Tag Archives: kids love

Light Summer Salad

Posted on 29. Aug, 2013 in Food

Summer isn’t over yet, so keep on making those fun salads. Here is a new one I concocted: Quinoa Cucumber Salad.  (more…)

RockIt Mom’s Healthier Chicken Pot Pie

Posted on 09. Oct, 2012 in Food

Chicken Pot Pie was requested yesterday by RockIt Son. I could not imagine making one of those 5,000 calories dinner. So I started working on it and improvised here and there.  I would post pictures of it, but the family loved it and ate it so fast, I barely got any!  Even the carnivore loving – “don’t feed me health food” RockIt Hubby loved it!  (more…)

Twice Baked Potatoes — approved by WW — only 88 calories

Posted on 23. Jul, 2012 in Food

Check out these low calorie and easy to make twice baked potatoes.

Ingredients:

3 large baking potatoes

1/2 cup fat-free reduced-sodium chicken broth

1 cup 2% Milk Shredded Sharp Cheddar Cheese, divided

1/3 cup thin green onion slices

1/4 cup Light Sour Cream

1 teaspoon Dijon Mustard

1/4 teaspoon paprika

Directions:

Heat oven to 400 degrees F.

Pierce potatoes in several places with tip of sharp knife. Bake 1 to 1-1/4 hours or until tender. Immediately cut potatoes lengthwise in half; scoop out centers, leaving 1/4-inch-thick shells.

Beat potato pulp, broth, 1/2 cup cheese, onions, sour cream and mustard with mixer until well blended. Spoon into shells; top with remaining cheese and paprika.

Bake 20 minutes or until heated through.

Makes 6 Servings

Nutritional Info.

Per Serving: 88 Calories; 1g Fat; 2.5g Protein; 17.3g Carbs; 2.3g Fiber

Edamame Succotash with Chicken, Zucchini and Avocado

Posted on 20. May, 2012 in Food

This is a great recipe for family dinner, left over lunch or let it chill and serve cold!

• 3 large tomatoes, cut into 1″ wedges

• 2 T Italian blend olive oil

• Course salt and ground pepper

• 2 small zucchini, diced

• 2 cups corn kernels (about 3 ears)

• 2 cups frozen edamame

• 1 rotisserie chicken (remove skin and bones; shred meat)

• 1 avocado (halved, pitted, peeled and sliced thin)

• 3 oz crumbled cheese (goat cheese or feta)

In a large bowl, toss tomatoes with one tablespoon of Italian blend olive oil. Season with salt and pepper.

In a large skillet, heat one tablespoon of olive oil over medium heat. Add zucchini and season with salt and pepper. Cook – stirring frequently until slightly soft, about 4 minutes. Add corn and edamame and cook until corn is cooked through and edamame are soft, about 3 minutes. Season with salt and pepper to taste. Add chicken and cook until warmed through, about 2 minutes. Divide the mixture among four plates. Top with avocado and cheese; garnish with tomatoes. Serves four.

 

Baked Zucchini Chips

Posted on 26. Mar, 2012 in Food

Get that crunch on!  Try these yummy alternatives to fatty chips.  (more…)

Stuffed Zucchini Boats — Ahoy!!

Posted on 11. Mar, 2012 in Food

Prep Time: 30 min Cook Time: 30 min (more…)

Recipe for Week of March 22, 2010 – Mini Greek Pizza Muffins

Posted on 22. Mar, 2010 in Food

Mini Greek Pizza Muffins.

Servings: 2 dozen mini muffins.  1 mini-muffin is less than 40 calories!

Prep: 30 mins

Total: 50 mins (more…)