mexican

Cooking with Kids: Simple Guacamole Recipe

guacamole recipe

A recent Junior Chef ‘moment’ was born in my kitchen. It came about from function:


a)    My toddler needed something to do
b)    It was lunchtime
c)    I had avocados on the brink of expiry

 

Voila! An opportunity to kill three birds with one stone! Beautiful.

 

Guacamole is a hit in our house with our avocado loving kids. It is delicious  but also so good for us because  of its super-duper fats. A great addition to sandwiches or salads but my favourite way to eat an avocado is as guacamole.

 

Our family-guacamole is crazy simple. If the kids aren’t eating it I make it spicier but the plainer the better for my kids and this recipe is very simple.

Ingredients:
2 ripe avocados
2 Tablespoons salsa
1 tablespoon lemon juice
Pinch of salt

 

The toddler friendly part comes to play in the scooping and the mashing. Simply hand your child the avocado washed, sliced in half and pitted. She can scoop the avocado into a bowl and mash with a fork or potato masher.


Scooping and mashing two avocadoes took my almost 3 year old a good ten minutes. Just enough time for me to get the rest of lunch prep going and almost done. She sat there so happily, scooping and chatting. And creating something super delicious all on her own!


Once mashed, add in the last three ingredients and serve. Guacamole is delicious with almost anything, but try it with these Kid-Friendly Quesadillas, as a dip for fresh veggies or dollop on top of Turkey Chili or Enchiladas.

Posted by momstown mama on 02/11/2013 - 00:16
Labels:
ShareThis share this post

Turkey Slow Cooker Chili (5pts on Weight Watchers)

Trying to eat healthy but also make a meal the whole family can enjoy is a difficult task sometimes.  Add to that a recipe that is quick as well as a family favourite and it gets even harder!

 

Chili is the type of meal that can be adjusted easier to accomodate different tastes as well as modified to be lower in calories and fat.  If you are on Weight Watchers or a similar plan, this is the perfect recipe for you! 

 

slow cooker turkey chili- weight watchers

 

 

Ingredients:

 

2 packs of 20oz (1.25lbs) ground lean turkey

1 red pepper

1 zucchini

1 can of corn

cut up mini carrots

garlic puree or fresh garlic

1 onion

2 cans 28oz Crushed Tomatoes with garlic

1 can 15oz of tomato sauce

1 pack of taco seasoning or Club House chili seasoning

2 cans 15oz Kidney Beans (or combination of beans)- you can leave these out if you aren't fans of beans, like me!

low fat Tex Mex shredded cheddar cheese (for garnish)

sour cream (for garnish)

torilla chips crushed (for garnish)

 

 

-Dice the onion and saute in the frying pan on medium heat.

- Add turkey and garlic.  Saute until golden brown.  Transfer into slow cooker.

- Add tomato sauce, tomatoes, uncooked veggies, and seasoning pouch into the slow cooker and mix well.

- Drain and rince the beans (if you are adding them).  Mix into the slow cooker.

- Set the slow cooker on low for 8 hours or more. 

- Serve in bowls with low fat cheese, low fat sour cream or even crushed torilla chips.

- Makes several meals and is PERFECT to freeze!

 

Weight Watchers Points:

5pts with beans and no toppings

4pts with no beans and no toppings

Add 2 pts for 1/4 cup of shredded tex mex cheese

Add 1 pts for 4 torilla chips crushed on top

 

photo credit: Vanessa Lachey

Posted by momstown team on 01/28/2013 - 10:41
Labels:
ShareThis share this post

Tex Mex Chili Recipe


We are certainly into comfort food season.  And while I love a good meaty chili, this Tex Mex Chili recipe that uses chicken instead of beef is so delicious that its part of my dinner roster just as often as the more traditional versions.  I also love that you can add a few different toppings to dress it up and make it your own. This is a perfect recipe to have simmering on the stove while you play outside in the snow!  This recipe makes 6 servings.


tex mex chili recipe

 

Ingredients:


3 chicken breasts, diced
1/4 all purpose flour
2 tsp vegetable oil
1 cup chopped onion
1 1/4 cups canned corn, drained
2 tsp finely chopped garlic
1 1/2 cups canned black or white beans, drained and rinsed
2 1/2 cups tomato sauce (store bought or home made)
3/4 cup chicken stock
1 Tbsp chili powder
1 1/2 tsp basil
1 tsp oregano
1 1/2 tsp sedded and finely chopped jalapeno pepper OR 1 1/2 tsp hot chili sauce
pinch of pepper


Topping options (divide between the 6 servings):
1/4 cup chopped fresh parsley or cilantro
1/2 cup shredded aged cheddar
1/4 low fat sour cream
1/2 diced avocado


As with any chili recipe, adjust the spiciness level to your liking by adding more or less chili sauce or jalapenos.


Toss the chicken with the flour.  Lightly coat a sauce pan with non stick spray and add 1 tsp of the vegetable oil and heat on medium.  Cook the chicken until it is brown on all sides but not cooked through.  Remove from the pan and set aside.  Add the onion and cook for about 5 minutes.  Stir in corn and garlic and continue to cook until the corn is browned.


Stir in the rest of the ingredients (not the toppings) and bring to a boil.  Once boiling, stir and reduce the heat to a simmer and add the chicken back in.  Simmer, covered, for 15 minutes or until thickened. 


Pick your garnishes and serve!

Posted by momstown team on 11/27/2012 - 17:36
Labels:
ShareThis share this post

Jambalaya

PC JambalayaLooking for a way to add a little quick & easy spice to your everyday family dinner? President's Choice new andouille sausages make the perfect base for a southern-style jambalaya. Although the list of ingredients may look long, it’s all cooked in stages in one pan, so it’s actually fairly easy to make. Bonus- it uses one whole package each of broth, tomatoes, sausage and shrimp, so no nasty bits of leftovers to go bad at the back of the fridge.



Prep time: 15 minutes 
Cook time: 30 minutes    ]
Difficulty Level: Intermediate
Chef: Dana Speers

 

Ingredients:
2 tbsp (25 mL)    olive oil
1    small red onion, chopped
1    sweet red pepper, chopped
3    cloves garlic, minced
1 cup (250 mL)    long grain white rice
2 tbsp (25 mL)    Creole seasoning
1 box (900 mL)    PC Blue Menu Chicken Broth 98670
1 can (796 mL)    PC Blue Menu Diced Tomatoes 77985
1 tbsp (15 mL)    Worcestershire sauce
1 pkg (500 g)    PC Andouille Sausage, sliced crosswise in ½-inch (1 cm) thick slices
1 bag (454 g)    PC Raw Zipperback Jumbo Black Tiger Shrimp, thawed, shells removed 10974
2 tbsp (25 mL)    chopped fresh chives
 

  1. In large nonstick frying pan, heat oil over medium-low heat; cook onion, red pepper and garlic for 4 to 6 minutes or until softened. Stir in rice and Creole seasoning until coated. Add chicken broth, tomatoes and juices, Worcestershire and ½ cup (125 mL) water. Bring to a boil. Reduce heat to medium; cook uncovered for 10 minutes. Add sausages; cook for 5 to 7 minutes, turning sausage once or twice, or until sausages are almost cooked through. Stir in shrimp; cook for 2 minutes or until shrimp and sausages are cooked through.
  2. Serve sprinkled with chives.


Makes 10 servings
Per serving: 260 calories, fat 11 g, sodium 1030 mg, carbohydrate 22 g, fibre 2 g, protein 19 g 

Reprinted with permission by President's Choice

 

Posted by admin on 08/27/2012 - 19:09
Labels:
ShareThis share this post

Easy Cheesy Enchiladas

We love it when members share recipes with one another - this one for Easy Cheesy Enchiladas is a great addition to momstown meals from a member recommendation.

 

I made a really great comfort dinner tonight.  Even I was surprised how well it turned out.  It was from a recent Chatelaine recipe and it had such a nice fresh taste.  Big hit.  I made a few modifications from the original recipe and I'm posting here the way I actually made it.  I served it with lemonade (think mock margarita), multigrain tortilla chips, and fresh cut veggies.  Pretty simple and delicious.


  • 2 lb ground turkey
  • 2 Tbsp cumin
  • 1 1/2 cups of thick and spicy salsa (split into 1 cup and 1/2 cup)
  • 1/2 a large block old cheddar, shredded (roughly 4 cups).  Split in half.
  • 1 cup coarsely chopped cilantro
  • 8 7" flour tortillas
  • 1 cup light sour cream


Brown turkey in a non-stick pan.  Sprinkle with 2Tbsp cumin and 1/2 tsp salt during cooking.  Cook until no longer pink.


Add in 1 cup of salsa and continue cooking.  When the mixture is hot, remove from heat and stir in 1/2 the cheese and 1/2 the cilantro.


Preheat oven to 500 degrees Fahrenheit


Spray a 9X13 pan with PAM


Lay a tortilla out on a cutting board.  Fill each with 3/4 cup of the meat mixture.  Dot each with 1Tbsp of sour cream. 

Roll tightly and place in the dish seam side down.  Lay it out so that the open end is pushed up against the narrower end of the pan.  Repeat with 3 more to fill the row.  Then repeat with another row of four.


Spread remaining 1/2 cup sour cream over the top


Spread remaining 1/2 cup salsa over the top


Sprinkle the leftover cheese to cover.


Bake 15 min on the middle rack.  Once the cheese is nice and melty, remove from  the oven and sprinkle with the remaining cilantro.  Serve!

 

Photo credit

Posted by momstown mama on 01/20/2012 - 11:00
Labels:
ShareThis share this post

Eata Fajita Salad

A yummy salad shared by a momstown Oakville member - perfect for summer and good with leftover cold chicken too.

 

Eata Fajita Salad: warm chicken fafjita salad with chilli-lime dressing.  Eata fajita and savor the flavour! Traditional fajita fillings – spicy chicken, peppers, and onions – make a filing salad when they’re served on crunchy greens and topped with grated cheese.  Giddy – up!

½ cup low fat sour cream
2 ½ tbsp. lime juice
1tsp sugar
¼ tsp each chilli powder and ground cumin
4 boneless, skinless chicken breast halves, cut into thin strips
1 cup each sliced green and red bell peppers
1 small red onion, thinly sliced into rings
½ cup salsa
2 tbsp chopped, fresh cilantro
8 cups shredded romaine lettuce
½ cup shredded, reduced fat sharp cheddar cheese



•        In a small bowl, combine sour cream, 1 ½ tablespoons of the lime juice, sugar, chilli powder, and cumin.  Refrigerate dressing until ready to use.
•        Spray a large, non-stick wok or skillet with non-stick spray.  Add chicken.  Cook and stir over medium-high heat until chicken is no longer pink.  Continue to cook until chicken is lightly browned.  Add peppers and onions.  Cook for 3 more minutes.  Add salsa and cook for 2 more minutes.
•        Stir in remaining 1 tbsp lime juice and cilantro.  Mix well.  Remove from heat.
•        To assemble salad, divide lettuce among 4 plates.  Top with warm chicken mixture.  Spoon dressing over salad.  Sprinkle with cheese. 

Serve immediately.
Makes 4 servings.


crazy platesSource: Crazy Plates: Low fat food so good, you’ll  swear it’s bad for you!
Janet and Greta Podleski

Posted by momstown mama on 05/28/2011 - 23:10
Labels:
ShareThis share this post