Traditionally Unique:Crepes Your Way-Saundra’s Originally Crepes-German Pancakes

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We all have our favorite family recipe. One that’s been handed down generations by our grandmother’s grandmother. And most of us have our own preference of how we eat that recipe. It may be marinated beef wrapped in corn tortillas, served on rice or mixed into a stew.

In my family it’s my Oma’s crepes. Her crepes are a popular request among those who’ve had a chance to try them, including my co-workers. Soft, buttery, delicately thin pancakes that blanket jam or sweetened cottage cheese, are drizzled with honey, or simply dusted with powdered sugar, these babies will make your tongue dance.
*I’ve made one health alteration to this recipe as I use Nonfat Greek Yogurt in place of my grandmother’s traditional sour cream.
Saundra’s Crepes-Inspired by Oma
3 cups all purpose flour
2 cups low fat milk
5 large eggs
1/2 cup nonfat plain Greek yogurt
1/4 cup sugar
1/4 cup salted butter, melted
1 tsp vanilla extract
Cooking spray

Using a large stand mixer or whisk by hand, beat eggs, vanilla and sugar. Slowly add milk. Add yogurt and combine well. Gradually add flour, half cup at a time to avoid lumps, scraping down sides of bowl as needed. Finally add melted butter and mix until batter is smooth.

Heat a medium non-stick skillet, about 10 inches, on medium-low heat.
Spray with cooking spray. Using a ladle, pour crepe batter onto center of skillet, pick up skillet and rotate in a circle, coating entire pan with batter. (At this point my 2 year old will sing, “circle, circle, circle”) while I hold him on my hip.
Cook about one minute, then using a high heat spatula, careful flip over and cook another 30-45 seconds. Try to avoid browning or crisping of crepes.
Fold into quarters onto large platter and keep warm by covering with a clean towel.
Repeat process for each crepe, spraying with cooking spray once before each ladle is poured.
Makes 16-20 crepes.

Saundra

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Number of servings: 10

Per Serving 267 calories

Fat 9 g

Carbs 37 g

Protein 10 g

10


Saundra

Weight Watchers PointsPlus®: 6

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 3 cups all purpose flour
  • 2 cups low fat milk
  • 5 large eggs
  • 1/2 cup nonfat plain Greek yogurt
  • 1/4 cup sugar
  • 1/4 cup salted butter, melted
  • 1 tsp vanilla extract
  • Cooking spray

Instructions

  1. Using a large stand mixer or whisk by hand, beat eggs, vanilla and sugar. Slowly add milk. Add yogurt and combine well.
  2. Gradually add flour, half cup at a time to avoid lumps, scraping down sides of bowl as needed.
  3. Finally add melted butter and mix until batter is smooth.
  4. Heat a medium non-stick skillet, about 10 inches, on medium-low heat.
  5. Spray with cooking spray. Using a ladle, pour crepe batter onto center of skillet, pick up skillet and rotate in a circle, coating entire pan with batter.
  6. Cook about one minute, then using a high heat spatula, careful flip over and cook another 30-45 seconds. Try to avoid browning or crisping of crepes.
  7. Fold into quarters onto large platter and keep warm by covering with a clean dry towel.

Notes

Nutella and bananas; Fresh fruit and cottage cheese; Oma’s famous sweetened cottage cheese (add 1 Tb sugar per 1/2 cup; cottage cheese and combine); Any flavor creme or fruit pie filling; Peanut butter and honey

That’s IF they make it to the table. My boys tend to swipe them off the plate as I’m cooking. They taste great plain!
To serve, spread filling of choice down center of each crepe and roll like a burrito, leaving ends open. Dust with powdered sugar and serve.
Filling Suggestions:
Nutella and bananas
Fresh fruit and cottage cheese
Oma’s famous sweetened cottage cheese (add 1 Tb sugar per 1/2 cup cottage cheese and combine)
Any flavor creme or fruit pie filling
Peanut butter and honey
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Or my kids and hubby’s favorite version-just drizzle with maple syrup!
Any way you serve them up-family recipes stick-and they bring many years of memorable moments to your kitchen table.

Deceitfully Delicious "Tapioca" Pudding-Quinoa Pudding Parfait

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 I’ve been a cookbook and recipe addict since I could read. So much so that my grandmother used to clip the Kid Kitchen recipes out of the Sunday Morning Funnies for me. I still have a binder full of those recipes, such as banana toast and berry smoothies.  I could sit for hours and read creations and stare in awe at yummy food pictures. I guess I just soaked it all in.  I still do!
Well I’m all for trying new and heathy creations for my family, especially when it comes to new and healthy desserts.  One recipe I recently came across was for a pudding with quinoa added to the mix. I thought, hmm, ‘protein, fiber, and it’s a mock  tapioca’.  Works for me.  I wondered if it would work for my picky family, including my finicky shark who absolutely loves tapioca pudding!
So I headed to the kitchen and this is what I created. I made this version for myself, because as much of a milk addict I was with my third baby, I somehow became lactose intolerant within a year after his birth-boo.  Well, although I made this for myself, I asked my family who was sitting on the couch enjoying their Sunday afternoon to taste it-and I never saw it again after that.  My husband and two of my boys literally fought over it.  (My other boy was playing next door, or he may have been in the mix too!)
Non-Tapioca, Non-Dairy Vanilla Pudding Parfait

2 1/4 cups soy milk (regular skim milk may be used)
2 tsp vanilla extract
2 whole eggs, slightly beaten
1/2 cup sugar
3 Tb cornstarch
2 cups cooked quinoa
2 small bananas, sliced
1 cup raspberries
Combine sugar and cornstarch in medium saucepan.  Gently whisk in soy milk, eggs and vanilla.  Cook over medium low heat, stirring constantly until mixture begins to bubble, about 10 minutes.  Stir one to two minutes more after bubbling begins to allow mixture to thicken.  Remove from heat.  Stir in quinoa.
Let cool covered in plastic wrap in refrigerator or serve immediately. Tip: lay plastic wrap directly on pudding surface to prevent a “skin” from forming.
Layer each of 4 parfait glasses with 1/2 cup pudding, 1/4 of one banana, 2 Tb raspberries and repeat.
Yield 1 cup pudding, 1/2 banana and 1/4 cup raspberries per serving.
This was all I got out of the remaining pudding-a snack for today’s lunch.  And no one was the wiser that this was full of healthy protein packed quinoa.  😉
Enjoy!

Chicken Meets Sushi, Musubi Style-Chicken Musubi

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I find it kind of ironic that my 6 year old who obsesses about sharks loves anything with seaweed. He chows down California sushi rolls, toasted seaweed in a bag and Spam Musubi. I introduced him to Spam Musubi a couple of years ago when I ordered it at a local Hawaiian BBQ, trying it myself for the first time. I believe he fell in love with Spam that day.

If you’ve never heard of Spam Musubi, it a delicious double deck of cards sized snack originating from Hawaii, with 2 layers of sweet sushi rice and a sweet and salty oyster sauce covered filling of Spam in the middle, all wrapped up in toasty nori-seaweed. It’s delicious.

Well this was before my son was diagnosed with autism and ADHD and we realized every time he eats a hot dog or processed meat product packed with nitrates, he gets hyper as heck. So I’ve been making it my mission to take my boy’s favorite foods and turn them into nurturing autism friendly culinary delights.
And then I remembered he loves teriyaki chicken!
Chicken Musubi
 
Sushi Rice
2 cups calrose rice, rinsed and drained
3 1/2 cups water
2 Tb rice vinegar
1 tsp sugar
Chicken Musubi Filling

1 1/4 pounds boneless, skinless chicken breast

1/4 cup low sodium soy sauce
1/4 cup oyster sauce
1/4 cup sugar
6 sheets toasted nori seaweed
Sesame oil
Directions:
Put rinsed and drained rice and water in rice cooker or pot to cook and steam until done, about 30 minutes.

 

Meanwhile slice the chicken breast horizontally into thin rectangular strips.
Tip: do this while the chicken is partially frozen.
Whisk together low sodium soy sauce, oyster sauce and sugar and pour over chicken slices in a bowl. Marinate for 10 minutes.
Preheat large skillet with 1Tb sesame oil.
Add chicken, leaving marinade in bowl.
Cover and cook through about 8 minutes. Remove cover. Flip chicken over, add remaining marinade and cook uncovered about 3 minutes more until cooked through and sauce is bubbly. Remove from heat.
Remove 6 sheets nori and cut in half in direction of perforation.
When rice is done, flip out onto large cookie sheet, spread evenly with spatula, sprinkle with sugar and rice vinegar and gently incorporate throughout.
This stuff is sticky but delicious. If any falls on the floor it will haunt you all day. I should know-my kids like to eat sticky rice leaning over the floor. Gah!
Time to assemble!
Left to right, using Musubi press or wet hands, add 2 heaping Tb sushi rice to bottom layer over nori sheet half. Keep a small bowl of water nearby to wet press so rice doesn’t stick. Add slice of cooked chicken over first rice layer and brush with marinade from pan. Add 2 more heaping Tb sushi rice. Press mold all the way through. Wrap Musubi by folding over nori and seal by moistening edge of nori with water. Slice in half to serve.
Makes 12 Chicken Musubis or 6 servings.
This is a kid tested recipe that all my boys loved-even the boy next door! My 6 year old didn’t even miss his spam. He said it tasted the same.
And there you have it, nitrate free meat but all the goodness of chicken and Musubi.

Falafelly Good for You-Baked Falafels

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“Beans, beans, they’re good for your heart, the more you eat, the more you…”, um get healthy?

Yes!  Did you know garbanzo beans are one of the most healthiest foods on the planet?  (Yes, I said most healthiest-because they are that good!). Yup, this heart healthy and versatile food is at the top of our bean chain!  And they are delicious!
One of my favorite meals that feature garbanzo beans as their star are falafels!  Falafels are fried little fritters comprised of dried garbanzo beans that have been soaked in water for 12-24 hours and are then mixed with garlic and fresh herbs and spices. They are traditionally served with a tahini sauce, which is sesame butter, in a pita, flatbread, on a salad, or as a side dish. I like mine in pitas.  And they can be rolled into any shape. I make mine into logs so they are like dippers for my kids-like fish sticks!
I like to stick to the healthy theme here of these falafels and bypass the three inches of frying oil. I bake mine!
Baked Falafels
2 cups dried garbanzo beans, covered with two inches of water for 12-24 hours, then rinsed and drained
1 tsp baking powder
1 small onion, roughly chopped
6 cloves garlic (Finicky Shark says if too spicy-use less garlic)
1 Tb coriander
1 Tb cumin
1/4 tsp red pepper flakes
2 handfuls fresh flat leaf parsley
1 handful fresh cilantro
Zest AND juice of one lime
Salt and pepper to taste
Cooking spray for baking or canola oil for frying
Serve with:
Warm pitas or Greek salad
Various veggies for pita pockets-sliced cucumbers, red onions, lettuce, tomatoes, bell peppers, etc.
Tahini Yogurt Sauce (recipe under Dips)
Preheat oven to 425*F.
Place garbanzo beans in food processor and pulse until broken down. Add remaining ingredients except for S&P and combine well. Add S&P to taste.
Recipe adapted from Tyler Florence.  Everything is better with lime.  I love my microplane!  Every passionate cook should own one of these!
Scoop mixture by tablespoons and form into small balls-1 Tb, or roll carefully into logs-2 Tb. Transfer to cooking sheet sprayed with cooking spray.  Spray falafels again with cooking spray and bake for 15 minutes. Rotate falafels, spray again and bake for another 15 minutes until browned evenly.
Alternatively drop carefully into hot oil and fry about 5 min each, turning to brown evenly, being careful they don’t stick to the pan.
Serve in warm pitas (pictured above) or over Greek salad.
Serves 4, makes 16 logs or 32 balls
To make a quick Greek Salad, chop some lettuce, and add sliced tomato, red onions, cucumbers, bell peppers, kalamata olives, pepperoncinis and feta cheese.  Toss with EVOO, balsamic vinegar and Greek seasoning.
These are amazing with Tahini Yogurt Sauce. And the sauce is so delicious and good for you, my husband enjoyed half the bowl!  See recipe for Tahini Yogurt Sauce under dips.
And we can’t finish this out without a Finicky Shark version. My kids like these with ranch. Or ketchup. I also give them the Tahini option.
Served with a side of carrot fries!
*Slice peeled carrots into French fry size pieces, toss in olive oil. Sprinkle with sea salt and ground pepper.  Then bake on  cookie sheet at 450*F for 20-25 minutes.
Sharky reviews:
My oldest shark inhaled these with ranch dressing and requested seconds.
My most finicky super sensitive shark prefers less garlic, but did attempt to eat these. He said they were spicy-less garlic would fix that, as I do recall him eating these in the past.
My youngest shark ate a few bites with ranch dressing. The carrot fries were also enjoyed. And they really liked the flatbread circles.  I found preservative free whole wheat pita flatbreads for myself and hubby at Fresh and Easy. For the boys I chose smaller 100 calorie circle flatbreads.
Enjoy!  And don’t forget to add the Tahini Yogurt Sauce!

Baked Falafels

Prep Time: 23 hours, 30 minutes

Cook Time: 30 minutes

Total Time: 24 hours

Number of servings: 4

Per Serving 398 calories

Fat 7 g

Carbs 68 g

Protein 21 g

4


Baked Falafels

Weight Watchers PointsPlus®:

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 2 cups dried garbanzo beans
  • 1 tsp baking powder
  • 1 small onion, roughly chopped
  • 6 cloves garlic (Finicky Shark says if too spicy-use less garlic)
  • 1 Tb coriander
  • 1 Tb cumin
  • 1/4 tsp red pepper flakes
  • 2 handfuls fresh flat leaf parsley
  • 1 handful fresh cilantro
  • Zest AND juice of one lime
  • Salt and pepper to taste
  • Cooking spray for baking

Instructions

  1. 12-24 hours before hand, cover the dried garbanzo beans with two inches of water and let soak, then rinse and drain.
  2. Preheat oven to 425*F.
  3. Place garbanzo beans in food processor and pulse until broken down.
  4. Add remaining ingredients except for S&P and combine well. Add salt and pepper to taste.
  5. Scoop mixture by tablespoons and form into small balls-1 Tb, or roll carefully into logs-2 Tb. Transfer to cooking sheet sprayed with cooking spray. Spray falafels again with cooking spray and bake for 15 minutes.
  6. Rotate falafels, spray again and bake for another 15 minutes until browned evenly.

Notes

Alternatively drop carefully into hot oil and fry about 5 min each, turning to brown evenly, being careful they don’t stick to the pan. Serve in warm pitas (pictured above) or over Greek salad. Serve with Tahini Yogurt Sauce.

How will serve your falafels?
 
 

Tahini Yogurt Sauce

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Sauce so delicious and good for you, you’ll try to see what else you can dip in it.

 

Tahini Yogurt Sauce
 
1/2 cup tahini (sesame butter)
3/4 cup Fage Total 0% Plain Greek yogurt or other plain yogurt (for a vegan version of this sauce, you may substitute 1/2 cup water or almond milk and omit the 1/4 cup water; this will change the consistency slightly)
1/4 cup water
2 cloves garlic, smashed
1/2 tsp paprika
1/2 tsp salt
Zest of one lime
Juice of two limes
Combine all ingredients in food processor or blender until smooth. Serve immediately or chill in refrigerator to marry flavors.

 

Serve with Baked Falafels (recipe in Meals and Vegan) on warm pita bread or flatbread, or with fresh veggie sticks.
Serves 4, about 3 Tb per serving.

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Baba Ganoush

Double Chocolate, Doubly Delicious, and Seriously Guilt Free

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I’ve been on a serious, and I mean serious, clean eating kick for the past three weeks.  I love it!  I have more energy to make it through my 18-hour day, I feel great and I’m gaining a new body and healthy image!  Processed junk foods no longer have the same appeal it once did. I go to a buffet and long for the colorful salad bar!  And I find it challenging to see what clean eating sweet treats I can create without tearing open a bag of Chips Ahoy.
I’d like to thank Chris Freytag for a lo-ot of that.  I’ve been committed to her circuit workouts for nearly two years now and just recently purchased her new eBook about clean eating.  I thought I was doing well before and I have several Eat Clean cookbooks, too.  I was way off kilter.  I was doing it wrong!  I was inconsistent.  I purchased Chris’s eBook which uses recipes from Slender Kitchen and the menu suggested a Cookie Pie recipe.

Omg it sounded heavenly. And I made the cookie dough dip before, too-also sinfully delicious. But I didn’t want a Cookie Pie. I wanted more chocolate. More goodness. More.  I honestly don’t think any other decadent food can top the health benefits of sweet and sinful chocolate.  Yup, this dessert packs in healthy yumminess!

 

This recipe calls for garbanzo beans in place of flour.  Yes, this is a Gluten Free dessert!  I’m sure you may have heard of this substitution, if you are familiar with gluten free subs. Even black beans are common substitutes. But did you know garbanzo are super good for you?  I mean, top notch, get your blood moving good!  Like, the healthiest bean out there!  Not to mention the chocolate!!!  That’s my kind of MUFA (monounsaturated fatty acid) right there.
Okay so I had to do it; I added more chocolate!  And yes, I kept the calories way down.
Double Chocolate Brownie Cookies-Gluten Free
 
1 can garbanzo beans, rinsed and drained
2/3 cup brown sugar
1/4 cup PB2 peanut butter chocolate flavor [if you can’t find the PB2 (I ordered mine online), you may use 1/4 cup creamy peanut butter and omit the 1 Tb]
1/4 skim milk (I used soy)
3 Tb uncooked oatmeal
1 Tb cocoa powder
1 Tb creamy peanut butter
2 tsp vanilla
3/4 tsp baking powder
1/6 tsp salt
1/8 tsp baking soda
1/3 cup semi sweet chocolate chips
Preheat oven to 350*F.
Grease 8″ square baking pan lightly with   cooking spray. Set aside.
Combine all ingredients except chocolate chips in food processor or blender until smooth.  Fold in chocolate chips.
Spread into prepared pan and bake for 35 min or until set about 2 inches from edge.  Cool slightly and cut evenly into 16 bars.  Dust with powdered sugar if desired.
I served these up immediately because my 9-year old couldn’t wait to try the cookies, since he had to suffer smelling them while they baked. I didn’t tell him they were healthy. And he ate two!
These are surprisingly satisfyingly filling!  I came home from work tonight famished.  You know when you can’t wait for dinner to be ready and you are serving your kids their afternoon snack and you so want to stick your hand into their bag of chips or cookies?  And I’d had plenty a fill of fruits and veggies today.  So I had a square of gooey Double Chocolate Brownie Cookie with a glass of water and I felt content not to nibble on dinner while cooking.  Every bite-guilt free goodness.  Yep. You’ll love it. No picky shark version needed here!  This one is especially good for them.

It’s Thai(m) for Tacos

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We are finally home from camping and I can’t wait to get in my kitchen and make something fresh.  After packing up our tent trailer in 90 degree weather, all I can think about is crisp lettuce and fresh vegetables.

 

I knew I already had some leftover grilled chicken breast from our trip, and after a quick run to grocery store for more produce, I could whip up some Thai chicken lettuce wraps.  These are one of my favorite quick meals!  And even better for a sack lunch at work.  But what’s totally awesome is that’s it’s clean eating.  You can also save time by purchasing cooked chicken breast strips or a rotisserie chicken and using the breasts and packaged crudite or julienned veggies.
Thai Chicken Lettuce Wraps
 
2 1/2 cups sliced chicken breast
4 carrots, peeled and julienned
1 cucumber, peeled and julienned
1/2 small jicama, peeled and julienned
12 leaves lettuce, iceberg or butter
cilantro or parsley for garnish
1 cup Thai peanut sauce (recipe to follow)
Prepare the Thai peanut sauce and set aside.
Arrange 3 lettuce leaves on each of 4 plates and divide chicken strips, carrot, cucumber, and jicama evenly among lettuce leaves to resemble tacos. Drizzle each taco with 3/4 Tb peanut sauce and garnish with cilantro or parsley. Serve with a side of fresh fruit.
Serves 4
Finicky Shark Thai Lettuce Chicken and Veggie Cups
 
Now for the picky sharks, I had to think of a creative way for my kids to gobble this meal up.
Their own personal crudite with chicken strips. I gave them the ranch dressing option in addition to the peanut sauce.
Arrange as pictured divided evenly among small Dixie cups, shot glasses or ramekins.
Mommy got two thumbs up!
Thai Peanut Sauce
 
This is my own variation of Thai peanut sauce.  I could just eat this stuff out of the bowl!  It’s finger licking delicious and full of the beneficial MUFAs in the peanut butter.
1/4 cup peanut butter
1/4 cup coconut milk
1 Tb granulated sugar
2 Tb low sodium soy sauce
1 Tb fish sauce
1 Tb rice vinegar
2 cloves garlic, pressed
juice of one lime
Mix all ingredients in a small bowl until smooth and serve with chicken lettuce wraps.
Enjoy!  The pickiest of my boys (my shark with autism) really loved it. Even with a side of spinach 😉
 
 

Scavenge the Icebox-Cucumber Tomato Salad with Panela and Steak and Peppers

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I love cooking outdoors.  And camping.  A lot.  The fresh air, green trees and rustic environment just beckon fresh food to be made.
So I pack our icebox with as much produce that I can cram in-with the ice of course.
But by the end of our camping trips the fruits and veggies are floating in water and I have to find creative ways to use them up.  And that takes us to here.
Look at this beautiful bounty!  I see marinated grilled round steak, sautéed bell peppers and onions with zucchini, a cucumber, tomato and panela salad, grilled baby nectarines and baked potatoes.
Let’s get grilling!

 

Grilled Round Steak
2 pounds round beef
Lawry’s Garlic and Herb 30 minute marinade [the rest of my bottle from yesterday’s chicken ;-)]
Steak seasoning of choice
Marinate 30-60 minutes.
Grill 5-8 minutes on each side depending on liking
Serves 5-6

 

Wrap potatoes in foil and grill 30 minutes or until tender.
Place nectarines on grill with steak.
Meanwhile get this beautiful mix of veggies started.  You can actually see the steam coming off this one!

 

Grilled Peppers and Onions with Zucchini
 
While waiting for the food to cook, slice about half an onion and a zucchini, julienned.
Sauté the onion in 1 Tb of canola oil with desired seasonings (I used the steak seasoning). When the onion is almost caramelized, add one bag of frozen (now thawed) mixed bell peppers. Sauté another minute more then add the zucchini.  Cook three minute more.
Makes 6 – 1/2 cup servings
And while that’s cooking, chop up this colorful salad with a kick.

 

Spiced Up Cucumber and Tomato Salad with Panela
 
2 cucumbers peeled and chopped
2 Roma tomatoes chopped
1 oz Panela cheese
Dash Tabasco (I use Cholula hot sauce at home-even better!)
Toss together and serve.
Makes 6 – 1/3 cup servings

 

Finally, for your finicky shark, reheat last night’s corn cobs for 2 minutes on the grill.
Rub with butter, sprinkle with Parmesan cheese and top with steak strips to create a spider. Yum yum!
I’d like to mention my little shark requested a baked potato!  And he tasted a nectarine and loved it. All on separate plates of course. With a side of Panela cheese.  Mommy aimed for protein and healthy carbs and he got dairy and fruit too!
And this one is for the big kids 🙂

I lost my natural lighting with the setting sun by the time I served myself.  The perks of motherhood-always last to eat.

Camp on healthy ones. There’s always a rainbow of nutrition in that icebox.

 

Cucumber Tomato Salad with Panela

Prep Time: 5 minutes

Total Time: 5 minutes

Number of servings: 6

Per Serving 38 calories

Fat 2 g

Carbs 5 g

Protein 2 g

6


Cucumber Tomato Salad with Panela

Weight Watchers PointsPlus®: 1

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 2 cucumbers
  • 2 Roma tomatoes
  • 1 oz Panela cheese
  • Dash Hot Sauce

Instructions

  1. Peel and chop the cucumbers.
  2. Dice the tomatoes.
  3. Crumble the cheese.
  4. Mix all ingredients together and serve.

What is your favorite camping salad?

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Sometimes it’s All in the Presentation-Tike Face Plate, Melon and Chicken with Sweet Potato

It’s 4th of July weekend and my family and I decided to take a local camping trip to the Pomona Kampgrounds Of America.  The Pomona KOA is right across the street from the Pomona Fairplex where my family and I were entertained by “Kaboom!” a monster truck, dirt bike and firework show. We discovered the Kaboom show when we went tent camping at the KOA one year and watched the fireworks from our campsite.  So we decided to go to the show this year.  The presentation was spectacular!  My boys loved every minute of the daredevil stunts and extreme tricks and were amazed by the fireworks.  I’ll admit I was fully entertained too.  I recorded several stunts and all I can hear is my hoot and hollering over the monstrous engines.

Just look at that dirt track and red, white and blue set up!

This particular KOA in Pomona is no peach.  The RV spots are close together and there are no fire-pits or playgrounds, but they have a pool, game room and store.

Which all appeals to my family.

So when I’m cooking and eating which I love to do both, [pause to bite into my lettuce wrapped turkey burger and roasted poblano with panela cheese] I like to make the food present as good as it tastes.
Even when camping.  Because we all know a hot dog is just a hot dog and a burger is just a burger, until you add the grilled onions, muenster cheese and fat juicy tomato slices.
This was our delicious clean eating lunch today.  Grilled chicken breast halves marinated in Lawry’s Herb and Garlic 30 minute marinade, French cut greens beans tossed in olive oil and black pepper (love my electric skillet for camping), baked white sweet potatoes dashed with cinnamon-everything is better with cinnamon-and sliced cantaloupe.

Now there’s not too much I can do with this dish to entice my kids. Especially my pickiest shark Jesse, who was blessed with autism, which gives him the most distinct of senses.

So here comes the Tiki Face Plate!  The same healthy dish is carefully arranged to appeal to my kiddos.  I added a dollop of cinnamon maple butter for the sweet potato.

With just a bit of creativity and sugar and spice, any basic heathy meal can be made kid friendly.

And that’s the theme of my blog-Famished Fish, Finicky Shark.
Cinnamon Maple Butter
3 Tb Smart Balance Butter
1 tsp cinnamon
1 tsp maple syrup
Cream together and serve.  Serves 3-4
Great on sweet potatoes, toast, biscuits, pancakes, etc.