Holiday Cookie Makeover

Now that Thanksgiving is behind us and the holiday season is in full swing, you may be dusting off your old recipe box as you plan for a month of baking your favorite festive treats. If that's the case, we hope you'll try some of our hot-off-the press cookie recipes featured in this month's issue of Kiwi magazine. There, you'll find five of our best-ever cookie makeovers. Perfect for cookie swaps, neighborhood parties, and family gatherings, you'll love our sweet, better-for-you confections. Click here http://mealmakeovermoms.com/about/press/pdf/KiwiCookieSep2007.pdf to check out the article (hey, we even made the cover with our Chocolaty Coconut Mini Tortes recipe).

Chocolaty Coconut Mini Tortes
Makes 2 Dozen

These super fudgy, hard-to-resist nibbles get a healthy makeover with a few smart switches. For starters, we use whole wheat flour instead of white. For the clincher, we swap the usual stick or two of butter for a healthier fat: canola oil. By using omega-3 eggs, we also up the ante on nutrition.

8 ounces semisweet chocolate chips (about 1 1/4 cups)
1/2 cup canola oil
1 cup granulated sugar
1/2 cup whole wheat flour
1/2 cup unsweetened cocoa powder, sifted
1/4 cup shredded unsweetened coconut
5 large omega-3 eggs, beaten
Confectioners’ sugar

Preheat the oven to 350°F. Lightly oil or coat 24 mini muffin cups with nonstick cooking spray and set aside. Stir the chocolate chips and canola oil in a medium saucepan over low heat until melted, about 2 minutes. Remove from the heat. Whisk the sugar, flour, cocoa powder, and coconut in a large bowl until well combined. Whisk in the eggs until well blended. Add the melted chocolate mixture and stir to combine. Spoon the batter evenly into the prepared muffin cups. Bake about 15 minutes or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and cool for 5 minutes. Remove the tortes and cool. To add “snow” to the tops of each torte, sprinkle with confectioners’ sugar.

Nutrition Information per Serving: 150 calories, 9g fat (3g saturated, 0.5g omega-3), 15mg sodium, 18g carbohydrate, 1g fiber, 2g protein

So You Think You Can Cook!

Last month, the Rachael Ray Show invited Liz to help judge their "So You Think You Can Cook" culinary challenge. The story aired today, and we sure hope some of you saw it! If you missed it, click the following link to watch a clip from the Rachael Ray Show.

Viewers from all over the country entered to take part in the challenge, but only five contestents were ultimately selected. Once the contest began, the finalists were given various cooking challenges and each week, one contestant was eliminated. The challenge that Liz had the opportunity to judge took place at an elementary school in Long Island, NY. There, the three remaining contestants were asked to create a healthy meal for a group of hungry and finicky third grade students.

While the recipes all tasted okay -- turkey meatballs, breaded chicken nuggets, sauteed peas, oven baked potato fries -- none blew Liz away in terms of kid-friendly flavors or nutrition (wow, she's a tough judge)!

All in all, hanging out behind the scenes during the show's taping was a thrill. There were a mind-blowing 25 producers, food stylists, and crew members on hand to light the kitchen, set up the cameras, coordinate the kids, and organize a well-stocked food pantry for the contestents. The set-up began around noon and ended at 8:00 PM that night. It's amazing how much people power it takes to create entertaining "reality" TV. We've included a couple of photos so you too can take a sneak peak behind the scenes.

Manic Mommies Escape

Moms from as far away as Texas and Michigan gathered in Newport, RI this past weekend for the first annual Manic Mommies Escape. We had the pleasure of joining the group -- nearly 100 manic mommies strong -- for a fast-paced Meal Makeover lecture. During our presentation and cooking demo, sponsored in part by Mom's Best Naturals, we prepared our Grab-and-Go Breakfast Bars and talked about easy and realistic ways to add good nutrition to the family table.

One mealtime challenge that came up was the issue of feeding picky eaters, especially those who love a particular food one day but then refuse it the next. Click here to watch our picky eaters video clip for clever ways to tackle this all-too-common problem. On a final note, we’d like to send a huge thank you to Erin Kane and Kristin Brandt (AKA the Manic Mommies) for inviting us to speak at the Escape!

The Dinner Party Project

When children learn where their food comes from and acquire hands-on skills in the kitchen, they're more likely to eat a healthful diet. That's the premise behind The Dinner Party Project, a nationwide cooking program introduced by Spoons Across America,® an organization dedicated to educating children, teachers, and families about the benefits of healthy eating. Recently, the five-week program came to Liz's town of Lexington, MA where a group of twenty 5th grade students were taught about nutrition (that's where Liz came in), food safety, meal planning, table setting, etiquette, and cooking. The course culminated with a giant dinner party where the kids cooked a delicious meal of roasted chicken and autumn vegetables, salad, and homemade bread that their families were able to enjoy. One of the coolest things about Lexington's Dinner Party was the role that the Lexington Farmer's Market was able to play. Students had the opportunity to tour the market, meet local farmers, and create the meal using fresh ingredients from the area. If you want to bring the Dinner Party Project to your community, check out http://www.spoonsacrossamerica.org/.

Candy Rules!!

Halloween is behind us but for many families, the aftermath is buckets and pillowcases filled with candy. To help your kids control their appetite for Skittles and Snickers, consider some of our Halloween food rules:

- Set limits. It's okay to eat a couple of pieces of candy a day, but half a dozen or more is a bit much. For Liz's boys, two or three pieces is the limit: one piece after lunch and one after dinner (none for snack time).
- Donate a few pounds to your local nursing home.
- Make tooth brushing mandatory after eating a treat.
- Find out if your dentist, or any others in your community, have a "buy-back" program. In our area, one dentist pays $2.00 per pound of confections. In December, he and his young patients use the candy to create a gingerbread house which is then given to a local nursing home.

Tell us about your candy rules!

Halloween Party Ideas

Add a new twist to your Halloween gathering by serving some good-for-you goodies. Kid-friendly suggestions: sweet potato chips, all-natural cheese curls, popcorn, dried fruits such as apricots and cranberries, Chocolaty Pumpkin Bars , pumpkin seeds, and chocolate milk. You can even try these fruit kebabs, presented in a pumpkin!

Frighteningly Delicious Fruit Kebabs

Makes 25 kebabs

1 honeydew melon, cut into cubes

1 cantaloupe, cut into cubes

1 quart strawberries

1 small bunch seedless red or green grapes

Mini marshmallows

25 ten-inch wooden skewers

Thread fruit and marshmallows onto skewers. Stick ends into pumpkin (to make inserting the wooden skewers easier, use something like a metal meat thermometer ... or even a drill bit ... to poke the holes). For an added element, use a marker to create a funny or scary face.

Nutrition Information per Kebab: 25 calories, 0g fat (0g saturated fat), 0mg sodium, 6g carbohydrates, 1g fiber, 0g protein, 35% Vitamin C

The Best Snack Cake Ever!

Celebrate autumn’s best apples with this easy-to-make snack cake. Perfect in a lunch box or as an after-school treat, your kids will love every healthy bite. The Meal Makeover secrets in this recipe include the whole wheat flour, flaxseed, omega-3 eggs, and of course, the apples.

Apple Butterscotch Cake
Makes 15 servings

1 cup all-purpose flour
3/4 cup whole wheat flour
3/4 cup granulated sugar
1/4 cup ground flaxseed or wheat germ
1 teaspoon baking powder
1 teaspoon pumpkin pie spice or cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
3 large omega-3 eggs, beaten
1/2 cup unsweetened applesauce
1/2 cup canola oil
2 large Golden Delicious apples, unpeeled, cut into quarters, cored, and coarsely grated (about 2 packed cups)
1/3 cup butterscotch chips

Heat the oven to 350°F. Spray a 9 X 13-inch baking pan with nonstick cooking spray and set aside. Whisk together the two kinds of flour, sugar, flaxseed, baking powder, pumpkin
pie spice, baking soda, and salt in a large bowl. Whisk together the eggs, applesauce, and oil in a separate bowl. Stir in the apples until well blended. Pour the liquid ingredients over the dry ingredients and stir until just moistened. Stir in the butterscotch chips. Pour the batter into the prepared baking pan; smooth with a rubber spatula. Bake about 35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Cool on a rack before cutting.

Nutrition Information per Serving: 220 calories, 11g fat (3g saturated fat), 160mg sodium, 28g carbohydrates, 2g fiber, 4g protein