I have found that packing a picnic for children in two age groups can be challenging. Just finding something they can agree on at home can be challenging, but when you need to make it portable, it’s a whole new ball game. Still, we love picnics, and I plan to do as many of them as possible this summer. That will require an arsenal of go-to picnic foods. This one was a bit of a last-minute throw together, but it turned out wonderful! The baby might not have been able to enjoy it, but I like to think that she would have if she could have. (more…)
I started making this salad two years ago after a quest to spruce up my potato salad, and it has been a staple ever since. The flavors are fantastic. It still has the potato salad feel, but the flavor has been ramped up. Just another one of those recipes that makes summer great. (more…)
Yum, yum, yum! I can’t say enough good things about this quick, simple side dish. The kids love them, and they are healthy! Sweet potatoes are packed with vitamin A, vitamin C, and fiber. A perfect companion in the fight against daycare germs. They can be hard to cut in a timely fashion so if you anticipate running low on time, try cutting them the night before. (more…)
This recipe is a staple in our house. I’ve tried other vegetables but have found the spinach to be the best. Story loves it so much she conveniently forgets that she doesn’t “do cheese” anymore when this is placed before her.
1/2 cup sliced green onions
1 pkg (10-12 oz) frozen spinach
1 cup part-skim ricotta cheese
1/2 cup low-fat sour cream
2 cups mozzarella cheese, divided
1 can (10 oz) enchilada sauce
1 pkg (10 count) flour tortillas, soft-taco size
1. Heat oven to 375 degrees.
2. Cook spinach according to directions on the package.
3. In a medium bowl, combine the spinach, onions, ricotta, sour cream, and 1 cup of mozzarella.
5. Place tortillas seam-down into a lightly greased casserole dish. Continue until the mixture is gone.
6. Cover the tortillas with enchilada sauce and sprinkle on the remaining mozzarella cheese.
7. Bake for 20 to 30 minutes, until cheese is melted and enchilada sauce is bubbling.
Spaghetti sauce and Alfredo sauce typically yield two very different dishes. When combined, however, they are nothing short of fabulous. So fabulous that my anti-anything-green daughter did not even balk at the delicious spinach mixed into this dish. Perhaps I should try adding more of that next time…
Aside from the awesome ability to hide spinach, this dish was great for leftovers. Being a family of three we had dinner for about two additional nights (and some lunches for me!). This cheesy dish does well reheated and doesn’t loose it’s flavor. Can you believe? No complaining from the kids? Yes, we will keep this around for quite awhile.
This dish will take approximately 30 minutes. Perfect for a weeknight, and you’re probably looking at leftovers for the next day.
- 2, 9 oz packages of three cheese tortellini
- 1, 24 oz jar of spaghetti sauce
- 1, 16 oz jar of Alfredo Sauce
- 1, 10 oz box of frozen spinach
- 1 tbsp dried Italian Seasoning
- 8 oz shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tsp dried Italian seasoning
- Cook tortellini according to package directions (usually around 12-15 minutes).
- While cooking tortellini, mix spaghetti sauce, Alfredo sauce, and spinach in a medium saucepan. Simmer.
- Mix cooked tortellini into the sauce. Transfer to 8x8 baking dish.
- Top with mozzarella and Parmesan cheese. Broil for 2-3 minutes.