar of your favorite marinara (or 2-3 cups of homemade marinara)
Cheddar cheese

Prepare the pizza dough. Prepare the sauce during the second rise (when the dough balls are resting for 30 minutes):

In a large saute pan, heat olive oil over medium heat. Add all vegetables and garlic to the pan. Season with dried oregano, salt, and pepper. Cook, stirring occasionally, for about 15 minutes - until the carrots and onions are tender, but before the zucchini and yellow squash get too squishy. Remove from heat and stir in the baby spinach.


Dump vegetables into a blender. Add about 2 cups of marinara sauce and blend until smooth, adding more marinara as needed to achieve a smooth texture.

Preheat oven to 450F. Form the dough balls into pizza rounds. Top each round with some sauce and ample cheddar cheese. Bake for about 10 minutes, until the pizza crust is golden and the cheese is melted.


This pizza is all about the hidden vegetables - I am a fan of hiding vegetables for a picky eater, but alongside the pizza, we also served some cut-up, colorful, raw veggies. Abby only ate the carrots, and Neko stuck to just the carrots and tomatoes, but at least the veggies were offered!

Fruity Brownie Pizza

I could eat this entire thing by myself. And I almost did.

1/2 cup unsalted butter
4 oz white chocolate
1/2 cup whole wheat flour
1/4 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup sugar
2 large eggs
1 tsp vanilla extract
1 banana
1/2 packet of acai pulp (available in the freezer section - leave it out if you can't find it, but I wanted a purple!)
a rainbow of chopped up fruit (we used cherries, strawberries, mango, and blueberries - I wish I had bought some kiwi or green grapes!)

Preheat the oven to 350F. Generously coat a 9-inch round cake pan with non-stick spray.

In a small bowl, combine butter and white chocolate. Microwave in 30 second intervals, whisking well in between, until melted. Set aside to cool.

In a small bowl, whisk together wheat flour, all-purpose flour, baking powder, and salt.

In a large bowl, whisk together the eggs and sugar. Whisk in the vanilla extract and the melted chocolate-butter mixture. With a spoon, stir in the flour until just combined.

Smooth the batter into the cake pan. Bake for about 25 minutes, until set in the center. Let cool.

When cool, mash the banana well with a fork. Stir in the acai pulp (only as much as you need to make it smooth and not too runny). Spread the banana-acai mixture on as the "sauce". Top with chopped fruit. If you're feeling nice, serve it to your family. Otherwise, go hide in a closet with a fork and the brownie cake!

Here's the board for the girls' dinners - a whole rainbow, tucked in their tummies!


... and I have no idea what an acai berry looks like.

Toddler Gourmet Dinner Date!!

After my MomDonalds flop my ego needed a dinner that was CERTAIN to produce "Mmmms" and "Yummy!'s" I decided to take some classic toddler favorites-mac and cheese, peas and jello and fancy them up a bit. Everything DID go over well but honestly I got the same sort of "Mmmms" and "Yummy!'s" than mac and cheese normally produce so...whatever... ;o)

4 Cheese Macaroni and Cheese Cupcakes
(serves many...honestly maybe 10...great leftovers though!)

Ingredients:
1 package whole wheat elbow macaroni
4 Tbsp butter
3 Tbsp flour
2c. milk
1c. sharp cheddar cheese, shredded
1/2c. mozzarella, shredded
1/2c. gruyere, shredded
1c. italian bread crumbs
3/4 c. parmesan cheese, shredded
cupcake liners (I only had Halloween ones)

Instructions:
1. Prepare macaroni according to package directions. Rinse and drain.
2. In a large saute pan melt the butter over med. heat.
3. When melted, add flour, stirring constantly for about 1 minute creating a roux.
4. Whisk in milk, cook for 3 minutes (stirring constantly).
5. Add the cheeses and stir until smooth.
6. Add the macaroni and gently stir until the pasta is well coated with the cheese.
7. Preheat the oven to 400 degrees.
8. Line a muffin pan with the cupcake liners. Spray the liners with a non-stick cooking spray.
9. Fill each liner 3/4 full with macaroni and cheese.
10. In a small bowl combine the bread crumbs and pamesan cheese.
11. Top each "cupcake" with the bread crumb/cheese mixture.
12. Bake for 10-15 minutes or until the topping is golden brown. Serve!

Prosciutto Peas
(serves 4)

Ingredients:
1 package frozen peas
2 slices prosciutto

Instructions:
1. Prepare peas according to package directions.
2. In a med. saute pan cook the prosciutto over med-high heat until crispy.
3. Remove the prosciutto from the pan and cut into small pieces.
4. Return the prosciutto to the pan (leave the drippings in) and add the peas. Gently toss to get the prosciutto goodness all over the peas. Serve! Mmmm.

Juice Box Jello
(serves 4)

I only called this "juice box" jello because I didn't but enough juice to make it and had to use juice box juice instead!

Ingredients:
2 envelopes of unflavored gelatin
1/2c. room temperature fruit juice

3c. hot fruit juice (I used Acai berry and apple/pear)
1c. diced fruit (I used bananas, strawberries and blueberries)
1/2c. mini marshmallows (Whole Foods sells a non-HFC variety and they are GOOD)

Instructions:
1. In a medium sized mixing bowl sprinkle the gelatin over the room temperature juice. Let rest for 10 minutes.
2. Add the hot fruit juice and stir until the gelatin crystals are well dissolved.
3. Refridgerate for 45 minutes and then add the fruit and marshmallows.
4. Refridgerate for an additional hour and a half. Serve!