ModMommy~Cooking: Recipes, Tips, Favorites

Ah, I love this one. http://www.pickyourown.org./ If you use this site you can find out where in your area that you can go pick your own fruits/vegetables. Pretty cool. Also, if you're going organic they have those highlighted!

This is the place we all love. I cook for a family of 6. Sometimes more, depending on how many neighborhood kids come by and eat. Here are some of my favorite recipes, tips, etc. Please feel free to post your own as well.

Topic Today: 1/13- My husband and I were shopping yesterday and we came upon the cereal aisle. I often wonder how much nutritional value some of the cereals really contain. There are some that my husband has commented on being "colored sugar". I have to agree with him on that one. I get a "sugar headache" (as I call it) from just looking at it. And, of course, those are the cereals that our 3 year old begs for. I have been able to stick with some family favories like cheerios (he'll even eat the multi-grain variety), chex, etc. I do end up with some marshmallow cereals from time to time and of course fruit loops of all brands. I found an article about choosing children's cereals. http://nutrition.preschoolrock.com/index.php/preschooler_foods_meals_snacks/choosing-a-breakfast-cereal-for-your-preschooler

After reading that, I think we're doing "okay". I know there is room for improvement, we'll have to avoid those choc-puffs and other nutritionally challenged cereals. The article says to look for whole grain ingredients. Okay, 3 of my 5 current boxes contain whole grains. Check! Fiber content, 8% on one and 11% of your daily requirements on one. That's liek 4 grams. Fail! Sugars, on one it was 4% sugar (of the total serving) on the other it was 1%. I'd say that's a pass! Check the article I posted to see how to figure out the formula for how much sugar/serving you're feeding your child. It's says resist fun sugary cereals. Hahaha! I think we're about 50% on this one.

Of course, it mentions sticking to healthy alternatives. I'd say we are okay on this as well. We eat cereal a couple of times a week but not always for breakfast. My toddler loves a bowl of dry cheerios or other cereals and some juice for a snack. We often have breads for breakfast, which can be worse! It depends on what we are adding to the bread. For instance, we often will have plain ol' biscuits with butter and jelly/jam. Sometimes we will have specialty breads like chocolate macadamia bread or orange/cranberry bread. That's a treat because we buy them from a bakery in Dallas - about an hour and a half from here. When we go to Dallas we always have to make a stop by Eatzi's. The have the best choices for all meals. Check them out sometime.

1/23/08: Cool! I found a freeeee cookbook. http://www.gooseberrypatch.com/gooseberry/affiliates.nsf/f.sunmaid?OpenForm&action=initial

It's a Gooseberry Patch Family Favorite Recipes with Sun-Maid® Raisins & Dried Fruit. Check it out!

1/25/2008: For those of you looking for Gluten free products, I found http://www.organicvalley.coop/products/gluten-free-products/

I know a lot of parents that choose a gluten free diet for their children with autism. They had a lot to offer on this page.

Apple Pull Apart Bread -- I originally got this recipe from Renee' at bearabledeals.com

Ingredients:

1 can 21 oz Apple Pie Fruit Filling (We make ours.)

2 packages (1 lb. 3 oz. each) Refrigerated biscuits

1/2 cup sugar

1/2 tsp. cinnamon

1 Tbsp. powdered sugar

1 Tbsp. milk

Directions: 1. Heat oven to 400° F. Lightly grease a 10" tube pan. In food processor, chop fruit filling by pulsing several times. Flatten each biscuit into a 5-6" circle. Spoon about 2 tablespoons fruit fillingonto each biscuit and seal edges to form a ball. 2. In a small bowl, combine sugar and cinnamon. Roll each biscuitball in sugar mixture. Make 2 rings of biscuits in tube pan and sprinkle with remaining sugar mixture. Bake for 55 minutes, covering biscuits with foil after 20 minutes of baking time. 3. Cool on wire rack 5 minutes; loosen biscuits from edge of pan and remove from pan. In a small bowl, combine powdered sugar and milk; blend well. Drizzle over warm biscuits. Serve.

Makes 12 servings

Bake time: 55 minutes

What My Kids Call Wraps

• Large Flour Tortillas
• Tub of Cream Cheese - spreadable
• Jar of Pace Picante
• Favorite deli-sliced lunch meat

TOP tortilla with cream cheese, one tablespoon or more picante, several slices of lunchmeat; roll up tightly.

Refrigerate.

Cut. We like to slice them like "waggon wheels". Wrap in plastic wrap or put into a small bowl with a lid.

SERVE cold.

Salad ~ Our Favorite!

We love salads with fruit in them. Tonight we made a salad with a mixture of greens, carrots, tomatoes, oranges, Feta cheese and Walnut Raspberry Vinaigrette. It's very easy to throw together. We had it with blackened chicken and rolls. I got a new hand held food chopper today and decided I should try it out. It was awesome at chopping the carrots up!

Polenta with Roasted Vegetables

Roasting brings out the natural sweetness of the vegetables in this unique tomato sauce served over polenta for a change. From eatbetteramerica. Prep Time:30 min Start to Finish:1 hr makes:6 servings

Tomato Sauce1medium yellow or green bell pepper, cut into 1-inch pieces1medium onion, cut into thin wedges1medium zucchini, halved lengthwise, cut into 1-inch pieces1package (8 oz) whole mushrooms, quartered4cloves garlic, finely chopped2tablespoons olive oil1/2teaspoon coarse salt (kosher or sea salt)1/4teaspoon crushed red pepper2cans (14.5 oz each) Muir Glen® organic fire roasted diced tomatoes, undrainedPolenta1cup yellow cornmeal3/4cup water3 1/4cups boiling water1teaspoon coarse salt (kosher or sea salt)1.Heat oven to 450°F. In large roasting pan (do not use glass), place bell pepper, onion, zucchini, mushrooms and garlic. Drizzle with oil; sprinkle with 1/2 teaspoon salt and the red pepper. Toss to coat evenly. 2.Bake 15 minutes, stirring once halfway through baking. Add tomatoes; stir. Bake 15 to 20 minutes longer or until vegetables are tender and most of liquid has evaporated. Let stand 5 minutes; stir.3.Meanwhile, in 2-quart saucepan, mix cornmeal and 3/4 cup water. Stir in 3 1/4 cups boiling water and 1 teaspoon salt. Cook over medium heat 8 to 10 minutes, stirring constantly, until mixture thickens and boils; reduce heat.4.Cover and simmer about 10 minutes, stirring occasionally, until very thick; remove from heat. Stir until smooth. Serve tomato sauce over polenta.High Altitude (3500-6500 ft): After stirring in tomatoes, bake 20 to 25 minutes.

Y'all gotta check this out. I thought it was a great idea. I've already made 7 of them. This hub shows you how to use cereal boxes to make Magazine/File Boxes....

I've gotta have this collander! (G, Will you order this one for me?)

http://www.myflatfoldcolander.com/?tid=3312&pid=105

http://chichissalsa.com/recipes/Default.aspx?c=6&r=2356&s=chicken%20chimichangas This one has some nice mexican food recipes. Authenitc and yummy!

http://www.peanutbutterlovers.com/recipes/index.html one has a lot of cool recipes for peanut butter.

http://www.fitnessandfreebies.com/food/cooking/index.html Great tips on this page!

Cool! This site has recipes from movies!

Munchie Recipes when watching movies!

Other great free recipes!

Celebrity Recipes!

Another cool Site with Recipes.

First of all, my mom cooked with us a lot while we were growing up.

I try to get my kids involved in cooking with me from time to time.

They've already passed the stage of cooking as an adventure for the most

part. The baby still enjoys cooking, making a mess, helping, and so

on. The girls cook well. They are messy, but they cook well.

Here are some tips/ideas I've thought about when cooking with kids.

Especially toddlers, and your school aged chldren.

*Teach them the safety needs for cooking early on. Handles turned away

from the you, pouring hot things, adult required cooking activities,

so on and so forth.

*Teach them the proper names for cooking utensils and the proper use

for them.

*Teach them the measurement skills for reading recipes.

*Teach them what to wear while cooking. Sounds silly, but I've read

about and seen burns from kids cooking in their socks, slipping and

wearing boiling water. Scary!

Here are some fun and easy recipes/activities to do with young children:

1. My youngest likes to "shop" in the sale ads. This is really a

great pre-reading development activity. He's identifying and

recognizing environmental print. He knows which ads are from CVS

and which are from Brookshires. He picks what he would like, names

it and often we cut them out.

2. Let the kids cut/match coupons. Great fine-motor skill and

pre-reading. (Make sure you take the ones you're going to use

first! :). )

3. Use the kitchen to develop pre-reading and pre-math skills. Toddlers can understand "more and less". You can show them this by talking to them as you are adding ingredients. You can also help them understand the concept of adding. You can build on these by hands on demonstration and talking them through the process. They also build on their ability to understand part and whole. These are very basic skills but crucial to the development of understanding concepts of math. Reading is developed by exposure to text, print, etc. Familiar boxes, labels, stores, etc. My son recognizes things that are Brookshire's brand because he knows the logo. He recognizes CVS products. He also recognizes food groups by the labels. He can identify cereals by the labels. A fun way to extend this learning is to take labels from boxes or cans and collect 2 of each. Put one of them into a plastic sleeve (the kind you put into notebooks). Put the others in a ziplock bag to keep them together. Then have your child match them by sliding the corresponding label into the sleeve with its match. It is very fun and they will get excited when they see their favorite cereal, vegetable, fruit, etc. I put them in food groups for each notebook.

A fun Kid's Cooking Activity That I Found on The Net:

I've done this with my students in my class and with my own children. They really enjoy it. It's a great mulit-cultural lesson if you teach about Cinco de Mayo or traditional Mexican foods. Enjoy!

Make bread with your preschooler with this simple flour tortilla recipe. No need to wait for the dough to rise. Just mix five ingredients, knead, roll out and heat up warm, soft tortillas. These tortillas are made with healthy whole wheat flour, so they have a fiber edge over white bagels and bread. While this might not be a traditional Mexican tortilla, there's no doubt the warm flat bread will be a delicious part of your preschooler's lunch, dinner or snack.

How to Make Flour Tortillas

1 cup whole wheat flour

1 cup all-purpose flour

1/2 tsp salt

2 tbsp canola oil

3/4 cup water

Step 1:Combine flours and salt in a medium sized bowl. Add oil and water and mix with a fork until dough holds together.Step 2:Place dough on a floured surface and knead the dough for about 5 minutes. Add more all-purpose flour to the surface when dough becomes too sticky to knead. Give your preschooler a small piece of dough to knead.Step 3:Divide dough into 12 pieces and let your preschooler form a ball with each piece. Add a small amount of oil to a bowl and place the dough balls in the bowl, one at a time, coating each with oil. Cover the bowl with a towel and let stand 15 minutes to 1/2 hour.Step 4:Roll each dough ball with a rolling pin into a 6 inch circle. Place tortilla in a preheated, ungreased skillet and heat until brown spots appear on the bottom. Flip the tortilla and cook for an additional one minute. Cool slightly and serve.

Healthy Serving Suggestions for Whole Wheat Flour Tortillas

1. For a hearty meal, add cheese, diced tomatoes, and black beans or refried beans. Let the cheese melt, fold in half and serve.

2. Top the tortilla with apples slices and dust with cinnamon and sugar. Fold in half and serve.

3. Top with scrambled eggs and roll up for a breakfast sandwich.

4. Cut tortillas into wedges and bake until crispy for homemade tortilla chips.

5. Top with tomato sauce, veggies, and cheese for a tortilla pizza.

6. Top with meat and cheese and fold in half for an easy lunch.

7. Top with avocado and roll up.

by Kati Chevaux

Send me the tips you've found. I am always looking for good tips.

Here's one that was a "duh" moment when I read it. Weird that I didn't already do it. Now I do!

To make a lot of loaves fast and cut down on energy use, measure the quick bread mix into 3 large bowls. In 3 smaller bowls, mix the wet ingredients and prepare your flavor combinations. Grease your pans and preheat the oven. Then, one at a time, stir the prepared fruit mixtures into the mix and pour into the prepared pans. Bake the loaves all at once. In the time it takes you to prepare one loaf, you'll get 3 delicious loaves. You'll find that your only limitation will be bowls and oven space!

Cookie Baking Tips - thanks fitnessandfreebies.com

For crisp and crunchy but always delicious cookies, try any of the following tips.

• Bake cookies a few minutes longer than suggested and immediately remove them to wire racks to cool.
• Make with all butter and a high amount of white sugar.
• Use bread flour.
• Bake cookies in the lower third of oven.
• Dipping cookie cutters into slightly warm vegetable oil will give the cookies a much cleaner edge.
• Always preheat your oven 10 to 15 minutes before baking.
• Use dry measuring cups for dry ingredients and glass or plastic measuring cups for liquids. Flour should be spooned into measuring cup and leveled off with the straight edge of a knife.
• For cookie baking success, butter must be softened, yet still slightly firm. To soften quickly, remove from refrigerator and cut into chunks before using or pound wrapped butter stick several times on each side with a rolling pin.

• If butter becomes too soft, your dough will be too soft and cookies will spread. If dough is too soft, refrigerate for about one hour.
• If dough still spreads after chilling, stir a few tablespoons of flour into the dough.
• Grease pan when recipe requires. Butter, shortening or vegetable oil works well. Sprays are acceptable if the pan is cleaned thoroughly between uses.
• Baking times vary depending on your oven. For best results, check cookies at the minimum baking time. When using insulated cookie sheets, use the extended range of baking time.
• Cool cookie sheets completely between batches to prevent cookies from spreading too much.
• Baked cookies may be frozen up to three months if carefully wrapped and sealed in airtight containers.
• Aluminum cookie sheets may darken and discolor over time with use, especially if washed in the dishwasher. This will not affect its baking quality.

This one is yummy, we've had it many times.

Mexican Layered Casserole

1/2 c chopped onion

1 can cream mushroom soup

1 can cream chicken soup

2 lbs groud beef

1 10-oz pkg flour tortillas

1 can pinto beans

1 8-oz pkg shredded cheddar cheese

salt and pepper

Lightly grease a 13x9x2 inch casserole dish. Brown beef and onion in

skillet with salt and pepper. Mix soups together. Layer in order: 5 torn

tortillas; beans, meat and onions, cheese; 5 torn tortillas, soup. Cover with

foil and bake @ 350 for 40-60 minutes.

Twice Baked Potato Casserole

Ingredients: 6 Large baking potatoes, baked in the oven until soft to the touch, 1 stick real butter, 1 C. sour cream, 1 C. shredded sharp cheese, 6 slices bacon, fried until crisp, Salt and pepper to taste

Directions: Let potatoes cool, then peel and place in large mixing bowl. Add rest of ingredients, using half of bacon. Blend together, and place in a baking dish sprayed with Pam. Sprinkle the rest of the bacon on top, and top with additional shredded cheese. Bake at 350 degrees until hot and bubbly.

CrockPot Morning Casserole

Ingredients: 1 32 oz. bag frozen hash brown potatoes,1 lb. of bacon diced, cooked and drained or 1 lb. cooked ham; cubed, 1 medium diced onion,1 green bell pepper diced,1 1/2 C. shredded cheddar or Monterey Jack cheese,1 dozen eggs, 1 C. milk, 1 tsp. salt, 1 tsp. pepper (more or less to taste)

Directions: Place a layer of frozen potatoes on the bottom of the slow cooker, followed by a layer of bacon then onions, green pepper and cheese. Repeat the layering process two or three more times, ending with a layer of cheese. Beat the eggs, milk and salt and pepper together. Pour over the Crockpot mixture, cover and turn on low. Cook for 10-12 hours.

Crockpot Really Easy Mixed Bean Chili

1 can pinto beans, rinsed and drained

1 can black beans, rinsed and drained

1 package taco seasoning mix

1 jar salsa (your favorite)

1 package frozen corn, 10 oz.

1 sweet potato, cubed

Dump it all into a crockpot, set on low and cook for 6 to 8 hours.

Mix well before serving.

Serves 6.

Per Serving: 283 Calories; 1g Fat (3.4% calories from

fat); 15g Protein; 55g Carbohydrate; 15g Dietary Fiber; 0mg

Cholesterol; 584mg Sodium.

Get traffic to your site, store, or whatever. Traffic-Splash

I've got a huge list of e-cookbooks. I sell them on ebay. If you have a request for a particular e-cookbook let me know. I may have it. Here's a link to my e-bay site, listing mainly e-cookbooks. ModMommy's E-bay Site

Slow-Cooker Sour Cream Cheesecake

ACTIVE TIME: 20 MIN

TOTAL TIME: 4 HRS 15 MIN PLUS CHILLING

SERVES: 6

Cheesecake cooked in a slow cooker has an unbelievably silky texture because the machine steams the cake as it bakes. The toughest part about making it is resisting the urge to peek inside the slow cooker" the lid must stay closed to retain heat.

3/4 cup graham cracker crumbs

2 1/2 tablespoons unsalted butter, melted

1/4 teaspoon cinnamon

2/3 cup plus 1 tablespoon sugar

Salt

12 ounces cream cheese, at room temperature

1 tablespoon all-purpose flour

2 large eggs

1 teaspoon pure almond extract

1 cup sour cream

In a medium bowl, mix the graham cracker crumbs with the melted butter, cinnamon, 1 tablespoon of the sugar and a pinch of salt. Press the crumbs over the bottom and 1 inch up the side of a 6-inch springform pan thatâ€^TMs 3 inches deep. In a standing mixer fitted with a paddle, combine the cream cheese with the flour, the remaining 2/3 cup of sugar and 1/4 teaspoon of salt. Beat at medium-high speed until smooth, about 2 minutes. Scrape down the side of the bowl and add the eggs and the almond extract. Beat at medium speed until blended. Add the sour cream beat until smooth. Pour the batter into the springform pan. Fill a 6- to 7-quart round or oval slow cooker with 1/2 inch of water and position a rack in the bottom. Set the cheesecake on the rack. Cover the slow cooker with a triple layer of paper towels and the lid. Turn the cooker to high and cook for 2 hours without peeking. Turn off the heat and let stand until the slow cooker has cooled, 1 hour. Remove the lid and the paper towels and transfer the cheesecake to a rack to cool to room temperature, about 1 hour. Cover the cheesecake with plastic wrap and refrigerate until chilled, at least 4 hours. Heat a sharp, thin-bladed knife under hot water; dry the knife. Carefully run the knife around the edge of the cheesecake. Release the spring and lift the cheesecake out of the mold. Cut into wedges and serve.

Greek Potato And Feta Omelet

Makes 2 servings

*Ingredients*

2 teaspoons extra-virgin olive oil, divided

1 cup frozen hash brown potatoes or cooked potatoes cut into ½-inch

cubes

1/3 cup chopped scallions

4 large eggs

1/8 teaspoon salt

Freshly ground pepper to taste

1/4 cup crumbled feta cheese

1. Heat 1 teaspoon oil in a medium nonstick skillet over medium-high heat. Add potatoes and cook, shaking the pan and tossing the potatoes, until golden brown, 4 to 5 minutes. Add scallions and cook for 1 minute longer. Transfer to a plate. Wipe out the pan.

2. Blend eggs, salt and pepper in a medium bowl. Stir in feta and the potato mixture.

3. Preheat broiler. Brush the pan with the remaining 1 teaspoon oil; heat over medium heat. Add the egg mixture and tilt to distribute evenly. Reduce heat to medium-low and cook until the bottom is light golden, lifting the the edges to allow uncooked egg to flow underneath, 3 to 4 minutes. Place the pan under the broiler and cook until the top is set, 1 1/2 to 2 1/2 minutes. Slide the omelet onto a plate and cut into wedges.

I didn't write this article, but I found that it has great info.

Choosing a Breakfast Cereal for Your Preschooler

Picking a breakfast cereal for your preschooler is no small task. Many supermarkets devote an entire aisle to breakfast in a box. Trying to compare sugar, fat and fiber could take hours. If your preschooler joins you, you've got extra competition from cartoons on the box. Use these tips for making your choice, or opt for another healthy breakfast altogether!

Can You Describe the Food in that Box of Cereal?

Let's say one morning you pour a new cereal in your preschooler's breakfast bowl and she asks, "What food is this?" What if you couldn't answer "Cereal."? Can you use food names to describe the fun-shapes and multiple colors in the bowl? Many breakfast cereals, especially those marketed to children, are far from ‘cereal.'

In food terms, cereal refers to a crop which is grown for its edible grain. Wheat, corn, rice and oats are cereal grains. While many boxed breakfast cereals contain one or more of these ingredients, many contain less than you might think. And what is present is often processed in a way that reduces the nutrient benefits of grains.

If you want your preschooler to learn about healthy eating, choose a cereal that you can explain in real food terms. Clusters of oats and nuts are recognizable. But brightly-colored loops and marshmallows? You don't find those growing in the field.

Read the Ingredient List

The ingredient list is where you find out if the cereal has whole grain ingredients, sources of sugar, artificial colors and flavors. The front of the cereal package might make it look like certain ingredients are present (whole grains, fruit or yogurt). The ingredient list is where you need to go to find out if any of these foods are present and at what level.

Look for whole-grain ingredients. It's best to choose cereals with whole grain ingredients. Look for the first one or two ingredients to be a whole grain. Whole wheat, whole wheat flour, oats, oat flour, bulgur, brown rice, and buckwheat are examples of whole grain ingredients.

Look for sources of sugar. Breakfast cereals are often highly sweetened. The ingredient list ranks ingredients from most to least. A cereal with sugar listed as the first ingredient is probably not what you had in mind for a healthy breakfast for your preschooler. Even if sugar isn't the first ingredient, look out for multiple sources of sugar in the list - together, they might become the primary ingredient.

Ingredient terms for common sweeteners: sugar, brown sugar, high fructose corn syrup, corn syrup, juice concentrate, fructose, cane sugar, beet sugar, honey, rice syrup.

Check the Fiber Content

The fiber goal for preschoolers is 19-25 grams per day, depending on age. Since cereal grains are an important source of fiber, choose whole grain cereals - they usually have more fiber. Look for breakfast cereals that provide at least a few grams of fiber per serving.

Breakfast cereals that are high in fiber and that your preschooler enjoys are not easy to find. If your preschooler enjoys a cereal that is lower in fiber, try adding other fiber-rich foods during breakfast such bananas or other fruit.

Check the Sugar Content

Compare the grams in one serving of a food to the grams of sugar in that serving. You'll see what percentage of the product comes from sugar. For instance, if one serving of cereal is 30 grams and the sugar value is 15 grams, the cereal is 50% sugar. That's like adding ¼ cup of sugar to ¼ cup of oatmeal for breakfast.

Unless the cereal contains raisins or other dried fruit, most of the sugar in breakfast cereals is from refined sweeteners, also called ‘added sugar.' It's best to limit the amount of added sugars in your preschooler's diet. Save the added sugars for occasional fun foods, not breakfast.

Resist the Fun, Sugary Cereals for Everyday Breakfast

Your preschooler will undoubtedly choose the cereal with her favorite movie character or with the best toy inside. This is one of those parenting jobs that isn't fun, but just say no. It will be painful at first, but if your preschooler realizes that breakfast at home never includes marshmallows, you've done your job.

The good news is that children seem to love breakfast cereal in the morning - even the healthy ones. So choose a few that have food value and your preschooler will eat. Save the candy-flavored varieties for grandma's house or occasional vacations, if at all.

Healthy Breakfast Alternatives

If you can't find a healthy cereal your preschooler enjoys (and it can be difficult!), try these simple alternatives for a healthy breakfast:

Plain oatmeal (sweetened lightly at home if your preschooler prefers)

Whole grain toast with peanut butter or other nut butter

Whole grain pancakes with berries

Eggs and whole grain toast

Plain yogurt with mixed fruit

Smoothie - fruit blended with yogurt or cottage cheese

by Kati Chevaux

Here's a recipe that I loved!

How to Make Baked Oatmeal Cakes

1 egg

1 1/2 cup oats, regular or quick cooking

1/4 cup brown sugar, packed

1/2 cup milk

1/4 cup canola oil

1/4 cup finely chopped pecans

1 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

Step 1:

Preheat oven to 350 degrees F. Grease one 8" or 9" square pan.

Step 2:

Beat egg in a medium bowl. Add the remaining ingredients and combine.

Step 3:

Press the mixture into greased square pan and bake at 350 degrees for 25-30 minutes. Cool and cut into eight bars.

Recipes Notes and Substitutions

1. These cakes are a little too delicate to be a hand-held snack for on the go. Your preschooler can eat the bar over a plate with fingers, fork or spoon at the table. Try serving the bar in a bowl with milk just like cereal, or crumble the cake over fruit or yogurt.

2. This recipe is a great base for your preschooler's favorite ingredients. Add raisins or dried cranberries. Substitute any nut for the pecans or add more nuts if preferred. You can even add chocolate chips for a sweeter treat.

Nutrition Facts

1 bar, 51 grams

Calories - 169

Fat - 11 g

Sat Fat - 1 g

Trans Fat - 0 g

Cholesterol - 27 g

Sodium - 222 g

Carbohydrate - 15 g

Fiber - 2 g

Sugar - 4 g

Protein - 4 g

Vitamins and Minerals - a good source of many vitamins and minerals for preschoolers, including calcium, iron and vitamin E.

More Recipes with Healthy Whole Grains

Whole Grain Granola Snacks

Sweet Potato Muffins

Whole Wheat Soft Pretzels

by Kati Chevaux

Pancake tip -Substitute the water in your

I love this one!! It's very yummy...

Baked Garlic Chicken

Taste of Home

Baked Garlic Chicken is a quick recipe for lovely golden breaded chicken breasts. SERVINGS: 4

CATEGORY: Main Dish

METHOD: Baked

TIME: Prep/Total Time: 30 min.

Ingredients:

• 1/3 cup mayonnaise
• 1/4 cup grated Parmesan cheese
• 3 to 4 tablespoons savory herb with garlic soup mix
• 4 boneless skinless chicken breast halves (4 ounces each)
• 2 tablespoons dry bread crumbs

Directions:

In a small bowl, combine the mayonnaise, Parmesan cheese and soup mix.

Place the chicken in a greased 11-in. x 7-in. x 2-in. baking dish. Spread with the mayonnaise mixture. Sprinkle with bread crumbs. Bake, uncovered, at 400° for 20-25 minutes or until juices run clear and a meat thermometer reads 170°. Yield: 4 servings.