Sweet Potatoes Topped with Spicy Black Beans & Tomatoes

We've all got Super Bowl food traditions. At my house, some combination of nachos, chicken wings, pizza, trays of veggies, cheese and crackers and all sorts of dip usually make an appearance.

Amy's husband loves Crockpot Queso. I think Erin's Pretzel Wrapped Hot Dogs will be a hit with my boys this year.

The dressed-up dogs are going to be on my menu, next to these festive potato boats. These potatoes are full of flavor and low in greasy fat. Combined with black beans, tomatoes, green chilis and spices, they carry all the zesty tastes this food-centric day calls to mind, without the guilt.

Plus, I'm not a fan of chicken wings.

Sadly, my boys are not keen on black beans. I've already served this dish to them and they preferred the potatoes topped with no-bean chili and shredded cheddar instead. (Hence, the pretzel-wrapped hot dogs.)

There are some children who will enjoy this meal. We made a version at a recent Junior League of Peoria Kids in the Kitchen program and a few of our kiddos gobbled them up.

The students inspired some other sweet potato topper ideas, which would be great for a make-your-own sweet potato bar at a party: taco meat and cheese, chili and cheese, marshmallows and mini chocolate chips.

Whatever you whip up for your Super Bowl celebrations, enjoy and Mangia! Mangia!

Andrea

Sweet Potatoes Topped with Spicy Black Beans & Tomatoes
Inspired by this recipe from EatingWell.com and these ideas from Schnucks grocery stores

4 sweet potatoes, scrubbed clean
2 medium-large tomatoes, diced
1 4 ounce can roasted green chili peppers
1 15-ounce can black beans, drained and rinsed
1 garlic clove, minced
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon chili powder
1 tablespoon olive oil
Salt and pepper to taste

For serving: Chopped fresh cilantro, sliced green onions, shredded cheddar cheese, sour cream

Note: You can sub in a can of Ro-Tel tomatoes and green chilis for fresh tomatoes and canned chilis

Cook potatoes.

Oven method: Place each potato on a square of aluminum foil. Spray with cooking spray, sprinkle with salt and wrap in foil. Bake at 400 degrees for 1 hour or until potatoes are soft.

Microwave method: Prick potatoes with a fork. Place in microwave and cook for 15 minutes or until soft all the way through

In a microwave-safe bow, combine tomatoes, green chilis, beans, garlic, spices and olive oil. Stir to combine. Once potatoes are done, warm bean mixture in microwave for 2-3 minutes.

Split potatoes lengthwise down the middle. Top with 1/2 cup bean mixtures. Sprinkle with cilantro, green onions and cheddar cheese.

One young Kids in the Kitchen chef calls this "dinner dessert potato." She ate 3 of them!

Oven-Grilled Tuna Steaks

This summer I did something I don't usually do, because of an utter lack of self control. I indulged in beer. Omigoodness I love beer. And not crap light beer but really good craft beer. By the beginning of August, I was ready to be done and start living cleaner. So the husband, who also loves the craft beers, and I have been eating healthier.

It's boring in a way — OK, in a lot of ways. But we have learned to appreciate some simple dishes that we never made at home. Like oven-grilled tuna steaks. Even our kids love these (who knew?), so this dinner has become a new go-to Chez George.

XOXO,
Amy

Oven-Grilled Tuna Steaks
3-4 half-pound tuna steaks
1 tablespoon lemon juice
2 tablespoons olive oil
Salt and pepper
Fresh herbs of your choosing

Preheat oven to 450 degrees. Spray baking sheet or inside of grill pan with non-stick spray.

Mix together lemon juice and olive oil with a fork. Brush the lemon juice and olive oil mixture over each side of each tuna steak. Salt and pepper each side. Sprinkle herbs (I used rosemary) to each side. Bake for four to six minutes per half inch of thickness, or until fish begins to flake when test with a fork but is still pink in the center. I have found sticking closer to the four-minute mark is best.

Serve with a steamed vegetable or salad for a really healthy dinner.

Fettuccine with Asparagus and Goat Cheese

Hello from this long lost blogger! Guys, I'm sorry I fell off the face of the earth for a while there. Life got away from me. The husband and I run a small business, and we recently moved to a new office. It was way more work than I anticipated. Like WAY more. Needless to say, blogging to a back seat to...survival.

Although my house was a giant disaster area (please don't open my closet door), I did manage to feed my family. Admittedly some nights we ate crackers and cheese for dinner, but when I was feeling slightly more ambitious, I relied on HDHH classics.

Now that it's Spring, and asparagus is on sale practically every week, I figured it was time to make Fettuccine with Asparagus and Goat Cheese.

This is totally a 20 minute meal. And it's easy clean up. Cook the pasta and asparagus in the same pot, then stir in tangy goat cheese, grainy mustard, and fresh dill for a creamy, Spring-y sauce. So easy and delicious, even I could manage it!

Dinner? You've got this!

Let's get cooking!
Erin

Fettuccine with Asparagus and Goat Cheese
Originally posted in April 2013
Serves: 6

1/3 cup pine nuts
1 pound fettuccine
2 bunches asparagus, trimmed and cut crosswise into thirds
5 ounces goat cheese
2 tablespoons grainy mustard
3 tablespoons chopped fresh dill
Salt and pepper

Preheat oven to 350 degrees. Place pine nuts on a rimmed baking dish and bake for about 5 minutes, until they are golden brown and smell toasty. (Alternatively, you can toast pine nuts in a dry skillet over medium heat, but I always burn nuts when I toast them on the stove. Feel free to live dangerously, though.)

Cook the fettuccine to al dente according to package directions in a large pot of salted boiling water. Add the asparagus during the last 5 minutes of cooking. Reserve 1 cup of the pasta cooking water before draining.

Drain the pasta and return pasta and asparagus to the pot. Stir in goat cheese, mustard, dill, and toasted pine nuts. Add pasta cooking water and stir until the cheese is melted and the pasta is evenly coated with sauce. Season to taste with salt and pepper.

Shrimp and Quinoa "Paella"

I thought for sure my family would hate this dish. At dinnertime, Lucy, 10, wasn't having any of it. Penny, 7, who helped me make the entire thing liked the shrimp and quinoa parts. Jeff, age not disclosed, liked it all. That's a win, right?

It was light and tasty — just what we need after holiday binging. Looking for a new way to make quinoa? Give this a go!

XOXO,
Amy

Shrimp and Quinoa "Paella"
1/2 cup dry white wine
1 tablespoon saffron threads (or combine 1/2 teaspoon paprika and 1/4 teaspoon turmeric)
1 tablespoon olive oil
2 large tomatoes or smaller tomatoes, chopped roughly
1 small yellow onion, diced
1 red bell pepper, seeded and chopped
4 garlic cloves, minced
2 cups fresh sliced cremini mushrooms
1 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
5 ounces baby spinach
8 ounces medium shrimp, peeled and cooked

Combine the wine and saffron and set aside until ready to use.

Heat oil in large skillet over medium heat. Add tomatoes, onions, peppers and garlic, and cook, stirring often, until vegetables have softened and cooked down, about 7 to 10 minutes.

Increase heat to medium high and add mushrooms. Cook, stirring occasionally, until mushrooms are softened, about 3 to 5 minutes.

Stir in wine and saffron. Bring all to a boil, stirring constantly, for 2 minutes. Add quinoa and stir to coat. Reduce heat to medium low and cook, stirring occasionally, until liquid is reduced by half — about 3 minutes.

Stir in broth, salt and pepper. Reduce heat to low, cover and cook until quinoa is tender — about 20 minutes.

Gently stir in spinach and top with shrimp. cover and cook until shrimp is heated through — about 3 to 4 minutes.

No Sugar Granola Bars

I've mentioned a time or twenty that my son is a picky eater. Selective, they say in some circles. One food that he is usually willing to eat is granola bars. His absolute favorite are iced oatmeal cookie-flavored Clif Zbars, but when I get my act together (wait...that never actually happens), we love to make homemade granola bars together.

Some of our favorites are these No Bake Granola Bars. They are crazy good, but I wanted to come up with a version that had less sugar. I was having a hard time getting my new bars to stick together, so I turned to you, friends, for help! Thanks to your comments and suggestions on Facebook, we came up with a winning recipe.

Dates add sweetness, stickiness, and a hearty helping of fiber. Peanut butter contributes protein and more holding power so these bars don't crumble. Oatmeal means you'll be full all the way to lunch time. Ground flaxseed boosts the healthy omega-3 fatty acids. I did include mini chocolate chips on top, but this is an optional ingredient. There's no way my kid will touch a granola bar without chocolate chips, so it's a non-negotiable in my house. With mostly healthy ingredients, a little bit of chocolate can't hurt, right?

One thing I do know: when it comes to granola bars, crowd sourcing for the win!

Let's get cooking!
Erin

No Sugar Granola Bars

25 pitted dates
2 cups old fashioned oats
1 cup peanut butter
1/2 cup pecans
1/4 cup ground flaxseed
3 tablespoons honey
1 teaspoon vanilla
1/4 teaspoon salt
1/3 cup mini chocolate chips (optional)

Pulse all ingredients except chocolate chips in a food processor until combined. Press evenly into a foil-lined 8" square pan. Sprinkle with chocolate chips and press them into the bars. Refrigerate 1 hour before removing the foil and slicing into bars. Store granola bars in the refrigerator.

Slow Cooker Fish Tacos

I love fish tacos and on a recent 80-degree November day (gotta love Fall in Charlotte!) they seemed like an excellent idea for dinner Chez George. I'd bookmarked California-Style Fish Tacos in my America's Test Kitchen Healthy Slow Cooker Revolution and followed it nearly to a T. And what the halibut?! They were gooood!

XOXO,

Amy

Slow Cooker Fish Tacos

Based largely upon America's Test Kitchen Healthy Slow Cooker Revolution

Yields 12 tacos

4 limes (1 1/2 sliced 1/4 inch thick, plus 3 tablespoons juice and lime wedges for serving)

1 tablespoon extra-virgin olive oil

1-2 tablespoons minced canned chipotle chile in adobe sauce (just the liquid part)

1/2 teaspoon ground coriander

1/4 teaspoon ground cumin

Salt and pepper

4 (6-ounce) skinless halibut fillets, 1 to 1 1/2 inches thick (can be fresh or frozen; if frozen, thaw ahead of time)

1/2 small head of cabbage, cored and sliced (use slicer setting on food processor) or buy a bag of already slice cabbage. (You want 4 cups.)

6 tablespoons fresh cilantro, minced

3 scallions, sliced thin

1/4 cup light mayonnaise

1/4 cup low-fat sour cream

2 garlic cloves minced

12 (6-inch) corn or flour tortillas, warmed (I prefer corn.)

Fold sheet of aluminum foil into a large sling that covers the bottom of your slow cooker across the long width of your slow cooker. You want there to be extra foil at the ends to grab when it comes time to remove the fish. Arrange lime slices in single layer on the bottom of the slow cooker. Add water (about 1/2 cup) until it is level with the lime slices.

Microwave 2 teaspoons oil, 2 teaspoons chipotle juice, coriander, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper until fragrant, about 30 seconds and let cool slightly. Lightly dab halibut with paper towel to remove excess water, especially if thawed from frozen. Rub one side of each fillet with spice mixture and then place (spiced side up) on top of lime slices. Cook on low for 1 to 2 hours. You will know when the halibut is done, because it flakes when a prodded with a paring knife and the internal temperature registers 140 degrees. (I could tell by just looking and prodding; didn't need to use a meat thermometer.)

While fish is cooking, combine cabbage, 1/4 cup cilantro, scallions, 2 tablespoons lime juice, remaining 1 teaspoon oil  and 1/4 teaspoon salt in bowl. Place in fridge until ready to serve.

And in separate bowl, combine mayonnaise, sour cream garlic, remaining 1 tablespoon lime juice, 1 to 1 1/2 teaspoons chipotle sauce and remaining 2 tablespoons cilantro. Season with salt and pepper to taste. Place in fridge until ready to serve.

Gently lift foil sling from slow cooker and transfer place on cutting board. Lift fish fillets from the limes. Cut each fillet into 3 equal pieces. Spread sauce evenly onto warm tortillas, top with fish and cabbage and serve with lime wedges.

If your crew can't eat 12 tacos at dinner, just know that that this dish holds up for leftovers.

Apple Cinnamon Oatmeal Muffins

My son is four now (Four!! Insert all the crying emojis.), and he goes to preschool three mornings a week. He is a bit of a picky eater, and getting him to eat enough for breakfast that his little belly stays full until snack time is my morning mission.

We've been making his favorite No-Bake Granola Bars, but it was time to mix things up. Danny thought muffins would be tasty, but how to make a muffin that would be hearty enough to keep stick to his ribs? Enter superstar ingredient (and one of my kids' favorites): oatmeal.

These Apple Cinnamon Oatmeal Muffins are healthy, delicious, and filling. They taste like a cross between Brown Sugar Oatmeal Coffee Cake and Baked Oatmeal. The sprinkling of cinnamon sugar on top might even convince your kids that they are breakfast cupcakes. Just sayin'.

Let's get cooking!
Erin

Apple Cinnamon Oatmeal Muffins
Makes 10 muffins

1 cup old-fashioned oats
1 cup milk
1/2 cup no-sugar-added applesauce
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
1 cup flour
1 1/2 teaspoons cinnamon, divided
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon granulated sugar

In a medium bowl, combine oats and milk. Set aside to soak for one hour.

Meanwhile, preheat oven to 400 degrees. Grease 10 cups of your muffin tin and set aside.

Stir applesauce, brown sugar, egg, and vanilla into the milk-soaked oats. In a separate bowl, whisk together flour, 1 teaspoon cinnamon, baking powder, baking soda, and salt. Stir dry ingredients into the wet ingredients until just combined.

Evenly divide batter between 10 cups of your muffin tin. Combine remaining 1/2 teaspoon cinnamon and 1 tablespoon granulated sugar. Sprinkle cinnamon sugar over batter. (I didn't use all of the cinnamon sugar. Use any leftover for cinnamon crisps! Mmmm.)

Bake for 16-20 minutes, until muffins are set and a toothpick inserted into the center comes out clean. Allow to cool in the pan for 5 minutes, then remove to a wire rack to cool completely.

Watermelon Pizza

We had friends over for dinner last week. The moms and four girls went to the pool first. Between pool time and it being nearly 100 degrees out, my goal was to keep it easy and to turn up the heat as little possible in the kitchen. So, Jeff smoked a beautiful salmon. I threw together a salad and pulled out the pasta salad I'd made the night before. For dessert, I thought it would be fun for Lucy and Penny and their friends Hannah and Sophie to make the watermelon pizza I'd seen in my latest Good Housekeeping magazine.

Aren't they all adorbs?

From left to right: Penny, Hannah, Lucy and Sophie hard at work making watermelon pizzas.

The girls loved making their "pizzas," but didn't love eating them so much. The "sauce" — made of cream cheese, ricotta and honey — was weird and I tended to agree. But they liked the berries and the watermelon itself, of course. In the future, I'd turn this into a fruit salad, cutting the watermelon into bite-sized chunks and mixing in the berries and a little mint. I bet they'd gobble it up.

Still, it was fun to watch and a great way to get kids involved in the kitchen.

XOXO,
Amy

Watermelon Pizza
Adapted from Good Housekeeping

1 seedless watermelon, cut into four rounds
8 ounces cream cheese, softened
16 ounces ricotta cheese
2 tablespoons honey
Couple handfuls of coconut, toasted
Variety of berries of your choosing -- blueberries, strawberries, raspberries, blackberries
Kiwi, optional but could serve as your "pepperoni"
1 bunch of mint, roughly chopped

Mix cream cheese, ricotta and honey together. Spread this "sauce" on your watermelon rounds. Next, sprinkle toasted coconut and top with berries and fruit. Sprinkle chopped mint.

Cut each round into quarters. Enjoy!

Banana Breakfast Cookies

Danny and I made No-Bake Granola Bars last week. We sat at the kitchen table, shoveling them down like there was no tomorrow (Danny ate four in one sitting. FOUR.), and Elaine looked on glumly as she pushed her Cheerios around her tray. Poor little Elaine wanted a granola bar, too. Lame-o Cheerios ain't gonna cut it when everyone else is eating something as wonderful as a No-Bake Granola Bar. But the bars have honey in them. And since Elaine isn't one year old yet, honey is off limits.

So I set out on a mission to find a tasty and healthy treat that both my kids could enjoy. I've pinned a million recipes for breakfast cookies, and I had a pile of overripe bananas to use up. Inspiration struck.

Elaine went bananas (no pun intended) over these Breakfast Cookies. She ate two for snack and two more for breakfast the next day! Mission accomplished.

Let's get cooking!
Erin

Banana Breakfast Cookies
Adapted from With Salt and Wit
Makes 12 cookies

3 small, very ripe bananas
2 teaspoons vanilla extract
1 1/2 teaspoons cinnamon
1/4 teaspoon salt
2 cups oats*
3 tablespoons ground flax
2 tablespoons chia seeds
1/4 cup mini chocolate chips (optional, but encouraged!)

Preheat oven to 350 degrees. Line a large baking sheet with parchment paper or grease with cooking spray. Set aside.

In a medium bowl, mash bananas as thoroughly as possible. Stir in vanilla, cinnamon, and salt until everything is evenly incorporated. Stir in oats, flax, chia seeds, and chocolate chips.

Form dough into 12 balls (they'll be slightly bigger than golf balls) and place on prepared baking sheet. Use the bottom of a greased glass to gently press each ball into a cookie shape. Bake for about 13 minutes, until cookies are set, but soft to the touch in the center. Cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely. Store cookies in the fridge.

*I used old fashioned oats because my son is a fan of the hearty oat texture. If your family doesn't like the texture of old fashioned oats, try quick cooking oats.

Banana Zucchini Toddler Muffins

Elaine is eight months old, and she loves eating solid food. (Insert the cliche...she's growing up so fast!! Sniffle.) I've been making some purees, buying some jarred baby food, and feeding her bits from the table. I'm trying to keep it low pressure and fun for all of us.

Elaine is much more into self-feeding than Danny was. It's still pretty tricky for her to get food into her mouth, but she's persistent! I've been trying to figure out healthy foods that are easy for her to eat herself...things that aren't too slippery or crunchy. It dawned on me that muffins might be just the ticket. She can hold them in her little fists and chomp them up with her two tiny teeth.

My pal Therese directed me to her favorite healthy toddler muffin recipe that was full of fruit and veggies. I tweaked it a little, and I was thrilled with the results. So were my kids.

Let's get cooking!
Erin

P.S. Want more baby food recipes? Check out this post about some of my favorite homemade purees, including sweet potato and chicken baby food.

Banana Zucchini Toddler Muffins
Adapted from A Song of Sixpence
Makes about 28 mini muffins

1/4 cup vegetable oil
1/4 cup unsweetened applesauce
1/4 cup brown sugar*
2 very ripe bananas, mashed
2 eggs
1 teaspoon vanilla extract
3 zucchini, shredded
1 cup flour
1/4 cup chia seeds
1/4 cup quick oats
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt

Preheat oven to 375 degrees. Grease a mini muffin pan and set aside.

Stir together oil, applesauce, brown sugar, bananas, eggs, and vanilla extract until combined. Stir in zucchini.

In a separate bowl, whisk together flour, chia seeds, oats, baking soda, cinnamon, and salt. Stir the wet ingredients into the dry ingredients.

Fill mini muffin cups with batter. (I filled mine almost to the top.) Bake for about 15-17 minutes, until muffins spring back when touched and a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, then remove to a wire rack to cool completely.

*This is not a lot of sugar, so these muffins have just a hint of sweetness. This is perfect for the baby, but just know that this isn't your standard sweet muffin. If you're looking for that, you might want to check out Coconut Carrot Muffins or Blueberry Zucchini Bread.

Beef and Broccoli Stir Fry

I think we can all admit that take-out is fantastic. Dinner on the table with no work? Uh, yes, please!

That said, it's not always the healthiest option. And sometimes I don't feel like leaving the house to pick it up. Can making dinner be lazier than take-out? With quick, easy, and tasty Beef and Broccoli Stir Fry, it sure can.

Let's get cooking!
Erin

Beef and Broccoli Stir Fry
Adapted from Life Made Sweeter

For the Stir Fry:
1 pound sirloin steak, sliced very thin across the grain
1 teaspoon cornstarch
2 teaspoons soy sauce
3/4 teaspoon sesame oil
Pepper, to taste
1 pound broccoli, cut into bite-sized pieces
1 tablespoon vegetable oil
Sesame seeds for garnish (optional)

For the Sauce:
3/4 cup chicken broth
2 tablespoons oyster sauce
2 1/2 teaspoons sugar
2 1/2 teaspoons cornstarch
2 teaspoons soy sauce
1 1/2 teaspoons sesame oil
1 teaspoon Mirin
Pepper, to taste

Combine steak, cornstarch, soy sauce, sesame oil, and pepper in a small boil. Set aside to marinate for about 10 minutes.

While the steak marinates, stir together the sauce. In a small bowl, mix broth, oyster sauce, sugar, cornstarch, soy sauce, sesame oil, Mirin, and pepper. Set aside.

Meanwhile, in a large non-stick skillet, bring about 3 cups of water to a boil. Add broccoli and cook until bright green, about 1 minute. Drain and rinse under cold water to stop the cooking. Set aside.

In the now-empty skillet, heat vegetable oil over high until it starts to smoke, about 2 minutes. Add beef and spread into a single layer. Allow it to cook until it gets nice and brown, about 2 minutes. Stir the steak around and allow to cook for another 1-2 minutes, being careful not to overcook the meat.

Add sauce to the skillet and bring to a boil. Allow sauce to cook and thicken for 2 minutes. Stir in cooked broccoli. Garnish with sesame seeds and serve.

No-Bake Granola Bars (Kid-Approved!)

My 3-year-old son loves granola bars. Loves them. Unfortunately, his favorites are enrobed in a thick casing of chocolate. Delicious, yes, but not the healthiest treat. So I set out to make a granola bar that he would find just as tasty, but would fill his belly with healthier ingredients.

I'm always looking for ways to sneak protein and fiber into Danny's meals. These granola bars feature oats, peanut butter, almonds, and chia seeds to add nutritional punch. A sprinkling of mini chocolate chips, and he overlooks the healthy stuff. That's a win in my book.

And since my boy enjoys a cooking project, we got to make this snack together. Full bellies? Check. Mother-son bonding? Double-check.

Let's get cooking!
Erin

No-Bake Granola Bars
Adapted from Two Peas and Their Pod

2 cups quick oats*
1 cup Rice Krispies
1/2 cup sliced almonds
3 tablespoons chia seeds
4 tablespoons butter
1/2 cup peanut butter
Scant 1/4 cup brown sugar, loosely packed
1/4 cup honey
1/4 teaspoon salt
1 teaspoon vanilla
1/4 cup mini chocolate chips

Line a 9" square baking dish with aluminum foil. (I'm sure an 8" dish would work just fine, too. Your bars will just be slightly thicker.) The non-shiny side of the foil is non-stick, so make sure the shiny side is down so the non-shiny side will be touching the granola bars.

In a large bowl, stir together oats, Rice Krispies, almonds, and chia seeds. Set aside.

Combine butter, peanut butter, brown sugar, honey, and salt in a small saucepan over medium-low heat. Bring mixture to a boil. Allow it to boil for two minutes, stirring constantly, then remove from the heat. Stir in vanilla.

Very carefully pour melted peanut butter mixture over oat mixture and stir until everything is completely combined. Place into prepared baking dish and press granola bar mixture into the bottom of the pan. Sprinkle with chocolate chips and gently press so they adhere.

Refrigerate for 30 minutes. Slice into bars that are the best size for your family. I cut mine into 18 bars, and that seemed just right. (Although Danny could eat two per serving!) Store in the fridge.

*Since I didn't cook these granola bars, I used quick oats. I think old fashioned oats would be too chewy. But let me know how they turn out if you make a substitution!

Roast Acorn Squash

I'm a big fan of acorn squash. Usually I just pop it in the microwave whole and mash it up with plenty of brown sugar and butter. But this year the acorn squash hasn't been as sweet and tasty as usual, so I've been avoiding it at the grocery store.

That is until I had Roast Acorn Squash at a friend's house. It was divine! Roasting it brought out the squash's natural sweetness. In the past I worried that leaving the skin on the squash might taste weird, but it was SO GOOD. Plus you don't have to peel it. You guys know I'm all about making my life easier in the kitchen.

Roast Acorn Squash is totally my new go-to veggie. Give it a try and let us know what you think!

Let's get cooking!
Erin

Roast Acorn Squash
Serves: 3

1 large acorn squash
2 tablespoons dark brown sugar
1 1/2 tablespoons olive oil
Salt and paper

Preheat oven to 400 degrees. Slice squash in half and scoop out the seeds. Slice squash into 1" half moons and place in a single layer on a large rimmed baking sheet.

Sprinkle dark brown sugar, oil, salt, and pepper over squash and toss to coat. Bake in preheated oven for about 15 minutes. Take a peek at the bottom to see if the squash is caramelized and browned. (If it's not, pop it back in for 5 more minutes.) Once it's caramelized, flip the squash and cook for another 5-10 minutes, until squash is tender.

Pecan-Crusted Chicken Breasts

Fried chicken is all the rage. But the New Year is still fresh. My resolve should last at least a few weeks before I need to start frying things.

So today, we're baking our chicken. Low-fat boneless, skinless chicken breasts are healthy, but—let's be honest—they can be a little boring. Not so when you bake them with a crisp crust of pecans and drizzle them with a flavorful honey mustard sauce.

Let's get cooking!
Erin

Pecan-Crusted Chicken Breasts with Curried Honey Mustard Sauce
Adapted from Everyday Food Fresh Flavor Fast
Serves: 4

Pecan-Crusted Chicken:
3/4 cup pecans
1/2 cup breadcrumbs
2 eggs
Salt and pepper
Olive oil
4 small boneless skinless chicken breasts

Curried Honey Mustard Sauce:
3 teaspoons Dijon mustard
2 teaspoons honey
2 teaspoons apricot preserves
1/8 teaspoon curry powder

Preheat oven to 350 degrees. Place pecans on a baking sheet and toast for 5 minutes, just until they are very lightly toasted. Remove pecans from the oven and increase the temperature to 475 degrees. Finely chop pecans.

In a wide, shallow bowl combine chopped pecans and breadcrumbs. Beat eggs in a second shallow bowl. Season pecans and eggs generously with salt and pepper.

Line a rimmed baking sheet with aluminum foil for easy clean up. Grease foil with a light drizzle of olive oil or a mist of cooking spray.

Dip chicken breast in eggs and allow excess to drip off. Dredge in pecan mixture, pressing to help the pecans adhere. Place on prepared baking sheet and repeat with remaining chicken. Drizzle chicken with olive oil. (Or if you have one of those handy olive oil misters, you could mist the chicken with oil.) Bake for 10-15 minutes, until chicken is cooked through and reaches an internal temperature of 165 degrees. Allow chicken to rest for 5 minutes.

While the chicken rests, stir together ingredients for Curried Honey Mustard Sauce. Serve chicken with sauce.

Chicken with White Wine Mushroom Sauce

First of all, Happy New Year!! I hope 2016 is treating you well so far.

Now that the over-indulgence of the holidays is behind us, I think it's time to start eating a bit more healthfully. By that I mean my pants don't fit. Ugh.

Until I can zipper my skinny jeans again, my weekly menu plan will be featuring lean proteins like boneless, skinless chicken breasts and pork tenderloin. And maybe I'll try to cut back my ice cream intake. Maybe...but no guarantee on that one.

Chicken with White Wine Mushroom Sauce is simple, but it feels special. And the recipe begs for customization depending on what you have on hand. No white wine in your fridge? Use chicken broth. Out of mushrooms? Skip them. Love garlic? Add a chopped clove in with the shallots.

Pop Roasted Green Beans in the oven while the chicken is cooking, and you'll have an easy, healthy meal on the table in no time. Your New Year's resolutions are totally attainable, folks.

Let's get cooking!
Erin

Chicken with White Wine Mushroom Sauce
Serves: 2

2 chicken breasts
Salt and pepper
1 tablespoon olive oil
1 tablespoon butter
8 ounces sliced mushrooms
1/2 shallot, peeled and chopped fine
1/2 cup white wine
2 tablespoons chopped fresh parsley

If chicken is thicker on one end, pound it out so it's an even thickness. Season generously with salt and pepper.

Heat olive oil in a skillet over medium-high. Add chicken and cook until it reaches an internal temperature of 165 degrees, about 12-15 minutes (depending on how large your chicken breasts are), flipping halfway through. Remove chicken to a plate and tent with foil to keep warm.

Add butter to now-empty skillet. Once it's melted, add mushrooms to skillet and cook until they're beginning to soften, about 3 minutes. Add shallots and season with salt and pepper. Cook for another 2-3 minutes, until mushrooms and onions are tender.

Stir in wine and cook until it begins to reduce, scraping the browned bits from the bottom of the pan so they're incorporated into the sauce. This takes about 2 minutes. Add chicken and any accumulated juices back into the skillet. Turn so that the chicken is coated with sauce. Sprinkle with parsley and serve.

Crispy Parmesan Zucchini Spears

The ladies of Hot Dinner Happy Home clearly have zucchini on the brain. Last week, Andrea posted these tasty Zucchini Pancakes, and today I'm sharing a recipe for Crispy Parmesan Zucchini Spears.

With a cheesy, crisp crust, these veggie spears will trick you (and your unsuspecting family) into thinking you're eating a decadent side dish. But feel free to have an extra brownie for dessert, because these Zucchini Spears are as healthy as they are delicious. Zucchini cancels out brownie, right? That's what I keep telling myself.

Let's get cooking!
Erin

Crispy Parmesan Zucchini Spears
Adapted from these Asparagus Fries

3 small zucchini, cut into spears 1/2" wide by 2" long
1 tablespoon olive oil
Salt and pepper to taste
2 tablespoons shredded Parmesan cheese
1 tablespoon bread crumbs

Preheat oven to 425 degrees. Toss zucchini with oil, salt, pepper, Parmesan cheese, and bread crumbs. You may need to press the mixture onto the zucchini to make sure it sticks. Place zucchini in a single layer on a large, rimmed baking dish. Bake for 12-15 minutes, flipping carefully halfway through baking, until zucchini is dark golden brown.

Peanut Butter Energy Bites

I'm pretty sure my son is the pickiest eater in the history of picky eaters. Here are the things he will eat:

• Creamy Peanut Butter (Only eaten if he can lick it off a honey wheat pretzel. Please note: he doesn't eat the pretzel itself; it's merely a vehicle.)
• Saltines (Don't even try to give the kid Ritz. He eats only square-shaped crackers.)
• Annie's White Cheddar Bunnies (Not the orange ones. This I learned after purchasing a lifetime supply of the orange ones at Costco.)
• Macaroni and Cheese (Must be from a box.)
• Mashed Potatoes (Must be instant. Seriously.)
• Apples, Bananas, Melon, Grapes (Preferably purple.)
• Anything in a squeezie pouch. (As an experiment I once served him squash and a squash squeezie pouch in the same meal. He ate the pouch and refused to touch the stuff on his plate. Try explaining the irony to a three-year-old.)
• Noodles (Served plain. Don't consider adding sauce.)
• Oatmeal (He would eat oatmeal for breakfast, lunch, and dinner if I let him.)
• SWEETS (Cupcakes! Ice cream! Cake! Cookies! Chocolate! The boy knows the good stuff.)

On a whim I decided to enlist his help in whipping up these Peanut Butter Energy Bites. They contained three of his food groups, so I thought there was a chance he'd try them. And, glory be, he did. And...he liked them! 

Guess what we're having for lunch every day now. 

Let's get cooking!

Erin

Peanut Butter Energy Bites
Adapted from Get Creative Juices
About 24 bites

1 cup old-fashioned oats
1/2 cup peanut butter
1/2 cup semi-sweet chocolate chips
1/3 cup finely chopped toasted pecans
1/3 cup sweetened shredded coconut
1/4 cup honey
2 tablespoons chia seeds
1 teaspoon vanilla

Place all ingredients in a large bowl and stir together until everything is evenly combined. Roll into 1" balls and place on a parchment- or waxed paper-lined baking sheet. Refrigerate until set, about 1-2 hours. Store in the refrigerator.

P.S. If at all possible, enlist the help of your adorable kid in making Peanut Butter Energy Bites. Here's mine, making his "CHEESE!" face. (Also pictured, my very messy house. Real life here, people.)

Hands-Off Butternut Squash Soup

I love butternut squash soup, and there's plenty of proof here on Hot Dinner Happy Home. I've made Curried Butternut Squash Soup, Roasted Butternut Squash Soup, and Apple Butternut Squash Soup. One would think I covered this delicious autumn treat in plenty of detail, but no. I need to take it one step further to solve the one issue I have with butternut squash soup: cutting up the squash.

It is a pain in my patootie (yes, I'm the mom of a toddler) to slice butternut squash. First you have to peel the darn thing. Then you have this giant, slippery vegetable, and you're supposed to take a knife to it? Yeah, good luck. It's like chopping down a tree with a butter knife. Typically I buy pre-cut butternut squash to save myself the hassle, but it's more expensive. And I hate to pay extra for something I can technically do myself.

So I set about making butternut squash soup that didn't require any squash chopping. I microwaved the whole squash until it was easy to slice in half. Then I roasted it with carrots, apple, and onion to add some complexity to the soup. It was super simple to scoop the cooked squash out of the shell and puree it with the veggies and some broth. And Hands-Off Butternut Squash Soup was born!

Let's get cooking!
Erin

Hands-Off Butternut Squash Soup

1 large butternut squash
4 carrots, peeled and cut into 1" chunks
1 apple, peeled and cut into 1" chunks
1 onion, peeled and cut into 1" slices
1 tablespoons plus 1 teaspoon olive oil, divided
Salt and pepper
2 - 2 1/2 cups chicken or vegetable broth
Sour cream for serving (optional)

Preheat oven to 450 degrees.

Pierce squash with a fork in several places. Microwave 10 minutes on high, flipping over halfway through. (We want the squash to soften enough so it's nice and easy to slice in half.) Remove squash and allow it to rest until it's cool enough to handle. Slice squash in half lengthwise and scoop out seeds. Drizzle both cut sides of squash with 1 teaspoon olive oil and sprinkle generously with salt and pepper. Place cut-side down on a rimmed baking sheet.

Place carrots, apple, and onion on a second large rimmed baking sheet. Drizzle with remaining 1 tablespoon olive oil and sprinkle generously with salt and pepper. Toss the vegetables so they're evenly coated and spread into a single layer on the baking sheet.

Roast the squash and carrots, apple, and onion for about 30 minutes, stirring the carrots, apple, and onion halfway through, until the vegetables are tender and caramelized.

Set aside squash for a few minutes until it's cool enough to handle. Scoop remaining vegetables into a large pot over medium heat. Pour about 1/4 cup broth into the rimmed baking sheet and scrape the browned bits off the bottom to incorporate the flavors into the broth. Pour broth from the baking sheet into pot with the vegetables. Once the squash has cooled, scoop the flesh into the pot. Pour about 1 3/4 cups broth into the pot. Use an immersion blender to puree the soup to your desired consistency. (If you don't have an immersion blender, blend in batches in a blender.) If the soup is too thick, stir in remaining broth until you're happy with the consistency.

Serve soup with a dollop of sour cream.

How to Pack a Week's Worth of School Lunches...In One Day

My kids take packed lunches from home to school nearly every day. I could count on one hand the times they bought lunch at school last year. Lucy and Penny would love to buy lunch at school more, but Mom and Dad want them to eat healthier food than what is offered in the cafeteria.

While my daughters take their lunches daily, I pack lunches weekly. In other words, every Sunday I make 10 lunches and stack them in the fridge (Monday and Tuesday in the upstairs main fridge; Wednesday-Friday in the downstairs bonus fridge). It is always such an accomplishment to see a week's worth of lunches labeled with name and day of the week (Lucy George, M; Lucy George, T, Lucy George, W...) and ready to go. 

People ask how I do it.

It's so easy.

You will see.

One question I get a lot: Don't the sandwiches get soggy or dry?

Nope. My kids don't require condiments. And one trick I found is to layer the cheese on both sides of the bread and place the "wetter" deli meat in between the cheese. I asked my kids if their sandwiches are ever dry and they said "no." I credit this to the containers I use. (Go to Amazon and type in EasyLunchBoxes.com.)

I am also strategic about when my kids get sandwiches -- typically just on Monday and Tuesday, so the sandwiches are relatively "fresh." The girls would get bored with a sandwich every day, anyway. Later in the week, my kids will get items that hold up better for longer in the fridge. Examples: chickpea salad, tomato-quinoa salad, and meat and cheese and crackers.

How do you store 10 lunches?

Again, it's all about the containers I use. My EasyLunchBoxes stack neatly on top of each other in the fridge. It also helps that we have an overflow fridge.

Some might wonder if my kids are getting a bunch of packaged junk.

I strive to include no more than two packaged goods per lunch. Ideally, it's one or none. And I read labels. High fructose corn syrup is not my friend. There is always at least one fresh fruit or vegetable, but often two. My favorites to pack: blueberries, strawberries, grapes, cherry tomatoes, baby carrots and red pepper slices.

Sometimes friends say "Well, it's easy enough to throw together lunch in the morning." Sure it is, if I want to skip the gym to pack lunches, which I do not. Plus, some mornings are crazier than normal if Jeff or I happen to be away on a business trip. I'll take my Sunday morning assembly line of Bento-style lunch boxes and get the job done. That's how I roll.

Below are 11 examples of recent lunches -- packed for Lucy and Penny for the short Labor Day week and this past week. Just to give you some inspiration going into the weekend. Why don't you give it a try? Get your shopping done today or Saturday and spend an hour packing a week's worth of lunches on Sunday.

Let me know how it goes and what you pack in your kids' lunches. I'm looking for inspiration, too!

XOXO,
Amy

How to Pack a Week's Worth of School Lunches...In One Day

Penny: Half of a PBJ sandwich on wheat, GoGo organic applesauce, tomato-quinoa salad and grapes. (Note: I will add avocado and make tomato-avocado quinoa salad only for the next-day's lunch; otherwise, the avocado goes bad.)

Lucy: Half of a PBJ sandwich on wheat, GoGo organic applesauce, grapes, sliced red peppers and Laughing Cow cheese.

Lucy/Penny: Turkey and Swiss cheese hot dog bun "sub", pretzel crisps, cherry tomatoes, Babybel cheese and grapes.

Penny: Turkey and cheddar tortilla wrap, chocolate cat cookies from Trader Joe's and cucumber (from our Tower Garden) with blue cheese dressing. (Note: The lids to these containers keep contents from spilling into other compartments, so while the dressing might get all over its own compartment it won't spill into others.)

Lucy/Penny: Turkey and cheddar hot dog bun "sub", chocolate cat cookies from Trader Joe's, grapes, sliced red peppers and cherry tomatoes.

Penny: Pita crackers from Trader Joe's, sliced red peppers, Laughing Cow cheese, grapes and tomato-quinoa salad.

Penny: Organic, unsweetened applesauce, pita crackers from Trader Joe's, cherry tomatoes, Laughing Cow cheese and Mom's chickpea salad.

Lucy: Salami and provolone pack from Trader Joe's, sliced red peppers, cherry tomatoes, grapes and pita crackers from Trader Joe's.

Lucy/Penny: Baby carrots, cherry tomatoes, Babybel cheese, organic and unsweetened applesauce, pimiento cheese and multi-grain crackers.

Lucy/Penny: Baby carrots, LARA bar, Babybel cheese, cherry tomatoes and Craisins.

Lucy/Penny: Hummus, cherry tomatoes, cheese stick, baby carrots and multi-grain crackers.

Microwaved Corn on the Cob

With a brand new baby and all, I'm looking for any and every possible shortcut. Have you ever seen the episode of Seinfeld where Kramer installs a garbage disposal in his shower so he can multi-task? Yeah...I'm totally there.

So when I read an article by The Kitchn about microwaving corn on the cob, I was alllll over it. With late-summer corn filling the farmers market and grocery store, it's the perfect super-speedy side dish. 

Let's get cooking!

Erin

Microwaved Corn on the Cob

Serves: 2

Technique from The Kitchn*

2 ears corn on the cob, still in the husk

Butter, for serving

Salt, for serving

First...DO NOT SHUCK THE CORN. Put the entire corn on the cob in the microwave and cook for 3 minutes on high. Allow the corn to cool for a few minutes so you don't burn your fingers off. Shuck the cooked corn and marvel at how easily all that pesky silk comes off. Ask yourself why you haven't always cooked corn in the microwave. Serve with plenty of butter and salt.

*Check out The Kitchn's tutorial here.