Game Time Snacks!!!!

I am a sucker for football junk food, so if I can make it a bit healthier I will do it! Since the next month will be full of big games and parties, here are a few ideas for some snacks!

Little Smokies:Grass-Fed all-beef cocktail wieners
BBQ sauce (organicville is a favorite of ours, no sugar, sweetened with agave)
1 can organic diced pineapple

1. Place the wieners, pineapple, and BBQ sauce into a crock pot and simmer.
Enjoy!

More Game Time Snacks!!!

Mexican Layer Dip:
1-2 cans organic black beans
3 avacados
1/2 cup fresh organic pico salsa
Sea Salt
Cumin
1/2 lime
Organic, Raw Cheese
Diced tomatoes

1. Warm the black beans on low heat and season with cumin and a few spoonfuls of fresh salsa. As the beans cook, mash them into a bean dip for the first layer...refrigerate for a few minutes then add the following layers.
2. Make the guacamole layer by mashing avacados, sea salt, lime juice, and the rest of the fresh pico (Valley Natural's fresh, organic is my favorite)-then layer on top of the bean dip.
3. Shred the organic, raw cheese on top for layer 3.
4. Top with diced tomatoes and serve.

We like these with organic corn chips, Pecan gluten-free crackers, or rice crackers/chips. Many people like onions or olives also, but we prefer it simple.

Homemade Chili Con Queso:
Leftover Cup of Chili
Organic Salsa
Organic, Raw Cheddar/Monterey Jack

1. Place chili, salsa, and shredded raw cheese into a small crockpot and melt together. Serve with chips or crackers for that perfect cheesy snack that won't leave you feeling ill like the processed junk you buy at the store!

Vegetable Rice Pilaf

Okay, well this isn't rocket science and it's nothing fancy, but it was a yummy way to make rice a bit tastier and more full of veggies!

1 cup organic brown rice
1-1.5 cup organic chicken stock (vegetable stock would also work)
3-4 large carrots, diced
2 stalks organic celery, diced
1/2 lb mushrooms, diced (I used a mixture of portabello and cremini but you could use any)
1/2 zucchini, diced
1-2 Tbsp. organic butter
Sea Salt, Pepper, Garlic (whatever seasons you want)

1. Saute' vegetables and seasonings on medium heat in the butter until softened (maybe 10 minutes or so).
2. Add the chicken stock and rice and bring to a boil.
3. Stir carefully and reduce heat to medium-low and cover. Cook for 10-15 minutes or until done!

We did this as a side dish with a roasted Chicken and even more steamed vegetables-it was yummy and filling!

Missed a Few Weeks...Oops!

I realized that I haven't posted in a while, but that's because I have been in a rut as my three year-old has not been as eager to try new things recently so I have been sticking with the old faithful recipes that she will eat. Don't get me wrong, she's a very healthy eater and isn't your typical kid but lately she hasn't been interested when I throw something new at her, so I am giving her a break. Here's a sampling of some recipes that we've had in the last couple weeks!

Banana Bread
Blueberry Muffins
Wild Rice Stuffed Chicken Breasts w/ steamed vegetables
Chili
Turkey Soup (same recipe as chicken soup but using our leftover turkey)
Chicken Black Bean Salsa Soup (my hubby prefers this on a ezekial whole grain tortilla as a taco)
Grilled Chicken Sausages w/ sweet potato fries and sauteed green beans
Spaghetti w/ brown rice pasta
Blueberry pancakesChicken Nuggets w/ steamed vegetables (broccoli and cauliflower are her favorites right now)-I have also used this 'breading' to coat eggplant, mushrooms, and zucchini and we love it!