Spinach and Sun-dried Tomato Meatballs

Ingredients:

• 1lb ground beef or turkey burger
• 3 tbsp Sun-dried tomatoes
• 1 cup chopped fresh spinach
• 2 garlic cloves
• 1 egg
• 1/4 cup whole wheat bread crumbs
• 1 tsp oregano
• 1/2 cup grated Romano cheese
• 1 tbsp milk
• 1/2 tsp salt

Instructions:

Chop up the sun-dried tomatoes, garlic and spinach. Mix all ingredients together in a bowl and roll into medium to small size balls. I made 15 from this batch. Brown the meatballs in a pan on medium to low heat. Once browned add spaghetti sauce and simmer for at least 30 minutes OR cook in crockpot. I've cooked them in the crockpot before and they turned out delicious. Serve on top of noodles and enjoy!

Sausage, Cauliflower and Broccoli Chowder

Ingredients:

• 10oz ground sausage (I usually use turkey breakfast sausage)
• 2 c cauliflower
• 2 c broccoli
• 2 medium carrots
• 1 celery stalk
• 1/2 an onion
• 2 garlic cloves
• 1/4 c grated Romano cheese
• 4 c chicken broth
• 1 c milk (I used almond milk for this batch)
• 1/4 c whole wheat flour or white
• 1 tbls butter
• 1 tsp oregano
• 1 tsp Italian seasoning
• Salt and pepper to taste

Instructions:

Chop the cauliflower and broccoli into bite size pieces, set aside. Dice carrots, celery, onion and garlic, set aside in a separate bowl. In a large pot brown ground sausage. Add onion, carrots, celery and butter to pot and cook till onions are translucent. Add garlic and continue cooking for 1 minute, then add the flour and brown for 1 minute. Next add milk, whisk in slowly, then add the broth, grated Romano and seasonings. Add the broccoli and cauliflower and simmer 15-20 minutes or until tender. Do not over cook! This recipe is a hit with the most pickiest of eaters!!

Ranch Roasted Chickpeas

Ingredients:

• 2 (15oz) cans of chickpeas drained
• 2 tbls olive oil
• 1 package of ranch seasoning

Instructions:

Preheat the oven to 425 degrees. Drain and rinse chickpeas, then pat dry. Take a large zip lock bag and toss chickpeas, olive oil and ranch seasoning till evenly coated. Line backing sheet with foil and spray with cooking spray. Spread chickpeas out on backing sheet and bake for 20 minutes turning half way through. I give them a good shake a few times In between. Let cool and enjoy! Easy healthy snack :)

Original Recipe - http://www.maebells.com/ranch-roasted-chick-peas/

Apple Pie Oatmeal (no sugar added!)

Ingredients:

• ½ C cooked rolled oats
• ½ frozen banana
• 1/2 apple, cored and diced
• 1tsp chopped pecans

Instructions:

While rolled oats are still hot, pour over frozen banana and apple. Stir to combine until banana has melted and apple softens slightly. Top with chopped pecans.

Banana “Ice Cream”

Ingredients:

• 1 frozen banana
• ½ C unsweetened almond milk

Instructions:

Combine in high-speed blender until no chunks remain. Serve with frozen blueberries or granola as garnish.

Pecan Honey Granola

Ingredients:

• 1 C crushed pecans
• 3 C rolled oats
• 1/3 C brown sugar
• ½ tsp salt
• 1/3 C honey
• 3 T coconut oil
• ¼ tsp vanilla extract

Instructions:

Preheat oven to 350*. Combine pecans, oats, brown sugar and salt. Heat honey and coconut oil in a glass bowl for 40 seconds in the microwave. Stir to combine and add vanilla extract. Combine liquid and dry ingredients. Spread out on a silpat covered half sheet tray. Bake for 8 minutes. Mix around with rubber spatula. Bake an additional 10 minutes or until golden brown. Allow granola to cool completely before “cracking” into small chunks. Store in airtight, glass container.

Original recipe: http://lovelylittlekitchen.com/homemade-coconut-oil-honey-almond-granola/

Green Smoothie Pops

Ingredients:

• 2 C spinach
• 2 C frozen fruit (peaches, strawberries, bananas, blueberries)
• 2 T chia seeds
• 1 C unsweetened vanilla almond milk

Instructions:

In the order listed above, place all items in blender. Blend until liquified, one to two minutes with high-speed blender. Enjoy as smoothie and freeze the rest in popsicle molds to enjoy later.

Quinoa, Sausage and Apple Stuffing with Roasted Acorn Squash

Ingredients:

• 1 onion, diced
• 1 stalk of celery, diced
• 1 lb Italian sausage, removed from casing
• 1 apple, cored and diced
• 1 C cooked quinoa
• 1 tsp pumpkin pie spice
• 1 roasted acorn squash, cubed

Instructions:

In a sautèe pan with olive oil, cook onion and celery until translucent. Remove to keep from burning. Brown Italian sausage. Add apples, quinoa and pumpkin pie spice. Stir to combine. Fold in cubes of roasted squash.

 Original Recipe: http://www.everythingmommyhood.com/2014/10/guest-post-recipe-sausage-apple-stuffed-acorn-squash.html

• 2 cups pineapple salsa (I like Sabra Brand that Costco sells)
• 4 boneless skinless chicken breasts
• 1 tablespoon real maple syrup (brown sugar works too)
• salt

Directions:

Place chicken breasts in a crock pot. Pour salsa and maple syrup on top. Sprinkle on a little bit of salt. Cook on high for 4-5 hours. Shred chicken and allow to soak up the juices for at least 30 minutes. Serve on warm tortillas. We like to add in all the yummy fixings like avocados, cheese, cilantro, and limes (a must!). 

Little Sous Chef~

Ingredients:

- 3 green onions, finely chopped

- 1/2 cup mayo

- 1/2 cup plain Greek yogurt

- 1/4 cup milk

- 1/2 tsp (heaping) dried parsley 

- 1/2 tsp (heaping) dried dill

- 1/2 tsp garlic powder

- 1/4 tsp onion powder

- 1/8 tsp salt

- 1/8 tsp pepper

- 2 tsp white vinegar 

Preparation:

Combine all ingredients and mix well. 

Allow to chill 1 hour prior to serving. 

Yield: about 15-20 roll ups

Little Sous Chef~

Ingredients:

• Slider Buns
• Shredded Cheddar
• Dijon
• Thin slices ham
• Cooking spray

Preparation:

• Place slider buns, cut side up on a sheet pan lined with tin foil. 
•  
• Spray buns with cooking spray and broil in oven until lightly toasted. 
•  
• Remove from oven and spread one half of each roll with Dijon. 
•  
• Top each bun (both tops and bottoms) with cheddar and return to oven for cheese to melt. 
•  
• Once melted, remove again and sandwich ham between each bun pair. 
•  
• Spray tops of assembled sandwich with cooking spray and place back in oven to toast the top.  

Remove and enjoy!

This can easily be made using other meats and cheeses. Mix and match and feed a crowd easily!

Preparation:
Combine cereals, nuts/seeds, and pretzels in a large slow cooker.

In a separate bowl, mix butter, salt, and Worcestershire together.

Pour sauce over cereal and gently toss well for about a minute.

Cover and cook on LOW for 2.5-3 hours, stirring every 30 minutes or so to prevent burning.

Allow to cool, spread in a single layer on parchment paper.

3 cups freshly grated cheddar cheese

1/2 cup butter, softened

1/2 teaspoon kosher salt

2 Tablespoons half and half

1 3/4 cups flour

Directions:

1. Preheat oven to 350 degrees. 
2.  Pour grated cheese, butter, salt and half and half into the bowl of a stand mixer.
3. Mix until combined.
4.  Add flour. Mix until just combined. Dough will be very crumbly.
5. Using your hands, take half of the dough and form it into a disc.
6. On a lightly floured surface, carefully roll dough out to about a 1/4 inch thickness. Dough will crack so try to keep it as intact as possible as you roll it out. (I like to use my hands to flatten it out)
7.  Using a small cookie cutter, cut out crackers OR use a butter knife to cut out 1x1 inch squares.
8. Place crackers on a jelly roll pan. Crackers can be close to each other but not touching.
9. Bake 14-16 minutes. Transfer crackers immediately to a cooling rack.
10. Repeat with remaining dough.
11. Once cooled, store crackers in an airtight container.

Little Sous Chef ~

Preparation:
In a sauce pan, melt butter, brown sugar, corn syrup, and vanilla until bubbling. Stir in marshmallows and combine.

Pour sauce into a large bowl filled with the popcorn and toss to evenly coat.

Spread mixture out onto wax paper and top with coconut and additional sprinkles if using.

Allow to set for 20-30 minutes.

Strawberry Cardamom Mini Muffins
1 cup chopped strawberries
1 banana
1/3 cup sugar
1/3 cup apple sauce
2 eggs, lightly beaten
1 cup whole wheat flour
1/2 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp cardamom

Preheat oven to 425 degrees.

In a large bowl, mash strawberries and banana together with a fork.

Add remaining ingredients and stir until combined.

In a mini muffin tin, coated with cooking spray, drop 1 Tbsp of batter into each well.

Cook for 8-10 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Spatchcock Chicken

Whole chicken
Olive oil
Aromatics (optional)
Salt and pepper to taste

Preheat oven to 450 degrees.

To prepare chicken, remove spine using kitchen shears. Remove breast bone and lay chicken flat, tucking in wings and allowing legs to fall 'knock kneed'.

Rub chicken with olive oil and season with salt and pepper.

Arrange a wire rack on a sheet pan lined with aluminum foil. Place aromatics underneath if desired.

Transfer chicken to wire rack and back in oven for 35-45 minutes, until an internal temperature of 165 degrees is reached. Allow chicken to rest for 10 minutes before slicing.

(Google spatchcock chicken for a better visual of the bird if needed.)

Simple Biscuit: yields 8
1.5 all-purpose flour
1/4 tsp salt
3 tsp sugar
2 tsp baking powder
6 Tbsp cold butter, cut into small pieces
3/4 cup milk, reserving 1 Tbsp

Heat oven to 400 degrees.

Combine first four ingredients in a large bowl.

Cut in butter until flour mixture resembles coarse sand.

Pour in milk and mix until just combined.

Turn dough out onto a floured surface and form into a rectangle, roughly 4x8 inches in size.

Divide dough into 8 smaller rectangles, forming individual biscuits.

Brush with reserved milk and bake on a parchment paper lined sheet pan for 17-20 minutes, until golden brown.

Stuffed French Toast: yeilds 2 sandwiches
4 Tbsp cream cheese
Cinnamon (optional)
4 slices sandwich bread
2 eggs
1/4 cup milk

Combine eggs and milk in a shallow dish and mix well.

Spread cream cheese onto bread and sprinkle with cinnamon if desired, creating two sandwiches.

Dip sandwiches into egg mixture, turning to coat each side and allowing the liquid to absorb.

In a nonstick skillet over medium heat, cook sandwiches until browned as you would traditional French toast.

Cool slightly before cutting.

BBQ Pork Sandwich
Boston butt (desired weight)
BBQ sauce

Trim fat from pork and place in a slow cooker. Cook on LOW for 10 hours.

Remove cooked pork and allow to cool slightly. Shred pork, removing excess fat as you go. Place shredded meat in a 9x13 pan.

Heat pork in oven at 350 degrees until parts begin to crisp and brown. Add desired amount of BBQ sauce and return to oven. Again, allow pork to cook until a slight cartelization forms.

Coleslaw
1/2 green cabbage, shredded
2 carrots, shredded or cut into thin strips
1 cup kale, chiffonade cut
1/2 cup mayo
1 Tbsp sugar
1 Tbsp apple cider vinegar
1/16 tsp celery seed
salt & pepper to taste

Combine cabbage, carrot, and kale in a large bowl.

In a smaller bowl combine remaining ingredients and mix well.

Pour dressing over cabbage and toss to combine. Refrigerate for at least one hour before serving.

Blueberry Cornbread Waffles: yields 3 waffles
8oz cornbread mix
1 egg, lightly beaten
3/4 cup milk
2 Tbsp butter, melted
2 Tbsp maple syrup
1/4 cup plain Greek yogurt
2 Tbsp whey protein powder (optional)
1 cup blueberries

Mix all ingredients, expect blueberries, together until batter forms.

In a preheated waffle iron, coated with cooking spray, pour 1/3 of batter. Top with 1/3 of blueberries and cook until browned.

Remove waffle and set in a warmed oven.

Repeat process with remaining batter and blueberries.

(To make egg and cheese sandwich variation, cut 1/4 of finished waffle in half. Place scrambled egg, topped with shredded cheddar between the two waffle slices, and serve.)

(The batter also makes for a fabulous pancake!)

Recipes by Rachelle Hartigan  @harti.and.healthy

One of my favorite things is to introduce my kids to new things. Whether foods or experiences, it is so fun to see the reactions on their little faces. I get everything from turned up noses to huge excited grins. Recently in the grocery store, my kids noticed some interesting noodles in the Asian isle. We talked a little about what they were and they were very intrigued. I told them about sushi and they wanted to try. I decided to take them to an Asian market to really give them a feel for the Asian culture.

The market had everything from dried sardines to hand painted porcelain dishes. Their favorite part was the candies. They were shocked to find out they were Asian. My favorite part was kitchenware. I stumbled across some interesting tools while looking for a bamboo mat. We gathered up all the ingredients for our “tushi” as my son calls it. I should probably correct him, but it’s kinda hilarious every time he says it.

The produce I picked up at a regular grocery store but everything else I was able to find at the Asian market. I even noticed they had Sushi Vinegar. To make sushi rice you mix a little rice vinegar with sugar and salt and toss it over the rice. I suggest looking up a You-Tube video on how to make sushi rice and how to roll sushi. It’s incredibly simple, just a technique that is fun to watch. Have your kids watch with you, it will get them excited to make their own! And best part, get the kids to clean up. I tell them only kids are allowed to use this dish towel.. it has magic cleaning powers. They go crazy over it.

For my sushi, I kept it simple with familiar ingredients that they already know. This made it less scary for them to try out. The seaweed was a new flavor and eating rice roll up with veggies was also new. Instead of raw fish we stuck with tuna. I mixed a can of tuna with a little mayo, just like I would for a tuna sandwich. I used that as a filling along with some creamy avocado, and crunchy carrots and cucumber. You really don’t need much either to make a few rolls. Have your kids help in the building and rolling. One thing that is fun about sushi is making it just how you want! They can choose the filling combinations and help roll their own. They loved it! Then dip it in a little soy sauce for some salty goodness and eat up!

Here is the basic recipe to get you started on the art of sushi making!

Sushi Rolls (Makes 3-4 rolls)

Ingredients:
Sushi Rice
Nori (Seaweed)
1 Carrot
½ Cucumber
½ Avocado
Tuna
Mayo

Directions:
Prepare Sushi Rice (See recipe below). While rice is cooling, prepare ingredients for your sushi rolls. Wash and peel your carrot. For the carrot it is best to Julienne the carrot in to small strips. If you don’t have a tool to do this, carefully cut into small strips. Cut cucumber into long small strips, removing the seeds.

Lay half a piece of nori rough side up on the bamboo mat. Cover with a thin layer of sushi rice, being careful to leave a strip at the top with out rice. This strip will seal the roll. Add a few fillings in a thin line to the bottom portion of the rice layer (opposite of the strip of exposed seaweed).

Once you have your fillings carefully roll the nori seaweed, using the bamboo to lift and roll. This can be a little tricky. Start from the bottom, where the fillings are and roll up. You can use your fingertips to hold the fillings in place. Use the bamboo mat to continue to push the roll over until you reach the other edge of the nori seaweed. With the roll still inside the bamboo mat, gentle press in a circular shape to seal the roll. Remove the bamboo mat and cut into bite sized pieces.

Sushi Rice:

Ingredients:
1 C Calrose rice (short grain, sticky or Asian rice)
1 T Rice Vinegar
1 T Sugar
½ T Salt

Directions:
Cook rice according to package directions. When done, transfer rice to wood or plastic bowl. Mix rice vinegar, sugar, and salt in a separate bowl. Sprinkle over rice and gentle stir/fluff rice with a wooden spoon until cooled. Cover rice with a moist towel as it continues to cool and you prepare your sushi fillings. Once rice is room temperature, you can make your sushi. Rice can be made a head of time and kept at room temperature until ready to use.

Sushi Tips:

1. Cover bamboo mat and cover in plastic wrap. This makes for easier cleaning.

2. Wet your hands with water before touching the rice. The rice is sticky and will stick to your hands! It’s also helpful to wet your knife before cutting into the completed sushi roll.

3. Whatever you choose to use as a filling, keep it thin.

4. Too many or too thick of fillings will make it difficult to seal. If you want to add more than 1-2 fillings, use a whole sheet of seaweed. Half sheet rolls are bite size and more kid friendly.

Aubrey~

I love that Re-Play makes dishes for both my older and younger children. :) I have had dishes for the big kids and set for the babes, so It has been so nice to consolidate and ONLY have replay to fit all our needs. My baby and big kids love them.

Des~

Let me give you the run down.

Teriyaki Shrimp Lollipops
12 jumbo shrimp
1 large zucchini
12 chunks of pineapple (fresh or canned)
12 cherry tomatoes
12 wooden skewers
Teriyaki Sauce

1. Trim skewers so they are about 6 inches long, soak in water while you prep other ingredients.
2. Slice zucchini about ¾ inch thick.
3. Thread skewers with one slice of zucchini, one shrimp, one chunk of pineapple, and one cherry tomato.
4. Grill over medium high heat 2 minutes each side.
5. Baste skewers with teriyaki sauce and flip once more, basting opposite side and flipping once more.
6. Transfer to a platter and serve immediately.

Teriyaki Sauce
1 clove garlic, minced
½ cup white vinegar
½ cup Worcestershire sauce                                                                                                                                                                                                                                   2/3 cup soy sauce
2/3 cup brown sugar, packed
2 tsp cornstarch

1. In a medium bowl combine all ingredients and whisk until smooth.
2. Transfer to a saucepan and bring to a simmer over medium high heat until thickened.

Kadee~

1. Prepare three different bowls. The first with the flour, in the second whisk the eggs and the milk, and the third combine the remaining ingredients.
2. Line a baking sheet with foil, ,preheat oven to 425 degrees.
3. Dip each fish strip into flour to coat, then the whisked egg and milk mixture, then last into the panko crumbs and parmesan mixture. Place on baking sheet. Continue until all fish strips have been dredged.
4. Spray each strip generously with cooking oil (I used coconut). Gently flip each strip over with tongs and spray other side.
5. Bake 10-15 minutes, or until light golden brown. Remove from oven and serve with Goat Cheese Dill Dipping Sauce.

Goat Cheese Dill Dipping Sauce
4 oz. goat cheese
2 T plain greek yogurt or mayonnaise
several sprigs dill, chopped
juice of 1/2 lemon
1/2 t dill pickle relish
salt to taste (1/8-1/4 t)

1. Soften goat cheese in microwave about 15 seconds. Mix in remaining ingredients. Chill in refrigerator until ready to serve.



Stephanie~

Looking for ways to sneak veggies into your littles diet?! These spinach banana muffins are a healthy alternative to sugary breakfast options and they taste great! 

What you need:
• 1/2 cup unsweetened applesauce (one of the single serving cups)
• 1 large egg
• 2 teaspoons vanilla extract
• 2 cups fresh organic spinach (uncooked)*
• 2 ripe bananas
• 1/3 cup organic pure maple syrup
• 2 tablespoons coconut oil
• 1.5 cups whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
•  a dash of  salt


What you'll do:
1. Preheat oven to 350° F.
2. Put the first seven ingredients (applesauce, egg, vanilla, spinach, banana, maple syrup and coconut oil) in a blender or food processor and blend.
3. Combine the dry ingredients (flour, baking powder, baking soda and salt) in a smaller mixing bowl.
4. Add the wet spinach mixture from blender to the dry ingredients.
5. Slowly mix the dry ingredients into the wet until combined. You can use a spoon or spatula. The mixture might be dense. Add a splash of milk to loosen it up if you need to, but the mixture should resemble a thick pancake dough. It won’t pour easily, will need a spoon.
6. Scoop the batter into greased muffins tins.
7. Bake at 350 degrees (12 minutes for mini-muffins or 17 minutes for regular-sized muffins).

Ingredients
4 eggs
1/4 cup milk
1 tbsp ground cinnamon
1/2 tbsp sugar
8 slices whole wheat bread
1 tbsp butter

Topping suggestions:
Butter
Syrup
Powdered sugar
Fruit

Directions:
Combine eggs, milk, cinnamon and sugar in a blender. Pulse until combined.
Transfer to a shallow dish. Soak bread in egg mixture.
Melt butter in a large skillet over medium heat.
Place eggs soaked bread on to hot skillet and cook for about 2 min each side or until lightly browned.
Transfer to a plate and top with desires toppings. If desired use a cookie cutter to cut fun shapes for kids.

Kadee~

 Serve with more fresh berries on top, and real maple syrup!

~ Misty Blue of the Us & Him Blog

To store for future freezing, place balls on baking sheet with parchment paper and put in the freezer until frozen, then place frozen balls in a Ziploc bag. Bake according to steps 6 and 7, but allow for extra time to make up for the fact that the dough is frozen.

~ Misty Blue of the Us & Him Blog

~ Misty Blue of the Us & Him Blog

~ Misty Blue of the Us & Him Blog

While these english muffin mini pizzas won't fully replace the pizza pie from your favorite pizzeria, - the one that arrives at your door and requires no effort on your part aside from ordering it - they WILL help rid you of your pizza craving and they are a fun lunch for little ones. Your children can help you complete many of the steps and even decide what toppings will go on their pizzas. How fun!



What You Need
Pizza sauce (my recipe for homemade pizza sauce can be found here )
English muffins
Cheese of choice (mozzarella is the popular choice for pizza)
Pepperoni (optional - I use the natural kind with no preservatives)
Additional pizza toppings you/your family enjoy (optional)


Directions
1. Cut english muffins in half. Each half will be one mini pizza, so this will help you figure out how many you need for your family. I eat 2, Mike eats 3, and Brynn usually eats 1, so I'm covered if I cut up 6 english muffins.
2. Pre-heat your oven to 350 degrees F.
3. Grate your cheese and prepare your toppings.
4. Once the oven is ready, place english muffin halves on a baking sheet and place in the oven. Keep an eye on them and cook until slightly crispy/golden (about 2 - 5 minutes).
5. Remove from the oven. If you're going to let the little ones help dress the pizzas, allow them to cool before the next step.
6. Spread pizza sauce over muffin halves.
7. Follow with cheese and additional toppings of choice. Feel free to cover with more cheese, the sky is the limit for your pizzas!
8. Place back on the baking sheet and into the oven again. Bake until the cheese has fully melted (another 2 - 5 minutes usually).

These are a huge hit in our house and I bet they will be in yours too!

~ Misty Blue of the Us & Him Blog

~ Misty Blue of the Us & Him Blog

This mac + cheese recipe is SO good, truly the best I have ever had, and it is almost as easy and quick to prepare as the boxed kinds!

~ Misty Blue of the Us & Him Blog

If you don't have time to make nut butter and jam from scratch, that is OK! Just make sure you are making healthy choices for you and your family by choosing store bought brands wisely. The best way to avoid additives in foods is to make what you can from scratch, but that isn't always realistic for busy families. 

Traditional peanut butter (think Skippy or Jif) is higher in sugar than other nut butters, and contains hydrogenated oils. You'll likely want to opt for almond or other nut/seed butters, or natural peanut butter, if you want to make a healthy substitution there. As for jam, the best way to buy it is straight from the farmer's market! Many lovely ladies sell their preserves there. But if the grocery store is your only option, you'll want to compare one thing - SUGAR. Pick the jam with the lowest amount of sugar per serving. Compare that one to your "usual" brand for a fun shock, if you want! 

Below are a few of my favorite healthy/from scratch recipes to make nut butter and jelly at home:

Homemade Almond Butter, from Sally's Baking Addiction

Fancy + Delicious Nut Butters, compiled by The Huffington Post

Raw, Vegan, Sugar Free Raspberry Jam, from Healthy Blender Recipes

Strawberry Jam, from Craftsy

What You Need

1 cup of your favorite fresh berries (or your jam of choice)

Your favorite nut butter (almond, organic peanut, etc.)

Tortillas (you can sometimes find whole grain ones)

Directions

1. Place tortilla on a plate and spread preferred nut butter generously over all of it with a knife or silicone spatula.
2. Place berries into a bowl and hand mash with a fork until well mashed. Add honey or maple syrup if it is too tart. Spread over tortilla like you did in step 1.
3. Roll the tortilla up tightly, beginning from the edge, until it is like a cylinder. Wrap in saran wrap and place in the fridge for about an hour.
4. Remove from fridge. Cut into pieces and serve!

I put way too much PB + J in my roll ups. It's a bit of a learning process, but they're gooey and YUMMY, even if they aren't the prettiest.

~ Misty Blue of the Us & Him Blog

Serves: 4, twice (serving size is 1/2 mini pizza per person)

Prep Time: 25 minutes

Cook Time: 20 minutes

For the Zucchini & Corn Mini Pizzas:

1 tablespoon olive oil

2 medium zucchini, sliced 1/4-inch thick

Pinch of kosher salt

2 mini pizza crusts

1 container (15 ounces) ricotta cheese

2 cups corn kernels

Grated Parmesan cheese, ground black pepper and/or red pepper flakes, for garnish (optional).

For Leftover Rotini Bowls with Veggies & Ricotta:

8 ounces veggie rotini

Grated Parmesan cheese, ground black pepper and/or red pepper flakes, for garnish (optional)

Directions:

1. Make the Zucchini & Corn Mini Pizzas: Preheat oven to 350 degrees F. In large skillet, heat oil over medium-high heat. Add zucchini and cook 4 to 6 minutes or until zucchini is golden brown, stirring and turning occasionally. Remove from heat; season with salt.

2. Place pizza crusts on rimmed baking pan. Spread each pizza crust with 1/3 cup ricotta. Top with 1/2 of zucchini and 1/2 of corn. Cover and refrigerate remaining zucchini, corn and ricotta. Transfer pizzas to oven; bake 5 minutes or until everything is heated through. Cut each pizza into 4 pieces and serve garnished with Parmesan, black pepper and/or red pepper flakes, if desired.

3. Make the Leftover Rotini Bowls with Veggies & Ricotta: Cook rotini according to package instructions. Divide between 4 lunch containers; divide remaining zucchini, corn and ricotta over pasta. When ready to eat, reheat in microwave and serve garnished with Parmesan, black pepper and/or red pepper flakes, if desired.

Serves: 4, twice

Prep Time: 30 minutes

Cook Time: 10 minutes

For the Corn & Black Bean Salad:

Juice of 2 limes

2 cans (14.5 ounces each) black beans, rinsed and drained

2 cups corn kernels

1/4 cup chopped fresh cilantro

2 tablespoons extra virgin olive oil

For the Sliders:

1-3/4 pounds ground turkey

1 tablespoon chili powder

2 teaspoons cumin

1-1/2 teaspoons garlic powder

1-1/2 tablespoons olive oil

For Serving:

4 slider buns

Cheddar cheese slices

Mayonnaise or sour cream

Shredded lettuce

Sliced avocado

Sliced tomato

For Leftover Turkey Taco Bowls:

2 cups cooked brown rice

Mild or hot taco sauce (optional)

Directions:

1. Make the Corn & Black Bean Salad: In medium bowl, stir together lime juice, beans, corn, cilantro and oil. Cover and refrigerate 1/2 of salad for lunch the next day.

2. Make the Sliders: In medium bowl, mix turkey, chili powder, cumin and garlic powder. Form mixture into 8 patties. Heat oil in heavy skillet over medium-high heat. Working in batches if necessary, add slider patties and cook 10 to 12 minutes or until internal temperature reaches 165 degrees F, turning occasionally (sliders can also be grilled, if desired).

3. Cover and refrigerate 4 slider patties for lunch the next day. Serve remaining sliders on slider buns, topped with cheese, mayonnaise, lettuce, avocado and tomato. Serve with remaining 1/2 of Corn & Black Bean Salad.

4. To make the Leftover Turkey Taco Bowls: In large bowl, crumble remaining 4 slider patties. Add rice and remaining 1/2  of Corn & Black Bean Salad, toss to combine. Divide between 4 lunch containers and serve with taco sauce, if desired.

Serves: 4

Prep Time: 15 minutes

Cook Time: 10 minutes

Ingredients:

8 ounces broad egg noodles

1-1/2 tablespoons extra virgin olive oil

1 medium zucchini, finely chopped

8 ounces button mushrooms, finely chopped

4 ounces pepperoni or ham, finely chopped

1 teaspoon dried basil

1 teaspoon dried oregano

1/4 teaspoon salt

1 jar (24 ounces) organic marinara sauce

2 cups spinach, finely chopped

4 ounces shredded mozzarella cheese

Shredded Parmesan cheese, for serving (optional)

Directions:

1. In large pot of boiling salted water, cook noodles according to package instructions. Drain pasta and keep warm.

2. Meanwhile, heat oil in large high-sided skillet over medium-high heat. Add zucchini and mushrooms; cook 6 to 8 minutes or until vegetables are tender, stirring occasionally. Stir in pepperoni, basil, oregano and salt; cook 1 minute, stirring frequently.

3. Reduce heat to medium. Stir in marinara sauce, spinach and noodles; cook 2 minutes or until warmed through. Stir in mozzarella. Serve topped with Parmesan cheese, if desired.

Directions:

1. In medium bowl, whisk together garlic, orange juice, broth, marmalade, soy sauce, cornstarch and ginger.

2. Heat large skillet or wok over medium-high heat; add oil. In 2 batches, add beef and cook each batch 5 to 6 minutes or until beef is cooked through, stirring occasionally. With slotted spoon, remove beef from pan; keep warm.

3. Add orange juice mixture and carrots to skillet; heat to boiling. Cook over medium-high heat 6 to 8 minutes or until thickened, stirring occasionally. Return beef to skillet and stir in edamame. Cook 1 minute or until heated through. Serve half of stir-fry over rice, garnished with onions, if desired.

4. Reserve leftover stir- fry for lunch the next day to serve in flour tortillas.

FROZEN YOGURT BLUEBERRY BITES

{A light and refreshing treat perfect for warmer days, these yogurt blueberry bites only require two ingredients and a little bit of patience! Olivia can eat them faster than I can make them!}

what you'll need:
+ Fresh blueberries, rinsed and dried
+ Greek yogurt of choice {We love honey flavored Greek yogurt, plain vanilla yogurt or Noosa lemon yogurt!}
+ Small plate or tray, spoon / freezer

what you'll do:
+ Using a spoon, dip or roll each blueberry in small dish of yogurt until well coated and place on plate or tray
+ Once you’ve done as many as you want, place plate/tray in freezer for 10-15 minutes or until yogurt is solid but blueberries aren’t completely frozen through
+ Remove and serve {I suggest tasting one…or a few before serving to your child to be sure they aren’t too cold / These are especially great for teething toddlers, as the mild cold is soothing to their sore gums}

GRAPE KABOBS

{As much fun to look at as they are to eat, these grape kabobs are a wonderful and healthy dessert either fresh or frozen, depending on your child’s age and preference. I often find Olivia reaching into our fridge to pluck grapes from our colander and know she loves them as much as I always have / Keep in mind you can make these grape kabobs as short or as long as desired, simply by cutting your kabob sticks into smaller pieces}

what you'll need:
+ Fresh grapes; we used a mix of red and green {I left ours whole since Olivia is nearly two, but you could also cut them in half before putting on the skewer}
+ Kabob skewers, cut to size preference {I recommend cutting them versus breaking them, to prevent any sharp ends}
+ Plate or tray / freezer

what you'll do:
+ Skewer grapes onto a kabob stick close together
+ Serve fresh or pop in the freezer for 10-15 minutes until partially frozen {How much fun would these be for kids to eat in the backyard on a hot summer day?}
+ Always taste test food before serving it from the freezer to be sure it isn’t too cold or hard to chew and keep in mind that smaller grapes or grape halves are going to freeze much quicker than larger whole ones}

APPLESAUCE COINS

{Since Olivia was very young, I have been serving her homemade applesauce that contains no sugar, but just apples and cinnamon. Even if you don’t make your own, there are now so many healthy applesauce options without sugar and even with multiple flavors – like berry, pineapple and veggie. If I don’t have any homemade applesauce on hand, I love buying Go Go Squeeze pouches and squeezing the coins directly from the pouch}

what you'll need:
+ Applesauce of choice {low to no sugar if possible}
+ 1 sandwich size ziplock bag
+ Plate or small tray / scissors / freezer

what you'll do:
+ If you are using applesauce that isn’t already in some type of pouch, fill a sandwich sized bag with a small amount and squeeze all into one corner; using a scissor, cut a tiny hole in the corner to create a mock up pastry bag
+ Squeeze applesauce onto plate or tray in small coins, about the size of a nickel
+ Freeze 10-15 minutes or until frozen through enough to handle
+ Top with a dusting of cinnamon if desired and serve

{Keep in mind if you are using a pouched applesauce, simply squeeze the coins directly from the pouch and skip the bag altogether!}

And there you have it. Three great alternative desserts to keep booth you and the little ones happy!

Have a great weekend!

Megan~