Italian Pork Tenderloin w/Roasted Sweet Potatoes

Holy yum! I stumbled across this recipe from Pillsbury in my inbox today, and I had to share. We've been on a big sweet potato kick at our house, and any new way I can get the kids to eat it, makes me a happy mom!

Ingredients:
Vegetables-
1 tablespoon olive or vegetable oil
1 teaspoon Italian seasoning
1/4 teaspoon seasoned salt
1 clove garlic, finely chopped (about 1/2 teaspoon)
 2 medium dark-orange sweet potatoes (about 1 lb), peeled, cut into 1-inch chunks
1 medium yellow onion, cut into 8 wedges each

Pork-
1 pork tenderloin (about 1 lb)
1/2 tablespoon olive or vegetable oil
1 teaspoon Italian seasoning
1/4 teaspoon seasoned salt
1 tablespoon grated Parmesan cheese
1 tablespoon chopped fresh parsley, if desired

Heat oven to 425°F. In large bowl, mix 1 tablespoon oil, 1 teaspoon Italian seasoning, 1/4 teaspoon salt and the garlic. Add sweet potatoes and onions; toss to coat. Spread in 9x13-inch pan. Roast uncovered 10 minutes.

Meanwhile, brush pork tenderloin with 1/2 tablespoon oil. In small bowl, stir together 1 teaspoon Italian seasoning, 1/4 teaspoon seasoned salt and the Parmesan cheese.

Move vegetables to center of pan; place pork tenderloin on one side. Sprinkle seasoning mixture evenly over pork. Insert ovenproof meat thermometer so tip is in thickest part of pork.

Roast uncovered 20 to 25 minutes longer or until thermometer reads 155°F. Cover pan with foil; let stand 5 minutes or until thermometer reads 160°F. (Temperature will continue to rise about 5°F, and pork will be easier to carve.)

Cut pork into 1-inch-thick slices; arrange on platter with sweet potatoes and onions. Sprinkle with parsley.

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Gluten-Free Calamari Pasta + Pomegranate Serrano Margarita Recipes

On Friday's "Home + Family" on Hallmark Channel, Alex Thomopoulos joined mom Cristina Ferrare and Mark Steines in the kitchen to cook up a delicious gluten-free dish.

Thomopoulos explained that she had recurring stomach problems growing up and would complain to her mom about them but Ferrare just chalked it up to a kid trying to get out of going to school. It wasn't until two years ago that Thomopoulos was diagnosed with Celiac disease and the mystery of her stomach ailments was solved.

A private chef, Thomopoulos had to change her way of cooking to avoid gluten. She started her gluten-free food blog against-thegrain.com featuring tasty gluten-free recipes anyone can enjoy. She also hosts the cooking show "Gluten-Free with Alex T" the Hungry YouTube channel and a new show called "Bites + Booze."

Thomopoulos cooked up a delicious gluten-free Calamari Pasta and Pomegranate Serrano Margarita on the show that got rave reviews from all who tasted it. Below is the full recipe and instructions.

“Home +  Family” is a two-hour weekday lifestyle, ultimate how-to show hosted by Mark Steines and Cristina Ferrare. The program airs MONDAY-FRIDAY (8 a.m. – 10 a.m. ET/PT) on Hallmark Channel.

GLUTEN-FREE CALAMARI AND PASTA

1 1/2 pounds squid, cleaned, bodies cut into rings.
3 to 4 tablespoons olive oil 2 cloves garlic, thinly sliced
1 shallot, thinly sliced
Pinch red pepper flake
4 anchovy filets
 ½ cup clam juice
1 cup white wine
1 (28-ounce) can organic tomato sauce
1/2 cup chopped parsley leaves
1 pound gluten-free linguini or spaghetti (preferably brown rice pasta;brand Tinkyada)
Salt and freshly ground black pepper

1. In a large saucepan, heat olive oil. Add shallots, garlic and red pepper flake. Saute for 2 minutes, turn the heat down to prevent burning. Add the anchovy and let it dissolve in the oil.

2. Add white wine and clam juice and let it cook down for about 5-6 minutes.

3. Add tomato sauce and all but one tablespoon parsley to the pan.

4. Cook uncovered for 15-20 minutes.

While the sauce is cooking bring a large pot of water to a boil. Add a handful of salt to the water. Cook brown rice pasta a few minutes under what the cook time is on the package. When done cooking, strain the noodles and run under cold water to stop the cooking and remove the starch. Set aside. Next, add the calamari to the sauce and cook for 3-4 minutes. Add sauce to the pasta, reserving some for topping the pasta. Mix well. Sprinkle with parsley. Serve.

POMEGRANATE AND SERRANO MARGARITA 

1/2 cup silver tequila
1 serrano chili, sliced thin
1/4 cup triple sec
1/4 cup lime juice
1/2 cup pomegranate juice
1/4 cup+2 TBSP agave nectar
2-5 dashes of orange bitters
Garnish: 1/4 cup pomegranate seeds

Thinly sliced lime wedges Fresh Mint Leaves Salt and Lime zest to rim the glasses

1. In a small dish, add salt and lime zest. Take a lime wedge and run it along the sides of 4 small cocktail glasses. Dip each glass into the salt mixture. Add ice to each glass.

2. Place all ingredients into a pitcher with ice. Stir to combine. Pour liquid into glasses.
Garnish with fresh pomegranate seeds, lime rounds and mint. Sip and enjoy!

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7 Delicious Summer Side Dishes

Up in NY, we celebrated Columbus Day weekend with an official "End of Summer" BBQ. Before you pack your grill away, check out this list of spectacular summer side dishes, courtesy of Kraft Kitchens: (click on the pictures to bring you to the recipes).

This blend of red potatoes, carrots, Parmesan Cheese, and Miracle Whip (or mayonnaise) 

cooked on the grill is an innovative spin-off of the classic styled scalloped potatoes.

Creamy Corn and Zucchini is perfect for when guests come over. 

They'll be begging you for the recipe before they leave!

Zesty Grilled Veggies is a quick and delicious way to combine zucchini and peppers.

 Chocolate-Cherry Clafouti appeals to the sweeter side of summer.
Not too indulgent, but definitely tasty.
Read some of the reviews for other cooking suggestions and tips.

 These BBQ Chicken and Peach Kabobs with Bacon
could be used as a meal or a side. Perhaps during a family get together?

Easy "Baked" Tomatoes... on the grill. Deliciousness!

  This Marinated Zucchini and Parsley Salad
is refreshing for any palate!

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Pie Pops Lemon Meringue Recipe

The latest craze for snackers seems to be just about anything on a stick- cake pops, brownie pops, ice cream or yogurt pops, fruit pops, and now- pie pops.

I have to admit, that does look scrumptious, doesn't it? This frozen take on lemon meringue pie has a graham cracker crust, creamy lemon filling and a fluffy topping. Perfect for your holiday weekend, and easy to make. The longest part is the freezing. Prep tonight and eat tomorrow! Lemon Meringue not your thing? Check out Pillsbury.com for more frozen pop ideas, and if you sign up for their emails, they'll come straight to your inbox.

Here's the recipe that got delivered to my inbox this morning from Pillsbury:

INGREDIENTS:

• 1 box (4-serving size) lemon instant pudding and pie filling mix
• 1 1/2 cups half-and-half
• 1/4 cup fresh lemon juice
• 1 container (6 oz) Yoplait Original 99% Fat Free lemon burst yogurt
• 7 tablespoons coarsely crushed graham crackers
• 1/4 cup marshmallow creme
• 1/2 cup whipping cream

In medium bowl, beat pudding mix and half-and-half with whisk 2 minutes. Beat in lemon juice and yogurt.

Pour about 1/3 cup mixture into each of 7 (5-oz) paper cups. Sprinkle each with 1 tablespoon graham crackers. Cover cups with foil; insert craft stick into center of each pop. (Or fill ice pop molds according to manufacturer’s directions.) Freeze about 6 hours or until frozen.

When ready to serve pops, in small bowl, beat marshmallow creme and 1 tablespoon of the whipping cream with electric mixer on low speed until smooth. Add remaining whipping cream, increase speed to high and beat until stiff peaks form. Remove each pop from cup. Spread top of each with about 2 tablespoons marshmallow mixture, forming meringue peaks.

**TIP**
If you can't find lemon burst yogurt, you can substitute French vanilla.

For nutritional information, or more delicious snack ideas, visit Pillsbury.com

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Starbucks Coupon to Celebrate National Ice Cream Month!

The Most Delicious Month of the Year!

From their limited edition Mocha Cookie Crumble Frappuccino ice cream to the classic Java Chip Frappuccino ice cream, celebrate National Ice Cream Month with flavors inspired by some of your favorite Starbucks beverages.

Save $0.75 now with this coupon!!

Not in the mood for traditional ice cream in a bowl? Why not make your own Mocha Cookie Crumble Ice Cream Sandwiches? They're not your kid's ice cream sandwiches, that's for sure!

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Far East Shrimp Kabobs Recipe

Oh my gosh, this looks so delicious, I cannot wait to try it.. in fact, I think I have everything except green onions in my fridge or pantry. I have regular onions though.. I wonder if they'll work.

Reposted from the email I received from MakingLifeBetter.com

SERVES: 8   PREP TIME: 20 minutes  

COOK TIME: 10 minutes

MARINATE TIME: 15 minutes

       INGREDIENTS

1 cup Wish-Bone Italian Dressing
2 Tbsp. honey
2 Tbsp. soy sauce
1/4 tsp. ground ginger (optional)
2 lbs. large shrimp, peeled and deveined
4 green onions, cut into 1-inch pieces (optional)

DIRECTIONS:
For marinade, combine Wish-Bone Italian Dressing, honey, soy sauce and ginger. Pour 3/4 cup marinade over shrimp and green onions in large, shallow nonaluminum baking dish or plastic bag; toss to coat. Cover, or close bag, and marinate in refrigerator, turning occasionally, 15 minutes to 3 hours. Refrigerate remaining 1/2 cup marinade.

Remove shrimp and green onions from marinade, discarding marinade. Alternately thread shrimp and green onions on skewers. Grill or broil, turning once and brushing occasionally with refrigerated marinade, until shrimp turn pink.

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Slow Cooker Cranberry Pork Chops (Pork Loin)

I tweaked this recipe a little because I had a loin of pork instead of pork chops, but I've been in the mood for cranberries and ran into this recipe at MomOnDealz. It looked SO good, so I knew I had to make it!

Her recipe:
*4-5 boneless pork chops
*2 tablespoons butter
*2 tablespoons brown sugar
*1 tablespoon corn starch
*1/2 cup of dried cranberries (original called for these plus a Granny Smith apple. I didn’t have one so there was no apple in mine)
*1 cup cranberry juice (original was apple juice)
*1 teaspoon of pepper (original also called for salt, I don’t use salt in anything)
*1 tablespoon onion chopped (original called for whole onion, I don’t like onions so I cut it down in portion)
I put everything in the crockpot and cooked it on high for 4 hours.

Mine:

• One loin of pork (approx 2 lbs)
• 2 Tbs butter
• 1 small onion
• 2 Tbs Brown Sugar
• 3/4 cup of dried cranberries
• 1 cup cranberry juice
• Salt and Pepper

It looked like this after I threw it all into the slow cooker:

I used a liner, (because this preggo mama is feeling like her hips are going to explode today), so I can have an easy and quick clean-up. I'm cooking it on high for about 4 hours. I may lower it.. Depending on how hungry the troops are in an hour or so. I'm planning on serving this yummy smelling meal with stuffing and corn; thanksgiving-with-a-twist style.

*****************************************

Oh-my-gosh! Totally yummy!!! I will be making this again sometime soon, but next time I will add more cranberry juice and a granny smith apple. I will also put the cranberries in last, because the ones that were on the top tasted really yummy, and the ones in the "gravy" were ok, but I really preferred the ones on top. 

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Kool-Aid Recipes, Community Events

This post brought to you by Kool Aid. All opinions are 100% mine.

Did you drink Kool-Aid when you were a kid? I remember the fat ol' Kool-Aid Man with his smile bouncing down the street with kids in 80's trendy clothing, wanting to be on that commercial. I remember when they first came out with the color changing mix, and thought it was the coolest thing ever! It was always a special treat for me, and brings me back to a  time in my life where things were simple.

Living in Florida, it's important for my kids to stay hydrated when they're playing outside all year long. I'm very blessed with kids that are satisfied with regular H2o, but I love surprising them with a pitcher of Kool-Aid, just like my mom did when I was a child.

Over the years since I've introduced them to Kool-Aid, the kids have picked their favorites, (Alex likes the Blue Raspberry & Abbie loves Kiwi Strawberry), but the one thing they love doing even more is freezing Kool-Aid into ice cubes, or special-shaped cubes using our unique trays.  This summer they realized they could take their ice cube and put them in other flavored Kool-Aid drinks and come up with their own special concoction after the cubes started to melt. They thought it was hysterical and came up with a ton of different varieties. We usually stock up on the packets, because all you do is add sugar, and honestly, the price is unbeatable. They always look forward to having Kool-Aid, because it is a special treat.

Growing up I used Kool-Aid as temporary hair coloring, but what I didn't realize was that there are tons of [functional and] delicious recipes made with Kool-Aid!  From fruit smoothies to delicious desserts, (Key Lime Margarita Pie?!), click here to discover some amazing Kool-Aid Recipes.
Kool-Aid is also very active within the community. They have teamed up with KaBoom! and helped to provide  playgrounds for underprivileged children.

To learn more about this program, or to help contribute, be sure to visit the Kool-Aid Facebook page. Here, you can learn about current programs, activities, get coupons, and learn more about the product. Over the summer, Kool-Aid even hosted a 'Noches de PeliKoola' event for their Hispanic consumers. If you have a few moments, go check it out, and LIKE them, so you can be kept in the loop about any special events or exciting recipes to use Kool-Aid.

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Easy Banana Pudding Parfait (in a Cup) Recipe

I received and email from Kraft today with this easy recipe for two desserts. With the holidays right around the corner, I loved the fact that they were in cups. If I make banana pudding, it's usually in a big bowl. This is simple and quick if you're in a hurry (or in my case, craving it), but not totally unrealistic if you're prepping it for a larger party or gathering. Instead of using two packs, I'm sure you could just use a box of your favorite instant vanilla pudding, and at least a cup of vanilla wafers.

Ingredients for two servings:

12 NILLA Wafers, divided
1/4 cup thawed COOL WHIP Whipped Topping, divided
1 small banana, cut into 10 slices, divided
2 JELL-O Vanilla Pudding Snacks




Here's How:

CRUSH 10 wafers to form coarse crumbs; place 1/4 of the crumbs in each of 2 parfait glasses. Top each with 1 Tbsp. COOL WHIP, 2 banana slices and half of 1 pudding snack. Repeat layers of crumbs, bananas and pudding.

REFRIGERATE 15 min. Meanwhile, wrap reserved banana slices tightly in plastic wrap; refrigerate until ready to use.

TOP parfaits with remaining COOL WHIP, wafers and banana slices just before serving.

TIP: Toss banana slices with small amount of lemon juice to help prevent them from turning brown. MAKE AHEAD: Parfaits can be stored in refrigerator up to 4 hours before serving.

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Budget Friendly Meal Ideas- Submit Yours!

The New Year is here, and around this time I sit and think about all of the meals that we typcially eat. I usually harass my friends and family to give me their favorite "staples" and get a few new ones every year, but now I'm opening the floor for you!

Do you have a great meal that is budget friendly, fills a family, and may even allow for leftovers? What about a "staple" meal- you know, the one that you have EVERY week?

Whether it's in the crockpot, on the grill, on the stove, or in the oven, we want to hear about it!

Email your recipes to 4BabyAndMom @ Gmail.com, and YOUR RECIPE may be featured. If you have any pictures, send them along too!!

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Grilled Sausage (or Brats) with Onion Relish

There are some summer nights that you might be looking for something quick, yet refreshing and filling all at the same time. Our family loves to grill a sausage or bratwurst and throw it on a bun in a pinch, so when I saw this recipe, I knew we'd probably like it. I took the recipe card for this from my local Publix Apron's booth; I usually try to put a spin on recipe's I take to make it my own, but I honestly wouldn't change a thing. It was delicious, and I knew that it would only be fair if I shared it with you! Keep on the lookout for the recipe to the super quick (and yummy!) dessert pictured here as well!

If  you make this meal, I would love to hear what you think. Enjoy!

Ingredients

• 8 oz fresh pre-diced onions (1 1/2 cups)
• 1/4 cup balsamic vinaigrette
• 1/4 cup water
• 2 tablespoons light brown sugar
• 1/2 teaspoon rubbed sage
• 1 lb bratwurst or sausage
• 1 tablespoon sour cream
• 4 Hoagie Rolls

Preheat grill (or grill pan). Combine onions, vinegar, water, brown sugar, and sage; bring to boil on medium-high. Reduce heat to medium-low; cook and stir 15–20 minutes or until most of liquid evaporates.

Place sausage on grill and cover; grill 15–20 minutes, turning occasionally, or until browned and 160°F.

Stir sour cream into onion mixture. Place sausage in rolls topped with onion relish; serve.

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Healthy Tuna, Healthy You! Plus, My Recipe for MUSH

This is a Sponsored Post written by me on behalf of HealthyTuna.com. All opinions are 100% mine.


There is a lot of confusion about eating seafood during your pregnancy; many women find themselves wanting seafood, but worrying about which types of seafood are safe. While it's true that pregnant women should stay away from fish high in mercury (shark, mackerel, swordfish, tilefish), it is actually SMART to eat seafood during pregnancy.

In September of 2008, American Journal of Clinical Nutrition published a study where "researchers followed over 25,000 Danish mother/child pairs to determine the overall effect of maternal fish intake during pregnancy on child development. Mothers were interviewed about how much fish they ate, and then about their children’s developmental milestones like crawling and putting words together. Compared with women who ate the least fish, women with the highest fish intake (2 ounces per day on average) had children 25% more likely to have higher developmental scores at 6 months and almost 30% more likely to have higher scores at 18 months."

You can read more studies and articles about how seafood, especially tuna, is great for you during your pregnancy and while breastfeeding at healthy tuna.com.

I love eating tuna and actually ate it throughout both of my pregnancies. My OB told me that tuna was a great source of protein, and my body craved it. I loved it as a sandwich but craved it so much, I needed to find other ways to eat it; it was then that I started experimenting and came up with my favorite tuna recipe.

My husband loved it and asked what it was called, and threw me so off guard that I called it "Mush".. 'Mush' has been a staple in our house, and a well rounded meal when you're short on time or finances.

Here is the recipe:

MUSH- Tuna, Noodles, and Veggies all in 1 Pan!

If you're looking for an affordable dinner to make that combines a great source of protein with starch and veggies, MUSH is a great meal to make for dinner!

Ingredients:

• 1 large can of tuna (or 2 smaller ones) ($2)
  
• 1 pkg. ramen-style noodles (w/o seasoning packet) ($0.20)
  
• 1/4 to 1/3 cup chopped onion (+/- depending on preference) ($0.35)
  
• 1-3 cloves of fresh garlic ($0.20)
  
• 1 can of mixed vegetables ($0.80)
• 1 can of chicken broth ($1.45)
  
• EVOO, salt, pepper, garlic powder, Italian seasoning, grated parmesan, to taste.
  

Total cost: approx: $5

Method:

Lightly coat the bottom of a large skillet with EVOO (Extra Virgin Olive Oil).
Gently sautee the onions and garlic; add the tuna, and break up the chunks.
Keep the mixture moving in the pan or it will burn. Add all of your seasonings- feel free to get creative, or stick to the basic seasonings above. Keep stirring until tuna starts to pale.
Remove from heat.
Drain the can of veggies, add half of the can to the pan, stir gently.
Take the seasoning packet out of the noodles, break the noodles up, and add to the pan.
Put pan back on the heat, and add the other half of veggies, plus enough of the chicken broth to cover the noodles. Do not over fill, or it will be soupy.

Gently stir and simmer on low until noodles are cooked ~8-10 minutes.


NOTE: The first time you make this you really have to play with the spices; everytime you make this, it will taste better. Most of the broth should be absorbed into the noodles, if it's not, you may need to keep simmering, or remove excess liquid. Noodles should be al dente.

I hope you enjoy this recipe. As with all of our recipes, if you make it, I'd love to know what you think.

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Taco Bake: Quick + Easy to Make Dinner Recipe

If you're looking for an affordable dinner to make that will fill hearty appetites, Taco Bake is a great meal to add onto your menu!

Ingredients:

• 1 -1.25lbs ground beef (depending on size of family) ($2-2.25)
  
• 2 cups of tortilla chips (less than 1/2 of $2 bag ~$1)
  
• 1-2 cups of shredded cheese (up to $1.88)
  
• 1 packet of taco seasoning ($0.88)
  
• 1 small (~8oz) can of tomato sauce ($0.27)
• 1 can of crescent rolls ($1.88)
  

Total cost: approx: $8

Method:

Brown Meat in large frying/sautee pan.
While meat is browning, lightly grease a 13x9 baking dish.
Set aside, and return to the meat.
Drain excess grease, then add the can of sauce and the Taco Seasoning.
Stir together well, and let simmer on low for about 5 minutes.
Unroll crescent roll into your baking pan to make one solid sheet for a crust.
Pinch seams closed.
Crush about a cup of tortilla chips and layer on top of the crescent roll dough.
Take taco seasoned meat and pour evenly over the crushed tortilla chips.
Add shredded cheese (Mexican Mix or Colby/Monterey are our favorites!) over the meat, and then crush another cup or so of tortilla chips to form an even layer over cheese.

Bake in the oven at 350*F for 20-30 minutes or until top is browned, and crescent rolls on the bottom appear golden.

Serve with sour cream and salsa to compliment on the side or on top.


Family tip:
Kids love to help with the chips and cheese during this meal!

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Got Milk? It does a body good!

More than 1,000 moms reported that fruit drinks and slushies were their children's top summertime drinks. With 84% of Moms looking for healthy beverage alternatives, it's even more important to creatively incorporate milk into meals and snack times. An eight-ounce serving of milk costs less than 25 cents on a gallon basis. Plus, milk provides more nutrients per penny than almost any other beverage option in the supermarket. Natural, healthy, refreshing- what could be better than this?

Our favorite milk based beverage is always chocolate milk, but I love relaxing with a refreshing fruit smoothie on a warm summer evening. The kids enjoy making 5 minute ice cream in a bag the most!

This summer, head over to whymilk.com for healthy tips, recipes and snack ideas to get your kids excited about drinking their milk during summer and through out the whole year!

For now, I hope you enjoy this quick and easy 5 Minute Ice Cream in a Bag Recipe! The recipe below creates one single serving of creamy deliciousness!

What you'll need:

• 1 tablespoon sugar
• 1/2 cup milk or half & half
• 1/4 teaspoon vanilla
• 6 tablespoons coarse salt
• 1 pint-size plastic food storage bag (e.g., Ziploc)
• 1 gallon-size plastic food storage bag
• Ice cubes

How to make it:

1. Fill the large bag half full of ice, and add the coarse salt. Seal the bag.
2. Put milk, vanilla, and sugar into the small bag, and seal it.
3. Place the small bag inside the large one, and seal it again carefully.
4. Shake until the mixture is ice cream, which takes about 5 minutes.
5. Wipe off the top of the small bag, then open it carefully. (I wipe it off, then fold the top over to avoid salt transfer.) Enjoy!

What are your favorite milk based snacks and refreshments?

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RECIPES by 4BabyAndMom

I've decided to post some of my super yummy recipes. This section is currently under construction, so please feel free to stop by again soon, or look for the "Grand Opening" announcement! :D

Breakfast

Lunch

Dinner

Side Dishes

Snacks

Dessert

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Ice Cream Cake

I may be a little bias, but this Ice Cream Cake is one of the best I've ever eaten! This recipe is from one of my very dear friends, Cyndy, also known as the Arsty Craftsy Queen.

2 1/2 gallons ice cream, different flavors, softened
1 or 2 boxes Swiss Cake Rolls or Yodels (depending on size of pan)
1- 8oz. tub cool whip
1 package Oreos
2 tbsp butter
springform pan with removable sides

The amounts of the Oreos and Swiss Cake Rolls may need to be adjusted depending on the size of your spring form pan, you also may not use all of your ice cream.

1. Take scoop of cool whip, with rubber spatula, and smear thin layer on inside walls of cake pan.
2. Take swiss cake rolls and carefully slice in half, with serrated knife.
3. Line cut rolls up along side of pan with chocolate touching coolwhip, like little soldiers, until you've completed the outside ring.
4. Crush 10-12 oreos, mix with melted butter and press firmly into bottom of pan
5. Add1st flavor of ice cream about 1/2 way up, smoothing and pressing down as best as you can.
6. Add a layer of crushed oreo crumbs, press lightly (do not mix with butter)
7. Press in second flavor of ice cream.
8. Cover the top with remaining coolwhip.
9. Decorate top with sprinkles if desired.
10. Freeze

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