Gack Yack

Help ensure that the reauthorization of the Child Nutrition Act assures healthy food choices in schools by signing this petition.

“We believe that federally funded nutrition programs should provide all children with the healthy food they deserve. This includes low fat and safe dairy, fresh fruits and vegetables, and whole grains. Schools should be soda and junk-food-free zones and serve food that complements and furthers parents’ efforts to feed their children healthfully.”

http://www.foodincmovie.com/sign-the-petition.php

30 minutes (10 min prep, 20 min cooking)
6 muffins

3/4 cup all-purpose flour ( I used whole wheat)
1/2 cup rolled oats
1/4 cup brown sugar, unpacked
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/8 cup skim milk or soy milk (I used almost 1/2 C since I used whole wheat flour)
1/8 cup applesauce
1/4 teaspoon vanilla extract
1/2 cup mashed bananas
** I added about 1/4 C mini chocolate chips to seal the deal on these babies.

1 Preheat oven to 400 degrees F (205 degrees C).
2 In a bowl, combine flour, oats, sugar, baking powder, soda, and salt.
3 In another large bowl, mix together milk, applesauce, and vanilla.
4 Add the mashed bananas, and combine thoroughly.
5 Stir the flour mixture into the banana mixture until just combined.
6 Lightly grease and dust 6 muffin cups (or line with paper bake cups), and divide the batter among them.
7 Bake at 400 degrees F (205 degrees C) for 20 minutes.
** For mini muffins you only need about 15 or so mins.

Sweet Potato Molasses Spinach Muffins – via metropolitanmama

Makes 4 dozen mini muffins

Ingredients:
* 1/4 cup chopped organic raisins
* 2 eggs
* 1 tsp baking soda
* 1/4 cup canola oil (could substitute apple sauce for some of this to make healthier)
* 1 cup chopped, fresh spinach (I used frozen)
* 1/4 tsp salt
* 1/3 cup molasses
* 1/2 cup buttermilk
* 1 tsp cinnamon
* 1/2 cup light brown sugar
* 1 3/4 cup unbleached flour (I used 1 cup white and 3/4 cup whole wheat)
* 1/3 tsp ginger
* 1 cup mashed cooked sweet potato (microwaved or baked, not boiled)
* 1 tsp baking powder

Directions:
Preheat oven to 375ºF. Line mini muffin tins. Mix raisins and wet ingredients in a bowl till smooth; mix dry ingredients in another bowl. Combine the two, mix till blended. Spoon batter into muffin tins and bake on middle shelf till lightly browned (about 10 min. for mini muffins). Delicious and loaded with vitamin A and iron!

1 package Mexican Cornbread Mix
2 cups chopped yellow squash
1 chopped Onion
2 eggs lightly beaten (I use Eggbeaters)
1 can of cream of low-fat or fat-free mushroom soup
2 tbs butter or other oil (to saute onion and squash, I use spray oil)

Prepare cornbread according to package directions. When its done, set aside to cool.
Preheat Oven to 400 degrees.
While cornbread is cooking add butter/oil to pan and then saute the onion and squash and then set aside.
In a large bowl crumble the cornbead. Add the onion and sqaush. Add eggs, soup and mix together.
Add mixture to lightly greased casserole dish and cook for 30 – 40 mins.

Serve with Cranberry sauce.

I was driving home after taking my son to the dentist and I was starving. I could see Taco Bell ahead and really wanted to stop – but I decided to go ahead and make something at home that would be healthier.

Five Minute Tacos

1 pouch Boca crumbles ( equals about 1 cup)
1 can diced tomatoes
1 cup frozen corn
1 cup frozen peas
whole wheat tortillas
Taco seasonings: cumin, chili powder, onion powder, garlic powder, no-salt, pepper
Hot sauce (I used Chalula)

Put diced tomatoes, crumbles, corn, peas, and seasonings into pan.
Heat and simmer.
Put tortillas in microwave for 10 seconds to warm. Spoon taco mixture in tortillas and top with hot sauce.
Serve.

Variations: You could add cheese, lettuce, and sour cream on top. Also could make some pasta or rice and serve this on it. Fritos would be tasty too (though not as healthy).