Prep: 20 minutes
Yield: 8 Servings
1 1/2 lbs Ground Beef
1 large onion, finely chopped
2 cans cream of mushroom soup
1/2 cup sour cream
1 cup milk
5-6 sliced mushrooms
2 tsp worchestershire sauce
pepper to taste
Saute beef, onion, & mushroom until beef is browned and onions are clear. Mix together soup, sour cream, milk, worchestershire sauce and pepper and add to beef & vegetables. Warm on medium heat until heated through. Serve over cooked & drained egg noodles.
Tips & Tricks:
This is a super easy recipe that is a family favorite. Even my picky nephews love it & clean their plates. The sauce is also delicous over white or brown rice, and occasionally I've added frozen peas to the sauce as well with good results.
Make it Healthier:
Use reduced fat sour cream or plain yogurt & low sodium soup. Use extra lean ground beef & drain fat before adding soup mixture. Serve over whole grain brown rice instead of noodles.
How Kids Can Help:
Kids can help open soup cans & chop onions using the Pampered Chef chopper.
Thursday, June 21, 2007
Speedy Spanish Rice
Prep/Total Time: 25 minutes
Yield: 4 servings
1 1/2 cups instant brown rice
1 medium onion, chopped
1 small green pepper, chopped
1 garlic clove, minced
1 tablespoon butter
1 1/2 cups water
1 tablespoon minced fresh cilantro or 1 teaspoon dried cilantro
2 teaspoons ground cumin
1 1/2 teaspoons chicken bouillon granules
1/4 teaspoon pepper
1 cup picante sauce
In a large skillet, saute the rice, onion, green pepper and garlic in butter until rice is lightly browned and vegetables are crisp-tender. Stir in the water, cilantro, cumin, bouillon and pepper; bring to a boil. Reduce heat; cover and simmer for 5 minutes.
Remove from the heat; let stand for 5 minutes. Fluff with a fork. Stir in picante sauce.
Tips and Tricks
You can use non-instant brown rice, but prepare it separately first, according to package directions. The cumin can be omitted without changing the taste too much. To make this dish heartier, I add sliced cooked Italian sausage and serve as a main dish.
Make It Healthier
Use trans-fat free spread in place of butter. Use low-sodium chicken bouillon granules.
How Kids Can Help
Measure ingredients. Chop vegetables with food chopper.
Nutrition Facts
3/4 cup equals 201 calories, 4 g fat (2 g saturated fat), 8 mg cholesterol, 615 mg sodium, 35 g carbohydrate, 3 g fiber, 4 g protein
Diabetic Exchanges
2 starch, 1 vegetable, 1 fat
Yield: 4 servings
1 1/2 cups instant brown rice
1 medium onion, chopped
1 small green pepper, chopped
1 garlic clove, minced
1 tablespoon butter
1 1/2 cups water
1 tablespoon minced fresh cilantro or 1 teaspoon dried cilantro
2 teaspoons ground cumin
1 1/2 teaspoons chicken bouillon granules
1/4 teaspoon pepper
1 cup picante sauce
In a large skillet, saute the rice, onion, green pepper and garlic in butter until rice is lightly browned and vegetables are crisp-tender. Stir in the water, cilantro, cumin, bouillon and pepper; bring to a boil. Reduce heat; cover and simmer for 5 minutes.
Remove from the heat; let stand for 5 minutes. Fluff with a fork. Stir in picante sauce.
Tips and Tricks
You can use non-instant brown rice, but prepare it separately first, according to package directions. The cumin can be omitted without changing the taste too much. To make this dish heartier, I add sliced cooked Italian sausage and serve as a main dish.
Make It Healthier
Use trans-fat free spread in place of butter. Use low-sodium chicken bouillon granules.
How Kids Can Help
Measure ingredients. Chop vegetables with food chopper.
Nutrition Facts
3/4 cup equals 201 calories, 4 g fat (2 g saturated fat), 8 mg cholesterol, 615 mg sodium, 35 g carbohydrate, 3 g fiber, 4 g protein
Diabetic Exchanges
2 starch, 1 vegetable, 1 fat
Wednesday, June 20, 2007
Cheese Puffs
Prep: 15 minutes
Bake: 15 minutes per batch
Yield: 4 dozen
1 cup water
2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup all-purpose flour
4 eggs
1 1/4 cups Gruyere or Swiss cheese
1 tablespoon Dijon mustard
1/4 cup grated Parmesan cheese
In a large sauce pan, bring water, butter, salt and cayenne to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat. Immediately transfer to a mixing bowl. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in Gruyere and mustard.
Drop by rounded teaspoonfuls 2-in. apart onto greased baking sheet. Sprinkle with Parmesan cheese. Bake at 425 for 15-20 minutes or until golden brown. Serve warm or cold.
Tips and Tricks
Look for Gruyere cheese in the gourmet deli section of the grocery store. Swiss is usually easier to find (and cheaper). Use whatever bold or spicy mustard you have on hand.
Make It Healthier
Use low-fat cheese. Omit the salt. Consider egg substitute.
How Kids Can Help
Measure ingredients. Older kids can break the eggs and use the mixture.
Bake: 15 minutes per batch
Yield: 4 dozen
1 cup water
2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup all-purpose flour
4 eggs
1 1/4 cups Gruyere or Swiss cheese
1 tablespoon Dijon mustard
1/4 cup grated Parmesan cheese
In a large sauce pan, bring water, butter, salt and cayenne to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat. Immediately transfer to a mixing bowl. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in Gruyere and mustard.
Drop by rounded teaspoonfuls 2-in. apart onto greased baking sheet. Sprinkle with Parmesan cheese. Bake at 425 for 15-20 minutes or until golden brown. Serve warm or cold.
Tips and Tricks
Look for Gruyere cheese in the gourmet deli section of the grocery store. Swiss is usually easier to find (and cheaper). Use whatever bold or spicy mustard you have on hand.
Make It Healthier
Use low-fat cheese. Omit the salt. Consider egg substitute.
How Kids Can Help
Measure ingredients. Older kids can break the eggs and use the mixture.
Bread Bowl Seafood Dip
Prep: 15 minutes
Bake: 45 minutes
Yield: 2 1/4 cups
1 package (8 ounces) cream cheese, softened
1/2 cup mayonnaise
1 1/2 teaspoons Dijon mustard
1 can (6 ounces) small shrimp, rinsed and drained
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
2/3 cup shredded Monterey Jack cheese, divided
1/2 cup chopped onions
1 round loaf (1 pound) sourdough bread
assorted fresh vegetables
In a mixing bowl, beat the cream cheese, mayonnaise and mustard. Stir in the shrimp, crab, 1/3 Monterey jack cheese and onion. Cut the top fourth off the loaf of bread; carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread, set aside.
Spoon seafood mixture into bread shell. Sprinkle with remaining cheese. Wrap tightly in heavy-duty foil and place on a baking sheet. Bake at 350 for 25 minutes. Unwrap, bake 20-25 minutes longer or until cheese is melted and dip is heated through. Serve with vegetables and reserved bread cubes.
Tips and Tricks
I make my own whole wheat bread dough in my bread machine, then shape into a round loaf and bake in the oven. Whipped cream cheese is the easiest to work with, but if using a block of cheese, cooking for 10 seconds in the microwave before whipping helps soften it just enough to easily beat. Chop green onions with kitchen shears. The dip can be made ahead of time before baking to save time.
Make It Healthier
Use low-fat mayonnaise and cream cheese. Serve with whole wheat or whole grain bread.
How Kids Can Help
Older kids can use the hand mixer to beat the cream cheese mixture. Younger kids can dump ingredients into the bowl and spoon into the bread bowl.
Tuesday, June 19, 2007
Potato Soup With Chicken
Prep: 5 minutes or less
Cook: 8 hours
Yield: at least 6 servings
1 to 1 1/2 pounds boneless skinless chicken breasts
2 large cans potato soup or 2 packets powdered potato soup
1 cup frozen peas
1 cup frozen sliced carrots
1 cup cooked egg noodles
Place chicken breasts in crockpot. Pour canned soup over chicken, or prepare powdered soup according to package directions and pour over chicken.
Cover and cook on low 8-10 hours.
Add carrots, peas and noodles, stir. Cook for an additional 30 minutes or until heated through.
Tips and Tricks
This recipe is perfect for a busy day or when it's too hot to cook because it uses packaged foods and all you have to do is open them and dump in the ingredients. It's also versatile. Use whichever type of soup you have on hand, and vary the vegetables to suit your family's tastes. Leave out the pasta or use different types of noodles. This is a great way to use up leftover chicken or even ham. This recipe also make a great filling for a pot pie. Try using cheddar soup or adding grated cheddar cheese for a different taste.
Make It Healthier
Choose low-fat and low-sodium soups.
How Kids Can Help
Add ingredients to crockpot. Push buttons on crockpot.
Suggested Sides
bread, green salad
Miscellaneous
I used Tastefully Simple's Perfectly Potato Cheddar Soup.
Cook: 8 hours
Yield: at least 6 servings
1 to 1 1/2 pounds boneless skinless chicken breasts
2 large cans potato soup or 2 packets powdered potato soup
1 cup frozen peas
1 cup frozen sliced carrots
1 cup cooked egg noodles
Place chicken breasts in crockpot. Pour canned soup over chicken, or prepare powdered soup according to package directions and pour over chicken.
Cover and cook on low 8-10 hours.
Add carrots, peas and noodles, stir. Cook for an additional 30 minutes or until heated through.
Tips and Tricks
This recipe is perfect for a busy day or when it's too hot to cook because it uses packaged foods and all you have to do is open them and dump in the ingredients. It's also versatile. Use whichever type of soup you have on hand, and vary the vegetables to suit your family's tastes. Leave out the pasta or use different types of noodles. This is a great way to use up leftover chicken or even ham. This recipe also make a great filling for a pot pie. Try using cheddar soup or adding grated cheddar cheese for a different taste.
Make It Healthier
Choose low-fat and low-sodium soups.
How Kids Can Help
Add ingredients to crockpot. Push buttons on crockpot.
Suggested Sides
bread, green salad
Miscellaneous
I used Tastefully Simple's Perfectly Potato Cheddar Soup.
Sesame-Almond Romaine Salad
Prep/Total Time: 25 minutes
Yield: 12 servings
1/2 cup butter, cubed
1 tablespoon sugar
2 packages (3 ounces each) ramen noodles, crushed
1/3 cup sesame seeds
1/4 cup slivered almonds
2 bunches romaine, torn
4 green onions, thinly sliced
DRESSING
3/4 cup olive oil
1/3 cup sugar
1/4 cup red wine vinegar
1 tablespoon soy sauce
In a large skillet, melt butter and sugar over medium heat. Add the noodles, sesame seeds and almonds. (Discard seasoning packets from noodles or save for another use.) Cook and stir for 6-8 minutes or until browned; set aside. In a large salad bowl, toss the romaine and onions.
Combine the dressing ingredients and mix well. Just before serving, drizzle over romaine mixture; top with noodle mixture. Toss the coat.
Tips and Tricks
Buy bagged romaine to save time. I am allergic to tree nuts, so I omit the almonds. Cut the green onions with kitchen shears. Find sesame seeds in the Asian foods section of the grocery store.
Make It Healthier
Use low-sodium soy sauce. Use trans-fat free spread in place of butter.
How Kids Can Help
Tear lettuce. Measure dry ingredients. Stir dressing to mix.
Yield: 12 servings
1/2 cup butter, cubed
1 tablespoon sugar
2 packages (3 ounces each) ramen noodles, crushed
1/3 cup sesame seeds
1/4 cup slivered almonds
2 bunches romaine, torn
4 green onions, thinly sliced
DRESSING
3/4 cup olive oil
1/3 cup sugar
1/4 cup red wine vinegar
1 tablespoon soy sauce
In a large skillet, melt butter and sugar over medium heat. Add the noodles, sesame seeds and almonds. (Discard seasoning packets from noodles or save for another use.) Cook and stir for 6-8 minutes or until browned; set aside. In a large salad bowl, toss the romaine and onions.
Combine the dressing ingredients and mix well. Just before serving, drizzle over romaine mixture; top with noodle mixture. Toss the coat.
Tips and Tricks
Buy bagged romaine to save time. I am allergic to tree nuts, so I omit the almonds. Cut the green onions with kitchen shears. Find sesame seeds in the Asian foods section of the grocery store.
Make It Healthier
Use low-sodium soy sauce. Use trans-fat free spread in place of butter.
How Kids Can Help
Tear lettuce. Measure dry ingredients. Stir dressing to mix.
Italian Grilled Veggies
Prep: 10 minutes + marinating
Grill: 20 minutes
Yield: 2 servings
1/3 cup chopped green pepper
3 medium fresh mushrooms
1/2 cup fresh broccoli florets
1/2 cup fresh cauliflowerets
1/4 cup thinly sliced red onion
1/4 cup prepared Italian salad dressing
3 cherry tomatoes, halved
Place first 5 ingredients into a resealable plastic bag. Add salad dressing; seal bag and turn to coat. Refrigerate for one hour, turning at least once.
Transfer vegetables to a double thickness of heavy-duty foil (about 18x12). Fold foil around vegetables and seal tightly. Grill, covered, over medium heat for 20-25 minutes or until tender. Open foil carefully to allow steam to escape. Spoon into a serving bowl, stir in tomatoes.
Tips and Tricks
This recipe is designed to serve two people, but can be easily doubled or tripled for a larger family. I don't keep Italian dressing, so I make just enough of my own from scratch to marinate the veggies in. This is a make-ahead dish, you can put the vegetables in the refrigerator in the morning. This recipe goes well with Veggie Pizza Squares. Use half the cauliflower and broccoli on the grill and the other half for the appetizer.
Make It Healthier
Use light or fat-free salad dressing.
How Kids Can Help
Place veggies in bag. Turn to coat.
Nutrition Facts
3/4 cup (prepared with fat-free dressing) equals 58 calories, 1 g fat (trace saturated fat), 1 mg cholesterol, 446 mg sodium, 11 g carbohydrate, 3 g fiber, 3 g protein
Monday, June 18, 2007
Fruity Punch
Prep/Total Time: 10 minutes
Yield: about 2 quarts
2 cups orange juice, chilled
2 cups unsweetened pineapple juice, chilled
2 cups sweetened pink grapefruit juice drink, chilled
3 cans (12 ounces each) ginger ale, chilled
Combine the first three ingredients. Refrigerate until serving. Just before serving, stir in ginger ale. Serve over ice.
Make It Healthier
Use diet ginger ale.
How Kids Can Help
Pour liquids into pitcher. Stir.
Stuffed Grilled Zucchini
Prep: 25 minutes
Grill: 10 minutes
Yield: 4 servings
4 medium zucchini
5 teaspoons olive oil, divided
2 tablespoons finely chopped red onion
1/4 teaspoon minced garlic
1/2 dry bread crumbs
1/2 cup shredded mozzarella cheese
1 tablespoon minced fresh mint
1/2 teaspoon salt
3 tablespoons grated Parmesan cheese
Cut zucchini in half lengthwise; scoop out pulp, leaving 1/4-in. shells. Brush with 2 teaspoons oil; set aside. Chop pulp. In a large skillet, saute pulp and onion in remaining oil. Add garlic; cook one minute longer. Add bread crumbs; cook and stir for 2 minutes or until golden brown.
Remove from the heat. Stir in the mozzarella cheese, mint and salt. Spoon into zucchini shells. Sprinkle with Parmesan cheese. Grill, covered, over medium heat for 8-10 minutes or until zucchini is tender.
Tips and Tricks
Buy preshredded cheese to save time. Try different flavors of bread crumbs. Use food chopper to chop onion.
Make It Healthier
Use reduced-fat cheese. Omit salt. Make sure grill is not too hot to prevent scorching.
How Kids Can Help
Chop onions with food chopper. Spoon filling into shells.
Nutrition Facts
2 stuffed zucchini halves (prepared with part-skin mozzarella cheese) equals 186 calories, 10 g fat (3 g saturated fat), 11 mg cholesterol, 553 mg sodium, 17 g carbohydrate, 3 g fiber, 9 g protein
Diabetic Exchanges
1 lean meat, 1 vegetable, 1 fat, 1/2 starch
Grill: 10 minutes
Yield: 4 servings
4 medium zucchini
5 teaspoons olive oil, divided
2 tablespoons finely chopped red onion
1/4 teaspoon minced garlic
1/2 dry bread crumbs
1/2 cup shredded mozzarella cheese
1 tablespoon minced fresh mint
1/2 teaspoon salt
3 tablespoons grated Parmesan cheese
Cut zucchini in half lengthwise; scoop out pulp, leaving 1/4-in. shells. Brush with 2 teaspoons oil; set aside. Chop pulp. In a large skillet, saute pulp and onion in remaining oil. Add garlic; cook one minute longer. Add bread crumbs; cook and stir for 2 minutes or until golden brown.
Remove from the heat. Stir in the mozzarella cheese, mint and salt. Spoon into zucchini shells. Sprinkle with Parmesan cheese. Grill, covered, over medium heat for 8-10 minutes or until zucchini is tender.
Tips and Tricks
Buy preshredded cheese to save time. Try different flavors of bread crumbs. Use food chopper to chop onion.
Make It Healthier
Use reduced-fat cheese. Omit salt. Make sure grill is not too hot to prevent scorching.
How Kids Can Help
Chop onions with food chopper. Spoon filling into shells.
Nutrition Facts
2 stuffed zucchini halves (prepared with part-skin mozzarella cheese) equals 186 calories, 10 g fat (3 g saturated fat), 11 mg cholesterol, 553 mg sodium, 17 g carbohydrate, 3 g fiber, 9 g protein
Diabetic Exchanges
1 lean meat, 1 vegetable, 1 fat, 1/2 starch
Firecracker Burgers
Prep: 20 minutes
Grill: 15 minutes
Yield: 4 servings
1 pound lean ground beef
1/4 chunky salsa
4 frozen breaded cheddar cheese jalapeno peppers, thawed
1/4 cup guacamole
4 hamburger buns, split and toasted
4 lettuce leaves
1/4 cup salsa con queso dip
1/4 cup sliced plum tomatoes
2 tablespoons sliced ripe olives
4 thin slices sweet onion
In a bowl, combine the beef and salsa. Shape into four patties. Place a jalapeno in the center of each wrap beef around jalapeno, forming a ball. Reshape into patties, about 3 1/2 in. to 4 in. in diameter and 1 in. thick.
Grill, covered, over medium-hot heat for 7-8 minutes on each side or until meat is no longer pink. Spread guacamole over toasted side of bun tops. On each bun bottom, layer lettuce, a burger, con queso dip, tomatoes, olives and onion; replace tops.
Tips and Tricks
I don't care for jalapeno peppers, so I omit them. In place of frozen, breaded peppers use fresh peppers, finely diced, and shredded cheddar cheese. In place of con queso dip, use slices of American cheese. Buy pre-made guacamole or make Light Guacamole yourself. Make smaller burgers for a larger yield.
Make It Healthier
Serve on whole wheat rolls. Use the leanest meat available. Use dark green leafy lettuce, such as romaine. Substitute fresh peppers and cheese for processed foods.
How Kids Can Help
Measure ingredients. Layer vegetables and cheese on buns.
Grill: 15 minutes
Yield: 4 servings
1 pound lean ground beef
1/4 chunky salsa
4 frozen breaded cheddar cheese jalapeno peppers, thawed
1/4 cup guacamole
4 hamburger buns, split and toasted
4 lettuce leaves
1/4 cup salsa con queso dip
1/4 cup sliced plum tomatoes
2 tablespoons sliced ripe olives
4 thin slices sweet onion
In a bowl, combine the beef and salsa. Shape into four patties. Place a jalapeno in the center of each wrap beef around jalapeno, forming a ball. Reshape into patties, about 3 1/2 in. to 4 in. in diameter and 1 in. thick.
Grill, covered, over medium-hot heat for 7-8 minutes on each side or until meat is no longer pink. Spread guacamole over toasted side of bun tops. On each bun bottom, layer lettuce, a burger, con queso dip, tomatoes, olives and onion; replace tops.
Tips and Tricks
I don't care for jalapeno peppers, so I omit them. In place of frozen, breaded peppers use fresh peppers, finely diced, and shredded cheddar cheese. In place of con queso dip, use slices of American cheese. Buy pre-made guacamole or make Light Guacamole yourself. Make smaller burgers for a larger yield.
Make It Healthier
Serve on whole wheat rolls. Use the leanest meat available. Use dark green leafy lettuce, such as romaine. Substitute fresh peppers and cheese for processed foods.
How Kids Can Help
Measure ingredients. Layer vegetables and cheese on buns.
Dark Chocolate Fondue
Prep/Total Time: 20 minutes
Yield: 2 cups
2 tablespoons all-purpose flour
1 1/2 cups 2% milk
2 dark chocolate candy bars (1.55 ounces each), chopped
3 squares (1 ounce each) milk chocolate, chopped
2 tablespoons light corn syrup
cubed angel food cake and assorted fresh fruit
In a small saucepan, combine flour and milk until smooth. Bring to a boil over medium-high heat; cook and stir for 1 minute or until thickened. Reduce heat to low. Stir in chocolate and corn syrup. Cook and stir until melted.
Transfer to a small fondue pot and keep warm. Serve with cake cubes and fruit.
Tips and Tricks
Try using the microwave to melt the chocolate. If you don't have a fondue pot, serve in a miniature crockpot.
How Kids Can Help
Break up chocolate pieces. Stir chocolate mixture.
Nutrition Facts
1/4 cup (calculated without cake and fruit) equals 154 calories, 7 g fat (5 g saturated fat), 6 mg cholesterol, 29 mg sodium, 21 g carbohydrate, 1 g fiber, 2 g protein
Diabetic Exchanges
1 1/2 fat, 1 starch
Yield: 2 cups
2 tablespoons all-purpose flour
1 1/2 cups 2% milk
2 dark chocolate candy bars (1.55 ounces each), chopped
3 squares (1 ounce each) milk chocolate, chopped
2 tablespoons light corn syrup
cubed angel food cake and assorted fresh fruit
In a small saucepan, combine flour and milk until smooth. Bring to a boil over medium-high heat; cook and stir for 1 minute or until thickened. Reduce heat to low. Stir in chocolate and corn syrup. Cook and stir until melted.
Transfer to a small fondue pot and keep warm. Serve with cake cubes and fruit.
Tips and Tricks
Try using the microwave to melt the chocolate. If you don't have a fondue pot, serve in a miniature crockpot.
How Kids Can Help
Break up chocolate pieces. Stir chocolate mixture.
Nutrition Facts
1/4 cup (calculated without cake and fruit) equals 154 calories, 7 g fat (5 g saturated fat), 6 mg cholesterol, 29 mg sodium, 21 g carbohydrate, 1 g fiber, 2 g protein
Diabetic Exchanges
1 1/2 fat, 1 starch
Veggie Pizza Squares
Prep:30 minutes + chilling
Yield: 2 dozen
2 tubes (8 ounces each) refrigerated reduced-fat crescent rolls
1 package (8 ounces) reduced-fat cream cheese
1 package (8 ounces) fat-free cream cheese
1/2 cup plain yogurt
1/3 cup reduced-fat mayonnaise
1/4 cup fat-free milk
1 tablespoon dill weed
1/2 teaspoon garlic salt
1 cup shredded carrots
1 cup fresh cauliflowerets, chopped
1 cup fresh broccoli florets, chopped
1 cup julienned green pepper
1 cup sliced fresh mushrooms
2 cans (2 1/4 ounces each) sliced ripe olives, drained
1/4 cup finely chopped sweet onion
Unroll both tubes of crescent dough and pat into an ungreased 15-in by 10-in by 1-in baking pan; seal seams and perforations. bake at 375 for 10-12 minutes or until golden brown. Cool completely on a wire rack.
In a small bowl, beat the cream cheeses, yogurt, mayonnaise, milk, dill and garlic salt until smooth. Spread over crust. Sprinkle with carrots, cauliflower, broccoli, green pepper, mushrooms, olives and onion. Cover and refrigerate for at least one hour.
Cut into squares. Refrigerate leftovers.
Tips and Tricks
Store brand crescent rolls are often cheaper while maintaining quality. Use Pampered Chef food chopper (see sidebar) to chop veggies. Buy presliced mushrooms to save time.
Make It Healthier
This recipe is a lightened up version of a favorite appetizer. The makeover recipe contains 61% less fat overall and almost 100 calories less per square.
How Kids Can Help
Roll out crescent rolls. Top crust with veggies.
Nutrition Facts
1 piece equals 128 calories, 7 g fat (2 g saturated fat), 9 mg cholesterol, 365 mg sodium, 11 g carbohydrate, 1 g fiber, 4 g protein
Diabetic Exchanges
1 starch, 1 fat
Yield: 2 dozen
2 tubes (8 ounces each) refrigerated reduced-fat crescent rolls
1 package (8 ounces) reduced-fat cream cheese
1 package (8 ounces) fat-free cream cheese
1/2 cup plain yogurt
1/3 cup reduced-fat mayonnaise
1/4 cup fat-free milk
1 tablespoon dill weed
1/2 teaspoon garlic salt
1 cup shredded carrots
1 cup fresh cauliflowerets, chopped
1 cup fresh broccoli florets, chopped
1 cup julienned green pepper
1 cup sliced fresh mushrooms
2 cans (2 1/4 ounces each) sliced ripe olives, drained
1/4 cup finely chopped sweet onion
Unroll both tubes of crescent dough and pat into an ungreased 15-in by 10-in by 1-in baking pan; seal seams and perforations. bake at 375 for 10-12 minutes or until golden brown. Cool completely on a wire rack.
In a small bowl, beat the cream cheeses, yogurt, mayonnaise, milk, dill and garlic salt until smooth. Spread over crust. Sprinkle with carrots, cauliflower, broccoli, green pepper, mushrooms, olives and onion. Cover and refrigerate for at least one hour.
Cut into squares. Refrigerate leftovers.
Tips and Tricks
Store brand crescent rolls are often cheaper while maintaining quality. Use Pampered Chef food chopper (see sidebar) to chop veggies. Buy presliced mushrooms to save time.
Make It Healthier
This recipe is a lightened up version of a favorite appetizer. The makeover recipe contains 61% less fat overall and almost 100 calories less per square.
How Kids Can Help
Roll out crescent rolls. Top crust with veggies.
Nutrition Facts
1 piece equals 128 calories, 7 g fat (2 g saturated fat), 9 mg cholesterol, 365 mg sodium, 11 g carbohydrate, 1 g fiber, 4 g protein
Diabetic Exchanges
1 starch, 1 fat
Fruit Salsa With Cinnamon Chips
Prep/Total Time: 30 minutes
Yield: 2 1/2 cups salsa/80 chips
1 cup finely chopped fresh strawberries
1 medium navel orange, peeled and finely chopped
3 medium kiwifruit, peeled and finely chopped
1 can (8 ounces) unsweetened crushed pineapple, drained
1 tablespoon lemon juice
1 1/2 teaspoons sugar
CINNAMON CHIPS
10 flour tortillas (8 inches)
1/4 cup butter, melted
1/3 cup sugar
1 teaspoon ground cinnamon
In a small bowl, combine the first six ingredients. over; refrigerate until serving.
For chips, brush tortillas with butter; cut each into 8 wedges. Combine sugar and cinnamon; sprinkle over tortillas. Place on ungreased baking sheets. Bake at 350 for 5-10 minutes or until just crisp. Serve with fruit salsa.
Tips and Tricks
Use a vegetable peeler to peel the kiwi fruit. Vary the salsa by using different types of fruit. To save time, buy premixed cinnamon sugar.
Make It Healthier
Use trans-fat free whole wheat tortillas. Substitute trans-fat free spread for the butter.
How Kids Can Help
Older kids can help slice the fruit. Mix fruit in bowl. Sprinkle sugar over tortillas.
Yield: 2 1/2 cups salsa/80 chips
1 cup finely chopped fresh strawberries
1 medium navel orange, peeled and finely chopped
3 medium kiwifruit, peeled and finely chopped
1 can (8 ounces) unsweetened crushed pineapple, drained
1 tablespoon lemon juice
1 1/2 teaspoons sugar
CINNAMON CHIPS
10 flour tortillas (8 inches)
1/4 cup butter, melted
1/3 cup sugar
1 teaspoon ground cinnamon
In a small bowl, combine the first six ingredients. over; refrigerate until serving.
For chips, brush tortillas with butter; cut each into 8 wedges. Combine sugar and cinnamon; sprinkle over tortillas. Place on ungreased baking sheets. Bake at 350 for 5-10 minutes or until just crisp. Serve with fruit salsa.
Tips and Tricks
Use a vegetable peeler to peel the kiwi fruit. Vary the salsa by using different types of fruit. To save time, buy premixed cinnamon sugar.
Make It Healthier
Use trans-fat free whole wheat tortillas. Substitute trans-fat free spread for the butter.
How Kids Can Help
Older kids can help slice the fruit. Mix fruit in bowl. Sprinkle sugar over tortillas.
Earthquake Cake
Prep: 20 minutes plus baking
Yield: 9x13 cake
1 cup choppped nuts
1 cup coconut
1 Deluxe German Chocolate Cake mix, batter made according to package directions
1 8 oz package cream cheese
1 pound powdered sugar
1 cube butter, softened
Grease 9x13 cake pan and spread with chopped nuts & coconut. Pour cake batter over nuts. Mix together cream cheese, powdered sugar & butter until well blended and drizzle/spread over top of batter.
Bake at 350 for 30 minutes. Turn oven down to 300 and bake 30 minutes more.
Tips & Tricks:
You can use a regular chocolate cake or german chocolate cake batter from scratch in place of the mix, although it will be slightly more batter than is needed. Use reserved batter for cupcakes. Any chocolate cake mix will work in place of german chocolate. This recipe turns out ooey gooey delicious and no frosting is needed.
How Kids Can Help:
Older kids can prepare cake batter and possibly make this entire cake themselves. Kids can help drizzle filling on the cake batter & spread nuts & coconut in the pan. Little kids can chop nuts with a pampered chef chopper.
Suggested Sides:
Vanilla Ice Cream.
Yield: 9x13 cake
1 cup choppped nuts
1 cup coconut
1 Deluxe German Chocolate Cake mix, batter made according to package directions
1 8 oz package cream cheese
1 pound powdered sugar
1 cube butter, softened
Grease 9x13 cake pan and spread with chopped nuts & coconut. Pour cake batter over nuts. Mix together cream cheese, powdered sugar & butter until well blended and drizzle/spread over top of batter.
Bake at 350 for 30 minutes. Turn oven down to 300 and bake 30 minutes more.
Tips & Tricks:
You can use a regular chocolate cake or german chocolate cake batter from scratch in place of the mix, although it will be slightly more batter than is needed. Use reserved batter for cupcakes. Any chocolate cake mix will work in place of german chocolate. This recipe turns out ooey gooey delicious and no frosting is needed.
How Kids Can Help:
Older kids can prepare cake batter and possibly make this entire cake themselves. Kids can help drizzle filling on the cake batter & spread nuts & coconut in the pan. Little kids can chop nuts with a pampered chef chopper.
Suggested Sides:
Vanilla Ice Cream.
Sunday, June 17, 2007
Spinach & Tuna Tortellini
Prep: 20 minutes
Yield: 6 servings
16 oz spinach tortellini cooked according to package directions
1 tbs olive oil
1/8 tsp red pepper flakes
2 cloves garlic, minced
10 oz tomato juice
3-4 large roma tomatoes, diced
1 large can tuna, drained
1 tbs lemon juice
1 cup frozen spinach, thawed
Salt & Pepper
Heat olive oil in skillet, add pepper flakes and garlic and heat, add tomato juice, and bring to a boil. Add tomatoes & spinach, reduce heat to low. Add tuna & juice. Toss dressing over pasta. Salt & Pepper to Taste.
Tips & Tricks:
This gourmet, healthy tuna casserole is delcious as a main dish, or chilled as a pasta salad. For pasta salad, add julienne bell peppers & thinly sliced red onion after chilling.
Yield: 6 servings
16 oz spinach tortellini cooked according to package directions
1 tbs olive oil
1/8 tsp red pepper flakes
2 cloves garlic, minced
10 oz tomato juice
3-4 large roma tomatoes, diced
1 large can tuna, drained
1 tbs lemon juice
1 cup frozen spinach, thawed
Salt & Pepper
Heat olive oil in skillet, add pepper flakes and garlic and heat, add tomato juice, and bring to a boil. Add tomatoes & spinach, reduce heat to low. Add tuna & juice. Toss dressing over pasta. Salt & Pepper to Taste.
Tips & Tricks:
This gourmet, healthy tuna casserole is delcious as a main dish, or chilled as a pasta salad. For pasta salad, add julienne bell peppers & thinly sliced red onion after chilling.
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