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Fig and Goat Cheese Quesadilla

From Get Your Children Eating Right! A 30-Day Plan for Teaching Your Kids Healthy Eating Habits for Life By Lynn Fredericks – Founder, FamilyCook Productions and Mercedes Sanchez, M.S., R.D. – Director of Nutrition Education, FamilyCook Productions This unique recipe gives the typical quesadilla a Middle Eastern twist. It’s delicious for breakfast any time of…
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Tuscan Bean Soup

From Get Your Children Eating Right! A 30-Day Plan for Teaching Your Kids Healthy Eating Habits for Life By Lynn Fredericks – Founder, FamilyCook Productions and Mercedes Sanchez, M.S., R.D. – Director of Nutrition Education, FamilyCook Productions One of the most popular recipes in our FamilyCook repertoire, this soup is a hit with all ages.…
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Scandinavian Barley Salad with Apples

From Get Your Children Eating Right! A 30-Day Plan for Teaching Your Kids Healthy Eating Habits for Life By Lynn Fredericks – Founder, FamilyCook Productions and Mercedes Sanchez, M.S., R.D. – Director of Nutrition Education, FamilyCook Productions Enjoy this recipe for lunch or a light dinner. Mussels are an inexpensive and highly nutritious shellfish that…
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Salad Niçoise

From Get Your Children Eating Right! A 30-Day Plan for Teaching Your Kids Healthy Eating Habits for Life – By Lynn Fredericks – Founder, FamilyCook Productions and Mercedes Sanchez, M.S., R.D. – Director of Nutrition Education, FamilyCook Productions Prep Time: 20 minutes Cook Time: 15 minutes Yield: 10 servings Additional Cooking Equipment: None This traditional…
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Caribbean Salsa And Steamed Snapper

From Get Your Children Eating Right! A 30-Day Plan for Teaching Your Kids Healthy Eating Habits for Life – By Lynn Fredericks – Founder, FamilyCook Productions and Mercedes Sanchez, M.S., R.D. – Director of Nutrition Education, FamilyCook Productions Prep Time: 40 minutes Cook Time: 5-10 minutes (for the fish) Makes 6 servings ​ This dish…
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Chicken and Veggie Kebabs

Stephanie Brooks – Dietetic Intern, FamilyCook Productions Serves 2-3 adults, or 4-5 children For the kebabs: 8oz boneless, skinless chicken breast 2-3 bell peppers, various colors 1 red or yellow onion 1 pint cherry or grape tomatoes Optional – 1 yellow or green zucchini; 1 cup button or baby bella mushrooms Bamboo or metal skewers…
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Beet, Walnut, and Egg Salad

Stephanie Brooks – Dietetic Intern, FamilyCook Productions 6 cups arugula 4 Hardboiled eggs 4-5 Medium red beets 2 large apples (or 3 medium apples) 1 cup walnuts, toasted and roughly chopped 1 tsp black sesame seeds 2 tsp lemon juice For the dressing: ½ cup fresh or frozen raspberries ¼ cup extra virgin olive oil…
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Turkey Meatballs with Spaghetti Squash

HomeAboutGet Involved ResourcesContactBlog The spaghetti squash tutorial on Organically Mo shows you how to use a fork to create the spaghetti strands. Photo courtesy of David Guas RECIPES Turkey Meatballs with Spaghetti Squash Chef David Guas – Chef/Owner Bayou Bakery, Coffee Bar & Eatery, Arlington, VA and Washington, DC (coming this winter) Host, Travel Channel’s…
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Roast Carolina Chicken with Green Grape and Toasted Quinoa Salad

Chef Shaun Doty, Bantam + Biddy, Chick-a-Biddy, Atlanta, GA Serves 4 adults, or 2 adults and 3-4 children Toasted Quinoa 1 Cup Quinoa 4 Cups Water 2 tsp Organic Cane Sugar ​pinch Cinnamon Soak quinoa in the 4 cups water for 5 minutes. Swish the quinoa around in the bowl of water using a spatula…
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Carne Asada Tacos

Adapted from “Kids Carne Asada Tacos” Recipe by Mary Sue Milliken, Co-Chef/Owner, Border Grill Restaurants & Truck Chef, Restaurateur, ​Cookbook Author, & TV Personality “Top Chef Master” & “Too Hot Tamales” Serves 4 adults, 2 adults and 3-4 kids, or just 8 hungry kids! Serve with your favorite side fruit salad. For a complete meal,…
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