Kid-friendly, Mom Approved Pizza

This recipe actually came from Harvesters Nutrition Department. We made it with volunteers during our New Year’s Eve Family Volunteer Day. I told my team, “We should try this recipe before we serve it.” It got a thumbs-up from my entire team.

My husband was a little apprehensive about trying it. He was surprise how much he enjoyed it. In fact, it’s become our go to snack.

Here’s hoping your little ones enjoy making this healthy snack.

FullSizeRender (14)Fruit Pizza by Harvesters Nutrition Service Department
1 flavored rice cake
Greek yogurt
Fruit

Spread yogurt on rice cake and top with fruit.

Notes:

  • We used chocolate and caramel with the volunteers. I like the caramel best.
  • We used vanilla Greek but you can use another flavor to match your fruit. You can also just use regular yogurt.
  • I’ve used bananas, berries (raspberries/strawberries/blueberries), and mangos. Fresh or thawed frozen fruit both work.
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Purple Resolution Smoothie

A few weeks ago, Jeremiah and I decided to make shrimp tacos. I found a recipe that included a slaw complete with red cabbage. Unfortunately we didn’t need very much of it so we went searching for recipes to make with the rest of it. I told Jeremiah that the Pioneer Woman had a smoothie recipe I’d tried before and it wasn’t bad. I’m not sure Jeremiah believed me. Red cabbage is really healthy and their aren’t a lot of recipes out there to make with it. We added it to Jeremiah’s green beans with bacon. It was ok but we didn’t like it as well as when he usually makes it with bacon, shallots, and garlic. So I made the smoothie for him. It’s super healthy and fills you up until lunch. Make it yourself and see what you think.

Berry smoothiePurple Resolution Smoothie by Pioneer Woman
2 c. Greek yogurt
2 c. mixed berries
2 c. blueberries
1/4 head red cabbage
1/4 c. honey
1 banana
1 c. cranberry juice

Blend together and serve. Makes four cups.

Nutritional Information (Based on a two cup serving): 524 calories, 2 g. fat, 5 mg. cholesterol, 163 mg. sodium, 988 mg. potassium, 106 g. carbs, 13 g. fiber, 83 g. sugar, 28 g. protein, 30% Vitamin A, 145% Vitamin C, 78% calcium, and 11% iron.

Notes: 

  • You could probably use regular yogurt but it will decrease the protein in this recipe.
  • You could probably use berry flavored yogurt and decrease berry content.
  • I used frozen berries and banana.
  • I used lite cranberry juice. The original recipe also suggest grape juice. 

Strawberry Rhubarb Muffins

100_1269This morning, I was looking for a new recipe to cook. I looked through several in which I was missing at least one item to make it. For this recipe, it was buttermilk. I was fairly certain I could do something to turn the milk I had into buttermilk. Sure enough, one cup of milk and 1 T. lemon juice sitting at room temperature for 10 minutes makes buttermilk.

I reminded me of a story about buttermilk and my nephew. Each night before bed, my nephew pours himself a glass of milk. My sister buys 1% milk. My nephew poured himself a glass and went to chug it down. Immediately he was spitting it out screaming to my sister that the milk was bad. My sister was sure that wasn’t possible because she had just bought it. When Steph looked at the jug, she noticed it was buttermilk. Apparently, 1% and buttermilk use the same color for labeling.

Although Brock wouldn’t recommend that you drink buttermilk, I am sure he would approve of the taste baked into this recipe.

Strawberry Rhubarb Muffins from Pinterest
2 c. flour
¾ c. sugar
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 c. buttermilk
1 tsp. vanilla
1 egg
¼ c. applesauce
1 c. chopped strawberries
½ c. rhubarb

Topping
½ c. flour
½ c. light brown sugar
¼ c. melted butter

Whisk buttermilk, eggs, vanilla, and applesauce. In a separate bowl, mix flour, sugar, baking soda, baking powder, and salt.  Combine wet and dry ingredients and stir. Fold in strawberries and rhubarb. Put in muffin cups. Top with crumb mixture. Bake at 350 degrees for 20 minutes.

Notes:

  • I used frozen strawberries and rhubarb.

Three Ingredient Smoothie

100_1193Some of my friends don’t like to cook with lots of ingredients. This one is for you. It’s a simple and tasty smoothie with just three ingredients. Did you know that eight strawberries pack the power of a day’s worth of Vitamin C? A few strawberries short but the orange juice will help you get there. This simple smoothie is also packed with potassium and folic acid.

Perfect Smoothie from Pinterest
1 banana
1 c. orange juice
6 frozen strawberries

Blend and serve.

Fruit Salsa

Fruit SalsaFruit Salsa from Pinterest
1 – 16 oz. package of fresh strawberries
1 – 8 oz. package of fresh raspberries
2 – red apples
2 kiwi
2 T. sugar
1 T. brown sugar
2 T. fruit preserves (I used strawberry)

Dice fruit into bite sided pieces. Add sugars and preserves. Refrigerate for an hour.

Note: I had Mission Sugar & Cinnamon Chips and Sesmark Multigrain Buttery Caramel Chips that I used with it. If you can’t find them, I would suggest using my Baked Tortilla recipe. Just substitute cinnamon and sugar for the other spices.

Strawberry Slushy

I ran across this recipe for a strawberry slushy drink. Since I love strawberries, I thought I would give it a try. It’s pretty good but I still like my aunt Linda’s Brandy Slush the best. This recipe made about two large square Gladware containers. The recipe came from General Mills website – www.pillsbury.com.

Strawberry Margarita Slush
16 oz. strawberries (I used fresh but recipe called for frozen)
1 (12 oz.) can of limeade
1/3 c. sugar
1 and 1/2 c. water
4 c. Squirt (or another sour soda)
1 and 1/2 c. Tequila

Blend limeade, strawberries, and sugar together. Slowly add 1/2 c to 1 c. water. Pour into a nonmetal freezer container. Stir in remaining water, alcohol, and 1 & 1/2 c. Squirt. Freeze 4 to 5 hours or until icy, stirring twice after 2 hours. Spoon into glasses and top with a 1/4 c. carbonated beverage. Makes 10 – one cup servings.

 Nutritional facts per serving: 250 calories, 0 fat, 0 cholesterol, 10 mg. sodium, 43 g. carbs, 1 g. fiber, 40 g. sugar, 0 g. protein. Contains 30% daily value of Vitamin C.

Twinkie the Kid

Kansas City is the home of Interstate Bakeries – the geniuses behind Hostess products. As a kid, I remember going to the Hostess Thrift Store in Norfolk with my mom. I’m sure my mother was probably buying bread while I was enthralled with the huge Twinkie the Kid replica. My mom was good about letting my sister and I each pick one individual item. For me, it was always Twinkies. Stephanie usually picked the Cupcakes.

When I moved to Lenexa, I loved going for walks because sidewalks are everywhere. I smelled this amazing fresh bread smell on many of my walks. I kept walking close to every restaurant in my neighborhood and couldn’t figure out where this captivating smell was coming from. Finally, it occurred to me. That great smell was coming from the Interstate Bakery factory off I-35. If you have to live near a factory, I couldn’t think of a better smelling one to live next to.

I think this recipe may have come from a supplement in the newspaper. While shopping at the Interstate Bakeries Thrift Store a few weeks ago for some garlic bread, I decided to pick up some Twinkies that were on sale. I made this recipe and thought it was really good. It occurred to me that the little shortcakes they sell in the grocery store near the strawberries are made like the Twinkie cake (just without the cream filling). Yummy, none the less.

Tiny Twinkie Strawberry Trifles

2 c. diced fresh strawberries
1 tsp. sugar
2 Twinkies
2 biscotti, any flavor
1 c. Cool Whip, thawed

Place strawberries in a bowl and sprinkle with sugar. Crumble Twinkies into a small bowl. Place biscotti in a Ziploc bag. Break into crumbles using a spoon to hit the bag. Set out eight shot glasses. Layer Twinkie, strawberries, 1 T. Cool Whip, and biscotti. Then repeat all layers and top with a strawberry slice. Refrigerate for at least one hour. Serve with espresso spoons.

Nutritional facts: (Serves 8) 100 calories, 3.5 g. fat, 5 mg cholesterol, 60 mg sodium, 16 g. carbs, and 1 g. protein.

Recipe modifications:

  • I didn’t have enough shot glasses so I used custard cups.
  • I made it without biscotti and I was still delicious.
  • I used fat free Cool Whip. No real difference in taste and better for you.

Milk-less Cereal

When I was a kid, my sister and I had to agree on what cereal we were getting at the grocery store. My mother allowed us one box and we had to finish it before could by a new one. The other option was Corn Flakes. This was the cereal my father ate ever morning (and still does 40+ years later).

Stephanie loved cereals like Cheerios, Lucky Charms, and Frankenberry. I, on the other hand, enjoyed Apple Jacks, Fruit Loops, and Cinnamon Toast Crunch. Stephanie and I used to scope out the boxes at the grocery store. What were the new cereal choices? What box had the best toy? (But we weren’t allowed to dig through the box for it – you got the prize if it dumped out in your bowl.) We usually ended up with something healthy like Crispix or Triple because we could both agree to eat that cereal. If we picked Life, we mother would even eat a bowl or two. Probably our favorite – oh so bad for you cereal – was Ice Cream Cone cereal. We didn’t really like the “ice cream” but we loved the “cone” part of the cereal.

One of my favorite cereal memories was when Stephanie and I request Frosted Mini-Wheats. My mother tried to warn us that we would not like them but we didn’t listen. The commercials made them look healthy but sweet. That really wasn’t the case. If you have ever eaten Shredded Wheat, you know what I am saying! My mother held to her guns on not letting us get a new cereal. She finally agreed that if we could get something else to take the box, she would replace it with a new cereal. I can’t remember if Stephanie said we got Bob Colligan (our super sweet next door neighbor) or my Grandpa Fletcher to take the box off our hands. But trust me, we never made that mistake again!

Today, Stephanie and I always have several different kinds of cereal on hand at our homes. I bet on any given day we have at least 4-7 boxes in our cupboards. Most of Stephanie’s boxes are to make Caramel Chex Mix and I just like to eat different kinds every day.

If you saw my recipe for the Crunchy-topped Strawberry -Kiwi Parfaits, I got this recipe from the same flyer. It is probably one of the few times you can enjoy Cinnamon Toast Crunch cereal without milk.

Crunchy Yogurt Parfaits

8 medium strawberries, sliced
1 1/3 c. fat-free strawberry Yoplait yogurt
1 c. Cinnamon Toast Crunch

Cut up six of the strawberries. Layer strawberries, cereal and yogurt in two containers and repeat. Top with a whole strawberry. Serve immediately.

Mini-Muffins

Today’s recipe is from People Magazine (5/2/11). Yes, I know that is a celebrity publication. But just like the crossword puzzle and the ten changes picture, People Magazine has a weekly celebrity dish.

My sister is a People Magazine junkie. I often joke that my sister doesn’t know it is news until she reads it in People. Perhaps part of the reason that is true is because my sister works so many jobs (Music Teacher, Student Council Advisor, Private Voice/Piano Lesson Teacher, Youth Group Leader, Church Accompanist, and Mom) that she never really sits down and watches television. The one thing she does do though is read her People Magazine every week from start to finish. And don’t even try talking to her when she is reading it, she hears nothing.

My sister is great though about sharing her magazines with me when we see each other. After I am finished, I take them to SAFEHOME for the clients to read.

Strawberries and Cream Mini Muffins by Nigella Lawson

1 c. strawberries, slightly under-ripe, diced
1 squeeze of lemon juice (I just used the bottle kind)
1 c. flour
1/2 c. sugar
1 tsp. baking powder
1/4 c. vegetable oil
1/3 c. sour cream (I used the light kind)
1 tsp. vanilla extract
1 egg
1 tsp. powder sugar

Put strawberries in a bowl and spritz with lemon juice. Stir gently. In a medium bowl, combine flour, sugar, and baking powder. In a small bowl, beat together oil, sour cream, vanilla, and egg. Pour over dry ingredients and stir. Fold in berries. Divide batter between 24 mini-muffins. Bake at 400 degrees for 12-14 minutes. Cool 5 minutes and transfer to wire rack. Dust with powdered sugar before serving.

Note: I halved this recipe and it made 18 mini-muffins. For a prettier muffin, use paper liners.