Hello Everyone!

I hope you had a lovely 4th of July Holiday filled with fun, water and fireworks!  Today we will be having Seafood Pasta!  Full of different textures and tastes, Seafood pasta is surely a light summer dish that everyone can love!

Breakfast: Nuttella, Toast and Fruit

Lunch: Meatball Parmesan Sub

Snack: Kid Friendly Sushi

Dinner: Seafood Pasta

Dessert: Apple Crisp

Ingredients

• Salt
• 1 1/2 pound penne rigate or bow tie pasta
• 3 tablespoons extra-virgin olive oil
• 1/2 pound shiitake mushrooms, stemmed and sliced
• 2 large shallots, chopped
• 3 to 4 cloves garlic, finely chopped or grated
• A pinch or 2 crushed red pepper flakes
• 1/2 cup dry sherry
• 1/2 cup chicken stock or seafood stock
• 1 (15-ounce) can crushed tomatoes
• 1 pound shelled, cooked or raw bulk lobster pieces
• 1 teaspoon lemon zest
• Salt and freshly ground black pepper
• 1/2 cup cream
• A handful chopped chives or parsley or both

Preparation

1. In a large saucepan boil water for the pasta.
2. When water begins to boil add salt liberally, let water return to a boil and cook pasta to al dente.
3. Drain.
4. Heat a large skillet over medium heat with olive oil, 3 turns of the pan.
5. Add mushrooms, shallots and garlic, red pepper flakes and saute 5 minutes.
6. Deglaze the pan with sherry, stir in stock and tomatoes and bring to a bubble.
7. If using raw seafood, season with lemon zest, salt, and pepper.
8. Raise the heat
9. Add the seasoned seafood and heat through or cook until just about firm and opaque, a couple of minutes.

10.  If using cooked seafood, season the seafood when you add it to skillet with lemon zest, salt and pepper.

11.  Stir in heavy cream and toss hot pasta with sauce and chives and/or parsley,

12.  Adjust seasoning and serve.

Enjoy!

Happy fourth of July!  I hope you’re enjoying your day of Family fun!  Here is today’s menu.

Breakfast: Fruit and Granola

Lunch: Seafood Salad

Snack: Freezepops!

Dinner: Pulled Barbecue Chicken Sandwich

Dessert: White Cake with Berry Toppings

Seafood Salad is a perfect dish for a beach day.  Just make sure to keep it in a well chilled cooler!  Its a nice cool down treat and easy to handle with the kids running in and out of the house, pool or water at the beach.

Seafood Salad

Breakfast: White Chocolate Chip Raspberry Waffles

Lunch: Rice Bake

Snack: Fruit and String Cheese

Dinner: Black Bean and Salmon Tostada

Dessert: Apples and Honey

Happy Thursday Everyone,  As we say goodbye to June and hello to steamy July, I will be posting one of my favorite recipes- Black Bean Salmon Tostada

4 6″ corn tortillas
1 6oz pouch of salmon
1/2 avocado, diced
2 pickled jalapeno peppers, thinly sliced (remove seeds for less heat)
2 cups coleslaw mix
2 tablespoons chopped cilantro
juice from 1 lime
1 tablespoon juice from the pickled jalapenos
salt, to taste
1 cup drained, rinsed black beans
2 tablespoons (28gm) nonfat plain Greek yogurt, or light sour cream
2 tablespoon salsa, preferably mango salsa
3/4 teaspoon ground cumin
2 scallions, chopped

Preheat oven to 400F. Place tortillas on a baking sheet and spray with nonstick cooking spray; turn and spray opposite side.

Bake the tortillas for 10-15 minutes, until crisp.

Meanwhile, in a medium-sized bowl, breakup the salmon with a fork. Gently mix with the diced avocado and pickled jalapenos.

In another bowl, toss the slaw mix with the cilantro, lime juice, pickling juice, and salt.

Finally, combine the black beans, yogurt or sour cream, salsa, and cumin in a food processor and blend.

I hope you enjoy it!  Have a wonderful day.

Hello Everyone!  Here is another tasty salad to enjoy for lunch.  It’s a cool treat as the summer gets a little hotter.  I hope you like it!

Breakfast: Orange Sticky Buns

Lunch: Cherry Tomato salad

Snack: Whole Grain Toast with Apple Butter

Dinner: Mozzarella Chicken

Dessert: Dessert Pizzas

Cherry Tomato Salad

Ingredients

• 40 cherry tomatoes, halved
• 1 cup pitted and sliced green olives
• 1 (6 ounce) can black olives, drained and sliced
• 2 green onions, minced
• 3 ounces pine nuts
• 1/2 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon white sugar
• 1 teaspoon dried oregano
• salt and pepper to taste

Preparation

1. In a big bowl, combine cherry tomatoes, green olives, back olives, and spring onion.
2. In a dry skillet, toast pine nuts over medium heat until golden brown, turning frequently.
3. Stir into tomato mixture.
4. In a small bowl, mix together olive oil, red wine vinegar, sugar, and oregano.
5. Season to taste with salt and pepper.
6. Pour over salad, and gently stir to coat.
7. Chill for 1 hour.

Yum! Enjoy!

Happy Tuesday, everyone!  I hope you had a great evening.  Today’s recipe is Guava cake!  I love guava and cheese pastelitos from my local bakery back home in Miami.  It’s a huge Cuban treat to have with breakfast or even for a snack.  I was homesick and intrigued when I came upon this recipe and it was quite a treat!  I hope you enjoy it as much as I do.

Breakfast: Fab Fruit Salad

Lunch: Spaghetti with Artichoke

Snack: Graham Crackers

Dinner: Ropa Vieja

Dessert: Guava Cake

Guava is a tropical fruit.  The word Guava means “pomegranate” in Latin.  Guava tastes sweet and gives off a scent less faint than a lemon rind but still pleasant. It is considered a super fruit due to it being rich in dietary fiber.  it typically grows in tropic climates (like Florida).

Apple Guava Fruit

Ingredients

• 2 cups white sugar
• 1 cup butter
• 4 eggs
• 1 cup guava pulp
• 1/2 cup guava nectar
• 3 cups cake flour
• 1 teaspoon ground nutmeg
• 1 1/4 teaspoons baking soda
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cinnamon

Preparation

1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease and flour one 13×9 inch pan.
3. Sift together flour, nutmeg, soda, cinnamon, and cloves.
4. In another bowl, mix together guava pulp and juice.
5. In another bowl, cream together butter and sugar.
6. Add eggs, one at a time.
7. Add flour mixture and guava mixture alternately to creamed mixture.
8. Pour batter into prepared pan.
9. Bake at 350 degrees F (175 degrees C) for 30-35 minutes.

Enjoy!

Hi everyone and happy Monday.  Today’s menu will be featuring Asparagus and Carrot Noodles which is an absolutely delicious recipe!

Breakfast: Fruit Smoothie

Lunch: Asparagus and Carrot Noodles

Snack: Mango Slices

Dinner: Chicken Stuffing Casserole

Dessert: Vanilla Cake

Yum! Yum! Enjoy!

Ingredients

• 2 tbsp Tahini
• 1 tbsp Pure Sesame Oil
• 2 tbsp Apple Cider Vinegar
• 2 tsp Honey
• 1/4 tsp Spices, Crushed Red Peppers
• 1/4 tsp Sea Salt
• 8 oz Whole Wheat Spaghetti
• 16 stalks Asparagus
• 2 Whole Carrots
• 1/2 cup Scallion
• 1 tbsp Raw Sesame Seeds

Directions

1. Bring water to boil for pasta.
2. Prepare sesame dressing in a small bowl,
3. Whisk together tahini, oil, vinegar, 2 tbsp water, honey, crushed red pepper and salt; set aside.
4. Add spaghetti to boiling water and cook according to package.
5. Add two inches of water to another saucepan and fit with a steamer basket.
6. Bring water to boil
7. Add asparagus to basket
8. Steam until tender, about 2 minutes.
9. In a large bowl,
10. Add asparagus, carrots and scallions.
11. Add spaghetti and sesame dressing;
12. Toss to combine.
13. Sprinkle mixture with sesame seeds.
14. Serve warm or chilled.

I hope you enjoy it!  Have a great day!

Sunday Sunday!  I hope you had a lovely weekend.  As we gear up for the end of weekend, I have yet another lovely crockpot recipe for you to enjoy.  Cheesy crockpot chicken is a delicious recipe that is a huge hit for cheese lovers… But First!  Our daily menu

Breakfast: Blueberry Muffin

Lunch: Crabcakes

Snack: Pistachios

Dinner: Cheesy Crock Pot Chicken

Dessert: Strawberry Kiki Fruit Tarts

Now for the main event!

Cheesy Crock Pot Chicken

Cheesy Crock Pot Chicken

Ingredients

• 6 boneless, skinless chicken breasts
• 10 oz. can condensed cream of chicken soup
• 10 oz. can condensed Fiesta cheese soup
• 1/8 tsp. pepper
• 2 tsp. chili powder

Preparation

1. Place chicken breasts in 3-1/2 to 4 quart crockpot.
2. Pour the undiluted soups over the chicken,
3. Add the pepper and chili powder,
4. Stir to combine.
5. Cover crockpot and cook on low 6 to 8 hours, until chicken is tender and thoroughly cooked.
6. Serve over rice or noodles.

I hope you have a relaxing Sunday and a great week!  See you tomorrow and be sure to check in to KidsFunPlaza for Menu Plan Monday!

Happy Saturday everyone!  Here is today’s menu

Breakfast: Fluffy Pancakes

Lunch: Chinese Chicken Salad

Snack: Sweet Potato Potstickers

Dinner: Vaca Frita

Dessert: Pumpkin Pie

Chinese Chicken Salad is my absolute fave salad!  It has a lot of really unique tastes blending together to create a really lovely.  I hope you enjoy it!

Ingredients

• 4 tablespoons low-sodium soy sauce, divided
• 2 teaspoons toasted sesame oil, divided
• 1 pound skinless, boneless chicken breasts
• 1/2 head napa cabbage, thinly shredded (about 6 cups)
• 1/4 head red cabbage, shredded (about 2 cups)
• 1 large carrot, shredded (about 2 cups)
• 3 scallions, trimmed and thinly sliced, greens included (about 1/2 cup)
• 1 (8-ounce) can sliced water chestnuts
• 1 (11-ounce) can Mandarin oranges in water, drained
• 1/3 cup rice wine vinegar
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 2 tablespoons canola oil
• 2 tablespoons brown sugar
• 1 1/2 teaspoons chili-garlic sauce or chili sauce
• 1/4 cup sliced almonds, toasted

Preparation

1. Preheat oven to 350 degrees F.
2. Combine 1 tablespoon soy sauce and 1/2 teaspoon sesame oil and brush onto chicken breasts.
3. Arrange in a baking dish and bake until juices run clear, about 13 to15 minutes.
4. Remove from oven,
5. cool completely
6. cut into 1/4-inch slices.
7. In a large bowl, combine Napa cabbage, red cabbage, carrot, scallions, water chestnuts, Mandarin orange and sliced chicken.
8. In a separate bowl, whisk together 3 tablespoons soy sauce, vinegar, garlic, ginger, oil, 1 1/2 teaspoons sesame oil, brown sugar and chili sauce.
9. Pour dressing over salad and toss to combine.

10.  Divide among bowls and top each serving with 2 teaspoons toasted almonds

Bon Apetit!

Happy Friday!  As the Rain continues to fall in the Capital District, I hope this fun salad will help bring some pep into your day.  It combines a number of delicious flavors that really pleases the palate. Plus it’s pretty healthy!  I hope you enjoy it.

Breakfast: Mint and Cilantro Melon Salad

Lunch: Bartlett Pear Salad

Snack: Crispy Fried Tofu

Dinner: Cuban Paella

Dessert: Chocolate Peanut Butter Pie

Ingredients

Salad
1 (10-oz.) package washed and ready-to-eat fresh spinach
2 to 3 large, ripe California Bartlett pears, cored, quartered and sliced
1 avocado, peeled and diced
3 to 4 strips bacon, cooked crisp and crumbled
1/2 cup pine nuts or other nut, toasted
1/2 cup dried cranberries
1/4 cup fresh mushrooms, optional
Dressing
1/2 cup olive oil
2 tbsp. seasoned rice vinegar
1 to 2 tsp. Dijon mustard, to taste
1 clove garlic, crushed
1/4 tsp. salt

Preparation

1. Combine spinach, pears, avocado, bacon, pine nuts, cranberries and mushrooms in salad bowl.
2. In a small bowl, whisk all dressing ingredients and drizzle over salad.
3. Toss before serving.

Short and sweet.  Enjoy!

Homemade Vanilla Ice Cream

Breakfast: Zucchini Bread

Lunch: Baked Lemon Pasta

Snack: Twice Baked Sweet Potatoes

Dinner: Chicken Cordon Blue

Dessert: Vanilla Ice Cream

With the summer warming up fast, making your own ice cream is definitely a trick to know.  You know exactly what is going in your ice-cream and you can customize it from the beginning:

Ingredients

• 2 cups heavy whipping cream
• 2 cups half-and-half cream
• 3/4 cup white sugar
• 1 tablespoon vanilla extract

Preparation

1. In a large bowl, combine the heavy cream and the half and half.
2. Gradually whisk in the sugar until blended.
3. Whisk in the vanilla.
4. Refrigerate, covered, until very cold, at least 3 hours or as long as 3 days.
5. Whisk the mixture to blend and pour into the canister of an ice cream maker.

Enjoy!