Roasted Herbed Parmesan Corn
This recipe is super easy, packed with flavor, and "husking" is a breeze!
4-6 ears of corn, rinsed, trimmed of tassels, and husks left ON
2 Tbsp butter
1/2 tsp garlic powder
1/2 tsp dried parsley
1 Tbsp. grated Parmesan cheese
Salt & Pepper
Preheat oven to 350 degrees.
Dampen corn and trim tassels and loose leaves with scissors. Place corn (husks on) on middle oven rack and bake for 1 hour.
Remove husks using oven mitts (they fall right off)! Place in rectangular tray.
Place herbed butter ingredients in a cup and microwave on high for about 20 seconds until butter is melted. Pour over corn and toss to coat.
Sprinkle extra salt, pepper, and Parmesan cheese on top, if desired.
Grilled Buffalo Shrimp Skewers
If your family loves the flavor of Buffalo hot wings but want to avoid the fat and calories, try these super simple grilled Buffalo shrimp skewers. These are easy for kids to help make, and the butter in the sauce cools down the heat from the hot sauce.
1 lb shrimp, cleaned and peeled (32 shrimp)
Salt & Pepper
8 wooden skewers
Blue Cheese Salad Dressing (optional)
1/2 cup Buffalo wing sauce, bottled
1 Tbsp butter
Soak skewers in water for approximately 5 minutes.
Clean, peel, and skewer shrimp, (4 shrimp per skewer).
Sprinkle shrimp with salt and pepper. Grill on high heat, 1-2 minutes per side until shrimp turn pink.
Place sauce ingredients in a microwave safe dish. Microwave for 1-2 minutes on 50% power until butter is melted and sauce is warm.
Remove from heat and baste each side with sauce.
Sprinkle with dried parsley and serve with a side of Blue Cheese salad dressing as dip.
These fruit kebabs are as much fun to make as they are to eat! Fruit can be cut using sturdy disposable knives to keep those little hands safe.
Fruit Kebabs with Strawberry Cream Cheese Dip
1 pineapple, cut into 1" chunks
1 cantaloupe cut into 1" chunks
10-12 large strawberries, cleaned
4 oz. Raspberry Yogurt
1 Tbsp. whipped cream cheese
1 Tsp. organic strawberry jam
1. Thread two pieces of pineapple and cantaloupe onto skewers in this order - pineapple, cantaloupe, pineapple, cantaloupe.
2. Cut strawberry into "rose flower" shape by slicing the strawberry thinly down 4 sides and opening slightly with your knife.
3. Thread strawberry, green end first onto top of skewer.
4. Place dip ingredients in a small bowl and stir until smooth. Dip fruit skewers in dip.
Your kids will love to help make (and eat) these delicious Chicken Peanut Satay skewers. We've taken this popular favorite and blended our own ingredients to make a sweet and smooth peanutty sauce that kids love.
Healthy Chicken Peanut Satay Kids Love
Whisk the following ingredients until smooth:
3 Tbsp. creamy peanut butter
2 Tbsp. brown sugar (or Stevia to taste)
1/2 cup Low Sodium Soy Sauce
1/4 cup lemon juice
2 garlic cloves, minced
1/2 tsp. red pepper flakes
2 Tbsp. green onion
2 lbs. chicken breast tenderloins
Soak wooden skewers in water for 5 minutes. Thread each chicken tenderloin onto individual skewer. Pour marinade over chicken and let stand for 20-30 minutes.
Heat outdoor grill to high. Place the chicken satay on the grill, 3 minutes per side (or until no longer pink).
Meanwhile, heat remaining marinade in a small pot on the stove. Bring to a low boil for 3 to 5 minutes. Serve on the side as a dipping sauce or pour over chicken skewers just before serving.
Your kids will love this smooth creamy soup with a hint of lemon, garlic, and Parmesan cheese. We combined several concepts to create this delicious (and nutritious) soup that your family will love.
Roasted Lemon Cauliflower Soup
Step 1: Roast Your Cauliflower
1 head cauliflower, cleaned and cut into bite sized pieces
2 Tbsp. EVOO
Juice from 1/2 fresh lemon
3 garlic cloves, minced
2 Tbsp. grated Parmesan cheese
Salt and Pepper to taste
Preheat oven to 400 degrees. Wash cauliflower and spread in single layer on parchment paper on baking sheet.
Mix oil, lemon juice, garlic, and salt and pepper in a small bowl. Drizzle over cauliflower and bake for 30 minutes until soft. Remove from oven and sprinkle with Parmesan cheese.
Step 2: Make Your Soup
2 Tbsp. EVOO
3 garlic cloves, minced
1 onion, chopped
Juice from 1/2 lemon
4 cups chicken broth or stock
Parsley, dried (garnish)
While cauliflower is roasting, saute onion and garlic in extra virgin olive oil until onion is soft and fragrant. Squeeze in lemon juice. Add roasted cauliflower, and chicken stock. Using an immersion blender, blend until soup is smooth. Serve garnished with a pinch of dried parsley.
Here's a simple weeknight casserole that's easy on the budget and your kids will love. We also call it the "Gone in 60 Seconds" casserole.
Hamburger Rice Casserole
1 lb. lean hamburger or ground turkey
1 medium onion, chopped
1 C. brown rice, uncooked
1 10 oz. can cream of mushroom soup
1 cup fresh mushrooms, chopped
6 Tbs. soy sauce (low sodium)
2 Tbs. brown sugar
4 C. boiling water
Brown ground burger or turkey with chopped onion until no longer pink and set aside.
Place rice in a 2-3 qt. casserole dish. Mix 1 cup of boiling water with soup and stir until smooth. Pour over rice. Measure and pour an additional 3 cups of boiling water over rice and gently stir. Add in chopped mushrooms, soy sauce and brown sugar.
Lastly, add hamburger mixture.
Bake uncovered in a 350 degree oven for 1 hour and 15 minutes. Let stand for 5 minutes. Fluff with fork before serving.
Serve with a side salad or steamed veggies.
Adapted from Recipe4Living.com
Surprise your family with these tasty, golden, pan-fried bananas infused with orange and cinnamon. Serve with a side of non-fat Greek yogurt for a delicious snack or breakfast meal.
Golden Pan-Fried Bananas
2 bananas, slightly firm to slightly soft to the touch
1/2 cup 100% orange juice
1 tsp. light brown sugar
2 tsp. butter
1 Tbsp. water
Pinch Cinnamon, powdered
2 Tbsp. chopped nuts (pecan, peanut, walnut, etc).
In the first frying pan, heat the orange juice over low heat for about 10 minutes until orange juice is reduced to half and lightly thickened. Remove from heat and stir in 1 tsp of butter, 1 tbsp. water, pinch of cinnamon, and a pinch of salt. Set aside.
In the second frying pan, melt 1 tsp. butter. Slice bananas in half then in half again and place in buttered pan over low to medium heat. Brown bananas and turn. Lightly sprinkle bananas with cinnamon and brown sugar and shake pan to melt ingredients.
Divide bananas to two serving plates and drizzle with orange reduction sauce. Top each banana with 1 Tbsp. chopped nuts. Can be served with plain yogurt on the side or as a topping on whole grain waffles or pancakes.
This Incan whole grain is packed with protein, iron, and fiber for a healthy, tasty side dish your family will love.
Rice Cooker Quinoa
1 cup quinoa
2 cups vegetable broth
pinch of salt
Place ingredients in your rice cooker and hit "cook". That's it!
Quinoa takes about 30 minutes to cook to it's fluffy perfection. Leftover quinoa can be stored in the refrigerator for up to 5 days and tossed with fresh veggies, nuts, seeds, dried fruits, olives, tomatoes, cucumbers, herbs, crumbled cheese or any of your favorite accompaniments to make a light tasting cold salad or side dish.
Here's a fast and flavorful way to prepare chicken breasts your kids will love. Serve with a side of whole grain rice and steamed veggies for a healthy, balanced meal.
Lemon Pan-Fried Chicken Breasts
4 organic chicken breasts, pounded flat
Sea Salt and Pepper
1 Tbsp. grapeseed oil (or extra virgin olive oil)
4 cloves garlic, minced
1/2 cup chicken stock
1/4 cup non-fat milk
1 lemon, sliced into rings
1 Tbsp capers
Heat oil in nonstick skillet. Sprinkle chicken on both sides with salt and pepper. Fry on each side until golden brown and no longer pink in the middle. Remove from pan and place on a plate.
Scrape bits on bottom and sides of pan. Add garlic and lightly brown. Add chicken broth and simmer on low until liquid is reduced in half. Add milk, salt, pepper, lemon slices, and capers.
Return the chicken to the sauce and heat through. Serve chicken topped with sauce and garnish with a piece of lemon and capers. Serve extra sauce over steamed side of rice.
These Crispy Red Skinned Potato Nuggets are as tasty as French Fries but maintain all of the natural goodness and are baked instead of deep fried. Your kids can help wash, cut, and season the potatoes.
Crispy Red Skinned Potato Nuggets
5-6 Red Skinned potatoes, washed and cubed (skins left on)
3 Tbsp. Extra Virgin Olive Oil
1 Tsp. garlic powder
2 Tsp. dried Rosemary
2 Tsp. dried parsley
Sea Salt & Pepper
Preheat oven to 375 degrees. Toss potatoes in a large bowl with olive oil. Spread potatoes onto a baking sheet covered in parchment paper. Sprinkle potatoes with herbs, salt, and pepper.
Bake in the oven for 20 minutes. Carefully turn potatoes with a spatula and bake for another 20 minutes.
Turn broiler to high. Broil potatoes until crispy on the outside.
Remove from oven and let slightly cool before serving.
Great with ketchup!