1 lb. ground beef
1 small onion, chopped
1 (19 oz.) all natural tomato soup
1 (15 oz.) can chili beans, undrained
1 (4.5 oz.) can green chilies, chopped
1 C frozen organic corn
1 (4 oz.) bag Cheddar cheese, shredded

How to Make It:

Crumble the beef into a skillet placed over medium high heat.
Stir in the chopped onions.
Cook 7 minutes or until the beef is browned through, stirring often.
Pour the soup into the skillet and stir to combine.
Add the chili beans with their juice, green chilies and corn and stir to blend in.
Bring the mixture to a boil over medium high heat.
Reduce the heat to medium and stirring often cook 10 minutes or until the sauce thickens and it is heated through.
Sprinkle the cheese over the top and cook an additional 3 minutes or until the cheese begins to melt.

Makes 12 servings

Place the dip on the table with nachos, corn chips or scoopers. Add toppings such as sour cream, diced olives or diced onions depending on your children tastes. If you are serving to smaller children the green chilies may be let out or used as a topping on the side.

8 t butter, softened
8 slices of whole wheat bread
4 slices of American cheese
4 slices of Muenster cheese
2 C of mild salsa

How to Make It:

Spread the butter over 1 side of each slice of bread.
Place half of the bread slices, buttered side down, into a large skillet.
Place one slice of the American cheese onto each slice of bread
Layer one slice of the Muenster cheese over the American cheese.
Place the remaining bread, buttered side up, onto each sandwich.
Place the skillet over medium heat.
Brown the sandwiches for 4 minutes or until nicely toasted.
Flip each sandwich and continue browning 3 minutes or until toasted.
Remove to a platter and allow them to cool at least 5 minutes.
Cut each sandwich into 4 sections.
Cut each of the 4 sections in half.
Serve with the salsa on the side for dipping.

Makes 8 servings

Any type of cheese can work in these little dippers. Try cheddar, mozzarella or Swiss if you prefer.

1/2 C strawberry cream cheese, softened
1 large red apple, cored and chopped small
2 bananas, chopped small

How to Make It:

Place the cream cheese in a bowl and stir until smooth and creamy.
Fold in the apples and bananas until well coated with the cream cheese.

Delicious served with toasted whole grain bread or bagels. Great for kids to make and eat!

Makes 8 servings

1/2 C of pineapple cream cheese, softened (as an alternative, mix diced pineapple into regular cream cheese)
16 ounces lemon yogurt
1/2 C of dried mixed fruit

How to Make It:

Place the cream cheese into a serving bowl.
Add the lemon yogurt and mix with an electric mixer on low speed until smooth.
Fold in the dried mixed fruit.
Cover the bowl tightly and chill for at least 1 hour.

Makes 8 servings

Slice apples, pears and oranges or put grapes on toothpicks for your kids to enjoy. This is also lovely with pita or other bread.

2 C organic or natural applesauce
6 T full fat vanilla yogurt
1 t ground cinnamon

How to Make It:

Place the applesauce into a serving bowl.
Fold in the yogurt until well combined.
Sprinkle in the cinnamon and stir until blended in well.
Cover tightly and refrigerate for at least 30 minutes before serving.

Makes 8 servings

Serve this dip to the little ones – fun and easy to make and eat.

3 C prepared bean dip or refried beans
1 1/2 C of chive and onion sour cream
2 tomatoes, chopped
1 1/2 C Mexican cheese blend
1 large bag of large organic corn chips

How to Make It:

Place the bean dip into the bottom of serving bowl.
Spread the sour cream over the bean dip.
Sprinkle the tomatoes over the sour cream
Spread the cheese over the top.
Serve as a dip for the corn chips.

Makes 12 servings

* Taco flavored meat, olives, onions and lettuce are just few ideas that can be added to the list of ingredients.

48 ounces whole milk vanilla yogurt
3/4 C orange juice
3 bananas
3 C frozen whole strawberries
Homemade granola

How to Make It:

Place the yogurt into the blender.
Add the orange juice and stir just slight to incorporate into the yogurt.
Peel the bananas and break each banana into chunks.
Place the bananas and strawberries into the blender.
Cover and blend until the mixture is smooth and creamy.
Pour into glasses and top with the crushed cereal.

Makes 10 servings

This healthy drink is great to serve to kids. Click here for more smoothie recipes and green smoothies for kids.

Ingredients:
3 medium carrots, chopped
1 large parsnip, chopped
1 large potato, chopped
1 large turnip, chopped
1 onion, chopped
2 tbsp sunflower oil
2 tbsp butter
6 cups water
1 ¼ cups milk
1 piece fresh root ginger, peeled and grated
Salt and ground black pepper
3 tbsp natural yogurt
2 tbsp fresh dill, finely chopped
Splash of lemon juice

Instructions:
Place the chopped vegetables, carrots, onion, potato, parsnip and turnip, into a large saucepan with the sunflower oil and butter. Sauté for a few minutes, then cover and sweat the vegetables for about 15 minutes on very low heat. Shake the pan occasionally to prevent the vegetables from sticking to the pan.

Pour in the water and bring to a boil. Season with salt and pepper. Cover again and simmer for about 20 minutes or until all the vegetables are tender. Strain the vegetables, but reserve the liquid. Place the vegetables and ginger into a food processor or blender and purée until smooth. Return the mixture to the saucepan, add the milk and stir constantly while reheating the soup on a low heat. Take off the heat and season well. Stir in the yogurt, lemon juice and dill.

If the soup needs reheating, don’t allow it to boil as the soup might curdle.

Serve immediately with nice crusty bread. You can substitute sour cream for the yogurt if you wish.

1 lb lean ground beef
½ cup chopped onion
1 can (10 oz) red enchilada sauce
1 can (10.5 oz) all natural cream of mushroom soup
1 can (10 ½ oz) all natural cream of chicken soup
1 can (4 oz) chopped green chile peppers
1 cup milk
1 clove garlic, minced
1 package organic corn tortilla chips, coarsely crumbled
8 oz grated Cheddar cheese
1 can (4 oz) ripe black olives, chopped

Instructions:
Preheat oven to 375°.

Brown the ground beef together with the chopped onion in a large skillet. Remove from heat and drain off excess fat. Add cans of soups, chile peppers, milk, garlic and chili sauce and stir well.

Grease a 9×13x2” baking pan and place a layer of half of the crumbled tortilla chips on the bottom. Then spoon on half of the ground beef mixture, layer with the remaining tortilla chips and again, top with the remaining beef mixture. Sprinkle with cheese and olives and bake in the oven for about 35 to 40 minutes.

Serve with rice and a tossed salad.

(Serves 4 – 6)

Ingredients:

1 ½ cups oatmeal
¼ cup almonds, slivered or chopped pecans
2 tbsp maple sugar or Sucanat
2 tbsp maple syrup
1 dash sea salt
3 cups milk
Dash of ground cinnamon

Instructions:
Preheat oven to 350ºF.

Grease an 8” square baking dish and add oatmeal, almonds, maple sugar, maple syrup and salt. Add milk and mix well. Cook in a preheated oven for about 40 minutes or until milk has been absorbed and the oatmeal is soft. Sprinkle with cinnamon and serve immediately.