Healthy Eats for Spring

Posted on April 20, 2013 by Serena

In an attempt to offer my kids healthy and accessible food, I have been checking lot of new food brands and products. Here are some of our favorites that are kid-tested and mom approved.

Chloe’s Soft Serve Fruit Co: An alternative to Fro-Yo and high fat of ice cream, Soft Serve Fruit is an all-natural, three-ingredient, dessert made with just real fruit, filtered water and a touch of organic cane sugar that has the consistency of frozen yogurt.

Soft Serve Fruit is free of dairy, gluten, fat, and all 8 major allergens, and contains less than 90 calories in a 3.5 oz. serving. With Soft Serve Fruit, you enjoy all the health benefits of the underlying fruit, with none of the guilt.

We had the chance to test out some varieties, and loved the delicious mango and blood orange that was the perfect mid-afternoon and end-of-the day treat. The varieties also rotate seasonally, and include banana, raspberry, blueberry, pear, apple, pumpkin, tangerine, dark chocolate (made with 100% Ecuadorian cacao beans), etc.

Organic Dry Meal Pouches from NurturMe: Featuring the first and only family of certified-organic, dried fruit and veggie meals, NurturMe recently expanded their award-winning line of organic dried baby food – including the introduction of a 100% quinoa rice cereal alternative, a new line of blended NurturMeals organic dry meal pouches that combine delicious and nutrient-rich fruit and veggie flavors, and a new line of bite-sized organic Yum-a-Roo’s dried fruit and veggie snacks for toddlers.

Now available in single or blended flavor options, NurturMeals organic dry meal pouches are rich in nutrients and super versatile. In addition to Crisp Apples, Crunchy Carrots, Hearty Sweet Potatoes, Plump Pea, Scrumptious Squash and Sweet Bananas, NurturMeals Singles now come in Protein-Packed Quinoa, which is the first and only certified-organic pure quinoa meal created especially for children. Made from 100% pure super grain, NurturMeals Quinoa is a great alternative to rice cereal and supports growth.

Gardein: This meat-free protein option is a great option for people looking to live a healthier lifestyle as well as those that are vegetarian or vegan. You can also create simple Cinco de Mayo recipes using their Gardein’s Ultimate Beefless Burger, Gardein’s Home Style Beefless Tips and Gardein’s Chick’n Tostadas, Gardein’s Taco Chick’n Pizza, and Gardein’s Chipotle Lime Wrap for a healthy taco night.

Mighty Oats from Little Duck Organics: We are big fans of Little Duck Organics (check out our review here) and they recently launched a convenient new product for families and kids with Mighty Oats. Made with ancient grains (Quinoa, Chia, Buckwheat, Oat and Millet) and organic fruit (Strawberry Vanilla, Blueberry Cinnamon, and Coconut Banana) that fuses an innovative concept bridging sustainable practices to baby and children’s food. Through it’s unique packaging, Little Duck Organics created one of the first zero waste packaging designs where each single serve cup has seeds impbedded in it (this ranges from lettuce, tomatoes, and carrots) and is also s biodegradeable!

On top of that my kids love the unique combinations that I travel with and serve during breakfast. Personally, I love how this hearty and healthy option has enhanced our flavor regular breakfasts thanks to the unique flavor combinations. The portable cups are also incredible for travel for our ever-busy life on-the-go.

Lisa’s Organics: The 66 million working women who don’t have time to prepare a nutritious meal are about to receive good news! Lisa’s Organics, the maker of a line of certified organic vegetable frozen side dishes, has combined the highest-quality veggies with chef-inspired sauces that go from freezer to dinner plate in just five minutes.

Ideal as a standalone veggie for a healthy mini-meal or as a complement to a nutritious lunch or dinner, Lisa’s Organics offers five varieties complete with chef-inspired glazes and sauces. The entire line is an easy way for anyone, even the most schedule-crunched businesswomen, to serve delicious hot meals in minutes.

Whether it’s a savory addition to a risotto, a burst of flavor in a salsa or a gourmet touch to any pasta or quiche, Lisa’s Organics help create tasty meals anyone can enjoy. With each bag (MSRP $3.49) containing two low-sodium servings, the Lisa’s Organics line includes California Vegetables in Balsamic Glaze, Sweet Peas in Parmesan Herb Sauce, Whole Green Beans in Garlic Olive Oil Sauce, Broccoli Florets in Gorgonzola Bleu Cheese Sauce, and Southwest Vegetables in Ranchero Sauce. All of the products come with recipe ideas to help make quick meals in minutes. To learn more about Lisa’s Organics vegetable side dishes or to find a local retail outlet, visit http://www.lisasorganics.com/.

Momtrends was not paid for this post. We were given some samples.

Eating Right for National Nutrition Month

Posted on March 29, 2013 by Serena

This month we are celebrating National Nutrition Month – making it a great time to reexamine the foods we are eating. Although supplements and daily vitamins can help us get the nutrients we need, it’s really naturally healthy foods that are the best way to improve your diet.

To help us out with some new recipe ideas our friends at Eggland’s Best, a naturally high source of vitamin D and omega-3’s that provides twice as much vitamin D and omega-3 fatty acid as an ordinary egg, shared some delicious recipes that can easily be incorporated into your life. Here are our favorite meals for the weekend, and don’t forget to color them for Easter!

Broccoli and Cheddar Frittata

Ingredients:
5 Eggland’s Best eggs (large)
1/3 cup skim milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup fresh parsley, chopped
1 cup shredded cheddar cheese, low-fat
1/4 cup yellow onions, chopped
2 cups broccoli florets

Preparation:
1. Preheat oven to 350 degrees F
2. Spray a 9″ tart pan or pie pan with non-stick cooking spray and set aside.
3. Dice onion and set aside; if using fresh broccoli, wash well and cut florets from stems.
4. In a large bowl, beat eggs, milk, salt, and pepper until fluffy.
5. Stir in cheddar cheese, onion, and broccoli.
6. Pour egg mixture into pan and sprinkle parsley on top.
7. Bake for 30-35 minutes or until eggs are set; allow to cool 5 minutes before serving.

Sunflower Zucchini Pie

Ingredients
1 tablespoon Olive Oil
1 medium Zucchini (about 7 ounces), shredded (about 1 1/2 cups)
1 small Zucchini, sliced thinly
1 teaspoon dried Italian seasoning
1 clove Garlic, minced
5 large Eggland’s Best eggs, beaten
1 1/2 cups cooked Rice (brown or white)
2/3 cup reduced-fat Cheddar Cheese, shredded
2/3 cup grated Parmesan cheese, divided
1/2 cup 1% lowfat Milk
1/4 cup roasted, shelled Sunflower Seeds
1/4 teaspoon Salt (optional)

Preparation
1. Preheat the oven to 375°F. Lightly oil or coat a 9-inch pie plate with nonstick cooking spray and set aside.

2. Heat the oil in a large nonstick skillet over medium-high heat. Add the shredded zucchini, Italian seasoning, and garlic and cook until the zucchini is tender, about 5 minutes.

3. Remove from skillet and set aside. In the same skillet saute sliced zucchini about 5 minutes until softened.

4. Place the eggs, rice, Cheddar cheese, 1/3 cup Parmesan cheese, milk, sunflower seeds, salt, and the
shredded zucchini mixture in a large bowl and stir to combine.

5. Pour the mixture into the prepared pie plate, top with the remaining 1/3 cup Parmesan cheese and
zucchini slices, and cook until golden brown, 30 to 35 minutes.

Momtrends was not paid for this post.

Friday Finds: Easter and Passover Recipes

Posted on March 22, 2013 by Serena

With the Easter and Passover shortly approaching, I am starting to plan what meals that I am going to bring to over to our relatives houses. From Easter cookies to matzoh ball soup, here are some of my favorite finds for the week.

1. Brown Eyed Baker shared some delicious cookies, along with 135 recipes for Easter from breakfast options to cakes to side dishes that will keep you inspired with your holiday cooking.

2. Jules Speaks Gluten-Free has your Gluten-Free recipes for Easter and Passover with a comprehensive guide on what to cook and what to make for the holidays,

3. Recipe Girl is featured some delicious and easy candy bark that was inspired from the blog A Pretty Life.

4. Jewlicious recently posted their annual passover round-up with recipes from various newspapers featuring recipes for the holiday.

What are some of your favorite recipes for Easter and Passover?

Momtrends was not paid for this post.

Get Inspired for Spring with Driscoll’s Berries

Posted on March 6, 2013 by Serena

Blueberries, Strawberries and Pies, Oh My! Spring is quickly approaching and Driscoll’s, growers of the world’s finest berries, recently shared some delicious recipes for spring from their new and improved website. Now featured with delicious recipes, health and nutrition advice, community news and more, we discovered some naturally sweet and tasty spring recipes to have your picnics and parties covered. Here are a few of my favorites.

Strawberry Blossom Cupcakes, Strawberry Graham Cracker Tart, Mixed Berry Sangria, Fresh Blueberry Pie with Lemon Pastry

For updates on berry recipes, health tips and entertaining ideas “like” Driscoll’s on Facebook and follow them on Twitter @driscollsberry.

Momtrends was not paid for this post

Beautiful and Delicious Beet Gnocchi

Posted on February 28, 2013 by Serena

Pasta is a staple in a child’s diet, but that doesn’t mean that veggies can’t be either. A cooking school for kids, Freshmade NYC aims to educate students about making smarter food choices by encouraging them to think about what they eat, where it comes from, how to prepare it, and how to share it!

This includes classes that focus on a specific theme and students where students are provided with recipes and take-home assignments to share with their families that focus on a particular ingredient that was used during the lesson.

One of the best parts of Freshmade NYC is that it engages the whole family. Parents are invited to participate in classes and be as hands on as the kids. Children are having so much fun, and the meals taste so yummy that they forget they are eating healthy. The meals taught in classes aren’t just for kids; moms and dads will enjoy them too! Past lessons include panzanella salad, pizza kale chips, rice pilaf and healthy smoothies.

To mix up pasta eating, co-founder, Cara Buffalino-Silman, CHHC, AADP, shared with Momtrends a recipe for Beauty Beet Gnocchi.

Gnocchi, a type of potatoes made into soft, tasty little dumplings is one of Italy’s oldest dishes and also a popular meal in the U.S. However, gnocchi has little to no health benefits. Potatoes are packed with starchy carbohydrates and low in protein. Freshmade NYC offers families a healthier alternative to this classic dish. By substituting beets for potatoes, your meal instantly loses calories, gains extra vitamins and becomes a pretty pink color!

Why Freshmade loves beets:

Beets are a powerhouse of phytonutrients providing antioxidants, anti-inflammatory, and detoxification support. Beets belong to the chenopod family, which also includes chard, spinach and quinoa. You can eat beets raw, steamed, roasted or juice them (we love a good carrot, beet, apple and ginger combo!) Beets are a good source of vitamins A, C and manganese. The greens attached to the beetroot are edible and delicious, cook them as you would Swiss chard, spinach or kale. They are rich in nutrients and concentrated in vitamins and minerals. (Psst, Moms: beets are a great source of Vitamin A, an antioxidant well known for its ability to reduce wrinkles!)

Beautiful Beet Gnocchi

Ingredients:

2-3 small to medium sized beets, tops and ends removed, cleaned well and quartered
Extra virgin olive oil
Sea salt & fresh pepper
1 1/4 + cups flour
1/4 cup ricotta
Approx 2 tablespoons organic butter

Directions:
Preheat oven to 400 degrees. Line a baking sheet with foil, spray lightly with olive oil Bake beets for approx 30 minutes or until tender. When cooled, peel skin with a paring knife and pulse in a food processor until just smooth, leaving a little texture. In a large bowl, combine the beet puree, ricotta, 1/2 teaspoon salt, fresh pepper, and flour (adding a little flour at a time until a dough forms, the dough should be soft but not too sticky, the goal is to use as little flour as possible to keep the gnocchi from becoming too dense). Bring water to boil in a large pot and add a generous amount of salt.

Roll the dough into a snake. Cut bite size pieces. Roll over tine of fork. Repeat until all gnocchi are done.

When the water comes to a rolling boiling, add gnocchi, cooking in batches as to not overcrowd the pot. When gnocchi begins to float remove with slotted spoon to a baking sheet. Repeat with remaining gnocchi. When all gnocchi have been cooked, heat about two tablespoons butter in a sauté pan and add the gnocchi, tossing to coat. Cook about 7-10 minutes on medium heat. Season with salt and pepper.

Fresh herbs like rosemary is also a nice addition to this dish.

Plate and serve.

For class schedule, please visit:

http://www.freshmadenyc.com/cooking-classes/

Momtrends was not paid for this post

30 Minute Chicken Recipes

Posted on February 22, 2013 by Nicole

Have you been dreaming of starring in your own cooking segment? Thanks to Hellmann’s and Tim Love, I mastered a new recipe and got to look like a pro in the kitchen. Texan chef, Tim Love, is the owner of a number of popular restaurants including The Lonesome Dove, The Love Shack, and Woodshed Smokehouse. He’s also appeared on Top Chef, Top Chef Masters, and Iron Chef America.

I got to meet up with Tim at Seefood Studios to film this fun cooking segment! I made a reipe that will have your family racing to the table. Hellmann’s is the secret ingredient to juicy and delicious chicken dish.

THE RECIPE: Olive chicken thighs

4 chicken thighs bone in
1/2 cup Hellmann’s
1/4 cup minced green olives
6 basil leaves minced
2 cups chicken broth
Juice of 1 lemon
3 tablespoons butter
Olive oil
Salt and pepper

Mix Hellmann’s, olives, and basil
Stuff mixture under skin of each chicken thigh
In a large sauté pan add oil and heat to medium
Season liberally with salt and pepper each stuffed chicken thigh
Place thighs skin side down into sauté pan and sear for 4 minutes
Flip and cook for 4 more minutes
Add chicken broth and lemon juice and place in 400 degree oven for 10 minutes
Remove from oven and whisk in butter and serve

Now it’s your turn. You’ve got a chance to prove that you have the chops to become culinary stars. Visit Facebook.com/Hellmanns to create their own cooking show with Tim through the Juicy Secrets Cooking Show app.

Momtrends was not paid for this post.

Celebrating Sweet Potato Day with ONE

Posted on February 21, 2013 by Serena

Did you know that one billion people suffer from a hidden form of hunger rarely on the development agenda: chronic malnutrition. In fact, 40% of Africa’s children are so chronically malnourished by the age of five that they will never fully thrive, physically recover or mentally develop – and this has not improved in two decades. While these facts are devasting, Momtrends is celebrating Sweet Potato Day to support ONE, a non-partisan, grassroots advocacy organization, co-founded by Bono, that fights extreme poverty and preventable disease, by making the sweet potato famous.

The idea behind Sweet Potato Day is to increase awareness about world hunger by featuring the sweet potato as a mascot. Packed with vitamin A, fiber and vitamin C, the sweet potato can also be grown in numerous places around the world and has been providing nutrition to children and people in Africa. The sweet potato is literally saving lives.

We love them in our family (see recipe below) with other root vegetables (carrots, parsnips, and beets) as a delicious and healthy side. I love to roast in a simple blend of olive oil and cinnamon with some salt and pepper that I serve with fish or chicken. This vitamin-rich combination is also delicious the next day that I add into salads or with quinoa.

Take Action! As we celebrate the delicious sweet potato and its many health benefits, we can also join the fight against this hidden killer of malnutrition. One of the easiest things to do is to send a letter to congress. At this time, less then 1% of the US budget is spent on foreign assistance. These funds are at risk and if these smart programs are cut, millions could lose access to food, medication and AIDS treatment. You could also sign a very simple petition to spread the word to get our leaders to step up to reduce chronic malnutrition for 25 million kids by 2016.

Malnutrition is the hidden killer of nearly 2 million children around the world. You can now take action by spreading the word to fight for good nutrition to help the kids that need it to thrive and survive.

Roasted Sweet Potatoes and Veggies

2 sweet potatoes, cut up lengthwise
2-3 carrots,  cut up lengthwise
2-3 stalks of parsnips,  cut up lengthwise
2-3 beets,  cut up lengthwise
dash of cinnamon, salt and pepper
drizzle of olive oil

Directions: Preheat oven to 375 degrees. Wash all veggies and then cut them lengthwise. Add in some cinnamon and drizzle with olive oil. Sprinkle with some salt and pepper. Let cook for 45 minutes. Enjoy!

Check out all of the blogs that are also celebrating Sweet Potato Day:

Sweet Potato & Black Bean Burritos from This Week for Dinner
Truffle Sweet Potato Frites from Savory Sweet Life
Sweet Potato & Chicken Sausage Stew from Chefdruck
Honey Sweet Potato Biscuits from Food for My Family
Sweet Potato Burgers from Cutie Booty Cakes
What’s Gaby Cooking and Sweet Potato Day
The Mission List and Sweet Potato Day
World Moms Blog and Sweet Potato Day
Go Graham Go and Sweet Potato Day
Cranberry Sweet Potato Crumb Cake from Barbara Bakes
Bourbon and Marshmallow Sweet Potatoes from Boston Mamas
Documama and Sweet Potato Day
Sweet Potato Bread Pudding from Eat the Love
Lamb Shanks with Sweet Potatoes and Sausage from Kitchen Gadget Girl
Sweet Potato Love To Help End World Hunger from Love That Max
Celebrating Sweet Potato Day with Mom Trends
Sweet Potato Chili from Righteous Bacon
Cooking Sweet Potatoes for Picky Eaters from Rookie Moms
Sweet Potatoes and Global Health from Third Eye Mom
Indian Spiced Sweet Potato Kielbasa ONE Skillet Bake from Tickled Red
Sweet, Dude, Sweet Potato Breakfast Hash from Helen Jane
Oh My Sweet Potato Apple Bake from Bowl Licker
Sweet Potato and Peanut Gratin from Non-Reactive Pan
Sweet Potato Fries from When You Wake Up a Mother (also found on Million Moms Challenge)

Check out some delicious pictures of sweet potatoes on Pinterest: http://pinterest.com/onemoms/sweet-potatos/

Momtrends was not paid for this post. We proudly support ONE.

New Book Celebrates “Clean” Eating for the Family

Posted on February 17, 2013 by Serena

The latest buzz word related to food is ‘clean eating,’ which actually doesn’t have anything to do with a fad or a diet. It is essentially eating healthy, whole foods-based like fruits and vegetables and staying away from processed foods. This can be challenging in our fast-paced world where meals are eaten on-the-go and take-out is the norm. I try to cook wholesome and healthy foods as much as possible, but regardless of what your my intention is I do get into cooking ruts.

To help me out, I have been reading the new cookbook, Clean Eating for Busy Families. Written by Michelle Dudash, R.D., an award-winning registered dietitian, writer, television personality and recipe developer, who breaks down in a clear way how every parent can create delicious meals for their families. Throughout the book, she provides a plan of action by teaching parents how to create weekly grocery lists, simple-yet-delicious recipes, and practical tips for healthy family eating.

This includes recipes that are quick like easy sauteés and casseroles, to slow cooker meals, to pan-less grilling options that can all be prepared in 30 minutes of less. The core of the recipes is clean eating where you will discover a wholesome ingredient lists to nutritional analysis on every recipe. The recipes also feature eco-friendly tips, along with information on how to go green while shopping and cooking. I also loved the delicious recipe ideas from Pecan Crusted Chicken Tenders, Oatmeal Breakfast Cookies, Buckwheat Noodle Bowl with Edamame & Ginger Orange (see below), Peel Chicken & Broccoli Stir-fry with Brown Rice and Baja Fish Tacos with Pico de Gallo is a great way to focus on clean and healthy eating while also making it kid-friendly and tasty.

Buckwheat Noodle Bowl with Edamame & Ginger

Get your Zen on with this Japanese-inspired dish. Your well-stocked “clean” kitchen will likely have all of these ingredients on hand for a quick, one-pot dinner.

1 tablespoon (15 ml) expeller-pressed grapeseed or canola oil

2 medium carrots, coarsely shredded (about 2 cups, or 220 g)

4 scallions, green parts diagonally cut into ¼-inch [6 mm] pieces, white parts chopped, divided

5 thin slices peeled gingerroot

2 cloves garlic, smashed

5 cups (1.2 L) organic or reduced sodium vegetable broth

2 (3.5-ounce, or 100 g) bundles dry buckwheat (soba) noodles

1¼ cups (148 g) frozen shelled edamame

1 sheet roasted nori (optional, found in Asian food section), cut into bite-size strips

1 tablespoon + 2 teaspoons (25 ml) tamari (or soy sauce)

Directions:

Heat a large pot over medium heat and add oil. When oil begins to shimmer, add carrots, white parts of scallions, gingerroot and garlic and stir-fry for 3 minutes. Pour in the broth and bring to a boil on high heat. Add noodles and bring back to a boil. Add edamame and maintain a low boil for 5 minutes until noodles are al dente. Stir in the nori and tamari.

Recipe Notes

When reheating leftovers, pour in a bit more broth for a soupy consistency.
You can get away with using only 4 cups (1 L) of broth if you’d like the finished dish to have a thicker consistency.

Momtrends was not paid for this post. We were given samples.

Pizza Making with Sbarro

Posted on February 11, 2013 by Serena

As a born and bred New York, Sbarro was never my go-to place for pizza. However, during a recent press event I had the chance to learn more about the company and how they are going back to the original recipe that began in Brooklyn’s Kings Plaza Shopping Center in 1967. Through this change, Sbarro has been re-training employees as they focus on a “fast-casual” environment – much like Panera – with decor changes, made-to-order pasta dishes and open-flame pizza ovens. They are also changing the ingredients with a focus on keeping it simple by using whole peeled San Marzano tomatoes and whole milk mozzarella cheese that is now shredded on site. Executives at the event noted that this will change how their pizza looks and tastes with a thin and golden brown crust that they were renowned for.

I also had the chance to meet with celebrity nutritionists, the Nutrition Twins, Tammy Lakatos and Lyssie Lakatos where I learned more about Sbarro’s skinny slice, which is their new pizza with only 270 calories. This is the result of using less mozzarella cheese and by adding in tons of veggies like Roasted Red and Green Bell Peppers, Portobello Mushrooms, Sweet, Caramelized Onions to make it a satisfying slice. I loved learning more about creating dough as I kneaded and rolled out my pizza dough and even made my own crust. I also had the chance to try the skinny slice, and I really loved the savory crust and delicious tomato sauce that was complimented so well with the veggies.

Around since 1967, Sbarro has become an iconic name in pizza that they are now reinventing to connect their roots by offer consumers the pizza that made them famous in the first place.

For more information, please visit: http://www.sbarro.com/

Momtrends was not paid for this post. We took home the pizza that we made.

Dinner: A Love Story

Posted on June 17, 2011 by Kate Bayless

You know when you fall in love and suddenly everything in the world looks new and fresh? Possibility hangs in the air and hope seems to cascade around you? Sometimes, you need this kind of feeling…in the kitchen.

When you’re making turkey lasagna for the 4th time in a month.

When staring at your pantry sends you scurrying to the phone, take-out number in hand.

When your kids start saying, “Breakfast for dinner…again?”

It’s time for some inspiration. It’s time to fall back in love. It’s time for Dinner: A Love Story.

How’d this love story begin? Jenny Rosenstrach, a food and features editor at the likes of Bon Appetit, Real Simple and the now defunct Cookie magazine, and her husband Andy Ward sensed this need in the people around them. “People were struggling to find a way to connect with their kids and for me, dinner seemed to be the way to do it. So I figured what I’ve learned as a food editor and a parenting magazine editor might be helpful to other parents.”

And it is. In homage to Elizabeth Barrett Browning, let me count some of the ways you’ll fall in love with DALS:

1) They are a husband-wife team. The give-and-take of marriage, the division of labor, the varying culinary needs of the sexes? THEY GET IT.

2) They both work. Not enough time? THEY GET IT.

3) They have two young kids who despite their amazing love of kale would probably eat mac n cheese every day if they let them so, once again, THEY GET IT.

4) Their recipes are do-able, delicious, adaptable, modern without requiring a nightly culinary feat to occur in your kitchen and kid-friendly without succumbing to covering everything in ketchup. (Unless it’s asparagus ketchup.)

5) Their post are hilarious and have already scored them a monthly column in Bon Appetit (look for The Providers) and could easily provide enough material for a Tivo-worthy reality show.

Their philosophy? Make Dinner, Not War (available in bumper sticker form!) “If you want to make family dinner happen,” says Jenny, “you have to just decide to do it and commit to it. [Make it] your ‘default status.’ If nothing is going on and your family is home…then just assume it has to happen. Get home to make it happen. Before long it’s going to be such a satisfying, fulfilling part of your day (gastronomically, emotionally) that you’ll want to make it happen. Your kids will expect it to happen. You’ll love making it happen.”

First you should meet the duo – Jenny (author/editor/mom) and Andy (editor/dad). The best way to get a taste of the website is by taking a gander at some of these posts.

‘¢ The Blame Game – he got her hooked on 6 o’clock gin and tonics; she got him hooked on nightly dessert. Let the finger-pointing begin.

‘¢ I Love you, _______ - a MadLibs Valentine you’ll want to copy.

‘¢ My Life As a Man – how a desire to bake snickerdoodles with his daughter almost costs Andy his man card.

‘¢ Clean Slate – culinary (and other) confessions to start the new year off right.

Did I mention their recipes are delicious too? Here are some of my recent favs:

‘¢ Grilled Chicken For People Who Hate Grilled Chicken – this recipe has changed. my. life. I beg of you to try it. (The secret? Yogurt.)

‘¢ Perfect Pizza Crust – make ‘em, freeze ‘em, eat ‘em.

‘¢ Braised Pork Ragu = Instant Dinner Party

‘¢ How to Blow A Small Person’s Mind – Grilled Cheese – no not that kind, actual cheese, on the grill.

As for Jenny’s favortite recipes off the site? “Spaghetti and Clams, probably because I ate it last night. And our yogurt-marinated grilled chicken because it’s so versatile. But the recipes that probably deserve the title ‘favorite’ are the ones that aren’t necessarily the most surprising, but have been around for the duration of our marriage. Porcupine meatballs, curried chicken with apples, turkey chili.”

For the sake of dinner, give Dinner: A Love Story a visit. I promise you that you won’t be disappointed.

Kate Bayless is a writer, editor, gear guru and mom of 3 boys. You can visit her www.katebayless.com and @katebayless.

Momtrends was not paid for this post.

Top photo courtesy of Ambro; the rest courtesy of DALS.