Healthy Snacks (Spinach Smoothie ?!?!)

From Mummy Deals Blog:

 

I love to eat spinach...drinking it. Ok, I'll try it.

 

Tips and Tricks: 3 Great Kid-Friendly Snacks Posted: 18 Jul 2011 03:48 PM PDT It's hard coming up with great snacks for kids especially ones that are nutritious engouh for you to feel good about, yummy enough for them to eat and frugal enough to save your wallet!  Here are some of my favorites to help you get started. Spinach Smoothies Hear me out before ya judge!! I love smoothies and right now I feel sadly iron-depleted and exhausted. I do love fruit so I love to whip up a smoothie.  One great tip is to watch your fruit. When it looks like its starting to go bad and you know you can't eat it right away, quick stick it in a container and place it in the freezer. The next time you need a smoothie you have fruit ready to go! The other thing I love is to make a spinach smoothie! Before you all gag, here's how: Blend up some fruit. Add a couple of tablespoons of plain yogurt. Finally add a handful of fresh spinach and blend well. Sure it'll look green but I promise you won't taste it!!!!!! Homemade Granola Store-bought granola is expensive and full of who-knows-what.  While living in Thailand I couldn't find it anywhere and so I developed an easy recipe using plain old oats. Ingredients 3 cups of oats Enough honey to make it stir well Other ingredients like coconut, flax seed, wheatgerm, raisins, nuts Directions Spray a cookie sheet with cooking spray and heat oven to 300. Mix all together and then spread thin on the pan. Cook for arounjd 15 minutes or until it almost smells burnt! It sounds crazy but then I turn it over on the pan and cook for a further 10 minutes and it's good. I pour mine back into the oat container and in the morning serve with yogurt and fresh fruit. 100 Calorie Snacks Marketed to help people lose weight these things are really just a whole lotta air without substance! Don't get me wrong, we all love convenience so why not grab some ziploc bags, a huge bag of chips/your favorite snacks and portion them out. Read the back and see how many make a portion and then add that amount to the bag. Trust me, you'll save mega moolah! Here are some 100 calorie ingredients: 1 small orange 15 mini carrots 3 TBS raisins 6 reduced fat Triscuits 1 cup celery 1 cup watermelon 13 animal crackers 3/4 oz cheddar cheese 2 Twizzlers 7/8 cup cheerios 2/3 cup mini marshmallows 1 cheese stick and 5 slices ham

Lemon Chickan Piccata

From - Leanne Ely

Lemon Chicken Piccata
Serves 4
 
4 (4- to 6-oz.) boneless, skinless chicken breast halves, flattened to about 1/4-inch (use a plastic bag and rolling pin)
Sea salt and freshly ground black pepper
1/3 cup flour
2 teaspoons finely grated lemon zest
1/2 teaspoon paprika
2 cloves garlic, pressed
1 tablespoon olive oil
1/4 cup fresh lemon juice
1/2 cup dry white wine (or use additional broth)
1/2 cup low sodium chicken broth
1 (14-oz.) can artichoke hearts, quartered  or use equivalent frozen artichoke hearts
 
In a skillet, heat olive oil over medium high heat. Season flattened chicken with salt and black pepper. In a shallow dish (or dinner plate), combine flour, lemon zest and paprika. Mix well. Add chicken and turn to coat. Remove chicken from flour mixture and shake off excess flour.

To the hot oil, add the garlic. Add chicken and saute 2 minutes per side, until golden brown. Add lemon juice, wine and chicken broth and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce thickens. Add capers and simmer 1 minute to heat through, then serve.

Per Serving: 326 Calories; 6g Fat; 44g Protein; 17g Carbohydrate; 1g Dietary Fiber; 99mg Cholesterol; 470mg Sodium. Exchanges: 1/2 Grain(Starch); 5 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat. Points: 7

 

 

"All of your dreams can come true if you have the courage to pursue them." -  ºoº Walt Disney ºoº  

 

HG's Sweet & Sour Chicken 1-2-3

 HG's Sweet & Sour Chicken 1-2-3

The Sweet-n-Sour-Stuff Girls!

Serving Size: 1/3rd of recipe, about 2 cups
Calories: 295
Fat: 2g
Sodium: 730mg
Carbs: 37g
Fiber: 5.25g
Sugars: 27g
Protein: 30g

PointsPlus® value 7*

People, the danger of consuming greasy chicken drowned in sugary sauce isn't worth the convenience of having dinner delivered to your doorstep. This recipe, however, is TOTALLY worth the small amount of effort it takes to make it. YUM! P.S. You can also find this recipe (and more like it!) in the "International Favorites" chapter of Hungry Girl 300 Under 300!

Ingredients:
12 oz. raw boneless skinless lean chicken breast, cut into bite-sized pieces
1/8 tsp. salt
1/8 tsp. black pepper
1 1/2 cups broccoli florets
1 cup chopped red bell pepper
1 cup chopped celery
16 oz. canned pineapple chunks packed in juice (not drained)
1 tbsp. cornstarch
3 tbsp. seasoned rice vinegar
1 tbsp. ketchup
1 tbsp. reduced-sodium/lite soy sauce
1/2 tsp. chopped garlic
1/4 tsp. crushed red pepper
1/8 tsp. ground ginger
2 cups bean sprouts

Directions:
Bring a large skillet or wok sprayed with nonstick spray to medium-high heat on the stove. Season chicken with salt and black pepper and place in the skillet/wok.

Stirring occasionally, cook until chicken is no longer pink on the outside, about 3 minutes. Add broccoli florets, bell pepper, celery, and 2 tbsp. of water to the skillet/wok. Cover and cook until veggies are tender, about 8 minutes.

Meanwhile, to make the sauce, drain the juice from the canned pineapple into a small nonstick pot. Add cornstarch and stir to dissolve. Add vinegar, ketchup, soy sauce, garlic, crushed red pepper, and ginger. Mix thoroughly. Bring to medium-high heat on the stove. Stirring frequently, cook until thickened, about 3 minutes.

To the skillet/wok, add pineapple chunks, bean sprouts, and sauce. Mix well. Continue to cook and stir until sprouts have softened and chicken is fully cooked, about 4 minutes.

Serve and enjoy!

MAKES 3 SERVINGS

 

"All of your dreams can come true if you have the courage to pursue them." -  ºoº Walt Disney ºoº