I love being uber prepared on Monday mornings as these are already tough mornings to get moving and off to work at a decent time. One way that I find helps me is to make sure breakfast and lunch are packed the night before. The less I have to think about it, the better it is for me.  Breakfast for me must be something I can grab and go. I have too many things going on and 4 other humans to get ready besides myself. Usually I make myself a smoothie of some sort but that can get boring. Last week I stumbled upon the site Emily Bites. The day I discovered her yummy recipe site she featured muffins that spotlighted both bananas and chocolate.  I was sold . I decided that these muffins would be a great item to add to my grab and go breakfast menu.

Note about recipe: This recipe was created for the Weight Watcher and healthy eating reader. I modified it a bit to be both gluten and dairy free to meet my dietary needs. The modifications I did make did not effect the outcome of the recipe.

Banana Chocolate Chip Baked Oatmeal Singles

Emily Bites (Modified to be both Gluten and Dairy Free)

Ingredients:
3 cups old-fashioned oats (I used Gluten Free)
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 egg whites
1 egg
1 ¼ cups skim milk (I used coconut milk drink)
¾ c mashed bananas
1 teaspoon vanilla extract
¾ c semi-sweet chocolate chips

Directions:
1.    Preheat the oven to 350. Lightly mist 18 cups in a muffin tin with cooking spray.

2.    Combine the oats, brown sugar, baking powder and salt in a large bowl and stir until thoroughly mixed.

3.    In a separate bowl, whisk together the egg whites, egg, mashed banana, milk and vanilla. Add the wet ingredients to the dry ingredients and stir until blended together. Fold in the chocolate chips.

4.    Spoon the oatmeal mixture evenly between the prepared muffin cups. Bake uncovered for 18-22 minutes or until oatmeal is lightly browned and a toothpick inserted into the middle comes out clean.

Yields 18 oatmeal singles. WW P+:  3 per single (P+ calculated using the recipe builder on weightwatchers.com)
Nutrition Information per single from myfitnesspal.com: 127 calories, 22g carbs, 4 g fat, 3 g protein, 2 g fiber (when you use this NI it comes out to 4 P+ each, but the WW recipe builder puts them at 3 P+, so use whichever you trust. I count them as 3 because I use the recipe builder and track online)

Do you have a go-to breakfast recipe that you can’t live without?

I love when I can create a dish that is a play on some of our favorite take out dishes. Tonight I was able to create a dish that was a close second to one of my favorite Chinese take out dishes , Orange Chicken. This figure friendly version eliminates the need for deep frying but still has all the great flavors of your favorite Chinese Take Out spot.

Orange Ginger Chicken

Ingredients:
2 Tbsp ginger root, freshly grated, or less to taste
2 clove(s) (medium) garlic clove(s), minced
1/2 cup(s) hoisin sauce
1/4 cup(s) orange juice 
2 Tbsp low-sodium soy sauce
1/4 tsp black pepper
1 tsp of Corn Starch
1 pound(s) uncooked boneless, skinless chicken tenders cut into chunks
1/4 cup of Gluten Free Chicken Coating

Instructions:
In a medium glass bowl, combine ginger, garlic, hoisin sauce, orange juice, soy sauce and pepper; and corn starch- Set Aside.

Add chicken and coating to quart size zip lock bag and shake to coat chicken with coating. Remove chicken from bag.

Swirl oil into pan or Wok. Place chicken into Wok and cook for 10 minutes or until chicken is browned and cooked through . When chicken is finished pour reserved marinade into pan and coat. Bring sauce to boil over high heat; then reduce to low simmering chicken and sauce for 5 minutes.

Serve chicken hot over brown rice and veggies.

For my WW girls……Points +: 7 for cup of chicken and sauce

This weekend I plan on working hard in the kitchen to create some new family favorites. Do you have any plans?

I have had an amazing holiday season and have been enjoying some much needed time off with these lovely ladies.

This has been a very rare week as we all (including Dad on the Run) had the week off. So we have been enjoying the week together, which has not left a lot of free time. It has felt great hanging out with the family. We even took and impromptu trip to NYC and lunch at Bobby Flay’s Mesa Grill.  One word….AMAZING!

In the spirit of the New Year I am going to share with you a fantastic Bobby Flay recipe that we re-created for a Christmas appetizer. This is the type of recipe that takes you no time to create but your guest will think you spent a long time making. The lobster and avocado made a great pairing with the spices and herbs. If you are looking for a last minute NYE app, this one will be a crowd pleaser.

Lobster Avocado Cocktail

By: Bobby Flay

Ingredients

• 1/2 cup fresh lime juice
• 2 teaspoons honey
• 2 tablespoons horseradish, drained
• 1 tablespoon Worcestershire sauce
• 1 teaspoon hot sauce
• 1 tablespoon chopped fresh tarragon
• Kosher salt and freshly ground pepper
• 2 cups coarsely chopped lobster meat
• 1 avocado, peeled, pitted and diced
• 1/4 cup chopped watercress leaves

Directions:

Whisk the lime juice, honey, horseradish, Worcestershire sauce, hot sauce, tarragon, and salt and pepper to taste in a bowl.

Gently fold in the lobster, avocado and watercress. Serve in shot glasses, if desired.

I have a lot of great new ideas for 2012. Can’t wait to ring in the New Year’s.

This week my kitchen was busy with me creating some great new family friendly meals. I also had some assistance with my new Farberware Restaurant Pro Open Skillet with Teflon® non-stick coating. With all the parties and planning, who has time for the nuisance of cooking and cleaning? Across the board, in the kitchen you can count on cookware with Teflon® nonstick coatings to make your life easier during the holidays.With cookware with Teflon® nonstick coatings, you’ll see that it’s possible to make a hearty, delicious meal for 2 or 20 without spending all day in the kitchen.  The nonstick coating on Teflon® pots and pans make for easy cooking and clean-up every time!

I decided to test the nonstick challenge this week by crisping up some bacon for my kitchen created Twice Baked Bacon Acorn Stuffed Squash. I love the gold Teflon touch of the skillet. Brings out the bacon’s color .

While you begin to drool a little bit here is the recipe that is both sweet and savory. It would be a great addition to any holiday table.

Twice Baked Roasted Bacon Acorn Squash

By : Mom on the Run

Ingredients

• 1 medium acorn squash (1-1/2 pounds each)
• 6 bacon strips, cooked and crumbled
• 2 tablespoons thinly sliced green onion
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Dash to 1/8 teaspoon cayenne pepper

Directions

• Cut squash in half; discard seeds. Place squash upside down on a baking sheet coated with cooking spray.
• Bake at 350° for 50-55 minutes or until tender. Scoop out squash, leaving a 1/4-in. shell.

• In a large bowl, combine the squash pulp, bacon, cinnamon, nutmeg, green onion, and salt and pepper.

• Spoon into shells. Bake at 350° for 25-30 minutes or until heated through and top is golden brown. Yield: 2 servings.

This recipe is amazing. It is just enough mix of bacon a squash with a hint of cinnamony goodness. A definite Paleo keeper . I made these to accompany my version of these bacon wrapped lovelies. Great winter dinner. I adore the shape of acorn squash as it makes a great bowl. Thank you so much to Teflon for inspiring Mom on the Run to create this amazing dish.

Do you have a favorite pan that you use to make your kitchen a happier place?

I am going to spend my Sunday catching up with my favorite blog friends. Watch out blog world I am going to be spreading comment love.

Disclosure: This post was made possible by Teflon. I did receive the skillet in exchange for the review but the thoughts are my own. 

Thank you so much for the kind thoughts about the interview. It has so much to be a local “celeb” for a few weeks. There is a commercial that also accompanies the interviews that airs locally about 5 times a day. My girls were able to be in the commercial so now they are celebs at school. It was important for me to include them in the process as our story is about the whole family. I am not the Mom I am today without them. I am trying to get a copy of the commercial so I can share that with you. It is too cute for words

I am feeling so much better with cooking and food selection this week due to planning ahead on Sunday. My recipes were set for the week, grocery list and shopping were completed on Sunday, and easy grab and go access was created to make mornings a little bit more bearable. In my search for more natural “Paleo Friendly” recipes I found a great morning muffin recipe. It called for a flour I had never used before. Coconut Flour. I was intrigued how the muffins texture was going to be. I found Organic Coconut Flour at Whole Foods. SCORE!

Let’s Do Organics has many interesting products that also include gummy bears and ice cream cones. The flour was very reasonably priced and I like the healthy benefits that it provides such as fiber and protein. After using the flour in this great recipe from another new to me blog, Multiply Delicious, I know I will be buying it again.

Coconut Banana Chocolate Chip Muffins

By: Multiply Delicious

Ingredients:

6 eggs

1/3 cup coconut milk

1 tablespoons maple syrup (optional)

1 teaspoon salt

1 teaspoon vanilla extract

1/4 cup coconut oil, melted

3/4 cup coconut flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 cup mashed ripe bananas (about 3 bananas)

1/2 cup dark chocolate chips, plus additional for sprinkling on tops of muffin

Instructions:

Preheat oven to 400.  Line a 12-cup muffin pan with paper liners.

In a large bowl, combine eggs, coconut milk, maple syrup, sea salt, and vanilla extract.  Whisk to combine and set aside.

Sift coconut flour, baking powder, baking soda, and cinnamon into the wet ingredients.  Whisk vigorously until no lumps remain.  Stir in melted coconut oil until well combined.  Fold in banana and chocolate chips until incorporated.

Using a large ice cream scoop, add one level scoop to each muffin cup.  Sprinkle each muffin with a few additional chocolate chips.  Bake muffins for 15 to 18 minutes or until muffins are golden and spring back when pressed gently.  Once baked, cool for 10 minutes.

Serve and enjoy! (My pictures do not do these poor muffins justice) They were fantastic. Texture was like any other gluten free muffin that I have had. More spongy than grainy. The mix of all the flavors were a wonderful wake up treat. I will be whipping up another batch as soon as I get more over ripe bananas.

Have you found any new food finds lately? Please share Tis’ the season.

Besides selecting the 2011 Mom on the Run Christmas Tree, I was able to plan my weekly menu. In addition to my dinner plans, I also found recipes for breakfast and snacks. The morning time has been a chaotic nightmare for me as of late. You can usually find me running around like a chicken with their head cut off. To many things and people to prepare before I have to go back to work. There is no one else to blame but myself for my lack of preparedness. I decided to take matters into my own hands today and start my weekly preparation early. Here is what I did to help my morning routine:

• Made another batch my Paleo Chili and divided into individual bowls for lunches for the week. (Easy Grab and Go)
• Prepared all the baby things (this includes clothes and food for tomorrow)
• Packed lunches for everyone else who needed ones
• Packaged snacks for the week

It feels good to be so planned out. We will see tomorrow how it goes but even with those little things life will be about just getting myself ready for work. That should be an easy task. If I can’t handle showering and getting dressed, than I clearly have problems. Are there things you do to help prepare you better for the week ahead? I am open to any and all suggestions.

Here is a snack recipe that I found on Life as a Plate’s site. Like her I am a mom on a budget. If I can make it for less than that is what I do. In the past I have attempted to re-create making protein bars with complete failure. I decided to give this recipe a try and I am so glad I did. Simple, tasty, and easy……..Can’t lose with this recipe.

Homemade Lara Bars 

By: Life as A Plate

What You Need:

• 1/2 c. pecans
• 1/2 c. walnuts
• 1/2 c. almonds
• 1/2 c. dried fruit
• 1 tbsp. sunflower seeds
• 1/2 c. pitted dates
• 2 tbsp. honey (or agave) (I used agave)
• 1 egg, beaten
• 3 tbsp. Sunbutter w/flax seeds (I used almond butter)

What you do:
1) If your nuts aren’t already the “chopped” variety, give them a coarse chop with a knife.

2) In a food processor or blender, add the nuts and pulse until small chunks. Put in bowl.
3) Chop or put the dates in a food processor and pulse until “gooey” for lack of a better word. Add to bowl.

4) Repeat above step with the chocolate chips if you’re using them.
5) When all nuts, fruit, and chocolate are in the bowl, add in the egg, honey, and Sunbutter and mix thoroughly.

6) Line a 9X9 baking dish with parchment. Yes, you MUST use parchment. Otherwise, it will stick and be a mess and you will hate me and it will NOT be my fault.
7) Press down mixture thoroughly and evenly.
Bake at 250 for 45 minutes, until middle is firm.

9) Let cool completely and cut into bars.
10) Wrap each bar individually in plastic wrap for a quick grab.

My bars are in my fridge wrapped and ready to go. After all this preparation I am exhausted Happy Monday!

For the last year I have been very careful about what I was eating. Due to breastfeeding, I eliminated dairy and soy from my diet. I also watched the amount of gluten that I ate as well. It worked for me and the baby and I had been doing very well finding new recipes and alternative food to eat. So hear comes the honest truth, my new food choices involved a lot of carb alternatives. Cheese had been my go to snack prior to the baby. In fact it was the only thing that kept the nausea to a minimum. Looking back tonight I realize my body has been through a lot. Nine months of pregnancy and a year of breastfeeding….Time for a change.

For the last few weeks I have been fascinated by one of my favorite bloggers, Ms. Biz, from My Bizzy Kitchen journey with the Paleo Diet. I begin to do some research and really like some of the recipes and meal plans that I have stumbled upon. I was also very inspired by AndreAnna, who writes for her blog Life As a Plate. She writes about her journey of eating real food. Before I write anymore about Paleo, I have a few more books that I want to read. What I have realized is a “primal” way of eating will take planning. I decided to start trying some recipes out to get some favorite dishes under my belt. Here is my first attempt with Paleo Chili. It was an easy lunch dish that made my co-workers drool every time I heated up my lunch.

Paleo Chili

Recipe Adapted from Life as a Plate

Ingredients:

• 2-3 lbs ground beef
• 1 24 oz can diced tomatoes (unflavored)
• 2 cups beef broth
• 1-2 small yellow onion, chopped
• 1/2 c. each of the following fresh peppers, chopped:
• --red bell
• -green bell pepper
• 2 jalapenos, chopped (ribs/seeds added depends on your tastes)
• 2 tbsp. chopped parsley (can use for garnish later as well)
• 1-2 c. pureed squash (for thickening)
• 2 tbsp agave
• 2 pkgs. Simply Organic Chili Mix

   

  Set crock pot for 8 hours on the low setting.
  Brown ground beef and prepare vegetables.

  

  

  Put meat in bottom of crock pot first. Break it up. Then add the diced tomatoes, broth, and all the rest ingredients.

  

  Cover and let sit. Every few hours , stir the pot. Let cook for an additional 3 hours. It will look like this when it is completed. Holy YUM! Made the house smell amazing.

This dish took me less than 20 minutes to complete. Definitely a keeper for Paleo friendly recipes.

Have you ever felt you needed a change in diet (not event to lose weight)? What was your ah-ha moment?

Are you a mom-to-be or know a future mommy? Make sure you check out the L’ovedbaby Nursing Shawl Giveaway.

I have had quite the week. After the Thanksgiving whirlwind, Monday morning came in like a lion. I was exhausted from all the excitement of the weekend and was dragging from the moment I woke up. The girls also started basketball this week which has a very different schedule than soccer. I had also scheduled Baby A’s year old check up as well (must have been still on the C-Section pain medication when I scheduled this meeting over a year ago). I re-arranged my work schedule to get to the appointment on time and quickly rushed in like a crazy lady to check in for the appointment. The receptionist says, “Wow, you are a little early. Your appointment is at 4.” I look at my phone calendar again and it said 3, but I turned around as quickly as I entered the building. After making a few phone calls to make sure my other children had rides to their proper locations it was time for me to check back in. The doctor saw us very quickly. Baby A is meeting all her developmental milestones. Currently she is 29 3/4 inches tall and weighs in at 20.8 pounds. It all went down hill from there. The shot nurse came in and the screaming began. Band-Aids were placed and we were sent on our merry way. The nurse says to me as we are leaving to make sure that I take off the Band-Aid once we get into the car. At this point Baby A is still screaming at the top of her lungs, and of course everyone is staring, forgetting that their kids were once like this. I just wanted to get out of there. We made it to the car and I was just excited that she had finally calmed down. I buckle her in and secure myself for the short drive home. As I am driving down the street I realize that I had forgotten to take of the Band-Aid. I pull over at the next parking lot and proceed to get the Band-Aid off Baby A’s finger. I open the door and the Band-Aid is gone. She of course is smiling and at this point is laughing because I become a complete mad women searching for the Band-Aid. Of course I could not find it. I call the Dr back and tell them what happen. They ask a series of questions and assure me that as long as she is still breathing and not is distress that the Band-Aid should not be a problem. Baby A is fine, but this taught me how quick a year old can be. Yup…….A truly Mom on the Year Moment. 

After this week I leave you with a family friendly recipe that my kids LOVE.

I was a Foodbuzz Family Bites Featured Publisher in September 2010. After a few weeks of creating new recipes in my kitchen with Newman’s Own products it was announced that I would be featured. The feature was 9 Mom on the Run unique recipes. All the recipes were tried by my family and passed the hungry mouths club. I had so much fun creating these recipes. My dear husband was such a great guinea pig as I perfected each one. Here is one of my favorite recipes that I created.

Sockarooni Tomato Bacon Pasta Bake

This cheesy pasta casserole is easily made faster than you can say Sockarooni!

Main Ingredients:

1 pound of Pasta (Whatever your family prefers)

1 Jar Newman’s Own® Sockarooni Pasta Sauce,

1/2 pound of bacon

1 cad of tomato soup

8 oz cheddar cheese

Directions:

Preheat oven to 350. Bring a large pot of salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes, or until al dente. Drain and set aside.

Heat a large skillet over medium heat. Add bacon and cook until crispy.

Place cooked pasta in a medium bowl. Add tomato soup, Sockarooni Sauce, and cooked bacon. Stir to coat evenly. Add 1 cup of the cheese and stir until melted and thick.

Transfer pasta to a baking dish. Sprinkle with remaining cheese. Bake until sauce is thick and cheese is browned. Serve immediately.

I am currently taking deep breaths and going to bed ASAP to hopefully end the week better than it began.

Make sure you check out the L’ovedbaby Nursing Shawl Giveaway.

Weekly I scour my favorite blogs for family friendly recipes that will wow the family. I have a lot of favorite sites (Thanks ladies for great blogs): My Bizy Kitchen, Love, Veggies, and Yoga, and Recipe Girl just to name a few. For Thanksgiving I just wanted to make something  to feel like I contributed in some way. For me not to be busy in the kitchen during the holidays is a rarity. When I saw this amazing Sweet Potato Recipe on another one of my favorite recipe blogs, Fake Ginger, I knew I had a winner. You can’t go wrong with sweet potatoes and a crumbling nutty topping. With a few substitutions I whipped up a dish that I hope did the original justice.

I was in BONUS BUY heaven this week when I found this 5 pound box of Sweet Potatoes for only $2.50. This is my kind of sale

Sweet Potato Casserole
Adapted from Fake Ginger

Ingredients

For the Crust:

1 cup brown sugar

1/3 cup Gluten Free flour

1 cup chopped pecans

1/3 cup Earth Balance butter, melted

Sweet Potato Mixture:

3 cups cooked and mashed sweet potatoes

4 Tbsp of Truvia

½ teaspoon salt

1 teaspoon vanilla

2 eggs, well beaten

2 tbsp of Earth Balance Butter, melted

2 tbsp of Vanilla Coconut Milk Drink

Instructions

To make the crust, combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.

Preheat oven to 375F. Spray a medium-size casserole dish with nonstick spray.

Combine sweet potatoes, sugar, salt, vanilla, eggs, milk, and butter in a large mixing bowl in the order listed. Beat thoroughly with a hand mixer for about 3-4 minutes to increase the fluffiness of the sweet potato mixture.

Pour mixture into the baking dish. Bake for 25 minutes. At this point, dish can be covered and refrigerated for a couple of days.

Sprinkle the surface of the sweet potato mixture evenly with the crust mixture and return to oven for 10 minutes. Allow to set at least 30 minutes before serving.

The brown sugar and pecan crust should be slightly browned and crunchy.

A little bit about Fake Ginger: Amanda is a stay-at-home mom to 2 beautiful boys. She is amazing baker and food photographer. I urge you to stop by her site to learn more about her and find out how her blog got its name.

Have you thanked your favorite blogger today?

Tajiah (our middle daughter) was observing me intently while I was cooking the pork medallions that were on our weekly menu. She says in her very matter a fact voice,“Please don’t take this the wrong way but I regret to inform you that I don’t eat things that start with the letter P now.”

Me: "Wow, that is really unfortunate because I regret to inform that you will not be able to eat pizza now. You do know that that begins with the letter P?”

Tajiah: “Mommy, you can forget my last statement. I love things that begin with the letter P.” As she walks away I hear her mumble under her breath, “I got to get better at this.”

Really?! Are you kidding me? These are the moments that I have to remember that she is only 7, but where does she come up with this stuff. I do applaud her effort and creativity on this one. Cooking for kids is a tough job. I no longer take offense to the negative statements or faces of distain. I would have given up long ago if I did. Instead I prepare fresh, healthy meals that will make my girls better students and athletes. I have hits and misses every week, but no kid goes hungry in this house. What helps keep meals fresh for me is making sure to create a weekly menu plan. I always try to rotate a already kid approved recipe in the mix. Keeps the critics happy at least for one night.

I now have another kid approved recipe to add to the rotation. It is actually a funny end to the girl who didn’t want to eat food that began with the letter P. When I served her plate for dinner she begin to eat right away. A few minutes later she gives me her critique. “This steak is great. What did you do to it? It is the first time I actually like protein. Can I have another piece?” AMAZING! Instead of acting just like her and saying what I really wanted to say (something along the lines of I told you so) I took the high road and served her another piece.

Crispy Pork Medallions

Cooking Light November 2011

Ingredients

• 2 tablespoons Dijon mustard
• 1 (1-pound) pork tenderloin, trimmed and cut into 8 medallions
• 1/2 cup panko (Japanese breadcrumbs)
• 1 tablespoon chopped fresh thyme
• 1 tablespoon minced fresh parsley
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons extra-virgin olive oil

Preparation

Preheat oven to 450°.

Rub mustard evenly over pork medallions.

Combine panko, thyme, parsley, salt, and pepper in a large bowl. Dredge pork in panko mixture.

Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add pork; sauté 2 minutes or until golden brown. Turn pork.

Place skillet in oven; bake at 450° for 8 minutes or until pork reaches 145°. Let stand 3 minutes.

Vanessa Pruett, Cooking Light
NOVEMBER 2011

Do you have tricks to get your kids to try new things? What type of foods did you hate as a child that you may like now?