A kid friendly breakfast bar

Found in Family Fun, December 2011/January 2012

To serve a hot, fast breakfast on busy mornings I set up an oatmeal station for my five children. I place resealable containers of quick oats and such fixings as cinnamon and dried fruit on the counter, along with appropriately sized measuring cups. Grown up pours the hot water and then everyone adds what they like to their bowls. The kids really enjoy making their own breakfast.

Would like to try this - sounds like fun to do for a week!

Spice Rub Gift Mix

Montreal Steak Rub

2 Tb paprika
2 Tb granulated or minced onion
2 Tb granulatted or minced garlic
2 Tb coarse salt
1 1/2 tb coarse ground black pepper
1 1/2 tb dill weed
1 Tb ground coriander seeds
1 1/2 tsp cayenne pepper

Combine all ingredients in medium bowl, then place the rub in an airtight container. Makes about 2/3 cup.

Wording for Card:

Brush 3/4 to 1 lb of steak or 1/3 lb hamburger patties with oil. Coat the steak with 1 Tb of rub, the patties with 1 tsp each or mix 1 Tb of the seasoning into 3/4 - 1 lb of ground beef before forming the burgers. For maximum flavor, let the meat rest several hours before cooking.

**would like to try this myself this summer for grilling season!

Parents magazine January 2012

Pork and Potatoes

2 Tb olive oil divided
1 lb pork tenderloin
1/4 cup unsweetened apple sauce
1/3 cup raisins
salt and pepper
1 lb new potatoes, scrubbed and cut into 1 inch chunks
2 Tb unsalted butter
1/3 - 1/2 cup no-salt-added chicken stock
chopped fresh parsley

preheat oven to 375. Line cookie sheet with foil and brush with 1 Tb of the oil. Slice the pork in half lengthwise, cutting to but not through the other side. Spread open and flatten with your hands. Spread applesauce evenly over pork. Top with raisins. Close the roast back up and secure with toothpicks or 100% cotton kitchen string.

Place pork, seam side down, in prepared pan. Drizzle with remaining oil and season with salt and pepper. Roast the pork uncovered about 35 minutes or until meat thermometer registers 145 degrees. Remove from over; cover with foil and let stand for 10 minutes

Meanwhile, place potatoes in a large suacepan and cover with water by 1 inch. Bring to a boil, reduce heat, and simmer, covered, for 15 - 20 minutes or until potatoes are tender. Drain and return to pan. Add butter and mach with potato masher, adding broth to desired consistency. season with additional salt and pepper. Remove toothpicks or string from pork and slice into 12 pieces.

3 slices pork and 1 cup potatoes = 367 calories, 15 g fat, 3 g fiber

Parents Magazine January 2012

Nutty Tofu & Veggies

1 14 oz pkg firm tofu, drained
3 Tb soy sauce, divided
1 Tb canola oil
2 medium carrots, thinly sliced
6 oz snow pea pods, trimmed
1 cup smooth all natural peanutbutter
2 Tb hot water
1 Tb rice vinegar
1 tsp lime juice
4 cups hot cooked brown rice

preheat broiler. Pat tofu dry and slice. Mix 1 Tb soy sauce and oil - add tofu to mixture

Arrange tofu on foil-lined baking sheet. Broil 4 inches from heat for 8 - 10 minutes or until browned, turning once

Meanwhile, in a saucepan boil carrots in lightly salted water for 3 minutes. Add peas; cook 1 minute. Drain, return to pan

Wisk together peanutbutter, water, vinegar, lime juice and remaining soy sauce until smooth. Drizzle sauce over tofu. Place tofu on top of rice and veggies. Makes 8 cups.

Parents January 2012

2 cups = 288 calories, 10 g fat, 4 g fiber

Veggie Bean Tacos

2 Tb olive oil
1 16 oz pkg frozen stir-fry peppers and onion blend
2 cloves garlic, minced
1/4 tsp salt
1 15 oz can no salt added black beans, rinsed and drained
2 tsp lemon juice
8 6" corn tortillas
4 oz reduced-fat cheddar cheese shredded (1 cup)

heat oil over med-high heat, add veggies and garlic. Cook 10 min until peppers are tender and most of liquid has evaporated. Stire in salt and beans; heat through. Remove from heat and stir in lemon juice.

Lay warmed tortillas flat and divide pepper mixture among tortillas. Top each with cheddar cheese; fold over and serve

8 tacos; 185 cals each, 5 g fiber, 7 g fat, 9 g protein

Parents Magazine, January 2012

Shrimp Lo Mein

8 oz lomein noodles
2 Tb canola oil
1 lb peeled and deveined medium shrimp
1/2 lb snow peas, trimmed
4 scallions thinly sliced (white and green parts separated)
2 cloves garlic, chopped
1/4 cup oyster sauce (asian aisle of supermarket)
2 Tb rice vinegar
1 Tb soy sauce
crushed red pepper for serving

cook noodles according to package directions

Heat oil in large skillet over high heat. Add shrimp, peas, scallion whites, garlic, and 1/2 tsp salt. Cook, tossing occasionally, until shrimp are cooked through, 2 -3 min.

Add oyster sauce, vinegar, soy sauce, and 1/4 cup water. cook tossing until thickened, 1 - 2 minutes. Add noodles an dtoss to combine.

Serve sprinkled with red pepper and scallion greens

Real Simple, January 2012

Sage Pork Chops

From All Recipes and I would like to try it:

Ingredients
2 teaspoons salt
1 teaspoon dried sage
1 teaspoon ground black pepper
6 center cut bone-in pork chops
2 tablespoons butter
1 cup water
2 cubes beef bouillon
Directions
Combine the salt, sage and black pepper in a small bowl and rub on both sides of the chops. Melt the butter or margarine in a large skillet over medium high heat and saute the chops for 5 minutes per side, or until well browned.
Meanwhile, in a separate small saucepan over high heat, combine the water and the bouillon and stir until bouillon dissolves. Add this to the chops, reduce heat to low, cover and simmer chops for 45 minutes.