Quiche and Savory Pies: Spinach and Cheese Pie

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2 pounds spinach, washed and chopped1 onion, chopped1/2 pound fresh mushrooms, sliced3 tablespoons vegetable oil2 cups ricotta cheese2 tablespoons dried basil2 eggs1 cup feta cheese3/4 cup butter, melted1 (16 ounce) package phyllo doughSteam the spinach until just wilted. In a medium skillet heat the oil until hot and saute the onions and mushrooms. Stir together with the spinach. In a medium bowl, beat the eggs well. Stir in the ricotta, feta, and basil. Butter a deep dish pie pan. Place a sheet of phyllo on the bottom of the pan, and brush melted butter over the sheet. Repeat until there are 5 or 6 sheets in the pan. Spread the ricotta mixture over the phyllo. Layer 5 or 6 more sheets of filo brushed with butter on top of the cheese. Spread spinach mixture over the phyllo. Top the pie with 5 or 6 more sheets of phyllo brushed with butter. Trim dough to the edge of the pie dish. Bake at 375 degrees F (175 degrees C) for about 1 hour, or until pie is golden brown. Amount Per Serving  Calories: 474 | Total Fat: 31.3g | Cholesterol: 117mg Powered by ESHA Nutrient Database

Servings Per Recipe: 10

Amount Per Serving

Calories: 474

Total Fat: 31.3gCholesterol: 117mgSodium: 745mgTotal Carbs: 32.8g    Dietary Fiber: 3.6gProtein: 17.3g VIEW DETAILED NUTRITION
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Kwanzaa: Southern Grits Casserole

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6 cups water2 cups uncooked grits1/2 cup butter, divided3 cups shredded Cheddar cheese, divided1 pound ground pork sausage12 eggs1/2 cup milksalt and pepper to tastePreheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish. Bring water to a boil in a large saucepan, and stir in grits. Reduce heat, cover, and simmer about 5 minutes, until liquid has been absorbed. Mix in 1/2 the butter and 2 cups cheese until melted. In a skillet over medium-high heat, cook the sausage until evenly browned. Drain, and mix into the grits. Beat together the eggs and milk in a bowl, and pour into the skillet. Lightly scramble, then mix into the grits. Pour the grits mixture into the prepared baking dish. Dot with remaining butter, and top with remaining cheese. Season with salt and pepper. Bake 30 minutes in the preheated oven, until lightly browned. Amount Per Serving  Calories: 403 | Total Fat: 29.9g | Cholesterol: 221mg Powered by ESHA Nutrient Database

Servings Per Recipe: 16

Amount Per Serving

Calories: 403

Total Fat: 29.9gCholesterol: 221mgSodium: 473mgTotal Carbs: 16.8g    Dietary Fiber: 0.3gProtein: 16.5g VIEW DETAILED NUTRITION
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Sugar Substitute Recipes: Microwave Peach Plum Butter

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1 cup finely chopped, peeled peaches1 cup pitted, chopped plums1 tablespoon water1/2 teaspoon ground cinnamon1/2 teaspoon ground ginger1/2 cup granular no-calorie sucralose sweetener (such as Splenda®)Combine peaches, plums, and water in a microwave-safe glass or ceramic bowl. Heat in the microwave on high in 3 minute intervals, stirring between heating, until mixture is very thick, about 15 minutes. Stir in the cinnamon, ginger, and sweetener. Pour fruit butter into a jar. Cover and refrigerate until ready to use. Amount Per Serving  Calories: 10 | Total Fat: 0g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 16

Amount Per Serving

Calories: 10

Total Fat: 0gCholesterol: 0mgSodium: < 1mgTotal Carbs: 2.4g    Dietary Fiber: 0.2gProtein: 0.1g VIEW DETAILED NUTRITION
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Stuffed Peppers: Laurie's Stuffed Peppers

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1 pound pork sausage2 pounds ground beef1 small onion, chopped1 dash garlic salt4 (14.5 ounce) cans diced tomatoes, drained1 (10 ounce) can diced tomatoes with green chile peppers, drained1 (14 ounce) package uncooked instant rice6 large green bell peppers1 cup grated Asiago cheeseIn a skillet over medium heat, cook the sausage, beef, and onion until sausage and beef are evenly brown and onion is tender. Season with garlic salt. Drain grease. Mix in 2 cans diced tomatoes and 1 can diced tomatoes with green chiles. Reduce heat to low, and simmer 15 minutes. Prepare the rice according to package directions. Preheat oven to 375 degrees F (190 degrees C). Cut the peppers in half lengthwise, retaining stems, and remove seeds. Arrange pepper halves in a baking dish, and fill each with about 1/3 cup rice. Top with equal amounts of the meat mixture. Pour remaining meat mixture and remaining 2 cans diced tomatoes around the peppers in the dish. Bake 45 minutes in the preheated oven, or until bubbly. Top evenly with cheese, and continue baking 10 minutes, or until cheese is melted. Amount Per Serving  Calories: 735 | Total Fat: 19.7g | Cholesterol: 76mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 735

Total Fat: 19.7gCholesterol: 76mgSodium: 837mgTotal Carbs: 104.8g    Dietary Fiber: 4.4gProtein: 30.5g VIEW DETAILED NUTRITION
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St. Patrick's Day: Irish Brown Soda Bread

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4 cups whole wheat flour1 cup bread flour1/3 cup rolled oats1 teaspoon baking soda1 teaspoon salt2 1/2 cups buttermilkPreheat oven to 425 degrees F (220 degrees C). Lightly grease two baking sheets. In a large bowl, stir together whole wheat flour, white flour, rolled oats, baking soda and salt. Gently mix in the buttermilk until a soft dough is formed. Knead very lightly. Divide dough into 4 pieces; form into rounded flat loaves. Mark each loaf with an 'X' and place on prepared baking sheets. Bake in preheated oven until golden brown, about 30 to 45 minutes. Amount Per Serving  Calories: 206 | Total Fat: 1.5g | Cholesterol: 2mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 206

Total Fat: 1.5gCholesterol: 2mgSodium: 355mgTotal Carbs: 41.3g    Dietary Fiber: 5.4gProtein: 8.8g VIEW DETAILED NUTRITION
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Low-Fat Recipes: Mom's Baked Beans I

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2 (28 ounce) cans baked beans2 onions, cut into wedges1/4 cup molasses1/2 cup barbeque sauce1 tablespoon liquid smoke flavoringPreheat oven to 325 degrees F (165 degrees C). In a 3 quart casserole dish combine beans, onions, molasses, barbecue sauce and liquid smoke flavoring. Bake in preheated oven for 2 to 2 1/2 hours, stirring every 20 minutes. Amount Per Serving  Calories: 192 | Total Fat: 1.8g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 11

Amount Per Serving

Calories: 192

Total Fat: 1.8gCholesterol: 0mgSodium: 619mgTotal Carbs: 41.9g    Dietary Fiber: 6.2gProtein: 7g VIEW DETAILED NUTRITION
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High-Fiber Recipes: Leek and Fennel Soup

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2 tablespoons olive oil3 large leeks, cleaned and thinly sliced4 large stalks celery, thinly sliced3 large white onions, peeled and halved1 large fennel bulb, thinly sliced2 large baking potatoes, peeled and cut into 1/2-inch cubes1 tablespoon salt1 1/2 teaspoons ground black pepper8 cups water2 cubes vegetable bouillonIn a large saucepan or soup kettle over medium-low heat, place the olive oil, leeks, celery, onions, fennel, potatoes, salt, and pepper, and cook and stir until the onions are translucent and the vegetables have begun to soften, about 10 minutes. Pour 8 cups of water over the vegetables, bring to a boil, reduce the heat, and drop in the vegetable bouillon cubes. Simmer over low heat, stirring occasionally to dissolve the cubes, until the vegetables are tender and the potatoes have begun to thicken the soup, about 30 minutes. Amount Per Serving  Calories: 117 | Total Fat: 3.1g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 10

Amount Per Serving

Calories: 117

Total Fat: 3.1gCholesterol: 0mgSodium: 763mgTotal Carbs: 21.3g    Dietary Fiber: 4.2gProtein: 2.7g VIEW DETAILED NUTRITION
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Healthy Appetizers: Conch Ceviche with Pineapple

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2 pounds fresh conch, removed from shell1/2 fresh pineapple - peeled, cored and chopped1/2 cup water2 lemons, juiced1 cup chopped fresh cilantro1 medium onion, chopped1 medium tomato, chopped (optional)salt to tasteTrim and peel the conch, and cut into small cubes. Place into a large bowl with the water, lemon juice, cilantro, onion, pineapple, tomato and salt. Let stand at room temperature for 1 hour before serving. Amount Per Serving  Calories: 185 | Total Fat: 0.6g | Cholesterol: 74mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 185

Total Fat: 0.6gCholesterol: 74mgSodium: 288mgTotal Carbs: 17.7g    Dietary Fiber: 2.3gProtein: 28g VIEW DETAILED NUTRITION
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Low-Sodium Recipes: Beer Batter Crepes I

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3 eggs, lightly beaten1 cup milk1 cup beer1 3/4 cups all-purpose flour1 pinch salt2 tablespoons vegetable oil2 tablespoons butterIn a large bowl, whisk together eggs, milk and beer. Gradually whisk in flour. Add the salt and oil, then whisk the batter vigorously for 3 to 5 minutes, so all is thoroughly incorporated. Let the batter sit for 1 hour. Heat a 10 inch non-stick skillet over medium heat. Brush it with butter, and when it's hot but not smoking, pour a scant 1/3 cup of batter into the center of the skillet, and rotate it so the batter covers the bottom of the pan in a thin layer, pouring out any excess batter. Cook the crepe until it is just golden on one side, 1 to 2 minutes, turn it and cook until it is golden on the other side, about 30 seconds. Transfer to a plate, and keep warm by covering with aluminum foil. Continue until all of the batter is used. Amount Per Serving  Calories: 140 | Total Fat: 6g | Cholesterol: 60mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 140

Total Fat: 6gCholesterol: 60mgSodium: 73mgTotal Carbs: 15.7g    Dietary Fiber: 0.5gProtein: 4.2g VIEW DETAILED NUTRITION
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Dairy-Free Recipes: Mother's Pot Roast

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2 1/2 pounds tip round roast1 (15 ounce) can tomato sauce1 onion, cut into thin strips2 bay leaves3 tablespoons all-purpose floursalt and pepper to tasteSpray slow cooker with non-stick cooking spray. Place meat in pot with fat side up. Pour tomato sauce over roast. Place onion rings over all. Toss in bay leaves. Cover and cook 1 hour on high. After 1 hour reduce heat to low and cook 6 to 8 more hours. Carefully lift meat out of pot and remove to a warm platter. Pour drippings through strainer into medium sized saucepan and discard material in strainer. Whisk in flour to liquid. Cook, stirring constantly over medium heat until thickened. Season to taste with salt and pepper, serve alongside roast. Amount Per Serving  Calories: 552 | Total Fat: 36.6g | Cholesterol: 150mg Powered by ESHA Nutrient Database

Servings Per Recipe: 5

Amount Per Serving

Calories: 552

Total Fat: 36.6gCholesterol: 150mgSodium: 570mgTotal Carbs: 10.2g    Dietary Fiber: 1.7gProtein: 45.2g VIEW DETAILED NUTRITION
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Batter Up!

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  My family is a very energetic family… andthat is probably putting it nicely. Although most of the time we are notbouncing off the walls, there are certainly days when it feels that way. We areactive and love to be engaged in one activity or another.
My husband especially loves his sports. Heattends Chicago Bears home games with his father who has been a season ticketholder for as long as I have known him. He goes to Chicago Cubs and ChicagoWhite Sox games when given the opportunity. We all love to watch the ChicagoBlackhawks on the ice and my son is a huge fan of the music that plays whenChicago scores!
To say that my family likes to watch sportsis an understatement, the boys simply LOVE it! They also enjoy playing sportstoo. I am slowly starting to acquire sports paraphernalia in my garage for theboys. We have a little t-ball stand, soft baseball bat, and even a little tikesbasketball hoop. Now I just need to start collecting balls! Eventually I amsure I will be overrun with sport stuff. After all the kids aren’t the onlyones partaking in organized sports in our home.
My husband is in charge of the church fastpitch softball team and we love to go to the games to cheer him on when theyare not past bedtime. His softball stuff keeps multiplying and will soon need aspecial place of its own in the garage. Dealing with the organization and storageneeds required of running an active family is totally worth it when I see mychildren attempt to mimic their dad. 
The other day my family went to Sport Zone Family Fun Centerto have a little outdoor fun. We rode go karts and tried out the batting cages.My hubby discussed the rules of the batting cages and even gave the kids somepointers on how to hit the ball. After watching his older cousin hit a fewballs, my 3 year-old decided that he was ready to give the batting cages a trytoo. With a helmet on and a bat in hand my son was ready to conquer the cages!

I think that this is the most adorable thingever… I may be a little biased. A little boy trying to be just like his daddy Ifind simply adorable. He swung his little heart out trying to hit each andevery ball. He made contact once or twice too. It was a fun way to spend anevening and we will defiantly be heading back for some more batting cagepractice.

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How was yours?

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   I hope everyone had an amazing Father’s Day.I had a great, yet tearful, Father’s Day yesterday. I am so thankful for theamazing men in my life that are such great examples for my boys. It is notalways easy to be a role model and the men in my life do a great job!
For Father’s Day my family attended churchservice where we said goodbye to our Pastor who is moving to a new congregationin another state. We wished him well, shed some tears, and hugged goodbye. Heand his family will be sorely missed. I must remember that God has a plan and Imust put my trust in God.
After church we took the kids home for aquick and light lunch and then a nap. While the babes were asleep my hubby andI started packing some boxes. We will be moving from our town home in less thantwo weeks! Wow time flies!
Once nap-time was over we hit the road to Grammyand Papi’s house where we grilled out turkey burgers and ate an early dinner.The boys then took off for golf while the ladies cleaned up the mess and hitthe pool with the kids.
By the time bedtime rolled around I wasexhausted and ready to call it a night. It was a successful Father’s Day in ourhome and I hope it was just as enjoyable for you and yours. I would love tohear all about how your Father’s Day went.
If you have not yet entered my #GrillingIsHappinessgiveaway for some great gourmet grilling tools, make sure to stop by andenter!

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Mom Mart is a Kolcraft Mom!

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I have some seriously exciting news here atMom Mart! I am proud to announce that I am one of the newest members ofKolcraft Mom! As a stay at home mom blogger with two little boys I have had someexperience with baby gear. Okay… I love baby gear! So I am very excited to beembarking on this adventure with such a fantastic company.
Kolcraftis a family owned and operated baby product manufacturer and I am looking forward to working with themthroughout 2012. Need a bassinet, stroller, mattress, activity center, nursingpillow, potty seat, or baby carrier? Kolcraft offers a wide variety of productsand also partners with some fabulous brand names to produce a variety ofchildren's products.
Ilook forward to sharing news, reviews, and giveaways of new Kolcraftproducts over the next year! 

Do you have a favorite Kolcraft product?Is there a product that you really want to learn more about or have a chance towin?
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Q BBQ: Barbeque Goodness in Naperville!

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I love summer. I love grilling out andenjoying all the flavors that summer has to offer. I do not however enjoy themess that comes with the preparation of some of my favorite summer dishes. WhenI am in the mood for some good ribs or pulled pork and I don’t want to dealwith all of the prep work involved in making these meals at home, I will get myBBQ fix from a restaurant that can do it right.

I have recently had the opportunity andpleasure of visiting a fabulous new restaurant that has recently opened up indowntown Naperville Illinois. The new and tasty restaurant is Q-BBQ and it isgood to the last bite.
My husband and I shared the Papa Q SamplerPlatter. There was more than enough food for two adults to share easily… weeven had leftovers! There were ribs, pulled pork, spicy sausage, chopped brisket,pulled chicken, and some wings to boot. The food was awesome and cooked toperfection. I especially loved the variety of BBQ sauces available. It was funto test them all out.
  The feeling when you walk in the door is laidback. I was a fan of the look of this restaurant. The industrial lightingpaired with the rustic charm and warmth of all the wood put me at ease from themoment I walked in the door. It is a simple and clean look that is easy on theeyes. I could totally kick up my feet and stay a while. 

The service was impeccable. I had help maneuveringmy stroller/highchair around the restaurant and was directed to a nice quietbooth near the back (they do have highchairs available for use). We werechecked on frequently by the staff who wanted to make sure we had everything weneeded. The mess of the meal was quickly swept away once we had licked outfingers clean. It was definitely a treat to eat at Q- BBQ .  
We visited the Q-BBQ in NapervilleIL and loved the experience. I would definitely go back again.
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Quick and Easy Greek Pasta Salad Recipe

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I was perusing my local Meijer looking for something quickand easy I could make for a side dish when I saw they had a yummy looking pastasalad in their deli. I grabbed about 1 ½ pounds of the pasta salad and broughtit home for a side dish that night. It was divine!
This was a big hit. It was deliciousand looked like it would be fairly simple to reproduce. After some tinkering withthe recipe I came up with my own version of the greek pasta salad. It does nottaste the same as the Meijer greek pasta salad, but my version is very yummytoo.I hope you enjoy. 

  Preperation Time: less than 20 minutes
Whatyou need:

• 1 ½ cups uncooked penne pasta
• 1 can sliced black olives (drained)
• ¼ cup crumbled feta cheese
• ½ chopped green pepper
• ½ chopped red pepper
• ½ cup creamy Caesar salad dressing

Make it:1.      Cook pasta according to the package direction(I usually cook my wheat pasta for 12 minutes) and then drain and rinse in coldwater. 2.      Once the noodles are cool, combine allingredients in a large bowl.3.      Cover and let cool in the refrigeratoruntil ready to eat.
Viola, you now have a super easy pasta salad recipe thatis quick, easy, and delicious! Now you can use it as a side dish to some yummygrilling goodness. I usually pair it with my Grilled Greek Chicken Recipe. But I havealso been known to eat bowls of this as a meal itself (toss in some chopped upchicken to make it a meal).
I hopeyou enjoy this recipe as much as my family has, Bon Appetite!
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