Feeding the Family

Okay ,we are all super busy. Nonetheless, we need to eat and for those with children, we must feed them too. I am always surprised at how frequently some of my friends dine out. It may seem simpler to have someone else prepare and serve the food, but it is expensive, not to mention you have no idea where your food is coming from or how healthy it actually is (or is not). I thought I might start a "Feeding the Family" topic for sharing healthy, easy meal ideas. Here is the first one, we are trying it tonight so I'll add on tomorrow about how it was received by the kiddos - enjoy!


EASY CROCKPOT RECIPE: Chicken with Quinoa (pronounced KEEN-wah - a complete protein grain that is super easy to cook with, has a similar consistency to couscous)

Ingredients:

• 2T butter
• 2t minced garlic
• 1C chicken broth
• 2T white wine
• 3/4 t black pepper
• 3/4 t kosher salt (I used sea salt)
• 1/3C plus 1T quinoa, rinsed
• 1/2 medium onion, finely chopped
• 2 celery stalks, finely chopped
• 2 carrots, peeled and finely chopped
• 2 pounds skinless, boneless chicken thighs (much cheaper than breasts and very tasty)
• 1T chopped fresh parsley (OPTIONAL)

1. Add all ingredients except for chicken and parsley to slow cooker crock and mix well to combine. Place chicken thighs on top of the mixture. (It only took me 15 minutes to assemble this in the Crock Pot - and then it is done!!!)

2. Cover and cook on LOW for 8 hours. To serve, transfer chicken thighs to individual bowls. Mix quinoa and vegetables well, then spoon into bowls alongside chicken. Sprinkle with parsley if desired.

APPROXIMATE NUTRITIONAL CONTENT: Calories: 510, Protein: 47g, Fat: 26g, Sodium: 583mg

*I will probably steam or roast some kind of green vegetable to go with this as well (brussel sprouts, broccoli, asparagus - whatever) or make a big green salad. Lots of color on your plate is good, good, good!!

Yummy

the best blueberry muffins

this is a recipe I found in a favorite magazine - we have made a few adjustments and it is now a family favorite...easy for little ones to help with and oh, so delicious!

You will need:

• 2 cups flour (we use whole wheat, increase to 2-1/2 cups if freshly milled)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt (we use sea salt)
• 4 large eggs
• 16 ounces sour cream
• 10 tablespoons (1-1/4 sticks) butter
• 2 cups light brown sugar (we use Sucanat)
• 2 cups old fashioned rolled oats
• 2 cups of blueberries (if frozen, do not thaw)
• 2 tablespoons sugar

Heat oven to 375 degrees.

Line two 12-cup muffin tins with muffin cup liners (or two 24 cup mini muffin tins) - this recipe does not work if tins are unlined...too sticky. Combine flour, baking soda and salt and set aside.

Melt together butter and brown sugar in saucepan over medium heat (about 3 minutes). Let cool about 5 minutes, stirring frequently. Beat eggs with sour cream then add brown sugar/butter mixture and beat until combined.

Stir in oats.

Fold in flour mixture and then berries.

Sprinkle a pinch of sugar onto the top of each muffin.

Bake for 25 - 28 minutes (15-20 for mini-muffins) or until edges are medium brown and tops are firm. Cool for 5 minutes and remove from pan.

ENJOY!