Toddler Muffins

These muffins are called "toddler muffins" but don't let that fool you, these are for all ages.  I seriously can't get over how delicious these are with not much fat and sugar!  It does have a little of both, but definitely MUCH better than most and I figure the good stuff in it cancels out the bad.  I have 1 very picky eater out of 3 kids, and he absolutely devours these muffins.  He thinks they're a treat.  And I feel better because at least he's getting some veggies when he eats one of these (or several) muffins.  He's also funny about seeing stuff in his muffins so these are perfect because everything blends together. Try them and let me know what you and your kids think!  And, let me know if you substitute or add anything.

Ingredients
1/4 cup butter (1/2 stick)
4 oz applesauce (I just used one of those snack size containers)
1/2 cup brown sugar
2 ripe bananas
1 (4.5 oz) jar squash baby food (or sweet potatoes)
1 jar carrot baby food (or shredded carrots)
2 eggs, beaten
1/2 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup oat bran (I will either pulse oats to make an oat type flour, or use 1/2 cup of ground flax)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3/4 tsp cinnamon
1/4 tsp nutmeg

1.  Preheat oven to 375.  Grease (I sprayed with PAM) 24 mini muffins, or line with muffin liners (I find this bakes best with the mini muffins).  This recipe usually makes about 30 mini muffins.
2.  Cream together butter and sugar in a mixing bowl.
3.  Combine, in a separate bowl, the applesauce, mashed bananas, baby foods, eggs.  Add to the mixing bowl with the butter/sugar and beat until blended.
4. Add each of the dry ingredients, beating just a bit after each addition until well blended
5.  Spoon into the muffin tin.
6.  Bake for about 10-15 minutes, until an inserted knife comes out clean

**I store mine in the fridge and just heat up briefly in the microwave.  You can also freeze these and heat up longer in the microwave when you want to eat.

Mediterranean Pizza

I got this great “recipe” from Fitness magazine. This has become my favorite lunch to eat this week. The only prep is the cutting up of your “toppings!”

Medi Pizza

1 Pita, whole wheat (I couldn’t find the ww so I just used white)

chopped up: cucumbers, avocado, grape tomatoes

Feta Cheese

Hummus (I like the garlic flavored)

1. Cut pita in half. (1 whole “loaf” is a serving size).

2. Spread your hummus on each half.

3. Top with your veggies and cheese!

This is a hard “pizza” to eat with your hands, so I have to use a fork! Enjoy this oh-so-healthy meal!!

(When I ate this for dinner I added a side of quinoa and black beans to make it heartier)…look at all that food! You can eat a lot for fewer calories than a regular cheese pizza!

Yes. This type of dish DOES exist!

This dish has it all. Are you ready for a recipe that will change your life?!?!

EXTREMELY Healthy. Easy. Delicious. (Generally) kid friendly **. Can be a side dish or a main meal.

**Unless your child is named Reid who has an aversion to a mix of foods touching.

Are you sold? Here it is: Quinoa with black beans and salsa. I found it here. Read all about quinoa here. So this recipe is great as a side dish, and it makes a lot so I have leftovers and will make it a lunch (or even dinner) for the next day or few days (depending on if I halve the recipe or not….and, really I’m the only one in my family who eats this because my husband has the same aversion to foods that Reid does. Genetic?!?!)

Quinoa with Black Beans and Salsa (I sometimes halve this)

2 T Olive oil

1 c dry quinoa (the only place that I haven’t found quinoa is Target. I like the Bob Red Mill’s Organic Whole Grain Quinoa – it’s a little expensive (I think $10) but it lasts for several makings of this dish)

1 c salsa (I always use Pace Picante Chunky)

2 c water

1 can black beans, rinsed and drained

1. Heat the oil and brown the quinoa (just make sure and watch because it seems like nothing’s happening and then all of a sudden the quinoa starts to brown and then it moves fast)

2. Mix in salsa and water and bring to a boil. Add beans, cover and simmer for about 20 mins. or until quinoa is tender and most of the liquid is absorbed.

It’s now ready to eat! I’ll just eat it like this if it’s a side dish, but if I make it a meal, I add it to Spinach salad and add whatever I have and like – cucumbers, avocado, chick peas, anything! I don’t add any dressing, but I’m sure you could (the quinoa acts as a dressing). When I eat this meal, I feel so good about myself that I ate so healthy!!!! I think that deserves a cookie afterwards, right?? ;)

Black Bean Enchiladas

This meal is another winner!!!! Even my husband who must have some kind of meat with every meal loved this! We ate these for a few days until they were all gone. We had no idea this meal was a Weight Watchers meal until I emailed my friend who brought this dinner for the recipe. Bonus!! Thanks Emily!!!

Black Bean Enchiladas

*1 onion
*2 cans black beans (puree ½ of one can)
*1 tsp cumin
*1 tsp garlic salt
*½ cup 2% fat cheese (I use mixed cheese)
*10-12 corn tortillas, or flour

(when I use corn, a tip so they don't just tear and break when you fill them - spray them with PAM on both sides, and put them on a baking sheet and pop into a 325 degree oven for 5-10 minutes and it softens them right up!)
*2 tomatoes, diced (I use Rotel in a can, or diced tomatoes, drained)
*2 cans enchilada sauce
*Fresh cilantro

Preheat oven to 350. Spray a 9x13 baking dish with Pam. Saute onion in non-stick pan until translucent. Add beans and spices. Heat until warm. Add tomatoes and cilantro to pan. Pour a little enchilada sauce in bottom of baking dish. Put 2-3 T of beans in each enchilada with a tsp of cheese. Wrap each tortilla and place loose end down in dish. Cover with the rest of the enchilada sauce, cheese and beans. Cover and bake 20 minutes. Uncover and bake 10 minutes more. Top with fresh cilantro.

My version of Corner Bakery's Swiss Oatmeal

I'm a big fan of Corner Bakery's Swiss Oatmeal, and this is an easy version to make for breakfast in the morning. It's also kid-friendly, but my little mister won't try it....yet.

Swiss Oatmeal

*1 Carton of yogurt - your favorite kind (I like either vanilla or french vanilla)

*1/4 cup granola (I like Bear Naked)

*1/4 cup oats - don't cook

*Mix-ins - I use blueberries and bananas because they're low maintenance, but this would taste good with strawberries, dried cranberries, etc.

Combine everything together!!!

Sweet Chicken Bacon Skewers

YUMMY!!!! This can easily be an appetizer or a meal, depending on what you add to it or not. I got it from Brittney, and you'll have to check out her picture of the meal - I didn't even attempt a picture because I knew I couldn't get one that looked as good as hers!!

1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts)
1 (1-pound) package sliced bacon
2/3 cup firmly packed brown sugar
2 tablespoons chili powder

Preheat oven to 350 degrees F. Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp.

Crock Pot Chicken Tacos

A friend gave me this recipe and it is super easy, yummy, and versatile!!! You can do soft tacos, hard shell tacos, taco salad, burrito, etc.! Serve with taco sides - sour cream, cheese, lettuce, tomatoes...

Crock Pot Chicken Tacos

*Chicken breasts - about 4

*Can of Rotel - I don't like spicy so I use mild

*1 can of water (just fill rotel can with water)

*1 package of Taco Seasoning

Put all this in crock pot and cook on low for 6 hours or high for 4 hours!

Layered Hummus Dip

My mom passed this dip recipe along and it is SOOOOO tasty and really pretty! Plus, it's pretty easy to prepare! Just serve with some pita crackers, wheat thins, chips...really anything! I served mine in a glass 8x8 baking dish, but really anything works.

Hummus Dip

*big container of Hummus

*black olive tapenade (found in the pickle/olive section); when you spoon it on dish, drain any liquid

*chopped cucumbers

*chopped green onion

*chopped tomato

*pine nuts (I toasted mine)

*feta cheese

Layer ingredients (I did in the order above).

Sweet Potato Fries

This has become one of our favorite side dishes because it's a super yummy way to add a healthy side dish that's a vegetable! I love dipping mine in ketchup, and I can get Reid to eat them by doing the same with his! Also, we like ours a little crispy, and I've been trying different things, and so far the best way is to use less olive oil. Also, feel free to use any kind of spices that you like. Please leave a comment if you find another delicious way to make sweet potato fries!

Sweet Potato Fries

2-3 long, skinny sweet potatoes (they're easier to cut)

salt

pepper

Tony Sacheres seasoning

Cut the potatoes in half and then slice into small thin fries...or thick if you like that way better. Toss with a little bit of olive oil and spices. Spread out onto a pan with sides. Roast at 425 for 20-25 minutes or until they're at the desired crispness; sometimes I flip them halfway.

Turkey Chili

This is a recipe from my sister, Brittany. This would taste great with fritos and cornbread!

Turkey Chili

1 package ground turkey
2 cans black beans
1 can of your favorite brand Salsa
1 can tomatoes
1 tablespoon chili powder
chopped onions (optional)

Cook the turkey meat. Add the remaining ingredients and bring to a boil. Reduce heat to low and simmer for 20 mins. Top with shredded cheese.