Chicken Taco Stew

Serves: 3-4

1 c. cooked & cubed chicken
1 can (15 oz.) kidney beans, rinse & drained
1 can (10 oz.) tomatoes and green chilies, undrained
1 can (15 oz.) corn, drained
1 1/4 c. chicken broth
1/4 t. cumin
1 T. cornstarch
1 c. (4 oz.) cheddar cheese, shredded

In a saucepan, combine all ingredients except cheese. Cook over medium heat, stirring occasionally until stew boils and thickens. Sprinkle with cheese before serving.

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Tips: Warning - even using mild tomatoes and green chilies this stew was a bit spicy. We like spice in our family and try not to let our kids shy away from it. My daughter never complained but our little guy seemed to protest his second helping. That said, I am posting this recipe because it was very tasty and easy to put together. I cut the meat off of two leftover chicken drumsticks and used that for my cup of chicken. I also shared this recipe at Diary of a Stay at Home Mom's Cooking Thursday.

Recipe adapted from Progresso Soups & More Magazine

Twice-Baked Mashed Potatoes

Serves: 6

2 1/2 lbs. medium potatoes, peeled (about 6 potatoes)
1 c. sour cream
1/4 c. milk
2 T. butter, melted
1 1/2 c. (6 oz.) cheddar cheese, shredded
1/2 c. onion, chopped
5 bacon strips, cooked and crumbled
1/2 t. salt
1/8 t. pepper

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and mash potatoes. In a large bowl, combine 1 cup of cheese and remaining ingredients; mix well. Stir in mashed potatoes. Spoon into a greased 2-quart baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350 degrees for 30-35 minutes or until heated through.

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Tips: This was a great potato side dish. Not the lowest in fat, but plain yogurt can be substituted for part of the sour cream. My husband found this in our magazine and promptly tore it out and set it on the counter. I also shared this recipe at Kitchen Stewardship's Carnival of Super Foods.

Recipe from Country Extra (Sept 2009)

Pork Chop Scallop

Serves: 4

4 pork chops
1 pkg. scalloped potatoes
2 T. butter
Milk (as called for in box of potatoes)
Salt
Pepper

Lightly salt & pepper pork chops. In a large skillet, brown pork chops on both sides in butter. Remove from heat; set aside. Empty potatoes and packet of seasoned sauce mix into skillet. Stir in water and milk as called for on package. Heat to boiling; reduce heat and place chops on top. Cover and simmer 35 minutes or until potatoes are tender and chops reach an internal temperature of 160 degrees.

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Tips: This was a really easy pork chop dinner especially since your meat and side dish are made together. There is almost always a coupon available for Betty Crocker Scalloped Potatoes if you can find them on sale. I also shared this recipe at Ann Kroeker's Food on Fridays.

Recipe from The Four Ingredient Cookbook

Yoplait Kids Yogurt Prize Pack Giveaway

This giveaway is now closed. Yogurt is one of my daughter's favorite snacks. However, she balks anytime there are pieces of fruit in the yogurt cup (she's 3). When I was given the opportunity by MyBlogSpark to try and giveaway two Yoplait Kids Less Sugar Yogurt Prize Packs, the decision was easy. Yes! These yogurts have graced our kitchen shelves many times for the fact that they have 25% less sugar than the leading kids´ yogurt and no artificial sweeteners or flavors (that means no high fructose corn syrup). My daughter calls these the "Dora yogurts".

I love having yogurt around for my daughter to snack on. My little guy can't do regular dairy so I'm still looking for goat yogurt for him. (Do you think I could get Yoplait to start a new goat yogurt line? Probably not.) Yoplait Kids Less Sugar yogurts have a thick and creamy texture so more yogurt stays on the spoon and less ends up on your child's shirt, pants, placemat, chair and anywhere in between. It does not have fruit chunks in it either so it has the 3-year old seal of approval. Also, this yogurt has added Vitamin D which our kids are seriously in need of and often lacking.

Is your family a fan of yogurt too? There are often a number of online, printable Yoplait yogurt coupons available. One of our family's favorite things to do with yogurt is to make my Fruit Smoothie.

Two Recipes for Moms readers will have a chance to win a Yoplait Kids Less Sugar Yogurt Prize Pack including a coupon for a Yoplait Kids yogurt, a travel cooler (to take your yogurt on-the-go), a fun spoon, a reusable place mat with games to keep the kids happy while snacking and a fuzzy tangle puzzle for some after-snack fun. Please note that the free yogurt coupon is not valid in some states, including Idaho, Louisiana, Nevada, New Jersey, North Dakota and Tennessee. Sorry!

Required Entry:

- Tell me what you or your kid's favorite healthy snack is.

Additional Entries: (Leave a separate comment for each entry)

- Find a recipe from Recipes for Moms you plan to try with your family and leave a comment telling me which recipe.

- Grab my button and add it to your site. Please let me know where I can find it. (If you already have it, that counts too.)

- Blog, post info, tweet or otherwise publicize this giveaway and link back to this post. Again, let me know where I can find it. (1 entry allowed for each form of publicity)

- Subscribe to Recipes for Moms by Email. Please make sure you activate your subscription by clicking the activate link in the initial e-mail. If you already subscribe, just leave a comment saying so.

Please be sure to leave a separate comment for each entry and your e-mail address if it is not available on your profile. This contest is open to U.S. residents, 18 and over. The winner will be chosen using Random.org and the contest will end on Friday, October 30th at midnight (MDT). After I contact the winners, you will have 48 hours to get back to me or another winner will be chosen. Good luck!

* Thanks to MyBlogSpark for providing a Yoplait Kids Less Sugar Yogurt Prize Pack for both myself and two for my readers. No additional compensation was provided.

Live on Betty Crocker.com

Just wanted to let you know that my Jack-O-Lantern S'mores recipe is now live on BettyCrocker.com. There are also several other bloggers with their Halloween-inspired recipes with cereal featured along with mine. I'm not sure how long this will be up but I'm sure grateful for the opportunity. Check out all the great Halloween treats and have fun making them with your kids!

A Bit of Inconvenience

I will apologize in advance for the lack of new recipes this week. The kids and I are out of town this week and I planned to bring my laptop with me along with several recipes I wanted to post. However, to make a long story short, I had my laptop and diaper bag stolen out of our truck at the airport so even though I still have access to a computer I have no recipes to post. Of course dealing with all the aftermath is frustrated but I remember that God is in control and I can always trust Him. Thanks for your understand and I'll try to have some new goodies up this weekend!

Chicken Stuffing Skillet

Serves: 6

1 1/2 c. hot water
2 T. butter, melted
1 pkg. (6 oz.) chicken-flavored stuffing mix
6 boneless, skinless chicken breast halves
1 can (10.75 oz.) cream of mushroom soup
1/3 c. sour cream

In a medium bowl, mix hot water, butter and stuffing; stir. Cook chicken in non-stick skillet on medium-high heat for 5 minutes on each side. Mix soup and sour cream; pour over chicken. Top with stuffing; cover. Cook on low heat for 10 minutes or until internal temperature reaches 165 degrees.

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Tips: This recipe is so simple and filling there's really not much else that needs to be said!

Recipe from Kraft Food & Family (Fall '09)

Cinnamon Mini Muffins & Cinnamon Butter

Makes: 2 1/2 dozen muffins & 1/2 cup butter

1/3 c. butter, softened
1/2 c. sugar
1 egg
1 1/2 c. flour
1 1/2 t. baking powder
1/2 t. salt
1/2 t. cinnamon
1/4 t. nutmeg
1/2 c. milk

Butter:
1/2 c. (1 stick) butter, softened (No substitutions)
1 1/4 t. cinnamon
1 T. sugar

In a mixing bowl, cream butter and sugar. Add egg; beat well. Combine flour, baking powder, salt, cinnamon and nutmeg. Add to creamed mixture alternately with milk; mix well. Fill greased mini-muffin cups two-thirds full. Bake at 350 degrees for 18-20 minutes or until lightly brown. Meanwhile, mix cinnamon and sugar. In a mixing bowl, cream butter and cinnamon mixture. Serve with muffins.

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Tips: These mini muffins were nice and light and the cinnamon butter was a great compliment. It also tasted great on toast later. If you don't have a mini muffin pan, you should be able to use a regular size muffin tin and bake them for the same amount of time just increase the temperature to 400 degrees. As always I used my trusty KitchenAid Stand Mixer. I also shared this recipe at Life as MOM's Ultimate Recipe Swap.

Recipe from Crafting Traditions Magazine (Nov/Dec 97)

Honey Carrots

Serves: 6

1 lb. carrots, peeled and sliced
1/4 c. honey
1/4 c. butter, melted
1/4 c. brown sugar

In a medium saucepan, boil carrots in water for 5-10 minutes or until just tender. Drain, reserving 1/4 cup of the carrot liquid. In a small bowl, mix reserved liquid, honey, butter and brown sugar. Pour over carrots. Cover and cook over low heat until heated through.

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Tips: This is such a simple side dish and a nice twist on traditional cooked carrots. I used 8 large carrots when I made this dish. They probably weighed more than one pound but there seemed to be plenty of sauce to go around. They go especially well with any dish that has a touch of sweetness such as Pineapple Ham Casserole, Islander Pork Roast and Honey Pork Kabobs. I also shared this recipe at Balancing Beauty & Bedlam's Tasty Tuesday and Life as MOM's Ultimate Recipe Swap.

Recipe from The Four Ingredient Cookbook

Green Bean Pork & Noodles

Serves: 4

6 oz. thin spaghetti, uncooked
1 lb. boneless pork chops, cut into thin strips
1/2 t. salt
1/2 t. pepper
2 t. oil, divided
2 c. fresh green beans, cut into 1-inch pieces
1 celery rib, thinly sliced
1/8 c. onion, chopped
1/4 c. water
3 T. soy sauce
1 T. butter

Cook pasta according to package directions. Meanwhile, sprinkle pork with salt & pepper. In a large non-stick skillet or greased wok, stir-fry pork in 1 teaspoon oil until no longer pink. Remove and keep warm. In the same pan, stir-fry the green beans, celery and onion in remaining oil until crisp-tender. Add the water, soy sauce and reserved pork; heat through. Drain pasta; stir in butter until melted. Add pork mixture and toss to coat.

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Tips: This was a delicious stir-fry meal and it was easy enough for the kids to pick around the celery and onions if you have little ones that turn up their noses (I do). Even without those items, it still left my kids with pork, pasta and green beans so I wasn't complaining. I was happy to find a recipe that used a lot of the green beans I picked from the garden. I also shared this recipe at Hospitality Haven's Taste the World & Dining with Debbie's What's On The Menu Wednesday.

Recipe adapted from Taste of Home Healthy Cooking Magazine (Dec/Jan 2009)