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20 Strawberry Muffins

Strawberry Muffins

Looking for a yummy strawberry muffin recipe to use up your frozen strawberries? This is the perfect one!

Strawberry MuffinsMuffins are perfect year-round for a quick breakfast on-the-go or a sweet addition to an awesome school lunch. Don’t have time to whip these up from scratch? Check out this post and learn how to freeze muffins

From these warms muffins to a bowl of hot chili or soup, MOMables has enough recipes and ideas to see you through the fall—come and see! 

These muffins are very quick and easy to put together. You can have your kids help you out, and in no time, you’ll have some delicious muffins ready, straight out of the oven!

It may be difficult to wait, but trust me, you’ll want to let them cool down, or you’ll burn your tongue (not that I would know!). The turbinado sugar adds just a little bit of sweetness and crunch to the top of the muffin, which I particularly enjoy, but it is completely optional and can be omitted.

I usually prefer baking my muffins in either silicone baking cups, or directly in the pan, to reduce waste and to save money. For this recipe, I actually did have some liners in the pantry and decided to try out the recipe with them to see how they would bake. I determined that if you are using paper liners, I would add a bit of cooking spray to prevent the muffins from sticking, or you can scrape the stuck muffin parts off the liner with your teeth. My daughter prefers to do the latter.

But what happens when you get so excited that you make tons of batter? Well, freeze it for a quick breakfast for tomorrow or the next day! See How to Freeze Muffins here!

These muffins are also perfect to put inside your lunch box!

4.5 from 4 reviews
Strawberry Muffins
 
Author:
Serves: 16
Ingredients
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¾ cup applesauce (unsweetened)
  • ½ cup granulated sugar
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 1½ cups strawberries (washed, dried, and chopped)
  • Turbinado sugar (optional)
Instructions
  1. Preheat the oven to 375F.
  2. Lightly spray a muffin pan, or use paper liners.
  3. In a medium bowl, mix the flour, baking powder, and salt.
  4. With a mixer, beat the butter for 30 seconds, until light and fluffy.
  5. Add the applesauce, sugar, eggs, and vanilla, and mix until combined.
  6. Add the flour mixture, and mix until combined.
  7. With a wooden spoon, or spatula, fold in the chopped strawberries.
  8. Divide the batter among the baking cups, and sprinkle the tops with turbinado sugar, if using.
  9. Bake for 15 to 20 minutes, or until a toothpick comes out clean.
  10. Enjoy your muffins, and keep the extras in an airtight container or FREEZE and save for later!
 

25 Spinach Bites

Spinach Bites

Ever have difficulty getting your kids to eat, or even try, spinach? This recipe will help you achieve just that!

Spinach BitesWhile I personally love spinach, I know it may not be the easiest food to get picky eaters to like. Not only are these Spinach Bites simple to make and easy to put together, they taste delicious.

They are also the perfect addition to your kid’s school lunches. With our massive amount of ideas and recipes, putting together a school lunch has never been easier!—come join us!

Spinach Bites can be enjoyed as an appetizer, a lunch, or even a part of dinner. They have a similar texture to meatballs and can be eaten the same way!

I love to eat mine straight out of the oven, but they are just as good dipped in marinara sauce. Yum! Sometimes providing a dipping sauce is all it takes to get a picky eater to try it.

If you can’t find chopped frozen spinach, frozen spinach leaves will do! Just roughly chop them after thawing and draining!

Have any leftovers? Pack your Spinach Bites in a lunch box with some marinara sauce for dipping. Lunch is covered!

5.0 from 1 reviews
Spinach Bites
 
Author:
Recipe type: appetizers
Serves: 40-45 bites
Ingredients
  • ½ cup unsalted butter
  • ½ cup chopped onions
  • 1 clove garlic, minced
  • 2 10-ounce packages frozen chopped spinach, thawed and drained*
  • 1½ cups breadcrumbs
  • 6 eggs
  • 1 cup grated Parmesan cheese
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
Instructions
  1. Preheat the oven to 350F.
  2. Line a baking sheet with parchment paper.
  3. Melt the butter in a large pan, over medium heat.
  4. Add the onions, and cook until soft.
  5. Add the garlic and stir. Turn off the heat and let it cool.
  6. In a large bowl, mix the spinach, breadcrumbs, eggs, Parmesan cheese, salt, and pepper. Add in the butter mixture.
  7. Roll the mixture into balls, and place them on a baking sheet.
  8. Bake for 15 to 20 minutes, until slightly browned.
Notes
Use an ice cream scoop to measure out uniform amounts of mixture.
If you're using a 2-teaspoon scoop, this recipe will make approximately 45 Spinach Bites.
You can add more breadcrumbs if necessary; just add them 2 tablespoons at a time and mix well.
*To use fresh spinach: If you want to use fresh spinach, you'll need about 6 cups of fresh spinach leaves (packed).
Recipe adapted from The Curvy Carrot.

ghost tortilla chips

Halloween Ghost Tortilla Chips

Need a fun and healthy Halloween treat?

ghost tortilla chipsWith all the sugary treats circulating during this time of year, it’s time to share something fun and healthy that your kids will LOVE!

Using our Toufayan plain wraps, we made these delicious ghost tortilla chips! You can easily enjoy them by themselves, or you can serve them with some dip and fruit.

All you need to do is use a ghost cookie cutter to cut out your chips, and bake them in the oven with a little bit of cinnamon and sugar. The best part about these is that you control the ingredients! There don’t need to be exact measurements—you can decide what is best for your family. When you buy store-bought chips, there is no choice, and many times I have found that those chips can be too sweet. That is why I love making our own chips. Not only can I make them in the “coolest shapes” (according to my daughter), I can also control the amount of sugar that goes in each chip! That’s what makes these the perfect healthy Halloween treat!

ghost tortilla chipsYou can either use a food-marker or melted chocolate to add a face to your ghosts. I prefer not to put faces on every chip, but my daughter thinks the faces are a lot of fun, so they make a great opportunity for your kids to help you out in the kitchen! Need more ideas to get your kids involved in the kitchen? Or just simply need more ideas to pack in their lunches on a regular basis? MOMables has you covered!

These chips would also make the perfect addition to your kid’s Halloween school lunches!

MOM tip: If you are having trouble cutting through your tortilla because it is too cold or you only have a plastic cookie cutter, stick the tortilla in the microwave for 15 seconds for easier cutting.

Halloween Ghost Tortilla Chips
 
Author:
Ingredients
  • Sugar
  • Cinnamon
  • Toufayan plain wraps tortillas
  • Cooking spray
  • Ghost cookie cutter
  • Food-safe marker or melted chocolate chips (optional)
Instructions
  1. Preheat your oven to 350F.
  2. Line your baking sheet with parchment paper.
  3. In a bowl, mix the sugar and cinnamon together.
  4. Using your cookie cutter, cut ghosts out of your tortillas.
  5. Lightly spray your ghost chips with cooking spray.
  6. Sprinkle your cinnamon-sugar mixture onto each tortilla.
  7. Bake for 8 to 15 minutes (time varies based on the oven).
  8. Let the tortilla chips cool down fully.
  9. Add ghost faces with a food-safe marker or melted chocolate chips (if desired).
  10. Serve with dip and fruit, and enjoy!
 

link
pumpkin tortilla chips

Halloween Pumpkin Tortilla Chips

Need a fun Halloween snack to help shake things up a bit?

pumpkin tortilla chips
This time of year, it seems that only candy is being passed around and shared during classroom snack time. How about adding some healthy snacks into the mix? I like to serve these pumpkin tortilla chips with some salsa! Not only do these chips make a great snack, they are perfect for packed lunches too! The best part about these chips is that they can puff up after being baked. So they actually look like little pumpkins!

To make these fun pumpkin tortilla chips, we used our Toufayan sundried tomato wraps. These are so incredibly easy and quick to make—you may even start to wonder why you even buy store-bought tortilla chips at all! I only sprinkled salt this time, but next time, I think I will put some red pepper to make some spicier chips. The best part about making your own chips is that you can mix and match your ingredients. I like my chips a little bit spicier, while my daughter won’t eat anything remotely spicy. This way, I can make chips for the whole family.

pumpkin tortilla chipsAnd make sure not to throw out the scraps! Scraps taste just as good too. ;) Cut them into smaller pieces and add them to the tray to be baked. The pumpkin-shaped tortilla chips “taste better” to my daughter, so I let her eat those. I am more than happy eating the scraps!

These chips would also make the perfect addition to your kid’s Halloween school lunches!

MOM tip: If you are having trouble cutting through your tortilla because it is too cold or you only have a plastic cookie cutter, stick the tortilla in the microwave for 15 seconds for easier cutting.

Halloween Pumpkin Tortilla Chips
 
Author:
Ingredients
  • Toufayan Sundried Tomato Wraps
  • Pumpkin cookie cutter
  • Cooking spray
  • Salt
Instructions
  1. Preheat your oven to 350F.
  2. Line your baking sheet with parchment paper.
  3. Using your cookie cutter, cut pumpkins out of your tortillas.
  4. Lightly spray your ghost chips with cooking spray.
  5. Sprinkle salt onto each tortilla.
  6. Bake for 8 to 15 minutes (time varies based on the oven).
  7. Serve with salsa and enjoy!
 

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