Thursday, May 17, 2012

Making Memories and Good Food

An amazing fact about me: I used to rely on Hamburger Helper as a staple in my kitchen. I know, gross, right?
We, meaning me and my whole family (yes, even the men) have fallen in love with the Food network, especially the show Chopped. have you seen it? Oh my, we gather around and are spell-bound. :) Add that love to a desire to become healthy and that leads to some interesting things being "chopped" in our kitchen.
Don't tell Greg, but the lasagna that I will serve him tonight has no meat and lots of mushroom, eggplant and spinach.....yum! Here is the recipe if you want it. (sorry I don't have a picture yet, it is in the crock pot as I type.) Crock-Pot Vegetable Lasagna
Now, look at this:

Photo by Jessie

We love, love, love some lemon zest and this is so lemony and so healthy. 150 calories per serving. Just enough and so good!
Lemon Chiffon Squares


cup flour


cup (1 stick) butter, melted


cup sugar


JET-PUFFED Marshmallows


tsp. grated lemon zest


cup lemon juice


cup thawed COOL WHIP Whipped Topping


fresh raspberries

PREHEAT oven to 350°F. Mix flour, butter and sugar; press firmly onto bottom of greased 8-inch square baking pan. Bake 15 min. or until lightly browned. Meanwhile, mix marshmallows, lemon peel and lemon juice in large saucepan; cook on low heat until marshmallows are completely melted and mixture is well blended, stirring constantly. Remove from heat. Cool crust and marshmallow mixture completely.

ADD whipped topping to marshmallow mixture; stir with wire whisk until well blended. Spread evenly over crust.

REFRIGERATE at least 2 hours or until slightly firm. Cut into 16 squares to serve; top each square with 1 raspberry. Store leftover squares in tightly covered container in refrigerator.

Oh, one more! How about some baked vegetables? These were just wonderful. I have never had any that tasted any better!

 Getting it all ready. Jessie, snapping pictures, kids singing....its a happy place.

I want to help....I want to help....

Here is the finished dish (not my picture) Mixed Vegetable Bake Recipe

and the recipe:



 lb medium red potatoes, (about 4), cut into 1/8-inch slices


 large onion, cut in half and into 1/4-inch slices


 medium carrots, peeled, cut into 1/4-inch slices

1/4         cup extra-virgin olive oil


 teaspoons finely chopped garlic


 teaspoon dried thyme leaves


 teaspoon dried tarragon leaves


 teaspoon salt


 teaspoon pepper


 medium red bell pepper, cut into 1/4-inch slices


 medium zucchini, cut into 1/4-inch slice

1Heat oven to 400°F. Spray bottom of 13x9-inch           (3-quart) baking dish with cooking spray.
2Place potatoes, onion and carrots in baking dish;            toss with half each of the oil, garlic, thyme, tarragon,          salt and pepper. Bake 10 minutes.
3Meanwhile, in medium bowl, toss bell pepper and        zucchini with remaining oil and seasonings. Stir into          mixture in baking dish. Bake 30 to 35 minutes longer    or until vegetables are tender; stirring halfway through bake time.
I have found that by involving the kids in the cooking, making it fun and happy, has resulted in them trying more foods that normally they would not. That is especially true for the little ones. It is a great way to end the day and make memories that I hope they will always remember. 
Have a blessed day!


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