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: 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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Mealtime Mama: Creamy spinach bowtie pasta

mealtimeMamas, I’m not sure where this recipe originally came from but I do know it’s GOOD and it’s crazy easy. I got it years ago from my friend Amy who said it was one of her “go-to” quick dinner recipes.

I made it the other day and my 12-year-old son, who usually hates all things green, said it was one of his new favorites. Yay!

Here’s what you’ll need:classico sun-dried tomato alfredo

  • Box of bowtie pasta (I like the miniature farfalle)
  • 1 small box of frozen chopped spinach (I use the Green Giant brand.)
  • 1 jar of Classico Sun-dried Tomato Alfredo sauce
  • 1 can of petite diced tomatoes (You can also used diced tomatoes with Italian seasoning)

Directions:

Cook the pasta according to directions on the box. Microwave the frozen chopped spinach according to package directions and then drain it really well. (Spend an extra minute or two draining the spinach. You don’t want spinach juice in your sauce.)

Pour the Classico Sun-dried Tomato Alfredo sauce into a sauce pan and simmer. Add the can of tomatoes and then add the drained spinach. (I use half of the spinach, but you could use the whole thing if your family loves it.) Mix well.diced-basil-garlic-oregano-sm

Add a little basil, oregano and garlic seasoning to the sauce pan. I use a couple of dashes of each spice. (If you use canned tomatoes that already have Italian seasoning included, you might not need to add any extra.)

Warm the sauce mixture until heated through. Serve over warm bowtie pasta and garnish with Parmesan cheese. (You could easily add some grilled chicken to this dish, if you like.)

The whole thing takes less than half an hour, and the results are delicious. Hope you enjoy it!