Strawberry Baskets

How to make Strawberry Baskets Recipe - Berries are high in vitamin C which helps the body absorb iron from other foods such as spinach, raisins, peanut butter, and lean red meat.

Makes 6 one basket servings

Ingredients:

1 package (10 ounces) puff pastry shells

1 quart strawberries, hulled and sliced

1 tablespoon strawberry preserves

¾ cup vanilla ice cream

Method:

1 Heat oven to 400°F. Bake the pastry shells according to the directions on the package. With most brands, you remove the top layer which becomes a lid after about 20 minutes and cook the remaining pastry a few minutes longer. Let the pastry cool completely before filling.

2 Meanwhile, mix the strawberry slices with the preserves. If the berries are super-ripe, you probably don’t need the preserves.

3 Fill the shells with the strawberry mixture, then microwave ice cream on high for 20 seconds. It won’t be entirely melted, but after you stir a few times you’ll have a perfect vanilla “cream” sauce. Pour sauce over berries and top with the pastry lid..

Nutrition per serving: 367 calories; 5g protein; 23g fat (7g saturated fat); 37g carbohydrate; 3g fiber; 52mg calcium; 2mg iron; 136mg sodium.

kitchen tip:

If you don’t have a strawberry huller, push a plastic straw through the berry from bottom to top to get the job done.

Strawberry Baskets

Sweet Whole Wheat Couscous with Almonds and Dried Cherries

How to make Sweet Whole Wheat Couscous with Almonds and Dried Cherries Recipe - It’s a healthful take on rice pudding that you can throw together quickly.

Makes 3 cups

Ingredients:

1 1⁄2 cups vanilla-flavored almond milk or vanilla-flavored soy milk

1⁄2 cup water

1⁄8 teaspoon salt

¾ cup whole-wheat couscous

1 to 2 teaspoons finely shredded orange peel

1⁄2 cup sliced or chopped almonds (for kids 4 and over)

1⁄2 cup dried tart cherries, chopped

Method:

1 Put milk, the water, and salt in a medium saucepan over medium-high heat; bring just to boiling (watch carefully so it doesn’t boil over). Stir in the couscous and orange peel; remove from heat. Cover and let stand for 5 minutes.

2 Fluff the couscous with a fork. Stir in the almonds and cherries. Serve immediately.

Nutrition per ½ cup: 219 calories; 6g protein; 5g fat (0g saturated fat); 40g carbohydrate; 6g fiber; 120mg calcium; 1mg iron; 92mg sodium.

Sweet Whole Wheat Couscous with Almonds and Dried Cherries

Blueberry Nectarine Buckle

How to make Blueberry Nectarine Buckle Recipe - Nectarines can be swapped with peaches in almost any recipe, so you can use either type of fruit in this dish.

Makes 9 servings

Ingredients:

2 cups biscuit mix

1 cup sugar, divided

1 egg, lightly beaten

½ cup reduced-fat milk

1 teaspoon finely shredded lemon peel

1 medium nectarine, pitted and chopped

1¼ cups fresh blueberries

½ cup all-purpose flour

¼ cup cold butter, cut into cubes

Method:

1 Heat oven to 350°F. Grease the bottom and ½ inch up the sides of a 1½- to 2-quart baking dish. In a medium bowl, combine biscuit mix, ½ cup sugar, egg, milk, and lemon peel. Stir until moistened.

2 Spoon batter into pan. Top with fruit. Mix flour and remaining sugar in a bowl. Using a fork, cut in butter until mixture is crumbly; sprinkle over fruit. Bake for 50 to 60 minutes, or until a toothpick inserted into center comes out clean. Let cool for 30 minutes. Serve warm.

Nutrition per serving: 298 calories; 4g protein; 9g fat (5g saturated fat); 50g carbohydrate; 2g fiber; 51mg calcium; 0mg iron; 390mg sodium.

kitchen tip:

What’s the difference between a buckle, cobbler, crisp, and crumble? A buckle and a cobbler are nearly the same thing a deep dish fruit dessert with a cake like or sweetened biscuit topping. A crisp and a crumble are likewise similar. Both terms describe a deep dish fruit dessert with a crumbly pastry topping. It’s all good!

Blueberry Nectarine Buckle

Warm Fruit and Cake Cups

How to make Warm Fruit and Cake Cups Recipe - After you get the ingredients together, let the kids assemble this grilled dessert themselves.

Makes 6 cups

Ingredients:

1 fresh peach

Nonstick cooking spray

3 slices store-bought

angel-food cake

6 teaspoons raspberry jam

1⁄3 cup raspberries and

blueberries

1⁄3 cup light frozen whipped

dessert topping, thawed

Method:

Halve the peach; remove pit. Spritz cut sides with nonstick spray. Grill cut sides down on medium heat for 5 minutes or until tender, turning once. Add angel food cake; grill for 1 minute or until toasted, turning once.

Remove and cut peach and cake into bite-size pieces. In six 4- to 6-ounce dessert dishes, layer cake, jam, peaches, berries, and light whipped topping.

Nutrition per cup: 79 calories; 1g protein; 1g fat (1g saturated fat); 16g carbohydrate; 1g fiber; 24mg calcium; 0mg iron; 106mg sodium.

kitchen tip:

Grill the peach halves on the outer edge of the barbecue rack so they won’t cook so fast and get mushy or blackened.

Warm Fruit and Cake Cups

Pinwheel Pear Tart

How to make Pinwheel Pear Tart Recipe - Let your child paint the pastry with milk and then sprinkle on some sugar.

Makes 8 servings

Ingredients:

¼ cup sugar

1 tablespoon all-purpose flour

1 teaspoon finely shredded lemon peel

¼ teaspoon nutmeg

3 pears, cored and sliced

1 rolled refrigerated unbaked piecrust Milk Coarse or granulated sugar

Method:

1 Heat oven to 375°F. Line a baking sheet with parchment paper; set aside.

2 In a large bowl, stir together the sugar, flour, lemon peel, and nutmeg. Add pears and toss to coat.

3 Unroll the piecrust on the prepared baking sheet. Arrange pears, as shown, in a pinwheel shape in the center of the crust, leaving a 1½-inch border of dough exposed. Moving in a clockwise direction, fold the dough toward the center, pleating as necessary. When you’re finished, the opening with the pears in the middle should measure about 5 inches wide. Brush the pastry with milk and sprinkle with coarse sugar.

4 Bake tart for about 40 minutes, or until pastry is golden and pears are tender. Serve warm or at room temperature.

Nutrition per serving: 240 calories; 1g protein; 8g fat (3g saturated fat); 40g carbohydrate; 3g fiber; 11mg calcium; 0mg iron; 186mg sodium.

kitchen tip:

Pears and apples quickly turn brown when they’re cut and exposed to air. To prevent browning, toss the sliced fruit with a small amount of lemon juice. A teaspoon would work in this recipe the fruit is flavored with lemon peel anyway, so you won’t even notice it.

Pinwheel Pear Tart

Red, White and Blueberries

How to make Red, White and Blueberries Recipe - Cap off a summer barbecue with a spectacular dessert display kids will love.

Makes 8 slices

Ingredients:

Nonstick cooking spray

1½ cups berry sorbet

1½ cups coconut or lemon sorbet

1½ cups blue water ice

Blueberries or raspberries

Method:

1 Spritz a loaf pan with nonstick spray and line with plastic wrap overlapping the sides.

2 Spread a 1½-inch layer of softened berry sorbet in the bottom of the pan. Freeze for about 30 minutes. Repeat with layers of coconut or lemon sorbet and blue-water ice or blue ice cream. Cover with plastic wrap and freeze for at least 6 more hours or overnight.

3 Before serving, thaw the loaf on the counter for about 10 minutes, then invert onto a serving tray. Use a knife to make a crisscross design on top, garnish with blueberries or raspberries. Slice and serve immediately.

Nutrition per slice: 130 calories; 0g protein; 0g fat (0g saturated fat); 33g carbohydrate; 1g fiber; 9mg calcium; 0mg iron; 13mg sodium.

kitchen tip:

When removing a frozen dessert from a pan, let it stand on the counter for 10 minutes to soften it slightly, or very carefully turn it upside-down and hold it under running lukewarm water for 10 to 15 seconds. It should come out of the pan effortlessly.

Red, White and Blueberries

Be Mine Chocolate Pots

How to make Be Mine Chocolate Pots Recipe - These brownies baked in pots are super indulgent save them for a special occasion or share one!

Makes 8 brownies

Ingredients:

8 ounces semisweet chocolate,

chopped

¾ cup butter, sliced

3 large eggs

½ cup granulated sugar

½ teaspoon salt

1 teaspoon vanilla extract

2⁄3 cup all-purpose flour

Confectioners’ sugar

Method:

1 Heat oven to 350°F. Grease eight 6-ounce ramekins and place on a baking pan. In a double boiler, combine chocolate and butter and stir over simmering water until melted. Remove from heat and let cool 5 minutes.

2 In a bowl, whisk eggs, granulated sugar, salt, and vanilla with an electric mixer until frothy, about 2 minutes. Lightly whisk in the chocolate mixture. Fold in flour until combined. Divide mixture among prepared ramekins. Place ramekins on baking sheet in the oven and bake 18 to 22 minutes, or until sides are firm and center is slightly soft. Let cool completely.

3 Place a small heart-shaped stencil or paper with a heart cutout on top of each ramekin. Sprinkle with confectioners’ sugar; carefully remove stencil.

Nutrition per brownie: 407 calories; 5g protein; 28g fat (16g saturated fat); 40g carbohydrate; 2g fiber; 27mg calcium; 2mg iron; 328mg sodium.

kitchen tip:

Before decorating, place the confectioners’ sugar in a fine-meshed strainer or flour sifter, then gently tap on the side of the strainer. And be sure to decorate right before serving; otherwise, the moisture from the brownie can make the sugar melt and disappear.

Be Mine Chocolate Pots

Pixie Cakes Cupcakes

How to make Pixie Cakes Cupcakes Recipe - Unfrosted angel food cupcakes have about 70 fewer calories apiece than typical yellow or chocolate ones and your little fairies will like them every bit as much.

Makes 24 cupcakes

Cupcakes:

1 box (16 ounces) angel-food cake mix

¼ teaspoon almond extract (optional)

Topping:

2 cups blue candy melts

1 container (.25 ounces) white cake sparkles (wilton.com)

1 cup flaked coconut

2 tablespoons confectioners’ sugar

Method:

1 Heat oven to 350°F. Line 24 muffin cups. Prepare cake mix according to package directions. Stir in almond extract, if desired.

2 Divide batter among muffin cups. Bake 15 to 20 minutes, until puffed and golden. Cool pan on a wire rack.

3 To decorate, line 3 cookie sheets with wax paper. Microwave candy melts on high for 15 seconds. Stir; microwave at 10-second intervals until smooth. Spoon into a heavy resealable bag. Snip a small corner and pipe 24 2½X2-inch pairs of fairy wings onto the sheets, leaving a stem at the bottom to insert into cupcake. Top with sparkles. Refrigerate until set, about 5 minutes.

4 Poke two small holes in the top of each cupcake with a toothpick, and insert wings into cupcakes. Place coconut in between wings and sift on sugar.

Nutrition per cupcake: 175 calories; 2g protein; 6g fat (5g saturated fat); 28g carbohydrate; 1g fiber; 82mg calcium; 0mg iron; 184mg sodium.

kitchen tip:

Work quickly when placing the fairy wings on top of each cupcake. Because they’re made from melted candy, the warmth from your hands will soften them if you hold them too long.

Pixie Cakes Cupcakes

Monkey Business Cupcakes

How to make Monkey Business Cupcakes Recipe - What flavor are these cupcakes? Banana, of course! You can use a boxed mix instead of our recipe, but mash real fruit and add it to the batter.

Makes 18 cupcakes

Cupcakes:

12⁄3 cups white whole-wheat flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup mashed bananas, about 2 large

1⁄3 cup buttermilk

1 teaspoon vanilla extract

½ cup canola oil

1 cup sugar

2 large eggs

2⁄3 cup chocolate chips (mini chips are ideal)

Topping:

½ cup heavy cream

2 tablespoons light corn syrup

1½ cups chocolate chips

18 gingersnap cookies

18 mini Oreos

1 tube (4.25 ounces) white decorating frosting

36 mini brown M&Ms

Method:

1 Heat oven to 350°F. Line 18 muffin cups. Combine first four ingredients in a large bowl. In another bowl, blend bananas, buttermilk, and vanilla. Beat in oil and sugar. Add eggs, one at a time, beating well after each. Add banana mixture to flour mixture, stirring gently to combine. Stir in chocolate chips.

2 Divide batter among muffin cups. Bake 15 to 20 minutes. Let cool on a wire rack.

3 To decorate, heat cream and corn syrup in a saucepan until mixture begins to boil. Remove from heat; add chocolate chips. Cover; let stand 5 minutes. Stir until smooth. Glaze cupcakes with chocolate. Spoon extra into a plastic bag and refrigerate.

4 Cut gingersnaps to make a mouth. For ears, separate Oreo tops and bottoms and remove filling. Pipe on white frosting for eyes and top with M&Ms. Snip a small corner from bag of chocolate; pipe on hair and nostrils.

Nutrition per cupcake: 364 calories; 4g protein; 18g fat (7g saturated fat); 50g carbohydrate; 3g fiber; 52mg calcium; 2mg iron; 175mg sodium.

Monkey Business Cupcakes

Carrot Tops Cupcake

How to make Carrot Tops Cupcake Recipe - Each yummy cupcake contains a half serving of veggies. Without the frosting, they’re healthy enough for everyday eating!

Makes 18 cupcakes

Cupcakes:

2 cups white whole-wheat flour

1 teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon baking powder

½ teaspoon salt

2 large eggs

1¼ cups sugar

½ cup canola oil

¼ cup orange juice

1½ cups grated carrots

Topping:

1 package (8 ounces) low-fat cream cheese, softened

4 tablespoons unsalted butter, softened

1 box (16 ounces) confectioners’ sugar

3 tablespoons low-fat milk

1 teaspoon vanilla extract

8 graham crackers, crushed

18 circus peanuts

4 green Twizzlers

Method:

1 Heat oven to 350°F. Line 18 muffin cups with paper liners. Combine flour, baking soda, cinnamon, baking powder, and salt in a medium bowl; whisk until blended. In a separate bowl, beat eggs and sugar with a wooden spoon. Add oil and orange juice, then combine with flour mixture. Fold in carrots.

2 Divide batter among prepared liners. Bake 18 to 22 minutes, or until a toothpick inserted into centers come out clean. Transfer to a wire rack and let cool completely.

3 To decorate tops, beat cream cheese and butter until smooth. Gradually add sugar and milk; beat until smooth. Mix in vanilla. Frost cupcakes, then roll edges in crushed graham crackers. Top each with a circus peanut. Poke a few holes in each peanut; insert Twizzler pieces for stem.

Nutrition per cupcake: 364 calories; 4g protein; 13g fat (4g saturated fat); 60g carbohydrate; 2g fiber; 42mg calcium; 1mg iron; 230mg sodium.

Carrot Tops Cupcake

Pink Lemonade Cookies

How to make Pink Lemonade Cookies Recipe - These cookies are made with (surprise!) lemonade mix.

Makes about 2½ dozen cookies

Ingredients:

½ cup butter, softened

½ cup granulated sugar

¼ cup powdered lemonade mix

1 egg

8 drops red food coloring

1¾ cups all-purpose flour

Pinch of salt

¼ cup pink decorating sugar

1 tablespoon light corn syrup

1½ cups powdered sugar

2 to 3 tablespoons fresh lemon juice

Method:

1 In a large bowl, combine butter, sugar, and lemonade mix. Beat with a mixer on medium-high speed until fluffy, about 3 minutes. Add egg and food coloring; beat well. Gradually add flour and salt; beat until dough begins to cling.

2 Gather dough into a ball and shape into a 7x2½-inch log. Wrap in wax paper. Chill 3 hours so it’s firm enough to slice.

3 Heat oven to 350°F. Line cookie sheets with parchment paper. Place pink sugar in a shallow bowl. Brush outside of the dough log with corn syrup. Cut log crosswise into 1⁄8-inch-thick slices. Lightly roll the edges of the slices in pink sugar. Place on cookie sheets about 1 inch apart. Cut some cookies in half, if desired. Score the top of cookies with the back of a knife to make them resemble citrus segments.

4 Bake 8 minutes, or until edges are just firm. Let cool on a wire rack.

5 Mix the powdered sugar and lemon juice; place in a resealable plastic bag. Snip a small hole in one corner of the bag. Pipe icing onto scored lines and add dots. Let stand until the icing is set.

Nutrition per cookie: 108 calories; 1g protein; 3g fat (2g saturated fat); 19g carbohydrate; 0g fiber; 5mg calcium; 0mg iron; 32mg sodium.

Pink Lemonade Cookies

Peanut Butter Cookies

How to make Peanut Butter Cookies Recipe - With just three ingredients, this may be the simplest cookie recipe ever!

Makes 24 cookies

Ingredients:

1 cup peanut butter, smooth or chunky

1 cup sugar, plus more for rolling

1 egg

Method:

1 Heat oven to 375°F. Stir together all ingredients in a large mixing bowl.

2 Roll dough into 1-inch balls. Put some sugar on a plate and roll balls in it to coat. Place 2 inches apart on ungreased cookie sheets.

3 Press each ball down with a fork to make a crisscross design. Bake for 10 minutes or until cookies just start to brown on the edges. Remove from the oven and let cool on wire racks.

Nutrition per cookie: 102 calories; 3g protein; 6g fat (1g saturated fat); 12g carbohydrate; 1g fiber; 6mg calcium; 0mg iron; 52mg sodium.

kitchen tip:

These flourless peanut-butter cookies are bound only by the beaten egg, making them soft and chewy. Serve them with a glass of milk.

Peanut Butter Cookies

Pomegranate Smoothie

How to make Pomegranate Smoothie Recipe - Think your kid is getting sick? Whip up this drink with pomegranate juice, a potent flu-fighter.

Makes 2 smoothies

Ingredients:

1 cup pomegranate juice

6 ounces low-fat vanilla yogurt

2 tablespoons honey

½ cup ice

Pomegranate seeds

Method:

In a blender, mix juice, yogurt, and honey until smooth. Add ice; blend until frothy. Divide between two glasses; sprinkle with pomegranate seeds.

Nutrition per smoothie: 210 calories; 5g protein; 2g fat (1g saturated fat); 47g carbohydrate; 1g fiber; 162mg calcium; 0mg iron; 69mg sodium.

kitchen tip:

You can buy pomegranate seeds solo at most supermarkets. But it’s much more fun to remove your own from the fruit. Just cut off the crown of the pomegranate, then score with a knife, top to bottom, around the fruit, taking care not to cut all of the way through. Place the fruit, top side down, into a bowl of cold water; let it soak for 5 to 10 minutes. Break the fruit apart into the bowl of water. The seeds should sink to the bottom. Remove the shell with a slotted spoon, then drain the seeds in a colander. Pat them dry with a clean paper towel. Eat immediately or store in a sealed container in the fridge for up to 2 days.

Pomegranate Smoothie

Healthy Shirley Temples

How to make Healthy Shirley Temples Recipe - This kiddie cocktail is on tap. Using fresh, in-season Bing cherries and real juice, you can create a drink that’s just 40 calories a cup (regular ones are, gulp, around 150).

Makes 2 cups

Ingredients:

8 fresh Bing cherries

1½ cups seltzer

¼ cup cherry juice

Method:

1 Fill two glasses about halfway with ice and put 4 cherries in each.

2 In a pitcher, mix seltzer and cherry juice.

3 Pour seltzer mixture into glasses and offer to kids 4 and over. Slice the cherries for younger kids.

Nutrition per cup: 40 calories; 0g protein; 0g fat (0g saturated fat); 9g carbohydrate; 1g fiber; 4mg calcium; 0mg iron; 3mg sodium.

kitchen tip:

In most of the country, cherry season starts in June. Don’t miss the chance to get the fruit at its best flavor and best price.

Healthy Shirley Temples

Fruity Punch

How to make Fruity Punch Recipe - Serve this virgin version of Sangria at your kid’s next party.

Makes 8 servings

Ingredients:

4½ cups 100% fruit-juice punch

1½ cups cranberry juice

1½ cups pomegranate juice

1⁄3 cup orange juice

½ cup sliced plums

½ cup orange wedges

½ cup grapes (slice for kids under 4)

Method:

Combine all four kinds of juice in a large pitcher. Add the fruit slices and stir.

Nutrition per serving: 142 calories; 1g protein; 0 fat (0 saturated fat); 35g carbohydrate; 1g fiber; 29mg calcium; 1mg iron; 10mg sodium.

kitchen tip:

When packing drinks for school lunch, swap hard to puncture juice pouches for juice boxes or milk cartons, or pick up a no-spill, reusable sports bottle. Open store bought bottles to break the seal. The cafeteria volunteers will thank you!

Fruity Punch

Cheese Fondue

How to make Cheese Fondue Recipe - Healthy doses of bone-building calcium and muscle- and brain-building protein are served up in a bowl of creamy, cheesy sauce. Dipping is so much fun!

Makes 2 cups (16 servings)

Ingredients:

1 tablespoon butter

1 tablespoon all-purpose flour

1 cup fat-free or low-fat milk

12 ounces reduced-fat cheddar cheese, shredded (3 cups) Vegetables, cooked meat, or pasta, for dipping

Method:

In a medium fondue pot or saucepan, melt butter over medium heat. Add flour and whisk until combined and smooth. Add milk to saucepan. Cook and stir until thickened and bubbly. Reduce heat to medium-low. Gradually add cheese, stirring until melted. Serve with vegetables, cooked meat, or pasta for dipping. .

Nutrition per 2-tablespoon serving (without dippers): 73 calories; 6g protein; 5g total fat (3g saturated fat); 2g carbohydrate; 0g dietary fiber; 211mg calcium; 1mg iron; 167mg sodium. 179

Cheese Fondue

Pretzel Trio

How to make Pretzel Trio Recipe - These super-easy, twisty treats look like the versions at the carnival or shopping mall, but the whole-wheat dough makes them much healthier.

Makes 12 pretzels

Ingredients:

All-purpose flour

1 pound frozen whole-wheat bread dough, thawed

1 egg

¼ cup sesame seeds

¼ cup cinnamon sugar

¼ cup grated Parmesan cheese

Method:

1 Place bread dough on a floured cutting board and roll it into a rectangle. You want it to be about 1210 inches. Slice the dough lengthwise into 12 strips with a pizza cutter.

2 Make each dough strip into a loop. Flip back the ends of the loop, crossing them to create the twist. Transfer to a lined cookie sheet; cover and allow to rise for 20 minutes.

3 Heat oven to 400°F. Whisk egg and 1 tablespoon water. Brush pretzels with egg mixture and top with sesame seeds, cinnamon sugar, or cheese. Bake 15 minutes, or until browned. Cool on a wire rack.

Nutrition per pretzel: 108 calories; 5g protein; 2g fat (0g saturated fat); 18g carbohydrate; 2g fiber; 12mg calcium; 0mg iron; 216mg sodium.

cooking fun:

Kids love to play with water. Set your child up at the sink so he can fill and empty different-size plastic containers he’ll be learning about the concept of volume. Add small objects like measuring spoons and rubber spatulas so he can guess: Float or sink? Squirt in a little dish soap so he can “observe” the bubbles and count how long it takes them to pop.

Pretzel Trio

Mini Nacho Cups

How to make Mini Nacho Cups Recipe - These nacho bowls are perfect for movie night with the family. Ask your kids to help you make them.

Makes 18 nacho cups

Ingredients:

18 Tostitos Scoops! baked tortilla chips

½ 15-ounce can black beans, rinsed and drained

1⁄3 cup salsa

½ cup shredded, reduced-fat cheddar cheese

1⁄3 cup reduced-fat sour cream

Method:

1 Heat oven to 350°F. Place chips in a baking dish.

2 In a small saucepan, combine the black beans and salsa and heat on medium. Spoon some of the mixture into the center of each chip.

3 Sprinkle on cheese. Then pop the chips into the oven for about 5 minutes, or until the cheese melts. Put the nachos on a plate and add a dollop of sour cream.

Nutrition per 3 nacho cups: 128 calories; 6g protein; 6g fat (2g saturated fat); 13g carbohydrate; 3g fiber; 135mg calcium; 1mg iron; 206mg sodium.

Mini Nacho Cups

Pear Bear Muffins

How to make Pear Bear Muffins Recipe - Your kids will go wild for this healthy after school snack.

Makes about 24 muffins

Ingredients:

1 package (18.25 ounces) spice cake mix

1 cup water

1⁄3 cup orange juice

2 eggs

¼ cup canola oil

2 to 3 pears, cored, and cut into 48 slices Almond slivers Semisweet chocolate chips, regular and mini

Method:

1 Heat oven to 400°F. Line 2½-inch muffin cups with baking wrappers. In a large bowl, whisk together cake mix, the water, orange juice, eggs, and oil until smooth. Spoon batter into prepared cups until they’re about two-thirds full.

2 Trim ½ inch from the pointed end of each pear slice. Insert the trimmed, flat ends of 2 slices into each muffin cup, leaving the tops of the pears exposed. Pretending the muffin is a clock, insert them at about 11:00 and 1:00.

3 Bake for 20 minutes, or until muffin tops spring back when you touch them. Let cool 5 minutes in the pan; remove muffins and place them on wire racks. While they’re slightly warm, add almond slivers and chocolate chips to create the bear’s face.

Nutrition per muffin: 139 calories; 1g protein; 5g fat (1g saturated fat); 22g carbohydrate; 1g fiber; 46mg calcium; 1mg iron; 147mg sodium.

Pear Bear Muffins

Princess Tea Sandwiches

How to make Princess Tea Sandwiches Recipe - The perfect treat for your next playdate or preschooler birthday party.

Makes 12 open-face sandwiches

Ingredients:

12 slices whole-grain party rye bread

½ cup light semisoft cheese with garlic and herbs

1 pear, cored and sliced

1 tablespoon lemon juice

¼ cup strawberry preserves, fruit spread, or jam

Method:

Spread bread with cheese. Brush pear slices with lemon juice to prevent them from turning brown. Top cheese with preserves, then place 2 slices of pear to create a heart shape. If necessary, trim the rounded end of each pear slice to resemble a heart.

Nutrition per sandwich: 67 calories; 2g protein; 3g fat (1g saturated fat); 9g carbohydrate; 1g fiber; 28mg calcium; 0mg iron; 117mg sodium.

nutrition note:

Most rye bread is not whole grain, so check labels carefully.

Princess Tea Sandwiches

Fun Focaccia

How to make Fun Focaccia Recipe - These easy pizza squares make a great snack, lunch, or party food.

Makes 12 servings

Ingredients:

1 tube (13.8 ounces)

refrigerated pizza dough

1 pint grape tomatoes, cut into halves

1 garlic clove, minced

½ teaspoon salt

¼ teaspoon Italian seasoning

½ cup shredded Parmesan

Method:

1 Heat oven to 400°F. Unroll and slightly stretch dough onto a greased baking sheet.

2 Combine tomatoes, garlic, salt, and seasoning in a microwave-safe bowl. Cover and microwave on high for 3 minutes. Let cool another 5 minutes and drain off liquid.

3 Sprinkle dough with Parmesan. Top with tomato mixture. Bake 20 to 22 minutes or until crisp and browned. Let cool 5 minutes, then cut into 12 squares and serve.

Nutrition per serving: 87 calories; 3g protein; 2g fat (1g saturated fat); 13g carbohydrate; 1g fiber; 48mg calcium; 1mg iron; 259mg sodium.

cooking fun:

While you’re making a homemade piecrust, bread, or other dough without eggs, tear off a small piece of dough and give it to your kid to squish around, pat into her own pretend pie, or make mini sculptures. It’ll keep her busy and happy while you’re cooking.

Fun Focaccia

Six Layer Mexican Dip

How to make Six Layer Mexican Dip Recipe - Don’t have a meat eater? All varieties of beans supply nearly as much iron and protein as beef and they’re packed with fiber so kids stay full.

Makes 6 servings

Ingredients:

2 avocados chopped

3 tablespoons lemon juice

1 clove garlic, minced

¼ teaspoon salt

1⁄8 teaspoon pepper

1 15-ounce can black beans, rinsed and drained

1 15-ounce can Great Northern or cannellini beans, rinsed and drained

¾ cup salsa

1 cup light sour cream

1⁄3 cup shredded reduced-fat cheddar cheese

6 8-inch warmed whole-grain flour or corn tortillas, cut into triangles

Method:

1 Place avocados, lemon juice, garlic, salt, and pepper in a bowl and mash with a spatula.

2 In a 6-cup clear glass bowl, spread black beans in an even layer. Top with avocado mixture, then Great Northern beans, salsa, sour cream, and cheese. Cover and chill up to 24 hours. Spoon the dip onto tortillas.

Nutrition per serving: 378 calories; 19g protein; 16g fat (5g saturated fat); 41g carbohydrate; 19g fiber; 244mg calcium; 4mg iron; 519mg sodium

nutrition note:

Rinsing canned beans washes away up to 40 percent of added salt.

Six Layer Mexican Dip

Greens and Beans

How to make Greens and Beans Recipe - The cornbread bakes, conveniently, while you’re making the beans and green dish on the stove top.

Makes 4 servings

Ingredients:
1 package (8.5 ounces) corn muffin mix
1 tablespoon olive oil
1 red sweet pepper, chopped
3 cloves garlic, minced
2 15-ounce cans Great Northern beans, rinsed and drained
1 package (10 ounces) frozen chopped spinach, thawed and drained
½ cup low-sodium chicken broth
½ cup water
2 tablespoons finely shredded Parmesan cheese Cracked black pepper

Method:
1 Prepare the corn muffin mix according to the directions on the package, but place the batter in a greased 8-inch-square pan. Bake at 400°F for 15 minutes, or until golden.

2 In the meantime, heat the oil on medium-high in a large skillet. Add red pepper and garlic; cook for about 4 minutes, stirring occasionally.

3 Mix in the canned beans. Add spinach, chicken broth, and the water; bring to a boil. Cook, uncovered, for 3 to 4 minutes or until most of the liquid has evaporated.

4 Put in bowls and top each portion with cheese and black pepper. Slice half of the cornbread and serve on the side. Wrap the rest for the next day.

Nutrition per serving (with corn bread) : 335 calories; 19g protein; 8g fat (1g saturated fat); 55g carbohydrate; 11g fiber; 172mg calcium; 4mg iron; 775mg sodium.

kitchen tip:
Any white bean works just fine in this dish. If you don’t have Great Northern beans, you can use cannellini or navy beans.

Greens and Beans

Easy Indian Curry

How to make Easy Indian Curry Recipe - If your kids haven’t eaten the healthiest breakfast or lunch, this one-pot slow cooker dish can make up for it: A serving delivers major fiber and lots of protein.

Makes 8 servings

Ingredients:

2 teaspoons olive oil

1 medium onion, chopped

2 tablespoons tomato paste

1½ tablespoons curry powder

½ teaspoon cinnamon

½ teaspoon salt

3 cloves garlic, chopped

2 teaspoons grated ginger

1 pound dried yellow split peas

6 cups water

¾ pound small red potatoes, quartered

2 cups frozen green peas

2 tablespoons cream of coconut (not coconut milk) Chopped fresh cilantro, optional

Method:

1 In a saucepan, heat oil on high. Add onion and cook for 3 minutes. Stir in the tomato paste, curry, cinnamon, salt, garlic, and ginger and cook for just 2 minutes.

2 Transfer the onion mixture to a 4-quart slow cooker. Stir in the split peas, the water, and potatoes. Cook on low-heat setting for 8 to 9 hours or on high-heat setting for 3 to 4 hours. About 15 minutes before you’re ready to serve, stir in the green peas and cream of coconut. Spoon into bowls; sprinkle on cilantro, if desired.

Nutrition per serving: 292 calories; 17g protein; 3g fat (1g saturated fat); 52g carbohydrate; 18g fiber; 63mg calcium; 4mg iron; 236mg sodium.

kitchen tip:

A little bit of bread to dip in this stew makes it all the more appealing. Try whole grain naan an Indian flatbread that is available in the bread aisle of most supermarkets.

Easy Indian Curry

Tuscan Chicken with Artichokes

How to make Tuscan Chicken with Artichokes Recipe - Head off complaints from your picky eaters by serving their meal with egg noodles rather than couscous. Adding the fresh vegetables to the slow cooker for just 15 minutes of cooking time ensures they’ll be crisp-tender, not mushy.

Makes 6 servings

Ingredients:

2 packages (9 ounces each) frozen artichoke hearts, defrosted and divided

1 medium onion, chopped

3 cloves garlic, minced

1 can (14 ounces) low-sodium chicken broth

2 pounds skinless, boneless chicken thighs

1 teaspoon Mediterranean or Greek seasoning

½ teaspoon kosher salt

¼ teaspoon ground black pepper

1 medium zucchini, sliced

1 cup halved grape tomatoes

1 package (11 ounces) dry whole wheat couscous Chopped parsley, optional

Method:

1 In a 3½ or 4 quart slow cooker, combine one package of artichoke hearts, onion, garlic, and broth. Add chicken and sprinkle it with Mediterranean seasoning, salt, and pepper. Cover and cook on highheat setting for 3 hours. Then place zucchini, tomatoes, and second package of artichokes in the cooker; re cover and cook for another 15 minutes, or until veggies are cooked.

2 Remove chicken and vegetables with a slotted spoon; cover them with foil to keep warm. Stir the couscous into the remaining liquid. Cover and cook 5 minutes, or until the liquid is absorbed. Fluff couscous with a fork. Serve chicken and vegetables over couscous. Top with parsley, if desired.

Nutrition per serving: 445 calories; 43g protein; 7g fat (2g saturated fat); 56g carbohydrate; 12g fiber; 79mg calcium; 4mg iron; 383mg sodium.

nutrition note:

The list of nutrients in zucchini is impressive: fiber, manganese, vitamin C, magnesium, beta-carotene, potassium, folate, copper, and riboflavin. Grill slices and top with balsamic vinegar or Italian dressing, or swap zucchini for potatoes when cooking potato pancakes.

Tuscan Chicken with Artichokes

Beef and Barley Stew

How to make Beef and Barley Stew Recipe - Even kids who fuss over food will go for the barley in this slow-cooker dish, because the beef broth and seasonings make it amazingly flavorful.

Makes 8 servings

Ingredients:

1 pound lean beef stew meat (1 to 1½-inch cubes)

1 tablespoon vegetable oil

1 package (32 ounces) lowsodium beef broth

2 cups baby carrots

½ package (16 ounces) frozen pearl onions (1¾ cups)

2 stalks celery, sliced

1 cup water

¾ cup pearl barley

½ teaspoon pumpkin-pie spice

¼ teaspoon ground black pepper

¼ cup chopped fresh parsley

Method:

1 In a large skillet, brown stew meat in hot oil over medium-high heat. Then transfer to your 4-quart slow cooker. Stir in all of the remaining ingredients except the parsley.

2 Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4½ to 5 hours. If you want the broth to be a little thinner, stir in ¼ cup of water at a time until it reaches the consistency you like. Spoon the stew into bowls and sprinkle with parsley.

Nutrition per serving: 182 calories; 16g protein; 4g fat (1g saturated fat); 20g carbohydrate; 4g fiber; 29mg calcium; 2mg iron; 144mg sodium.

kitchen tip:

Be sure to get pearl barley not quick cooking barley for this stew. Pearl barley has had the bran removed and has been steamed and polished. It will remain pleasingly chewy over the long cooking time quick-cooking barley would get mushy.

Beef and Barley Stew

Pork Pozole

How to make Pork Pozole Recipe - If you’re tired of tacos, try this Mexican dish made with hominy, a type of corn. As it simmers in the slow cooker, you can get some work done or sit down and read a story.

Makes 6 servings

Ingredients:

1 can (15 ounces) yellow or white hominy, drained

1 can (14.5 ounces) Mexicanstyle no-salt-added diced tomatoes

1 can (10 ounces) mild green enchilada sauce

1 large onion, chopped

3 cloves garlic, minced

2 teaspoons ground cumin

1½ pounds boneless pork loin

½ cup chopped cilantro

1 tablespoon lime juice Baked tortilla chips Diced avocado and lime wedges, optional

Method:

1 Combine the hominy, tomatoes, enchilada sauce, onion, garlic, and cumin in a 4-quart slow cooker. Top with pork, spooning hominy mixture over the meat. Cover and cook on high-heat setting for 2 to 2½ hours.

2 Place pork on a cutting board. Add cilantro and lime juice to the slow cooker. Coarsely chop pork; return to cooker, and stir well. Spoon into shallow bowls. Serve with tortilla chips, and if your family likes avocado and lime wedges, include them too.

Nutrition per serving: 371 calories; 24g protein; 16g fat (5g saturated fat); 29g carbohydrate; 4g fiber; 55mg calcium; 2mg iron; 396mg sodium.

cooking fun:

It’s easy to create “passport meals” right in your kitchen: Play music from the country the dish comes from while you cook, and talk about the language and culture of the country with your child. Pair this pork dinner with mariachi music!

Pork Pozole

Chuck Wagon Pot Roast and Veggies

How to make Chuck Wagon Pot Roast and Veggies Recipe - Even lean cuts of beef become especially tender in the slow cooker.

Makes 8 cups

Ingredients:

Nonstick cooking spray

2 to 2½ pounds beef chuck roast

Salt and pepper

1 jar (26 ounces) pasta sauce

1 cup water

2 cups mini wagon-wheel pasta

1 cup baby carrots, halved diagonally

1 cup fresh or frozen cut green beans

Method:

1 Coat a 4-quart slow cooker with cooking spray; set aside. Season beef with salt and pepper. Place beef in the slow cooker. Add sauce and water. Cover; cook on low-heat setting for 8 hours or high-heat setting for 4 hours.

2 Add pasta, carrots, and green beans, stirring into liquid. If cooking on low, increase heat to high and cook 45 minutes more. Cut beef into bite-size pieces.

Nutrition per cup: 275 calories; 29g protein; 7g fat (2g saturated fat); 23g carbohydrate; 3g fiber; 92mg calcium; 4mg iron; 460mg sodium.

Chuck Wagon Pot Roast and Veggies

French Stew

How to make French Stew Recipe - Will your kids love the crunchy bread-crumb coating on top? Mais oui!

Makes 6 servings

Ingredients:

2 tablespoons olive oil, divided

1 pound pork tenderloin, cut into 1½-inch cubes

1 medium onion, chopped

2 cloves garlic, minced

2 cans (15 ounces) cannellini beans, rinsed and drained

4 medium carrots, peeled and cut into 1-inch chunks

1 can (14 ounces) low-sodium chicken broth

1 teaspoon rosemary, crushed

¼ teaspoon black pepper

4 slices crusty French bread, torn Cooked green beans, optional

Method:

1 Heat oven to 375°F. In a 4-quart Dutch oven, heat 1 tablespoon oil over medium-high heat. Add pork, onion, and garlic. Cook and stir until pork is browned, about 4 minutes.

2 Stir in beans, carrots, broth, rosemary, and pepper. Bring to a boil. Cover and bake for 25 minutes. Meanwhile, chop bread in a food processor to form about 1½ cups of coarse crumbs. Toss crumbs with remaining olive oil; sprinkle over meat mixture. Bake, uncovered, 20 minutes more or until pork is cooked and carrots are tender.

3 Serve in shallow bowls with green beans, if desired.

Nutrition per serving: 301 calories; 27g protein; 8g fat (2g saturated fat); 37g carbohydrate; 9g fiber; 68mg calcium; 3mg iron; 467mg sodium.

French Stew

Sweet and Sour Stir Fry

How to make Sweet and Sour Stir Fry Recipe - You can change up the veggies in this Chinese-inspired dish. Other delish options to try: crinkled carrots, snow peas, and green beans.

Makes 6 servings

Ingredients:

1 tablespoon vegetable oil

2 cups broccoli florets

1 medium yellow sweet pepper, cut into strips

2 green onions, sliced

12 ounces pork tenderloin, cut into 1½-inch pieces

½ cup bottled stir-fry sauce

Hot cooked rice

1 medium orange, sliced

Method:

1 In a large nonstick skillet, add oil and cook broccoli, pepper, and onions in hot oil over medium-high heat for 4 minutes or until crisptender. Transfer from the skillet to a medium bowl.

2 Add pork to skillet and stir-fry for 2 to 3 minutes or until done. You may need to add a few drops of oil to prevent sticking. Return the vegetables to skillet; add sauce. Stir to coat and heat through. Serve over rice garnished with orange slices.

Nutrition per serving: 139 calories; 14g protein; 4g fat (1g saturated fat); 12g carbohydrate; 2g fiber; 46mg calcium; 1mg iron; 735mg sodium.

nutrition note:

Did you know that red and yellow peppers offer more vitamin C than citrus fruits? Dip raw pieces in hummus or use them in place of green peppers, which can taste bitter.

Sweet and Sour Stir Fry

Super Simple Paella

How to make Super Simple Paella Recipe - Get cozy with the family by making our speedy, healthy version of paella.

Makes 4 servings

Ingredients:

2 links chicken sausage (6 ounces)

1 tablespoon canola oil

1 red pepper

1 small onion

½ teaspoon ground turmeric Pinch of salt

1 8.8-ounce package cooked brown rice (1½ cups)

¼ cup low-sodium chicken broth

8 ounces cooked peeled deveined shrimp

Method:

1 Cut sausage in half lengthwise and slice into pieces. Heat canola oil in a large skillet on medium-high and cook sausage until browned, about 2 minutes.

2 Chop the red pepper and the onion and add to pan with turmeric and salt. Cook, uncovered, until tender, 4 minutes, stirring occasionally.

3 Stir in rice, broth, and shrimp. Cook for 2 minutes more to heat through.

Nutrition per serving: 268 calories; 22g protein; 9g fat (2g saturated fat); 22g carbohydrate; 2g fiber; 28mg calcium; 3mg iron; 381mg sodium.

kitchen tip:

Break up the rice as you add it to the skillet; it will heat through quicker.

Super Simple Paella

Apple Cinnamon Pork Roast with Warm Slaw

How to make Apple Cinnamon Pork Roast with Warm Slaw Recipe -  Kids love this flavor combo with cereals and desserts why not give it a shot with this slow-cooker pork too?

Makes 8 servings

Ingredients:

1 2½- to 3-pound boneless pork-loin roast

1 teaspoon dried thyme

½ teaspoon kosher salt

¼ teaspoon black pepper

1 tablespoon vegetable oil

1 medium sweet onion, cut into thin wedges

½ cup pasteurized apple cider or apple juice

2 Jonagold or McIntosh apples, cored and thinly sliced

1 tablespoon lemon juice

½ teaspoon ground cinnamon

1 bag (16 ounces) coleslaw mix

Method:

1 Sprinkle the roast with thyme, salt, and pepper. In a large skillet, add oil and brown meat on all sides.

2 Layer the onion on the bottom of your slow cooker. Place roast on top and pour on the apple cider. If the roast won’t fit in your 4- to 5-quart slow cooker, trim it and save the pieces for stir-fry later in the week. Cover and cook on high-heat setting for 2 to 2½ hours. Toss apples with lemon juice and cinnamon. Add them and the coleslaw mix to your slow cooker. Cover and heat 10 minutes more.

3 Remove the roast and place it on a platter. Let rest 10 minutes before slicing. Using a slotted spoon, transfer the vegetables and apple slices to the platter. Drizzle any remaining cooking juices over meat and vegetables.

Nutrition per serving: 372 calories; 29g protein; 13g fat (7g saturated fat); 13g carbohydrate; 3g fiber; 47mg calcium; 2mg iron; 197mg sodium.

nutrition note:

Help kids break out of a bland rut by sprinkling cinnamon on oatmeal, yogurt, applesauce, squash, or sweet potatoes. A dash of cinnamon goes a long way, and some studies suggest that the spice may help prevent spikes in blood sugar.

Apple Cinnamon Pork Roast with Warm Slaw