‘Old’ Wedding Photos of The Meal Makeover Moms … A Recipe for Lemony Couscous with Lots of Veggies … and the Recipe Redux May Challenge (Podcast #219)

When was the last time you attended a bridal shower or baby shower? For us, it’s been a long, long time. Janice was married in 1988 and Liz tied the knot in 1992, so graduation parties are more our speed these days! But regardless of where you’re at in your life, May is notorious for all sorts of celebrations … and all those celebrations require a lot of great food.

Lemony Couscous with Lots of Veggies

For this month’s Recipe Redux, we were all challenged with a healthy dish for “shower season.” The result: A new recipe for Lemony Couscous with Lots of Veggies. This nutritious salad has bright, fresh flavors, is filled with interesting textures, and based on the trial run it received at a cookout Liz just went to, it’s a hit with people of all ages. That’s the kind of recipe we call a “keeper.”

We chat all about this gorgeous spring salad and other celebratory recipes including our Cauliflower Farro Salad on this week’s Cooking with the Moms podcast, so be sure to tune in.

Janice and Don get married! Circa 1988

Janice and Don walking down the aisle, circa 1988. Oh my … that hair! Those shoulder pads!

Liz and Tim get married. Circa 1992

Now that you’ve stopped laughing, here’s Liz and Tim on their wedding day in 1992. OK. Now you can start laughing again :)

Lemony Couscous with Lots of Veggies

Lemony Couscous photo edited with Instagram.

Lemony Couscous with Lots of Veggies

Makes 16 Servings

The next time you’re invited to a bridal or baby shower or another special celebration consider our recipe.  It’s versatile, so if you prefer bell peppers to tomatoes, make the swap. Or if you love walnuts or almonds make the switch from pecans. Same goes for the feta. Tiny cubes of reduced-fat Cheddar would also be nice.

  • 4 tablespoons extra virgin olive oil, divided
  • 2 cups Israeli couscous (also called pearl couscous)
  • 8 ounces green beans, trimmed and cut into 1-inch pieces, blanched for 1 to 2 minutes until crisp tender
  • One 12-ounce container multicolored gourmet tomato medley or grape tomatoes, cut into halves or quarters
  • 1 cup crumbled feta cheese
  • 1/2 cup golden raisins
  • 1/2 cup lightly toasted pecans pieces
  • 1/2 cup fresh basil, roughly chopped
  • 1 lemon, zested and juiced
  • 1 tablespoon pure maple syrup
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper

1. Heat 1 tablespoon of the oil in a medium saucepan over medium heat. Add the couscous and cook until golden, about 3 minutes. Stir frequently. Add 4 cups water and bring to a boil, stirring a few times. Reduce the heat and simmer, covered, until tender, about 10 minutes. Drain any remaining liquid, transfer to a large bowl, and cool. Stir frequently to speed up cooling. (You can also place in the refrigerator until chilled.)

2. Stir in the green beans, tomatoes, feta, raisins, pecans, and basil until well combined. Stir in the remaining olive oil, the lemon zest, the lemon juice, maple syrup, salt, and pepper until well combined. Season with additional salt and pepper to taste.

Nutrition Information per Serving (generous 1/2 cup): 230 calories, 9g fat, (2g saturated, 0.2g omega-3), 140mg sodium, 34g carbohydrate, 6g fiber, 7g protein, 60% vitamin A, 80% vitamin C, 10% calcium, 10% iron

Print Recipe

Lemony Couscous with Lots of Veggies

We can’t wait to see what our fellow dietitian Reduxers have in store for us this month. Bring it on!!



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16 Comments | Filed Under Dinner, Lunch, Pasta, Podcast, Recipe Redux, Vegetables, Vegetarian 

A Recipe for Greek Chopped Salad, Tips for Feeding Kids from High Chair to High School … And a Giveaway of the New Book, Fearless Feeding (Podcast #218)

There is no shortage of new cookbooks on the market, but most don’t address the dos and don’ts of feeding kids a healthy diet. According to Jill Castle, mother of four and a dietitian who writes the blog Just the Right Byte, “Raising children to be healthy eaters is an 18-year process.” (We couldn’t agree more!) So together with Maryann Jacobsen—who founded another popular nutrition blog called Raise Healthy Eaters—she’s cooked up the new book, Fearless Feeding: How to Raise Healthy Eaters from High Chair to High School. In our humble opinions, this book is the definitive guide on feeding kids. We’re thrilled because Jill joins us on this week’s Cooking with the Moms podcast to share insight into mealtime challenges for moms as well as tip upon tip for success at the table. Tune in for invaluable advice and for two recipes from the book: a vegetarian-style Mexican Lasagna and Greek Chopped Salad (see below). We’re also giving away a copy of Fearless Feeding, so read on for details.

The cool thing about this chopped salad recipe is that you can tweak it to meet your family’s food preferences. Don’t like olives? Leave ‘em out or substitute with something you do like. Carrots perhaps? Also, instead of tossing, you can serve “dinner bar” style where you present each ingredient separately and then let family members build their own individual salads as they go.

ChoppedSalad4

Wondering why your ravenous toddler just decided to become “picky?” Fearful all those preschool birthday party cupcakes will sabotage all your good nutrition efforts? Curious how much calcium your teenage son or daughter needs? Or wondering if serving meals family style versus plating everyone’s meal will entice your kids to finally “just take a bite?” Fearless Feeding addresses those questions … and MANY more!

To bring joy back to the family dinner table, Jill and Maryann outline what they call their Fearless Feeding Strategy. That strategy goes as follows:
> Fundamental 1: WHAT to Feed Your Child
> Fundamental 2: HOW to Feed Your Child
> Fundamental 3: WHY Your Child Behaves That Way
> Putting It All Together

Who wouldn’t want that advice??!!

dinnerbar

Setting out a family dinner bar can motivate finicky eaters to try new foods. And let’s face it: Everyone has different tastes, so by serving the components of a meal separately, everyone can create their own meals with the ingredients they like best. Jill suggests serving everything from salads like this one to tacos and Pasta Primavera as a dinner bar versus plating individual portions.

Greek Chopped Salad

Makes 8 Servings

This Fearless Feeding salad is perfect for teens. It can be served as a side dish or a stand-alone meal. Add a second can of tuna for more protein, and toss in some toasted nuts if your taste buds crave more crunch.

  • 1 head romaine lettuce, washed and chopped into bite-size pieces
  • 1 red bell pepper, diced
  • 1 cucumber, peeled, halved, seeded, and chopped
  • 1 cup kalamata olives, pitted
  • One 15-ounce can cannellini beans, drained and rinsed
  • One 5-ounce can tuna (we used Bumblebee Omega-3 Albacore Tuna)
  • 1/2 cup crumbled feta cheese
  • 1 medium tomato, seeded and chopped
  • 2 tablespoons fresh dill, chopped
  • 1/4 cup lemon juice (from 1 to 2 lemons)
  • 1/4 cup extra virgin olive oil
  • 2 small cloves garlic, minced (1 teaspoon)
  • 1 teaspoon dried oregano
  • 1/4 teaspoon black pepper

1. In a large, wide, and shallow bowl, layer the lettuce, bell pepper, cucumber, olives, beans, tuna, feta, tomato, and dill.

2. In a large measuring cup or jar, combine the lemon juice, oil, garlic, oregano, and black pepper. Whisk the dressing together until it emulsifies (thickens). When you are ready to serve, toss the salad with the dressing or drizzle over individual servings at the table.

Nutrition Information per Serving:  240 calories, 16g fat (3g saturated, 0.3g omega-3), 340mg sodium, 15g carbohydrate, 5g fiber, 10g protein, 150% vitamin A, 60% vitamin C, 10% calcium, 10% iron

Print Recipe

9781118308592_Castle.inddGIVEAWAY NEWS: Thanks to Jill and Maryann, one lucky winner will receive their very own copy of Fearless Feeding: How to Raise Healthy Eaters from High Chair to High School.

TO ENTER: Leave a comment here or on Facebook and tell us about your best tip for getting your kids to eat a varied and nutritious diet. If you have a picky eater at home, we’re especially eager to hear your in-the-trenches advice!

We will enter you into the giveaway additional times if you …

> Tweet about the giveaway with a link back to this post.
> Share the giveaway news with your Facebook fans and friends with a link back to the post.
> Follow us on Pinterest.
> Follow The Meal Makeover Moms on Twitter (@MealMakeovrMoms)

Please be sure to leave us a new comment every time you do something extra, and GOOD LUCK. The giveaway ends on May 22nd at noon, and as always we’ll use Random.org to pick our winner. Good luck!

Other nutrition bloggers who wrote about Fearless Feeding:

Mom’s Kitchen Handbook — Fearless Feeding: The Book Every Parent Needs
Tribeca Nutrition — Fearless Feeding Review and Giveaway
Elisa Zied — How to Fearlessly Feed Your Teen
Nutritioulicious — Fearless Feeding: The Definitive Guide to Feeding Children

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42 Comments | Filed Under Beans, Dinner, Giveaways, Lunch, PickyEaters, Podcast, Seafood, Sides, Vegetables 

A Cinco de Mayo Recipe for Vegetarian Mexican Lasagna … And a Sneak Peek of the New Book, Fearless Feeding

When I asked a few friends the significance of Cinco de Mayo, their universal answer was Mexico’s Independence Day, which is like our Fourth of July. Well, they were all incorrect (and I actually thought my friends were relatively smart)! Mexico’s Independence Day is celebrated on September 16th. Cinco de Mayo actually commemorates the Mexican army’s unlikely victory over French troops at the Battle of Puebla on May 5, 1862. It is not a national holiday and is celebrated mostly in the state of Puebla, Mexico where it is called El Dia de la Batalla de Puebla (The Day of the Battle of Puebla). In the U.S., it has evolved into a celebration of Mexican heritage and pride, and for some, an excuse to eat chips and guacamole and drink margaritas!

Mexican Lasagna

I was flipping through a new book Liz and I received called Fearless Feeding: How to Raise Healthy Eaters from High Chair to High School (Jossey-Bass, 2013) by dietitian colleagues, Jill Castle and Maryann Jacobsen, and saw a recipe for Mexican Lasagna that I thought would be perfect for Cinco de Mayo. So I invited my parents to join us for dinner and gave it a try.

CInco de Mayo

Mom and Dad were good sports and tried one of Don’s margaritas and Leah helped make the lasagna by slicing the green onions and chopping the mushrooms. Her parakeet ‘Jazzy’ kept a watchful eye! One of the tips in Fearless Feeding is to get teens into the kitchen cooking so they can learn and master some basic culinary skills … and that’s exactly what my daughter, Leah did tonight :)

MexicanLasagna

I made a couple of modifications to the recipe since Leah doesn’t like corn and is currently experimenting with a vegetarian diet; I substituted sauteed mushrooms for the corn and meat-free grounds for the ground chicken.

Ingredients for Mexican Lasagna

Mexican Lasagna 

Makes 10 servings

This is the vegetarian version of Mexican Lasagna from Fearless Feeding, but you could certainly make it with ground chicken or turkey and use corn in place of or in addition to the mushrooms. I served the lasagna topped with chopped avocado that I tossed with the juice of a lime, a bit of extra virgin olive oil, and a handful of chopped cilantro. For good measure, I added a spoonful of light sour cream.

  • 2 teaspoons extra virgin olive oil
  • 1/2 red onion, chopped fine
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • One 8-ounce package sliced mushrooms, roughly chopped
  • One 12-ounce package veggie protein crumbles
  • One 15-ounce can black beans, drained and rinsed
  • 1 cup salsa
  • Six 8-inch flour tortillas
  • 2 cups shredded reduced fat Mexican cheese
  • 3 green onions, thinly sliced

1. Preheat the oven to 350° F.

2. Heat the oil in a large nonstick skillet over medium-high heat. Add the onion, cumin, and chili powder and cook, stirring frequently about 5 minutes. Add the mushrooms and cook until the mushrooms are softened, about another 5 minutes. Stir in the veggie crumbles, black beans, and salsa and heat through.

3. Coat the bottom of a 9 x 13-inch casserole pan with nonstick cooking spray. Cut the tortillas in half and layer 6 halves on the bottom of the pan, covering completely. Add half of the filling on top of the tortillas. Top with half of the shredded cheese (1 cup). Layer the remaining 6 tortilla halves. Top with the remaining filling. Cover with 1 cup shredded cheese and sprinkle the sliced green onions on top. Bake for 25 to 30 minutes or until the lasagna is heated through and the cheese is melted.

Nutrition Information per Serving: 240 calories, 7g fat (3g saturated), 710mg sodium, 29g carbohydrate, 5g fiber, 19g protein, 25% calcium, 15% iron

Print Recipe

Stay tuned for an interview with Jill Castle, co-author of Fearless Feeding, on this week’s Cooking with the Moms podcast.

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2 Comments | Filed Under Beans, Dinner, Holidays, New, PickyEaters, Vegetables, Vegetarian 

A Recipe for Barbecue Lamb Sliders with Cucumber Topping … And a Giveaway for a Breville 7-Quart Slow Cooker {GIVEAWAY IS CLOSED}

As promised, as a follow up to  my recent post about the lamb dinner I hosted in my kitchen last week, I’m sharing a recipe I created for Barbecue Lamb Sliders. I developed this family-friendly, super-easy recipe for LeanonLamb.com, and I’m happy to report that my daughter, Leah, is a huge fan. The sliders were also a hit with my lamb dinner foodie friends, and it’s a recipe I know I’ll make again and again.

Barbecue Lamb Sliders via MealMakeoverMoms.com/kitchen

Traditional coleslaw would be a great side dish … or you can try our Carrot Kohlrabi Slaw once kohlrabi is in season.

Barbecue Lamb Sliders with Cucumber Topping

Makes 10 Servings 

I love my slow cooker when I’m cooking for a crowd. The reason: the prep work is done ahead of time which means I can spend more time with friends. This super-simple recipe provides a great source of protein and immune-boosting vitamin A thanks to the whole grain slider buns, fresh and flavorful cucumber topping, and the lamb, of course.

  • 2¼ pounds boneless leg of lamb, trimmed of fat
  • 1 medium onion, cut in 1/4-inch pieces
  • 1 cup all-natural barbecue sauce
  • 1 large carrot, peeled and shredded on the large holes of a box grater (1 cup)
  • 1 cup pitted prunes
  • 2 tablespoons cider vinegar
  • 1/2 teaspoon kosher salt
  • 1 large English cucumber (12 ounces), seeded and cut into 1/4-inch dice (about 2 cups)
  • 1/2 cup 0%-fat plain Greek yogurt
  • 1 tablespoon fresh dill, chopped
  • Kosher salt and freshly ground pepper
  • 20 whole wheat slider buns, lightly toasted

1. Add the lamb, onion, barbecue sauce, carrot, prunes, vinegar, and salt to a 5- or 6-quart slow cooker, and stir to combine. Cover and cook on low until the lamb is tender, 7 hours.

2. For the topping, combine the cucumber, yogurt, dill, and salt and pepper to taste in a bowl, and set aside in the refrigerator.

3. When the meat is done, use two forks to pull the mixture into shredded pieces. You can do this right in the slow cooker crock. Divide the lamb evenly between the slider buns and serve with cucumber topping.

Nutrition Information per Serving (2 sliders):  490 calories, 17 g fat (5g saturated), 590mg sodium, 56g carbohydrate, 3g fiber, 31g protein, 30% vitamin A, 10% vitamin C, 10% calcium, 25% iron

Print Recipe

GIVEAWAY NEWS: Thanks to my friends at the Tri-Lamb Group, we’re giving away a Breville 7-quart slow cooker with EasySear Insert ($130.00 value) to ONE lucky winner. Our winner will also receive a jar of Penzeys Lamb Seasoning and an oh-so-handy meat thermometer.

brevilleslowcooker

TO ENTER: Leave a comment here or on Facebook and tell us about your favorite way to prepare or eat lamb. Recipes please!

We will enter you into the giveaway additional times if you …

> Tweet about the giveaway with a link back to this post.
> Share the giveaway news with your Facebook fans and friends with a link back to the post.
> Follow us on Pinterest.
> Follow The Meal Makeover Moms on Twitter (@MealMakeovrMoms)

Please be sure to leave us a new comment every time you do something extra, and GOOD LUCK. The giveaway ends on May 17th at noon, and as always we’ll use Random.org to pick our winner. Good luck!

Disclosure: Janice was compensated for recipe development and media work by the Tri-Lamb Group

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196 Comments | Filed Under Dinner, Giveaways, Lamb, Lunch, New, Sides, SlowCooker 

Not a Baaaaaad Way to Entertain in My New Kitchen … with a Lamb Dinner for Boston Foodies

Most of us would probably entertain more often if someone else did the food shopping for us and then stopped by to prepare, serve, and clean up the mess! It takes hours to plan and implement a spectacular dinner party … hours most of us don’t have in our busy lives. As much as I love to cook and entertain, which I do fairly often, it was great to recently host a dinner party for local foodies on behalf of the Tri-Lamb Group AND have it catered by Miss Fork, a boutique catering company in Stoneham, MA.

Chef Julie at Lean on Lamb Dinner via MealMakeoverMoms.com/kitchen

Chef Julie served up samples of my Barbecue Lamb Sliders which one guest declared as, “mad good.”  I’m a big fan of lamb not only because of the flavor and the fact that it’s nutrient rich, but it’s also surprisingly lean (especially the leg, loin, and rack) with an average 3-ounce serving containing only 175 calories.

Lean on Lamb Dinner via MealMakeoverMoms.com/kitchen

Every item on the menu was inspiring, but the Armenian Lamb Kufta and the Mediterranean Lamb Loin Chops with Quinoa Salad were show stoppers!

Liz Enjoying her Lamb Loin Chop

Liz certainly enjoyed the Mediterranean Lamb Loin Chops with Quinoa Salad!

Boston Area Bloggers at Lean on Lamb Dinner via MealMakeoverMoms.com/kitchen

Boston-area food bloggers were invited to the dinner including Shannon from Tri to Cook, Christine from America’s Test Kitchen, Kathy from Kathy Can Cook, Pam from Cave Cibum, and Rachel from Fork it Over Boston.

Carolyn O'Neil and Allison via MealMakeoverMoms.com/kitchen

Fellow RD and author Carolyn O’Neil (on the left) was in town from Atlanta to receive the Nutrition Science Media Award for 2013 from the American Society for Nutrition, so I was thrilled that she was able to join us. Here she is along with Allison Beadle from the PR firm Salt & Co.

Cookbook Author Maria Speck with Janice via MealMakeoverMoms.com/kitchen

Maria Speck, author of one of my favorite cookbooks, Ancient Grains for Modern Meals, took a break from writing her second book to enjoy a few nibbles and a glass of sparkling wine.

Grilled Lamb and Vegetable Kabobs

If these lamb kabobs have you yearning for more, be sure to try my Sweet & Sour Lamb Meatballs. Stay tuned for my Barbecue Lamb Slider recipe on the blog in the coming days…

Sweet & Sour Lamb Meatballs via MealMakeoverMoms.com/kitchen

Disclosure: Janice was compensated for recipe development and media work by the Tri-Lamb Group

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Comment | Filed Under CulinaryAdventures, Dinner, Kitchen Makeover, Lamb 

Do-It-Yourself Taco Seasoning Mix and a Recipe for Beef & Bean Taco Bundles

Whether you’re an avid do-it-yourselfer or simply looking for an easy way to clear excess packaging and yucky, fake-o ingredients from your diet, you’re going to love this homemade recipe for Do-It-Yourself Taco Seasoning Mix. Our virtual friend and fellow dietitian, Melanie Zook from Fresh Start Nutrition, created the recipe and shares it on her blog with other DIY treats and tricks … and now she’s sharing it with all of us.

Melanie will be joining us on this week’s Cooking with the Moms podcast, but as a teaser, we decided to feature her taco seasoning recipe today along with a new creation from our kitchen for adorable and super kid-friendly Beef & Bean Taco Bundles.

DIYTacoSeasoningMix

Do-It-Yourself Taco Seasoning Mix

Makes About 7 Tablespoons

Why turn to salty packaged taco seasoning mixes (one packet can have upwards of 2,000 milligrams of sodium) when you can easily make your own taco seasoning from scratch? Everyday spices come together quickly for this naturally flavorful mixture!

  • 1/4 cup (4 tablespoons) chili powder
  • 1½ teaspoons onion powder
  • 1½ teaspoons garlic powder
  • 1½ teaspoons ground cumin
  • 1½ teaspoons dried oregano
  • 1/2 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper

1.  Place the chili powder, onion powder, garlic powder, cumin, oregano, paprika, salt, and pepper on a paper plate. Fold slightly and pour the spices into a small jar. Place the lid firmly on top, shake to combine, and store in your spice cabinet.

Nutrition Information per Serving (1 tablespoon): 35 calories, 0g fat (0g saturated), 160mg sodium, 8g carbohydrate, 1g fiber, 0g protein, 15% vitamin A

Print Recipe

Serving meals nestled inside egg roll wraps is a playful way to get kids (especially finicky ones) excited about what’s for dinner. We have two other bundle recipes in our cookbook, No Whine with Dinner: 150 Healthy, Kid-Tested Recipes from The Meal Makeover Moms, including one for Chicken Pot Pie Bundles.

Use more cilantro if you’re a big fan of this herb. We certainly are :)

Beef & Bean Taco Bundles

Makes 8 Servings

If your kids are on the young side, we suggest a portion of two bundles for dinner with a fruit and veggie on the side. For older kids (i.e. Liz’s teenage boys), three bundles is more appropriate. Gauge the exact serving size on your family’s appetite.

  • 1 pound lean ground beef (90% lean or higher)
  • 1 large carrot, peeled and shredded on the large holes of a box grater (about 1 cup)
  • 1 cup canned black beans, drained and rinsed
  • 1/2 cup frozen corn kernels, thawed
  • 1/2 cup fresh cilantro, roughly chopped
  • 1/2 cup salsa (we used mild)
  • 1 tablespoon taco seasoning mix (see recipe above for Taco Seasoning Mix)
  • 1 cup reduced-fat shredded Cheddar cheese or Mexican cheese blend
  • 16 egg roll wraps (NOT the smaller wonton wrappers)

1. Preheat the oven to 350°F.

2. Place a large nonstick skillet over medium-high heat. Add the meat and carrot and cook, breaking up the large pieces, until the meat is no longer pink, about 5 minutes. Drain excess fat.

3. When the meat is done, add the beans, corn, cilantro, salsa, and taco seasoning mix and stir to combine. Cook until heated through, about 1 minute. Stir in the cheese until well combined but not totally melted.

4. To prepare the bundles, use a muffin pan with 12 medium-size cups (do not coat with nonstick cooking spray). Gently place 1 egg roll wrap into each cup, letting it extend over the sides.

5. Place 1/4 cup of the meat mixture into each wrap, and fold the corners up and over the top of the filling and press to seal the edges (it doesn’t have to be perfect!). Spray the tops lightly with nonstick cooking spray or brush lightly with expeller pressed canola oil (you’ll need less than a teaspoon total).

6. Bake until golden and crisp, 15 to 18 minutes. Repeat with the remaining 4 bundles. Cool slightly before eating.

Nutrition Information per Serving (2 bundles): 270 calories, 7g fat (3.5g saturated), 550mg sodium, 33g carbohydrate, 3g fiber, 21g protein, 35% vitamin A, 15% calcium, 15% iron

Print Recipe

Tune into Cooking with the Moms later this week for our complete DIY coverage and a recipe from Melanie for DIY chocolate syrup.

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4 Comments | Filed Under Beans, Beef, Dinner, PickyEaters, Snacks, Vegetables 

Kitchen Makeover Update: I Host an Open House for the Contractors and Builders Who Worked on the Project

My kitchen makeover took six months to complete, but do you know how many people it took to make it happen?  The answer: A lot! It took a village to make my dream kitchen a reality … from the architect, excavators, framers, roofers, and siders to the countertop/appliance/cabinet suppliers, plumbers, electricians, tilers, painters, and general contractors. To thank everyone for their hard work and commitment, I invited them to an open house in my new kitchen last weekend.

Kitchen Makeover Workers via MealMakeoverMoms.com

A few of the key people who helped with the kitchen makeover are Randy from Sears/Kenmore, Paul from Paul John & Son Roofing, Dave the tile guy, Billy the plumber, Tom the general contractor, Alberto and Jorge from Paul’s Professional Painting, and Tom #2 (Tom’s sidekick), the guy with the colander on his head!

Party Food via MealMakeoverMoms.com

Luckily we have a 9.5-foot Silestone island that comfortably held all the food for the party. My friend Mary’s mozzarella, tomato, basil skewers and our Roasted Carrot Hummus were crowd favorites.

Tashia shredding the pork

I made two slow cookers full of our Pulled Pork Primavera Sandwiches, and they were devoured. You may recognize Tashia, one of our past Boston University interns, who came early to help me organize the pantry and then helped shred the pork.

Carole Cabinetry Designer and Owner via MealMakeoverMoms.com

Kathy and Maura from Carole Kitchen and Bath Design inspect the eco-friendly Executive Cabinetry cabinets!

Kenmore double oven demo via MealMakeoverMoms.com

Randy, the awesome Sears sales associate who helped me pick out my Kenmore appliances, was impressed with the double oven.

In addition to the builders, I invited my many neighbors who endured months of trucks on the street, our messy yard, and construction noise.  There were 52 people who showed up, and it never felt crowded in the space!

Tom Moylan and Tom Roy, builders extraordinaire!

My kitchen makeover would not have happened without these two guys: Tom Moylan and Tom Roy. They were fixtures at my house for six months. Some days I miss seeing them, but most of the time I’m glad they have moved on so I can cook and entertain in my new kitchen!

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4 Comments | Filed Under CulinaryAdventures, Dinner, Kitchen Makeover 

A Recipe for Garden Turkey Meatballs and Spaghetti and Two Helpful Tools for Meal Planning

With all the recipes out there in cookbooks, magazines, newspapers, and on the internet, do you ever scratch your head and wonder, “What should I make for dinner tonight?” I found myself doing just that last night, so I turned to our trusty cookbook, No Whine with Dinner, and I came across this recipe for Garden Turkey Meatballs and Spaghetti. I haven’t made it in a while, so it seemed like the perfect meal for a lazy Sunday night.

 

Instead of using the dried Italian herbs called for in the recipe, I used about 1/3 cup roughly chopped fresh basil. Think of fresh herbs like you would a vegetable. They’re packed with antioxidants … not to mention great flavor.

Garden Turkey Meatballs and Spaghetti

Makes 6 Servings (about 24 meatballs)

Since my husband, Tim, is a vegetarian who eats seafood, I made him a quick quesadilla with flaked canned salmon, corn kernels, spinach, cheese, and BBQ sauce. I should really blog about that recipe, but I didn’t have a chance to take a photo … nor did I really measure!

  • 1 pound lean ground turkey
  • 2 medium carrots (about 6 ounces), peeled and grated (about 2/3 cup)
  • 1 large egg, beaten
  • 1/2 cup quick-cooking oats
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons ground flaxseed or wheat germ
  • 1 tablespoon dried Italian seasoning or dried basil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon pepper
  • One 26-ounce jar pasta sauce
  • 12 ounces whole wheat blend spaghetti

1. Preheat the oven to 400°F. Lightly oil or coat a large rimmed baking sheet with nonstick cooking spray and set aside.

2. Place the ground turkey, carrots, egg, oats, Parmesan cheese, flaxseed, Italian seasoning, garlic powder, salt and pepper in a large bowl and mix until just combined.

3. Shape the meat mixture into twenty-four 1½-inch balls. Place on the prepared baking sheet and cook until lightly browned, 10 minutes.

4. Meanwhile, place the pasta sauce in a large saucepan over medium heat. Cover and bring to a simmer. When the turkey meatballs come out of the oven, add them to the sauce, reduce the heat and simmer, covered, until the meatballs are fully cooked and have absorbed some of the sauce flavors, about 20 minutes.

5. While the sauce and meatballs are simmering, cook the pasta according to package directions. Drain, transfer to a large bowl or platter, and serve with the sauce and meatballs on top.

Nutrition Information per Serving (4 meatballs & 2 ounces pasta): 440 calories, 10g fat (2.5g saturated, 0.5g omega-3), 650mg sodium, 56g carbohydrate, 8g fiber, 32g protein, 60% vitamin A, 10% vitamin C, 15% calcium, 15% iron

Print Recipe

To help you get more organized with your weekly meal planning, check out our free, downloadable Supermarket Shopping List and 7-Day Meal Planner.

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Comment | Filed Under Dinner, Grains, NoWhineWithDinner, Pasta, Poultry 

My Parents Pass the Holiday Entertaining Baton: Easter Celebration in My New Kitchen

My parents have hosted every major holiday since I was born … and well before that too. They’re the ultimate entertainers, and they throw a party like no one else I know. Mom sets her game plan weeks in advance, and she and Dad set their beautiful dining room table days before their doorbell rings … and rings … and rings.

momdadedited

Mom and Dad on Easter 2012. Unfortunately, my dad didn’t make it to Easter dinner this year due to a medical issue. Luckily, we live close by so we were able to send over a nice plate of food — (lamb and asparagus are two of his favorite foods) — and we called him a few times throughout the day to cheer him up.

All this holiday entertaining doesn’t happen without a lot of effort on my parents’ part, so I decided it was high time I stepped up to welcome my family here for Easter. After all, I have the space now in my new kitchen, and I have a brand, spanking new Kenmore double oven, which makes cooking for a crowd so much easier than life before my Kitchen Makeover.

Bissex family Easter

We fit twelve people easily around my new Pompanoosuc Mills extension table, and Don and I could have fit two more on the ends if we needed to.

Janice Cooking

I made a lovely raisin sauce to go with our ham that I adapted from a Farmland Foods recipe I found online. I cut back a bit on the butter and sugar and used cornstarch instead of flour, and it was very tasty. (Yes, I did use a bit of rum.)

Jeff slicing the leg of lamb

One of the highlights this year: My brother Jeff brought a whole leg of lamb that he cooked in his new smoker. The flavor was amazing.

Buffet Easter Dinner at Chez Bissex

 Scalloped Potatoes, Maple Glazed Carrots, Grilled Asparagus, Smoked Leg of Lamb, and Honey Baked Ham were on the menu at Chez Bissex this Easter.

EasterFriends

In addition to family, holidays are about friends, and I was delighted that Nancy (right) stopped by for Easter dessert and Shirley (left) invited me over to her house the day before Easter to try her family’s awesome pizzagaina (a traditional Italian dish made with eggs, meat, and cheese).

It wouldn’t be Easter dinner without the “Lamby Cake” that our family friend Lucy makes every year.  Gotta love our holiday traditions!

BissexGirls

I couldn’t resist sharing this photo of my two girls. Leah was so happy when her big sister, Carolyn, came home to celebrate the holiday.

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1 Comment | Filed Under CulinaryAdventures, Dinner, Holidays, Kitchen Makeover, Lamb 

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