"Healthify" Your Football Eats

If you are rooting for the Seattle Seahawks, try Blue Chips and Guacamole!

http://queenbeecoupons.com/seahawks-party-food-homemade-guacamole-served-blue-tortilla-chips/

If you predict the New England Patriots will win the game, here is Light Clam Chowder!

http://www.myrecipes.com/recipe/plum-island-sound-clam-chowder

As bills from holiday spending or overspending start piling up, you may be looking at ways to save money.  Believe it or not, making healthier eating choices can help your bottom line.  Avoiding the “drive thru dinner trap” is a great way to keep you eating healthy and making smarter financial decisions.  No need to panic, with a little planning and preparation you will be successful.

As I mentioned last month, I love a good deal but in order to save money and make good eating choices you need to first, TOSS THE COUPONS.  You know the ones I am talking about, “Buy a large pizza and get free breadsticks” or “Get a free drink with your purchase of a burger and fries.”  When eating out, you and your family are more likely to overeat and overspend (those .99 add on items add up) when a healthier, less expensive meal can be found in your own kitchen.

Second, PLANNING.  The biggest contributor to successfully avoiding the drive thru lane is planning. Schedule meals for a week or month at a time.  If it’s going to be a busy day and not much time to prep your food, plan a slow cooker meal that you have frozen ahead of time or pack something to have on the go.  Time Saver: If cooking some protein, plan two meals to utilize it.  For example, lean ground beef for taco salad, season half, then use remaining for taco soup or lasagna roll ups. Grilled chicken can be used atop a salad, then added to stock for chicken noodle soup.  If lunch time is the culprit, try these 90 no heat lunch ideas here.  Keep in mind with drive thru meals, you typically don’t end up with left overs.  You either eat it all or toss it.  Planning makes your dollar stretch much farther.

Third, FREEZER MEALS.  Once you have planned out the weekly or monthly menu, identify meals that could be prepared, then frozen.  When cooking the meals, make a double batch and freeze in either single serving portions or enough for your family. Then when time is short or you’re too exhausted to cook, you’ll know you have a quick healthy meal ready for you at home. (Find 20 make ahead meals here, or unprocessed meals here.)

Fourth, keep an EMERGENCY “storage” in your car, bag or at your desk.  This can be something you replenish daily or food that could last for the week.  If you’re feeling really ravenous, grab a quality granola bar or fruit leather from the glove box.  This can satiate you enough to get home for dinner and make finding a drive thru less appealing, when you have a good snack to tide you over.

Lastly, keep some HEALTHY SNACKS and quick meals at home.  If it’s late at night, you don’t have to grab a Dollar Menu sandwich.  Keep your money in your wallet and come home for a smaller, yet nutritious meal.  This could be anything from nuts, low fat cheese, whole grain bread and of course fruits and vegetables.  Make sure to pair a protein with a fiber and you’ve got a meal that can sustain you until breakfast. Find some ideas here.

My kids devoured this, not even knowing it was squash and spinach.

Once you have the sauce prepared, it comes together quickly. You can make a large batch of the Butternut Garlic Sauce and freeze for future use.

Spinach Butternut Squash Lasagna

(Serves about 10-12)

Ingredients:

Olive oil for drizzling
1 ¼ lb ground turkey or lean ground beef
½ tsp Italian seasoning
½ tsp salt
¼ tsp black pepper
1 clove garlic, finely minced
2 tsp chopped, fresh sage leaves or 1/2 tsp dried
12 whole grain lasagna noodles, cooked
4 cups fresh, baby spinach leaves chopped
3-4 cups shredded mozzarella cheese

Preparation:

-Preheat the oven to 350 and have a 12”x 10”x 2” (roughly) baking dish on hand.

-Place a large, non-stick saute pan over medium-high heat, add 2 Tbsp oil, add the meat into the pan next, add in the Italian seasoning, the salt, pepper and the garlic and stir to incorporate. Cook meat for a few minutes until cooked through and no longer pink. Remove from heat and stir in the fresh sage. Set aside to cool.

-To assemble the lasagna, add about 1 cup of the Butternut Sauce (recipe below) to the bottom of the baking dish. Next, add a row of cooked lasagna noodles over the sauce and then add another 1 cup of the sauce over top of the noodles. Next, add about half of the cooked meat, followed by 2 cups of the baby spinach leaves. Then sprinkle over about 1 cup worth of the mozzarella cheese, repeat the layering process. Finish the lasagna by adding the remaining lasagna noodles and the remaining sauce over top. Next, smooth sauce over the noodles and finish by sprinkling the remaining 1-2 cups of mozzarella cheese over the top. Add the remaining ½ tsp of Italian seasoning over the cheese. Place the lasagna into the oven and bake for roughy 30-35 minutes or until the cheese is melted and lightly golden. Serve while hot!

Creamy, Butternut Squash and Roasted Garlic Sauce

Ingredients:

(Can be prepared ahead of time and refrigerated and/or frozen)

Olive oil for drizzling
3 heads garlic roasted
2 tsp salt (or to taste)
4 lbs butternut squash
1 tsp Italian seasoning
½ tsp black pepper
1 ½ cups low sodium chicken stock, warm
1 ½ cups low fat milk, warm
4 ounces low fat cream cheese, warm
¼ cup grated parmesan cheese

Preparation:

-Preheat the oven to 400 degrees and line a baking sheet with parchment paper or silicone mat.

-Slice butternut squash in half, remove seeds and baste with olive oil and pinch of salt. Turn face down on baking sheet. Toss garlic heads in oil, pinch of salt, then wrap in foil and place along side butternut squash. Roast along side for about 30-35 minutes or until a fork can be inserted into the squash. Remove from the oven and allow squash and garlic to cool slightly. Peel skin from squash and discard skin. Place 1/3 of squash and 1/3 of garlic into a food processor or blender and puree until smooth. Place puree into a large pot. Repeat steps with remaining squash and garlic. *Note- you may need to add 1/2 cup of chicken stock to blender if puree is too thick.

-Place the pot with the puree on low heat, add in (remaining) chicken stock and milk, stir to incorporate. Next, add cream cheese, parmesan, the remaining 1 tsp of salt and stir to combine until cheese is melted. Remove from heat. Use immediately or refrigerate/freeze.

“Save your pennies” was a phrase commonly heard in my house growing up. “If you want it badly enough, you’ll need to use YOUR money.” It made me stop and think how long it would take to earn that money or is the wanted item/s really what I wanted.

Whether on the radio, watching TV or on the Internet, we are inundated with advertisements for things we just have to have: the newest electronics, the latest fashions and coolest toys.

It is hard to push aside the common desire for immediate gratification and pleasing others through “things”. In an era of credit cards, we don’t often “feel it” until the bill comes. When we give into impulse spending and overspending, what message are we giving our children and reinforcing in ourselves?

“The worst aspect of overspending at Christmas is that it can educate children to expect funding from their parents, at the cost of real love. There is a term in psychology about creating 'hungry children'. The child says: 'Can I have...?' and you give them what they ask for. But, instead of satisfying them, you create a hunger in them. You can't feed them enough." Dr. Michael Carroll: Bristol University.

I get excited when I see a good deal. I love finding a great bargain, paired with a coupon, and a rebate (utilize rebate and coupon apps!). How much do I really need? Ask yourself, “do I/they really NEED it?”

Making an impulse purchase is like taking a bite of a favorite food. We indulge and savor the flavors, but when the excitement is over, we look for something else to bring back the “high”. Repeated spending doesn’t bring lasting happiness, just a cycle that potentially leads to unwanted debt and stress.

Here are 5 ways to make healthy spending choices during the holidays:

1. Set a realistic budget and keep a finance sheet: Don’t try to “keep up with the Jones”. Try a cash only budget vs. using a card. Track all purchases so you can monitor your spending.

2. Service project or donate gifts: Choose to donate some of your budget to buying gifts or doing service for others. This turns the focus from “what do I get” to “what can I give”.

3. Make your gifts: The internet is full of $10 and under DIY gifts. We love giving “service” coupons in my family (i.e. “coupon–good for a foot massage.”).

4. Clean house and avoid impulse buys: For each item you plan to purchase or bring home, donate two items to charity. Don’t bring it home just because it’s a good deal.

5. Make a list of needs vs. wants: Make lists with your children with wants and needs, then, as a parent, decide the number of gifts each will receive.

Whether it is decorating the tree, caroling, snow shoeing or preparing delectable truffles, ‘tis the season of traditions.

Take a minute and think of your fondest memories of the holidays. How many are connected with food? You will likely have one column that’s food related and one for “other”.  I would dare guess the majority of our holiday traditions and memories fall under the “food” column.  This isn’t necessarily a bad thing. It just might explain the average American’s holiday weight gain of 5-10 pounds.

The holidays typically combine meals with family & friends. However, there are many traditions unrelated to food that can bring together your loved ones. I love warm apple pie with ice cream as much as the next, but I really don’t want my holidays to be all about food. There needs to be a balance.

My family is still fairly young (kids ranging from 1 to 8 years old). I have a friend, in a similar season of life, ask me what traditions we have as a family. I had to stop and think. During Halloween, we carve pumpkins. When it’s Thanksgiving season, we have a “Thankful Tree” (write notes, with things we are thankful for, and tie them on a tree/house plant). Our Christmas includes sledding, seeing Christmas lights downtown and the 12 days of Christmas for a neighbor.  I then thought back to what my family did growing up. One of my fondest memories was serving Thanksgiving to the homeless. My mom has the tradition, when grandkids sleep over, she reads stories to them while having a “campout” by the Christmas tree.

I set a goal to increase healthy yet memorable traditions. I look at it as recreating tradition. The Internet is full of ideas simple to ornate. I did not want this to be a “mom is making us” type of activity.  I pulled a few ideas that would fit our budget, age range and abilities, then let the kids vote. It’s amazing how quickly kids get on board when they feel it was their idea.

Here are some possible ideas:

o   Cut down your own Christmas tree.

o   Make homemade ornaments.

o   Go caroling.

o   Volunteer at a charity, nursing home, hospital or shelter.

o   Sign the family up for a holiday 5-K walk/run.

I would love to hear what other non-food holiday traditions you have with your family. Please share in the comment section below.

Last post we talked about how to control the “Candy Monsters” leading up to and on Halloween.  We know we would be better off without the sweet treats.  I’ll be the first to confess, it’s a hard thing to limit. 

Now that Halloween is over…... 

Here are 5 ways to help you and your kids get rid of Halloween candy:

1.    “Halloween Candy buy back”- find a dentist in your area who takes it off your hands or some organizations will ship it to troops overseas.

2.    Donate the candy to your local food bank or nonprofit organizations.

3.    Create some candy crafts like gluing candy corns on a frame or wreath. I dare say that once it has glue on it, it’s not so tempting.

4.    Save the candy for Santa trains or gingerbread houses. We have a tradition in our family to make Santa trains. The candy bars are the train cars, licorice for the tracks and lifesavers for wheels.  It becomes a great neighbor gift. We leave the candy wrapped (if the candy will tempt you, hide out of site until ready to use).

5.    If you’re still worried about a possible meltdown with the little ones,     here’s an idea created by a mom for her daughter. (By Jana S. https://allpoetry.com/poem/11042941)

The Switch Witch

Have you heard of the Switch Witch
who loves Halloween?
She comes for the leftover candy
after trick-or-treating!

She's the nicest - but sneakiest -
witch of her kind,
she swipes up candies and sweets
and leaves presents behind!

She swoops from doorstep to doorstep
on a long violet broom -
her black cat rides on the back
since there's plenty of room.

She keeps all her magic
in her tall skinny hat.
She trades you - and then - she flies off!
Just like that!

So take your leftover candy
- set it out by the door
and in the morning you'll find
what she traded you for!

Sweet Potato Turkey Chili

Orriant Mommy Blogger guarantees a happy family with this recipe........

1 medium onion, diced (any color)
4 cloves garlic, peeled and minced
1 bell pepper, diced
1-2 jalapenos, minced
20 ounces ground turkey breast
8 ounces mushrooms, minced (about 2 heaping cups)
2 teaspoons cumin
2 teaspoons kosher salt
½ teaspoons pepper
1 teaspoon oregano
1 teaspoon chili powder
1 1/2 teaspoons smoked paprika
1 1/2 lbs sweet potatoes, peeled and diced into 1/2 inch cubes (yams work too)
1 28 ounce can tomatoes (not drained)
2 15 ounce can black beans, drained and rinsed
32 ounces beef broth (one box/carton)
1 15 ounce can pumpkin puree
1/2 tsp cinnamon
1 tablespoons unsweetened cocoa powder

Heat a large skillet to medium-high heat. Add 1 1/2 teaspoons olive oil and add onion, garlic, bell pepper, and jalapenos. Saute for about 5 minutes, until veggies are tender and fragrant. Add to large soup pot or slow cooker

In same skillet, heat remaining 1 1/2 teaspoons olive oil. Add turkey and mushrooms and stir to combine. Sprinkle in cumin, salt, pepper, oregano, chili powder and smoked paprika. (note: the meat will taste very seasoned when done. Keep in mind these seasonings are not to flavor just the meat, they will season the entire pot of chili, so they are intentionally strong!) Add turkey mixture to slow cooker/soup pot

Add sweet potatoes, tomatoes, beans, broth, pumpkin, cinnamon, and cocoa powder to pot and stir until combined. Place lid on pot and cook for 4-6 hours on high, or 8-10 on low. The important thing to note is if the sweet potatoes are tender, then the soup should be done.

When done, turn off heat and let chili sit with lid off for 10-15 minutes to thicken. Season with additional salt to taste before serving. If desired, serve with sour cream, sliced avocados, and a small squirt of fresh lime juice, and any other toppings desired.

Yields: About 4 quarts (16 cups)

Nutritional Information (per 1 cup plain chili): calories: 160, protein: 14 grams, carb: 25 grams, fat 1.5 grams. Add 2 tablespoons light sour cream and 2 slices avocado for an additional 80 calories.

(Adapted from Recipe by Our Best Bites)