My husband just read this post and said, “what is it, Leftovers Week”? Sometimes daddies just don’t understand the brilliance of turning one meal into four. If you’ve been tuning in the past few days, you know I make a Chicken in the Crock Pot at least once a week for my family. Without fail, we always have chicken left over, which is a huge bonus for any busy mom. Sometimes I use it to make Mac, Chicken and Cheese Bites or Mexican Enchiladas, but lately I started preparing this chicken salad, and the kids just love to eat it. With just a few slices of vitamin-packed avocado along with some chopped pickles for crunch and a slightly salty flavor, this Chicken Salad Wrap is not only easy to make, but also a great use for cooked chicken. Let’s hear it for Leftovers Week!

Chicken Salad Avocado Wrap (Makes 4 Wraps)‬‬

1 Cup Cooked Chicken (about 1 large chicken breast), cooked and chopped fine
2 Tbsp Mayonnaise or Veganaise
2 Tbsp Parsley
Juice of 1/2 Small Lemon
2 Tbsp Dill Pickle, chopped fine
1/4 Tsp Salt
1 Avocado, Cut into fourths
4 Tortilla Wraps

1. Combine the first 6 ingredients in a bowl and mix.
2. Warm a tortilla for about 30 seconds on each side (you can do this on top of the stove or in a microwave for 15 seconds in between moist paper towels).
3. Place 1/4 of an avocado, cut into slices, on the half of the tortilla nearest to you.
4. Spread 1/4 cup of Chicken Salad on top of the avocado.
5. Roll the wrap away from you and cut into halves.
6. Serve.

**Letting the salad sit in the fridge for a couple of hours enhances the flavors more and makes it even more yummy!

In our house, pesto has as many, if not more, uses then tomato sauce. I’ve started to keep pesto in the fridge at all times because of it’s versatility and the fact that my kids love it. Not only is it great as a sauce for pasta, it’s also a great spread for sandwiches, like these cheesy bagel paninis. It’s sort of like a grilled cheese, updated with a little extra zip.

When I’m short on time, but still want a school lunch with tons of flavor, these cheesy bagel paninis are a sure fire hit with my gang!

Bagel Panini (Makes 4 Paninis)

4 Mini Bagels
1/4 Cup Mozzarella, shredded
4 Tsp Pesto

1. Cut bagels in half.
2. Spread 1 teaspoon of pesto on one half and top with 1 tbsp of cheese.
3. Top with remaining bagel half and put in a panini press for 1 minute or if you don’t have a panini press, place in a dry skillet and press down with a spatula until it forms a ‘panini’ and is heated through.
4. Serve.

When Kenya see’s avocado or cheese in his school lunch, he immediately gets excited. There’s nothing like these 2 nutritious creamy foods melted between crusty bread to keep a kid sated all day long. If you’re looking for a school lunch recipe, I would give this idea a shot!

Grilled Two-Cheese & Avocado Sandwich (Serves 2)

4 Slices Sourdough Bread
2 Slices Cheddar Cheese
1/2 Avocado, sliced
2 Slices Gruyere or Provolone Cheese
1 Tbsp Butter, softened

1. Lightly spread one side of all bread slices with butter.
2. Place one slice of bread on a plate, butterside down, and cover with 1 slice of cheddar, half of the avocado slices ( I mash them down a bit) and finally, a slice of gruyere or provolone cheese.
3. Top with the remaining piece of bread, butterside up.
4. Preheat a panini maker or saute pan over medium heat and cook the sandwiches until the bread is golden and the cheese is melted, about 4 minutes.
5. Cut and serve.

One of the most timeworn food challenges for parents is getting kids to eat their vegetables. It certainly hasn’t gotten any easier for us moms and dads over the years. Our generation of kids is exposed to a wider variety of unhealthy foods now than at any point in history, with hundreds of millions of marketing dollars targeted specifically at our defenseless little ones. For many parents it’s just too much of a battle to keep their kids away from prepackaged junky foods. Many finally give in, saying their kids are “picky eaters” or simply that they “don’t like vegetables”. It’s a tough and seemingly endless struggle for us parents, but once you resign yourself to the “well, they just don’t like to eat their greens”-type labeling of your little ones, the junky food has won out and kids feel like if they resist you enough — no matter what the food — they will eventually get their way. It takes a lot of patience and persistence to change their behavior, but with a few fun tips and always leading by example, my experience has shown that even the pickiest of kids will eat their veggies.

One of my favorite tips is to serve raw or steamed veggies with dips. When food is interactive for kids, it becomes a lot more fun for them to eat. I started making this versatile dip for myself years before I had my kids. I still eat it with steamed artichokes and even on grilled fish. With just a shake, squeeze and stir, you can turn plain ol’ yogurt into something that tastes just like Ranch dressing (only it’s much better for you).

Whether you put a small serving of this alongside pieces of red bell pepper in a school lunch or serve it with an assortment of carrots, cucumbers, cherry tomatoes and green beans at dinnertime, this dip will help inspire the veggie lover in everyone!

Veg-Wee Dip (Makes 1/2 Cup)

1/2 Cup Plain Yogurt ( I use Greek yogurt)
1 Tsp Spike Seasoning
1 Tsp Lemon Juice

Accompaniments: raw or steamed veggies such as baby carrots, celery, cucumber, fennel, cauliflower, cherry tomatoes, broccoli, or jicama

1. Combine all the ingredients in a bowl and stir.
2. Serve.

Our family loves eating brown rice, so I always try to keep a big bowl of it in the refrigerator. It’s a nutritious, healthy and versatile base for so many dishes. On nights when I’m stumped as to what to make for dinner, I make these Tex-Mex Rice Cakes. Since I always have the rest of the ingredients on hand, it only takes me minutes to prepare. The best part is that I can make a few extra for Kenya’s school lunch the next day. I just pop a couple in his Lap Top Lunch Box and we’re both happy!

Tex-Mex Rice Cakes (Makes 14-16 Cakes)‬

1 Cup Cooked Brown Rice
1/2 Cup Whole Wheat Bread Crumbs
1/2 Cup Cheddar Cheese, grated
3/4 Cup Frozen Corn, defrosted
2 Tbsp Cilantro, chopped
1/2 Tsp Salt
2 Eggs, whisked About
2 Tbsp Vegetable or Canola Oil for cooking

1. Combine the first 6 ingredients in a bowl and mix to combine.
2. In a separate bowl, whisk eggs.
3. Add eggs to the rice mixture and mix to combine.
4. Using about a 1/4 cup of the mixture, shape mixture into patties.
5. Heat oil in a skillet over medium heat and add patties, cooking 2 minutes on each side until golden brown.
6. Serve alone or with salsa.

*Shape into patties, place on a cookie sheet and freeze for 30 minutes then place in a ziploc bag and freeze up to 4 months. When ready, allow to thaw then follow step 5.

How often does the clock strike 5 and you realize “oh *%#@, I haven’t even thought about what to make for dinner!” The night that I came up with these rice & cheese balls was one of those times, and since then, it’s become a total household favorite. The recipe is incredibly easy and you probably have all of the ingredients in your kitchen already. All you do is cut cheese sticks into cubes, use your hands to wrap the rice around them into balls and then steam them quickly. For extra flavor and added nutrition, I like to give them a sprinkle of sesame seeds.

I find that whenever food appears fun or has a hidden surprise, kids are most excited about eating it. This dish satisfies both criteria: it’s shaped like a ball (fun!) and has a cheesy center (surprise!). As soon as Kenya took a bite and realized there was gooey, melted cheese inside his rice ball, it was as if he found a new best friend! He just looked up at me with utter surprise and joy and said, “Mommy, there’s cheese!” Literally love at first bite.

(This is a great idea for the lunch box, too!)

Rice & Cheese Treasures (Makes 14 1 1/2 inch balls)

2 Cheese Sticks (I use mozzarella or cheddar)
1 Cup Cooked Rice, brown or white (it helps if the rice is sticky, so if you’re cooking the rice just for these ball, it helps to use a little extra water when making the rice)
2 Tbsp Sesame Seeds or Gomasio

1. Cut cheese sticks into 1/2 inch cubes (it depends on the brand, but each cheese stick should make around 7 cubes).
2. Take about 2 tbsp of the rice with moist or damp hands (to avoid sticking) and place the cheese in the center, rolling the rice into a ball around it.
3. Place the rice balls into a steamer pot over boiling water for 2 minutes. If you don’t have a steamer, place in the microwave for 10 seconds or just until the cheese melts.
4. Sprinkle with sesame seeds or gomasio.
5. Serve.

I’m reading more and more lately about the importance of a vegetarian diet for our bodies and the planet. I know that the healthier we eat the better our bodies run, which is especially true when it comes to children. I get a lot of emails from people with misconceptions about vegetarian diets. Chief among them are concerns about vegetarians not getting enough protein. To the contrary, by incorporating legumes (e.g. beans, lentils, peas, soy, and peanuts) into their diets and combining them with grains, vegetarians get all the protein they need.

We’ve been trying to eat a lot more legumes in our house lately and lentils are at the top of the list. Not only are they inexpensive and fast to prepare, they’re an incredible source of protein, dietary fiber and amino acids. They’re also inexpensive, which is a bonus when you’re trying to stretch your food budget.

The combination of the sweet of the fruit and the crunch of the nuts with the soft texture of the lentils makes a nutritious dish that my family flipped for — and no one asked where the meat was!

Cranberry Lentil Salad (Makes 6 Servings)

1 Cup Lentils
1/2 Cup Dried Cranberries
1/4 Cup Parsley, chopped
1 Tsp Salt
1/2 Cup Walnuts, chopped
Juice of 1 Small Lemon
2 Tbsp Olive Oil

1. In a saucepan bring 4 cups of water and lentils to a boil.
2. Reduce the heat to a simmer, cover and cook for 20-25 minutes or until tender.
3. Pour lentils into a strainer and rinse with cold water.
4. Fold all of the ingredients in a bowl and stir to combine.
5. Serve.

When I come up with a new recipe for weelicious, it usually takes me some to test it, write the post and stage and edit the photos and so on before publishing it here. But, earlier this week I innocently posted a picture of Kenya’s lunch on my facebook and Twitter, and almost immediately I was barraged with emails and messages asking what it was that I made. So, by overwhelming demand, I bring you one of my favorite recipes, pumpkin waffles!

Over the holidays, I buy tons of canned pumpkin puree and inevitably it sits in the cabinet for months until I get around to using all of it. This recipe is for anyone who’s overstocked on pumpkin and wants to get rid of it in the yummiest way possible!

In our house, we’re all about serving these waffles for breakfast, but I decided to take them a step further. I like to make a big batch of waffles, enjoy half of them when I make them, freeze a few for future breakfasts (just pop them in the toaster oven when you need them) and make sandwiches with the remaining. Yes, sandwiches. How excited will your kids be when they open their lunch box to see cream cheese (and maybe some sliced fruit) between two fluffy pumpkin waffles? I guarantee you’ll win mom (or dad) of the year for that one!

Pumpkin Waffles (Makes 12 4 inch Waffles)

2 1/2 Cups Flour
1/3 Cup Light Brown Sugar
2 1/2 Tsp Baking Powder
1 Tsp Baking Soda
1/2 Tsp Salt
2 Tsp Ground Cinnamon
1 Tsp Ground Ginger
4 Eggs
1 Cup Milk (I used rice milk)
1 Cup Buttermilk (I used low fat)
1 Cup Pumpkin Puree
6 Tbsp Butter, melted

1. Preheat waffle iron.
2. Sift first 7 ingredients into a bowl.
3. In a separate bowl whisk the remaining ingredients.
4. Whisk the dry ingredients into the liquid mixture and whisk until smooth.
5. Pour about 1/2 cup of the pumpkin batter into a waffle iron that’s been buttered or greased and cook according to manufacturer’s directions.
6. Serve with maple syrup or make into sandwiches filling with cream cheese and whatever other fillings you desire.

*Allow to cool, place in a ziploc bag, label and freeze. When ready, place in toaster oven or oven at 300 and heat for 10 minutes or until heated through.

We used these to make this recipe:

Proctor Silex 26000 Belgian Waffle Maker, White

It’s 2010! Two thousand ten! That means back to school after what was hopefully a nice holiday break and putting on your school lunch hat again. At our house this Christmas there were a lot more sweets and foods around than we normally have, so I’m trying to get back to the healthy foods we all love and this salmon salad is a perfect choice.

Salmon is a food you should try to give your kids at least once a week. It’s high in protein and Omega 3 fatty acids which is important for brain function and development. Even kids who say they don’t like fish tend to love salmon for it’s texture and taste.

If you don’t feel like you have extra time on your hands or money in your wallet to make a piece of fresh salmon, canned wild salmon is a great alternative. Add some diced pickle, a squeeze of lemon juice and a bit of mayonnaise and I guarantee your kids will ask for this dish on a regular basis!

Salmon Salad (2 Servings)

1 6 Oz Can Salmon (I used Wild Alaskan Pink Salmon from Trader Joes)
1 Tsp Dijon Mustard
1 Tbsp Mayonnaise
1 Tsp Lemon Juice
2 Tbsp Pickle, minced (I used kosher dill)
1 Tbsp Chives, minced

1. Combine all the ingredients in a bowl and stir to combine.
2. Spread on pita, sandwich bread or rice cakes.
3. Serve.
* We tried the recipe using 1 Tbsp of olive oil instead on the mayonnaise and it was delicious.

We eat a lot of bananas in our house. I would say between the four of us we easily go through six bananas a day (yes, even baby Chloe eats one a day now). Sometimes, I think I live in the monkey house.

When I want to spice things up a little and do something beyond the standard banana cut up on oatmeal, blended in the smoothie or just eaten on it’s own, I make this quick, sweet dish. It seems very fancy and difficult to prepare, but it couldn’t be easier to do. Whether you’re making this for breakfast or dessert, it will excite you toddler and impress the adults. For the little ones, I like to serve the bananas with plain yogurt, but for a party you could add a scoop of Yogurt, Honey and Cinammon “Ice Cream” to make it a little more elegant.

Baked Maple Bananas

1 Tbsp Butter
2 Tbsp Maple Syrup
4 Bananas, peeled and cut into pieces or sliced lengthwise
1 Tsp Lemon Juice
1/2 Tsp Cinnamon

1. Preheat oven to 400 degrees.
2. In an 8×8 inch pyrex dish combine the butter and maple syrup.
3. Melt the butter and maple syrup in the microwave or oven.
4. Add the lemon juice and cinnamon and stir to combine.
5. Gently toss the bananas in the liquid mixture to coat.
6. Bake for 20-25 minutes or until bubbly and golden brown.
7. Serve.