Hate the task of cleaning corn or trying to find a big enough pot to cook it in? Try this super easy baked corn that takes less than 1 minute to prepare yet maintains all of its nutritional goodness.
Easy Baked Corn On The Cob
4-6 ears of corn (organic, locally grown is best)!
Preheat oven to 350 degrees. Rinse corn under running water to dampen. Snip corn tassels with scissors. Place corn in a single row directly on oven rack.
Bake for 30 minutes. Cool slightly and remove husk. (Husks remove quite easily when corn is baked).
Season with your favorite toppings such as melted garlic butter and Parmesan cheese.
Serve this sweet, salty, and healthy dinner any day of the week.
Orange Ginger Cashew Stir Fry
1 head of broccoli, cleaned and cut into bite sized pieces
4 Tsp. Olive Oil (divided)
3 cloves of garlic, pressed
1 lb. lean pork tenderloin or cutlet, cut into strips
1 can (11 oz.) mandarin oranges, drained
1/4 cup whole roasted cashews
1 cup La Choy Orange Ginger Stir Fry Sauce
Whole Grain rice or whole grain low-mein noodles
Heat 2 tsp. of olive oil in a large skillet or stir fry pan. Saute the broccoli until slightly tender. Remove broccoli from skillet and set aside.
Heat another 2 tsp. of olive oil and saute garlic until soft and aromatic. Add the cut pork strips and stir fry until lightly browned and no longer pink.
Add back the broccoli, mandarin oranges, cashews and orange ginger sauce. Stir fry until heated through. Serve over cooked whole grain rice, rice noodles, or wheat low-mein.
If your kids aren't big veggie eaters, try this simple baked broccoli that packs a lot of flavor into every bite. It's perfect for a winter side dish and easy to prepare.
Parmesan Baked Broccoli
1 head broccoli, clean and cut into bite sized pieces
2 Tbsp. olive oil
1 tsp. sea salt
1/2 tsp. pepper
2 Tbsp. Garlic Parmesan bread dipping spice
2 Tbsp. grated Parmesan cheese
Preheat oven to 425 degrees.
In a large bowl, mix the broccoli, oil, salt, pepper, and bread dipping spice. Lay flat on a cookie sheet covered with parchment paper.
Bake for 8 to 10 minutes until broccoli is tender to the fork and slightly browned.
Place in a serve bowl and sprinkle with Parmesan cheese.
These stuffed mushroom caps are easy to whip up for any occasion. Kids love the creamy filling and crisp bacon topping.
Stuffed Mushroom Caps
10-12 large whole mushrooms (white, crimini or shiitake)
4 Tbsp. pesto cooking cream cheese
2 Tbsp. preservative free bacon bits
Olive Oil Spray
Preheat oven to 425 degrees.
Wash and dry mushrooms. Remove stems and hollow out inside of caps.
Chop stems and mix with pesto cream cheese.
Place caps on parchment paper on a cookie sheet or shallow pan. Fill each mushroom with pesto cream cheese mixture and sprinkle with bacon bits.
Spray mushrooms with olive oil cooking spray. Bake for 5-8 minutes until mushrooms are lightly browned and bubbly.
Love the taste of fried rice but hate the mess and clean up? You will love just how easy this recipe is to make. And when you use only one dish, clean up is a breeze.
Baked Fried Rice
2 cups brown rice
1 package Lipton Onion Soup Mix
4 cups fat-free beef broth
1/4 cup olive oil
2 Tbsp Soy Sauce
1/2 cup fresh mushrooms, chopped fine
1/4 cup chives, chopped fine
Heat oven to 375 degrees. Spread rice and soup mix into a large casserole dish. Pour beef broth over rice. Stir in remaining ingredients. Bake uncovered for one hour. Remove rice and let sit for a few minutes. Fluff with fork and serve. *You can reduce the sodium in this dish by using low sodium soy sauce and beef broth.
We bumped up the nutrition and fiber content while reducing heavy creams, butter and fats to make this tuna casserole a healthy, cheesy, family favorite. Shhhh...don't tell your kids this is actually good for them!
Healthy Cheesy Tuna Casserole
Butter flavored cooking Spray
8 oz. dry whole wheat penne pasta (about 3 cups dry)
2 Tbsp. butter
1 medium onion, chopped
2 Tbsp. Flour
1 3/4 cups low-fat chicken broth
1 cup nonfat milk
1 cup frozen peas
2 (5 oz) tins of white tuna
1 cup reduced fat sharp cheddar cheese, shredded
2 Tbsp. seasoned bread crumbs
2 Tbsp. Parmesan Reggiano grated cheese
Salt and pepper
Preheat oven to 375 degrees. Spray a 9 x 13 glass dish with nonstick butter flavored cooking spray.
Cook pasta according to package directions, cook until el dente (slightly firm). Drain pasta and set aside.
Using the same pasta pot, melt butter and saute onions for about 5 minutes until soft. Sprinkle with flour and stir to combine.
Slowly pour chicken stock into onion mixture stirring to dissolve flour. Pour in milk and bring to light simmer. Add peas and continue to simmer for about 5 minutes until liquid begins to thicken.
Add canned tuna and stir. Remove from heat and add cheese. Stir until cheese melts. Season the cheese sauce with salt and pepper to taste.
Fold the pasta into the cheese mixture and spoon into sprayed baking dish. Sprinkle with bread crumbs and Parmesan/Reggiano cheese.
Bake for 20-25 minutes until bubbly. Broil for another few minutes to brown the bread crumbs on top.
With surprisingly simple ingredients and few pulses of the blender, enjoy this power bar as a healthy snack, breakfast, or dessert today. Wrap the bars individually and pack them in your child's lunch. With no sugar and no artificial ingredients, you will quickly see why we love this healthy snack.
Almond Cherry Power Bars
2 ½ cups unblanched slivered almonds
1/3 cup golden flaxseed
2/3 cup dried cherries
1/3 cup dried cranberries
10 drops Stevia or 2 packets of Stevia
2 Tsp. Vanilla
1-3 Tbs. water
1. Place almonds, flax, cherries, cranberries and stevia in a food processor or blender. Pulse until well ground.
2. Pour dry mixture into large bowl. Add vanilla and water and stir with a wooden spoon until the mixture begins to form a ball. Mixture should be slightly dry but hold it’s shape.
3. Press into an 8 x 8 baking dish.
4. Slice into bars and serve.
Makes 12 bars
-adapted from: elanaspantry.com
Dessert for breakfast? AND healthy? AND under 150 calories? You bet! Try this super fast, super tasty, super nutritional breakfast with your kids this week!
Greek Yogurt and Raspberry Granola
1/2 cup Plain Greek Yogurt (can be mixed with a bit of honey for added sweetness)
1/2 cup frozen raspberries, thawed
2 Tbsp. premium granola mix
Layer the yogurt, berries and granola. Grab a spoon and enjoy!
Here's a quick and healthy meal in a skillet that will please even the pickiest eaters.
Shrimp and Three Cheese Tortellini
2 lbs. shrimp, cleaned and deveined (fresh or thawed)
1 bag fresh or frozen 3 cheese tortellini (whole grain is healthiest)
1 Tbsp. Olive Oil
2 Tbsp. butter
3 garlic cloves, minced
1/2 cup chopped chives or green onions
1 Tbsp. dried parsley
1 Tbsp. dried basil
1 bunch fresh asparagus, bite sized pieces
1 cup cherry tomatoes, cleaned and halved
Juice from one lemon
Salt and pepper
In a large pot, cook pasta according to package directions. Transfer to a colander. Using the same pot, heat oil and butter and saute garlic, onions, parsley, basil and asparagus until asparagus is tender to the fork. Add salt and pepper to shrimp, and then saute with asparagus mixture until shrimp turn pink. Squeeze juice of one lemon over mixture and add salt and pepper to taste. Add the tortellini back to the pot and carefully blend with large spoon until mixture is heated through. Serve with toasted garlic bread and a side salad.
Start your day with a heart healthy breakfast of whole grains and natural antioxidants with this super easy recipe that kids love. Here's how...
Whole Wheat Blueberry Pancakes
1/3 cup Kodiak Cakes Pancake Mix
1/3 cup water
1/4 cup frozen blueberries
Nonstick butter cooking spray
Mix the pancake mix with water and stir until a smooth batter forms. Gently fold in the blueberries. Heat a nonstick pan over medium low heat. Spray the pan with cooking spray and pour batter to approximately 4" in diameter. Flip when cake is bubbly on top. Continue to cook on second side until lightly browned. Transfer to a plate and repeat with remaining batter. Top with maple syrup or your favorite topping.
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