Saturday, November 2, 2013
Is this a healthy sandwich snack?
homemade healthy sandwich bread recipe image
Q. i use "whole graine" bread.very little light mayo with mustard.I add lettuce,tomatoes,cucumbers,onion,and turkey 98% fat free.
Also what is a good healthy homemade dip
salad dressing i mean!
Also what is a good healthy homemade dip
salad dressing i mean!
Answer
That's pretty healthy and sounds yummy. For homemade salad dressing or dip, you can mix caesar dressing and plain nonfat yogurt together -- about 2 parts dressing to 1 part yogurt. It makes the caesar flavor less intense, and cuts the fat a lot. You can substitute plain nonfat yogurt for part or all of the sour cream in most dressing/dip recipes, too, with good results. When my mom makes onion dip for parties, she uses 1 c low-fat sour cream, 1 cup plain nonfat yogurt, and a packet of Lipton onion soup mix. It's darn good!
That's pretty healthy and sounds yummy. For homemade salad dressing or dip, you can mix caesar dressing and plain nonfat yogurt together -- about 2 parts dressing to 1 part yogurt. It makes the caesar flavor less intense, and cuts the fat a lot. You can substitute plain nonfat yogurt for part or all of the sour cream in most dressing/dip recipes, too, with good results. When my mom makes onion dip for parties, she uses 1 c low-fat sour cream, 1 cup plain nonfat yogurt, and a packet of Lipton onion soup mix. It's darn good!
I'm on a diet and need ideas on food i can take to work other than sandwiches?
Q. I want to eat more healthily. Have already cut out oil and sugary things from my diet but want to stop eating as much bread. Any ideas on healthy low cal food that could take to work as a packed lunch? Thanks!
I'm not on a specific "diet" just cuttin out the crap!
Happy birthday bettyboop!
I'm not on a specific "diet" just cuttin out the crap!
Happy birthday bettyboop!
Answer
You can make little home made california rolls. (sushi rolls)
Easy to make and delicious to eat.
You could have your sandwich ingredients made up in a lettuce leaf instead of bread.
If you have access to a fridge and microwave at work, try taking a lunchbox with your left over healthy dinner!
Eating rice cold is generally seen as a big NO NO, but actually its pretty tasty, and I have had pretty serious food poisoning before, but never because of the rice.
So you can make some rice salads, or have rice with a piece of lean meat, and some veges.
Always have a fruit bowl handy, dried nuts, rice crackers... all of which are good for when you get snack cravings.
Make some homemade muesli bars.
Eat flavoured tuna and rice.
South beach diet book has lots of non bread recipes
You can make little home made california rolls. (sushi rolls)
Easy to make and delicious to eat.
You could have your sandwich ingredients made up in a lettuce leaf instead of bread.
If you have access to a fridge and microwave at work, try taking a lunchbox with your left over healthy dinner!
Eating rice cold is generally seen as a big NO NO, but actually its pretty tasty, and I have had pretty serious food poisoning before, but never because of the rice.
So you can make some rice salads, or have rice with a piece of lean meat, and some veges.
Always have a fruit bowl handy, dried nuts, rice crackers... all of which are good for when you get snack cravings.
Make some homemade muesli bars.
Eat flavoured tuna and rice.
South beach diet book has lots of non bread recipes
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I need some easy food recipes for children 5 and under?
healthy vegetarian sandwich recipes for kids image
Karah Hend
My children are real picky eaters. Most of the time I cook something half of it always ends up in the trash, then I resort to little snacks which is unhealthy for them, and then I worry that they are not eating enough. I need a quick and easy and preferably healthy meal that children 5 and under will eat up. Thank you :)
Answer
Could it be that your kids are refusing to eat becasuse they know that if they don't eat dinner, Mommy will give them the junk instead? My daughter is two weeks into her sixth year and my son is less than two months from turning three. They both try that. They both know that if they refuse to eat for the sake of refusing to eat, they don't get a bedtime snack (which is usually a small treat, i.e., a cookie, a small Girl Scout bar [which we bought up while they had them], etc. The pure junk.) If they do want something before bed, it's bread with something (whole wheat bread with SmartBalance spread, peanut butter, etc.) or fruit or leftover vegetable from dinner.
We live with my husband's parents, and his younger sister. My husband and is parents are not veg*n, my sister-in-law is vegetarian (but eats a lot of junk "food"), my daughter is a "flexitarian" (i.e., she could have tofu or a veggie deli "meat" sandwich for lunch, and have meat with dinner), and my son and I are vegan. Even though three different meals are often made (except on Fridays; My FIL is member of Catholic Church and does not eat any meat but fish on Fridays, regardless of the liturgical season), then it's all veg*n or leftovers. Even with all of that, we are nto short order cooks. We cook what we think everybody will like and if they don't, then they don't eat.
There are exceptions, though. Monday of this week my husband took his brother to the nearest cancer hospital for his treatments. He wasn't sure when he would be home and we didn't think about story hour at the library that evening. We had dinner after we got home and the kids were tired. My daughter smartly refused the Kraft macaroni and cheese my MIL made and wanted the tomatoes, lettuce and whole wheat bread from the BLTs that were also available. I didn't have a problem with that and was quite happy with her choices. My MIL made macaroni and cheese for my two-year-old and me-- whole wheat pasta with rice milk cheese and a bit of soy milk and Smart Balance spread. He at half of his bowl with struggle. It was late and he was tired and I think he decided that he didn't have to eat if his older sister (who was also fighting) didn't have to. Ugh. Most nights, it's easy, but my son still thinks that he can run around and eat at the same time-- a habit I have tried to discourage, but my husband and his mother are cool with. (My husband thinks it's okay for our son to sit and eat if my husband is feeding him. I help my son when it's difficult to get some of the food out, like the last few bites, but I don't sit and feed him like a baby learning.)
Anyway, quit giving in to your kids. They are smart and seem to know they can manipulate Mommy. On very rare occasions, I let my kids get away with it-- i.e., when I am tired, when they are tired, when we're both quite tired and I just want them to eat something so they sleep better at night with food in them, or when I'm just being nice and letting them get away with it just to think they got the upper hand that time.
Could it be that your kids are refusing to eat becasuse they know that if they don't eat dinner, Mommy will give them the junk instead? My daughter is two weeks into her sixth year and my son is less than two months from turning three. They both try that. They both know that if they refuse to eat for the sake of refusing to eat, they don't get a bedtime snack (which is usually a small treat, i.e., a cookie, a small Girl Scout bar [which we bought up while they had them], etc. The pure junk.) If they do want something before bed, it's bread with something (whole wheat bread with SmartBalance spread, peanut butter, etc.) or fruit or leftover vegetable from dinner.
We live with my husband's parents, and his younger sister. My husband and is parents are not veg*n, my sister-in-law is vegetarian (but eats a lot of junk "food"), my daughter is a "flexitarian" (i.e., she could have tofu or a veggie deli "meat" sandwich for lunch, and have meat with dinner), and my son and I are vegan. Even though three different meals are often made (except on Fridays; My FIL is member of Catholic Church and does not eat any meat but fish on Fridays, regardless of the liturgical season), then it's all veg*n or leftovers. Even with all of that, we are nto short order cooks. We cook what we think everybody will like and if they don't, then they don't eat.
There are exceptions, though. Monday of this week my husband took his brother to the nearest cancer hospital for his treatments. He wasn't sure when he would be home and we didn't think about story hour at the library that evening. We had dinner after we got home and the kids were tired. My daughter smartly refused the Kraft macaroni and cheese my MIL made and wanted the tomatoes, lettuce and whole wheat bread from the BLTs that were also available. I didn't have a problem with that and was quite happy with her choices. My MIL made macaroni and cheese for my two-year-old and me-- whole wheat pasta with rice milk cheese and a bit of soy milk and Smart Balance spread. He at half of his bowl with struggle. It was late and he was tired and I think he decided that he didn't have to eat if his older sister (who was also fighting) didn't have to. Ugh. Most nights, it's easy, but my son still thinks that he can run around and eat at the same time-- a habit I have tried to discourage, but my husband and his mother are cool with. (My husband thinks it's okay for our son to sit and eat if my husband is feeding him. I help my son when it's difficult to get some of the food out, like the last few bites, but I don't sit and feed him like a baby learning.)
Anyway, quit giving in to your kids. They are smart and seem to know they can manipulate Mommy. On very rare occasions, I let my kids get away with it-- i.e., when I am tired, when they are tired, when we're both quite tired and I just want them to eat something so they sleep better at night with food in them, or when I'm just being nice and letting them get away with it just to think they got the upper hand that time.
How do I cook a meal to satisfy both my son and my daughter. He loves meat, she is a vegetarian. Any ideas?
Tareksgirl
I eat meat too, but we don't eat pork. Sometimes beef, and we eat lots of chicken. Also, my kids (ha, a teen and a 20-something) are no stranger to middle eastern food. Any suggestions would be appreciated!
Answer
Try and talk your son into a healthy diet.
WASHINGTON, Aug 06, 2008 /PRNewswire-USNewswire via COMTEX/ -- 'Physicians Committee' Campaign Exploits Children and Is Fear-Mongering at Its Worst
Attribute Statement to AMI Foundation President Randy Huffman, Ph.D.
The following is a statement by AMI Foundation President Randy Huffman, Ph.D.:
"A factually inaccurate, alarmist and exploitive new campaign aimed at scaring parents and school systems out of feeding children processed meats is just what those of us who know the Physicians Committee for Responsible Medicine (PCRM) have come to expect from this pro-vegetarian animal rights group in doctors' clothing.
After all, it is this group's actions that prompted the American Medical Association in 1991 to issue a news release stating that, 'The AMA finds the recommendations of PCRM irresponsible and potentially dangerous to the health and welfare of Americans. [PRCM is] blatantly misleading Americans on a health matter and concealing its true purpose as an animal 'rights' organization.' The California Medical Association also has criticized PCRM for 'lies and misrepresentation.'
And most recently, in a story carried by STATS.org, Ron Kleinman, M.D., a leading medical expert on childhood nutrition, called the campaign 'outrageous' and chastised the group for exploiting children to achieve their political agenda.
What more does the media need to convince them that this effort is not worthy of coverage? Perhaps these facts will help:
-- Fact: PCRM's goal is to create a vegan society. PCRM bases its claims against processed meats on this longstanding and myopic view that vegan diets (extreme diets that include no animal products whatsoever) are better than balanced diets. PCRM also cites a controversial and inconclusive report by the World Cancer Research Fund as representing "consensus" when it has been widely challenged by scientists.
-- Fact: PCRM's Executive Director Neal Barnard until 2005 sat on the board of the Foundation to Support Animal Protection which has since become known as The PETA (People for the Ethical Treatment of Animals) Foundation. Need we say more?
-- Fact: There are safe levels of just about everything; balance and moderation are key. Even botulism toxin, a very dangerous substance at certain levels, is approved to treat muscle spasms in people and to reduce skin wrinkling. Mustards seeds produce the deadly "Mustard Gas" but mustard seeds also are the source for the condiment mustard. Saying that there are "no safe levels" of a nutritious food product is simply outrageous and scientifically insupportable. Processed meats do play an important role in a balanced diet that includes fruits, vegetables, grains and dairy products.
-- Fact: Children derive important nutrition from processed meats - and they will eat them. Children are notoriously picky eaters, but they enjoy many processed meats and derive essential vitamins, minerals, protein and amino acids to the diet. Uneaten bowls of lentil artichoke stew or potato cauliflower curry (two of PCRM's suggested recipes) contribute nothing to a child's diet.
-- Fact: Processed meats come in a variety of different formulations to meet many nutrition needs. Some choices include low fat, fat free or regular processed meats; processed meats made from beef, pork or poultry; and low-salt, cured and uncured processed meats. Yet PCRM takes a broad swipe at an entire and very diverse category of products. That's as stereotypical as saying that all vegetarian diets are healthy when a diet of potato chips, beer and lollipops - technically speaking - is a vegan diet.
-- Fact: Vegans Derive Far More Nitrite From Their Vegetable Consumption Than Meat Eaters Derive From Cured Meats. A liter of pomegranate juice contributes 100 times more nitrite to the diet than a hot dog and a spinach salad and a ham sandwich contribute about the same amount, according to one of the nation's leading experts on nitrite and nitrate. In fact, less than five percent of human nitrite intake comes from cured meats. Ninety-three percent is contributed by vegetables and by saliva. Will PCRM recommend that people stop eating vegetables or swallowing saliva? We hope not, because leading experts doing cutting edge research at the National Institutes of Health have found that nitrite is not just safe, it can be an important treatment for sickle cell anemia, heart attacks, brain aneurysms, even an illness that suffocates babies. 'The idea it's bad for you has not played out,' NIH Researcher Mark Gladwin, M.D., has said publicly.
Likewise, Nathan Bryan, Ph.D., of the Univ. of Texas-Houston Institute of Molecular Medicine, another nitrite expert, told Food Quality magazine, 'Many studies implicating nitrite and nitrate in cancer are based on very weak epidemiological data. If nitrite and nitrate were harmful to us, then we would not be advised to eat green leafy vegetables or swallow our own saliva, which is enriched in nitrate.'
-- Fact: The WCRF/AICR report that PCRM cites made selective use of science. The WCRF review has been viewed with skepticism by respected scientists since its release in 2007. It is a review of epidemiological studies. In response to the 2007 report, a systematic review by independent epidemiologists has documented that 15 of 16 comparisons cited by WCRF regarding processed meat and colorectal cancer in men were not statistically significant. Many other disregarded studies show no relationship. In July, the prestigious Journal of the National Cancer Institute published an article by a team of world-renowned cancer researchers who cautioned the epidemiological research community about the limitations of epidemiology and suggested that "...false positive results are a common problem in cancer and other types of epidemiological studies." The bottom line: The literature simply does not support the recommendations of the WCRF report and, in turn, PCRM's outrageous claims.
-- Fact: Cancer rates broadly and colon cancer rates specifically are declining, despite claims by PCRM that they are increasing. Colorectal cancer rates have been declining for most of the last two decades, according to the American Cancer Society, and so have colon cancer mortality rates.
Just as consumers need to eat a healthy, balanced diet, they need balanced information. Check with credible health sources like your doctor, dietician or the U.S. Dietary Guidelines. You can be assured that they will tell you that a healthy diet can include processed meats," Huffman concluded.
Try and talk your son into a healthy diet.
WASHINGTON, Aug 06, 2008 /PRNewswire-USNewswire via COMTEX/ -- 'Physicians Committee' Campaign Exploits Children and Is Fear-Mongering at Its Worst
Attribute Statement to AMI Foundation President Randy Huffman, Ph.D.
The following is a statement by AMI Foundation President Randy Huffman, Ph.D.:
"A factually inaccurate, alarmist and exploitive new campaign aimed at scaring parents and school systems out of feeding children processed meats is just what those of us who know the Physicians Committee for Responsible Medicine (PCRM) have come to expect from this pro-vegetarian animal rights group in doctors' clothing.
After all, it is this group's actions that prompted the American Medical Association in 1991 to issue a news release stating that, 'The AMA finds the recommendations of PCRM irresponsible and potentially dangerous to the health and welfare of Americans. [PRCM is] blatantly misleading Americans on a health matter and concealing its true purpose as an animal 'rights' organization.' The California Medical Association also has criticized PCRM for 'lies and misrepresentation.'
And most recently, in a story carried by STATS.org, Ron Kleinman, M.D., a leading medical expert on childhood nutrition, called the campaign 'outrageous' and chastised the group for exploiting children to achieve their political agenda.
What more does the media need to convince them that this effort is not worthy of coverage? Perhaps these facts will help:
-- Fact: PCRM's goal is to create a vegan society. PCRM bases its claims against processed meats on this longstanding and myopic view that vegan diets (extreme diets that include no animal products whatsoever) are better than balanced diets. PCRM also cites a controversial and inconclusive report by the World Cancer Research Fund as representing "consensus" when it has been widely challenged by scientists.
-- Fact: PCRM's Executive Director Neal Barnard until 2005 sat on the board of the Foundation to Support Animal Protection which has since become known as The PETA (People for the Ethical Treatment of Animals) Foundation. Need we say more?
-- Fact: There are safe levels of just about everything; balance and moderation are key. Even botulism toxin, a very dangerous substance at certain levels, is approved to treat muscle spasms in people and to reduce skin wrinkling. Mustards seeds produce the deadly "Mustard Gas" but mustard seeds also are the source for the condiment mustard. Saying that there are "no safe levels" of a nutritious food product is simply outrageous and scientifically insupportable. Processed meats do play an important role in a balanced diet that includes fruits, vegetables, grains and dairy products.
-- Fact: Children derive important nutrition from processed meats - and they will eat them. Children are notoriously picky eaters, but they enjoy many processed meats and derive essential vitamins, minerals, protein and amino acids to the diet. Uneaten bowls of lentil artichoke stew or potato cauliflower curry (two of PCRM's suggested recipes) contribute nothing to a child's diet.
-- Fact: Processed meats come in a variety of different formulations to meet many nutrition needs. Some choices include low fat, fat free or regular processed meats; processed meats made from beef, pork or poultry; and low-salt, cured and uncured processed meats. Yet PCRM takes a broad swipe at an entire and very diverse category of products. That's as stereotypical as saying that all vegetarian diets are healthy when a diet of potato chips, beer and lollipops - technically speaking - is a vegan diet.
-- Fact: Vegans Derive Far More Nitrite From Their Vegetable Consumption Than Meat Eaters Derive From Cured Meats. A liter of pomegranate juice contributes 100 times more nitrite to the diet than a hot dog and a spinach salad and a ham sandwich contribute about the same amount, according to one of the nation's leading experts on nitrite and nitrate. In fact, less than five percent of human nitrite intake comes from cured meats. Ninety-three percent is contributed by vegetables and by saliva. Will PCRM recommend that people stop eating vegetables or swallowing saliva? We hope not, because leading experts doing cutting edge research at the National Institutes of Health have found that nitrite is not just safe, it can be an important treatment for sickle cell anemia, heart attacks, brain aneurysms, even an illness that suffocates babies. 'The idea it's bad for you has not played out,' NIH Researcher Mark Gladwin, M.D., has said publicly.
Likewise, Nathan Bryan, Ph.D., of the Univ. of Texas-Houston Institute of Molecular Medicine, another nitrite expert, told Food Quality magazine, 'Many studies implicating nitrite and nitrate in cancer are based on very weak epidemiological data. If nitrite and nitrate were harmful to us, then we would not be advised to eat green leafy vegetables or swallow our own saliva, which is enriched in nitrate.'
-- Fact: The WCRF/AICR report that PCRM cites made selective use of science. The WCRF review has been viewed with skepticism by respected scientists since its release in 2007. It is a review of epidemiological studies. In response to the 2007 report, a systematic review by independent epidemiologists has documented that 15 of 16 comparisons cited by WCRF regarding processed meat and colorectal cancer in men were not statistically significant. Many other disregarded studies show no relationship. In July, the prestigious Journal of the National Cancer Institute published an article by a team of world-renowned cancer researchers who cautioned the epidemiological research community about the limitations of epidemiology and suggested that "...false positive results are a common problem in cancer and other types of epidemiological studies." The bottom line: The literature simply does not support the recommendations of the WCRF report and, in turn, PCRM's outrageous claims.
-- Fact: Cancer rates broadly and colon cancer rates specifically are declining, despite claims by PCRM that they are increasing. Colorectal cancer rates have been declining for most of the last two decades, according to the American Cancer Society, and so have colon cancer mortality rates.
Just as consumers need to eat a healthy, balanced diet, they need balanced information. Check with credible health sources like your doctor, dietician or the U.S. Dietary Guidelines. You can be assured that they will tell you that a healthy diet can include processed meats," Huffman concluded.
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What are some healthy, quick, and easy lunches for an almost 3 year old?
healthy sandwich recipes for toddlers image
Paula
I was recently laid off so my kids are home with me full-time now, but I'm stumped on what to fix for lunch. My daughter, who is almost 3, would eat pb&j sandwiches everyday if I'd let her. I don't want to give her chicken nuggets and pb&j everyday. Do you have any suggestions? I'd love something easy and quick. Thanks!
Answer
Hope these help
Good Luck
Barb
Easy Toddler Lunch Recipes and Lunch Ideas for Toddlers
Below you will find a few easy ideas for lunch for the Toddler. Feel free to substitute any ingredients you feel may be inappropriate for your Toddler!
PEANUT BUTTER & BANANA GRILLED SANDWICH
** See below for a Note concerning Peanuts and Tree Nuts **
Peanut Butter
Bananas
Whole Grain Bread
Warm frying pan
Lightly butter 2 slices of whole grain bread
When frying pan has warmed, lay one slice of bread butter-side down and spread with peanut butter and thinly sliced bananas
Top with remaining slice of bread; butter side up. Fry and flip sandwich as needed until bread becomes golden and toasted.
"TRADITIONAL" GRILLED CHEESE
Warm frying pan and take out 2 slices of cheese from the fridge
Lightly butter 2 slices of whole grain bread
When frying pan has warmed, lay one slice of bread butter-side down top with 2 slices of cheese and then top with remaining slice of bread;
butter side up. Fry and flip sandwich as needed until bread becomes golden and toasted.
Hide meat and/or veggies in there!! Turkey, Chicken, Cooked Broccoli, Carrot Slivers, Onions, Peppers, Tomatoes or even Green Beans for example!
PASTA SALAD
1 bag of tri-color pasta (shaped in wheels or another "fun" shape if possible)
1 C chopped fresh broccoli
1/4 C sliced black olives
1/2 C baby Carrots, julienne
1/2 C zucchini, sliced thin
1/2 red onion, sliced very thin
2 T olive oil
black pepper and lemon juice (low-fat salad dressing if your choose)
Boil pasta al dente. Sauté broccoli, carrots, zucchini in olive oil until crisp yet tender. Drain & rinse pasta. Combine pasta and vegetables in large bowl and add parmesan cheese to lightly coat. Add black pepper and lemon juice if you wish. Serve warm or cold
PINWHEEL PLATTER
Cheese Slices
Veggie and Fruit sticks or slices
Turkey, Chicken Breast or other Meat Slices ** NATURAL ONLY - CHECK FOR PRESERVATIVES**
Lay meat slices on plate, top with cheese slices and roll into a tube.
Cut the "tube" into separate portions.
If appropriate, use colourful toothpicks to hold the "pinwheel" slices together.
Your toddler will have fun eating the portions from the toothpicks
(you may even lay these out if find them inappropriate!) as if on an hors de vours tray! Add sliced veggies and fruits to your pinwheel platter for colour and variety to tempt the toddler palate!
CHICKEN POTATO CHOWDER
1/3 C. diced and cooked boneless breast or ground chicken
1/4 C. cubed and cooked potato
3 T. shredded mild Cheddar or American cheese
1/4 C. milk
2 tsp. butter
Peas, carrots and/or corn
Mix chicken, veggies, potato, milk, and butter in a small saucepan. Simmer over low heat for 10 minutes. Stir in cheese. Serve warm.
CHEESE MELTS
Top a slice of bread, open pita or flour tortilla with the following:
2 tomato slices
Strips of cooked thinly sliced chicken, natural ham, beef or ground turkey sausages, (you may also use tuna fish if your toddler may have fish).
Top off with a slice of cheese (deli style "real" cheese).
Hide some veggies like cooked Broccoli, Carrot Slivers, Onions, Peppers, even Green Beans for example!
Broil in oven or toaster oven until cheese is melted.
Allow to cool prior to serving
NANA'S CREAMED PEAS & NUGGETS
4 cups peas, fresh, frozen (or canned as a last resort)
1 cup milk
2 tablespoons flour
2 tablespoons butter
salt and pepper to taste
pieces of chicken, fish, pork or beef
Melt butter in a large sauce pan and whisk in flour- allow to cook for 1 minute.
Slowly add milk, whisking to prevent lumps. Add salt, pepper and other spices as desired. Cook until sauce begins to thicken. Add peas, stir and cook until peas are heated through (about 5-7 minutes) Add meat Serve warm alone or over multi-grain toast. **Other veggies may be added if you desire, however - ensure that ratio of veggies equals 4 cups!**
PUPS IN A BLANKET
One pack of all-beef, or turkey all-natural (or tofu) hot dogs
Puff pastry dough or Ready-to-Bake Crescent Rolls or Lavash or Wraps
Veggies & Cheese
Directions:
In a skillet, cook the (tofu) dogs until they brown and blister- may boil if using meat dogs, while the dough sits out defrosting.
Wrap the dogs in a square of the dough and roll them up like a cigar with veggies & cheese.
Cut into smaller pieces to desired Toddler-friendly size.
In an oven preheated to 375-400 degrees F, bake the rolled dogs for about 25min. or until they are fluffy and golden brown.
Serve with Sweet Potato Fries or Veggie Sticks and Dipping Sauce
Hope these help
Good Luck
Barb
Easy Toddler Lunch Recipes and Lunch Ideas for Toddlers
Below you will find a few easy ideas for lunch for the Toddler. Feel free to substitute any ingredients you feel may be inappropriate for your Toddler!
PEANUT BUTTER & BANANA GRILLED SANDWICH
** See below for a Note concerning Peanuts and Tree Nuts **
Peanut Butter
Bananas
Whole Grain Bread
Warm frying pan
Lightly butter 2 slices of whole grain bread
When frying pan has warmed, lay one slice of bread butter-side down and spread with peanut butter and thinly sliced bananas
Top with remaining slice of bread; butter side up. Fry and flip sandwich as needed until bread becomes golden and toasted.
"TRADITIONAL" GRILLED CHEESE
Warm frying pan and take out 2 slices of cheese from the fridge
Lightly butter 2 slices of whole grain bread
When frying pan has warmed, lay one slice of bread butter-side down top with 2 slices of cheese and then top with remaining slice of bread;
butter side up. Fry and flip sandwich as needed until bread becomes golden and toasted.
Hide meat and/or veggies in there!! Turkey, Chicken, Cooked Broccoli, Carrot Slivers, Onions, Peppers, Tomatoes or even Green Beans for example!
PASTA SALAD
1 bag of tri-color pasta (shaped in wheels or another "fun" shape if possible)
1 C chopped fresh broccoli
1/4 C sliced black olives
1/2 C baby Carrots, julienne
1/2 C zucchini, sliced thin
1/2 red onion, sliced very thin
2 T olive oil
black pepper and lemon juice (low-fat salad dressing if your choose)
Boil pasta al dente. Sauté broccoli, carrots, zucchini in olive oil until crisp yet tender. Drain & rinse pasta. Combine pasta and vegetables in large bowl and add parmesan cheese to lightly coat. Add black pepper and lemon juice if you wish. Serve warm or cold
PINWHEEL PLATTER
Cheese Slices
Veggie and Fruit sticks or slices
Turkey, Chicken Breast or other Meat Slices ** NATURAL ONLY - CHECK FOR PRESERVATIVES**
Lay meat slices on plate, top with cheese slices and roll into a tube.
Cut the "tube" into separate portions.
If appropriate, use colourful toothpicks to hold the "pinwheel" slices together.
Your toddler will have fun eating the portions from the toothpicks
(you may even lay these out if find them inappropriate!) as if on an hors de vours tray! Add sliced veggies and fruits to your pinwheel platter for colour and variety to tempt the toddler palate!
CHICKEN POTATO CHOWDER
1/3 C. diced and cooked boneless breast or ground chicken
1/4 C. cubed and cooked potato
3 T. shredded mild Cheddar or American cheese
1/4 C. milk
2 tsp. butter
Peas, carrots and/or corn
Mix chicken, veggies, potato, milk, and butter in a small saucepan. Simmer over low heat for 10 minutes. Stir in cheese. Serve warm.
CHEESE MELTS
Top a slice of bread, open pita or flour tortilla with the following:
2 tomato slices
Strips of cooked thinly sliced chicken, natural ham, beef or ground turkey sausages, (you may also use tuna fish if your toddler may have fish).
Top off with a slice of cheese (deli style "real" cheese).
Hide some veggies like cooked Broccoli, Carrot Slivers, Onions, Peppers, even Green Beans for example!
Broil in oven or toaster oven until cheese is melted.
Allow to cool prior to serving
NANA'S CREAMED PEAS & NUGGETS
4 cups peas, fresh, frozen (or canned as a last resort)
1 cup milk
2 tablespoons flour
2 tablespoons butter
salt and pepper to taste
pieces of chicken, fish, pork or beef
Melt butter in a large sauce pan and whisk in flour- allow to cook for 1 minute.
Slowly add milk, whisking to prevent lumps. Add salt, pepper and other spices as desired. Cook until sauce begins to thicken. Add peas, stir and cook until peas are heated through (about 5-7 minutes) Add meat Serve warm alone or over multi-grain toast. **Other veggies may be added if you desire, however - ensure that ratio of veggies equals 4 cups!**
PUPS IN A BLANKET
One pack of all-beef, or turkey all-natural (or tofu) hot dogs
Puff pastry dough or Ready-to-Bake Crescent Rolls or Lavash or Wraps
Veggies & Cheese
Directions:
In a skillet, cook the (tofu) dogs until they brown and blister- may boil if using meat dogs, while the dough sits out defrosting.
Wrap the dogs in a square of the dough and roll them up like a cigar with veggies & cheese.
Cut into smaller pieces to desired Toddler-friendly size.
In an oven preheated to 375-400 degrees F, bake the rolled dogs for about 25min. or until they are fluffy and golden brown.
Serve with Sweet Potato Fries or Veggie Sticks and Dipping Sauce
What does your toddler like to snack on?
talk nerdy
I need some snack ideas for my one year old daughter. Now that we are off formula and on whole milk I need some foods for her to snack on in between meals. Im looking for things that are nutritious, and filling, but most of all things that she will enjoy eating.
What are some of your toddlers favorite snacks?
Answer
My son loved all these things when he was a toddler:
cheese, apple cubes, olives, rice crackers, slightly steamed carrot sticks (so that they aren't hard, but sticks he can hold), cut grapes, pretty much ANY fruit. Home made fruit leather makes him go CRAZY, he loves it so much and it's super healthy (there are tons of recipes on line or in any baby food book). Almond butter sandwiches on whole wheat/gluten free flax bread cut into tiny little squares (allergies permitting).
Hope that helped! Good luck
My son loved all these things when he was a toddler:
cheese, apple cubes, olives, rice crackers, slightly steamed carrot sticks (so that they aren't hard, but sticks he can hold), cut grapes, pretty much ANY fruit. Home made fruit leather makes him go CRAZY, he loves it so much and it's super healthy (there are tons of recipes on line or in any baby food book). Almond butter sandwiches on whole wheat/gluten free flax bread cut into tiny little squares (allergies permitting).
Hope that helped! Good luck
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How do I lose a bit of fat?
healthy sandwich bread machine recipes image
Fern
I'm not overweight, I'm 8 stone and I'm 5 ft 7, but I have a bit of fat on my thighs, stomach and neck and I want to get rid of it, as it's making me quite self conscious. I was wondering what sort of exercises I could do to get me started, and what food should I eat? I wanted to begin a protein diet but I don't like fish, eggs or turkey and I can't think of anything...
Answer
It’s hard to answer your question without your stats (gender, age, calorie intake/expenditure, fitness level…).
You sounds (write…) like you’re skinny-fat if you only weigh 8st/112lbs at 5’7 while still having visible extra body fat.
When you’re not skinny-fat, you should look good (thin, toned, strong, healthy, fit…) weighing 100lbs for 5 feet + 5 pounds for each additional inch above that so you should look okay up to 135lbs (9st and 9lbs?) if you’re fit with a low BFP (Body Fat Percentage) due to having enough muscle mass.
You can weigh less if you’re a growing teen if you still need to gain 3 to 5 pounds a year for growth (LBM, Lean Body Mass like bone mass, muscle mass, bigger organs) to gain 23 pounds and get to a 135lbs adult body, unless you grow even taller and can be heavier. Or if you’re athletic so you can weigh more as muscle mass is heavier than body fat, for the same mass.
Often, when you’re fit, you don’t weigh more because muscle mass is heavier than body fat, for the same mass, you just weigh the same but you get thinner, toner, stronger, fitter, healthier as muscle mass takes 3 times less space than body fat so you lose inches on your body measurements and go down dress (pants) sizes (and say goodbye to your wobbly thighs, belly pouch and double chin).
I cannot tell you what sort of exercises you could do since I don’t know your age/gender (workouts are different for male/female and young/old).
I also don’t know what you have access to or can do or like to do. What would be the point telling you to go swim laps if you don’t like or don’t know how to swim or have no easy access to a pool?
Whichever workout you choose, you need to do low intensity long duration aerobics to lose body fat (3,500 calories of exercising for each pound of body fat you need to lose) and weight train to gain muscle mass. Depending on your gender/age, weight training can be anything from calisthenics to using small free weights to using gym weight machines or any combination of any of those.
Make sure you eat enough to cover your BMR (+ growth if you’re -21yo) and get a high carbs meal 2 hours prior working out (or playing sports).
Focus on carbs pre-workout (for energy to get an easy and efficient workout) and your can replenish post workout while adding protein and dietary fats.
Don’t give up on fish, eggs and turkey.
Be selective (learn to cook).
Allow your taste buds to grow. I used to not like onions, garlic, shallots, lemon and now I love my homemade onion soup (not the salty canned ones that taste nothing like it), I add shallots to my potato salad with sardines, I sprinkle my sea scallops with lemon…The smell of garlic is like “hum! What’s cooking, it smells good!?” for adults and like “eeww! What’s that stench?” for kids.
The smell of eggs cooking makes me nauseous in the morning.
But a hardboiled egg sprinkled with a dash of salt is perfect for a post workout snack.
I do frittatas for dinner, surely not for breakfast.
One of my sons does not like eggs, so if I make him a sandwich, I will not put hard boiled eggs in his.
BUT, he will eat eggs when I do my Broccoli Egg Divine recipe…as the taste of hardboiled eggs is overpowered by the Hollandaise sauce, the cheese, the delicious homemade bread crumbs and the broccoli. I was surprised the first time because I thought he would not eat that dish (fine with me) and he devoured it!!
He has no problem eating eggs when I use them to make cakes, cookies, custards or homemade pasta.
Turkey? I don’t like the “all year round” commercially produced packaged tasteless salty dry kind, cold cuts or pieces and not having any idea how that previously frozen turkey was raised and fed.
I only eat the turkey I cook in my oven, at home, like for Thanksgiving (in November in the US) and only the dark meat (leg/thigh). It’s juicy and tasty.
My family does not mind eating the white meat so I can get 100% of the leg/thigh and make homemade frozen dinners for my personal use.
Fish? I steam it outside on my deck, using a plug in steamer so I never have to deal with lingering fish smells the next morning in my kitchen.
A salmon fillet will taste delicious (not fishy like) with fresh broccoli and carrots steaming on the top tier or the steamer.
Notes:
Beside fish, eggs or turkey, good high protein food are dairies (milk, cheese, yogurts...Greek yogurts have 14 to 16 grams of protein), meat, poultry like chicken (do not eat the skin), legumes (beans, peas, lentils), grains (rice, maize...called corn in the US, whole-wheat pasta and bread, rye, buckwheat, oats, millet...) and nuts/seeds (peanut butter included, even if peanuts are not nuts but are from the pea family, so they’re legumes).
Combine legumes and grains and you’ll get complete protein. Like eating a slice of bread with beans, or adding rice to lentils, or peas to pasta, or eating peanut butter with bread…add jelly/jam and you get a PB&J sandwich.
It’s hard to answer your question without your stats (gender, age, calorie intake/expenditure, fitness level…).
You sounds (write…) like you’re skinny-fat if you only weigh 8st/112lbs at 5’7 while still having visible extra body fat.
When you’re not skinny-fat, you should look good (thin, toned, strong, healthy, fit…) weighing 100lbs for 5 feet + 5 pounds for each additional inch above that so you should look okay up to 135lbs (9st and 9lbs?) if you’re fit with a low BFP (Body Fat Percentage) due to having enough muscle mass.
You can weigh less if you’re a growing teen if you still need to gain 3 to 5 pounds a year for growth (LBM, Lean Body Mass like bone mass, muscle mass, bigger organs) to gain 23 pounds and get to a 135lbs adult body, unless you grow even taller and can be heavier. Or if you’re athletic so you can weigh more as muscle mass is heavier than body fat, for the same mass.
Often, when you’re fit, you don’t weigh more because muscle mass is heavier than body fat, for the same mass, you just weigh the same but you get thinner, toner, stronger, fitter, healthier as muscle mass takes 3 times less space than body fat so you lose inches on your body measurements and go down dress (pants) sizes (and say goodbye to your wobbly thighs, belly pouch and double chin).
I cannot tell you what sort of exercises you could do since I don’t know your age/gender (workouts are different for male/female and young/old).
I also don’t know what you have access to or can do or like to do. What would be the point telling you to go swim laps if you don’t like or don’t know how to swim or have no easy access to a pool?
Whichever workout you choose, you need to do low intensity long duration aerobics to lose body fat (3,500 calories of exercising for each pound of body fat you need to lose) and weight train to gain muscle mass. Depending on your gender/age, weight training can be anything from calisthenics to using small free weights to using gym weight machines or any combination of any of those.
Make sure you eat enough to cover your BMR (+ growth if you’re -21yo) and get a high carbs meal 2 hours prior working out (or playing sports).
Focus on carbs pre-workout (for energy to get an easy and efficient workout) and your can replenish post workout while adding protein and dietary fats.
Don’t give up on fish, eggs and turkey.
Be selective (learn to cook).
Allow your taste buds to grow. I used to not like onions, garlic, shallots, lemon and now I love my homemade onion soup (not the salty canned ones that taste nothing like it), I add shallots to my potato salad with sardines, I sprinkle my sea scallops with lemon…The smell of garlic is like “hum! What’s cooking, it smells good!?” for adults and like “eeww! What’s that stench?” for kids.
The smell of eggs cooking makes me nauseous in the morning.
But a hardboiled egg sprinkled with a dash of salt is perfect for a post workout snack.
I do frittatas for dinner, surely not for breakfast.
One of my sons does not like eggs, so if I make him a sandwich, I will not put hard boiled eggs in his.
BUT, he will eat eggs when I do my Broccoli Egg Divine recipe…as the taste of hardboiled eggs is overpowered by the Hollandaise sauce, the cheese, the delicious homemade bread crumbs and the broccoli. I was surprised the first time because I thought he would not eat that dish (fine with me) and he devoured it!!
He has no problem eating eggs when I use them to make cakes, cookies, custards or homemade pasta.
Turkey? I don’t like the “all year round” commercially produced packaged tasteless salty dry kind, cold cuts or pieces and not having any idea how that previously frozen turkey was raised and fed.
I only eat the turkey I cook in my oven, at home, like for Thanksgiving (in November in the US) and only the dark meat (leg/thigh). It’s juicy and tasty.
My family does not mind eating the white meat so I can get 100% of the leg/thigh and make homemade frozen dinners for my personal use.
Fish? I steam it outside on my deck, using a plug in steamer so I never have to deal with lingering fish smells the next morning in my kitchen.
A salmon fillet will taste delicious (not fishy like) with fresh broccoli and carrots steaming on the top tier or the steamer.
Notes:
Beside fish, eggs or turkey, good high protein food are dairies (milk, cheese, yogurts...Greek yogurts have 14 to 16 grams of protein), meat, poultry like chicken (do not eat the skin), legumes (beans, peas, lentils), grains (rice, maize...called corn in the US, whole-wheat pasta and bread, rye, buckwheat, oats, millet...) and nuts/seeds (peanut butter included, even if peanuts are not nuts but are from the pea family, so they’re legumes).
Combine legumes and grains and you’ll get complete protein. Like eating a slice of bread with beans, or adding rice to lentils, or peas to pasta, or eating peanut butter with bread…add jelly/jam and you get a PB&J sandwich.
recipes that are vegetarian?
Q. I'm a flexatarian and thinking about becoming a full fledged vegetarian.
Answer
Healthy Eating:
5 A Day Fruit and Vegetables
Eating the recommended 5 a day servings of fruit and vegetables is the most important element of any healthy eating plan
The Health Benefits
For the last eight years the Dept. of Health has been trying to drive home the "5-A-Day" message. Research proves that eating at least 5 portions of fruit and vegetables each day has very real health benefits. It can help to prevent heart diseases and some cancers. Evidence shows however, that many of us are not listening to this healthy eating advice. Recent research shows that only 1 in 7 of us achieve the 5 a day quota.
Dept. of Health to issue 5-A-Day Logo
To further drive home the healthy eating message, the Dept. of Health is introducing a new 5-A-Day logo initiative in Spring 2003. The Dept. of Health's logo will clearly indicate the fruits and vegetables that contribute towards the 5 portions it recommends you to eat each day. The logo will appear on fresh, frozen, tinned or dried fruit and vegetables and will indicate how many portions the food will count as. The criteria to use the logo is strict and aims to encourage you to eat a variety of fruits and vegetables.
In an effort to encourage healthy eating more research is being done by the Dept. of Health to help clear up confusion about what counts towards 5 a day and what doesn't - several processed foods with added salt, sugar and fat, despite containing fruit or vegetables will not at present qualify for the logo.
What stops you from getting 5 a day - Time, Money, Dislike All Fruit and Vegetables?
Lack of time for healthy shopping
Look out for canned, frozen and juiced fruit and vegetables. They are just as nutritious. Buying your fruit and vegetables in this way also means you have plenty to hand when you need it without having to spend time stocking up with fresh produce every few days. Healthy eating doesn't mean you can't make use of convenience foods.
5 a day is too expensive
Don't be fooled, you could find healthy eating better for your budget. Fruit and vegetables (excluding exotic / imported ones) are surprisingly cheap. An average banana costs 20p - less than most bars of chocolate / crisps from the vending machine - and provides more in the way of nourishment for less calories.
Choose fresh fruit and vegetables in season, not only are they cheaper they will also be most flavoursome and at their best.
Markets also tend to be cheaper than supermarkets, particularly if you catch them when they packing up for the day.
Alternatively opt for supermarket branded tinned or frozen fruit and vegetables.
Dislike All Fruit and Vegetables
With such variety of tastes, it's hard to believe anyone can dislike them all. Also remember that tastes change as you age and therefore things you detested in your youth (like brussel sprouts...) may be a lot more palatable now! Try a different fruit / vegetable each week until you find some you enjoy.
Working Your Way to Five A Day
Make it a mission to start working to your five a day quota. Remember you don't have to include all five portions overnight - your body probably won't thank you for it! (A sudden change can cause uncomfortable bloating and gas). Also don't rush out and buy a heap of fresh fruit and vegetables - to watch it rot in the fridge / fruit bowl over the coming week! Build up gradually, make it a habit and remember each extra serving is a step in the right direction. Try these healthy eating tips for including more fruit and vegetables:
Healthy Breakfast
Have a glass of 100% pure, unsweetened fruit juice
Slice some fresh fruit over your breakfast cereal or toss in a handful of dried apricots / raisins
Try a banana sandwich made with wholemeal / granary bread for extra fibre too
Make a delicious fruit smoothie from fresh fruit. Or add some skimmed milk / low fat yoghurt for a more creamy consistency
Healthy Snacks
Look out individual portions of carrot batons, dried apricots, raisins and grapes at the supermarket - grab these instead of chocolate / crisps
Make some crudites - carrots batons, celery sticks, baby sweetcorn, asparagus tips - to enjoy with a low calorie dip
Keep a piece of fresh fruit on hand - and ensure you eat it before you reach for high sugar / calorie snacks
Healthy Lunch
Add tomatoes, cucumber, mixed salad leaves to your sandwiches
Toss a selection of fruit / vegetables and salad leaves together for a delicious alternative - drizzle with a low calorie dressing and enjoy with a crusty wholemeal roll
Make your own vegetable soup for colder weather
Healthy Evening Meal
Try to include at least one vegetable with your evening meal
Add sliced vegetables to stir fries and disguise grated carrot in homemade dishes
Make a fresh fruit salad for dessert
Healthy Eating Out
Order a pure, unsweetened fruit or vegetable juice
Request a side salad or vegetables instead of chips
Order a fresh fruit salad for dessert
What is a Portion of Fruit and Veg?
1 apple, banana, pear, orange or other similar sized fruit
2 plums, satsumas, kiwi fruit or other similar sized fruit
1⁄2 a grapefruit or avocado
1 large slice of melon or fresh pineapple
3 heaped tablespoons of vegetables, beans or pulses
3 heaped tablespoons of fruit salad or stewed fruit
1 heaped tablespoon of raisins or sultanas
3 dried apricots
1 cupful of grapes, cherries or berries
1 dessert bowl of salad
1 small glass (150ml) of pure fruit juice
Healthy Eating with Weight Loss Resources
Your Weight Loss Resources Food Diary keeps a tally of your fruit and vegetable servings each day. Our calculation is based on the principle that 80g fruit or vegetables = one serving. Whilst, for simplicity, this is an approximation, it proves to be a good indication of your fruit and vegetable intake, and will help get to 5 a day.
Hope this Helps.?
Healthy Eating:
5 A Day Fruit and Vegetables
Eating the recommended 5 a day servings of fruit and vegetables is the most important element of any healthy eating plan
The Health Benefits
For the last eight years the Dept. of Health has been trying to drive home the "5-A-Day" message. Research proves that eating at least 5 portions of fruit and vegetables each day has very real health benefits. It can help to prevent heart diseases and some cancers. Evidence shows however, that many of us are not listening to this healthy eating advice. Recent research shows that only 1 in 7 of us achieve the 5 a day quota.
Dept. of Health to issue 5-A-Day Logo
To further drive home the healthy eating message, the Dept. of Health is introducing a new 5-A-Day logo initiative in Spring 2003. The Dept. of Health's logo will clearly indicate the fruits and vegetables that contribute towards the 5 portions it recommends you to eat each day. The logo will appear on fresh, frozen, tinned or dried fruit and vegetables and will indicate how many portions the food will count as. The criteria to use the logo is strict and aims to encourage you to eat a variety of fruits and vegetables.
In an effort to encourage healthy eating more research is being done by the Dept. of Health to help clear up confusion about what counts towards 5 a day and what doesn't - several processed foods with added salt, sugar and fat, despite containing fruit or vegetables will not at present qualify for the logo.
What stops you from getting 5 a day - Time, Money, Dislike All Fruit and Vegetables?
Lack of time for healthy shopping
Look out for canned, frozen and juiced fruit and vegetables. They are just as nutritious. Buying your fruit and vegetables in this way also means you have plenty to hand when you need it without having to spend time stocking up with fresh produce every few days. Healthy eating doesn't mean you can't make use of convenience foods.
5 a day is too expensive
Don't be fooled, you could find healthy eating better for your budget. Fruit and vegetables (excluding exotic / imported ones) are surprisingly cheap. An average banana costs 20p - less than most bars of chocolate / crisps from the vending machine - and provides more in the way of nourishment for less calories.
Choose fresh fruit and vegetables in season, not only are they cheaper they will also be most flavoursome and at their best.
Markets also tend to be cheaper than supermarkets, particularly if you catch them when they packing up for the day.
Alternatively opt for supermarket branded tinned or frozen fruit and vegetables.
Dislike All Fruit and Vegetables
With such variety of tastes, it's hard to believe anyone can dislike them all. Also remember that tastes change as you age and therefore things you detested in your youth (like brussel sprouts...) may be a lot more palatable now! Try a different fruit / vegetable each week until you find some you enjoy.
Working Your Way to Five A Day
Make it a mission to start working to your five a day quota. Remember you don't have to include all five portions overnight - your body probably won't thank you for it! (A sudden change can cause uncomfortable bloating and gas). Also don't rush out and buy a heap of fresh fruit and vegetables - to watch it rot in the fridge / fruit bowl over the coming week! Build up gradually, make it a habit and remember each extra serving is a step in the right direction. Try these healthy eating tips for including more fruit and vegetables:
Healthy Breakfast
Have a glass of 100% pure, unsweetened fruit juice
Slice some fresh fruit over your breakfast cereal or toss in a handful of dried apricots / raisins
Try a banana sandwich made with wholemeal / granary bread for extra fibre too
Make a delicious fruit smoothie from fresh fruit. Or add some skimmed milk / low fat yoghurt for a more creamy consistency
Healthy Snacks
Look out individual portions of carrot batons, dried apricots, raisins and grapes at the supermarket - grab these instead of chocolate / crisps
Make some crudites - carrots batons, celery sticks, baby sweetcorn, asparagus tips - to enjoy with a low calorie dip
Keep a piece of fresh fruit on hand - and ensure you eat it before you reach for high sugar / calorie snacks
Healthy Lunch
Add tomatoes, cucumber, mixed salad leaves to your sandwiches
Toss a selection of fruit / vegetables and salad leaves together for a delicious alternative - drizzle with a low calorie dressing and enjoy with a crusty wholemeal roll
Make your own vegetable soup for colder weather
Healthy Evening Meal
Try to include at least one vegetable with your evening meal
Add sliced vegetables to stir fries and disguise grated carrot in homemade dishes
Make a fresh fruit salad for dessert
Healthy Eating Out
Order a pure, unsweetened fruit or vegetable juice
Request a side salad or vegetables instead of chips
Order a fresh fruit salad for dessert
What is a Portion of Fruit and Veg?
1 apple, banana, pear, orange or other similar sized fruit
2 plums, satsumas, kiwi fruit or other similar sized fruit
1⁄2 a grapefruit or avocado
1 large slice of melon or fresh pineapple
3 heaped tablespoons of vegetables, beans or pulses
3 heaped tablespoons of fruit salad or stewed fruit
1 heaped tablespoon of raisins or sultanas
3 dried apricots
1 cupful of grapes, cherries or berries
1 dessert bowl of salad
1 small glass (150ml) of pure fruit juice
Healthy Eating with Weight Loss Resources
Your Weight Loss Resources Food Diary keeps a tally of your fruit and vegetable servings each day. Our calculation is based on the principle that 80g fruit or vegetables = one serving. Whilst, for simplicity, this is an approximation, it proves to be a good indication of your fruit and vegetable intake, and will help get to 5 a day.
Hope this Helps.?
Powered by Yahoo! Answers
I need some healthy and easy recipes for lunch?
healthy sandwich recipes cheap image
Jordan
I want some healthy and easy recipes that I can make for lunch. With cheap ingredients and that I can eat on a regular basis. Also maybe some healthy snack ideas?(preferably cheap) thanks!
Answer
I like to make chicken salad for lunches. It’s healthy, fast, and full of protein to keep you full for a long time. Just boil 4 skinless/boneless chicken breasts (around $7), then dice into small squares. Mix in a big bowl with 1 cup mayonnaise, ¼ cup mustard, 1 tsp lemon juice, 1 diced onion, 5 diced stalks of celery, salt & pepper (around $5). So, for a total of only 12 bucks, you have lunch for every day of the week.
I pre-portion the Chicken Salad into ziplock sandwich baggies and keep in the fridge, so they are ready to go for each day. Just use a small insulated lunch bag with a freezer pack, to keep the food fresh until lunch time. For a snack, I bring along a bag of baby carrots and ranch dressing. I work in an office, and this is a great lunch for Mon-Fri. Saves me bundles of money and is much healthier than eating fast food every day. If you want, you can take bread to put the salad on, but since I eat low-carb foods, I skip the bread.
I like to make chicken salad for lunches. It’s healthy, fast, and full of protein to keep you full for a long time. Just boil 4 skinless/boneless chicken breasts (around $7), then dice into small squares. Mix in a big bowl with 1 cup mayonnaise, ¼ cup mustard, 1 tsp lemon juice, 1 diced onion, 5 diced stalks of celery, salt & pepper (around $5). So, for a total of only 12 bucks, you have lunch for every day of the week.
I pre-portion the Chicken Salad into ziplock sandwich baggies and keep in the fridge, so they are ready to go for each day. Just use a small insulated lunch bag with a freezer pack, to keep the food fresh until lunch time. For a snack, I bring along a bag of baby carrots and ranch dressing. I work in an office, and this is a great lunch for Mon-Fri. Saves me bundles of money and is much healthier than eating fast food every day. If you want, you can take bread to put the salad on, but since I eat low-carb foods, I skip the bread.
Sandwich Recipes? Looking for tasty recipes to make at home- Any good or healthy recipes you may have?
lindasue m
Thanks, as I am making an effort to maintain a healthy diet.
Answer
An excellent subsititute for butter, cheese and fatty meat is avocado. You might hear people say that it is high in saturated fat (true!), but it is still much, much better for you than other fillings, especially if you have more than one (ie butter AND cheese).
Rather than having a boring sandwich with salad and not much else, try adding avocado to chicken and salad; alfalfa sprouts, spanish onion, carrot, lettuce etc. It's nice with salt and pepper, or a light dijonaise as well, and quite healthy! A lot of lettuce seems quite bland and won't add to a sandwich, so if you can afford it, go for different varieties. Asian ones especially have quite a lot more taste than a traditional cos or iceberg.
I know it's not easy to get Vegemite etc in the States, but any of those yeast or beef extract spreads are very nice on rice-cakes with alfalfa sprouts - for some inexplicable reason, it tastes a bit like chicken! Don't make the mistake of spreading it thickly, you only need a smear. The rice cakes are quite filling, but bland. This way, you don't add heaps of fat, but you get filled up!
Another thing that might be hard to find in the States is tinned beetroot - I'm not sure if you have it at all... It's an aquired taste, but adds sweetness and freshness to sandwiches with few nutritional negatives. If you can get it, it should be tinned in its own (pink!) juices, I guess its kind of pickled...? And it is generally sliced, but you can get baby ones like this too, I think. It's not nice by itself, and will go soggy fast, so it's best in a salad sandwich, eaten straight away.
On that note, pickled things in general are probably a good way to add a lot of flavour without too much fat or salt...
For something a little unusual, you can make fillings of leftover lentil or chickpea salad (you can find recipes everywhere online), which is incredibly cheap to make. If that seems quite heavy, you can substitute traditional bread for lavash or pita bread.
And always eat a wholegrain bread - not only is it full of things you don't get in white bread, it will fill you up, and contributes a lot more to you RDI for grains.
An excellent subsititute for butter, cheese and fatty meat is avocado. You might hear people say that it is high in saturated fat (true!), but it is still much, much better for you than other fillings, especially if you have more than one (ie butter AND cheese).
Rather than having a boring sandwich with salad and not much else, try adding avocado to chicken and salad; alfalfa sprouts, spanish onion, carrot, lettuce etc. It's nice with salt and pepper, or a light dijonaise as well, and quite healthy! A lot of lettuce seems quite bland and won't add to a sandwich, so if you can afford it, go for different varieties. Asian ones especially have quite a lot more taste than a traditional cos or iceberg.
I know it's not easy to get Vegemite etc in the States, but any of those yeast or beef extract spreads are very nice on rice-cakes with alfalfa sprouts - for some inexplicable reason, it tastes a bit like chicken! Don't make the mistake of spreading it thickly, you only need a smear. The rice cakes are quite filling, but bland. This way, you don't add heaps of fat, but you get filled up!
Another thing that might be hard to find in the States is tinned beetroot - I'm not sure if you have it at all... It's an aquired taste, but adds sweetness and freshness to sandwiches with few nutritional negatives. If you can get it, it should be tinned in its own (pink!) juices, I guess its kind of pickled...? And it is generally sliced, but you can get baby ones like this too, I think. It's not nice by itself, and will go soggy fast, so it's best in a salad sandwich, eaten straight away.
On that note, pickled things in general are probably a good way to add a lot of flavour without too much fat or salt...
For something a little unusual, you can make fillings of leftover lentil or chickpea salad (you can find recipes everywhere online), which is incredibly cheap to make. If that seems quite heavy, you can substitute traditional bread for lavash or pita bread.
And always eat a wholegrain bread - not only is it full of things you don't get in white bread, it will fill you up, and contributes a lot more to you RDI for grains.
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Friday, November 1, 2013
Do you have a healthy recipe you would recommend to pregnant women?
healthy sandwich recipes children image
4i's
I am trying to conceive and I was wondering what foods are good to eat when pregnant. There are so many restrictions on what you can and can't eat so I was hoping some people might be willing to share their favourite Pregnancy Friendly recipes.
Answer
Bear in mind that I'm part of the group of people who thinks nuts are fine when you're pregnant. Not everyone agrees, but I personally don't think they have a lot of hard facts to support their claims that it causes nut allergies in your children.
I like grilled sunflower butter banana sandwiches on whole wheat. You slice the bananas and put them on one slice of whole wheat bread, sprinkle a tiny bit of brown sugar on top, spread sunflower butter on the other slice of whole wheat bread, put it together, butter the outside faces of the bread, then grill it just like grilled cheese. It was one of the high protein, high nutrient foods I could stand when I was queasy, besides being great comfort food.
I'm also a big fan of alfredo sauce on whole wheat spaghetti. Whole grains + calcium is good stuff.
There aren't really a ton of restrictions on what you *can* eat, you just have to stay away from those fishes that are mercury risks, any soft cheese made with a visible mold like blue or brie, and any fish, meat, or egg that is raw or undercooked. And alcohol, of course.
Bear in mind that I'm part of the group of people who thinks nuts are fine when you're pregnant. Not everyone agrees, but I personally don't think they have a lot of hard facts to support their claims that it causes nut allergies in your children.
I like grilled sunflower butter banana sandwiches on whole wheat. You slice the bananas and put them on one slice of whole wheat bread, sprinkle a tiny bit of brown sugar on top, spread sunflower butter on the other slice of whole wheat bread, put it together, butter the outside faces of the bread, then grill it just like grilled cheese. It was one of the high protein, high nutrient foods I could stand when I was queasy, besides being great comfort food.
I'm also a big fan of alfredo sauce on whole wheat spaghetti. Whole grains + calcium is good stuff.
There aren't really a ton of restrictions on what you *can* eat, you just have to stay away from those fishes that are mercury risks, any soft cheese made with a visible mold like blue or brie, and any fish, meat, or egg that is raw or undercooked. And alcohol, of course.
What are some ideas for a healthy school lunch?
wakawakapo
When the school cafeteria isn't serving hamburgers, chicken nuggets, or pizza, I have to bring my own lunch. This usually consists of chips and Dr. Pepper that I buy from the bookstore at school with my own money. I would make a sandwich, but every sandwich I've ever tasted makes me gag. Please help!! I would like to discontinue my unhealthy habits.
Answer
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Search results30 School Lunch Ideas - Healthy School Lunches - Good ...
30 Ideas for School Lunches Make lunch-planning easy with these 30 easy, healthy ideas for everything from soups and sandwiches to sweets and salads.
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Lunch Is Served: Healthy School Lunches & Snacks
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Thursday, October 31, 2013
What are some easy-to-prepare healthy lunches to take to school?
healthy eating sandwich recipes image
Leah
I've recently been bringing crackers with a can of tuna and cucumbers to school because i've been eating sandwiches for the past 11 years and i am very very sick of it.
I have access to the year 12 kitchen which has microwaves/toasters/sandwich presses/hot water. I'm looking for a healthy, easy-to-prepare lunch recipe
Answer
Mozzarella and Tomato - This simple sandwich is a cinch to make and pack. Prepare it the night before and give the flavors a chance to mingle.
Tuna Salad - Our tuna salad recipe is sure to be your child's new favorite sandwich stuffing.
Chicken and Fruit Salad - With chunk white-meat chicken and sweet fruit, this sandwich filler will be a lunchtime favorite.
Turkey-Meatball Pitas - Lean turkey and an easy-to-handle pita make this healthy sandwich fun to eat.
Ham and Cheese Pitas - Update the classic sandwich by swapping out bread for crisp pita.
Turkey-Melon Wraps - You'll love the sweet cantaloupe that transforms a typical turkey sandwich.
Garden Turkey Sandwich with Lemon Mayo - Liven up a traditional turkey sandwich and create a lunch you'll love.
Falafel Sandwiches - This fun-to-eat sandwich is easily made, packed, and enjoyed.
Healthy Makeover Meatloaf - Use leftovers from this double-duty recipe to create a kid-friendly sandwich.
Baked Honey-Lime Drumsticks - With this recipe, it's easy to make you feel extra-special at lunchtime.
Fish and Chips - This lightened-up version will give you a favorite meal with less fat.
Mini Corn Dogs - This lunchtime munchie scores extra credit for its healthy update.
Mozzarella and Tomato - This simple sandwich is a cinch to make and pack. Prepare it the night before and give the flavors a chance to mingle.
Tuna Salad - Our tuna salad recipe is sure to be your child's new favorite sandwich stuffing.
Chicken and Fruit Salad - With chunk white-meat chicken and sweet fruit, this sandwich filler will be a lunchtime favorite.
Turkey-Meatball Pitas - Lean turkey and an easy-to-handle pita make this healthy sandwich fun to eat.
Ham and Cheese Pitas - Update the classic sandwich by swapping out bread for crisp pita.
Turkey-Melon Wraps - You'll love the sweet cantaloupe that transforms a typical turkey sandwich.
Garden Turkey Sandwich with Lemon Mayo - Liven up a traditional turkey sandwich and create a lunch you'll love.
Falafel Sandwiches - This fun-to-eat sandwich is easily made, packed, and enjoyed.
Healthy Makeover Meatloaf - Use leftovers from this double-duty recipe to create a kid-friendly sandwich.
Baked Honey-Lime Drumsticks - With this recipe, it's easy to make you feel extra-special at lunchtime.
Fish and Chips - This lightened-up version will give you a favorite meal with less fat.
Mini Corn Dogs - This lunchtime munchie scores extra credit for its healthy update.
What are good healthy lunches to take to a day camp?
Leah
I am working at a day camp next week and I don't want to spend alot of money to go get something to eat like most of the counselors. I know I would get tired of eating a sandwich every day. Does anyone know of any good healthy recipes that won't require a microwave that I can eat and it can cool me off a bit?
Answer
Prepare a slice of turkey breast with a spread inside a lettuce wrap. You can then take out a water bottle spray at lunch, spray once or twice, and make the wrap cooling to eat.
Prepare a slice of turkey breast with a spread inside a lettuce wrap. You can then take out a water bottle spray at lunch, spray once or twice, and make the wrap cooling to eat.
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What is you all-time favorite sandwich recipe?
healthy panini sandwich recipes image
Q. Do you have a unique sandwich idea? I prefer healthy sandwiches (no bologna), but I'm getting bored with my usuals. What are some of your ideas to add variety to my lunch sandwiches? Different ideas for breads? ingredients? types of mustard? combinations of ingredients?
I already enjoy turkey w/ swiss, cheese, cranberry & stuffing ... another favorite is a good slice of baquette, w/ artichoke hearts, brie cheese, and toasted almonds, broiled til warm and gooey.
Wow, some great recipes so far! Things that have caught my eye are the olive spread and grilled vegies; the tofu; the Sharon sandwich; Calif chicken; tom, basil, mozzerella; and chicken w/ basil, etc.
I do enjoy PB& banana, I'll have to try w/ strawberry slices :-)
Tuna w/ BBQ sauce? what kind of bbq sauce?
Keep the ideas/recipes coming, and thanks!
I already enjoy turkey w/ swiss, cheese, cranberry & stuffing ... another favorite is a good slice of baquette, w/ artichoke hearts, brie cheese, and toasted almonds, broiled til warm and gooey.
Wow, some great recipes so far! Things that have caught my eye are the olive spread and grilled vegies; the tofu; the Sharon sandwich; Calif chicken; tom, basil, mozzerella; and chicken w/ basil, etc.
I do enjoy PB& banana, I'll have to try w/ strawberry slices :-)
Tuna w/ BBQ sauce? what kind of bbq sauce?
Keep the ideas/recipes coming, and thanks!
Answer
grilled chicken breast
pesto sauce mixed with mayo
roasted red peppers
red onion, thinly sliced
provolone cheese
on herbed foccacia or ciabatta bread, or even in a pita
Then, if you have a grill (better yet, a panini grill), grill the completed sandwich until the cheese starts to melt and the bread gets crusty.
I think I have to get out of the food section. LoL. Drool =P
grilled chicken breast
pesto sauce mixed with mayo
roasted red peppers
red onion, thinly sliced
provolone cheese
on herbed foccacia or ciabatta bread, or even in a pita
Then, if you have a grill (better yet, a panini grill), grill the completed sandwich until the cheese starts to melt and the bread gets crusty.
I think I have to get out of the food section. LoL. Drool =P
What are some healthy fast foods to make?
oakly
I eat out way to much and im trying to stop. What are some things i can make that wont take alot of time since i really cant cook. Thanks in advance
Answer
the first thing that popped into my head when you said healthy was Hummus, which is great with pitas and i found this sandwich recipie: http://vegweb.com/index.php?topic=12528.0
heres a hummus recipie, which isn't too hard, all you do is toss stuff in a blender!:http://allrecipes.com/recipe/hummus-iii/detail.aspx
or this salad with: mandarin oranges, pine nuts, and red onions with an italian dressing.
some other ideas are: pasta with pesto, panini sandwich toasted with olive oil
the first thing that popped into my head when you said healthy was Hummus, which is great with pitas and i found this sandwich recipie: http://vegweb.com/index.php?topic=12528.0
heres a hummus recipie, which isn't too hard, all you do is toss stuff in a blender!:http://allrecipes.com/recipe/hummus-iii/detail.aspx
or this salad with: mandarin oranges, pine nuts, and red onions with an italian dressing.
some other ideas are: pasta with pesto, panini sandwich toasted with olive oil
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I need a new healthy breakfast idea/alternative to my usual eggs?
healthy open faced sandwich recipes image
Mandy
Every morning I have my black coffee and then I eat 2 sunny side up eggs on top of english muffins and I put cottage cheese on top of both of these open face sandwiches. I am a thinner 19 year old girl and I want to change up my breakfast! I do love eggs, but I also love cereal and greek yogurt. Any new egg recipes? Or other healthy/healthish breakfast ideas?
Answer
My top healthy breakfast is oatmeal. With a little drizzle of honey and milk. Another healthy egg recipe is make an omelet with cheese and spinach. Filling. Or boiled eggs is always good on hand too.
My top healthy breakfast is oatmeal. With a little drizzle of honey and milk. Another healthy egg recipe is make an omelet with cheese and spinach. Filling. Or boiled eggs is always good on hand too.
What are some good, easy sandwich recipes, for vegetarians?
Cquel
If there are any good vegetarian sandwich recipes out there, that are not peanut butter and jelly, you know... :D
Answer
Vegetarian Sandwich
Ingredients:
1 small zucchini
1 yellow bell pepper
4 to 5 large fresh mushrooms, sliced
Cooking spray
1/4 teaspoon salt
1/4 teaspoon black pepper
Dried, sweet basil leaves, flavor to taste
2 tablespoons light, garden vegetable cream cheese
4 slices bread, toasted
1 medium tomato, 1/4-inch thick slices
Spinach leaves (optional)
Preparation:
Cut zucchini lengthwise into 4 (1/4-inch thick) slices. Cut pepper in fourths; remove seeds. Coat both sides of zucchini, pepper and mushrooms with cooking spray.
Place zucchini and peppers on grill rack or broiler pan coated with cooking spray; broil for 3 to 4 minutes on each side or until tender. Add mushrooms and broil for 1 to 2 minutes. Remove from grill; sprinkle with salt, pepper and sweet basil leaves.
Spread cream cheese on toast. Layer zucchini, peppers, mushrooms and tomato on two slices of toast; add spinach, if desired. Top with remaining toast slices. Cut each sandwich in half.
Nutrition
Approximate nutrition analysis per serving (one serving = one sandwich): 232 calories, 6g fat, 2g saturated fat, 9mg cholesterol, 638mg sodium, 39g carbohydrates, 4g fiber, 9g protein, 58mcg folate
Serves
Makes approximately 2 servings.
*****************************************************************
Healthy Veggie Sandwich
Yield: 2 Sandwiches
Ingredients:
2 tb Mayonnaise; reduced-calorie
4 sl Multigrain bread
1/2 Avocado; peeled
1/2 ts Lemon juice
2 ts Parsley; chopped
2 sl Monterey Jack or Cheddar . cheese
1 Red bell pepper; roasted . other recipe
4 sl Cucumber; peeled & sliced . lengthwise
2 sl Tomato
1/4 c Alfalfa sprouts
Instructions:
Salt & pepper to taste Spread mayonnaise on 1 side of each bread slice. Set the top 2 slices aside. Mash the avocado with the lemon juice. Spread on 2 slices of bread. Sprinkle with parsley. Next top with cheese slices. Lay half of the roasted pepper on the cheese. Cover with cucumber and tomato slices. Season with salt and pepper to taste. Top each with sprouts cover with the top slices of bread. Cut in half; wrap them up. Nutritional Information: per sandwich: 384 calories 21g fat : 25 mg cholesterol
****************************************************************
California Grilled Veggie Sandwich
"I came up with this recipe to entertain friends. Since I am a semi-vegetarian and love to BBQ, I am always inventing something new. The first time I made this, my meat-lover friends raved about this dish! I prefer mesquite coals over gas barbeques...however, either works fine."
Original recipe yield: 4 servings.
Prep Time:30 MinutesCook Time:20 MinutesReady In:50 MinutesServings:4
INGREDIENTS:
1/4 cup mayonnaise
3 cloves garlic, minced
1 tablespoon lemon juice
1/8 cup olive oil
1 cup sliced red bell peppers
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
2 (4-x6-inch) focaccia bread pieces, split horizontally
1/2 cup crumbled feta cheese
DIRECTIONS:
In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
Preheat the grill for high heat.
Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer the with vegetables. Enjoy as open faced grilled sandwiches.
******************************************************************
The Best Veggie Sandwich
"A local restaurant used to serve a version of this sandwich but when they discontinued it, I experimented and made it better with the addition of dry roasted sesame seeds and using English Muffins instead of whole wheat bread. Garnish each with a black olive, if desired."
Prep Time:20 Minutes
Cook Time:5 Minutes
Ready In:25 Minutes
Servings:4
INGREDIENTS:
4 English muffins, split and toasted
1 avocado, mashed
1 cup alfalfa sprouts
1 small tomato, chopped
1 small sweet onion, chopped
4 tablespoons Ranch-style salad dressing
4 tablespoons toasted sesame seeds
1 cup shredded smoked Cheddar cheese
DIRECTIONS:
Preheat oven to broil.
Place each muffin open-faced on a cookie sheet. Spread each half with mashed avocado; place halves close together. Distributing ingredients evenly, cover each half with sprouts, tomatoes, onion, dressing, sesame seeds and cheese.
Place under broiler for about 5 minutes, or until cheese is melted and bubbly.
Vegetarian Sandwich
Ingredients:
1 small zucchini
1 yellow bell pepper
4 to 5 large fresh mushrooms, sliced
Cooking spray
1/4 teaspoon salt
1/4 teaspoon black pepper
Dried, sweet basil leaves, flavor to taste
2 tablespoons light, garden vegetable cream cheese
4 slices bread, toasted
1 medium tomato, 1/4-inch thick slices
Spinach leaves (optional)
Preparation:
Cut zucchini lengthwise into 4 (1/4-inch thick) slices. Cut pepper in fourths; remove seeds. Coat both sides of zucchini, pepper and mushrooms with cooking spray.
Place zucchini and peppers on grill rack or broiler pan coated with cooking spray; broil for 3 to 4 minutes on each side or until tender. Add mushrooms and broil for 1 to 2 minutes. Remove from grill; sprinkle with salt, pepper and sweet basil leaves.
Spread cream cheese on toast. Layer zucchini, peppers, mushrooms and tomato on two slices of toast; add spinach, if desired. Top with remaining toast slices. Cut each sandwich in half.
Nutrition
Approximate nutrition analysis per serving (one serving = one sandwich): 232 calories, 6g fat, 2g saturated fat, 9mg cholesterol, 638mg sodium, 39g carbohydrates, 4g fiber, 9g protein, 58mcg folate
Serves
Makes approximately 2 servings.
*****************************************************************
Healthy Veggie Sandwich
Yield: 2 Sandwiches
Ingredients:
2 tb Mayonnaise; reduced-calorie
4 sl Multigrain bread
1/2 Avocado; peeled
1/2 ts Lemon juice
2 ts Parsley; chopped
2 sl Monterey Jack or Cheddar . cheese
1 Red bell pepper; roasted . other recipe
4 sl Cucumber; peeled & sliced . lengthwise
2 sl Tomato
1/4 c Alfalfa sprouts
Instructions:
Salt & pepper to taste Spread mayonnaise on 1 side of each bread slice. Set the top 2 slices aside. Mash the avocado with the lemon juice. Spread on 2 slices of bread. Sprinkle with parsley. Next top with cheese slices. Lay half of the roasted pepper on the cheese. Cover with cucumber and tomato slices. Season with salt and pepper to taste. Top each with sprouts cover with the top slices of bread. Cut in half; wrap them up. Nutritional Information: per sandwich: 384 calories 21g fat : 25 mg cholesterol
****************************************************************
California Grilled Veggie Sandwich
"I came up with this recipe to entertain friends. Since I am a semi-vegetarian and love to BBQ, I am always inventing something new. The first time I made this, my meat-lover friends raved about this dish! I prefer mesquite coals over gas barbeques...however, either works fine."
Original recipe yield: 4 servings.
Prep Time:30 MinutesCook Time:20 MinutesReady In:50 MinutesServings:4
INGREDIENTS:
1/4 cup mayonnaise
3 cloves garlic, minced
1 tablespoon lemon juice
1/8 cup olive oil
1 cup sliced red bell peppers
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
2 (4-x6-inch) focaccia bread pieces, split horizontally
1/2 cup crumbled feta cheese
DIRECTIONS:
In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
Preheat the grill for high heat.
Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer the with vegetables. Enjoy as open faced grilled sandwiches.
******************************************************************
The Best Veggie Sandwich
"A local restaurant used to serve a version of this sandwich but when they discontinued it, I experimented and made it better with the addition of dry roasted sesame seeds and using English Muffins instead of whole wheat bread. Garnish each with a black olive, if desired."
Prep Time:20 Minutes
Cook Time:5 Minutes
Ready In:25 Minutes
Servings:4
INGREDIENTS:
4 English muffins, split and toasted
1 avocado, mashed
1 cup alfalfa sprouts
1 small tomato, chopped
1 small sweet onion, chopped
4 tablespoons Ranch-style salad dressing
4 tablespoons toasted sesame seeds
1 cup shredded smoked Cheddar cheese
DIRECTIONS:
Preheat oven to broil.
Place each muffin open-faced on a cookie sheet. Spread each half with mashed avocado; place halves close together. Distributing ingredients evenly, cover each half with sprouts, tomatoes, onion, dressing, sesame seeds and cheese.
Place under broiler for about 5 minutes, or until cheese is melted and bubbly.
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What kind of HEALTHY recipes can I make with whole wheat Pita bread and Tortillas?
healthy and cheap sandwich recipes image
Q. I love vegetables and I need some healthy recipes for whole wheat pita bread and whole wheat tortillas... what can i make with them? Thanks.
Answer
I like to fill pita with hard salami and parsley (you could substitute leaner meat, though). Parsley is a great sandwich green and is friggin' loaded with vitamins and minerals.
Another favorite of mine is to make enchiladas with home-made red sauce. (Use lean meat like chicken breast and use a low-fat cheese. Authentic Mexican food doesn't have as much cheese as Americanized Mexican food anyhow.)
Red sauce:
Heat a few Tbsp. of oil in a 2qt. pot and add an equal amount of flour. Heat and stir until the combo (roux) bubbles for a minute or so.
Add ~1/2 cup of paprika (sounds weird, but bear with me...) and a little cayenne or other spicy ground red pepper to taste and continue to stir. You may need to add a little more oil.
Once this is mixed thoroughly and heated (you want the paprika to toast a bit) add ~ 1 1/2 c. water and stir with heat until the sauce thickens. (If sauce is too thick, add more water. Too thin, add a little corn starch/water slurry. You want it to be kinda like pizza sauce consistency.)
Salt to taste.
Fill tortugas with chicken, cheese, onions, olives, cilantro, whatever the hell you want. Have fun with it!
Put ~a third of the sauce in the pan, layer the enchiladas on top, then spread the rest of the sauce on them. Top with a little more cheese.
Bake @ 375F for about 40 min (until sauce is bubbling and cheese browns a little).
I love this recipe and always make it with whole wheat tortugas (good source of fiber) and this red sauce (TONS of vitamin A and other antioxidants).
I never use a recipe, so your results may vary. But it's cheap and pretty easy, so a few practice batches won't be too hard.
(Everyone tells me that they're WAY better than anything from any Mexican restaurant they've had!)
I like to fill pita with hard salami and parsley (you could substitute leaner meat, though). Parsley is a great sandwich green and is friggin' loaded with vitamins and minerals.
Another favorite of mine is to make enchiladas with home-made red sauce. (Use lean meat like chicken breast and use a low-fat cheese. Authentic Mexican food doesn't have as much cheese as Americanized Mexican food anyhow.)
Red sauce:
Heat a few Tbsp. of oil in a 2qt. pot and add an equal amount of flour. Heat and stir until the combo (roux) bubbles for a minute or so.
Add ~1/2 cup of paprika (sounds weird, but bear with me...) and a little cayenne or other spicy ground red pepper to taste and continue to stir. You may need to add a little more oil.
Once this is mixed thoroughly and heated (you want the paprika to toast a bit) add ~ 1 1/2 c. water and stir with heat until the sauce thickens. (If sauce is too thick, add more water. Too thin, add a little corn starch/water slurry. You want it to be kinda like pizza sauce consistency.)
Salt to taste.
Fill tortugas with chicken, cheese, onions, olives, cilantro, whatever the hell you want. Have fun with it!
Put ~a third of the sauce in the pan, layer the enchiladas on top, then spread the rest of the sauce on them. Top with a little more cheese.
Bake @ 375F for about 40 min (until sauce is bubbling and cheese browns a little).
I love this recipe and always make it with whole wheat tortugas (good source of fiber) and this red sauce (TONS of vitamin A and other antioxidants).
I never use a recipe, so your results may vary. But it's cheap and pretty easy, so a few practice batches won't be too hard.
(Everyone tells me that they're WAY better than anything from any Mexican restaurant they've had!)
What are some healthy cheap meals to make?
you.go.gir
I would appreciate your input :)
What are some recipes or foods to buy that are healthy and cheap???
I'm wondering what foods I can eat that's not too much and lasts
Answer
This is a question I struggle with daily. Unfortunately the healthy stuff tends to be more expensive than the not-so-healthy stuff (produce mainly). There are some good tips I have discovered over the years. More recently I've been doing much of my shopping at WalMart. their prices are great and they carry almost all the foods you would want.
So, here goes....
Pasta is always an option.... try Ronzoni's Smart taste... it has tons of fiber and calcium in it and tastes just like regular pasta. And marinara sauces are low in fat/cal and cheap to make or buy.
If you like beans and corn, one of my favorites is a black bean salsa (goya black beans are great), canned sweet corn, some diced red onion, a minced jalapeno, lime juice and cilantro. It's great with chips or with chicken breast made with mexican spices. Use plain strained yogurt in place of sour cream.
Also, try a can of white northern beans in the food processor with some fresh and roasted garlic. Add a litttle milk or water to slightly thin this mixture. Add salt, pepper, and a touch of olive oil and a pinch of dried thyme. Use this on a low fat pizza crust (Wal Mart sells one for 44cents that is so simple... you just add water) instead of pizza sauce. top with shredded chicken, brocccoli, onions, whatever and top with part skim shredded mozz. Bake about 12 minutes and finish with a touch of olive oil.
okay... some cheap fish.... if you like fish.... tilapia is great and usually about 7.99/pd. take a portion size fillet and put it in a parchment or foil pouch with some lemon juice a touch of olive oil or Brummel and Brown (my personal favorite butter substitute made with yogurt) and fresh herbs and veggies. super healthy, tasty, and cheap depending on your veggie choice. Serve with brown rice.
Potatoes are also very cheap, so make baked wedges or a traditional baked potato. There are also several good low fat cheese products out there. not always cheap,, but.look for coupons for laughing cow, alpine lace. Baked potato with broccoli and diet cheese is one of my favorite dinners.
Also a good idea is buying a whole turkey breast or roaster chicken and using it for several applications. slice turkey for sandwiches (I love Arnolds double the fiber whole grain bread) or in salads. Lettuce is pretty cheap, and try making your own croutons!
obviously i could go on and on, if you'd like more ideas contact me through my website, www.completelyculinary.com
This is a question I struggle with daily. Unfortunately the healthy stuff tends to be more expensive than the not-so-healthy stuff (produce mainly). There are some good tips I have discovered over the years. More recently I've been doing much of my shopping at WalMart. their prices are great and they carry almost all the foods you would want.
So, here goes....
Pasta is always an option.... try Ronzoni's Smart taste... it has tons of fiber and calcium in it and tastes just like regular pasta. And marinara sauces are low in fat/cal and cheap to make or buy.
If you like beans and corn, one of my favorites is a black bean salsa (goya black beans are great), canned sweet corn, some diced red onion, a minced jalapeno, lime juice and cilantro. It's great with chips or with chicken breast made with mexican spices. Use plain strained yogurt in place of sour cream.
Also, try a can of white northern beans in the food processor with some fresh and roasted garlic. Add a litttle milk or water to slightly thin this mixture. Add salt, pepper, and a touch of olive oil and a pinch of dried thyme. Use this on a low fat pizza crust (Wal Mart sells one for 44cents that is so simple... you just add water) instead of pizza sauce. top with shredded chicken, brocccoli, onions, whatever and top with part skim shredded mozz. Bake about 12 minutes and finish with a touch of olive oil.
okay... some cheap fish.... if you like fish.... tilapia is great and usually about 7.99/pd. take a portion size fillet and put it in a parchment or foil pouch with some lemon juice a touch of olive oil or Brummel and Brown (my personal favorite butter substitute made with yogurt) and fresh herbs and veggies. super healthy, tasty, and cheap depending on your veggie choice. Serve with brown rice.
Potatoes are also very cheap, so make baked wedges or a traditional baked potato. There are also several good low fat cheese products out there. not always cheap,, but.look for coupons for laughing cow, alpine lace. Baked potato with broccoli and diet cheese is one of my favorite dinners.
Also a good idea is buying a whole turkey breast or roaster chicken and using it for several applications. slice turkey for sandwiches (I love Arnolds double the fiber whole grain bread) or in salads. Lettuce is pretty cheap, and try making your own croutons!
obviously i could go on and on, if you'd like more ideas contact me through my website, www.completelyculinary.com
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Wednesday, October 30, 2013
What would be a good recipe for my neighbor?
healthy sandwich snack recipe image
krissy
My neighbor is on a diet, and I was wondering what would be a good snack recipe. It can be anything healthy.
Thank you in advance =)
Answer
Mexican Style Weight Watchers 0 Points Soup Recipe
- 2 cups fresh green snap beans, cut into bite-size pieces
- 3 cloves fresh garlic, minced
- 2 small zucchini, cubed
- 1 cup tomatillos, chopped
- 1 medium jalapeno pepper, finely chopped
- 14 oz canned diced tomatoes, Mexican-style preferred
- ½ medium poblano chili pepper
- 1 medium Spanish onion, chopped
- 1 medium green pepper, chopped
- ½ tsp cumin
- 1 tsp fresh oregano
- 6 cups vegetable broth
- 2 roasted red peppers packed in water
- 1 Tbsp chipotle peppers in adobo sauce
- ¾ tsp salt
- 2 Tbsp fresh lime juice
- ½ cup fresh, chopped cilantro
Put snap beans, garlic, zucchini, tomatillos, jalapeno, diced tomatoes, green chili pepper, onion, green pepper, cumin, oregano and vegetable broth into a large soup pot.
Puree roasted peppers with chipotle in adobo sauce in a blender or food processor, and add to soup; stir to combine.
Cover and bring to a boil over high heat.
Reduce heat to low, and simmer, partly covered, for about 10 minutes.
Stir in salt, lime juice and cilantro.
Serve and enjoy!
Serving Size = 1 cup
Ice Cream Sandwich Recipe with Vitalicious VitaTops – 4 Point Value
2 Deep Chocolate Vitalicious VitaTops (order them online)
- 1/2 cup Breyer’s Double Churn Fat Free Creamy Vanilla Ice Cream
**You can get creative with this recipe and use different flavors of ice cream, if you’d like, just make sure it’s within the 80-100 calorie range and less than 2g of fat per 1/2 cup. You can also try it with different flavors of Vitalicious VitaTops!
Pretty self explanatory, but for the sake of clarity, here’s what to do.
Place one VitaTop bottom side up,
and top it with 1/2 cup of the vanilla ice cream.
Then, place the other VitaTop on top of the ice cream,
with the bottom side down, and press firmly, thus creating your ice cream sandwich!
Recipe makes 1 full ice cream sandwich.
Enjoy!
Serving size is 1 Ice Cream Sandwich
Each serving = 4 Weight Watchers Points
Mexican Style Weight Watchers 0 Points Soup Recipe
- 2 cups fresh green snap beans, cut into bite-size pieces
- 3 cloves fresh garlic, minced
- 2 small zucchini, cubed
- 1 cup tomatillos, chopped
- 1 medium jalapeno pepper, finely chopped
- 14 oz canned diced tomatoes, Mexican-style preferred
- ½ medium poblano chili pepper
- 1 medium Spanish onion, chopped
- 1 medium green pepper, chopped
- ½ tsp cumin
- 1 tsp fresh oregano
- 6 cups vegetable broth
- 2 roasted red peppers packed in water
- 1 Tbsp chipotle peppers in adobo sauce
- ¾ tsp salt
- 2 Tbsp fresh lime juice
- ½ cup fresh, chopped cilantro
Put snap beans, garlic, zucchini, tomatillos, jalapeno, diced tomatoes, green chili pepper, onion, green pepper, cumin, oregano and vegetable broth into a large soup pot.
Puree roasted peppers with chipotle in adobo sauce in a blender or food processor, and add to soup; stir to combine.
Cover and bring to a boil over high heat.
Reduce heat to low, and simmer, partly covered, for about 10 minutes.
Stir in salt, lime juice and cilantro.
Serve and enjoy!
Serving Size = 1 cup
Ice Cream Sandwich Recipe with Vitalicious VitaTops – 4 Point Value
2 Deep Chocolate Vitalicious VitaTops (order them online)
- 1/2 cup Breyer’s Double Churn Fat Free Creamy Vanilla Ice Cream
**You can get creative with this recipe and use different flavors of ice cream, if you’d like, just make sure it’s within the 80-100 calorie range and less than 2g of fat per 1/2 cup. You can also try it with different flavors of Vitalicious VitaTops!
Pretty self explanatory, but for the sake of clarity, here’s what to do.
Place one VitaTop bottom side up,
and top it with 1/2 cup of the vanilla ice cream.
Then, place the other VitaTop on top of the ice cream,
with the bottom side down, and press firmly, thus creating your ice cream sandwich!
Recipe makes 1 full ice cream sandwich.
Enjoy!
Serving size is 1 Ice Cream Sandwich
Each serving = 4 Weight Watchers Points
What is a healthy snack I can make for my health class?
austin.voj
In my high school health class we need to bring in a healthy food item later this week. It has to be made, so I can't just buy something from the store. Preferably something with simple ingredients that I can whip up with stuff I already have at home. Item I pick gets 10 points for best answer. Thanks!
Answer
Here are some healthy ideas :)
If you can try to use natural organic foods
~ Sweet potato chips or regular potato chips baked - made by thinly slicing sweet potato or potato, glazing with olive oil, sprinkling on salt/pepper and baking.
~ Hummus and veggie platter - raw carrot sticks, celery sticks, cucumber slices or sticks, sliced cherry tomatoes, lightly steamed broccoli, slices of bell peppers. You could also cut whole wheat pita into triangles for dipping or have whole wheat pita chips.
~ Fruit salad
~ Apple slices with but butter for dip (like peanut butter or almond butter) or apple halves spread with nut butter, sprinkled with cinnamon
~ Trail mix - different nuts, seeds, dried fruit (such as blueberries, cherries, cranberries, raisins, etc), you could also add in bits of dark chocolate
~ Greek yogurt parfaits with organic granola or muesli and berries
~ Whole grain crackers (such as Kashi crackers) with cheese and grapes
~ Whole grain crackers with nut butter & cinnamon
~ Whole grain or buckwheat waffles or pancakes with nut butter & natural jam or agave nectar or honey, with cinnamon
~ Cottage cheese with slices of peach, mixed berries or pineapple chunks
Recipe ideas:
* Hummus
http://www.wholefoodsmarket.com/recipes/107
* Dried apple slices
http://www.wholefoodsmarket.com/recipes/3076
* Carrot apple muffins
http://www.wholefoodsmarket.com/recipes/1476
* Cherry pecan bran muffins
http://www.wholefoodsmarket.com/recipes/2892
* Yogurt honey muffins
http://www.wholefoodsmarket.com/recipes/2602
* Oat date bars
http://www.wholefoodsmarket.com/recipes/2748
* Apple cinnamon oat squares
http://www.wholefoodsmarket.com/recipes/2867
* Apple sandwiches with granola and peanut butter
http://www.wholefoodsmarket.com/recipes/2535
* Roasted chickpeas
http://allrecipes.com/Recipe/roasted-chickpeas/detail.aspx
I hope this helps :)
♥
Here are some healthy ideas :)
If you can try to use natural organic foods
~ Sweet potato chips or regular potato chips baked - made by thinly slicing sweet potato or potato, glazing with olive oil, sprinkling on salt/pepper and baking.
~ Hummus and veggie platter - raw carrot sticks, celery sticks, cucumber slices or sticks, sliced cherry tomatoes, lightly steamed broccoli, slices of bell peppers. You could also cut whole wheat pita into triangles for dipping or have whole wheat pita chips.
~ Fruit salad
~ Apple slices with but butter for dip (like peanut butter or almond butter) or apple halves spread with nut butter, sprinkled with cinnamon
~ Trail mix - different nuts, seeds, dried fruit (such as blueberries, cherries, cranberries, raisins, etc), you could also add in bits of dark chocolate
~ Greek yogurt parfaits with organic granola or muesli and berries
~ Whole grain crackers (such as Kashi crackers) with cheese and grapes
~ Whole grain crackers with nut butter & cinnamon
~ Whole grain or buckwheat waffles or pancakes with nut butter & natural jam or agave nectar or honey, with cinnamon
~ Cottage cheese with slices of peach, mixed berries or pineapple chunks
Recipe ideas:
* Hummus
http://www.wholefoodsmarket.com/recipes/107
* Dried apple slices
http://www.wholefoodsmarket.com/recipes/3076
* Carrot apple muffins
http://www.wholefoodsmarket.com/recipes/1476
* Cherry pecan bran muffins
http://www.wholefoodsmarket.com/recipes/2892
* Yogurt honey muffins
http://www.wholefoodsmarket.com/recipes/2602
* Oat date bars
http://www.wholefoodsmarket.com/recipes/2748
* Apple cinnamon oat squares
http://www.wholefoodsmarket.com/recipes/2867
* Apple sandwiches with granola and peanut butter
http://www.wholefoodsmarket.com/recipes/2535
* Roasted chickpeas
http://allrecipes.com/Recipe/roasted-chickpeas/detail.aspx
I hope this helps :)
♥
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Tuesday, October 29, 2013
What are possible ways to make the peanut butter and jelly sandwich better?
healthy sandwich recipes for children image
monkeymanx
It's just such a fantastic sandwich; I can hardly imagine trying to make it better. I have tried using toasted bread and was quite satisfied, and have merely pondered using pretzel bread or adding bananas. What ideas do you have?
Answer
Grilled Peanut Butter and Jelly Sandwich
Servings: 1
This is peanut butter and jelly with a twist. The kids will thank you for them
2 teaspoons butter
2 slices white bread 1 teaspoon peanut butter
2 teaspoons any flavor fruit jelly
Heat griddle or skillet to 350 degrees F (175 degrees C).
Spread butter on one side of each slice of bread. Spread peanut butter on unbuttered side of one slice of bread, and jelly on the other. Place one slice, buttered side down on the griddle. Top with other slice, so that peanut butter and jelly are in the middle.
Cook for 4 minutes on each side, or until golden brown, and heated through.
=========================
Super Peanut Butter and Jelly Sandwich
Servings: 1
A little twist to your everyday peanut butter and jelly sandwich
3 slices bread
2 tablespoons fruit preserves, any flavor
2 tablespoons peanut butter
Toast 1 bread slice, allow to cool. Spread one side of each of the two remaining slices with preserves. Spread both sides of the toasted slice with peanut butter. Form a sandwich with the toasted slice in the center.
==================
Peanut Butter and Jelly Sandwich
Yield: 1 sandwich
After years of experimentation, I have finally come upon the best tasting (and healthiest) way to satisfy a PB&J craving AND keep my kids healthy. Don't leave out the secret ingredient or it won't be the same. I guessimating the measurements so feel free to adjust to your taste.
2 slices whole wheat bread ( preferably soft)
1 teaspoon butter, the secret ingredient ( I use Smart Balance)
1 tablespoon peanut butter ( I use organic smooth)
2 teaspoons strawberry jam ( I use Trader Joe's low sugar)
Spread a half teaspoon of butter on each slice of bread. Spread one slice with peanut butter. Swirl jam into peanut butter. Cover with other slice of bread. Devour with a glass of milk!
=====================
Grilled Peanut Butter, Jelly and Banana Sandwich
Serves 4 sandwiches
8 slices good quality white bread
2 tablespoons unsalted butter, room temperature
1 cup peanut butter, smooth or crunchy
1/2 cup grape jelly
2 ripe bananas, sliced
Butter the bread slices on 1 side with butter and place them butter side down. Spread 4 slices with peanut butter and top with the banana slices. Spread the remaining slices with jelly and put them, jelly side down, on top of the bananas. Press them gently to flatten them slightly.
Place each sandwich on a preheated panini press and grill until the bread is toasted, about 5 minutes. Alternately, preheat a dry cast iron or non stick pan. Place the sandwich in the pan and weight it down with another pan or a clean brick wrapped in foil. Grill 5 minutes, turn the sandwich over, re-weight it, and grill for another 5 minutes. Serve immediately.
Recipe courtesy Tyler Florence
========================
Pan-Fried Peanut Butter Jelly Sandwich for Picky Eaters
2 tablespoons sugar
1 ½ tablespoons ground cinnamon
4 tablespoons (1/2 stick) unsalted butter
8 slices white bread
6 tablespoons favorite jam
6 tablespoons creamy peanut butter
Serves: 4 kids or 2 adults
In a small bowl, combine the sugar and cinnamon.
Spread the butter on one side of each bread slice. Flip the remaining slices over and spread them with the jam. Flip the remaining slices over and spread them with the peanut butter. Sandwich together the jam slices and the peanut butter slices, keeping the buttered sides of the bread facing out.
Heat a large skillet over medium-low heat. Add the sandwiches and sprinkle the cinnamon sugar over the tops. Cook for 2 to 3 minutes, or until the bottoms are golden brown. Flip the sandwiches over and sprinkle the tops with cinnamon sugar. Continue to cook for 2 to 3 minutes, or until the bottoms are golden brown.
Remove the sandwiches from the skillet and cut into quarters. Serve, with the crusts on or off, depending on your child's preference.
Peace.
Grilled Peanut Butter and Jelly Sandwich
Servings: 1
This is peanut butter and jelly with a twist. The kids will thank you for them
2 teaspoons butter
2 slices white bread 1 teaspoon peanut butter
2 teaspoons any flavor fruit jelly
Heat griddle or skillet to 350 degrees F (175 degrees C).
Spread butter on one side of each slice of bread. Spread peanut butter on unbuttered side of one slice of bread, and jelly on the other. Place one slice, buttered side down on the griddle. Top with other slice, so that peanut butter and jelly are in the middle.
Cook for 4 minutes on each side, or until golden brown, and heated through.
=========================
Super Peanut Butter and Jelly Sandwich
Servings: 1
A little twist to your everyday peanut butter and jelly sandwich
3 slices bread
2 tablespoons fruit preserves, any flavor
2 tablespoons peanut butter
Toast 1 bread slice, allow to cool. Spread one side of each of the two remaining slices with preserves. Spread both sides of the toasted slice with peanut butter. Form a sandwich with the toasted slice in the center.
==================
Peanut Butter and Jelly Sandwich
Yield: 1 sandwich
After years of experimentation, I have finally come upon the best tasting (and healthiest) way to satisfy a PB&J craving AND keep my kids healthy. Don't leave out the secret ingredient or it won't be the same. I guessimating the measurements so feel free to adjust to your taste.
2 slices whole wheat bread ( preferably soft)
1 teaspoon butter, the secret ingredient ( I use Smart Balance)
1 tablespoon peanut butter ( I use organic smooth)
2 teaspoons strawberry jam ( I use Trader Joe's low sugar)
Spread a half teaspoon of butter on each slice of bread. Spread one slice with peanut butter. Swirl jam into peanut butter. Cover with other slice of bread. Devour with a glass of milk!
=====================
Grilled Peanut Butter, Jelly and Banana Sandwich
Serves 4 sandwiches
8 slices good quality white bread
2 tablespoons unsalted butter, room temperature
1 cup peanut butter, smooth or crunchy
1/2 cup grape jelly
2 ripe bananas, sliced
Butter the bread slices on 1 side with butter and place them butter side down. Spread 4 slices with peanut butter and top with the banana slices. Spread the remaining slices with jelly and put them, jelly side down, on top of the bananas. Press them gently to flatten them slightly.
Place each sandwich on a preheated panini press and grill until the bread is toasted, about 5 minutes. Alternately, preheat a dry cast iron or non stick pan. Place the sandwich in the pan and weight it down with another pan or a clean brick wrapped in foil. Grill 5 minutes, turn the sandwich over, re-weight it, and grill for another 5 minutes. Serve immediately.
Recipe courtesy Tyler Florence
========================
Pan-Fried Peanut Butter Jelly Sandwich for Picky Eaters
2 tablespoons sugar
1 ½ tablespoons ground cinnamon
4 tablespoons (1/2 stick) unsalted butter
8 slices white bread
6 tablespoons favorite jam
6 tablespoons creamy peanut butter
Serves: 4 kids or 2 adults
In a small bowl, combine the sugar and cinnamon.
Spread the butter on one side of each bread slice. Flip the remaining slices over and spread them with the jam. Flip the remaining slices over and spread them with the peanut butter. Sandwich together the jam slices and the peanut butter slices, keeping the buttered sides of the bread facing out.
Heat a large skillet over medium-low heat. Add the sandwiches and sprinkle the cinnamon sugar over the tops. Cook for 2 to 3 minutes, or until the bottoms are golden brown. Flip the sandwiches over and sprinkle the tops with cinnamon sugar. Continue to cook for 2 to 3 minutes, or until the bottoms are golden brown.
Remove the sandwiches from the skillet and cut into quarters. Serve, with the crusts on or off, depending on your child's preference.
Peace.
How many chicken nuggets would you estimate your child eats in one week?
hierarchy
I am a preschool teacher who serves countless chicken nuggets to children on a weekly basis. Increasingly, I am bothered by the lack of variety in children's diets. Now, I am taking an anonymous poll for a statistics class I am in. So tell me, what does your child eat?
Answer
I have three kids, and of course they have different tastes. I'll sum up what each of them eats:
My 9 year old daughter eats most things you'd expect a kid to like. She doesn't like anything remotely spicy (tacos, burritos), anything with tomatoes, onions, green or red peppers. She'll eat a few veggies but doesn't like green beans or cauliflower. She likes fresh fruit and will not eat canned, except pineapples. I dinner she'd love would be meatloaf, broccoli, and sliced canteloup. She doesn't really like chicken nuggets but will eat them if I make them for lunch.
My 5 year old son will eat almost anything. He likes chicken nuggets just fine, but since he'll happily eat just about anything else, I don't usually give them to him. This kid loves sushi and will only eat a turkey sandwich if it has spicy brown mustard on it. Even though he'll eat whatever I put in front of him, he doesn't eat a lot of junk because I like to cook good meals. We usually have fresh fruit with meals too.
Now, my 3 year old son. He's the challenge! This is the kid who DOES eat chicken nuggets on almost a daily basis because it's one of the few things he will eat. Not just any chicken nuggets--dinosaur shaped chicken nuggets. He won't eat any other kind of meat. Once in a while he'll eat some roast chicken, but that's it. I think he likes this one particular type of chicken nugget because it doesn't have a lot of seasonings, so is pretty bland. He'll also eat cheese pizza, grilled cheese, mac and cheese, plain pasta, cereral, bread, American cheese slices, and most "snack" foods like crackers and pretzels. He will not eat any veggies at all or any canned fruit. He'll eat apples, pears, bananas, watermelon, strawberries, and raspberries. He's the main reason we eat so much fresh fruit! His favorite meal is chicken nuggets, sliced strawberries, and cheese. We always have milk with meals. Soda is only for parties, juice boxes are for school snack, and between meals or with snacks, the kids have water.
Usually I plan meals around what my two oldest kids will eat, and give my youngest something else if it's not on his list of approved foods. I don't try to make him eat anything he doesn't like, but do encourage him to try things. He will take a little bite, and genuinely seems to not like anything else. He has actually improved a lot--when he was about a year old, he would literally eat nothing except bread and cheese. No fruits, no veggies, no meats at all. I figure, if he continues to gradually branch out, he'll probably have a normal diet by the time he's grown up. ;)
I used to work in a daycare center, and the menu repeated every three weeks. It wasn't bad, but a lot of the food was so processed. Mostly canned vegetables and fruits, frozen pizzas and chicken nuggets, pasta with too much butter on it, white bread instead of whole grain, etc. My daughter is the only of our kids to have lunch at school, and most days she packs a lunch. Even things she will eat at home, she doesn't like at school. It must be hard to feed hundreds of kids at once, fit in fresh produce that can go bad quickly, or spend extra money on healthier choices, and then prepare mass amounts of food in an appetizing manner.
Also, I'd keep in mind that just because the kids don't eat a lot of variety at school, doesn't mean they don't have variety at home. If the lunches you serve at the preschool are brought from home, maybe you could gently encourage parents to send in healthier items. Does the preschool have a monthly newsletter? If so, add an article about healthy school lunch ideas. Maybe feature a different "recipe" for each newsletter. If the preschool provides the lunches, you're restricted by state nutrition guidelines, budget, and ease of preparation. I have heard that some schools partner with local farms to provide fresh, local produce for school meals. You could look into something like that. Is there space on the school grounds for a small garden? Or space in the classroom for a container garden? The kids could help grow some plants and then make a snack from the resulting vegetables. The kids will learn something new, and probably end up trying something new as well. Good luck!
I have three kids, and of course they have different tastes. I'll sum up what each of them eats:
My 9 year old daughter eats most things you'd expect a kid to like. She doesn't like anything remotely spicy (tacos, burritos), anything with tomatoes, onions, green or red peppers. She'll eat a few veggies but doesn't like green beans or cauliflower. She likes fresh fruit and will not eat canned, except pineapples. I dinner she'd love would be meatloaf, broccoli, and sliced canteloup. She doesn't really like chicken nuggets but will eat them if I make them for lunch.
My 5 year old son will eat almost anything. He likes chicken nuggets just fine, but since he'll happily eat just about anything else, I don't usually give them to him. This kid loves sushi and will only eat a turkey sandwich if it has spicy brown mustard on it. Even though he'll eat whatever I put in front of him, he doesn't eat a lot of junk because I like to cook good meals. We usually have fresh fruit with meals too.
Now, my 3 year old son. He's the challenge! This is the kid who DOES eat chicken nuggets on almost a daily basis because it's one of the few things he will eat. Not just any chicken nuggets--dinosaur shaped chicken nuggets. He won't eat any other kind of meat. Once in a while he'll eat some roast chicken, but that's it. I think he likes this one particular type of chicken nugget because it doesn't have a lot of seasonings, so is pretty bland. He'll also eat cheese pizza, grilled cheese, mac and cheese, plain pasta, cereral, bread, American cheese slices, and most "snack" foods like crackers and pretzels. He will not eat any veggies at all or any canned fruit. He'll eat apples, pears, bananas, watermelon, strawberries, and raspberries. He's the main reason we eat so much fresh fruit! His favorite meal is chicken nuggets, sliced strawberries, and cheese. We always have milk with meals. Soda is only for parties, juice boxes are for school snack, and between meals or with snacks, the kids have water.
Usually I plan meals around what my two oldest kids will eat, and give my youngest something else if it's not on his list of approved foods. I don't try to make him eat anything he doesn't like, but do encourage him to try things. He will take a little bite, and genuinely seems to not like anything else. He has actually improved a lot--when he was about a year old, he would literally eat nothing except bread and cheese. No fruits, no veggies, no meats at all. I figure, if he continues to gradually branch out, he'll probably have a normal diet by the time he's grown up. ;)
I used to work in a daycare center, and the menu repeated every three weeks. It wasn't bad, but a lot of the food was so processed. Mostly canned vegetables and fruits, frozen pizzas and chicken nuggets, pasta with too much butter on it, white bread instead of whole grain, etc. My daughter is the only of our kids to have lunch at school, and most days she packs a lunch. Even things she will eat at home, she doesn't like at school. It must be hard to feed hundreds of kids at once, fit in fresh produce that can go bad quickly, or spend extra money on healthier choices, and then prepare mass amounts of food in an appetizing manner.
Also, I'd keep in mind that just because the kids don't eat a lot of variety at school, doesn't mean they don't have variety at home. If the lunches you serve at the preschool are brought from home, maybe you could gently encourage parents to send in healthier items. Does the preschool have a monthly newsletter? If so, add an article about healthy school lunch ideas. Maybe feature a different "recipe" for each newsletter. If the preschool provides the lunches, you're restricted by state nutrition guidelines, budget, and ease of preparation. I have heard that some schools partner with local farms to provide fresh, local produce for school meals. You could look into something like that. Is there space on the school grounds for a small garden? Or space in the classroom for a container garden? The kids could help grow some plants and then make a snack from the resulting vegetables. The kids will learn something new, and probably end up trying something new as well. Good luck!
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Low calorie, fun, good tasting, easy, at home lunch recipes?
healthy ciabatta sandwich recipes image
J e L l o
I can't go to the store or anything. And I'm not a professional chef..
Answer
sandiwch with whatever you like on it, chicken noodle soup (water with bits of cooked chicken, noodles and lots of chicken powder, a bit of salt and a bit of white pepper, let it cook until you get the flavour you like, keep adding chicken powder, salt and pepper if it tastes bland), eggs and toast, salad, grilled chicken breast + colslaw, basically anything you'd find on a "healthy options" menu at a restaurant.
personally, going off what i have in my fridge, i'd do a chicken sandwich.
bits of the leftover roasted chicken and lettuce with a litttttllee itty bitty bit of low fat mayo on a ciabatta bun
sandiwch with whatever you like on it, chicken noodle soup (water with bits of cooked chicken, noodles and lots of chicken powder, a bit of salt and a bit of white pepper, let it cook until you get the flavour you like, keep adding chicken powder, salt and pepper if it tastes bland), eggs and toast, salad, grilled chicken breast + colslaw, basically anything you'd find on a "healthy options" menu at a restaurant.
personally, going off what i have in my fridge, i'd do a chicken sandwich.
bits of the leftover roasted chicken and lettuce with a litttttllee itty bitty bit of low fat mayo on a ciabatta bun
Snack attack!?
terra_chan
Good, original simple and easy recipes and ideas (mainly ideas) for snack that use ingredients in the average kitchen. 10 points for longest and best list!
Answer
Quick and easy
Dip apple slices, carrots and celery sticks in peanut butter.
Mix a handful of peanuts with your favorite fruit yogurt.
Make a batch of homemade trail-mix with peanuts, raisins and your additions. Store in individual zipper bags for an easy on-the-go solution.
Make a peanut butter sandwich with sliced bananas, honey or jam for a delicious snack any time of the day
Simple No-Cook Healthy Snack Ideas
Check out these ideas for snacks that are delicious, nutritious and as easy as cookies and milk.
Protein Boost
Many kids respond well to protein at snack time instead of a sugar rush. Try a few of these ideas and judge for yourself. Please note: While some of these require a bit of preparation ahead of snack time, they will keep in the refrigerator for several days. Many are great with your choice of whole grain, rice or nut crackers or as a dip for raw vegetable sticks.
hummus
egg salad
tuna salad
Sliced hard-boiled eggs (or deviled eggs)
cream cheese: try on graham crackers or veggie sticks
String cheese, cheese cubes and slices - dairy or non-dairy varieties
Yogurt - dairy or non-dairy varieties
Natural nut butters: try spreading on sliced apples or bananas
Nuts: almonds, cashews, peanuts, pecans, pistachios, walnuts
Seeds- pumpkin, sunflower, sesame
Sweet Favorites
Feed a sweet craving with naturally delicious fruits and vegetables. Many are great mixed with nuts and seeds or spread with natural nut butters.
fresh fruit smoothie
applesauce
fruit bar cookies
raw vegetable sticks
fruit leather
fresh fruit
dried fruit
sliced avocado or guacamole
sliced tomatoes
whole cherry tomatoes
sliced cucumber
pickles
All About the Crunch
All of our crunchy snacks are free of hydrogenated fats. Enjoy gluten-free, rice, nut and soy varieties as well as whole wheat and natural ones. Many of these crunchy suggestions pair well with cheese slices or a little nut butter for a boost of protein.
pretzels
lowfat or baked chips
rice or popcorn cakes
popcorn
crispy rice treats
granola bar
graham crackers
dry cereal
snack crackers
soy or rice crisps
trail mix
Nutritious Thirst Quenchers
Staying away from sugary sodas is easier when offering other great tasting options.
teas: herbal and low caffeine varieties of tea are a healthy and tasty choice for children. Mix with apple juice for a naturally sweet refreshing drink. And kids love a tea party!
juice drinks
yogurt drinks
flavored dairy and non-dairy milks
100% juice mixed with sparkling water
vegetable juice
These are ideas for whole recipe see link below
'Shroom for Manoeuvre
This is perfect for making the most of the seasonal mushrooms that are on sale this month. Instructions Sauté a 125g pack of mixed...
Baked Camembert with Garlic Ciabatta Toasts
Fingers of hot garlic toast dunked into melted parchment-baked cheese are great for sharing. Serves 4 as a starter or 2 as a main course ...
Baked Eggs in Ham
Sure to become a favourite with both children and adults, these eggs wrapped in ham take hardly any time to make and look wonderful too. Serves 6...
Banana Choc Chip Cookies with Hot Chocolate
Support Fairtrade Fortnight and make these cookies, which use some of our Fairtrade ingredients. They're perfect for dunking in Fairtrade hot...
Banana Date Smoothie
Instructions This luscious smoothie, served at Taman Gang restaurant on London's Park Lane, offers a great energy boost. To make it at home, whiz 1...
Barbecued Bruschettas
Instructions Cut slightly stale, coarse, country-style white bread into thick slices. Brush on both sides with olive oil and then grill over a...
Blinis with Crème Fraîche and Salmon
Instructions For a cool hors d'oeuvre, spread cocktail blinis generously with crème fraîche. Sprinkle with chopped chives and a pinch...
Buttermilk Pancakes with Horseradish Sauce and Smoked Salmon
Serves 6 Preparation time: 10 minutes Cooking time: 25 minutes Ingredients Pancake batter 250g plain flour ½ tsp salt ½ tsp...
Cajun Roasted Mixed Nuts
These spicy glazed nuts are incredibly easy to make and are the perfect accompaniment to pre-dinner drinks. Serves 8 Preparation time: 5 minutes ...
Cannellini Beans and Chorizo
The spiciness of chorizo forms a delicious contrast to the creaminess of the cannellini beans in this rich little tapa. Serves 4-6 as part of a...
Caramel Trifle Shots with Kahlúa
Don't panic if you don't have 12 matching shot glasses. You can mix and match, or even use espresso cups. Makes 12 Preparation time: 10 minutes...
Champagne Cocktails
Very simple, very quick and very delicious, these are the ultimate last-minute drinks. Cranberry Kir Royale For a wintery take on this classic...
Cherry Rock Buns
Rock buns are a great British favourite, easy for children to make and very economical, too. Eat these melt-in-the-mouth cherry-filled cakes warm...
Cherry Tomatoes Filled with Tabouleh
Makes 12 Slice a sliver off the base of 12 cherry tomatoes to enable them to stand on a plate. Slice enough off the top of each tomato to allow you...
Chicken Caesar Wraps
Serves 4 411kcals/19.4g fat/3.8g saturated fat/1.9g salt per serving Instructions Slice a 220g pack Waitrose Roast Chicken 2 Breast Fillets...
Chicken Satay with Thai Cucumber Salad
Chicken satay is a popular Thai dish which, when made in the traditional way, involves many ingredients and plenty of effort. Using an authentic...
Chicory Leaf with Papaya, Coconut, Chilli, Lime and Coriander
Deseed and peel 1/2 a large papaya and cut into small dice. Take about 3/4 of the coconut from a pack of Waitrose Fresh Coconut & Tropical Fruit...
Chilled Summer Soup with Peas and Courgettes
Fresh mint and Greek yoghurt give this lightly flavoured chilled soup a Mediterranean flavour. Serves 6 Preparation time: 10 minutes, plus...
Chilli Hot Chocolate
This is the most fantastic combination of rich chocolate with spicy chilli. South Americans have been matching these ingredients for centuries - we...
Chilli-Cheese Nachos
Serves 6 Preparation time: 5 minutes Cooking time: 10 minutes 278kcals/17.3g fat/7.9g saturated fat/1.2g salt/2.9g sugars per serving ...
Chocolate Macadamia Cookies
Makes 18 Preheat the oven to 180°C, gas mark 4 and grease 2 baking sheets. Combine 125g plain flour, ½ tsp bicarbonate of soda, 50g soft...
Chorizo, Chestnut and Sage Lollipops
Spicy chorizo threaded on cocktail sticks topped with sage-infused chestnuts make a fast and funky canapé. Fabulous with a glass of chilled...
Ciabatta with Pesto, Mozzarrella and Salami
Instructions Slice a ciabatta loaf into 2cm-thick slices. Lightly toast the slices under a warmed grill and then brush with a generous coating of...
Cinnamon, Honey and Lemon Oatmeal Cookies
I love oatmeal cookies and have fond memories of my mother baking them with plenty of cinnamon. Her recipe calls for lots of sugar, vegetable...
Coriander Prawns with Tikka Marinade
Mix together some Waitrose Natural Low Fat Yogurt and 1 heaped tablespoon concentrated tikka or korma paste. Add 3 tablespoons finely chopped coriander to prawns
A Dozen Simple Snack Solutions
1. Ants on a Log: Cut celery sticks into 3 or 4-inch lengths. Spread peanut butter down the center, and then add raisins on top of the peanut butter. A Kid Favorite!
2. Boiled or Deviled Eggs: Boil a dozen at a time.
3. Crackers and Cheese: Cut cheese into small squares. Serve cheese with a handful of saltines or other crackers. Kids love to make little sandwiches out of them. Add cut up squares or triangles of lunchmeat if you like.
4. Crackers and Peanut Butter or Cream Cheese: If your family has no peanut butter allergies, saltines with peanut butter is delicious. Top with raisins, banana slices, or substitute cream cheese for the peanut butter. Jam or Jelly is also a great standby with peanut butter or cream cheese.
5. Fruit!: Fresh fruit such as apples, bananas, oranges, and any other in season fruit make super snacks. Dried fruits are also good-- apricots, banana chips or raisins. Canned fruit, especially peach or pear halves, and pineapple slices all have great kid appeal.
Fast Fruit Dip
2 parts marshmallow cream
1 part cream cheese - at room temperature
Blend the two and refrigerate until serving time. Fruit Dip may be thinned with fruit juice or milk, if desired. Mix all ingredients in mixer until fluffy. Cover and chill. Serve with fresh fruit for dipping.
Kool-Aid Yogurt Dip
2 tablespoons Kool-Aid sugar-sweetened soft drink mix, any flavor
1 cup vanilla yogurt or sour cream
Stir soft drink mix into yogurt in medium bowl. Refrigerate 1 hour or until ready to serve. Stir.
6. Kid Kabobs: These are fun! You need toothpicks, cheese cubes, pineapple or banana chunks, and cooked meat chunks (cubed spam, ham chunks, or hot dog slices). Use your imagination! The kids love to thread their own kabobs.
7. Popcorn: Popcorn, popped on the stove, or in popcorn popper-such a great invention! For a special treat, add some melted butter.
8. Quickie Quesadillas: Using a toaster oven-put one or two saucer- size soft flour tortilla on the toasting rack. Add shredded cheese of your choice. Toast until cheese melts. Fold over. Serve with salsa. This is one our favorites!
9. Sandwiches: Cut them into small triangles or squares for a great addition to the snack tray. Even the "plain Jane", PB&J gets added significance when served on a special tray.
10. Snow on the Chimney: Similar to Ants on a Log--except you use cream cheese instead of peanut butter. Cut clean celery sticks into 3 or 4-inch lengths. Spread cream cheese down the center, and then add raisins on top of the peanut butter. Grown-ups like this too!
11. Tortilla Chips and Cheese: Add a large pile of tortilla chips to a dinner plate. Sprinkle the chips generously with your favorite shredded cheese. Microwave or toast until the cheese melts. This can be made in the oven using a pizza pan. Serve with salsa, bean dip or guacamole dip. To make an easy bean dip, combine several tablespoons of salsa with refried beans.
12. Vegetable Sticks: Carrot and celery sticks are the usual--but broccoli, radishes, turnip slices, green pepper and summer squash show up regularly. Serve with your favorite dip.
Quick and easy
Dip apple slices, carrots and celery sticks in peanut butter.
Mix a handful of peanuts with your favorite fruit yogurt.
Make a batch of homemade trail-mix with peanuts, raisins and your additions. Store in individual zipper bags for an easy on-the-go solution.
Make a peanut butter sandwich with sliced bananas, honey or jam for a delicious snack any time of the day
Simple No-Cook Healthy Snack Ideas
Check out these ideas for snacks that are delicious, nutritious and as easy as cookies and milk.
Protein Boost
Many kids respond well to protein at snack time instead of a sugar rush. Try a few of these ideas and judge for yourself. Please note: While some of these require a bit of preparation ahead of snack time, they will keep in the refrigerator for several days. Many are great with your choice of whole grain, rice or nut crackers or as a dip for raw vegetable sticks.
hummus
egg salad
tuna salad
Sliced hard-boiled eggs (or deviled eggs)
cream cheese: try on graham crackers or veggie sticks
String cheese, cheese cubes and slices - dairy or non-dairy varieties
Yogurt - dairy or non-dairy varieties
Natural nut butters: try spreading on sliced apples or bananas
Nuts: almonds, cashews, peanuts, pecans, pistachios, walnuts
Seeds- pumpkin, sunflower, sesame
Sweet Favorites
Feed a sweet craving with naturally delicious fruits and vegetables. Many are great mixed with nuts and seeds or spread with natural nut butters.
fresh fruit smoothie
applesauce
fruit bar cookies
raw vegetable sticks
fruit leather
fresh fruit
dried fruit
sliced avocado or guacamole
sliced tomatoes
whole cherry tomatoes
sliced cucumber
pickles
All About the Crunch
All of our crunchy snacks are free of hydrogenated fats. Enjoy gluten-free, rice, nut and soy varieties as well as whole wheat and natural ones. Many of these crunchy suggestions pair well with cheese slices or a little nut butter for a boost of protein.
pretzels
lowfat or baked chips
rice or popcorn cakes
popcorn
crispy rice treats
granola bar
graham crackers
dry cereal
snack crackers
soy or rice crisps
trail mix
Nutritious Thirst Quenchers
Staying away from sugary sodas is easier when offering other great tasting options.
teas: herbal and low caffeine varieties of tea are a healthy and tasty choice for children. Mix with apple juice for a naturally sweet refreshing drink. And kids love a tea party!
juice drinks
yogurt drinks
flavored dairy and non-dairy milks
100% juice mixed with sparkling water
vegetable juice
These are ideas for whole recipe see link below
'Shroom for Manoeuvre
This is perfect for making the most of the seasonal mushrooms that are on sale this month. Instructions Sauté a 125g pack of mixed...
Baked Camembert with Garlic Ciabatta Toasts
Fingers of hot garlic toast dunked into melted parchment-baked cheese are great for sharing. Serves 4 as a starter or 2 as a main course ...
Baked Eggs in Ham
Sure to become a favourite with both children and adults, these eggs wrapped in ham take hardly any time to make and look wonderful too. Serves 6...
Banana Choc Chip Cookies with Hot Chocolate
Support Fairtrade Fortnight and make these cookies, which use some of our Fairtrade ingredients. They're perfect for dunking in Fairtrade hot...
Banana Date Smoothie
Instructions This luscious smoothie, served at Taman Gang restaurant on London's Park Lane, offers a great energy boost. To make it at home, whiz 1...
Barbecued Bruschettas
Instructions Cut slightly stale, coarse, country-style white bread into thick slices. Brush on both sides with olive oil and then grill over a...
Blinis with Crème Fraîche and Salmon
Instructions For a cool hors d'oeuvre, spread cocktail blinis generously with crème fraîche. Sprinkle with chopped chives and a pinch...
Buttermilk Pancakes with Horseradish Sauce and Smoked Salmon
Serves 6 Preparation time: 10 minutes Cooking time: 25 minutes Ingredients Pancake batter 250g plain flour ½ tsp salt ½ tsp...
Cajun Roasted Mixed Nuts
These spicy glazed nuts are incredibly easy to make and are the perfect accompaniment to pre-dinner drinks. Serves 8 Preparation time: 5 minutes ...
Cannellini Beans and Chorizo
The spiciness of chorizo forms a delicious contrast to the creaminess of the cannellini beans in this rich little tapa. Serves 4-6 as part of a...
Caramel Trifle Shots with Kahlúa
Don't panic if you don't have 12 matching shot glasses. You can mix and match, or even use espresso cups. Makes 12 Preparation time: 10 minutes...
Champagne Cocktails
Very simple, very quick and very delicious, these are the ultimate last-minute drinks. Cranberry Kir Royale For a wintery take on this classic...
Cherry Rock Buns
Rock buns are a great British favourite, easy for children to make and very economical, too. Eat these melt-in-the-mouth cherry-filled cakes warm...
Cherry Tomatoes Filled with Tabouleh
Makes 12 Slice a sliver off the base of 12 cherry tomatoes to enable them to stand on a plate. Slice enough off the top of each tomato to allow you...
Chicken Caesar Wraps
Serves 4 411kcals/19.4g fat/3.8g saturated fat/1.9g salt per serving Instructions Slice a 220g pack Waitrose Roast Chicken 2 Breast Fillets...
Chicken Satay with Thai Cucumber Salad
Chicken satay is a popular Thai dish which, when made in the traditional way, involves many ingredients and plenty of effort. Using an authentic...
Chicory Leaf with Papaya, Coconut, Chilli, Lime and Coriander
Deseed and peel 1/2 a large papaya and cut into small dice. Take about 3/4 of the coconut from a pack of Waitrose Fresh Coconut & Tropical Fruit...
Chilled Summer Soup with Peas and Courgettes
Fresh mint and Greek yoghurt give this lightly flavoured chilled soup a Mediterranean flavour. Serves 6 Preparation time: 10 minutes, plus...
Chilli Hot Chocolate
This is the most fantastic combination of rich chocolate with spicy chilli. South Americans have been matching these ingredients for centuries - we...
Chilli-Cheese Nachos
Serves 6 Preparation time: 5 minutes Cooking time: 10 minutes 278kcals/17.3g fat/7.9g saturated fat/1.2g salt/2.9g sugars per serving ...
Chocolate Macadamia Cookies
Makes 18 Preheat the oven to 180°C, gas mark 4 and grease 2 baking sheets. Combine 125g plain flour, ½ tsp bicarbonate of soda, 50g soft...
Chorizo, Chestnut and Sage Lollipops
Spicy chorizo threaded on cocktail sticks topped with sage-infused chestnuts make a fast and funky canapé. Fabulous with a glass of chilled...
Ciabatta with Pesto, Mozzarrella and Salami
Instructions Slice a ciabatta loaf into 2cm-thick slices. Lightly toast the slices under a warmed grill and then brush with a generous coating of...
Cinnamon, Honey and Lemon Oatmeal Cookies
I love oatmeal cookies and have fond memories of my mother baking them with plenty of cinnamon. Her recipe calls for lots of sugar, vegetable...
Coriander Prawns with Tikka Marinade
Mix together some Waitrose Natural Low Fat Yogurt and 1 heaped tablespoon concentrated tikka or korma paste. Add 3 tablespoons finely chopped coriander to prawns
A Dozen Simple Snack Solutions
1. Ants on a Log: Cut celery sticks into 3 or 4-inch lengths. Spread peanut butter down the center, and then add raisins on top of the peanut butter. A Kid Favorite!
2. Boiled or Deviled Eggs: Boil a dozen at a time.
3. Crackers and Cheese: Cut cheese into small squares. Serve cheese with a handful of saltines or other crackers. Kids love to make little sandwiches out of them. Add cut up squares or triangles of lunchmeat if you like.
4. Crackers and Peanut Butter or Cream Cheese: If your family has no peanut butter allergies, saltines with peanut butter is delicious. Top with raisins, banana slices, or substitute cream cheese for the peanut butter. Jam or Jelly is also a great standby with peanut butter or cream cheese.
5. Fruit!: Fresh fruit such as apples, bananas, oranges, and any other in season fruit make super snacks. Dried fruits are also good-- apricots, banana chips or raisins. Canned fruit, especially peach or pear halves, and pineapple slices all have great kid appeal.
Fast Fruit Dip
2 parts marshmallow cream
1 part cream cheese - at room temperature
Blend the two and refrigerate until serving time. Fruit Dip may be thinned with fruit juice or milk, if desired. Mix all ingredients in mixer until fluffy. Cover and chill. Serve with fresh fruit for dipping.
Kool-Aid Yogurt Dip
2 tablespoons Kool-Aid sugar-sweetened soft drink mix, any flavor
1 cup vanilla yogurt or sour cream
Stir soft drink mix into yogurt in medium bowl. Refrigerate 1 hour or until ready to serve. Stir.
6. Kid Kabobs: These are fun! You need toothpicks, cheese cubes, pineapple or banana chunks, and cooked meat chunks (cubed spam, ham chunks, or hot dog slices). Use your imagination! The kids love to thread their own kabobs.
7. Popcorn: Popcorn, popped on the stove, or in popcorn popper-such a great invention! For a special treat, add some melted butter.
8. Quickie Quesadillas: Using a toaster oven-put one or two saucer- size soft flour tortilla on the toasting rack. Add shredded cheese of your choice. Toast until cheese melts. Fold over. Serve with salsa. This is one our favorites!
9. Sandwiches: Cut them into small triangles or squares for a great addition to the snack tray. Even the "plain Jane", PB&J gets added significance when served on a special tray.
10. Snow on the Chimney: Similar to Ants on a Log--except you use cream cheese instead of peanut butter. Cut clean celery sticks into 3 or 4-inch lengths. Spread cream cheese down the center, and then add raisins on top of the peanut butter. Grown-ups like this too!
11. Tortilla Chips and Cheese: Add a large pile of tortilla chips to a dinner plate. Sprinkle the chips generously with your favorite shredded cheese. Microwave or toast until the cheese melts. This can be made in the oven using a pizza pan. Serve with salsa, bean dip or guacamole dip. To make an easy bean dip, combine several tablespoons of salsa with refried beans.
12. Vegetable Sticks: Carrot and celery sticks are the usual--but broccoli, radishes, turnip slices, green pepper and summer squash show up regularly. Serve with your favorite dip.
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Monday, October 28, 2013
What is you all-time favorite sandwich recipe?
healthy sandwich lunch recipes image
Q. Do you have a unique sandwich idea? I prefer healthy sandwiches (no bologna), but I'm getting bored with my usuals. What are some of your ideas to add variety to my lunch sandwiches? Different ideas for breads? ingredients? types of mustard? combinations of ingredients?
I already enjoy turkey w/ swiss, cheese, cranberry & stuffing ... another favorite is a good slice of baquette, w/ artichoke hearts, brie cheese, and toasted almonds, broiled til warm and gooey.
Wow, some great recipes so far! Things that have caught my eye are the olive spread and grilled vegies; the tofu; the Sharon sandwich; Calif chicken; tom, basil, mozzerella; and chicken w/ basil, etc.
I do enjoy PB& banana, I'll have to try w/ strawberry slices :-)
Tuna w/ BBQ sauce? what kind of bbq sauce?
Keep the ideas/recipes coming, and thanks!
I already enjoy turkey w/ swiss, cheese, cranberry & stuffing ... another favorite is a good slice of baquette, w/ artichoke hearts, brie cheese, and toasted almonds, broiled til warm and gooey.
Wow, some great recipes so far! Things that have caught my eye are the olive spread and grilled vegies; the tofu; the Sharon sandwich; Calif chicken; tom, basil, mozzerella; and chicken w/ basil, etc.
I do enjoy PB& banana, I'll have to try w/ strawberry slices :-)
Tuna w/ BBQ sauce? what kind of bbq sauce?
Keep the ideas/recipes coming, and thanks!
Answer
grilled chicken breast
pesto sauce mixed with mayo
roasted red peppers
red onion, thinly sliced
provolone cheese
on herbed foccacia or ciabatta bread, or even in a pita
Then, if you have a grill (better yet, a panini grill), grill the completed sandwich until the cheese starts to melt and the bread gets crusty.
I think I have to get out of the food section. LoL. Drool =P
grilled chicken breast
pesto sauce mixed with mayo
roasted red peppers
red onion, thinly sliced
provolone cheese
on herbed foccacia or ciabatta bread, or even in a pita
Then, if you have a grill (better yet, a panini grill), grill the completed sandwich until the cheese starts to melt and the bread gets crusty.
I think I have to get out of the food section. LoL. Drool =P
What are some extremely easy and healthy lunch recipes?
Happy, Hap
I've been watching my diet and exercising and since Jan have lost over 25 lbs. I am soooo sick of Progresso Soup and Turkey Flatbread sandwiches. Please help! Thank you!
Answer
ice cream with a lot of chocolate
ice cream with a lot of chocolate
Powered by Yahoo! Answers
I need a shopping list?
healthy veg sandwich recipes for kids image
say_yes_to
I'm making the transition to vegetarian and I need a shopping list for the essential vegetarian foods my parents agreed to let me go vegetarian as long as I "don't bring tofu in to the house" I know it sucks buuuuut yeah what do I need to buy some vegan friends of mine said I'm going to need to get a lot of protein In my diet... so if anyone could make a shopping list of the basic foods to buy that would be great... recipes would help a lot as well
Answer
There's some good advice here.
I would add...
I'm surprised your vegan friends would say you need a lot of protein. You actually need far less than most people think and you get protein in veggies. I'd be more concerned with making sure you get enough calories from whole foods. If you are getting enough calories each day and most of your calories are coming from whole foods (not processed foods) you are more than likely going to be getting plenty of protein.
I would learn to reallly like beans and lentils. Buy them dry in bulk. They digest best if you soak them for at least 24 hours (they break down enzyme inhibitors that trditionally make legumes hard to digest). You can pick up some spices to make different kinds of meals (like chilis, Mexican pinto beans [put them in a blender for refried beans], soups, bbq beans, get creative!) in a crock pot so you can have them simmering all day on low heat and keep snacking from the pot.
I'd suggest getting really creative with salads. Besides the regular stuff (lettuce, tomatoes, red onion) try chopping up some zucchini, fresh corn cut off the cob, chopped up broccoli and carrots, some olives, spinach, a handful of nuts...and I sprinkle the salad with Bragg's "live" apple cider before I put on dressing and end up using half the salad dressing (I love Annie's Natural's goddess dressing or Trader Joe's spicy peanut). There's a lot of really good vegan dressings out there, but they can be pricey! Using apple cider vinegar, too, is good for you and makes the dressings stretch.
I keep cans of refried beans in my pantry for when I don't have beans already soaked and cooking. I love Amy's Kitchen's organic refried beans, but I am not too picky. I pick up vegetarian refried beans (like Rosarita's) whenever I see them on sale. They're a quick snack.
Brown rice is way healthier than white rice. I hated it the first time I tried cooking with it. Let it sit in the fridge a few hours before using it in a recipe! There's a lot you can do with it. Spanish rice and fried rice are two regulars in our house.
Instead of high soy burgers try some of the other varieties. They make them out of sunflower and rice (Sunshine Burgers) and in dry mixes (Nature Burger) and veggies (Dr. Praeger's) and so many other varieties and brands. A lot of vegetarians overdo the soy. Moderation is smart. I try and not have more than one or two high soy meals a week. Try almond milk instead of soy (you can even make it if you're adventurous - just google directions). Don't bother with too many soy cheeses or fake cour creams and all that crap (I'm assuming you're going to move right past vegetarian and become strict veg or vegan eventually because you seem like a smart kid). Instead of soy mayo try the Vegenaise that is made with grapeseed oil or better yet, just use mustard on sandwiches. They have so many different kinds of mustards! Instead of soy lunchmeats just try a veggie sandwich with a lot of pickles and tomatoes.
I'd pick up egg replacer - it's a powder you can use instead of egg to make all kinds of things that normally require egg - waffles, cakes, muffins, cookies , etc. Imagine all that stuff without the cholesterol and fat. Sweet!
I'd get in the habit of using corn tortillas. I can't get my husband to join me in the switch, but gosh white flour is such crap. It's pretty much devoid of nutrition and it's empty calories. A tortilla at someplace like Chipotle's is like 360 calories!
Mmm Chipotles. The black beans are vegetarian and the guacamole is dairy free!
Tofu is not that great, by the way. I've used it twice and never felt the need to use it again.
Try not to overdo the peanuts and peanut butter. They almost always are infected with high levels of aflatoxin (a highly carcinogenic mold).
There are so many more tips I could go on forever. Hang out here and ask a lot of questions (but beware the trolls and veg-haters - just ignore them) and do a lot of googling. I highly recommend a book called BECOMING VEGETARIAN (and BECOMING VEGAN when you take that plunge). It'll help you get all your nutritional needs straight. A lot of people just think they can get rid of meat and eat everything else they used to eat and they'll be fine, but there are things your body was getting from meat and now you need to make sure you replace those nutrients with plant-based foods.
The only supplement you might need is B12 if you decide to cut out a lot of the dairy and eggs. In animals the B12 gets into the flesh and secretions because their feed is infected with bacteria. Our food has that same bacteria, but we wash it off. Nutritional yeast is a good way to supplement - you use it like a spice. I sprinkle it in pasta sauces or stir it into bean dishes. It's pretty yummy.
I wish you the best of luck! Going veg is one of the smartest things you will ever do! If you reallly want to know why, read THE CHINA STUDY.
Oh, yeah, P.S. Milk does NOT make your bones stronger! In FACT, milk may make bones more brittle. The studies have shown it. You're just not hearing about it because the dairy industry is strong and we've got decades worth of people saying you need milk for strong bones. False! Consider that the U.S. is #3 in milk consumption and also #3 in bone fractures. How does that add up if milk makes your bones stronger? There is TONS of info out there to back this all up. Including the China Study, which was written by the professor of nutrition at Cornell. It's going to take decades before we can break people of the habit of saying milk is good for you. Be ahead of the game and check out the research for yourself. It could save your life (because milk can trigger cancer, too).
There's some good advice here.
I would add...
I'm surprised your vegan friends would say you need a lot of protein. You actually need far less than most people think and you get protein in veggies. I'd be more concerned with making sure you get enough calories from whole foods. If you are getting enough calories each day and most of your calories are coming from whole foods (not processed foods) you are more than likely going to be getting plenty of protein.
I would learn to reallly like beans and lentils. Buy them dry in bulk. They digest best if you soak them for at least 24 hours (they break down enzyme inhibitors that trditionally make legumes hard to digest). You can pick up some spices to make different kinds of meals (like chilis, Mexican pinto beans [put them in a blender for refried beans], soups, bbq beans, get creative!) in a crock pot so you can have them simmering all day on low heat and keep snacking from the pot.
I'd suggest getting really creative with salads. Besides the regular stuff (lettuce, tomatoes, red onion) try chopping up some zucchini, fresh corn cut off the cob, chopped up broccoli and carrots, some olives, spinach, a handful of nuts...and I sprinkle the salad with Bragg's "live" apple cider before I put on dressing and end up using half the salad dressing (I love Annie's Natural's goddess dressing or Trader Joe's spicy peanut). There's a lot of really good vegan dressings out there, but they can be pricey! Using apple cider vinegar, too, is good for you and makes the dressings stretch.
I keep cans of refried beans in my pantry for when I don't have beans already soaked and cooking. I love Amy's Kitchen's organic refried beans, but I am not too picky. I pick up vegetarian refried beans (like Rosarita's) whenever I see them on sale. They're a quick snack.
Brown rice is way healthier than white rice. I hated it the first time I tried cooking with it. Let it sit in the fridge a few hours before using it in a recipe! There's a lot you can do with it. Spanish rice and fried rice are two regulars in our house.
Instead of high soy burgers try some of the other varieties. They make them out of sunflower and rice (Sunshine Burgers) and in dry mixes (Nature Burger) and veggies (Dr. Praeger's) and so many other varieties and brands. A lot of vegetarians overdo the soy. Moderation is smart. I try and not have more than one or two high soy meals a week. Try almond milk instead of soy (you can even make it if you're adventurous - just google directions). Don't bother with too many soy cheeses or fake cour creams and all that crap (I'm assuming you're going to move right past vegetarian and become strict veg or vegan eventually because you seem like a smart kid). Instead of soy mayo try the Vegenaise that is made with grapeseed oil or better yet, just use mustard on sandwiches. They have so many different kinds of mustards! Instead of soy lunchmeats just try a veggie sandwich with a lot of pickles and tomatoes.
I'd pick up egg replacer - it's a powder you can use instead of egg to make all kinds of things that normally require egg - waffles, cakes, muffins, cookies , etc. Imagine all that stuff without the cholesterol and fat. Sweet!
I'd get in the habit of using corn tortillas. I can't get my husband to join me in the switch, but gosh white flour is such crap. It's pretty much devoid of nutrition and it's empty calories. A tortilla at someplace like Chipotle's is like 360 calories!
Mmm Chipotles. The black beans are vegetarian and the guacamole is dairy free!
Tofu is not that great, by the way. I've used it twice and never felt the need to use it again.
Try not to overdo the peanuts and peanut butter. They almost always are infected with high levels of aflatoxin (a highly carcinogenic mold).
There are so many more tips I could go on forever. Hang out here and ask a lot of questions (but beware the trolls and veg-haters - just ignore them) and do a lot of googling. I highly recommend a book called BECOMING VEGETARIAN (and BECOMING VEGAN when you take that plunge). It'll help you get all your nutritional needs straight. A lot of people just think they can get rid of meat and eat everything else they used to eat and they'll be fine, but there are things your body was getting from meat and now you need to make sure you replace those nutrients with plant-based foods.
The only supplement you might need is B12 if you decide to cut out a lot of the dairy and eggs. In animals the B12 gets into the flesh and secretions because their feed is infected with bacteria. Our food has that same bacteria, but we wash it off. Nutritional yeast is a good way to supplement - you use it like a spice. I sprinkle it in pasta sauces or stir it into bean dishes. It's pretty yummy.
I wish you the best of luck! Going veg is one of the smartest things you will ever do! If you reallly want to know why, read THE CHINA STUDY.
Oh, yeah, P.S. Milk does NOT make your bones stronger! In FACT, milk may make bones more brittle. The studies have shown it. You're just not hearing about it because the dairy industry is strong and we've got decades worth of people saying you need milk for strong bones. False! Consider that the U.S. is #3 in milk consumption and also #3 in bone fractures. How does that add up if milk makes your bones stronger? There is TONS of info out there to back this all up. Including the China Study, which was written by the professor of nutrition at Cornell. It's going to take decades before we can break people of the habit of saying milk is good for you. Be ahead of the game and check out the research for yourself. It could save your life (because milk can trigger cancer, too).
do you know any good recipes for kids?
Annie G
I'm looking forward to helping my 10 year old girl named annie and her friend Sandra making good and healthy recipes (healthy part was my idea). well they are having a slumber party this weekend and i need some recipes for the girls please let me know if you have any ideas something thats easy and is house hold food items please help-♥
Answer
MM: Cucumber Sandwiches
---------- Recipe via Meal-Master (tm) v8.05
Title: Cucumber Sandwiches
Categories: Appetizers, Favorites
Yield: 8 Servings
1 c Miracle Whip
8 oz Cream cheese
1 pk Zesty Italian Dressing
2 Cucumbers; peeled and sliced
2 Mini French Loaves
Mix the Miracle Whip, cream cheese, and dressing.
Cover; chill. Slice the bread. (The bakery will do
this for free if you're in a hurry.) Top with dip and
a cucumber slice.
MM: Popeye's Favorite Snack
---------- Recipe via Meal-Master (tm) v8.05
Title: Popeye's Favorite Snack
Categories: Appetizers, Favorites
Yield: 12 Servings
10 oz Pkg frozen spinach
2 c Seasoned stuffing mix
-crushed to crumbs
1/3 c Parmesan cheese
3 Eggs; beaten
1 Onion; chopped
4 tb Butter; melted
Garlic salt
Pepper
Preheat oven to 350. Cook spinach according to package
directions and drain well. Saute onion in butter.
Crush the stuffing. Combine spinach with remaining
ingredients, mixing well. Roll into walnut-sized
balls. Bake at 350 on ungreased cookie sheet for 20
minutes. These can be frozen before cooking. Without
thawing, bake at 350 for 30 minutes. Serve hot or
cold. Fun in lunches.
From The Please Touch Cookbook
Note: We've served these in spaghetti sauce as a
substitute to meatballs or with spaghetti sauce for dipping.
-----
MM: Tortilla Rollups
---------- Recipe via Meal-Master (tm) v8.05
Title: Tortilla Rollups
Categories: Appetizers, Favorites
Yield: 8 Servings
1 pk Cream cheese; 8 oz.
-softened
1 pk Hidden Valley Ranch
Original dressing mix
2 Green onions; minced
8 Flour tortillas
4 oz Pimento; diced
1 cn Green chilies; diced
1 cn Black olives; sliced
1/2 c Green olives; sliced
Mix first 3 ingredients. Spread on tortillas. Drain
vegetables and blot dry on paper towel. Sprinkle equal
amounts of remaining ingredients on top of cream
cheese. Roll tortillas tightly. Chill for at least 2
hours, then cut the rolls into 1 inch pieces. Discard
ends. Serve with spirals facing up. Makes 3 dozen.
Footnote: I used more of the vegetables than recipe
calls for but you can pick and choose any veg you like.
MM: Cucumber Sandwiches
---------- Recipe via Meal-Master (tm) v8.05
Title: Cucumber Sandwiches
Categories: Appetizers, Favorites
Yield: 8 Servings
1 c Miracle Whip
8 oz Cream cheese
1 pk Zesty Italian Dressing
2 Cucumbers; peeled and sliced
2 Mini French Loaves
Mix the Miracle Whip, cream cheese, and dressing.
Cover; chill. Slice the bread. (The bakery will do
this for free if you're in a hurry.) Top with dip and
a cucumber slice.
MM: Popeye's Favorite Snack
---------- Recipe via Meal-Master (tm) v8.05
Title: Popeye's Favorite Snack
Categories: Appetizers, Favorites
Yield: 12 Servings
10 oz Pkg frozen spinach
2 c Seasoned stuffing mix
-crushed to crumbs
1/3 c Parmesan cheese
3 Eggs; beaten
1 Onion; chopped
4 tb Butter; melted
Garlic salt
Pepper
Preheat oven to 350. Cook spinach according to package
directions and drain well. Saute onion in butter.
Crush the stuffing. Combine spinach with remaining
ingredients, mixing well. Roll into walnut-sized
balls. Bake at 350 on ungreased cookie sheet for 20
minutes. These can be frozen before cooking. Without
thawing, bake at 350 for 30 minutes. Serve hot or
cold. Fun in lunches.
From The Please Touch Cookbook
Note: We've served these in spaghetti sauce as a
substitute to meatballs or with spaghetti sauce for dipping.
-----
MM: Tortilla Rollups
---------- Recipe via Meal-Master (tm) v8.05
Title: Tortilla Rollups
Categories: Appetizers, Favorites
Yield: 8 Servings
1 pk Cream cheese; 8 oz.
-softened
1 pk Hidden Valley Ranch
Original dressing mix
2 Green onions; minced
8 Flour tortillas
4 oz Pimento; diced
1 cn Green chilies; diced
1 cn Black olives; sliced
1/2 c Green olives; sliced
Mix first 3 ingredients. Spread on tortillas. Drain
vegetables and blot dry on paper towel. Sprinkle equal
amounts of remaining ingredients on top of cream
cheese. Roll tortillas tightly. Chill for at least 2
hours, then cut the rolls into 1 inch pieces. Discard
ends. Serve with spirals facing up. Makes 3 dozen.
Footnote: I used more of the vegetables than recipe
calls for but you can pick and choose any veg you like.
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