The Anti-Chicken Fingers Movement ~ Chicken Pomodoro

I made this meal at a little dinner party I had saturday with friends....and it was absolutely delightful.  I served w/garlic mashed red potatoes (recipe below) and salad.  Enjoy!


Ingredients:

3 Chicken Breasts, sliced in two pieces/in half so they are thinner. 

2 TBS olive oil

1/4 cup white cooking wine

1/2 cup chicken broth

2 TBS fresh lemon juice

1/2 cup tomatoes, chopped

2-4 TBS heavy cream (I did use heavy but I think you could use FF 1/2 & 1/2 or light and it would be great)

1/3 cup scallions, mincedsalt and pepper to taste

flour for dredging

2 cloves fresh garlic

For Garlic Red Mashed Potatoes:

8 Red Potatoes, sliced w/skin ON

3-5 TBL Smart Balance Butter

3 TBL of Sour Cream
Garlic Salt & Pepper to taste

Directions:

1. Season cutlets with salt and pepper. You can pound the chicken to make it thinner...it will cook much faster, as well.

2. Dredge in flour shaking off excess.

3. Add oil to skillet and saute chicken for a couple of minutes on each side.

4. Transfer to a platter and pour off fat(if any).

5. Deglaze pan with 1/4 cup wine(or chicken stock). Cook for about 2 minutes.

6. Add 1/2 cup chicken stock and lemon juice....you can add some garlic if you like(purely optional).

7. Return chicken cutlets to pan and cook for one minute on each side.

8. Remove the chicken and place on a warm serving platter.

9. To the skillet and sauce add the tomatoes, garlic and cream. Make sure your heat is on low and just heat through for about a minute or so. You don't want the cream to boil.  If you are low on the juices from earlier mixture, add a bit more wine/chicken broth as neccesary.

10. Pour sauce over chicken and garnish with scallions. 

For Garlic Mashed Potatoes:

Boil potatoes until completely cooked, mix w/electric mixer & ingredients (don't over mix!)

Serve w/Salad!  Happy eating friends!

The Best Foods To Eat During Pregnancy - Guest Post from Zoe (UK)

Now that there are two mouths to feed and 300 extra calories a day in sight, it’s important to follow a healthy, balanced diet for both you and your baby. Those extra calories need to provide your baby with the nutrients it needs to keep developing and growing, and to put him or her in good stead for a healthy lifestyle. As well as eating well whilst pregnant, it’s important to get plenty of sleep before your little bundle arrives, and ensure your sleep is spent on a mattress that is firm, yet soft enough to accommodate your new curves. Also, continue with your regular exercise regime until you feel comfortable. Here we give you a varied list of “power foods” that will ensure you have a healthier, smoother pregnancy.

1. Leafy, green vegetables – a nutritional hero in your pregnancy diet, eat vegetables like cabbage, broccoli and spinach to provide you and your baby with a good intake of fibre, folic acid, vitamin C and calcium.
2. Yoghurt – yoghurt works great as a midday snack, and greek yoghurt with your favourite fruit is even better. Jam-packed with protein, calcium, potassium and folic acid, you can pick up a yoghurt at your nearest supermarket and eat on-the-go for mummies to be with busy lifestyles. Equally, blend with your favourite fruit to make smoothies. Yoghurts can also prevent stomach upsets and yeast infections due to all the “active cultures”, better known as good bacteria, so it gets a double thumbs up.
3. Porridge – a delicious way to get your fibre and iron intake, porridge is a great breakfast to start your day. Add blueberries and apples for a fruity twist, or banana and cinnamon for a bit more of a kick. Or just choose your favourite fruits and get making your own varieties!
4. Wholemeal bread, potatoes and rice – these make up a big part of your daily intake of calories, so go for wholemeal bread for toast and sandwiches, because wholemeal and wholegrain contain loads more vitamins, fibre and omega 3.
5. Avocados – this superfruit is packed full of vitamins, like B6, which can help with morning sickness, and plenty of folic acid, so it’s a great food to eat when you’re pregnant. Try avocado on salads, or spread on wholemeal toast for a great breakfast or snack.
6. Beans – a great source of protein for both you and baby, choose from a wide range. Our favourite is the edamame bean, as they are a yummy way of getting your intake of protein, calcium, folic acid and vitamins. They can be cooked with soups, casseroles and pastas or eaten on-the-go as a healthy snack.
7. Red peppers – containing lots of vitamins A, C and B6, red peppers and your favourite dip are another great snack to take around with you during the day. You can also chop them up and throw them into pasta dishes and stir-fries, or into your sandwiches and salads.
8. Kiwi – another superfruit to add to your pregnancy diet. Kiwis have just as much vitamin C as an orange, so it’s a great way to boost your C-vit intake, and keep your baby healthy and strong. Kiwis are also packed with folic acid and antioxidants to make you and your baby stronger at attacking viruses.

Zoe is an avid blogger and experienced freelance writer, and loves to share her knowledge through content on the internet. Zoe is currently writing on behalf of bed superstore Archers Sleep Centre.

The Anti-Chicken Fingers Movement ~ Beef Stew on Toast

This is one of those meals that's healthy but awesome...it's almost a comfort food though it doesn't sound like it.   I was skeptical when first making it as there are so few ingredients...however, it's packing with flavor.

Ingredients:
1-Pd lean ground beef
salt & pepper
1 1/2-TBL olive oil
1- Medium onion, chopped
3- Cloves of garlic, minced (I suggest fresh)
1- 15.5 oz can of fat free beef broth
2-TBL flour or cornstarch
1-14/5 oz can of diced tomatoes
1-Can cut green beans

4 to 6 slices of whole wheat bread, cut diagonally or 4-6 whole wheat rolls toasted

Directions: In large, deep, nonstick skillet cook the ground beef for about 10 minutes or until cooked.  Season to taste w/salt & pepper.  Remove beef & put in a bowl.  Warm oil in same skillet over medium-high heat, add onion and garlic, stirring often until tender.  In small bowl whisk together beef broth & flour or cornstarch until blended smooth.  Gradually stir into skillet and bring to a boil.  Stir in tomatoes & the juices.  Cook stirring about five minutes, until slightly thickened.  Add green beans and ground beef to the skillet and cook another 7 minutes or until heated through and bubbly.  Serve over toast!  ~ Happy Eating Friends, Trina

A Mothers Intuition

I believe we all as mother’s have a little bit of a mother’s intuition.  We all get gut feelings if you will, those teeny little inner voices that tell us when something is wrong or off in a situation. 

I was invited recently to speak at a Mother’s of Preschoolers monthly meeting in regards to our book and blog.  I was super excited, as that is so right up my alley.  I love groups, I love talking, and well…I really love our book and blog. 

In preparation to do so, I was making notes on a speech, printing off business cards with our website info on it, among other things.  I remember a fleeting thought of- what happens if I am not able to go to this for some reason?  What would cause me to miss this?  Then  I had this terrible flash of me having to call the meeting coordinator, Amanda, to inform her I couldn’t come because I had to take my child to the hospital.  Because I frequently have irrational thoughts, I brushed this off as another one and moved on in preparation of my meeting.

Because we’d had a late night the night before, I stopped by Starbucks for a few moments of peace and quiet to go through my key notes and unwind.  While there, I got a panicked call from my husband, followed by a string of explicit words.  Because my husband rarely cusses, I was immediately alarmed.

“What is going on?” I yelled as I could hear one of my children crying in the background.

“We are going back to the F***ing hospital!” He yelled in my ear (we've been to the ER a few times between both our kiddos).

So, there I was, calling Amanda letting her know I was heading to the ER rather than coming to the meeting…and we would reschedule later.  I felt a little déjà vu, like…hello.  This was so my vision I had!

I truly believe God sends us messages in whichever way it is that you communicate with him.  Sound weird?  Maybe…some people claim they actually talk to God.  While I don’t have conversations such as; Hello God, how are you today.  Oh you are great?  Me too! I do feel I communicate through praying or feelings or thoughts with him. 

However, I didn’t feel this required a calling from God.  You see we headed to the ER with a less-than-concerned five-year-old who had a small gash on her chin.  It was a few hours and she was all glued up and ready to go home.  Not quite what I would consider an example of where I would need God’s immediate and distressed warning.

Thus my conclusion is…I feel as mom’s we are just equipped with what’s simply called a mother’s instinct.  Think that guy at the grocery store looks creepy?   He probably is…stay away.  Concerned about the hairs standing on the back of your neck as you cross a dark, abandoned street?  You probably should be.  So while I doubt I will be cancelling all plans the next time I have one of my “visions”…I doubt I’ll be dismissing them quite so quickly. ~Trina

Toddlers Eating Habits - Just Enough To Keep A Baby Bird Alive?

My child just doesn’t eat.  My husband and I actually read the little sheet the pediatrician gives you; you know the one their assistant prints from some random googled site between her Facebook posts.  It reads “a toddler is only expected to eat as much as a baby bird.”  Check!  We’re good!  That is precisely how much our two-year-old is eating. 

I know what he likes.  At least, this week.  He loves him some green beans and broccoli (no, really!)  And pineapple and raisins.  And beef…taco meat, burger bites, even steak—my diet the first four weeks of his existence in my belly, thanks to many business meetings in Kansas City.  In fact, the first person to know I was pregnant, other than myself, was my KC cabbie shuttling me to the airport the morning my stick showed two pink lines. 

   My husband and I were in agreement that we wouldn’t be those parents–the parents who’d cook up chicken korma with a side of mango chutney and naan just to feed our offspring hot dogs and mac and cheese.  And we aren’t…yet.  We serve a meal and they are expected to eat it.  If they don’t, I guess they’ll figure it out by the next meal that they should eat what they’re served.  However, the trick doesn’t seem to be working.  He doesn’t flinch.  He still doesn’t eat.  He seems to not have eaten a bite.

   Yet, there are those meals where they throw down.  I get such delight in seeing them polish off an entire plate.  I feel accomplished.  Finally, my trice-daily attempt at balanced meals including a protein, grain, vegetable and dairy product (almost always their sippy of milk).  And then it seems he doesn’t eat again for a week.  Still, I take such pride in those fleeting moments.  I take into account the snacks I’d given through the course of the day.  Goldfish seem like the biggest culprit.  Or maybe just milk.  I feel blessed with the fact that they do enjoy the beverage of choice for little men.  But, maybe too much is simply too much when their little bodies are in need of other vitamins and minerals.

   As his primary caregiver, I know I’m presenting him with a nice balance and constantly trying to rework our menu to find something he’ll eat, something that sticks for a while.  There is only so much you can do.  We weigh in healthy at our checkups.  In fact, he is 90th percentile in weight and height, so something is nourishing him.  So, how does he poop?  Cause he poops…today he pooped three times.  I really haven’t figured that one out yet… 

   So, if you’re confident you’re providing a balance of healthy options and they are eating, they are pooping and they are growing, then maybe, in fact, they are eating as much as they need, even if it’s just enough to keep a baby bird alive.   

The Anti-Chicken Fingers Movement~ Southwest Chicken Soup

This was the first time I'd made this soup...and it was absolutely amazing.  First of all, I love pretty much all Mexican food.  Secondly, I love cilantro like there's no tomorrow.  And most importantly as you know, I love healthy food.  So, you can see why this meal is a fav of mine.  I have to be honest, the hubby wasn't a huge fan, he argued for me to cook it once a month rather than my argument of at least once every two weeks.  Both kids loved it.

Ingredients:
1-Can (15 oz) black beans, rinsed & drained
1-Can (14/5 oz) chicken broth
12-oz of your favorite Salsa

3/4 to 1-Pd cooked chicken breasts, cut up into chunks
1- Can corn
2-Tsp ground Cumin
1 1/2-Tsp Chili Powder
1/4-Cup Cheddar cheese shredded
4-TBL light sour cream
1/4-Cup Fresh Diced Cilantro

Directions:
(First, I browned the chicken w/olive oil)
In a large saucepan over medium-high heat, stir together the beans, broth, salsa, chicken, corn, cumin, chili powder.  Bring to boil, reduce to low & cover, simmer for 15 minutes to blend spices/flavors.
Ladle soup into bowls, top with sour cream, cheese, and cilantro.
Happy eating friends!  Trina

The Anti-Chicken Fingers Movement - Grilled Tilapia with Mango Salsa

My friend Allie Clay has inspired me.  She spent the first few years of her daughters' lives in Cyprus.  When I met her, I nodded my head when she told me they had recently lived there - oh yes, Cyprus.  I know it well. But I hadn't a clue and I think I'm fairly good with geography.  Though it helped when she related it with Greece, since my parents were married there (Iraklion, to be specific).  Anyway, I'm admitting that I am now just looking up on a map where Cyprus really is.  What's this got to do with a recipe?  Well, not really anything.  Except I like to share what I learn (see yellow square on my groovy little map) and Allie has inspired me to eat healthier and to add fish to my repertoire.  Her kids have been eating fish since they've been given whole foods and it's one of their favorite dishes.  They (ages 3 and 6) even help her pick out the fish when they go grocery shopping with her. She didn't give me this specific recipe (see original here), but this is one I have enjoyed in the rare instances I have made fish for my family.  Hopefully you'll be seeing more fish recipes from me as I introduce them to my family.  And I'll be sure to let you know which ones come from Mrs. Clay.  

Grilled Tilapia with Mango Salsa



1/3 cup extra-virgin olive oil
1 tablespoon lemon juice
1 tablespoon minced fresh parsley
1 clove garlic, minced
1 teaspoon dried basil
1 teaspoon ground black pepper
1/2 teaspoon salt
2 (6 ounce) tilapia fillets

1 large ripe mango, peeled, pitted and diced
1/2 red bell pepper, diced
2 tablespoons minced red onion
1 tablespoon chopped fresh cilantro
1 jalapeno pepper, seeded and minced
2 tablespoons lime juice
1 tablespoon lemon juice
salt and pepper to taste

1. Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a resealable plastic bag. Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
2. Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl. Add the lime juice and 1 tablespoon of lemon juice, and toss well. Season to taste with salt and pepper, and refrigerate until ready to serve.
3. Preheat an outdoor grill for medium-high heat, and lightly oil grate.
4. Remove the tilapia from the marinade, and shake off excess. Discard the remaining marinade. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. Serve the tilapia topped with mango salsa.

Buon Appetito! ~ Leah