Wednesday, December 19, 2012

Chocolate Dipped Clementines



‘Tis the season for fun kitchen activities with the whole family. Looking for something fun to do with your little ones during the holiday break? Look no further than these scrumptious chocolate dipped clementines! Have your kids help peel, dip and decorate their way into a fun and healthy treat. We used apple peels for the eyes and mango skins for the lips to create our smiley faces. What are some of your favorite 'kids in the kitchen' holiday traditions? 

4 clementines, peeled
1/2 cup semi-sweet chocolate chips

1. In a small microwave-safe bowl, heat the chocolate chips in 15 second increments (stirring in between) until chocolate is melted. 

2. Dip the clementine segments in the chocolate and lay out on a silicone mat or tray lined with parchment paper.  Or try drizzling the chocolate with a spoon over the segments to make a pattern.

3.  Let cool for a few minutes in the freezer or until the chocolate is solid.




 

Sunday, December 16, 2012

Applesauce


Did you know that the 'good stuff' can be made super easily and healthy at home? Yep, it's easier than you might think. This recipe is fast, simple and delicious. We love creating apple recipes in the fall, they make the whole house smell fantastic. And if you are looking for something to do one weekend, we suggest finding a nearby apple orchard and taking the kids apple picking. Talk about some great childhood memories! Get the kids involved!

(Makes about two servings)

4 apples, peeled, cored and diced
1 cup water
1 teaspoon cinnamon

1. Put all of the ingredients in a small saucepan over medium heat.
2. Cover and let simmer for 10 minutes - 15 minutes, until the apples are tender. Remove from heat.
3. Smash the apples with a fork until the desired consistency is achieved.







Tuesday, December 4, 2012

Chicken Enchiladas


Who doesn't love Mexican food? Seriously. It's some delicious stuff. And easily made healthy by making a couple of small substitutions. We've changed out the tortilla for a whole wheat version. Trust us, you won't mind the difference. Use this recipe as a guideline and mix up the filler to your own kid's taste buds. Lots of kids love corn, so we went that route. It adds a nice texture and sweetness. Sometimes kids love ingredients, just not mixed together. If this is the case we urge parents to accommodate them. Instead of including the corn in the enchilada, make it as a side.

(Serves about four people)

4 whole wheat tortillas
2 tablespoons olive oil
1 pound boneless, skinless chicken breast, cut into small pieces
2-3 cloves of garlic, minced
1/2 cup frozen corn
1 can black beans, rinsed and drained
3 tablespoons tomato paste
1 1/2 cups jarred salsa
3/4 cup cheddar cheese, shredded
Salt and pepper to taste

1. Preheat the oven to 350°F. Grease an 8x8 inch casserole dish, set aside.


2. In a large sauté pan, heat the olive oil over medium heat. Stir in the garlic. Add the chicken and sauté until cooked thoroughly (or heated through, if using leftover rotisserie chicken). Salt and pepper to taste.

3. Add in the corn and beans, heat through.

4. Stir in ¾ cup worth of the salsa, and the tomato paste. Take the pan off the heat.

5. Lay a tortilla out and spoon ¼ of the chicken mixture onto the center of the tortilla.

6. Set aside a few tablespoons of cheese (to sprinkle over later). Sprinkle a portion of the remaining
cheese on top of the chicken mixture and roll the tortilla up like a wrap.

7. Place seam side down in a greased casserole dish. Continue with the remaining tortillas.

8. Once all of the tortillas are in the dish, cover with the remaining salsa and sprinkle with remaining
cheese.

9. Bake for 20 minutes or until bubbly.