Mealtime Mama: Cooking with foil for easy clean-up

mealtime-mama-category-sponsor-banner-2017Happy Monday, mamas. One of the things we’ve noticed about our fellow moms is that some of us don’t mind cooking but HATE the clean-up process. So if you’re in that group, you’re going to love this recipe we found on the Harps website in their section for healthy recipes. This dish involves cooking inside individual packets of aluminum foil, which makes the clean-up process SO much easier because there’s no big baking dish to soak in the sink for hours after dinner.

Plus, with this crazy weather we’re having, you have the option of either cooking the aluminum foil packets in your oven or on the grill outside. Enjoy!

Homestyle Chicken Packets

Ingredients

  • reynolds wrap4 sheets of heavy duty aluminum foil
  • 4 boneless chicken breast halves (1 to 1.25 pounds)
  • 1/3 cup Dijon mustard
  • 1 tbsp dried basil leaves
  • 2 tsp paprika
  • 2 medium carrots, sliced into quarter-inch coins
  • 2 cups fresh mushroom slices
  • 2 medium zucchini squash, sliced into quarter-inch coins
  • 2 tbsp butter

Directions

Preheat oven to 450 degrees F or preheat grill to medium-high.

homestyle chicken packetsCenter chicken on each sheet of aluminum foil.

Spread Dijon mustard over chicken breasts. Stir basil and paprika together and sprinkle over chicken. Top with vegetables and dot each packet with half a tablespoon of butter.

Bring up sides of foil and double fold. Double fold ends to form a packet, leaving room for heat circulation inside packet. Repeat to make four packets.

Bake 20 to 24 minutes on baking sheet in oven, or grill 14 to 16 minutes on medium-high heat in covered grill.

For more meal inspiration, click here to check out the HUGE collection of recipes on the Harps website. You can register (for free) on the site and save all your favorites (or share one with a friend) by clicking one button. It’s super easy to search for ingredients, and we love how organized the recipe collection is. While you’re there, sign up to use the Harps Digital Coupon program. (No more forgetting your paper coupons at home!) Just enter your phone number at checkout and your coupons will be applied to the total. It’s so easy, and it’s one more reason we love shopping at Harps.

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Mealtime Mama: Cherry Chocolate Heart Torte

mealtime-mama-category-sponsor-banner-2017Happy day-before-Valentine’s Day, mamas! If you feel like busting out an extra special dessert in honor of Valentine’s Day, we’ve got one for you. One reviewer called this dish “crazy good,” and that’s all it took to sell us on it. With whipped cream, hot fudge and cherries, how can you go wrong?

Cherry Chocolate Heart Torte

Ingredients:

  • st-valentines-day-1990691_640 (2)1 pkg (15 ounces) refrigerated pie crusts
  • 2 teaspoons flour (divided)
  • 1 pkg (8 ounces) cream cheese, softened
  • 1 cup confectioners’ sugar
  • 1 teaspoon almond extract
  • 1/2 cup heavy whipping cream
  • 2/3 cup hot fudge ice cream topping
  • 1 can (21 ounces) cherry filling and topping

Directions:

Allow both crust pouches to stand at room temperature 15 to 20 minutes. Remove one crust from pouch; unfold. Press out fold lines.

If crust cracks, wet fingers and push edges together. Sprinkle 1 teaspoon flour over crust. Turn crust, floured side down, on ungreased cookie sheet. Using paper pattern as guide, cut crust into heart shape. Generously prick heart crust with fork.

cherry chocolate torteBake in a 450 F. oven for 9 to 11 minutes or until lightly browned. Let cool. Repeat with the remaining crust.

Combine cream cheese, confectioners’ sugar and almond extract in a small bowl; beat until smooth. Add whipping cream and beat until thickened.

To assemble, place one heart-shaped pie crust on serving plate; spread wtih 1/3 cup of the hot fudge. Carefully spread half of cream cheese mixture over hot fudge.

Remove 28 to 30 cherries from cherry filling; set aside. Spoon 2/3 of the cherry filling over cream cheese.

Spread second crust with remaining hot fudge and place over filling. Carefully spread with remaining cream cheese mixture. Arrange reserved cherries over cream cheese mixture in the shape of a heart about 1-inch from edge. Swirl remaining cherry filling inside of heart. Refrigerate until serving time. Store any remaining torte in refrigerator. (Click here for a printer-friendly copy of this recipe.)

Source: Cherry Marketing Institute, Inc.

For more meal inspiration, click here to check out the HUGE collection of recipes on the Harps website. You can register (for free) on the site and save all your favorites (or share one with a friend) by clicking one button. It’s super easy to search for ingredients, and we love how organized the recipe collection is. While you’re there, sign up to use the Harps Digital Coupon program. (No more forgetting your paper coupons at home!) Just enter your phone number at checkout and your coupons will be applied to the total. It’s so easy, and it’s one more reason we love shopping at Harps.

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Mealtime Mama: Breakfast Quesadilla

mealtime-mama-category-sponsor-banner-2017Happy Monday, mamas. I think we can all agree that mornings (especially school day mornings) can be fast, furious and frustrating. So we’re all for finding ways to get the day started with a quick but healthy breakfast that no one whines about. This breakfast quesadilla recipe fits the bill. It’s a great way to spice things up with something more interesting than cereal, while still making sure the kids get protein in the morning.

Breakfast Quesadilla

Ingredients:breakfast quesadilla pic

  • 1/2 cup eggs (or egg substitute)
  • 1 tablespoon diced green pepper
  • 1 tablespoon diced onion
  • 1/2 cup grated light jalapeno cheddar cheese
  • 2 6-inch fat-free flour tortillas
  • 2 tablespoons grated light cheddar cheese
  • Salsa

quesadilla nutrition boxDirections:

In a skillet, prepare egg substitutes with green peppers, onions, and 1/2 cup cheese. Flip once. Cook until done.

Heat tortillas in the microwave about 30 seconds, until warm. Layer a tortilla, egg mixture and tortilla with cheese on top.

Cut into six pieces.

Add salsa if desired.

Image and Recipe Courtesy of Midwest Dairy Association

For more meal inspiration, click here to check out the HUGE collection of recipes on the Harps website. You can register (for free) on the site and save all your favorites (or share one with a friend) by clicking one button. It’s super easy to search for ingredients, and we love how organized the recipe collection is. While you’re there, sign up to use the Harps Digital Coupon program. (No more forgetting your paper coupons at home!) Just enter your phone number at checkout and your coupons will be applied to the total. It’s so easy, and it’s one more reason we love shopping at Harps.

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Mealtime Mama: Breaded Oregano Chicken

mealtime-mama-category-sponsor-banner-2017We think a good recipe for breaded chicken is a must-have. It’s a crowd-pleaser for even the pickiest eaters and it’s easy to pair it with rice, potatoes and/or any type of vegetable. Add a multi-grain roll to the plate and you are DONE — a simple, comforting plate of food perfect for a warm, cozy evening at home.

Here’s a recipe for a breaded, baked chicken dish to add to your weekly line-up of family dinners. Hope you love it! (Click here for the printer-friendly version on the Harp’s website.)

Breaded Oregano Chicken

Ingredients:oregano leaves

  • 1 cup dried bread crumbs or Panko bread crumbs
  • 3 tablespoons Parmesan cheese
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1/4 cup Dijon mustard
  • 6 boneless, skinless chicken breasts

Directions:breaded oregano chicken

Mix bread crumbs, cheese, oregano, garlic powder and pepper in a large flat dish or on a plate with a lip.

Brush mustard on all sides of the chicken. Coat both sides of chicken with bread crumb mixture and place on a large baking sheet or casserole sprayed with nonstick cooking oil or lined with parchment paper.

Bake at 375 degrees F. uncovered, for 25 minutes or until juice is no longer pink when centers of thickest part of chicken is cut.

For more meal inspiration, click here to check out the HUGE collection of recipes on the Harps website. You can register (for free) on the site and save all your favorites (or share one with a friend) by clicking one button. It’s super easy to search for ingredients, and we love how organized the recipe collection is. While you’re there, sign up to use the Harps Digital Coupon program. (No more forgetting your paper coupons at home!) Just enter your phone number at checkout and your coupons will be applied to the total. It’s so easy, and it’s one more reason we love shopping at Harps.

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Mealtime Mama: Slow Cooker Fresh Veggie Lasagna

mealtime-mama-category-sponsor-banner-2017Happy first Monday of the New Year, mamas! Do you know what you’re making for dinner tonight? If not, here’s a recipe we found on the Harps website that made our mouth water when we read the directions. This Slow Cooker Fresh Veggie Lasagna will make you feel like you’re eating something naughty but the calorie count on this one makes it nice for those of us trying to eat healthier in 2017.

Plus, what better way to get your kids to try zucchini than sneaking it into a lasagna that’s going to make the kitchen smell incredible while it’s in the slow cooker? (You can make the whole dish in the Crock-Pot, which means less clean-up time. Score!) Click here for a printer-friendly version of this recipe, courtesy of Harps, the sponsor of this category.

Slow Cooker Fresh Veggie Lasagna

Ingredients

  • slow-cooker-lasagnaNonstick cooking spray
  • 1 1/2 cup mozzarella cheese, shredded
  • 1/2 cup part skim ricotta cheese
  • 1/3 cup Parmesan cheese, grated
  • 1 egg, lightly beaten
  • 1 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1 cup low sodium marinara sauce (plus additional for serving)
  • 1 medium zucchini, diced
  • 4 no boil lasagna noodles
  • 1 bag baby spinach
  • 1 cup thinly sliced mushrooms
  • Fresh basil leaves (optional)

 Directions

slow-cooker-lasagna-nutrition-boxSpray Crock-Pot with nonstick cooking spray; set aside. In a small bowl, mix together mozzarella, ricotta, Parmesan, egg, oregano and garlic powder.

Spread 2 T of pasta sauce in bottom of pot. Sprinkle 1/2 of the zucchini over sauce and top with 1/3 of the cheese mixture. Break 2 noodles into pieces to cover the cheese. Spread 2 T of sauce and then layer 1/2 of the spinach and 1/2 of the mushrooms. Repeat layering, ending with cheese and the remaining sauce. Firmly press ingredients into pot.

Cover and cook over low heat for 4-5 hours. Allow lasagna to rest 20 minutes before cutting into wedges to serve. Spoon a little extra sauce over each serving and top with a basil leaf if desired. (This recipe yields 6 servings.)

Photo and recipe compliments of The Midwest Dairy Association. 

For more meal inspiration, click here to check out the HUGE collection of recipes on the Harps website. You can register (for free) on the site and save all your favorites (or share one with a friend) by clicking one button. It’s super easy to search for ingredients, and we love how organized the recipe collection is. While you’re there, sign up to use the Harps Digital Coupon program. (No more forgetting your paper coupons at home!) Just enter your phone number at checkout and your coupons will be applied to the total. It’s so easy, and it’s one more reason we love shopping at Harps.

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