Dinnertime Survival Guide + a Recipe for Asian Lettuce Wraps {Podcast #246}

Any time we find a cookbook that helps families get a healthy meal on the table day after day, we add it to our collection. Cooking Light Dinnertime Survival Guide hits the spot when it comes to recipes kids love, nutrition advice parents appreciate, and mealtime tips that work. Fellow dietitian and mom of two, Sally Kuzemchak, teamed up with Cooking Light magazine to create the book, and on this week’s Cooking with the Moms podcast, you can hear all about it.

Tune into our podcast to hear all about dinnertime survival tips by clicking the play button above. And don’t forget to SUBSCRIBE to our show on iTunes.

On the show, we serve up two recipes—Asian Lettuce Wraps and a vegetarian Pasta Primavera with Zucchini, Cherry Tomatoes, and Ricotta—and we’re giving away a copy of Dinnertime Survival Guide, so read on for the details! {Giveaway Closed.}

Asian Lettuce Wraps via MealMakeoverMoms.com/kitchen

The book is broken up into 10 common Dinnertime Dilemmas—everything from, I Can Barely Boil Water and I’m Not a Short-Order Cook to I Can’t Afford Healthy Food. You’ll find this recipe for Asian Lettuce Wraps in the first chapter on, I Have Zero Time: Speedy Recipes Save the Day.

Asian Lettuce Wraps

Makes 4 Servings 

Here’s what Sally has to say about this recipe: A meal that doesn’t require utensils equals fewer dishes to wash and, for whatever reason, more food gone from my kids’ plates. Iceberg gives there wraps juicy crunch, but you can also use Boston or Bibb lettuce or napa (Chinese) cabbage instead.

  • 2 tablespoons lower-sodium soy sauce
  • 2 tablespoons fresh lime juice
  • 2 teaspoons sambal oelek (ground fresh chile paste)
  • 2 teaspoons dark sesame oil
  • 1¼ pounds ground chicken
  • 1 tablespoon refrigerated ginger paste (such as Gourmet Garden)
  • 1/2 cup thinly sliced green onions
  • 1/2 cup matchstick-cut carrots
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped unsalted, dry-roasted peanuts
  • 12 iceberg lettuce leaves (we used Bibb)

1. Combine first 4 ingredients in a small bowl. Set aside. (We didn’t use the samba oelek.)

2. Cook chicken and ginger paste in a large nonstick skillet over medium-high heat 7 minutes or until chicken is done, stirring to crumble. Stir in onions, carrots, and cilantro; cook 1 minute. Stir in soy sauce mixture. Remove from heat.

3. Spoon about 1/3 cup chicken mixture and 1 teaspoon peanuts into each lettuce leaf.

Nutrition Information per Serving (3 lettuce wraps): 302 calories, 18.2g fat (4.1g saturated), 497mg sodium, 9g carbohydrate, 2.6g fiber, 26.3g protein

Dinnertime Survival Guide

GIVEAWAY: One lucky blog reader or podcast listener will win a copy of Cooking Light Dinnertime Survival Guide (Oxmore House, 2014). To enter, tell us about your biggest dinnertime dilemma and what you’ve done to solve it, or tell us why you’d like to win the book. (U.S. only please.)

We will enter you into the giveaway additional times if you …

> Tweet about the giveaway with a link back to this post.

> Share the giveaway news with your Facebook fans and friends with a link back to the post.

> Follow us on Pinterest.

> Follow The Meal Makeover Moms on Facebook and Twitter (@MealMakeovrMoms)

We’ll pick our winner on July 2 at noon EST using Random.org. Good luck!

A Recipe for Japanese Sesame Slaw and Busting Myths about Canola Oil, PLUS: A Giveaway for a Cherry Wood Salad Bowl and OXO Salad Shaker {Podcast #242}

On this week’s Cooking with the Moms radio podcast, we shared some amazing emails from listeners including a note from Lori, a mom of two kids ages 10 and seven, who uses our Recipe Reviewer Chart to entice them to try new foods. Lori had this to say: “My son, especially, dislikes trying new foods. This chart worked like a charm. He was actually eager to try new foods and even decided he liked some of them. Miracle! For the first round, I opted to make the incentive prize worthwhile. $10 cash. Did you notice the Peanut Butter Power Cookies? They both loved those.”

Recipe Reviewer Chart via MealMakeoverMoms.com/kitchen

For those of you who follow our blog, use our Meal Makeovers app, and rely on our cookbooks to get healthy meals on your family’s table, you probably know by now how we often turn to canola oil for our cooking. So on this week’s show, we partnered with CanolaInfo.org to dispel some common myths about this heart-healthy oil and to share two new recipes: Japanese Sesame Slaw and Mini Blueberry Cornmeal Muffins. We’re also giving away an OXO Good Grips Salad Dressing Shaker and a cherry wood bowl with matching salad hands, so read on for the details on how to enter.

Japanese Sesame Slaw via MealMakeoverMoms.com/kitchen

For the salad, we used a 12-ounce bag of broccoli slaw and then tossed it with a tangy dressing made with canola oil, sesame oil, seasoned rice vinegar, garlic, ginger, and reduced-sodium soy sauce. For the complete recipe, visit CanolaInfo.org. {Disclosure: We were compensated for this myth-busting promotion, but all opinions are our own.}

Japanese Sesame Slaw via MealMakeoverMoms.com/kitchen

The salad gets topped with green onions and sesame seeds. To turn this from a side dish into a main meal, you could toss in some grilled chicken or shrimp.

Canola Myths … Busted:

Q: Is canola oil the same as rapeseed oil?
A: No. Canola comes from the crushed seeds of the canola plant, which is a member of the Brassica family that includes broccoli, cabbage and cauliflower. It was developed in Canada in the 1960s through traditional plant breeding from rapeseed, but the two crops and their oils are distinctly different.

Q: Is canola oil really heart healthy?
A: Doctors and dietitians laud canola oil for both what it does contain and what it doesn’t. Of all common cooking oils, canola contains the most plant-based omega-3 fat (11%) and the least saturated fat (7%) — half that of olive oil (15%).

To see how canola compares to other oils, check out this dietary fats chart.

Q: Is canola oil harvested and processed sustainably?
A: Absolutely. Once harvested, canola seeds are taken to a facility where they are crushed to extract the oil contained within the seed. This oil is then further refined and bottled as canola oil. Basic characteristics of this cooking oil include a pale golden color, light texture, neutral taste and high heat tolerance. The average canola seed is 45% oil (double the amount in soybeans). The remainder of the seed, which is very high in protein, is processed into canola meal and used as a high quality animal feed.

canola giveaway via mealmakeovermoms.com/kitchen

GIVEAWAY: Thanks to our friends at CanolaInfo.org, we are giving away a gorgeous cherry wood bowl with matching salad hands and an OXO Good Grips Salad Dressing Shaker to one lucky winner. To enter, tell us why you like cooking with canola oil or share your favorite recipe that calls for canola.

We will enter you into the giveaway additional times if you …

> Tweet about the giveaway with a link back to this post.

> Share the giveaway news with your Facebook fans and friends with a link back to the post.

> Follow us on Pinterest.

> Follow The Meal Makeover Moms on Facebook and Twitter (@MealMakeovrMoms)

We’ll pick our winner on April 28th at 5pm EST using Random.org. Good luck!

Healthy Cooking 101 for National Nutrition Month, PLUS: A Recipe for Slow Roasted Salmon with Toasted Barley and Fennel … And a Giveaway for Two $25.00 Stop & Shop Gift Cards

Before the month of March and National Nutrition Month come to a close, we wanted to tell you about a fun food blogger event we recently attended at Boston University. Sponsored by Stop & Shop Supermarket, Healthy Cooking 101 featured a recipe demonstration and hands-on cooking class led by local Executive Chef, Jeremy Sewall and Stop & Shop Nutritionist, Julie Menounos, MS, RD. The recipes—everything from Cucumber, Lime & Mint Mocktails, Mixed Green Salad with Toasted Spice Vinaigrette, and Slow Roasted Salmon with Toasted Barley and Fennel—focused on incorporating herbs and spices into meals to make them flavorful and healthy.

Chef Jeremy Sewall via MealMakeoverMoms.com/kitchen

Chef Sewall plates up the toasted barley with fennel. We loved how he toasted the barley first to bring out its nutty flavor and how he incorporated curry powder and orange juice and zest into the dressing.

Salmon via MealMakeoverMoms.com/kitchen

Salmon fillets get topped with lemon juice and zest, shallot, and extra virgin olive oil. The chef recommended roasting the fish at 250°F for 15 to 20 minutes. We’ve never cooked salmon at such a low temperature, but it worked beautifully! Hey, you learn something new every day.

Mixed green salad via MealMakeoverMoms.com/kitchen

Green salads can include so much more than plain ol’ lettuce.  The chef’s recipe called for radishes, blanched asparagus and English peas, carrots, and mixed baby greens. His dressing included cardamom and coriander for a big pop of flavor.

Cooking 101 via MealMakeoverMoms.com/kitchen

Oh look. That’s Annmarie from the blog, Real Food Real Deals. We follow her blog, so it was great fun getting to meet her in person.

Salmon with Barley via MealMakeoverMoms.com/kitchen

Instagram image of our dinner!

Slow Roasted Salmon with Toasted Barley and Fennel
Makes 4 Servings

Many thanks to Stop & Shop and Executive Chef, Jeremy Sewall for the recipe.

For the Barley:

  • 1 cup pearl barley
  • 1/2 cup shaved fennel
  • 1 cup arugula leaves
  • 1 teaspoon curry powder
  • Zest and juice of 1 orange
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper

For the Salmon:

  • Four 6-ounce salmon filets
  • Zest and juice of 1 lemon
  • 1 shallot, minced
  • 1/4 cup extra virgin olive oil (you can get away with using less!)

1. For the barley, preheat the oven to 350°F. Put the barley on a baking sheet and place in oven until lightly toasted, about 10 minutes. Remove from the oven and place in a medium saucepan. Cover with cold, salted water and simmer until tender, about 35 minutes.

2. Drain well and let cool. While the salmon is cooking, toss all of the ingredients together to make the salad.

3. For the salmon, preheat the oven to 250°F. Place the salmon on a baking sheet and top with the lemon zest, shallot, salt and pepper. Drizzle a little of the olive oil on top. Place in oven and bake until it’s cooked to your liking, 15 to 20 minutes. Remove from the oven and drizzle with lemon juice. Serve immediately with the barley salad.

Stop & Shop

GIVEAWAY NEWS:  To celebrate Stop & Shop’s 100 year anniversary, they’re giving away two, $25.00 gift cards to their market. We will pick two lucky winners for this giveaway! Stop & Shop stores are located in Massachusetts, Connecticut, Rhode Island, New York, and New Jersey.

TO ENTER:  Leave a comment here on the blog and tell us about some of the healthy foods you’ll buy at the supermarket if you win the gift card. Will you stock up on fresh produce, whole wheat pasta or cereal, seafood, canned beans? What will you put in your cart?

We will enter you into the giveaway additional times if you …

> Tweet about the giveaway with a link back to this post.

> Share the giveaway news with your Facebook fans and friends with a link back to the post.

> Follow us on Pinterest.

> Follow The Meal Makeover Moms on Facebook and Twitter (@MealMakeovrMoms)

We’ll pick our winner on April 12th at noon EST using Random.org. Good luck!


A Recipe for Chicken Salad Tomato Bites – {Podcast #241}

Even though we’re months away from summer, we’re talking tomatoes on this week’s Cooking with the Moms radio podcast. Tune in for valuable tomato tips, new recipes for Rustic Tomato and Cheese Pie and these Chicken Salad Tomato Bites, and find out why our families are eating a lot of tomatoes now despite the tundra-like weather outside here in Boston!

Chicken Salad Tomato Bites via MealMakeoverMoms.com/kitchen

For this recipe, we teamed up with Backyard Farms in Madison, Maine where juicy, ruby-red tomatoes are grown year round in greenhouses, so they always taste like summer. With our new partners, we’re helping to spread the word about tomato nutrition, versatility, and flavor … and we can’t wait for you to try these cocktail tomatoes stuffed with a healthy homemade chicken salad.

Disclosure: We were compensated for our work with Backyard Farms, but all opinions are our own.

Backyard Farms tomatoes at Wilson Farm in Lexington, MA via MealMakeoverMoms.com/kitche

Tomatoes are rich in lycopene, a cancer-fighting antioxidant, and they also contain power nutrients like immune-boosting vitamins A and C.

Click the player button above to listen to Cooking with the Moms. And be sure to visit iTunes for all of our episodes.

Chicken Salad Stuffed Cocktail Tomatoes via MealMakeoverMoms.com/kitchen

To make our Chicken Salad Tomato Bites, slice off the tops of the tomatoes and then remove the pulp and seeds with a melon baller.

Chicken Salad Tomato Bites via MealMakeoverMoms.com/kitchen

Fill the tomatoes with a generous tablespoon of the chicken salad mixture. (Notice the tablespoon in the background. When we say we measure, we mean it!!)

Chicken Salad Tomato Bites via MealMakeoverMoms.com/kitchen

Place the “hats” back on top. They’re so cute, but you will want to remove them before eating the tomatoes.

- {Podcast #241}
The great thing about this nutritious chicken salad is that it's versatile. Instead of orange juice and zest, you can use a lemon; instead of sunflower seeds, switch to pumpkin seeds or chopped pecans; instead of raisins, use dried cranberries; instead of fresh basil, choose fresh tarragon, dill, or mint (or a combo); and you can add a teaspoon of honey mustard if you want to give the mixture more of a kick!
Recipe type: Lunch or Dinner
Serves: 3
  • One 10-ounce box Backyard Farms Cocktail Tomatoes (8 to 10 small tomatoes)
  • 1 cup finely chopped cooked chicken breast (roasted or rotisserie)
  • 2 tablespoons golden raisins
  • 1 tablespoon roasted, salted sunflower seeds
  • 3 tablespoons 2%-fat plain Greek yogurt
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon orange juice
  • 1 teaspoon orange zest
  • Kosher salt
  • Black pepper
  1. Slice the top off of each tomato, keeping the stem intact, and set aside. Carefully scoop out the tomato pulp and seeds with a melon baller. Place the tomatoes upside down on a paper towel for a few minutes to drain excess liquid.
  2. Place the chicken, raisins, sunflower seeds, yogurt, basil, orange juice, and orange zest in a bowl and mix until well combined. Season with kosher salt and pepper to taste.
  3. Sprinkle a pinch of kosher salt and pepper inside the hollowed-out tomatoes. Scoop a generous tablespoon of the chicken mixture into each tomato. Top with the stem "hats" and serve. (When it's time to eat, remove the "hats," set them aside, and enjoy the stuffed tomatoes!)
Each serving has 15% vitamin A and 25% vitamin C.
Nutrition Information
Serving size: (3 stuffed tomatoes) Calories: 140, Fat: 3.5g, Saturated fat: 1g, Carbohydrates: 10g, Sodium: 55mg, Fiber: 2g, Protein: 18g

Chicken Salad Tomato Bites via MealMakeoverMoms.com/kitchen

Tune into Cooking with the Moms for tomato tips from Backyard Farms. Here’s a sneak peek: (1) Ripen tomatoes on your kitchen counter, NOT in the refrigerator. (2) Use a tomato knife or serrated knife for slicing tomatoes. (3) For crushed tomatoes, use a cheese grater when you want to crush your own tomatoes versus using canned. Watch this YouTube video to see how it’s done.

Backyard Farms giveaway via MealMakeoverMoms.com/kitchen

Giveaway is now over.

GIVEAWAY NEWS: One lucky blog reader or podcast listener will win a Tomato Tasting Kit complete with a Backyard Farms cutting board, tomato knife, seasoned salt, olive oil, and boxes of cocktail tomatoes. (U.S. only please.)

TO ENTER:  Leave a comment here on the blog and tell us what you love most about summer tomatoes, or share your favorite tomato tip or recipe.

We will enter you into the giveaway additional times if you …

> Tweet about the giveaway with a link back to this post.

> Share the giveaway news with your Facebook fans and friends with a link back to the post.

> Follow us on Pinterest.

> Follow The Meal Makeover Moms on Facebook and Twitter (@MealMakeovrMoms)

We’ll pick our winner on April 10th at noon EST using Random.org. Good luck!

Book Review: Younger Next Week … and a Recipe for Asian Peanut Chicken {Book Giveaway ENDED + Podcast #238}

The Fountain of Youth may be too good to be true, but you’ll get one step closer if you follow the plan laid out in Younger Next Week: Your Ultimate Rx to Reverse the Clock, Boost Energy and Look and Feel Younger in 7 Days by Elisa Zied, MS, RD.

Younger Next Week via MealMakeoverMoms.com/kitchen

In the book, Elisa outlines some of the habits that sabotage vitality including overeating, caving to cravings, dieting, and skipping meals. She reveals the Vital Foods that defy aging … and the Vital Moves to keep you feeling young. She even offers her signature STRESSIPES (rhymes with recipes) for optimal sleep, fitness, food, and relaxation. Tune into this week’s Cooking with the Moms podcast for Elisa’s secrets and a Vitality recipe from the book for Asian Peanut Chicken. And read on for news on how you can win a copy of Younger Next Week.

Asian Peanut Chicken via MealMakeoverMoms.com/kitchen #peanuts #chicken #stirfry #nutrition #carrots

Vitality Recipes at the end of the book showcase the foods Elisa encourages everyone to eat: things like fruits and vegetables, healthy fats from seafood, seeds, and nuts, lean protein foods, and whole grains. (Confession: When we tested this recipe, we used white rice since we already had some cooked and on hand. A better choice: whole wheat spaghetti or brown rice.)

Asian Peanut Chicken

Makes 4 Servings

This recipe works well for a quick lunch or dinner. It’s easy to assemble thanks to the package of shredded carrots, though we peeled and thinly sliced a few carrots since that’s what we had in the fridge. This recipe is flexible; you could sub out the carrots for snow pea pods, or use both. Elisa created the recipes in the book with culinary expert, Robyn Webb.

  • 1 tablespoon minced jarred ginger
  • 1 tablespoon bottled minced garlic
  • 2 teaspoons low-sodium soy sauce
  • 1 teaspoon water
  • 1 teaspoon cornstarch
  • 3/4 pound chicken tenders
  • 1/2 tablespoon canola oil, plus 1/2 tablespoon for sauteing
  • One 8-ounce package shredded carrots
  • 2 scallions, root ends removed and minced
  • 3/4 tablespoon hoisin sauce
  • 1/4 cup chopped roasted unsalted peanuts
  • Plan Ahead: 2 cups cooked whole wheat spaghetti

1. In a medium bowl, combine the ginger, garlic, soy sauce, water and cornstarch. Mix well. Add the chicken tenders to the marinade and let stand for 5 minutes.

2. Heat 1/2 tablespoon of the oil in a large wok or a large heavy skillet over high heat. Add the chicken tenders and their marinade to the skillet and stir-fry for 5 minutes. Remove the chicken from the pan and set aside.

3. Lower the heat to medium and add the remaining 1/2 tablespoon oil to the wok or skillet. Add the carrots and scallions and stir-fry for 2 minutes. Next, add the reserved chicken and stir-fry for 1 minute. Stir in the hoisin sauce, mixing well. Remove the wok or skillet from the heat and garnish the chicken with chopped peanuts. Serve the chicken over cooked whole wheat pasta. (We used rice.)

Nutrition Information per Serving: 458 calories, 23g fat (4.2g saturated), 586mg sodium, 44g carbohydrate, 6.8g fiber, 20g protein

Print Recipe

Younger Next Week via MealMakeoverMoms.com/kitchen

GIVEAWAY NEWS: Who wants to turn back the hands of time? Younger Next Week reveals the secrets to feeling more vital and youthful. One lucky winner (U.S. only please) will receive a copy of Younger Next Week by Elisa Zied, MS, RD.

TO ENTER: Leave a comment here on the blog and tell us what you do to stay young … or tell us why you want to win the book.

We will enter you into the giveaway additional times if you …

> Tweet about the giveaway with a link back to this post.

> Share the giveaway news with your Facebook fans and friends with a link back to the post.

> Follow us on Pinterest.

> Follow The Meal Makeover Moms on Facebook and Twitter (@MealMakeovrMoms)

We’ll pick our winner on February 26th at noon EST using Random.org.

Valentine’s Day Snacks and Desserts Featuring Red Super Fruits: Strawberries, Raspberries, Apples, Grapes, Cranberries, and Tart Cherries

Valentine’s Day fever is in the air, and there’s no shortage of chocolate recipes circulating around the web right now. We’re bucking the chocolate trend this year with our favorite Meal Makeover Mom creations featuring red-colored fruits including strawberries, raspberries, red grapes and apples, cherries, and dried cranberries.

Red Super Fruit Valentine Treats via MealMakeoverMoms.com/kitchen

Colorful red fruits are packed with vitamins, minerals, and antioxidants, which are natural plant chemicals that fight everything from memory loss to heart disease, so read on for our oh-so-red Valentine’s recipes including Peanut Butter Crepes with Strawberry Sauce, Strawberry-Filled Toaster Pastries, Raspberry Breakfast Cake, Apple Crisp Snack Parfaits, Cherry Chocolate Oatmeal Cookies, and Monster Cookie Makeover.

Peanut Butter Crepes with Strawberry Sauce via MealMakeoverMoms.com/kitchen

Peanut Butter Crepes with Strawberry Sauce is elegant yet easy to make, and the strawberry sauce provides almost half a day’s worth of vitamin C per serving.

Strawberry-Filled Toaster Pastries via MealMakeoverMoms.com/kitchen

Strawberry-Filled Toaster Pastries are a healthy makeover of Pop Tarts. They’re a labor of love, so yes, they’re the perfect way to say, “I love you!” In addition to vitamin C, strawberries are also rich in potassium.

Raspberry Breakfast Cake via MealMakeoverMoms.com/kitchen

Our Raspberry Breakfast Cake recipe can be found here on Meal Makeover Moms’ Kitchen, and now it’s also on our new iPhone recipe app, Meal Makeovers. One cup of raspberries has a whopping 8 grams of fiber, plus they’re also one of the highest antioxidant foods in the produce aisle.

Apple Crisp Snack Parfaits via MealMakeoverMoms.com/kitchen

Apple Crisp Snack Parfaits offer a one-two punch for better nutrition. Made with apples, which are rich in fiber and grapes, packed with polyphenols, which are compounds that keep our hearts healthy, this special snack brings great nutrition and a naturally sweet, almost fragrant flavor, to the Valentine’s table.

Cherry Chocolate Oatmeal Cookies via MealMakeoverMoms.com/kitchen

Dried tart cherries have anti-inflammatory benefits, heart health benefits, and half a cup has almost a half day’s worth of immune-boosting vitamin A. We use them in these super scrumptious Cherry Chocolate Oatmeal Cookies.

Monster Cookie Makeover via MealMakeoverMoms.com/kitchen

Dried cranberries have twice the antioxidants as raisins, and they make their way into this better-for-you Monster Cookie Makeover recipe. They’re a great addition to any cookie jar.

Other Valentine recipes you may want to try …

> Super Strawberry Pudding

> Apple, Rhubarb & Berry Crisp (you’ll have to use frozen rhubarb this time of year)

> Mini Berry Cheesecakes

> Rustic Pear & Grape Tart

> Watermelon Pomegranate Pops

A Recipe for Chicken BLT Salad and a Giveaway of The Slim Down South Cookbook {Podcast #236}

We adore The Slim Down South Cookbook. And even though we’re Yankees who say silly things like “wicked awesome” (OK … Maybe we’re exaggerating just a bit), this cookbook is a must-have, no matter where in the country you may live.  The book was written by Atlanta-based dietitian, Carolyn O’Neil and the editors of Southern Living, and this week, Carolyn joins us on Cooking with the Moms to dish about the book. Be sure to tune in for Carolyn’s Sweet Pea Crostini, this Chicken BLT Salad, and a few more lightened up Southern-style recipes including Honey-Grilled Pork Tenderloin and Baked Pears with Toasted Oat Topping. Oh, and we’re also giving away a copy of the cookbook, so read on for details on how to enter.

Chicken BLT Salad from The Slim Down South Cookbook via MealMakeoverMoms.com/kitchen

This light yet rich-tasting salad calls for just two slices of bacon. Carolyn recommends using center-cut bacon, which is lower in fat and calories.

Chicken BLT Salad via MealMakeoverMoms.com/kitchen

For the chicken, we used Trader Joe’s roasted chicken. It was a fast and flavorful shortcut.

Chicken BLT Salad

Makes 4 Servings

This recipe is from The Slim Down South Cookbook. Serve it as a salad or use the mixture for a sandwich or wrap. Don’t like tomatoes? Leave ’em out or substitute with diced red bell peppers or cucumber.

  • 1/2 cup buttery garlic-and-herb spreadable cheese
  • 3 cups chopped cooked chicken (about 6 breast halves)
  • 1/2 cup grape tomatoes, halved
  • 1/3 cup chopped green onion tops
  • 2 bacon slices, cooked and crumbled
  • 1/16 teaspoon table salt
  • 1/8 teaspoon freshly ground black pepper
  • Assorted mixed greens, optional

1. Microwave cheese in a small microwave-safe bowl at HIGH 20 seconds. Stir in next 4 ingredients, tossing well. Add salt and pepper. Serve on assorted greens, if desired.

Nutrition Information per Serving (1 cup): 279 calories, 12.5g fat (6.3g saturated, 1.3g monounsaturated), 350mg sodium, 3.2g carbohydrate, 0.4g fiber, 35.8g protein

Print Recipe

The Slim Down South Cookbook

GIVEAWAY: We’re giving away one copy of The Slim Down South Cookbook (Oxmoor House, December 2013). We love this book and have already filled it with Post-It Notes! To enter, leave a comment here telling us about why you want to win this book or about your favorite Southern-style recipe that you’d like to see lightened up.  (U.S. entries only please.)

We will enter you into the giveaway additional times if you …

> Tweet about the giveaway with a link back to this post.

> Share the giveaway news with your Facebook fans and friends with a link back to the post.

> Follow us on Pinterest.

> Follow The Meal Makeover Moms on Twitter (@MealMakeovrMoms)

Good luck everyone. We’ll pick our winner on January 30th at noon using Random.org.

A Recipe for Triple Fruit Ice Cream … and a Giveaway for Yonanas

A few weeks back, we attended the annual meeting of the Academy of Nutrition and Dietetics in Houston. While cruising the exhibit hall in search of interesting new food products, we stopped by the Dole booth where a rep from Yonanas was demonstrating how to make fruit-based ice creams. A few refreshing bites later, we decided to give the gadget a try in The Meal Makeover Moms’ Kitchen. And guess what? Now we’re giving one away. Read on for the refreshing details.

Yonanas via mealmakeovermoms.com/kitchen

It looks like soft serve ice cream. It tastes like ice cream. But it’s really ripe, frozen fruit…

To make the Triple Fruit Ice Cream, you’ll need two frozen bananas, 2/3 cup frozen chopped peaches, and 6 frozen strawberries. Garnish with a few mini, semi sweet chocolate chips. Once combined, you’ll end up with about 1¾ cups. Not a bad way to satisfy a sweet tooth at snack time or dessert!


GIVEAWAY: With the holidays just around the corner, one reader will win this gift of good health. We’re giving away Yonanas, an appliance that turns ripe, frozen fruit into soft serve ice cream. Talk about a delicious way to get more fruit into your family’s diet! To enter the giveaway, tell us why you want to win Yonanas and the first frozen fruit creation you would make if you won it. (U.S. entries only please)

We will enter you into the giveaway additional times if you …

> Tweet about the giveaway with a link back to this post.

Share the giveaway news with your Facebook fans and friends with a link back to the post.

Follow us on Pinterest.

> Follow The Meal Makeover Moms on Twitter (@MealMakeovrMoms)

Good luck everyone. We’ll pick our winner on December 2nd using Random.org.

A Hummus Recipe from Plenty … and a Chance to Win the Cookbook of Your Dreams {Giveaway Ended}

If you were stranded on a desert island with an unlimited pantry to cook from and you were told you could only bring ONE cookbook, what would you toss into your life raft? Janice and I were discussing that question the other day and my answer didn’t surprise her: I’d bring Plenty by UK chef, Yotam Ottolenghi. I love this cookbook. It’s filled with vegetable-based recipes like marinated mushrooms with walnut and tahini yogurt, eggplant with buttermilk sauce, and hummus, and I turn to Plenty when I’m craving big, bold flavors that elevate veggies from simple to sensational. (BTW, if I could bring my iPhone, I’d take our Meal Makeovers recipe app along for the ride too!)

Plenty by Ottolenghi

The eggplant with buttermilk sauce that’s on the cover of Plenty is topped with pomegranate seeds and seasoned with za’atar (a Middle Eastern spice mix) and lemon thyme. I’m not saying this dish is “everyday food,” but if you’re hosting a dinner party, bring it on!

Hummus from the cookbook, Plenty

I’m more than a bit overdue with this blog post. I’ve been meaning to write it since the summer when I visited my husband’s family in London. While Simon and I were in town, “Uncle Dick” made Ottolenghi’s hummus one afternoon, and I got a big kick out of photographing his culinary endeavors. When I returned home, I made the hummus for a going-away party my friend Meg hosted for Josh and his college-bound high school buddies.

dinner party with Josh and his friends

Here’s Josh (last guy in the back on the left) getting ready for dinner with his best high school friends.

hummus with Plenty of Vegetables

The beauty of hummus—besides the fact it’s made with fiber-rich chickpeas—is that it’s the perfect dipper for crunchy, raw veggies.


Makes 6 Servings

Cooking for a crowd? Bring along Ottolenghi’s hummus. While Janice and I almost always turn to canned for convenience, the difference in this sensational hummus is soaking and cooking dried chickpeas. Hydrating the dry beans first results in a creamy, luscious hummus texture. This recipe is gluten free and vegan, and it yielded well more than six servings since I served it as an appetizer. (Recipe adapted from Plenty.)

  • 2½ cups dried chickpeas (about 1 pound)
  • 1½ tablespoons baking soda
  • 1¼ cups tahini paste (I used a bit less)
  • 3 tablespoons lemon juice
  • 6 garlic cloves, crushed
  • kosher salt
  • extra virgin olive oil, lemon juice, sweet paprika, chopped parsley

1. Soak the chickpeas overnight. Place in a large bowl and cover with double the volume of cold water. Add 1 tablespoon of the baking soda to the chickpeas and set aside. The next day, drain and rinse.

2. Place the soaked chickpeas and remaining baking soda in a medium saucepan and cover with double their volume of cold water. Bring to a boil, then simmer very gently for 2 to 3 hours, or until totally soft and easy to mush. Add more water during cooking if necessary, to keep them immersed. Drain the chickpeas, retaining the cooking liquid.

3. Transfer the warm chickpeas to a food processor, reserving a few to garnish at the end, and add the tahini, lemon juice, garlic and 1 teaspoon salt. Blitz for a minute or two until totally smooth. Add some of the cooking liquid and blitz again. You want the mixture to be very soft, almost runny, but just holding its shape. Taste and add more salt if you like. Keep warm.

4. To serve, spread the warm hummus in small individual plates. (I served in two bowls w/ lots of veggies.) Drizzle hummus with olive oil and lemon juice. Sprinkle with paprika, and garnish with the reserved chickpeas and parsley.

marinated mushrooms from Plenty

Here’s the recipe for Marinated Mushrooms with Walnut and Tahini Yogurt from Plenty. I changed it up by adding shelled edamame vs. fava beans.

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