Meal Idea – Pasta with Peppers and Sausage

Tonight we tried out a really good pasta dish. I am someone that could live off of pasta, but the Hubby is not one who could. So off I went hunting for something that we’d both enjoy. Well, we both enjoyed it! Here it is…

Pasta with Peppers and Sausage

What You Need…

1 spray(s) cooking spray
2 medium green pepper(s), cut into thin strips
1 medium garlic clove(s), minced
1 medium onion(s), thinly sliced
1 cup(s) mushroom(s), sliced
1 pound(s) raw turkey sausage, spicy-Italian flavor
1/8 tsp dried oregano, crushed
1/4 tsp table salt
1/8 tsp black pepper, freshly ground
1/4 tsp crushed red pepper flakes
14 1/2 oz canned diced tomatoes
3 cup(s) cooked whole wheat pasta, kept hot
6 Tbsp grated Parmesan cheese

What You Do with What You Need…

Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add green pepper, garlic, onion and mushrooms; cook, stirring frequently, until almost tender, about 7 to 8 minutes.

Remove turkey from casings; add turkey to skillet and brown until no longer pink, stirring occasionally, breaking it up with a wooden spoon as it cooks, about 6 minutes. Add oregano, salt, black pepper and red pepper flakes; stir in tomatoes. Simmer until heated through and to allow flavors to blend, about 5 minutes.

Spoon pasta into a deep serving bowl; top with sausage mixture and sprinkle with cheese. Yields about 1 1/2 cups per serving.

And ta-da! This is what you get…

Mommy Matter Goes Baking

Tuesday’s seem to be a day of the week that I love baking. Getting tons of yummy treats made for the rest of the week. Today I decided I am going to make some delicious soft and chewy chocolate chip cookies. I am a person that doesn’t own a single cook book and rely on the Internet for all my baking needs. Of course this led me to a wonderful recipe on Martha Stewart recipe section. I am not one to generally go for anything Martha Stewart, but this recipe just sounded too good to be true. So off I went!

Recipe

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1 cup packed light-brown sugar
  • 1 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 2 cups (about 12 ounces) semisweet and/or milk chocolate chips

Directions

  1. Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
  2. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
  3. Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

Please be advised… with this recipe I did not include the salt. I never use salt in any of my recipes. Don’t feel the need and it’s bad for the kids health so I avoid the use of it at all costs. I know I know… I’m making them chocolate filled cookies and worried about a little salt… either way… I do not like salt in my food! And yes everyone… that is an image of the cookies I made! Figured I’d add in the final look of these delicious cookies!

On the Menu… Or Floor…

Dinner time seems to be that time of day where my kids would rather be running around bare footed through snow instead of sitting down eating a meal. It doesn’t matter if it is their favorite food or something they do not like, they will battle me to the death. I use to worry that they weren’t getting what they needed and were going to go to sleep hungry, but it was quickly brought to my attention that if they are hungry they’ll tell me.

Yes, I do still cook dinner every night. I do still attempt to get them to eat, but I do not argue with them to sit down and eat. I’ve always been one to pick my battles, and it seemed like I was going to be arguing with them every single night to get them to eat. When I fought with them the meals went from on the menu… to on the floor, which in turn led to me being frustrated and not tolerating anything past this moment.

I’ve learned over the years not to cater to my children and make them what they want all the time. Instead I make meals everyone will enjoy, and if they don’t like it, tough! They’ll either eat or they won’t. I’m not going to force them to eat, but if they are truly hungry they’ll eat whatever you put in front of them. My kids are known to eat massive breakfast, somewhat large lunch and then have multiple snacks throughout the day. People have told me to restrict their snacks and meal sizes, but sorry people. If my kids are hungry, willing to eat everything I put in front of them, I am going to take advantage of it!

They eat very healthy and if they are not hungry by dinner time I am not going to panic.

How Much Do Children Eat?

If we don’t interfere, our children will eat as much as they need. Being a very natural thing to do to survive, children want to eat and are fully capable of regulating their intake of food. Think of it, even when newborn, babies stop eating when they are full. How ever much you try, you won’t be able to force a full baby to eat. He will cry, spit and turn his head away if you try. Why would not an 8-month old or a 2-year-old be able to regulate his or her intake when he/she could already at birth?

Trust your baby!

It may also be good to know that children are inconsistent in their eating habits. One day they’ll eat a lot, the next day very little. One day your kid loves potatoes, the next day he’ll refuse to even taste one piece. That’s normal behavior for a child.

Kids know when they are hungry and don’t worry they will tell you… kids may be unable to cook for themselves, but they’ve been telling us since the day they were born when they are hungry, so why stop believing them now? Stop making yourself feel overwhelmed, they are smarter then you think.

The Parents’ Role

We count!

Parents can really help giving their children good eating habits. Or bad…

If we pick on them, force them to eat, use fatty foods as praise or consolation and make our kids eat alone most of the time, we can really ruin their natural eating habits.

On the other hand, it we eat together with our kids, serve them healthy food they like, combined with a few new foods now and then, and let the child decide how much to eat, their eating habits are likely to develop well.

A notable American dietitian, Ellen Satter has some golden rules to avoid power struggles at the dinner table:

The parents’ responsibility is to:

  • Choose and buy the food
  • Plan, cook and serve the food
  • Make the family meals are nice
  • Decide what is acceptable manners around the dinner table

The children’s responsibility is to:

  • Decide how much food he or she wants to eat
  • If he or she wants to eat

So, how do you deal with your kids not eating meals? Do you make them sit and eat? Let us know what you do to get your kids to eat and stop making your kitchen floor become a buffet table.

Mother’s Day Dessert Idea

Tomorrow is Mother’s Day and I’ve been rumaging through my recipe books in hope to find something great to make for my own Mom, but of course no luck! So I’ve turned to the wonders of the world wide web and finally found something I know she’ll love, and so will I!

No-Bake Cheesecake Mini-Desserts Recipe

Providing the rich taste and texture of a traditional cheesecake, these mini, one-bite cheesecakes are big on flavor. The light and crispy pre-made croustade make a perfect crust for these mini cheesecakes.

Ingredients

  • 8 ounces package of cream cheese, softened
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla
  • 14 ounces can, sweetened condensed milk (not evaporated milk)
  • 48 small baked shells (croustades)

Serving Description: 1 mini cheesecake
Container: Small mixing bowl
Prep Time: 20 minutes

Directions

  • In a small mixing bowl, beat the cream cheese and lemon juice until smooth.
  • Add the vanilla and sweetened condensed milk to the cream cheese mixture, beating 45 to 60 seconds to mix all ingredients until smooth.
  • Spoon this filling mixture into the small baked pastry shells, approximately 1 tablespoon or less per shell.
  • Garnish with fresh berries such as blueberries, raspberries, or blackberries. Some larger fruits, such as strawberries or kiwi, can be sliced into smaller pieces.
  • Refrigerate 1 hour, until mixture thickens.
  • This recipe makes approximately 3 cups of filling.

OPTIONS:

  • If a lighter flavored cheesecake is desired, eliminate the lemon juice and replace the sweetened condensed milk with 8 ounces of whipped topping.
  • Other fillings can be substituted for the cheesecake filling, such as frozen yogurt, ice cream, or sorbet. If frozen fillings are to be served, fill the pastry shells with the filling desired and freeze until ready to serve.
  • Garnish with fruit just before serving.
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