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Tag: kid friendly

  • Gluten-Free Blueberry Corn Muffins

    Gluten-Free Blueberry Corn Muffins

    How to Make Gluten-Free Blueberry Corn Muffins

    A great gluten-free option, these muffins are packed with flavor and make a great on-the-go breakfast.


    20 min prep time


    22servings


    1 muffin

    Print Recipe >

    Step-By-Step Instructions:

    1. *Many regular cornbread mixes contain flour and are not gluten-free. If you are following a gluten-free diet, make sure that your cornbread mix is gluten-free.
    2. Preheat oven to 375 degrees. Line muffin tins with 22 muffin papers and spray with cooking spray.
    3. In a large bowl combine cornbread mix, buttermilk, oil, egg, egg whites, lemon juice and 1/4 cup of Splenda Sugar Blend. Mix with an electric mixer on low speed until blended. Mix on high for 30 seconds.
    4. Gently fold blueberries into muffin batter.
    5. Spoon about 1/4 cup batter or less into each muffin cup. Sprinkle 1 Tbsp. Splenda Sugar Blend on top of muffins (evenly divided).
    6. Bake for 22 minutes or lightly browned on top. Cool on a wire rack.
    Comfort Food
    Kid Friendly
    Breakfast and Brunch
    Gluten-Free
    Foodie
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    Nutrition facts

    22 Servings



    • Serving Size

      1 muffin


    • Amount per serving



      Calories





      140

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        0.4g

        2%

    • Cholesterol
      10mg

      3%

    • Sodium
      230mg

      10%

    • Total Carbohydrate
      26g

      9%

      • Dietary Fiber
        2g

        7%

    • Protein
      3g

    Ingredients

    nonstick cooking spray
    1

    gluten-free cornbread mix (20-ounce (Bob’s Red Mill used))
    1 package

    low-fat buttermilk (low-fat)
    1 3/4 cup

    canola oil
    1/4 cup

    eggs
    1

    egg whites
    2

    lemon (juiced)
    1/2

    low calorie sugar substitute (plus 1 Tbsp. (divided))
    1/4 cup

    vanilla extract
    1/2 tsp

    blueberries
    1 1/2 cup

  • Gluten-Free Banana Bread

    Gluten-Free Banana Bread

    How to Make Gluten-Free Banana Bread

    This Gluten-Free Banana Bread can make a nice Valentine treat and it’s gluten-free! Instead of one large loaf, you could make this in four mini loaf pans for smaller breads that could be wrapped up and given as Valentine gifts.


    15 min prep time


    35 min cook time


    16servings


    1 slice

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 350 degrees. Spray a 8×4-inch loaf pan with cooking spray.
    2. In a large bowl, combine bananas, oil, buttermilk, egg whites, vanilla and Splenda Sugar Blend; mix well.
    3. Add gluten-free baking mix and flaxseed and mix until blended. Pour batter into loaf pan. Bake for 30-35 minutes or until toothpick inserted in center comes out clean.
    Kid Friendly
    Comfort Food
    Quick & Easy
    Dessert
    Holidays & Entertaining
    Gluten-Free
    Breakfast and Brunch
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    Nutrition facts

    16 Servings



    • Serving Size

      1 slice


    • Amount per serving



      Calories





      140

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        0.4g

        2%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      240mg

      10%

    • Total Carbohydrate
      25g

      9%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        9g

    • Protein
      4g

    • Potassium
      280mg
      6%

    Ingredients

    nonstick cooking spray
    1

    very ripe bananas (mashed)
    4 med

    olive oil
    2 tbsp

    low-fat buttermilk (low-fat)
    1 cup

    egg whites
    2

    vanilla extract
    1 tsp

    sugar substitute
    1/4 cup

    all-purpose Gluten-Free Baking Mix
    2 cup

    ground flax seed
    3 tbsp

  • Garlic Pita Crisps

    Garlic Pita Crisps

    How to Make Garlic Pita Crisps

    These pita chips travel well and can be enjoyed with a bit of hummus, guacamole or salsa.


    16servings


    6 triangles

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 350 degrees F. Cut each pita into 8 equal wedges. Separate each wedge into 2 pieces.
    2. Coat both sides of the pita wedges lightly with nonstick vegetable spray and place in a single layer on large rimmed baking sheets; sprinkle with the garlic powder. Bake for 15 minutes, or until golden and crisp.
    3. Allow the crisps to cool; serve immediately, or store in an airtight container until ready to use.
    Low Sodium
    Mediterranean
    Kid Friendly
    Holidays & Entertaining
    Sides
    Vegetarian
    Snacks
    Quick & Easy
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    Nutrition facts

    16 Servings



    • Serving Size

      6 triangles


    • Amount per serving



      Calories





      56

    • % Daily value*

    • Total Fat
      1g

      1%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      49mg

      2%

    • Total Carbohydrate
      12g

      4%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        1g

    • Protein
      2g

    Ingredients

    garlic powder
    2 tbsp

    Nonstick vegetable oil cooking spray
    1

    whole wheat pita (6-inch)
    6

  • Garlic Mashed Potato Soup

    Garlic Mashed Potato Soup

    How to Make Garlic Mashed Potato Soup

    Author Aviva Goldfarb: “This recipe was suggested to me by 10-year-old Ames Williford, of Pennsylvania, who makes this soup for her family. It tastes like a cross between mashed and baked potatoes, so our kids love it. You can sprinkle in toppings to your liking, such as scallions, crumbled bacon, cheddar cheese, and additional sour cream. Serve with Baked Breadsticks and Fruit Kabobs.”

    This recipe from The Six O’Clock Scramble Meal Planner, by Aviva Goldfarb. To order directly from the American Diabetes Association, click here.


    15 min prep time


    30 min cook time


    4servings


    2 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. DO AHEAD OR DELEGATE: Dice the onion, peel the garlic, peel and dice the potatoes and store in a bowl with enough water to cover so they don’t brown, slice the scallions, shred the cheese if necessary, and refrigerate, cook, and crumble the bacon, or fully prepare and refrigerate the soup.
    2. (Start the breadsticks and kabobs, if you are serving them.) In a stockpot, heat the margarine over medium heat. Add the onions and garlic and sauté for 3–5 minutes until the onions are translucent. Add the potatoes and cook, stirring frequently, for 1–2 minutes to coat them. Add the broth, bring it to a low boil, and simmer for 20–25 minutes, stirring occasionally, until the potatoes are very tender.
    3. Puree the soup using a handheld immersion blender or a standing blender. Return the soup to the pot, if necessary, and stir in the sour cream until it is smooth. Serve the soup immediately, topped with the scallions, cheese, bacon, and extra sour cream, if desired, or refrigerate for up to 2 days.
    4. SLOW COOKER DIRECTIONS: Add the onions, garlic, potatoes, and broth to the slow cooker and cook on low for 6–10 hours or on high for 3–4 hours. 30 minutes before serving, use an immersion blender or standing blender to puree the soup, then add the sour cream. Serve topped with the scallions, cheese, bacon, and extra sour cream, if desired. (Slow cooker cooking times may vary—get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
    5. FLAVOR BOOSTER Serve with hot pepper sauce, such as Tabasco.
    Kid Friendly
    Comfort Food
    Appetizers
    Dinner
    Lunch
    Main Dish
    Sides
    Soup
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    Nutrition facts

    4 Servings



    • Serving Size

      2 cups


    • Amount per serving



      Calories





      155

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        1.6g

        8%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      445mg

      19%

    • Total Carbohydrate
      24g

      9%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        3g

    • Protein
      7g

    • Potassium
      555mg
      12%

    Ingredients

    margarine (trans fat-free)
    1 tbsp

    yellow onion (diced)
    1/2

    garlic (minced, (3–4 cloves), to taste)
    1

    large russet (baking) potatoes (peeled and diced)
    2

    low sodium chicken broth
    32 oz

    sour cream (non-fat)
    2 tbsp

    green onion (scallion) (thinly sliced, or use chives)
    4

    cheddar cheese (shredded, 50% reduced-fat)
    1/3 cup

    turkey bacon (cooked and crumbled (optional))
    2 slice

  • Fruit Salad with Honey Yogurt

    Fruit Salad with Honey Yogurt

    How to Make Fruit Salad with Honey Yogurt

    Fruit is full of antioxidants, vitamins and fiber. If you want to take this on a road trip – pack fruit in small, individual plastic containers and keep in a cooler.


    10 min prep time


    8servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large bowl, mix together all fruit.
    2. Place 1 cup fruit salad in individual bowl or parfait dish. Top each fruit salad with 1 1/2 ounces Greek yogurt.
    Low Sodium
    Kid Friendly
    Gluten-Free
    Vegetarian
    Snacks
    Sides
    Dessert
    Holidays & Entertaining
    Quick & Easy
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    Nutrition facts

    8 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      100

    • % Daily value*

    • Total Fat
      0g

      0%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      25mg

      1%

    • Total Carbohydrate
      20g

      7%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        17g

    • Protein
      5g

    • Potassium
      320mg
      7%

    Ingredients

    strawberries (hulled and sliced)
    2 cup

    watermelon (cut into small chunks)
    2 cup

    cantaloupe (cut into small chunks)
    2 cup

    green grapes
    1 cup

    blueberries
    1 cup

    fat-free honey-flavored Greek yogurt
    2 (6-oz) containers

  • Fruit and Almond Smoothie

    Fruit and Almond Smoothie

    How to Make Fruit and Almond Smoothie

    Start your morning off with this refreshing smoothie. Almond milk is lower in carb than regular milk and is great for people with milk or lactose intolerance.


    5 min prep time


    2servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Combine all ingredients in a blender and puree until smooth and thick.
    Low Sodium
    Kid Friendly
    Quick & Easy
    Cooking for 1 or 2
    Vegetarian
    Snacks
    Gluten-Free
    Breakfast and Brunch
    Dessert
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    Nutrition facts

    2 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      100

    • % Daily value*

    • Total Fat
      2.5g

      3%

      • Saturated Fat
        0.7g

        4%

    • Cholesterol
      0mg

      0%

    • Sodium
      110mg

      5%

    • Total Carbohydrate
      15g

      5%

      • Dietary Fiber
        2g

        7%

    • Protein
      5g

    Ingredients

    frozen strawberries and peaches
    1 cup

    Plain Nonfat Greek yogurt
    1/2 cup

    unsweetened almond milk
    1 cup

  • Frozen Yogurt Fruit Pops

    Frozen Yogurt Fruit Pops

    How to Make Frozen Yogurt Fruit Pops

    You can make this recipe with any fruit and flavor of yogurt. Try mango chunks with pineapple yogurt, or kiwi halves with strawberry yogurt. You could also try other toppings like coconut or sprinkles instead of pecans.


    10 min prep time


    6servings


    2 pops

    Print Recipe >

    Step-By-Step Instructions:

    1. Line a small baking sheet with wax paper. Set aside.

    2. Insert the cake pop sticks into the top part of the strawberry. Do not pierce through the end of the strawberry.

    3. Dip each strawberry in the yogurt, shaking so that each strawberry is thinly coated. Use a spoon to help coat the strawberries if needed.

    4. Sprinkle 1 teaspoon of pecans over each coated strawberry.

    5. Place the strawberry pops on the baking sheet and freeze for 1-2 hours or until the yogurt is frozen. Once the pops are frozen, remove from the wax paper and serve or put in a freezer zip top bag.

    Low Sodium
    Low Carb
    Kid Friendly
    Comfort Food
    Easy Pantry Recipes
    Vegetarian
    Foodie
    Dessert
    Snacks
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    Nutrition facts

    6 Servings



    • Serving Size

      2 pops


    • Amount per serving



      Calories





      55

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        0.3g

        2%

    • Cholesterol
      0mg

      0%

    • Sodium
      5mg

      <1%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        3g

    • Protein
      2g

    • Potassium
      95mg
      2%

    Ingredients

    pecans (chopped)
    1/4 cup

    cake pop sticks
    12

    blueberry Greek yogurt (non-fat)
    1/2 cup

    strawberries (hulled)
    12

    Wax paper
    1

  • Fruit and Cheese Kababs

    Fruit and Cheese Kababs

    How to Make Fruit and Cheese Kababs

    These pretty kabobs are a great snack for kids and adults. Fruit and cheese are tasty combination of carbohydrates and protein, and will leave you feeling satisfied.


    10 min prep time


    4servings


    1 kabab

    Print Recipe >

    Step-By-Step Instructions:

    1. To make skewers, alternate strawberries, grapes, kiwi slices, and cheese on one skewer (4 strawberry halves, 4 grapes, 2-3 kiwi slices and 3 pieces cheese per skewer).

    2. Repeat the process for the remaining 3 skewers.

    Kidney-Friendly
    Fiber Focused
    Low Sodium
    CKD Dialysis
    CKD Non-Dialysis
    Kid Friendly
    Vegetarian
    Gluten-Free
    Appetizers
    Quick & Easy
    Snacks
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    Nutrition facts

    4 Servings



    • Serving Size

      1 kabab


    • Amount per serving



      Calories





      90

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      10mg

      3%

    • Sodium
      150mg

      7%

    • Total Carbohydrate
      12g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        9g
      • Added Sugars
        0g

        0%

    • Protein
      5g

    • Potassium
      192mg
      4%

    Ingredients

    kiwi(s) (peeled and sliced)
    2

    strawberries (hulled and cut in half)
    8

    grapes
    16

    light string cheese sticks (each cut into 4 pieces)
    3

    wooden skewers
    4

  • Fish Fillets with Lemon Parsley Topping

    Fish Fillets with Lemon Parsley Topping

    How to Make Fish Fillets with Lemon Parsley Topping

    Here’s a quick weeknight dinner to enjoy with your family. Fish can make a great entrée when you are pressed for time since it cooks quickly, plus it’s a great source of lean protein.


    15 min prep time


    4servings


    4 1/2 oz. cooked fish + 1 Tbsp. parsley mixture

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 400 degrees F.
    2. Line a baking sheet with foil, coat foil with cooking spray, arrange the fillets on foil, and sprinkle evenly with the paprika. Season lightly with salt and pepper, if desired. Bake 10 minutes or until the fish is opaque in center.
    3. While fish is cooking, combine the remaining ingredients, except lemon halves, in a small mixing bowl and set aside.
    4. Using a slotted spatula, remove the fish, place on four dinner plates and squeeze lemon juice evenly over all. Top with the parsley mixture.
    Low Carb
    Low Sodium
    Kid Friendly
    Seafood
    Lunch
    Gluten-Free
    Dinner
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      4 1/2 oz. cooked fish + 1 Tbsp. parsley mixture


    • Amount per serving



      Calories





      285

    • % Daily value*

    • Total Fat
      17g

      22%

      • Saturated Fat
        3g

        15%

    • Cholesterol
      75mg

      25%

    • Sodium
      75mg

      3%

    • Total Carbohydrate
      1g

      <1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        0g

    • Protein
      33g

    Ingredients

    lean white fish fillets (6-ounce each, such as tilapia, snapper, or flounder, rinsed and patted dry )
    4

    Paprika to taste
    1

    Extra Virgin Olive Oil
    1/4 cup

    lemon zest
    1/2 tsp

    parsley (finely chopped)
    2 tbsp

    dried dill (dried)
    1/4 tsp

    medium lemon (halved)
    1

  • Fiesta Tostadas (Mexican Pizza)

    Fiesta Tostadas (Mexican Pizza)

    How to Make Fiesta Tostadas (Mexican Pizza)

    This recipe, which can also be called Mexican Pizza, was inspired by an idea from author Aviva Goldfarb’s friend, Jill Rabach. It marries two recipes that are kid-favorites: tacos and pizza. Aviva’s family liked them so much that she had to make another batch immediately, so she just doubled the recipe!


    10 min prep time


    30 min cook time


    8servings


    1 tostada

    Print Recipe >

    Step-By-Step Instructions:

    1. DO AHEAD OR DELEGATE: Slice the olives or sausage if using, and shred the cheddar cheese if necessary, and refrigerate.
    2. Preheat the oven to 425°F. Line 2 large baking sheets with silicone baking mats or nonstick cooking spray. Put the tortillas on the baking sheets, spread a thin layer of refried beans on each (about 2 tablespoon per tortilla), and top each tortilla with about 1 tablespoon beans, 1 tablespoon avocado, 1 teaspoon corn, 1 teaspoon olives, and 1 tablespoon cheese (we like them best when spread lightly with the refried beans and not overloaded with toppings).
    3. Bake for about 10 minutes until the tortillas get browned and crunchy. (Meanwhile, make the ranch dressing and cut up the vegetables, if you are serving them.) Serve the tostadas immediately.
    Fiber Focused
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Kid Friendly
    Mexican/Southwestern
    Dinner
    Main Dish
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    Nutrition facts

    8 Servings



    • Serving Size

      1 tostada


    • Amount per serving



      Calories





      225

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        2.4g

        12%
      • Trans Fats
        0.1g

    • Cholesterol
      5mg

      2%

    • Sodium
      385mg

      17%

    • Total Carbohydrate
      32g

      12%

      • Dietary Fiber
        7g

        25%
      • Total Sugars
        1g

    • Protein
      9g

    • Potassium
      350mg
      7%

    Ingredients

    large whole-wheat tortillas
    8

    refried beans
    1 cup

    canned black beans (low-sodium, drained and rinsed)
    1/2 cup

    avocado (diced)
    1

    frozen corn kernels (no need to thaw)
    1/4 cup

    sliced back olives (Alternatively you could use sausage, pepperoni, or chorizo.)
    1/4 cup

    cheddar cheese, or use Mexican blend, Monterey Jack, or pepper jack (shredded)
    1/2 cup