Earthday Freebies!!!*

...and discounts.

Happy Earth Day!!  Here are some Earth Day freebies and discounts that I've run across.

Lowe's- FREE tree seedling
Starbucks- FREE coffee when you bring your own mug
Publix- $1 off select energy efficient light bulbs and FREE reusable bag
Swaddle (Homewood) 20 % off today and Saturday (4-23)

*Go to the Earth Day 2011 website to see how you can help preserve the planet by clicking on the title of this post.

Whats For Dinner

This week we've been cooking from Cooking Lights- Fresh Food Fast, Weeknight Meals.  The following recipe is fast, delicious and healthy.  You only need five ingredients, the rest should be staples, and you can change up the ingredients to suit your taste.

Mini White Pizzas

4 (6-inch) whole wheat pita's
olive oil flavored cooking spray
1 medium zucchini, thinly sliced (I used a mandolin)
1/4 cup thinly sliced red onion
1/4 tsp black pepper
1/8 tsp salt
1/2 cup light garlic-and-herbs spreadable cheese (such as Alouette Light)
6 Tbsp Asiago Cheese

1. Preheat broiler
2. Place pitas on a baking sheet; broil for 3 minutes
3. Heat a nonstick skillet over medium-high heat; coat pan with cooking spray. Add zucchini, onion, pepper, and salt; saute 3 minutes or until veggies are crisp-tender.
4. Remove pitas from oven; and spread 2 Tbsp garlic-and-herb spreadable cheese over each pita. Top evenly with veggies and Asiago cheese. Broil 3 minutes or until edges are lightly browned and cheese melts.  Yield: 4 servings. Calories- 272 per pizza.

I added mushrooms to mine.  Sauted them in a dry pan by themselves then added them to the pitas with the other veggies.

You can serve this with an easy Caesar salad- romaine hearts, light caesar dressing, grated Parmesan cheese and croutons. Yum!

Search Amazon.com for cooking light fresh food fast

Song of the Day

Search Amazon.com for Erlend Oye Unrest

Apple and Pear with Cinnamon

Mmm, sounds delicious doesn't it?  Im sure my 6 month old will think so!  This is one of many recipes that are listed in the book Top 100 Baby Puree's by Annabel Karmel gifted to me by my sweet sister-in-law.

It is so easy and much cheaper to buy organic vegetables to make your own baby food...and you know exactly what you are feeding your baby.  Most jarred baby foods have preservatives that some babies have a reaction to.  BoogieYo has a super sensitive stomach and there are only about 3 packaged baby foods that have the ingredient advertised (like carrots) and water.  It gives me peace of mind to make my own food for her, she is definitely worth the extra half hour I spend each week pureeing and freezing her foods.  I steam (you should always cook your fruits and vegetables, except for bananas and avocado's which can be served raw and mashed, when first starting solids and steaming holds in more nutrients than boiling) then puree, then pour the puree into ice cube trays and freeze.  One frozen cube is about 1 ounce, which is about 1 serving for a 5-8 month old.  When she's ready to eat I microwave the frozen cube for about 30 seconds then mix with a little filtered water to thin.  The cube wont be completely thawed but once you add the water and stir is will melt all the way and be room temperature.  She loves it!!

Because she has just started solids we are only serving her steamed and pureed carrots, apples, pears, prunes, peas and soon sweet potatoes individually until her stomach gets used to digesting but in a few weeks she will be ready for 100 more purees!!  I cant wait to make this and the many other recipes for my sweet girl

2 medium apples, peeled, cored and chopped
2 medium pears, peeled, cored and chopped
1/4 cup water
and a Generous pinch of cinnamon

Put the fruit in a saucepan with water and cinnamon.  Cover and cook over low heat for 6 minutes or until tender.  Blend to a smooth puree.  Bring to room temperature and serve.

Stayed tuned for more homemade baby food recipes.

Search Amazon.com for annabel karmel

What's For Dinner

Bacon wrapped chicken fingers with sesame orange Dijon dipping sauce, nyummers nyummers!! Oh, why must bacon make everything better? I got this recipe from the six o'clock scramble and it is so easy!

This is a terrific marinade to use for meat or fish.  As with most marinades, the flavor intensifies the longer you marinate it, so overnight is ideal.  Serve it with Bulgur Pilaf with Grapes and Pecans and steamed green beans.

1 1/2-2 lbs. boneless, skinless chicken breasts
1/2 cup orange juice
2 Tbsp. reduced-sodium soy sauce (use wheat/gluten-free if needed)
1 tsp. sesame oil
1/2 tsp. garlic powder
1 Tbsp. Dijon mustard
8 oz. turkey or pork bacon
Cut the chicken breasts into several lengthwise strips about 1-inch wide, and lay them in a flat dish with sides.
In a large measuring cup or bowl, whisk together the remaining ingredients except the bacon.  Pour the marinade over the chicken, stir the chicken to coat it, and marinate it, refrigerated, for at least an hour, and up to 24 hours.
When you are ready to cook, preheat the oven to 350 degrees.  Remove the chicken from the marinade, reserve the marinade, and lay the chicken strips on a baking sheet.  Wrap each chicken strip with a strip of bacon, wrapping it from one end to the other, trying to cover as much of the chicken as possible.  (Start the bulgur and green beans now, if you are serving them.)
Bake the chicken for 15 minutes until the chicken is cooked through in the thickest part.  While the chicken is cooking, transfer the marinade to a small saucepan and bring it to a boil.  Simmer it for 2-3 minutes to kill any bacteria from the raw chicken.  Transfer the marinade to a small bowl to use as a sauce for the chicken and pilaf.
Scramble Flavor Booster: Add ¼ tsp. black pepper to the marinade.
Tip:
If the bacon isn't crispy after baking the chicken, you can put it all under the broiler for a couple of minutes to crisp it up.

SERVE WITH BULGUR PILAF WITH GRAPES AND PECANS & STEAMED GREEN BEANS
To make the bulgur pilaf, bring 16 oz. reduced-sodium chicken or vegetable broth or water (or a mixture of broth and water) and 1 cup bulgur wheat to a boil.  Cover and simmer it for 15 minutes.  Remove it from the heat and stir in 1/4 cup halved grapes or whole raisins and 1/4 cup lightly toasted, coarsely chopped pecans.
Trim and steam 1 lb. of green beans for 8 - 10 minutes to desired tenderness.  Drain and serve them plain or seasoned with salt and pepper, or drizzled with fresh lemon juice.

Dallas

Last weekend was our mini vacation in Dallas.  We had great fun with friends and were honored to be a part of the joining in marriage of two wonderful people.  The venue was breathtaking, the food was divine and the bride was absolutely glowing (click on the title of this post, Dallas, for a video clip).  Jennifer and Jarred's wedding was by far the most enjoyable matrimonial event we've attended as guests.   And the photographers were more than happy to snap a photo of us, the first without BoogieYo since our own wedding in 2009. Thank you Jeremey and Life As Art Photography!

This photo was taken at around 1 am.  It was the end of the night after a full day of festivities and we were exhausted.  Just shows how awesome Jeremy and Amber are!  Check out and enjoy their work here, http://www.laaphotography.com/