Friday, August 31, 2012

Red Pepper & Feta Spread

I don't have much to say today because I volunteered at school this morning and worked this afternoon.  But as I was having a snack, I thought it would be a good product to share.  It's called Mt Vikos Taverna Meze Red Pepper & Feta Spread.  I can't even claim to have found it.  Mike and Addie brought it home from Ozark Natural Foods on one of their shopping trips together.  I love this stuff!  I usually eat it with reduced fat Triscuits, but I've even used it as a topping for my scrambled eggs.  I eat eggs a lot for protein at breakfast, so I'm always looking for different ways to top them.  These spreads also come in other flavors like Artichoke and Roasted Eggplant.  I haven't tried any of the others because I love this one so much.  I'll try to branch out eventually. If you're looking to change up your snacking, try this.  To see if a store near you carries this spread, go here.

Thursday, August 30, 2012

Mom Taxi Fuel

Thursdays this fall are going to be super busy after school.  Between the girls and I, we have guitar lessons, soccer practice, and Zumba, bam-bam-bam, right in a row.  And somehow, I have to squeeze cooking dinner in there somewhere.  To start a busy day like this off right, I need to eat a healthy breakfast.  This is my favorite right now, scrambled eggs and spinach with Laughing Cow Queso Fresco & Chipotle cheese, turkey bacon, blueberries, and Ezekiel bread toast.  The cheese makes the eggs creamy and adds a little kick.  And you know those Super Food lists that are always in magazines?  Spinach and blueberries are usually on them.  They are both packed full of nutrients and antioxidants.  The Ezekiel bread is high in both protein and fiber.  I don't know about you, but if I don't eat enough protein, I just feel bad.  All of this food is only around 310 calories and the only items you really have to prepare are the eggs and bacon, and they take no time at all!  I wilt the spinach first in my non-stick pan, add in 1 beaten egg and 2 whites, and scramble.  The cheese is added at the end.  Try it, you'll like it!

Wednesday, August 29, 2012

What's in the box Wednesday

I love using Bento style lunchboxes for my kids' school lunches.  This year, I bought LunchBots from Ozark Natural Foods.  I like that these containers are all one piece and I don't have several items to wash when the girls get home from school.  And I feel much better about not using baggies and other things that just get thrown away. Today Addie's LunchBot Quad contained a mini bagel with reduced fat strawberry cream cheese, pistachios, cherry tomatoes, Babybel cheese, and blueberries.  Caroline has the Lunchbot Trio which I'll feature another time! You can see some more examples of our Lunchbot lunches here.

Sunday, August 26, 2012

Strawberry Pecan Pie

Today is Mike's birthday, so I made one of his favorite desserts, Strawberry Pecan Pie, or Pat's Strawberry Pie as we usually call it.  Pat is my good friend and second Mom.  She has brought this pie to many a 3rd Sunday church dinner.  Her recipe is in my old church cookbook that is turning yellow and falling apart from use.  The crust is what really makes this pie.  It's like Heaven in your mouth with the mixture of sweet and nutty crunch.  I still had some strawberries in the freezer that we picked at McGarrah's in May, so we had one last taste of spring before fall sets upon us!


Pat's Strawberry Pie


Beat 3 egg whites stiff.  Add 1 cup sugar very very slowly.

Add 20 Ritz crackers, crushed to a fine crumb.

Fold in:

1/2 c. chopped pecans
1/2 tsp. baking powder
1/2 tsp. vanilla

Spread in well-buttered pie pan and bake for 35 minutes at 325.  Let stand 4 hours before filling.


Mix together one 7-8 oz cool whip, a 10 oz pkg. (or 1 cup) of strawberries, drained, and pink or red food coloring if desired.