Search This Blog

Wednesday, May 22, 2013

Kid's Cheese Ravioli with Coconut Oil and Veggies

Easy to make, tasty, and gets in proteins and veggies!  This makes a lot, so you can freeze it for later use.  I purchased individual 4oz tupperware containers to freeze perfectly portioned meals for my son!  You can use whatever type of vegetables you have around the house.


1 package Buitoni Four Cheese Ravioli (in the refrigerated aisle of Publix, near dairy and lunch meat)
2 Tbsp extra virgin coconut oil
1 Tbsp olive oil
3/4 Cup chopped frozen spinach
1/2 Cup chopped tomatoes
1/2 Cup chopped zucchini


Boil 4 cups of water.  Add 1 Tbsp olive oil (to prevent sticking).  Add ravioli.  Boil until soft, about 6 minutes.  Drain.

In a small sauce pan, melt 1 Tbsp coconut oil over medium heat.  Add chopped spinach and zucchini.  Cook until zucchini is tender.  Add tomatoes.

Toss all ingredients in the pot you used to cook the ravioli.  Turn heat on low, add remaining tablespoon of coconut oil and a dash of salt and pepper.

Monday, May 20, 2013

Veggie and Cheese Egg Muffins

I'm sure you've seen this idea around before.  This is a great thing to make and freeze for your kiddo.  It's got protein and lots of veggies.  Take one out of the freezer, microwave, and serve to your little one with fruit and, voila!  Breakfast is served!

Makes 8 muffins


6 large eggs
1 slice cheese (I used baby swiss, but any will do)
1/2 cup frozen chopped spinach, drained
1/2 tomato, chopped
1/2 zucchini, chopped


Preheat oven to 350.  Place 8 baking cups in a muffin pan and spray with Pam.

Microwave frozen chopped spinach in a bowl for 4 minutes.  Drain.  Mix 1/2 cup spinach (save the remaining spinach for future egg muffins, or toss with noodles, etc) with all other ingredients.  Mix well.

Pour into muffin cups and bake for 20 minutes, or until knife inserted comes out clean.

Let cool and freeze individual muffins for later use.

Thursday, May 16, 2013

Chopped Chicken Taco Salad with Homemade Dressing

Very fresh and light tasting.  Healthy and loaded with veggies!

Serves 2 (as a main dish)


4 cups chopped romaine lettuce
1/2 Rotisserie chicken, white meat, shredded
1/4 Cup corn, rinsed and drained
1/4 Cup black beans, rinsed and drained
1/4 Cup chopped cherry tomatoes
2 scallions, rinsed and chopped (ends removed)
1/4 Cup shredded lowfat cheddar
1/2 Red bell pepper, chopped and seeds removed
1 Jalapeno, chopped and seeds removed
1 small, ripe avocado, chopped
Tortilla chips
*For the dressing:
1 Small container plain greek yogurt (5.3oz, about 3/4 of a cup)
Juice of 1 large lime
2 Tbsp tequila
2 Tbsp taco seasoning
**If dressing is too thick, add equal parts of lime and tequila**

Toss all ingredients together, add dressing and crumbled tortilla chips when ready to serve.

Thursday, May 9, 2013

Chopped Salad with Gorgonzola, Bacon and Pears

I'm not big on measurements, and since this is a salad, I'll just provide you with the ingredients and you can use however much of each you'd like.  Deal?  Deal.  :)


Crumbled gorgonzola
Crumbled bacon
Sweet onion
Fresh pear
Pecans, toasted and chopped

Finely chop all ingredients and toss with dressing of choice - I prefer Ken's Honey Balsamic.

Monday, May 6, 2013

Crescent Rolls with Pear, Brie and Honey

I saw a recipe like this on Pinterest and thought it sounded wonderful, but I thought I could make it a little bit better, haha.  And so I did.

Serves 4-6 (as an appetizer)


1 container of Pillsbury Crescent Rolls
2 ripe pears, cut into 1" squares (bite sizes)
16 pecans
8 pieces of brie cheese (get a wedge and slice into 8 bite size pieces)


Unroll crescents onto ungreased cookie sheet.  Preheat oven to 425.  In the center of each crescent roll, place a slice of brie, then a pear slice, then a drop of honey, then two pecans.  Wrap up each crescent roll and bake until golden brown, or time according to package.