Friday, October 24, 2014

Creamy Chicken and Vegetable Soup Recipe!


Many of us parents face the same dilemma.... How to get kids to eat veggies? Today, 9 out of 10 people in the United States do not get the proper amount of vegetables, according to The State Of The Plate report. I am pretty fortunate these days since my daughter is now a veggie lover.

How did we get to this point? Try everything, then try them again if they don't like something! My rule has always been she has to try something new, and always at least two bites of each new food. It's worked great for us and she loves almost every veggie we eat, cooked or raw! I also let her choose recipes she'd like to try, then we pick out the types of vegetables she wants to add, using one new one we haven't tried before. It's so worth getting them involved in the whole cooking process!



This year, Birds Eye has partnered with Melissa d’Arabian, celebrity chef, mom of four, and host of FoodNetwork.com’s web series The Picky Eaters Project, to make a difference and help moms with the dinnertime dilemma. I especially love her idea of introducing new veggies with already familiar meals! 

Everyone knows it can be tough to get a balanced meal on the table every day and we’re here to help. Birds Eye frozen vegetables helps mom by providing nutritious, tasty veggies that kids will love. Together, Birds Eye and Melissa are combining their expertise in getting children to eat more veggies, one bite at a time. I'm sure we all can use some extra tips in this area!

You can see some of her ideas and a new recipe in the video below! 



Birds Eye continues to make eating more vegetables a reality by showing families how to fill half the plate with veggies in fun and simple ways moms and kids will both like. By providing moms with more than 40 unique vegetable blends year round at affordable prices, Birds Eye continues to be her ally in the dinnertime dilemma.

The best recipes to get kids to eat veggies in my opinion... are soups! Birds Eye Frozen Vegetables turns soup making into an easy and quick task! All the veggies are cut into bite sized pieces, so no prep required and they hold up SO well in soup! We really enjoyed this recipe for Creamy Chicken and Vegetable Soup! The kids love it, and it's great served with a chunk of crusty bread for dipping! The package of mixed veggies adds a nice variety and it's done in 30 minutes! Perfect for weeknights! 





Creamy Chicken and Vegetable Soup (click here to print)


What you need:
1 tablespoon olive oil
3/4 pound chicken breasts, cut into bite sized pieces
6 cups chicken broth
1- 19 ounce package Birds Eye Frozen Mixed Vegetables (carrots, corn, peas and green beans), thawed
1/4 cup green onions, sliced
1 1/2 cups half and half
1/2 cup flour
3 cups fresh spinach, chopped
3 teaspoons dijon mustard
1/8 teaspoon nutmeg
salt and pepper, to taste

Directions:
In a large soup pot, heat the olive oil over medium high heat. Add chicken and cook until no longer pink. Then add the broth, thawed mixed veggies and green onions. Bring to a boil.

Meanwhile, whisk together the half and half and flour until combined. Once soup has come to a boil, stir in the half and half and flour mixture. Reduce heat to medium and cook until broth thickens. Before serving, stir in the chopped spinach, dijon mustard, nutmeg, salt and pepper.



I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.

Wednesday, October 22, 2014

Shrimp, Veggie and Rice Noodle Stir Fry Recipe

This post contains affiliate links. For more info, click here!

My daughter's been super picky lately when it comes to eating different foods. She wants to stick to the same things, and let's be honest, that's a pain! I love to make new and different meals all the time, so we compromised. Now she gets to pick out recipes she likes, and we adapt them together, to make something we both love!

That's how this stir fry came to life! We have no problems with her eating veggies and shrimp, in fact she loves most veggies. But hates pizza. Not a typical 7 year old at all! She also loves pasta, so we decided to add in the rice noodles. I had no idea how easy these were to prepare, so they fit in nicely.





Overall, this dish turned out great. As usual, it's a quick meal and fairly healthy too. You can use beef or chicken instead of shrimp if you prefer and use a different blend of veggies. The sauce is flavorful and it's good reheated stir fry style in a skillet or wok the next day.


Shrimp, Veggie and Rice Noodle Stir Fry (click here to print)

What you need:
4-5 ounces rice stick noodles

3/4 cup chicken broth
1/3 cup teriyaki sauce
1/4 cup rice vinegar
2 1/2 tablespoons cornstarch
1 1/2 teaspoons sugar

2 teaspoons canola oil
2 teaspoons sesame oil
1 red bell pepper, thinly sliced
1 pound bok choy, cut into bite sized pieces
3-4 cloves garlic, minced
1- 14 ounce can bean sprouts, drained
1 pound raw shrimp, cleaned and tails removed
salt and pepper, as needed

Directions:
Soak rice noodles in hot water for 10 minutes, Drain and set aside. Cut if desired.

In a bowl, whisk together the broth, teriyaki sauce, rice vinegar, cornstarch, and sugar until combined. Set aside.

In a large skillet or wok, heat the canola and sesame oils over medium high heat. Add the bell pepper and bok choy and saute for 4-5 minutes, stirring often. Then add garlic, bean sprouts and shrimp, saute for another 2-3 minutes. Pour in the sauce mixture and cook for another 2 minutes until thickened. Toss in the rice noodles a little at a time until combined evenly. Serve immediately.



On the blog... one year ago: Slow Cooker Teriyaki Pork Roast



Two years ago: Cheesy Ground Beef, Broccoli and Rice Skillet


Three years ago: Homemade Taco Meat


This recipe is shared at these blogs: Love Bakes Good Cakes, A Dish of Daily Life, The Better Baker

Monday, October 20, 2014

Chocolate Bottom Pumpkin Pie Recipe

This post contains affiliate links. For more info, click here!

I hope everyone had a fantastic weekend! It was pretty low key at our house. I went grocery shopping and did a whole bunch of cooking! One of the things I made was this delicious pie!

I'm a huge pumpkin pie lover, especially my Dad's pumpkin pie, but I decided to jazz it up some and incorporate some chocolate into the mix! This recipe really couldn't be any easier and the layer of chocolate on the bottom is great for all you chocolate lovers! It would be a wonderful addition to Thanksgiving or any fall get together!





Chocolate Bottom Pumpkin Pie (click to print)

1 pie

What you need:
1- 9 inch frozen pie crust, thawed
1/2 cup miniature semi sweet chocolate chips
1- 15 ounce can pumpkin
2 eggs
3/4 cup half and half
3/4 cup sugar
1 1/2 teaspoons pumpkin pie spice
whipped cream and mini chocolate chips for topping

Directions:
Heat oven to 450 degrees. Bake thawed pie crust for 5-6 minutes, until it starts to brown. Remove from oven and cool 5 minutes.

In a small saucepan, combine 1/2 cup chocolate chips and 2 tablespoons of the pumpkin. Cook over low heat and stir frequently until chocolate is melted. Spread over the bottom of the cooled pie crust. 

In a large bowl, beat together the eggs and half and half. Add remaining pumpkin,sugar and pumpkin pie spice, mix well. Pour over the chocolate mixture in the pie crust. Place pie in the 450 degree oven, immediately reducing heat to 350 degrees. Bake about 45 minutes until center is set. Cool completely then slice and serve topped with whipped cream and chocolate chips. Store remaining pie in the refrigerator. 

On the blog... one year ago: Creamy Wild Rice Cranberry Soup



Two years ago: Tomato, Mushroom and White Bean Soup


Three years ago: Mixed Berry Bellinis


This recipe is shared at these blogs: Love Bakes Good CakesA Dish of Daily LifeThe Better Baker

Saturday, October 18, 2014

Slow Cooker Red Kidney Bean, Barley and Vegetable Soup with Hamilton Beach Set and Forget 6 Quart Programmable Slow Cooker and Giveaway!

Disclosure: Hamilton Beach provided this slow cooker to me for review

Now that fall has fully kicked in here in MN, we've been using the slow cooker to cook so many recipes! It's especially convenient when using the Hamilton Beach Set and Forget 6 Quart Programmable Slow Cooker! This slow cooker is pretty awesome! Let me tell you...



Wednesday, October 15, 2014

Old Post, New Photo! Hamburger and Mushroom Gravy!

Hey everyone! No new recipe today, but I did update one from March 2012! This Hamburger and Mushroom Gravy is total meat and potatoes comfort food, and is ready in 30 minutes! Both my daughter and I love it and it's sure to warm you up in these upcoming cooler months! You can head over to the recipe by clicking here! Enjoy!


Hope you have fabulous day! :)