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repurposed life

~ healthy living ideas to nourish your body and soul

repurposed life

Tag Archives: cooking with kids

Cheddar-Potato Bites

21 Monday Jan 2013

Posted by repurposed life in Breakfast, Gluten/Wheat Free, Sides

≈ 2 Comments

Tags

baked hashbrowns, cheddar cheese, cooking, cooking with kids, food, gluten free, healthy breakfast side, potato bites, potatoes

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Healthy remake #7 this month is inspired by the McDonald’s hash brown patty. By the way, doesn’t that McRib sandwich just fascinate you? When I saw the ads announcing it’s reemergence from the classic fast food chain’s kitchen, I couldn’t help but run straight to my Google bar to search the ingredients. To my surprise I found a whole article about this amusing sandwich “meat” called, “What’s the McRib made of Anyway?” If interested in reading the entire article click the title, it’s fascinating.

To my dismay, I found from the above reading the McRib is made of roughly 70 ingredients, 34 alone just in the bun! I won’t go into detail on what they actually are because this is a food blog and that would be unappetizing. Let’s just say some aren’t real food. To make matters worse it contains 500 calories and 29g of fat.

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I’m off my soap box now and back to potato bites. Here’s the recipe redo comparison:

The golden arch fast food version of a classic hash brown patty = 150 calories / 9g fat / 1.5g sat fat

Baked Potato-Cheddar Bites = 70 calories / 2.5g fat / 1g sat fat

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That calorie savings is over half, not to mention the probable chemicals that were eliminated. That leads into Healthy tip #7: Check product food & ingredient labels. If an ingredient list is longer than a college term paper, or you can’t pronounce the words, it’s probably not the most nutritious option or should be very limited in your eating plan.

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These potato bites crisp up as they bake in their own little muffin cup. A great recipe to make with kids, and fun for any age diner to eat. Add to breakfast, brunch or dinner. Easy to make and can be elegant dinner or weeknight ready. To make it a meal, serve with my Roasted Vegetable Crustless Quiche and Skewered Mint Fruit Kabobs with Berry Yogurt Dip or Fruit Nachos. Also, a wonderful appetizer for upcoming Super Bowl parties or side for grilled chicken or my Turkey & Black Bean Sloppy Joes.

Simple and freezable, gluten-free options below.

potato bites and soup 008

Potato-Cheddar Bites
makes 12

• 20 oz SHREDDED HASH BROWN POTATOES, frozen (thawed)*
• 2/3 cup FRESH SHREDDED CHEDDAR CHEESE, reduced-fat*
• 4 EGGS, large
• 1/4 cup RED or YELLOW ONION, finely chopped (optional)
• 1/2 tsp GARLIC POWDER
• SEA SALT AND PEPPER TO TASTE

*Gluten-free option: Check your hash brown potatoes and cheese for added gluten stabilizers or ingredients (look for pure potato hash browns, or shred own potatoes, and real cheddar cheese).

1. Preheat oven to 350 degrees F. Spray a regular 12-cup muffin tin with nonstick cooking spray.
2. In a large mixing bowl combined thawed shredded hash brown potatoes, 2/3 c. shredded cheddar cheese, 4 eggs lightly beaten, 1/4 c. chopped onion (optional), 1/2 t. garlic powder, sea salt and pepper to taste. Stir with a spatula until well combined.
3. Place even amounts of potato mixture into each prepared muffin cup; gently push down tops with the back of a spoon to compress. Bake for 20-25 minutes until golden brown, crispy and cooked through. Serve hot from the oven or cool and freeze (reheat 20-30 second in microwave). Makes 12 – serving size 1 potato bite.

VARIATIONS: Add chopped lean, cooked turkey bacon or other cheeses. Make in mini muffin tins (reduce cooking time).

NUTRITION INFO PER SERVING: 70 calories, 2.5g fat, 1g sat fat, 75mg cholesterol, 9g carb, 0g sugar, 4g protein

Slightly adapted from the Family Kitchen Blog – Breakfast Potato Bites To Go recipe.

PRINT RECIPE – PDF

peanut butter-chocolate granola cookies

17 Friday Aug 2012

Posted by repurposed life in Dessert, Snacks

≈ 2 Comments

Tags

baking, chocolate, Cookie, cooking with kids, granola, healthy dessert, Healthy Snack, peanut butter

Creamy peanut butter and rich dark chocolate have to be one of the best combinations in the world.  Maybe the universe.  Too far? Okay, yeah, maybe universe is a little over the top.  Sometimes I do wish baby carrots and celery sticks tasted like a peanut butter cup.

Anyway, back to cookies.  With school season starting soon this cookie is a great afterschool snack or lunch box treat.  Makes a large batch for take-to-school treats or freeze half in a zip top bag for an anytime healthy treat.  Adults will love them too.

To kick it up a notch, sandwich whipped cream, or light vanilla ice cream in between two chocolatey-peanutbuttery-granola delights and refrigerate or freeze.  At 70 calories and 5g of sugar a piece, you can’t go wrong with this peanut butter chocolate combination, or feel unhealthy doing it!  No added butter or oil here, and still just as delicious.

Simple ingredients, and oh’ so easy to make – great weekend activity to do by yourself or with your kids.

peanut butter-chocolate granola cookies

makes 46 small cookies

  • 2 cups OATS & HONEY GRANOLA, (or favorite kind – look for a lower sugar and fat variety)
  • 1 1/2 cup WHOLE WHEAT PASTRY FLOUR
  • 1 tsp SALT, SEA
  • 1 tsp BAKING SODA
  • 1/4 cup PEANUTS or ALMONDS, chopped (optional)
  • 1 EGG, large
  • 1/2 cup APPLESAUCE, UNSWEETENED, natural
  • 2 tbsp MILK, LOWFAT, (almond or coconut milk)
  • 1/2 cup BROWN SUGAR, packed
  • 1 tbsp HONEY, PURE or RAW
  • 1/3 cup PEANUT or ALMOND BUTTER, CREAMY, natural, no added sugar
  • 1/2 cup CHOCOLATE CHIPS, DARK CHOCOLATE

1. In a large mixing bowl combine granola, flour, salt, baking soda and chopped peanuts or almonds. Melt chocolate chips, peanut or almond butter and honey on stove top or in microwave until smooth; stir in brown sugar.

2. Add chocolate peanut butter mixture, slightly whisked egg, milk and applesauce to dry ingredients. Stir until combined and refrigerate 15-30 minutes.

3. Preheat oven to 350 degrees. Scoop (I used a small cookie scoop) cookie dough onto a cookie sheet in about 1″ round balls, press down slightly with back of a fork to flatten, and bake for 8-10 minutes. Makes 46 small cookies.

don’t forget to still enjoy your carrots and celery sticks too!

VARIATIONS: Add dried cherries or cranberries. Omit chocolate and sub with extra nut butter or applesauce.

NUTRITION INFO PER COOKIE: 70 calories, 2.5g fat, 0.5g sat fat, 80mg sodium, 11g carb, 1g fiber, 5g sugar, 2g protein

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