Healthy and Fun Valentine’s Day Treats for Kids
Get those heart-shaped cookies cutters out it’s time to make healthy and fun Valentine’s Day treats! We’ve got breakfast, lunch, and dinner covered plus an extra special dessert. Do you or someone you know like sour patch kids? Then the sour patch frozen grapes are a must-try!
Pink Strawberry Parfait
1 closed fist = 1 green light, 2 yellow lights
2 cups non-fat plain Greek yogurt
2 – 3 drops red food coloring, natural if available
1 pint strawberries, stemmed and sliced
1 cup honey bunches of oats cereal
Mix yogurt and food coloring in a large bowl. To a parfait glass add ½ cup yogurt, ½ cup honey bunches of oats, ½ cup strawberries. Repeat that layer ending with the strawberries and serve.
Sandwich Hearts on a Stick
1 stick = 1 green light, 2 yellow lights
1 English cucumber, peeled
1 cup cherry tomatoes
1/4 lb of low-sodium turkey deli meat
1/4cup non-fat mozzarella cheese, cut into cubes
Small heart-shaped cookie cutters
Cut the cucumber into 1” thick round sliced. Use the small heart-shaped cookie cutter to cut the cucumber into a heart and set aside.
To each skewer add 1 cherry tomato, 1 slice turkey, 1 cube cheese, cucumber slice (skewered lengthwise so you can see the heart shape) and finish with a cherry tomato. Repeat for each of the 8 skewers and serve.
Tomato Soup with Heart-Shaped Croutons
1 cup soup = 1 green light
1 crouton = 2 yellow lights
2 lbs plum tomatoes, stemmed and halved
4 cloves garlic, peeled
1 small onion, peeled and quartered
Freshly ground pepper
1 cup water
¼ cup fresh basil, about 4 leaves
Grilled Cheese Croutons
4 pieces whole wheat bread
4 slices low-fat cheddar cheese slices
To make the soup:
Preheat the oven to 400 degrees. Spray a sheet pan with nonfat cooking oil. Place tomatoes, onion, and garlic on the pan in a single layer and season generously with salt and pepper. Roast for 25 minutes until golden brown and tender. Place all in a blender with basil and water and puree until smooth. Season with more salt and pepper to taste.
To make the grilled cheese croutons:
Spray a saute pan with nonfat cooking oil and heat over medium-high. Spray one side of each piece of bread with nonfat cooking oil and place sprayed side down on a cutting board. Place 2 pieces of cheese each on 2 slices of bread and top with the reserved bread slices sprayed side up. Grill in a saute pan for 3 minutes on each side, until golden and the cheese is melted. Remove from pan to a cutting board. Using your medium heart-shaped cookie cutter, cut the grilled cheese into a heart.
To serve: Pour tomato soup into a bowl and top with a heart-shaped crouton.
Sour Patch Grapes
1 closed fist = 1 green light, 1 yellow light
1 lb seedless green grapes
1 lemon wedge
1 packet sugar-free powdered raspberry or strawberry Jello mix
Line a sheet pan with parchment or wax paper. Place the grapes in a bowl, squeeze the lemon wedge over the grapes and sprinkle the powdered jello, gently toss so all grapes are covered, alternatively, place the powder in a bowl and roll each grape in it. Place the jello covered grapes in a single layer on the prepared sheet pan and freeze for 1 – 2 hours. Store leftovers in the freezer in an air-tight container for up to 2 weeks.