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Posts Tagged ‘quick and easy recipes’


It’s winter time, its hard to get up and you are rushed to get your family ready and have a good breakfast on the table. Sound familiar? Chances are your preschooler has eaten powder doughnuts, Lucky Charms, or even popcorn for breakfast. Getting your kiddo to eat oatmeal or scrambled eggs isn’t always easy, especially when you’re in a hurry to get your child to school. But your child does want to eat — and whatever he or she puts in his or her mouth depends on the options you give your kid. By the time they start their day, most preschoolers have gone at least 12 hours without food. Here, quick and easy ideas aplenty that make eating a nutritious and power-packed breakfast fun.

Fruity Oatmeal
Good news, moms! Instant oatmeal counts as a whole grain and has all the health benefits of steel-cut and old-fashioned varieties — it’s high in cancer-fighting antioxidants and also lowers the risk of heart disease. Make this in a jiffy: mix 1/4 cup one-minute oats or one packet instant oatmeal with bananas, raisins, or coconut flakes. Let your preschooler choose the fruits so she feels like she has control over her breakfast.

Protein-Rich Burritos
Lots of fiber combined with lots of protein is filling and can provide energy for up to four hours.  Make your kid a burrito with a whole wheat tortilla rich in fiber (at least 5 grams), organic cheese, and a soy sausage link.

Yogurt Dippers
Kids who love carrots and dip might like to dip apples or strawberries into yogurt. Cut fruit into small chunks and have your child dip them into 1/4 cup plain yogurt. Serve with a side of protein, like a small handful of nuts or a couple of slices of turkey bacon.

Jazzed-Up Pizza
There are endless spin-offs of traditional pizza. Spread 2 tablespoons fruit jam or nut butter on a small whole wheat pita (leaving a “crust” at the edges), and top with sliced bananas or strawberries. Or use a base of half a whole-grain English muffin, and add cream cheese and almond slices. Another idea: top a pancake with scrambled eggs and slices of chicken sausage.


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What better way to start your Friday than whipping up a batch of GIANT chocolate chip cookies for your loved ones and kiddos. It makes them a little extra fun being a larger size, plus they are so appealing to your little ones eyes (and especially cute in their small hands). 

Note: For each cookie, use a ¼-cup measuring cup to scoop out and level dough before dropping onto the baking sheet.

Prep Time: 15 minutes
Total Time: 1 hour
Yield: Makes 16

INGREDIENTS:

  • 2 cups all-purpose flour, spooned and leveled
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 3/4 cup packed light-brown sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 bag (12 ounces) chocolate chips

DIRECTIONS:

  1. Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  2. In a large bowl, with an electric mixer, beat butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition until combined; mix in vanilla.
  3. With mixer on low speed, add flour mixture; mix until just incorporated. With a rubber spatula or wooden spoon, stir in chocolate chips.
  4. Drop 1/4-cup mounds of dough onto ungreased baking sheets, at least 4 inches apart and away from edges of pan. (You will fit about 4 cookies to a sheet; bake in two batches, using two baking sheets per batch.) Bake until golden, 15 to 18 minutes, rotating sheets front to back and from top to bottom of oven halfway through.
  5. Cool 1 to 2 minutes on baking sheets, then transfer to a rack to cool completely.

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Parent, nanny, or just on-the-go…Mondays can be crazy! I just had this realization I have a meeting this morning and need something fast, fruity and yummy while I scram out the door. Here is a great receipt for you or the kids…or your hubby to start his day off right!

Breakfast Pita Pocket Recipe 

INGREDIENTS:

  • 4 large eggs
  • 1 1/3 cups fat-free milk
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup shredded reduced-fat cheddar cheese
  • 3/4 cup chopped broccoli
  • 4 slices packaged ready-to-serve cooked bacon, chopped
  • 4 whole-wheat pita breads, cut in half

MAKE IT:

  1. Heat oven to 350 degrees F. Lightly coat a 2-quart square baking dish with nonstick cooking spray; set aside.
  2. In a medium bowl, whisk together eggs, milk, flour, salt, and pepper until smooth. Stir in cheese, broccoli, and bacon. Pour mixture into prepared pan.
  3. Bake for 30 to 35 minutes or until the center is just set. Remove and cool slightly, about 10 minutes. Cut into triangles and serve in pita halves, or refrigerate, covered, and reheat the next morning in the microwave.

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Okay forget the hamburgers, grilling outside, sweating to make patties small and cute for your little ones. We all know it is football season – yes, I stayed up until past midnight for the first Sunday night football last night and I’m exhausted today. I am sure your little ones will want to eat whatever daddy is eating while he watches his Monday night football. Here is an easy and delicious take on pizza (semi-from-scratch) that will satisfy the hunger in your kiddos and hubby! It’s packed with flavor, protein and is a hearty meal going into fall!

Prep Time: 10 minutes
Total Cook Time: 30 minutes (yay!)
Serves 4

Hamburger and Grape-Tomato Pizza 
Special note for the chef – To ensure even cooking, gently roll and stretch the dough to an even thickness. You don’t have to shape it into a precise rectangle — rounded corners are fine.

INGREDIENTS:

  • 2 teaspoons vegetable oil, such as safflower
  • All-purpose flour, for work surface
  • 1 pound frozen pizza dough, thawed
  • 3/4 cup store-bought marinara sauce
  • 1 cup grated provolone cheese (4 ounces)
  • 1 cup grape or cherry tomatoes, halved
  • 1/2 medium red onion, thinly sliced (optional)
  • 1/4 pound ground beef chuck
  • Coarse salt and ground pepper

DIRECTIONS:

  1. Preheat oven to 450 degrees. Rub a large rimless baking sheet (or a rimmed one, upside down) with oil.
  2. On a lightly floured work surface, use a rolling pin and your hands to roll and stretch dough into a 15-by-11-inch rectangle (if dough becomes too elastic to work with, let it rest a few minutes). Transfer to prepared sheet.
  3. Spread sauce evenly over dough, leaving a 1-inch border all around. Top with provolone, tomatoes, and if desired, onion; scatter beef over top. Season with salt and pepper.
  4. Bake until crust is golden, beef is cooked, and cheese is melted, about 20 minutes. Serve immediately.

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Calm after-school hunger with nutritious, easy, and tasty snacks your scholarly tykes are sure to enjoy. Voila!

Ham & Apple Wraps Recipe – just 15 minutes!
Serving Size: 4

INGREDIENTS:

  • 1/4 cup plain low-fat yogurt
  • 1 to 2 teaspoons Dijon mustard
  • 1 Granny Smith apple, cored, quartered, and cut into 16 equal-size wedges
  • 4 ounces cheddar cheese, cut into 16 pieces
  • 4 ounces thinly sliced deli ham, cut lengthwise into sixteen 1-inch strips

DIRECTIONS:

  • In a small bowl, stir together yogurt and mustard until smooth; set dip aside.
  • On one apple wedge, center a piece of cheese; wrap tightly around middle with a strip of ham.
  • Repeat with remaining apple, cheese, and ham.’Serve with dip on the side.

 

Cinnamon Tostada Recipe
Serving Size: 2

Kids (and grown-ups, too) will love this updated version of cinnamon toast.

INGREDIENTS:

  • 2 (10-inch) whole-wheat tortillas
  • 1 tablespoon light-brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1 1/2 teaspoons butter, room temperature

DIRECTIONS:

  • Heat broiler, with rack 4 inches from heat. Place tortillas on a baking sheet. In a small bowl, combine sugar and cinnamon. Dividing evenly, spread butter on one side of each tortilla; sprinkle with cinnamon sugar.
  • Broil until sugar is golden brown and has melted, 1 to 2 minutes. (Tortillas will puff under broiler and become flat again once taken out.) Cut each tortilla into wedges.

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It’s not always easy when you get home from work, are tired and have to come up with something quick and easy for your family and loved ones for dinner. Why not put a fun twist on spaghetti by adding peanut sauce! See the below recipe!

For a quick Asian sauce that takes almost no time to prepare, mix together peanut butter, soy sauce, rice vinegar, and sugar!

ASIAN SPAGHETTI RECIPE

Prep Time: 15 minutes
Total Time: 20 minutes

INGREDIENTS:

  • 8 ounces whole-wheat spaghetti
  • Coarse salt and ground pepper
  • 4 ounces snow peas, tough strings removed
  • 3 medium carrots, halved, and shaved with a vegetable peeler
  • 1 container (14 ounces) firm tofu, drained and cut into 1-inch cubes
  • 3 tablespoons smooth peanut butter
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons light-brown sugar

DIRECTIONS:

1.   Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water. Add snow peas, carrots, and tofu to pot; immediately drain pasta mixture, and set aside.

2.   In pasta pot, stir together peanut butter, soy sauce, vinegar, and sugar. Add reserved pasta mixture; toss gently, adding reserved pasta water a little at a time to create a thin sauce that coats spaghetti (you may not need all the water). Season as desired with salt and pepper. Serve.

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Memorial Day weekend is next weekend and it is full of family fun! From barbeques to days at the beach to family road trips – here is a quick and tasty snack that is perfect to bring to a family friend’s house as a hostess gift or a quickie snack for the kids that is sure to bring a smile. For this presidential holiday, we decided on Pretzel Sparklers Snacks! Like most sparklers, these are extinguished with a big bite from your kiddo. Enjoy!

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