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Archive for the ‘Snacks’ Category

Everyone in our house loves pizza.  But our pizza likes are as individual as our personalities.  Hubs is meat & mushrooms and doesn’t stray far from it.  Kids vary between ham/pineapple, pepperoni with a few veggies or olives thrown on depending on their mood & the alignment of the sun, moon & the stars.  Me I prefer mostly veggie style pizzas with a variety of ingredients including chicken.  I also love to experiment and try new variations. So we tend to make pizza more often than we order them in as this enables us to make our pizzas to our individual tastes. 

With pizza on the lunch agenda this week I decided to jump the gun after trying some delicious Tandoori Naan Bread last night and have pizza for lunch today.   Inspiration Struck.  The Tandoori Naan bread has Tandoori (curry) spices in the bread and it is seriously delicious.

I calorie counted this more for curiousity sake, not because I am calore counting.  It comes in under 500 calories for the entire pizza….if you can finish it that is.

For those wondering about the Naan bread, here in Calgary I purchased it at the Co-op Grocery Store.  Remember when you make pizzas you do not have to use just pizza sauce…instead try tomato, BBQ, pesto…..experimentation is the name of the game.

Tandoori Chicken Naan Pizza

1 piece Tandoori Naan bread
1 tbsp mango chutney
1/4-1/2 cup leftover roast chicken, shredded or cut up
1/3 cup grated pizza cheese or straight mozzarella
1/4 of a pepper (yellow, red, orange), sliced or diced
Handful of cilantro, torn

Spread your mango chutney all over your naan bread. If you need more use more but your calorie count goes up 40 calories per tbsp of mango chutney used.

Next layer on your chicken and peppers. You can sprinkle on some cilantro and then add your cheese.

Broil in oven for about 2-3 minutes or until cheese melted and bubbling. I bake mine on a pizza stone but a cookie sheet or pizza pan works just as well.

Remove from oven, let sit for a few minutes before slicing.  Since I love cilantro I add fresh on top. If you do not like cilantro, flat leaf parsley will work too.

Hmmm…next time I may sprinkle on some spanish/purple onions.

Simply delicious!

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I came across this recipe a couple of weeks ago and thought what a great way to start the day.  It takes about 30 minutes from start to finish so allow time to make it if you have a busy morning.

Also note you can add whatever toppings you like or have in your pantry. I used cranberries, raisins, apricots and almonds.  I’m happy to have found another super food to add into the breakfast rotation of egg whites, oatmeal, red river cereal and yogurt!  This is a very filling breakfast. Quinoa is also a great source of protein/iron.

This makes a couple of servings.

 
Quinoa Porridge


1 cup milk (1%, 2%, almond, soy)
1/2 cup quinoa
1/2 tsp cardamom OR cinnamon (don’t use both together)

Toppings:
Nuts (toasted walnuts, pecans or slivered almonds)
Dried fruit (raisins, cranberries, mango & apricots | slice bigger pieces)
Fresh fruit (berries, bananas)
Honey or maple syrup

Pour your milk into a sauce pan and heat over medium high heating watching & stirring regularly so as not to burn the milk. Bring to a light boil and then turn heat down to a simmer. Add in your spice if using and then add your quinoa. Cover pot and simmer for 12 minutes. Again watching so your milk does not boil over (yes this happened to me!).

At 12 minutes remove from heat, fluff and let sit covered for an additional 15 minutes.

Spoon cooked quinoa into a bowl. You can add more milk if you wish and whatever toppings you want. Drizzle a little honey or maple syrup on top and more cinnamon if using. Yum!

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Always looking for a new recipe to try, I came across this one and the photo really sucked me in. It looked amazing so I marked it and decided to make it for dinner guests (family) we were having over for supper Saturday night.

All I can say is it turned out fabulous AND it was easy to assemble. Our guests arrived early and were sitting at the counter watching me make it. It’s light, tasty and people think you’re a Rock Star because it tastes as good as it looks.

Adapted from Flavours Magazine

 

Arugula & Prosciutto Crostini

1/2 cup cantaloupe, diced small
6 slices prosciutto, torn into strips
12 slices of baguette cut on the bias, approx 1/4 inch thick
ricotta cheese
arugula
cracked pepper
Olive oil

Glaze
2 tbsp honey
2 tbsp balsamic vinegar

Preheat your oven to 400-425F. Lay your sliced baguette on a cookie sheet. Drizzle all over with olive oil.

Place in oven and toast for about 4-5 minutes watching closely as they start to turn golden brown. Turn them over and give them one more minute. Remove from oven and place toasts on serving platter or board. Give them one more quick drizzle of olive oil.

Start by adding a few arugula leaves on each piece of toast. Next fold/roll up your prosciutto pieces so they sit nicely and place on top of arugula. Top each piece with 1 tsp ricotta. Then take a tsp or so of diced cantaloupe and place on top of ricotta.

Just before serving drizzle each piece of toast with your glaze & some cracked black pepper. Serve immediately.

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Pancakes really are that easy to make.  The next time you want some, instead of using a bisquick (or other) pancake mix…try this recipe. It’s so quick/easy you will wonder why you didn’t make them from scratch before.

This is my go to pancake recipe.  I typically double the batch and once they are on the skillet sprinkle on my add-ins (allowing everyone to get involved and make their own or have options).  Leftover pancakes get separated by parchment paper and frozen in ziplock bags. To reheat let them sit out for a few minutes and then drop them into the toaster.

Adapted from Canadian Living

Simple Pancakes

1 egg
1 1/2 cups milk
2-3 tbsp butter, melted in microwave
1 1/2 cups all-purpose flour
1 tbsp baking powder
1 tbsp white sugar
1/2 tsp salt
1 tsp wheat germ
1 tsp cinnamon

Add-ins:
Chocolate Chips, Butterscotch chips or chopped white chocolate
Marshmallows, crushed graham crackers, chocolate chips (smores)
Fruit (chopped banana, mango, strawberries, blueberries, etc.)
Chopped toasted nuts

Let’s begin…

Grab 2 large bowls.

Heat your pan or griddle.  If using a pan add in some oil or butter.

In first bowl beat your egg, add in your milk and butter mixing well.

In second bowl whisk your flour, baking powder, sugar, wheat germ, cinnamon and salt together. Pour dry ingredients on wet mixture and stir until smooth and no lumps remain.

Using 1/4 cup measure scoop up some batter and pour onto griddle. Cook for about 1 minute or until underside is nicely browned and bubbles break on top. Flip pancake and cook for an additional minute until golden brown.

Serve with fruit preserves (jam), honey, butter, maple syrup, bacon…more chopped toasted nuts if you wish, whipped cream, creme fraiche, vanilla greek yogurt – whatever you like!

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I’m really pleased with how my photos turned out this time…there might be hope for me yet!  And so I got a little photo crazy in this post.

These cookies are easy to make.  Take your favourite chocolate chip cookie recipe, pick up some Cadbury Mini Eggs, a bottle of wine and you are ready to begin.

Here is my go to chewy chocolate chip recipe.

Adapted from Canadian Living

Chocolate Easter Egg Cookies

1 cup butter
1 cup sugar
1/2 cup brown sugar, packed
2 eggs
1 tbsp vanilla
2 3/4 cups flour
1 tsp baking soda
1/2 tsp salt
2 1/4 cups semisweet chocolate chips
1 tsp cinnamon
1-2 cups Cadbury Mini Easter Eggs

Preheat oven to 350F (180C).

In a large bowl and using a hand mixer (or kitchenaid) beat butter until smooth. Slowly beat in sugar & brown sugar. Add your eggs & vanilla.

In a smaller bowl whisk together flour, baking soda & salt. Stir into wet ingredients. Drop in your chocolate chips and mix well.

Drop onto parchment lined cookie sheets about 1-2 inches apart. Once cookie sheet is full, gently press in 2 easter eggs.

Once all cookies have eggs; bake in oven for 8-9 minutes, turning/rotating half way through until edges lightly browned.

Let cool completely on racks. Can be frozen (2 wks). Makes about 2 dozen delicious, chewy chocolate chip cookies.

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What a Fun lunch for kids.  My first-born kid enjoys little bitty finger foods (and she’s missing several teeth so things have to be cut up for her).  I would love to be able to create bento style lunches for my kids but do not have the time for it so I try to keep it fun and interesting using whatever methods I can find.

For this lunch idea you need to find a 6 pack egg carton and pick up some of those colourful plastic easter eggs….the kind you use for egg hunts.

Next find small snackable items (sausage, pepperoni, leftover roast…chicken…turkey, cheese, fruit, veggies, boxed snacks) that will fit inside the eggs, cutting to size and/or using very small cookie cutters to cut out shapes in mini sandwiches, pieces of cheese, veggies, etc.

Today I was so focused on getting some healthy options into the eggs without her seeing, I forgot to add some chocolate jelly bean treats ;).

Any food item that can be cut up small will work. Have fun with it! And if you do it for your kids, let me know what they thought!

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Over the years I’ve collected and googled ideas for kids lunches to try to keep things relatively fun & interesting when school started.  Some ideas worked…others not so much. 

This one is pretty straight forward and I have made it many times.  I pick up packages of wooden skewers from the dollar store and cut them to size – smaller for small hands and lunch boxes.  You can also cut the tips off the skewer if you are concerned about the safety factor.

Next add your favourite ingredients to the skewer until it is full and you are ready to eat.  Or if it’s going into a lunch or on a picnic, wrap it with Saran wrap to keep it fresh.

Besides Sammy’s on a Stick we’ve also tried:

Sausage/Pepperoni & Cheese on a stick
Fruit on a stick
Veggies (carrot & cucumber) on a stick
Pre-cooked cheese tortellini served with a marinara dipping sauce

Muffin chunks or cinnamon bagels/cream cheese with strawberries might be the next adventure!

When I’m serving this for lunch at home, I tend to make them bigger. The kids LOVE to eat this way!

Here are some ingredient ideas:

  • Any kind of bread, cheese buns, croissant, bagel, thicker sliced bread (raisin bread)
  • Deli meat or leftover over roast beef, chicken, turkey, ham cut into cubes or folded up
  • Hard cheese cut up into cubes, cheese sticks cut up, mini bocconcini balls
  • Vegetables: lettuce, grape tomatoes, cucumber cubes, carrot coins, celery slices, pepper wedges to name a few.
  • Fruit, apple works well
  • Pickles or olives, just ensure you keep them away from the bread so you do not end up with soggy bread!

These are some of the simpler ideas.  Be adventurous and create your own!

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