Monthly Archives: April 2012

Mango Avocado Shrimp Salad

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Courtesy of myrecipes.com

Ready to shape up that summer body? That commitment often involves choosing ‘healthy’ over ‘tasty’. But let I’m Proud of My Kids help you keep the ‘tasty’ while still enjoying the ‘healthy’. Check out the ingredients and cooking directions for this all-inclusive salad that will be sure to not only keep your hips looking pretty, but also keep your taste buds happy :) .

 

Ingredients:

 

  • 3 tablespoons fresh lime juice
  • 2 tablespoons grapeseed or vegetable oil
  • 1 tablespoon sugar
  • 2 large firm-ripe mangoes (2 lbs. total)
  • 2 medium firm-ripe avocados (1 lb. total)
  • 2/3 cup each thinly sliced green onion and chopped cilantro
  • 1 tablespoon minced fresh hot red or green chile (or 1/2 tsp. dried red chile flakes)
  • 1 pound (70 to 110 per lb.) peeled cooked shrimp

 

Cooking Directions

1) In a large bowl, whisk together lime juice, oil, and sugar until sugar dissolves

2) Dice mangoes and avocados into 3/4-in. cubes; add to bowl. Add green onion, cilantro, chile, and shrimp. Mix gently. Serve or cover and chill for up to 1 hour.

Note: Nutritional analysis is per serving.

Easy Cannoli Recipe

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recipe courtesy of cooks.com

Time for a classic Italian pastry dessert: the infamous Cannoli. Although these tasty delights have a reputation of being tough to make, we’ve found a recipe that breaks down the ingredients and cooking direction into two parts, one for the outer shell (tube), and one for the creamy frosting inside. Check them out below, courtesy of Cooks.com :)

 

Ingredients/Directions:

Tubes:

 

1 1/2 cups flour
1 tablespoon cocoa
1 tablespoon sugar
1/4 teaspoon salt
1/2 teaspoon baking powder
2 tablespoons shortening
1/2 cup wine
pistachio nuts, ground

 

Directions:

Mix flour, cocoa, sugar, salt and baking powder. Work in the shortening and add wine a little at a time; knead well. Take a piece of dough the size of a nickel and roll it very thin, and put this loosely around a cannoli tube, and pinch ends together.Deep Fry in shortening or Crisco and when nicely browned, remove carefully and place on brown paper to cool. Carefully remove tubes from cannoli by pushing gently through so as not to break the pastry.Ingredients/Directions:

Filling:

 

3 pounds ricotta cheese
2 1/2 cups milk
8 tablespoons cornstarch
1 tablespoon vanilla
1 cup semi sweet chocolate chips, ground
2 1/2 cups sugar (superfine sugar is best – use a little less, if desired)

 

Bring milk to boil over low heat (a double boiler may be used, or use a metal bowl over a saucepan).Mix cornstarch and sugar until combined, then stir in the milk and vanilla. Allow to cook for 30 minutes then set aside to cool. This will make a custard.Beat the cheese until creamy, add cornstarch custard (prepared above), and ground chocolate. Beat until fluffy. Fill the pastry shells on both ends, then dip ends in ground pistachio nuts and dust with powdered sugar.Cannoli can be kept indefinitely in a cool place and filled as needed. Cannoli tubes are available from kitchen supply stores or online. If they are not available, a large wooden dowel may be used (historically, they were wrapped around broomsticks!)

Chicken Tamale Casserole

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allrecipes.com

Check out this innovative Chicken Tamale Casserole recipe from allrecipes.com.By using    a tasty cornbread mix that compliments the rest of the ingredients, we are able to produce a great meal in good time. At only 354 calories per serving, this delightful and filling Mexican specialty is a healthy dinner pick for you and your family :)

 

Ingredients:

  • 1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
  • 1/3 cup fat-free milk
  • 1/4 cup egg substitute
  • 1 teaspoon ground cumin
  • 1/8 teaspoon ground red pepper
  • 1 (14 3/4-ounce) can cream-style corn
  • 1 (8.5-ounce) box corn muffin mix (such as Martha White)
  • 1 (4-ounce) can chopped green chiles, drained
  • Cooking spray
  • 1 (10-ounce) can red enchilada sauce (such as Old El Paso)
  • 2 cups shredded cooked chicken breast
  • 1/2 cup fat-free sour cream

 

Cooking Directions

  1.  Preheat oven to 400°.
  2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.
  3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.

Here’s a great ‘how-to’ video on cooking Chicken Tamale Casseroles:

Chicken Tamale Recipe

Spring Fruit Pizza!

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Courtesy of bettycrocker.com

Nothing says Spring like fresh fruit! Better yet, fresh fruit atop some whipped cream and frost… yummy. Here is an innovative dessert recipe from bettycrocker.com, a perfect treat for picnic day with the kids and the family. Prep and cook time should round out to about an hour and twenty minute, but the result is more than worth it! Check out the ingredients and cooking directions below.

 

Ingredients

1
pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2
cup butter or margarine, melted
1
egg
1
cup whipping cream
1/2
cup Betty Crocker® Rich & Creamy cream cheese frosting (from 1-lb container)
3 1/2
cups assorted fresh fruit
Cooking Directions
  • Heat oven to 375°F. Lightly spray 14-inch pizza pan or 15×10-inch baking pan with cooking spray.
  • 2In medium bowl, stir cookie mix, melted butter and egg until soft dough forms. Press dough in bottom of pan. Bake 10 to 15 minutes or until light golden brown. Cool completely, about 45 minutes.
  • 3In chilled medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Gently stir frosting into whipped cream. Spread over cookie pizza. Arrange fruit on top

 

What would your choices of fresh food be? Also, share with us your favorite recipe and we may feature it here on our blog!

PB & Jelly Cookie Bars…Yummy!

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Photo courtesy of framedcooks.com

Do your kids love PB & Jelly sandwiches? Try this tasty desert recipe that turns a classic sandwich into an easy to make treat. Framedcooks.com, who provided this delicious recipe, prefer Skippy as the top choice for peanut butter and we can’t help but to agree :) Homemade jelly is always good, but for those of us who don’t have the luxury of time, store-brand jelly should do the trick! Check out the ingredients and the cooking directions below!

 

Ingredients:

2 sticks unsalted butter at room temperature
1 1/2 cups sugar
1 teaspoon vanilla
2 large eggs
2 cups creamy peanut butter
3 cups flour
1 teaspoon baking powder
1 1/2 cups jam (your choice of flavor!)
1/2 cups salted peanuts, chopped into small pieces

 

Directions

Preheat the oven to 350.
Spray a 9×13 pan with cooking spray, line it with parchment paper, and then spray the parchment with cooking spray and flour it.
Cream the butter and sugar in a mixer on medium speed for about 2 minutes. Turn the mixer to low and add the eggs, vanilla and peanut butter and mix until combined.
Sift the flour and baking powder together. Turn the mixer back on to low speed and add the flour mixture until just combined.
Spread 2/3 of the dough into the baking pan, spreading to the edges (use your hands, it’s easiest that way!) Spread the jam evenly over the dough.
Drop small chunks of the remaining dough over the jam. You’ll have some spots where the jam shows through, but don’t worry about that. Scatter the peanuts over the top and bake for 45 minutes or until the dough is golden brown.
Cool completely and then cut into squares.
Got any of your own favorite yummy desert recipes? Let us hear it! Drop us a comment and we may contact you to feature your recipe on our site! Enjoy :)

Peach and Cinnamon Cobbler

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This mouth-watering dessert is filled with Southern joy. If you are serving this warm, bring along some Vanilla ice cream. You’ll have the family chasing you around the dinner table for the recipe!

 

Ingredients

 

Butter for coating dish

FILLING:
6 cups peaches, halved, pitted, and sliced 1/4 inch thick
3/4 cup sugar
1/4 cup quick-cooking tapioca
1 teaspoon ground cinnamon
1 teaspoon freshly squeezed lemon juice
Pinch salt

TOPPING:
1 2/3 cups all-purpose ß our, plus additional
for dusting
3 1/2 tablespoons sugar
1 1/2 tablespoons baking powder
1/8 teaspoon salt
6 tablespoons cold unsalted butter, cut into cubes
2/3 cup heavy cream, plus additional for brushing

 

Cooking Directions

 

Preheat oven to 350°F. Butter a 2 1/2-quart baking dish. In a medium bowl, stir together the filling ingredients. Pour filling into the prepared dish; set aside.

For the topping, in a food processor or large bowl, pulse or whisk together the 1 2/3 cups flour, the sugar, baking powder, and salt. Pulse or cut in the butter until the
mixture resembles coarse crumbs. Slowly add the 2/3 cup cream, mixing until the dough just comes together. Turn the dough onto a lightly floured surface and pat together. Form the dough into 2-inch balls. Flatten balls gently with the palm of your hand.

Evenly arrange the dough rounds on top of the filling. Brush a little cream over the rounds. Bake about 1 hour or until the biscuits are golden and the filling is bubbling.

Servings: 6 to 8
Prep Time:
Cook Time:
Difficulty: Easy

 

Thanks to thedeenbros.com for providing this wonderful recipe. Hope you all enjoy! Let us know what your thoughts are, we love hearing from you :)

Chicken & Broccoli Noodle Casserole

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A quick dinner idea for the family! This meal is not only light on your pockets, but on your stomach as well. All you need is about 20 minutes before the family lines up for dinner time to cook this tasty Casserole. Check out the ingredients and cooking directions below provided by Skinnytase.com :)

 

 

Ingredients

  • 6 oz Ronzoni Smart taste noodles (or no-yolk)
  • 2 tsp oil
  • 4 cloves garlic, sliced thin
  • 12 oz fresh broccoli florets, chopped
  • 1 tbsp butter
  • 1 medium shallot, minced
  • 3 tbsp all purpose flour
  • 1-3/4 cups fat free chicken broth
  • 1 cup 1% milk
  • 12 oz cooked shredded chicken breast
  • 4 oz shredded reduced fat sharp cheddar (Sargento)
  • cooking spray
  • 3 tbsp shredded parmesan cheese
  • 2 tbsp seasoned breadcrumbs (I used whole wheat)

 

Cook noodles in salted water until al dente, or slightly undercooked by 2 minutes. Set aside.

Heat oil in a large skillet. Add garlic and cook on medium heat until golden, about 1 minute. Add the broccoli and a little salt, sauté and cover the broccoli for about 3 minutes on medium heat until the broccoli begins to soften. Set aside.

Preheat the oven to 375°. Lightly spray a 9 x 12 casserole dish with cooking spray.

In a large pot, heat butter over medium-low heat, when melted add the shallot and cook until soft, 2-3 minutes. Add the flour and a pinch of salt and stir well, cooking an additional 2-3 minutes on medium-low heat.

Slowly whisk in the chicken broth until well combined over medium heat; whisk well for 30 seconds, then add the milk and bring to a boil. Simmer on medium heat, mixing occasionally until it thickens (about 6-7 minutes). Remove from heat and add reduced fat sharp cheddar and 1 tablespoon of the parmesan cheese; mix well until the cheese melts.

Add the shredded chicken, noodles and broccoli to the sauce and mix well until evenly coated.

Pour into a casserole dish and top with parmesan cheese and breadcrumbs. Spray a little more cooking spray on top and bake for about 20 – 25 minutes. Place the casserole under the broiler a few minutes to get the crumbs crisp and golden (careful not to burn).

 

Hope you enjoy this with your family! This is a great way to hide the “yucky” broccoli taste from your kids within a tasty and wholesome meal. Let us know what some of you favorite recipes are!