All Posts by MOMables - Laura

26

Carrot and Zucchini Bars Your Kids Will LOVE

Quick desserts never seem like they are healthy, want one that is?

Want a healthy dessert that is easy and quick to get together? That also includes vegetables?! Well here you go! I aim to please. I stumbled on these Carrot Zucchini Bars years ago and have made them ever since. They are a favorite in our family, and I hope they will be in yours too.

Carrot and Zucchini Bars Your Kids Will LOVE

4 from 1 reviews

Recipe adapted from Better Homes and Gardens cookbook.

  • Author:
  • Cuisine: Baking

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon baking soda
  • 2 eggs, slightly beaten
  • 1 1/2 cups shredded carrot
  • 1 cup packed shredded zucchini
  • 3/4 cup packed brown sugar
  • 1/2 cup golden raisins
  • 1/2 cup canola oil
  • 1/4 cup honey
  • 1 teaspoon vanilla
  • 2 tablespoons flax seed meal (optional)

Instructions

  1. Preheat the oven to 350F.
  2. In a large bowl, combine the flour, baking powder, ginger, and baking soda.
  3. In another large bowl, stir together the eggs, carrot, zucchini, brown sugar, raisins, oil, honey, and vanilla.
  4. Add the carrot mixture to the flour mixture, stirring just until combined.
  5. Spread the batter in an ungreased 13×9-inch baking pan. (Optional: Sprinkle flax seed meal evenly over the top of the bars before baking. It makes the bars less sticky, and I like the texture. You could also add it into the batter, but we have found we like it on top.)
  6. Bake for about 25 minutes, or until a wooden toothpick comes out clean. (I usually bake for 20 minutes, and then test it from there.)
  7. Cool in the pan, and then cut into bars, or whatever shape is desired. (I have found that plastic knives cut the best–no clue why!)
  8. Store in an airtight container. (I couldn’t tell you how long they last because they are always gone within the week!)

Notes

MOM-notes:
After shredding your carrots and zucchini, lightly pat them dry with a paper towel if they seem too damp.
Repurpose leftover shredded vegetables. I usually have leftover shredded zucchini from this, and I throw it in our scrambled eggs with some cheese the next morning. (Everyone loves it!)

 

Michelle from Creative Food loves to bake and make creative bentos and lunches for her daughter. She shares them at her blog, Creative Food.

10

How 1 piece of leftover pizza becomes an amazing lunch

Tired of packing that one lonely slice of pizza in the lunchbox the same way every week?

How 1 piece of leftover pizza becomes an amazing lunch - MOMables.com

If you check out our AMAZING Grilled Pizza recipe we posted last week, you’ll want to make extra and make sure you have some left over to make a lunch like this one.

Related: Top 5 Lunchboxes We’ve Tested

The recipe is very easy to make and reminded me how much I LOVE grilling pizza.

With the three pieces left, I decided to make  pizza skewers for lunch -called “swords” in our  MOMables menus.

I had leftover olives and pepperoni from the pizza making session, so I simply layered a small piece of pizza, pepperoni and green olives on a food pick.

After adding a side of snap peas, and fruit salad…..I have a Dinner Transformed!

 

Our grilled pizzas

 

 

11

CSA Box Mystery Dip—Creamy Herb Radish Dip

Tired of mystery veggies in your Community-Supported-Agriculture (CSA) box? Don’t know what to make with your 4th straight week of radishes? 

Look no further. This creamy herbed dip is delicious and easy to pack in your school lunches!

We’re not big radish fans at my house. Neither my daughter nor I like their peppery bite when eaten raw, which were most of the suggestions I got when asking what I could do with them. And no, we don’t own a rabbit. So when faced with a bundle of them week after week in our CSA share, I had to find some way to make them palatable!

A friend mentioned that roasting them makes them taste sweeter. (Apparently this is the case with most vegetables. Mentally noted for future reference!) She also suggested making some kind of dip with cream cheese. Hmm. Using the food processor wouldn’t tax my limited culinary skills. And I like dip!

My kids also like dip. Dip means something yummy to eat with the rest of the veggies from our CSA box. Win, win! Since roasting veggies doesn’t involve carefully measured out amounts, like in baking, I can do it!

Some points to consider if you have a “Nuke ’em from orbit. It’s the only way to be sure” cooking mentality:

  • Not all radish bunches are the same size, so you might have to adjust creaminess with more (or less) Greek yogurt.
  • After 20 minutes, test for done-ness by using a fork. Apparently the radishes get hot when cooked for that long, and you might burn a finger. Not that any of us would do that—ahem!
  • Roasted radishes smell a bit funky. Don’t be alarmed.
  • I use low-fat cream cheese (or neufchatel) because it’s lower in fat although not great in flavor when eaten alone. Real cream cheese is not even considered in the dairy option of the food pyramid because of the high fat content.  It’s in the sweets/fats category!
  • Add any fresh herbs you might have on hand. Minced basil is my favorite, but I tend to forget to water my herbs, so rosemary and chives were the survivors for this recipe.
  • It helps if you let the cream cheese soften up first. I usually forget to take it out, but lately the baby will wake up and interrupt me while I’m cooking, and it softens on its own by being left on the counter too long. Oops!
  • Serving suggestions: as a veggie dip, with pita chips, spread on a toasted bagel, or with ham, lettuce, and tomatoes in a sandwich.

CSA Box Mystery Dip—Creamy Herb Radish Dip

  • Author:
  • Cuisine: Snacks

Ingredients

  • 1 bunch radishes, washed & quartered, or
  • 2 cups mystery veggies from CSA box
  • 1 8-ounce package low-fat cream cheese
  • 1/4 cup plain Greek yogurt
  • 1 tablespoon Italian seasoning
  • 2 cloves garlic, minced
  • 1-2 teaspoons fresh herbs (chives & rosemary shown here) (optional)
  • 1/2 teaspoon salt

Instructions

  1. Preheat the oven to 375F. Line a baking sheet with parchment paper or Silpat mat.
  2. Place the radishes on the baking sheet, and bake until they turn translucent and feel soft when poked. Remove them from the oven, and let them cool for 5 minutes while you gather the remaining ingredients.
  3. In a food processor, blender, or immersion blender, combine the roasted radishes and cream cheese. Blend to combine.
  4. Add the remaining ingredients, including the fresh herbs, if using. (You might have to add a little bit more yogurt until it reaches a creamy dip consistency. Not all radish bunches are created equal, and you don’t want your chip to break while dipping.)
  5. Refrigerate for an hour or more, and enjoy.
  6. Store in the refrigerator for up to 5 days.

 

 

Kendra Peterson, a.k.a.: Ludicrous Mama, occasionally remembers to feed her kids and even fakes a recipe once in a while (throws together stuff on hand and mostly doesn’t mess it up. Mostly.) She can be found sharing their fun lunches on her blog, Biting the Hand That Feeds You.

1

Olympic Lunches for Kids

What’s better than planning healthy school lunches?  Having friends who make them!  

Check out these Olympic–themed lunches for kids our MOMables friends made today. 

Related: Top 5 Lunchboxes We’ve Tested

By Chef Corey, one of our contributors.
Olympic Lunch over at Family Fresh Meals.

By Cristy, one of our contributors.
Olympic Lunch over at BentOnBetterLunches.

 

By Keeley McGuire, one of our contributors.
Olympic Lunch over at Keeley McGuireBlog. 

Olympic Lunch by Melissa at Tinkerbean Blog.

Olympic Lunch by Shannon over at MollysLunchBox.

Olympic Lunch by Tracie over at Lunch, Snack & “sninner”.

Olympic Lunch by Karen over at John’s Lunch Bag.

Olympic Lunch by Laura over at El Lunch de mi Enano.

Olympic Lunch by Sarah over at Bentorrific.

Olympic Lunch by Lee over at Bento Monsters.

Olympic Lunch by Jenn over at Bento For Kidlet.

Olympic Breakfast by Emily over at Bentobloggy.

Olympic Lunch by Kendra Peterson over at Biting My Hand.

Olympic Lunch by Marie over at I Brown Bag.

Olympic Lunch by Sarah over at Zoe’s Lunchbox.

 

A huge thank you to my lunch-making friends who sent over their amazing homemade lunches today!

Laura, Chief MOM

Dinner Transformed: Spaghetti & Meatballs

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I hate being a short order cook.
Do you?

Spaghetti and meatballs is one of those meals my entire family will eat without a single complaint. Therefore, I make it easy on myself and make this meal once a week.

When we have a lot of red sauce & meatballs leftover, I’ll freeze a batch for a mom-needs-a-break night.

Sometimes, we have one tiny portion left. You know, the kind that gets put away in a small container and ends up getting lost in the refrigerator shuffle.  Does this sound familiar?

Lets solve that problem with Dinner Transformed!

For this Dinner Transformed lunch, I packed the leftover meatballs and sauce with a baguette, some shredded mozzarella cheese and a cucumber from our garden. Warm up the sandwich or enjoy cold.

Related: Top 5 Lunchboxes We’ve Tested

Love our dinner and lunch repurposed ideas? You’ll find at least one dinner idea each week inside our subscriber menu.  Click here to sign up.

 

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