Posts filed under ‘Chipper Snacks’

Chipper Snack Recipe: Heart Shaped Tortilla Chips


Valentine’s Day is coming up fast! Make a healthy and fun snack with your kids in the kitchen to celebrate. Whether you are making heart-shaped pancakes or chocolate-dipped strawberries, having your little ones help cook not only builds confidence and independence, it’s a great opportunity to practice simple measurement math skills and connect with your child on a deeper level.

Heart Shaped Tortilla Chips | healthy kids snack for Valentines Day

Photo from Sugar Aunts

Make some heart-shaped tortilla chips in honor of the day of love! When kids make their own tortilla chips, they get to pick the flavor and shape (and you can monitor the ingredients).

What you need:

Instructions:

  1. Blend oil or butter with the flavor of you choice! Cheese, lemon and herbs, or cinnamon sugar are all yummy ideas. Or keep them plain and eat with a tasty salsa or guacamole dip!
  2. Brush whole tortillas (corn or flour) with olive oil or melted butter.

    Heart Shaped Tortilla Chips | healthy kids snack for Valentines Day

    Photo from RosaRosas

  3. Cut with a knife or heart cookie cutter and place them on your cookie sheet.
  4. Sprinkle on some salt to your taste.
  5. Put in the oven at 350˚ F for about 15 minutes. Make sure to keep a close eye on them and pull them out every once in a while to flip the chips around. The rate they bake depends on the size of your hearts.

    Heart Shaped Tortilla Chips | healthy kids snack for Valentines Day

    Photo from A Glimpse Inside Blog

Once they’re baked, package in snack-size bags for a nutritious snack to share with your child’s class or to enjoy at home over the weekend. What other shapes and flavors will you try? Let Chipper know in the comments!

February 10, 2014 at 4:47 pm 1 comment

Chipper Snacks: 3 Healthy Dip Recipes for Game Day!


With all the flavor and less than half the fat of fried chips, popchips only taste like they should be bad for you. Chipper says, “Healthy before sweet, can’t be beat!” and popchips are a healthy snack with flavors your kids will love! Make game day healthy with these 3 dip recipes that cut the fat and keep the flavor! Plus, they are easy enough to make with the kids. Have some fun in the kitchen and have a flavorful Super Bowl Sunday!

Healthy Dip Recipe #1: Lowfat Mexican Layer Diphealthy dip recipe: lowfat layer mexican dip

  • 1 cup of fat free refried beans
  • 1/4 cup low fat shredded cheddar cheese
  • 1/2 cups fresh guacamole
  • 1/2 cup fat free sour cream
  • 1 tablespoon taco seasoning
  • 1 cucumber chopped
  • 1 cup fresh salsa
  • 1 head of finely chopped iceberg lettuce
  • 2 cups chopped tomatoes
  • 1/4 cup sliced black olives

Mix the sour cream and taco seasoning together and set aside for 10 minutes to allow flavor to mingle. In a glass pie plate or 8 x 8 inch baking pan, layer the refried beans in the bottom so they are equally spread. Top with guacamole and spread evenly. Top with chopped cucumber, tomatoes and lettuce. Top with salsa. Sprinkle cheese over the top. Place sour cream in a zip lock bag and cut off the end, do a zig zag pattern across the top of the dip. Sprinkle with olives. Serve with popped tortilla chips or veggies.

Healthy Dip Recipe #2: Best Ever French Onion Diphealthy dip recipe: best ever french onion dip

  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon butter
  • 2 large sweet onions, chopped
  • salt & pepper
  • 1/2 cup beef broth
  • 1 tablespoon worcestershire sauce
  • 1 teaspoon sugar
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon garlic powder
  • 12oz plain greek yogurt
  • 8oz 1/3-less fat cream cheese, at room temperature

Heat butter and oil in a large skillet over medium heat. add onions, salt & pepper, worcestershire sauce, dried thyme, garlic powder, sugar, and beef broth then stir well. Turn heat to high and bring broth to a boil, then turn heat back down to medium and cook, stirring occasionally, until onions are very soft and dark brown, about 35-40 minutes. If onions begin to burn, turn heat down to medium-low. Remove onions to a plate or bowl then cool completely.

In a large bowl, stir together greek yogurt and cream cheese until smooth then fold in cooled onion mixture. Spoon into a serving dish then serve with chips and veggies.

Healthy Dip Recipe #3: Chopped Cherry Salsahealthy dip recipe: chopped cherry salsa

  • 1 c. cherries, pitted and cut in quarters
  • 1 shallot, chopped
  • 1 jalapeno, chopped
  • 1/4 c. cilantro, finely chopped
  • 1/2 lime, juiced

Chop it all up. Throw it in a bowl. Stir. Chill for an hour or so. Eat and ENJOY!

Share your game day dip recipes with us! Have a Chipper Super Bowl 🙂

January 31, 2014 at 1:44 pm Leave a comment

I’m a Chipper Mom – Wake up and smell the cookies!


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Wake up. Get dressed. Grab your lunch. Get to school. Errands to do, lists to check-off. Rooms to clean. Dinner to be made …um, heated, er “take-out.” …Brush your teeth and get to bed. Sound familiar? Now add in the holidays and check your list again. Or don’t. You could choose to stop this year and start a new goal before the ball has dropped and the horns blare.

The Let’s Go Chipper series was inspired by my own childhood which went a bit like the list above only I lived it through the eyes of a child. It was different though because in our home children were expected to participate in the daily “to do” list and contribute in the community. Sure, activities were age-appropriate but that’s up to the parent in the end and we started early in our house. My life was the backyard and mountains surrounding our community, and weekly 4-H meetings and activities. It was active – and stressful – but it was also real.

There was always something cooking, and, no matter the stress of the day, the clanging of the triangle bell brought us home. The family table brought us back together.

I get a wry smile when reflecting this December on what Chipper has brought into my family; I admit the spirit of my own childhood lives on in the stories and activities we bring to the website, blog, community, and classrooms each day …and most often with my own kids in tow. So now it’s time to celebrate other parents doing the same: Chipper moms and dads, and caregivers. We’ll do so through the Monday theme “I’m a Chipper Mom” which gives us an opportunity to embrace the chaos with resolve and enthusiasm. Oh, and a recipe – inspired by one of Chipper’s friends – to keep us all together.

Daffodils

Christmas Daffodil

Daffodils – Like Chipper’s shy but playful dear friend he met along the trails, these cookies are sweet but pack some worthy nutrients with the almonds, cashews, and cranberries.

Ingredients:Cranberries

  • 2 ¼ c. all purpose flour
  • ¼ tsp baking powder
  • ¼ tsp. salt
  • 1 ½ sticks unsalted butter, room temperature
  • ¾ c. granulated sugar
  • 1 tsp. vanilla
  • 1 egg

Topping:

  • 1 Cup Roasted and chopped almonds and cashews (unsalted)
  • 1 Cup dried cranberries
  • Optional dark chocolate chips

Directions:Daffodil Cookie

  1. Sift together the flour, baking powder and salt. Set aside.
  2. Cream butter and sugar until light and fluffy (3-5 min)
  3. Add the vanilla and egg.
  4. Reduce speed and add in flour mixture.
  5. Roll out to a ball in the bowl then flatten on wax paper. If you use a rolling pin and roll out dough to about a ¼” think you will be set to cut out when dough is ready. You can place the rolled out dough on the wax paper/on a cookie sheet or thin cutting board. Cover and refrigerate for at least 3 hours, or put in the freezer.
  6. Preheat oven to 350˚F
  7. Remove dough from fridge or freezer (if freezer give it a few minutes to soften enough to work the cookie cutter through)
  8. Toss almonds, cashes, and cranberries together then press into rolled dough. Cut crisscross making 2×2” pieces. It’s okay to be free form on this, or go smaller with each piece.
  9. Bake for 15 minutes or until edges are golden
  10. Cool completely and Enjoy!

 Happy Holidays – Share a cookie recipe with us!

December 4, 2013 at 6:00 pm Leave a comment

Thanks a Latke! History and Recipe


Thanks a Latke!
It last happened in 1888 and, according to one calculation, won’t happen again for another 77,798 years: the convergence of Thanksgiving and Hanukkah. This year, November 28 is Thanksgiving and the first full day of the eight-day Jewish festival of lights, which begins at sundown the previous night.
The story of the latke begins with the introduction to Jewish people by Italians, but that latke was made from cheese (c. 1286-1328). Potato latkes are a more recent evolution of the fried favorite during Chanukah and the environment played a part. Potato latkes gained popularity in Eastern Europe during the mid 1800′s. A series of crop failures in Poland and the Ukraine led to a mass planting of potatoes, which were easy and cheap to grow.

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So steeped in tradition, the latke is open to interpretation. We created a Chipper favorite to celebrate two great family holidays landing on the same day this year Thanksgiving and Chanukah! Share the story with your children and weave in your own history; the opportunity to celebrate who we are, while acknowledging others, helps children develop an appreciation and respect for the world in which they live.

In America we enjoy many things: the ability to celebrate and choose our own religion, where we live, what we do in life, and the friends we keep. It seem obvious to our children today – and they even receive more freedom than the generation before them. But do kids today realize this?

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We look at November as a wonderful month to reflect and give thanks. The month begins with a salute to our veterans and ends with giving thanks, but not without the distraction of “Black Friday.”
The opportunity to share and teach about other cultures is never better than this month. As we finish the final illustrations on a new book “Join R Team!” to celebrate Reimagine Phoenix: Transforming Trash into Resourceswe reflect on the opportunity to learn about the Hohokahm people of Arizona and all through the eyes of a dinosaur. Chipper’s adventure through Phoenix is rich with history, both environmental and cultural.
We are thankful for another partnership committed to teaching children about conservationism and the importance of reconsidering our trash, and ways we can reduce waste from our landfills. Through this program with Keep Phoenix Beautiful, children will excite in the idea that they can be a part of making their environment better for everyone.
So, a month rich with opportunities to teach our kids something new and celebrate family, friends, and the environment is here. We hope you will resist the urge to wake up early and hit the long lines at the store (If you jump on board the retail frenzy try and keep it local to help support the businesses in your community).
We hope you will linger just a little bit longer at home; with a puzzle, a deck of cards, a game of tag in the backyard, or a walk to your park. The gift of just being together is something your children will forever be thankful for.

Thanks a Latke Recipe

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What you need:

Thanks a Latke

  • Frying pan
  • Vegetable oil
  • Potatoes (russets to sweet)
  • Egg
  • Salt and Pepper
  • Sour Cream
  • Apple sauce and cranberries
  • Roasted turkey breast sliced
  • Gravy

*If you’ve made your mashed potatoes, have a half cup ready!

Thanks a LatkeHow to cook it: *Latkes can be made in advance and then baked to heat before serving.

  • Two pounds russet potatoes
  • Egg

IMG_0017Directions:

  1. Shred potatoes.
  2. Beat an egg in a large bowl.
  3. Pour in potatoes and coat. *Add in the mashed potatoes if you like as it yields a fluffy to crispy latke
  4. Pour about ¼ inch oil into frying pan and heat to medium high.
  5. Fry the latkes for 2-3 minutes on each side until they turn golden brown. Test the first latke and make sure it’s cooked all the way through; if the latkes are browning faster than they’re cooking, reduce skillet heat.
  6. Place on paper towel and pat.
  7. Place one to three latkes on a plate then layer the turkey breast.
  8. Dot each latke with sour cream, applesauce and cranberries then drizzle the gravy over them.

*Makes 12-16 medium latkes.

Enjoy and have a Chipper Thanksgiving! 

November 26, 2013 at 12:32 pm Leave a comment

Chipper Recipes: Thanksgiving Sweet Potatoes and their benefits!


“This sweet potatoes recipe is made even sweeter with orange juice, cinnamon, marshmallows and a pinch of LOVE.”

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Thanksgiving is only 3 days away! Still trying to figure out what dish you’ll bring to the table? Try a classic and easy Sweet Potato and Marshmallow recipe that tastes great and is good for you! Sweet Potatoes are a great winter veggie filled with important nutrients (see image below.)

Sweet Potato Benefits

Even with some sweet marshmallows, this dish is healthy and filling! Marshmallows sometimes get a bad wrap but they really aren’t that bad for you, especially if you try some organic ones! Learn more about marshmallows rise to f(l)ame in this infographic!marshmallow-infographic-marshmallow-facts-meme

Ingredients

(Recipe makes 6 servings)
  • 2 (15 ounce) cans sweet potatoes or cook and mash your own: One 15-ounce can of sweet potatoes equals one cup fresh!
  • 1/4 cup orange juice
  • 3/4 cup all-purpose flour
  • 1/2 cup brown cane sugar
  • 1 teaspoon ground cinnamon
  • 1 pinch salt
  • 1/2 cup butter
  • 1 1/2 cups miniature marshmallows (try organic!)
Thanksgiving Sweet Potatoes

Directions

  1. Preheat oven to 350˚F.
  2. Place sweet potatoes in a 10×6 inch shallow baking dish and pour orange juice over.
  3. In a small bowl, combine flour, sugar, cinnamon and salt; mix together and cut in margarine. Sprinkle over sweet potatoes.
  4. Bake for 30 minutes. Remove from oven, sprinkle with marshmallows and broil until browned.

50338What’s your favorite Thanksgiving Recipe? Let Chipper know and have a Chipper Thanksgiving!

November 25, 2013 at 11:38 am Leave a comment

Chipper Snacks: Winter Veggies + Sweet Potato Casserole Recipe + Spiced Pecans


Make magic in the kitchen this holiday season! Eat seasonally and try adding these winter vegetables into your next meal! Look for these winter vegetables at farmers markets (if you’re lucky enough to have year-round markets near you) and in produce departments for the best flavor and greatest value in season. Specific crops and harvest dates will depend on your region’s climate and most of these are only available locally in temperate regions. Find details for your area with Regional Seasonality Guides and State-Specific Guides.

winter-vegetables

  • Beets are in season in temperate climates fall through spring, and available from storage most of the year everywhere else. Fresh beets are often sold with their greens still attached.
  • Belgian Endive are mostly “forced” to grow in artificial conditions, and are thus available year-round. Their traditional season (when grown in fields and covered with sand to keep out the light), like that of all chicories, is late fall and winter.
  • Broccoli, like many cruciferous vegetables, can be grown year-round in temperate climates so we’ve forgotten it even has a season. But, like the rest of its family, it tastes best (that is, more sweet, less bitter and sharp) when harvested in the cooler temperatures of fall in most climates.
  • Broccoli raabe, rapini is a more bitter, leafier vegetable than its cousin, broccoli, but likes similar cool growing conditions.
  • Brussels sprouts grow on a stalk, and if you see them for sale that way snap them up – they’ll last quite a bit longer than once they’re cut.
  • Cabbage is bright and crisp when raw and mellows and sweetens the longer it’s cooked. The cooler the weather in grows in, the sweeter it tends to taste (this effect is called “frost kissed”).
  • Cardoons taste a lot like artichokes; look for firm, heavy-feeling specimens.
  • Carrots are available from winter storage from local growers in many areas, and fresh in warmer and temperate regions.
  • Cauliflower may be grown, harvested, and sold year-round, but it is by nature a cool weather crop and at its best in fall and winter and into early spring.
  • Celeriac/celery root is at its best in the cooler months of fall, winter, and early spring (except in cold climates, where you’ll find it during the summer and early fall).
  • Celery is at its best in the fall, with its harvest continuing through winter in warm and temperate climates.
  • Chicories are cool weather crops that come into season in late fall (and last in temperate climates through early spring).
  • Curly Endive (Frisée) is a chicory at its best in fall and winter.
  • Escarole is another bitter chicory in season fall and winter.
  • Fennel‘s natural season is from fall through early spring. Like most cool weather crops, the plant bolts and turns bitter in warmer weather.
  • Herbs (from hothouses in cooler climates)
  • Horseradish is at its best in fall and winter. Like so many other root vegetables, however, it stores well and is often available in decent shape well into spring.
  • Jerusalem artichokes/sunchokes are brown nubs, that look a bit like small pieces of fresh ginger. Look for firm tubers with smooth, tan skins in fall and winter.
  • Kale is like all hearty cooking greens – cooler weather keeps it sweet.
  • Kohlrabi (late fall) comes into season by the end of fall, but stays at its sweet best into winter.
  • Leeks more than about 1 1/2 inches wide tend to have tough inner cores. The top green leaves should look fresh – avoid leeks with wilted tops.
  • Onions (storage)
  • Parsnips look like white carrots and have a great nutty flavor. Look for thinner parsnips, since fatter ones tend to have a thick, woody core you need to cut out.
  • Potatoes (storage)
  • Radicchio, like all chicories, radicchio is more sweet and less bitter when the weather is cool.
  • Radishes (large varieties)
  • Rutabagas also known as “yellow turnips” and “Swedes” are a sweet, nutty root vegetables perfect in stews, roasted, or mashed with plenty of butter.
  • Shallots from storage bring a sweet and delicate onion-slash-garlic flavor to winter cooking.
  • Sweet potatoes are often sold as “yams.” They store very well and so are available from local sources year-round in warmer areas and otherwise from late summer through winter.
  • Treviso (radicchio)
  • Turnips have a bad rap they don’t deserve. Fresh turnips have a sharp but bright and sweet flavor. Look for turnips that feel heavy for their size.
  • Winter squash of all sorts comes into season in early fall and usually last well into winter.

SWEET POTATO CASSEROLE
Sweet-Potato-Casserole1

Looking for the perfect Thanksgiving dish? Try making this seasonally sound Sweet Potato Casserole recipe with your little ones. Have them measure out the sugar and salt, beat the eggs, and/or mash your potatoes. Small accomplishments not only build confidence, they encourage your child to help out. Learn more about motivating little Helping Hands!

Ingredients:

  • 4 Cups Sweet Potatoes, cooked and mashed
  • 8 oz. Cream Cheese, softened
  • 1/2 Cup Unsalted Butter, softened
  • 2 Eggs, beaten
  • 1/4 Cup Brown Sugar
  • 2 1/2 Tbsp. Dry Sherry
  • 1/4 Tsp. Salt
  • 3/4 Cups Black Walnuts, chopped
  • 1/2 Tsp. nutmeg, freshly grated if possible

How to:

  • Pre-heat oven to 350˚F
  • With electric mixer (NOT food processor), whip all ingredients together except for walnuts and nutmeg until light.
  • Stir in walnuts and put into buttered casserole dish.
  • Spread evenly and grate fresh nutmeg over the top.
  • Bake for 45 min. until golden brown!
  • ENJOY 🙂

SPICED PECANSpecans

Roasted chestnuts, spiced pecans and nut crackers! Tis’ the season for some deliciously healthy nuts. Try this Spiced Pecan Recipe to perfect your next salad or put out as an appetizer for you Holiday party. You and your little one(s) won’t be able to each just one!

Ingredients:

  • Spray Olive Oil
  • 2 Cups Pecan Halves
  • 1/4 Cup Brown Sugar, firmly packed
  • 1/4 Cup melted Butter
  • 4 Tsp. Mexican Hot Pepper Sauce (CHOLULA or any type you prefer)
  • 1 Tsp. Salt
  • 1/2 Tsp. Black Pepper

How to:

  • Pre-heat oven to 350˚F
  • Lightly spray olive oil on cookie sheet.
  • Mix all other ingredients together and spread on pan in 1 layer.
  • Bake 10 minutes until lightly toasted, stirring once.
  • Cool and ENJOY! Makes 2 cups of yumminess.

What’s your favorite Thanksgiving Day recipe? Let Chipper know!

November 18, 2013 at 4:41 pm Leave a comment

Chipper Snacks: Roasted Pumpkin Seeds Recipe


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It’s time to get Chipper for Halloween and carve those pumpkins! There are lots of things to consider when carving your Jack-o-lantern: Should you carve a face or a scene? If a face, what kind of face? Scary? Funny? Share your Jack-o-lanterns photos with Chipper on Facebook for a chance to win a Chipper Plush Clippy!

Once you decide on what to carve, the next thing to consider is what to do with all the pumpkin insides? You can get creative and use if for your jack-o-lantern in some of the examples seen below. No matter what you choose to do, make sure to save those pumpkin seeds!

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Pumpkin seeds are not only a tasty fall snack, they are packed with powerful nutrients and have an array of health benefits…like helping your kids fall asleep and providing a great source of fiber! 

How To Roast Pumpkin Seeds:

how to roast pumpkin seeds 5134   How To Roast Perfect Pumpkin Seeds – Easy, Crunchy, Addictive!

1. Clean the seeds! The first and most difficult step in making your roasted pumpkin seeds is removing them from the stringy insides of your pumpkin. It’s easiest to try and do as much of this when you are first cleaning your pumpkin out. have one big bowl for the guts and another for the seeds. After picking off the strands, give them a GOOD rinse with water in a colander.

how to roast pumpkin seeds 5107   How To Roast Perfect Pumpkin Seeds – Easy, Crunchy, Addictive!

2. Boil for 10 minutes in salt water. Add the pumpkin seeds to a medium-sized pot of water along with 1 tsp salt. Bring it to a boil and reduce the heat to simmer, uncovered, for about 10 minutes over low-medium heat. This method helps make the pumpkin seeds easier to digest and produces a crispy outer shell during roasting.

boiling pumpkin seeds 5108   How To Roast Perfect Pumpkin Seeds – Easy, Crunchy, Addictive!

3. Drain the seeds in a colander and dry lightly with a paper towel or tea towel. The seeds will stick to the towel, but just rub them off with your fingers. Don’t worry, they don’t have to be bone dry – just a light pat down.

4. Spread seeds onto a baking sheet and drizzle with extra virgin olive oil (use about 1/2-1 tsp depending on how many seeds you have). Massage oil into seeds and add a generous sprinkle of vegetable salt or fine grain sea salt will do. Try to spread out the seeds as thin as possible with minor overlapping.

how to roast pumpkin seeds 5111   How To Roast Perfect Pumpkin Seeds – Easy, Crunchy, Addictive!

5. Roast seeds at 325˚F for 10 minutes. REMEMBER: The inner seeds cook much faster than the outer shell! they are easy to burn so keep a close eye. Remove from oven and stir. Roast for another 8-10 minutes (if your oven temp is off, this could vary a lot!). During the last 5 minutes of roasting, remove a few seeds and crack open to make sure the inner seeds are not burning (you don’t want the inner seed brown). Cool a couple and pop them into your mouth to test. They are ready when the shell is super crispy and easy to bite through. The inner seed should have only a hint of golden tinge to it. They should NOT be brown.

6. EAT and ENJOY! Remove from oven, add a bit more veggie salt to your own taste, and dig in! There is no need to remove the outer shell; it’s quite possibly the best part.

how to roast pumpkin seeds 5131   How To Roast Perfect Pumpkin Seeds – Easy, Crunchy, Addictive!

Pumpkin seeds make a healthy alternative to popcorn or candy, especially during the sweet-craze of Halloween! Be sure to pair it with Vitamin C to absorb the most iron you can.

how to roast pumpkin seeds 5136   How To Roast Perfect Pumpkin Seeds – Easy, Crunchy, Addictive!

Pack them in your little one(s) lunch using a plastic baggy or make a gift out them with cute miniature mason jars. Just be sure to share and enjoy!

how to roast pumpkin seeds 5145   How To Roast Perfect Pumpkin Seeds – Easy, Crunchy, Addictive!

October 28, 2013 at 2:54 pm 1 comment

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