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Posts Tagged ‘Recipe’

4 Shortcuts to the Most Impressive Holiday Cookies I’ve Ever Made—And They’re No-Bake

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How does she do it? Cheating of course. My secrets for deceptively fancy holiday cookies.

My Nutella Cones with Hazelnut Praline are the type of easy-to-make, destined-to-impress shortcut cookie recipe this (and every) holiday season needs. They’re inspired by the Nutty Buddy, an ice cream filled, chocolate dipped, peanut sprinkled number. But seeing as it’s December, an ice cream filling isn’t appropriate. So, I swapped the frozen stuff for Nutella, threw in a few other pre-made shortcuts, and came up with the fanciest, easiest cookies I’ve ever made. And they’re no-bake to boot.

Instead of making every part from scratch, I put together a cookie shortcut dream team. The result? A stunning and stunningly simple cookie guaranteed to make you the countess of the cookie swap.

Don’t tell anybody, but these are my secret shortcuts:

The Cone

A simple sugar cone offers the same slightly sweet, cracker-like experience of my first favorite snack, Barnum’s Animal Crackers. They’re just the right texture and not-too-sweet base for what becomes a decadent finished product. I ordered these mini cones from amazon.com (actually, looks like I got the last box!) but you can use a serrated knife to trim the tops off of regular-sized sugar cones. Use the leftover cone bits in place of graham crackers for a delicious press-in crust. (Try it in this sweet potato pie.)

The Creamy Center

Nutella behaves a little like a homemade ganache—a spreadable mixture of chocolate and cream often used to fill truffles or no-bake pies. It holds its shape but stays pliable at room temperature making it the perfect shortcut filling for my (alternate name) Winter BuddiesTM. For extra texture, I folded in a handful of toasted hazelnuts but you could use toasted almonds or salted peanuts if you want. The nutty filberts help balance the sweetness of the Nutella but if you’re a No Nuts Person you can leave them out.

The Crispy Shell

To create the crispy outer shell, I made a homemade version of “Magic Shell”—an easy-to-make combo of chopped chocolate and coconut oil—but you could definitely use the pre-made stuff.

The shell does two things: first, it lines the cones with a water-tight chocolate seal. Without this coating, the cones get soggy as they soak up moisture from the Nutella filling. You can skip it, but the cones will lose their crunch after about 8 hours. Once your cones are filled with the nutty Nutella mixture, you’ll dip the finished bites in more magic shell to contain the gooey interior.

The Sparkle

Crushed hazelnut praline adds a sparkly finish to these otherwise brown on brown treats. I made a homemade praline but you can use store-bought candied nuts (or those rectangular sesame candies) for a similar effect. Or, skip the molten sugar part and top the cones with more chopped nuts. Just be sure to add them while that outer coating of magic shell is slightly tacky so they stick.

And if all this still feels too fancy, tie a big ribbon around your favorite box and call it a (holi)day. For more homemade cookie inspiration, check out some of our favorite cookie recipes here.

 

This article was written by Dawn Perry from Real Simple and was legally licensed through the NewsCred publisher network. Please direct all licensing questions to legal@newscred.com.

5 Easy and Delicious One-Pan Meals

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It’s easy to get lazy on weeknights, especially when the mere thought of cooking an entire dinner is exhausting. That’s where these five one-pan meals come in. Just assemble all of the ingredients on a single baking sheet and pop it in the oven. Because a no fuss, no mess dinner is exactly what you need right now.

Photo: Liz Andrew/Styling: Erin McDowell

Sausage with Broccoli Rabe and White Beans

An instant dinner with almost no cleanup.

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Photo: Liz Andrew/Styling: Erin McDowell

One-Pan Roasted Salmon with Potatoes and Romaine

The least intimidating way to cook seafood at home.

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Photo: Liz Andrew/Styling: Erin McDowell

One-Pan Eggs with Asparagus and Tomatoes

Serve it for breakfast or dinner.

Get the recipe

Photo: Liz Andrew/Styling: Erin McDowell

One-Pan Roasted Chicken with Carrots

Cook it all at once on a sheet pan, then kick back and enjoy dinner (without a pile of pots and pans in the sink).

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Photo: Liz Andrew/Styling: Erin McDowell

One-Pan Steak with Beets and Crispy Kale

A proper meat-and-potatoes dinner, minus the fuss.

Get the recipe

 

This article was from PureWow and was legally licensed through the NewsCred publisher network. Please direct all licensing questions to legal@newscred.com.

9 Wholesome Recipes Made Fun for Kids

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Kids will love preparing these foods as much as they will eating them.

Getting your kids to eat healthy can be tricky. Which is why Shannon Seip and Kelly Parthen, the duo behind Bean Sprouts Cafe, created playful and imaginative meals that get children excited about eating healthy. In their new cookbook Bean Sprouts Kitchen, Shannon and Kelly share 60 recipes the whole family can prepare and enjoy together. Bean Sprouts Kitchen comes out November 6, 2018, but you can make nine of their fun and wholesome meals any day.

Grilledzilla

Make sure the ends of googly-eyed Grilledzilla’s mouth are pointing up in a slight smile, so he doesn’t scare anyone away.

Cooking spray
2 slices cheddar cheese
¼ cup (30 g) shredded mozzarella cheese
2 zucchini rounds
2 olive slices

  1. Preheat skillet over medium heat.
  2. Spray cooking spray on one slice of bread. Flip over and layer one slice of cheddar, shredded mozzarella, and the other slice of cheddar cheese. Top with other slice of bread and spray the top slice of bread with cooking spray.
  3. Grill sandwich in pan until lightly browned and flip over; continue grilling until cheese is melted.
  4. Cut a zigzag line through the bottom third of the sandwich. Place zucchini rounds at the top of the sandwich and top with olives for eyes.

Bean appétit!

Makes 1 Grilledzilla

Bean There, Ate That
Give your Grilledzilla some zip with these additional combos:
• Turkey + Mayonnaise + Cheddar cheese + Apple slices
• Grilled chicken slices + BBQ sauce + Gruyere cheese

Dino S’mores

 

Dino S'mores

 

Your whole family can work together to create this edible prehistoric scene.

Photo: The Quarto Group

We’ve found chocolate to be a much friendlier tar pit for our prehistoric pals.

¾ cup (94 g) whole wheat flour
½ cup (63 g) all-purpose flour
¼ cup (28 g) ground flax meal
½ teaspoon baking powder
¼ teaspoon baking soda
¼ cup (56 g) butter, softened
¼ cup (60 g) packed brown sugar
3 tablespoons (60 g) honey
½ teaspoon pure vanilla extract
¼ cup (60 ml) milk (of your choice)
1 cup (175 g) chocolate chips
2 green pears

YOU WILL ALSO NEED:
Waxed paper
Rolling pin
Dinosaur cookie cutters
Child scissors

  1. Preheat oven to 350°F (180°C). Mix the flours, flax meal, baking powder, and baking soda into a bowl.
  2. In a separate bowl, use a hand mixer to blend the butter, brown sugar, honey, and vanilla extract until fluffy, about 2 minutes.
  3. Stir the butter mixture into the flour mixture. Add milk. Stir until blended.
  4. Place dough on a piece of waxed paper. Flatten into a big circle and place in the freezer for 15 minutes.
  5. On a floured surface, roll the dough to about ¼-inch (6 mm) thick. Press the dinosaur cookie cutters in the dough. Place shapes on an ungreased cookie sheet. Bake for 8 to 10 minutes. Let cool.
  6. Melt the chocolate chips in a small bowl in the microwave for 30 seconds at a time, stirring in between. Spoon 2 tablespoons (28 g) of melted chocolate on a small piece of waxed paper and quickly place a dinosaur upright in each chocolate glob.
  7. Place the dinosaurs and chocolate in the freezer, until the chocolate hardens, about 2 to 3 minutes. Carefully peel off the chocolate tar pits from the waxed paper and stand dinosaurs upright on a plate.
  8. Cut pears into slices, and cut slices into tree shapes for the background. Use the pear slices in place of marshmallows for fruit-filled s’mores.

Makes 10 to 12 Dino S’mores

Behind the beans
Many of the science centers and museums where Bean Sprouts cafés are located offer dinosaur exhibits. We even call our fossil friends Bean Names, like “Pea-Rex,” “Tri-Carrot Tops,” and “Eggasaurus.”

Xylofun

 

Xylofun

 

This sweet tasting dish will have your child forgetting they’re eating vegetables.

Photo: The Quarto Group

Try multicolored carrots to make this dish really ring.

Cooking spray
8 carrots
1½ teaspoons (7 g) unsalted butter, melted
1 tablespoon (15 ml) pure maple syrup
⅛ teaspoon salt
12 capers
2 pitted olives (optional)
Cooking spray

YOU WILL ALSO NEED:
Pastry brush (optional)
Lollipop sticks (optional)
Child scissors

  1. Preheat oven to 425°F (220°C). Line a baking sheet with aluminum foil and spray with cooking spray.
  2. Peel the carrots. Carefully slice in halves lengthwise.
  3. Mix the butter and maple syrup in a small bowl. Use a pastry brush or the back of a spoon to brush the mixture on both sides of the carrots. Place the carrots rounded side down on the baking sheet. Sprinkle with salt. Bake for 20 minutes or until fork tender.
  4. Place the two largest carrot halves, rounded side down, turned inwards at a slight angle, like you’re making a “greater than” math sign. Balance remaining carrots flat side up across the two large, angled carrots.
  5. Trim the ends of the carrots with the scissors so they don’t extend beyond the bottom carrots. Place a caper on the end of each carrot key.
  6. If desired, place an olive on the end of each lollipop stick for mallets.

Bean appétit!

Makes 2 Xylofuns

Broctopus

 

Broctopus

 

A fun way to get your child to finish their broccoli.

Photo: The Quarto Group

Place the tot upright and surround with 8 legs. Dip the sea creature into ranch dressing or ketchup or enjoy plain.

2 cups (142 g) steamed broccoli florets
¼ cup (40 g) diced white or yellow onion
2 tablespoons (8 g) chopped parsley
½ teaspoon salt
1 egg
⅔ cup (33 g) panko breadcrumbs
⅓ cup (38 g) shredded cheddar cheese
1 tablespoon (15 ml) extra-virgin olive oil

YOU WILL ALSO NEED:
Parchment paper
Pastry brush (optional)

  1. Preheat the oven to 400°F (200°C).
  2. Add broccoli, onion, and parsley to a food processor and pulse until coarsely chopped. Add salt, egg, panko breadcrumbs, and cheese to the food processor and pulse until incorporated.
  3. Use your hands to roll 1½ tablespoons (17 g) of mixture into a tot shape. Place on a large baking sheet lined with parchment paper. Repeat three times for a total of four tots.
  4. Use the rest of the mixture to create 4 sets of 8 Broctopus legs (32 legs total) on the parchment paper. Form skinny legs and pinch to create curves.
  5. Use the pastry brush or your finger to brush extra-virgin olive oil on the tops of all the pieces. Bake for 15 to 18 minutes, without flipping the pieces over.
  6. Place the tot upright and surround with 8 legs. Dip the sea creature into ranch dressing or ketchup or enjoy plain.

Bean appétit!

Makes 4 Broctopi

Under the Z

 

Under the Z

 

A healthy alternative to your typical pancake.

Photo: The Quarto Group

This silly use of zucchini noodles brings the “z” to under the sea.

Cooking spray
2 cups (240 g) spiral zucchini noodles plus 16 to 20 zucchini noodles
½ cup (40 g) shredded Parmesan cheese
1 egg¼ cup
(31 g) flour

YOU WILL ALSO NEED:
Round waffle maker

  1. Preheat the waffle maker. Lightly coat the iron with cooking spray.
  2. In a bowl, blend the 2 cups (240 g) spiral zucchini noodles, Parmesan cheese, egg, and flour. Pour into the waffle maker and spread evenly across the surface sothe mixture reaches the edges of the iron.
  3. While the waffle is cooking, place the remaining zucchini noodles on the bottom halves of two plates.
  4. Remove the waffle and cut in half. Place each waffle half at the top of the noodles to create the jellyfish.

Bean appétit!

Makes 2 jellyfish

Note
You can use store-bought zucchini noodles or make your own if you have a spiralizer. Or cut zucchini into long, thin noodle-like strips (a mandoline works great for this)

Dare-Deviled Eggs

 

Dare-Deviled Eggs

 

A perfect way to introduce kale into your child’s diet.

Photo: The Quarto Group

If only all deviled eggs had the moxie of these go-getters!

3 large kale leaves
1 tablespoon
(15 ml) extra-virgin olive oil
¼ teaspoon salt
6 hard-boiled eggs, peeled
¼ cup (60 g) mayonnaise
1 teaspoon Dijon mustard
12 thin red bell pepper slices, about ½ inch long (13 mm)

YOU WILL ALSO NEED:
Child scissors
Toothpick

  1. Preheat oven to 375°F (190°C).
  2. Use the child scissors to cut one of the kale leaves until you have ⅓ cup (22 g) little confetti-like pieces. Set aside.
  3. With the other large kale leaves, cut 6 triangle shapes for capes, about 3 to 4 inches (7.5 cm to 10 cm) long. Use your fingers or a pastry brush to coat both sides of the capes with olive oil. Place on foil-lined baking sheet and sprinkle with sea salt. Bake for 8 to 10 minutes or until toasted.
  4. Cut a tiny slice off the bottoms of the wide ends of each egg so they can stand up. Cut off the top third of each egg and carefully remove the yolks and place in a small bowl.
  5. Add the mayonnaise, Dijon mustard, and kale confetti and stir until blended. Carefully spoon the egg yolk mixture back into the hollowed-out eggs.
  6. Use a toothpick to poke 2 small holes in the top of each egg white and push in 2 red pepper pieces for horns.
  7. Carefully press the short end of each baked kale cape onto the top of the egg yolk mixture so that it’s “flying” straight out. Top with the smaller piece of the hard-boiled egg.

Bean appétit!

Makes 6 Dare-Deviled Eggs

Note
Try serving the Dare-Deviled Eggs on top of tall, clear cups turned upside down, so it looks like they’re flying.

Spagiggles

 

Spagiggles

 

Great with spaghetti or all on their own.

Photo: The Quarto Group

Unleash your inner stylist with these sassy bites.

¼ cup (35 g) cooked spaghetti
2 teaspoons (10 ml) extra-virgin olive oil
¼ teaspoon garlic powder
¼ teaspoon salt
12 turkey-black bean meatballs, warmed (from Mash of the Penguins, page 25)
Marinara sauce or your favorite pasta sauce for dipping

YOU WILL ALSO NEED:
Child scissors (optional)

  1. Preheat the oven to 400°F (200°C).
  2. Toss the cooked spaghetti with the olive oil, garlic powder, and salt until evenly coated.
  3. Use child scissors or your fingers to pinch off the spaghetti strands into different lengths. Place the noodles on a foil-lined baking sheet in whatever hairstyles you like—curlicues, spikes, etc. Bake for 5 to 6 minutes or until lightly browned.
  4. Let cool slightly. Fix the spaghetti hair onto the meatballs and serve with your favorite pasta sauce for dipping.

Bean appétit!

Makes 12 stylin’ meatballs

Bean There, Ate That
Try using the noodles to create stick figures for your Spagiggles.

Crocamole

 

Crocamole

 

A snack that’s delicious and safe for anyone who’s gluten free.

Photo: The Quarto Group

This croc pot is delightful for dipping veggies.

1 avocado, sliced in half lengthwise
½ cup (113 g) hummus
1 teaspoon lemon juice
4 zucchini rounds, plus more for dipping
4 olive slices
14 matchstick carrots
Other favorite veggies for dipping, such as baby carrots or celery sticks

  1. Use a spoon to scoop out the avocado pulp and place in a bowl. Set avocado skins aside.
  2. Add the hummus and lemon juice to the bowl and use a fork to mash ingredients until smooth.
  3. Scoop the green hummus back into the avocado skins. Place 2 zucchini rounds and olive slices in the hummus at the wider end of each avocado skin for eyes. Add carrot matchsticks at the narrow end for teeth.
  4. Enjoy with your favorite veggie dippers.

Bean appétit!

Makes 2 Crocamoles

Spaceadilla

 

Spaceadilla

 

The jicama adds a little sweetness to this dish.

Photo: The Quarto Group

Silly shapes of crunchy veggies blast this dish to infinity and beyond.

4 flour tortillas
½ cup (58 g) shredded cheddar cheese
½ cup (113 g) shredded rotisserie chicken
¼ cup (65 g) salsa (optional)
1 tablespoon (15 ml) extra-virgin olive oil
1 small jicama
12 olive slices
1 each red and orange bell pepper
1 can (16-ounce or 455 g) refried black beans, warmed

YOU WILL ALSO NEED:
Child scissors
Mini star and moon cookie cutters

  1. Use the child scissors to cut out 8 identical rocket shapes from the tortillas. On 4 of the rocket shapes, evenly divide the shredded cheese and chicken. Top with salsa, if desired, and the remaining tortillas.
  2. Heat a large skillet over medium heat and add extra-virgin olive oil. Carefully add the rockets to the skillet. Cook until golden on both sides, about 3 minutes per side.
  3. While the rockets are cooking, cut the jicama into thin slices. Use the mini cutters to cut 16 to 20 stars and moons. Use the child scissors to cut flame shapes from orange and red bell peppers.
  4. Use the back of a spoon to spread the warmed refried beans across 4 plates. Place a rocket quesadilla in the middle of each plate. Add pepper flames at the bottom of the rocket and olive slices in the center for portholes. Add jicama stars and moons on the refried beans.

Bean appétit!

Makes 4 Spaceadillas

 

Bean Sprouts Kitchen

Bean Sprouts Kitchen

Beat Sprouts Kitchen by Shannon Payette Seip and Kelly Parthen

Photo: The Quarto Group

 

This article was written by Shannon Payette Seip and Kelly Parthen from Working Mother and was legally licensed through the NewsCred publisher network. Please direct all licensing questions to legal@newscred.com.

20 High Protein Breakfast Ideas For All-Day Energy

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Step away from the box of sugary cereal.

If you’re watching your weight or have a hard time keeping your hunger in check in the morning, you likely have heard how important protein is. But while it’s easy for most of us to get enough of the nutrient at dinner and lunch, breakfast can be a struggle. Bagels, cereal, and smoothies don’t always pack a big protein punch. Not to mention, if you skip your morning meal, you’re not getting any protein at all.

That’s a big mistake. “In numerous studies, a high-protein breakfast habit has been linked to weight management or weight loss,” says Cynthia Sass, MPH, RD, CSSD, a New York City- and Los Angeles-based performance nutritionist. “Protein is filling, and triggers the release of satiety hormones that blunt appetite.”

That means you may eat less all day long, including in the evening. “That’s key because most people are inactive in the evening, and therefore less likely to burn off surplus calories consumed at that time,” Sass explains. Protein also boosts alertness so you are productive and helps stabilize blood sugar and insulin levels so you have steady energy to face the day, she adds.

The ideal amount of protein at breakfast is about 30 grams, according to a review published in Advances in Nutrition in September. (Get your daily dose in these 15 high-protein foods.) However, registered dietitians say starting with at least 20 grams is a good goal for weight loss and hunger management. Ready to start your day off right? Try one of these nutritionist-approved high protein breakfasts next time you’re tempted to reach for the cereal box.

1) Diner Breakfast

“Some mornings I find myself craving a traditional ‘egg platter’ type of meal that you find in most diners,” says Georgia Rounder, RDN, CDN. To make your own (without the grease some diners cook in), she suggests scrambling two eggs and cooking a link of organic chicken sausage. Toast a slice of whole-grain bread topped with jam, add a cup of joe, and you have a DIY diner meal.

2) Avocado Omelet

Eggs are a no-brainer for protein. Sass suggests mixing in veggies and herbs and topping with avocado for healthy fats, which will boost the satiety factor. Using three eggs will give you about 19 grams of protein, so fold in some cheese or meat if you want to get closer to 30 grams.

3) Cottage Cheese Bowl

Cottage cheese is a great start to the day. Half a cup of 1-percent cottage cheese has 14 grams of protein and only about 80 calories, so scoop out the proper portion for your needs. “Combine with chopped or shredded veggies like spinach, bell pepper, tomatoes, zucchini, and red onion, and mix with EVOO-based dairy-free pesto. Chill overnight and grab to go in the a.m.,” Sass says. If you prefer a sweeter breakfast, top with fiber-rich berries instead.

4) Tofu Scramble

Perfect for vegans and meat-eaters alike, tofu can mimic eggs. “Crumble a block of tofu in a pan and ‘scramble’ it like you would eggs, adding your favorite veggies, herbs, and spices for flavor,” says Ginger Hultin, RD, a Seattle-based spokesperson for the Academy of Nutrition and Dietetics. Half of the recipe gives you about 22 grams of protein. Extra-firm tofu tends to work best, and if you have time to press it first, go for it. Your scramble will still be yummy if you don’t press it, though.

5) Scrambled Tofu and Eggs on Toast

There’s no reason you can’t combine plant proteins with the incredible edible egg to diversify your nutrient intake. “Scramble two eggs with 1/4 of a block of extra-firm tofu, tomato, and freshly ground black pepper,” says Keri Gans, RDN, nutritionist and author of The Small Change Diet. She suggests enjoying your scramble on 100-percent whole-grain bread.

6) Breakfast Quinoa

Although you can have it savory in the morning too, quinoa also makes a good sweet breakfast if you’re sick of oats. “This whole grain contains 12 grams of protein in just 1/2 cup uncooked,” says Hultin, who recommends adding in more protein by topping with nuts, seeds, and soy milk (which contains about 8 grams in one cup). Plus, it’s fairly quick to cook, or you can make it the night before and reheat in the morning.

7) Egg Muffins

Muffins don’t have to be loaded with sugar and empty carbs. Rethink your omelet so you can take it on-the-go and make egg muffins, says dietitian Amy Kubal, RDN. Since one egg has about 6 grams of protein, mix in some turkey or ricotta cheese in addition to veggies, she adds. If you’re eating at home, you can also top them with cottage cheese or Greek yogurt and salsa for extra protein and flavor

8) Greek Yogurt Parfait

With 20-plus grams of protein per cup, there’s good reason this thick, creamy yogurt is a go-to breakfast. “Yogurt parfaits are hands-down one of my favorite high-protein breakfasts,” Rounder says. She tops plain, full-fat Greek yogurt with whatever toppings she’s in the mood for-usually a combination of walnuts (for added protein and healthy fat), berries (for fiber), a few spoonfuls of granola (for crunch), and a drizzle of honey (extra sweetness!).

9) Amped-Up Oatmeal

By itself, oatmeal isn’t high in protein. But you can easily increase that amount. “Make it with one cup of nonfat or low-fat milk, 2 tablespoons of natural peanut butter, and chia seeds,” Gans suggests. Add some berries or banana on top if you crave something sweet in the morning.

10) Egg and Avocado Toast

Avocado toast is still trendy, but just toast and avocado doesn’t add up to a ton of protein. An easy solution: Add two eggs, cooked however you like. “Throw them on top of a piece of whole-grain bread, avocado, and some Trader Joe’s Everything But the Bagel seasoning for an extra kick,” Rounder says.

11) Breakfast Salad

It’s not a traditional morning meal for most Americans, but a salad is great any time of day and helps you get in those veggies first thing in the morning. “Stir an EVOO-balsamic dressing into canned wild salmon. Place the salmon over a bed of greens along with a scoop of lentils and a sprinkle of chopped nuts,” Sass suggests. Plus, it’s easy to prep the night before if you want to take it on the go.

12) Non-Dairy Yogurt Parfait

Greek yogurt enjoyed its time in the spotlight, and now there are many plant-based yogurts that have a good amount of protein. In addition to soy yogurt, there’s Kite Hill’s almond milk “Greek” yogurt with 11 grams of protein and Ripple’s Greek yogurt alternative with 12 grams of pea protein. “Aim for an unsweetened variety so you can mix in your own fruit,” Hultin says. “Then maximize protein as well as omega-3 fatty acids by adding in flax, chia, or hemp seeds.”

13) Salmon Avocado Toast

If you’re not in the mood for eggs, try 4 ounces of smoked salmon, or lox, which has about 20 grams of protein. “Top 100-percent whole-grain bread with tofu-scallion cream cheese, lox, avocado, and diced red onion and tomato,” Gans suggests.

14) Overnight Oats

Next time you make your favorite overnight oats, stir in a scoop of protein powder, Sass says. Combine the oats and plain or vanilla-flavored protein powder (unless chocolate goes with your other flavors), then add water or unsweetened nut milk. Stir until well combined. Let the oats soak in the fridge until the morning, then top with berries and pumpkin seeds.

SHOP PROTEIN POWDER

15) Snack Pack To-Go

“This sounds weird, but it totally works,” Kubal says. “A lot of my clients travel and take some deli turkey and veggies and guac, and call it breakfast.” You could also pack jerky, she says, which has the added benefit of being shelf-stable.

16) Cottage Cheese Toast

Switch up your morning slice by topping whole-grain bread with a few spoonfuls of cottage cheese instead of your go-to cream cheese or avocado. Add a sprinkle of cinnamon, a drizzle of honey, and a handful of nuts for extra crunch and protein. This combo is super versatile, so if you prefer savory toast, you can top with veggies and nuts instead.

17) Protein-Packed Smoothie

Many smoothies are a bunch of fruit. Delicious, yes, but not very filling and often low in protein. “To maximize protein and create more balance, add a scoop of protein powder,” Hultin says. Look for a protein powder with no more than 5 grams of sugar, Kubal recommends. However, unsweetened is best-the fruit in your smoothie will give you plenty of sweetness. Don’t forget to include a handful of greens such as spinach for some veggies, and nut butter or hemp seeds for more protein and satiating healthy fats. (Check out our favorite smoothie recipes here.)

18) Bagel with Lox

A bagel breakfast doesn’t have to be all carbs. It’s all about portions and proper toppings. “Top either half a whole-wheat bagel or whole-grain crackers with smoked salmon, a tablespoon of whipped cream cheese, capers, and some salt and pepper for a high-protein breakfast that always hits the spot,” Rounder says.

19) Creamy Oatmeal

Another way to make high-protein oats is to stir in cottage cheese or Greek yogurt. Top with nuts or seeds, and you have a breakfast that’ s high in protein and fiber for a one-two hunger-fighting punch.

20) Dinner for Breakfast

We’re all looking for a quick bite as we get ourselves and the kids ready to dash out the door. Leftovers can be a great solution-simply reheat. “Include poultry or fish, herb-sautéed veggies, extra-virgin olive oil, and a small portion of a healthy starch, like sweet potato or brown rice,” Sass recommends, so you have a well-rounded meal to keep you full and meet all your nutritional needs.

 

This article was written by Brittany Risher from Prevention and was legally licensed through the NewsCred publisher network. Please direct all licensing questions to legal@newscred.com.

14 Spooky Halloween Treats to Make with Your Kids

 

Two Peas and Their Pod

Sweet and Salty Marshmallow Popcorn

Make like PureWow Coterie member Maria Lichty and have your kids stir in the candy.

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The Mom 100

Mummy Cupcakes

The more disheveled the mummy, the better. (Thanks, Katie Workman.)

Get the recipe

It’s Always Autumn

Cute and Easy Mini Halloween Doughnuts

Bats, monsters and spiders, oh my.

Get the recipe

Sally’s Baking Addiction

Candy Corn Pretzel Hugs

Let the kids assemble, then watch them melt in the oven.

Get the recipe

Working Mom Magic

Marshmallow Monsters

Googly eyes? Check. Sprinkles? Double check.

Get the recipe

Gimme Some Oven

Brownie Spiders

The kids can attach the legs; you can eat the leftovers.

Get the recipe

Five Heart Home

Pretzel Candy Spiderwebs

Much less scary than the real thing.

Get the recipe

Kid-Friendly Things to Do

Halloween Chocolate Pretzel Bites

Grab some forks and let them go wild.

Get the recipe

Damn Delicious

Halloween Spider Cupcakes

Getting your kids in the kitchen has never been easier.

Get the recipe

Dinner At the Zoo

3-Ingredient Butterfinger Caramel Apples

Using pre-made caramel candies makes this kid-friendly.

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Sprinkle Bakes

Monster Popcorn Balls

Bonus points for the plastic vampire teeth.

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Well Plated

Halloween Banana Popsicles

Frighteningly good, and sorta healthy. 

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I Can Teach My Child

Pumpkin Patch Dirt Cups

As fun to make as they are to eat.

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How Sweet Eats

Chocolate Bark Halloween Brownies

Two words: sugar rush.

Get the recipe

 

This article was from PureWow and was legally licensed through the NewsCred publisher network. Please direct all licensing questions to legal@newscred.com.

15 Easy School Lunches You Can Prep in an Instant Pot

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Getting our kids out the door in the morning is tough enough. But then you expect us to pack lunch, too? Enter these meal prep lunches, which keep in the fridge for up to three days and actually save a bunch of time—thanks to our favorite appliance, the Instant Pot.

The Cookie Rookie

Instant Pot Potato Salad with Dill Pickles

Pair with baby carrots.

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A Pinch of Healthy

Instant Pot Chicken Breasts

No reheating necessary.

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Foody Schmoody

Buffalo Chicken Meatballs in the Instant Pot

Be sure to pack extra napkins.

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My Crazy Good Life

Instant Pot Mini Frittatas

Presenting, the portable version of scrambled eggs.

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Tornadough

Instant Pot Taco Pasta

Serve it cold and it counts as pasta salad.

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5 Dollar Dinners

Instant Pot Chicken Broccoli Cheddar Rice

Bento box-ready.

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Sweet and Savory Meals

Instant Pot Tomato Soup

This calls for a Thermos.

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Pressure Cooker Recipes

Instant Pot Applesauce

Brilliant.

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The Foodie Eats

Instant Pot Ranch Chicken Salad

Tip: bagels don’t get soggy.

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Meal Plan Addict

Instant Pot DIY Sandwich Meat

No more waiting in line at the deli counter.

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Damn Delicious

Instant Pot Chicken Burrito Bowls

Wrap it up in a tortilla if you see fit.

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Crunchy Creamy Sweet

Instant Pot Perfect Hard-Boiled Eggs

Pair with your kid’s favorite dipping sauce.

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Recipes to Nourish

Instant Pot Paleo Chocolate Chip Banana Bread

It’s so easy.

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365 Days of Crockpot

Instant Pot Broccoli Chicken Mac and Cheese

Pretty darn good eaten straight from the fridge, too.

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16 Allergy-Friendly Treats that Are Totally Safe to Take to School

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Whether you’re revving up to dominate the class bake sale or just looking for something sweet to slip into your kid’s lunch box, here are 19 nut-free options that are safe to take to school. Bring on the cupcakes, cookies and hand pies (and don’t forget to save some for the baker).

 

Photo: Liz Andrew/Styling: Erin McDowell

Hand Pies

Finally, a toaster pastry that tastes as good as it looks. Plus, they’re egg-free.

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Well Plated

Strawberry Oatmeal Bars

Whip up this whole-grain, egg-free dessert in one bowl.

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Super Healthy Kids

Healthy and Fun Yogurt Snacks

Playtime meets snack time. Gluten-free, egg-free and dairy-free if you use coconut or almond-milk yogurt.

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The Busy Baker

Soft and Chewy Sugar Cookie Bars

Way faster than rolling out cookie dough balls.

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Paper& Stitch

Homemade Cereal Cannolis

Shh, these start with pre-bought shells.

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Aww Sam

Colorful Terrarium Pudding Cups

Up the ante on gummy worms.

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Photo: Liz Andrew/Styling: Erin McDowell

Watercolor Doughnuts

Mom might want to taste test these first.

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Chew Out Loud

White Chocolate Raspberry Cheesecake Bites

Just the right size for tiny hands.

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Erica’s Sweet Tooth

Mini Banana Pancake Skewers

Cutest-ever morning snack.

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Dessert for Two

Strawberry Rice Krispies Treats

The secret ingredient? Strawberry fluff (and no eggs in sight).

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Hello, Wonderful

Easy Apple Fruit Doughnuts

You won’t find eggs or gluten on the ingredient list.

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Thirsty For Tea

Waffle Fortune Cookies

The cutest way to write your kid a note.

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Hungry Rabbit

Rainbow Cookies

They’re our favorite color.

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Photo: Liz Andrew/Styling: Erin McDowell

Samoa Cupcakes

Best birthday ever.

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Photo: Liz Andrew/Styling: Erin McDowell

Glazed Doughnut Cookies

So cute, they give the doughnut emoji a run for its money.

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Femme Fraiche

Galaxy Whoopie Pies

They’ll vote your kid class president.

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7 Healthy Lunches Your Kids Will Actually Eat (That Aren’t PB&J)

Truth: Your kids are just as sick of eating the same old turkey-and-cucumber sandwich as you are of making it. Win the Best Mom Ever award and pack some of these exciting but totally practical (read: neat, portable and edible at room temp) lunch-box goodies instead. BLT pasta salad FTW.

Photo: Liz Andrew/Styling: Erin McDowell

Rainbow Collard Wraps with Peanut Butter Dipping Sauce

Finally, a sandwich you can make ahead (because it won’t get soggy).

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Photo: Liz Andrew/Styling: Erin McDowell

BLT Pasta Salad

It’s impossible to resist this crunchy-and-creamy combo.

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Photo: Liz Andrew/Styling: Erin McDowell

Italian Deli Pinwheel Sandwiches

Anything but a sad lunch wrap.

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Photo: Liz Andrew/Styling: Erin McDowell

Greek Yogurt Chicken Salad Stuffed Peppers

Your kiddo will devour these healthy, colorful boats.

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Photo: Liz Andrew/Styling: Erin McDowell

Mini Chicken Shawarma

Tip: Wrap these guys up in waxed paper to keep them extra fresh.

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Photo: Liz Andrew/Styling: Erin McDowell

Lunch Kebabs with Mortadella, Artichoke and Sun-Dried Tomatoes

Psst: Your little ones can totally help assemble these the night before.

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Photo: Liz Andrew/Styling: Erin McDowell

Vegetarian Sushi Cups

Finger food is the best food.

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10 Super Quick, Super Healthy Kid-Friendly Dinners

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Easy recipes to get your whole family eating well.

Eating well should not be an unattainable fantasy for you and your family. These recipes from the Trim Healthy Table cookbook take the traditional meals you and your family already love, and make them healthier. They will help you reach your goal of staying fit as well as improve the overall well-being of your family. Never assume you are too busy to make health a priority. The tips and tricks in these meals make it simple, and help you take baby steps to living a healthier lifestyle.

Deconstructed Fajitas

Feeds 6 To 8 (Halve if your family is smaller, or make full and freeze half.)

This is such a quick no-brainer for busy nights when you need dinner on the table in ten minutes. We enjoy this on dinner plates over a bunch of cut lettuce, but if you prefer you can stuff into low-carb tortillas.

Ingredients

2 tablespoons coconut oil or butter 1 large onion and 2 to 3 green or red peppers, sliced
4 to 6 cups sliced precooked chicken breast
2 teaspoons chili powder
1 teaspoon onion powder
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper (optional for heat lovers)

1 teaspoon Mineral Salt
1 teaspoon paprika (smoked or regular)
2 fresh tomatoes, sliced, or 1 (14.5-ounce) can diced, re-roasted tomatoes, drained Lots of cut lettuce (e.g., a couple hearts of romaine at least) 
Greek yogurt Sour cream
 Sliced avocado Grated cheese Brown rice or quinoa

Directions

  1. Heat a large skillet over medium-high heat and add the coconut oil. Add the peppers and onions, tossing frequently for a few minutes until they begin to soften. Add the chicken, sprinkle on the chili powder, onion powder, cumin, cayenne (if using), salt, and paprika, and toss with the veggies for a couple more minutes. Add the tomatoes. Cook for 2 to 3 more minutes.

  2. Serve on generous beds of lettuce and add toppings according to which fuel you decide on.

Black Pepper Chicken

 

Quick, Healthy, Kid-friendly Dinners

 

Who wouldn’t love healthy Chinese takeout?

Trim Healthy Table

Feeds 6 To 8 (Halve if your family is smaller, or make full and freeze half.)

Think Chinese takeout, but ultra-healthy and made in a jiffy! Here’s a time-saving tip—the night before, or the morning of, you can put the chicken in the marinade in a gallon-size baggie and refrigerate so it is all ready to go right before dinnertime. While you are at it, you may want to make double the amount of chicken and marinade. Put one of the bags in the freezer for a no-think, no-fuss dinner another night.

Ingredients

2 1⁄2 pounds boneless, skinless chicken breasts or thighs, thawed if frozen, cut into 1⁄2-inch pieces (easily done with kitchen scissors)
1⁄4 cup plus 2 tablespoons soy sauce
1⁄2 teaspoon ground ginger

1 teaspoon onion powder

1 teaspoon garlic powder
21⁄2 teaspoons black pepper, or
 3 teaspoons if you like more heat
1 tablespoon rice vinegar
4 tablespoons coconut oil

1 onion, sliced
 6 celery stalks, finely sliced

1⁄2 large head cabbage, finely sliced, or 1 (16-ounce) bag pre-sliced cabbage or coleslaw

Directions

  1. Place the chicken pieces in a bowl and add 1⁄4 cup of the soy sauce, the ginger, onion powder, garlic powder, pepper, and vinegar. Allow to marinate for 10 minutes or so while you chop the vegetables (or do as described above and start marinating the night before or in the morning).

  2. Melt 2 tablespoons of the coconut oil in a large skillet over high heat. Once hot, add the marinated chicken. Allow the chicken to cook for a couple minutes on one side, then toss periodically in the hot oil for 3 to 4 more minutes or until just done. Transfer the chicken to a plate.

  3. Add the remaining 2 tablespoons coconut oil and all the veggies to the skillet. Add the remaining 2 tablespoons soy sauce and toss the veggies for 3 to 4 minutes, or until slightly wilted but still a bit crispy. Return the chicken to the pan, toss through and serve.

World’s Laziest Lasagna Skillet

 

Quick, Healthy, Kid-friendly Dinners

 

Any recipe with ‘lazy’ in the title is bound to be perfect for busy weeknights.

Trim Healthy Table

Feeds 6 To 8 (Halve if your family is smaller, or make full and freeze half)

We gave you Lazy Lasagna, one of the most popular recipes in Trim Healthy Mama cookbook, but now we have an even lazier version. No baking time—just throw it all in your skillet, then scoop into your mouth. Kids love this, too, and it makes sure they get a good dose of healthy greens in their dinner!

Ingredients

2 pounds ground beef, turkey, or venison, thawed if frozen
20 ounces no-sugar-added pizza or spaghetti sauce
11⁄2 tablespoons dried oregano
1⁄2 teaspoon Mineral Salt

1 teaspoon onion powder

1 teaspoon garlic powder
1⁄8 teaspoon cayenne pepper

1 to 2 doonks Pure Stevia Extract Powder
16 ounces fresh spinach

1 (8-ounce) package 1⁄3 less fat cream cheese

1 (14-ounce) container 1% cottage cheese

8 ounces part-skim mozzarella cheese, grated

Directions

  1. Brown the meat in a large skillet over medium-high heat, then drain off any excess fat.

  2. Add the pizza sauce, oregano, salt, onion powder, garlic powder, cayenne, and stevia powder (if using). Add the spinach (you may need to add half the spinach, stir until it wilts a little, then add the rest). Reduce the heat to medium-low and allow to simmer.

  3. Place the cream cheese and cottage cheese in a food processor and process until smooth. Add to the skillet. Allow all the ingredients to simmer a few more minutes, then you’re done.

  4. Top each plate with grated mozzarella.

Sesame Lo Mein

 

Quick, Healthy, Kid-friendly Dinners

 

Carbs you can feel good about.

Trim Healthy Table

Feeds 6 To 8 (Halve if your family is smaller, but do not freeze, as Konjac noodles don’t freeze well.)

Load your plate high with scrumptious noodles and slim down! Bet nobody has told you that before. Before you even have time to make a phone call for Chinese takeout, you can have this deliciousness ready for your table within 15 to 20 minutes. You’ll save time and you’ll save your waistline! We use two kinds of noodles in this dish for double the slimming power. It has konjac-based noodles, which are so fat-blasting and wonderful, and zucchini or yellow squash noodles, which we call “Troodles.” If you are not yet a fan of konjac-based noodles, you can use all Troodles, just double up on the zucchini.

Ingredients

2 teaspoons butter or coconut oil
3 to 4 garlic cloves, minced

2 cups of any chopped veggies you have lying around such as onion, red bell peppers, zucchini, radishes, and carrots; you can also include a few tablespoons frozen peas
3 single-serve bags konjac noodles, such as our Trim Healthy Noodles or Not Naughty Noodles, well rinsed and drained
1 to 2 tablespoons Nutritional Yeast (optional)
1⁄4 cup soy sauce, or a few good squirts Bragg liquid aminos or coconut aminos
Red pepper flakes or cayenne pepper to taste
2 to 4 medium zucchini or yellow squash, spiralized into Troodles (zucchini noodles)
4 large eggs
2 to 3 cups precooked or canned meat, such as diced chicken breast, salmon, or ground meat
3 to 4 tablespoons toasted sesame oil
3 to 4 green onions (optional), diced

Directions

  1. Melt the butter in a large skillet over medium-high heat. Add the garlic and toss in the butter for about a minute. Add the seasoning blend or chopped veggies and toss for another 2 to 3 minutes, or until softened. If using frozen veggies, toss on high.

  2. Add the Trim Healthy Noodles or Not Naughty Noodles to the pan, increase the heat to high, and stir with a fork as they cook. While they are cooking, add the nutritional yeast (if using), soy sauce, and red pepper flakes. Toss them over high heat for a couple minutes, then add the Troodles and allow to cook for few minutes, tossing well. At first you think there are too many Troodles … have faith, they will wilt.

  3. Push the noodles and veggies to one side of your skillet. Reduce the heat to medium and crack the eggs into the skillet. Stir and cut the eggs with your spatula, flip a few times while they cook, then toss them with all the other ingredients in the skillet. Add your precooked protein, continuing to heat the ingredients until the meat is warmed through. Top with the sesame oil and green onions (if using). Stir and lift the noodles so that they get coated with the sesame oil. Taste, then add more soy sauce, pepper, or other favorite Asian seasoning until it makes you say “Yeah Baby!”

Chicken, Broccoli, Mushroom Stir-Fry

 

Quick, Healthy, Kid-friendly Dinners

 

Make your life easier by preparing the sauce in advance.

Trim Healthy Table

Feeds 6 To 8 (Halve if your family is smaller, or make full and freeze half.)

Your house will smell as wondrous as a Japanese restaurant when you make this. Watch your family wolf it down, never knowing there is a healthy secret ingredient in the sauce (so long as you don’t tell!).

Ingredients

1 cup chicken broth

1 cup frozen diced okra

1⁄3 cup soy sauce, or several generous squirts Bragg liquid aminos

21⁄2 teaspoons Pure Stevia Extract Powder
1⁄2 teaspoon Gluccie
2 tablespoons coconut oil or sesame oil

21⁄2 pounds boneless, skinless chicken breasts (thawed if frozen), cut into 1⁄2-inch pieces (quickest with kitchen scissors)
Mineral Salt and black pepper

3 to 4 garlic cloves, minced

1 generous teaspoon finely grated or minced fresh ginger

2 (12-ounce) bags frozen broccoli, or fresh broccoli florets from a large head

8 ounces fresh mushrooms, sliced
1 teaspoon red pepper flakes (optional)

Directions

  1. Prepare the sauce in advance. Put the chicken broth, okra, soy sauce, sweetener, and Gluccie in a blender and blend on high until completely broken down … we mean blend the daylights out of it so no bits of okra are left.

  2. Melt 1 tablespoon of the oil in a skillet over high heat. Season the chicken pieces with salt and pepper, add them to the skillet, and cook for 4 minutes, turning once. Remove them from the pan and set aside.

  3. Reduce the heat to medium. Add the remaining 1 tablespoon oil, the garlic and ginger. Toss in the oil for about 30 seconds, then stir in the frozen broccoli. Increase the heat to medium-high, cover, and cook for about 2 1⁄2 minutes. Stir in the mushrooms, cover, and cook for another 21⁄2 minutes (if using fresh broccoli, add later with the mushrooms and cook without covering for several minutes, tossing often).

  4. Uncover, pour in the sauce, and cook on high for 5 to 6 more minutes, returning the chicken for the last 3 minutes and adding the pepper flakes (if using).

Save My Sanity Chili

 

Quick, Healthy, Kid-friendly Dinners

 

It’s all in the title of the recipe.

Trim Healthy Table

Feeds 6 To 8 (Halve if your family is smaller, or make full and freeze half.)

When life gets chaotic, this meal can come to your rescue. Throw it in the crockpot in the morning and you’ll be able to breathe a sigh of relief knowing that supper is taken care of (or make it in a jiffy in your pressure cooker). This tasty chili is a no-brainer since it saves you a whole prep step. Most chili recipes that call for ground meat ask you to brown the meat and onions first, but we know life can be crazy busy and sometimes that just might be the 10 to 15 minutes you don’t have! We don’t want you giving in and considering picking up drive-thru food because you don’t have time to cook. So no more excuses—extra steps are outta here! Throw all the ingredients in your trusty crockpot and come back in the evening to deliciousness! Now, let’s say your life is extra crazy and you forget to prepare your crockpot meal in the morning but you don’t have an electric pressure cooker. No worries—this can be made in a pot on the stove in about 30 minutes—just brown your meat and onions, add all the other ingredients, and let it bubble away.

Ingredients

2 pounds ultra-lean (96%) ground turkey or venison, thawed if frozen
2 (10- to 12-ounce) bags frozen small-cut vegetables, such as green and red bell peppers
2 (14.5-ounce) cans diced tomatoes
1 (10-ounce) can Rotel-style diced tomatoes and green chilies (hot, medium, or mild)

2 (15-ounce) cans pinto beans, rinsed and drained

2 (15-ounce) cans white beans, such as cannellini or Great Northern, rinsed and drained

1 quart chicken broth

3 tablespoons chili powder

2 teaspoons ground cumin

1 teaspoon onion powder

1 teaspoon minced garlic

1 teaspoon dried oregano

11⁄2 teaspoons Mineral Salt

1⁄4 teaspoon cayenne pepper (optional, depending on your heat preference)

Directions

  1. Place the meat in the bottom of a crockpot and break up with a fork to spread around the bottom of the crock. Add all the other ingredients and mix well.

  2. Cover and cook on low for 5 to 7 hours. Once the chili is ready, break up any larger chunks of meat.

ELECTRIC PRESSURE COOKER DIRECTIONS: Cook the meat on sauté mode, then add all the other ingredients. Seal and cook at low pressure for 10 minutes. Use the quick pressure release.

Slow Cooker Buffalo Chicken

 

Quick, Healthy, Kid-friendly Dinners

 

Original Frank’s hot sauce tastes delicious on anything and everything.

Trim Healthy Table

Feeds 6 To 8 (Halve if your family is smaller, or make full and freeze half.)

This is flavorful, hearty and so versatile! Please don’t be scared if you are not a spice lover. Just be sure to buy the original Frank’s hot sauce, not the “hot” kind. And if you’re still timid, pull back the amount of sauce to 1 or even 1⁄2 cup. That will give you a very mild heat level but still lots of flavor.

Ingredients

21⁄2 pounds boneless, skinless chicken breasts or thighs, thawed if frozen
4 tablespoons (1⁄2 stick) butter

11⁄4 cups Frank’s original hot sauce (reduce if you don’t like heat)
1 (10- to 12-ounce) bag frozen small-cut veggies
2 tablespoons apple cider vinegar
2 teaspoons dried parsley flakes

1 teaspoon dried oregano

1⁄2 teaspoon garlic powder

1⁄2 teaspoon onion powder

1⁄2 teaspoon Mineral Salt

1⁄2 teaspoon black pepper

1⁄2 cup sour cream (optional)

Directions

  1. Put the seasoning blend at the bottom of a slow cooker. Add all the other ingredients except for the sour cream. Cover and cook on low for 6 hours. Shred the chicken with 2 forks (it will fall apart easily). If using sour cream, stir it in well.

ELECTRIC PRESSURE COOKER DIRECTIONS: Add all the ingredients except the sour cream to a pressure cooker. Seal and cook at high pressure for 12 minutes. Use natural pressure release for at least 10 minutes, followed by quick pressure release. Stir in the sour cream and shred the chicken.

NOTE: When wrapping or stuffing this into lettuce or tortillas, use a slotted spoon or tongs to remove the chicken from the slow cooker and try not to get too much of the broth so it won’t be too messy.

Succulent Barbacoa Beef

 

Quick, Healthy, Kid-friendly Dinners

 

Bring Chipotle-style bowls to your kitchen table.

Trim Healthy Table

Feeds 6 To 8 (Halve if your family is smaller, or make full and freeze half.)

We love Chipotle restaurants—so easy to stay on plan there using their bowl option. We love ordering their barbacoa beef or chicken, including the sautéed veggies, and putting it all over lettuce and salsa, then topping with lots of guac and a sprinkle of cheese. Mmmm … Amazing! Or sometimes we add some brown rice and beans. You can make something similar to their succulent beef (our very favorite menu item there) at home. Here is our version.

Ingredients

2 1⁄2 to 3 pounds beef chuck roast, cut into thirds
1 onion, cut into chunks

1 to 3 chipotle peppers in adobo sauce from a can (using 3 is lovely and spicy, but if you don’t like a whole lot of spice, pull back to 1 or 2 and rinse the sauce off a little)
4 to 6 garlic cloves, minced
2 to 3 tablespoons lime juice (fresh or bottled)

3 tablespoons apple cider vinegar
3⁄4 cup water or beef broth

1 tablespoon ground cumin

2 teaspoons dried oregano

11⁄2 teaspoons Mineral Salt

1 teaspoon black pepper

Directions

  1. Place the beef in the bottom of a slow cooker. Put all the other ingredients in a blender and blend well. Pour the contents of the blender over the beef. Cover and cook on low for 7 to 8 hours. Break the beef apart once cooked … you don’t have to completely shred, but pulling most of it apart allows it to drink up all the delicious juices.

ELECTRIC PRESSURE COOKER DIRECTIONS: Coat the pressure cooker pot with coconut oil spray and place all the ingredients in the pot, including the blended sauce. Seal and cook at high pressure for 50 minutes. Use natural pressure release.

Cheesy Chicken Spaghetti Casserole

 

Quick, Healthy, Kid-friendly Dinners

 

Cheesy noodles without the fat.

Trim Healthy Table

Feeds 6 to 8 (Halve if your family is smaller, but do not freeze, as Konjac noodles don’t freeze well.)

This is ooey-gooey, noodley, cheesy goodness. Regular white noodles when mixed with cheese are one of the most fattening and health-destroying foods on this planet. Konjac noodles, such as our Trim Healthy or Not Naughty noodles, allow you to enjoy that oh-so-magnificent combination of cheese and noodles without widening your waistline.

Ingredients

4 single-serve bags of konjac noddles, such as out Trim Healthy Noodles or Not Naughty Noodles, well rinsed and drained
5 cups diced cooked chicken breast, or diced rotisserie chicken
1 (10-ounce can) Rotel-style diced tomatoes and green chilies, drained
11⁄2 (8-ounce) packages 1⁄3 less fat cream cheese
1⁄2 cup chicken broth

11⁄2 teaspoons Mineral Salt

1⁄2 teaspoon black pepper

1 teaspoon paprika

1 teaspoon chili powder

1⁄2 teaspoon onion powder

1⁄2 teaspoon garlic powder

3 cups (12 ounces) grated cheddar cheese

Directions

  1. Preheat the oven to 375°F.

  2. Snip the noodles a bit smaller with kitchen scissors so they are not too terribly long. Put the diced chicken, noodles, and diced tomatoes and chilies in a 9 × 13-inch baking dish.

  3. Put the cream cheese, broth, salt, pepper, paprika, chili powder, onion powder, and garlic powder in a blender and blend until smooth. Scrape the mixture into the baking dish using a spatula. Mix in 2 cups of the cheddar. Top with the remaining cheddar and bake for 30 to 35 minutes. Broil for just a couple minutes at the end to make sure all the cheese is golden brown and bubbling, but watch it doesn’t burn.

Flaky Parmesan Tilapia

 

Quick, Healthy, Kid-friendly Dinners

 

An inexpensive way to try something new with your family.

Trim Healthy Table

Feeds 6 To 8 (Halve if your family is smaller)

This is a quick and easy way to include more fish in your life. There is only so much chicken and red meat you can eat, so please make room for fish! It is a wonderful, slimming part of a balanced-protein approach. This recipe is incredibly flaky and full of flavor, and it’s a great way to get your children to start liking fish. It need not be expensive, either. You can buy 2 pounds of frozen tilapia fillets from any landlocked grocery store inexpensively and thaw them before cooking. If you don’t like the idea of using tilapia, use any other thin white fish of your liking.

Ingredients

2 pounds tilapia or other thin white fish fillets, thawed if frozen
4 tablespoons (1⁄2 stick) butter, melted
Black pepper

Red pepper flakes (optional)

3⁄4 cup grated Parmesan cheese 

1⁄4 cup mayonnaise

2 heaping tablespoons Greek yogurt

3⁄4 teaspoon dried dill

Directions

  1. Preheat the oven to a high broil.

  2. Rinse the fish and pat it dry. Place it in a single layer (no overlap) in an extra-large baking dish or 2 medium baking dishes. Pour the melted butter over the top and turn each fillet in the butter to coat well on both sides. Sprinkle lightly with black pepper and pepper flakes (if using).

  3. Combine the Parmesan, mayo, yogurt, and dill in a bowl and stir until a paste forms. Set aside.

  4. Put the fish on the second rack from the top of the oven and broil for 3 minutes.

  5. Remove from the oven, turn each piece over, and smear with some Parmesan paste to cover the top of the fish (easily done with a fork). Broil for another 4 to 5 minutes, until it’s bubbling and golden brown on the top and flaky in the middle.

 

This article was written by Serene Allison and Pearl Barrett from Working Mother and was legally licensed through the NewsCred publisher network. Please direct all licensing questions to legal@newscred.com.

Picky Eaters

When children start learning to feed themselves, they can become picky about the foods they will try out. Here are a few ways to encourage picky eaters to try new foods.

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  1. Have your children assist with cooking easy dishes; they will be more likely to eat it if they helped create it.
  2. Keep meal and snack times consistent. If your children eat a snack at the same time every day, they will get used to being hungry for dinner around the same time every day.
  3. Cook a variety of foods regularly. This way your children become accustomed to seeing new foods and trying them out will become a routine.
  4. Finally, be a role model. Your children will be more enticed to try new foods if they see you doing it.

Portrsit of a young Asian boy eating yummy burger with oozing facial expression

What are some ways you encourage your little ones to try new foods?