By Heather Keenan

Today, I would like to publicly applaud those mothers out there that are actually able to let their kids help them cook. I bet some of you even enjoy it! I can not fathom. I have no idea how you do it, and at this point, I don’t want to know, because I have officially given up. I do this year after year. We pick out our recipes, we go to the store, we buy those delicious ingredients and head home for an afternoon of sugary bliss. Only it turns into a freaking sticky disaster within fifteen minutes of entering the kitchen.

They want to help, they really do. I want them to help, honest. But I just can’t. I can’t do it. I, in no way, have the patience to watch them drop in cubed butter at a snail’s pace because they don’t really want to touch it. I can’t stand by and let them measure cocoa powder because it makes my skin crawl thinking of how I am going to have to clean it up. And can someone please explain to me why in the world they have to put their faces so close to everything? I am pretty sure raw egg has been inhaled, more than one time, in my kitchen.

Every year I try, and every year I fail. It ends up being a total crap storm of me yelling, them crying, and my kitchen looking like a drunk Martha Stewart was on a rampage. Next year I will be purchasing all of our yummy treats. That’s right, roll on the chemicals, because Entemmann’s just became my new BFF.  So, if you are like me, and just can’t figure out how baking and kids fit together, stress not. Spend time with them in other ways. Hell, take them to the store to buy those delicious, prepackaged treats and start chowing down in the car. They’ll love it! And the best part is there will be no disappointment when those peanut butter chocolate chunk bars come out as hard as bricks.

To those who are a true Betty Crocker and just can’t get enough of the wonderful bonding that is baking scrumptious, sure to be enjoyed by the whole family, treats….rock on. While you’re on a roll, drop some at my house!  I can kill a batch of homemade lemon bars like no other and I write a wicked thank you note.

Bake on, bakers.

The post Bake on, Bakers appeared first on Triad Moms on Main.

By Katie Moosbrugger

In our house, breakfast is often served way past the morning hours. We’re known to whip up eggs, pancakes or french toast for lunch and many times for dinner. The kids love it, and when my husband is traveling for work, it’s an easy fix when I’m busy with carpools and homework questions. Since breakfast has become a staple in our dinner menu (sometimes once a week!), I’m always looking for new ideas – particularly easy dishes that incorporate veggies and are not fattening (which is hard to find and I’m still looking!). Today I’m sharing a few recipes I’ve been keeping on my list to try, including one we just enjoyed last night.

If you’re a breakfast-for-dinner fan, I’d love to know your family’s favorites. Leave a recipe – or a link to your recipe – in the comment section below!

Sausage, Egg & Cheese Breakfast Tostada

I made this fast, easy recipe last night and it was a hit among all my picky eaters.
*From Joyfulhealthyeats.com

Ingredients:

~ 8 eggs, beaten
~ 4 oz. sausage
~ 1/2 cup shredded cheddar cheese
~ 8 corn tortillas
~ diced tomatoes, or salsa (recommended)
~ sour cream as garnish

Steps:

~ Add beaten eggs to sausage, and stir until eggs are cooked through (I also added diced onion)
~ Place corn tortillas on baking sheets. Spread egg and sausage mixture on each tortilla and top with cheddar cheese
~ Place under broiler until cheese melts and tortillas are slightly browned
~ Top with diced tomatoes or salsa, and sour cream

Hash Brown Crust Breakfast Casserole

My sister-in-law made a similar dish with a hash brown crust the morning after Thanksgiving, and it was gobbled down in minutes!
* From Foodlovinfamily.com

Ingredients:

~ 3 cups shredded hash brown potatoes
~ 1/3 cup melted butter
~ 1/2 tsp salt – divided
~ 1/2 tsp pepper – divided
~ 1/4 tsp garlic powder
~ 3 eggs, beaten
~ 1 cup diced cooked ham
~ 1/4 cup chopped green onion
~ 1 cup shredded cheddar cheese
~ 1/2 cup milk

Steps:

~ Preheat oven to 425 degrees.
~ Thaw hash browns and squeeze moisture out
~ Add ¼ tsp salt, ¼ tsp pepper, and garlic powder to hash browns and stir
~ Press down and flatten hash browns onto bottom of 9 inch pie plate
~ Drizzle melted butter over hash brown and bake for 25 minutes or until lightly brown
~ In a separate bowl, combine ham, green onion and cheese
~ Once hash brown crust is ready, pour in ham mixture and then top with beaten eggs
~ Reduce oven to 350, and bake casserole for 25 minutes or until cooked through.

Sweet Potato Pancakes

Sweet potatoes are one of my favorite things to enjoy all winter long, and I’m looking forward to making this dish the next time the hubby travels. (Not that he wouldn’t like this dish, but it sounds like a great treat for the kids!)
*From Healthytippingpoint.com

Ingredients:

~ 3/4 cup oatmeal
~ 2 tablespoons almond milk
~ 1/4 cup sweet potato, mashed
~ 1 egg
~ 2 tablespoons pecans, crushed
~ Cinnamon

Steps:

~ Mix all ingredients
~ Cook just like you would with pancakes!
~ Top with strawberries and a touch of maple syrup!

Apple and Cheddar Frittata

*From Marthastewart.com

Ingredients:

~ 8 large eggs plus 2 large egg whites
~ 4 ounces white cheddar cheese, coarsely grated (1 cup)
~ Coarse salt and ground pepper
~ 1 tablespoon butter
~ 2 Gala apples, peeled, cored, and sliced lengthwise into 1/8-inch-thick pieces

Steps:

~ Preheat oven to 450 degrees, with rack set in top third.
~ In a medium bowl, whisk together eggs, egg whites, and half the cheese; season with salt and pepper.
~ In a medium cast iron or nonstick ovenproof skillet, heat butter over medium. Add egg mixture.
~ While it cooks (1 to 2 minutes until edge is set) arrange apples on top in a circular pattern, starting from the outside edge, and sprinkle with remaining cheese.
~ Transfer skillet to oven and bake until frittata is set in the center and cheese is browned (about 20 minutes.).
~ Using a spatula, move frittata to a cutting board and let it cool for 5 minutes. Cut into wedges, and serve.

Chiabatta French Toast with Warm Apple Maple Syrup

This one looks a bit time intensive, but sounds like it’s worth the work!
*From Myrecipes.com

Ingredients:

The post Tasty Table: Breakfast for Dinner! appeared first on Triad Moms on Main.

By Katie Moosbrugger

St. Patrick’s Day is just around the corner.  I found a couple of traditional St. Patrick dinners and desserts that are not only easy to make, but chances are good your kids will enjoy them too. Wouldn’t that be lucky? Print today’s blog as a shopping list and gather your ingredients. Involve the kids and make March 17th a complete St. Patrick’s Day celebration with fun food, history, customs, games and crafts.

Enjoy!

Dinners

Irish Stew Recipe
*From TasteOfHome.com

Ingredients
~ 1/3 cup plus 1 tablespoon flour, divided
~ 1 ½ pounds lamb stew meat, cut into 1 inch cubes
~ 3 tablespoons olive oil, divided
~ 3 medium onions, chopped
~ 3 garlic cloves, minced
~ 4 cups beef broth
~ 2 medium potatoes, peeled and cubed
~ 4 medium carrots, cut into 1-inch pieces
~ 1 cup frozen peas
~ 1 teaspoon salt
~ 1 teaspoon dried thyme
~ ½ teaspoon pepper
~ ½ teaspoon Worcestershire sauce
~ 2 tablespoons water

Directions
~ Place 1/3 cup flour in a large resealable plastic bag. Add lamb, a few pieces at a time, and shake to coat.
~ In a Dutch oven, brown lamb in batches in 2 tablespoons oil. Remove and set aside. In the same pan, saute onions in remaining oil until tender. Add garlic; cook 1 minute longer.
~ Add broth, stirring to loosen browned bits from pan. Return lamb to the pan. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender.
~ Add potatoes and carrots; cover and cook for 20 minutes. Stir in peas; cook 5-10 minutes longer or until vegetables are tender.
~ Add seasonings and Worcestershire sauce. Combine remaining flour with water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 8 servings (2-1/2 quarts).

Irish Soda Bread
*From www.Epicurious.com

Ingredients
~ 3 1/2 cups all purpose flour
~ 2 tablespoons caraway seeds (optional)
~ 1 teaspoon baking-soda
~ 3/4 teaspoon salt
~ 1 1/2 cups (about) buttermilk

Directions
~ Preheat oven to 425°F.
~ Lightly flour baking sheet.
~ Mix flour, caraway seeds, if using, baking soda and salt in large bowl. Mix in enough buttermilk to form moist clumps.
~ Gather dough into ball.
~ Turn out onto lightly flour surfaced and knead just until dough holds together, about 1 minute.
~ Shape dough into 6-inch-diameter by 2-inch-high round.
~ Place on prepared baking sheet. Cut 1-inch-deep X across top of bread, extending almost to edges.
~ Bake until bread is golden brown and sounds hollow when tapped on bottom, about 35 minutes.
~ Transfer bread to rack and cool completely.

Cheddar-Topped Shepherd’s Pie
*From Marthastewart.com

Ingredients
~ 2 pounds baking potatoes (about 4), peeled and thinly sliced
~ Coarse salt and ground pepper
~ 1 tablespoon vegetable oil, such as safflower
~ 6 medium carrots, halved lengthwise, quartered if large, and thinly sliced
~ 6 celery stalks, thinly sliced
~ 1 large onion, chopped
~ 1/2 teaspoon dried thyme
~ 1/4 cup all-purpose flour
~ 1/4 cup tomato paste
~ 2 pounds ground beef chuck
~ 1 cup whole milk
~ 1 1/2 cups shredded sharp white cheddar (6 ounces)

Directions
~ Preheat oven to 450.
~ Place potatoes in a large saucepan, and cover by 1 inch with salted water. Bring to a boil; reduce to a simmer. Cook until potatoes are easily pierced with the tip of a paring knife, 15 to 20 minutes.
~ Heat oil in a 5-quart Dutch oven or heavy pot over medium-high. Add carrots, celery, onion, and thyme. Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes. Add flour and tomato paste; cook, stirring, 1 minute. Add beef; cook, stirring occasionally, until no longer pink, 6 to 8 minutes. Add 1 cup water; bring to a boil, and simmer 1 minute. Set beef filling aside.
~ Drain potatoes; return to pan. Cook over medium, stirring, until liquid has evaporated and a thin film covers bottom of pan, about 1 minute. Remove pan from heat; add milk and 1 cup cheese. Mash until smooth; season cheddar-potato topping with salt and pepper.
~ Pour beef filling into a 13-by-9-inch baking dish. Drop dollops of topping over filling; spread to edges with a spatula. Using a fork, make decorative peaks; sprinkle with remaining 1/2 cup cheese. Bake until topping is browned and filling is bubbling rapidly, about 20 minutes (if topping and filling were chilled, increase to 35 minutes). Let stand 5 minutes before serving.

Desserts

Luck o’ the Irish Brownie
*From Allrecipes.com

Ingredients
~ 4 (1 ounce) squares unsweetened chocolate
~ 1 cup margarine, softened
~ 2 cups white sugar
~ 3 eggs
~ 2 1/2 teaspoons vanilla extract
~ 1 cup all-purpose flour
~ 4 cups confectioners’ sugar
~ 2 tablespoons milk, or as needed
~ 1 ½ teaspoons peppermint extract
~ 6 drops green food coloring
~ 1 1/3 cups semisweet chocolate chips
~ 6 tablespoons butter
~ 1 tablespoon vanilla extract
~ 1/2 cup butter, softened

Directions
~ Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
~ Melt the unsweetened chocolate in a cup or small bowl in the microwave. Stir at 15 second intervals until chocolate is smooth. Allow to cool slightly. Transfer to a large bowl, and stir in the margarine and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Stir in the flour just until blended. Pour the batter into the prepared dish and spread evenly.
~ Bake in the preheated oven until the surface appears dry and the sides are beginning to pull away from the edges of the pan, 20 to 25 minutes. The brownies may look more like cake and may jiggle slightly in the center- this is normal. Remove from the oven and cool in the pan set over a wire rack.
~ To make the middle layer, beat 1/2 cup of butter with confectioners’ sugar in a large bowl using an electric mixer. Add milk as needed to get a spreadable consistency. Stir in the peppermint extract and green food coloring. Spread this over the cooled pan of brownies. Refrigerate for 30 minutes.
~ In a microwave-safe bowl, microwave chocolate chips with the butter until melted. Stir every 20 seconds until chocolate is smooth. Stir in vanilla and then pour over the chilled brownies and quickly spread to cover the surface. Cool again until firm, about 10 minutes, then cut into squares and serve.

Leprechaun Hat Cookies
*From BettyCrocker.com

Ingredients
~ 1 pouch Betty Crocker™ sugar cookie or chocolate chip cookie mix
~ ½ cup butter or margarine, softened
~ 1 egg
~ 1 container (1 lb) Betty Crocker™ Rich & Creamy vanilla frosting
~ ¼ teaspoon Betty Crocker™ green gel food color
~ 24 large marshmallows
~ 24 small (1-inch) chewy chocolate candies
~ 12 small green gumdrops

Directions
~ Heat oven to 375°F. In medium bowl, stir cookie mix, butter and egg until soft dough forms. Roll dough in 24 (1-inch) balls. On ungreased cookie sheets, place 2 inches apart.
~ Bake 10 to 12 minutes or until edges are light golden brown. Immediately place marshmallow on each cookie. Remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
~ In microwavable bowl, microwave frosting on High 30 seconds. Stir; frosting should be a thick spoonable glaze. Stir food color into frosting, adding more if needed to achieve desired color. Spoon warm frosting over each cookie, coating completely and allowing excess to drip off. Let stand 20 minutes to set.
~ Roll chocolate candies into ropes. Flatten with rolling pin into 1/8-inch-thick ribbons. Cut into strips with scissors to resemble hat bands; arrange around base of marshmallow on each cookie. Cut gumdrops crosswise in half (reshaping as needed). Press cut side onto hat band. Lift cookies onto serving platter with pancake turner, leaving excess frosting behind. Store in airtight container.

St. Patrick’s Day Mint Shakes
*From Foodnetwork.com

Ingredients
~ 1 pint vanilla ice cream (2 cups)
~ 1/4 cup whole milk
~ 1/2 teaspoon peppermint extract
~ 1/2 teaspoon pure vanilla extract
~ 3 or 4 drops green liquid food coloring
~ Whipped cream and green sanding sugar, for garnish

Directions
~ Blend the ice cream, milk, peppermint extract, vanilla and food coloring in a blender until smooth. Pour into one or two serving glasses and garnish with whipped cream and sanding sugar.

The post Tasty Table for St. Patrick’s Day appeared first on Triad Moms on Main.

By Guest Blogger Angela Smith

I’m what some would call a Trader Joe’s junkie. I probably go twice a week, buy the majority of our groceries there, and follow several Trader Joe’s blogs to read reviews on their items. I also frequent the Trader Joe’s website to look up recipes for how to use their items to make something really yummy.

During my weekly trips to Trader Joe’s, I look forward to seeing what they have on their sample table. I’m always willing to give it a try, regardless of how risky it might seem (FYI-I did not go back for seconds on the bacon jam).

In the three years Trader Joe’s has been in the Triad, I have found a number of favorite items for my family and those are always on my shopping list. When I see a new item that sounds like it might be good, I usually go ahead and buy it just to be sure I’m not missing out on the next great thing! Lucky for me, they have a great return policy. More than once, I have returned Items that we did not like and have been given a refund without a receipt or any questions (Dill Pickle Popcorn definitely went back). I’ve heard that employees will gladly (they are all so happy there) let you sample an itembefore purchasing it if you just ask.

Here are some of my family’s favorite Trader Joe items. I hope these will help you navigate your way through a successful shopping trip.

1. Mandarin Orange Chicken is one of TJ’s most popular items. We serve it with their Fried Rice and frozen Edamame (2 more of my favorites). This meal is just about as good as take out! We also love the frozen Organic Jasmine Rice which is ready in only three minutes!

2. Traditional Carnitas-You can find these in the refrigerated foods. We like to heat them on a skillet (directions call for microwave), shred them, and mix the meat with the Salsa Verde (which is something else on my list). The carnitas make yummy tacos or nachos.

3. Speaking of salsa, you can’t beat their Salsa Autentica for a Mexcian restaurant style salsa. Their Corn and Chile Tomato-less Salsa is a different spin on salsa because it obviously has no tomatoes in it. It is great on its own or in recipes.

4. I’m a huge fan of TJ’s Roasted Corn. This corn heats up quickly on the stove or in the microwave and has a slightly charred flavor. It is yummy on tacos or nachos and in recipes.

5. I recently discovered TJ’s Enchilada Sauce. The flavor is delicious and not too spicy.

6. Another one of my new favorites is Carolina Gold Barbeque Sauce. This stuff goes well on pork or chicken and has a bit of a mustardy flavor to it.

7. Frozen Mini Meatballs are also an excellent vehicle for the Carolina Gold sauce. These meatballs are so easy because you just heat them up on the stove or in the microwave. They are good on their own or in spaghetti.

8. Dark Chocolate Covered Almonds – I don’t love almonds or dark chocolate but there is just something about the combination of these flavors that I love. They should have a caution label on the container because they will become an immediate addiction!

9. Partially Popped Popcorn is one of the strangest items on my list. It is an entire bag of the yummy little partially popped kernels you find in the bottom of your popcorn bowl. I don’t know how they do this but it definitely works.

10. If you love ginger cookies, their Triple Ginger Snaps are amazing. They have a little bit of a bite that is perfectly balanced with the sweetness of the cookie. They are another best seller.

11. Another really yummy cookie is TJ’s Crispy Crunchy Chocolate Chip Cookies. These cookies are tiny and come in a tub. Because they are so small, it is easy to eat too many in one sitting!

12. A treat at our house is a weekend breakfast that includes Danish Pancakes. These really aren’t pancakes at all. Instead, they are heavenly little balls with the texture and taste of pancakes. We sprinkle them with powdered sugar and serve with syrup.

13. The Chocolate and Almond Croissants are to die for! They do require you to plan ahead because they have to rise for many hours before you bake them. They are “almost” as good as the ones I had in France. Look for the seasonal pumpkin flavor in the fall.

14. TJ’s has an amazing selection of yummy soups. Two of my favorites are the Organic Creamy Tomato and the Tomato and Roasted Red Pepper.

15. If you like pistachios, you will love TJ’s Salt and Pepper Pistachios. They have a little heat but not too much. It is impossible to eat just one!

16. For a healthy alternative to cooking sprays, which can be full of chemicals, I love the Coconut Spray. It does add a little bit of a coconut flavor to foods (maybe don’t use it with eggs) but I actually like the mild taste with cookies and other sweet items.

17. TJ’s has a great selection of really good cereals. Some of our favorites are the Frosted Shredded Bite Size Wheats, Coconut Cranberry Granola, and Strawberry Yogurt O’s.

18. A relatively new offering that I had to add to this list is their Mini Churros. You just bake them for a few minutes then sprinkle the cinnamon and sugar packet all over. My kids love them!

19. Everyone loves the Speculoos Cookie Butter. This is not one of my favorites but I had to include it because I’m the only person I know who does not love this stuff. If you like it, I’ve heard the Speculoos Cookie Butter Cheesecake is also delicious.

20. We love the Quinoa and Black Bean Infused Tortilla Chips as an alternative to regular corn tortilla chips. They have a nice crunch and a unique flavor that is great with salsa and other dips.

21. TJ’s frozen Mac ‘n Cheese is definitely a favorite with my kids. They use several different cheeses to make this ooey, gooey dish. It heats up in eight minutes so it is an easy side for a busy night.

22. Their Habanero Lime Wraps have a little heat and make a yummy sandwich wrap or taco.

23. TJ’s has a great selection of yummy salad dressing but one of my favorites is the Cilantro Salad Dressing. You have to love cilantro to like this one but if you do, it will be a favorite! You find it in the refrigerated section.

24. Their Pumpkin Bread Mix is a seasonal item that you start seeing on the shelves around September. I stock up on it because who doesn’t love pumpkin bread all year?

25. Speaking of seasonal items, I just discovered TJ’s Margarita Mixer. This stuff is really good and just in time for my summer cocktails!

26. TJ’s offers many non-food items that I love but our favorite is probably the Tea Tree Tingle Shampoo. This shampoo feels so good on your scalp and you will enjoy the smell while you shower. In my opinion, the quality is just as good as salon brands but the price is so much lower.

27. At last but definitely not least, TJ’s selection and price point for wine cannot be beat. Everyone has their own preferences so I won’t recommend one particular, but part of the fun is trying them! Luckily the often have a booth set up for wine samples (and they don’t make you feel guilty for going through more than once).

The only downside I’ve found to shopping at Trader Joe’s is the way they sometimes rotate or discontinue items. Several times I’ve had my heart broken when I went to get a particular item only to learn that they aren’t selling it anymore. My son and I are still grieving the loss of their Shrimp Corndogs (sounds weird, right). I’ve learned that you might want to stock up if you find an item you like because you never know if that might happen. What are your favorite Trader Joe items? We would love to hear from you!

The post One Mom’s Tips for Shopping at Trader Joe’s appeared first on Triad Moms on Main.

By Katie Moosbrugger

The Greek Festival in Winston-Salem kicks off today through Sunday (details HERE), and we all know the delicious food is one of the greatest attractions at this event. With that in mind, I reached out to friends in the Greek community to share some of their favorite authentic Greek recipes in today’s Tasty Table feature. All of these listed below are easy to make and sure to please family members of all ages. Opa!

Chicken & Orzo

~ 1 Family pack of “cut-up chicken”
~ 1 Medium yellow onion
~ 2 Tablespoons Olive Oil
~ 1 14 oz can of tomato sauce

Preheat oven to 350. Brown chicken on all sides in olive oil using a dutch oven or stovetop skillet. Saute a medium diced onion separately. Transfer Chicken & Onion to baking dish. Add tomato sauce and water & stir to blend liquids & natural juices together. Cover with foil and bake for 30 minutes. Remove from oven and add a cup of uncooked Orzo pasta. Cover and cook for an additional 20 minutes until Orzo is cooked and has absorbed much of the liquid.
Salt & Pepper to taste during the process!

Shrimp and Feta

~ 1 lb med shrimp, peeled & deveined
~ Pinch red pepper flakes
~ 1 med finely chopped onion
~ 2/3 cup feta cheese
~ 1 can diced tomatoes (14.5 oz)
~ 1/2 tsp dried oregano
~ 2 portions of olive oil for sauteeing
~ 1/2 tsp minced garlic
~ 1/4 cup dry white wine (optional)

Preheat oven to 400. Sauté shrimp in olive oil with red pepper flakes just until shrimp turns pink (no more than 2 minutes). Transfer to a baking dish, spreading evenly. Sprinkle feta cheese over the shrimp and set aside. Add a little more olive oil to same skillet and sauté the onion, adding the garlic after onions become translucent…being careful not to burn the garlic. Add the tomatoes including the liquid and bring to a simmer to heat thru. Stir in the wine (if desired), oregano, salt & pepper to taste. Simmer uncovered 10 minutes – Then spoon the mixture over the shrimp. Bake uncovered 10 minutes. Serve over cooked orzo (or other pasta)

Chicken & Rice Soup with Lemon

~ 6 cups chicken stock
~ 2 cups diced cooked chicken
~ 1 cups uncooked long grain rice
~ 4 eggs
~ Juice of 4 lemons
~ salt & pepper to taste

In 4 qt pot, bring stock to boil. Add rice and chicken. Reduce heat to simmer. Cook for 15 minutes. Meanwhile, beat eggs together and add the lemon juice. SLOWLY add a half cup of the hot stock to this mixture, SLOWLY pour the mixture into the chicken & rice pot, stirring constantly. Cook on low for 3-5 hours. Serve with crusty bread on the side!

Tsoureki (Sweet Bread)

~ 1/2 cup butter
~ 2 eggs
~ 1 cup sugar
~ 7 cups flour
~ 2 cups milk
~ 3 tablespoons yeast
~ 2 pinches of salt

Cream butter and sugar; add eggs. Melt yeast in a little warm water and add to warm milk. Add this to creamed mixture. Add salt and flour to make soft dough. Allow to rise, punch down, let rest 15 minutes. Shape into 3 loaves; paint with milk and egg wash*. Sprinkle with sesame seeds; allow to rise. Bake at 350 for 45 minutes. If bread browns too quickly, lightly cover with aluminum foil.

*Milk and egg wash: Whip 1 egg with 1/4 cup milk; strain. Paint top of bread with strained wash.

Tzatziki (Cucumber Dip)

~ 1 cucumber, peeled, finely chopped and salted
~ 1/2 pint yogurt
~ 1 tablespoon olive oil
~ 1 teaspoon vinegar
~ 1/2 teaspoon salt or less
~ 1 teaspoon chopped dill
~ 1/4 teaspoon garlic powder or 1 clove garlic, minced

Allow cucumber to drain. Combine all ingredients. Chill at least 1 hour to blend flavors. Serve as a dip, with fried fish, fried eggplant and/or fried zucchini.

Kotopoulo Riganato (Chicken Riganato)

~ 1 (2 1/2 lb) fryer
~ 1/4 cup vegetable oil
~ Juice of 1 lemon
~ 1 1/2 teaspoons salt
~ 1/4 teaspoon pepper
~ 1 clove garlic, crushed
~ 2 teaspoons oregano

Cut fryer into quarters. Combine remaining ingredients in bowl and beat with fork until blended. Dip chicken pieces in oil dressing, and arrange with skins down, in baking pan large enough to fit all. Add 1/2 cup water. Baked uncovered at 375 for about 45 minutes, basting with remaining dressing and turning to brown evenly. Yields 4 servings.

The post Tasty Table: Favorite Greek Recipes appeared first on Triad Moms on Main.

By Rachel Hoeing

I have the worst immune system ever. I seem to catch everything. At least once a month I usually find myself fighting some sort of cold or virus for a few days only to end up in bed sleeping it off for a good day or two. We all know that as moms, there is no option of a sick day! Add on your career, your household chores, your pets, your obligations to others … and a sick day just means a week’s worth of make-up days for the day you took off. Am I right?

You would think after teaching Elementary School for eight years that I would have built up a solid immunity to anything, but that has not been the case. Over the past few years I went through phases where I tried eating healthier, taking vitamins, exercising more, you name it. I have tried just about every remedy imaginable when I started to feel a cold coming on. A few things worked and seemed to either shorten the sickness, or at least put it at bay for a day or two, but I still seemed to find myself fighting off that run-down-sore-throat-stuffy-head feeling way too often.

My friend, Jill, suggested that I try Elderberry syrup. What-a-berry syrup? I had never heard of an elderberry, but if it kept me from getting sick, I would try a thousand of them! She gave me her recipe for homemade elderberry syrup back in February. I have been drinking one tablespoon daily and guess what?!?! I have not been sick once! Not once!

Could it be coincidence? Sure. Could it be that I have been eating healthier and that has built up my immune system? No, lately I have been eating worse than ever. Could it be that I have been more physically active? Nope, Netflix time has increased this year. Could it be that I just had allergies this whole time? Possibly. But regardless of the reason, I will not stop drinking my magic elderberry juice anytime soon. Hooray for no sick days!

Are you ready for the recipe? Most items can be found at local farmer’s markets, The Fresh Market, Whole Foods, or on Amazon.

Elderberry Syrup

1/2 c dried elderberries
2 c filtered water
1 stick cinnamon
6 whole cloves
2 TBSP freshly grated ginger
1 TBSP Echinacea (optional)
1 TBSP rosehips (optional)
zest of 1 lemon
1 c raw, local honey

1) In a small saucepan, combine all ingredients except honey
2) Over high heat, bring to a boil, then reduce heat and simmer for 20 min,
3) Remove from heat and strain (I use the spoon to really push the mixture into the strainer to get all the juice I can)
4) Mix honey into strained juice and stir until completely combined
5) Store in glass jar in frig for up to 6 months

*Children 2+ 1/2 TBSP hourly at onset of symptoms
Children 12+ and adults 1 TBSP

Jill advised me to take 1 TBSP daily as prevention, which has been amazing. If you give this a try, I would love for you to come back to this blog, leave a comment, and let us know if it worked for you! (Just type “elderberries” into the search box at the top of the page and this blog will come up.)

*I feel like I should include a disclaimer to not take anything without your doc’s permission. Or in other words, don’t sue me if you try this and something crazy happens

The post The Magic of Elderberries appeared first on Triad Moms on Main.

By: Britt Parrish, co-founder, Sunshine Beverages

It’s 6:30 a.m. I’ve already been to the gym, made lunches, packed after-school bags for lacrosse and swim practice, fed the dog, and now I’m getting my three boys up and ready for school. To say I need a little pick-me-up to get through the day – heck, the morning – is an understatement.

Like other moms, I’m not interested in crazy adrenaline-fueled energy drinks. I lead a healthy lifestyle, and don’t want loads of sugar, caffeine and unpronounceable additives in my drinks. What seems like pretty reasonable standards have left me without any options.

And, I know I’m not alone in this. Studies and focus groups continue to prove that people want drinks that taste good, but don’t bring unhealthy and unnecessary amounts of sugar and caffeine.

Something better must exist!

But, it didn’t. Everything on the shelf was sugar water, syrupy soda or liquid caffeine. Things that didn’t taste quite right, and certainly didn’t make me feel good. It was about time someone created a healthier energy alternative I could feel good about drinking.

So I worked with a group of Winston-Salem’s best and brightest entrepreneurs to create Sunshine, a pick-me-up of good energy that comes from good ingredients.

Sunshine is unlike any other energy drink. It refuels your body through electrolytes, vitamins and just enough caffeine. With 50mg of caffeine – the same as a diet soda – it has just enough kick-in-the-pants to get your “out-of-sorts” back in-sorts. And, it has the perfect balance of taste and function to keep you well-hydrated at the gym, running errands and even when you’re home sick.

In fact, here’s a tip I’ve learned about the Original Ginger Berry Sunshine: it’s the perfect antidote to the flu. As a mom, I’m no stranger to bouts of bad stomach bugs making their way through the family. I’ve turned to Sunshine for its re-hydration effects and stomach-soothing ginger flavor for my kids and myself.

As opposed to sodas and other caffeine-pumped drinks, I actually feel good about my kids drinking it. Sure, I monitor their caffeine intake, but I love knowing that they’re drinking something that actually has good ingredients in it. It packs great taste without all of the caffeine, corn syrup and chemicals. My three boys love sharing the Sunshine with their teammates.

We thought it was pretty novel and delicious when we first launched it, and so did our community. Right off the bat, we piqued the interest of local grocers like Lowes Foods and Food Lion, cool shops like Washington Perk & Provisions and Twin City Hive, and even local universities, wineries, bars and restaurants that continue to sell Sunshine. In fact, we’ve elicited the help of expert mixologists at bars and restaurants to create and serve signature Sunshine cocktails. I certainly love Sunshine on its own, but I’m the first to admit that it also tastes great with some of my favorite spirits. My favorite is the Buck Shot (Vodka, Sunshine, splash of Cranberry Juice, Lime). I always say that I’m hydrating myself as I’m dehydrating myself – something I definitely appreciate the following morning!

What started as a small, local beverage company has grown into a burgeoning business. Since launching in 2013, we’ve sold nearly half a million cans of Sunshine in more than 700 locations across the southeast and in states like New York, Montana and Indiana. We’ve caught the eye of local and national distributors, who are helping us grow our footprint.

Our inaugural Ginger Berry flavor was so successful we just launched two new flavors with the same high standards for good ingredients and good energy. Clementine Twist features 200 percent of the daily dose of Vitamin C and Blueberry Lemonade is made with 100 percent organic caffeine. Even in their first few months of availability, we’ve already sold out and are on our second run to produce more.

As we grow, we’ll always have our focus on our Triad roots. Just like Sunshine, I was born and raised in Winston-Salem. Though I moved around for a few years in my 20s, I found my home back in Winston-Salem to raise my family. We believe in supporting our local community and local products, so Sunshine will always reflect its southern authenticity and heritage. Our goal is to become one of North Carolina’s most beloved brands, alongside the likes of Krispy Kreme and Texas Pete.

The next time you’re in need of a pick-me-up – whether you’re trying to make it through a meeting or shuffling between after-school sports – try reaching for something that will lift both your energy and your spirits. Something that is sure to Clear the Clouds. Something like Sunshine.

For more information, or to find where to purchase Sunshine, visit www.drinkthesunshine.com.

*Sponsored by Sunshine Beverages

The post Sunshine: The Brighter Side of Energy appeared first on Triad Moms on Main.

By Katie Moosbrugger

It just wouldn’t be summer without the sweet taste of fresh picked blueberries! I recently contacted all of the farms listed below and confirmed some are open now with a ton of available berries, while others are almost picked out or will be open mid-July. I made notes under each listing as applicable. As always, we recommend you call or check the farm’s web site to confirm the status of their fruit before heading out. Many of these farms have updates on their voice mail message. If we left a farm off our list, please add their information in the comments below and we’ll update our list.

Happy picking, and let us know which is your favorite farm!

Alamance County

Buttermilk Creek Farm
*Opens week of July 15 – check the link above for updates
1905 Gwyn Road, Burlington
Phone: 336-212-1997

Davie County

Hall’s Blueberry Farm
110 Annie Lane, Advance
Phone: 336-972-0909 or 336-407-2220

Forsyth County

Apple Family Farm
1765 Hwy 66 South, Kernersville
Phone:  336-993-2279

Reich’s Blueberries
4875 Ebert Road, Winston-Salem
Phone: 336-764-4748

Sprinkle’s Blueberry Farm
2291 Trinidad Lane, Winston Salem
Phone: 336-924-8900

Watts Blueberry Farm
*There is a chance they will not have any berries this season
8075 Fulp’s Mill Road, Belews Creek
Phone: 336-595-4315

Guilford County

Blueberry Thrill Farm
*Blueberries and blackberries available for picking
6938 Eaglesfield Road, Gibsonville
Phone: (336) 449-7246

SanDan Farm
4934 Harvest Road, McLeansville
Phone: 336-324-9650

Randolph County

Hill’s Orchard and Vineyard
3452 Marvin Hill Place, Trinity
Phone: (336) 475-7042

Millstone Creek Orchards
506 Parks Crossroad Church Rd., Ramseur
Phone:  336-824-5263

Rowan County

Pinetop Farm
*Blueberries will be in about mid July
830 Majolica Road, Salisbury , NC
Phone: 704-637-7208

Campbell Blueberry Farm
2275 River Road, Richfield, NC
Phone: 704-661-3381

The post It’s Time for Blueberry Picking! appeared first on Triad Moms on Main.

Summer schedules can get pretty crazy, which makes planning for dinner a bit more challenging. Instead of scratching your head thinking about what to make, turn to Knorr, available at Food Lion for inspiration. Not only will you find delicious side dishes to go with your summer barbecue standards like burgers and chicken, you’ll also discover that these side dishes can actually be used to create an entire meal!

If you buy 3 Knorr Rice/Pasta Side Dishes at Food Lion between 7/11/16 and 7/17/16, you’ll receive $1.00 off Food Lion USDA Choice Beef!

If you end up taking advantage of this offer, I HIGHLY suggest picking up Knorr Rice Sides in Cheddar Broccoli as one of your 3 options so you can make this delicious and quick recipe and $1.00 off Food Lion USDA Choice Beef. Save $1 by clicking here! You can find the $1 off Food Lion USDA Choice Beef on the coupons tab that you can load directly to your Food Lion MVP card.

A tasty, wholesome dinner in just 15 minutes? Yes please! That means more time at the pool, am I right?

Be sure to head to your local Food Lion before this offer expires and Create a Family Favorite with Knorr for your family tonight!

Share your Knorr creations with #KnorrMealSaver!

*Disclosure: Post sponsored by Mirum Shopper but all opinions are my own.”

The post Explore Knorr: Side Dishes, But So Much More appeared first on Triad Moms on Main.

By Guest Blogger Emily Dodson

Summer is not over yet, and there are still plenty of days and weeks to enjoy a favorite summertime fruit! Today we feature mouth-watering recipes courtesy of Forsyth Family magazine. All of these recipes are easy and fun for the kids to help create and enjoy!  ~ Katie

Summer sings of hot days by the pool and shady picnics in the park. Many of us have blissful memories of biting into that cool and refreshing slice of watermelon at a picnic or beach cook-out. This August, escape the summer heat and make some new watermelon recipes and fun!

(Kid-Friendly) Watermelon Salsa

• 3½ cups diced watermelon
• 1 Tablespoon cilantro, finely chopped
• 1 Tablespoon red onion, very finely chopped
• 3 Tablespoons lime juice
• Sprinkle of salt

Mix together, chill, then serve.

Watermelon Raspberry Popsicles

• 2½ cups seedless watermelon, cubed
• ½ cup fresh raspberries
• 1 Tablespoon lemon juice
• ¼ cup white sugar

Directions:

Put watermelon, raspberries, lemon juice, and sugar in a blender. Mix on high speed until smooth. Let kids pour into favorite ice pops and insert handles, then freeze several hours or overnight until completely frozen

Coconut Watermelon Smoothie

(Makes 2)

• 2 cups seedless watermelon, cubed and frozen
• 1 cup strawberries, frozen
• 1 cup plain or vanilla Greek yogurt
• 1 cup unsweetened almond milk or almond coconut blend
• 1 Tbsp stevia
• 2 cups ice (optional: use only if watermelon and strawberries are not frozen)

Directions:

1. Combine all ingredients in a blender until smooth.
2. Serve immediately or store in the refrigerator for up to an hour.

Groceries:

• cilantro
• lemon juice
• lime juice
• plain or vanilla Greek yogurt
• raspberries
• red onion
• salt
• stevia
• strawberries, frozen
• unsweetened almond milk or almond coconut blend
• watermelon
• white sugar

The post Tasty Table: Summer Watermelon Recipes appeared first on Triad Moms on Main.

By Rachel Hoeing

Today officially marks the first day of fall, so I am legally obligated to write about pumpkins. Seriously though, people go pumpkin crazy this time of year! For those who just can’t get enough of it, I have listed some of my favorite recipes using pumpkins below. From savory, to tummy-warming, to nutritious, to sweet … we’ve got an assortment of delicious recipes for you to enjoy!

In addition, if you love to cook or bake, contact us to share your recipes in an upcoming Tasty Table blog!

Sticky Caramel Pumpkin Cake- slow cooker style!

Thanks to Julia C for this yummy recipe!

Ingredients:
2 cups all-purpose flour
1⅓ cups sugar
2 teaspoons baking powder
1 cup butter, softened
1 teaspoon baking soda
4 eggs, at room temperature
½ teaspoon salt
1 can (15 oz) pumpkin
1 teaspoon pumpkin pie spice or ground cinnamon
1 jar (16 oz) caramel sauce or ice cream topping

Instructions:
Coat 4½ quart slow cooker with nonstick cooking spray, turn to “high.”
Combine flour, baking powder, baking soda, salt, and pumpkin pie spice in mixing bowl.
Beat sugar and butter in large bowl with electric mixer for about 3 minutes, until light.
Add eggs, one at a time, mixing well after each one.
Add packed pumpkin, blend until well mixed.
Gradually add flour mixture and beat at low speed for a minute or so until smooth.
Spread evenly in slow cooker and cover.
Cook on high setting 2 hours or until center-inserted tooth pick comes out clean.
Let cake stand, uncovered 10 minutes.
Invert onto wire rack, invert again onto serving plate.
Drizzle half of caramel sauce over cake. Serve warm with additional sauce.

Pumpkin Pie Protein Shake

Thank you to Kate Horney from Project Momsanity for this healthy selection!

Ingredients:
¼ Cup Pumpkin Puree
One scoop Vanilla Protein Powder
½ Frozen Banana
1 tsp. Stevia (or other sweetener of your choice)
½ Cup – 1 Cup Unsweetened Almond Milk (the amount here depends on how thick you like your shake)
Dash of Cinnamon
Dash of Nutmeg
5-7 Ice Cubes

Instructions:
Throw all of the ingredients in a blender and pulse until mixed.

Note: You can use fresh or canned pumpkin puree. Just be careful if you’re using canned pumpkin – make sure it is 100% pumpkin puree and not pumpkin pie filling. There is a HUGE caloric and sugar difference between the two.

Weight Watchers Pumpkin Bar Recipe

A big thanks to my friend, Ann H, who had us all fooled with this low-point recipe!

Ingredients:
2 spray(s) cooking spray
20 item(s) gingersnap(s)
2 1/2 Tbsp unsalted butter, cut into small cubes
1/4 cup(s) fat free sweetened condensed milk, divided
6 oz low fat cream cheese, at room temperature
1 large egg(s), beaten
1/2 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 cup(s) packed light brown sugar
3/4 cup(s) canned pumpkin
3/4 cup(s) aerosol whipped cream

Instructions:
Preheat oven to 350°F. Coat a 9- X 9-inch glass baking dish with cooking spray.

In a food processor, combine gingersnaps, butter and 2 tablespoons milk; process until completely blended. Spoon mixture into prepared baking dish and press down crust with fingers to form a crust. Bake crust for 10 minutes; remove from oven and let crust cool for 20 minutes. Reduce oven to 325°F.

Meanwhile, in a large bowl, using an electric mixer, combine remaining 2 tablespoons milk, cream cheese and egg until well-blended. Add vanilla extract, cinnamon, brown sugar and pumpkin; blend until smooth. Spoon pumpkin mixture over crust and smooth into an even layer; bake until center sets and a knife inserted in center of bars comes out clean, about 35 minutes.

Remove from oven and let cool. When cool, cover and refrigerate overnight. Cut into 12 bars and serve each with a tablespoon dollop of whipped cream. Yields 1 bar per serving.

Pumpkin Cream Cheese Muffins

Thank you to my friend, April B, who bakes these every fall season and is kind enough to share.

Ingredients:
For the filling:
8 oz. cream cheese, softened
1 cup confectioners’ sugar

For the muffins:
3 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
1 tbsp. plus 1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree
1¼ cups vegetable oil

For the topping:
½ cup sugar
5 tbsp. flour
1½ tsp. ground cinnamon
4 tbsp. cold unsalted butter, cut into pieces

Instructions:
To prepare the filling, combine the cream cheese and confectioners’ sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours.

To make the muffins, preheat the oven to 350˚ F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.

To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. Transfer to the refrigerator until ready to use.

To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin well. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells.

Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving. (It may be hard to resist immediate consumption, but the cream cheese filling gets very hot!)

Julia’s Butternut Squash Soup

I know what you’re thinking … butternut squash is not a pumpkin … but I have found that it is considered a pumpkin in some parts of the world, and I just couldn’t resist sharing this amazing recipe with you! I learned how to make this from Julia Chandler at a cooking class at Southern Home and Kitchen a few years ago.

Ingredients:
2 carrots, peeled and chopped
2 cloves garlic, chopped
Ground sage*
Salt & pepper to taste
One butternut squash, peeled and chopped
4-6 cups chicken stock
1 apple, any type you prefer
Heavy cream

Instructions:
Sautee carrots and garlic in olive oil until translucent, about 5 minutes. Add sage, salt & pepper, stir until fragrant. Add butternut squash and apple, mix in, then cover squash about an inch with stock. Bring to a boil, let simmer until squash and apple are fork tender. Remove from burner and puree with a hand blender, or transfer in batches to blender or food processor. Return to pan, then add cream to desired consistency and taste, simmer but do not boil. Garnish with crème fraiche, chives, or pumpkin seeds, and serve!
*Vary it as you like! Switch sage to curry for a delicious curried butternut squash soup, or add fresh herbs, caramelized onions for sweetness, play with it!

The post Tasty Table: All Things Pumpkin appeared first on Triad Moms on Main.

Brenner FIT Kohl’s Family Collaborative Classes
Free Classes
William G. White Jr. Family YMCA in Brenner FIT
775 West End Blvd.Winston-Salem

Join the experts from Brenner Children’s Hospital for these FREE Brenner FIT Kohl’s Family Collaborative classes. Registration is required. Day care is available for classes held at the YMCA.  Please arrive 10 minutes prior to class for check-in.

Sign up for any of the following classes:
Learn to Cook a Balanced Meal
6 – 7 pm / Tuesdays, November 1, 8, 22, 29 (Cheeseburger Macaroni)
6 – 7 pm / Tuesdays, December 6, 13 (Cheeseburger Macaroni)

During these hands-on cooking classes, your family will prepare a quick meal and learn how it meets Brenner FIT recommendations. Each meal follows the Balanced Plate concept and will include a protein, grain, fruit and vegetable. Mature children are welcome with parental supervision. Registration required. 
How to Help Your Family
6 – 7:15 pm / Tuesday, November 15 (Holiday Eating)
Join Brenner FIT’s family experts to learn tools and tips for helping your family with day-to-day challenges. You will be able to share frustrations and practice new solutions with other parents. A new topic is discussed each month. Registration required. 

Taste of Brenner FIT
4 – 5 pm / Wednesday, November 2 (Meal Planning)
Join a Brenner FIT dietitian to hear more how to about the related topic and how to incorporate changes in your home. A taste test will be offered for each class. Registration required.

Weeknight Cooking with the Doctor
How to Help Your Family
6 – 7:15 pm / Tuesday, November 15 (Holiday Eating)
Join Brenner FIT’s family experts to learn tools and tips for helping your family with day-to-day challenges. You will be able to share frustrations and practice new solutions with other parents. A new topic is discussed each month. Registration required. 

Get more details and register at https://www.brennerchildrens.org/Pediatric-Obesity/Free-Classes.htm.

The post Nov 1 – 30, 2016: Brenner FIT Classes appeared first on Triad Moms on Main.

By Guest Bloggers Kristi Marion & Emily Dodson

Many thanks to our friends at Forsyth Family magazine for sharing these fun holiday recipes with us. We hope today’s ideas help create memorable traditions for your family. Enjoy!

The holidays are a time for family baking and memory-making! We’ve gathered some kid-friendly recipes for sweet treats and wonderful-smelling ornaments!

Peppermint Cookie Truffles

Ingredients:

1 package Trader Joe’s® Candy Cane Joe Joe’s (or substitute peppermint Oreos®, or plain Oreos® with 6 crushed peppermint candy canes)

1  8-oz. package cream cheese (softened)

dark chocolate (or white chocolate)

4 peppermint candy canes, crushed

Directions: 

1. In a food processor, pulse the cookies until they are finely ground (about 1 minute). Add cream cheese and pulse until combined.

2. Place mixture in a bowl and let the kids roll into small balls. Place balls on wax or parchment paper.

3. Melt the dark (or white) chocolate according to package directions.

4. Dip the balls into the melted chocolate.

5. Before the truffles harden, let the kids sprinkle the crushed peppermint onto the truffles to garnish.

6. Refrigerate.

Cinnamon Ornaments

Ingredients:

1 ½ cups ground cinnamon

1 cup applesauce

¼ cup kid-friendly glue

Directions:

1. In a medium bowl, have kids mix all ingredients together to make a thick, cookie-like dough. Knead in bowl until smooth. Cover bowl with cling wrap and let rest for 40 minutes.

2. Knead dough again and place dough between two sheets of wax paper. Roll with a rolling pin until dough is about ¼ inch thick.

3. Use Christmas cookie cutters to cut out ornament shapes, or shape them by hand.

4. Make a hole in the top of each ornament with a straw.

5. Leave ornaments between two pieces of wax paper to dry. Turn them over every day to ensure thorough drying and to prevent the edges curling. Drying may take up to a week.

6. Once the ornaments are completely dry, tie yarn or ribbon through the hole to hang.

Christmas Snickerdoodles

Ingredients:

2 Tablespoons red decorating sugar crystals

1 Tablespoon cinnamon, divided

2 Tablespoons green decorating sugar crystals

1 ½ cup sugar

½ cup vegetable shortening

½ cup butter softened

2 eggs

2 ¾ cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

¼ teaspoon salt

Directions:

1. Heat oven to 400 degrees. In a small bowl, mix red decorating sugar crystals and half of the tablespoon of cinnamon and set aside.  In another small bowl, mix green decorating sugar crystals and the rest of the tablespoon of cinnamon and set aside.

2. In a large bowl, mix sugar, shortening, butter and eggs thoroughly. Stir in flour, cream of tartar, baking soda and salt.

3. Let the kids help shape the dough into small balls (about ¾ inch width) and roll in alternating red and green cinnamon mixture.

4. Place about 2 inches apart on an ungreased cookie sheet.

5. Bake for 8–10 minutes until centers are almost set, remove, cool and serve with milk (if desired!).

The post Cooking with Kids for Christmas appeared first on Triad Moms on Main.

By Rachel Hoeing

I always seem to forget how cold it can get in February until this time rolls around. And as usual, cold weather has me yearning for warm food! Today’s tasty table includes recipes of some of my favorite comfort dishes that I have gathered over the years.

If you have recipes to share, email us and you could be featured as a guest blogger!

Bacon Mushroom Swiss Meatloaf

Ingredients

• 12 oz bacon diced
• 1 egg
• 4 med white mushrooms chopped
• 1/4 cup evaporated milk or half & half
• 1 small onion
• 6 ounces shredded Swiss cheese
• 1/2 cup corn flake bread crumbs
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1-1/2 pounds extra lean ground beef

Directions

In a skillet, cook bacon until crisp. Remove with slotted spoon, drain and cool. Remove all but a tablespoon of the bacon fat from the skillet and saute mushrooms and onions until tender. In large bowl mix the beef, egg and milk. Add mushroom/onion mixture, all but a few spoonfuls of swiss, and all but 1 Tablespoon of bacon pieces. Add corn flake crumbs and spices, and mix well. Shape into loaf and place in large loaf pan. Bake for 1 hour or until cooked through at 350. Sprinkle reserved cheese and bacon on top. Bake for 5 additional minutes.

Butternut Squash Stuffed Shells

Ingredients

Butternut squash
2 c. fat free or low fat ricotta
1/3 c. Parmesan cheese, fresh and grated
1 clove garlic, diced
¼ c. fresh spinach, chopped (squeezed and drained)
1 egg
salt & pepper
lemon
Jumbo pasta shells
1 stick butter
10 sage leaves

Cook squash in the microwave for 15 min. (poke holes and place on a plate). After 15 mins., cut it in half and cook for another 7-10 mins. (or until you can easily scoop out the squash – remember to discard the seeds). If you want to roast it instead of the microwave: peel and chop it then place on a backing sheet with olive oil and salt and pepper and roast at 425’ for 20 mins.

Cook past shells according to directions. In a bowl, add ricotta, Parmesan cheese, garlic, spinach, egg, salt, pepper, cooled roasted squash, around 2 cups. Add grated lemon peel. Stuff the shells with the mixture and place in a buttered baking dish. Make a sage brown butter sauce by melting 1 stick of butter in a sauté pan until golden brown and bubbly. Add at least 10 sage leaves until slightly crisp. Turn off heat and squeeze in fresh lemon juice.

Place your shells in a 400’ oven until heated through around 20-25 minutes. When finished,  spoon your warm sage sauce all over and sprinkle with Parmesan cheese.

Chicken Enchiladas

Ingredients

1 T. butter
medium onion
small can chopped green chilies
8 oz. cream cheese
4c. chicken, cooked & shredded or 3 ½ cans.
2 c. Monterey jack cheese
small carton whipping cream
1 pkg. flour tortillas

Directions

Melt butter in skillet. Add onion and sauté 5 minutes. Add green chilies and sauté one minute. Stir in chicken and cream cheese until cream cheese is melted. Spoon mixture into tortillas. Roll-up and place in a greased 9×13 pan with seam side down. Sprinkle with cheese and pour whipping cream over all. Bake 30-40 minutes or until brown at 350.

Easy Sunday Chicken

Ingredients

5 chicken breasts
2 c. cream of mushroom soup
1 envelope dry Italian dressing mix
1 pkg. cream cheese (low fat and fat free work well)

Directions
Line outer edge of crockpot with chicken breast. Put soups in the middle. Break up the cream cheese into about 8 pieces and put on the soup. Sprinkle Italian dressing mix over all. Cook on high for 3 hours or low for 6 hours. Excellent Sunday meal served with rice, corn and salad.

Corn Flake Potato Casserole

Ingredients
2 lbs. Ore-Ida hash browns (frozen)
½ c. melted butter
1 tsp. salt
¼ tsp. pepper
¼ c. chopped onions
1 can cream of mushroom soup
1 pint sour cream
10 oz. grated cheddar cheese
2 c. Corn Flakes crushed with ¼ c. melted butter.
Directions
Pour other ¼ c. melted butter over potatoes. In a large bowl, mix next 6 ingredients and add to potatoes. Put in 13×9” dish. Sprinkle corn flakes on top. Bake at 350’ for 1 hour.

The post The Tasty Table: Favorite Recipes for Winter Weather appeared first on Triad Moms on Main.

By Heather Miller

As I dressed my child up as a 100 year old lady for the 100th day of school it dawned on me that I have now packed 100 lunches. Times two, as I have two school aged children. 200 lunches. That, friends, is a lot of sandwiches. A lot of repetitive sandwiches. I need to spice it up, you probably do too, so I started to brainstorm and came up with a few new lunch ideas that I thought you might also like to take advantage of.

The Breakfast Lunch
Throw in a blueberry bagel, some fruit, and a yogurt and all of a sudden they are brunching with the best of them. You could even make some chocolate chip pancakes the night before for a super special treat!

The Roll Up
Grab a tortilla and ditch the bread. There are tons of variations of roll ups that you could make. Pepperoni and cheese for a pizza lunch, turkey and cheese, ham and cheese, just cheese…..you get the idea, if you can roll it, they can eat it! I have even been known to roll up a string cheese, why not?!

The Package Deal
Nothing is easier and more well received than the good old Lunchable. Throw that box in a bag and you are done and done! I only do this once in while and it is usually when I can find them on sale, but the kids love them and so does my early morning routine.

The Basic Plus
Triangles and squares are so last season. On those days where an old fashioned peanut butter and jelly is up to bat, make it fun! Grab some shaped sandwich cutters, or even some cookie cutters, and shape up those sandwiches. There is nothing more fun to five year old that eating the head right off of their dinosaur shaped pb&j. ROAR!

While the days of packing a lunch for your little ones are numbered, they sure can seem long. And lets face it, they don’t want to eat the same thing every day anymore than we do. But the lunch struggle is real! I hope these ideas help you out. If you have any of your own to share, please do! The first 100 days of school is a milestone, but really only the tip of the iceberg when it comes to lunch packing, if we’re being honest.

Happy lunching!

The post The Lunch Struggle appeared first on Triad Moms on Main.

By Rachel Hoeing

One of the easiest ways to support local is to purchase items from your local farmer’s markets. Visiting these markets can also be a fun family outing and a way for even the littlest ones in your family to choose healthy items to add to your weekly menu.

I have gathered a list of some of our reader’s favorite local markets and have listed their season dates and times below. I was able to confirm the majority of this information by contacting the farmers, but I was unable to find contacts for a few venues. I have gathered info from their websites and Facebook pages (click on the name to follow the link), but if you notice any information that needs to be updated, please email Rachel@triadmomsonmain.com. Feel free to comment with your personal favorites below!

We have listed many of these on our Events Calendar so be sure to check it weekly! In addition, be sure to check out Crossnore School & Children’s Home’s CSA Program, Benevolence Farm, and The Produce Box for more easy ways to support local farmers by purchasing local veggies, fruits & meats.

Burlington, Greensboro & Surrounding Areas

Burlington Downtown Farmer’s Market
268 E. Front St.
Burlington, NC
April – October 2017
Saturdays from 8 am – Noon

Corner Farmers Market
Sticks & Stones parking lot
2214 Walker Avenue, Greensboro, NC
Saturdays, January to March 11: 9am to Noon
Saturdays, March to December: 8am to Noon

Corner of Eckerson Rd. and Reedy Fork Parkway
Tuesdays, April to October 2017: 5pm to 8pm

Elon Community Church Farmers Market
271 North Williamson Avenue
Elon, NC
April 20 through October 2017
Thursdays  3 – 6:30 pm

Garden Valley Farmers Markets
Open April – Fall 2017
9am-7pm Monday through Saturday
12pm-5pm on Sunday
Market #1
1037 Chapel Hill Rd
Burlington, NC 27215
Market #2
1168 St Marks Church Rd
Burlington, Nc 27215
Market #3
1212 East Main St.
Haw River, NC 27258
Market #4
4204 N. Church St.
Greensboro, NC 27455

Gate City Harvest Farm Stand
5511 Lazy Creek Ln.
Summerfield, NC 27358
April 15 – Opening Day

Gibsonville Market Day
Downtown Greens
Gibsonville, NC
June 3 through October 7, 2017
Saturdays 8:00 a.m. until 12 p.m.

Greensboro Farmers Curb Market
501 Yanceyville St.
Greensboro, NC
Saturdays 7 a.m.-12 p.m. (year round)
Wednesday 8 a.m.- 1 pm (April 19 through December 22, 2017)

Iseley Farms
2960 Burch Bridge Road
Burlington, NC
Mid April – October, 2017
Monday – Saturday 8am-6pm

Mebane Farmer’s Market
Located at the corner of Clay and Third Streets
Mebane, NC
June through September, 2017
Saturdays from 7am-noon

North Park Farmer’s Market
849 Sharpe Rd
Burlington, NC 27217
April 4th – October 2017
Tuesdays from 3-6pm

Piedmont Triad Farmer’s Market
2914 Sandy Ridge Road
Colfax, NC
Open Year Round 2017
Monday-Sunday 7:00am-6:00pm

High Point, Kernersville & Surrounding Areas

Asheboro Downtown Farmers’ Market
134 S Church Street
Asheboro, NC
April – October, 2017
Tuesdays, Thursdays and Saturdays : 7 a.m. – 1 p.m.

Denton Community Farmers Market
28 West Salisbury Street
Denton, NC
*Check website for 2017 dates

High Point Farmers Market
High Point Public Library
901 N Main St, High Point, NC 27262
April 22nd through October 28th, 2017
Saturdays from 8:30 a.m. to 1:00 p.m.

Kernersville Farmers Market
134 East Mountain Street
Kernersville, NC 27284
May 10, 2017 – October 28, 2017
Wednesdays 8AM – noon, 4-7pm
Saturdays 8AM – noon

Lexington Farmers Market
129 S Railroad St.
Lexington, NC
Saturdays and Wednesdays 8am – 1 pm
May 6, 2017 – Opening Day

Plank Road Produce
500 E Russell Ave
High Point NC
May – September, 4 p.m. – 6 p.m.
Washington Street Park: Every Tuesday
Library Market opens April 22,2017

Thomasville Farmers Market
21 E Guilford St
Thomasville, NC
Second Saturday in May to the first frost in October 2017
Tuesday markets begin the second Tuesday in June
Tuesdays 9am–1pm
Saturdays 8am–12pm

Winston-Salem And Surrounding Areas

Cobblestone Farmers Market in Old Salem
intersection of West Street and Salt Street
Winston-Salem, NC
April 8 – November 18, 2017
Saturday mornings 9am-Noon

Fairgrounds Farmers Market
Dixie Classic Fairgrounds
421 27th St NW, Winston-Salem, NC
Open Year-Round 2017
Every Saturday 6am – 1pm

Farmington Farmer’s Market
Farmington Community Center
1723 Farmington Rd
Mocksville, NC
April – early fall, 2017
Saturdays 8am-noon

King Farmers’ Market
Stokes Family YMCA
105 Moore Rd, exit 122 off US52
King, NC
March 29 – October, 2017
Wednesdays 11am-1pm

Let It Grow Produce
4825 County Club Road
Winston-Salem, NC
Open Year Round 2017
Tuesday – Friday 10am – 6pm
Saturday 10am – 3pm

Lewisville Country Market
6373 Shallowford Road
Lewisville, NC 27023
Open Year Round 2017
Monday – Saturday 9am – 5pm
Open til 6pm on Fridays

Moravian Square Market
Rural Hall Moravian Church
7939 Broad Street
Rural Hall, NC
April 27 – September 28, 2017
Thursdays 2:30-6pm

Peachtree Farmer’s Market
271 N Carolina 801
Bermuda Run, NC
April 28 –  Fall, 2017
Fridays 3:30-7pm

Village Farmer’s Market
Village Hall
3715 Clemmons Road, Clemmons
May 6 – October 27, 2017
8:30 AM – 12:00 PM Saturdays

Yadkin Farmers Market
1141 Tennessee Road
Yadkinville, NC
May – mid-October 2017
Tues from 3:00 – 6:00PM
Sat from 9 AM to 1 PM

The post Triad Area Farmer’s Markets – 2017 appeared first on Triad Moms on Main.

By Guest Blogger Andrea Everhart, author/writer and owner of Kids Theme Dinners

I used to love to cook. The kitchen was my playspace and I would spend hours planning, experimenting and creating concoctions. I wasn’t always great at it but it was fun. It was fulfilling. Then I had three kids. Cooking became less of what I wanted to make and more about what they needed, or were willing, to eat. Dinner devolved into a chore.

I would stare at my former playground of the fridge and pantry and start worrying about food groups—veggies, fruits, grains, dairy—and wonder how in the heck I was going to put all those together in a presentation that my family would actually eat. I decided that I needed a road map and hit Pinterest with a vengeance. I found recipes, crafts and fifty different ways to perfect a fire pit.

But, nothing I made looked like the lovely pictures that accompanied the instructions. Finally, when I was about to throw in the towel and commit to PB&J’s with cheese sticks and a side of grapes, because not even I could screw that up, I realized that perfection was not my goal. My goal was to feed my family healthy stuff and have fun while doing it. Half the projects I made from Pinterest pretty much looked like a six-year-old created it anyway, so why not let go of my overachieving expectations and include the kids in my efforts? I decided to welcome them into my sandbox and start building some meals together in the form of theme dinners.

The first dinner that we created was quite simple and can be done with all ages. We simply chose a few letters and centered our meal and activities upon them.  You can do the same or try the pre-designed meal below which includes a menu, crafts and activities.

Timesaving Tip:  You don’t have to do all the activities in one night.  Break up the crafts during the week and go with your family’s pace.

Alphabet Theme Dinner:

Remember, have fun with this!  It’s not a script, it’s a roadmap.  Detour a bit if your kids see a new direction.  The goal is to spark their, and your, imagination.

Menu:

• Applesauce with a sprinkle of cinnamon
• Broccoli with melted cheese
• Chicken tenders (preferably whole grain)
• Letter-shaped bread
• Carrot cake cupcakes OR ABC Trail Mix

Choose one or several of the activities:  For a variety of tasks to fit all ages and personality types, the activities are broken into groups:  Early Learners, Crafters, Artists, Writers, Researchers and Cooks

Early Learners:  Make placemats on poster board cut in half.  Have kids practice writing A, B and C on the paper.  You may need to create dotted line letters before-hand for your child to trace if writing is new to them.

Crafters:  Make placemats on poster board cut in half.  Cut out pictures from a magazine or words from a newspaper that begin with your chosen letters.

Artists:  Make placemats on poster board cut in half.  Have kids draw and color foods that begin with the letters A, B and C.

Writers:  Have kids create food themed tongue twisters with A, B, and C.  See how many times you can speak these without laughing:

• Apes ate apples.
• Bears bonk bananas.
• Crickets crave crepes.

More advanced writers may enjoy creating an alliterative poem about a family member using the theme dinner letters.  At the end of dinner, have a guessing game to see who it describes. Your Dictionary has some good examples.

Researchers:  Have kids research healthy A,B,C items for the trail mix.  Mixture options include dried apricots, apple chips, dehydrated blueberries, dried bananas, carob chips and dark chocolate chips.  Serve in baking cups/cupcake liners.

Cooks:  Let the kids play with their food.  If they help make it, they are much more inclined to eat it! Depending on their skill level, pick an activity that is safe and fun for kids.

• Wash and break apart the broccoli
• Shred cheese to melt on broccoli
• Shape pre-packaged dough into letters A, B and C
• Prepare the ABC Mix

Entertainment:  After dinner, make a game of your letters.  Pick one that fits the age of your kids and time constraints best:

• Cut out letters drawn on placemats and place them on objects around the house that begin with the letter. For example, C would go on a chair.
• Give each person a sheet of paper and pencil and play a homemade version of Scattergories and compete by listing how many grouped items each person can name within two minutes. For example, how many healthy foods can you name that begin with A? Or, how many movies begin with B?  Who can name the most animals that begin with C?

If you really get into the dinner and want a few more ideas or want to make it more of your own:

• Learn a few words from another language that begin with your letters. Challenge each other during dinner by speaking them.
• Come up with your own healthy foods that begin with A,B or C. Share your ideas in the comment section because we’re always looking for fun menu items.
• Pull out the Scrabble board or start some family competition with Words With Friends games that you can play throughout the week.
• Create a centerpiece using your letters. We once cut out large letters from poster board and hung them from the dining room chandelier.  It wasn’t perfect but it was fun.
• Decorate carrot cupcakes with icing letters or images that start with your letters
• Visit Kids Theme Dinners for more ideas

Keep in mind, the activities can be tailored to age groups and preferences.   This isn’t supposed to be hard.  It isn’t meant to be perfect.  It’s all about learning, bonding and fun!

If you want to try more theme dinners, get some great tips on nutritious snacks including 15 days of Meal Plans and learn some healthy recipes, grab a copy of our locally authored book, Need Help Mom?  Busy Moms Making Food Fun for Healthy Eaters which is also available in digital format at Amazon.

The post Play with Your Food: Theme Dinners for Kids appeared first on Triad Moms on Main.

By Guest Bloggers Kristi Marion Johnson and Emily Eileen Carter

July is a hot month full of pool parties, baseball games and the most patriotic of American holidays, Independence Day! Boost the American spirit and bring red-white-and-blue to the table and poolside with these kid-friendly recipes. Plus all of these are easy enough for the kids to make themselves!

Watermelon “Sparkler” Pops

Ingredients:

~ blueberries
~ mini-marshmallows
~ watermelon
~ skewers
~ star-shaped cookie cutter

Directions:

1. Slice watermelon to a thickness slightly thinner than the star cookie cutter (roughly half an inch).

2. Let the kids place 8-10 blueberries on the skewer, alternating with mini-marshmallows.

3. Use the star-shaped cookie cutter to cut out star watermelon slices.

4. Place watermelon star on top of the skewer stick.

Patriotic Popcorn

Ingredients:

~ 4 cups plain popcorn (popped)
~ 16 red candy melts
~ 16 blue candy melts
~ optional: mini marshmallows & red & blue M&M’s®

Directions:

1. Melt the red and blue candy melts in separate bowls in the microwave at half power for 1 minute, then stir. Melt again for 30-second intervals, stirring after each, until melted.

2. Place half the popcorn in large bowl and drizzle blue candy melts, gently turning with a large spatula.

3. Place the other half of the popcorn in a bowl and drizzle red candy melts over mixture, turning with a clean large spatula.

4. Let each popcorn mixture cool for one hour, or until candied popcorn has cooled, then toss the red and blue popcorn together in a large bowl (with optional mini-marshmallows and red and blue M&M’s®).

Blueberry Cobbler

Ingredients:

~ 4 Tablespoons butter
~ ¼ cup sugar
~¼ teaspoon salt
~ 1 teaspoon baking powder
~ 2 cups fresh blueberries
~ ½ cup steel-cut oatmeal
~ ⅔ cup all-purpose flour
~ ¾ cup whole milk

Directions:

1. Pre-heat oven to 350 degrees.

2. Put butter in an 8-inch square or 9-inch round glass dish, microwave to melt butter.

3. Mix sugar, baking powder and salt in small bowl. Add oats, flour, and milk; whisk to form a smooth batter.

4. Place blueberries in glass dish; then pour batter over blueberries.

5. Bake until batter browns and fruit bubbles, 30 to 40 minutes. Serve warm or at room temperature with whipped cream or a small scoop of vanilla ice cream, if desired.

Thank you to Forsyth Family magazine for letting TMoM share this article today!

The post Fun Fourth Food appeared first on Triad Moms on Main.

By Guest Blogger Sarah, age 10

I love to cook. It is my dream. That is why I want to have a restaurant too so that I can make that dream come true. I even have a food blog!

Here are some easy recipes that I cook with my mom that are easy and fun for kids. They are also peanut and gluten free because we have food allergies!

Homemade Guacamole

Ingredients:

• 2-3 cut and mashed ripe avocados
• ¼ cup onions (finely chopped)
• 1 can Rotel
• 2-4 drops lime juice
• ½ cup sour cream

Directions:

1. Get out all your ingredients.
2. Get out a cutting board, a medium bowl, a can opener, measuring cups, a sharp knife, and a spoon.
3. On your cutting board cut your avocados in half, take out the seed, and squeeze the inside of the avocado into the bowl. Smash up the avocado together in the bowl.
4. Start finely chopping your onions to fill ¼ measuring cup, when your done put them in the bowl.
5. Put your sour cream in the bowl next.
6. Drain the can of Rotel and then put it in the bowl.
7. Use the spoon to stir around the ingredients.
8. If you are planning on saving it for later put a few drops of lime juice in there and put it in the refrigerator.

Now you know my guacamole recipe and I think this goes great with chips and pork tacos.

Kids Sangria

The next easy recipe you can make is one my mom and I found online & changed up a little. We really liked it.

Ingredients:

• ½ cup white grape juice
• ¼ cup orange juice
• ½ cup Sprite
• Maraschino cherries and/or orange slices

Directions:

1. Mix ingredients per glass
2. Add ice cubes & enjoy!

This drink really goes with almost anything. The kids sangria is really good and does not have any caffeine.

Cherry Cheesecake

I got this recipe from Mi-Del’s gluten-free graham style pie crust package.

Ingredients:

• One 8 oz. package cream cheese, at room temperature
• 1/3 cup sugar
• 1 cup sour cream
• 1 tsp. pure vanilla extract
• 4 oz. heavy cream
• 1 tbsp. confectioner’s sugar
• 1 can cherries

Directions:

1. In a large bowl, beat cream cheese until smooth, add sugar, mix well. Add sour cream and vanilla then mix well.
2. In a separate bowl, whip heavy cream until stiff peaks begin to form. Beat in confectioner’s sugar until peaks forms; do not overbeat. Fold whipped cream into prepared bowl from large bowl.
3. Spoon into graham style pie crust.
4. Refrigerate for four hours before serving.
5. Serve with cherries on top

Photo by Inspired Memorys

This dessert can also have chocolate syrup, whipped cream, caramel, or berries on it instead of cherries.

I hope you enjoyed the recipes I picked out!

Follow my blog at theyoungchefsarah.wordpress.com or my Facebook page for more kid’s recipes!

The post Tasty Table: Recipes for Kids appeared first on Triad Moms on Main.

By Guest Blogger Laura Buxenbaum, MPH, RD, LDN

Grab your backpacks and pencils, it’s back to school time! My sons start 2^nd and 4th grade this year and we’ve already stocked up on school supplies to prepare for a successful year.   As a Registered Dietitian, I know that a productive school year depends on more than the supplies in their desk.  Children need to supply their bodies with essential vitamins and nutrients to boost their learning power.  As a busy mom, I am always looking for fast, healthy and tasty foods to keep them (and me) fueled throughout the day.  So, while you are out shopping for school supplies, make sure your cart is filled with healthy meal and snack time foods as well.  Here are some of my favorite meal and snack ideas to give students the edge this school year.

Boost Bodies and Brains at Breakfast

Chances are you have heard that breakfast is the most important meal of the day. However, after decades of motherly encouragement for the morning meal, it is still the most skipped meal of the day.  Studies show breakfast eaters eat less overall and gain less weight than those who avoid it. Skipping breakfast can cause low energy, the inability to focus and even irritability. Not to mention, research suggests children who eat breakfast have better attendance in school, improved test scores, superior nutrition and are less likely to be overweight. Below are some quick and easy out the door breakfast ideas.  If breakfast is still too much to tackle when trying to get sleepy children out the door, consider the breakfast provided by the school. School Breakfast delivers daily servings of fruit, whole grains, and milk, plus roughly a quarter of the recommended calories needed for lasting energy.

1. Blend frozen fruit with low-fat milk for a quick breakfast smoothie.
2. Sprinkle low-fat cheese on scrambled eggs, then roll it all up in a whole grain tortilla.
3. Layer granola, fresh berries and vanilla yogurt for a yummy parfait.
4. Top whole grain waffles with peanut butter or ricotta cheese and fruit.
5. Oatmeal is quick, delicious, and nutritious and when made with low-fat milk it provides not only filling fiber, but protein, calcium and vitamin D.
6. For a true grab-and-go meal, hand the kids a piece of string cheese and a whole grain granola bar on the way out the door.

Remember incorporating protein foods into the morning meal will prevent mid-morning tummy growls.  Satisfy children in the morning with protein rich dairy foods, eggs, or peanut butter.

Lunchbox Love

Experts agree the best way to get the vitamins and minerals your body needs is through eating foods rich in nutrients, such as dairy foods, 100% whole grains and fresh fruit. Skip the pre-packaged lunch options and whip up a nutritious lunch your kids will gobble up using these ideas:

1. Wrap a slice of Swiss cheese, deli ham and Dijon mustard in lettuce leaves. Pair with fresh fruit and graham crackers.
2. Try peanut butter and jelly on a whole grain waffle, bagel or tortilla as a new twist to an old favorite. Or get creative with peanut butter and jelly sushi:  Flatten out crustless whole grain bread with a rolling pin. Spread with 1 tablespoon of peanut butter and jelly on the bread.  Roll into a tight spiral and slice into 4 pieces.
3. Make your own pizza lunch: Kids will go crazy when they see they can assemble their own pizza.  Pack pita rounds, English muffins or sandwich thins as well as pizza sauce and shredded cheese and let the kids be their own pizza chef.
4. Get Dipped! Pack carrot “chips,” celery sticks and mini tomatoes together with low fat ranch dressing for dipping.  Roll up ham and turkey slices and pack salsa or dressing for dipping. And don’t forget dessert!  Cut up pieces of angel food cake and provide flavored yogurt to dip it in.
5. Eat lunch at school. It’s healthy, a time-saver for mom and a great bargain!
6. Stock up on cups of fruit, boxes of raisins, snack cheeses, yogurt tubes, whole grain crackers, baked chips and low-sugar granola bars to add to lunches.

Smart Snacking

Kids are snacking more than ever.  When done right, snacking can serve as purpose as it provides nutrients missed during meal time. Make snacking a great way to get in those often-missed food groups like whole grains, fruit, veggies and dairy.

1. Dip a few graham crackers or gingersnaps into a cold glass of low-free milk.
2. Freeze squeezable yogurt tubes for a quick and creamy popsicle.
3. Pack string cheese and dried fruit into the sports bag for a post-activity energizer.
4. Mix Parmesan cheese with popped popcorn and pretzels for a super delicious crunchy snack.
5. Serve crunchy vegetables with hummus. For a new twist on hummus, try the creamy avocado hummus recipe below.

For more meal ideas, recipes and nutrition tips, visit our website at southeastdairy.org.

Creamy Avocado Hummus

Ingredients

• 1 large avocado, peeled and seeded
• 1 cup canned chickpeas, rinsed and drained
• 1 cup nonfat plain Greek yogurt
• 1/3 cup cilantro leaves
• 1/4 cup lime juice
• 1 large jalapeño, seeded, deveined and roughly chopped
• 1/2 teaspoon sea salt

Combine all ingredients in a food processor. Blend until smooth (yield: 2 1/2 cups).

The post 17 Ideas for Healthy Eating This School Year appeared first on Triad Moms on Main.