Greek Layer Dip

Original Recipe HERE

I figured the kids wouldn't be big fans of this, and 50% of them were not.  I think it was the sharpness of the fresh garlic, since they both asked if there was horseradish in the dip.  I bet they would've liked it more if I left out the garlic completely.Also, fresh tomatoes aren't their favorite.  But *H* and I thought it was great: a very flavorful dip that had a good variety of textures.

I'll make it again, either just for us adults or to serve at a party.  It filled an approximately 8x10" baking dish, but the layers weren't deep.  I would double all ingredients (except the garlic, which was strong) when serving several people.  We scooped it with tortilla strip chips because I couldn't find pita ones.

Ingredients

8 oz hummus

1 cup 0% fat Greek yogurt

1 garlic clove, pressed

1/2 Tablespoon dried dill [or to taste]

1&1/2 teaspoons lemon juice

pinches of salt & pepper

2 to 3 Tablespoons red onion, finely chopped

1 cup English cucumber, diced small

1 cup Roma tomato, seeded & diced small

1/4 cup crumbled feta cheese [I did not use]

1/4 cup sliced olives [I did not use]

Directions

(1) In a small bowl, whisk together yogurt, garlic, dill, lemon juice, salt, and pepper.

(2) Toss together cucumber and tomato pieces.

(3) Rinse red onion pieces in strainer.  Drain.

(4) In an approximately 8x8" dish, spread hummus. Top with yogurt mixture; spread evenly.

(5) Scatter red onion, cucumber, and tomatoes on top.

(6) Sprinkle feta and olives on top.  Press gently with flat hands to slightly settle vegetables into the yogurt layer.

Kid Participation:

* Whisk together yogurt mixture ingredients

* Spread each layer

* Press down if you trust them to have delicate hands

Yogurt Banana Oat Muffins

Original Recipe HERE

I've made these twice and find them a filling snack.  The consistency is different than a usual muffin, probably due to the yogurt and oat flour.  I like to split them in half and spread peanut butter or Nutella on them.

Ingredients

1-1/4 cup oats [I used old fashioned]

1/2 cup yogurt [I used low fat vanilla]

1/2 cup milk

2 large, very ripe bananas, mashed [I used 3]

1/3 cup oil or applesauce [I used coconut oil]

1 egg

1/2 cup brown sugar

1-1/2 cup oat flour [about 2 cups oats]

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon nutmeg

1/2 teaspoon salt

1 teaspoon cinnamon

1/4 cup raisins or walnuts [optional; I did not use]

1/2 cup mini chocolate chips [optional]

 

Directions

(1) Make oat flour by grinding approximately 2 cups of oats in a food processor until they reach a flour-like consistency.

(2) In a large mixing bowl or the bowl of a stand mixer, combine oats, yogurt, and milk.  Let stand at least 10 minutes (mine was more like 45).

(3) Preheat oven to 400 degrees F.  Grease or line a 12-cup muffin tin.

(4) In a separate bowl, sift together sugar, oat flour, baking powder, baking soda, nutmeg, salt, and cinnamon.

(5) Add bananas, oil or applesauce, and egg to yogurt mixture.  Combine thoroughly.

(6) Add flour mixture to yogurt mixture.  Mix completely.

(7) Add raisins, walnuts, or chocolate chips if desired.

(8) Fill muffin cups 2/3 full.  Bake 16-20 minutes (mine were done at 18).  Allow to cool several minutes in tin before removing to cooling rack.

Kid Participation:

* Push buttons on food processor

* Add all ingredients to mixing bowls

* Demolish bananas

Creamy Tomato Soup

Original Recipe HERE

 

I took a chance on this recipe, skeptical that my kids would like it - just because most kids don't like tomato soup (despite what Campbell's may try to tell you).  While it was cooking, I told myself that I was going to have a lot of soup to eat for lunches.  However, upon first taste, all three kids declared it delicious and had two or three servings (do I count the one that *J* accidentally dumped over and splattered all over the floor, chair legs, chair pad, cat food, door mat, and himself?).  There was barely enough left over for a meal the next day.

 

The taste reminded me of pasta sauce, so it wasn't the weak tomato soup that I was expecting.  The potent flavor was probably what made the kids like it so much.

 

This soup was a home run tonight...which probably means that when I make it again, they're going to say they don't like it.

 

Ingredients

1 Tablespoon olive oil
1/2 cup chopped onion
3 cloves garlic, minced
2 bay leaves
3 cans (15 oz each) diced or crushed tomatoes
2 cups broth [I used vegetable]
1/2 Tablespoon brown sugar
1 to 2 Tablespoons dried basil
Dash of crushed red pepper flakes
Salt and pepper, to taste
1/2 cup plain Greek yogurt or light sour cream [I used sour cream]

 

Directions

(1) In a 4-quart pot, heat olive oil over medium heat. Add onion; cook until tender, 3 to 5 minutes.

(2) Add garlic; cook another minute until very lightly browned.

(3) Add bay leaves, tomatoes, broth, brown sugar, and basil.  Stir well.

(4) Season with red pepper flakes, salt, and pepper to taste.

(5) Simmer on low heat approximately 15 minutes.

(6) Remove bay leaves.  Use immersion blender (or standing blender) to puree soup.

(7) Add yogurt or sour cream; stir until well combined.

 

Kid Participation: Shock me with an insatiable appetite for it.

Peanut Butter & Yogurt Dip

Original Recipe HERE

 

I served this as part of a "Dip Dinner," which was my inspired meal born out of desperation.  I made two homemade dips to be served with vegetables as well as this one to be served with banana slices, apple wedges, and red grapes.  The kids loved both the concept and its execution.

 

Ingredients

1 cup plain fat-free Greek yogurt

1/2 cup peanut butter

1 Tablespoon sweetener, such as brown sugar, maple syrup, or honey [optional]

 

Directions

(1) Soften peanut butter slightly by microwaving in short intervals.

(2) Mix sweetener into peanut butter.

(3) Thoroughly combine yogurt with peanut butter.  Refrigerate until serving. 

 

Kid Participation: Whisk dip and then dig in.

BBQ Pasta Salad

Original Recipe HERE

 

I love me some pasta salad.  And barbecue sauce.  And onion.  And cheese.  And garlic powder.  And honey.  And yogurt.  So...this recipe was clearly created with me in mind.

 

It was easy to prepare and assemble, and it held up well until the next day when I finished off the leftovers.  I liked that it was different from the traditional pasta salads accessorized with oil-and-vinegar or bottled salad dressing.  The fresh vegetables made it seem lighter than it probably was.  All in all, a solid pasta salad recipe that I hope comes to mind the next time I ask a host if I can contribute anything.  It can easily be adjusted based on what vegetables and cheeses and other add-ins you have available.  Update: I've subsequently made it using thawed frozen peas and mixed veggies, snow peas (not so good), caramelized red onions, steamed broccoli, etc.  Also, one time I had some homemade mustard sauce to use up...so I put in a splash of regular BBQ sauce and used my own stuff for the rest.  Turned out just as well.

 

I used cellentani pasta, which was a good choice because it held up well against the crunchy vegetables and didn't turn to mush upon lots of stirring.  However, it didn't trap the sauce very well, and along with all the above-listed things I love, I love when sauce (of whatever kind) is trapped in pockets of my pasta so I get a little bonus every few bites.

 

Ingredients

1 pound elbow macaroni or other pasta shape

1/2 cup diced onion

4 green onions, sliced thin

2 Tablespoons cider vinegar

1 teaspoon chili powder [or to taste]

1/4 teaspoon garlic powder [or to taste]

pinch cayenne pepper

2 teaspoons honey

1/2 to 1 cup of any combination of mayonnaise, sour cream, and Greek yogurt

2/3 cup barbecue sauce

2 cups corn [fresh, frozen, or canned]

1-1/2 cups shredded sharp cheddar cheese [not the finely shredded kind]

2 cups quartered grape tomatoes

 

Directions

(1) Cook pasta according to al dente directions, about 5 to 7 minutes.  Drain.  Rinse with cold water until cool; drain again.  Transfer to a large bowl.

(2) In a separate small bowl, whisk together vinegar, chili powder, garlic powder, cayenne, and honey.

(3) Add mayonnaise/sour cream/yogurt and barbecue sauce to spice mixture.

(4) Pour sauce over pasta; mix well.  Add in onions, corn, cheese, and tomatoes.  Season with salt and pepper as desired.

 

Kid Participation:

* Whisk together sauce ingredients

* Stir all ingredients

* Complain about having tomatoes in your dinner yet again

Roasted Peaches with Yogurt Sauce

Original Recipe HERE

 

My mom brought several peaches to us during her last visit.  I can always use fresh fruit to make meals for *P*, but I figured we all should enjoy the bounty this time.  I was going to serve these post-dinner one night, but my meal planning skills failed me and I was left without enough food to serve.  I decided that these weren't too dessert-y and made them as part of the main meal.  They were a hit, and in the future I think they'll be a good way to get some fresh fruit and protein and calcium into my kids.

 

Also, the yogurt sauce can stand on its own as a great fruit dip.  Hence why this recipe has the labels "dip" and "appetizer" applied. 

 

Ingredients

4 peaches, ripe but firm

1 teaspoon cinnamon

1 Tablespoon brown sugar

1 tablespoon butter, melted

1 cup low-fat Greek yogurt [or whatever type you have]

1/2 teaspoon vanilla extract

1/2 teaspoon cinnamon [or to taste]

1/2 to 1 Tablespoon honey [or agave syrup]

 

Directions

(1) Preheat oven to 450 F.  Line a baking sheet or casserole dish with foil.

(2) Wash peaches.  Cut in half; remove pits.  Place cut-side up in pan.

(3) Mix together cinnamon and sugar.

(4) Brush butter on peach halves.  Sprinkle each with pinches of cinnamon-sugar mixture.

(5) Cook peaches about 10 minutes, or until they are softened and easily cut.

(6) Meanwhile, mix together yogurt, vanilla, cinnamon, and honey.

(7) Serve peach halves in individual bowls.  Pour several spoonfuls of yogurt sauce over each.

 

Kid Participation:

* Brush butter

* Sprinkle cinnamon-sugar mixture

* Whisk yogurt sauce ingredients

Peanut Butter & Cream Cheese Fruit Dip

Original Recipe HERE

This is based on the recipe linked to above, but I have a similar recipe bookmarked that is peanut butter-based.  I added the yogurt and peanut butter of that one to this guy, and this is the end result.  It's a good fruit dip because the cream cheese and peanut butter ensure it won't be too sweet (unlike popular ones that involve Cool Whip or marshmallow fluff).  I thought it was a success, and my kids ate all of theirs and asked for more.

We dipped apple slices and grapes in it and would've used bananas next.  Also, I served carrots and broccoli with a separate dip alongside this, and my kids both dipped their vegetables in this one instead.  Whatever...as long as they're eating the green stuff, I don't care about the unorthodox fashion.  I think this would be good with graham crackers and Nilla wafers, in which case I might throw in some mini chocolate chips to make it more of a dessert dish.

Ingredients

1 package (8 oz) reduced fat cream cheese, softened

1/3 cup plain or French vanilla yogurt

3 Tablespoons creamy peanut butter

1 teaspoon vanilla extract

1/3 cup brown sugar

1/2 to 1 teaspoon cinnamon

Fruit for serving

Directions

(1) Cream together cream cheese, yogurt, peanut butter, and vanilla extract until smooth.

(2) Add brown sugar and cinnamon.  Whisk or stir until sugar is dissolved. 

Kid Participation: Combine all ingredients.

Chocolate Zucchini Cake

Original Recipe HERE

I had made a chocolate zucchini cake for Husband's birthday the year before, and it was fabulous.  For some reason I didn't save the link.  Plenty of googling didn't result in anything familiar, so after admitting defeat I settled on this one.  It wasn't quite as good as the first CZC, but it's worth saving and making again.  I would have preferred it a little moister, so instead of completely squeezing out the zucchini juice, I'll leave some in.

I frosted this with a pumpkin-flavored cream cheese frosting (here), which was also worthy of repeating.  Husband liked it (I think?) because he's doesn't have a major sweet tooth, so my usual go-to buttercream frosting isn't his thing.  The pairing of this cake and that frosting made for a tasty dessert that wasn't too dessert-y.

Ingredients

1/2 cup fat-free milk [or buttermilk]

1/2 teaspoon white vinegar [only if using regular milk]

2-1/2 cups unbleached, all purpose flour

1/4 cup cocoa powder

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon salt

4 egg whites

1-3/4 cups sugar

1 cup fat-free vanilla yogurt

1 teaspoon vanilla extract

2 cups grated zucchini, slightly drained

3/4 cup mini chocolate chips

Directions

(1) Preheat oven to 350 degrees.  Grease a 13x9x2" glass dish or cake pan.

(2) If not using buttermilk, stir together the milk and the vinegar.  Let sit 10 minutes.

(3) Sift together flour, cocoa powder, baking soda, cinnamon, cloves, and salt into a medium bowl.  Stir in chocolate chips, ensuring they are coated with flour mixture.

(4) In a large mixing bowl, using an eletric mixer, beat egg whites and sugar on low speed until well combined.

(5) Beat in yogurt, vanilla, and milk until just thoroughly blended.

(6) Gradually add sifted flour mixture to wet ingredients, stirring until blended.

(7) Using a wooden spoon or spatula, mix in zucchini until combined.

(8) Pour batter into prepared pan. Bake 40-45 minutes or until a tester inserted in the center comes out dry.

(9) Remove pan to a rack. Allow it to cool at least 30 minutes before cutting into individual pieces.  Serve immediately or store in an airtight container in the refrigerator for up to 2 days.

Kid Participation:

* Sift dry ingredients

* Stir in zucchini

Zucchini Fritters

Original Recipe HERE

My kids are OK with zucchini (sometimes), like to dip things, and are fans of foods perfectly sized for little hands.  I had hopes for these fritters, and *N* loved them.  *J* didn't gag but didn't finish the serving I gave him.  Husband and I also liked them, so the majority rules and I'll make them again.  We used the dipping sauce, which I recommend.  The fritters were flavorful enough on their own, but the sauce was an easy extra enhancer.

Apparently this yields about ten 2.5" fritters, but I suggest making them smaller and being sure they're pretty thin.  I didn't leave them in the oven long enough to see if they crisped up enough to make a difference, but they were definitely soft in the middle when I served them.  Not gooey - I wasn't worried they weren't cooked through.  But next time I'll probably reduce the diameter and thickness of the fritters and therefore end up with more than ten.  I was looking forward to leftovers for the next day, but I watched with sadness as the entire batch was scarfed up at dinner.

Ingredients

* Fritters
1 pound zucchini (about 2 medium)

1 teaspoon coarse or Kosher salt plus extra to taste

2 scallions, split lengthwise and sliced thin

1 large egg, lightly beaten

Black pepper
Grated parmesan cheese [optional]

1/2 cup all-purpose flour

1/2 teaspoon baking powder

Olive oil
* Dipping Sauce

1 cup sour cream or plain, full-fat yogurt

1 to 2 Tablespoons lemon juice

1/4 teaspoon lemon zest [I did not use this]

Salt, to taste

1 small garlic clove, minced or crushed

Directions

(1) Preheat oven to 200 degrees. Have a baking sheet ready.

(2) Trim ends off zucchini and grate them.
(3) In a large bowl, toss zucchini with 1 teaspoon coarse salt.  Set aside for 10 minutes, then "dry" out the zucchini as much as possible (by pressing it against the holes of a colander with a wooden spoon, squeezing small handfuls at a time, or wrapping it in a clean dishtowel or piece of cheese cloth and wringing it).

(4) Return zucchini shreds to bowl. Taste; add more salt to taste if desired.

(5) Stir in scallions, egg, pepper, and parmesan.
(6) In a separate dish, stir together flour and baking powder; add mixture to zucchini batter.

(7) In a large heavy skillet heat 2 tablespoons of oil over medium-high heat. Drop small bunches of the zucchini mixture onto the skillet, a few at a time.  Gently flatten with spatula.

(8) Cook fritters until the edges underneath are golden, about 3 to 4 minutes. Flip fritters; fry on the other side until browned underneath again, about 2 to 3 minutes.

(9) Drain briefly on paper towels; transfer to baking sheet and then into the warm oven until needed.

(10) Repeat process with remaining batter, keeping the pan well-oiled.

(11) Leave fritters in oven for about 10 minutes to finish cooking through.

(12) Combine all ingredients for dipping sauce, if using.

Kid Participation:

* Squeezing out zucchini (if you don't mind the mess it'll make)

* Stir together ingredients to make zucchini batter
* Create dipping sauce

Oatmeal Yogurt

Original Recipe HERE

To say I'm not a morning person is a grievous understatement.  I've tried for 30 years to change it.  No, that's a lie...I haven't tried that hard.  But now with two kids, I need to make some adjustments.  I'm concerned about what it'll be like when one or more of them are in school.  We'll have to get certain mandatory things accomplished by a certain time every day.  Pre-10:00am is not a good time to ask me to function, cup of strong coffee or not.  So anything that can streamline my mornings is a blessing.  I'd much rather spend five minutes throwing a batch of this together at 11:00pm when my house is full of peace and quiet instead of trying to fix breakfast for three people during the inevitable morning chaos.

This recipe includes several of my favorite things, and a bonus is that you can use apples year-round in it.  Out-of-season apples are so unsatisfying.  Here, their often meally texture and lack of potent flavor don't matter.  I heated a few spoonfuls of the final product in the microwave to compare, but I thought it was better cold.  Sweet!  One less step to worry about when stumbling around the kitchen in my morning fog.  This will be made again.  I can think of all kinds of variations and add-ins, and the thought of tripling or quadrupling the recipe so everyone eats the same thing for breakfast makes me giddy.

Update: I've since made this many times, including using a six-ounce Chobani plain yogurt and a diced pear. Just as good, though I figured out too late that my pear wasn't ripe enough. I've also used Stonyfield fat free French Vanilla yogurt, wheat germ, and flax seeds.  And I have learned to just eyeball the ingredients.  Both kids gobble up at least two bowls whenever I make it, so double or triple the recipe each time.

Ingredients

4 ounces (fluid) plain yogurt [I used Dannon fat-free]

1 tablespoon honey

1/4 cups uncooked oats [I used quick-cook]

1 small apple, peels and diced (1/4" to 1/2" cubes)

dash cinnamon

Directions

Combine all ingredients in a bowl or tupperware. Cover and refrigerate overnight.

Notes: The original recipe says you can substitute vanilla for the honey and suggests using Greek yogurt.  Adding some slivered almonds or craisins in the morning has potential.

Kid Participation (if you're not throwing it together at 11pm):

* Measure yogurt and oats

* Shake cinnamon

* Stir

White Bean Dip

I dusted off this oldie-but-goodie the other weekend when Husband told me at 8:00pm that he needed an appetizer to take to a work party the following afternoon.  Isn't that the sort of stunt your kids are supposed to pull ("I need 48 cupcakes for the fourth-grade bake sale tomorrow morning!"), not your full-grown Husband?  He offered to just buy something at the store on his way, but I told him I'd rise to the occasion.  This dip is easy because I always have the ingredients on hand.  I've doubled the original amounts since it didn't make that much, but exact measurements aren't necessary. You can be careless and taste-test throughout.  This dip can be served hot, cold, or room temperature.  So what I'm really saying is that there's no real way to mess it up.

A note about the garlic: when deciding how much to include, err on the side of less.  I'm a garlic fanatic, but I've been played for a fool by this recipe in the past.  It will sneak up on you, and all of a sudden you have wicked Garlic Dragon Breath.  Also, I like to do use both roasted (for a deeper, more subtle flavor) and fresh (to provide a little sharpness).  The original recipe just called for fresh, so any combination would work.

Ingredients

2 or 3 15 oz cans cannellini or great northern beans, rinsed and drained [any white bean could work]

1 1/2 tablespoons lemon juice

4 tablespoons plain yogurt

4 tablespoons chopped fresh parsley [or substitute a few big shakes of dried]

1 teaspoon black pepper [approximate]

1 teaspoon kosher salt [approximate]

Hot pepper sauce [Tabasco], to taste

4-6 garlic cloves

olive oil [if roasting the garlic]

Pita bread, chips, or vegetables for dipping

Directions

1) To roast garlic, separate desired number of cloves from bulb, leaving them in their peels.  Make a packet out of aluminum foil, put the cloves in, and drizzle them with olive oil.  Seal packet and put on the middle oven rack at 400 degrees for 30-45 minutes.

2) Add beans, lemon juice, yogurt, parsley, pepper, salt and hot sauce to the food processor bowl.

3) Take whatever garlic you're using, fresh or roasted, and remove peels from each clove.  Smash so they're slightly broken up and add to food processor bowl.  Process mixture until it's a smooth consistency.

4) Do a taste test and adjust ingredients accordingly for desired result.

Kid Participation:

* Add ingredients to food processor bowl.

* Smash garlic cloves.

* Push buttons on food processor (if you're so inclined).

Black Bean Veggie Nuggets with Creamy Avocado Sauce

Original Recipe HERE

Do not let the appearance of the nuggets deter you - I know what you're probably thinking.

I picked this recipe because *N* loves black beans - I think she could polish off an entire can in one sitting.  My daughter has the appetite of a 14-year old boy most days.  It was somewhat labor-intensive, but a lot of the work could've been done ahead of time, including making the avocado sauce.

A word to the wise: chop up the avocado into pretty small pieces.  I left it in big chunks, and the Magic Bullet couldn't handle it.  I had to switch to a big blender, and it still didn't work until I added more yogurt.  I considered adding garlic salt or other seasoning to the avocado sauce, but I'm glad I didn't.  It had decent flavor but wasn't overpowering.

*N* ate several of these for dinner and asked for more, but I insisted she eat her chicken and creamed spinach before she had yet another helping.  Still, she managed to eat a giant portion of beans after all, per usual.

Ingredients

Nuggets:

2 15-ounce cans black beans, drained and rinsed

5 scallions, white and light green parts only, thinly sliced

1 cup grated raw, peeled sweet potato [about 2/3 of an average-sized potato]

1/2 cup panko

1 large egg

1 1/2 teaspoons chili powder

1/2 teaspoon coarse kosher salt

1/4 teaspoon hot sauce (optional) [I did not use]

1/8 teaspoon freshly ground black pepper

1/4 cup fine cornmeal

1/4 cup all-purpose flour

Safflower or canola oil

Sauce:

1 ripe Hass avocado

1/2 cup plain yogurt [I used Dannon Fat-Free]

Juice of one lime

1/4 teaspoon coarse kosher salt

Pinch of sugar

Directions

1) Line a baking sheet with plastic wrap.

2) In a small bowl, combine egg, chili powder, salt, hot sauce and pepper; beat lightly and set aside.

3) Place black beans in a large mixing bowl and coarsely mash with a potato masher or the back of a fork. Add the scallions, sweet potato, panko and egg mixture; mix well.

4) Take heaping tablespoons of black bean mixture and roll each lightly between your hands to "pack" the mixture together.  Place on prepared baking sheet and flatten into patties [yielded 24 nuggets]. Refrigerate for 15 minutes.

5) Combine flour and cornmeal in a shallow dish; set aside.

6) Heat 3 tablespoons oil in a large heavy cast iron or nonstick saute pan over medium heat.

7) Dredge patties lightly with the cornmeal mixture and place in pan (be sure to leave enough space to turn them.) Cook until patties are brown and crisp on one side, about 3 to 4 minutes.  Turn and cook until other side is brown and patties are heated through, 3 minutes more.

8) Remove cooked nuggets to a paper towel-lined plate. Repeat with remaining patties, adding more oil to pan as necessary.

9) To make the avocado sauce, place all ingredients in a blender and process until smooth. If mixture will not blend, add more yogurt, a tablespoon at a time, until smooth and creamy [I used 2 tablespoons in addition to the 1/2 cup].

Notes: Next time I'll add some garlic salt to the bean mixture to give it a little more spice.  Some finely grated cheese might be nice as well.  Since the avocado sauce was pretty thick (perhaps I didn't thin it enough?), I spread it on top of a few nuggets and we ate them that way instead of dipping.  Next time I'll substitute low-fat sour cream for the yogurt and throw in a scoop of salsa - we had so much left over, it would be nice to use it as a guacamole.  Finally, I was dismayed at how much oil I used, but the pan kept "drying out."  I'll brainstorm ways to make that step healthier - different oil?  Baking?  Broiling?

Kid Participation:

* Whisk egg and spice mixture.

* Mash beans and stir mixture together (use a very large bowl to contain the bits and pieces that will try to escape due to enthusiastic stirring).

* Combine flower and cornmeal.

* Push buttons on blender (if you don't mind authorizing the use of kitchen appliances).