Taken from DisneyFamily.com
Italian Turkey Sliders with Honey Dijon Mayo
Hands-On Time: 10min
Ready In: 20min
Sliders are very popular right now and this version made with ground turkey and baked rather than fried is not only good, but good for you. My kids ate these like there was no tomorrow and even the pickiest of them finished his plate without a complaint. Served with baked Parmesan fries this was the perfect ‘fast food’ meal and the cost per slider is about 45 cents — that’s good, too.
- 20 ounce lean ground turkey
- 2 tablespoon Parmesan cheese grated
- 1 clove garlic – minced
- 1/2 teaspoon basil, dried
- 1/2 teaspoon oregano, dried
- 1 teaspoon salt
- freshly ground black pepper
- 16 dinner or slider rolls
- 1/3 cup mayonnaise
- 1 tablespoon honey Dijon mustard
To get directions on how to make these yummy sliders, click HERE.
A new study shows that in 2009 yogurt was the top snack for kids. I say “good”. While you have to pay attention to yogurt for the sugar, it is a far healthier snack than most of the choices out there. I like to think this study shows that we’re making progress with our kids and they are chosing healthy snacks …and of course, the occasional potato chip as well.
Taken from Spare Change
Kids Want Fruit, Yogurt, Potato Chips for Snacks
Retailers who believe they’ll attract snacking dollars — or elicit kids’ whining pleas to parents — with a traditional mix of candy bars and packaged cookies need to take a fresh approach, literally.
According to research by the NPD Group, kids aged two to 17 ate more refrigerated yogurt as a snack-oriented food in 2009 than they did in 2008 and fresh fruit remained the top snack food consumed by kids. Long-time favorite potato chips, plus hard candy, fresh fruit, and string cheese and prepackaged cheese cubes or shapes also experienced growth in 2009 versus 2008 as snack foods eaten between, with or instead of meals.
NPD’s SnackTrack, which continually monitors the consumption of snack foods both in-home and away, reports among the top growing snacks in 2009 over the previous year were ice/fudge or cream pops, chewy candy, corn chips, donuts and snack pies and pastries.
I don’t foresee the day when kids stop asking their parent for something from the in-their-face candy displays or turn up their little noses at a stop at Dunkin’ Donuts. But as more attention is given to childhood obesity — shout out to our First Lady — expect to see sales of “fresh” to continue to grow. While there are c-stores that stock single-serve hummus and pretzels or cheese cubes or drinkable yogurt, that’s certainly not the norm yet. As a mom of two, I wish it was. Heck, I’d settle for baked chips or single-serve juice boxes. — Barb Grondin Francella
This entry was posted on Monday, May 17th, 2010 at 11:27 am and is filed under Consumer Trends. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
How funny that I saw this Twitter post right after I posted about the healthy preschool snacks. When did snacks become the enemy? Isn’t the idea of a snack to help ward off starvation until the next mealtime? To give a little energy boost in the afternoon? I’m sure kid get hungry around 3:00 or even get the 2/3 o’clock slump. This is an interesting article at any rate. Makes you think. And I like articles that make me think.
Taken from healthland.time.com
Are We Oversnacking Our Kids?
Peace and quiet on the F train, thanks to a lollipop.
Yesterday, I thought I was being really smart. In the late afternoon, I’d happened into a chic, newish Park Slope coffee shop, Venticinque, and as I was ordering a little pick-me-up, I spotted something on the counter: chocolate-chip cookies, $1 apiece.
Now, I wasn’t particularly hungry, but they might be just the thing to give to my 2-year-old daughter, Sasha, when I picked her up from daycare in an hour. Three stops on the subway may not seem like much, but that kid can get jumpy and cranky fast. A cookie, however unhealthful, could keep her occupied. Maybe. (More on Time.com: “Mompetition”: Why You Just Can’t Make Mom Friends)
An hour or so later, I sat her on my lap on the F train, reached into my pocket and pulled out the cookie, only slightly melted from my body heat. Sasha grew excited as I unwrapped its plastic sheath, and when she bit in and smiled, I felt vindicated. That is, until she spit out the chocolate chips, or rather let them dribble out of her mouth and down the front of her jacket. I sighed and tried to scoop up (and eat) the crumbs. Another snack time, another failure.
But that’s what I’ve come to expect in the ongoing struggle to keep my child happy, healthy and well-fed. Mealtimes are one thing, but snacks are proving a particularly trying subject for me, as they apparently do for all parents. What do you give kids? When? Why? (More on Time.com: Do Parents Discriminate Against Their Own Chubby Children?
In general, I try to post healthy recipes, but sometimes you have to live a little and go to the dark side. The chocolate dark side!
MakeandTakes.com has this great Candy Bar Pizza recipe (which she apparently took from Fahrenheit 350). If you wanted to make it for this weekend, you could add the Halloween colored M&Ms. Or do Thanksgiving colored down the road or holiday colored. No end to the festive M&Ms you can sprinkle on top.
Don’t they just look too yummy?
1 pound bag of M&M’s, holiday colors are always appropriate
4-8 of your favorite candy bars
(Twix, Payday, Reeses, Snickers, Rolo’s, Baby Ruth, Butterfinger, Kit Kat, Nestle Crunch)
Crush, cut and mash into tiny pieces
Mix together in a bowl, set aside
1 ½ sticks softened butter
¾ cups white sugar
¾ cups brown sugar
Cream together until fluffy
1 teaspoon vanilla
Mix together until color lightens
1/2 teaspoon salt
1 teaspoon baking soda
2 ¼ cups flour
½ cup mini chocolate chips
Stir until flour is incorporated
Spread into a greased jelly roll pan, or lipped pizza pan
Bake at F350°, 10-12 minutes until edges just begin to brown
Remove from oven, let rest 5 minutes
2 cups, or ½ bag of semi-sweet chocolate chips
1 cup peanut butter
Melt, and stir until smooth
Spread evenly over cookie crust
Top with candy bars
Taken from Gourmet Mom on-the-Go. Looks perfect for the many Halloween parties you’ll probably be attending. And who wouldn’t love their own little cheese pumpkin?
I saw a big cheeseball pumpkin in a magazine and thought, “how about mini ones for party appetizers or after-school snacks?”. We whipped up a batch today and they were gobbled up! Use any cheeseball recipe you like, we just picked something easy since my kids are big Ranch fans. These would be absolutely adorable at a Fall Party!!!
makes about 20
2 pkg. cream cheese, softened
1 package Ranch dressing mix
1 C. shredded cheese, any kind (we used a Mexican blend)
1 C. crushed cheese crackers
Green Onion, for garnish
Green Pepper, for garnish
Mix cream cheese, ranch dressing mix, and shredded cheese in a bowl until combined. Take a heaping spoonful, roll it into a ball shape and roll in crushed cheese crackers.
Set on a plate and make a small indention with your finger to form the pumpkin shape. Add a green pepper “stem” and green onion “leaf”.
Serve with pretzels, carrots, crackers, pea pods, whatever your family likes to dip.
A favorite snack foods is Trader Joe’s “Nothing But Bananas, Flattened”. As the name clearly states, there’s nothing in them except for bananas. As much as I truly adore Trader Joe’s, I wanted to see if I could save a little money and make a similar version to this treat on my own. When I tell you my attempt took no effort or time, I mean it. All I did was slice the bananas, lay them on a cookie sheet and bake for just over an hour. It was so easy and I think they’re even better than the Trader Joe’s version.
But, don’t take my word for it. Let your family do a taste test and see for yourself.
P.S. This is a great teething snack for babies.
Banana Flats (Makes Approx. 12 Strips)
1. Preheat oven to 250 degrees.
2. Slice the bananas lengthwise into 1/8 inch strips.
3. Place the banana strips on a Silpat or parchment lined baking sheet and cook for 1 hour and 15 minutes.
4. Cool and serve.
Taken from Weelicious.com
Carrot Snack Sticks (Makes about 30)
1 Cup All Purpose Flour
2 Tbsp Parmesan Cheese, grated
1/2 Tsp Baking Powder
1/2 Tsp Salt
1/2 Cup Carrot, finely shredded
2 Tbsp Oil
1. Preheat oven to 400 degrees.
2. Combine the first four ingredients and stir to combine.
3. Using your hands, add the carrots to the flour mixture coating the carrot pieces with flour.
4. Add the oil and work with your hands to bring the dough together.
5. Form the carrot parmesan dough into a flat rectangular disk and roll out 1/2 inch thick.
6. Using a knife, cut the dough into sticks, 2 inches long by 1/4 inch wide.
7. Bake on a Silpat or parchment lined cookie sheet for 15-17 minutes.
8. Cool and serve.
** Recipe can be doubled**