Egg Salad English Muffins

August 30, 2010 by FloMoDiva  
Filed under FloMo News Blog, Mealtime Mondays

Egg Salad English Muffins

These toasty breakfast muffins help you get a jump-start on your school or work day on cool fall mornings that will be coming soon (we hope).  You can make the egg salad ahead of time, then assemble them as needed.
Egg Salad English Muffins
 
3 hard boiled eggs 2 english muffins, split and toasted
1/4 cup mayonnaise 4 slices of canadian bacon
1/4 tsp. prepared mustard 1/4 cup shredded cheddar cheese
 
 
  • In a small bowl, combine the eggs, mayonnaise and mustard.  Place English muffins cut side up on an ungreased baking sheet.  Top each with a slice of Canadian bacon, 1/4 cup egg mixture and cheddar cheese.
  • Bake at 350 degrees for 6-8 minutes or until cheese is melted.

Inside-Out Sandwiches

August 23, 2010 by FloMoDiva  
Filed under FloMo News Blog, Mealtime Mondays

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inside-out sandwiches

Your back-to-school recipe for this week are these inventive and fun inside-out sandwiches…perfect for lunch boxes!  You can use whatever kind of lunch meats your kids like, cheese, pickles or even a carrot in the middle!
Inside-out Sandwiches
 
1 package (6 ounces) thin sliced ham 1/2 cup mayonnaise
8 slices of favorite cheese 8 dill pickle spears, well drained
8 slices thin sliced sandwich bread, crust removed
1 1/2 cups chopped walnuts  
 
  • Divide ham into 8 portions.  Top each stack with a slice of cheese.  Spread both sides of bread with mayonnaise.  Place one slice of bread on each stack.  If necessary, trim ham to fit bread.
  • Place pickle (or carrot) in center of each.  Roll up tightly; wrap in plastic wrap.  Refrigerate overnight.

Oatmeal Breakfast Bars

August 16, 2010 by FloMoDiva  
Filed under FloMo News Blog, Mealtime Mondays

Oatmeal Breakfast Bars

School starts next week, so we thought we would do 4 weeks of Back-to-School Mealtime Monday recipes to help you start off the year with some new ideas that the kids will love for breakfast and lunch boxes!  We found these recipes in Easy Back-to-School Meals by Taste of Home.  We hope you enjoy them and will let us know what your kids think!
These soft and chewy treats have a hint of orange marmalade, so they’re a change of pace from the typical granola bar.  Great for snacks too!
Oatmeal Breakfast Bars
4 cups quick-cooking oats 1 cup flaked coconut
1 cup packed brown sugar 3/4 cup butter, melted
1 teaspoon of salt 3/4 cup orange marmalade
1 1/2 cups chopped walnuts
  • In a large bowl, combine th oats, brown sugar and salt.  Stir in remaining ingredients.  Press into a greased 15-in. x 10-in .x 1-in. baking pan.  Bake at 425 degrees for 15-17 minutes or until golden brown.
  • Cool on a wire rack.
  • Makes about 2 1 /2 dozen.

**Idea:  Pack the oatmeal bars in ziploc bags ahead of time, so in the morning, the kids can grab a bag on their way out the door for a wholesome meal on the go!

Stuffed Bell Peppers

August 9, 2010 by FloMoDiva  
Filed under FloMo News Blog, Mealtime Mondays

Stuffed Bell Peppers

Believe it or not, our kids love bell peppers.  I don’t know if it’s the allure of all the different colors, but I won’t question it.  When I came across this recipe, I had to give it a try!  I made the filling the night before, so when it came time to make dinner the next evening, it was a snap (and they loved it).  This recipe came from our friends at Disney Family.
Stuffed Bell Peppers
 
6 medium sized bell peppers (any color) 1 1/2 tsp. ground cumin
2 Tbsp olive oil, plus more for drizzling 1 tsp. ground cinnamon
1 large yellow onion, diced 1 tsp kosher or sea salt
3 cloves of garlic, minced 1/2 teaspoon freshly ground pepper
1 1/4 lb of ground turkey 1 14 oz. can of Italian Stewed Tomatoes, chopped
2 cups of cooked brown rice 1/2 cup golden raisins
 
  •  Preheat oven to 425 degrees.
  • Heat olive oil in a large skillet over medium heat. Add the garlic and onion and cook, stirring occasionally, until softened, 5 minutes. While the onions are cooking, wash the bell peppers and slice off a bit of the bottom so they sit flat, taking care not to cut into the interior. Cut off the tops about one half inch down from the stem and carefully remove the seeds and white membrane. Set aside.
  • Add the turkey to the pan and break apart with a spatula. When fully cooked through, add cooked rice, cumin, cinnamon, salt and pepper. Stir well to combine. Add the canned tomatoes and the raisins and stir well. Remove from heat.
  • Place the peppers in a 9 x 13 inch baking dish and stuff with the meat mixture, mounding slightly. Drizzle tops and sides of each pepper with olive oil. Return the peppers’ tops and cover tightly with foil.
  • Bake for 25-30 minutes or until peppers are tender.

New Potatoes with Cheese and Tomatoes

August 2, 2010 by FloMoDiva  
Filed under FloMo News Blog, Mealtime Mondays

Potatoes with Cheese and Tomatoes

This side dish looks and tastes impressive enough to serve to your finest guests and the kids will even eat it too!  The sauce for the potatoes is super easy to make and is a great way to use vine ripened summertime tomatoes!  This recipe comes to us from SimplyRecipes.com.
New Potatoes with Cheese and Tomatoes
 
8-12 small red skinned new potatoes 1/2 cup whipping cream
2 Tbsp butter 1 Tbsp. finely chopped Cilantro leaves
1 med. yellow onion, finely chopped 1/2 teaspoon oregano leaves
4 large green onions, cut in 1 inch lengths 1/2 teaspoon ground cumin
2 large fresh tomatoes, peeled and chopped Salt and Pepper
  1 cup shredded mozzarella cheese
 
  • Scrub the potatoes; do not peel.  Place the potatoes in a large pan, cover with water and boil, covered, until tender when pierced, about 20 minutes.  Drain and place in a serving container.  Keep warm.
  • Melt butter in a frying pan over medium heat.  Add chopped onion and green onions and cook until limp.  Add the tomatoes and cook, stirring often, for 5 minutes.  Stir in the cream, cilantro, oregano, cumin, and salt and pepper to taste.  While stirring, slowly add the cheese and cook until cheese is melted.
  • If potatoes are not small, cut them in halves or quarters.  Spoom the sauce over the potatoes.
  • Serves 4 to 6.

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