Grilled Cheese - the Healthy Way

Yes, I am one of those moms who hides healthy stuff in her kids' favorite foods.

Jeremiah won't eat veggies - that he can see. So Mom just sneaks them in here and there.

This recipe is a lunch staple around here because both boys love their "cheese toast!" And that makes me love it!

Hiding veggies does require some prep but I think it is totally worth it. Ice cube trays and freezer bags have become my good friends.

So here it is, from the wonderful Deceptively Delicious cookbook.


DD Grilled Cheese Sandwiches

Ingredients
* 1/2 cup of shredded reduced-fat cheddar cheese
* 1/2 cup sweet potato or butternut squash puree
* 1 tablespoon trans-fat-free soft margarine spread
* 1/4 teaspoon salt (I didn't use any)
* 4 slices of whole-wheat bread
* Nonstick cooking spray
* 1 teaspoon olive oil

Directions
1. In a medium bowl, mix the cheese, vegetable puree, margarine & salt. Spread two slices of bread with the cheese mixture & top with the other two slices.

2. Coat a large nonstick skillet with cooking spray & set it over medium heat. When the skillet is hot, add the oil. Put the sandwiches in the pan & spray the top with cooking spray. Cook 4 -5 minutes per side, or until bread is crisps and the filling is melted. Let sit a few minutes before cutting - Jeremiah like his cut into triangles :)

Do you hide healthy things in your kids' food? Successes? Failures?

Super Power Muffins

So I can't believe I haven't posted this yet because this is Jeremiah's FAVORITE - for snack, breakfast, anytime really.

I think they are pretty darn yummy as well!

I found this on a blog a while back in the comment section so I don't have anyone to attribute to - but whoever came up with these - THANK YOU!

Healthy, filling, full of protein and produce - what more could a mommy want to give her boys for breakfast?!

Jeremiah especially likes them in mini-form :)

Super Power Muffins

Ingredients
1 cup brown sugar (I don’t pack it!)
½ cup peanut butter
1 banana
½ cup of applesauce or carrot puree
1 egg
1 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
¼ cup chocolate chips

Directions
Preheat oven to 350 degrees.

Mix all dry ingredients well and set aside.

Blend everything else and then sift in dry ingredients. Truth be told, I don't have a sifter. They still turn out great.

Spray muffin tray. Divide batter between muffin tins, filling 2/3 full.

Bake for 15-18 min. Makes 12 muffins or 24+ mini-muffins.

Day and Night Cookies

So Jeremiah and I tried something new.

That particular day, we were talking about how God created day and night and relating that to black and white.

He needed something to keep him occupied and he loves baking with me so I came up with this.

We took my mom's classic chocolate chip cookie recipe and mixed it up a little to make "Day and Night Cookies." I threw in a little bit of this and that I found in the cupboard. We were both quite pleased with the yummy results.

The "mix-in" proportions can be changed to suit your tastes - more Heath in my case!

Jeremiah had fun finding the black and white pieces as he ate the cookies. Hope you like them too!

Day and Night Cookies

Ingredients:
1 cup shortening
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla
2 1/3 cup flour
1 tsp baking soda
1 tsp salt
1 cup mix-ins - here is my preference:
*1/4 cup semi-sweet chocolate chips
*1/4 cup white chocolate chips
*1/2 cup toffee baking bits (such as Heath)

Directions:
Preheat oven to 350 degrees.

Cream sugars and shortening together. Add eggs and vanilla. Mix in the rest of the ingredients. Bake 12-15 minutes.

My Favorite Banana Bread

Banana bread. Always making it, but never with the same recipe! I seem to be constantly in search of the perfect banana bread recipe because the boys love it so much.

And now I've found it. I'm done looking. This is the one.

I should have figured it would come from this cookbook.


Only the most wonderful cookbook on the face of the earth I do believe. If you know of one better, send it to me because I need to see it. (I'll always take a new cookbook!) But you need to get this one.

I could write a whole post on how much I love America's Test Kitchen but I'll spare you for now and move on to the recipe.

The keys to this recipe are...
-VERY ripe bananas
-plain yogurt
-very gently mixed batter

And don't forget to save those overripe bananas in the freezer so you have them on hand when you want to make banana bread! Just peel them and stick them in a freezer bag. Set them out to thaw before you start baking and you're ready to go!

Give it a try - I think you'll enjoy it as much as the boys and I do!

ATK Banana Bread

Ingredients
2 cups all-purpose flour
3/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
3 very ripe, soft, darkly speckled large bananas, mashed well (about 1 1/2 cups)
6 tablespoons unsalted butter, melted and cooled
2 large eggs, beaten lightly
1/4 cup plain yogurt
1 teaspoon vanilla extract
1 1/4 cups walnuts, toasted and chopped coarse (optional)

Directions
Adjust oven rack to lower middle position and heat oven to 350 degrees. Generously coat a 9 by 5 inch loaf pan with vegetable oil spray.

Whisk flour, sugar, baking soda, salt together in large bowl; set aside.

Whisk the mashed bananas, melted butter, eggs, yogurt and vanilla together in a separate bowl.

Gently fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky. DO NOT OVER MIX!!! Scrape batter into prepared loaf pan and smooth the top.

Bake until loaf is golden brown and toothpick inserted in center comes out clean, about 55 minutes.

Cool in pan for 10 minutes, then transfer to wire rack. Let cool for one hour.