“Health Balls,” yes that is their name, but they are yummy, and the kids like them too.
INGREDIENTS
1/2 cup peanut butter
1/4 cup to 1/2 cup honey
1/4 cup raisins
1 tsp. whole wheat flour
2 tsp. bran
1 cup rolled oats
1 TBSP oil
1 tsp. vanilla
DIRECTIONS
~Mix together, roll in ball shape, can coat with chopped nuts, sunflower seeds. or coconut. Refrigerate.
Ingredients
Makes 10 ice pops
3 to 4 ripe bananas (1 pound)
1 1/2 cups yogurt
3 tablespoons sugar
Juice of 1/2 lemon
1 cup fresh blueberries
Directions
In the bowl of a food processor, puree bananas until smooth. Add yogurt, sugar, and lemon juice; pulse to combine. Remove half of the yogurt mixture; set aside.
Add blueberries to processor, and pulse until just combined. Layer blueberry and reserved yogurt mixtures into ten 1/3 cup ice-pop molds. Using a wooden skewer, swirl the two flavors together. Insert ice-pop sticks. Transfer to freezer until frozen, about 8 hours
Dip molds quickly in hot water to unmold.
(From Martha Stewart FOOD magazine.)
INGREDIENTS
1 tablespoon vegetable oil
3/4 pound thin beef (steak) strips
2 cups fresh broccoli florets
1 (.87 ounce) package Brown Gravy Mix
1 cup water
1/4 teaspoon Black Pepper
1 tsp. ginger powder, (or some fresh ginger-grated)
1 clove garlic minced
Can of water chestnuts
Can of mini corns
DIRECTIONS
In a large skillet, heat oil over medium-high heat. Add beef strips; saute 3-4 minutes; add in broccoli, ginger and garlic.
Combine Gravy Mix, water and black pepper. Pour over beef mixture. Stir and bring to a boil. Cover and simmer 5-8 minutes or until broccoli is tender. Add water chestnuts and mini corns to heat up.
~Serve over brown rice, with some soy sauce.
~This is very easy and yummy. I use less green chile peppers when making this for kids.
INGREDIENTS
2 tablespoons vegetable oil
1 (1 pound) package frozen pepper and onion stir fry mix
2 cloves garlic, minced
3 tablespoons ground cumin
1 (28 ounce) can crushed tomatoes
3 (4 ounce) cans chopped green chile peppers, drained
4 (14 ounce) cans vegetable broth
salt and pepper to taste
1 (11 ounce) can whole kernel corn
12 ounces tortilla chips
1 cup shredded Cheddar cheese
1 avocado – peeled, pitted and diced
DIRECTIONS
Heat the oil in a large pot over medium heat. Stir in the pepper and onion stir fry mix, garlic, and cumin, and cook 5 minutes, until vegetables are tender. Mix in the tomatoes and chile peppers. Pour in the broth, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes.
Mix corn into the soup, and continue cooking 5 minutes. Serve in bowls over equal amounts of tortilla chips. Top with cheese and avocado.
(recipe from All Recipes)
~ This is perfect with fresh basil and summer tomatoes… so yummy!
*INGREDIENTS
2 pounds vine ripened tomatoes, diced
3 cloves garlic, minced
1/2 cup chopped fresh basil
1 tablespoon chopped fresh mint leaves
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
1/4 cup olive oil
1 cup alfredo sauce
12 ounces spaghetti
1 cup parmesan cheese
DIRECTIONS
In a medium bowl, toss together tomatoes, garlic, basil, mint, salt and black pepper, hot pepper flakes, olive oil, and alfredo.
Cook the pasta In a large pot of boiling salted water until tender, but firm to the bite.
Drain the pasta, and transfer to a large serving bowl. Toss tomato mixture with the pasta to coat. Add cheese, and toss until it begins to melt.
(*can use more alfredo or less, based on taste.)
Spinach Salad with Shrimp and Feta
~This is cheap, yummy, quick, and the spinach provides good amounts of iron~
*4 servings
*15 minute prep time
*5 minutes cook time
~1/4 cup plus 3 TBSP. extra virgin olive oil
~1 lb. shrimp, peeled and devined
~1 shallot finely chopped
~2 TBSP. red wine vinegar
~1 TBSP. spicy mustard
~1 TBSP. honey
~salt and pepper
~ 8 oz. spinach
~1/2 cup feta cheese
1. In a medium skillet, heat 3 TBSP. olive oil over med.-high heat. Add the shrimp and stir fry until opaque. 2-3 minutes
2. In a medium bowl, whisk together the shallot, vinegar, mustard and honey; season with salt and pepper. Pour in the remaining 1/4 cup olive oil in a slow stream, whisking constantly until thick. Using a slotted spoon, transfer the cooked shrimp to the dressing and toss to coat. Season to taste with salt and pepper.
3. Arrange the spinach on a platter or individual plates. Place the warm shrimp on top and drizzle with any reamining dressing. Scatter the feta on top.
Recipe by:
Rachael Ray
~After moving to Tennessee, I had this poppy seed chicken at a lot of brunches, and friend’s houses, so I guess it’s a favorite out here. It’s very good and one my husband and kids love too. We eat it over rice, with broccoli or a salad on the side.
INGREDIENTS
vegetable oil
4 skinless, boneless chicken breast halves
1 (10.5 ounce) can condensed cream of chicken soup
1 (10.5 ounce) can cream of mushroom soup
1 cup sour cream (or milk)
1 (8 ounce) package buttery round crackers, crushed
1 tablespoon poppy seeds
1/2 cup butter, melted
DIRECTIONS
Heat oil in a skillet over medium-high heat. Reduce heat, and cook chicken, turning once, until no longer pink in center and juices run clear. Set aside to cool.
Preheat oven to 350 degrees F (175 degrees Celsius).
Cut chicken into bite size pieces, and place in a bowl with the cream of chicken and mushroom soups, and the sour cream. Stir until well blended, then transfer mixture to a 9×13 inch shallow baking dish. In a separate bowl, combine the crushed crackers with the poppy seeds. Melt butter in the microwave for 30 seconds, or in a small saucepan over low heat. Stir butter into the cracker mixture, and spread evenly over the chicken.
Bake chicken in the preheated oven for 30 minutes, or until heated through and lightly browned on top.
NGREDIENTS
1 (12 inch) pre-baked pizza crust, such as Boboli (I use the wheat version)
1/2 cup prepared basil pesto
3/4 cup sun-dried tomatoes packed in oil, drained and chopped or a fresh tomato sliced
3 cups torn spinach leaves
1/2 red onion, quartered and thinly sliced
2 cloves garlic, minced
1 cup crumbled feta cheese
2 teaspoons dried oregano
1 tablespoon olive oil
2 tablespoons grated Parmesan cheese
1/2 cup mozzarella cheese
DIRECTIONS
Adjust oven rack to center position and heat oven to 450 degrees F (230 degrees C).
Place crust on baking sheet and spread pesto on pizza. Top pizza in the following order: tomatoes, spinach, red onion, garlic, feta, mozzarella and oregano. Bake until spinach wilts and cheese starts to brown, about 10-15 minutes.
Remove pizza from oven and drizzle with oil, sprinkle with Parmesan cheese, slice and serve.
~When cooking this pizza for our family with kids, I make half of it for them, (or a separate pizza) with red sauce, chopped fresh tomatoes, torn spinach leaves, lots of mozzarella cheese, and a little oregano on top! They love it, and don’t really care they are eating those veggies hidden underneath.
~This recipe is from All Recipes A website where you can find most any dish, submitted by it’s readers, and rated by those who have tried it.
