Fun, healthy recipes that your kids will love

It can be tough to convince your kids to eat healthy. But Joy Bauer’s taken some of her favorite good-for-you foods and turned them into meals and snacks that are fun to make — and even more fun to eat! Have a blast with these recipes tonight.

For more healthy recipes visit JoyBauer.com, and follow Joy on Facebook and
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Meatloaf cupcakes with sweet potato frosting
Servings:

Makes 8 cupcakes (serving size: 2 cupcakes)

Ingredients

  • For the meatloaf cupcakes:

    • 1 yellow onion, finely chopped
    • 1 red pepper, finely chopped
    • 2 carrots, peeled and finely chopped
    • 1.25 pounds ground turkey (at least 90% lean)
    • 2 egg whites
    • 1 packet taco seasoning mix (preferably reduced-sodium)
    • 1/4 cup ketchup

Preparation

Baking Directions:

Preheat oven to 425° F. Liberally coat muffin tray with oil spray and set aside.Coat a large skillet with oil spray and saute the onions, peppers, and carrots over medium heat until soft, 8 to 10 minutes. Remove the skillet from the heat and allow the vegetables to cool to room temperature.In a large bowl, add the ground turkey, egg whites, cooled vegetables, taco seasoning packet, and ketchup. Using your hands, mush the ingredients together until they are fully incorporated. Divide the meat mixture between 8 muffin cups, smoothing the tops of each mini-meatloaf to make it level.  Bake for 20 to 25 minutes. NOTE: The mini meatloaves will generate some mushy goo on the top... simply wipe it off and discard after they cool (best to not let your kids see the goo!). Whipped sweet potato frosting: Bake or microwave 4 medium sweet potatoes, remove the skin, and mash the potatoes with 1 tablespoon skim milk and 1 to 2 tablespoons whipped butter (or healthy soft tub spread). Add kosher salt to taste. Frost each mini meatloaf with a large dollop of whipped sweet potato. Serve the extra whipped sweet potato on the side.

Tips:

Cooked mini-meatloaves may be frozen for up to 2 months.

PB and strawberry sushi
Servings:

Makes one serving

Ingredients

    • 1/2 piece whole-grain lavash bread (or 1 whole-grain tortilla, edges trimmed to make a square)
    • 2 tablespoons natural nut butter
    • 3-4 strawberries, chopped (may substitute grapes, bananas, or other fruit)

Preparation

Baking Directions:

Lay the lavash bread out on a flat surface. Spread the peanut butter evenly over the bread (won’t be perfect; just do the best you can). Place the strawberries in a 1”-thick row about ½” from the long edge of the lavash bread (if the bread is square, use any edge). Starting from the side with the strawberries, tightly roll the bread into a spiral. Press the edge gently to seal the roll. If necessary, add extra peanut butter along the seam to seal the roll shut. Cut the roll into 1” pieces (about 10 pieces total). Place the pieces cut side-up on a plate so they resemble a sushi platter.Fun variation: Use 2 tablespoons hummus in place of nut butter and strips of red bell pepper in place of strawberries.

Banana ice cream
Servings:

Makes 3 servings (about ¾ cup each)

Ingredients

    • 4 large ripe bananas, peeled

Preparation

Baking Directions:

Place the banana slices in the bowl of a food processor. (If your banana slices have been in the freezer for longer than a day, it’s best to let them thaw slightly in the food processor bowl for 20 minutes so they are easier to puree.) Puree the bananas until they are completely smooth and no frozen chunks remain. Scoop the ice cream into a bowl and freeze for another 1 to 2 hours before serving.Variation: PB-banana ice creamAfter the bananas have been pureed, add 2 tablespoons natural peanut butter to the food processor bowl. Puree for a few seconds longer to mix in the peanut butter. Scoop the ice cream into a bowl and freeze for another 1 to 2 hours before serving.Variation:Banana chocolate chip ice creamAfter the bananas have been pureed, add 2 tablespoons mini semisweet chocolate chips to the food processor bowl and mix them in with a large spoon. Scoop the ice cream into a bowl and freeze for another 1 to 2 hours before serving.

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