So I got up early this morning and took advantage of daddy being home, and let him keep the girly entertained while I slaved (and I mean this quite literally) in the kitchen for about 1.5 hours including cleanup, to create this! 
I did boiled eggs which I molded into bunny and bear shapes. I did brown rice which was molded into heart and star shapes. I did a hotdog octopus with turkey dog. And I shredded some part skim mozzerella cheese and placed some carrots to take up some space. 
Hubby left to visit with his kids and I was left with girly whom happily viewed the "masterpiece" (okay so I need to work on this a bit more, Im not fantastic...yet). She sat down and quickly informed me of everything she was NOT going to eat. Which ended up being everything but the egg. I wont lie, I fought back tears. Seriously??? I spent this much time trying to make your food appeal to you and you have the nerve to sit there and tell me you wont even TASTE a couple bites of each thing? 
I am torn between making another one for her and tempting her and throwing my hands into the air, and screaming. 

1 clove garlic, peeled
1 slice Lemon
1 sprig Rosemary (or you can do 1 bay leaf)
1 Artichoke, rinsed
Dip of Choice

Directions:*Fill steam pan with 2 inches of water, and then add in garlic, lemon and rosemary.*Place your steamer over the top and turn on medium high and steam for 40 min.*For the dip I took a little light mayo, added some chinese hotsauce and stirred.Tip: If you have never cleaned an artichoke - you simply remove the outer smaller petals. Then clip the spines off.


3 egg whites, beaten
1/3 cup CornStarch
1/8 tsp salt
3/4 tsp Cayenne Pepper
2 cups Unsweetened Coconut (you can use sweetened but I have sugar issues)
1 lb Shrimp, peeled and deveined, tails OFF

Directions:*Mix salt, corn starch and cayenne in one bowl.*Eggs in another bowl*Coconut in yet, another bowl*Coat shrimp in dry bowl, then into egg wash, and then roll around in coconut until coated. Place onto a sprayed baking rack.*In a preheated oven (400), place shrimp in center rack and cook until coconut is browned and shrimp no longer translucent in center.TIP: You don't need to dip these at all - but since I didn't go sweet, I decided to dip mine in a little Raspberry Chipoltle sauce. These are kind of spicy - so I don't suggest this unless you love your heat!

1 can Beets, drained
1 (8oz) Pineapple Tidbits in own juice (undrained)
2 tbsp Brown Sugar
1/8 tsp Salt
2 tbsp Corn Starch
2 tbsp Butter

Directions:*In sauce pan, add cornstarch, brown sugar, salt and pineapples. Bring to boil stirring constantly until thickened (around 2 min).*Add beets and cook all together stirring constantly about 5 min.TIP: Reserve Beet juice for dying easter eggs!My daughter even loved this - and this child eats NOTHING. I swear it! It is so sweet and generally healthy. Give it a try and let me know what you think!And of course - you can serve the whole deal up with a wine cooler or Bicardi!
Sometimes as a mother, the school night just gets incredibly hectic, especially when there are a couple of stops on the way home, and then homework. So tonight was a "cheat night" where we still were able to eat healthy, but quickly and relatively cheap. This likely will not be the "cheap" option for larger families, but I will help you out with that in a moment. 


Boneless Beef Sirloin
Green Giant "Create-a-Meal" Stir-fry (they have several flavors and I'm sure there are other brands that are similar)


*Brown your meat, and then throw the ingredients together as it says on the package, and you are done in about 10 minutes. 
You can serve this over rice if you like, and I would have if I had some brown rice available but I didn't. My favorite is to put this over Quinoa which is high fiber, high protein goodness!

If you have a large family - a cheaper way to do this would be getting your frozen veggies on sale. Often times, you can get a 12-16oz bag of the individual veggies used in this (see pic of bag) for $.88/each. And a can of water chestnuts (or you can sub in bean sprouts) for less than $1. Then use a cheaper cut of meat. My meat was very cheap as I got it on Reduced for Quick Sale (usually about 60-70% off. 
  • 1/2 pound frozen shelled edamame (green soy beans), about 1 1/2 cups
  • 1/4 cup tahini
  • 1/4 cup water
  • 1/2 teaspoon freshly grated lemon zest
  • 1 lemon (about 3 tablespoons), juiced
  • 1 clove garlic, smashed
  • 3/4 teaspooon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped fresh flat-leaf parsley
DirectionsBoil the beans in salted water for 4 to 5 minutes, or microwave, covered, for 2 to 3 minutes.
In a food processor, puree the edamame, tahini, water, lemon zest and juice, garlic, salt, cumin, and coriander until smooth. With the motor running, slowly drizzle in 2 tablespoons of the olive oil and mix until absorbed.
Transfer to a small bowl, stir in the parsley and drizzle with remaining oil. Serve with the suggested vegetables, or refrigerate, covered, up to 1 day.