Re-Play Recycle Plates : {My Favorite Kid Plates

I just had to pass on my favorite plates for kids to the moms out there.  I have used all different kinds, but these by far are my favorite!  They are made out of the bottom of recycled milk gallons.  I love them because they have compartments, and are curved and semi-bowl like.  So I can put liquids like spaghetti O’s in one area, and solids in another, and not have to worry about them running together.

You can grab them on Amazon and they come in 4-packs.  Enjoy!


Easy Lemon Salmon

I finally got both my daughters to eat salmon!  Mom victory!!  My oldest (4 year old) has been eating it for a year, and my 2 year old just started eating it a couple of weeks ago and I am so pumped because 1. I hate making them other food when I want salmon, and 2. it’s so good for them!

What got them into it was lemons.  They love “decorating” the uncooked salmon with the lemons I cut because they look like flowers, and then at the dinner table I have more lemons they get to squeeze on it themselves.  Plus, lets not underestimate how cool it is for them when we go to Costco and they can look at the dead packaged fish and then we talk about eating it at home.

Recipe:

I make this salmon once a week at home, and it’s super easy and simple.  I buy the big salmon filets at Costco, and then cut them up into smaller fillets, put them in ziplock baggies, and freeze them for later use.  Then when I know I am going to make salmon, I just defrost them in the fridge the night before.  First thing I do is throw a little olive oil on a foil-lined baking sheet.  Then I place my pre-cut fillets on top and kinda smear the fillets around to make sure they have a small amount of olive oil on them so they don’t stick.  (You can also use olive oil spray).  Then all I do is salt and pepper both sides of the fillets.  (Not too much pepper if you are feeding it to the kids).Next I cut the skin off a lemon, then slice it into the “lemon flower” shape my kids love.Then just place 2 “lemon flowers” on each fillet.   Now bake for about 20 minutes on 350 and thats it! *
*Just don’t eat the cooked lemon that is on the fillets.  Remove them from the fish and just toss them….cooking them makes them taste more bitter and won’t be good.  If you love lemon and want more, just squeeze some fresh juice on top when serving.  Also…it’s very important to use ripe lemons or they will get too bitter and ruin the taste.

Minute Corn : {Trick to Fast Steamed Corn}

Cooking dinner with the kids running around and my husband still at work can get a little crazy.  Why is it they always want to play in the kitchen when I am in there??  Anyway, my kids love steamed corn on the cob and my mother in law taught me this quick and easy way to steam corn…I call it minute corn…really its a minute and a half but whos counting?

Here is how to make it:
Wet a single paper towel (Don’t wring it out) Wrap the wet paper towel over each ear of corn
Place in the microwave on high for a minute thirty and cook one ear of corn at a timeAnd voila, steamed corn!

Stuffed Bell Peppers & Zucchini : {Low Carb}

IMG_2133This is our go-to healthy meal in the Johnston house…stuffed bell peppers.  The great thing is you can change up the filling to whatever you want.  On Pinterest I have seen stuffed peppers with rice but I don’t like rice so I just stuff them with veggies or beans..plus that is healthier.  When whipping these up I saw that I had extra zucchini so I stuffed some of those too and they were so good as well and more filling!

We also love SUPER spicy food so we use 2 packs of taco seasoning and jalapeños when making these!

Simple Directions:

Cut in half, clean out seeds, stuff with whatever you like, back uncovered for 15-20 minutes at 400 degrees.  That’s it!  Have fun making your own stuffed peppers (or zucchini)!  *Tip: Orange bell peppers are the best to stuff because they are the sweetest.  The green are bitter and I find the skin of the red peels off sometimes when cooking.

IMG_2138 IMG_2139 IMG_2140 IMG_2147IMG_2152 IMG_2151 IMG_2154IMG_2158I had this much extra of turkey, beans, and corn that I combined it to save for soft tacos later.
IMG_2159IMG_2163IMG_2168We love to serve it on shredded lettuce with sour cream and salsa.  When my husband doesn’t want it “Low Carb” he chops it all up and stuffs flour tortillas to make soft tacos out of it all.  It’s all easy and delish!