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Delicious Snacks for Your Little One's Picky Eating Habits

Whole Grain Marshmallow Crispy Bars

(Courtesy of Southern Living)

Ingredients

  • 3 tbs butter
  • 1 (10.5-oz) bag miniature marshmallows
  • 1 (15-oz) box multi-grain cluster cereal
  • 1 ¼ cups dried cranberries, divided
  • Vegetable cooking spray

Directions

  1. Melt butter in a large saucepan over low heat. Add marshmallows, and cook, stirring constantly, 4 to 5 minutes or until melted and smooth. Remove from heat.
  2. Stir in cereal and 1 cup cranberries until well coated.
  3. Press mixture into a 13- x 9-inch baking dish coated with cooking spray. Chop remaining 1/4 cup cranberries, and sprinkle on top. Let stand 10 to 15 minutes or until firm. Cut into 24 bars.
  4. Cinnamon-Pecan Crispy Bars: Place 1/3 cup pecan halves, chopped, in a single layer on a shallow pan. Bake at 350° for 8 to 9 minutes or until toasted, stirring once after 5 minutes.
  5. Prepare Whole Grain Marshmallow Crispy Bars as directed through Step 2. Press mixture as directed into baking dish coated with cooking spray.
  6. Sprinkle with toasted pecans and 1 tsp. ground cinnamon. Proceed with recipe as directed.

For more information on this recipe, including nutritional facts, click here.

Fresh Tomato-Pesto Pizza

(Courtesy of Cooking Light)

Ingredients

Pesto:

  • 4 cups basil leaves
  • 2 garlic cloves
  • ¼ cup fat-free, less sodium chicken broth
  • 1 tbs grated fresh parmesan cheese
  • 1 tbs olive oil

Pizza:

  • 1 (1-pound) Italian cheese-flavored pizza crust (such as Boboli)
  • 3 cups chopped seeded tomato (about 2 pounds)
  • 3 garlic cloves, thinly sliced
  • 1 cup (4 ounces) shredded provolone cheese
  • 1/4 cup thinly sliced basil leaves

Directions

  1. Preheat oven to 475°.
  2. To prepare pesto, place 4 cups basil leaves and 2 garlic cloves in a food processor, and pulse 5 times or until coarsely chopped. With processor on, add broth, Parmesan, and oil through food chute; process until well-blended.
  3. To prepare pizza, place pizza crust on a baking sheet. Spread pesto over crust, leaving a 1/2-inch border; top with the tomato, garlic slices, and provolone.
  4.  Bake at 475° for 12 minutes or until the cheese melts. Sprinkle with 1/4 cup basil. Cut the pizza into 8 wedges.

For nutritional information on this recipe, click here.

MedicAlert Team Member