Spinach Soufflé

1 package frozen spinach (10 oz.)

1 tablespoon flour

2 eggs

½ teaspoon garlic

¼ teaspoon Lawry’s seasoned salt

1. Cook spinach according to package directions.
2. Meanwhile in a separate bowl, beat eggs thoroughly.
3. Add other ingredients and mix well
4. Add cooked spinach
5. Pour into small greased casserole.
6. Bake at 350* for 30 minutes.
7. Top with grated white cheese and return to oven for 5 minutes, until cheese is melted, not browned. 

Almond-Cranberry Quinoa Cookies

Original: Epicurious 

1 ½ cups whole wheat flour

1 teaspoon kosher salt

½ teaspoon baking powder

½ teaspoon baking soda

½ cup unsalted butter, room temperature

¼ cup sugar

¼ cup packed light brown sugar

¼ cup honey

2 large eggs

1 teaspoon vanilla extract

1 cup cooked quinoa, cooled

1 cup old fashioned oats

1 cup dried cranberries

½ cup slivered unsalted almonds

1. Preheat the oven to 375*. Line 2 baking sheets with parchment paper.
2. Whisk flour, salt, baking powder, and baking soda in a medium bowl.
3. Using an electric mixer. Beat butter, both sugars, and honey in a large bowl until light and fluffy, about 3 minutes.
4. Add eggs and vanilla, beat until pale and fluffy, about 2 minutes.
5. Beat in flour mixture, ½ cup at a time. Stir in quinoa, oats, cranberries, and almonds.
6. Spoon dough in 2-tablespoon portions onto prepared sheets, spacing 1-inch apart.
7. Bake cookies until golden brown, 12-15 minutes

Mexican Beef Stew - south of the border favorite!

2 pounds beef stew meat

¼ cup flour

1 teaspoon seasoned salt

¼ teaspoon black pepper

¼ cup oil

1 (14 ½ oz.) can beef broth

1 (14 ½ oz.) stewed tomatoes

2 (8 oz.) cans tomato sauce

1 crushed large garlic clove

1 teaspoon oregano leaves

1 teaspoon salt

1 teaspoon cumin

3 large carrots

2 ears corn

1 (15 oz.) can garbanzo beans and liquid

1. Combine flour, seasoned salt and pepper.
2. Coat meat with flour mixture. Brown in oil in Dutch oven.
3. Add beef broth, stewed tomatoes, tomato sauce. Garlic, oregano, salt and cumin.
4. Cut onion into 8 wedges and add to stew.
5. Heat to boiling
6. Reduce heat and boil gently 1 ½ hours or until meat is almost tender.
7. Cut carrots and corn into 1 inch pieces. Add carrots, corn and garbanzo beans to stew.
8. Boil gently covered 30 minutes or until meat and vegetables are tender.
9. Serve with warm flour tortillas.

Grilled Tuna with Jicama and Cucumber Relish

1 cup diced peel jicama

1 cup hot house cucumber

½ cup diced red onion

½ cup diced green bell pepper

2 jalapeno chilies, finely chopped

2 tablespoons fresh lime juice

1 teaspoon oriental sesame oil

2 12 oz. tuna steaks (about 1 inch thick)

2 teaspoons soy sauce

1. Combine first 7 ingredients in medium bowl
2. Season to taste with salt and pepper (can be prepared 6 hours ahead, cover and refrigerate)
3. Preheat grill. 
4. Brush tuna with soy sauce
5. Broil 6 inches from heat until just cooked and still pale pink in center, about 4 minutes per side
6. Top fish with relish and serve. 

Helpful Tips

Liz one of the football mom's gave me a few tips for feeding my boys. These tips really work:

1. Keep humus in the refrigerator and lots of cut up veggies for snacking.
2. Feed them popcorn after dinner to fill up the void.
3. Keep lunch meat and string cheese in the refrigerator. It's easy to roll the cheese in the meat and go.
4. To-go yogurts are easy to keep around too. Good protein and fills them up.