Healthy Kids (fun recipes)

My last post (Pizza?) motivated me to find some great kiddie recipes. Sometimes I know it can be hard for the mommies of the world to get their little monsters to eat all the foods they need for their healthy growing bodies. I have been searching around to find a list of recipes and/or sites with helpful ideas that our kids will love!

Watermelon slush

Find here

 I found this recipe on Pinterest, but it came from the Food Network. It is just plain fresh Watermelon, no sugar, nothing extra, and we love clean eats!!

DIRECTIONS: The night before your picnic, puree 6 cups chopped seedless watermelon in a blender until smooth, pour into a shallow airtight container and freeze. Bring the frozen watermelon on your picnic (it'll double as an extra ice pack) and let thaw slightly, then mash with a fork and spoon into cups.

Sweet potato steak fries

borrowed from

2 pounds sweet potatoes, cut into 1/4-inch-thick x 3/4-inch-wide strips $

1 tablespoon olive oil $

1 teaspoon dried oregano

3/4 teaspoon salt

Cooking spray

Preparation

1. Preheat oven to 450°.

2. Combine first 4 ingredients in a large bowl; toss well. Arrange potatoes in a single layer on a large baking sheet coated with cooking spray. Bake at 450° for 18 minutes or until lightly browned.

for your toddler: Cut the fries into bite-sized pieces, or let baby pick them up whole.

Note:

 www.choosemyplate.gov

Meatloaf in a mug

borrowed from

***another fun version of my "Mini Meatloaf Muffins" post from July 1st.***

1 pound extra-lean (92% lean) ground beef $

1/2 cup quick-cooking oats

1 large egg $

1 (5 1/2-ounce) can vegetable juice (we used V-8) $

1/4 cup finely chopped green onions

1/4 cup finely chopped carrot $

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 cup ketchup $

Preparation

1. Stir together first 8 ingredients in a big bowl. Divide mixture evenly into 4 portions. Shape each portion into a ball. Place each ball into an 8-ounce microwave-safe coffee mug.

2. Line the bottom of the microwave with a big sheet of wax paper in case juices from the meatloaves bubble out. Place mugs in a circle on top of wax paper. Cover mugs with another big sheet of wax paper. Microwave at MEDIUM-HIGH (70% power) 11 minutes. Cut into meatloaves with a knife and fork. If any are still pink inside, microwave them 30 seconds more and recheck for done-ness. Carefully remove each mug from the microwave using oven mitts.

3. Spread 1 tablespoon ketchup over each meatloaf; cover with wax paper, and let stand 2 minutes

Grilled peanut butter and banana sammich

borrowed from

Heat a skillet or griddle over medium heat, and coat with cooking spray. Spread 1 tablespoon of peanut butter onto one side of each slice of bread. Place banana slices onto the peanut buttered side of one slice, top with the other slice and press together firmly. Fry the sandwich until golden brown on each side, about 2 minutes per side. 

Chicken and melon stuffed shells

borrowed from

***This may be on the Mom wish list, but it seems like a great kid idea!***

Ingredients:

1/2 medium cantaloupe, halved and seeded

4 dried jumbo macaroni shells

3 ounces chopped cooked chicken breast

1/4 cup diced honeydew melon

2 tablespoons plain fat-free yogurt

1 tablespoon lemon juice

1 1/2 teaspoons chopped fresh chives

1/2 teaspoon Dijon-style mustard

  Fresh thyme sprigs (optional)

Directions:

Cut the cantaloupe half into thirds; cover and chill two of the wedges. Peel and dice remaining wedge; set aside. Cook macaroni shells according to package directions. Drain and rinse with cold water. Drain again; set aside.

In a small bowl, combine diced cantaloupe, chicken, honeydew, yogurt, lemon juice, chives, and mustard. Spoon about 1/4 cup of the mixture into each pasta shell. Arrange two filled shells and a chilled cantaloupe wedge on each of two serving dishes. If desired, garnish with thyme sprigs.

Nutrition Facts: (Chicken-and-Melon-Stuffed Shells)

Per serving: 176 kcal cal., 2 g fat 26 mg chol., 55 mg sodium, 28 g carb., 2 g fiber, 14 g pro.

Percent Daily Values are based on a 2,000 calorie diet

I feel it is so important for us to try and feed our babies the best foods possible...even if you can't go organic, at least you can try for no added sugars, preservatives, or chemicals. Enjoy!

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EPIC family dinner!

Last night I had the pleasure of sharing my kitchen with The Hunebee for an amazing Saturday night dinner. We drove to the other side of town so we could shop at the quaint little "Major Market." I love that place because they sell brands you've never heard of and carry products with throwback labels that make the experience of shopping much more genuine. Well an exorbitant amount of mula later we headed home to a group of hungry boys who had been waiting in bated breath. It was a plethora of all the things you could imagine being served as you sit, drink, talk and enjoy! We had everything from Mango to Kipper snacks, and two kinds of natural uncured sausages that we bought for the boys, Ty, Angelo, and Jesse. Christine and I tried for the most part to go gluten free for this meal and we had more than enough to make up for it.

The first, and the medium sized, platter was covered in Italian specialty cold-cuts. Included was Prosciutto, Capicola, Dry Salami, Peppered Salami and the night's biggest fan was the "Serrano Jamon" which wasn't nearly as spicy as it's name may lead you to believe.
 

The larger of the platters' was our Giardiniera-cheese plate. This plate consisted of persian cucumbers, pimentos, almond stuffed green olives, and pimentos stuffed, sun-dried tomatoes, mini polish pickles, artichoke hearts, peperoncini's, swiss cheese, muenster, and "Tomato Basil" feta.

There wasn't enough room on the large platter and even if there was these babies deserve their own space in the spot light! Mini water packed "Buffalo Mozzarella" balls with a chiffonade of fresh basil were the second favorite of the night!

This was our Fish plate full of tiny, delectably, salty snacks! First and foremost is the gorgeous smoked salmon that we served with Chive cream cheese. There was a mound of sweet smoked oysters next to the Kipper snacks' and capers' rolled in anchovies. Don't worry they may not be a pictured, but there was a huge plate of crackers next to this mini platter:)

While the fresh element of the table got a little lost among the glory that was "above" don't underestimate the importance of this pretty plate of watermelon and mango with basil and white balsamic, peach glaze. It added a great break to all the salty, and savory dishes that spanned the table.

There was also a bowl of marinated mushrooms that I made with garlic, parsley, a little beer, and a lemon zest, garlic, parsley aioli spread I made for the sausage buns.

The Hunebee and I decided on this menu thinking it was some how easier than something else. I'm glad we chose this and I KNOW everyone else was as well, it was delicious, fun, and comfort food at it's finest!!!