Healthy and Fun Appetizers For Kids

Kabobs are a healthy choice for the kids and entire family. Whether they are served as an appetizer, or a main course. Not only are they healthy but they are fun to make. If the kids are starting to get bored this summer here's a recipe for Meatball Kabobs that they can make, and the whole family can take pleasure in.

A simple list of what you will need:

_. One bag of pre-cooked meatballs.
_. A green pepper sliced in chunks.
_. One onion sliced in chunks.
_. One sliced carrot.
_. One can chunked Pineapple or one fresh pineapple. If you buy the canned version make sure it's well drained before putting on skewer.
_. 8 whole mushrooms.
_. Charcoal and charcoal lighter for the grill
_. 8 8-inch skewers. Any size skewer will work but 6 inch is the perfect size for a meal and will also allow heat more easily in between the items on your skewer without worrying about packing the skewer too tight.

Add some of your items if you would like. The ideas are endless for kabob making. Some other items you might enjoy are watermelon, celery, tomatoes, cantaloupe, or honeydew.
Light the grill with the charcoal and lighter fluid. Let it burn for about 5 minutes.
While the coals are burning have each child make their kabob. They can put the variety of items on their skewer or just pick their favorites. A good pattern is meatball, carrot, onion, pineapple, and then start again with meatball until the skewer is almost full. Don't pack the veggies too tight, which will allow the heat to be balanced. Use a whole mushroom for the tip of the skewer to keep all the other items on the skewer while cooking. Add a couple dashes of Teriyaki sauce or another favorite sauce. This particular kabob does not need any spice seasoning since a sauce is being used.

This kabob can be made in the cold season without the use of the grill also. Simply steam the vegetables or lightly fry them with a low fat cooking spray.

Put the kabobs on the grill and turn them every 3 minutes depending on the heat of your grill and how the kabobs look to you. After 2 turns each for each kabob they should be done. If not, leave them on a couple minutes and put them on a platter.

With the leftovers, add some lettuce and you have another healthy side dish or appetizer for the next day. Salads are always a good choice for the health conscious family.

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Chicken and Asparagus Stir Fry

A stir fry is a satisfying way to celebrate the end of the work week.

Ingredients:

Non-stick cooking spray
12 oz. chicken breast, rinsed, and sliced in strips
1 bunch asparagus, ends cut off, rinsed and cut into 1 inch pieces
1/4 cup Worcestershire sauce
1 tsp. margarine
Salt
Pepper
2 cups rice pilaf
Stir Fry sauce (optional)

Start preparation of rice pilaf with water, tsp. margarine, and a dash of salt, in medium sized saucepan. Add rice pilaf when water begins to bowl and cover. In non-stick sprayed saute pan on medium heat, add chicken and Worcestershire sauce. Cover and allow cooking for approximately 5-6 minutes. Stir with spatula and if needed, cook more until done. Chicken should be well cooked, without any pink color and asparagus will be tender to the touch. If stir-fry sauce is preferred, add a good amount to chicken/asparagus mixture in pan. 1/2 cup is a good measurement to start out with. Put 1 cup of rice on 2 separate plates, and divide stir-fry mixture to both plates, on top of rice. Add 2 glasses of wine or your favorite beverage and you are ready to dine.

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The Wonders of Chutney

Chutney originated in India. Hindu is one of the main practiced religions in India, and vegetarianism is one of the beliefs of that religion. The original popularity of Chutney makes sense knowing that fact. Authentically made fresh, sugar was not used until wanting to preserve it for storage. Having made its way across continents, it eventually became commercialized.

To define it specifically, it is a pungent relish made of fruits, spices and herbs. A popular version is made with mangoes, but it can be made with pears or apples, or just about any kind of fruit. Depending on your mood, whether its sweet, sour, zesty, or spicy, chutney can be made to satisfy your taste buds. Served cold or warm, it compliments all meats. As an appetizer, Chutney makes a scrumptious salsa or dip. With over 2000 varieties made, it will be easy to find your own personal favorite.

Chicken Salad with Chutney

Ingredients:
2 boneless chicken breasts
3 medium size apples
3 tbsp. mango-ginger chutney
1 1/2 cup grapes
1 cup orange juice
1/2 cup toasted coconut
3 cups romaine lettuce
2 tablespoons vanilla flavoring
1 1/2 to 2 cups mayonnaise. You can substitute Low-fat mayonnaise for fewer calories.

In a large frying pan cook chicken breasts after spraying pan with non-stick oil. Let pan heat up. Add orange juice and vanilla flavoring to pan and cover. Cook on medium heat allowing juice and flavoring to seep into chicken until liquid is gone. Turn off heat and allow chicken to cool.
Peel and chop up apples to desired size, after rinsing them. For better taste, cut apples into small cubes.
Rinse and drain grapes and cut each grape in half. You can also cut in thirds if you prefer.
Cut up your chicken breasts. A good way to do this is too cut diagonally across each chicken breast and then horizontally.
In medium sized salad bowl, add chicken, lettuce, apples and grapes. You can toast the coconut easily by spreading it out thinly on a cookie sheet and putting in oven at 350 degrees for about one minute. Watch closely since every oven is different. You will be able to tell by looking at it, if that is sufficient time by how brown the coconut is. If not brown enough, stick in oven again, but watch it carefully so it doesn't burn. Once cooled, add coconut to your salad mixture.
Add 1 1/2 cups mayonnaise and mix well. If you like a more slippery salad add additional mayonnaise until satisfied with result. Now add your mango-ginger chutney on top.
Put covered salad into refrigerator and let cool completely. It will take approximately 3 hours for it to be completely chilled and ready to eat. This serves 2-3 people. Divide salad into 2 or 3 salad bowls when ready to serve.

Tomato Pepper Chutney

This is an easy recipe that is excellent served with tortilla chips, or as a zesty dressing on salads or poultry.

Ingredients:
4 large tomatoes, skinned and diced finely2 tablespoons finely chopped white onion1 1/2 tsp. green pepper, seeded and finely chopped 1 1/2 tbsp. lemon juice2 teaspoon sugar1/4 teaspoon salt1/8 teaspoon black pepper
1/4 tsp. cilantro (optional more according to taste preference)

Mix all ingredients in medium sized bowl. Place in refrigerator. This is excellent with tortilla chips, or as a zesty dressing on salads or chicken.

Cranberry Pear Chutney

Ingredients:

3 Pears, peeled and diced
3 tbsp. fresh cranberries, rinsed
1 medium onion, rinsed, diced finely
1 tsp. grated fresh orange peel
1 tsp. grated fresh ginger
1/4 cup apple vinegar (red wine vinegar can be used as well)
1/4 cup sugar
1/2 tsp. all spice
1/4 tsp. salt

Put all ingredients in medium sized pan. Cover and allow simmering for approximately one hour. Allow cooling in refrigerator. This Chutney would accompany English muffins or toast in the morning.
It is really just up to your imagination for recipes and uses for Chutney. Let your creativity roam and make up your own version.

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Sources:
http://www.ask.com/reference/dictionary/ahdict/65531/chutney (definition)
http://www.globalgourmet.com/destinations/india/indiaback.html

Fast and Easy Low Fat Chicken Parmesan with Angel Hair Pasta

Ingredients:

2 boneless chicken breasts
2 cups marinara sauce
1 cup shredded mozzarella cheese (more optional)
1/2 tsp. minced garlic
1 tbsp. olive oil
1 tsp. oregano
1 tsp. basil
8 ounces angel hair pasta
1 tsp. parsley
Grated Parmesan cheese
Salt


In medium pasta pan fill 3/4 full with water; add dash of salt and sprinkle of olive oil. Turn heat to medium high until water boils. Once boiling, add pasta, and allow cooking until aldente. Angel Hair pasta takes much less long to cook than other pasta so make sure to keep an eye on it. When aldente (spaghetti is cooked, yet firm), drain in colander, and rinse.

While water is heating, put oil in skillet for chicken. Put heat on medium. Put chicken in skillet. Season with oregano, minced garlic and basil. Cook until done, approximately 3 minutes for both sides. When done, place on serving plate.

In separate small saucepan heat marinara sauce. Cover and simmer..

Divide mozzarella cheese onto each chicken breast. Place angel hair next to chicken onto each plate. Divide marinara sauce onto each plate, covering pasta and cheese on chicken. Sprinkle with parsley. Salt to taste. Serves 2.

Add some fresh baguette bread with garlic butter on the side.

Serve with your favorite wine or beverage and your meal is complete.

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