Fruit dipped in yogurt and rolled in sprinkles

I have to come up with a catchier name for this concept - because it was a HIT. I saw it in a magazine somewhere, and tried it out tonight after dinner. Easy as 1, 2, 3.

1) Chop banana slices, strawberry slices, any other fruit of your choice.

2) Dip in vanilla yogurt

3) Roll in sprinkles


And present a delicious, nutritious and festive snack or dessert to a happy crowd.

I'm sure there are other variations to be considered, like crushed nuts or granola, have a ball!

Powerball Recipe - super snacks for super kids

Power Ball Cookie Recipe: Healthy snacks for your little ones.

Mix together 1 cup peanut butter and 1 cup honey until smooth.

Gradually add in 3 cups old-fashioned oats and 1/2 cup ground flaxseed.

Add one cup chocolate chips and 1 cup any combo of nuts and soft dried fruit and mix gently in your standard mixer or mush together by hand.

Roll into ping-pong size balls and put into mini muffin cups.

You can eat them right away, but they’ll be less sticky after a night in the fridge.

Recipe found in Wondertime Magazine

Thank you Jess for letting me use this!

Pumpkin pancakes

I am always looking for ways to stuff our kids' food with healthful ingredients. Pancakes in our home are not allowed to be served without fruit, it is just a rule of thumb! :)

1 cup flour
3 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 tsp cinnamon
1/4 tsp nutmeg
1 egg
1 cup plain low-fat yogurt
1/4 cup canned pumpkin puree
2 tbsp butter, melted and cooled, plus 1 tbsp for the skillet (I like smart balance...doesn't always taste as good as the real deal, but better for our health. booooo, I know)

1. Preheat a large nonstick skillet on medium-high heat. In a bowl, stir together all the dry ingredients.
2. In a large bowl, beat the egg for 30 seconds. Add yogurt, pumpkin puree, and 2 tbsp melted butter and beat well.
3. Stir in dry ingredients and beat just until combined.
4. Grease skillet lightly with butter. Pour 1/4 cup batter per pancake; flip with spatula when tops bubble and edges are slightly dry. Cook until other side is golden brown, 23 mins per side.

Bluberry Lemon Muffins

INGREDIENTS:

* 2 cups whole grain organic pastry flour (or flour of your choice!)
* 1 cup granulated sugar
* 2 1/2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1 tablespoon lemon juice
* 1 teaspoon finely grated lemon zest
* 6 ounces lemon yogurt (about 2/3 cup)
* 3/4 cup milk
* 4 tablespoons butter, melted
* 2 large eggs
* 1 1/2 cups fresh blueberries or frozen blueberries, thawed
* More sugar or cinnamon-sugar, for topping

PREPARATION:
Heat oven to 400°. Grease and flour muffin cups or line with paper liners.

Combine the flour, 1 cup sugar, baking powder, soda, and salt; set aside.

In a mixing bowl whisk together the lemon juice and zest, yogurt, milk, cooled butter, and eggs; stir in flour mixture just until ingredients are moistened.


Fold in blueberries. Fill muffin cups about 3/4 full and bake for about 20 minutes, until browned and tops spring back when lightly touched with a finger.
Makes 15 to 18 muffins.

*Inspired by my lovely friend Melissa!

Tortilla Soup

-Two cans condensed chicken with rice soup (or one family sized)
-Two cans chicken broth
-small chicken breast
-1 cup salsa
-1 large can red enchilada sauce
-shredded cheese of choice
-tortillas (flour or corn)

Dump all ingredients in crock pot and cook on low. Shred chicken before serving. Serve with strips of tortillas in each bowl. Cover with shredded cheese, sour cream if you have some!

Cheddar Quesadillas with Green Bell Peppers

Just a simple snack my Mom often made for us after school to tide us through to dinner.

-Tortillas of choice (I use whole wheat everything much to my husband's displeasure, but his heart will thank me later!)
- Shredded cheddar cheese (mozzarella or any cheese on hand will be fine)
-Green bell pepper

Warm up skillet, no oil needed. Place tortilla in pan, sprinkle with cheese and peppers, fold over, cook for awhile on medium high and flip to the other side. Enjoy with your children after school. :)

French Vanilla Toast

If yogurt, oatmeal and bananas weren't the easiest breakfast foods on the planet, this would be in second place. We could have this every day, but of course try not to because it wouldn't be special on the weekends if we did. :)

-Multi grain bread
-3 eggs
-1/4 cup milk
- Vanilla extract

Whip together eggs, milk and vanilla. Dredge bread slices on both sides in egg mixture. Put on griddle or skillet till golden on both sides. Serve with favorite syrup or my favorite is just a dusting of powdered sugar with some fresh fruit on the side.