Q. Maybe even vegetarian type meals? I have a few picky eaters and on some weekends we have all the kids so there are 7 plus my husband and myself so it would need to be relatively easy and of course healthy, low fat and nutritious. I have one kiddo who hates almost everything except pasta, sandwiches and cereal(of course, it could be also that he just prefers his moms cooking which I can respect). I feel guily trying to make my kids eat foods they don't like but for the sake of their health they need to eat veggies, beans, whole grains, proteins, etc.
So anyone with good recipes for picky eaters would be appreciated.
And please don't just say 'make them eat what you serve'. I've tried that and it seems cruel to watch them sit there so long and then leave the table hungry because after awhile I tell them to just go if they refuse to eat their veggies or whatever. I also have tried withholding any snacks or desserts if they won't eat their dinner - doesn't work either.
Thanks!
So anyone with good recipes for picky eaters would be appreciated.
And please don't just say 'make them eat what you serve'. I've tried that and it seems cruel to watch them sit there so long and then leave the table hungry because after awhile I tell them to just go if they refuse to eat their veggies or whatever. I also have tried withholding any snacks or desserts if they won't eat their dinner - doesn't work either.
Thanks!
A. CRUNCHY FRIED FISH
Here's a low fat version of fried fish. Simply coat chunks of white fish fillets in breadcrumbs and bake in a hot oven. Serve with tarter sauce and russet fries baked alongside. Kids LOVE this!!
1 1/4 pounds firm white fish, such as cod or halibut
1 egg lightly beaten
1 1/2 cups breadcrumbs
1 tsp dried mixed herbs
1 tsp paprika
Freshly ground black pepper
Preheat oven to 450 degrees. Place a large cookie sheet coated with nonstick cooking spray in the oven.
Meanwhile cut fish into chunks. Put beaten egg into a small bowl, and combine breadcrumbs, herbs, paprika and pepper in a large shallow bowl.
Remove cookie sheet from oven. Dip the fish first into the egg and then into the breadcrumb mixture and on to the cookie sheet. Repeat with each piece of fish. Bake for 8-10 minutes, turning once, until fish is cooked through.
LOW FAT FISH TACOS
Halibut and cod work especially well with these low fat fish tacos. Bake, broil or grill the fish after briefly marinating it, and serve with your choice of low fat or fat free garnishes on top of warm corn tortillas.
2 tbsp lime juice
1 tsp cumin
1 tsp olive oil
2 tbsp freshly chopped cilantro
1 pound firm white fish fillets such as halibut or cod
8 corn tortillas
In a small bowl, combine lime juice, cumin, olive oil and cilantro. Place fish in a glass baking dish or in a resealable plastic bag. Add marinade. Cover and marinate in the refrigerator for 15 minutes. Coat a nonstick baking sheet with cooking spray and preheat oven to 350 degrees. Place marinated fish on baking sheet and bake for 15-20 minutes, until fish flakes easily with a fork. Alternatively, broil or grill fish, allowing 10 minutes per inch of thickness. Warm corn tortillas according to instructions on package. When fish is cooked, cut into strips or chunks and divide among corn tortillas. Add shredded cabbage, low fat or fat free sour cream and salsa for garnish.
Serves 4.
LOW FAT CHICKEN ENCHILLADAS
This a is a great way to use leftover chicken or rotisserie chicken. These creamy enchiladas are quick and easy to make. It's comfort food with a fraction of the fat.
4 corn tortillas
1 1/2 cups shredded cooked chicken (skinless, white meat)
1/2 cup black beans
1/2 cup sweet corn
1 cup medium or hot salsa
1 cup plain low fat yogurt
1/2 cup reduced fat sour cream
1/2 cup reduced fat shredded Jack cheese
Preheat oven to 350 degrees.
Coat an 8-inch by 8-inch baking dish with nonstick cooking spray. Warm tortillas according to instructions on package.
Mix salsa, yogurt and sour cream and spoon half the salsa mixture into the chicken, beans and corn. Blend well.
Divide chicken mixture among the tortillas. Carefully roll tortillas and place them seam down in the baking dish. Spoon remaining salsa mixture over the tortillas. Sprinkle cheese on top. Cover with foil and bake for 30 minutes.
Serves 4.
BEEF AND PENNE CASSEROLE
This is comfort food at its best (and a family favorite), combining extra lean ground beef, tomatoes, penne pasta and a sprinkling of reduced fat cheese. Sometimes I wilt half a 10-ounce pack of fresh baby spinach (squeezed dry) and stir it into the beef and tomato mixture.
1/2 pound penne pasta
1 14-ounce can crushed tomatoes
1 8-ounce can tomato sauce, no salt added
1 tsp oregano
1 pound lean or extra-lean ground beef
1 medium onion, finely chopped
1/2 cup shredded reduced fat mozzarella and cheddar cheese blend
Preheat oven to 350 degrees.
Boil pasta according to instructions on package. Do not overcook. Drain and set aside. Meanwhile, in a large skillet sprayed with cooking spray, saute onions and ground beef on a medium to high heat until the beef is browned. Add crushed tomatoes, sauce and oregano, and stir well. Cover and simmer for about 10 minutes. Empty pasta into a 2 quart baking dish; add beef and tomato mixture and toss well to coat. Sprinkle with cheese blend and bake for 25 minutes.
Serves 4-6
You can also do a lot of wonderful things with POLENTA, which is very healthy, pre-cooked and you can buy it in the supermarket in a roll you just have to slice. It's a great substitute for pasta. Try covering it with fresh tomato sauce and a little reduced fat cheese as a side dish to broiled chicken or veal, etc.
Hope this helps!
Here's a low fat version of fried fish. Simply coat chunks of white fish fillets in breadcrumbs and bake in a hot oven. Serve with tarter sauce and russet fries baked alongside. Kids LOVE this!!
1 1/4 pounds firm white fish, such as cod or halibut
1 egg lightly beaten
1 1/2 cups breadcrumbs
1 tsp dried mixed herbs
1 tsp paprika
Freshly ground black pepper
Preheat oven to 450 degrees. Place a large cookie sheet coated with nonstick cooking spray in the oven.
Meanwhile cut fish into chunks. Put beaten egg into a small bowl, and combine breadcrumbs, herbs, paprika and pepper in a large shallow bowl.
Remove cookie sheet from oven. Dip the fish first into the egg and then into the breadcrumb mixture and on to the cookie sheet. Repeat with each piece of fish. Bake for 8-10 minutes, turning once, until fish is cooked through.
LOW FAT FISH TACOS
Halibut and cod work especially well with these low fat fish tacos. Bake, broil or grill the fish after briefly marinating it, and serve with your choice of low fat or fat free garnishes on top of warm corn tortillas.
2 tbsp lime juice
1 tsp cumin
1 tsp olive oil
2 tbsp freshly chopped cilantro
1 pound firm white fish fillets such as halibut or cod
8 corn tortillas
In a small bowl, combine lime juice, cumin, olive oil and cilantro. Place fish in a glass baking dish or in a resealable plastic bag. Add marinade. Cover and marinate in the refrigerator for 15 minutes. Coat a nonstick baking sheet with cooking spray and preheat oven to 350 degrees. Place marinated fish on baking sheet and bake for 15-20 minutes, until fish flakes easily with a fork. Alternatively, broil or grill fish, allowing 10 minutes per inch of thickness. Warm corn tortillas according to instructions on package. When fish is cooked, cut into strips or chunks and divide among corn tortillas. Add shredded cabbage, low fat or fat free sour cream and salsa for garnish.
Serves 4.
LOW FAT CHICKEN ENCHILLADAS
This a is a great way to use leftover chicken or rotisserie chicken. These creamy enchiladas are quick and easy to make. It's comfort food with a fraction of the fat.
4 corn tortillas
1 1/2 cups shredded cooked chicken (skinless, white meat)
1/2 cup black beans
1/2 cup sweet corn
1 cup medium or hot salsa
1 cup plain low fat yogurt
1/2 cup reduced fat sour cream
1/2 cup reduced fat shredded Jack cheese
Preheat oven to 350 degrees.
Coat an 8-inch by 8-inch baking dish with nonstick cooking spray. Warm tortillas according to instructions on package.
Mix salsa, yogurt and sour cream and spoon half the salsa mixture into the chicken, beans and corn. Blend well.
Divide chicken mixture among the tortillas. Carefully roll tortillas and place them seam down in the baking dish. Spoon remaining salsa mixture over the tortillas. Sprinkle cheese on top. Cover with foil and bake for 30 minutes.
Serves 4.
BEEF AND PENNE CASSEROLE
This is comfort food at its best (and a family favorite), combining extra lean ground beef, tomatoes, penne pasta and a sprinkling of reduced fat cheese. Sometimes I wilt half a 10-ounce pack of fresh baby spinach (squeezed dry) and stir it into the beef and tomato mixture.
1/2 pound penne pasta
1 14-ounce can crushed tomatoes
1 8-ounce can tomato sauce, no salt added
1 tsp oregano
1 pound lean or extra-lean ground beef
1 medium onion, finely chopped
1/2 cup shredded reduced fat mozzarella and cheddar cheese blend
Preheat oven to 350 degrees.
Boil pasta according to instructions on package. Do not overcook. Drain and set aside. Meanwhile, in a large skillet sprayed with cooking spray, saute onions and ground beef on a medium to high heat until the beef is browned. Add crushed tomatoes, sauce and oregano, and stir well. Cover and simmer for about 10 minutes. Empty pasta into a 2 quart baking dish; add beef and tomato mixture and toss well to coat. Sprinkle with cheese blend and bake for 25 minutes.
Serves 4-6
You can also do a lot of wonderful things with POLENTA, which is very healthy, pre-cooked and you can buy it in the supermarket in a roll you just have to slice. It's a great substitute for pasta. Try covering it with fresh tomato sauce and a little reduced fat cheese as a side dish to broiled chicken or veal, etc.
Hope this helps!
Any suggestions of tofu dinner recipes that are kid-friendly?
Q. I'm curious to try making some tofu dinner dishes, but I'd like this to go over well with the kids. Any suggestions or ideas of tofu dishes that the kids won't shun? (or is this an impossible task?)
Thanks.
Thanks.
A. When I wrote an article on tofu recipes for kids for a national magazine some years ago, I used my friends' children (as well as my children's friends) as guinea pigs. My own children, after all, had cut their teeth, so to speak, on tofu dishes and so the "T" word didn't faze them. I was surprised at how open most kids were to trying these new tofu dishes. They didn't have as many preconceived notions about the white stuff as many adults do. The result was a plethora of kid-pleasing recipes that my own sons and their friends still ask for. The real trick here was not in getting them to eat these dishes, but in getting them to share them with their parents!
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Tofu Basics Parents always welcome new options for healthy eating, and tofu is a superb food to add to the repertoire of growing children. It’s high in easily digestible protein, low in fat, and is a good source of calcium, iron, and B vitamins. To increase your chances of kid-pleasing results, prepare tofu simply, combining it with other mild or familiar flavors. Here’s a brief lexicon of the most common tofu varieties:
Silken tofu: Available in 16-ounce tubs or 12.3 ounce aseptic packages, this type of tofu is very soft and smooth. It’s great pureed and used as a base for soups (“Creamy” Corn Chowder), dressings and dips, and sauces (Macaroni and Cheese With Secret Silken Tofu Sauce). It also makes an ideal dessert puddings or pie filling (Miniature Chocolate Pudding Pies). This may be the best type of tofu to use when you need to “sneak” it into your child’s meal!
Soft tofu: This comes in 16-ounce tubs and is good for using crumbled, as in faux scrambled egg recipes or imitation “egg salad” or patties (Tofu Patties). Finely crumbled, this is also a good substitute for ricotta cheese (Vegetable Lasagna). Like silken tofu, soft tofu can also be pureed and used as a soup or sauce base, with a somewhat heftier consistency.
Firm or extra firm tofu: Again, available in 16-ounce tubs, and also fresh in chunks or cakes, use this when you want the tofu to hold its shape. Firm tofu is ideal for use in stir fries, stews, and as cutlets or nuggets (Baked Tofu Nuggets).
Baked marinated tofu: Of the tofu varieties listed here, this one is the most difficult, alas, to get in supermarkets. Look for this chewy, dense, and flavorful form of tofu in natural foods stores. Sliced, diced, or (with effort) crumbled, it can be used as a chicken or tuna substitute in stir fries, sandwiches, casseroles, and tortilla dishes (“Chicken”-Style Tofu Fajitas).
--------------------------------------------------------------------------------
"Chicken"-Style Tofu Fajitas
Makes: 8 fajitas (2 fajitas per serving)
In this super-easy, nearly-instant tortilla recipe, chewy baked tofu stands in for chicken. Letting the kids make their own fajitas becomes part of the fun!
8 fajita-size (6- to 7-inch) flour tortillas
10- to 12-ounce package baked tofu, cut into strips
Prepared salsa, your favorite brand
1 cup plain low-fat organic yogurt or soy yogurt
2 cups finely shredded lettuce
1 cup grated cheddar cheese or cheddar-style nondairy cheese, optional
Wrap the entire batch of tortillas in foil and warm in a preheated 400-degree oven or toaster oven.
Place the tofu strips on a plate and microwave briefly until well warmed, about 3 minutes.
Spread a little salsa and yogurt down the center of each tortilla, then arrange a few tofu strips over them. Sprinkle with some lettuce, and if desired, a little cheese. Roll up snugly and eat out of hand.
--------------------------------------------------------------------------------
Baked Tofu Nuggets
Makes: 4 to 6 kid-sized servings
These breaded nuggets become firm and chewy as they bake. Kids enjoy dipping them into their favorite sauce.
16-ounce tub firm or extra firm tofu
3 tablespoons wheat germ
2 tablespoons cornmeal
1 teaspoon seasoned salt
Marinara or barbecue sauce (warmed), or ketchup
Preheat the oven to 400 degrees.
Cut the tofu into 3/4-inch-thick slices. Blot well between clean tea-towels or several layers of paper towel, then cut into 3/4-inch dice. Combine the wheat germ, cornmeal, and seasoned salt in a mixing bowl. Add the tofu chunks and stir gently until evenly coated.
Arrange the tofu on a lightly oiled non-stick baking sheet. Bake for 15 minutes, stirring once or twice during this time, or until golden and firm. Serve at once with sauce of your choice for dipping or topping.
--------------------------------------------------------------------------------
Macaroni and Cheese with a Secret Silken Tofu Sauce
6 to 8 kid-sized servings
The same children I tested this on 5 years ago still request this each and every time they come to my house for dinner. This basic macaroni and cheese is rich and comforting. Using pureed silken tofu as a base for the sauce gives the kids a good dose of soy goodness.
10 to 12 ounces elbow macaroni (or other short pasta shape such as cavatappi)
12.3-ounce package silken tofu
2 tablespoons nonhydrogenated margarine
1 1/2 cups firmly packed organic grated cheddar cheese or cheddar-style nondairy cheese
Salt to taste
Cook the macaroni in plenty of rapidly simmering water until al dente, then drain.
Meanwhile, puree the tofu until perfectly smooth in a food processor or blender. Transfer to a medium sauce pan and add the margarine and cheese. Slowly bring to a gentle simmer, stirring often, then cook over low heat until the cheese is thoroughly melted.
Combine the cooked macaroni and sauce in a serving container and stir together. Season with salt to taste and serve at once.
VARIATION: Bake in a casserole dish at 400 degrees for 20 to 30 minutes, or until the top is golden and crusty.
--------------------------------------------------------------------------------
Creamy Corn Chowder
Makes: 8 kid-sized servings, or about 6 average servings
Pureed silken tofu is a superb base for creamy soups, such as chowders. It provides substance without the need for thickening. The mild, familiar flavors will entice kids of all ages to enjoy a soothing bowl of soup.
1 1/2 tablespoons light olive oil
1 medium onion, finely chopped
1 large celery stalk, diced
2 medium carrots, peeled and thinly sliced
2 medium-large potatoes, peeled and finely diced
1/2 teaspoon ground cumin
2 vegetable bouillon cubes
3 cups cooked fresh or thawed frozen corn kernels
12.3-ounce package silken tofu, well pureed in a food processor or blender
Low-fat milk, rice milk, or soy milk, as needed
Salt and freshly ground pepper to taste
Heat the oil in a soup pot. Add the onion and celery and sauté over medium heat until golden. Add the carrots, potatoes, bouillon cube, and cumin, plus just enough water to cover. Bring to a simmer, then cover and simmer gently until the vegetables are tender, about 25 to 30 minutes.
Stir in the corn kernels and pureed tofu. Add just enough milk to give the soup a medium-thick consistency. Season with salt and pepper and simmer for another 10 minutes over very low heat.
If time allows, let the soup stand off the heat for an hour or so before serving, then heat through as needed. Remove the bay leaves before serving.
--------------------------------------------------------------------------------
Miniature Tofu Chocolate Pudding
Serves: 4
Silken tofu is a great base for pudding—it has just the right consistency, and it spares you from bothering with a flour-thickened milk sauce, which tends to scorch and lump.
16-ounce tub silken tofu
3/4 cup semi-sweet chocolate chips
3 to 4tablespoons maple syrup, or to taste
1 teaspoon pure vanilla extract, optional
Puree the tofu in a food processor or blender until completely smooth. Transfer to a small saucepan and add the chocolate chips. Cook over medium low heat, stirring often, until the chocolate chips have melted. Stir in the maple syrup and optional vanilla.
Allow to cool completely, then serve at room temperature.
for more ideas go to
http://vegkitchen.com/index.htm
--------------------------------------------------------------------------------
Tofu Basics Parents always welcome new options for healthy eating, and tofu is a superb food to add to the repertoire of growing children. It’s high in easily digestible protein, low in fat, and is a good source of calcium, iron, and B vitamins. To increase your chances of kid-pleasing results, prepare tofu simply, combining it with other mild or familiar flavors. Here’s a brief lexicon of the most common tofu varieties:
Silken tofu: Available in 16-ounce tubs or 12.3 ounce aseptic packages, this type of tofu is very soft and smooth. It’s great pureed and used as a base for soups (“Creamy” Corn Chowder), dressings and dips, and sauces (Macaroni and Cheese With Secret Silken Tofu Sauce). It also makes an ideal dessert puddings or pie filling (Miniature Chocolate Pudding Pies). This may be the best type of tofu to use when you need to “sneak” it into your child’s meal!
Soft tofu: This comes in 16-ounce tubs and is good for using crumbled, as in faux scrambled egg recipes or imitation “egg salad” or patties (Tofu Patties). Finely crumbled, this is also a good substitute for ricotta cheese (Vegetable Lasagna). Like silken tofu, soft tofu can also be pureed and used as a soup or sauce base, with a somewhat heftier consistency.
Firm or extra firm tofu: Again, available in 16-ounce tubs, and also fresh in chunks or cakes, use this when you want the tofu to hold its shape. Firm tofu is ideal for use in stir fries, stews, and as cutlets or nuggets (Baked Tofu Nuggets).
Baked marinated tofu: Of the tofu varieties listed here, this one is the most difficult, alas, to get in supermarkets. Look for this chewy, dense, and flavorful form of tofu in natural foods stores. Sliced, diced, or (with effort) crumbled, it can be used as a chicken or tuna substitute in stir fries, sandwiches, casseroles, and tortilla dishes (“Chicken”-Style Tofu Fajitas).
--------------------------------------------------------------------------------
"Chicken"-Style Tofu Fajitas
Makes: 8 fajitas (2 fajitas per serving)
In this super-easy, nearly-instant tortilla recipe, chewy baked tofu stands in for chicken. Letting the kids make their own fajitas becomes part of the fun!
8 fajita-size (6- to 7-inch) flour tortillas
10- to 12-ounce package baked tofu, cut into strips
Prepared salsa, your favorite brand
1 cup plain low-fat organic yogurt or soy yogurt
2 cups finely shredded lettuce
1 cup grated cheddar cheese or cheddar-style nondairy cheese, optional
Wrap the entire batch of tortillas in foil and warm in a preheated 400-degree oven or toaster oven.
Place the tofu strips on a plate and microwave briefly until well warmed, about 3 minutes.
Spread a little salsa and yogurt down the center of each tortilla, then arrange a few tofu strips over them. Sprinkle with some lettuce, and if desired, a little cheese. Roll up snugly and eat out of hand.
--------------------------------------------------------------------------------
Baked Tofu Nuggets
Makes: 4 to 6 kid-sized servings
These breaded nuggets become firm and chewy as they bake. Kids enjoy dipping them into their favorite sauce.
16-ounce tub firm or extra firm tofu
3 tablespoons wheat germ
2 tablespoons cornmeal
1 teaspoon seasoned salt
Marinara or barbecue sauce (warmed), or ketchup
Preheat the oven to 400 degrees.
Cut the tofu into 3/4-inch-thick slices. Blot well between clean tea-towels or several layers of paper towel, then cut into 3/4-inch dice. Combine the wheat germ, cornmeal, and seasoned salt in a mixing bowl. Add the tofu chunks and stir gently until evenly coated.
Arrange the tofu on a lightly oiled non-stick baking sheet. Bake for 15 minutes, stirring once or twice during this time, or until golden and firm. Serve at once with sauce of your choice for dipping or topping.
--------------------------------------------------------------------------------
Macaroni and Cheese with a Secret Silken Tofu Sauce
6 to 8 kid-sized servings
The same children I tested this on 5 years ago still request this each and every time they come to my house for dinner. This basic macaroni and cheese is rich and comforting. Using pureed silken tofu as a base for the sauce gives the kids a good dose of soy goodness.
10 to 12 ounces elbow macaroni (or other short pasta shape such as cavatappi)
12.3-ounce package silken tofu
2 tablespoons nonhydrogenated margarine
1 1/2 cups firmly packed organic grated cheddar cheese or cheddar-style nondairy cheese
Salt to taste
Cook the macaroni in plenty of rapidly simmering water until al dente, then drain.
Meanwhile, puree the tofu until perfectly smooth in a food processor or blender. Transfer to a medium sauce pan and add the margarine and cheese. Slowly bring to a gentle simmer, stirring often, then cook over low heat until the cheese is thoroughly melted.
Combine the cooked macaroni and sauce in a serving container and stir together. Season with salt to taste and serve at once.
VARIATION: Bake in a casserole dish at 400 degrees for 20 to 30 minutes, or until the top is golden and crusty.
--------------------------------------------------------------------------------
Creamy Corn Chowder
Makes: 8 kid-sized servings, or about 6 average servings
Pureed silken tofu is a superb base for creamy soups, such as chowders. It provides substance without the need for thickening. The mild, familiar flavors will entice kids of all ages to enjoy a soothing bowl of soup.
1 1/2 tablespoons light olive oil
1 medium onion, finely chopped
1 large celery stalk, diced
2 medium carrots, peeled and thinly sliced
2 medium-large potatoes, peeled and finely diced
1/2 teaspoon ground cumin
2 vegetable bouillon cubes
3 cups cooked fresh or thawed frozen corn kernels
12.3-ounce package silken tofu, well pureed in a food processor or blender
Low-fat milk, rice milk, or soy milk, as needed
Salt and freshly ground pepper to taste
Heat the oil in a soup pot. Add the onion and celery and sauté over medium heat until golden. Add the carrots, potatoes, bouillon cube, and cumin, plus just enough water to cover. Bring to a simmer, then cover and simmer gently until the vegetables are tender, about 25 to 30 minutes.
Stir in the corn kernels and pureed tofu. Add just enough milk to give the soup a medium-thick consistency. Season with salt and pepper and simmer for another 10 minutes over very low heat.
If time allows, let the soup stand off the heat for an hour or so before serving, then heat through as needed. Remove the bay leaves before serving.
--------------------------------------------------------------------------------
Miniature Tofu Chocolate Pudding
Serves: 4
Silken tofu is a great base for pudding—it has just the right consistency, and it spares you from bothering with a flour-thickened milk sauce, which tends to scorch and lump.
16-ounce tub silken tofu
3/4 cup semi-sweet chocolate chips
3 to 4tablespoons maple syrup, or to taste
1 teaspoon pure vanilla extract, optional
Puree the tofu in a food processor or blender until completely smooth. Transfer to a small saucepan and add the chocolate chips. Cook over medium low heat, stirring often, until the chocolate chips have melted. Stir in the maple syrup and optional vanilla.
Allow to cool completely, then serve at room temperature.
for more ideas go to
http://vegkitchen.com/index.htm
What are some good inexpensive but easy to make meals?
Q. When I cook for my husband, usually I have just one main dish, a side, and soup. What are some good course meals that are inexpensive and easy to make that he can enjoy? I am running out of ideas. Not just one dish, but one main dish with other small dishes that works with it.
A. Here are some cools & easy cooking meals receipe
Grilled Bullseye
2 eggs
2 pieces of bread
1 slice cheese
Butter
Cut a hole in the center of each piece of bread using a glass, glass jar, or cookie cutter. Butter the pan. Turn stove on Low at first then move to Medium once eggs are in.
Place both pieces of bread on the pan. Crack each egg and drop one into each hole in the center of the bread. Cook egg to your liking, take two peices of bread off pan and let cool. Put cheese slice in-between slices of bread. Place in microwave for 30 seconds or under the grill to melt cheese.
*This recipe was sent in by Nic.
BLC (Bacon, Lettuce, Ceasar) Sandwich
Multigrain bread, sandwich sliced
Lettuce, shredded
Cheese slices (American, Swiss, or your favorite)
Ceasar salad dressing
Pepper to taste
Bacon strips
Toast bread. Top with cheese slices and melt cheese in toaster oven. In a small bowl, add dressing to lettuce and toss. Smother salad over cheese and lightly pepper. Cook bacon in microwave or frypan and place strips over salad. Add some pickles or olives if you like. Place toasted bread on top to make a delicious lunch that kids will enjoy!
*Recipe sent in by Kayla.
Robin Hood Wrap
1 package tortillas
Cold cuts, sliced from the deli (ham and turkey)
American cheese
Swiss cheese
Chopped vegies (lettuce, cucumbers, pickles, olives)
Mustard and mayonaise
Lay a tortilla out flat and spread with mayonaise, then mustard. Then layer with a slice of ham and a slice of turkey. Next add a slice of American chesse and a slice of Swiss cheese. Add lettuce, olives, cucumbers, and pickles. Roll up your wrap and cut into round bite-sized pieces. Pack in an airtight container. Simple to make and great for school lunches!
*Recipe sent in by Chelsey F.
Mashed Hot 'Tater Dog
1 hot dog bun per person, toasted
1 hot dog per person, heated
prepared instant mashed potatoes
1 package frozen peas and carrots, cooked
salt and pepper to taste
Toast buns, heat hot dogs, and cover hot dog with mashed potatoes, peas and carrots. Add ketchup if you like. A healthy twist to the old hot dog.
*Submitted by Kristina.
Ned's PBJ Sandwich
peanut butter
grape jelly
2 slices bread
Mix peanut butter and jelly together in a bowl until completely blended (should be an icky gray color). Spread on sandwich bread. It doesn't look that pretty, but it sure tastes GREAT (trust me).
Avocado Sandwich
1 avocado
juice of 1/2 lemon
1 tablespoon oil
1 teaspoon garlic salt
1/2 teaspoon salt
1/8 teaspoon pepper
1 slice American cheese
2 slices bread
Mash the avocado in a bowl. Add lemon juice, oil, garlic salt, salt, and pepper. Stir together. Spread over sandwich bread and top with a slice of American cheese.
Ham and Cheese Sandwich
1 slice sandwich ham
mustard or mayonaise
1 slice American cheese
1 slice bread
Put ham on sandwich bread. Spread with mustard or mayonaise. Take a slice of American cheese and cut out a simple shape such as a heart or star. Put cheese slice on top of ham slice. Kids love this simple open faced sandwich.
California Roll Up
1 whole wheat flour tortilla
4 slices deli shaved turkey breast
1 slice mozzarella cheese
4 thin slices cucumber
4 slices avocado
alfalfa sprouts
Layer tortilla with turkey breast, cheese, cucumber and avocado slices, and a handful of sprouts. Roll it up and slice in half. Wrap tightly in plastic wrap. Perfect for school lunches.
Tofu Burgers
1/2 block firm tofu
2 cups oats
1 tablespoon soy sauce
2 tablespoons oil
whole wheat buns
Cut up 1/2 tofu block into small cubes. Then mash the tofu with your hands and place in a large bowl. Add oats and soy sauce. Mix together well using your hands. Make tofu burger patties with your hands. Fry in oil until golden and crispy.
Drain on paper towels. Serve on a whole wheat bun with ketchup, lettuce, and any other burger toppings you like. Kids will love these healthy burgers. - Serves 4.
Ham Sandwich
1 bagel
1 cucumber
3 slices of ham
Mustard
Salt
Butter
Cheese
Carefully cut the bagel in half. Then cut the cucumber into four or more slices(as many as you like). Toast the bagel. Then spread the butter onto the bageland add the slices of cucumber. Next add the salt and a slice of ham. Then addthe mustard. Add a piece of ham. Then add the cheese.
Hamurger with the Works
1 pound ground beef
1/2 onion, minced
1/2 teaspoon garlic salt
1/2 teaspoon salt
1/8 teaspoon pepper
4 eggs
4 slices American cheese
hamburger buns
In a bowl mix together ground beef, onion, garlic salt, salt, and pepper. Make patties, fry, and drain on paper towel. Fry eggs. Top burger with fried egg, cheese, tomatoes, lettuce, and your favorite burger toppings.
Serves 4.
Tuna Tacos
1 large can of tuna
2 tablespoons cole slaw dressing
1 package cole slaw mix
12 flour tortillas
In a medium bowl mix the tuna, cole slaw mix and cole slaw dressing. Spoon into flour tortillas. Serve with corn chips and salsa.
Crispy Bacon Tortilla
one tortilla
4 pieces of bacon
4 slices of American cheese
Cook 4 pieces of bacon in microwave (or in frypan - kids, have parents fry for you). Put the tortilla on a plate and add cheese. Put in microwave for 20 secounds to melt. Then put bacon on the chese and roll your tortilla up. Add salsa, avocado, or sour cream.
Or you can just click belwo
http://www.foodnetwork.com/food/lf_qe_meals_for_one/0,2857,FOOD_27039,00.html
Hope the infromation was useful to you pal.
Grilled Bullseye
2 eggs
2 pieces of bread
1 slice cheese
Butter
Cut a hole in the center of each piece of bread using a glass, glass jar, or cookie cutter. Butter the pan. Turn stove on Low at first then move to Medium once eggs are in.
Place both pieces of bread on the pan. Crack each egg and drop one into each hole in the center of the bread. Cook egg to your liking, take two peices of bread off pan and let cool. Put cheese slice in-between slices of bread. Place in microwave for 30 seconds or under the grill to melt cheese.
*This recipe was sent in by Nic.
BLC (Bacon, Lettuce, Ceasar) Sandwich
Multigrain bread, sandwich sliced
Lettuce, shredded
Cheese slices (American, Swiss, or your favorite)
Ceasar salad dressing
Pepper to taste
Bacon strips
Toast bread. Top with cheese slices and melt cheese in toaster oven. In a small bowl, add dressing to lettuce and toss. Smother salad over cheese and lightly pepper. Cook bacon in microwave or frypan and place strips over salad. Add some pickles or olives if you like. Place toasted bread on top to make a delicious lunch that kids will enjoy!
*Recipe sent in by Kayla.
Robin Hood Wrap
1 package tortillas
Cold cuts, sliced from the deli (ham and turkey)
American cheese
Swiss cheese
Chopped vegies (lettuce, cucumbers, pickles, olives)
Mustard and mayonaise
Lay a tortilla out flat and spread with mayonaise, then mustard. Then layer with a slice of ham and a slice of turkey. Next add a slice of American chesse and a slice of Swiss cheese. Add lettuce, olives, cucumbers, and pickles. Roll up your wrap and cut into round bite-sized pieces. Pack in an airtight container. Simple to make and great for school lunches!
*Recipe sent in by Chelsey F.
Mashed Hot 'Tater Dog
1 hot dog bun per person, toasted
1 hot dog per person, heated
prepared instant mashed potatoes
1 package frozen peas and carrots, cooked
salt and pepper to taste
Toast buns, heat hot dogs, and cover hot dog with mashed potatoes, peas and carrots. Add ketchup if you like. A healthy twist to the old hot dog.
*Submitted by Kristina.
Ned's PBJ Sandwich
peanut butter
grape jelly
2 slices bread
Mix peanut butter and jelly together in a bowl until completely blended (should be an icky gray color). Spread on sandwich bread. It doesn't look that pretty, but it sure tastes GREAT (trust me).
Avocado Sandwich
1 avocado
juice of 1/2 lemon
1 tablespoon oil
1 teaspoon garlic salt
1/2 teaspoon salt
1/8 teaspoon pepper
1 slice American cheese
2 slices bread
Mash the avocado in a bowl. Add lemon juice, oil, garlic salt, salt, and pepper. Stir together. Spread over sandwich bread and top with a slice of American cheese.
Ham and Cheese Sandwich
1 slice sandwich ham
mustard or mayonaise
1 slice American cheese
1 slice bread
Put ham on sandwich bread. Spread with mustard or mayonaise. Take a slice of American cheese and cut out a simple shape such as a heart or star. Put cheese slice on top of ham slice. Kids love this simple open faced sandwich.
California Roll Up
1 whole wheat flour tortilla
4 slices deli shaved turkey breast
1 slice mozzarella cheese
4 thin slices cucumber
4 slices avocado
alfalfa sprouts
Layer tortilla with turkey breast, cheese, cucumber and avocado slices, and a handful of sprouts. Roll it up and slice in half. Wrap tightly in plastic wrap. Perfect for school lunches.
Tofu Burgers
1/2 block firm tofu
2 cups oats
1 tablespoon soy sauce
2 tablespoons oil
whole wheat buns
Cut up 1/2 tofu block into small cubes. Then mash the tofu with your hands and place in a large bowl. Add oats and soy sauce. Mix together well using your hands. Make tofu burger patties with your hands. Fry in oil until golden and crispy.
Drain on paper towels. Serve on a whole wheat bun with ketchup, lettuce, and any other burger toppings you like. Kids will love these healthy burgers. - Serves 4.
Ham Sandwich
1 bagel
1 cucumber
3 slices of ham
Mustard
Salt
Butter
Cheese
Carefully cut the bagel in half. Then cut the cucumber into four or more slices(as many as you like). Toast the bagel. Then spread the butter onto the bageland add the slices of cucumber. Next add the salt and a slice of ham. Then addthe mustard. Add a piece of ham. Then add the cheese.
Hamurger with the Works
1 pound ground beef
1/2 onion, minced
1/2 teaspoon garlic salt
1/2 teaspoon salt
1/8 teaspoon pepper
4 eggs
4 slices American cheese
hamburger buns
In a bowl mix together ground beef, onion, garlic salt, salt, and pepper. Make patties, fry, and drain on paper towel. Fry eggs. Top burger with fried egg, cheese, tomatoes, lettuce, and your favorite burger toppings.
Serves 4.
Tuna Tacos
1 large can of tuna
2 tablespoons cole slaw dressing
1 package cole slaw mix
12 flour tortillas
In a medium bowl mix the tuna, cole slaw mix and cole slaw dressing. Spoon into flour tortillas. Serve with corn chips and salsa.
Crispy Bacon Tortilla
one tortilla
4 pieces of bacon
4 slices of American cheese
Cook 4 pieces of bacon in microwave (or in frypan - kids, have parents fry for you). Put the tortilla on a plate and add cheese. Put in microwave for 20 secounds to melt. Then put bacon on the chese and roll your tortilla up. Add salsa, avocado, or sour cream.
Or you can just click belwo
http://www.foodnetwork.com/food/lf_qe_meals_for_one/0,2857,FOOD_27039,00.html
Hope the infromation was useful to you pal.
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