Immersion Blender Giveaway & Potato Soup Recipe

by The Meal Makeover Moms on March 30th, 2009

Breville Hand Blender

Marian M. is a mom of three kids from Wentzville, MO. Feeding her troops – Tyler, Kailyn and Ally – can be a challenge, but that hasn’t stopped Marian from teaching her kids that a diet filled with nutritious foods can taste really good. In three weeks, her husband Tyson returns from Iraq where he has served as an Army officer since January 2008. During his absence, she made it her mission to cook healthy meals for her family, lose weight, and get in shape.  “I have lost 26 pounds and feel like I am in the best shape of my life!” Marian told us.

We first connected with Marian on Facebook when she sent us the following message on our Meal Makeover Moms’ group page:  I would love to know if you have a good healthy recipe for potato soup… it’s so full of fat normally!

Marian’s message got us fired up.  Potatoes are naturally fat free, a great source of vitamin C, and have more potassium than a banana, but when cream and butter get added to the mix, pureed potato soup can indeed be full of fat.  So we set out to create a lighter, leaner recipe for potato soup (see below).  The recipe was incredibly easy to make. Our secret weapon:  a Breville Cordless Hand Blender (AKA immersion blender).  Marian M running roadrace

Marian M family

Never used this convenient kitchen tool before? Now’s your chance.  For our latest blog giveaway, one lucky winner will receive a Breville Hand Blender – it’s a $119.00 value.  To enter, all you have to do is post a comment below about your favorite blender recipe (a soup, smoothie, etc) or why you’d like to win this giveaway.  We will select our winner using Random.org.  The giveaway ends at noon on Monday, April 13. We will enter you twice (doubling your odds) if you tweet about the giveaway to your Twitter followers, tell your Facebook friends about it, or post a review of our Cooking with the Moms radio podcast to iTunes (send us an email at moms@mealmakeovermoms.com to let us know you’ve done this).  Good luck …

Blending Potato Carrot Soup

Potato Carrot Soup with Goldfish Croutons
Makes 6 Servings

  • 1 tablespoon extra virgin olive oil
  • 1 small onion, finely diced (1/2 to ¾ cup)
  • 2 to 3 stalks celery, finely diced (about ½ cup)
  • 4 cups all-natural chicken broth (one 32-ounce container)
  • 2 pounds russet potatoes, peeled and cut into 1-inch pieces (about 5 cups)
  • 2 medium carrots, peeled and grated (about 1 cup)
  • 2 sprigs fresh thyme
  • 1 cup frozen corn kernels, thawed
  • 1/2 cup shredded reduced-fat Cheddar cheese
  • Salt and freshly ground black pepper
  • Whole grain Goldfish crackers for garnish (about 9 per bowl)

1. Heat the oil in a Dutch oven or large saucepan over medium heat. Add the onion and celery and cook, stirring frequently, until the vegetables are soft, about 8 minutes.

2. Add the broth, potatoes, carrots, and thyme. Stir to combine. Raise the heat to high, cover, and bring to a boil. Reduce the heat and cook at a low boil, uncovered, until the potatoes are soft, about 15 minutes.

3. Remove the thyme. Use an immersion blender to puree the soup (or let cool slightly, transfer to a blender, and puree in batches).

4. Add the corn and cheese and stir until the cheese melts. Season with salt and pepper to taste. Serve in individual bowls and top with the Goldfish.

Nutrition Information per Serving (1 cup):  230 calories, 5g fat (1.5g saturated), 520mg sodium, 39g carbohydrate, 5g fiber, 8g protein, 70% vitamin A, 60% vitamin C, 10% calcium, 10% iron 

Potato Carrot Soup with Goldfish

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189 Comments | Filed Under Giveaways, Lunch, Potatoes, RecipeRescue, Soups/Stews, Vegetables 

Recipe Rescue: Spaghetti Pie

by The Meal Makeover Moms on March 27th, 2009

spag-pie-in-casserole-dish-1751If you happen to have some free time on your hands and have an opportunity to “google” celebrity chef, Emeril Lagasse, you’ll get about 320,000 results.  Let’s face it: the guy is uber famous.  Now google us, “Meal Makeover Moms,” and see what you get. Okay, so we’re not nearly as famous as Emeril (about 8,070 results come up), but we’re happy to report that we do have something Emeril does not:  a healthier version of his spaghetti pie!

Jennifer T., a mother of two from Clarksville, Maryland who loves to cook, sent us Emeril’s spaghetti pie recipe and asked us to give it a healthy makeover.  “We love this recipe but it tasted ‘unhealthy,’” Jennifer told us.  Jennifer wasn’t crazy about the 3/4 cup sliced pepperoni (that’s about 3 – 4 ounces), or the whole milk and full-fat cheese.  The dish also called for green bell peppers and mushrooms – nutritious, yes, but not always the most kid friendly.

Jennifer and kids with Spaghetti Pie ingredients

For our Recipe Rescue, we cut the pepperoni to just one ounce (and made it optional), switched to 1% lowfat milk and lowfat cheese, and used a whole wheat blend pasta instead of white (we like Barilla Plus because it’s made with ground flaxseed, chickpeas, and oats).  Jennifer was pleasantly surprised by the switch.  “I don’t typically like whole wheat pasta because it tastes too wheat-y, but I liked the Barilla Plus. I thought my daughter would know it was multi grain but she didn’t notice it.”

Julia shredding zucchini

One of the biggest changes we made was the addition of mild-flavored zucchini which went over very well with Jennifer and the kids (and her hubby).  Jennifer’s daughter, 4 ½-year old Julia, helped prepare the entire meal.  She shredded the zucchini in a food processor and had an opportunity to take a few bites. “Julia can be picky. She’s often reluctant to try new things. But helping motivated her to taste the zucchini, and she really liked it.” Even 22-month old Evan loved the new dish. “He has recently become more picky, but he ate the pie and even had leftovers the next day!”

Here’s our lightened-up version of Emeril’s spaghetti pie, a recipe Jennifer says she plans to add to her permanent recipe file:

Slice of Silly Spaghetti Pie

Silly Spaghetti & Zucchini Pie
Makes 5 to 6 Servings

  • 8 ounces dried whole wheat blend spaghetti (we like Barilla Plus)
  • 1 cup pasta sauce
  • 1 tablespoon extra virgin olive oil
  • 1 large garlic clove, minced
  • One 10 or 12-ounce medium zucchini, unpeeled and shredded (about 2 packed cups)
  • 1/2 teaspoon dried basil
  • Kosher salt and freshly ground black pepper
  • 1 cup preshredded, part-skim mozzarella cheese
  • 1 ounce sliced pepperoni (about 10 slices), coarsely chopped, optional
  • 4 large eggs
  • 1/2 cup 1% lowfat milk
  • 1/4 cup grated P armesan cheese

1. Preheat the oven to 375°F.  Cook the pasta according to package directions. Drain and return to the pan.  Stir in the pasta sauce and set aside.

2. While the pasta is cooking, heat the oil in a large nonstick skillet over medium-low heat.  Add the garlic and cook, stirring frequently, until golden, 30 seconds to 1 minute.  Add the zucchini and basil, raise the heat to medium, and cook, stirring occasionally, until the zucchini is tender, about 8 minutes.  Season with the salt and pepper to taste.

3. Stir the cooked zucchini, mozzarella cheese, and pepperoni as desired into the pasta until well combined.  Transfer the mixture to a 2-quart casserole dish (preferably round or oval).

4. Meanwhile, in a separate bowl, whisk together the eggs and the milk.  Pour the egg mixture over the top of the spaghetti.  Sprinkle the Parmesan cheese evenly on top.

5. Bake until bubbly and golden brown on top, 25 to 30 minutes.  Let stand about five minutes before serving.

Nutrition Information per Serving: 310 calories, 12g fat (4.5g saturated), 350mg sodium, 33g carbohydrate, 3g fiber, 20g protein, 20% vitamin A, 35% vitamin C, 25% calcium, 8% iron — Emeril’s recipe = 440 calories, 23g fat (9g saturated), and 2 g fiber

Good nutrition is a big priority for Jennifer. She prefers eating at home and places a lot of importance on getting more fruits and vegetables into her family’s diet.  We hope this new spaghetti pie helps her to meet that goal.  To view more Spaghetti Pie photos, visit our Flickr page.

Julia loving her Spaghetti Pie!

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6 Comments | Filed Under Dinner, Eggs, Pasta, RecipeRescue, Vegetables 

Podcast 48: Bento Box Giveaway Winner

by The Meal Makeover Moms on March 25th, 2009

The winner of our recent Laptop Lunch bento box giveaway is Aggie, a mom of two from Florida and host of the blog Aggie’s Kitchen.   Using random.org, Aggie was selected as our winner from over 160 entries!  For those of you who did not win, we’re pleased to announce that our friends at Laptop Lunches are offering a 20% discount on all online purchases.  All you have to do is type the discount code, mealmoms at checkout.

We were so impressed with the dozens of clever lunch packing ideas generated during the giveaway that we decided to dedicate this week’s Cooking with the Moms podcast show to school lunches, bento style.  The photos below illustrate a few of the lunches our kids have recently taken to school. The first is nine-year old Leah’s lunch and snacks- a chicken parm sub sandwich, green grapes, a banana walnut muffin, cookie, carrot sticks & dip, and raisins. The second lunch was packed for 10-year old Simon – chopped Caesar salad, half a ham & cheese sandwich, red grapes, and a goody for dessert.  The possibilities are endless as we have discovered.

simon-bento-box-sized

If you have a chance to read all 160-plus lunch comments posted during the giveaway we encourage you to do so.  For those of you who don’t have the time, we have compiled a few of our favorite ideas.

Jennifer, author of The Toddler Café and host of the blog with the same name had these bento tips:  We do a bento everyday. They are a great way to use up leftovers, and I love the portion control built right in.  I try to stay away from the over-sugared yogurts, so instead I send thick Greek yogurt with a drizzle of honey and colored sprinkles.  Now the other kids at school are asking for that too!  I also pack mini silicone cups with a few beans, chick peas or nuts in it.

Heather had this to say:  When my daughter started school, she noticed many of her classmates had sweets and chips in their lunch bags and she asked if she could have some as well. Since we avoid processed foods, I wasn’t comfortable stocking her lunches with Cheetos, and ended up slipping in a square of dark chocolate, and a note with an age-appropriate joke or riddle wrapped around it. Now she looks forward to this everyday, and her classmates love to hear her latest joke.

Mandy from the must-read blog, Gourmet Mom on the Go wrote:  My girls love “lunch on a straw.”  I simply cut bread, cheese, & meat cubes, then put them on a straw along with some grapes.  They’re “Kid Kebabs.”  They also like “fishing” — small pretzels rods, peanut butter, and goldfish crackers. Simply dip the pretzel in peanut butter and go ‘fishing’ for a cracker.

Julie shared this idea:  My kids love leftover pasta in their lunches and love love love any fresh fruit. Being able to pack it in a Bento Box, would be fabulous, reducing the number of plastic baggies!

And Janel, host of Dine Dish Delish said, I just caught the “bento bug” when I read a great piece about them in Eating Well magazine. I always make my own trail mix with any combo of pretzels, raisins, dried fruit, cereal, animal crackers and sometimes even chocolate!

roast-beef-thousand-island-roll-up-on-plate-sized

We hope you’ll tune into the show for even more school lunch ideas as well as our latest wrap recipe.

Thousand Island Roast Beef Wraps
Makes 2 Servings

  • 2 to 3 romaine lettuce leaves, coarsely chopped (1 cup)
  • 1 small carrot, shredded (1/3 cup)
  • 2 tablespoons lite thousand island salad dressing
  • Salt and freshly ground black pepper
  • 4 slices lowfat mozzarella cheese (3 ounces)
  • 4 slices deli roast beef (3 ounces)
  • Two 10-inch flour tortillas (white or whole wheat)

1. Place the lettuce, carrot, and dressing in a bowl and stir to combine. Season with the salt and pepper to taste.

2. Arrange the cheese, roast beef, and then the lettuce mixture evenly down the center of each tortilla. Roll up tightly burrito style, slice in half, and serve.

Nutrition Information per Serving:  380 calories, 16g fat (6g saturated), 720mg sodium, 29g carbohydrate, 3g fiber, 28g protein, 100% vitamin A, 10% vitamin C, 30% calcium, 10% iron
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4 Comments | Filed Under Giveaways, Lunch 

Janice’s Mexico Adventure

by Janice on March 23rd, 2009

Princess SapphireIf someone told me earlier this year that my husband Don and I would find ourselves on a seven-day cruise to the Mexican Riviera without kids, I would have laughed.  After all, we’re busy, it wasn’t something in our budget, and well, we have kids!  But that’s exactly what we did last week with my sister Lori and her husband Chris (thanks Mom and Dad for watching the girls). 

We cruised aboard the Princess Sapphire with stops in Puerto Vallarta, Mazatlan, and Cabo San Lucas.  Lori and I signed up for a cooking class in Puerto Vallarta and were sorely disappointeHomemade corn tortilla lunchd when it was cancelled due to low registration.  Perhaps folks preferred to eat rather than cook?  We settled on a rugged five-mile guided hike through the Sierra Madre instead.  Afterwards, we ate a lunch of homemade corn tortillas topped with a savory mixture of beans, chicken, cactus salad, and salsa. 

The food onboard was spectacular.  Honestly, you could indulge in almost any food imaginable including things like frog legs and sweetbreads!  Some of my favorites included the Mahi Mahi with Dill Sauce, Fennel Au Gratin, Grilled Filet Mignon, Lobster Tail with King Prawns, and Seafood Stew Cioppino.  Many of the entrees were rather decadent (AKA a bit high in fat and calories) though plenty of lighter options – things like Corn and Sweet Potato Chowder, Sauteed Barramundi with Green Asparagus Tips, and Fresh Garden Mixed Greens and Red Cabbage Chiffonade – were available too.

Frog Legs

Most mornings I feasted on a bagel with lox, cream cheese, red onions and capers along with a big bowl of fresh berries.  And yes, I admit that on several mornings, a chocolate croissant made its way on to my plate as well!  You would think that a five-pound weight gain was inevitable given all that I ate but that simply wasn’t the case … at least I don’t think it was.  We don’t have a scale at home, and it’s probably been a year since I weighed myself, but when I did get on the scale at the Y, my weight was the same as I remembered it (so there!).

Seafood Stew Cioppino

 On our final day at sea, I attended a fabulous and very humorous culinary demonstration with the Executive Chef and Maitre D’, followed by a tour of the main galley.  If you’re curious what the ship’s shopping list looks like for a one-week cruise with 2,670 guests and close to 1,000 crew members, here it is:

  • 57,000 eggs
  • 44,850 lbs. fresh fruit
  • 39,895 lbs. fresh vegetables
  • 29,784 lbs. potatoes
  • 15,600 lbs. beef
  • 10,665 lbs. seafood
  • 9,576 lbs. butter
  • 5,284 lbs. cheese
  • 4,275 lbs. pasta
  • 479 lbs. smoked salmon

Total food used per cruise is 130 to 140 tons!  To burn off some of those extra calories consumed, the ship’s fitness center comes complete with treadmills, free weights, and plenty of other exercise equipment.  I worked out a few times but not as often as I had planned.  After all, there were ports to explore, computer classes to take (I actually took a class in photo editing) and sunshine to absorb — my vitamin D levels were in need of a boost after the long, dreary winter in New England.

Janice with Princess Executive Chef and Maitre D'

All in all, it was a spectacular week filled with fun and relaxation.  Surviving seven days without internet access or phone communication was surprisingly easy to get used to – I told myself the world would continue to revolve without my presence online … and it did.  Now that I am home and back to the usual hectic pace of home and work, I like to close my eyes and picture myself sitting on the balcony sipping wine and gazing at a beautiful sunset. 

Janice's Favorite Breakfast

To view my photos from the trip on flickr, click here.

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1 Comment | Filed Under CulinaryAdventures 
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