Healthy Breakfast Ideas for Kids with Jennie-O #JennieO4kids #Cbias

January 14, 2013 by

Healthy Breakfast Ideas for Kids

One thing I am passionate about is trying to instill good eating habits in my children as they grow older. Offering healthy alternatives, choosing the best meals for my children, and overall choosing to educate them on how they can make better choices themselves.

Don’t get me wrong… they’ll probably choose a french fry over veggies any day but give them the choice of an apple and a french fry and it could go 50/50.

And I’m not saying I’m perfect. We do eat out about once a week at either a restaurant or fast food place and the children do consume greasy, fatty foods that are horribly bad for them but oh-so-good. But we do spend the majority of our meals at our dining room table. Together as  family enjoying the food before us.

Most meals are actually prepared together. Because I find importance in getting the kids involved with tasks they can do for their age. Once they start to get involved they become much more interested in the foods they’re eating. And you’d be surprised at how many new things my kids have tried simply because they’ve helped prepare the dish.

[Read more…]

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The Best Turkey Meatloaf Ever

January 4, 2013 by

the best turkey meatloaf ever

The Best Turkey Meatloaf Ever

When I first started Weight Watchers before my son was born I fell in love with making meatloaf from ground turkey. While I heard complaints about ground turkey being too dry and not as good as ground beef I was determined to make a tasty and healthy version of one of my favorites.

With a few additional ingredients to my original meatloaf recipe I created a delicious meal that I make over and over again. It truly is the best turkey meatloaf ever! I cheat a little and use the Trader Joe’s frozen fire roasted onions and peppers. Then I chop them up into smaller pieces. I think that the juices from the cooked veggies really add more flavor to the whole meal.

The best part is how versatile it is. While I always include the ingredients below I sometimes add extra veggies or different cheese to the mix to change it up. Well… and to clean out the fridge. Grated zucchini is probably the best addition to this recipe. But make sure to squeeze out all of the excess liquid first before adding it.

If you’re looking for a great way to incorporate veggies into you meal without having to pile on an extra serving, this is a great way to do it! Now I just wish my kids would start to gobble it up as much as my husband and I do. We think they might be warming up to it though.

The Best Turkey Meatloaf Ever
Ingredients
  • 1 1/4 pound lean ground turkey
  • 1/2 cup onions and peppers, diced
  • 1 clove garlic, minced
  • 1 egg
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Italian seasoning
  • 1/2 cup panko bread crumbs
  • 1/4 cup swiss cheese (any type would work)
  • salt and pepper
  • 1/2 cup ketchup
  • 1 tablespoon mustard
  • 1 tablespoon brown sugar
Instructions
  1. Preheat oven to 375 degrees.
  2. Saute onions and peppers in a nonstick skillet on medium heat. Add garlic and cook until fragrant. Set aside to cool slightly.
  3. Grab a small cup or bowl and mix together ketchup, mustard, and brown sugar. Set aside to top meatloaf later.
  4. Place ground turkey in a large bowl, add sauteed veggies, egg, Worcestershire sauce, herbs, panko, swiss cheese, salt and pepper. Mix together well until everything is incorporated.
  5. Grab a loaf pan and add meat mixture to the pan forming a round dome on top. Cook for 40-45 minutes.
  6. Take meatloaf out of the oven and top with a thin layer of the ketchup mixture. Place back in the oven and cook for another 15 minutes or until fully cooked and the inside reads 160 degrees.
  7. Let rest for 5-10 minutes before serving.

Serves 5, 2 slices = 1 serving at 6 WW points

Filed Under: Dinner, Recipes, Uncategorized, Weight Watchers Tagged With: , , , ,

Baked Peanut Butter and Banana Oatmeal Squares Breakfast Recipe

December 6, 2012 by

Peanut Butter & Banana Oatmeal Squares

Peanut Butter and Banana Breakfast Squares

If you’re a peanut butter lover AND watching your figure don’t walk, run to go make these healthy baked peanut butter and banana oatmeal squares!

These little squares are packed with flavor and super filling. Now you may be saying healthy oatmeal squares? But if you look at the recipe, there’s nothing “diet” about them. I mean they have butter and real sugar!

No skimping out on this one. If you’re like me and eat a hearty breakfast every morning, help yourself to two servings piled with bananas on top and non-fat vanilla yogurt on the side for an awesome and very tasty breakfast. Each square is only 4 WW+ points.

Seriously… go make these now. [Read more…]

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Pear Pancakes with Cinnamon {Breakfast Recipe}

October 9, 2012 by

Every morning we wake up and decide what to have for breakfast. Sometimes it’s eggs, sometimes it’s yogurts and berries, and sometimes it’s cereal. But every once in a while we get a special treat.

Pancakes! 

Now, it’s not that pancakes are hard to make. Or that they’re labor intensive. We just don’t eat them all the time. So when we do, we make them special. And I have to admit, when I run out of my Alton Brown pancake mix, I grab a box mix.

But I don’t leave it at that! We spice up our pancakes with the fruit and spices we have on hand and make them extra special and nutritious. When my kids were small I would add different purees into their pancake mix but now that they’re older we like to dice up our fruit before adding it in.

And here’s how we do it:

Pear Pancakes with Cinnamon

  • 1 cup Trader Joe’s multigrain pancake mix
  • 1/2 cup milk 
  • 1 egg
  • 1/4 pear
  • 1 tsp cinnamon

1. Dice up the pear into small pieces.

2. Mix together the pancake mix, milk, and egg with a whisk until just incorporated. Do not over-mix.

3. Add in the diced pear and cinnamon. Fold in gently.

4. Let pancake batter sit while you prep the pan. Heat pan on medium heat.

5. Coat pan with butter. Take a towel and wipe off the excess batter (thanks, Alton, for that tip!)

6. Using a measuring cup, pour 1/4 to 1/3 of the batter onto the hot pan.

7. Let cook until batter is bubbling and edges look firm and underside is golden brown, about 1 1/2 to 2 minutes. Flip.

8. Let the other side cook until golden brown, about 2-3 minutes.

9. Repeat with the rest of the batter. If making large batches, store cooked pancakes in a warm oven (I set mine on the lowest setting and place pancakes on a plate with a towel on top to keep warm while I finish the rest of the batches).

10. Enjoy!

Makes 6 pancakes

Pancakes are so easy and versatile! Why stick with the same old plain pancakes when you can jazz them up? Switch up apples for pears and add some peanut butter on top and you have a tasty, and healthy meal perfect for this Fall!

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Pumpkin Cheesecake Bars {Dessert Recipe}

September 20, 2012 by

When Fall comes there is one thing I am most excited about. The return of canned pumpkin on the shelves! I start out small. Buying maybe 4 cans of pumpkin on my first spotting. Then I get a bit crazy. I need to stock up for the rest of the year. How can I not have 10 or so cans of pumpkin in my pantry by mid-October? And what do I use these cans and cans of pumpkin for? Healthier recipes!

Pumpkin is a great ingredient in baking, cooking and no-bake recipes such as this one. It’s simple and easy to use and best of all… it’s super tasty and healthy! Now I’ve already been making my pumpkin waffles, pumpkin muffins and even a pumpkin oatmeal shake. But I hadn’t yet tried anything with pumpkin and cheesecake before. So this past weekend I decided to try out a no-bake recipe for pumpkin cheesecake bars. And they were delicious.

If you have a can of pumpkin lying around you have to try it!

Pumpkin Cheesecake Bars

  • 1 package (8 oz.) neufchatel cheese, softened*
  • 1 cup canned pumpkin
  • 1/3 cup agave nectar (or 1/2 cup sugar)
  • 1/2 tsp. pumpkin pie spice
  • 1 tub (8 oz.) Cool Whip Free whipped topping, thawed, divided
  • 1 package graham crackers (about 24), crushed
  • 4 tablespoons light butter, melted

Line an 8×8 or 9×9 baking dish with plastic wrap. Mix graham cracker crumbs and melted butter until the crumbs resemble moist sand. Push crumb mixture into dish with your fingers evenly to create a level crust on the bottom. Make sure to get the crumbs into the corners of the dish as well.

Beat cream cheese, pumpkin, agave and pumpkin pie spice with electric mixer on low speed for one minute. Increase speed to medium and mix for another 3 minutes or until no lumps are visible. Gently stir in 2-1/2 cups of the whipped topping. Cover and refrigerate remaining whipped topping for later use.

Spoon cream cheese mixture into crust and refrigerate 3 hours or overnight. Serve topped with remaining whipped topping. Store leftover cheesecake in refrigerator.

*How to Soften Cream Cheese
Place completely unwrapped package of cream cheese in microwavable bowl. Microwave on HIGH 10 to 15 seconds or until slightly softened. If you cannot find neufchatel cheese in your grocery store just go for the reduced fat cream cheese. Same thing, different name.

Serves 16 | 5 WW+ Points

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Low-Fat Turkey Chili with Beans {4 WW pp+}

September 16, 2012 by

Turkey Chili with Beans

One thing that has become very apparent these past two weeks is that it is, in fact, football season again. My tv is once again taken over and Sunday afternoons and Monday nights are filled with the sound of yelling and cheering.

I have to be honest though, I’m not really that into football. But I am into football food! The excuse to invite people over to sit around and eat appetizers and yummy bbq is just too enticing. And one of my favorite go to recipes to make is a delicious turkey chili with beans.

Not only is it quick and easy, it can simmer in the slow cooker all day and be used as needed for munching. Plus it’s versatile. We put chili on just about everything. Hot dogs, nachos, fries, etc. It makes just about anything better. And it’s low fat! That’s right. This recipe is filled with low fat turkey chili, tons of veggies, and spices and seasonings to create a flavor you will love. [Read more…]

Filed Under: In the Kitchen, Recipes, Soups & Salads, Uncategorized, Weight Watchers Tagged With: , , , , , , , , , , , , ,

Lighter Sesame Chicken {Dinner Recipe}

September 7, 2012 by

Since I’m back on track and counting points, I’ve been reverting back to old favorites! Favorite recipes that is. I absolutely love how simple and delicious this meal is. I can make it under 30 minutes and the longest part is waiting for the rice to finish cooking.

If you’re looking for a quick and easy take out meal without the cost of take out, try your hand at this delicious lighter sesame chicken! Feel free to play around with the flavors a bit as well. Add a little orange zest, or maybe some flaked red pepper. This dish is so versatile and can be changed up to fit any flavor profile.

Lighter Sesame Chicken

  • 3 tablespoons honey
  • 2 tablespoons sesame seeds
  • 2 tablespoons soy sauce
  • 1 clove garlic, finely chopped
  • 2 large egg whites
  • 1/4 cup cornstarch
  • 2 boneless skinless chicken breasts, cut into 2-inch chunks
  • Coarse salt and ground pepper
  • 2 tablespoons olive oil
  • 4 scallions, thinly sliced

In a small bowl, combine honey, sesame seeds, soy sauce, and garlic; set aside. In a large bowl, whisk together egg whites and cornstarch. Add chicken and season with salt and pepper. Toss to coat.

In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high. Add half the chicken; cook, turning occasionally, until golden and opaque throughout, 6 to 8 minutes. Transfer to a plate.

Repeat with remaining tablespoon oil and chicken. Return all the chicken to skillet; add reserved sauce and scallions, and toss to coat.

Serve sesame chicken with broccoli and rice.

Serves 4 | 6 WW points

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Healthy Ranch Yogurt Dip {Snack Recipe}

August 28, 2012 by
Yogurt Ranch Dip

My family is absolutely obsessed with ranch dressing. If the kids have veggies, they want to dip them in ranch. So I’ve tried to change up the way we make ranch and have ditched the sour cream!

Now sour cream isn’t bad. I love the stuff. But by swapping out sour cream with greek yogurt I not only am cutting calories but I’m increasing protein! All in all I’m very excited about the swap and the kids can’t seem to tell the difference.

And Greek yogurt can be subbed for more than just sour cream. I also swap it out for mayo in some recipes.

Yogurt Ranch Dip ingredients

Ranch Yogurt Dip
  • 1 cup greek yogurt
  • 2 tablespoons ranch mix (see below for ranch mix)

Mix ingredients together until well combined. Let sit in the fridge overnight. Serve with your favorite veggies or chips.

 
Ranch Dip Mix
  • 2 tablespoons dried parsley
  • 3/4 teaspoon ground black pepper
  • 1 teaspoon seasoned salt
  • 1 teaspoon dried dill
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon dried thyme

Combine ingredients and store in an air-tight container for up to 3 months. Feel free to double or triple and use as needed.

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Keeping Kids Healthy with Great Snack Options {Back to School Special}

August 27, 2012 by

Keeping Kids Healthy with Great Snack Options

Now that the kids are going back to school and the craziness of summer is coming to an end, it’s time to start talking healthy snack options!

One of my main concerns with my kids is the fact that they want to snack all.day.long. So I’ve tried my best to offer a variety of foods to not only keep them open minded about what they eat, but also keep them aware of the colors they eat and trying to make sure they get to every color of the rainbow!

If they’re going to snack, they’re going to snack the right way.  [Read more…]

Filed Under: In the Kitchen, Recipes, Snacks, Uncategorized Tagged With: , , , , , ,

“Roasted” Whole Chicken {Slow Cooker Dinner Recipe}

August 21, 2012 by

With the heat of the summer upon us the last thing I want to do in the afternoon is prepare for dinner. I don’t want to go anywhere near a stove or oven and have been quite bad about forgoing a traditional meal for one my husband can pick up on the way home more than once.

Since I am over being lazy about my health I decided to cook a whole chicken in the crock pot this week so that I could not only enjoy delicious, slow roasted goodness, but also have leftover chicken for meals later on in the week (as well including a great topping for salads for lunch)!

Not only is this chicken super easy to make, it’s tasty as well! And can be made in 3-4 hours. So if you forget to set the slow cooker in the morning and are home in the afternoon, there’s still hope for dinner!

“Roasted” Whole Chicken in the Slow Cooker
  • 1 whole chicken
  • 2 teaspoons red curry powder
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon sage
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne (red) pepper
  • ¼ teaspoon black pepper
  • 1 onion
  • 2 garlic cloves, whole

Chop up the onion and place 3/4 of the onion on the bottom of your slow cooker. Set 1/4 aside.

Remove all giblets and neck from chicken (set aside if you want to use it to make chicken stock afterwards). Pat chicken dry.

Combine all herbs and spices in a bowl. Rub spice mixture onto skin of chicken making sure to get every inch covered.

Stuff chicken cavity (you know… were the giblets were?) with onion you set aside and garlic cloves. Place chicken breast side up on top of onions in slow cooker.

Set slow cooker on low and let cook 3-4 hours or until tender.

What do you do with leftover chicken?

 

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