I enjoy spending time in the kitchen this time of year - the kids are off at school, it is cooler out, and I have more time. How about you? When I have extra time, I like to pop a few things into my freezer to use on the days when I am super busy, (or just feeling lazy). Today I thought I would share with you one of my favourite recipes that you can make and freeze for later!
Spaghetti Pie (Pizza)
Ingredients:
1 lb cooked pasta(I like to use spaghetti)
2 cups spaghetti sauce
1 large egg, beaten
1/2 cup milk or plain yoghurt
2 tsp. dried Italian seasoning (basil, oregano, garlic powder, parsley)
1 1/2 cups mozzarella cheese, cheddar, or Monterey jack shredded (whatever is your fav!)
Additional topping ie. veggies, meats or fruits
Preparation:
In a very large bowl, beat the spaghetti sauce, egg, milk and Italian seasonings until well-combined.
Add the cooked spaghetti and stir to coat well.
Pour spaghetti mixture into prepared pan.
Top with shredded cheese(s)and any other toppings you like.
Bake for 30 minutes at 350 degrees. If you make two then let cool and wrap well and freeze for later. Enjoy!
Lori Tinella
Little Chefs
www.thelittlechefs.ca
519-940-1131
Wednesday, September 22, 2010
Wednesday, September 15, 2010
Apple Muffins to make with your Little Chefs
Healthy Apple a Day Muffins!!
Preheat oven to 375 degrees
1 egg
3/4 milk or yoghurt ( plain or vanilla)
1/4 canola oil
1 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1-1 1/2 cups grated apple
Mix egg in a bowl, stir in milk or yoghurt, oil, and apple.
Mix dry ingredients together and add in to wet just until moistened.
Pour into a lined muffin tin.
Topping
1/3 cup brown sugar
1/3 cup oats
1/2 tsp cinnamon
Mix together and sprinkle on top of muffins. Bake for 25 minutes or using tester comes out clean. Makes 12 muffins. Enjoy!!
Lori Tinella
Little Chefs
www.thelittlechefs.ca
519-940-1131
Preheat oven to 375 degrees
1 egg
3/4 milk or yoghurt ( plain or vanilla)
1/4 canola oil
1 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1-1 1/2 cups grated apple
Mix egg in a bowl, stir in milk or yoghurt, oil, and apple.
Mix dry ingredients together and add in to wet just until moistened.
Pour into a lined muffin tin.
Topping
1/3 cup brown sugar
1/3 cup oats
1/2 tsp cinnamon
Mix together and sprinkle on top of muffins. Bake for 25 minutes or using tester comes out clean. Makes 12 muffins. Enjoy!!
Lori Tinella
Little Chefs
www.thelittlechefs.ca
519-940-1131
Wednesday, September 1, 2010
Healthy School Lunch Ideas
1. Chicken, turkey, ham or salami, Swiss cheese and lettuce on whole wheat bread
2. Turkey or ham, red bell pepper strips, and Cheddar cheese wrapped in a whole wheat tortilla, with mayonnaise, spicy mustard or salsa
3. Tuna, chicken or egg salad with whole grain crackers or on a bagel with cucumbers or lettuce
4. Cheddar or havarti cheese and sliced tomato sandwich (put the tomato between the slices of cheese so the bread doesn't get soggy) with a little mayonnaise or mustard
5. Cream cheese spread on a tortilla (pack sliced apples to add just before eating) This is my daughter’s fav!
6. Leftovers like pasta, tortellini with tomato sauce, pizza, chicken, turkey sausage or steak (kids don't seem to mind eating them cold). Save little condiment packages from takeout food to use as dips
7. Black beans and rice or other rice salad
8. Healthy soup or chilli in a thermos
9. Whole grain bagel or rice cakes with cream cheese
10. Trail mix made with raisins, pretzels, cherrios, and chocolate chips (or your kids' favourite items)
11. Healthy dried cereals (milk is optional)
12. Baby carrots, celery, sliced cucumbers, red bell peppers and pita chips with hummus or other dip
13. All varieties of fresh fruit (cut apples, mango, oranges and other hard to eat fruit, if needed)
14. Popcorn (a kid-friendly whole grain), alone or mixed with raisins and nuts
15. Whole grain tortilla chips and salsa (look for a brand without added sugar) or black bean dip
16. Low fat yogurt or cottage cheese with fresh fruit and granola or other cereal (keep them separate and let your child combine them at lunch)
17. Drinkable, spoon-able, or squeezable yogurt or kefir
18. Cheese and whole grain crackers
19. Proteins like cheese sticks or cubes, hard-boiled eggs, chickpeas, edamame, or other legumes
20. Breakfast type food like an omelette or even French toast if child is ok with it cold.
P.S. In an effort to create less environmental waste, I'm packing everything I can in reusable containers (Laptop lunchbox).
Lori Tinella
Little Chefs
Cook Up Some Fun today!
www.thelittlechefs.ca
2. Turkey or ham, red bell pepper strips, and Cheddar cheese wrapped in a whole wheat tortilla, with mayonnaise, spicy mustard or salsa
3. Tuna, chicken or egg salad with whole grain crackers or on a bagel with cucumbers or lettuce
4. Cheddar or havarti cheese and sliced tomato sandwich (put the tomato between the slices of cheese so the bread doesn't get soggy) with a little mayonnaise or mustard
5. Cream cheese spread on a tortilla (pack sliced apples to add just before eating) This is my daughter’s fav!
6. Leftovers like pasta, tortellini with tomato sauce, pizza, chicken, turkey sausage or steak (kids don't seem to mind eating them cold). Save little condiment packages from takeout food to use as dips
7. Black beans and rice or other rice salad
8. Healthy soup or chilli in a thermos
9. Whole grain bagel or rice cakes with cream cheese
10. Trail mix made with raisins, pretzels, cherrios, and chocolate chips (or your kids' favourite items)
11. Healthy dried cereals (milk is optional)
12. Baby carrots, celery, sliced cucumbers, red bell peppers and pita chips with hummus or other dip
13. All varieties of fresh fruit (cut apples, mango, oranges and other hard to eat fruit, if needed)
14. Popcorn (a kid-friendly whole grain), alone or mixed with raisins and nuts
15. Whole grain tortilla chips and salsa (look for a brand without added sugar) or black bean dip
16. Low fat yogurt or cottage cheese with fresh fruit and granola or other cereal (keep them separate and let your child combine them at lunch)
17. Drinkable, spoon-able, or squeezable yogurt or kefir
18. Cheese and whole grain crackers
19. Proteins like cheese sticks or cubes, hard-boiled eggs, chickpeas, edamame, or other legumes
20. Breakfast type food like an omelette or even French toast if child is ok with it cold.
P.S. In an effort to create less environmental waste, I'm packing everything I can in reusable containers (Laptop lunchbox).
Lori Tinella
Little Chefs
Cook Up Some Fun today!
www.thelittlechefs.ca
Tuesday, August 31, 2010
Packing School Lunches
If you're like most parents, you want to pack a school lunch that is healthy, tasty, inexpensive, easy to prepare, and won't be wasted. Here are some healthy school lunch ideas and guidelines to follow to make sure your kids enjoy their school lunches every time:
• Nutritionists recommend that kids eat fruits, vegetables and lean proteins like chicken, turkey or beans in their school lunches. It's good advice, but you don't have to set impossible standards for yourself, either.
• What I mean is, if your kids are used to taking bologna and cheese with mayo on white bread, don't switch to tofu and brown rice cakes in one day. Make changes to healthier foods gradually. Keep the bologna and cheese, but put it on whole wheat bread, or make bologna and cheese roll-ups.
• Choose natural foods wherever possible. There are so many convenient natural snacks nowadays, from baby carrots and dip to natural cheese whole grian crackers, that it's easy to pack a healthy lunch that doesn't take a ton of time to prepare.
• Use whole wheat bread. If your kids don't like whole wheat bread, try a "white" whole wheat bread, which is made with an albino strain of wheat and has the same nutritional profile as regular whole wheat bread.
• Skip the pops, and limit juices. Pop has no nutritional value and juices, even 100% natural juices, can be high in sugar and calories. Water and milk are better healthier choices. But if the kids really want juice, try alternating between water and juice, or giving them a choice between juice or dessert. If I had a choice between drinking water and having chocolate cookies in my lunch, I'm going to pick the cookies. But that's just me.
• Keep it simple. Most young kids prefer plain foods over fancy, less seasoned over spicy, and simply prepared over fussy. For older kids, add variety by grilling sandwiches and wrapping in foil. Chicken quesadillas are one of my kids' favourite lunch box foods.
• Pack small quantities of a variety of foods in separate containers(eco-friendly). This is not only more visually-appealing to kids, makes it easy to eat in a hurry, it keeps food from getting soggy and can be a great way to get kids to try new foods.
Lori Tinella, founder
Little Chefs519-940-1131
http://www.thelittlechefs.ca
• Nutritionists recommend that kids eat fruits, vegetables and lean proteins like chicken, turkey or beans in their school lunches. It's good advice, but you don't have to set impossible standards for yourself, either.
• What I mean is, if your kids are used to taking bologna and cheese with mayo on white bread, don't switch to tofu and brown rice cakes in one day. Make changes to healthier foods gradually. Keep the bologna and cheese, but put it on whole wheat bread, or make bologna and cheese roll-ups.
• Choose natural foods wherever possible. There are so many convenient natural snacks nowadays, from baby carrots and dip to natural cheese whole grian crackers, that it's easy to pack a healthy lunch that doesn't take a ton of time to prepare.
• Use whole wheat bread. If your kids don't like whole wheat bread, try a "white" whole wheat bread, which is made with an albino strain of wheat and has the same nutritional profile as regular whole wheat bread.
• Skip the pops, and limit juices. Pop has no nutritional value and juices, even 100% natural juices, can be high in sugar and calories. Water and milk are better healthier choices. But if the kids really want juice, try alternating between water and juice, or giving them a choice between juice or dessert. If I had a choice between drinking water and having chocolate cookies in my lunch, I'm going to pick the cookies. But that's just me.
• Keep it simple. Most young kids prefer plain foods over fancy, less seasoned over spicy, and simply prepared over fussy. For older kids, add variety by grilling sandwiches and wrapping in foil. Chicken quesadillas are one of my kids' favourite lunch box foods.
• Pack small quantities of a variety of foods in separate containers(eco-friendly). This is not only more visually-appealing to kids, makes it easy to eat in a hurry, it keeps food from getting soggy and can be a great way to get kids to try new foods.
Lori Tinella, founder
Little Chefs519-940-1131
http://www.thelittlechefs.ca
Wednesday, August 11, 2010
Yummy Healthier Cookies!!!
I keep getting asked for this new recipe so I decided to post it for all.It is a new, easy and great recipe for all your cookie monsters at home for summer break and would be great for school lunches ( yes school is starting again in less than a month) A cookie is not the best snack to have but if you are having one why not one that is healthier!
Chocolate Chip Zucchini Cookies
• 1 whole Egg Beaten
• ½ cups Butter, Softened
• ½ cups Brown Sugar
• ⅓ cups Agave Nectar (or Honey If You Prefer)
• 1 Tablespoon Vanilla
• 1 cup All-purpose Flour
• 1 cup Whole Wheat Flour
• ½ teaspoons Baking Soda
• ¼ teaspoons Salt
• ¼ teaspoons Cinnamon
• 1 cup Zucchini, Finely Shredded
• 12 ounces, weight Semisweet Chocolate Chips
Preparation Instructions
Preheat oven to 350.
Combine the egg, butter, brown sugar, honey and vanilla in a large bowl.
In a separate bowl, combine the dry ingredients then blend into the wet ingredients.
Finally stir in the chocolate chips and shredded zucchini.
Drop spoonfuls onto parchment lined cookie sheets.
Bake for 12-15 minutes
Enjoy and if you need any Zucchini please stop buy, my garden is full of yellow ones this year!!
Lori
Little Chefs
519-940-1131
Chocolate Chip Zucchini Cookies
• 1 whole Egg Beaten
• ½ cups Butter, Softened
• ½ cups Brown Sugar
• ⅓ cups Agave Nectar (or Honey If You Prefer)
• 1 Tablespoon Vanilla
• 1 cup All-purpose Flour
• 1 cup Whole Wheat Flour
• ½ teaspoons Baking Soda
• ¼ teaspoons Salt
• ¼ teaspoons Cinnamon
• 1 cup Zucchini, Finely Shredded
• 12 ounces, weight Semisweet Chocolate Chips
Preparation Instructions
Preheat oven to 350.
Combine the egg, butter, brown sugar, honey and vanilla in a large bowl.
In a separate bowl, combine the dry ingredients then blend into the wet ingredients.
Finally stir in the chocolate chips and shredded zucchini.
Drop spoonfuls onto parchment lined cookie sheets.
Bake for 12-15 minutes
Enjoy and if you need any Zucchini please stop buy, my garden is full of yellow ones this year!!
Lori
Little Chefs
519-940-1131
Wednesday, July 28, 2010
Zucchini, Zucchini and more Zucchini!!!!
My garden this year is doing great! Lots of peas, beans, cucumbers already and tons of zucchini. I have been trying to make more recipes with zucchini in it because I hate to see them go to watse. I made some Chocolate chip cookies with zucchini in them and they went over well. The youngest daughter said
" why are they so soft Mommy?" but the oldest girl said she loved them!!
Here is a new way of enjoying some salsa with various meats, as a side or with some tortilla chips made from baking tortilla shells in the oven.
Zucchini Salsa
Preparation Time: 15 Minutes
Cooking Time: No Cooking Required
Ingredients:
1. 1 small zucchini, cut into 1/4-inch dice
2. 1 tomato, seeded and cut into 1/2-inch dice
3. 1/2 teaspoon salt, plus more to taste
4. 3/4 cup fresh corn kernels (cut from 1 large ear of corn)
5. 3 tablespoons finely chopped red onion
6. 1/2 hot pepper, finely chopped
7. 2 tablespoons chopped fresh cilantro or basil
8. Juice of 1/2 lemon or 1 Tbsp. balsamic vinegar
Preparation:
Combine all ingredients in a bowl and give a quick mix with a spoon.
This delicious summer treat can be enjoyed with crackers, nachos, chicken, fish, or on its own as a salsa-salad.
Courtesy of Eat Local Caledon
Enjoy!
Happy Cooking!!
Lori Tinella
Little Chefs
" why are they so soft Mommy?" but the oldest girl said she loved them!!
Here is a new way of enjoying some salsa with various meats, as a side or with some tortilla chips made from baking tortilla shells in the oven.
Zucchini Salsa
Preparation Time: 15 Minutes
Cooking Time: No Cooking Required
Ingredients:
1. 1 small zucchini, cut into 1/4-inch dice
2. 1 tomato, seeded and cut into 1/2-inch dice
3. 1/2 teaspoon salt, plus more to taste
4. 3/4 cup fresh corn kernels (cut from 1 large ear of corn)
5. 3 tablespoons finely chopped red onion
6. 1/2 hot pepper, finely chopped
7. 2 tablespoons chopped fresh cilantro or basil
8. Juice of 1/2 lemon or 1 Tbsp. balsamic vinegar
Preparation:
Combine all ingredients in a bowl and give a quick mix with a spoon.
This delicious summer treat can be enjoyed with crackers, nachos, chicken, fish, or on its own as a salsa-salad.
Courtesy of Eat Local Caledon
Enjoy!
Happy Cooking!!
Lori Tinella
Little Chefs
Saturday, July 17, 2010
10 Tips to Making the Best Muffins Ever!
Start with ingredients at room temperature – eggs, milk, etc.
Take care not to over mix the batter; use a flexible spatula to gently fold ingredients together.
Batter should be stiff enough to hold a spoon upright; if it seems runny, gently fold in a few extra tablespoons of flour.
Use the freshest spices as possible when they are required.
Grease the entire muffin tin, not just the holes. More often than not, the muffins expand over the sides, and if those sides have not been properly greased, you’re going to run into trouble when you try to remove the muffins.
Fill muffin tins three-quarters full; the tops are the best part, so don’t be shy with the batter.
Slide a baking sheet under the muffin tin to help prevent the bottoms from getting too dark in the oven. This also helps with cleanup in case there is overflow.
Take care not to over-bake the muffins.
Allow muffins to cool in the pan at least 10 minutes before removing them, especially if they contain soft fresh fruit.
Enjoy them fresh. If you must, freeze them, although I prefer to freeze the batter (without add-ins), then thaw overnight in the refrigerator and bake the muffins fresh in the morning.
I am just going to try out a new recipe with fresh raspberries since they are in season so I will post the recipe and picture later!
Lori Tinella
Happy Baking!!
Little Chefs
Take care not to over mix the batter; use a flexible spatula to gently fold ingredients together.
Batter should be stiff enough to hold a spoon upright; if it seems runny, gently fold in a few extra tablespoons of flour.
Use the freshest spices as possible when they are required.
Grease the entire muffin tin, not just the holes. More often than not, the muffins expand over the sides, and if those sides have not been properly greased, you’re going to run into trouble when you try to remove the muffins.
Fill muffin tins three-quarters full; the tops are the best part, so don’t be shy with the batter.
Slide a baking sheet under the muffin tin to help prevent the bottoms from getting too dark in the oven. This also helps with cleanup in case there is overflow.
Take care not to over-bake the muffins.
Allow muffins to cool in the pan at least 10 minutes before removing them, especially if they contain soft fresh fruit.
Enjoy them fresh. If you must, freeze them, although I prefer to freeze the batter (without add-ins), then thaw overnight in the refrigerator and bake the muffins fresh in the morning.
I am just going to try out a new recipe with fresh raspberries since they are in season so I will post the recipe and picture later!
Lori Tinella
Happy Baking!!
Little Chefs
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