0 850
    Nutrition Facts
    Oven Crunch Fish n' Chips
    Amount Per Serving
    Calories 660 Calories from Fat 99
    % Daily Value*
    Total Fat 11g 17%
    Saturated Fat 2g 10%
    Polyunsaturated Fat 5g
    Monounsaturated Fat 3g
    Cholesterol 93mg 31%
    Sodium 1105mg 46%
    Potassium 1068mg 31%
    Total Carbohydrates 106g 35%
    Dietary Fiber 5g 20%
    Sugars 9g
    Protein 37g 74%
    Vitamin A 31%
    Vitamin C 63%
    Calcium 9%
    Iron 152%
    * Percent Daily Values are based on a 2000 calorie diet.
    Oven Crunch Fish n’ Chips – Yummy, without the fat of deep frying! – Potatoes (Use large, baking potatoes, even the ones wrapped in foil are good), Vegetable Oil, Salt, Pepper, Halibut (or Haddock fillets (1 lb/500 g total)), Corn Flake Crumbs (or Breadcrumbs), All-purpose Flour, Italian Herb (seasoning), Lemon Zest, Egg, Milk, – Scrub potatoes or peel potatoes (only you know how fussy your gang is, grownups love the skin on); cut into wedges. Toss with oil and 1/4 tsp (1 mL) each of the salt and pepper; place on large, foil-lined baking pan. Bake in at 400 for 30 minutes. Turn and bake for 10 minutes longer or until crisp and golden outside and tender inside; remove from oven For a dipping sauce, mix equal amounts low-fat mayo and sweet relish for a homemade, kid-friendly tartar sauce.

      0 2400
      Nutrition Facts
      Triple Lemon Cupcakes
      Amount Per Serving
      Calories 280 Calories from Fat 63
      % Daily Value*
      Total Fat 7g 11%
      Saturated Fat 1g 5%
      Polyunsaturated Fat 2g
      Monounsaturated Fat 4g
      Cholesterol 56mg 19%
      Sodium 212mg 9%
      Potassium 22mg 1%
      Total Carbohydrates 52g 17%
      Dietary Fiber 0.1g 0%
      Sugars 40g
      Protein 4g 8%
      Vitamin A 0.3%
      Vitamin C 4%
      Calcium 9%
      Iron 2%
      * Percent Daily Values are based on a 2000 calorie diet.
      Triple Lemon Cupcakes – We admit it! These super lemon-y, moist cupcakes aren’t really for the kids – enjoy! – Plain Organic Yogurt, Sugar, Egg, Canola Oil, Lemon Zest, Pure Vanilla Extract, Unbleached Flour, Baking Powder, Salt, Sugar (Icing sugar), Lemon Juice (freshly squeezed), Sugar, – In a large bowl whisk the eggs, sugar, yogurt, lemon zest, oil and vanilla. In a separate bowl combine the flour, baking powder and salt. Combine the 2 mixtures and scrape into 12 greased and floured muffin tins. Bake at 350 for 15-18 minutes until a tester comes out clean. Allow cupcakes to cool in pan for 10 minutes. Make the glaze: combine the 1/4 cup lemon juice and 1/4 cup sugar in a saucepan. Stir over medium heat until sugar is dissolved. Take cupcakes out of tins, poke a few holes in each with bamboo skewer and spoon glaze over top. make the icing: combine the icing sugar with 2-3 tbsp lemon juice and spread on top of each cupcake.

      0 1538
      Zucchini Muffins
      Nutrition Facts
      Kids in The Kitchen - Zucchini Muffins
      Amount Per Serving
      Calories 181 Calories from Fat 45
      % Daily Value*
      Total Fat 5g 8%
      Saturated Fat 1g 5%
      Polyunsaturated Fat 2g
      Monounsaturated Fat 2g
      Sodium 126mg 5%
      Potassium 112mg 3%
      Total Carbohydrates 32g 11%
      Dietary Fiber 2g 8%
      Sugars 9g
      Protein 3g 6%
      Vitamin A 1%
      Vitamin C 25%
      Calcium 3%
      Iron 7%
      * Percent Daily Values are based on a 2000 calorie diet.
      Kids in The Kitchen – Zucchini Muffins – – Zucchini (Grated), Lemon Zest (grated), Egg, Oil, Honey, Flour, Baking Powder, Salt, Cinnamon, Grate zucchini and lemon peel and set aside In a mixing bowl; add eg, oil and honey and mix until blended. ; Combine all dry ingredients: flour, baking powder, salt and cinnamon in a separate bowl; Add wet ingredients, zucchini and lemon peel to dry ingredients and stir until combined.; Place in muffin cups. Bake at 400 degrees for 20 minutes. Let cool before serving.; –