Healthy, fun and kid-approved foods? Head to the kitchen stat!
If summertime has meant slower schedules in your home, you may be looking for fun activities to do with the kids. How about trying some new recipes? From leveled-up lunches to tasty treats, Sonya Islam, registered dietitian at our Healthy Lifestyles Center, has several suggestions. Bonus…they’re easy too!
Buffalo chicken salad
Yield: 10 servings
Ingredients:
- 1 cup plain Greek yogurt
- ¼ cup light mayonnaise
- One to 2 Tablespoons ranch seasoning
- 4 ounces softened cream cheese
- 1/4 cup hot sauce
- 3 cups cooked shredded chicken (pull from rotisserie chicken or buy 21 ounces raw boneless skinless chicken breast to cook and yield the amount needed)
Directions:
Stir together all ingredients except chicken until evenly combined. Fold in cooked chicken. Store in sealed container and use within 3 days.
Yogurt ranch dressing
Yield: 6 servings
Ingredients:
- 1 cup plain Greek yogurt
- ¼ cup light mayonnaise
- One to 4 tablespoons water (optional, to make texture thinner if desired)
- One to 2 Tablespoons ranch seasoning
Directions:
Stir together all ingredients until evenly combined. Store in sealed container and use within 5 days.
Watch Sonya and Izayah make yogurt ranch dressing
Sunflower cookie dough balls
Yield: 16 servings
Ingredients:
- 8 ounces sunflower butter (can also use any other nut/seed butter)
- 2 Tablespoons honey or maple syrup
- 2 Tablespoons flaxseed meal/ground flaxseed
- 1/3 cup water
- 1/4 cup mini chocolate chips
- 2 cups plain oatmeal (quick and/or old fashioned rolled oats – Do NOT use steel-cut oats. They are too hard!)
Directions:
Mix together first four ingredients until smooth. Stir in chocolate chips and oatmeal. Add more water (1 Tablespoon at a time) if needed to get a texture that will hold together when squeezed in palm. Roll into individual balls, 1-2 Tablespoons each. Store in the fridge for up to 14 days, or in the freezer (well-wrapped) for up to 3 months.
Tiny pizzas
Yield: 12 servings
Ingredients:
- 12 small naan rounds
- 6-ounce can tomato paste
- Garlic powder
- Italian seasoning
- 12 slices part-skim mozzarella cheese (.75 ounces each) – just over 8 ounces
Directions:
Preheat toaster oven to 400 degrees (375 degrees if using air fryer.) Spread 1 Tablespoon tomato paste on each naan round. Dust lightly with garlic powder and Italian seasoning. Use one cheese slice per naan to cover seasoned tomato paste. Place on rimmed baking tray or air fryer basket and cook for 5-7 minutes, until crust is crisped and cheese is melted. Cut into desired wedges and serve.
If not cooking all at once, place in a container in the fridge and cook as desired throughout the week. Use within 4 days.
Chia jam
Yield: 12 servings
Ingredients:
- 1 pound sliced strawberries (thawed from frozen or fresh berries – can also use other juicy fruits with tender skins like peaches or mixed berries)
- ¼ cup chia seeds
- 1-4 Tablespoons honey, maple syrup or other sweetener (optional)
Directions:
Mash together fruit and chia seeds until it becomes the texture of a coarse puree. (You can also use a regular or stick blender.) Cook over medium heat for 15 minutes, stirring occasionally, until mixture thickens and becomes jammy. Add sweetener to taste if desired. Cool completely before serving. Texture will thicken during this time. Use within 7 days.
All recipes courtesy of Healthy Lifestyles Center.