Chicken Chili

It’s easy to make this soup ahead of time and save it for those days you’re too tired to make an elaborate meal. But, don’t be fooled! This soup is hearty enough to stand alone.

4 chicken breasts, cooked and shredded
16 oz. salsa
2 tsp. garlic, minced  
1 tsp. ground cumin
1 tsp. chili powder
1 11oz. can corn
1 15oz. can black beans

In a stewpot, combine chicken and salsa. Season with garlic, cumin and chili powder. Bring to boil. Turn heat to medium and let stew for 20 minutes. Stir in the corn and beans. Simmer for 20 more minutes, then serve.

Half Smashed Potatoes

These cheesy potatoes hold a surprise for kids—half of them are cauliflower! The florets make a different consistency when used on their own, but combined with potatoes your children won’t know they’re trying something new!

½ lb. red potatoes, cut into small chunks
2 c. cauliflower florets
¼ c. sour cream
1 c. 2% cheddar cheese

In a large pot, cook potatoes and cauliflower in boiling water until tender (approximately 20 minutes). Drain and place in a large bowl. Beat in sour cream with a mixer until fluffy. Stir in cheese and serve.

Mini Pies

A party or a hard day deserves something special like these little pies. Perfectly made for little hands, each are little bites of something wonderful.

2 rolls of unbaked pie crust
1 ¼ c. pie filling or preserves
1 egg
¼ c. large crystal sugar

Preheat oven to 375 F. On parchment paper, roll out one of the pie crusts to 1/8 inch thick. Cut 4” circles and line mini-muffin cups with circles. Spoon approximately 1 tbs. filling into each cup, being careful not to overfill. In a separate bowl, beat egg and brush a little around each filled crust. Place a 3” circle over each cup and crimp together to seal. With a toothpick, poke 4 holes in each crust top. Brush tops with remaining eggs and sprinkle with large crystal sugar. Bake for approximately 20 minutes or until tops are golden brown. Cool slightly before removing from pan.

Chocolate Chip Oatmeal Cookies

The oatmeal chewiness makes for one of the best cookie recipes we’ve ever encountered. This is the full recipe, but if you don’t mind a more cake-like texture,  you can substitute applesauce for some of the butter.

1 c. butter, softened
1 c. light brown sugar, packed
¼ c. white sugar
2 eggs
2 tsp. vanilla
1 ½ c. all-purpose flour
½ tsp. baking soda
½ tsp. salt
3 c. quick-cooking oats
1 c. walnuts, chopped
1 c. semi-sweet chocolate chips

Preheat oven to 325 F. In a large bowl, cream together butter and both sugars until smooth. Beat in eggs, then stir in vanilla. Combine the flour, baking soda and salt in a separate bowl. Stir into the butter mixture until blended. Add quick oats, walnuts and chocolate chips just until blended. Drop by heaping spoonfuls onto ungreased baking sheets. Bake 11 minutes and allow cookies to cool slightly before removing.

Apple Wheels

Our little taste testers loved the fun shape of these apples. The tasty center didn’t hurt either.

¼ c. reduced fat crunchy peanut butter
1 tsp. honey
½ c. miniature chocolate chips
3 medium red delicious apples

Core apples and set aside. In a small bowl, combine peanut butter, honey and chocolate chips. Fill centers of apples with mixture and refrigerate for 30-45 minutes or until mixture is solid.  Cut into slices and serve.  Note: These also refrigerate and keep for a few days, but soak the slices in lemon soda to keep from turning brown.

PBJ Muffins

When your family is in a hurry, grab one of these tasty muffins to go. Packed with protein and flavor, there’s a sweet surprise in each one.

2 c. all-purpose flour
1 ½ tsp. salt
1 tbs. baking powder
1 c. milk
2 eggs
2/3 c. sugar
1 ¼ c. peanut butter
1/3 c. olive oil
½ c. jam (your choice)

Preheat oven to 375 F. Coat muffin cups with shortening to keep from sticking. In a large bowl, combine flour, salt and powder. Add milk, eggs, sugar, peanut butter and oil. Beat on low speed just until mixed. Fill muffin cups halfway up with part of the batter. Make a well and fill with jam. Top with remaining batter being careful not to overfill. Bake for approximately 20 minutes. Remove from oven and let cool partially before removing.

Pizza Crescents

When you’re on a diet and your children aren’t, it’s hard to avoid the temptations of everyday food. These mini pizzas provide a compromise. Fill with the healthy toppings of your choice for them and avoid the overabundance of a take-out pizza.

8 oz. package of crescent rolls
8 slices mozzarella cheese
2 tsp. thick pasta sauce
Toppings (your choice)

Preheat oven to 350 F. Unwind dough and seal perforations before separating into 4 rectangles. Place two rectangles on a baking sheet. Add 2 slices of cheese to each rectangle. Top with tomato paste and toppings of your choice. Moisten edges of crescent rolls and fold over to seal. Press edges with a fork and bake in oven for 12-15 minutes or until crescent rolls are brown.