1/2 cup chocolate chips
12 small pretzel sticks
Makes 12 pieces.
Make dinner fun with a Hawaiian-inspired meal the whole family will love — Pineapple Turkey Meatballs! Along with being a kid-friendly dish, it takes less than 30-minutes to toss together and is complemented with steamed broccoli and quick-cooking spaghetti. Pineapple offers a sweet-and-tangy flavor that coats the meatballs, making them anything other than boring. Bonus points if you can get the family to do a hula dance on their way to the table!
This dish is on the table in a snap — and the whole family can help! Just remember to wash hands before and after working with raw ground turkey to keep things sanitary.
Your kids will love these quick and easy pizza bites, perfect for a snack or light lunch!
Given the national childhood obesity epidemic, it's great to see a national chain making an effort to keep our kids healthy. The biggest problem now will be getting families to order the healthier meal when Chick-fil-A's famous fried versions are still readily available.
2 1/2 cups water
1/2 cup sugar
1/2 cup jump tapioca pearls
2 cups boiling water
1 cup strong-brewed fruit-flavor herb tea (such as lemon, orange, or raspberry, chilled)
1 cup 1% milk
1 tablespoon honey or granulated sugar
For syrup: In a medium saucepan, combine 2 1/2 cups water and sugar; bring to boiling. Reduce heat to medium. Simmer for 5 minutes. Let cool.
Meanwhile, in another medium saucepan, cook tapioca in 2 cups boiling water for 25 to 30 minutes or until completely softened. Pour into colander. Rinse well; drain. IN a large bowl combine syrup and tapioca. Chill several hours or until cold.
To serve, place tea, milk, honey and tapioca with syrup in a large jar with a lid. Shake until combined and foamy. Divide among six 8-ounce glasses. Serve with jumbo straws.
Makes 6 servings.
3/4 cup all-purpose flour
1/2 cup 1% milk
1 tablespoon vegetable oil
1/8 teaspoon salt
grape tomatoes, cut into slices
Zucchini, cut into thin strips
Low-fat sour cream
In a mixing bowl, combine flour, milk, eggs, oil, and salt. Beat with a wire whisk or electric mixer until smooth. Heat a lightly greased 8-inch skillet over medium heat; remove from heat. Spoon 3 tablespoons batter into skillet; lift and tilt skillet to evenly coat skillet. Return to heat. When lightly browned on bottom, remove crepe from skillet, flipping it onto a paper towel. Repeat with remaining batter to make 4 crepes total, placing a paper towel between the cooked crepes. Cover with plastic wrap to keep moist.
Choose your desired filling. Spoon one-fourth of the filling down the center of a crepe, placing more filling at one end.
Roll up crepe and place on plate. Decorate outside of crepe with almond slices, grape tomatoes, zucchini, and sour cream to make tiki faces. Repeat with remaining crepes and filling.
Makes 4 crepes.