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Bonkers for Bananas Smoothie

1 Feb

With my new attempt at healthier eating, I have also been trying (most times, unsuccessfully) to get my kids to try new things.  My 4-year-old son, loves banana smoothies, and normally I cheat and buy the banana smoothie mix at Wal-Mart.  Well today after I finished with my workout, he asked me for a smoothie, I didn’t have the mix so I had to find a recipe.  I have an app on my phone that has tons of smoothie recipes, the other day I tried one, guess what….he didn’t like it.  Today I tried a different one and it was a hit!  Smoothies are a great way to sneak fresh or frozen fruit into their diet.

Bonkers Banana Smoothie

bananas

bananas (Photo credit: Fernando Stankuns)

  • 2 bananas
  • 1 – cup unsweetened coconut milk (you can use regular milk)
  • 1/4 cup water
  • 2 Tbsp. brown sugar
  • 1/4 cup all-natural, low-fat vanilla yogurt
  • about 1/2 cup crushed ice (more or less up to you)

In a blender add milk, banana, water, brown sugar, yogurt and ice.  Blend until smooth.  Pour into 4 glasses, serve immediately.

He loved it, and I drank one as a post workout recovery drink.  Apparently bananas do give you an energy boost,because now my son has “Super Suction Ears!”  Boys are so much fun, sometimes.  Hope you enjoy!

 

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Lucky Charms® Raspberry Smoothie Recipe from Betty Crocker

27 Nov

I haven’t posted in a while, I was just looking for Christmas cookie recipes and happened to get side tracked and found this on the Betty Crocker website.  It sounds delicious, and my youngest one loves smoothies.  Since joining  Team Beachbody I have been breaking out the blender every morning to make my Shakeology, so I can just rinse it out and boom a healthier breakfast.  Here is the link to the recipe.  For easy reference I am also going to post the recipe below, you really do need to check out bettycrocker.com there are some really delicious cookie recipes!

Lucky Charms® Raspberry Smoothie Recipe from Betty Crocker.

Ingredients:

Blair's Lucky Charms

Blair’s Lucky Charms (Photo credit: laffy4k)

  • 1 container (6 oz) Yoplait® raspberry or strawberry yogurt (or whichever brand you prefer)
  • 3/4 cup Lucky Charms® cereal
  • 1/2 cup fresh or frozen raspberries
  • 1 cup milk
  • 1/2 banana, sliced

In blender, place ingredients.  Cover; blend on high-speed about 30 seconds or until smooth, stopping blender once to scrape sides.

Pour into 2 glasses.  Serve immediately.
I choose not to put in fat-free milk or yogurt, as according to my sisters nutritionist fat isn’t bad for you in moderation, but most of the sugar substitutes and low-fat or fat-free products aren’t that great.  This is a kids recipe, I don’t like giving my kids sugar substitutes.   For nutritional information regarding the original recipe please click on the recipe link.

Japanese Spaghetti

11 Nov

I am posting this one as a memo, more of a reminder so that I don’t forget and will always know where to look for it.  My 11 year old daughter checked out a cook book from school, she said their were a lot of interesting recipes inside.  This is one she keeps on bringing up so I am going to let her help me make it one night.  Here it is:

Japanese Spaghetti

  • 2 skinless, boneless chicken breasts, cut into strips
  • Soy sauce
  • Garlic, salt, pepper, ginger to taste
  • 4 pkgs. Ramen Noodles, oriental flavored
  • 2 carrots, thinly sliced
  • 3 green onions sliced
  • 1 c. sliced mushrooms
  • 1 c. chopped bok choy

Stir-fry chicken strips in 2 Tbsp. hot  oil until done.  Add vegetables; stir-fry until crisp.  In separate pan, fix noodles as directed.  When noodles are done, add to stir fry.  Add soy sauce and other seasonings to taste.  Do not over cook.  You may add more vegetables.  Serves 5.

 
Ok, now I have not made this yet, it sounds a bit salty.  I think when I prepare the noodles I may use  just two of the seasoning packets, because once you use the soy sauce, and salt the ingredients call for, that is a lot of sodium.  Since becoming a Beachbody Coach, I have been trying to eat healthier myself and trying to get my kids to eat more fresh fruit and veggies, which can be a challenge.  I just don’t think kids or us adults need that much salt.  Now, I am hoping they like it.  It sounds a lot like the chow mein noodles you get at any Chinese restaurant.

Pineapple Ham

24 Sep
Perfect spiral cut ham

Just add pineapple slices and garlic cloves.

I took a risk tonight, and made something different for my kids.  I have extremely picky kids, so anything different even if it isn’t really “that” different is a challenge.  My 3-year-old has to either have peanut butter and jelly or wants chinese food, go figure!  Well since I am trying to eat healthier, I would like that to rub off on my family as well.   So, tonight for dinner I made Pineapple ham, acorn squash and steam roasted red potatoes.  The ham was a hit! The squash not so much, and the potatoes they ate without complaining.  Here is the recipe for the ham, it was really simple.

Pineapple Ham

  • 1 – 36 oz. Ham (mine was a Kentucky Legend and it was already spiral sliced, it was the only smaller ham available)
  • 2 cloves garlic thinly sliced
  • canned or fresh pineapple slices
  • 4 oz. ginger ale
  • cinnamon

Put ham in a shallow baking dish, if your ham isn’t already spiral sliced, score a diamond shape in the top of it with a knife.  Insert the thinly sliced garlic into the ham, top with pineapple slices and pour ginger ale over the top.  Sprinkle pineapple slices with cinnamon.  Bake at 325 for approximately 35 minutes, until warmed through.  Serve.  Really simple and delicious!

Super Easy Fruit Dip!

9 Aug
A strawberry

A strawberry (Photo credit: Wikipedia)

Here is a simple recipe for fruit dip.  I am sure most of you have made this, but I realized not everyone has heard of it.  I had a friend over this past weekend, and made this for the kids, she had never had it.  I usually serve it with fresh strawberries and pineapple.  It is so easy there are only two ingredients!

Fruit Dip

  • 1 – 8 oz. block of Philadelphia Cream Cheese (any brand will do)

  • about half of a large jar of Marshmallow cream

    You pull out a large bowl, make sure you have softened the cream cheese.  You put the cream cheese and about half the jar of marshmallow cream in the bowl.  Mix with a mixer until creamy.  Enjoy!

    You can add more or less of the marshmallow cream, just play around until you find what you like.  Kids will devour this, in fact I usually have to ration it, or they will just eat the dip and no fruit.  Who can blame them, when they aren’t looking I do the same thing.

Healthier Chocolate Cake with Pumpkin

2 Oct

Healthier Chocolate Cake with Pumpkin

2 Oct

What kid doesn’t like chocolate cake?  Ok, there are a few exceptions.  This is a cake you can make them and not feel as guilty.  It is so easy, just two ingredients.  Yes! You heard right just two ingredients and here is the recipe.

Ingredients:

  • 1 box any flavor chocolate cake mix
  • 1 15 oz can pumpkin – I actually use two cans and a 2-cup liquid measuring cup and scoop out 16 oz.

All you do is mix the cake mix and the pumpkin together, spread mix into a greased and floured cake pan, follow the directions on the cake mix for oven temperature and bake time.  I like to use Pam for baking, much easier and  I don’t have to get my hands all greasy.

This cake is very moist, it doesn’t raise as high as a regular cake but my kids love it.  It is also low fat and has all the added benefits of pure pumpkin.  1 can Libby’s Pumpkin is as follows.

  • Vitamin A: 300%
  • Vitamin C: 2%
  • Calcium: 2%
  • Iron 4%

I followed this last time with cream cheese frosting, but you don’t even really need frosting.  My kids will eat it either way.  The best part is it doesn’t taste like it is low-fat!

Sherbet Punch

22 Jun

My daughter is having a birthday party this weekend, and I have been looking for a really good punch recipe.  My husband’s cousin made this punch over Christmas and my daughter loved it.  It had Orange Sherbet in it.  I have looked all over the internet for Sherbet Punch and have found so many variations, I decided to make my own up and post another one from my mom’s church, I believe  it was used at my baby shower.  Here is the one I am going to make for her party, it will be very refreshing and simple.  I have found the simpler, the better, most of the time with kids.

  • 1 – 2 liter bottle of 7-up
  • 1 – 2 liter bottle of ginger ale
  • 2 – cups pineapple juice
  • 1 – gallon rainbow sherbet (you can use any flavor)

Pour pineapple juice and orange juice together in bowl, add about 1/2 of the sherbet in small to medium scoops.  Pour in the 7-Up and enjoy, just add more sherbet as needed.

This will be a nice refreshing summer drink, and best of all caffeine free!  We are having a sleepover, and I would like them to go to sleep eventually.  Below is the recipe used for occasions in my mother’s church.

Esther’s Wedding Punch

  • 1 (12 oz.) can frozen orange juice
  • 1 (12 oz.) can frozen pink lemonade
  • 1 (2-liter) bottle ginger ale
  • 1/2 gal. rainbow sherbet

Mix juice with 5 cans of water and put in punch bowl.  Add about 2/3 of the sherbet in small scoops and pour in ginger ale.  Serve with flavored ice ring (strawberry).

Brown Sugar Chili

2 Feb

I love chili, the spicier the better, unfortunately, out of the 5 people in my family, I am the only one.  When I make chili, I add a little brown sugar, like my mom used to, and the kids are more likely to eat it.  On a day like today, Chili sounds perfect.

  • 1/4 c. onion, chopped – I have  to leave this out due to picky eaters.
  • 1 1/2 lb. ground beef
  • 1 can red kidney beans
  • 1 can black beans
  • 2-3 cans diced or stewed tomatoes (your preference)
  • 1 c. water
  • 1 tbsp.  chili powder
  • 1  1/2 tbsp. brown sugar
  • 1 tsp. seasoning salt

When I am not making this for the kids, I love to add a can of Rotel.

In a large skillet brown onion in butter, set aside.  In the same skillet brown hamburger and drain.  Then add can of red and black beans, stir.  Next add diced tomatoes and water.  Stir in chili powder and seasoning salt.  Simmer for  1/2 hour covered, then add brown sugar, continue to simmer another 15 minutes.  Serve in bowls and top with shredded cheddar cheese if desired.

Zucchini Pancakes

26 Jan
Different types of zucchuni

Image via Wikipedia

When a kid sees a zucchini, they are most likely going to refuse to eat one, especially my daughter.  Funny thing is, when Grandma makes zucchini bread, you would think it was chocolate.  She devours it, it is like she has no recollection of what “zucchini” is.  We have made chocolate cake with zucchini in it, and it is probably one of the best chocolate cakes I have eaten.  Dense and moist. Now I have a son who will eat raw zucchini as long as he has ranch dip to dunk it in.   Zucchini is also loaded with Vitamin C.

Put the zucchini in blender, pour buttermilk over the zucchini to fill to the 2-cup line.  Blend.  Add the eggs and blend.

Add:

  • 1 1/2 c. flour
  • 1/2 tsp. soda
  • 1/2 tsp. baking powder
  • 3 T. oil
  • 3 T. sugar
  • 1/2 tsp. salt

Blend well.  Pour on greased, hot griddle and fry.  Serve with butter, syrup and to make your kids day ice cream!

One of my favorite comfort foods is chocolate Malt-O-Meal with a scoop of vanilla ice-cream on top.  My husband thinks it is wrong to even think about serving  ice-cream for breakfast.  I look at it this way, it is basically the same as sugar and milk, plus it cools the hot cereal down faster.  Granted the ice-cream isn’t the most healthy option, but it is fun!  Kids need to know Mom and Dad aren’t always  nutrition police.  I will add a picture next time I make them.

 

Blueberry and Custard-filled Star Puffs

21 Jan

I found this recipe on the U.S. Highbush Blueberry Council website.  If you love blueberries as much as I do this is one website that will be bookmarked on my computer.  I have two kids who love blueberries. The picture makes me want some now!  Plus it is pretty and has star shapes, which kids will love.  I will be trying this recipe as soon as I can find some good fresh blueberries.

1 sheet (from a 17-ounce package) frozen puff pastry, thawed

Looks delicious!

1 package (3-3/8 ounces) instant vanilla pudding and pie filling
1 cup milk
1 container (8 ounces) sour cream
1 pint (about 2 cups) fresh blueberries
1 tablespoon sugar
1 tablespoon chopped fresh mint (optional)
1/2 teaspoon grated orange peel
Confectioners sugar

 

Preheat oven to 400°F. On a work surface carefully unfold puff pastry; with a rolling-pin roll pastry out 1/2-inch wider than its original dimension. Using a 3-inch star-shaped cookie cutter*, cut out 12 stars. With a spatula transfer stars to an ungreased baking sheet 1 inch apart. Bake until puffed and golden, about 15 minutes. Transfer stars to a wire rack; cool slightly. Using a sharp knife cut stars in halves horizontally; cool completely. To prepare sauce: In a medium bowl place pudding mix and milk. Using an electric mixer, beat until mixture is smooth, about 2 minutes. Fold in sour cream; refrigerate covered, until thickened, about 15 minutes. In another medium bowl combine blueberries, sugar, mint and orange peel; refrigerate covered, until ready to serve. Using a small strainer sprinkle tops of stars with confectioners sugar: set aside. To serve: On each dessert plate place 2 star bottoms; spoon on 1/3 cup sauce and 1/3 cup blueberries; top with 2 reserved star tops.

YIELD: 6 servings

*If star-shaped cutter is unavailable, cut a star from heavy cardboard; lightly place on pastry; with tip of a knife, cut out stars.