Wednesday, October 9, 2013
Birthday Party Eating Clean-Style
My kiddos birthdays are less than a month apart, so this year, to make it easier on our out-of-town family and friends, I decided to hold both parties on the same day, back-to-back. By the end of the weekend, I was totally exhausted, but it ended up being a great day! In keeping with the clean eating lifestyle we've adapted, I decided to make both parties as clean as possible.
For Gavin's bday party, I did a barnyard theme and served Hen House Chicken Sandwiches, Dairy Barn Mac and Cheese, Garden Patch Veggies and Animal Feed Chips and Pretzels. Clever names huh? :) For dessert, we had clean cupcakes with all-natural frosting. (Check out the recipe here. They were the same cupcakes I made for the mine and the hubby's birthdays) Minus the pretzels and slider buns, everything was all-natural, clean and delicious :) Check out all the recipes below:
4 large cans of chunk chicken (double check the ingredients to make sure it's just chicken and water, with no preservatives)
Equivalent of 2 cans of cream of chicken (see recipe here)
1 sleeve of crackers (saltine, tollhouse, etc) adding more if too runny
Mix everything together in crockpot and cook on low for 1-2 hours before serving.
Mac and Cheese
Adapted from Kitchen Treaty
8 oz. (1/2 pound or about 1¾ cups) macaroni or other medium tubular pasta (like penne or conchiglie) (I found that Trader Joe's has the best prices on organic, all-natural pasta...$1 for a pound!)
3 tablespoons butter
¼ cup flour
½ teaspoon salt
½ teaspoon dry mustard
¼ teaspoon black pepper
2½ cups 2% milk
3 cups grated medium cheddar cheese or whatever cheese you have on hand
Boil the pasta until al dente, according to package directions. Drain and rinse with cool water to stop the cooking, and return to the pan you boiled it in. Set aside. (Mix in a little butter to keep the noodles from sticking if it’s going to be awhile before you make the sauce)
Preheat the oven to 375 degrees.
Over medium heat, melt the butter.
Add the flour, salt, dry mustard, pepper, and ⅛ teaspoon smoked paprika. Stir constantly over medium heat for about three minutes.
Stir in the milk.
Keeping on medium heat, whisk constantly for about 10 minutes, until the sauce thickens.
Remove from heat, and stir in 2 cups of the cheese, stirring until melted.
Pour the cheese sauce over the noodles and toss gently until all noodles are covered.
Add half the noodles to a two quart casserole dish.
Sprinkle on half the cheese.
Add the rest of the noodles.
Sprinkle on the rest of the cheese, and dust lightly with the smoked paprika.
Bake for about 25-30 minutes, until it starts getting a slightly dry and a tiny bit brown on top.
I just cut up fresh green and yellow peppers from our garden, carrots from our garden, celery and broccoli and served with hummus and all-natural ranch dressing.