Posts tagged: quick

Homemade Potato Skins Made Healthy

I just made these for my kids.

Easy and I even got my pickiest to try them!

Ingredients:

Baking Potatoes

Shredded Cheddar (made with 2% &/or skim milk)

Toppings: Steamed Broccoli, Real Bacon Bits (low salt Turkey bacon), Chopped Tomatoes, Peppers

 

 

 

 

 

 

 

Directions:

Wash Potatoes

Poke with fork or knife to let potato vent while baking

Bake potatoes in oven at 400 degrees for about an 1 and 15 min or until crisp on outside and soft when poked with fork

Cut potatoes long ways and scoop out inside (put aside)

Place skins on baking sheet and top with your favorite toppings and a little bit of low fat shredded cheese

… this is a great way to get your kids to try some vegetables!

 

 

Taco Roll Ups – Cinco de Mayo

Taco Roll-Ups
Looking for a fun & healthy mexican recipe Рkids would like.  With a few tweaks,  kids will love these!
These flavorful roll-ups will become a family favorite that grows with your kids’ tastes — teenagers might choose to spice theirs with jalapenos.
Ingredients
  • 1 pound lean ground beef (or lean white meat turkey)
  • 1/2 to 1 (1.25-ounce) package taco seasoning mix
  • 1/2 cup water
  • 1 (16-ounce) can refried beans
  • 6 (10-inch) flour tortillas
  • 1/2 cup salsa (mild)
  • 3/4 cup shredded (part skim) cheddar, Monterey Jack, or Mexican cheese blend
Instructions
  1. Crumble the ground beef into a large skillet and brown over medium-high heat. When the meat is cooked (about 10 minutes), drain the fat. Add the taco seasoning and water, then stir and simmer the mixture for 3 minutes. Turn off the heat and stir in the refried beans.
  2. To give the filling a smooth consistency, pour the beef mixture into a blender. With 4 or 5 short pulses, eliminate any large chunks from the mix.
  3. For each wrap, heat a tortilla in the microwave for 10 seconds. Spread about 1/2 cup of the beef mixture evenly over it, then top with a layer of salsa and cheese. Roll it up and tuck in the ends. (may add diced pepper and kernels of corn inside! )
  4. Tightly cover each sandwich in plastic wrap and refrigerate for up to 24 hours. Cut in half at serving time. Makes 6 roll-ups.(I would bake it to crisp it up and then serve warm)

 

Chicken Alphabet Soup

Chicken Alphabet Soup Recipe

Chicken Alphabet Soup Recipe

Photo by: Taste of Home Chicken Alphabet Soup Recipe Rating 5

http://www.tasteofhome.com/Recipes/Chicken-Alphabet-Soup

Aspiring chef, 13-year old Sarah Mackey of New Smyrna Beach, Florida loves to make this soup for her family. “It makes me so happy when they tell me it’s really good,” she said. Sarah Mackey New Smyrna Beach, Florida

This recipe is: Quick

Chicken Alphabet Soup Recipe

  • Prep/Total TIme: 25 min.
  • Yield: 10 Servings

Ingredients

  • 3 medium carrots, chopped
  • 2 celery ribs, chopped
  • 3/4 cup chopped sweet onion
  • 1 tablespoon olive oil
  • 2 quarts chicken broth (to cut down on sodium try an unsalted chicken stock)
  • 3 cups cubed cooked chicken breast
  • 1/4 teaspoon dried thyme
  • 1-1/2 cups uncooked alphabet pasta
  • 3 tablespoons minced fresh parsley

Directions

  • In a Dutch oven, saute the carrots, celery and onion in oil until tender. Stir in the broth, chicken and thyme. Bring to a boil. Stir in pasta. Reduce heat; simmer, uncovered, for 10 minutes or until pasta is tender. Stir in parsley. Yield: 10 servings (2-1/2 quarts).

This chicken stock has 150 mg sodium per 1 cup serving….and still has great flavor!!

Nutritional Facts 1 cup equals 163 calories, 4 g fat (1 g saturated fat), 26 mg cholesterol, 828 mg sodium, 20 g carbohydrate, 2 g fiber, 12 g protein.