Speaking of...we were featured again in the Greeneville Sun Accent section yesterday! I was hoping to find an online link to the article, no luck so far, but this picture gives you an idea of what it looked like!
For those of you who missed it, here are the good, easy, healthy, family-friendly recipes I shared....
Appetizer: Celery Sticks and Dips
Cut celery into sticks and serve with Peanut Butter dip! We used equal parts peanut butter and light cream cheese. Then a splash of milk (we used 1%), until the consistency was smooth. I beat it all together, and offered for a snack. If you use regular peanut butter, no sweetener needs to be added. When using all-natural peanut butter, you may want to add a touch of brown sugar or regular sugar.
***to make it even more kid-friendly, serve with plain peanut butter and whole grain Goldfish, allowing the kids to dip their celery sticks into the peanut butter and then use peanut butter to catch a Goldfish onto the end of their stick as if they are "fishing"...for adults, you can also serve with hummus (we used roasted red pepper flavored hummus)
Meal: Healthy Taco Salad
Serves 4
Prep time: 25 minutes
Cook time: 25 minutes
3 (6-inch) corn tortillas
1 1/4 tsp. paprika, divided
3/4 lb. extra-lean ground beef
1 tbsp. chili powder
1 tsp. ground cumin
1/2 tsp. garlic powder
1/4 tsp. sea salt
6 cups chopped iceberg lettuce
3 Roma (plum) tomatoes, chopped
1/2 cup chopped red onion
1/2 cup salsa
4 tbsp. nonfat Greek yogurt
Diced avocado (optional)
1. Preheat oven to 350°F. For the tortilla chips, cut each tortilla into 8 wedges and place on a baking sheet in a single layer. Coat wedges with nonstick cooking spray and sprinkle with 1/4 teaspoon of the paprika. Bake 15 minutes or until lightly browned and crisp; let cool.
2. In a large nonstick skillet cook ground beef over medium-high heat until browned, stirring to crumble. Stir in chili powder, cumin, garlic powder, salt, and remaining 1 teaspoon paprika; mix well. Stir in 1/2 cup water. Reduce heat; simmer 5 minutes or until water has evaporated, stirring occasionally.
3. Place lettuce on 4 plates; top with ground beef, tomatoes, onion and tortilla chips. Top with salsa, yogurt (which makes a delicious and much healthier alternative to sour cream) and (if desired) avocado, and serve.
Per serving: 172 calories, 4g fat, 2g saturated fat, 40mg cholesterol, 307mg sodium, 17g carbohydrate, 4g fiber, 17g protein
Prep time: 25 minutes
Cook time: 25 minutes
3 (6-inch) corn tortillas
1 1/4 tsp. paprika, divided
3/4 lb. extra-lean ground beef
1 tbsp. chili powder
1 tsp. ground cumin
1/2 tsp. garlic powder
1/4 tsp. sea salt
6 cups chopped iceberg lettuce
3 Roma (plum) tomatoes, chopped
1/2 cup chopped red onion
1/2 cup salsa
4 tbsp. nonfat Greek yogurt
Diced avocado (optional)
1. Preheat oven to 350°F. For the tortilla chips, cut each tortilla into 8 wedges and place on a baking sheet in a single layer. Coat wedges with nonstick cooking spray and sprinkle with 1/4 teaspoon of the paprika. Bake 15 minutes or until lightly browned and crisp; let cool.
2. In a large nonstick skillet cook ground beef over medium-high heat until browned, stirring to crumble. Stir in chili powder, cumin, garlic powder, salt, and remaining 1 teaspoon paprika; mix well. Stir in 1/2 cup water. Reduce heat; simmer 5 minutes or until water has evaporated, stirring occasionally.
3. Place lettuce on 4 plates; top with ground beef, tomatoes, onion and tortilla chips. Top with salsa, yogurt (which makes a delicious and much healthier alternative to sour cream) and (if desired) avocado, and serve.
Per serving: 172 calories, 4g fat, 2g saturated fat, 40mg cholesterol, 307mg sodium, 17g carbohydrate, 4g fiber, 17g protein
***to make it a little more kid-friendly, wrap into a wheat or corn tortilla and serve like tacos...if you prefer not to make your own chips and salsa, buy all natural
Dessert: Frozen Banana Bites
- Cut bananas into chunks. Arrange on a cookie sheet lined with wax paper or parchment paper with a toothpick in each banana.
- Freeze for about 1-2 hours.
- Melt some chocolate chips or chocolate bark (we used dark chocolate and vanilla) ***you could also use yogurt
- Take bananas out of the freezer and dip each one in the melted chocolate (or yogurt), and then into the toppings of your choice (we did some plain, some with almond slices and some with sprinkles for the kids)
- Return bananas to the freezer until the chocolate hardens up!
I actually made these myself, so I can testify that they are easy to make and good to the taste! ;) I am actually hoping to start a weekly series where I test healthy recipes and report back to you, will keep you posted!
For now, go here to see the recipes approved by Creation Health (just click "view recipes") and here to see other Creation Health media spotlights from the past week and a half! There have actually been more media features than the ones listed, but I am still trying to find online links to the others! :)
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