Food Friday: I (h)Ate School Lunch..And Had To Show ID

Today, I joined my 5 year old at school for lunch. I was appalled that they were serving a pretzel with cheese as an entree. Now that the election is over, I have time to meet with him for lunch.

When I got to his school, I had to show my ID. They scanned it. It printed my driver's license picture, my name, what time/date I checked in and even, "cafeteria", where I was going.

I just LOVE having to wear my drivers' license picture on a name tag....said no one ever. But showing an ID to vote is racist. <- note the sarcasm.

I DID find Sean's ISU hoodie that we've been missing, in the lost and found, while I was waiting for his class to come down the hall. He saw me. He grinned from ear to ear.

He was excited.

We waited in line, I had to pay for my lunch, of course, and Sean was excited that he could tell me how it all worked. I had been to lunch with his older brother before, but I let him tell me. The cashier did say, "I was hoping to meet you! I saw the shirts that your oldest wore last week and said, 'Your parents must work in politics!' Liam told me that his mommy does. And Republican! Good work!"

We gathered our utensils and trays. We could add "salad" and a banana. There was a sign that read, "You must take 1/2 fruit and 1/2 veggie in order for the school to be reimbursed for a full meal." Most of the kids passed it over, because, they're in kindergarten. 

And here was my meal. 

A pretzel, the size of a milk carton (no salt), milk, green beans (no pepper), cheese in a cup, and Caesar  salad...ish, again, no pepper.

Sean and I prayed before our meal, and that reminded the kid who sat across from him to pray. He wanted me to take his picture, in case his parents are friends of mine.

This is the "other" option for lunch, called a "kydz-able". And yes, that is how they spell it. Cheese, carrots, Goldfish crackers and grapes with yogurt. And milk.

How can children learn on snack foods for lunch? How is this accepted?  

The pretzel is going to breakdown to sugar and can cause a major tired crash this afternoon. There isn't enough protein to sustain either of these lunches. Most 'kid-friendly' yogurts are filled with sugar and dye, baby carrots are most likely cleaned with a chlorine sanitizer, the goldfish is loaded with salt, and chocolate milk is loaded with sugar. Nothing in either of these lunches will help fuel the minds and bodies through the afternoon of school.

I wonder how many members of the School Board have eaten this lunch, and gone about their day, with nothing else to eat?

I've asked my boys if they want to take cold lunch. They always refuse. At their school, kids who eat cold lunch, have to sit at a different table than those who eat "hot lunch" or a "kydz-able". How is that not segregation?

How is any of this acceptable? This is not lunch food, this is snack food. My challenge to you, tweet, Facebook, share this post. Our kids deserve more than snacks for lunch.

Food Friday: Leftover Chicken Tacos Make Chicken Tortilla Soup

How about two quick meals for your family for the price of one with a complete different taste?

Yes, please! The other night we had chicken tacos and tonight we are using the leftovers for Chicken Tortilla Soup. All easy recipes and family approved!

Chicken Tacos

1 pound of chicken breast, thawed
1 jar of your favorite salsa
1-15 ounce can of black beans

Pour contents into crock pot. Cook on low until chicken is cooked through. Shred chicken. Serve with tortillas, cheddar cheese, sour cream, and tortilla chips. Good with bean dip. Use corn tortillas for gluten free meal.


6 Can Chicken Tortilla Soup

1-15 ounce whole kernel corn, drained
2-14.5 ounce can chicken broth
1-10 ounce can of chunk chicken (or use your leftover chicken tacos)
1-15 ounce can black beans
1-10 ounce can dried tomatoes (with green chili peppers optional)

Pour everything into a large stock pot and simmer until chicken is warm. Serve with cornbread. Gluten free without cornbread.

Food Friday: Ham Asparagus Gratin

Here is a new recipe we found on the back of a Campbell's Cream of Asparagus can that is just perfect for spring, especially as you are sitting at the table with your family, with the windows wide open letting in the evening's fresh air.

This refreshing casserole is a nice substitute for winter's potato gratin and is a good way to use asparagus that is in season right now as well as leftover ham. Personally I cannot wait to try it with wild asparagus.

1 can Campbell's Condensed Cream of Asparagus Soup
1/2 cup milk
1/4 teaspoon onion powder
1/4 teaspoon ground pepper
1 1/2 cups cooked cut asparagus
1 1/2 cups cubed, cooked ham
2 1/4 cups rotini pasta, cooked and drained
1 cup shredded cheddar cheese

Heat oven to 400 degrees. Cook pasta according to directions. Cut and steam asparagus. Then stir soup, milk, onion powder, black pepper, asparagus, ham, pasta, and 1/2 cup cheddar cheese in baking dish. Bake 25 minutes or until ham mixture is hot and bubbling. Stir and sprinkle with remaining cheese. Bake another 5 minutes or until cheese is melted.

Happy May Day!

Food Friday: Party Idea - Buffalo Chicken Dip

Here is an excellent party dip for your mid-winter get together this weekend. If you are snowed in like the rest of us, treat yourself just because spring is on the way. At least the dip will make you feel warm again!

2 - 10 ounce cans of chunk chicken breast, drained
2 - 8 ounce package cream cheese
1 cup ranch dressing
3/4 cup pepper sauce (such as Frank's Red Hot or Chipotle Tabasco Sauce)
1 1/2 cup shredded cheddar cheese

Heat chicken and hot sauce in skillet over medium heat until heated through. Stir in cream cheese and ranch dressing. Continue cooking and stirring until well blended and warm. Mix in half of shredded cheese and then transfer mixture to slow cooker. Sprinkle remaining cheese over the top, cover and cook on a low setting until hot and bubbly. Serve with celery sticks and chips.

Food Friday: Gluten Free Recipe - Shepherd's Meatloaf

My sister-in-law gave me this recipe for my freezer shortly before Judah was born. I remember that only meat and potato type meals seem to fill me up with the nutritious calories I needed for nursing. And this was one of those meals.

Not only is portion of meatloaf delicious, but it is a guaranteed gluten free recipe. My brother-in-law is constantly on the look out for such recipes and having gestational diabetes in the past, I understand how important it is to have recipes like this on hand for special dietary needs.

So eat healthy and eat tasty!

Ingredients

1 pound lean chuck beef
2 tablespoons diced onion
1 teaspoon salt
1 cooked medium potato, mashed
1 egg
1/2 teaspoon garlic powder
1/2 pound fresh mushrooms sliced or 1 can drained

Directions

In an 8 inch loaf pan, mix meat, onion, salt, potato, garlic powder and egg, thoroughly and form loaf. Firmly press mushroom slices over entire surface of loaf. Bake at 350 degrees for about 1 hour. Slice and serve hot.

Food Friday: Crock-Pot Ham and Scalloped Potatoes

Here is great slow-cooker recipe from a family friend. You know one of those comfort foods, especially this cold weekend. I plan on using the leftover Christmas ham from the freezer for this.


Crock-Pot Ham and Scalloped Potatoes

6-8 slices of cubed ham
8-10 medium potatoes, peeled and thinly sliced
1 onion peeled and thinly sliced
1 cup grated cheddar or American cheese
1 10 ounce can cream of celery or cream of mushroom soup
paprika to taste (optional)

Chunk ham in pieces. Put half of the ham, potatoes, and onions in crock-pot. Sprinkle with salt and pepper. Then top with grated cheese. Repeat with remaining half of everything, then add undiluted soup over top. Sprinkle with paprika. Cover and cook on low for 8-10 hours or high for 4 hours. Increase by half for 5 quart cooker.

Food Friday: BPA Myths

On this food friday, we won't post a recipe. However, I do want to discuss something I think is important for all parents to read. As a mom, I always try to give my kids the best. That's why when this latest BPA scare came out, I wanted to do more research.

I ran across an article that I thought spoke to me well. The author discusses the studies that the media twists and turns and uses to scare parents. 

I have two children, one boy and one girl. While I was pregnant, my doctor never told me to avoid any kind of food packaging. My child's doctor has never mentioned anything about thyroid levels with my boy, and I'm not worried. My son is a very bright, curious and healthy boy. 

Every year, my family tries to travel to Canada for a vacation and I know how strict their rules are when it comes to food. Knowing that Canada debunked the theory of BPA makes me feel even better. 

I store my leftovers in plastic containers. We eat food packaged cans and bags. This author had it right. Even though we're busy moms, we must not allow the media to scare us before we can do some research ourselves. We can not allow ourselves to be scared and swayed. Every mother wants to do what's right by her children, but I've learned we can't take "reports" at face value. We must do our own research and yes, even as the author said, use common sense.

What do you think? 

Food Friday: Beans with Ham!

What do you when you combine leftover local ham steaks with chilly Fall days? Why you get yummy, tummy-filling, old-fashioned beans with ham served over hot cornbread.

I remember when worked at a local restaurant in high-school. One of the specials you saw written up on the dry erase board was ham and beans. I never really tried it until then. I came away with a new comfort food and winter favorite.

Beans with Ham is a favorite recipe from a family friend who happens to be a small family farmer specializing in hormone and antibiotic free-pastured beef, pork, and free-range chickens. Now I also use Crooked Gap Farms ham and broth as the main ingredient for her recipe.

Check it out! And better yet, serve ham and beans for dinner.

Beans with Ham

1 pint Ham broth
1 quart beans
1/4 cup chopped onion
1 teaspoon parsley
1/8 teaspoon pepper
brown sugar to taste
leftover diced ham

Instructions

Simmer on low in crock pot. Serve with cornbread.

Food Friday: St. Patrick's Day Meal

Now, if you're Catholic you can't make this tonight...but you can sure have it tomorrow! It's my Corned Beef and Cabbage in the crock (how easy can it get) pot. I posted it before on Mommy's Recess but it's too good not to share again!

Super yummy, super easy and super Irish (American). Enjoy!

Food Friday: Gestational Diabetes Approved Recipe - Alfredo Sauce

A few weeks ago I posted a meal for Chicken Alfredo. This menu proved acceptable for those with gestational diabetes or who have gluten allergies since I used spaghetti squash instead of regular noodles. I dug around some more for an Alfredo sauce that would go.

I found this great recipe that yes is high in calories but is low in sodium and carbs. According to my doctor, I can cheat with calories elsewhere since I am cutting carbs (this will help me be more full). The lower amount of sodium is noticeably different compared to a jar of Alfredo sauce, making this a nice addition to the recipe.

Here is the review that came with the recipe which I wholeheartedly agree: "This by far is the easiest and best Alfredo sauce recipe I have found yet! I love pasta and Alfredo and searched forever to make it homemade. I think that too many recipes have too many ingredients and that others are too watery. My girlfriend loves it and makes me cook it at least once a week... plus you can add it to so many different things! This is a great, simple recipe to make for someone coming over for a dinner date."

Alfredo Sauce Ingredients
1/2 cup butter
1 pkg. (8 oz.) cream cheese
1 cup half and half
1/3 cup Parmesan cheese
1 tablespoon garlic powder (optional)
pepper, to taste

Instructions
Cook together in a pan on the stove. Add some liquid to rewarm the sauce up for leftovers to
keep it from getting too thick.

Food Friday: King Cakes for Mardi Gras

When I worked at Principal, I always volunteered to be the floor coordinator for the JDRF fundraiser. As a fundraiser, we would make King Cakes, serve them on Mardi Gras and raise money for a great cause. Plus it was always fun to see who got the baby and was the King or Queen of Mardi Gras. The traveling crown and scepter was a hoot.

I learned how to make the King Cakes (and would make them ahead of time the weekend before) and needless to say, my first attempt did not turn out the greatest. My cake pieces sold last (but they were still super tasty) because they weren't the prettiest cakes ever made. My kitchen was covered in flour, powdered sugar and our small dining room table had been taken over by King Cakes.

I used this recipe from Emeril and was surprised at how easy it was...the second year. Always make sure you add the cream cheese filling (strawberry cream cheese is my favorite) to make it not as dry and super tasty.

Enjoy on Tuesday, but remember...Ash Wednesday is the next day. Make sure you're not on a sugar high and can make it to Mass.

Food Friday Gestational Diabetes Approved Recipe - Fajitas

Having gestational diabetes has meant I have had to adjust my diet. Here is probably my favorite recipe that my husband invented for my new diet. We found that leftover shredded beef roast works the best. And if you find low carb tortillas, you can fill yourself up with this goodness. Enjoy this healthy but very deliciously-filling and easy-to-make meal.


1/2 medium onion
1 large green bell pepper
Southwest Chipotle Mrs. Dash
Garlic and Herb Mrs. Dash
8 oz. Sirloin Steak (cut), leftover beef roast (shredded), or chicken breast (diced)
2 tablespoons of olive oil
Zest of lime

Saute onion and pepper in large skillet in oil. Add chipotle seasoning to taste. When the pepper is tender and onion is translucent, add leftover cooked and sliced meat pieces. Add chipotle and garlic and herb seasonings to taste. Serve with low sodium salsa, sour cream, cheddar cheese, low carb tortillas, and a squirt of lime juice.

Food Friday: Superbowl Snack Recipe Roundup

We here at mommy's recess enjoy snacky foods (a little too much). Today's post is dedicated to recipes we've posted throughout the years to help you with your Superbowl Party planning (if you're having one...heck...even if you're not).

Tim's Homemade Chili

Beer Can Chicken

CrockPot Baked Potato Soup

BBQ Ham Balls

Spinach and Artichoke Dip

Chocolate Chip Cheese Ball

Sloppy Joes or Sloppy Jacks

Homemade Buffalo Chicken Pizza

That ought to keep your bellies full during the game. Mommy's Recess does not supply antacid. Sorry. :)

Food Friday: Gestational Diabetes Approved Recipe - Chicken Alfredo with Spaghetti Squash

Looking for another easy dish to compliment your gestational diabetes or gluten free diets? Try some chicken Alfredo and noodles, that's right, chicken Alfredo and noodles!

Recently I discovered spaghetti squash. Surprisingly it tastes like eating real pasta making it a great substitute for noodles packed with lots of carbohydrates and gluten. Even though squash contains some carbohydrates your servings can be more generous than eating real pasta. According to the app, Calorie Counter, 1 cup of spaghetti squash contains 10g of carbohydrates.

First, we cooked some white chicken breast on top of the stove. Meanwhile we cut the spaghetti squash in half and microwaved (prepared according to instructions provided) it for approximately 10-14 minutes before scraping the contents out with a fork. We added some olive oil, lemon juice, basil, and Parmesan cheese for flavor to the squash noodles. At the same time we had sliced a couple of medium sized zucchini and sprayed them with olive oil and topped with Dash herb and garlic seasoning with Parmesan cheese to bake in the oven for about 12 minutes. To complete the meal we found a jar of low sodium, gluten free Alfredo sauce.

Depending on serving sizes, all you need to count is your squash. The zucchini itself is 4g of carbohydrates to 1 cup. The chicken is a lean piece of meat. And if you watch how you season your food, the only added salt is contained in the Alfredo sauce.

Our pasta dish tasted like something you would find at an Italian restaurant only with a lot less carbohydrates and no gluten. It was also very easy to make for a quick meal at home. And you cannot go wrong eating meat and vegetables. You could even serve it with a salad. You might also have some room leftover for a slice of whole wheat bread or a piece of fruit for dessert.

Food Friday: Overrated Omaha Steaks??

I won a giftcard from a blogger, so I'm not going to complain...much. But it was a giftcard to Omaha Steaks and I was stoked. I had heard so many good things about Omaha Steaks and I was excited to use the giftcard.

Actually, I had planned to gift the gift card to a family member for Christmas, but my husband insisted we use it for ourselves. So we did.

I bought a package that included steaks, pork chops, potatoes, molten lava cakes and hamburgers. We had a few friends over for a very low key dinner but served the steaks, pork chops, potatoes and desserts.

It wasn't as great as I had been expecting. Actually, it was rather blah. We didn't over season the steaks (they're Omaha Steaks, after all) and didn't want to "ruin" a good steak. But honestly, I've had better steaks from Fareway, at Texas Roadhouse. It just didn't live up to expectations.

Last night, when the weather was so nice, we grilled the burgers, hoping the Omaha meat would redeem the lack luster performance of the steaks.

Again, disappointment. I've made better burgers from a roll of meat bought at the grocery store.

We cooked them medium, so it's not like we burned them. Anyone else have a food experience like this??


Update: I found out they have a 100% guarantee policy so I emailed them. Let's see what comes of it!

Food Friday: Tomato Basil Bisque

Looking for some great foods to entertain for New Year's Eve or for your football bowls coming up. Try this great-tasting tomato bisque to impress your friends. My husband made it and it was so good, I really felt like I was in some classy restaurant.

Original Recipe
6 celery ribs, chopped
1 large onion
1 medium sweet red pepper, chopped
1/4 cup butter cubed
3 cans (14 1/2 ounces each) diced tomatoes, drained
1 tablespoon tomato paste
3/4 cup loosely packed basil leaves, coarsely chopped
3 teaspoons sugar
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups heavy whipping cream

Instructions
In a large saucepan, saute the celery, onion, and red pepper in butter for 5-6 minutes or until tender. Add tomatoes and tomato paste. Bring to a boil. Reduce heat; cover and simmer for 40 minutes.

Remove from the heat. Stir in the basil, sugar, salt and pepper; cool slightly. Transfer half of the soup mixture to a blender. While processing, gradually add cream; process until pureed. Return to the pan; heat through (do not boil). This recipe yields 5 servings.

Adapted Recipe based on ingredients we had on hand.
1/2 large onion, chopped
1 medium sweet red pepper, chopped
1/4 cup butter, cubed
1 can (14 1/2 ounces) diced tomatoes, undrained
3 tablespoons tomato paste
3/4 cup loosely packed basil leaves, coarsely chopped
3 tablespoons sugar
1 teaspoon salt
1 teaspoon celery salt
1/2 teaspoon white pepper
1 1/2 cups heavy whipping cream

Instructions
In a large saucepan, saute the onion, and red pepper in butter for 5-6 minutes or until tender. Add tomatoes and tomato paste. Bring to a boil. Reduce heat; cover and simmer for 40 minutes.

Remove from the heat. Stir in the basil, sugar, salt and pepper; cool slightly. Transfer the soup mixture to a blender. While processing, gradually add cream; process until pureed. Return to the pan; heat through (do not boil). This recipe yields 5 servings.

Food Friday: Vanishing (Raisin or Cranberry) Oatmeal Cookies

This oatmeal recipe is one of my mom's cookie recipes that we used to make for Christmas cookies. This recipe not only tastes great but you can make a large quantity of dry ingredients ahead of time and add the wet ingredients when cookies are needed. That is exactly what we did as my brother and I mixed up the lump of real butter into the dry ingredients. Then on another day my mom would pull out the , add the egg and vanilla, and finish the baking.

Cream together in a large bowl:
1 cup margarine or butter
1 cup brown sugar
1/2 cup granulated white sugar

Add:
2 eggs, beaten
1 teaspoon vanilla

Set aside.

Sift together:
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt (optional)

Add:
3 cups of oats
1 cup of your choice of raisins, cranberries and white chocolate chips, or chocolate chips

Store dry ingredients in cool, dry place for up to several weeks. When ready to bake, combine dry ingredients with creamed sugars and eggs. Then drop by rounded tablespoon onto ungreased cookie sheet. Bake for 10-12 minutes at 350 degrees. Cool 1 minute before removing to a rack. Makes 3-4 dozen.

Food Friday: Snickerdoodles

Need another batch of Christmas cookies and clueless as to what to make? Try these mouth watering, family favorites. From my experience, I guarantee you will not be able to eat just one cookie. So roll up your sleeves, get out your baking gear, and team up with the family to make a batch while listening to Christmas music in the background.

Ingrediants

1/2 cup butter or margarine, softened
1/2 cup shortening
1 1/2 cup sugar
2 eggs
2 3/4 cup all-purpose flour
2 teaspoon cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
2 teaspoons cinnamon

Directions

Heat oven to 400 degrees. Mix thoroughly butter, shortening, 1 1/2 cups of sugar and the eggs. Blend in flour, cream of tartar, baking soda, and salt. Shape dough by rounded teaspoonfuls into balls.

Mix 2 tablespoons sugar and the cinnamon; roll balls in mixture. Place 2 inches apart on ungreased baking sheet. Bake 8 to 10 minutes or until set. Immediately remove from baking sheet.

Makes about 6 dozen cookies.

Food Friday: Peanut Butter Bars!

Peanut butter cookies are my favorite. A good spin off of those include these peanut butter bars. If you need to whip something up tomorrow for your church Christmas Cookie Walk, try these. Guaranteed you will not be able to eat just one! Happy Baking!

Frosted Peanut Butter Bars

½ cup crunchy peanut butter

1/3 cup butter or margarine, softened

¾ cup sugar

¾ cup packed light brown sugar

3 eggs

1 teaspoon vanilla extract

2 cups unsifted all purpose flour

2 teaspoons baking powder

¼ teaspoon salt

In a large bowl, stir together peanut butter and butter until creamy. Gradually beat in sugars. Add eggs one at a time, beating well after each addition. Beat in vanilla. Sift in flour, baking powder and salt. Stir into peanut butter mixture. Spread batter in a greased 13 by 9 inch baking pan. Beat in a preheated 350 oven for 30 minutes. Cool in pan.

Peanut Butter Frosting

1/3 cup creamy peanut butter

1 teaspoon vanilla extract

1/3 cup milk

2 ½ cups confectioners sugar

For frosting, beat together creamy peanut butter and vanilla. Beat in two tablespoons milk and 1 cup sugar until smooth. Gradually beat in remaining sugar and milk until smooth and of spreading consistency. Use to frost cooled peanut butter bars. Cut into 24 equal pieces.