Try It Tuesday

Try It Tuesday Cooking Badge 2

 

With my kids’ picky pallets, its hard to get them to eat fruits and veggies (unless they come in a pouch!) so I have to get creative. I usually drink a spinach smoothie every morning so I thought I’d try to see what else I could sneak the leafy greens into to help my kids have more nutritionally sound meals. Thankfully, Pinterest has my back! I found an awesome spinach pancake recipe and decided to try it out on the kiddos!

Here’s what I used:

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  • 2 Cups Baby Spinach
  • 1 egg
  • 1 tbsp. melted butter
  • 1/4 tsp. salt
  • 1/2 tsp. sugar
  • 1/8 tsp. nutmeg
  • 1/2 cup flour
  • 1/2 cup milk

 

First, I mixed up the spinach and milk in a blender:

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Then, I added the spinach/milk mixture and the rest of the ingredients into a bowl and mixed well:

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After that, I poured the batter onto a pre-heated skillet and cooked as normal. Next came the hard part, getting the kids to eat them!

 

I don’t think Huff the Babe actually ate any. Pretty sure he just picked up the bits I gave him and threw them on the floor until I gave him his banana. Sigh. 

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Huff the Tot refused to eat green pancakes because, and I quote: “Mommy, its not Saint Patrick’s Day. I only eat pink pancakes.” Double sigh. I had to add pink food coloring to get her to eat them (sidebar: because pink and green don’t mix well, the pancakes ended up looking like off-brand bologna, lol.)

 

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But, whatever. it got her to eat them! She ate three pancakes! Mommy had two–ha! I even had some batter left over so I can reheat them in the morning. I honestly couldn’t tell that the pancakes had spinach in them. To be quite honest, I think you could probably just mix spinach and milk together and then add your normal pancake mix and it’d be okay, too.

Have you ever tried this? Have you snuck veggies into another dish? What were your results? Share in the comments below!

Try It Tuesday

Try It Tuesday New Product Banner

 

Y’all know I love to try new products, and I have found two new ones I can’t wait to share with you! One is on the healthy side and the other? Wellll…. not so much. Whoops.First up, a new twist on spaghetti!

When my family and I tried the Body for Life program about 8 years ago, we switched all of our pasta from the starchy, white noodles to whole grain. And, honestly, we couldn’t tell a difference. So when I saw these noodles at the store, I was hopeful:

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These non-GMO noodles are made with spinach, zucchini, broccoli, parsley, and kale–all GREAT for you greens! I was a little nervous that these noodles would have a distinctive taste…kale is basically spinach’s dirty, disgusting cousin after all. But I couldn’t even taste the greens! And actually, I was so caught up in enjoying my spaghetti, I forgot to take a pic of the cooked pasta!

 

My all-time favorite dessert is cheesecake. Because of this, whenever I see cheesecake-flavored anything I HAVE to try it! So when I spotted these at Walmart, they immediately went into the buggy!

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These were… Okay. To me they were more white chocolate than cheesecake-y. I think I would have liked them better had there been some that had a graham cracker filling, just to break up the ultra-sweetness of the white chocolate flavor.

 

Have you tried either of these products? What did you think? Share in the comments below!

 

Try It Tuesday

Try It Tuesday Cooking Badge

 

The Huffman Household is a fairly healthy one. However, a few days passed this week and I realized I hadn’t eaten a SINGLE vegetable. I wanted to find a recipe that was loaded with veggies (other than broccoli) and I found this!

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Source

 

Here’s what you need:

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1 box whole grain spaghetti

3 tablespoons extra virgin olive oil

1 cup finely diced white onion

2 cups sliced zucchini

2 cups yellow squash

1 cup red bell pepper

1 cup yellow bell pepper

1 cup green bell pepper

3 tablespoons minced garlic

2 cups sliced white mushrooms

3 cups baby spinach, chopped

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

4 tablespoons extra virgin olive oil

1 tablespoon minced garlic

2 tablespoons fresh minced thyme

 

First, cook spaghetti, drain, and set aside.

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Chop all the veggies (this is super time-consuming). Heat 3 tablespoons of olive oil in a large (I’m talking HUMONGOUS) skillet over medium heat. Sauté all veggies about 5 minutes.

 

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Pour veggies into a large pot (or bowl) with the spaghetti noodles, while seasoning with salt and pepper.

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Heat 4 tablespoons of olive oil in a small saucepan over medium heat. Add in garlic and thyme and cook for about 3 minutes. Pour the oil over spaghetti and veggies, stirring.

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Then serve!

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This was pretty good! I mean, I think it needed a little something else, like chicken or shrimp. But, it was a tasty, healthy dish! I think if I make it again, I’ll forgo the bell peppers. They weren’t my favorite. Other than that, it was great!

 

 

Try It Tuesday

Try It Cooking Badge 3

Today’s Try It Tuesday is brought to you by the letter “S”.

“S” is for: Sick…which I am.

Technically, I don’t have bronchitis. Though, I keep coughing, my throat is a little tender, and my head hurts every now and then. But other than that, I’m perfectly fine.

But, though I may not be as spritely as I was last week, I am still here to bring you a tasty treat from the {web}pages of Pinterest!

Today’s letter doesn’t just stand for “sick”, but also “smoothie”!

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Since I’ve been feeling under the weather–and given the long line at CVS Pharmacy, I figured others were as well–I thought I would do a Try It that is packed with vitamins and good-for-you food!

Here’s what you need:

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~V8 Fusion 100% juice (whichever flavor you want; I chose Strawberry Banana because I’ve tried it before and knew I liked it and I chose light because I am still trying to lose a few lbs!)

~baby spinach

~frozen mixed fruit

 

(In the original pin, the Mommy Blogger uses a larger measurement than I did. This is simply because she made it for herself and her kiddo and her blender is MUCH bigger than mine.)

First, drop the spinach in the blender (I used a cup of spinach). Next, I poured in 3/4 cup juice, and 3/4 cup frozen fruit.

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Then I blended it and got this lovely mud-colored concoction:

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I transferred it in to my Snackeez (AKA, the greatest invention known to man) because, 1-like Iggy, I’m fancy; and 2-I was able to pour some almonds into the top part for my snacking convenience.

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This was DELISH! I couldn’t taste the spinach (which, I used to drink spinach/banana/peanut butter smoothies ALL THE TIME, so I knew the spinach would not be taste-able) AND this entire recipe was only 110 calories! Perfect for a snack and you get a serving and a half of fruits and veggies! Perfect!

 

Try It Tuesday

Every once in a while, a product will catch my eye and I’ll just have to buy it and try it! And today’s Try It Tuesday is a “twofer” of two new products!

The first one is Campbell’s Oven Sauces®! I’ve been wanting to try their crockpot and skillet sauces, but none of them really looked that appetizing to me. Until I saw the sauces made for the oven. More specifically, the roast chicken sauce.

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This was super easy! All I had to do was thaw chicken and cut some potatoes and carrots. The sauce did the rest! I put the chicken and veggies in the casserole dish, poured the sauce on top and 45 minutes later we had dinner:

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This was REALLY good! They have other flavors too! We tried the creamy garlic and I think I liked it better than the roast. I HIGHLY recommend this!

 

Next up,  is Nestle’s Delightfulls® Filled Morsels. Nestle has four flavors of milk chocolate morsels: cherry-filled, mint-filled, peanut butter-filled, and caramel-filled. When I saw that bag on the baking aisle, I snatched them up! I was so excited!

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We made chocolate chip cookies with these! And, sadly, we ate all of the cookies before I could snap a picture of them–ha! But trust me when I say they are DELISH! I think I’m going to make a trail mix with a tablespoon of these!

 

Have you tried these products? Do you like them? Are there any new products out there you’ve tried? What do you think of them?