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Ingredients

Basil Cheddar Mayonnaise:

• 3 ounces Cabot Tomato Basil Cheddar or Sharp Cheddar, grated (about 3/4 cup)
• 1/2 cup mayonnaise
• 2 tablespoons chopped fresh basil
• 1 tablespoon fresh lemon juice
• 2 teaspoons finely grated lemon zest
• 1 teaspoon minced garlic
• 1/2 teaspoon ground black pepper

Grilled Chicken:

• 1 pound boneless, skinless chicken breast halves
• 2 cups cold water
• 2 tablespoons salt
• 2 tablespoons sugar
• About 1 tablespoon olive oil
• 4 large rounds pita bread
• Thinly sliced vine-ripened tomatoes and zucchini

Directions:

To make mayonnaise:
1. In small bowl, combine all ingredients; cover and refrigerate until ready to assemble pitas.

To grill chicken and assemble pitas:
1. Place chicken between two sheets plastic wrap and pound with mallet or heavy skillet until about 1/2 inch thick.

2. In large zip-close plastic bag, combine water, salt and sugar; jiggle bag until salt and sugar are dissolved. Add chicken, pressing out excess air; seal and refrigerate for 30 minutes.

3. Preheat grill to high. Remove chicken from brine and pat dry (discard brine). Lightly coat both sides with oil.

4. Grill until browned on both sides and cooked through to center, 2 to 3 minutes per side. Remove from grill and let stand for 5 minutes for juices to settle.

5. Meanwhile, remove top third from each pita and open to form large pocket; place pockets on grill until warm and lightly colored, about 2 minutes.

6. Slice chicken breasts thinly on bias. Spread one side of each pocket with Basil Cheddar Mayonnaise and top with chicken. Add tomato and zucchini and serve.

Nutrition Analysis
Calories 642, Total Fat 34.5g, Saturated Fat 7.5g, Sodium 2429mg, Carbohydrates 43g, Dietary Fiber 2g, Protein 37.5g, Calcium 228mg

Not only are these cupcakes the perfect fall treat, they’re also a healthy choice for you and your children! Shredded apple replaces some of the oil and keeps the cake moist in these cinnamon-spiked cupcakes.

Shredded apple replaces some of the oil and keeps the cake moist in these cinnamon-spiked cupcakes. There is a generous amount of fluffy marshmallow frosting to mound or pipe on top for a festive look. Be sure to frost them right after you make the frosting—it stiffens as it stands and becomes more difficult to spread.

12 cupcakes

Active Time: 1 hour

Total Time: 2 1/2 hours (including cooling time)

Ingredients

Cupcakes

• 1 1/2 cups shredded peeled apples
• 1/2 cup diced dried apples
• 3 tablespoons packed light brown sugar, plus 3/4 cup, divided
• 1 teaspoon ground cinnamon, divided
• 1/3 cup canola oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup whole-wheat pastry flour
• 3/4 cup cake flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup nonfat buttermilk

Frosting

• 1 cup light brown sugar
• 1/4 cup water
• 4 teaspoons dried egg whites (see Note), reconstituted according to package directions (equivalent to 2 egg whites)
• 1/4 teaspoon cream of tartar
• Pinch of salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon, plus more for garnish

Preparation

1. To prepare cupcakes: Preheat oven to 350°F. Line 12 (1/2-cup) muffin cups with cupcake liners or coat with cooking spray.
2. Combine shredded and dried apples in a bowl with 3 tablespoons brown sugar and 1/4 teaspoon cinnamon. Set aside. Beat oil and the remaining 3/4 cup brown sugar in a large mixing bowl with an electric mixer on medium speed until well combined. Beat in eggs one at a time until combined. Add vanilla, increase speed to high and beat for 1 minute.
3. Whisk whole-wheat flour, cake flour, baking soda, salt and the remaining 3/4 teaspoon cinnamon in a medium bowl.
4. With the mixer on low speed, alternately add the dry ingredients and buttermilk to the batter, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined. Stir in the reserved apple mixture until just combined. Divide the batter among the prepared muffin cups. (The cups will be full.)
5. Bake the cupcakes until a toothpick inserted into the center of a cake comes out clean, 20 to 22 minutes. Let cool on a wire rack for at least 1 hour before frosting.
6. To prepare frosting: Bring 2 inches of water to a simmer in the bottom of a double boiler (see Tip). Combine 1 cup brown sugar and 1/4 cup water in the top of the double boiler. Heat over the simmering water, stirring, until the sugar has dissolved, 2 to 3 minutes. Add reconstituted egg whites, cream of tartar and pinch of salt. Beat with an electric mixer on high speed until the mixture is glossy and thick, 5 to 7 minutes. Remove the top pan from the heat and continue beating for 1 minute more to cool. Add vanilla and 1/2 teaspoon cinnamon and beat on low just to combine. Spread or pipe the frosting onto the cooled cupcakes and sprinkle cinnamon on top, if desired.

Tips & Notes

• Make Ahead Tip: Store unfrosted cupcakes airtight at room temperature for up to 1 day. | Equipment: 12 (1/2-cup) muffin cups

Nutrition

Per cupcake: 267 calories; 7 g fat ( 1 g sat , 4 g mono ); 35 mg cholesterol; 48 g carbohydrates; 4 g protein; 2 g fiber; 188 mg sodium; 73 mg potassium.

Read More (Recipe for www.eatingwell.com)

With hungry kids returning from school, snack time is essential! It’s the perfect time of year for apples, a great snack most kids will enjoy! However if you have a hard time getting your little ones to eat apples, try this delicious, healthy dip that is sure change their mind!

Ingredients
1 (8 ounce) package cream cheese
1/2 cup brown sugar
1 tablespoon vanilla extract

Directions

Bring something new to the grill this summer! Enjoy a delicious grilled black bean nacho pizza outside with the family. This recipe is a fun activity you and your kids will enjoy making!

Learn how!

Cook Time: 15 min | Level: Easy | Yield: 18 mini corn dogs

Ingredients:

• 1 cup reduced-fat milk
• 1 package active dry yeast
• 2 tablespoons extra-virgin olive oil, plus more for greasing
• 2 tablespoons packed light brown sugar
• 1 cup fine yellow cornmeal
• 1 1/4 cups all-purpose flour, plus more for dusting and kneading
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon cayenne pepper or paprika
• 9 reduced-fat hot dogs, halved crosswise
• 1 large egg, beaten
• 1 tablespoon black sesame seeds (optional)

Directions:

Prep Time: 15 min | Cook Time: 45 min | Ready In: 1 hour

Ingredients

• 6 skinless, boneless chicken breast halves
• salt and pepper to taste
• 1/2 cup honey
• 1/2 cup prepared mustard
• 1 teaspoon dried basil
• 1 teaspoon paprika
• 1/2 teaspoon dried parsley

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9×13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
3. Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.

Prep: 35 min | Bake: 35 min. + cooling

Ingredients:

• 1/4 cup butter, softened
• 1-2/3 cups sugar
• 2 eggs
• 1/2 cup unsweetened applesauce
• 2-1/4 cups all-purpose flour
• 2/3 cup baking cocoa
• 1-1/4 teaspoons baking powder
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 1-1/4 cups water
• 1 cup (6 ounces) semisweet chocolate chips

Frosting:

• 1 package (8 ounces) reduced-fat cream cheese
• 1/3 cup confectioners’ sugar
• 1 teaspoon vanilla extract
• 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed

Topping:

• 3/4 cup flaked coconut
• 1/2 cup candy hearts

Directions:

• In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in applesauce.
• Combine the flour, cocoa, baking powder, salt and baking soda. Add to the butter mixture alternately with water, beating well after each addition. Fold in chips. Pour into a 13-in. x 9-in. baking pan coated with cooking spray.
• Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
• For frosting, in a bowl, beat cream cheese and confectioners’ sugar until smooth. Beat in vanilla. Fold in whipped topping. Frost cake. Refrigerate until serving. Just before serving, sprinkle with coconut and candy. Yield: 24 servings.

For more recipes you’ll fall in love with this Valentine’s Day, visit:  Taste of Home

A dash of inspiration and some simple pantry staples transform plain-old pancake batter into canvases for creative spirits. Warm up the griddle and get inspired with these fun ideas for flapjacks.

Ingredients

• 1-1/4 cups (300 mL) whole wheat flour
• 1 tablespoon (15 mL) sugar
• 1 teaspoon (5 mL) baking powder
• 1/2 teaspoon (2 mL) baking soda
• 1-1/4 cups (300 mL) buttermilk (or 1 cup yogurt mixed with 1/4 cup milk)
• 2 tablespoons (30 mL) vegetable oil
• 1 egg
• Vegetable oil for griddle
• Maple syrup or fresh fruit

Cooking Instructions

1. In a medium bowl, combine the flour, sugar, baking powder and baking soda. In another bowl, stir together the buttermilk (or alternative), oil and egg. Pour the buttermilk mixture into the flour mixture and stir just until combined. Be careful not to overbeat the batter (it will deflate). Fill a squeeze bottle (like an empty ketchup bottle or similar) with batter.
2. Brush a griddle or large skillet with vegetable oil and place over medium heat. When a drop of water sizzles and evaporates instantly, you are ready to begin creating your pancake masterpieces. See below for ideas.
3. When one side of the pancake is golden brown and bubbles appear on the top side of the pancake, flip over carefully and bake the other side until browned. Serve with syrup or fruit.
4. Creating your pancake masterpieces: Using the squeeze bottle, squirt out circles and squiggles and shapes onto the griddle. Work quickly because they will cook and solidify in seconds. Also, you can create designs by adding batter at different times. For instance, squeeze out your initials onto the pan (backwards, of course), then cover completely with batter (use a spoon for large amounts). The initials will show up darker than the background pancake.

Here are some more ideas for designs:

1. Happy face: Squeeze out two little eyes and a smiling mouth. Let bake for just a few seconds, then cover completely with batter.
2. Teddy bear: One round spot for a nose, two spots for eyes and a smiling mouth. Let bake for just a moment, then cover completely with batter to make the face and add two round ears at the top.
3. Mouse: Similar to the teddy bear (above), only add whiskers when you do the nose.
4. Flower: Squeeze out round middle, let bake for a moment then surround with round petals. Add a stem if you’re brave.
5. Secret message: Write something (backwards!) on the griddle. Cover with batter. Give it to your brother. Be nice.
6. Jackson Pollock pancake: Make random squiggles and splotches with batter. Let bake, then spoon batter over it to cover. Fabulous! You’re a genius.

Recipe from: Kaboose

The turkey makes this chili lighter and less fatty than beef chili, but it still has plenty of flavor.

Prep time: 60 minutes

Ingredients:

1 tbsp. vegetable oil
1 medium onion, chopped
1 medium red bell pepper, cored, seeded, and diced into 1/2-inch pieces
1 medium green bell pepper, cored, seeded, and diced into 1/2-inch pieces
1 lb. ground turkey
4 cloves of garlic, minced
1/4 c. mild chili powder
1 28-oz. can of crushed tomatoes
1 15-oz. can of pinto beans, drained
1 tsp. dried oregano
1 9-oz. box of frozen corn (optional)

Directions:

1. Heat a large pot over high heat and add the oil, spreading it so that it evenly coats the bottom of the pot.
2. When the oil is hot, add the onion, red bell pepper, green pepperand turkey and cook, stirring often, until the turkey has lost its pinkness and is cooked through – about 2 minutes.
3. Add the garlic and cook 1 minute.
4. Add the chili powder and cook, stirring continuously, for 1 minute.
5. Add the tomatoes, beans, oregano, and salt and stir well to combine.
6. Bring the chili to a boil, and then reduce the heat to low and simmer, partially covered, for 20 minutes, stirring occasionally.
7. Add the frozen corn, stir to combine, and cook 10 minutes more.
8. Serve.

Serves: 6

Serving size: 1 1/4 cups

Variations and suggestions:

Serve with rice or bow ties, which you can start preparing once the chili is simmering.

Recipe from Kids Health: http://kidshealth.org/parent/nutrition_center/healthy_recipes/turkey_chili.html