I had a ridiculously busy spring semester and really, really slacked off at home. I was resorting to making my easy dinner recipes or just making pasta or Trader Joe's frozen fish.
The guilt finally got to be too much last week. In addition, my 7-year old started swim team and is hungry ALL THE TIME. After he ate a granola bar, yogurt and cheese stick and was still hungry, I realized that I really needed to get creative with snack options.
Here are some yummy snack ideas plus a couple of AMAZING and EASY dinner recipes.
Peanut Butter Granola Balls
- 1/3 cup honey
- 1/4 cup natural peanut butter
- 2 tablespoons unsalted butter
- 1 cup crisp rice cereal
- 1 cup old-fashioned rolled oats
- 1/4 cup dried fruit
1.
Step 1
In a small
saucepan over medium, heat honey, peanut butter, and butter. Stir until
loosened and smooth, 1 to 2 minutes. Remove from heat; stir in cereal, oats,
and dried fruit.
2.
Step 2
Drop
mixture by the tablespoon into mini paper cupcake or candy liners. Place on a
rimmed baking sheet, and refrigerate until set, about 15 minutes.
Pizza-Dillas
I purchased Chia Seed Tortillas at Trader Joe’s.
Spread butter on one side of two tortilla.
For William’s, I put inside mozzarella, pancetta (TJ has
chopped Pancetta), spinach leaves (tiny) and black olives.
For Patrick, I put in mashed up black beans, canned corn,
shredded zucchini and cheddar cheese.
Fry in pan on both sides until light brown.
Chicken
and Vegetable Tostadas
INGREDIENTS
1 tablespoon olive oil
3/4 lb chicken breast tenders
1 teaspoon cumin
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1 cup chopped red onion
1 cup fresh corn kernels, about 2 ears
1 cup zucchini, chopped
1/2 red bell pepper
8 tostada shells
3/4 cup Monterey Jack cheese, shredded
1/2 cup salsa, or make the slow cooker salsa ahead
1/4 cup cilantro, chopped
1/2 cup grape tomatoes, chopped
INSTRUCTIONS
1
Preheat oven to broil.
2 Cut chicken tenders into bite-sized
pieces. Sprinkle with cumin, salt, and pepper. Toss to evenly coat.
3 In a large skillet, heat oil over medium
high heat until it begins to shimmer.
4 Add chicken and let brown nicely (without
moving it) for at least two minutes.
5 Add the onion, corn, zuchhini, and bell
pepper and contine to cook for 3-4 minutes or until vegetables are tender.
6 Remove from heat.
7 Place 4 tostada shells on a baking sheet.
Top with chicken and vegetables and a sprinkling of cheese.
8 Broil for a couple of minutes – watching
closely.
9 Repeat the same process with the
remaining for shells.
10 Garnish with salsa, cilantro, and tomatoes.
Citrus
Soy Salmon
INGREDIENTS
1 lb salmon fillet, 1 tablespoon
olive oil, kosher salt and pepper, 1 cup orange juice
1 tablespoon butter, 1/8 teaspoon low sodium soy sauce
INSTRUCTIONS
1
Preheat oven to 450.
2 Line a baking sheet with foil. Place the
salmon in the middle of the sheet and rub lightly with olive oil. Season with
salt and pepper.
3 Roast salmon for 10-12 minutes.
4 While salmon is roasting, prepare the
sauce.
5 In a medium sized pot (we’re looking for
a wide bottom) bring the orange juice to a boil.
6 Reduce to a simmer and let juice reduce
to about 1/3 to 1/4 of a cup – this takes about 5-8 minutes so be patient.
7 Once reduced, remove from heat and add
butter and soy sauce.
8 Plate salmon and drizzle with the citrus
soy ‘reduction’. Fancy!