Ordering Disorder
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When you have kids, the battle between order and chaos at home can take place on many fronts. Ordering Disorder is about ways to fight domestic entropy with organizing tips, tricks, meal ideas and more.
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Sometimes It Is All About the Snack: Easy, Nutritous, Kid-Friendly Snacks
Categories: Cooking, Food, Meal Planning
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Did I say I was going to clean out and organize my cabinets this weekend? Oooooops. I, uh, didn’t feel like it. Probably because I had huge piles of laundry stacked on my counter and I would not have been able to take everything out of the cabinets unless I first folded and put away all the laundry. And, um, I didn’t feel like doing that.
My husband loves to cook. On the weekends when he is home is always fixing fun foods for the kids, and most of the time they are somewhat healthy, because he also hates junk food. Yes, he is like a robot. A robot who cooks, does dishes, and irons. No, you can’t have him. Though I will consider selling him for the right price. Oh, I am just joking, honey.
When my kids are hungry between meals I am apt to tell them go forage through the cabinets. I think fending for yourself is a good skill to learn. My kids will be able to survive in any frat house.
My husband plans out snacks. And I got to thinking that with a little extra effort on my part I could have something that would be more nutritious to offer during the witching hour when dinner was being made.
This weekend he made deviled eggs, or as the kids like to call them Devil Eggs followed by a cackle.
I don’t make eggs since I am allergic to them. In fact, I don’t even like to look at eggs.
I always thought that Deviled eggs were difficult to make. I don’t know why I thought this. Maybe I was thrown by the use of a pastry bag to squirt the yolks back into the white part? Maybe because it was a multi-step process? Maybe because I never really got close enough to look at them?
Whatever it was, I have seen the light. These are so easy. The kids helped do them. We didn’t use a pastry bag, obviously, and instead just scooped the filling back in with a spoon.
For six eggs:
¼ cup Mayonnaise
teaspoon dijon mustard
½ teaspoon white vinegar
1/8 teaspoon salt
¼ teaspoon ground black pepper
Paprika for garnish
First you hard boil the eggs. Once they cool off a bit, which can be helped by submerging the eggs in cold water once they are hard boiled.
Peel them, (Really Chris? We should peel the eggs? Yes, I state the obvious for you because I love you, Internet.)
Slice the eggs in half length wise and scoop out the yolk into a bowl.
Mash the yolks up with the above ingredients.
Replace the filling back into the eggs.
Eat.
For a spicier version: Add a couple teaspoons of horseradish and two tablespoons of relish. Cut the mayo by half. My kids liked the spicier version better.
Here are a couple of quick snack foods that I make:
Peanut butter tortillas:
Spread peanut butter on half of a round flour tortilla. Sprinkle a few mini chocolate chips or mini marshmallows. (Just a few!) Wrap it in tin foil and place in the oven for a few minutes. We also make these over a fire outside in the firepit.
Peanut butter fruit dip:
Mix together:
1/3 cup peanut butter
2 tablespoons milk
2 tablespoons honey
1 tablespoon water
1/8 teaspoon ground cinnamon
Serve this in a ramekin with some apple slices for dipping.
Banana Pops
For this next recipe you must have a toothpick. Yes, it is required to eat the little banana slices with, according to my children. And if the toothpick has that fancy cellophane paper on the tip you get extra points, because one day when they are angry teenagers you can throw it back at them. “Hey, I bought those fancy toothpicks for you, remember? And they cost me an extra eighty-three cents, so don’t say I don’t love you!”
Banana slices served with a ramekin of vanilla yogurt. (Real yogurt, not that artificially colored sugar ladened junk that is marketed to kids. Oooops, is that a rant I feel coming on?)
You pop the banana with the toothpick (hence the name of the recipe) and dip it in the yogurt and then eat it.
As I am typing this my little kids are sitting next to me eating carrot sticks and dipping them into Ranch dressing. Though I am trying unsuccessfully to convince my 3 yr old son that the carrot is supposed to be eaten also, not just used as a vehicle to get the dressing into your mouth.
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Your last comment made me laugh and think of my 2 year old. Last night we had brussel sprouts with dinner (we have them about once a year because my husband loves them, the rest of us, um, not so much). So when he asked “What dis, Mommy?” I told him baby lettuce. That meant he HAD to have dressing. So he ate them covered in ranch dressing. But he ate them! That didn’t work with the 4 yr. old though. He tried it and it was kind of funny to watch his face as he chewed them and the ranch wore off and the bitterness of the sprout started to come out.
Tina | January 22nd, 2008 at 7:26 pm
For our halloween party, I make “Devil’s Eyes” - Deviled eggs, but then I stick a green olive w/ red pimiento right in the middle with the pimiento sticking up so it looks like an eyeball. Quite tasty.
Also, Ive made deviled edds with and without pastry bags, and honestly, using a pastry bag is easier - you just point and shoot as compared to trying to spoon the filling in, making it stick, and not breaking the white while doing so.
Chris says: Yes, but I would actually have to buy a pastry bag. I love the eyeball! Next time I am doing that since my boys will love it just for the gross factor
Katrina | January 22nd, 2008 at 7:36 pm
Oh, the peanut butter tortillas are coming to our house for sure. Well, with the giant success of your chicken salsa, my kiddo better eat em:)
Nataly | January 22nd, 2008 at 9:03 pm
Deviled eggs…yum!
We do the bananas and homemade yogurt too. To make it into a dessert, we layer homemade yogurt with banana slices and non-fat vanilla pudding. I don’t even bother adding vanilla to the yogurt…the sweetness of the pudding and bananas is good with the tartness of the plain yogurt.
Another yogurt treat that my kids love…we take ice cream cones…the kind that melt in your mouth (15 calories and fat free…who knew?) and fill them with layers of yogurt and fruit. Sprinkle some cereal on top and voila…a fun breakfast or snack. (They make tiny cones that are perfect for a small version of this.) http://www.flickr.com/photos/mslil65/451716209/
Mary | January 22nd, 2008 at 9:26 pm
Here’s a quick and cheap idea so you don’t need to purchase the pastry bag…. take a ziploc bag and cut a hole in one corner. Load it up with whatever you are using as a filling and give it a squeeze. It squeezes right out of that hole just as it would a pastry bag!
I also love the idea of the eyeball — oh, how my son would love that! I’d have to make them everyday… which makes me think I may not share this particular idea…
Melanie | January 22nd, 2008 at 9:42 pm
For all needs pastry-bag related, I use the Lazy Mom’s pastry bag: a plastic ziploc (or non-ziploc, it doesn’t really matter) sandwich bag with a corner snipped off. Works like a charm.
Carla Hinkle | January 22nd, 2008 at 9:45 pm
I also use a plastic baggie as a pastry bag. I put it in a coffee cup and fold the bag down over the cup sides to fill - so much easier than trying to fill it while holding it since I seem to need 2 hands to get stuff off my spoon. Also, wait to cut off the corner until the bag is filled and the ingredients squished down to the bottom nicely. Works for all kinds of stuff from egg filling to whipped cream to frosting.
Virginia | January 22nd, 2008 at 11:12 pm
Did you say healthy snacks? Somehow I don’t think eating a dozen deviled eggs is healthy, which is how many I want to eat every time we make them. I love your idea of adding spice. We love spice!
Chris says: Hahaha. You are supposed to SHARE them!
The Lazy Organizer | January 23rd, 2008 at 6:48 am
My deviled eggs always look a bit messier (and yes, I’ve followed every egg-peeling tip that exists, it’s just me), but they still taste good. My fussy kid wouldn’t eat any of these example snacks though, except maybe plain, undipped banana slices or carrots, IF she’s in the right mood. Fickle wench.
Brigitte | January 23rd, 2008 at 11:35 am
Deviled eggs are inhaled at our house…my boys used to call them doubled eggs; which actually makes more sense the deviled, since you DOUBLE the yolks with mayo. And, ditto the plastic bag. I always use that throw away method–who likes to clean out pastry bags anyway. My tip is use a ziploc freezer bag to avoid blowouts. I also always slip a wide mouth tip from a pastry bag set into the clipped off corner before I begin filling. The eggs look fabulous, and when you set them down on the picnic table next to someone else’s — yours look like Martha Stewart’s. And it didn’t take you as much time as the messy looking ones.
tiff | January 23rd, 2008 at 3:39 pm
I love this as a snack idea. But what I really loved was the picture with the chewed out pickle skin. Why are kids so admantly opposed to skin??
Chris says: I know! This child is opposed to all kinds of skin. He wanted me to peel his grapes. Which I refused. Because c’mon he has teeth.
AKLadyJ | January 23rd, 2008 at 5:55 pm
I lurve devilled eggs. My son, however, has a weird aversion to anything with mayo in it. Alas, I’d have to eat them all myself. Darn.
carpot | January 23rd, 2008 at 7:15 pm
The ziplock bag works great as a sub for a pastry bag, as others have mentioned…
though, Michaels sells disposible clear pastry bags pretty cheaply. I think I got a box of 10 or 20 for 5$ or so, and have yet to use all of them in the 2+ years I’ve had the box. And I do a lot of baking.
There is no way on earth I’d spend time cleaning to reuse a pastry bag. heh heh.
Katrina | January 23rd, 2008 at 9:03 pm
I have one of those pampered chef easy accent decorators that you just fill and “shoot”. SO easy with deviled eggs, and when I’m done it all goes in the dishwasher.
I also put in (not all at once) chili powder, some tabasco, some dill weed, or even a TBS of pesto. You’d be amazed at what will work in deviled eggs.
Carolyn | January 23rd, 2008 at 10:54 pm
My children eschew anything with any kind of sauce. Which I think is a crying shame.
I might be able to talk the into that peanut butter/honey dip, though.
Jan | January 24th, 2008 at 12:06 am
I suddenly have a craving for devilled eggs.
I never thought of adding chocolate chips or marshmallows to a peanut butter tortilla. And warming it up too? My kids will think they’ve died and gone to heaven.
I’ve done thinly sliced banannas, and raisins both with peanut butter.. I’ve also done cream cheese and thin-sliced cucumbers.
wookie | January 25th, 2008 at 6:40 pm
i will have to try the peanut butter tortilla and the peanut butter dip. my daughter LOVES peanut butter. It will be an extra bonus to get the chocolate chips and marshmellows for her because i really don’t like sweets but my boyfriend does. so hopefully they will both like it.
Elyse | January 28th, 2008 at 7:11 am
Here’s another cute idea for Easter time deviled eggs that my grandma used to do. Instead of halving the eggs, just cut off the bottom third. Slice the third lengthwise to make bunny ears. After you refill the larger section, place it open side down on a plate (so you won’t be able to see the filling). Cut a slit and slide in the bunny ears. Stick two cloves in to make eyes. I just re-read this…does it make any sense at all???
Chris says: Love this! Will have to try it for Easter this year.
AmyG | January 31st, 2008 at 3:36 pm
AmyG’s comment about Easter devilled eggs reminded me of some that I made several years ago. These bunny eggs are made by putting the filling inside and then putting the egg back together. Add carrot ears and peppercorn eyes. I wanted to add whiskers but wasn’t that crafty. http://www.engleberts.net/2005/Easter05/23.jpg
Virginia | February 3rd, 2008 at 9:39 pm
Devilled eggs are always a hit in our house. We make ours with mayo, spicy mustard, salt and pepper and dill, then sprinkle paprika on top. I agree, the pastry bag (great tip about the plastic bag!!) is much easier than trying to scoop the filling back into the eggs. It’s always so messy that way and I end up breaking half the egg whites that way.
Off to the kitchen to boil some eggs….
t in hd | February 12th, 2008 at 1:21 pm
I realize this is a bit late to the game, but we do a peanut-butter dip that’s even easier: equal parts peanut butter and applesauce. Mix & dip. Great with apple slices, carrots, celery, graham crackers…you name it!
The tortillas sound amazing!
julie | March 7th, 2008 at 2:00 am
I saw a recipe for salmon deviled eggs. Was it here? Have you seen it? I have salmon in the fridge waiting for this…
Daisy | April 6th, 2009 at 6:47 pm