Amy Davis, Raley’s Everyday Mom Blogger
Learn more about what makes Amy an expert.
Now I can’t take full credit for this concept as a few years ago, my husband and I were inspired by one of our favorite lunchtime spots in the Lake Tahoe area. We had one of those ‘we could totally re-create this at home’ moments. And then, the Greek Burrito was born.
After some initial prep work, dinner comes together in just about 10 minutes. And, it’s chock-full of veggies and healthy protein. Let’s recap: speedy, tasty and my toddler will eat it. Win!
• Fresh cut veggies: 1 cucumber, 2 tomatoes (or 1½ cup of cherry tomatoes), 1/2 cup diced red onion (sprouts would also be good!)
• 1/2 cup chopped pitted Kalamata Olives
• Feta cheese for sprinkling
• 1 cup couscous (regular or pearl couscous) + 1 cup of water for cooking
• Hummus (store-bought or see my homemade version below)
• Large wraps or tortillas (we like Mission Garden Spinach Wraps, but any whole grain or sun dried tomato variety would also work well)
2. If you’re making hummus: Add one can of rinsed garbanzo beans, 1/4 to 1/2 cup of extra virgin olive oil, 2-3 cloves of minced garlic, 1 tablespoon of oregano, juice of 1/2 small lemon + salt and pepper (to taste) to food processor. Process until smooth. Depending on your desired consistency, you may wish to use more or less olive oil. Or, add more salt and pepper to taste.
3. Cook couscous according to package (most take just 5 minutes of covered, simmer time after you’ve reached a boil).
Although this recipe doesn’t do a great job ‘hiding’ veggies if you have a picky eater, there are so many directions you could go: Meatloaf! Muffins! Pasta sauce! Smoothies! My blender and good-old-fashioned box grater are getting so much use these days and are helping us eat better as a family, one shredded zucchini after another.
Speaking of hidden green veggies, these Quinoa and Spinach Patties by Skinnytaste are also a key player in my meal prep and planning. I make a batch, let cool, divide on parchment paper and freeze for quick meals another time. Both fresh spinach and swiss chard work out well. A squirt of ketchup for my son (what is it with kids and ketchup?!) and some tzatziki for us grown ups and we’re in business.
I’d love to hear how you’re incorporating more fruits and veggies in your children’s diets!
With Healthy Kids Day approaching on April 25, check out these fun and helpful resources:
Kiwi and Elderflower Granita
Prep: 10 minutes, Freeze: 8 hours, Serves: 8
6 ripe kiwi
1 cup water
1/2 cup St-Germain liqueur
1/2 cup sugar
2 tbsp. lime juice
Halve 6 ripe kiwi and scoop out of their peels into a blender or food processor. Add 1 cup water, 1/2 cup St-Germain liqueur, 1/2 cup sugar and 2 tbsp. lime juice; puree until smooth. Pour into a 1-quart freezer-safe glass or plastic dish, then cover and freeze for 8 hours or overnight. Scrape the surface with a fork until mixture is fluffy. Serve as a light dessert or as a palate cleanser between courses.
12 oz. Earthbound Farm Organic Kale (about 3 bunches)
1 to 2 cups cold water
1/3 cup orange juice
3 tbsp. agave syrup or honey
2-1/2 tbsp. Meyer lemon juice
2 tbsp. fresh lime juice
Prep: 10 minutes, Serves: 4
1. Place kale in a juicer and process to yield about 1/3 cup kale juice.
2. Combine all ingredients in a pitcher; stir or shake to mix and serve over ice.
100 calories, 4 g protein, 1 g total fat (0 g sat.), 23 g carbohydrate, 2 g fiber, 14 g sugar, 0 mg cholesterol, 35 mg sodium, 3 points
Although they’re great for creating your own one-pan meals, we thought we’d dish up some extra inspiration!
Creamy Lemon Chicken and Potatoes
Prep: 10 minutes, Cook: 15 minutes, Serves: 3 to 4
1 (10-oz.) package Raley’s Chefs’ Menu Lemon Garlic Sauce
2 cups frozen Earthbound Farm Roasted Organic Red Potatoes, thawed
1 rotisserie chicken breast (in our Deli), chopped, skin and bone discarded
1/2 cup chicken stock
3 tbsp. white wine
1/2 tsp. herbes de Provence
3 cups lightly packed baby spinach
3 tbsp. grated Parmesan cheese
1 tbsp. Italian or plain panko breadcrumbs
1. Heat garlic sauce, potatoes, chicken, stock, wine and herbes in a medium saucepan until sauce begins to bubble. Cover and cook over low heat for 5 minutes. Stir in spinach and cook until lightly wilted.
2. Transfer to a shallow 1-quart baking dish and sprinkle with Parmesan and breadcrumbs. Broil for a few minutes or until lightly browned.
Nutrition per serving: 381 calories, 34 g protein, 14 g total fat (8 g sat.), 28 g carbohydrate, 3 g fiber, 2 g sugar, 108 mg cholesterol, 694 mg sodium, 10 points
Ballpark Cracker Jacks
Prep: 15 minutes, Cook: about 15 minutes total, Serves: 8
1/3 cup popcorn kernels
1½ tbsp. canola oil
1¼ cups Spanish peanuts
1/2 cup butter
1¼ cups packed dark brown sugar
1/4 cup dark corn syrup
2 tbsp. molasses
1 tsp. vanilla extract
1. Line a large baking sheet with parchment paper. Cook popcorn in oil in a large saucepan according to package directions. Transfer to a large bowl and remove any unpopped kernels. Stir in peanuts.
2. Melt butter in a large saucepan. Stir in remaining ingredients and cook until mixture reaches 250°F on a candy thermometer, stirring occasionally.
3. Pour mixture over popcorn and peanuts and stir until evenly coated. Spread on baking sheet and let cool completely. Break into pieces and store in an airtight container.
Nutrition per serving: 441 calories, 8 g protein, 24 g total fat (8 g sat.), 54 g carbohydrate, 4 g fiber, 42 g sugar, 23 mg cholesterol, 21 mg sodium, 12 points
Cajun Pecan Crusted Halibut
Prep: 15 minutes, Cook: 10 to 12 minutes, Serves: 4
Olive oil cooking spray
2 (12-oz.) packages Full Circle Halibut Steaks, thawed
1/2 cup finely chopped pecans
2 tbsp. each: cornmeal and dry breadcrumbs
1 tsp. Cajun seasoning blend
1/2 tsp. garlic salt
1½ tbsp. spicy brown mustard
1/2 tsp. Tabasco sauce
1. Preheat oven to 400°F and line a small baking sheet with foil. Coat with olive oil cooking spray. Press halibut dry between several layers of paper towels.
2. Stir together pecans, cornmeal, breadcrumbs, Cajun seasoning and garlic salt in a small bowl. Sprinkle 1/3 of the mixture onto the center of prepared baking sheet. Place halibut on baking sheet over pecan mixture.
3. Stir together mustard and Tabasco and spread over the top and sides of halibut. Sprinkle with remaining pecan mixture, pressing lightly into the surface. Coat liberally with cooking spray and bake for 10 to 12 minutes or until fish flakes easily with a fork.
Need a zesty spring sipper? Try our unique cocktail! We used a New Zealand Sauvignon Blanc for its zesty tartness. If you like your sipper a little sweeter, use a California Sauvignon Blanc. Or you can stir in a teaspoon of sugar syrup.
Gently mash 1/4 cup blueberries in a small bowl. Pour into a tall glass over ice. Add 2 oz. Sauvignon Blanc, 2 oz. sparkling water (we like the nifty Raley’s ones in the cans) and a pinch of Spicely Organic Lavender. Stir well. Makes 1 drink.