Turkey Stroganoff

Turkey Stroganoff

Prep time: 15 minutes
Cooking time: 30 minutes
Makes: 8 cups
Serving Size 1 cup

Ingredients

2 teaspoons oil
1 small onion, chopped
2 cloves garlic, minced or 1/2 teaspoon garlic powder
2 cups cooked turkey, 1/2 inch cubes
2 cups water
1 cup non-fat or 1% milk
1 can (10 3/4 ounces) cream of mushroom soup
1 package (10 ounces) frozen peas
2 cups dry macaroni
2 teaspoons dill weed
1⁄4 teaspoon black pepper
1 cup corn flakes
1⁄2 teaspoon garlic powder or 2 cloves garlic
1⁄2 cup nonfat sour cream

Directions

1. Heat oil in a large frying pan over medium-high heat (350 degrees in an electric skillet) and saute onions until transparent.
2. Add garlic and cook briefly, about 30 seconds.
3. Add turkey, water, milk, soup, and peas; bring to a boil.
4. Add macaroni, dill, and pepper; stir to combine.
5. Cover pan, reduce heat to low (225 degrees in an electric skillet) and cook 10-15 minutes until pasta is tender. Stir occasionally to prevent sticking.
6. While mixture is cooking, crush corn flakes in small bowl, mix in garlic powder and set aside.
7. Just before serving, stir in sour cream and top with corn flake mixture.
8. Refrigerate leftovers within 2 hours

Crunchy Chicken Nuggets

Crunchy Chicken Nuggets

Prep time: 15 minutes
Cooking time: 30 minutes
Makes: 25 chicken nuggets
Serving Size about 5 chicken nuggets

Ingredients

1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
1⁄2 cup barbeque sauce
3 cups cereal flakes

Directions

1. Preheat oven to 375 degrees.
2. Mix chicken and barbeque sauce in a large bowl.
3. Pour cereal flakes into a large plastic bag and crush into small pieces.
4. Place chicken pieces in the bag, reseal, and toss to coat.
5. Lightly coat a baking sheet with cooking spray. Arrange coated chicken pieces on the baking sheet.
6. Bake until crispy and golden brown and chicken is no longer pink inside, about 20 to 25 minutes.
7. Refrigerate leftovers within 2 hours.

Notes

• For a dipping sauce, mix 1/4 cup mayonnaise, 1 tablespoon honey, and 1 tablespoon whole-grain mustard.
• Honey is not recommended for children under 1 year old.
• For a home-made barbeque sauce, mix the following Ingredients:
  • 1/4 cup ketchup
  • 1/4 teaspoon each black pepper, salt, oregano, basil and thyme
  • 1 teaspoon paprika
  • 1 teaspoon parsley
  • 2 tablespoons finely chopped yellow onion
  • 1 1/2 tablespoons light brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon dijon mustard
  • 1 1/2 teaspoons Worcestershire sauce
  • 1/2 teaspoon minced garlic or 1 pinch of garlic powder

Do-It-Yourself Trail Mix

Do-It-Yourself Trail Mix

Prep time: 5 minutes
Makes: 6 cups
Serving Size 1/2 cup

Ingredients

1 cup square-type whole grain cereal
1 cup o-type whole grain cereal
1 cup puff-type whole grain cereal
1 cup dried fruit of your choice
1 cup small pretzels
1⁄2 cup small nuts*

Directions

1. Set out a bowl of each ingredient with a serving spoon.
2. Let guests add a spoon of each ingredient to a platic bag or other container. Shake to mix. Enjoy!

Notes

• Peanuts and other small foods that are round are easy for your preschooler to choke on when swallowing them. Have your child eat at the table, or at least while sitting down.
• Always watch your child while he or she eats.

Banana Bobs

Banana Bobs

Prep time: 5 minutes
Makes: 16 "bobs"
Serving Size 8 "bobs"

Ingredients

1 large banana cut into ½ inch slices
1⁄4 cup low-fat vanilla yogurt
2 Tablespoons oat and honey granola cereal

Directions

1. Divide the sliced banana pieces between two plates.
2. Place 2 tablespoons of yogurt onto each plate.
3. Place 1 tablespoon of granola cereal onto each plate.
4. Use fork to pick up a slice of banana and dip into the yogurt, then into the cereal.
5. Refrigerate leftovers within 2 hours.

Notes

• Try different flavors of yogurt.

Peanut Butter Cereal Bars

Peanut Butter Cereal Bars

Prep time: 15 minutes
Cooking time: 5 minutes
Yield: 16 servings
Serving Size 2 x 2 inch bar

Ingredients

1⁄2 cup honey
1 cup peanut butter
2 cups rice cereal
2 cups quick oats
1 cup raisins, or other dried fruit

Directions

1. In a saucepan bring honey to a boil.
2. Reduce heat to low and stir in peanut butter.
3. Add dry cereal, oats and raisins; mix well. Remove from heat
4. Lightly spray or oil an 8 inch square baking pan with cooking spray. Press into prepared 8-inch pan. When cool, cut into 16 bars.
5. Store in an airtight container for up to a week.

Notes

• Try this recipe with 4 cups of unsweetened cereal flakes instead of the rice cereal and oats.
• Honey is not recommended for children under 1 year old.
• To avoid peanuts or peanut butter, try sunflower seeds or sunflower seed butter.

Breakfast Banana Split

Breakfast Banana Split

Prep time: 5 minutes
Yield: 2 servings
Serving Size 1/2 banana split

Ingredients

1 small banana
1⁄2 cup oat, corn, or granola cereal
1⁄2 cup low fat vanilla or strawberry yogurt
1⁄2 teaspoon honey, optional (skip for children under the age of one)
1⁄2 cup canned pineapple tidbits or chunks

Directions

1. Peel and split banana lengthwise. Place half in two separate cereal bowls.
2. Sprinkle granola over banana, reserving some for topping.
3. Spoon yogurt on top and drizzle with honey.
4. Decorate with reserved granola and pineapple.
5. Serve immediately.
6. Refrigerate leftovers within 2 hours.

Notes

• Try other flavors of low fat yogurt or even cottage cheese.
• Try other fresh, frozen, or canned fruits.
• Some foods can cause choking in young children. Be sure that fruit pieces are very small and soft for toddlers. Avoid grapes, chunks of pineapple or melon. Instead, use softer canned fruit, such as fruit cocktail.
• Honey is not recommended for children under 1 year old.