2 Romaine lettuce leaves, cut into very think strips
1/4 cup drained bottled roasted red pepper strips
8 cherry tomatoes, halved
4 pitted black olives, sliced
1 Kirby cucumber, sliced
2 Whole-wheat English muffins, split in half and toasted
1/2 cup hummus
Place the lettuce, red pepper strips, tomatoes, olives and cucumber slices in piles on a plate. Spread the English muffins with the hummus, then use the vegtables to make funny faces on them: lettuce or pepper strips can be hair, tomatoes or olives can be eyes, cucumber slices can be ears–use your imagination, adding any vegetables you like and have fun!
Hint: In addition to decorating their own sandwiches, kids can use plastic knives to halve the cherry tomatoes and slice the black olives.
Per serving: (2 decorated English muffin halves): 279 Cal, 9g Fat, 1g Sat. Fat., 0g Trans fat, 0 mg Chol, 819mg Sol, 42g Carb, 10g fib, 12g Prot, 218mg Calc.
2 slices whole-wheat bread
1 pound ground skinless turkey breast
1 cup cooked brown rice
1 small onion, grated
1/4 cup ketchup
1/4 teaspoon salt
1/2 cup unweetened apple juice
4 sliced pitted black olives
Carrot slices and strips
1. Preheat oven to 350 degrees
2. Place the bread in a food processor and pulse to make fine crumbs. Transfer the crumbs to large bowl and add the turkey, rice, onion, ketchup, and salt. Mix with your hands or a spoon until well blended. Form the mixture into 8 small oval loaves and place the loaves in a 9×13 inch baking pan. Pour the apple juice into the pan. Bake until the mice are cooked through, about 45 minutes.
3. Remove the mice from the pan with a spatula. Press 2 olive slices into each for eyes and make ears and tails with carrot slices and strips.
TIP: Cuteness counts!! Have a converstaion with your kids about these critters, let them stick on the eys, ears, and tails, and see if they have an attitude adjustment toward brown rice and turkey.
Per Serving: (1 mouse): 142 Cal, 1g Fat, 0g Sat Fat, 0g Trans fat, 47mg Chol, 248mg Sod, 13g Carb, 1g Fib, 19g Prot, 18mg Calc.
2 large sweet potatoes, scrubbed and skins left on
1 1/2 teaspoons extra-virgin olive oil
1/2 teaspoon coarse sea salt or kosher salt
1/4 teaspoon ground allspice
1. Preheat the oven to 400ºF. Spray a nonstick baking pan with nonstick spray.
2. Quarter the potatoes lengthwise. Cut each quarter into 4 wedges; you should have 32 wedges in all.
Toss the potatoes with the oil, salt, and allspice in a large bowl. Arrange in a single layer on the pan and bake until the potatoes are cooked through and crisp, about 35 minutes, turning them once halfway through baking.
Smart Move: Getting your family to enjoy these delicious baked fries (and cutting back on the fried ones) is a great step toward a healthier diet. Sweet potatoes have even more beta-carotene than carrots, and leaving the potatoes unpeeled increases their fiber.
Per Serving: (8 fries): 108 Cal, 2 g Fat, 0 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 297 mg Sod, 22 g Carb, 3 g Fib, 2 g Prot, 26 mg Calc.