Help with little kids appetites

DHalaby73

Watermelon-and-Kiwi Skewers with Starry Strawberry Cream

The watermelon and kiwifruit can be cut up one day in advance. Thread the fruit onto skewers a few hours before the party. The strawberry cream is best when prepared only a few hours prior to serving.

Yield: 8 servings (serving size: 3 skewers and 2 tablespoons sauce)

Ingredients
3/4 cup sliced strawberries
1/2 cup vanilla low-fat yogurt
1 tablespoon 1/3-less-fat cream cheese
1 teaspoon fresh lemon juice
1/2 teaspoon powdered sugar
24 (1/2-inch) watermelon balls
2 kiwifruit, each peeled and cut into 12 pieces
Preparation
Place first 5 ingredients in a blender; process until smooth. Cover and chill.

Thread 1 watermelon piece and 1 kiwi-fruit piece onto each of 24 skewers. Serve with sauce.

Note: To shape the kiwifruit as in the photo, cut a thin vertical slice off both ends of fruit, revealing the flesh. Peel by cutting vertical strips from one end to the other. Cut each kiwifruit lengthwise into quarters. Cut each quarter crosswise into thirds.

Nutritional Information
Calories:
40 (18% from fat)
Fat:
0.8g (sat 0.4g,mono 0.2g,poly 0.1g)
Protein:
1.3g
Carbohydrate:
7.6g
Fiber:
1.1g
Cholesterol:
2mg
Iron:
0.2mg
Sodium:
18mg
Calcium:
34mg

DHalaby73

Fresh Tomato-Pesto Pizza

Yield: 8 servings

Ingredients
Pesto:
4 cups basil leaves
2 garlic cloves
1/4 cup fat-free, less-sodium chicken broth
1 tablespoon grated fresh Parmesan cheese
1 tablespoon olive oil
Pizza:
1 (1-pound) Italian cheese-flavored pizza crust (such as Boboli)
3 cups chopped seeded tomato (about 2 pounds)
3 garlic cloves, thinly sliced
1 cup (4 ounces) shredded provolone cheese
1/4 cup thinly sliced basil leaves
Preparation
Preheat oven to 475°.

To prepare pesto, place 4 cups basil leaves and 2 garlic cloves in a food processor, and pulse 5 times or until coarsely chopped. With processor on, add broth, Parmesan, and oil through food chute; process until well-blended.

To prepare pizza, place pizza crust on a baking sheet. Spread pesto over crust, leaving a 1/2-inch border; top with the tomato, garlic slices, and provolone. Bake at 475° for 12 minutes or until the cheese melts. Sprinkle with 1/4 cup basil. Cut the pizza into 8 wedges.

Nutritional Information
Calories:
242 (33% from fat)
Fat:
9g (sat 3.8g,mono 3.7g,poly 1g)
Protein:
11g
Carbohydrate:
29.1g
Fiber:
1.7g
Cholesterol:
10mg
Iron:
2.5mg
Sodium:
458mg
Calcium:
307mg

DHalaby73

Oat Bran Muffins

Yield: 28 muffins (serving size: 1 muffin)

Ingredients
1 cup all-purpose flour
1 cup whole wheat flour
1 3/4 cups oat bran
3/4 cup packed brown sugar
1/3 cup nonfat dry milk
1/4 cup flaxseed
4 teaspoons ground cinnamon
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 cups shredded carrot
2 cups chopped Granny Smith apple
1 cup raisins
1 cup fat-free milk
1/4 cup canola oil
2 teaspoons vanilla extract
3 large egg whites
1 thin-skinned orange, unpeeled and quartered
Cooking spray
Preparation
Preheat oven to 375°.

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and the next 8 ingredients (all-purpose flour through salt) in a large bowl, stirring well with a whisk. Stir in carrot, apple, and raisins.

Combine milk, oil, vanilla, egg whites, and orange in a blender or food processor; process until smooth. Make a well in center of flour mixture; add milk mixture; stir just until moist.

Spoon 3 tablespoons batter into each of 28 muffin cups coated with cooking spray. Bake in batches at 375° for 20 minutes or until muffins are browned and spring back when touched lightly in center. Remove the muffins from pans immediately, and place on a wire rack.

Nutritional Information
Calories:
114 (22% from fat)
Fat:
2.8g (sat 0.3g,mono 1.3g,poly 0.8g)
Protein:
3.5g
Carbohydrate:
22.6g
Fiber:
3g
Cholesterol:
0.0mg
Iron:
1.1mg
Sodium:
188mg
Calcium:
61mg

DHalaby73

Layered Fruit Smoothie

If island-inspired cocktails warm your soul, this smoothie might just tip your taste buds over the edge. Blend mango, yogurt, honey, lime juice, lime zest, and ice until smooth; do the same with the banana, strawberries, yogurt, honey, ice, and lemon juice and zest. Pour the mango smoothie into a glass and layer the strawberry-banana mixture on top for a drink that's as much a feast for the eyes as it is for your stomach.

Yield: Makes two smoothies (serving size: 2 cups)

Ingredients
1 mango (peeled, pitted, and coarsely chopped)
1 1/4 cups plain low-fat yogurt
4 tablespoons honey
1 tablespoon fresh lime juice
1/4 teaspoon freshly grated lime zest
1 banana (peeled, and chopped)
10 medium strawberries (washed, and hulled)
1 tablespoon fresh lemon juice
1/4 teaspoon freshly grated lemon zest
Preparation
In a blender, whirl the mango; 3/4 cup plain low-fat yogurt; 2 tablespoons honey; the fresh lime juice; 2 ice cubes; and the freshly grated lime zest until smooth. Divide mango-lime smoothie between 2 straight-sided glasses and set aside.

Rinse blender, then whirl the banana; the strawberries; 1/2 cup plain low-fat yogurt; 2 tablespoons honey; the fresh lemon juice; 2 ice cubes; and the freshly grated lemon zest until smooth. Layer banana-strawberry smoothie onto mango smoothie, gently spooning mixture around inside edge of each glass to create a clean horizontal line.

Note: Nutritional analysis is per smoothie.

Nutritional Information
Calories:
408 (7% from fat)
Protein:
9.6g
Fat:
3.3g (sat 1.7)
Carbohydrate:
94g
Fiber:
5.4g
Sodium:
109mg
Cholesterol:
8.5mg

DHalaby73

Mini Frittatas with Ham and Cheese

Bake these bite-sized frittatas in a miniature muffin pan. They taste great hot or at room temperature, so you can make them in advance.

Yield: 8 servings (serving size: 3 frittatas)

Ingredients
Cooking spray
1/2 cup finely chopped onion
2/3 cup chopped reduced-fat ham (about 2 ounces)
1/3 cup (about 1 1/2 ounces) shredded reduced-fat extra-sharp cheddar cheese
2 tablespoons chopped fresh chives
1/8 teaspoon dried thyme
1/8 teaspoon black pepper
4 large egg whites
1 large egg
Preparation
Preheat oven to 350°.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 2 minutes or until crisp-tender. Add ham; sauté 3 minutes. Remove from heat; cool 5 minutes. Combine remaining ingredients in a large bowl; stir with a whisk. Add ham mixture, stirring with a whisk. Spoon mixture into 24 miniature muffin cups coated with cooking spray. Bake at 350° for 20 minutes or until set.

Nutritional Information
Calories:
39 (30% from fat)
Fat:
1.3g (sat 0.5g,mono 0.2g,poly 0.1g)
Protein:
4.4g
Carbohydrate:
2.3g
Fiber:
0.4g
Cholesterol:
32mg
Iron:
0.2mg
Sodium:
121mg
Calcium:
80mg

LizardIsANerd

first thing to know is that many tastes are acquired by children it make take up to 5 times of a child trying something for a child to start liking it. after 5 times its POSSIBLE they REALLY dont like and arent just saying that.

so if they say they dont like it because it looks healthy or different it my just be because they arent used to it

I have always heard 12 times.