no bake energy bites

Lunch Box Snack: No-Bake Energy Bites

 

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If you want to make these into “bars” mix all ingredients and pour in a 9×9 baking dish. Let chill. Cut into 9 3×3 rectangles (or smaller).

Author: MOMables

Cuisine: Snacks

Ingredients

• 1 Cup Rolled Oats
• 1 Cup Coconut Flakes
• ½ Cup Ground Flaxseed
• ½ Cup Mini Chocolate Chips
• ½ Cup Raisins
• ½ Cup Peanut Butter (or other nut/non-nut butter)
• ⅓ Cup Honey
• 1 tsp Vanilla

Instructions

1. In a medium bowl, add oatmeal, coconut flakes, flax seed, mini chocolate chips and raisins.
2. In a small bowl, whisk peanut butter, honey and vanilla.
3. Pour wet mix into dry bowl until thoroughly incorporated. Let chill in the refrigerator for half an hour. Once chilled, roll into balls and enjoy! Store in an airtight container and keep refrigerated for up to 1 week.NoNo

Quick easy strawberry cheesecake bites

Strawberry Cheesecake Bites

 

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Author: MOMables

Cuisine: Treats

Serves: 16

Ingredients

• 8oz tub whipped cream cheese
• 1 cup powdered sugar
• 2-3 Tablespoons graham cracker crumbs
• 16 medium-large strawberries

Instructions

1. In a food processor, combine cream cheese and powdered sugar.
2. Put the combined cream cheese and powdered sugar mixture in a bowl.
3. Put the graham cracker crumbs into another bowl.
4. Dip the widened end of the strawberry in the cream cheese mixture, then roll it around in the graham cracker crumbs.

almond joy popcorn (from momables)

Almond Joy Popcorn

 

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Author: MOMables

Cuisine: Snacks

Ingredients

• 5-6 cups popcorn, popped (about 1 bag if using microwave bags)
• ½ cup Dark Chocolate Almonds
• ½ cup shredded coconut
• ¾ cup white chocolate chips

Instructions

1. Pop popcorn in microwave, stovetop or air popped.
2. Spread popcorn on a cookie sheet.
3. On a cutting board, roughly chop dark chocolate almonds. Sprinkle almond chunks over popcorn.
4. Follow by sprinkling shredded coconut on top.
5. Melt white chocolate chips in a microwave safe bowl at 20-second increments, stopping to stir, until completely melted (be careful not to burn chocolate!)
6. Using a fork, drizzle melted white chocolate over popped corn.
7. Allow 30 minutes to 1 hour to harden.
8. Break into chunks, serve in a bowl or store in an airtight container.

Pumpkin Pancakes (freeze ahead for breakfast or lunch)

Pumpkin Pancakes

 

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8-10 regular sized pancakes or 24 mini pancakes

Author: MOMables

Cuisine: Breakfast

Ingredients

• 1¼ cups all-purpose flour
• 2 tbsp. brown sugar
• 2 tsp. baking powder
• ¼ tsp. salt
• 1 tsp. pumpkin pie spice
• 1 cup milk
• ½ cup pumpkin puree
• 1 large egg
• 2 tbsp. vegetable oil or melted butter

Instructions

1. In a bowl, combine the flour, brown sugar, baking powder, salt and pumpkin pie spice and stir to combine.
2. In a separate bowl, mix together the milk, pumpkin puree, egg and oil or butter. Mix until there are few to no lumps left.
3. Add the wet ingredients to the dry ingredients and whisk together just until combine.
4. Over low-medium heat skillet. When skillet is hot, spoon batter into the skillet.
5. When pancake starts to bubble slightly, carefully flip over.
6. Serve with whipped cream and maple syrup.

Decently healthy chocolate peanut butter smoothie

Chocolate Peanut Butter Smoothie

 

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yields 3-4 cups

Author: MOMables

Cuisine: Drinks

Ingredients

• 2 cups ice
• 1 cup chocolate milk, dairy or nondairy (we use chocolate almond milk)
• ½ cup plain greek yogurt
• ¼ cup creamy, natural peanut butter or other nut butter
• 2 tablespoons maple syrup or honey (optional)

Instructions

1. Place all ingredients in a blender, blend until smooth. Add more milk for a thinner consistency if desired.

Homemade Chicken Nuggets

Homemade Chicken Nuggets

 

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Ingredients for about 24 nuggets:

Author: MOMables

Cuisine: Lunch

Ingredients

• 1 lb ground chicken
• ¼ cup old-fashioned oatmeal
• ¼ cup grated Parmesan cheese, divided
• 1 tsp Zatarain’s Creole Seasoning, divided (optional) sub paprika
• ½ tsp garlic powder
• ¼ tsp black pepper
• ¾ cup breadcrumbs

Instructions

1. In large bowl, combine chicken, oatmeal, half the grated parmesan (1/8 cup), half the Zatarain’s seasoning (or paprika) (1/2 tsp), garlic powder and pepper. Knead dry ingredients into ground chicken.
2. Moisten hands to prevent sticking and form 1 tbsp of chicken mixture into a ball. Press into a cookie cutter for shaped nuggets or flatten with fingers for a basic nugget shape.
3. In small bowl, combine breadcrumbs with remaining Zatarain’s seasoning and grated parmesan.
4. Press nuggets into bread crumb mixture and turn over, patting crumbs into surface to coat evenly.
5. –At this point you can freeze– or
6. To bake: Preheat oven to 375° F. Arrange nuggets on cookie sheet sprayed with cooking spray or lined with parchment paper. Lightly spray nuggets themselves with cooking spray or olive oil for a crispier coating (optional). Bake 15-20 minutes, turning once, and checking – don’t overcook! These baked nuggets will not really brown (unless you pan fry in oil) – if browning is desired, place under broiler for a couple of minutes at the end of cooking.

MOM tip:  These nuggets don’t have to be baked right away; you can freeze the breaded nuggets on a cookie sheet, then transfer them to an airtight bag or container and store them in the freezer until you’re ready to bake as few or as many as you like for up to 3 months. Add about 3-5 minutes to your usual cooking time if baking from frozen.