What’s for Dinner?

Just Bananas!!

banana ice creamOne-ingredient banana “ice cream” and assorted toppings.
There’s been quite a buzz over this frozen treat, so we tried our hand at the one-ingredient wonder – homemade banana “ice cream.”
Go Bananas
Banana muffins and banana bread are classic go-to recipes for over-ripe bananas, but there are some cooler options. When you’ve got more bananas than you know what to do with, slice them into large pieces and place in freezer-safe bag in the freezer for at least 4 hours (overnight is better). These frozen fruit chunks make creamy and frothy smoothies and a surprisingly similar dairy-free alternative to ice cream.
One medium banana totals about 105 calories, 27 grams of carbohydrate, 3 grams of fiber and 1 gram of protein. You’ll also get healthy doses of vitamins C and B6 and potassium. Bananas are also free of fat and cholesterol.
banana ice creamWhiz it all around in a food processor till it’s thick and creamy — like soft-serve, but better for you.
Banana Ice Cream – One Step Prep
Place frozen banana pieces in the bowl of a food processor fitted with a steel blade. Turn on the machine and let ‘er rip. Process bananas until they create a frosty, yet creamy puree. Serve immediately or place in a bowl covered with a piece of parchment paper to harden. The re-frozen concoction will have a less creamy texture but is still super refreshing and naturally sweet.
Each medium-sized banana will yield about a ½ cup of ice cream.
Top It Off
This low-cal goodie leaves room for some toppings. Each of the portions below will add 50 calories per serving:
  • 3 vanilla wafer cookies
  • 1 sugar cone (whole or broken into pieces)
  • 2 teaspoons semisweet chocolate chips
  • 2 teaspoons natural peanut butter
  • 1 ½ teaspoons chocolate-hazelnut spread (such as Nutella)
  • 1 cup sliced strawberries
  • 1 tablespoon chopped walnuts
  • ½ cup diced mango
  • 1 heaping tablespoon granola
  • 1 ½ tablespoons shredded coconut
  • 2 chocolate covered pretzels
  • 2 teaspoons chocolate syrup
If you want to keep the calories as low as possible, try flavor boosters. They’re virtually calorie-free:
  • Unsweetened cocoa powder
  • Vanilla extract
  • Ground cinnamon
  • Freshly grated orange or lime zest
Dana Angelo White, MS, RD, ATC, is a registered dietitian, certified athletic trainer and owner of Dana White Nutrition, Inc., which specializes in culinary and sports nutrition. See Dana’s full bio »

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!

 

Protein Pancake with Strawberries

Oil spray

1/2 cup quick-cooking oats

4 egg whites

1 tablespoon sugar

1/2 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/2 cup sliced strawberries (or half of a banana, sliced)

  • Generously coat a skillet with oil spray and heat over medium heat.
  • In a medium bowl whisk together the oats, egg whites, sugar, vanilla, and cinnamon.
  • Pour mixture into skillet and cook until golden brown, about 2 to 3 minutes on each side. (For a moister pancake, cover the skillet while the pancake is cooking.) Top with strawberries or banana slices.

Carrot Fries!

Found step by step instructions at http://moneysavingmom.com/2012/03/homemade-carrot-fries.html

I used olive oil spray instead of coating with olive oil. They turned out great!

It was so simple to make. You just wash the carrots.

Peel and chop off the ends.

And then slice them into “fries”.

Coat with olive oil and salt and bake them on a cookie sheet at 350 degrees for around 30-45 minutes, until a little browned and crispy.

Enjoy!

Homemade Carrot Fries
•10 large carrots
•2 Tablespoons Olive oil (try olive oil spray instead)
•1/2 teaspoon salt (adjust to taste)

Preheat oven to 350 degrees. Wash and peel carrots. Chop off the ends and slice into “fries”.

Put in a bowl and stir in olive oil and sprinkle with salt. Stir until well coated.

Spread onto a baking sheet and stick in the oven. Bake for 30-45 minutes, until a little browned and crispy. Enjoy!

Makes 2-3 servings.

Turkey Teriyaki Sliders

Gluten Free Barbeque Recipe! See the cookbook below for other great allergy-friendly recipes for families. Make these for your Memorial Day Barbeque!

Cooking Time

15min

Total Time

25min

Servings:

8

Featured

Allergy-Friendly Food for Families

Allergy-Friendly Food for Families

by Editors of Kiwi Magazine
Allergy-Friendly Food for Families is a trustworthy, comprehensive, practical, and kid-friendly collection of recipes that covers the five most common allergens in kids: wheat, dairy, eggs, nuts, and soy. Each of the 120 recipes is free of at least three of these allergens; most are free of all five.
These fun-size burgers are perfect for party guests. They’re tasty and wholesome but leave room for cake. The tamari and ginger give them a nice extra kick that’s appealing to kids and adults alike.

Ingredients

  • 1 Pound 93 percent lean ground turkey
  • 1/4 Cup panko, fine dry bread crumbs, or gluten-free bread crumbs
  • 2 Tablespoon finely chopped scallions, white and green parts
  • 1 Tablespoon wheat-free tamari
  • 1 Clove garlic, minced
  • 1 Teaspoon minced fresh ginger, or 1/8 teaspoon ground ginger
  • 1 Teaspoon canola oil or sesame oil
  • 8 whole-grain slider-size buns or gluten-free slider-size buns

Preparation

Step 1:

In a large bowl, combine the ground turkey, bread crumbs, scallions, tamari, garlic, and ginger. Mix well. Shape into 8 small patties.

Step 2:

Heat the canola oil in a large nonstick skillet over medium heat. Add the patties (in 2 batches, if necessary) and cook, turning once, for about 15 minutes total, until no longer pink. An instantread thermometer should register 165°F when inserted into the patties. These also can be grilled. If grilling, brush the patties with sesame oil before placing on the grill.

Step 3:

Place on cocktail buns and serve with condiments of your choice.
Healthy Recipes

Quick Applesauce Recipe

Quick Applesauce

Quick Info:

Servings
Quick MealQuick Meal
VegetarianVegetarian
GERD-FriendlyGERD-Friendly
Heart-HealthyHeart-Healthy
Diabetes-FriendlyDiabetes-Friendly
Nutritional Info (Per serving):
Calories: 9, Saturated Fat: 0g, Sodium: 0mg, Dietary Fiber: 0g, Total Fat: 0g, Carbs: 2g, Cholesterol: 0mg, Protein: 0g
Recipe Source: Eating Well
Prep Time: 10 mins
Cook Time: 4 mins
Total Time: 14 mins

Ingredients

  • 4 medium apple, McIntosh, peeled and chopped
  • 1 tablespoon sugar, brown, or more to taste (optional)
  • 1 pinch cinnamon, ground

Preparation

1. Place apple pieces in a medium microwaveable bowl. Cover and microwave until softened, about 4 minutes.
2. Transfer to a food processor, add brown sugar, if using, and cinnamon and puree until desired consistency

The Easiest Enchiladas Recipe

Prep Time: 8 mins Cooking Time: 10 mins
Ingredients:
Corn Tortillas (or whole wheat)
1 cup rotisserie chicken slices (can also be shredded or chopped)
1/2 bag baby spinach leaves
2 cups shredded cheese (cheddar or Mexican blend)(part-skim or 2%)
Jar of enchilada sauce (you can actually use salsa if you don’t have any enchilada sauce handy)
Preheat the oven to 350 degrees. Pour some enchilada sauce into the bottom of a baking dish and spread with a spatula to cover the entire bottom. Set up an assembly line with all the ingredients and then right before you start assembly wrap the tortillas in a wet paper towel and microwave for 30 seconds. Test to see if they are warm and soft. Don’t over do it. When they are softened, start assembling enchiladas by layering chicken, cheese and spinach leaves inside the tortillas one at a time. Try not to over-stuff or they won’t stay rolled. Roll up the tortilla and place it seam side down in the baking dish. Do this until you’ve filled up your entire baking dish with all the enchiladas snugly nestled in so they stay put.. You can do some with just spinach and cheese if you have vegetarians in your house. Spoon some additional enchilada sauce on top of the enchiladas and spread it around so each enchilada has a sauce topping. Sprinkle the rest of the cheese over the top and bake for 10 minutes until cheese melts and is bubbly. Remove from oven and serve.
http://www.cookingwithmykid.com/recipes/the-easiest-enchiladas/
Taco Roll-Ups
Looking for a fun & healthy mexican recipe – kids 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)
A great kid friendly Easter Brunch idea that will work well for the holiday, or as a make ahead wonderful breakfast (or running out the door dinner!). What works well for picky eaters – is they can have a say in what goes in it. Try with low sodium ham, cooked broccoli bites, or part skim cheddar cheese!
Mini Frittatas
  • For a fun and easy morning meal, try these small-scale egg dishes. Baked in individual muffin cups, they ensure that everyone gets the mix-ins they like.
Ingredients
  • 4 large eggs
  • 1/4 cup half-and-half
  • 1/2 teaspoon salt
  • Assorted mix-ins (such as shredded cheese, diced vegetables, and cooked and chopped bacon, ham, or sausage)
  • Grated Parmesan cheese (optional)
Instructions
  1. Mini Frittatas - Step 1 Heat your oven to 350º F and coat a 6-cup muffin pan with nonstick cooking spray.
  2. Mini Frittatas - Step 2 Whisk together the eggs, half-and-half, and salt in a medium bowl, then evenly distribute the egg mixture among the muffin cups.
  3. Mini Frittatas - Step 3 Add about 2 tablespoons of mix-ins to each cup, then sprinkle on a bit of Parmesan cheese, if you like.
  4. Bake the frittatas until they are puffy and the edges are golden brown, about 20 to 25 minutes. (If necessary, run a butter knife around the edge of each one to loosen them before removing them from the pan.) Makes 6 mini frittatas.
Read the whole recipe at FamilyFun Magazine

Chicken Alphabet Soup Recipe

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

Mini Taco Bowls

What I love about this recipe is you can make it ahead of time for those busy nights, but still enjoy ‘taco Tuesdays’!! Just make everything earlier in the day (or the night before) and then reheat it prior to serving!!
You could also substitute lean ground turkey meat instead of ground beef. My kids don’t usually like salsa… but gobbled this up last night!!
See the full recipe at kraftrecipes.com

Honey Roasted Root Vegetables

How many parents out there can honestly say you have eaten parsnips?
Let us know how it goes at your dinner table!!

Fruit Salsa Recipe

Fruit Salsa Recipe
Photo by: Taste of Home Fruit Salsa Recipe Rating 4
Fruit salsa is a nice change of pace from traditional tomato-based salsa. Kids love the sweet fruit and graham crackers and they can help too!!
This recipe is: Quick
Fruit Salsa Recipe
  • Prep/Total Time: 20 min.
  • Yield: 24 Servings
20 20

Ingredients

  • 1 quart fresh strawberries, hulled and chopped
  • 2 medium apples, peeled and chopped
  • 2 medium kiwifruit, peeled and chopped
  • 2 tablespoons brown sugar
  • 2 tablespoons apple jelly
  • 1/4 cup orange juice
  • Graham crackers

Directions

  • In a large bowl, combine the strawberries, apples and kiwi. In a small bowl, combine the brown sugar, jelly and orange juice; drizzle over fruit and toss gently to coat. Serve with graham crackers. Yield: 6 cups.
Nutritional Facts 1 serving (1/4 cup) equals 26 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 6 g carbohydrate, 1 g fiber, trace protein.
Homemade Baked Chips (Tortilla or Pita). Photo by LifeIsGood

Homemade Baked Pita Chips

Photo by LifeIsGood
12 Photos of Homemade Baked Chips (Tortilla or Pita)

Total Time:

11 mins

Prep Time:
1 min
Cook Time:
10 mins
Great with Salsa, Guacamole, Hummus, whatever you like to dip! Super fast and easy with oil spray. Makes great cinnamon sugar chips too!

Ingredients:

  • 10 -12 flour tortillas (try whole wheat tortillas)
  • vegetable oil (or spray)
  • spices

Directions:

  1. Cut tortillas into 8 wedges.
  2. Brush or spray baking sheet with oil.
  3. Arrange tortilla wedges in a single layer on the baking sheet and brush or spray lightly with oil.
  4. Sprinkle with seasonings: salt or seasoned salt, chili powder, cinnamon sugar, etc.
  5. Bake at 325 until crisp and lightly browned, approximately 10 minutes.

Barbecue Pulled Chicken

From EatingWell: February/March 2006
Barbecue Pulled Chicken Recipe
8 servings
Active Time: 25 minutes
Total Time: 5 1/2 hours

NUTRITION PROFILE

INGREDIENTS
  • 1 8-ounce can reduced-sodium tomato sauce
  • 1 4-ounce can chopped green chiles, drained
  • 3 tablespoons cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon sweet or smoked paprika
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons dry mustard
  • 1 teaspoon ground chipotle chile
  • 1/2 teaspoon salt
  • 2 1/2 pounds boneless, skinless chicken thighs, trimmed of fat
  • 1 small onion, finely chopped
  • 1 clove garlic, minced

PREPARATION

  1. Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, ground chipotle and salt in a 6-quart slow cooker until smooth. Add chicken, onion and garlic; stir to combine.
  2. Put the lid on and cook on low until the chicken can be pulled apart, about 5 hours.
  3. Transfer the chicken to a cutting board and shred with a fork. Return the chicken to the sauce, stir well and serve.

TIPS & NOTES

  • Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 1 month.

NUTRITION

Per serving: 184 calories; 8 g fat ( 2 g sat , 3 g mono ); 68 mg cholesterol; 8 g carbohydrates; 3 g added sugars; 20 g protein; 1 g fiber; 257 mg sodium; 303 mg potassium.

Grilled Swordfish Steaks with Citrus Salsa

We’ve been following Walmart’s Meal Solutions on Facebook. We like this recipe and thought we’d share it with you. If you’re not sure about swordfish…you can try substituting any white fish.
We think tilapia would be a great fish that your whole family will enjoy!!
Ingredients:
1 chopped tomato
2 oranges
1/4 cup chopped green onion
3/4 cups Pace® Picante Sauce
1 tablespoon chopped fresh cilantro leaves
About 1 1/2 pounds swordfish steaks, 1- inch thick
PREP: 20 minutes / COOK: 10 minutes / SERVES: 4
1
Grate 1 teaspoon zest and squeeze 2 tablespoons juice from 1 orange. Coarsely chop the remaining orange to make 1 cup.
2
Stir the picante sauce, orange zest, orange juice and cilantro in a medium bowl. Reserve 1/2 cup picante sauce mixture to baste the fish. Stir the chopped orange, tomato and onions in the bowl with the remaining picante sauce mixture. Cover and refrigerate.
3
Lightly oil the grill rack and heat the grill to medium. Grill the fish for 10 minutes or until cooked though, turning the fish over once halfway through the grilling time and brushing often with the reserved picante sauce mixture. Discard the remaining reserved picante sauce mixture.
4
Serve the fish with the orange mixture.
Here’s a good idea:
Serve with hot cooked brown rice tossed with chopped green onion and smashed peas with cilantro. For dessert serve yogurt and fresh berry parfaits.
Nutrition Facts per serving:
Calories: 251, Fat: 7g, Fiber:3g, Protein:35g, Sodium:533mg

Low Fat Spinach Lasagna

Here is a great recipe from Meals Matter… I used part skim ricotta cheese in place of cottage cheese, and added a 1/4 cup of low fat parmesan cheese to it.

Preparation Time: 15 to 30 minutes
Actual Cooking Time: 1.5 hours
Number of Servings: 6
Nutrition Content: Good Source of Calcium
Meal Type: Entree

Ingredients:

2 cups Low-fat cottage cheese
1 Egg or equivalent egg substitute
2 cups Low-fat mozzarella shredded
1 jar Spaghetti sauce (32oz)
1 pkg Frozen chopped spinach (10oz)
9 Uncooked lasagna noodles
1 cup Water
1/8 teaspoon Pepper
3/4 teaspoon Oregano
Salt to taste

Preparation

In a large bowl mix thawed and drained spinach, cottage cheese, 1 cup mozzarella, egg and seasonings. Preheat oven to 350 degrees. Spray Pam on a lasagna tray or 13x9x2 baking dish. Layer 1/2 cup sauce, 3 noodles and 1/2 cheese mixture. Repeat layer. Top with remaining noodles then sauce and sprinkle with 1 cup of mozzarella. You can also sprinkle grated parmesan cheese on top. Pour water around the edges and put a few toothpicks on top. (If you choose to use cooked noodles, you don’t have to add water.) This will prevent the cheese from sticking to the foil. Cover with foil and bake for 1 hour- 1 hour 15 minutes, or until lasagna is bubbly. Let stand for 15 minutes before serving.

Cook’s Notes

This is a very light and tasty lasagna. You can also substitute chopped broccoli for the spinach. You can freeze leftovers or make a second tray and freeze it for another day. Serve it with a nice salad and light garlic bread. It makes a great addition to pot luck dinners and buffets. This is so easy to make that your kids can help too!

Simple Strawberry Banana Smoothie for Two!

5 Minutes to Prepare and Cook

Ingredients:

    2 small bananas, broken into chunks
    1 cup frozen unsweetened strawberries
    1 (8 ounce) container low-fat strawberry-banana yogurt
    3/4 cup nonfat milk

Directions:

1. In a blender, combine bananas, frozen strawberries, yogurt and milk.
2. Blend until smooth.
3. Pour into 2 glasses and serve.
Number of Servings: 2
Recipe submitted by SparkPeople user KARENMON.
Number of Servings: 2
Share your smoothie recipes with us!!!

Sweet Potato Ghosts

A smooth mixture of sweet and boiling potatoes transforms into a cluster of adorable orange ghosts with the help of a pastry or resealable bag. And helpers are welcome — little fingers are perfect for adding the tiny olive “ghost eyes.”
Ingredients:
Serves: 6
Directions
Peel and cut potatoes into 1-inch pieces, then simmer in a pot of salted water until tender, 12 to 15 minutes. Meanwhile, heat butter and milk in a small saucepan until butter is melted, then let stand off heat 1 minute. Whisk egg in a large bowl, then slowly whisk in milk mixture.
Drain potatoes well, then force through ricer into large bowl with milk mixture and stir in salt and pepper to taste.
Preheat oven to 400 F. with rack in middle and butter a nonstick shallow baking pan.
If using plastic bag, cut away one corner to form a 3/4-inch opening. Transfer potatoes to pastry or plastic bag and pipe potatoes close together into 3-inch-high pointed mounds to form ghosts.
Garnish each mound with 2 olive pieces to form eyes.
Bake until potatoes are heated through, about 8 minutes. Transfer carefully with nonstick spatula to retain shapes.
Make ahead: Potatoes can be piped into pan 1 day ahead and chilled, loosely covered with plastic wrap. Let stand at room temperature 30 minutes before proceeding.

Chocolate Chip Pumpkin Bread

Ingredients:
  • 2 cups sugar
  • 2 cups canned pumpkin
  • 1/2 cup canola oil
  • 1/2 cup fat-free vanilla pudding
  • 4 large egg whites
  • 3 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 1/4 teaspoons salt
  • 1 teaspoon baking soda
  • 1 cup semisweet chocolate chips
  • Cooking spray

Preparation

  • Preheat oven to 350°.
  • Combine first 5 ingredients in a large bowl, stirring well with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cinnamon, salt, and baking soda in a medium bowl, stirring well with a whisk. Add flour mixture to pumpkin mixture, stirring just until moist. Stir in chocolate chips.
  • Spoon batter into 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pans on a wire rack, and remove from pans. Cool completely on wire rack.
Cooking Light
DECEMBER 2004

Mini Frittatas

This is an easy, healthy, interchangeable type of recipe. I found it on the Cooking Light website. You can try it as written or throw in some sauteed vegetables like spinach or broccoli the next time you make it!!
Ingredients
  • Cooking spray
  • 1/2 cup finely chopped onion
  • 2/3 cup chopped reduced-fat ham (about 2 ounces)
  • 1/3 cup (about 1 1/2 ounces) shredded reduced-fat extra-sharp cheddar cheese
  • 2 tablespoons chopped fresh chives
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon black pepper
  • 4 large egg whites
  • 1 large egg

Preparation

  • Preheat oven to 350°.
  • Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 2 minutes or until crisp-tender. Add ham; sautée 3 minutes. Remove from heat; cool 5 minutes. Combine remaining ingredients in a large bowl; stir with a whisk. Add ham mixture, stirring with a whisk. Spoon mixture into 24 miniature muffin cups coated with cooking spray. Bake at 350° for 20 minutes or until set.
Cooking Light
DECEMBER 2001

Easy Turkey Meatloaf

served with steamed broccoli and a baked potato

INGREDIENTS:

2 pounds ground lean turkey
1 small onion minced
OR
1 envelope dry onion soup mix
1 clove garlic, minced
1 egg
2 tablespoons ketchup, chili sauce, salsa or tomato sauce or paste
1/2 cup dry seasoned breadcrumbs
1 tablespoon Worcestershire sauce
salt and pepper as desired
1 tablespoon minced fresh parsley
paprika

PREPARATION:

In a large bowl mix all ingredients by hand until well blended. Pack into a 9 x 5 loaf or meatloaf pan. Bake at 350 degrees F for about 45 minutes or until top is browned and meat is cooked. Drain off any excess fat. Sprinkle top of loaf with paprika and serve with mashed potatoes. meatloaf is especially good sliced when cold and made into sandwiches!

NUTRITION:

290 calories, 14 grams fat, 11 grams carbohydrates, 29 grams protein per serving.
Try using ground white meat chicken or lean red meat.  You can add a variety of vegetables that your kids may love or you can add veggies without your kids being too aware.  Try putting carrots, celery and onions in a food processor to mince them and your kids may not even notice :-)

Spaghetti Squash with Sauce & Cheese


I loved this recipe and so did my daughter!!  We first tried it at a local supermarket that hosted her brownies troop.  It was so much fun to make – and the eating was part of the whole experience.   Make it with your kids! Super fun & easy!
1 large spaghetti squash (unpeeled, halved lengthwise, seeds removed)
1 jar (26 oz) your favorite spaghetti sauce
1/4 cup grated Italian Blend Cheese
1. Place squash, skin side up (one half at a time), on microwave-safe dish; cover with microwave safe plastic wrap.
Microwave on HIGH 10-12 minutes until tender. Let rest covered 10-15 minutes, until cool enough to handle. Remove wrap carefully to avoid steam.
2. Run tines of fork lengthwise over cut surface of squash to loosen strands; scoop out strands, keep warm.
3. Heat sauce in saucepan, serve over squash; top with grated cheese.

Sloppy Joe

Sloppy Joes with all white meat Ground Turkey served on Whole Wheat Bun.
Raw Carrots and Celery sticks
We use 99% fat free all white meat Turkey.
Ingredients
•                1 pound, ground turkey breast or lean ground turkey
•                ½ red onion, diced
•                ½ green bell pepper, diced
•                ½ red bell pepper, diced
•                1  8-ounce can tomato sauce
•                ½ teaspoon garlic powder
•                ½ teaspoon chili powder
•                2 tablespoons brown sugar
•                2 tablespoons water
•                1 tablespoon Worcestershire sauce
•                8 whole-wheat burger rolls
Directions
1. In a large skillet cook meat, onion and peppers until meat is brown and vegetables are tender, stirring to break up any meat.  Drain off fat.
2. Stir tomato sauce, garlic and chili powder, brown sugar, water and Worcestershire sauce, into meat mixture in skillet.  Bring to boiling; reduce heat.  Simmer, uncovered for 5 minutes, stirring occasionally.  Serve on whole-wheat rolls.

Italian Marinated Baked Chicken


Served with:
Sauteed Spinach & Sweet Potato Fries

Ingredients:

Directions:

Prep Time: 1 1/4 hr
Total Time: 2 1/4 hrs
  1. In a glass 9 x 11 baking dish, place cleaned and trimmed chicken breasts, and season with salt and pepper, if desired.
  2. Pour Italian salad dressing over to coat and let marinate in the fridge for 1 hour.
  3. Preheat oven to 350 degrees.
  4. After the hour of marinating, turn chicken breasts over and sprinkle evenly with oregano and grated parmesan cheese.
  5. Bake in a 350 degree oven for 1 hour (or until juices run clear), checking after 45 minutes to make sure they do not get over-cooked.

2 Comments

  • By wanybaggigo, August 7, 2011 @ 12:55 pm

    Hi all at teachkids2eat.com. What you thinking about chicken recipes? rnexample: rnApple brandy chicken, made with chicken breast halves, apple brandy, cream, onions, and butter, along with mushrooms. rn 4 chicken breast halves rn rn salt and pepper rn 8 ounces sliced mushrooms rn 2 teaspoons olive oil rn 2 teaspoons butter rn 1/3 cup apple brandy, such as Apple Jack or Calvados rn 4 green onions, chopped rn 1/2 cup whipping cream or heavy cream rn 1 teaspoon fresh thyme leaves or 1/4 teaspoon dried leaf thyme rn rnPreparation: rnFlatten chicken; place chicken breast halves between pieces of plastic wrap and gently pound until thinned out and uniform in size. Sprinkle with salt and pepper. In a large heavy skillet, heat olive oil and butter over medium heat. Add chicken breasts. Cook for about 5 minutes, until browned, then turn. Add mushrooms and cook for about 5 minutes longer. Add green onions and apple brandy and cook for another minute, until chicken is cooked through and mushrooms are tender. Add cream and thyme; simmer until thickened. Taste and add salt and pepper if needed. rnHave you else any ideas? recipes for chicken

  • By iphone4s, June 7, 2012 @ 4:48 pm

    You have mentioned very interesting details! ps decent website.

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