KRAFT Pancake Stacks

KRAFT Pancake Stacks

 

 

Ingredients

·      Kellogg pancake minis

·      Strawberry cream cheese

·      Sliced Strawberries

·      Sliced Bananas

Directions

1.       Heat pancakes according to package. Cool 1 min.

2.       Place 2 pancakes on each of 2 plates; spread each with 1 tsp. cream cheese spread. Top each with 2 banana slices. Spread each of 4 of the remaining pancakes with 1 tsp. of the remaining cream cheese; place, cream cheese sides down, over pancakes on plates. Spread evenly with half of the remaining cream cheese; top with half the strawberries.

3.       Cover with remaining cream cheese, pancakes and fruit.

 

2 Servings ***Inspired by KRAFT STRAWBERRY-BANANA MINI PANCAKE STACKS***

Shrimp Packets

Shrimp Foil Packets

 

 

Ingredients

·      1 ½ lbs. large shrimp, peeled and deveined

·      1 package smoked andouille sausage, thinly sliced

·      2 Ears of Corn, cut each into 4 pieces

·      1lb. baby Red Potatoes, halved

·      2Tbsp. Olive Oil

·      4Tsp. Cajun seasoning

·      Salt and Pepper to taste

·      2Tbsp. chopped fresh parsley leaves

Directions

1.       Preheat oven to 425.

2.       Cut four sheets of foil, about 12 inches long. Divide shrimp, sausage, corn and potatoes into 4 equal portions and add to the center of each foil in a single layer.

3.       Fold up all 4 sides of each foil packet. Add olive oil, Cajun seasoning, salt and pepper. Fold the sides of the foil over the shrimp covering completely and sealing the packets closed.

4.       Bake for 15-17 minutes until done.

5.       Serve with garnished parsley.

 

 

4 Servings ***Inspired by damn delicious shrimp boil foil packets***

Shrimp and Basil Pasta

Shrimp and Basil Pasta

 

Ingredients

·      3 cups of Bow Tie Pasta

·      ¼ cup of  Sun Dried Tomato dressing

·      1lb uncooked medium shrimp, peeled, deveined

·      1 cup of Chicken Broth

·      4 oz. of Cream Cheese, cubed

·      2 cups of Grape Tomatoes

·      ½ cup of shredded Parmesan cheese

      ·      8 fresh Basil Leaves

Directions

1.       Cook pasta according to package.

2.       While pasta is cooking heat dressing in skillet. Add shrimp cook for 3 minutes on each side. Until no longer pink.

3.       Use slotted spoon remove shrimp, keep warm.

4.       In same skillet add dressing, broth and seasonings to skillet. Cook for 2 minutes until heated thoroughly and stirring frequently.

5.       Add cream cheese cook and stir for 3 minutes until melted and creamy. Stir in tomatoes, cook for 1 more minute.

6.       Drain pasta

7.       Add to skillet mixture. Stir in parmesan, basil leaves and shrimp.

 

 

 

6 Servings  ***Inspired by KRAFT Creamy Tomato-Basil Pasta with Shrimp***

  

Strawberry Oatmeal Smoothie Bowl

Strawberry Oatmeal Smoothie Bowl

Ingredients

·      15 Strawberries, fresh or frozen

·      1 frozen Banana

·      1 cup of unsweetened vanilla almond milk

·      ½ cup of old fashioned rolled oats

·      14 teaspoon of Vanilla

·      Sweeten with honey or sugar to taste

Toppings

·      Sliced fresh strawberries

·      Sunflower seeds

·      Blueberries

·      Oats

 

 

 

 

Directions

1.       Combine all ingredients in blender. Blend until smooth.

2.       Pour in bowl. Top with toppings.

 

 

 

 

Tilapia with Mango Salsa

Tilapia with Mango Salsa

 

 

 

 

 

Ingredients

·      2 Tbsp. Extra Virgin Olive Oil

·      1 Tbsp. Lemon Juice

·      1 Tbsp. minced Parsley

·      1 Tsp. minced Garlic

·      1 Tsp. dried Basil

·      Salt and Pepper to taste

·      4 Tilapia fillets

·      1 large ripe Mango, peeled, pitted and diced

·      ½ Red pepper, diced

·      1 Tbsp. Red Onion, minced

·      1 Tbsp. chopped fresh cilantro

·      1 Jalapeno pepper, seeded and minced

·      2 Tbsp. Lime juice

·      1 Tbsp. Lemon juice

Directions

1.    Preheat oven to 375.

2.    While oven preheating lightly oil baking sheet with olive oil.

3.    Season Tilapia with lemon juice, parsley, garlic, basil, salt and pepper.

4.    Bake until done. (flesh white, flakes easily with fork)

5.    While fish is in oven prepare salsa.

6.    Combine mango, red pepper, red onion, cilantro and jalapeno pepper in bowl. Add the lime and 1 Tbsp. of lemon juice, and toss well. Season to taste with salt and pepper, refrigerate until fish is done baking.

7.    Serve the tilapia topped with the mango salsa.

 

 

 

 

 

More family lunch ideas......

Lunch #3

Mac n Cheese

Baby Carrots and sliced Sweet Peppers with a side of Hummus

Graham Crackers

Lunch #4 

Chicken Nuggets             Melon Balls (Honeydew and Watermelon)                     Yogurt...any flavor

Lunch ideas the whole family will enjoy

So after looking over 100s of lunch idea pins..it came to me...make your own but keep it simple, affordable, quick, and fresh. So I'm going to try my best to post lunch ideas for the whole family on a weekly basis.

Lunch #1

Baby Carrots

Strawberries

Small Corn on Cob

Chicken Nuggets

Lunch #2 

Cucumber slices

Strawberry Yogurt

Pretzel Sticks

Cheese Cubes

Turkey Pepperoni

Coconut Pound Cake

What a easy cute classic cake. I just love the way it looks sitting on the table in the cake holder. Just classic. Recipe shared by Duncan Hines

Coconut Pound Cake

Ingredientso  1 Package French vanilla cake mix
o  1 Package coconut cream instant pudding
o  1 Cup of Coconut Milk
o  1 Cup of Water
o  1/3   Cup of Vegetable Oil
o  1 Cup of flaked coconut
o  ½ Cup of Creamy Classic Vanilla frosting
o  4 Eggs
o  Additional Coconut for garnishing

Directions

1   1. Preheat oven 350 degrees. Grease and flour a bundt pan.
2.       Combine cake mix, pudding, coconut milk, eggs, water and oil in a large mixing bowl. Beat at medium speed 2 minutes. Fold in coconut. Pour into prepared pan.
3.       Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pans 25 minutes. Invert onto serving plate.
4.       Place frosting in microwave safe bowl. Microwave on high power for 10-15 seconds. Sir until smooth. Drizzle over cake. Sprinkle with additional coconut.

Makes 12 to 16 servings

Garden Vegetable Melody

Now this was the cutest side dish I ever made. I know your thinking huh!? Well the process. So after my son's football practice today, I rushed home and made some baked  fish. I notice some green beans out back so I grabbed my partner in crime (little Atlantis) and headed to the backyard farmers market. She picked green beans, onions and carrots. Her smile was priceless. Ok lets get cooking...

Garden Vegetable Melody

Ingredients

o  ½lb of Green Bean

o  2 Carrots

o  Small onion, sliced

o  1 Package of mushrooms (any)

o  ½ Cup of Butter

o  Salt and pepper to taste

o  Garlic Salt

Directions

1.       Place green beans and carrots in an inch of boiling water. Cover and cook until tender. Drain.

2.       Melt Butter in a large skillet over medium heat. Sauté onion and mushrooms until almost tender. Add green beans and carrots to skillet. Mix in garlic salt, salt and pepper to taste.

3.       Cover and cook for 5 additional minutes.

Makes about 4 servings

Lobster Cobb Salad

So I love seafood and I seen a episode of chef Jeff making a similar salad in a mason jar. This lobster Cobb is so easy and fresh...you will defiantly add this to your salad rotation. Add a glass of white wine and you have a great date night meal.

Lobster Cobb Salad

Ingredients

·      ½ stick of Butter, melted

·      Salt and Pepper to taste

·      2 Steamed Lobster Tails

·      1 Avocado, chopped

·      2 Ears of Corn, Strip and fry kernels

·      2 Hard Boiled Eggs, chopped

·      1 Tomato, chopped

·      5 Strips of Turkey Bacon, cooked and crumbled

·      2 Cups of mixed greens

·      Ranch or Blue cheese Dressing

Directions

1.    Steam lobster tails. Let cool slightly. Cut slit in lobster. Remove Meat.

2.    Cut lobster into pieces season with salt and pepper and drizzle with melted butter.

3.    In Individual bowls layer chopped lettuce, bacon pieces, tomato’s, eggs, corn, avocado and lobster.

4.    Drizzle with dressing of choice.

Chicken Caesar Salad

So its summer, the sun is officially out, summer sports are in full effect, so the only food I can think about is a nice cold crisp juicy salad. This chicken Caesar salad is so simple. Why not???

Ingredients

·        1lb of Thin boneless skinless chicken breast

·        Bunch of romaine lettuce, chopped

·        Garlic croutons

·        Shredded Parmesan cheese

·        Caesar dressing

Directions

1.       Preheat oven to 375.

2.       Rinse and season chicken to taste (garlic powder, onion powder and chicken seasoning).

3.       Bake chicken for 15 to 20 minutes, until done.

4.       Meanwhile rinse and cut up Romaine lettuce head.

5.       Top with cut up chicken, croutons, and cheese.

6.       Sprinkle with pepper.

Makes 2-4 full-size salads 

Creamy Pan Fried Chicken with Asparagus

I love this crispy fried chicken topped with a nice creamy sauce. Talk about a party in your mouth.

Ingredients

 
·        1lb of Thin boneless skinless chicken breast
·        Oil
·        1 cup of Grated Parmesan cheese
·        1 cup of Crushed Butter flavored crackers
·        Garlic powder
·        Parsley
·        2 cups of brown rice
·        Can of Chicken broth
·        Small tub of chive and onion cream cheese
·        1 Bunch of Asparagus 

Directions

1.    Mix crushed crackers with Parmesan cheese.

2.    Rinse chicken and season with garlic powder, coat chicken with cracker mixture.

3.    Heat oil in pan on medium high heat add chicken cook on both sides for 5 to 7 minutes, or until done.

4.    Meanwhile cook brown rice as directed. Substitute 1 cup of water for 1 cup of chicken broth.

5.    Stir-fry asparagus in 1 tablespoon of olive oil, season to taste.

6.    In a small saucepan mix tub of onion and chive cream cheese with ½ cup of chicken broth cook on a low simmer.

7.    Serve cooked rice with chicken topped with creamy sauce along with asparagus.