Frozen Yogurt Pops

It's Summer time, finally! Nothing quenches that blistering heat like a healthy frozen yogurt pop. Packed with yummy fruits and yogurt, this treat would be a hit with the kids and it's so easy to make, I just love it! Enjoy!

Ingredients:
1 cup – yogurt, plain
1 medium – banana
1 cup – mixed berries, frozen
1/8 cup – honey

Directions:
1. Toss all ingredients into a high-powered blender and puree.
2. Divide evenly between paper cups.
3. Cover with aluminum foil and pierce foil in the center with popsicle sticks to hold sticks in place. 4. Freeze 4-5 hours or until solid.

Turkey and Apple Wrap

A quick and healthy wrap the kids would love for school! I love them too…

Directions: Spread on any type of mustard that you or your child likes—Dijon, French’s, honey mustard. If you’re a mayonnaise family, then by all means add a layer of that, too. Sprinkle on some grated cheddar cheese, and layer with slices of turkey breast, apple slices and lettuce. Roll and cut.

Brownie Bites

Guilt Free Brownies YUMMM! Love this recipe and it’s so quick and easy.

Lightened Spinach Artichoke Chicken Alfredo Recipe

The Weekends’ upon us, time for some chillaxing with a healthy but hearty meal that moms, dads and kids could enjoy! Also us moms won’t feel so guilty about the calories!

This one pot meal is quick and delicious! A creamy chicken alfredo pasta lightened up by using milk instead of cream and adding some spinach and artichoke. It's like having creamy chicken fettuccine and a cheesy artichoke dip in one!

 

Ingredients

• 14 ounce – artichoke hearts, jarred
• 3 clove – garlic
• 1 pound – chicken breast
• 2 tablespoon – olive oil
• 3 ounce – cream cheese, low fat
• 5 1/2 cup – milk
• 16 ounce – fettuccine pasta, dry
• 1 teaspoon – salt
• 6 cup – spinach
• 1 cup – Parmesan cheese, grated

Directions

1. Rinse and drain artichoke hearts, then chop into small pieces. Set aside in a small bowl. Mince 3 cloves garlic. Cut chicken into bite-sized pieces.
2. In a large pot over medium-high heat, saute chicken (salt and peppered to taste) and garlic in 1 tablespoon of oil until the chicken is cooked. Add artichoke hearts and cream cheese and stir until creamy. Spoon the mixture out into the small bowl used for the artichoke hearts.
3. Pour 5 1/2 cups of milk into the pot and bring to a boil, stirring occasionally to prevent scalding. Once boiling, add 1 tablespoon of olive oil and 1 pound of noodles, bending or breaking to make sure they submerge. Cover and reduce heat to maintain a low boil, stirring occasionally, until the noodles are cooked to al dente (done but still a little tough).
4. Add the chicken mixture back in, sprinkle in 1 teaspoon of salt, and toss in 6 cups of spinach. Stir and cover until the leaves are mostly wilted, keeping the heat low. Now add 1 cup of parmesan and mix until everything is well combined. (Serving size: 1 cup)

Springalicious Easter Smoothies

A fun way to get the little ones to get their daily intake of veggies! I surely need this as a mom of two kids who dislike their fruits and veggies!

Recipe:

Each makes 2 glasses (1 cup each) We like them thick- like ice cream. Add more liquid if you like it thinner. 

Pink Smoothie

•   1 1/2 cup milk (almond milk or soy milk works as well)

•   2 cup frozen strawberries

Green Smoothie

•   1 1/2 cup milk

•   1 cup spinach

•   1 frozen banana

•   1 tablespoon honey

Orange Smoothie

•   1 1/2 cup milk

•   2 carrots, chopped

•   1 cup frozen mango chunks

•   1 frozen banana 

Yellow Smoothie

•   1 1/2 cup milk

•   2 cups frozen mango chunks

Purple smoothie

•   1 1/2 cup milk

•   2 cups frozen blackberries