This isn’t an entirely original idea, but I thought I’d put a Valentine’s Day spin on the traditional “cookie mix in a jar” gift idea. I headed over to Walmart and picked up the following ingredients and supplies to put together this simple, affordable gift.

Two One Quart Glass Jars ($2.97 each)

A set of two heart-shaped cookie cutters ($1.88)

Red Ribbon ($.97)

Valentine’s Day Themed M&Ms ($2.68)

Ghiradelli Semi-Sweet Chocolate Chips ($2.78)

Red Bag for Gifting ($.97)

Stickers for decorating ($.97-$1.00)

White and brown sugar ($.98-$2.82)

The total cost for the above items was just $22.93 plus tax. With these supplies I can make at least 2 gifts and still have plenty of product left over.

You can create these jars for gifting with your personal cookie recipe, but I thought I’d share my two favorites. Chocolate Chip and Sugar.

M&M Chocolate Chip Cookies

Ingredients:

• 2-1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup sugar
• 3/4 cup dark brown sugar
• 1/2 cup chocolate chips
• 1/2 cup M&Ms

Start by washing and drying the jar you’re planning on using for the gift. Add the ingredients in layers, starting with the white sugar, brown sugar, and then the flour, reserving the chocolate chips and M&Ms for last. Make sure to pack each layer down and keep them separate and distinct.  I decided to attach a cookie cutter to the jar along with the recipe tied with some red ribbon I picked up at Walmart.  You can also take a piece of colorful fabric and adorn the top of the jar with it.

Instructions:

1. Preheat oven to 375°F.
2. Cream together 1 cup of softened butter, 1/2 teaspoon vanilla extract, and 2 egg in a large bowl.
3. Add the contents of the jar and stir until well blended.
4. Drop by rounded teaspoonfuls onto an ungreased cookie sheet.
5. Bake at 375° for 10 minutes or until golden.

You could also put together a Valentine’s Sugar Cookie Mix. You’ll want to use a smaller jar for this recipe. Be sure to omit the Peppermint Extract and candy canes and replace them with Vanilla extract and M&Ms.

 Disclosure: I participate in the Walmart Moms program and am compensated for my time and honest opinions.

The very first foods we introduced to my children were fruits and veggies.  Their little palates were shaped early on…some studies even suggest that they began developing in utero.  Rather than succumb to societal norms that suggest children should eat different meals, my husband and I decided our children would eat the foods we prepared and consumed ourselves.  I never understood why, as a society, we feel children aren’t capable of enjoying fresh fruits and veggies, whole grains, and sustainable fish.  My children eat all of the above and more.

One of the most important things I did when my children were very young was to involve them in the meal preparation process. I started cooking and baking with my son around 3, when he was verbal enough to follow simple commands and had the dexterity to manipulate some of the bigger utensils.  To this day, you’ll often find him standing next to me in the kitchen…observing, asking questions, pouring, and mixing.

So how is it that my children eat and enjoy healthy, flavorful, diverse dishes?  Here are my best tips for cooking healthy meals with kids.

1. Plan the meals together.  Children are little people with opinions and ideas of their own.  While my son doesn’t always have the final say when it comes to the meals that get served each day, I’ll often ask him, to get a feel for the type of food he’s craving on any given day.  Not only does this show him that his opinions matter, it typically ensures that he’s going to eat without complaint.

2. Shop for meals together. My son knows the difference between asparagus and squash because each shopping venture is also a learning experience.  While I do admit that shopping with two kids in tow can be stressful, there are times when I don’t have a choice.  I use the shopping trip as an opportunity to help him practice counting, teach him about new foods, and talk about the meals we’re going to prepare that week.

3.  Keep it simple.  On those days when my son and I are going to prepare a meal, I opt for simple recipes that don’t require a lot of prep. This helps keep him engaged and prevents boredom or impatience.

4.  Prep as much as possible ahead of time.  If the recipe is moderate to difficult, I’ll chop vegetables, slice chicken, peel potatoes, etc. so that my son can be very involved with putting the meal together.  For example, we recently created an Allergen-Friendly Spanish-Inspired Rice Bowl which is a great example of a dish that can be easily assembled with a bit of help from a parent.

5. Give children autonomy.  Each of my children are working on mastering a variety of skills and asserting their independence.  When cooking with children, it’s important to give them tasks they can complete to boost confidence and keep them interested and involved.

6.  Teach by example.  My children are constantly observing and even imitating my husband and I.  If I ask my son to eat broccoli, I should be prepared to eat it myself which really goes for any food I’m encouraging him to try.

7.  Inspire creativity. While you’re planning and prepping a meal, think about ways to creatively serve that dish.  For example, you may find that shapes, colors, and even characters may inspire children, particularly when it comes to getting them to try new foods.

8. Get messy.  As much as I don’t like cleaning up messes, there is something to be learned from the messes children make.  Children are naturally inquisitive and messes are usually the result of that curiosity

As I mentioned above, we recently created Allergen-Friendly Spanish-Inspired Rice Bowls with Homemade Guacamole. This is a particularly flavorful dish, packed with delicious vegetables and rich in flavor.

Ingredients:

1 cup Uncle Ben’s Whole Grain Fast & Natural Instant Brown Rice (dry)

1 3/4 cup Organic Low Sodium Chicken Broth

1/4 teaspoon Garlic Powder

1 teaspoon Onion Powder

1/2 teaspoon Cumin

1/2 teaspoon Paprika

2 boneless, skinless Organic Chicken breasts, cut into 1/2 inch cubes

1/2 Green Pepper

1/2 Red Pepper

1/2 Yellow Onion

1 can Organic Black Beans

1 ears of Fresh Corn (grilled)

1/2 cup Vegan Cheese

Add spices and chicken broth to dried rice and prepare according to the rice cooker’s instructions.

While the rice is cooking, sauté the chicken with the diced onion, green and red bell peppers.  Season with a dash of cumin and a splash of lemon juice.
Fresh Guacamole:

1 Avocado, Mashed

1  Roma tomato, diced

1/2  yellow onion, diced

1 handful of chopped cilantro

1 tablespoon lemon juice (this adds flavor and prevents the avocado from turning brown)

Combine all of the ingredients above, making sure to mix well.

Once black beans and grilled corn are ready, begin assembling the bowls in this order:

In a bowl, start with 1 scoop of rice. Add black beans. Add chicken and sauteed veggies.  Add Corn.  Top with Vegan cheese and Guacamole.

In the above recipe, you’ll want to chop the veggies and prepare the chicken.  Once both are complete, older children can assemble the bowl without a lot of assistance.

This kid-friendly recipe is flavorful and full of veggies and whole grains. It’s also relatively easy to re-create.

With the start of the new year come resolutions, particularly those focused around health and nutrition. This year, Uncle Ben’s wants parents to spend some time in the kitchen, cooking with their kids.  The company recently launched a national contest entitled Ben’s Beginners. The grand prize is $20,000 plus a $50,000 grant towards a cafeteria makeover for your child’s school. The winner will also appear on The Rachael Ray show. To enter, submit a 2-3 minute video of you cooking a rice-based dish with your children (ages 5-12).  You can visit their Facebook page to learn more about the contest.

This is a compensated post written while participating in the SocialMoms and Uncle Ben’s blogging program.   For more information on how you can participate, click here.

Combine my love for baking with my favorite meal of the day and the result is the most delicious Vegan Blueberry Muffins I’ve yet to taste. This super easy recipe can be made in a short amount of time with just a few simple ingredients.  I typically cut the recipe in half since we like our muffins fresh!

Vegan Cinnamon Blueberry Muffins

• 1 1/2 cups flour (I like whole wheat)
• 1/2 cup raw organic sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 4 tablespoons melted vegan butter ( we use the soy-free version)
•  2 1/4 teaspoons of Ener-G Egg Replacer mixed with 3 tablespoons of warm water
• 3/4 cup almond milk
• 1/2 container of fresh blueberries (you can also substitute frozen blueberries but don’t defrost them…just add them straight into the batter)

So where do I turn for new recipe ideas and inspiration? Cookbooks!  In an age where technology dominates, I still have my precious collection of carefully selected cookbooks that I’ve picked up along the way, some of which were purchased during my travels.

One of the most recent additions to my cookbook collection is Simply Fresh, which features 100 recipes inspired by the famous Ruby Tuesday restaurant and written by cookbook author, wine writer, and co-owner/winemaker for Covenant Wines in Napa Valley.  Despite the fact that there really isn’t a Ruby Tuesday within driving distance, I am familiar with the restaurant because we’ve frequented one of their many Nashville locations on trips out to see my husband’s family.

With an impressive nationwide presence (over 900 restaurants are currently located in 44 states across the country), Ruby Tuesday seeks to offer it’s guests “uncompromising freshness and quality” in a casual dining environment.  Naturally, I would expect a cookbook, inspired by the restaurant, to offer the same types of recipes.

Simply Fresh, from cover to cover, is full of creative, inspired, easy-to-recreate recipes that I would expect to find at a very nice restaurant.  Photography, particularly when it comes to food, is very important to me because it helps me create a visual goal.   The food photography in this cookbook does not disappoint.  Interspersed throughout these amazing fresh, gourmet recipes are the author’s tips on hosting successful gatherings, pairing wine with food, and much more. Unlike many cookbooks, there is an entire drink section, ideal for the foodie/entertainer.

Even just from skimming through the cookbook for the very first time, I found numerous recipes I want to recreate for my family.  I’m already dreaming up ways to make allergen-friendly versions of some of the recipes I think my children would most enjoy.

Despite the fact that breakfast is my favorite meal of the day, I decided to venture out and try to recreate a meal that I could add to my repertoire of dinner ideas. My husband and I are total foodies and enjoy a variety of diverse, ethnic foods, so I settled on Morgan’s recipe for Chicken Curry with Coconut Rice.  You can see my notes and edits in parentheses and italicized.

Curry

2 teaspoons of ground coriander

1 teaspoon ground cumin

1/2 teaspoon ground turmeric

1/4 teaspoon cayenne pepper

3/4 teaspoon salt, plus additional for seasoning

1 cup plus 2 tablespoons water

1 whole chicken (about 4 pounds) cut into 10 to 12 pieces (skin removed) (we used 2 large chicken breasts)

2 tablespoons canola oil (we used sunflower oil)

1 medium onion, diced

2 cloves garlic, minced

1 teaspoon peeled and grated fresh ginger

2 medium tomatoes, diced

1 cup plain yogurt

2 teaspoons curry powder

Freshly ground black pepper

1.  In a small bowl, stir together the coriander, cumin, turmeric, cayenne pepper, ¼ teaspoon of the salt, and 2 tablespoons of the water to make a paste.

2.  Place the chicken pieces on a large platter, and spread the paste on the tops of the pieces. Let the chicken sit at room temperature for 30 minutes.

3.  In a large, heavy skillet or Dutch oven, heat the oil over high heat.

4.  When the oil begins to shimmer, place the chicken pieces, paste side down, in the hot oil and sear for 3 to 4 minutes, until golden brown on the underside.

5.  Turn the chicken pieces over and sear on the second side for 2 to 3 minutes, until golden. (If your pan is too small to accommodate all of the chicken pieces without crowding, do this in 2 batches.)

6.  Remove the chicken from the pan and set it aside on a large serving plate.

7.  Decrease the heat to medium, add the onion, and sauté for about 3 minutes, or until translucent.

8.  Add the garlic and ginger and sate for about 30 seconds, or until fragrant.

9.  Add the tomatoes and stir to mix well.

10.  Add the yogurt, the remaining 1 cup water, and the remaining ½ teaspoon salt.

11.  Stir together all of the ingredients to mix thoroughly.

12.  Add the curry powder and stir to mix well.

13.  Return the chicken pieces to the skillet, making sure they are fully immersed in the sauce.

14.  Raise the heat to medium-high and bring to a gentle boil.  Decrease the heat to medium, cover, and simmer, stirring occasionally, for 30 minutes.

15.  Uncover and simmer for 10 minutes more to thicken the sauce. Taste and adjust the seasoning with salt and season with black pepper. (If the curry is ready before the rice has finished cooking, remove from the heat and cover to keep warm.)

Coconut Rice

1 (13-to 14-ounce) can unsweetened coconut milk

1 tablespoon unsalted butter

2 cups long-grain white rice

3 cups water

¼ teaspoon salt

1 cinnamon stick

½ cup minced fresh cilantro

*While the curry is cooking, prepare the rice*

1.  In a small saucepan, heat the coconut milk over medium heat, stirring to liquefy, for about 2 minutes, or until all of the solids have melted. Do not allow to boil. Remove from the heat.

2.  In a 4-quart saucepan, melt the butter over medium-high heat. Add the rice and cook, stirring regularly to prevent burning, for about 5 minutes, or until the rice turns lightly golden.

3.  Add the water, the warm coconut milk, and the salt. Use a wooden spoon to incorporate any remaining coconut milk solids into the liquid.

4.  Add the cinnamon stick and bring the liquid to a boil. Decrease the heat to medium-low, cover, and cook for about 15 minutes, or until the liquid is completely absorbed and the rice is tender.

5.  Remove the rice from the heat, discard the cinnamon stick, and fluff the grains with a fork.

Tips on plating:

1.  Place a large serving of rice in the middle of each dinner plate.

2.  Top the rice with the chicken and curry sauce.

3.  Garnish each serving wih a generous sprinkling of cilantro and serve at once.

This dish is phenomenal.  While it does take time to prepare (an hour from prep to completion), it is well worth it.  As I was prepping this dish, my kitchen was filled with the most incredible fragrance of South Asian spices.  Contrary to what you may think about curry, this particular dish is flavorful but not “spicy.” The combination of the curried chicken with the creamy coconut rice was delightful.

From flipping through the cookbook, I already hand-selected my meals for the coming week.  As you would expect, the book is divided into sections, according to food or meal type (i.e. Appetizers, Brunch, Pasta, Seafood, Dessert, etc.).  Simply Fresh is available in limited quantities online for $25.  And when you purchase the book, you’ll receive a $5 coupon off your next meal over $15 at Ruby Tuesday.

This shop has been compensated as part of a social shopper insights study for Collective Bias.

You can view my entire shopping experience here.

Recipe, courtesy Simply Fresh.

Just thirty minutes prior, I had set butter out on the counter to soften…real butter.  I was in a baking mood and I wanted chocolate chip cookies…the kind with real butter, real eggs, and dark chocolate chunks. I don’t remember the last time I baked real chocolate chip cookies, hence the somewhat urgent craving.

I walked into the kitchen and started gathering my ingredients…eggs, milk, vanilla, flour, raw organic sugar…That’s when I heard footsteps and my son’s tiny voice… “Mommy, what are you doing?” I’m silent for a minute, already foreseeing the next question because it’s so completely obvious what I’m doing.  “What are you baking?” he asks in his sweet inquisitive voice.  What I want to say is, “Sweetheart, it’s bedtime.  It’s very important that you go to bed on time and get enough sleep for school in the morning.”  But what I really say is, “I’m baking chocolate chip cookies,” (and I REALLY wanted those chocolate chip cookies!) already prepared for his response.  “Are they going to be Vegan?”  At this point, I’m stuck.  I can either bake two different batches of chocolate chip cookies, or simply put aside my desire for a warm, chewy dairy and egg-filled chocolate chip cookie and make the vegan alternative.  It’s late and I’m getting tired, so I look into his sweet brown eyes and say, “Yes honey. Of course they’re going to be Vegan so you can have them.”  But I’m not off the hook yet because my son is two steps ahead of the game.  “But why do you have eggs and real butter out?”  Guilty.  I’m not in the habit of lying to my children and I was a little caught off guard.  However, in this particular situation, where telling him that I was planning to make the most delicious dairy and egg-filled chocolate chip cookies ever and that he wouldn’t be able to eat any of them would have just devastated him in that moment. He really is great about avoiding foods he can’t eat when he’s at school or out.  But home is supposed to be a safe place.  “Silly Mommy” I laughed. “I took the eggs and butter out by mistake.”

What ensued was about 15-20 minutes of measuring, mixing, and baking vegan alternatives.   My son and I have been baking since he could hold a spoon, and despite my initial longing to have some “me time,” I really enjoyed making those chocolate chip cookies with him.  And when they were done and he had finished eating the first one, he looked at me with those brown eyes and said, “Mommy, those were the best cookies ever!”  My heart melted and of course I let him have just one more before bed.

Living with food allergies is difficult…not just for my son, but for our entire family. It touches so many aspects of our lives…some, most people wouldn’t even think about. Like whether I should feed my son before a birthday party or bring in treats to have on hand at school.  It dictates where we shop, where we dine, and how we plan activities.  The question I’ve been debating lately is whether or not our home should be a safe environment for him…free from any foods he can’t eat.  But I have a daughter…a daughter who, as far as we know, isn’t allergic to any foods.  Do I “deprive” her of those foods?  It’s a decision I’m constantly going back and forth on.

Not the prettiest but they taste incredible!

In general, I resort to getting my cravings for real milk lattes and real butter desserts satisfied outside of our home.  While I can’t say that every food in our home is safe for our son (we’re working on it), we’ve done our part to ensure that he has a wide variety of foods that he can eat.  And every single meal I make for our family can be consumed by him. I’ve spent countless hours reading, researching, speaking to parents and professionals, and experimenting to give him as many food options as possible.  I’ve learned to make cheesy vegan pizza, delicious vegan pancakes, hearty allergen-friendly soups, and the most delicious Vegan Dark Chocolate Chunk Cookies I’ve yet to taste. This recipe is simply an adaptation of Hershey’s Perfect Chocolate Chip Cookies, which I was going to use initially:

But the question still begs, should I as a parent make our home a safe place for my son so that he can walk into the kitchen, pick up a food and not worry about whether or not he can eat it?  I’d love for any of you who have dealt with this issue to weigh in on the topic.

First, make your dough:

1001 cookie starter mix

Make 10 cups

Ingredients

5 cups all-purpose flour
3 3/4 cups Domino Granulated Sugar
2 tablespoons baking powder
2 teaspoons salt
1 1/2 cups plus 2 tablespoons butter or margarine, softened

Spoon flour into measuring cup and level with spatula. Put in large bowl with at least 4 quart capacity.

Measure sugar, baking powder and salt into flour. Stir until thoroughly blended.

Add butter and use pastry blender or clean hands to work into dry ingredients until mixture resembles coarse meal.

*For best results, store covered in airtight container in refrigerator or freezer.

Pink!

Peppermint Sugar Cookies

4 cups Domino Sugar 1001 Cookie Starter Mix
1 large egg, lightly beaten
1/4 teaspoon peppermint extract
1/2 cup crushed candy canes

In large bowl, mix together all ingredients using your hands or a stand mixer with a dough hook. Divide dough in half, and shape into 2 disks. Wrap each disk in plastic, and chill at least 3 hours in the refrigerator, or place in freezer for 1 hour until firm enough to roll.

Preheat oven to 375°F. Grease cookie sheets or line with parchment paper.

Roll dough, half at a time on floured surface to 1/4 inch thickness. Cut into desired shapes using cookie cutters. Arrange cutouts 2 inches apart on prepared cookie sheets.

Bake for 10-12 minutes. Do not brown. Cool on wire rack.

Makes 2 to 2 1/2 dozen.

These cookies are incredibly flavorful and festive looking.  I think they taste perfect as is, but you could cut them into shapes and decorate them with peppermint frosting if desired.

Right now, Domino Sugar is hosting a contest on their Facebook page where fans can enter their favorite cookie recipe for a chance to win prizes which include several baking gift baskets.  If you enter your recipe, you’ll recieve a Domino Sugar coupon and a code for 40% off Chicago Metallic bakeware. To enter your recipe and all of the pertinent details, just visit their Facebook page.

Win It! One of you will win a $50 Visa card to help you make your very own cookies using Domino Sugar’s 1001 Cookie Starter Mix.  Simply leave me a comment with the name of the cookie you’d like to create using their 5 ingredient starter mix. Comments will close on January 5th, 2012 at 11:59 PM PST.

US Residents only. Duplicates and comments not including the above information will be disqualified. Comments are moderated. If you don’t see your comment in a reasonable amount of time, send me an email. Bloggers and non-bloggers may enter. If you don’t want to leave your email address, please be sure to check back for my announcement on the winner. Please note that winners must respond within 48 hours of being announced/contacted or another winner will be drawn.

Want an extra entry? Do any or all of the following and receive an extra entry for each one. Be sure to leave me a separate comment for each additional entry.

Like Domino Sugar on Facebook and leave a comment with your favorite recipe entry.

Follow me on Twitter and tweet the following (or something like it) “ I just entered a #giveaway to win a #visa GC from @dominosugar @rockinmama http://tinyurl.com/7t7h72j”

Rockin’ Mama Facebook fans automatically receive an extra entry

Subscribe to my feed via email or reader.

Blog about this giveaway. It doesn’t have to be a separate post. Just include a blurb about it when you blog about other giveaways.

Click on one of the very cute buttons below and digg, stumble, fav, etc. Just let me know what you did in the comments

No compensation was received for this post.  Gift cards for review and giveaway supplied by Domino Sugar.

Photo Credit: OC Mom Activities

Fresh & Easy hosted a holiday party aboard the Queen Mary a few weeks ago, and while I wasn’t able to attend, I did manage to pick up some awesome tips, recipes, and inspiration…perfect for a festive New Year’s Eve party. Chef Cyndi served and utilized a variety of the neighborhood market’s prepared foods for the appetizer spread.  One of her ideas, which is listed on the Fresh & Easy blog, is to take an appetizer and create a meal around it.  She used Fresh & Easy’s Turkey Cranberry Sausage and incorporated it into an appetizer skewer with sweet potatoes and cherry tomatoes.  She then built that into a meal to include the market’s Roasted Butternut Squash and Beet Salad and a slice of Harvest Loaf bread from Il Fornaio. Brilliant!  Utilizing some of the market’s fresh prepared foods to create a gourmet meal can save time and stress without compromising on flavor.

Fresh & Easy has an entire holiday guide, showcasing their prepared foods which includes everything from appetizers and desserts to hot drinks and wines.  You could easily pick and choose a few appetizers and desserts to compliment your meal, or cater the entire party from the market. What I’ve always appreciated about Fresh & Easy is their commitment to offering products free from high fructose corn syrup, artificial colors, artificial flavors, or trans fats.

In addition to the fresh foods offered by the market, they have an expansive selection of holiday snacks and foods you can prepare at home.  I can’t wait to bake their pumpkin bread ($2.49) and pair it with either their Peppermint Hot Cocoa or Cinnamon Coffee (or both!).  Fresh & Easy is also known for offering a fantastic selection of award-winning wines at very competitive prices.

You can view Fresh & Easy’s Holiday Guide for a complete list of holiday food items.

No compensation was received for this post. Product samples provided.

Photo Credit: Fresh & Easy

Photo Credit: Hellmann's

Hellmann’s, known for their real mayonnaise, made from real ingredients, has an awesome recipe that incorporates your favorite leftovers into a flavorful dish.  I like the fact that the dish doesn’t require a lot of prep time (that was done the day before)  and is truly an entirely new dish.

Turkey Casserole

Ingredients
4 cups leftover prepared stuffing, divided
4 cups coarsely chopped leftover cooked turkey (about 1 lb.)
3/4 cup Hellmann’s or Best Foods Real Mayonnaise, divided (try the light version to cut calories and fat)
1/4 cup whole berry cranberry sauce (I like to make mine from scratch)
2 cups leftover mashed potatoes
1-1/2 cups shredded mozzarella cheese (about 6 oz.)

Instructions:

Preheat oven to 375°. Spray 8-inch baking dish with no-stick cooking spray. Spoon in 2 cups stuffing, then top with turkey.

Combine 1/4 cup Hellmann’s or Best Foods Real Mayonnaise with cranberry sauce; evenly spread over turkey.

Combine remaining 1/2 cup Mayonnaise, potatoes and cheese in large bowl. Evenly spread on turkey, then top with remaining 2 cups stuffing.

Bake 40 minutes or until heated through. Let stand 10 minutes before serving. If desired, garnish with dried cranberries.

For additional recipe inspiration, just visit Hellmann’s!

Disclosure: This post was created in connection with my appointment as an Ambassador in Hellmann’s Real Foodies Program. For more great ideas, go to www.facebook.com/hellmanns.

Like most children I know, our kids could eat pasta every single day and not tire of it. Pasta is a staple in our household, and my “go-to” meal when I don’t want to make something elaborate or it’s time for a grocery run. By incorporating a low-fat protein, such as ground turkey breast, and some veggies, I can achieve a complete meal.

Since I’m always looking for a unique way to serve this household favorite, I decided to come up with a recipe that not only incorporates fresh veggies and a lean protein source, but has a bit of a spicy kick.  My husband and I LOVE a good pasta arrabbiata and this one we created is flavorful, healthy, and easy to prepare.

Ingredients:

1 pound fresh ground turkey breast

2 tablespoons olive oil

1/2 yellow onion, chopped

1/2 green bell pepper, chopped

1/2 red bell pepper, chopped

1/2 yellow bell pepper, chopped

1 carrot, sliced

2 cloves garlic

salt and pepper

1 jar Ragu sauce (I recommend Garden Veggie or Tomato& Basil)

1/2 teaspoon red pepper flakes

Fresh grated Parmesan cheese

Whole wheat Linguini

In a skillet over medium heat, sauté onion, peppers, carrots, and garlic until soft. Add turkey breast and cook until heated to 165 degrees F using a meat thermometer.  Add sauce and red pepper.  Serve atop whole wheat linguini and adorned with freshly grated Parmesan cheese.

Kid option: Omit the red pepper flakes and use shells or wheels since kids love pastas in various shapes.

Vegan option: Omit the ground turkey breast and substitute vegan mozzarella cheese for the Parmesan cheese.

This month’s dinnertime topic is on the subject of kids and how they behave at home v. other places during mealtimes. In our family, our children’s behavior, particularly during dinner, primarily depends on how hungry and tired they are.  I will say that if we’re at a restaurant, I know that I’m likely going to be struggling with at least one of my kids, who either wants to run around or get into something he/she is not supposed to. On the contrary, if we’re having dinner at someone’s house and they have children, very often my own kids will be on their best behavior, particularly if they enjoy spending time with that family and want to return at a later time.  Want to weigh in? Just visit the Facebook page!

Disclosure: This post was created in connection with my appointment as an Ambassador in the Ragú® Mom’s the Word on Dinner Program. Visit www.facebook.com/ragusauce to join the conversation.

As much as I enjoy getting creative with my holiday meals, preparing and cooking for a large number of people can be time consuming, stressful, and costly. If you still haven’t decided what you’ll serve this Christmas, why not opt for a few semi-homemade dishes?

A few months ago, I was approached by Boston Market to create a few semi-homemade recipes.  If you’re feeling the stress of the holiday season…relax.  You can still whip up something amazing using a few ready-prepped staples without friends and family ever knowing you took a short cut.  Or, you can opt to cook the main dish (i.e. ham, turkey, etc.) and then pick up some gourmet prepared sides.

Here are two recipes I created using Boston Market’s Garlic Dill New Potato Wedges and Roasted Turkey Breast:

Warm Garlic Dill Potato Salad

1 Large Side Boston Market Garlic Dill New Potato Wedges (Cut in half)
1/2 Cup Onion Sauteed
2 Tablespoon Lemon Juice
1/2 teaspoon lemon zest
1/4 Cup Mayonnaise
1 teaspoon chopped parsley

Sautee onion until soft. Combine lemon juice with zest and mayo in a mixing bowl. Add potatoes, onion and parsley. Combine and serve. Salt and pepper to taste

Semi-Homemade Turkey Pot Pie

1 Family Portion Boston Market Roasted Turkey Breast (chop to 1/2″ pieces)
1 Thawed Package Mixed Peas and Carrots
1 Large Russett Potato cut in 1/2″ Cubes
1/2 Medium Brown Onion chopped
1 Stalk Celery chopped
1 Clove Garlic Finely Chopped
3 Cups Chicken Broth
4 Tablespoons Butter (Reserve 1 table spoon for the flour mixture)
3 Tablespoons All Purpose Flour
3/4 Cup Half & Half
2 Prepared or purchased pastry crusts for 9″ Pies
Salt and Pepper to Taste

1. Bring chicken broth to boil and boil potato cubes in broth until tender. Remove potatoes and set aside. Reserve at least 1 cup of broth.

2. Preheat oven to 400 degrees. In a greased pie shell or round casserole dish, lay in the pastry shell and fold the excess back into the top of the dish.

3. In a large skillet over medium heat, sautee onion and celery in the 3 tablespoons of butter. Once they are soft, add garlic and 1/2 cup chicken broth. Simmer for 2-3 minutes. Add remaining butter and allow to melt. Slowly stir in the flour. When the mixture begins to thicken into a paste in the skillet, stir in half & half. Immediately add peas and carrots, potatoes and turkey, stirring gently to combine. Allow to simmer until the liquid is mostly absorbed.

4. Spoon the filling into the pastry shell until nearly over flowing. A little extra can be placed in the middle to create a rounded top. Lightly wet the edge of the bottom crust with water and center the second pastry shell on top. Evenly fold the excess crust back on top (for an extra thick crust) or cut away the excess. Cut several slits in the center of the crust for venting. Lightly indent the top around the edges with a fork for simple easy detail. Brush top of pie with an egg wash for a shiny, golden brown finish.

5. Change oven to 375 and place the uncovered pie on the center rack. Bake for 15-20 minutes until the crust has browned slightly. Cover with foil and return for another 15 minutes.

Turkey, in particular, can take a very long time to prepare and cook.  Eliminating those two steps can help ease the stress of preparing a holiday meal.  Alternatively, you can opt to serve turkey for dinner and then use the leftovers to create the above pot pie recipe.  For more tips on creating semi-homemade meals, you can read my article on Boston Market’s website.

Win It! Three of you will win $10 gift cards to Boston Market! Simply leave me a comment with the name of your favorite main dish or side.  Comments will close on January 6th 2012 at 11:59 PM PST.

US Residents only. Duplicates and comments not including the above information will be disqualified. Comments are moderated. If you don’t see your comment in a reasonable amount of time, send me an email. Bloggers and non-bloggers may enter. If you don’t want to leave your email address, please be sure to check back for my announcement on the winner. Please note that winners must respond within 48 hours of being announced/contacted or another winner will be drawn.

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This was part of a compensated campaign with Boston Market. Giveaway supplied by Boston Market.