Eagle Ridge NewsInfo about Eagle Ridge and recipes

Easy low fat recipes for picky kids?

Maybe even vegetarian meals? I have a few picky eaters and some late this week we have all the children so there are seven more to my husband and I therefore have to be relatively easy and, of course, healthy, low fat and nutritious. I have a kid who hates almost everything except the pasta, sandwiches and cereals (of course, could also be that he simply prefers his mothers kitchen that I can respect). Guily I'm trying to get my kids to eat foods that do not like, but for the sake of their health they need to eat vegetables, beans, whole grains, protein, etc. So anyone with good recipes for picky eaters would be appreciated. And please do not just say "you make them eat what they serve." I tried and it seems cruel to see that they feel there so long and then leave the table hungry, because after a while I tell you to go only if they refuse to eat your vegetables or whatever be. I also have tried to hold any appetizers or desserts, unless you want to eat her dinner – not working properly. Thanks!

CRISP Here's a fish fry low-fat version of fried fish. Simply layer pieces of white fish fillets with breadcrumbs and bake in a hot oven. Serve with tartar sauce and baked potatoes with red. The kids love this! 1 1 / 4 pounds firm white fish such as cod or halibut 1 egg, lightly beaten 1 1 / 2 cups bread crumbs 1 teaspoon mixed dried herbs Paprika 1 teaspoon freshly ground black Preheat oven to 450 degrees. Place a large baking pan with nonstick cooking spray in the oven. Meanwhile cut fish pieces. Place egg in a small bowl, combine bread crumbs, herbs, paprika and pepper in a large bowl. Remove from the oven to bake cookies. Dip fish first in egg mixture then in bread crumbs and the cookie sheet. Repeat with each piece of fish. Bake for 8-10 minutes, turning a once, until fish is cooked. LOW FAT FISH TACOS halibut and cod work especially well with fish tacos low in fat. Bake, broil or grill After a brief fish marinade, and serve with your choice of dressings, low-fat or fat-free on top of warm corn tortillas. tablespoons lemon juice 1 teaspoon cumin 1 teaspoon olive oil 2 tablespoons fresh cilantro 2 chopped 1 pound firm white fish fillets such as halibut or cod 8 corn tortillas in a bowl small, combine lemon juice, cumin, olive oil and cilantro. Place fish in a glass baking dish or in a zippered plastic bag. Add the marinade. Cover and marinate in the refrigerator for 15 minutes. Spray a nonstick baking sheet with cooking spray and preheat oven to 350 degrees. Place fish marinated in a baking tray and bake for 15-20 minutes, until fish with a fork. Moreover, broiling fish, allowing 10 minutes per inch of thickness. Hot corn tortillas according to package directions. When fish is cooked, cut into strips or chunks and divide among tortillas. Add chopped cabbage, low-fat or nonfat sour cream and salsa for garnish. Serves 4. LOW FAT CHICKEN ENCHILLADAS This a is a great way to use leftover chicken or roast chicken. These enchiladas cream are quick and easy to make. It's comfort food with a fraction of the fat. 4 corn tortillas 1 1 / 2 cups shredded cooked chicken (skinless, white meat) 1 / 2 cup black beans 1 / 2 cup sweet corn 1 cup medium hot salsa 1 cup low fat plain yogurt 1 / 2 cup reduced fat sour cream 1 / 2 cup reduced-fat Grated Jack cheese Preheat oven to 350 degrees. Spray an 8-inch by 8 inch baking dish with cooking spray. Warm tortillas according to package directions. Mix salsa, yogurt and sour cream and spoon half the sauce mixture into chicken, beans and corn. Mix well. Divide the chicken mixture over tortillas. Carefully roll the tortillas and place seam side down in baking dish. Pour remaining salsa mixture over tortillas. Sprinkle with cheese. Cover with foil and bake for 30 minutes. Makes 4 servings. BEEF STEW PENNE This is comfort food at its best (and a family favorite), combining extra lean ground beef beef, tomatoes, penne pasta and a pinch of reduced-fat cheese. Sometimes I wilt and half 10-ounce package fresh spinach (squeezed) and stir in meat and mix tomato. 1 / 2 macaroni 1 pound 14 ounces tomatoes 1 8 ounce can tomato sauce, no salt added 1 teaspoon oregano 1 pound extra lean or lean ground beef 1 onion medium, finely chopped 1 / 2 cup shredded reduced-fat mozzarella and cheddar cheese blend Preheat oven to 350 degrees. Boil pasta according to package directions. Do not cook too. Drain and reserve. Meanwhile, in a large skillet sprayed with cooking spray, sauté onions and ground beef in a medium high heat until the meat is golden. Add the crushed tomatoes, sauce and oregano and stir well. Cover and simmer for about 10 minutes. Pour batter into a baking dish 2-quart add the meat and tomato mixture and toss well to coat. Sprinkle with cheese mixture and bake for 25 minutes. Serves 4-6 You can also do a lot of wonderful things with polenta, which is very healthy, pre-cooked and can be purchased at the supermarket in a vote only to be cut. It's a great substitute for pasta. Try covering with sauce fresh tomato and a little reduced-fat cheese as a garnish for grilled chicken or beef, etc. Hope this helps!

The Best Spaghetti recipe ever,#1 HOT Mustang chef