Happy Birthday Baby!

I can't believe that my little man is turning 3 (which also means that I am turning 33, but that's a whole other topic...). Birthdays mean parties, and it seems as though little man has 3 parties every year--one with his buddies (Batman-themed this year), one with our family (Hollywood Studios to see Jake and the Neverland Pirates) and one in school.

I wanted to mix things up this year and make a special treat for his class. For those of you on Pinterest, you are familiar with all of the imaginary birthday parties, houses, and weddings you begin to plan in your dream-world. I decided to take on one of the baking projects for little man's class party, and make Oreo-pops. To my surprise, they were SO easy, and I am thrilled with how they came out. I followed the step-by-step tutorial on the blog How Does She? and in a matter of 10 minutes I had these beautiful treats all prepared for 20 soon-to-be sugar-rushed toddlers.

After cranking out these bad-boys I proceeded to go ahead and cook this week's remaining dinners, with my Valentine's Day baby's favorite, spaghetti and meat sauce, as his birthday dish.

This weeks line up:
Sunday--Roasted turkey breast with tzimmis, stuffing and mashed potatoes.
Monday--Dinner out with friends after hubby's work event
Tuesday--Spaghetti and meat sauce, followed by birthday cake!
Wednesday--Jerk chicken with sweet potato mash and black-eyed pea relish*
Thursday--Bookclub (boys are on their own!)
Friday-Sunday--DISNEY!

Black-eyed peas are a food that I was not introduced to until I moved South. I had them for the first time ever at Sweet Potatoes Restaurant in Savannah. I fell in love with this relish one day at lunch, and I have been trying to perfect my recipe ever since.

Black-Eyed Pea Relish

Ingredients
1 tbs olive oil
2 tbs white vinegar
1 tsp agave nectar
1 tbs dried parsley
1 15oz can black-eyed peas, drained
1/4 green bell pepper, diced
1/4 red bell pepper, diced
1 shallot, diced
salt/pepper

Directions
-In a small bowl mix together vinegar, oil, agave nectar, parsley, salt and pepper.
-Add remaining ingredients, stir well, and let sit overnight in the fridge.


Healthy meals to nourish your mind.

Add A Little Spice To Your Meal-Time

I am happy to say that 2012 is the first year that my New Year’s resolution was NOT to eat better. This past year I have really worked hard to provide my family with healthy meals that use a variety of flavors, many times using new veggies to mix things up.

Spices, on the other hand, I have not been very adventurous with. I tend to reach for the same ones over and over from my spice rack—oregano, paprika, Italian seasoning—nothing really groundbreaking. For 2012, my resolution is to try to use a larger variety of spices, hopefully pleasing my palate with delicious flavors I have never tasted before. This week, coriander, sage and cinnamon will all be special guests at our dinner table.

Monday—Turkey tacos with homemade pico de gallo

Tuesday—Chicken breasts with butternut squash, red onions and cranberries (modified from this Martha Stewart recipe—uses sage, nutmeg and coriander)

Wednesday—Turkey-hummus sliders with homemade sweet potato chips

Thursday—Cinnamon chicken and sweet potato stew* served over couscous

Friday—Brick oven chicken and challah

Cinnamon Chicken and Sweet Potato Stew

Serves 2

450 calories per serving

PointsPlus Value per serving: 11

Ingredients

 -1/4 cup all-purpose flour

-1 tsp ground cinnamon

-Salt and ground pepper

-8 oz boneless skinless chicken breast, cut into 1-inch cubes

-1/2 tablespoons olive oil

-1/2 medium onion, diced

-1-inch piece peeled fresh ginger

-1 cup chicken broth

-2 cups sweet potatoes, peeled and cut into 1-inch chunks

-1 tablespoons fresh lemon juice

Directions

-Place flour, cinnamon, salt and pepper in a large zip-lock bag. Add chicken and shake until the chicken is well coated. Remove chicken from bag and shake off any extra flour.

-In a large Dutch oven or heavy pot, heat oil over medium-high. Add chicken, and cook until browned, about 2 minutes per side; transfer to a plate.

-Add onion and ginger to pot. Cook, stirring occasionally, until onion starts to soften.

-Add broth and sweet potatoes. Bring to a boil; reduce heat, and simmer until sweet potatoes are tender, 10 to 15 minutes.

-Return chicken to the pot. Add lemon juice. Simmer an additional 8 minutes.

-Discard ginger and serve.

Healthy meals to nourish your mind.