Easiest Granola Bars Ever!

My kids love these, so I count them as healthy cookie-bars!

Prep: 10 minutes, plus 1 hour to set


10 oz marshmallows
1/2 cup butter
1 tsp vanilla
3 cups rolled oats
2 cups honey bunches of oats with almonds cereal
2 cups crisped rice cereal
1/2 cup ground flax seed
1 cup shredded coconut
1 cup chocolate chips

Melt marshmallows, butter and vanilla together on stove top or microwave.  Stir in remaining ingredients except chocolate chips.  Let cool slightly and then stir in chocolate chips.  Press into greased cookie sheet and let set for an hour.

Backpack Snacks

I found these delicious looking home made granola bars over at Mennonite Girls Can Cook. Click here for the recipe.

Snicker Snack

This yummy mix comes from my days as a Girl Scout.

Prep/Total Time: 5 minutes
Yield: 8-12 servings

4 cups Cheerios or other oat circle cereal
1 bag milk chocolate chips
2 cups raisins
1 cup peanuts
1/2 cup butter

In a plastic bag, mix together the cereal, peanuts and raisins. Melt the butter in the microwave and pour it over the cereal mix. Toss to coat. When butter has cooled, add the chocolate chips and shake to mix.

Store in a cool, dry place.

Tips and Tricks
Be sure to add the chocolate chips AFTER the butter has cooled. Otherwise you'll end up with a melty mess. Use less butter if you prefer, or change the ingredients to suit your family's tastes.
Make It Healthier
Use unsalted peanuts and trans-fat free spread or unsalted butter.
How Kids Can Help
Older kids can make this recipe by themselves. Younger kids can press the buttons on the microwave and shake the bag to mix the ingredients.

Fajita Quesadillas

These delicious stuffed tortillas can serve as an appetizer, a snack or a main course. Serve them with salsa & sour cream or guacamole, and garnish with fresh cilantro.

Prep: 20 minutes
Yield: 4 Servings

2 tablespoons vegetable oil, divided
1 cup quartered, sliced onion
1 pound boneless, skinless chicken breast halves, cut into thin strips
1 package Taco Seasoning Mix
10 (6-inch) flour tortillas,
2 1/2 cups monterey jack cheese
1/3 cup water
1 cup green or red bell pepper strips
1 medium tomato, peeled & chopped


Heat 1 tablespoon vegetable oil in large skillet over medium-high heat. Add onion and bell pepper; cook, stirring occasionally, for 3 to 4 minutes or until vegetables are tender. Add chicken; cook, stirring occasionally, for 4 to 5 minutes or until chicken is no longer pink. Stir in seasoning mix and water. Bring to a boil. Reduce heat to low; Add tomatoes and cook for 3 to 4 minutes or until mixture thickens. Spread 1/2 cup fajita mixture on one tortilla; sprinkle with 1/2 cup cheese. Place second tortilla evenly over mixture. Heat remaining oil in large skillet over medium-high heat. Place quesadilla in skillet; cook for 2 to 3 minutes on each side or until golden brown and cheese is melted. Repeat with remaining ingredients.

Quick 'n' Easy Pita Pizza

Prep: 15 minutes
Yield: 4 Mini Pizzas

1 1/2 cups tomato sauce with Italian seasonings
4 pita bread rounds
2 cups mozzarella, shredded
16 slices pepperoni
1/4 cup grated Parmesan

Preheat oven to 425. Warm pitas in the microwave or preheated oven for 1 minute, or until soft. Spread sauce evenly on crust and sprinkle on mozzarella. Arrange pepperoni evenly on top and sprinkle with Parmesan. Bake 8 to 10 minutes until cheese bubbles and begins to brown, and pita crusts have reached the desired level of crispness.

Tips & Tricks:
Top with your favorite pizza toppings such as pineapple, ham, ground beef or sausage, olives, onions, or whatever you like!

How Kids Can Help:
After spreading sauce, allow kids to build their own pizzas with their favorite toppings.

Make it Healthier:
Use whole wheat pita bread. Top with veggies instead of pepperoni.

Toasted Pumpkin Seeds

Carving a jack-o-lantern this year? Turn the seeds into a tasty & healthy snack!

Use an ice-cream scoop to remove the seeds from the pumpkin and transfer them to a large bowl. Now for the tough part: Separate the seeds from the pumpkin fiber (this is a messy job that you should do outside). To make the process a little easier, fill the bowl with water and let the pumpkin seeds soak. Have a bowl of clean water nearby and a colander, too.

Preheat the oven to 300 degrees. Toss the rinsed pumpkin seeds into a smaller bowl, drizzle with olive oil (2-4 tbs per pumpkin, depending on size), and sprinkle with salt. Spread the seeds on a cookie sheet and bake for 30 to 40 minutes, or until slightly brown.

Tips & Tricks
Try seasoning seeds with Mrs. Dash instead of table salt for a lower sodium snack.

How kids can Help:
Kids can help pick seeds from pulp.

Thai Chicken-Broccoli Wraps

This delicious recipe is from the latest issue of Parents Magazine

Yield: 6 sandwiches
Prep: 20 minutes

12 oz boneless chicken breast strips
1/4 tsp garlic salt
2 cups broccoli-slaw mix
1/4 tsp ground ginger
Peanut sauce (recipe below)
3 10-inch whole wheat tortillas, warmed

Sprinkle chicken strips with garlic salt. Coat a large, nonstick skillet with cooking spray. Cook and stir seasoned chicken in hot skillet over medium-high heat for 3-4 minutes or until cooked through. Remove chicken from skillet and keep warm. Coat pan again with cooking spray, add broccoli slaw and ginger to skillet. Cook stirring constantly until vegetables are crisp-tender.

Peanut Sauce:
3 tbs peanut butter
2 tbs hot water
1 tbs reduced sodium soy sauce
1/2 tsp minced garlic
1/4 tsp ginger.

Heat over low heat, stirring constantly, until smooth.

Spread tortillas with peanut sauce. Top with chicken strips and broccoli slaw mix. Roll up each tortilla, and cut in half. Serve immediately.

Tips and Tricks:
I use fresh garlic, in place of garlic salt & stir fry with the chicken.

How Kids Can Help:
Kids can help assemble tortillas.

Nutrition Facts:
223 Calories, 19 g protein, 7 grams fat, 21g carbs, 71 mg calcium, 4g fiber.

Orange Soy Milk Frappes

Prep/Total Time: 5 minutes
Yield: 2 servings

1/2 cup vanilla soy milk
1/2 cup orange juice
5 ice cubes
2 teaspoons sugar
1/4 teaspoon vanilla extract
dash salt

In a blender, combine all ingredients; cover and process for 3-45 seconds or until smooth. Pour into chilled glasses; serve immediately.

Tips and Tricks
This is a fast and easy way to start your day. I uses Silk Very Vanilla Soy Milk and it tasted almost like dessert. I also omitted the salt.
Make It Healthier
Use 100% orange juice. Omit salt. Use light soy milk.
How Kids Can Help
Add ingredients to blender. Push buttons on blender.

Nutrition Facts
1 cup equals 70 calories, 1 g fat (0 g saturated fat), 0 cholesterol, 98 mg sodium, 13 g carbohydrate, 0 fiber, 2 g protein
Diabetic Exchanges
1/2 starch, 1/2 fruit

Ranch Popcorn

Prep/Total Time: 20 minutes
Yield: 8 servings

3 quarts popped popcorn
1/3 cup butter, melted
1/4 cup grated Parmesan cheese
2 tablespoons ranch salad dressing mix
1 teaspoon dried parsley flakes
1/4 teaspoon onion powder

Place the popcorn in an ungreased baking pan. Combine the remaining ingredients; pour over popcorn and toss to coat.

Bake, uncovered, at 350 for 10 minutes or until lightly browned. Serve warm.

Tips and Tricks
This homemade version of flavored popcorn is healthier than the bagged versions. Try different flavors of cheese or dressing mix for a different taste. Use plain microwave popcorn to save time. We have a Whirly-Pop pot and my son loves to turn the handle (with supervision).
Make It Healthier
Use low-fat salad dressing mix. Decrease the amount of butter or use trans-fat free spread. Substitute a stronger cheese, such as Romano, for the Parmesan, and use less.
How Kids Can Help
Pop the popcorn. Measure ingredients. Toss to coat.

Rosemary Zucchini Sticks

This recipe is a great way to use up plentiful zucchini in the summer, and baking instead of frying makes them healthier!

Prep: 10 minutes

Bake: 20-25 minutes

Yield: 4 servings

2 medium zucchini, peeled

1 cup seasoned bread crumbs

1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed

1 egg

1 tablespoon water

Cut each zucchini in half widthwise, then cut each half lengthwise into quarters. In a shallow bowl, combine bread crumbs and rosemary. In another bowl, beat egg and water. Dip zucchini in egg mixture, then roll in bread crumbs. Coat again in egg and crumbs. Arrange on a baking sheet coated with nonstick cooking spray. bake at 375 for 20-25 minutes or until tender and golden, turning once.

Tips and Tricks

Experiment with flavored breads crumbs and different spices for new flavors.

How Kids Can Help

Measure dry ingredients. Coat zucchini in egg and crumbs.

Nutrition Facts

one serving (4 sticks) equals 144 calories, 2 g fat (1 g saturated fat), 53 mg cholesterol, 814 mg sodium, 24 g carbohydrate, 2 g fiber, 7 g protein

Diabetic Exchanges

1 1/2 starch, 1/2 fat

Light Guacamole

This lower fat version of a favorite dip is a yummy alternative when you have the munchies!

Prep/Total Time: 10 minutes
Yield: 12 servings

2 large ripe avocados, peeled, divided
1 cup (8 ounces) fat-free sour cream
1/4 cup chopped onion
3 jalapeno peppers, seeded and chopped
6 tablespoons minced fresh cilantro or parsley
4 teaspoons lemon juice
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/8 teaspoon pepper
1 large tomato, seeded and chopped
baked tortilla chips or raw vegetables

In a food processor, combine one avocado, sour cream, onion, jalapenos, cilantro, lemon juice, salt, cumin and pepper; cover and process until smooth. In a serving bowl, mash the remaining avocado with a fork. Stir in the pureed avocado mixture. Gently fold in tomato. Serve with tortilla chips or vegetables.

Tips and Tricks
I skip the food processor part and just mash the avocado well with a fork. I have left out the cumin before when I didn't have any and the dip still tastes good without it. I also omit the jalapenos. If using dried spices, be sure to cut the amount by 2/3.
Make It Healthier
Omit the salt.
How Kids Can Help
Mash the avocado. Measure dry ingredients. Stir all ingredients together.

Miscellaneous

When buying avocados, make sure there are no bruises or soft spots. Avocado should be firm but not hard. Extra ripe avocados can be OK if you plan to use them right away. If avocados are too firm, leave them in a bowl with apples for a few days to speed up the ripening process.

Nutrition Facts
1 serving (1/4 cup dip) equals 79 calories, 5 g fat (1 g saturated fat), 2 mg cholesterol, 119 mg sodium, 7 mg carbohydrate, 2 g fiber, 2 g protein
Diabetic Exchanges
1 fat, 1 vegetable

Banana Bundt Cake

Prep Time: 60 minutes including baking & chilling
Yeild: 18 servings

4 ripe bananas
3/4 cup sugar
2 eggs
2 cups whole wheat flour
1/8 cup olive oil
1/8 tsp ginger
1/2 tsp cinnamon
1 tsp vanilla
1 tsp soda
1/2 tsp salt
1/4 tsp baking powder

Preheat oven to 350 degrees. Combine dry ingredients, set aside. Mash bananas, add sugar, eggs and vanilla and blend well. Stir in dry ingredients until just mixed. Our into a lightly greased and floured bundt pan. Bake for 30-35 minutes or until a toothpick comes out clean. Cover bundt pan with a plate and let sit for 5 minutes.

Glaze:
1/4 cup smart balance baking margarine
1/2 cup chocolate chips
1/4 cup powdered sugar

Soften butter until nearly melted & liquid, but opague in color. Melt chocolate chips and blend well with butter. Slowly add powdered sugar and beat until smooth. Spread on warm cake-glaze will melt and drip down the sides. Refrigerate cake until set, about 10 minutes.

Make it Healthier:
This cake is also delcious without the glaze, and lower in fat and calories. I've cut the oil as much as possible down to 1/8 cup from 1/3 cup without noticing a difference in texture & moistness. Add wheat germ or finely grated carrots for extra nutrition. This is a great dessert cake in that its whole grain and very high in potassium.

How Kids Can Help:
Kids can mash bananas and add dry ingredients. My son (5) pretty much makes this cake on his own with me just telling him how much of each ingredient to add and helping with the stove.

Chocolate Chocolate Chip Muffins

Prep: 20 minutes
Bake: 20 minutes per batch
Yield: 32 muffins

2 1/2 cups all purpose flour
1 3/4 cups whole wheat flour
1 3/4 cup packed brown sugar
1/2 cup baking cocoa
1 1/4 teaspoons salt
1 teaspoon baking soda
1 teaspoon baking powder
2 egg whites
1 egg
2 cups unsweetened applesauce
1 3/4 cup fat free milk
2 tablespoons canola oil
2 1/2 teaspoons vanilla extract
1 1/4 cups semisweet chocolate chips

In a large bowl, combine the flours, brown sugar, cocoa, salt, baking powder and baking soda. In another bowl, whisk the egg, egg whites, applesauce, milk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips.

Coat muffin cups with nonstick cooking spray or line with muffin papers. Fill 3/4 full with batter. Bake at 350 for 18-20 minutes or until a toothpick inserted comes out clean. Cool for 5 minutes before removing to wire racks. Serve warm.

Tips and Tricks

The recipe as listed makes a very large amount of batter. So much that in place of the large bowl, I used my crock pot to mix it. Halving the recipe made a more manageable amount. I also made mini muffins instead of full size muffins. The mini muffin is a more ideal size to give to my toddler as a snack. A miniature ladle makes filling the cups easy and neater.

Make It Healthier

This is already a fairly nutritious snack. The whole wheat flour ups the grains and using applesauce makes them lighter without sacrificing taste. If you have picky toddlers, try adding finely grated vegetables to the batter. Add wheat germ or ground flaxseed to make the muffins even healthier.

How Kids Can Help

Line the muffin cups. Older kids can measure the dry ingredients. When my toddler helps me, I measure, then hand him the cup to dump into a bowl. This is one of his favorite things to help me cook, and I can feel good about letting him eat them because of the wheat flour and applesauce.

Nutrition Facts

one muffin equals 161 calories, 3 g fat (1 g saturated fat), 7 mg cholesterol, 150 mg sodium, 31 g carbohydrates, 2 g fiber, 3 g protein

Diabetic Exchanges

2 starch, 1 fat