Tuesday, October 6, 2015

The best way to get your serving of milk proteins through out the day

Last month I talked about how important it is to get your serving of milk in the morning to start out your day! You can find that post here. It is also important to sneak in your servings of milk through out the day to insure that you get the amount of protein and vitamins to help your body function and grow at its full potential.

The Dietary Guidelines recommend 3 servings of low fat or fat free milk and milk products each day for kids over the age of 8 and 2 1/2 servings for children ages 4 to 8. And the American Academy of Pediatrics suggest growing adolescents may need as much as 4 servings for bone growth. 

I have found that smoothies are the best way to get my children the amount of milk that they need during breakfast and snack time. Mixing up one of these smoothie recipes in the morning and then again after school can help your children daily! Here are a few smoothie and drink recipes for you to enjoy! 

Berry Berry Smoothie
1 teaspoon vanilla
2 teaspoon honey
1 cup frozen mixed berries
1 cup low fat or fat free white milk

Blend together and enjoy! 

Frozen Hot Chocolate
1/4 cup cocoa mix
2 Tablespoon-chocoate syrup
1 cup low fact or fat free milk
1 cup ice

Blend together and enjoy!

Protein-Packed Berry Burst Smoothie
1 packet-plain instant oatmeal
1/2 cup low fat or fat free milk
1/2 cup strawberries, hulled,chopped
1 Tablespoon honey
1/8 teaspoon ground cinnamon
1 Tablespoon walnuts,chopped

Blend together and enjoy!

A way that you can get a servings of milk at lunch time is by making sure that you are pairing your children's sandwich with a glass of milk. Or if you are enjoying a salad for lunch get a 8 ounce glass of milk to accompany it. 

Here is a soup idea for fall winter time when the temperatures are starting to cool down.

Homemade Clam Chowder
1 large red-skinned potato, scrubbed, unpeeled, cut into 1/2 inch cubes
2 1/4 cups water, divided
1 teaspoon canola oil
2 strips turkey baked, cut into 1 inch pieces
1 Tablespoon unsatled butter
1 medium onion, chopped
1 3/4 cups homemade chicken broth or 1 (14.5 oz) can low-sodium chicken broth
2 cups low fat milk
1/4 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
2 Tablespoons cornstarch
1 cup chopped clams with juice

When you make homemade clam chowder, you have more control over sodium and consistency compared to commercial canned versions of this classic soup. You can use freshly shucked clams (available in plastic containers) or thawed frozen clam meat. Clams are naturally salty, so taste your serving and add a pinch of salt only if needed. Bring the potatoes and 2 cups of the water to a boil in a medium saucepan. Reduce the heat and simmer until the potatoes are barely tender, about 15 minutes. Meanwhile, heat the oil in a large saucepan over medium heat. Add the bacon and cook, flipping the bacon occasionally, until browned, about 5 minutes. Transfer to a cutting board, let cool, and coarsely chop the bacon. Melt the butter in the large saucepan over medium heat, add the onion, and sauté, stirring occasionally, until softened, about 3 minutes. Return the bacon to the saucepan along with the potatoes and their water, the broth, milk, thyme, and pepper. Bring to a simmer and cook over medium-low heat to blend the flavors, about 10 minutes. In a small bowl, sprinkle the cornstarch over the remaining 1/4 cup water, stir until dissolved, and whisk into the simmering soup. Add the clams and their juice and bring just to a boil. Serve hot. Recipe and photo by Marla Heller of The Everyday DASH Diet Cookbook

There are a lot of great ideas and recipes with milk in them that can help you throughout the day here! But...

How do you incorporate milk throughout your day to make healthy snacks or meals!??

*Disclosure: This is a sponsored post by Milklife.com, however all thoughts and opinions are my own.

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Monday, October 5, 2015

White Chocolate Halloween Popcorn

I have always been a huge white chocolate fan. Believe it or not I am really not a huge chocolate person. I know I know how can a foodie not be a chocolate person...well here I am. I don't think milk or dark chocolate much but on occasion I can down a good amount of white chocolate.

And when I do it is usually on popcorn or a caramel apple. Which I have had both of those this week. Haha Halloween cooking and baking has been in full force this week! And I can't wait to share all the recipes with you. So next up in this white chocolate popcorn. I like to pop my popcorn fresh but I know stores offer great bags of popcorn or just popping your popcorn is great to! But if you can grab some popcorn seeds and pop your own!

White Chocolate Halloween Popcorn
1 cup popcorn seeds
2- 12 ounce packages of premier white chocolate morsels
1 cup peanuts
1/2 cup reese's pieces
1/2 cup candy corn

Make the popcorn in a popcorn popper by placing a little oil in the bottom of a heated popcorn popcorn and place 1/2 cup of the seeds down. Pop as directed on back of popper and then pop the other half of the popcorn. Place the popcorn on a tray or in a large bowl.

Melt 1 bag at a time of the white chocolate morsels in the microwave at 75% power for 3 minutes stirring every 30 seconds until it is all melted. Repeat with the other bag of white chocolate. While the chocolate is melting add the peanuts (you can add more or less if you prefer). Then once the white chocolate is done pour over popcorn and begin to store. Then pour in reese's pieces and candy corn and stir popcorn more until candy is coated. You can add more white chocolate or toppings depending on how you like your popcorn! Let sit for 30 minutes to harden and then enjoy!

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Friday, October 2, 2015

Halloween Bark

Halloween is a big holiday in our home. The decorations are up usually before October 1st and I host 2 different Halloween parties. One with a group of women and another one with couples. I love finding fun new Halloween recipes and making them. The recipes out there are the best and most festive when it comes to Halloween. And lets be honest adults love them just as much as kids do! 

So don't you worry the fun and yummy Halloween treats are just beginning! And today's is this Halloween bark. All you have to do is while you are melting down bittersweet chocolate in a double broiler or in the microwave (in small ingredients at reduce power) you lay down a piece of parchment paper on a cookie sheet. Then you neatly line in the square pretzels to create a rectangle. Once the bittersweet chocolate in melted slowly pour as evenly as possible on top of the pretzels and then gently spread the chocolate across the pretzels. Then arrange candy eyes, reeses, kit kat, candy corn, m&m's, reeses pieces, or whatever halloween candy you want. Then place in the fridge for atleast 30 minutes. (I had to put mine in the fridge for 1 hour bc it is still hot in Arizona) Then you break apart the bark with your hands or a knife. Store in the fridge if it is hot where you are or in a container.

Halloween Bark
square pretzels
3 cups bittersweet chocolate
halloween candy

All you have to do is while you are melting down bittersweet chocolate in a double broiler or in the microwave (in small ingredients at reduce power) you lay down a piece of parchment paper on a cookie sheet. Then you neatly line in the square pretzels to create a rectangle. Once the bittersweet chocolate in melted slowly pour as evenly as possible on top of the pretzels and then gently spread the chocolate across the pretzels. Then arrange candy eyes, reeses, kit kat, candy corn, m&m's, reeses pieces, or whatever halloween candy you want. Then place in the fridge for atleast 30 minutes. (I had to put mine in the fridge for 1 hour bc it is still hot in Arizona) Then you break apart the bark with your hands or a knife. Store in the fridge if it is hot where you are or in a container.

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Wednesday, September 30, 2015

Seattle, IFBC and Krusteaz

One of my favorite parts of being involved in Krusteaz Baker's Dozen is the annual trip to Seattle to visit the Krusteaz facility and the IFBC conference. The International Food Bloggers Conference (IFBC) was my very first conference that I ever went to. I was able to connect with other food bloggers, brands, and the other members of the Baker's Dozen team!

This year was no exception. I was able to meet more of the new 360 pr company members and spend time at the Krusteaz facility and at the conference. This year when I got there and had a few hours to eat at a Seattle pizza joint that I had eaten at last year Serious Pie and I ate a yummy mushroom and truffle cheese pizza.

The next morning before I headed to the Krusteaz headquarters I stopped by Bakery Nouvea and tried a few different items. My favorite was the twice baked almond croissant and the banana bread.

That morning we headed down to Krusteaz headquarters and got a tour of their building and then headed to the kitchen to have a little fun baking with their products. My group was given their flatbread line and we were assigned to make lunch for everyone. We decided to make 4 different kinds of flatbreads. We did a meat lovers with mushrooms and peppers with a red sauce, a chicken alredo pizza with spinach and tomatoes, a BBQ chicken pizza with purple onions, corn, and pineapple, and a veggie lovers pizza. 

Then we all attended an amazing mobile photography class where we learned new tricks for taking pictures and editing them with our phone taught by Todd Coleman. What an great informational class.

After that I headed to Pike's Place and ate some greek yogurt from Elleno's Greek yogurt. Both times that I have gone there I have gotten marionberry pie! It is to die for! 

And then Beechers mac n cheese. It is unreal! Get the biggest size they have. I didn't and am still sad about it! They also sell their cheeses and a take home mac n cheese kit! 

The next morning we attended the IFBC. Krusteaz hosted a fun cookie exchange party and we did some crafting and made little take home gifts to stuff with cookies to share with friends at the conference. It was such a fun event and everyone there loved it and had a great time! You can find the printables from the event here at Hostess with the Mostess.

What a fun an amazing time at the conference and spending time with Krusteaz Baker's Dozen members! I am lucky to be part of such a fun amazing group! 
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Saturday, September 26, 2015

Creamy Bean Dip

Football season has started and I am always looking for fun new recipes to enjoy during the game while the men watch football. Ill be completely honest I really don't mind watching football with my husband, dad, or brothers. I grew up playing sports and have had a love for them my entire life. I usually understand what is going on while watching or playing different sports.

With that being said I love any type of fun appetizer food. I love ordering appetizer when I am out to eat even though I am pretty sure that my husband always looks at me like "there is no possible way we can even eat half of the food we ordered" but I still do it anyways!

I love when it is football season because it always gives me a great excuse to make lots of different fun appetizers. So when I was sent a package from Stonyfield and Bob's Red Mill I kept thinking of different types of bean soups that I could make for fall then it dawned on me to make a fun bean dip using their Orca Beans and Greek Yogurt and boy was it creamy and delicious! My 2 year old daughter ate it straight up. Wanted a bowl full of it and a spoon. Well she pretty much ate it with her hands but she could not get enough of it! Defiantly a must at your next Mexican fiesta or football party!

Creamy Bean Dip
adapted from Jen at Yummyhealthyeasy.com

Orca beans (prepared as it reads on back of package, yields 3 cups)
1 cup Stonyfield Greek Yogurt
1 teaspoon salt
1/2 teaspoon black pepper
2 heaping Tablespoons of green chilis (I used the ones from a can)
1 (14.5 oz) can petite diced tomatoes, drained
1 1/2 cups Mexican shredded cheese

Preheat oven to 325 degrees F. Spray a circle baking dish with cooking spray. In a blender, combined cooked orca beans, greek yogurt, salt, pepper, and green chilis. Pulse blender until all ingrediendts are combined. I like to still have some chunks of beans. If you like your dip more creamy blend it all the way. Pour into a medium size bowl and add the diced tomatoes and 3/4 cup Mexican shredded cheese. Fold together. Then pour into the circle baking dish. Top with remaining cheese. Cover with foil and bake for 10 minutes. Then remove foil and bake for an additional 15 minutes. Serve with tortilla chips and enjoy!


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Friday, September 25, 2015

Raspberries and Cream Pie

This time of year I always start thinking of pies. I love making mini pies but rarely make a whole pie. Maybe because I like how little pies look and maybe it is so I can portion control and not sit and eat half of a pie by myself. But whatever it is pies are delicious. I make a similar pie to this one with blueberries. I have made both of these pies countless times. And each and every time they turning out yummy. Sometimes they are more set up then other times but on this occasion it came out a clean slice of pie when I cut it. Serve warm with either ice cream or whipped cream whichever you prefer. We eat ice cream almost daily in our home so that is what we use most of the time. This pie is between a pie and a cobbler with the crumb topping. And hits the cravings of both! So let me know what you think! 

Raspberries and Cream Pie

Cream filling:
3 cups fresh or frozen raspberries
1 1/2 cup sugar
1/3 cup flour
2 eggs
1/2 cup sour cream
1/2 teaspoon vanilla

Crumb Topping
2 1/2 Tablespoons brown sugar
2 Tablespoons sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup butter, melted
1/2 cup flour

Start with the cream filling. In a bowl or mixer, mix together the sugar and flour. Add in the sour cream, eggs, and vanilla. Place the raspberries in the pie crust and then pour the filling over the raspberries evenly.

Now make the crumb topping. Mix together the sugar, brown sugar, ground cinnamon, and ground nutmeg. Pour the melted butter into the bowl and mix together well. Then add the flour in gradually while stiring to create the crumb topping. Place the crumble over the pie evenly.

Bake the pie at 375 degrees for 55 minutes. (even pie crust edges get too brown cover with tin foil)

Serve with ice cream and enjoy! (This pie is a mix between a pie and a cobbler)

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Wednesday, September 23, 2015

Creamy White Chicken Chili

We have not always been one of those families who eat super regularly. I don't know if its because it doesn't get very cold in Arizona or what but I make soup occasionally. Mostly when it is raining or when I am craving it. I recently found out that my oldest son who is 7 loves chili. It never was his favorite food until recently. The funny thing is that he asked for chili dogs all the time. But then just asks for a bowl of chili and no hot dog. We had chili dogs at his 1st birthday and had a huge hot dog bar but he doesn't seem to remember that yet he still asks for chili dogs when I ask what he wants me to cook that week.

A group of girlfriends decided to do a freezer meal swap a few years back. We each made our favorite freezer meal and then made 6 of them. Then we all got together and did a swap. Where each of us then had 6 different meals to take home. I have done chicken pop pies, calzones, and baked ziti as my freezer meals. But there is one friend of mine who makes the best white chicken chili. We all request it every time that we do the freezer meal swap! And luckily she was kind enough to share with me this recipe. 

This recipe is easy and delicious and is best topped with cheese and sour cream in my opinion. And of course we serve it with cornbread. Because what is chili without a side of cornbread!

Willis White Chili
recipe from: Lauren Willis

4 cans white beans
2 cans of white corn
3 cups chicken broth
2 can diced green chilies
2 chicken bouillon cubes
2 medium onions chopped
1 Tablespoon garlic powder
1 Tablespoon oregano
1 Tablespoon cumin
1/2 teaspoon cayenne
4 cups shredded chicken breasts
1 24 ounce sour cream

Combine broth and cubes. Add all spices. Simmer for a few minutes. Add green chilis, corn, chicken, beans, and onions. Cook for 15 minutes. Add sour cream and stir. Cook for another 5 minutes.

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