Top left clockwise to bottom left: carrot/zucchini/raisin muffin, “egg pancake” which is an egg fried on one side only like an unfilled unfolded omelet, two slices of bacon (folded in half to fit in the box), banana, raw baby carrots
FamilyFun is a fantastic resource for recipes and we have another slow cooker recipe that you’re sure to enjoy.
- Nonstick cooking spray
- 2 cans evaporated milk (24 oz. total)
- 3 cups whole milk
- 2 cups water
- 3 Tbs. all-purpose flour
- 1½ tsp. dry mustard
- ¾ tsp. salt
- ¼ tsp. cayenne pepper
- 2½ cups shredded extra-sharp cheddar cheese, divided
- 2 cups shredded Monterey jack cheese
- ? cup finely grated Parmesan
- 1 lb. dried elbow macaroni
- 1 package (14.4 oz.) frozen broccoli, thawed and drained
- Sweet paprika (optional)
- Lightly coat the inside of a 6-quart slow cooker with cooking spray. Stir together evaporated milk, milk, and water in its bowl. Sprinkle flour on top and whisk constantly until smooth. Stir in mustard, salt, pepper, 2 cups cheddar, Monterey jack, and Parmesan. Fold in macaroni and broccoli, making sure the macaroni is immersed in liquid.
- Cover and cook on high until pasta is tender and most of liquid is absorbed, 2 hours. Remove cover and stir mixture until it comes together. Sprinkle remaining ½ cup cheddar cheese evenly over top. Cover and cook 15 minutes more. Garnish with paprika if desired.
- PER SERVING 669 CALORIES; 34g PROTEIN; 32g FAT (18g SAT. FAT); 62g CARBS; 3g FIBER; 16g SUGAR; 753mg SODIUM
Today we are still partnering with FamilyFun Magazine and sharing another great recipe. Today’s recipe is an Orange-Soy Ginger Beef that you can find on their website or in one of their magazines. I love their website.
- 3 lbs. boneless beef chuck, cubed
- 2 bell peppers, cut into ½-inch-thick slices
- ¼ cup hoisin sauce
- ¼ cup fresh orange juice
- ¼ cup orange marmalade
- 3 Tbs. low-sodium soy sauce
- 4 large minced garlic cloves
- 1 Tbs. dark sesame oil
- ½ cup thinly sliced scallions, divided
- ¼ cup plus 2 Tbs. chopped fresh cilantro, divided
- 2 tsp. finely grated fresh ginger
- ¼ tsp. hot pepper flakes (optional)
- 3 Tbs. all-purpose flour
- Cooked brown rice, for serving
- Add beef and peppers to a 4- to 6-quart slow cooker. Stir together hoisin sauce, orange juice, marmalade, soy sauce, garlic, sesame oil, ¼ cup scallions, ¼ cup cilantro, ginger, and hot pepper flakes (if using). Pour over beef and peppers; mix. Cover and cook until meat is tender, on high for 5 to 6 hours or low for 6 to 7 hours. Remove lid and skim fat. Transfer 1 cup liquid to a bowl; whisk in flour until smooth. Stir into slow cooker until combined. Cover with lid and cook on high for 30 minutes more or until slightly thickened.
- Serve on top of rice. Garnish with remaining scallions and cilantro.
- PER SERVING 312 CALORIES; 39g PROTEIN; 9g FAT (3g SAT. FAT); 16g CARBS; 1g FIBER; 10g SUGAR; 470mg SODIUM
We are partners with FamilyFun Magazine and really love sharing their fun crafts and recipes. This is another slow cooker recipe that you can find on their website.
- Nonstick cooking spray
- 10 oz. cream cheese, cut into chunks
- 2 cups shredded Mexican-blend cheese
- 1 cup sour cream
- ? cup hot sauce
- 6 Tbs. chopped scallions, divided
- ¼ cup grated onion
- ¼ cup crumbled blue cheese
- 1 Tbs. Worcestershire sauce
- 2 garlic cloves, minced
- 3 cups shredded skinless rotisserie chicken
- Tortilla chips, carrots, and celery sticks, for serving
- Coat inside of a 4-quart slow cooker with nonstick spray. Stir together cream cheese, Mexican cheese, sour cream, hot sauce, 4 Tbs. scallions, onion, blue cheese, Worcestershire sauce, and garlic in the bowl of a 4-quart slow cooker until well combined. Fold in chicken.
- Cover and cook on low for 1½ hours, stirring halfway through. Transfer to a serving dish and stir to combine. Top with remaining 2 Tbs. scallions. Serve with tortilla chips, carrots, and celery.
- PER SERVING 306 CALORIES; 20g PROTEIN; 24g FAT (13g SAT. FAT); 4g CARBS; 0g FIBER; 2g SUGAR; 707mg SODIUM
We are happy to share this great slow cooker recipe from FamilyFun Magazine. They have great recipes and activities to do as a family every issue.
- 1½ cups steel-cut oats
- 5 cups water
- ½ cup half-and-half
- 3¼ cups peeled, cored, and cubed apples (about 3)
- ½ cup golden raisins
- ½ cup maple syrup, divided
- 1½ tsp. pumpkin pie spice
- 1½ tsp. vanilla extract
- ½ tsp. salt
- ½ cup toasted pecans (optional)
- Stir together oats, water, half-and-half, apples, raisins, ¼ cup maple syrup, pumpkin pie spice, vanilla, and salt in bowl of a 4- to 6-quart slow cooker.
- Cover and cook on low, 4 to 4½ hours. (The cooker will switch to “warm” mode until you wake up.)
- Spoon oatmeal into bowls. Drizzle with remaining syrup and, if using, pecans.
- PER SERVING 340 CALORIES; 8g PROTEIN; 5g FAT (2g SAT. FAT); 67g CARBS; 7g FIBER; 1g SUGAR; 218mg SODIUM
We’ve had a break in our bento box ideas by Summer. Between the winter break and just me getting back into the swing of things. But she’s been back to work making lunches and snacks for her kids so I’ve got quite a few to share with you guys.
Here is our first one for 2017.
Top left clockwise to bottom left: raw broccoli, cheese stick, raspberries
A while back, our writer Summer made some peanut butter balls and they were one of our most all time popular post. We’re super proud of her peanut butter balls and decided we wanted to share a slightly different recipe and geared towards Valentine’s Day.
Red Glittery Peanut Butter Balls Recipe AKA Buckeyes
· ½ Cup Peanut Butter
· 1/8 Cup Butter
· ½ Teaspoon Vanilla
· ¾ Cup Powdered Sugar
· 8 Ounces Dark Cocoa Melting Chips
1. Soften both your peanut butter and your butter in a large bowl and then mix well.
2. Combine the rest of the ingredients except the melting chips and mix well.
3. Roll mixture into about 1 inch balls and place on wax paper.
4. Melt your chocolate in a normal sized bowl such as a soup bowl. Microwave in 30 second intervals and stir in between until the chocolate is nice and smooth.
5. Dip balls into melted chocolate and scoop out with a fork. Tap on the side of the bowl to remove excess chocolate and place back on the wax paper.
6. Place in fridge for about 5 minutes and enjoy!
- ½ Cup Peanut Butter
- 1/8 Cup Butter
- ½ Teaspoon Vanilla
- ¾ Cup Powdered Sugar
- 8 Ounces Dark Cocoa Melting Chips
- Soften both your peanut butter and your butter in a large bowl and then mix well.
- Combine the rest of the ingredients except the melting chips and mix well.
- Roll mixture into about 1 inch balls and place on wax paper.
- Melt your chocolate in a normal sized bowl such as a soup bowl. Microwave in 30 second intervals and stir in between until the chocolate is nice and smooth.
- Dip balls into melted chocolate and scoop out with a fork. Tap on the side of the bowl to remove excess chocolate and place back on the wax paper.
- Place in fridge for about 5 minutes and enjoy!
It’s been over five years since we first shared this recipe here on MomStart. So we wanted to bring it back, and it’s perfect timing with Valentine’s Day around the corner.
Red Hot Candy Apples Recipe
8 small Apples
Popsicle sticks or Skewers
3 cups sugar
1/2 cup light corn syrup
3 teaspoons red food coloring
1/2 cup red hot candies
1 cup water
In a deep sauce pan heat over medium heat, sugar, red hot candies, water, light corn syrup until boiling.
Using a candy thermometer without touching the bottom of the pan continue cooking without stirring until the mixture reaches 290 Degrees F.
While you are waiting
Grease a coking sheet
Insert sticks into the apples
When the sugar syrup is ready, remove the pan from the heat and remove the thermometer.
Swirl each apple in the hot cinnamon-candy syrup to coat evenly. Lift out the apples and swirl over the saucepan for a few more seconds to catch the drips.
Place the candy apples on the cookie sheet.
Cool at least 1 hour.
- 8 small Apples
- Popsicle sticks or Skewers
- 3 cups sugar
- 1/2 cup light corn syrup
- 3 teaspoons red food coloring
- 1/2 cup red hot candies
- 1 cup water
- In a deep sauce pan heat over medium heat, sugar, red hot candies, water, light corn syrup until boiling.
- Using a candy thermometer without touching the bottom of the pan continue cooking without stirring until the mixture reaches 290 Degrees F.
- While you are waiting
- Grease a coking sheet
- Insert sticks into the apples
- When the sugar syrup is ready, remove the pan from the heat and remove the thermometer.
- Swirl each apple in the hot cinnamon-candy syrup to coat evenly. Lift out the apples and swirl over the saucepan for a few more seconds to catch the drips.
- Place the candy apples on the cookie sheet.
- Cool at least 1 hour.
Clean Food Dirty City‘s Lily Kunin is sharing another amazing recipe with us today:
- 1/2 cup unsalted unsweetened almond butter
- 1/4 cup gluten-free, low-sodium tamari
- 1 tablespoon maple syrup
- 1 tablespoon lime juice
- 2 teaspoons grated peeled ginger
- Pinch of red pepper flakes
- 2 cups cooked brown rice
- 4 cups chopped mixed vegetables such as: Brussels sprouts, carrots, broccoli, delicata squash, green beans, cauliflower and leeks
- 2 tablespoons coconut oil, melted
- A pinch of sea salt (or pink Himalayan salt)
- A pinch of freshly ground black pepper
- 4 teaspoons butter (or ghee)
- 4 eggs
- 1 cup of kimchi and/or pickles
- 1/4 cup sliced almonds, toasted
- For the almond-tamari sauce: Combine all ingredients together in a small mixing bowl. Add 1/4 cup of warm water as you whisk ingredients together. Continue to add warm water, 1 tablespoon at a time, until you reach your desired consistency (it should be pourable but slightly thick).
- For the market bowls: Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside. Prep vegetables to be about the same size so they cook evenly. Toss with oil, salt and pepper. Spread evenly in a single layer on the sheet pan and roast for 30 to 35 minutes, until they are browned and tender, depending on the size of your vegetables. Remove the vegetables and turn the oven down to 375°F.
- Add some butter (or ghee) to an oven-safe nonstick or cast iron pan. Crack in the eggs (as many that can fit at one time) and cook until the whites turn opaque. You can simply flip them for an over easy or over medium egg, or place pan into oven for an additional 3 to 4 minutes, until the whites are fully set.
- Divide the brown rice and vegetables between 4 bowls. Top each with 2 tablespoons kimchi, a fried egg, 1 tablespoon sliced almonds, and about ¼ cup almond-tamari sauce.
As promised, here’s another delicious “Flexitarian” recipe from Lily Kunin at Clean Food Dirty City:
- 2 medium (about 1 ½ pounds) sweet potatoes
- 2 tablespoons extra-virgin olive oil
- 1/4 cup + 2 tablespoons almond flour
- A pinch of both sea salt (or pink Himalayan salt) and freshly ground black pepper
- 1 jalapeno, sliced
- 5 dried arbol chiles, stems and seeds removed (see Note)
- 1 dried guajillo chile, stems and seeds removed
- 1 cup whole, unroasted almonds
- 1/4 cup extra-virgin olive oil
- 1 teaspoon fresh lime juice
- 1/2 teaspoon sea salt (or pink Himalayan salt)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon toasted sesame seeds
- Handful of scallions, sliced
- Handful of cilantro, chopped
- 3-4 lime wedges
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- For the fries: While the oven is heating, lightly rinse and pat dry the sweet potatoes with a dish towel and cut into 1/4” matchsticks (use a mandoline if you have one). In a plastic bag, toss sweet potatoes with the oil . Add the almond flour and salt and pepper. Place the potatoes on the baking sheet in a single layer, making sure each fry has enough space and they aren’t touching. Place the jalapeno on the sheet alongside the fries, but not touching them.
- Bake for about 30 to 35 minutes, flipping the potatoes halfway through, until sweet potatoes are tender and start to turn golden brown. Remove from oven and sprinkle with another pinch of salt.
- For the dip: Cover the chiles in a small glass bowl with boiling water. Let soak until they are completely soft, about 10 minutes, and then drain the excess water from the bowl. Place chiles in a blender with almonds, oil, lime juice, salt, garlic powder and onion powder until smooth, about 2 minutes.
- After the fries have slightly cooled, add them to a platter and top, if desired, with sesame seeds, scallions, cilantro, jalapenos and lime wedges, along with a small bowl of the spicy almond butter for dipping.
- Note: If you can’t find whole dried chiles, substitute ¼ to ½ teaspoon ground pure chile pepper, such as arbol or chipotle. You may need to add 1 or 2 tablespoons warm water to help puree the nuts.
- For a sweet addition, add a side of sliced pears alongside the fries, for another dipping option.
- Optional: Substitute the fries for red peppers for a sweet and spicy addition.