Results tagged “sneaky chef recipe” from The Sneaky Chef

Tell kids they're having "ice cream" for breakfast and watch them literally jump out of bed to get to the table those first few days of school! Fortified with low fat yogurt--one of my favorite power tools of health--my soft serve has probiotics to boost kids immune system and protect our kids for those first weeks back at school.  

Kids absolutely love the chocolate, fresh banana and strawberry flavors. You'll love them because they're super healthy and take 2 minutes to make. 

Enjoy in good health, 

Missy

Breakfast Ice Creams

Nutrition Highlights: Fruit, calcium, and probiotics

The name alone makes kids giggle and school mornings go a bit smoother. Your kids will think you’re the best when you call them into the kitchen for their morning “ ice cream” ! These two-minute recipes are fun enough to entice even the grumpiest kids. 

Your food processor is the only way to puree the frozen fruit without having to add a lot of liquid — and for these small quantities, a three-cup mini food processor works best. These recipes can be quickly converted to a thinner smoothie by adding an extra ½ cup of milk to all the variations below and then mixing them in the blender:

Each variation below serves 2 children

Extra Sneaky Strawberry Breakfast Ice Cream

Rich in vitamins C and K, potassium, folate, calcium, fiber and protein.
1/4 ripe avocado
1/2 cup frozen strawberries, without syrup or added sweeteners
2 tablespoons plain yogurt
1 tablespoon honey or sugar

Banana Breakfast Ice Cream

Rich in vitamins B6, C, potassium, fiber, calcium, and protein
1 frozen banana, cut in pieces (about 1 cup)
2 tablespoons plain yogurt
1 tablespoon honey or sugar

Chocolate Banana Breakfast Ice Cream

Rich in vitamins B6, C, potassium, fiber, calcium, protein, and antioxidants
1 frozen banana, cut in pieces (about 1 cup)
2 tablespoons plain yogurt
1 tablespoon honey or sugar
1/2 teaspoon unsweetened cocoa powder

Note: If you prefer to use sweetened yogurt (the vanilla flavored yogurt works well with all of the above), you probably won’t need the extra sugar or honey.

For each of the above Breakfast Ice Creams, put all ingredients in food processor and puree on high —  hold on tight, the first few seconds are a bit rough until the mixture smoothes out. Each makes about 1 1/2 cups of ice cream. 

Another sneaky hint: Make popsicles out of these ice creams by pouring them into ice pop molds and freezing the night before. It’s double the fun to eat it this way in the morning!

I'll be in New York all day today doing a "Satellite Media TV Tour " where I'll be demonstrating my newest back-to-school recipes on morning shows across the nation.

I'll be using Uncle Ben's whole grain white rice as the featured ingredient. It's an amazing new product that will become every mom's secret weapon in the kitchen!

It's the first and only whole grain rice that looks and tastes like white rice.

This is truly the ultimate sneaky product and, as you can imagine, my dream come true. It even has twice the amount of fiber of brown rice! 

Kids will never know they're eating something healthy.

I can't tell you how good I feel about this product. 

See you on your local morning show!



Enjoy in good health,

Dear Missy,

Dear Missy,

Hi Missy,

I'm stuck!  My 10 year old will not eat any meat.  We've tried all kinds made all ways.  She will eat disgusting store bought frozen chicken nuggets, but not homemade chicken cutlets or nuggets.  Do you have any tips for getting her to get protein & iron in?

Dear Georgina,

I would first recommend trying my Crunchy Chicken Tenders and see if they work. They get rave reviews from most kids the age of your daughter. I'll paste the recipe below (from my first book).

Regarding your questions about protein and iron: spinach, and other dark greens, are a great source of both. You'll find spinach in my purple puree and in my recipe for green juice. Tofu, beans and nuts are significant sources of protein. And some grains, like millet, are very high in iron.

Enjoy in good health!

Missy

CRUNCHY CHICKEN TENDERS

You can gradually increase the amount of the Orange Puree used in this batter. Your kids may not be able to see the veggies under the crunchy breading, but their little bodies know the nutrients are there because overall, they just feel more energized. You can pan fry these in a little heart-healthy olive oil or oven bake them if you are short on time in the kitchen.

Makes 4 to 6 servings
1 pound boneless, skinless chicken tenders (or boneless, skinless chicken breasts, cut into strips)
1/2 teaspoon salt
1/2 cup flour, ideally whole wheat
2 large eggs
1/4 to 1/2 cup Orange Puree (see Make-Ahead Recipe #_)
2 cups Better Breading (see Make-Ahead Recipe #_)
1/2 cup grated Parmesan cheese

Olive oil for pan frying

Season chicken tenders with salt. Place flour in a shallow dish or on a plate. Beat eggs with Orange Puree in shallow bowl and place next to the flour. In a third shallow dish or on a paper plate, combine the Better Breading with the Parmesan cheese.

Dredge each piece of chicken in the flour, shaking off excess, then the egg mixture, and then the Better Breading mixture. Press the breading evenly onto both sides of the chicken. Put on wax or parchment paper and store in the refrigerator for cooking tomorrow or proceed to cook immediately.

Pan-fry method:

Heat 2 tablespoons oil in a large skillet over moderately high heat until hot but not smoking. Add a few strips at a time, pan frying on one side until the crumbs look golden, about 2 to 3 minutes. Watch for burning, and turn down heat if necessary. With tongs, turn the pieces over and lightly brown the second side until golden, about 3 minutes. Reduce the heat to low and continue heating chicken until cooked through, about another 10 minutes. Blot cooked tenders on paper towels to remove excess oil.

Oven-bake method (not as brown and crisp, but quicker):

Preheat oven to 400 degrees.

Place breaded tenders on a lightly sprayed cookie sheet and bake for 10 to 12 minutes. Turn chicken tenders over once with tongs, then return to oven for another 10 to 12 minutes until cooked through.

Dear Missy,

My toddler does not like meat (or fish) and will not touch anything with meat in it.  I use your first cookbook and love making the meatless dishes for my little one.  I use quite a bit of the orange puree dishes.  I hide it in your french toast, mac and cheese, grilled cheese, and Frank n' Beans (with meatless hotdogs of course) recipes.  We also use the white puree in your twiced baked potatoes.  He LOVES the green puree and eats it without me hiding it in anything!  We don't have issues getting him to eat fruit either.  In addition to you meatless recipes we go through a lot of hummus & natural peanut butter. I would like to prepare more dishes that use lentils and quinoa but don't have any kid-friendly recipes. Do you have any plans to publish a vegetarian cookbook? 

Dear Valerie,

It sounds like Sneaky cooking is working quite well for your family : )  I happen to have a lentil puree in my third book, Sneaky Chef to the Rescue. I've pasted the recipe below. 

One day I hope to do a vegetarian book. Keep your eyes peeled ; )

Enjoy in good health, and keep up the great work!

Missy

Make-Ahead Recipe #5: Lentil Puree

2/3 cup lentils* (about 4 ounces), rinsed 
2 cups water plus 2 tablespoons water

*Green Lentils have the most fiber, but you can use any color lentil for this recipe - green, brown, orange, black; also feel free to substitute canned lentils and skip the cooking step – go right to pureeing.

Combine the lentils and the water in a saucepan over medium-high heat. Bring to a simmer, cover, and simmer for 35 to 40 minutes, or until lentils are tender. Drain any excess liquid and fill the bowl of your food processor with the lentils and 1 tablespoon of water. Puree on high until as smooth as possible, adding the other tablespoon of water if needed. Stop occasionally to push the contents to the bottom. If necessary, use another tablespoon of water to smooth-out the puree.

This recipe makes about 1 ½ cups of puree; double it if you want to store more. It will keep in the refrigerator up to 3 days, or you can freeze 1⁄4-cup portions in sealed plastic bags or small plastic containers.

Lentil Puree is used in the following recipes:
Mexican Cheeseburger
Sneaky Sliders
Sneaky Gravy

If food is love, then your family will adore this Sneaky Chef Valentine’s Day recipe that’ll keep their precious hearts healthy! 

These treats are so cute that my daughter, Sammy, is bringing them to school for the other kids on Valentine’s Day. They are a nice change from the heart-shaped lollipops and chocolates that the other kids share. 

Enjoy in good health!

Missy

Make 6 balls

6 cups popped popcorn 
4 ounces regular marshmallows (a little less than half of a 10-ounce package)
1 teaspoon canola or vegetable oil
2 tablespoons Cherry Puree (see Make-Ahead Recipe below)
3 tablespoons oat bran
6 craft sticks

Place popcorn in a large bowl; set aside. In a saucepan, melt marshmallows and canola or vegetable oil over low heat. Stir in Cherry Puree and oat bran. Pour over popcorn and toss to coat. Allow to cool for 5 to 10 minutes, then spray your hands with oil and shape mixture into 6 baseball-sized balls. Re-spray hands with oil as needed.

Insert a craft stick into the end of each ball and place on wax or parchment paper to harden. 

Make-Ahead Recipe #7: Cherry Puree

2 ½ cups fresh or frozen cherries,* no syrup or sugar added
½ teaspoon lemon juice
1 to 2 tablespoons water

Makes about 1 cup of puree

Fill the bowl of your food processor with the cherries, lemon juice, and 1 tablespoon of water; puree on high until as smooth as possible. Stop occasionally to push the contents to the bottom. If necessary, use another tablespoon of water to smooth-out the puree.

This recipe makes about 1 cup of puree; double it if you want to store another cup. It will keep in the refrigerator up to 3 days, or you can freeze 1⁄4-cup portions in sealed plastic bags or small plastic containers.

*Try to use organic cherries, since they rank high on the “dirty dozen” list of produce most contaminated with pesticide residues.

For more Valentine’s Day recipes, check out The Sneaky Chef to the Rescue: 101 All-New Recipes and “Sneaky” Tricks for Creating Healthy Meals Kids Will Love

Refried beans can be a Sneaky Chef’s best friend if they are low-fat and made without lard. Pinto beans top the antioxidant and fiber charts, so they’re already healthy in their own right—but they also provide a brilliant disguise for our White Puree. And don’t discount the health factor of salsa, which is one of the healthiest of America’s favorite toppings.

Makes 4 servings

Large bowl low-fat tortilla chips, ideally Sneaky Chef Spice Boys Corn Chips (Chili Spice Variation)
2 cups Sneaky Chef Doctor’s Choice Chili (or other chili)
1⁄2 cup shredded low-fat cheddar cheese
2 tablespoons low-fat sour cream or plain yogurt, for garnish
Chopped jalapeños, to taste, for garnish

Preheat oven to 350 degrees

Line an ovenproof serving bowl or casserole dish with tortilla chips. Spoon the chili over the chips. Top with cheese and bake for 10 minutes or until the chili is warmed through and the cheese melts. Garnish with sour cream or yogurt and jalapeños. Serve warm.

From The Sneaky Chef: How to Cheat on Your Man in the Kitchen!
 

Dear Missy,

I want to thank you for helping improve the health of my son.  He was diagnosed with reflux at age 1 and allergies and asthma at age 2.  His weight was under the 1st percentile and his height was only the 5th percentile.  He vomited multiple times a day, sometimes just looking at a new food.  Last Christmas, my mother-in-law got me your book, and 1 year later my son is at the 50th percentile for both weight and height!  He is also off his reflux medication.  It's been amazing.  I thought I would share his favorite recipe (that he likes to make wearing his chef hat).

Blueberry Muffins, Sneaky Chef Style:

1 cup Purple Puree
1/4 cup vegetable oil
1 tsp vanilla
1 egg
2 cups Flour Blend
1/3 cup sugar
1 tbsp baking powder
dash of salt
1 cup fresh blueberries

Combine Flour Blend, sugar, salt, baking powder and set aside.  Whisk together Purple Puree, oil, vanilla, and egg.  Stir in dry ingredients until thoroughly mixed.  Stir in blueberries.  Coat muffin tin with cooking spray and divide batter equally among holes.  Bake at preheated 400 degree oven for about 16 minutes.  Makes 12 muffins.

Thank you for your wonderful books!

Lori B., Colorado

Dear Lori,

What a wonderful and deeply moving testimonial you've sent. I can't tell you how much it means to me to get a letter like this. Really. I am completely awe struck. It motivates me to work ever harder, every day, to help children like yours.

I am so happy your son has improved! And there is the possibility that your story could be included in some future book that I'll write, similar to Sneaky Chef to the Rescue, so if you're interested, please keep me informed of your contact information if it changes so that I'll be able to reach you at that time.

I love how much Purple Puree you're using in the recipe! What color does it turn out??

Keep up the great work!

Missy

Hi Missy,

My kids love Manicotti, so I was wondering how to make it
more healthy.  Thanks so much!

Dear Cindy,

This is one of my favorites, too! I have a great recipe for "manli-cotti" in my second book, for men. Here's the recipe below. (You can find the recipe for White Puree on the Free Recipe pages of my website).

Enjoy in good health!