Junk Food Kids

I have been eating mainly vegetables for more than year now and my kids are starting to eat a lot more veggies.  I make a couple of veggie sides each night to choose from.  This is an easy option that you can prep ahead of time and cook as soon as you walk in the door.  So you can get your family to the table faster. 5.3 oz garlic and basil goat cheese 1 tbs chopped sun-dried tomatoes 8 mushroom caps Directions: Mix goat cheese and sun dried tomatoes together.  fill each mushroom cap.  Grill on upper rack of barbecue grill about 8 minutes.  They need to stay firm so they keep the filling.  Serve hot. Happy Eating!

1 avocado balsamic vinegar olive oil sea salt grinder Directions;  cut avocado in half and remove pit.  Remove peel and slice in bite size pieces. Arrange on a plate and drizzle with balsamic vinegar and olive oil , salt to taste with your sea salt grinder . Green   Shellfish Pink  Gluten Yellow  Nuts Blue   Soy Purple  Milk Red  Eggs Orange  Fish Image: anat_tikker / FreeDigitalPhotos.net

 I love the sweetness of the dates with the bitter brie.  These were a bit of an experiment, however much loved last night. 5 organic medjool dates 1 tbsp butter 2 tbsp Grand Marnier 1/8 tsp nutmeg 1 wedge of brie wheat entertaining crackers Directions: Remove and chop dates. Place in a small skillet with butter, Grand Marnier, and nutmeg.  Over low heat, stir until butter is absorbed.  Place lid on skillet and leave for 3 to 5 minutes, until dates are softened. Slice brie and place on crackers, top with some of the warm drunken dates. Serve. Green   Shellfish Yellow  Nuts Blue   Soy Red  Eggs Orange  Fish

I love this appetizer.  My husband and kids love it too.  Easy to set out when entertaining. The recipe starts with simple ingredients. 1 cup of marinted artichoke hearts drained. 1tbsp capers 4 oz manchego cheese 1 clove garlic 12 pieces of crostini or toasted slices of baguette bread You have two choices with preparation.  You can had chop or use a food processor.  I used my magic bullet.  It makes for quick clean up.   First finely mince the garlic.  I like it first so that it gives a more even flavor. Add  in the artichoke hearts these can be roughly chopped.  Last add in the capers.  I like them less chopped so that you get little hits of their salty bite.   Once you have your topping mixed spread out on your crostini.  Use a vegetable peeler to make thin slices of cheese.  Put pieces of cheese on top of each piece of bruschetta.  You should have extra cheese.  ...

Keep junk food kids busy with this tasty fun while you get dinner ready. Put fresh fruit on a plate or in a bowl   cubed honey dew cubed cantaloupe  organic grapes pineapple cubed  organic strawberries green trimmed off and cut in half bamboo skewers  Directions:  Give the  ingredients  to the kids for imagination and  taste buds to enjoy.  Mix it up and add or subtract the fruits your kids really like. Green   Shellfish Pink  Gluten Yellow  Nuts Blue   Soy Purple  Milk Red  Eggs Orange  Fish

I love to put this out when friends are coming to hang out.  It looks pretty and tastes great. 1 log of goat cheese 1 tbsp minced sun dried tomatoes 1 tbsp minced fresh dill salt grinder  pepper grinder Directions:  Slice goat cheese into 4 slices.  Roll two slices in sun dried tomatoes and arrange on plate.  Roll two slices in dill and arrange on plate.  Sprinkle with a small amount of salt and pepper.  Serve with whole wheat crackers. Green   Shellfish Pink  Gluten Yellow  Nuts Blue   Soy Red  Eggs Orange  Fish

These look so cute with a great mouthwatering flavor. 1 roll seamless dough sheet 1/2 tsp Dill 1/4 cup sun-dried tomatoes 5 oz. goat cheese pretzel sticks Directions Goat cheese needs to be at room temperature.  Mix goat cheese, dill and tomatoes together.  Roll out dough sheet and spread mixture evenly over dough.  Roll dough sheet back up.  Slice one inch pieces of roll until entire roll is sliced.  Lay out slices on a baking sheet.  Bake at 350 until golden.  While still warm stick a pretzel stick in each circle and serve. Green   Shellfish Yellow  Nuts Blue   Soy Orange  Fish

I love to keep Crostini on hand to snack on.  They are so versatile you can top a soup or whip up a quick appetizer. I made these as a side for dinner last night they were a huge hit. 8 pieces of Crostini 1 tbs pesto 1 tbs chopped Fire roasted tomatoes 2 slices of mozzarella Directions Place crostini on a lined baking sheet.  spread a bit of pesto on each crostini.  Next place a small piece of fire roasted tomato. Tear uneven pieces of cheese and place on top.  Broil in oven until just golden and serve. Green   Shellfish Blue   Soy Orange  Fish