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Snacks

Healthier Ranch Dressing

Yield: 1 gallon + 1 1/2 cups Ingredients 1 1/2 cups buttermilk 2 cups low fat mayonaise 1/2 cup reduced fat yogurt, plain 1/4 cup sour cream 1 Tablespoon lemon juice 1/4 cup apple cider vinegar 2 1/2 teaspoons garlic... Read More

Mini Squash Tots

Ingredients -2 cups summer squash and/or zucchini peeled -2 eggs -1/2 small onion, grated -1 cup Parmesan cheese, grated -2/3 cups plain breadcrumbs -1/2 tsp garlic powder -salt and pepper Directions 1.    Preheat oven to 400 degrees. Spray mini muffin... Read More

Fruit Salad Cups

This is a winning recipe from the 2013 EatWell@School Cooking Competition. Students at Manual High School in Denver stuck to strict school food nutrition guidelines and a budget of less than $1 per student when creating this healthy meal. Serves 8 Granola... Read More

Apricot Energy Balls

When you need a little pick me up, reach for one of these energy packed, nutrient dense Apricot Energy Balls. Ingredients:  1/2 cup dried apricots 1/4 cup dried figs 1/4 cup raw cashews 2 tbsp agave syrup 4 ounces dark... Read More

Fruit and Nut Chocolate Chip Granola Bars

Mix and match nuts and dried fruit to make these homemade granola bars for a quick and easy on-the-go snack that satisfies chocolate cravings. Ingredients Makes 10 bars 2 1/2 cups of oats, uncooked 1/2 cup shredded coconut flakes 1/4 cup brown... Read More

Roasted Chickpeas

Yield: twelve 1/4 servings Ingredients 2 15-ounce cans of garbanzo beans, rinsed and drained 2 tsp. extra-virgin olive oil 1 1/2 tsp. lemon juice 1 1/4 tsp. smoked paprika 1/2 tsp. sea salt 1/8 tsp. cayenne Directions Preheat oven to 425... Read More

Homemade Trail Mix

Yields: 10 servings Ingredients 1 c. Almonds, unsalted (or other unsalted nuts) 1 c. Granola 1 c. Cranberries,(dried) 2 Boxes Raisins 1/4 c. Coconut, shredded Directions In a large bowl, mix together the almonds, granola, cranberries, raisins, and coconut. Notes:... Read More

Pineapple Salsa

Ingredients 1 cup well-drained canned crushed pineapple 1 medium tomato, finely chopped ¼ cup minced red bell pepper 1 hot chile, seeded and minced, or one 4-ounce can chopped mild green chiles 1 tablespoon lemon or lime juice 2 tablespoons... Read More

Jalapeno “Slugs”

Yield: 4 snacks Ingredients 4 washed jalapeño peppers, sliced in half lengthwise with seeds and membranes removed 4 Tbs peanut butter 8 pretzel sticks Directions Carefully remove all seeds and membranes from inside the peppers (leave a few for more... Read More

Holiday “Soda”

Ingredients Orange juice Cranberry juice Soda/Carbonated water Frozen cranberries Directions Mix 3 parts orange juice (100% juice) with 2 parts cranberry juice (100% juice) and 1 part soda/carbonated water. Top with frozen cranberries to help chill the beverage and add... Read More

Curried Yogurt Dip and Vegetables

Yield: Makes 1½ cup dip Ingredients 1 6 oz. carton low-fat plain yogurt 2-3 teaspoons curry powder ¼ cup mango chutney 1 pound fresh vegetables, such as sugar snap peas, snow pea pods, carrot sticks, red pepper slices and/or yellow summer... Read More

Cucumber Christmas Trees

Ingredients Cucumbers, both thick and thin diameter Salt Hummus Pimientos, either sliced or diced Sesame seeds Directions Cut up the cucumbers into thick slices, spreading the larger diameter pieces on a plate to create the base of the “trees” Put... Read More

Cheesy Pear and Chicken Flatbread

Ingredients 1 package fresh naan, whole wheat or garlic ¼ teaspoon fresh garlic, chopped 4 tablespoons olive oil ¼ teaspoon herbes de provence 2 pears, sliced, Bartlett or Anjou 10 grape tomatoes, halved 1 cup cooked chicken, sliced ¼ cup... Read More

Blueberry Peanut Butter Smoothies

The inspiration for this recipe comes from our friends at the National Peanut Board. Their peanut butter/blueberry smoothie (which we tweaked a tad) can be found on their Peanut Butter 4 Breakfast Facebook page. It’s featured as part of a... Read More

Zucchini Fritters with Feta

These fritters can be cooked one day ahead. Place on baking sheet, cover, and chill. Rewarm uncovered in 350°F oven for 12 minutes. Yield: 18 patties Ingredients 2½ cups coarsely grated zucchini (from about 3 medium) 1 teaspoon salt, divided... Read More

Tangy Coleslaw

Yield: 6-8 servings This family recipe came from Marty's Bar-B-Q in Kansas City. Sweet, white vinegar–based slaw like this is barbecue's standard side dish and is especially good piled on pork sandwiches. Ingredients ½ c. sugar ¾ c. white vinegar... Read More

Easy Ranch Dip and Dressing

This easy ranch dressing is a favorite with kids and adults alike. It was developed for a vegetable tasting at a Denver school garden. Prep time: 5 min Total time: 5 min Yield: 8 servings Ingredients ½ cup mayonnaise (light... Read More

Beet Chips

A great way to sneak healthy beets into kids’ diets. The simple sugar syrup softens the beets, but is mostly tossed, so very little sugar is actually added. Prep time: 15 mins Cook time: 1 hour Total time: 1 hour... Read More

Baked Sweet Potato French Fries

Yield: 4 servings Ingredients 2 medium sweet potatoes, peeled 2 tbsp (25 mL) olive oil 2 cloves garlic, finely chopped ½ tsp (2 mL) dried tarragon or 2 tsp (10 mL) chopped, fresh tarragon Salt Freshly ground black pepper Rimmed... Read More

“Ritzy” Chicken Nuggets

Yield: Makes 12-16 nuggets to feed 3-4 children Ingredients 2 chicken breasts (with the bone each weighing approx. 8oz; slightly less without) 1 cup buttermilk 1¾ cup Ritz cracker crumbs ½ cup vegetable oil Directions Cut out the chicken bone... Read More

Black Bean Vegetable Quesadillas

Yield: 6, 1 (8-inch) quesadilla per serving Ingredients 2 medium carrots 1 medium zucchini 1 Tablespoon canola oil ½ cup canned or frozen corn ½ (15-½ ounce) can black beans Pinch of salt ½ teaspoon ground black pepper 4 ounces... Read More

Baked Chicken Fingers

Yield: 8, 4 ounces cooked chicken per serving Ingredients 2½ pounds boneless chicken breasts ¼ cup nonfat plain yogurt ¼ cup water ¼ teaspoon salt ¼ teaspoon ground black pepper 2 cups Italian seasoned bread crumbs ½ cup Parmesan cheese,... Read More

The Ultimate Fruit Salad

Yield: 4 servings Ingredients ¾ cup sugar 1 teacup water ½ a small bunch of fresh mint, leaves finely chopped, stalks reserved 2 pounds of any fruit combos, like: Melon Pineapple Green seedless grapes Lychees Granny Smith apples Strawberries Blueberries... Read More

Raspberry Banana Smoothie

Ingredients 1½ cups frozen raspberries or strawberries, or a combination 1 banana, broken into pieces 3 tbsp plain low-fat yogurt 2½ cups pineapple or apple juice Directions Combine the raspberries, banana, and yogurt in a blender. Add the juice, cover,... Read More

Mom’s Mango Smoothie

Yield: 4 Servings Ingredients 2 cups frozen mango (one 10-ounce package) 1½ cups 100% mango juice, tropical juice, or orange juice 1 cup low-fat vanilla yogurt Directions Place the mango, juice, and yogurt in a blender, and blend until well... Read More