Going to the restaurant? Be thrifty and healthy :)

Let's face it. We all have days when we don't want to cook or clean. But we still have to eat. We like to enjoy lunch every Sunday after church at a local restaurant. Because we are in Texas, we have lots of tex-mex options and thankfully the kids love tex-mex.

Now when you get to your seats, you will notice the hostess provides your kids with their own kids' menus.  DON'T LET THEM. The childrens' menu is filled with very unhealthy meals like corn dogs, grilled cheese and fried chicken AND they are offered at a much higher price. Seriously, look at the kids' menu the next time you go out to eat--that grilled cheese (basically two pieces of cheap processed white bread with a slice of processed cheese) is a whooping five bucks! Oh but they do throw in a soda usually--yet another thing your child doesn't need.

So what do you do? Well, if the kids insist on the same fare as on the kids' menu, check out the appeitzers--almost the same food for the same price but double to triple the portions. For tex- mex, I get the loaded with veggies and smoked chicken quesadilla that all four of my kids can share as a meal for about 1/2 the price of four plain tortillas with processed cheese (the kids' quesadilla). Talk about a better deal!

If your kids are more into the healthier choices, look into splitting adult portions--you can feed three small children easily with one plate (there may be a plate splitting charge but most places will overlook this if you are sweet to your server ;) ). 

Now will it be the healthiest? Not always but staying away from the kids' menu will always be the healthier option.

Happy Dining!

Note--This August, I am featuring recipes to help with back to school. I'll have tips for stocking the pantry, quick breakfast recipes, lunch ideas and a couple of give aways. Stay tuned!

PIZZA

Pizza. Face it, we all love it and believe it or not, you can make it at home and make it a little better than the standard thirty minute deal. I use my simple sauce recipe for this one.
And don’t shy away from making the dough--once you make it, you’ll see how easy and fun it is (especially for the resident pre-schooler in your house).

Pizza

1 package quick rise yeast
1 1/3 C warm water
3 - 3/12 C flour (you can use a whole wheat/ white combo)
1 tbsp salt
1 tbsp olive oil
2 balls mozzarella, sliced
generous handful of parmegiano reggiono
toppings (ideas include sun-dried tomatoes, baby spinach, grilled asparagus, grilled bell peppers)
simple tomato sauce

Combine flour and salt in large bowl. In a separate bowl, dissolve your yeast on top of 1 1/3 C warm water (the yeast should foam, if not, it may be dead). After one minute, stir yeast and water combo. Make a well in center of flour and add yeast/water. Stir with wooden spoon until a ball forms. Place ball in center of floured surface. Knead (perfect job for the pre-schooler in your life) until the ball is smooth and elastic--approximately 10 minutes). Be sure to add extra flour to keep dough from sticking.
In another large bowl, put in the olive oil and spread around using a sheet of wax paper until the entire inside is covered. Place ball in bowl and cover with plastic wrap. Place in draft free area for one to two hours. It will double in size.
Cover a rimmed baking sheet with parchment paper. Place ball on paper and spread out evenly onto sheet. Cover again with plastic wrap and let sit for one hour.
Preheat oven to 450.
Remove plastic wrap and pound down any bubbles in to dough. Push dough up on sides to create crust. Cover with sauce.
Bake for 20 minutes. Take out of the oven, spread mozzarella slices over pizza, sprinkle over parmegiano reggiono and add toppings. Bake an additional 5 minutes.
Remove and slice immediately. Serve five minutes later.
Yummy!

Asian Style Tiapia

This is a great one to make with kids. It’s messy, silly and you get to dump it into a paper bag. Little ones care tear ends off snow peas.
I adopted this recipe from Dave Lieberman on Food Network.
It’s also quite tasty!

Asian Style Tilapia

olive oil
4 tilapia fillets (approx. 3/4 lb.)
1 tbsp. fresh ginger, peeled and grated
1 lemon, zested and juiced
30 snow peas, ends snipped off
2 small red potatoes, sliced thinly in matchstick size
8 tbs. lite coconut milk
salt and pepper
4 brown paper lunch bags

Preheat oven to 400 degrees F.
Cover the paper bags with olive oil (stack together to let olive oil sock in). Season potatoes with salt and pepper. Press lemon zest and ginger into filets; season with salt and pepper. Top each with even amount of potatoes, followed by snow peas. Carefully place a filet in each bag (with toppings); pour in 2 tablespoons of coconut milk in each bag, over fish. Fold well to seal in juices and steam. Place bags on baking sheets and let cook for 20 minutes. Carefully tear open bag and serve in bag.

Pesto pasta--EASY EASY

For the big game, I wanted to make something quick and easy that the kids would love.
I have a great deal of pestos; the one here is a basil based one. Pesto is great because it goes with so many dishes. You can put it n fish or chicken or use as a spread for a sandwich. With it being so easy to make, always try to have some on hand.
You can use a 1/2 and 1/2 whole wheat/white pasta go all whole wheat

Pesto pasta with Sundried tomatoes

1/2 lb. any pasta shape (try something ‘kid fun’)
Pesto (see below for today’s choice)
Sun-dried tomatoes, diced and padded dry from oil (always buy sundried tomaotes packed in olive oil, dry ones are not the same)

In a pot of salted boiling water, cook pasta until al dente. Drain and place in large bowl. Add desired amount of pesto and the sundried tomatoes (the more the better here!). Try this with a romaine garden salad.



Basil Pesto
1 clove garlic
3/4 cup pine nuts (lightly toasted at 350 for 5 minutes)
Salt and pepper
1 bunch basil (leaves only)
1 bunch Italian parsley
1/2 cup extra virgin olive oil
1 cup grated Parmesan cheese

Blend all ingredients in food processor until you have a paste. Adjust ingredients based on your taste.
*Note--add olive oil slowly; you may need more or less than described.

TiVO alert!!!!!

Laura Deen, author of "Kitchen Playdates" is going to be on Marth Stewart tomorrow!!! Her cookbook is beoynd wonderful, esp. if you have 3-10 yr. old children. My kids have made the baker's dozen on their own and it was great. I ave some favorites I promise will be on this blog in the next few weeks--I am in love with the kale, butternut squash and saugage rigatonni! And the best part of the cookbook is that it gives you ideas for what your kids can do based on their age/skill level.
So set you TiVOs! I promise you will love this!