Veggie Ideas

I got a tip from a woman in my ward in South Ogden. She said that when she started making dinner, her teenagers would clamor in and start complaining of how hungry they were. So she started having a tray of fresh veggies in her fridge. And every evening, before she even started cooking, she would put the tray out on the kitchen table. If anyone went into the kitchen to snack or nibble, she had veggies there for them. Good idea, eh? I mean, I don't care how many vegetables my kids eat before dinner! Fresh veggies don't really count as "spoiling your dinner," y'know?

Anyway, I loved that advice. And I combined it with this little idea that I thought was cute... to put the veggies in a cupcake tin. (I think it was in Family Fun magazine a few years ago.) I tried it yesterday... I just left out a little veggie "display" on the counter and every time the kids (or I) would wander to the kitchen looking for a snack, we'd pick up a cucumber... or some sugar snap peas... or some carrots. It was kind of fun.

Just an idea for the day.

White Chili

Story:

A friend in South Ogden, Jessica H., gave me this recipe years ago. I found it in my binder and tried it just recently. It was super good! I made it again last night and it was even better than I remembered. My kids don't love the butter beans, but they didn't really complain about 'em either. Ben and I loved it.

Ingredients:

1 T vegetable oil

1 C chopped onions

2 cloves garlic, minced

3 C chicken broth

2 T chopped fresh cilantro OR 1/2 t ground coriander

2 T lime juice

1/2 t dried oregano

1/4 t red pepper sauce

1/4 t salt

1 can (11 oz) white shoepeg corn, drained

1 can (15-16 oz) great northern beans, drained

1 can (15-16 oz) butter beans, drained

2 C chicken breast, cooked & chopped

And garnishes: (whichever of these look good to you...)

crushed tortilla chips,

shredded cheese,

diced tomatoes,

chopped green onions,

sliced avocados,

chopped cilantro

& sour cream.

Directions:

Heat oil in a saucepan over medium heat.

Cook onions and garlic, stirring occasionally, until onions are tender.

Stir in remaining ingredients, except the chicken.

Heat to boiling, reduce heat, and simmer uncovered for 20 minutes.

Stir in chicken. Simmer until hot.

Serve with:

crushed tortilla chips, shredded cheese, diced tomatoes, chopped green onions, sliced avocados, chopped cilantro, & sour cream.

Notes:

It tastes great without the garnishes, but they make it a lot better. I didn't use the cilantro or sour cream last night, and it was still good. My top picks for garnishes, though, would be the chips, the cheese and the tomatoes.

Banana Chocolate Chip Muffins

Story:

I don't know. I think one day I had some bananas going bad and I just went online to find a good recipe for banana muffins. This one works beautifully every time. Now Megan is even mastering them and she can make them (pretty much) all on her own! And you know that's a nice day for mom!

Ingredients:

4 large bananas, mashed

½ C sugar

1 egg, beaten

1/3 C melted butter (or margarine)

1 t baking soda

1 t baking powder

½ t salt

1 ½ C flour

¾ C chocolate chips

Directions:

Mix the mashed bananas, sugar, egg, and butter together. Set aside.

In a separate bowl, mix the baking soda, baking powder, salt and flour.

Combine the wet and dry ingredients together.

Pour into greased/lined muffin tins.

Bake at 350 for about 20 minutes.

Makes 12-16 muffins. (We usually get 15.)