Saturday, August 22, 2015

Leader Enterprise - August 19, 2015 - Healthy Foods for Kids

After seeing these recipes, among the "Top 10 Healthy Kid Recipes" at Taste of Home online, I decided they would be good to share with you so the kids can enjoy some healthy food to help them study and learn at their best in this new school year.  


CINNAMON GRANOLA BARS

1/4 c. butter, softened
1 c. packed brown sugar
1 egg
2 Tb. ground flaxseed
2 Tb. honey
2 c. old-fashioned oats
1 c. all purpose flour
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 c. raisins

In a large bowl, beat butter and brown sugar until crumbly, about 2 minutes. Add egg; beat well. Stir in flax and honey. In a small bowl, combine the oats, flour, cinnamon and baking soda; stir into creamed mixture just until blended. Gently stir in raisins. Press into an 11-in. x 7-in. baking dish coated with cooking spray. Bake at 350° for 14-18 minutes or until set and edges are lightly browned. Cool on a wire rack. Cut into bars.Yield: 1 dozen.

BANANA BLUEBERRY PANCAKES 

1 c. whole wheat flour
1/2 c. all purpose flour
2 Tb. sugar
2 tsp. baking powder 
1/2 tsp. salt
1 egg, lightly beaten
1-1/4 c. (fat free) milk
3 medium ripe bananas, mashed
1 tsp. vanilla extract
1-1/2 c. fresh or frozen blueberries
Maple syrup, optional

In a large bowl, combine the flours, sugar, baking powder and salt. Combine the egg, milk, bananas and vanilla; stir into dry ingredients just until moistened.Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; sprinkle with blueberries. Turn when bubbles form on top; cook until second side is golden brown. Serve with syrup if desired. 
Freeze option: Freeze cooled pancakes between layers of waxed paper in a resealable plastic freezer bag. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 6-10 minutes. Or, place a stack of three pancakes on a microwave-safe plate and microwave on high for 1-1/4 to 1-1/2 minutes or until heated through. Yield: 14 pancakes. Note: If using frozen blueberries, do not thaw.


SEASONED CHICKEN STRIPS 

1/3 c. egg (or substitute)
1 Tb. prepared mustard
1 garlic clove, minced
3/4 c. dry bread crumbs
2 tsp. dried basil
1 tsp. paprika 
1/2 tsp. salt
1/4 tsp. pepper 
1 lb. chicken tenderloins 

In a shallow bowl, combine the egg substitute, mustard and garlic. In another shallow bowl, combine the bread crumbs, basil, paprika, salt and pepper. Dip chicken in egg mixture, then roll in crumbs. Place on a baking sheet coated with cooking spray. Bake at 400° for 10-15 minutes or until golden brown and juices run clear. Yield: 4 servings.

CRUNCHY PEANUT BUTTER APPLE DIP 

1 (8 ozs) container spreadable cream cheese
1 c. creamy peanut butter
1/4 c. (fat free) milk
1 Tb. brown sugar
1 tsp. vanilla
1/2 c. (unsalted) peanuts, chopped 

In a small bowl, beat the first five ingredients until blended. Stir in peanuts. Serve with apple slices. Refrigerate leftovers. Yield: 2-1/2 cups.



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