Whole Wheat Brownie Mix

For years I have struggled with trying to find a healthier alternative for brownies. Although this recipe doesn't yield the gooey, fudgy yumminess I love from a brownie, it does produce a pretty decent low-fat cake brownie that my kids enjoy as long as I either frost them or stir chocolate chips into the batter.

The recipe for this mix makes 3 batches of brownies. Making the mix can also be a great activity to do with your kids, because it involves getting your hands dirty, which kids always love!


Whole Wheat Brownies
(Yields 9 c. of mix. Can be stored in airtight container in the freezer for several months.)

3 c. sugar
3 c. whole wheat flour
1 1/2 c. baking cocoa
1 Tbsp. baking powder
1 1/2 tsp. salt
1 c. shortening

Additional ingredients per batch (3 c. mix):
2 eggs
1/4 c. water
1/2 c. semi-sweet chocolate chips (optional)


Mix dry ingredients in a large mixing bowl.









Add shortening.









Using your hands (or your kids' hands!) work the shortening into the dry mix. Although you can use a pastry cutter, I have found that I get the best results using my hands.









When the shortening is reduced to small bits in the mix and the mixture looks dry and crumbly again, your brownie mix is ready. Separate into thirds (about 3 cups each).










To make a batch of brownies, add eggs and water to dry mix. Stir until smooth. If mix is too thick, add applesauce (for low fat) or oil a spoonful at a time until mix is desired consistency.









Spread into a 11x7 or a 9x9 baking pan coated with cooking spray. Bake in a preheated oven at 350 degrees for about 25 minutes until brownies are done.

Kale Fruit Smoothie

Yes, the smoothie is really that good. I let Handsome Man try it. That was the easy part. Getting it back from him was a little more difficult. Not that I was trying very hard of course...

The trick to getting your picky kids to "drink" their veggies is simple. First, you have to introduce them to plain fruit smoothies. These are generally pretty in color, and we all know how important visual cues are to picky eaters. Once they like the taste and consistency of a fruit smoothie, start throwing in a little fresh spinach or kale. Start by adding 1/2 c. of greens, working your way up to a full cup. Be sure to blend it thoroughly and serve with a straw! It will change the color to green, but by then they already know they like it.

Kale Fruit Smoothie

3/4 c. orange juice
5-6 frozen strawberries
1 banana
1 c. fresh kale leaves, trimmed (about 2 leaves)



To trim the kale for the smoothie, break the woody stem off the bottom half.








Then cut the leafy section off of the stem. Discard the stem and chop the leaves for the smoothie.










Place frozen strawberries in a bowl and heat in microwave for about 20 seconds to soften the strawberries slightly.









Place all ingredients in a blender.












Blend for about 1 minute to 90 seconds, or until all ingredients are thoroughly pureed.












Pour into a cup, add a straw and serve!












Feed it to your kids and watch them enjoy!

Quick and East Meatless Chili

This recipe is so easy there aren't any even "how to" pictures to include! What you see in this picture is all there is to it. 4 cans, 2 spices, and one packet of ranch seasoning mix.

As are most good "quick and easy" recipes, it was born out of desperation. I didn't have any meat defrosted for dinner and we were short on leftovers that I could grab and reheat. The funny part of it is that The Honey didn't even notice there wasn't any meat in it!

Quick & Easy Meatless Chili

1 can kidney beans
1 can black beans
1 can corn (drained)
1 can diced tomatoes
2 tsp chili powder
2 tsp paprika
1 packet ranch dressing mix
Garnish with shredded cheddar and/or light sour cream

Combine ingredients in a medium or large pot. DO NOT drain the beans or tomatoes, only the corn. Cook through until heated completely and garnish with sour cream and/or shredded cheese just before serving. Serve to the kids with tortilla chips!

Mix 'n Match Muffins

Muffins are a mixed breed. Are they breakfast? Dessert? Nutritious? Fattening?

The answer depends on what kind of muffin you make. Most of the muffin mixes you buy from the store lack good nutrition and are generally pretty high in calories. Contrary to the packaging, they are junky dessert muffins (even though they are delicious).

So what makes a good-for-you muffin? For starters, they have to be loaded with fruits and/or veggies. Second, they need to be made with whole-wheat flour. And last, but not least, they need to have no more than about 150-175 calories per muffin.

This basic recipe meets those requirements. And one of best things about it is that you can put in whatever fruits/veggies you'd like or you have on hand. You "mix and match" your recipe based on what you want to use. The basic spice for these muffins is cinnamon, but you can also shake it up a little by adding an extra seasoning, such as coriander, lemon zest, or orange zest. The Monkey loves these for a snack, and she's the one I struggle the most with to get her veggies in.

And if you want to make these a dessert? Whip up some cream cheese icing and turn them into cupcakes!


Mix 'n Match Muffins

2 c. shredded fruit or vegetable, such as zucchini, carrot, or apple
or 1 1/2 c. shredded fruit/veggie and 1/2 c. chopped fruit, such as cranberries
3/4 c. sugar
1 egg
1/4 c. oil
1/2 c. applesauce
1 c. flour, white or whole wheat
1/4 c. milled flax seed (if not using, increase oil by 1 Tbsp.)
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking power
1 1/2 tsp. cinnamon
1 tsp. ground coriander, lemon zest, or orange zest (optional)


With a grater, shred zucchini, carrot, or apple.









In a medium mixing bowl, combine fruit, veggie, oil, egg, sugar/honey, applesauce, and milled flax seed.









Add dry ingredients and mix well.









Place cupcake liners in a muffin pan. Lightly coat with cooking spray.









Divide batter equally between muffin cups.









Bake at 375 degrees for about 25 minutes, or until a toothpick inserted in the middle comes out clean. Let cool, then serve!

Chow Mien for One

Spaghetti is always a great dinner, but it seems like I can never make exactly the right amount of spaghetti noodles. Either I made too few and I have tons of leftover sauce, or I make too many noodles for the sauce and then I have to throw away the extra noodles.

Not any more.

I really enjoy the Panda Express chow mien side dish, which is actually not a bit like the chow mien my dad used to make when I was growing up. With a few tips from my neighbor, I was able to make this yummy variation of my own.


Chow Mien For One

1 Tbsp sesame oil
1/4 c. slivered carrot
3/4 c. thinly sliced cabbage
2-3 Tbsp. soy sauce
1/4 c. water
1/2 tsp. chicken bouillon granules
1 tsp. dried minced onion
or 1/2 tsp. onion powder
1-2 cloves minced garlic
Salt/pepper to taste
Leftover spaghetti noodles (about 1 cup)

Preheat 1 Tbsp sesame oil in frying pan over medium heat. Slice carrots and add to pan.











Cut cabbage and add to pan. (This allows the carrots the extra couple minutes they need to be tender at the same time as the carrot.)










While sauteing the cabbage and carrot, add a sprinkle of soy sauce, water, chicken bouillon granules, minced onion or onion powder, and garlic.










When veggies reach desired tenderness, add cold spaghetti noodles. Add another sprinkle of soy sauce and mix well. Continue sauteing until noodles are heated through.

Best Avocado Sandwich Ever!

Avocados are fabulous if you know how to eat them. Recently my mother-in-law came for a visit, and she told me of her avocado woes. She had tried eating avocado, but felt like it just didn't have much taste and didn't see what all the excitement was about. If you are trying to introduce someone to an avocado, this sandwich would make a great first impression.



Best Avocado Sandwich Ever!

Lightly toast 2 slices of whole wheat bread. Spread about 2 tablespoons of roasted red pepper hummus on one slice of toast.










Slice avocado and tomato.









Remove the peel from the avocado and layer it on top of the hummus. Sprinkle lightly with salt/pepper or Nature's Seasons seasoning blend.










Place sliced tomato on top of the avocado.










Top with the other piece if toast and cut sandwich in half.

Extreme Yumminess

We all have our favorite brands that we just can't live without. Until recently, I was on an eternal quest for the perfect hummus. But no more. I have found it!

A couple of months ago I was hanging out in Wal-Mart waiting for a bad storm to subside, and I wandered over to the deli section to get some roasted red pepper hummus since I had oodles of celery in my fridge and that's just about the only way I eat it raw. That's when I saw it. I was wooed by the larger container, the dollop of red roasted red peppers in the middle, and the promise of it being "smoother and tastier" than my usual brand. Since it was only 50 cents more, into the cart it went.

This morning I pulled out the celery, and sampled the culinary delight that is known as Sabra Roasted Red Pepper Hummus. I have never tasted anything so good! (Unless it was drowning in hot fudge toffee, anyway.) I usually enjoy restaurant hummus. I like store-bought hummus enough to keep buying it. But this stuff... WOW. Even my lovely neighbor (who doesn't normally like hummus at all) thought it was good enough to have seconds! And what if you aren't a celery lover? It makes a great addition to an avocado & tomato sandwich!! F-A-B-U-L-O-U-S.

Blender Salsa

I know it seems like I'm on a Mexican kick these days, but yesterday was co-op day and I got jalapenos, cilantro and green onions. Who can NOT make salsa with ingredients like that? I love the consistency of restaurant salsa, so I like to make mine in a blender using the "pulse" setting. You keep some small chunks, but you don't liquefy your veggies.


Blender Salsa

1 can diced tomatoes, rinsed and drained
1 can diced tomatoes (NOT rinsed or drained)
6 green onions
1 large jalapeno, seeded and chopped
1 Tbsp lime
1/4 c. chopped cilantro
3 cloves garlic, minced
1 tsp. sugar
Sprinkle of salt/pepper

Rinse green onions. Slice roots off the bottom.










Chop the green onions along the firm part of the stem. Discard the tops.











To seed the jalapeno, slice off the top. Cut in half lengthwise.











Cut out the middle of the pepper and discard. Chop the jalapeno.










Separate a small bunch of cilantro from the bunch. Chop along the leafy ends until you get about 1/4 cup. Discard the stems.











Combine all ingredients in a blender. Press the "pulse" button for about 1-2 seconds. When you take your finger off the button, it should stop blending. Repeat this process until the salsa is the desired consistency.

Garden Salsa Meatloaf

Meatloaf, shmeatloaf. It's good and all, but my kids don't really eat ground beef unless it's smothered in taco seasoning. So I thought I'd try to give it a "Mexican" twist and see how it went over with the discriminating taste-testers in my house. The end result? The girls still wouldn't eat it, but my husband gave it a 7 out of 10 and said I could make it again. I enjoyed it last night, but I sliced some on to a some toast today for a meatloaf sandwich and this stuff is even better the next day!


Garden Salsa Meatloaf

1 lb lean ground beef
1/2 c. salsa
1/2 c. uncooked oatmeal
1/4 c. roasted red peppers, finely chopped (optional)
1/2 c. shredded carrot
1 egg, lightly beaten
3 cloves minced garlic
1 tsp. dried parsley
1 tsp. Nature's Seasons
Sprinkle of hot sauce (optional)


Preheat oven to 375. Combine all ingredients except the hot sauce in a medium bowl. Mix well with your hands until thoroughly combined.











If adding hot sauce, sprinkle desired amount on top of meat mixture and stir with a spoon. (You don't want to get this stuff in your eyes by accident, trust me!)










Press into a 9x5 bread pan, and bake at 375 for about 35 minutes, or until meat is no longer pink in the center.










Slice and serve. Makes 6 servings.

Breakfast Sundae

Breakfast is one of those meals that is not optional for me. I need it, I want it, I enjoy it. My kids, however, are a different story. Horse Lover gets really tired of "breakfast food" really fast. There have been days she's had a PB&J for breakfast because we just can't agree on anything else. Needless to say, I've tried to get a little more creative in the breakfast department.

This recipe is really nothing more than a yogurt parfait, it is much more fun to call it a breakfast sundae, don't you think? My favorite fruit to use is strawberries, but I've also made it with sliced bananas and blueberries. Raspberries or blackberries would also work well. However, I do try to stay away from using granola for these because granola is much higher in fat and calories than other cereals.


Breakfast Sundae
(makes one adult serving)

1/2 cup lowfat vanilla yogurt
1/2 c. berries, sliced strawberries, or sliced banana
1/2 c. Honey Bunches of Oats cereal


Spoon yogurt into a bowl or sundae dish.














Top with desired fruit.














Sprinkle cereal on top of fruit.