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Video: 3 recipes your kids will love

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    >>> this morning on "eat smart today" fun kid foods that are healthy as well. if your children would rather eat cookies over carrots you're not alone but with some imagination you can create delicious foods they want to eat. joy bauer has been cooking up kid-friendly recipes. good morning.

    >> good morning, ann.

    >> especially when your kids are young if you can come up with some things that you consistently serve it's amazing what kids will start to crave and want.

    >> absolutely. they're used to it, they acclimate to it and you want to go out of our way to serval ve vegetables with lunch or dinner. it pumps in the nutrition and helps with weight control as well.

    >> i notice you have vegetables chopped up to add to meatloaf.

    >> these are meatloaf cupcakes. it's simple. start with lean ground beef. i presauteed red pepper , carrots and onions, then add two egg whites, a quarter cup of ketchup. dump that in and then a taco seasoni ining packet. get the low sodium if you can. we'll stir it up.

    >> we'll pretend.

    >> okay. then scoop it into a coated-with-oil-spray standard muffin tin . pop it in the muffin on 425 for 20-25 minutes and you have little meatloaf cup cakes.

    >> you think kids will like it because they are small and cute?

    >> and portion controlled. and then the sweet potato frosting. bake sweet potatoes , discard the skin. mash it with a splash of skim milk and a healthy soft tub spread. let the kids frost them.

    >> good idea. do your kids like them?

    >> they love them. i test everything on my three tough customers. then i move on to neighbors, nieces and nephews. look how cute they are.

    >> they are adorable. another idea you have also talks about portion control and finger foodle really which is something kids like.

    >> this is taking the classic peanut butter and jelly to a new level. start with the whole grain lawash bread. spread it with any nut butter . they are all equally healthy. then take some chopped strawberries instead of jam and you will layer them in a tight one-inch row. then you will just roll. you want there to be enough peanut or other nut butter on the side so you can really make the edges adhere.

    >> you can slice it like sushi, use mango, grapes. and you have another one with vegetables.

    >> this is hummus and try-colored peppers. this is the rainbow sushi roll.

    >> this is my favorite idea of all of them this morning. this has to be the most healthy thing.

    >> banana ice cream . that's all there is to it.

    >> it's not banana ice cream but frozen bananas.

    >> i call it banana ice cream . they are very ripe bananas. stick them in the freezer in a bag anywhere from three to four hours to overnight.

    >> and what's great is especially because a lot of us waste bananas when they are ripe. you can just freeze them.

    >> exactly. this is the perfect thing to do.

    >> that's all that's in there?

    >> that's it. turn it on. make believe it's all pureed until there are no more chunks. it's smooth and creamy.

    >> this is what it looks like.

    >> this is dark chocolate chips.

    >> i want to grab one.

    >> this one in the food processor i put a dollop of peanut butter . so this is peanut butter banana. this is dark chocolate chip banana. you can eat it straight out of the food processor like soft serve or put it in the freezer for more like scoop ice cream .

    >> if your kids are used to regular tasting ice cream and don't think this is sweet enough you could add honey?

    >> you can, but i don't think you need it. the ripe bananas are sweet and delicious.

    >> mm-hmm!

    >> she likes it.

    >> ann will try anything. joy bauer, thank you so much.

TODAY recipes
updated 3/24/2011 8:53:32 PM ET 2011-03-25T00:53:32

Recipe: Meatloaf cupcakes with sweet potato frosting

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

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.

Serving Size

Makes 8 cupcakes (serving size: 2 cupcakes)

Recipe: PB and strawberry sushi

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

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.

Serving Size

Makes one serving

Recipe: Banana ice cream

Ingredients
  • 4 large ripe bananas, peeled
Preparation

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 cream

After 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 cream

After 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.

Serving Size

Makes 3 servings (about ¾ cup each)

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