Banana Popsicles

Okay, so this isn't an original idea by any means.  Julia is always asking for a "popcle" or popsicle.  I did find some popsicles that are rather small and only about 3 grams of sugar per serving.  But the other day I made a bowl of fruit for us to snack on and had half a banana left over.  So I cut it in two, stuck skewers in them, wrapped them in saran wrap, and stuck them in the freezer.  Today when she asked for a "popcle" I grabbed for a frozen banana and she didn't seem to mind.  

I always learn something after I make a dish.  And in typical teacher fashion, I like to "reflect" on what I could have done better.  I would definitely purchase some popsicle sticks instead of using skewers for this item.  So after I get more popsicle sticks I will be poking them into all sorts of fruits for my little girl to munch.  And I guess I could always cover them in chocolate and nuts someday for a special treat...just like at the fair.

Shish Keberries

I wanted a quick dessert that Cliff could possibly eat in the car on his drive to work.  I already had some cold strawberries sliced and found my bamboo skewers.  So I drizzled a little "Hershey's Shell Topping" and stuck them in the freezer to help the chocolate harden.  When I brought them out Cliff called the Shish Keberries and helped Julia master the technique of sliding the strawberries off without stabbing herself in the eye.  :)  Just a little twist on the chocolate covered strawberry.

Cheddar Chicken with Black Bean Salsa

Another yummy recipe from Carianne.  This is super easy to make.  She even gave me a recipe for Mexican White Rice but I was missing the cilantro and opted for a box version instead.

Cheddar Chicken with Black Bean Salsa

4 Chicken Breasts

1/2 tsp. dried oregano

1/4 tsp. salt

1/8 tsp. pepper

3/4 c. Cheddar Cheese or Pepper Jack

1 (14 1/2 oz. can) Mexican Style Stewed Tomatoes-chopped

1 (15 oz. can) Black Beans, drained and rinsed

2 Tbl. cilantro

Directions

Spray large skillet with olive oil and heat.  Saute chicken until lightly browned.  Sprinkle with oregano, salt, and pepper.  Turn over and saute until cooked.  Sprinkle cheese over chicken ( all but about 1 tbls.).  In a small pan bring tomatoes and black beans to a boil.  Top the chicken with the black bean salsa and ad remaining cheese and cilantro.  Yummy!

Okay, I once again did not have the cilantro and the dish still tasted yummy.  I think I just need to plan an herb garden so I can pick the herbs as I need them.