Featured Recipes for May - Healthy Kids

Quick Breakfast Ideas: mom%20and%20child%20cooking.jpg

Apple-Licious Smoothies
Makes 6 servings

4 containers (½ cup each) Mott's Healthy Harvest Summer Strawberry apple sauce
2 c Mott's apple juice
2 c Meijer low fat vanilla yogurt


In small pitcher, combine all ingredients and mix until thoroughly combined. Cover and chill until ready to serve.

Nutrition Information Per Serving:
140 calories; 1 g fat; 5 mg cholesterol; 55 mg sodium; 30 g carbohydrates; 1 g fiber; 4 g protein

Adapted from www.motts.com

Phoebe's* French Toast
6 pieces of French toast

6 thick slices of whole wheat bread
2 eggs (you can egg substitute)
⅔ c Silk Soymilk (Silk Nog or Silk Chai make a special treat)
nutmeg or cinnamon to taste
1 t Meijer vanilla or almond extract (optional)

  1. Beat together the egg, milk, spices or flavorings.
  2. Heat griddle or skillet at a medium-high heat. Use cooking spray, butter or vegetable oil for cooking. Dip each slice of bread in the liquid mixture, soaking both sides. Put in the skillet and cook on both sides until golden brown.
  3. Keep warm in oven turned on low until ready to serve. Serve hot.

Adapted from www.silksoymilk.com

Nutrition Info (per serving)
Calories 150, Fat 7 g (sat 1g), Carbohydrate 16 g, Fiber 2 g

Quick Lunch Ideas:

Cream of Broccoli Soup
Makes 4 servings

1 T Meijer extra virgin olive oil
1 large onion, chopped
2 shallots, peeled and minced
1 qt. Meijer vegetable broth
1 large head broccoli, stems peeled, and stems and florets coarsely chopped
3 medium zucchini, chopped
½ t dried thyme
1½ c Silk® Plain Soymilk
1 t salt
¼ t pepper

  1. In a large heavy stockpot over medium heat, heat the olive oil. Add the onion and shallots and cook until they are tender and aromatic, about 10 minutes.
  2. Add the stock, broccoli, zucchini and dried thyme. Bring to a boil, reduce the heat to low, and simmer for 15 minutes, or until the vegetables are soft.
  3. Add the Silk® Soymilk to the soup. Puree the soup in a blender or food processor in batches, until smooth and creamy.

Nutrition Info (per serving)
Calories 160, Fat 5g (sat 1g), Carbohydrate 16 g, Fiber 2 g

Adapted from www.silk.com

Spring Greens with Citrus Vinaigrette
Serves: 10

Dressing:
1 t Meijer cornstarch
3 T SPLENDA® No Calorie Sweetener, Granulated
¼ c water
2 t grated orange peel
1 T Meijer orange juice
1 T lime juice
¼ c Meijer white wine vinegar
½ c Meijer canola or olive oil
1 t Meijer salt
⅛ t ground white pepper
5 oz baby salad greens

  1. Mix cornstarch, SPLENDA® Granulated Sweetener and water in a small saucepan. Heat over medium-high heat. Stir constantly until mixture thickens. Set-aside until cool (approx. 10 minutes).
  2. Place orange juice, lime juice, vinegar and grated orange peel in blender. Mix briefly on high.
  3. Turn blender on low and drizzle canola oil into juice mixture. Add starch mixture to juice mixture and briefly blend on low.
  4. Season with salt and pepper.
  5. Toss finished dressing with greens. Refrigerate remaining dressing up to 5 days.

Nutrition Info (per serving)
Calories 100, Fat 11g (sat 1g), Cholesterol 0mg, Sodium 240mg, Carbohydrate 1g, Fiber 0g, Protein 0g

** Add a cooked chicken breast or black beans to your salad.

Adapted from www.splenda.com

Quick Beverage Ideas:

Double Punch Milk
Makes 2 servings

⅔ c Meijer powdered fat free milk
2 c Light Fruit Juicy Red Hawaiian Punch

Mix milk powder into juice, whisking to mix thoroughly.

Nutrition Information Per Serving:
45 calories; 0 g fat; 11 g carbohydrates; 0 g fiber; 0 g protein

Adapted from www.hawaiianpunch.com

Blackberry Twist Lemonade
Serves 7 (6-ounce) drink

2 c fresh blackberries, or unsweetened frozen blackberries, thawed
1 c fresh lemon juice
1 c SPLENDA® No Calorie Sweetener, Granulated
4 c cold water

  1. Combine blackberries, lemon juice, and SPLENDA® Granulated Sweetener in a blender; process until smooth, stopping to scrape down sides. Press mixture through a sieve into a pitcher; discard solids. Stir in water. Serve over ice.

Nutrition Info (per serving)
Calories 30, Fat 0g (sat 0g), Cholesterol 0mg, Sodium 0mg, Carbohydrate 8g, Fiber 2g, Protein 0g

Adapted from www.splenda.com

Quick Dessert Ideas:

Golden Apple Raisin Squares
Makes 12 servings

½ c Meijer all-purpose flour
½ c whole wheat flour
1 t Meijer baking powder
½ t Meijer baking soda
½ t Meijer ground cinnamon
¼ t salt
⅛ t ground cloves
2 large eggs, beaten
1 3.9 oz. Mott's Healthy Harvest Blueberry Delight apple sauce cup
¾ c Meijer sugar
⅓ c Meijer canola oil
1 golden delicious apple, peeled and cut into ¼-inch dice, about 1 cup
⅓ c golden raisins

  1. Preheat the oven to 350°F. Lightly oil or coat an 8 X 8-inch baking dish with nonstick cooking spray and set aside.
  2. Whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, salt, and cloves in a large bowl.
  3. Combine the eggs, apple sauce, sugar, oil, and apple in a separate bowl, and whisk until well blended. Pour the liquid ingredients over the dry ingredients and stir until just moistened. Stir in the raisins. Pour the batter into the prepared baking dish; smooth with a rubber scraper.
  4. Bake 30 to 35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

Nutrition Information Per Serving:
170 calories; 7 g fat; 35 mg cholesterol; 150 mg sodium; 27 g carbohydrates; 1 g fiber; 2 g protein

Adapted from http://www.motts.com

Kaleidoscope Pops
Makes 6 servings

2 c colorful fruit, dried
1 c Mott's apple juice
1 c Light Fruit Juicy Red Hawaiian Punch
6 paper cups (6-8 oz. each)
6 craft sticks

Divide diced fruit between cups. Fill evenly with apple juice. Place cups on level surface in freezer. Freeze until partially frozen, approximately 1 hour. Insert craft stick into center of each pop. Freeze until firm.

Nutrition Information Per Serving:
60 calories; 0 g fat; 0 mg cholesterol; 0 mg sodium; 16 g carbohydrates; 1 g fiber; 1 g protein

Quick Entrees:

Campbell 's® Healthy Request® Skillet Herb Roasted Chicken
Serves 4

¼ t ground dried sage leaves
¼ t dried thyme leaves, crushed
4 skinless, boneless chicken breasts halves
Vegetable cooking spray
2 cloves garlic, minced
1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Cream of Chicken Soup
½ c water
Parslied Rice

  1. Mix the sage and thyme in a small bowl. Sprinkle over the chicken.
  2. Spray a 12-inch nonstick skillet with the cooking spray and heat over medium heat for 1 minute. Add the chicken and cook for 15 minutes or until the chicken is cooked through. Remove the chicken and keep warm.
  3. Add the garlic to the skillet and cook until it's lightly browned. Add the soup and water and cook until the mixture is hot. Serve over the chicken with Parslied Rice.
  4. Parslied Rice: Toss 4 cups of cooked long-grain white rice with 1 teaspoon of chopped fresh parsley.

Calories 399, Total Fat 5g, Saturated Fat 2g, Cholesterol 76mg, Sodium 349mg, Total Carbohydrate 52g, Dietary Fiber 1g, Protein 32g

Adapted from www.campbellwellness.com

Campbell 's® Skillet Mac 'n' Beef
Serves 4

¾ lb ground beef (85-95% lean)
1 small onion, chopped
½ t Italian seasoning or dried oregano leaves, crushed
1 can (10 3/4 oz.) Campbell's® Condensed Tomato Soup (Regular, 25% Less Sodium or Healthy Request®)
¼ c water
1 c Meijer frozen whole kernel corn
3 c cooked corkscrew-shaped pasta, cooked without salt
¼ c grated Parmesan cheese

  1. Cook beef, onion and Italian seasoning in skillet until browned. Pour off fat.
  2. Add soup, water and corn. Heat to a boil. Cover and cook over low heat 5 min. or until corn is tender. Add pasta and heat through. Sprinkle with cheese.

Nutrition Information
Calories 292, Total Fat 10g, Saturated Fat 4g, Cholesterol 38mg, Sodium 290mg, Total Carbohydrate 33g, Dietary Fiber 2g, Protein 16g

Adapted from www.campbellwellness.com