PB&J with SB&G Flatout Wrap
Posted in On-The-Go Lunch
1 Flatout® Light Flatbread
1 Tbs reduced fat peanut butter
1 Tbs sugar-free jam
2 strawberries, hulled and sliced
1/4 banana, cut in half lengthwise
2 Tbs low fat granola
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Spread peanut butter evenly over entire Flatout. On one rounded end, spread jam. Layer strawberry, banana and granola. Roll, cut and enjoy!
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263 Calories ● 14g Protein ● 50g Carbs ● 12g Fiber ● 8g Fat
Showing posts with label Kids. Show all posts
Showing posts with label Kids. Show all posts
Thursday, July 5, 2012
Tuesday, June 26, 2012
Pineapple Orange Banana Popsicles
Pineapple Orange Banana Popsicles Recipe
Makes approximately 10 full-sized popsicles
Ingredients:
2 cups fresh chopped pineapple
3 bananas, peeled
2 oranges, peeled
Method:
Pulse all ingredients together in a blender until smooth. Pour into popsicle molds and freeze until firm.
Ali’s Tip:
These are also great when made with a teaspoon of grated fresh ginger!
Check out the site I found this from here
Makes approximately 10 full-sized popsicles
Ingredients:
2 cups fresh chopped pineapple
3 bananas, peeled
2 oranges, peeled
Method:
Pulse all ingredients together in a blender until smooth. Pour into popsicle molds and freeze until firm.
Ali’s Tip:
These are also great when made with a teaspoon of grated fresh ginger!
Check out the site I found this from here
Friday, June 22, 2012
pineapple ginger smoothie
another new recipe site I found and smoothie recipe...mmm
Pineapple Ginger Smoothie Recipe
Ingredients:
1 1/2 cups diced fresh pineapple
1 banana
1/2 cup greek yogurt (I used vanilla, but you can choose your favorite flavor)
1 Tbsp. grated fresh ginger
1/2 cup ice
1/2 cup pineapple juice or water
Method:
Blend all ingredients together in a blender until smooth. Serve immediately.
Ali’s Tip:
For a different twist, try adding in a pinch of ground cinnamon to this smoothie!
Pineapple Ginger Smoothie Recipe
Ingredients:
1 1/2 cups diced fresh pineapple
1 banana
1/2 cup greek yogurt (I used vanilla, but you can choose your favorite flavor)
1 Tbsp. grated fresh ginger
1/2 cup ice
1/2 cup pineapple juice or water
Method:
Blend all ingredients together in a blender until smooth. Serve immediately.
Ali’s Tip:
For a different twist, try adding in a pinch of ground cinnamon to this smoothie!
Banana Yogurt Pops
Found a great new site Recipes Under 400
I am excited about this recipe from there:
•2 bananas
•Fage Total 0% Greek Yogurt
•crushed almonds
•cinnamon
1.Line a tray with parchment paper.
2.Mix the Greek yogurt and cinnamon together.
3.Peel the bananas.
4.Cut off an end off from each banana, then insert the popsicle sticks.
5.Coat the bananas in Greek yogurt and almonds.
6.Lay the bananas on the parchment paper and freeze for 45-55 minutes. The bananas will be creamy and firm, but not completely frozen.
I am excited about this recipe from there:
•2 bananas
•Fage Total 0% Greek Yogurt
•crushed almonds
•cinnamon
1.Line a tray with parchment paper.
2.Mix the Greek yogurt and cinnamon together.
3.Peel the bananas.
4.Cut off an end off from each banana, then insert the popsicle sticks.
5.Coat the bananas in Greek yogurt and almonds.
6.Lay the bananas on the parchment paper and freeze for 45-55 minutes. The bananas will be creamy and firm, but not completely frozen.
Saturday, January 8, 2011
Peanut Graham Bark
A co-worker of mine made this for our Christmas Bake Exchange. It was very good. The little I got to taste of it that is. BigDaddy LOVED it however. {grin}
1 pound white dipping chocolate
4 cups Golden Graham Cereal
1 cup peanuts
Melt chocolate over med-low heat. Add cereal and nuts. Spread on wax paper lined cookie sheet. Once hardened, break up into pieces.
1 pound white dipping chocolate
4 cups Golden Graham Cereal
1 cup peanuts
Melt chocolate over med-low heat. Add cereal and nuts. Spread on wax paper lined cookie sheet. Once hardened, break up into pieces.
Monday, March 1, 2010
Beary Good Snack Mix
Found this at tasteofhome.com.
Ingredients
1 package (10 ounces) honey bear-shaped crackers (about 4 cups)
1 package (7 ounces) dried banana chips (about 2 cups)
2 cups M&M's
1 cup salted peanuts
1 cup dried cranberries
Directions
In a large bowl, combine all the ingredients. Store in an airtight container. Yield: 10 cups.Ingredients
1 package (10 ounces) honey bear-shaped crackers (about 4 cups)
1 package (7 ounces) dried banana chips (about 2 cups)
2 cups M&M's
1 cup salted peanuts
1 cup dried cranberries
Directions
In a large bowl, combine all the ingredients. Store in an airtight container. Yield: 10 cups.
Ingredients
1 package (10 ounces) honey bear-shaped crackers (about 4 cups)
1 package (7 ounces) dried banana chips (about 2 cups)
2 cups M&M's
1 cup salted peanuts
1 cup dried cranberries
Directions
In a large bowl, combine all the ingredients. Store in an airtight container. Yield: 10 cups.Ingredients
1 package (10 ounces) honey bear-shaped crackers (about 4 cups)
1 package (7 ounces) dried banana chips (about 2 cups)
2 cups M&M's
1 cup salted peanuts
1 cup dried cranberries
Directions
In a large bowl, combine all the ingredients. Store in an airtight container. Yield: 10 cups.
Wednesday, February 17, 2010
Chocodilias
1 6-inch flour tortilla
1 Tbsp sei-sweet chocolate chips
10 mini marshmallows
Arrange the chocolate chips and marshmallows on one half of a tortilla - don't go all the way to the edge of the tortilla or else the filling will leak out. Fold the tortilla in half and press firmly (it won't seal but tht is ok). Place the folded chocodillia on a preheated griddle or frying pan (no oil or grease needed) over medium heat. Cook, pressing down with a spatuala, until lightly browned on the bottom. Turn and continue to ook on the other side until it is browned as well and the chocolate and marshmallows are melted. Let cook a minute or two before devouring.
Variation:
Peanut Butter and Banana Chocodillias
Spread tortilla with peanut butter, arrange 2 to 3 banana slices on top and sprinkle with a few chocolate chips. Grill as above. Bonus: If you skip the chocolate chips, this is a good lunch any parent can relaxingly nad without guilt give their kids for lunch.
1 Tbsp sei-sweet chocolate chips
10 mini marshmallows
Arrange the chocolate chips and marshmallows on one half of a tortilla - don't go all the way to the edge of the tortilla or else the filling will leak out. Fold the tortilla in half and press firmly (it won't seal but tht is ok). Place the folded chocodillia on a preheated griddle or frying pan (no oil or grease needed) over medium heat. Cook, pressing down with a spatuala, until lightly browned on the bottom. Turn and continue to ook on the other side until it is browned as well and the chocolate and marshmallows are melted. Let cook a minute or two before devouring.
Variation:
Peanut Butter and Banana Chocodillias
Spread tortilla with peanut butter, arrange 2 to 3 banana slices on top and sprinkle with a few chocolate chips. Grill as above. Bonus: If you skip the chocolate chips, this is a good lunch any parent can relaxingly nad without guilt give their kids for lunch.
Moose Lips
Disclaimer: No moose (mooses? meese?) were harmed during the making of this delicious snack.
Wash and cut into 8 wedges one red apple; cut out the core. Spread peanut butter onto one side of a apple wedge generously, top with a row of miniature marshmallows, and then squish a second apple wedge (with peanut butter) on top.
Voila! A wonderful summertime snack that just so happens to be smiling back at you as you eat it.
Wash and cut into 8 wedges one red apple; cut out the core. Spread peanut butter onto one side of a apple wedge generously, top with a row of miniature marshmallows, and then squish a second apple wedge (with peanut butter) on top.
Voila! A wonderful summertime snack that just so happens to be smiling back at you as you eat it.
Peanut Butter Cookies
3/4 cup creamy peanut butter
1/2 c shortening
1 1/4 c firmly packed light brown sugar
3 Tbsp milk
1 Tbsp vanilla
1 egg
1 3/4 c all-purpose flour
3/4 tsp salt
3/4 tsp baking soda
Preheat oven to 375 F.
Combine peanut butter, shortening, brown sugar, milk and vanilla in a large bowl. Beat at medium spped of electric mixer until well blended. Add egg. Beat just until blended. Combine flour, salt and baking soda, and add to creamed mixture at low speed. Mix just until blended. Drop by heaping teaspoonfuls 2 inches apart onto ungreased cookie sheet.
Flatten slightly in criss-cross pattern with times of a fork. Bake at 375 F for 7-8 minutes or until set and just beginning to brown. Cool 2 minutes on baking sheet.
Makes 3 dz cookies.
1/2 c shortening
1 1/4 c firmly packed light brown sugar
3 Tbsp milk
1 Tbsp vanilla
1 egg
1 3/4 c all-purpose flour
3/4 tsp salt
3/4 tsp baking soda
Preheat oven to 375 F.
Combine peanut butter, shortening, brown sugar, milk and vanilla in a large bowl. Beat at medium spped of electric mixer until well blended. Add egg. Beat just until blended. Combine flour, salt and baking soda, and add to creamed mixture at low speed. Mix just until blended. Drop by heaping teaspoonfuls 2 inches apart onto ungreased cookie sheet.
Flatten slightly in criss-cross pattern with times of a fork. Bake at 375 F for 7-8 minutes or until set and just beginning to brown. Cool 2 minutes on baking sheet.
Makes 3 dz cookies.
Cinnamin-Vanilla Yogurt Dip
1 tsp honey
1 tsp ground cinnamon
1/2 cup of your favourite vanilla yogurt
Mix all of the ingredients well and serve with sliced fruits, graham crackers, teddy grahams, etc for dipping.
1 tsp ground cinnamon
1/2 cup of your favourite vanilla yogurt
Mix all of the ingredients well and serve with sliced fruits, graham crackers, teddy grahams, etc for dipping.
Freezer French toast
Make your own freezer french toast rather than buying similar commercial frozen ones from the grocery store! Makes 16 slices for quick breakfasts.
5 eggs
1 1/4 cups milk
1 1/2 tablespoons sugar
1/2 tsp salt
16 slices white bread
Heat oven to 500F. Combine eggs, milk, sugar, and salt, mixing well. Dip slices, then place on baking sheets sprayed with non-stick cooking spray. Bake about 5 minutes, until bottom is golden brown. Flip and cook for 2 more minutes. Cool then freeze in single layer. Once frozen (about two hours) they can be packaged individually or placed in a single freezer bag.
To cook: Remove from freezer, and heat in toaster or toaster oven, then serve.
5 eggs
1 1/4 cups milk
1 1/2 tablespoons sugar
1/2 tsp salt
16 slices white bread
Heat oven to 500F. Combine eggs, milk, sugar, and salt, mixing well. Dip slices, then place on baking sheets sprayed with non-stick cooking spray. Bake about 5 minutes, until bottom is golden brown. Flip and cook for 2 more minutes. Cool then freeze in single layer. Once frozen (about two hours) they can be packaged individually or placed in a single freezer bag.
To cook: Remove from freezer, and heat in toaster or toaster oven, then serve.
Peanut Butter Apple Roll-ups
1 small whole wheat tortilla
1 Tbsp peanut butter
think strips of 1/4 of a Granny Smith apple
thin slices of a 4-inch celery stalk
1 1/2 tsp dried blueberries
a pinch of toasted sesame seeds
Assemble tortilla with above ingredients, leaving a 1-inch border from the edge. Roll up, cut and sprinkle with sesame seeds.
Great for snacks, school lunches (if you don't have allergy restrictions in place at your school) or for an ala carte lunch). Depending on your child or the situation, this recipe could be a great breakfast idea as well.
1 Tbsp peanut butter
think strips of 1/4 of a Granny Smith apple
thin slices of a 4-inch celery stalk
1 1/2 tsp dried blueberries
a pinch of toasted sesame seeds
Assemble tortilla with above ingredients, leaving a 1-inch border from the edge. Roll up, cut and sprinkle with sesame seeds.
Great for snacks, school lunches (if you don't have allergy restrictions in place at your school) or for an ala carte lunch). Depending on your child or the situation, this recipe could be a great breakfast idea as well.
Fresh Fruit with Spiced Chips & strawberry dip
Spiced Crisps
2 (6-inch) pita breads
1 Tbsp margarine or butter, melted
2 Tbsp sugar
1 Tbsp brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
Fresh Fruit
2 lb seedless green grapes
3 pints whole fresh strawberries, stems on
Strawberry Dip
2 (6-oz) containers low-fat strawberry yogurt
1 (8-oz) container light sour cream
1/2 tsp almond extract
Heat oven to 375 F. Split pitas into 4 rounds. Brush rough side of each round with margarine. In small bowl, combine sugar, brown sugar, cinnamon and nutmeg. Sprinkle over rounds. Cut into 8 wedges. Place on ungreased cookie sheet. Bake at 375 for 8 to 10 minutes or until crisp.
Wash grapes and strawberries. Separate grapes into clusters and arrange fruit in a large basket or on a platter.
In small bowl, combine all dip ingredients; blend well. Spoon into serving bowl. Serve dip with spiced crisps and fruit.
10 servings
2 (6-inch) pita breads
1 Tbsp margarine or butter, melted
2 Tbsp sugar
1 Tbsp brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
Fresh Fruit
2 lb seedless green grapes
3 pints whole fresh strawberries, stems on
Strawberry Dip
2 (6-oz) containers low-fat strawberry yogurt
1 (8-oz) container light sour cream
1/2 tsp almond extract
Heat oven to 375 F. Split pitas into 4 rounds. Brush rough side of each round with margarine. In small bowl, combine sugar, brown sugar, cinnamon and nutmeg. Sprinkle over rounds. Cut into 8 wedges. Place on ungreased cookie sheet. Bake at 375 for 8 to 10 minutes or until crisp.
Wash grapes and strawberries. Separate grapes into clusters and arrange fruit in a large basket or on a platter.
In small bowl, combine all dip ingredients; blend well. Spoon into serving bowl. Serve dip with spiced crisps and fruit.
10 servings
Minty Grape Pops
1/2 cup fresh or bottled lime juice
1/4 cup honey
4 cups red grapes, halved
1/4 cup packed fresh mint
Whisk lime juice and honey in a bowl until honey dissolves. Stir in 2 cups cold water. Spoon grapes and mint into molds. Add lime-honey mixture and sticks. Freeze 6 hours.
1/4 cup honey
4 cups red grapes, halved
1/4 cup packed fresh mint
Whisk lime juice and honey in a bowl until honey dissolves. Stir in 2 cups cold water. Spoon grapes and mint into molds. Add lime-honey mixture and sticks. Freeze 6 hours.
Wild-Berry Pops
1 1/2 cups fresh blackberries
1 1/2 cups fresh blueberries
1 cup lowfat plain yogurt
1 cup prepared blueberry juice
2 tablespoons honey
2 tablespoons fresh lemon juice
Blend 3/4 cup blackberries and 3/4 cup blueberries with yogurt, blueberry juice, honey and lemon juice in a blender until smooth. Stir in remaining berries. Pour into molds and add sticks. Freeze 6 hours.
1 1/2 cups fresh blueberries
1 cup lowfat plain yogurt
1 cup prepared blueberry juice
2 tablespoons honey
2 tablespoons fresh lemon juice
Blend 3/4 cup blackberries and 3/4 cup blueberries with yogurt, blueberry juice, honey and lemon juice in a blender until smooth. Stir in remaining berries. Pour into molds and add sticks. Freeze 6 hours.
Ego's Your Way
These two recipes were taken out of a Family Circle magazine ad for Ego waffles.
Brock's Chinese Checkers
Drizzle Ego with Syrup
Place 2 rows each of raspberries and blueberries on opposite sides of each Ego.
2 waffles
Tropical Storm
Drizzle with syrup
Top with a spoonful of strawberry cream cheese and pineapple chunks (fresh is best but canned would be ok too), and sprinkle with coconut.
2 waffles.
A great way to add some fruit to the kids' diet!
Brock's Chinese Checkers
Drizzle Ego with Syrup
Place 2 rows each of raspberries and blueberries on opposite sides of each Ego.
2 waffles
Tropical Storm
Drizzle with syrup
Top with a spoonful of strawberry cream cheese and pineapple chunks (fresh is best but canned would be ok too), and sprinkle with coconut.
2 waffles.
A great way to add some fruit to the kids' diet!
Cake Ball Bites
1 13X9 baked cake *cake mix from box or homemade
1 can cream cheese frosting
1 package white chocolate almond bark
bowls for dipping
wax paper
sprinkles
Bake a cake from a mix or from scratch and cool completely.
Crumble cake into fine pieces.
Add can of cream cheese frosting and blend together using the back of a large spoon. Blend thoroughly.
Roll mixture into 1.25" - 1.5" size balls and lay on wax paper. You’ll need to wash your hands quite often.
Cover with aluminum foil or plastic wrap and chill in refrigerator for several hours or for 15 minutes in freezer. This makes it easier for dipping. Remove from freezer when you’re ready to start dipping.
Follow the instructions on the almond bark package for melting.
When you are ready to dip, remove cake balls from freezer and set up another sheet of wax paper.
Dip each ball into chocolate melt.. I used a wooden skewer to hold balls for dipping.
Just after dipping... sprinkle with candy sprinkles.. then lay ball on wax paper. The little hole from the skewer can be easily covered with chocolate melt.
Since the balls were frozen ... the chocolate melt sets up within a few minutes.
1 can cream cheese frosting
1 package white chocolate almond bark
bowls for dipping
wax paper
sprinkles
Bake a cake from a mix or from scratch and cool completely.
Crumble cake into fine pieces.
Add can of cream cheese frosting and blend together using the back of a large spoon. Blend thoroughly.
Roll mixture into 1.25" - 1.5" size balls and lay on wax paper. You’ll need to wash your hands quite often.
Cover with aluminum foil or plastic wrap and chill in refrigerator for several hours or for 15 minutes in freezer. This makes it easier for dipping. Remove from freezer when you’re ready to start dipping.
Follow the instructions on the almond bark package for melting.
When you are ready to dip, remove cake balls from freezer and set up another sheet of wax paper.
Dip each ball into chocolate melt.. I used a wooden skewer to hold balls for dipping.
Just after dipping... sprinkle with candy sprinkles.. then lay ball on wax paper. The little hole from the skewer can be easily covered with chocolate melt.
Since the balls were frozen ... the chocolate melt sets up within a few minutes.
Cream Cheese & Apple Bagel Bites
3 Tbsp spreadable cream cheese
1 Tbsp drained crushed pineapple
1 Tbsp dried cranberries
2 whole wheat mini bagels
6 thin apple slices
Blend cream cheese, pineapple and cranberries, and spread onto bagel. Top with apple slices and top half of bagel.
1 Tbsp drained crushed pineapple
1 Tbsp dried cranberries
2 whole wheat mini bagels
6 thin apple slices
Blend cream cheese, pineapple and cranberries, and spread onto bagel. Top with apple slices and top half of bagel.
Baked Apples - slow cooker
5 to 6 baking apples1/2 cup raisins or chopped dates1 cup brown sugar1 cup boiling waer2 Tbsp butter or margarine1/2 tsp ground cinnamon1/4 tsp ground nutmegCore apples and peel each about 1/4 way down. Arrange in slow cooker. Fill centers with raisins. Combine sugar, wter, butter, cinnamon, and nutmeg. Pour over apples. Cover and cook on low 2 to 4 hours (depending on size and variety of apples). Serve warm or cool.Makes 5 to 6 servings.
Thursday, December 17, 2009
Peanut Butter Chocolate Pretzels
Easy enough to make with your kids and delicious enough to serve at any holiday gathering.
I know we will be making these for this year's holiday feastings.
Check out the recipe here. I know Taste of Home has given me plenty of ideas for my holiday entertaining.
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