Teriyaki Beef Lettuce Wraps

I have never given Michaela lettuce before, so I was pretty impressed that she ate this.  I think that since she is used to eating burritos, this was a little bit more appealing to her than it would have been otherwise.  Rafael loved it too, but he just ate a bowl of rice and meat.

Ingredients
1 c long grain rice, prepared according to package directions
1 lb ground beef
1 1/2 c milk
1/2 c teriyaki sauce
1/2 Tbsp cornstarch
2 carrots, shredded
1 clove garlic, minced
1 tsp ground ginger
2 green onions, sliced
juice from 1/2 lemon
8 leaves Romaine lettuce

Directions
Brown the ground beef in a skillet.  Drain grease.  Add milk, teriyaki sauce, cornstarch, carrots, garlic, and ginger.  Simmer about 10 minutes or until sauce is thickened.  Add onions and lemon juice.  To serve, put some rice on each leave and top with the meat mixture.

Notes
The smaller leaves near the center of the head of Romaine are perfect for kids!  They are more rigid and curved so they hold the food in more easily.

Source
Adapted slightly from Dairy Goodness

Muffin Monday - Pumpkin Cornbread Muffins

Another pumpkin recipe this morning!  I made these to go with our Pumpkin Chili, and they were just perfect!  Sweet yet cornbready, I could easily eat these alone for breakfast as well.

Ingredients
1 1/4 c flour
3/4 c cornmeal
2/3 c light brown sugar
1 T baking powder
1/2 t salt
1/2 t nutmeg
1/2 t cinnamon
3/4 c pumpkin
3/4 c buttermilk
1/4 c butter, melted
2 eggs, room temperature
2 T honey
turbinado sugar for sprinkling

Directions
Preheat oven to 350 and prepare muffin tins with cooking spray or muffin liners.  Combine dry ingredients in a mixing bowl.  Combine wet ingredients in a second mixing bowl.  Combine wet and dry until just moistened and pour into prepared muffin tins.  Sprinkle sugar over the top and bake for 20-25 minutes (12-15 if using mini tins) or until edges have just begun to color.

Source
The Motherload

Notes
If you don't have buttermilk, just add a tablespoon of lemon juice to every 1 cup of regular milk and let sit for 5 minutes.

*Edited 9/30/11 to add: I've linked up to CreateLive's pumpkin recipe linky!

Pumpkin Chili

This was a delicious recipe that we really enjoyed on our Pumpkin Family Night.  I didn't think it tasted very pumpkin-y, but it's nice to know that it's there, imparting all of it's nutritious yumminess on our bodies.

Ingredients
1 c onion, chopped
1 green bell pepper, chopped
1 red or yellow bell pepper, chopped
1 clove garlic, minced
1 lb ground meat (I used chicken)
1 (14.5oz) can diced tomatoes
1 (14.5oz) can black beans
1 1/2 c corn
2 c pumpkin puree
1-2 c chicken broth (to desired consistency)
2 t chili powder
1 t cumin
Salt & Pepper to taste
cheddar cheese, shredded

Directions
Saute onion, bell pepper and garlic in olive oil until tender.  Add meat and cook through.  Add the rest and simmer about 20 minutes or until tastes are melded.  Top with cheese and serve.

Source
All Recipes via 2 Teaching Mommies

*Edited 10/28 to add: I've linked this up to Family Food Fridays at Get Healthy Cheap.  Check it out to see more healthy family recipes!

I've also linked up to Susieqtpies Scraps of Life's Halloween Linky Party.  Check her out for more fun Halloween recipes and ideas!

*Edited 9/30/11 to add: I've linked up to CreateLive's pumpkin recipe linky party!

Spicy Pumpkin Pinwheels

I love these!  They are so tasty and cute, I'm pretty sure these will become one of my staples for my annual Halloween party.

Ingredients

1 package jalapeno cheddar wraps

cream cheese

green chile dip

cilantro leaves

toothpicks cut in half

Directions

Mix cream cheese and green chile dip to desired consistency and taste.  I didn't really measure but it looked to be about a 2:1 dip to cream cheese ratio.  Spread on wraps, roll up, and slice.  Place a leaf of cilantro on top of each slice and secure with half a toothpick to create the stem.

Source

Adapted from Little Family Fun

Notes

Green chile dip is probably a regional dip, but if you are looking for a similar taste you can try mixing canned green chile into sour cream.

*Edited 9/30/11 to add: I'm linking up to CreateLive's pumpkin recipe linky!

Muffin Monday - Pumpkin Apple Muffins

Have you ever had the kind of morning where there is just no time for breakfast at all?  Yeah, me too.  One of my new goals is to make a batch of muffins once a week to have on hand for the times where we need to eat breakfast or snacks on the run.  First up is a seasonal recipe that indulges my deep love for pumpkin!

Ingredients
1 1/3 c flour

2/3 c whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp pumpkin spice
3 T applesauce
1/4 c honey
1 egg
1/2 c milk
1/2 c pumpkin puree
1 medium Apple, peeled and grated

Directions
Mix all dry ingredients together.  Mix wet ingredients together.  Then mix the dry ingredients with the wet and pour into greased muffin tins.  Bake in a 350 degree oven for 10-15 minutes if making mini muffins and 18-20 minutes for full size muffins.

Source
Weelicious

Notes
*This is not a super sweet recipe.  Again, I wanted to be able to use it as a relatively healthy breakfast or snack.  If you want to sweeten it up a little bit, I would reccomend adding another 1/4c of sugar or some chocolate chips (like I did for the one above!).


*Edited 10/21 to add: I've linked this up to Family Food Fridays at Get Healthy Cheap.  Check it out to see more healthy family recipes!

Real World Wednesday - Frito Pie

I know what you're thinking, but this isn't your idea of frito pie. New Mexican frito pie uses real red chile, not Texas chili. This is so delicious, in my family it is a staple party food. It goes a long way and is a definite crowd pleaser, so give it a try! Halve or quarter the recipe if you are making this for a small family. There are variations at the bottom of the recipe that make the recipe a bit easier.

Ingredients

1 lb beans, prepared according to package directions

12 dried red chile pods, rinsed & stems and seeds removed

36 oz water

1/2 tsp salt

2 cloves garlic, minced

1/2 tsp oregano

2 T flour

1 lb ground beef

1 clove garlic

1/4 c onion, chopped

vegetable oil

1-2 bags frito chips

16 oz cheese, shredded (cheddar, mexican blend, etc)

1 head lettuce, shredded

1-2 tomatoes, diced

Directions

1. Soak chile pods in warm water until soft (~3 minutes). Rinse of remaining seeds, remove veins, and bring to boil in a saucepan of water. Lower the heat and simmer for 20 minutes. Place the pods in a blender with half of the cooking liquid. Reserve the rest of the liquid. Add salt, garlic, oregano, and flour. Blend until smooth and set aside.

2. Cook onion and garlic in a skillet with vegetable oil until clear. Add ground beef and cook thoroughly. Drain. Place chile back in saucepan with cooked meat and simmer about 10 minutes or until it becomes a tomato sauce consistency. Add water (or reserved chile liquid if using pods) if needed to reach desired consistency. To assemble frito pies, place chips in a bowl and top with beans, chile, cheese, lettuce, and tomatoes.

Easier Variation: Instead of preparing chile as in step one, prepare chile using chile powder according to package instruction.

Easiest Variation: Instead of using chile pods or powder, use frozen prepared red chile sauce. If you are not in an area that sells this, stick to the pods or powder. Whatever you do, DO NOT use enchilada sauce. That is not the same at all!

Fresh Peach Salsa

When I saw that peaches were on sale this week, I knew I had to make this. This is the first time I've made a fruit salsa and I loved it!

Ingredients

4 firm ripe yellow peaches, chopped

2 T green onions

1 jalapeno, minced with ribs, stem and seeds removed

juice from 1 lemon

3 T fresh mint, chopped

1 T ginger, fresh grated

1 T sugar

Directions

Place all ingredients in a food processor and pulse until it reaches your desired consistency. (7 times was perfect for me).

Source

Adapted from Simply Recipes*

*Their server is temporarily unavailable, I'll update link when it is corrected