Smurf Party!

Today we had a Smurf Party in celebration of the new Smurf Movie and in cooperation with Crowdtap (which has earned me over $300!!).

We had it at an unconventional time of day- MORNING but it seemed to work out better with all the holiday parties people have in December.

Weldy was the cutest little Smurf ever!  Andersen was Papa Smurf complete with a marshmallow beard, and I was Smurfette. The other kids were provided with cut-out Smurf hats.

We ate Smurfberry pancakes and drank Smurfberry Nog and blue water.

The kids enjoyed the games... Pin the Smurf Hut (handmade by me) on the Village (by Cortney).  They also played Pap Smurf Says (John as Papa Smurf).  Then we made Smurfs and snowmen from homemade blue play dough (by mom) and colored print-outs (provided by Crowdtap).

It was a fun time for the adults and kids alike.  We are all excited to see the new Smurf Movie soon.  I have fond memories of growing up watching Smurfs.

Bulgur with Roasted Red Pepper, Chickpeas and Spinach

Recipe from Martha Stewart.

Ingredients

• 1-2 cups bulgur
• 2-3 red bell peppers, halved and seeded
• 1/2 cup (roughly)  extra-virgin olive oil
• 2 cans chickpeas, rinsed and patted dry OR about half a bag of dried, cooked chickpeas
• 2-4 cups baby spinach

Directions

1. Cook bulgur according to package directions.
2. While bulgur is cooking, roast peppers under the broiler until blackened, 8 to 16 minutes. Chop peppers into 3/4-inch pieces. Reserve any juices.
3. Heat 1/3 cup oil over medium-high. Fry chickpeas until golden brown and lightly crisp, about 3-7 minutes. Sprinkle coarse salt (more if not canned beans) and pepper.
4. Add peppers and reserved juices, spinach, and 2 tablespoons oil to pan and allow spinach to slightly wilt.  Mix in bulgur and toss.

Old Navy's Outwear Collection- FREE coats

I joined Crowdtap, an online company who pairs brands with consumers.  Then the consumers (like me) who can sample products and give input on ads, slogans, ideas, trends, etc. You can join CT here::http://bit.ly/i179B7

I scored a coupon for FREE women's outwear from Old Navy for me AND a friend.  Of course I took my mom.  We had a fun night.  Here are a few pictures.  We both really liked the cream colored coats but neither of us thought they were practical.  I picked a vest since I LIVE in them all winter and mom picked a really cute plaid wool blend jacket!

Thanks Old Navy and CrowdTap!

Lunch Pizzas

Ingredients:

leftover pasta sauce
shredded cheese (or sliced)
toppings (peppers, onions, pepperoni, olives, tomatoes, broccoli, etc)
sliced whole wheat bread

Add sauce, toppings and cheese to bread slice and broil for several minutes (or microwave) until cheese is melted.  Have kids make their own.

Mediterranean Grain Salad

Ingredients:
1/2 onion, chopped
4 cloves of garlic, pressed
2 cups of garbanzo beans, soaked and cooked (or 1 can)
oil, olive or coconut
6-8 sundried tomatoes
10-20 kalamata olives, pitted and halved
2 cups of grains (WW couscous, millet, quinoa, rice OR a combination)
4 cups of chicken stock
1TB oregano
1-2 TB white vinegar
1-2 TB lemon juice
feta cheese, crumbled
salt and pepper

If serving hot for a meal, add:
1-2 cups cubed chicken, cooked OR 2 cans of albacore tuna, drained


Heat oil in frying pan.  Add onion and garbanzo beans and cook for 3-5 minutes.  Add garlic, salt, pepper and sundried tomatoes.  Add chicken stock and bring to boil.  Add oregano and grains and cook as long as package instruction for that particular grain on LOW.  Meanwhile, stir vinegar and lemon juice together in a bowl. When grains are cooked, turn off skillet and add vinegar mixture, meat, and olives.  Stir and top with feta cheese.
Serve hot or cold.

Roasted Cabbage Wedges

Ingredients:

1/2 head cabbage

2 TB olive oil

2 TB lemon juice
salt and pepper

Preheat oven to 400 degrees.  Cut the half of head of cabbage in half again.  Then slice into wedges (watch http://www.metacafe.com/watch/4688770/how_to_cut_cabbage/ for instruction on how to cut a cabbage but STOP at :38 since you don't want to chop it up).  Lay wedges onto a greased cookie sheet.  Combine oil and lemon juice into a bowl and brush both sides of the cabbage with the mixture.  Sprinkle with salt and pepper. Bake 14-18 minutes, flipping once as needed.

Grilled Caesar Romaine

Ingredients:

2 heads of romaine, cut in half lengthwise

olive oil for brushing

croutons

parmesan cheese
Caesar vinegrette
salt and pepper

skinless, boneless chicken

Directions:
Heat grill to medium and coat with olive oil.  Brush the cut side of the romaine with oil and sprinkle with salt and pepper.  Grill chicken on one side.  After flipping, add romaine (cut side down) to grill.  Grill romaine until lettuce starts to wilt.  Flip romaine (cut side up) and sprinkle parmesan on cut side.  Continue grilling momentarily until outer layers are slightly charred.  Served with chicken breast (chopped), croutons, additional cheese and dressing.

Black Bean and Corn Medley

(Adapted from Martha Stewart, photo from Martha Stewart)

Ingredients:
1/4 lb of dried black beans, soaked and cooked (or 2 cans)
4-6 ears of corn, cooked and cut off
2 cans diced tomatoes, with juices (low sodium)

1 medium or 2 small onions, chopped
2 TB minced garlic or 3 cloves
2 TB cumin
a shake of cayenne pepper (optional)
salt and pepper to taste
Oil for cooking the onion
Cheddar cheese

Directions:
Heat oil, add onion on medium-high heat.  Cook 5 minutes or until soft, add garlic and cumin for a minute.  Then add beans, diced tomatoes with juices, corn, salt, pepper, and cayenne pepper (optional).

Serve as is, on a bed of corn chips, in a warm tortilla OR over rice.   Top with cheddar cheese.

Summer Salad with Chicken Tenders

Ingredients:

chicken tenders (5-6)
fresh greens
craisins and or fresh peaches
feta
slivered almonds (honey roasted is preferable)
ramen noodles, crushed (seasoning packet discarded)

Dressing:
2-3TB sugar
1c EVOO
1/2c vinegar
2-3TB soy sauce

Prepare dressing and use half of mixture to marinate chicken (1+hr) and the other half to marinate crushed ramen noodles.  Grill chicken and serve on lettuce topped with all craisins, feta, almonds and use ramen noodle mixture for dressing.

Serves 2-3.

Eggplant Parmesan (without the breading)

(Adapted from Martha Stewart, photo from Martha Stewart)

• Ingredients

  1 large eggplant, cut in slices
• olive oil enough to coat eggplant slices
• Kosher salt and ground pepper
• 1 cup skim milk
• 3 tablespoons flour
• 3 garlic cloves, minced
• basil, fresh or dried
• oregano, fresh or dried
• 2 cup marinara or pasta sauce
• shredded  fresh mozzarella
• grated Parmesan (enough of both cheeses to top an 8x8 or 9x9 pan)
• pasta (optional)

Coat the eggplant with olive oil (can shake in a ziploc bag or brush both sides). Bake eggplant on cookie sheets seasoned with salt and pepper for about 15-20 minutes until tender at 450.

Meanwhile whisk milk and flour in a pot.  Heat in med-high until boiling and thick.  Add the pasta sauce.  When it is thick, remove from heat.

Coat 8x8 or 9x9 pan with cooking spray.  Cover the bottom with a thin coat of pasta sauce mixture.  Create layers of sauce and eggplant, repeat and end with a layer of sauce.  I like a lot of sauce so sometimes I use extra plain pasta sauce on top.

Sprinkle with basil and oregano.  Cover with cheese.  Bake until cheese is melted and slightly bubbly.

Serve alone or with pasta.