Cookmore

WE’RE MOVING

Join us at the new Kenmore brand destination LIVEMORE.

Livemore is the next-generation destination for all your favorite Cookmore recipes, plus other household hints, DIY projects and appliance innovations.

The Best of Meal Makeover Mom

The Best of Meal Makeover Mom

*
m
cancel
  • Mini Banana Blueberry Pancakes

    Mini Banana Blueberry Pancakes Mini Banana Blueberry Pancakes

    Mini Banana Blueberry Pancakes

    When pancakes are made with lots of white flour and cooked in gobs of butter, they aren't exactly a dietitians' dream breakfast! To health-ify traditional pancakes, we add wheat germ and oats to the mix along with banana and wild blueberries. Measure the dry ingredients the night before to streamline assembly time in the morning, and drizzle with pure maple syrup when breakfast is served. For the yummy back story on these kid-friendly pancakes, visit our blog, Meal Makeover Moms' Kitchen.
    View Recipe

    Serves

    5

    Ingredients

    • 1-1/2 cups all-purpose flour
    • 1/3 cup wheat germ
    • 1/3 cup quick-cooking oats
    • 1 tablespoon baking powder
    • 1/2 teaspoon ground cinnamon
    • 1/8 teaspoon salt
    • 1 ripe banana
    • 2 large eggs
    • 1-1/2 cups 1% low-fat milk
    • 2 tablespoons pure maple syrup
    • 1 cup frozen or fresh wild blueberries
    Add to Grocery List

    Directions

    Step 1:

    Whisk together the flour, wheat germ, oats, baking powder, cinnamon, and salt in a large bowl.

    Step 2:

    Place the banana on a cutting board and mash using the back of a fork. (This will yield about 1/2 cup.) Place the banana in another large bowl. Whisk in the eggs, milk, and maple syrup until blended. Pour the liquid ingredients over the dry ingredients and stir until just moistened. Stir in the frozen or fresh blueberries.

    Step 3:

    Lightly oil or coat a large nonstick skillet or griddle with nonstick cooking spray and heat over medium-high heat. Pour the batter onto the skillet using a 1/8-cup measuring cup (equal to 2 tablespoons), forming 2-inch pancakes. Adjust the heat if the skillet gets too hot.

    Step 4:

    Cook until bubbles begin to appear on the surface of the pancakes and the bottoms turn golden brown, 2 to 3 minutes. Flip and cook until the other side is golden, an additional 2 to 3 minutes. Repeat with the remaining cooking spray and batter. (Total yield will be 30 pancakes.) Serve with maple syrup as desired.

  • Peanut Butter & Chickpea Soup

    Peanut Butter & Chickpea Soup Peanut Butter & Chickpea Soup

    Peanut Butter & Chickpea Soup

    Prepared soups can be super salty, and even though some soup cans show photos of steaming bowls brimming with vegetables, that's not always the case. Making soup yourself can save on salt, and it leaves room for plenty of veggies. For this soup makeover, we add three vegetables --- onion, bell pepper, and chickpeas --- and we make it vegetarian by calling for vegetable broth. For the broth, you can make your own or purchase either an all-natural vegetable bouillon or a carton of your favorite brand. Top each serving with roasted, chopped peanuts as desired.
    View Recipe

    Serves

    6

    Ingredients

    • 1 small onion
    • 1 medium orange or red bell pepper
    • 2 cloves garlic
    • 1 tablespoon expeller pressed canola oil
    • 32 fluid ounces all-natural vegetable broth
    • 1 15-ounce can tomato sauce
    • 1/2 teaspoon curry powder
    • 1/2 teaspoon ground cumin
    • 1/4 teaspoon chili powder
    • 1/4 teaspoon ground cinnamon
    • 1/4 teaspoon celery seed
    • 1/8 teaspoon black pepper
    • 1 15-ounce can chickpeas
    • 2/3 cup creamy peanut butter
    • 1/2 cup 10-minute farro or instant brown rice
    Add to Grocery List

    Directions

    Step 1:

    Cut the onion into 1/4-inch dice; cut the bell pepper into 1/4-inch dice. Mince the garlic and set aside. Heat the oil in a large Dutch oven or saucepan over medium heat. Add the onion and cook, stirring frequently, until softened, about 7 minutes. Add the bell pepper and garlic and cook, stirring frequently, until the pepper softens, an additional 5 minutes.

    Step 2:

    Stir in the broth, tomato sauce, curry powder, cumin, chili powder, cinnamon, celery seed, and pepper. Cover, raise the heat, and bring to a boil. Reduce the heat and simmer, covered, until the flavors meld, about 15 minutes.

    Step 3:

    Place the chickpeas in a colander and drain and rinse under cold running water. Add the chickpeas, peanut butter, and farro to the soup and stir well until the peanut butter melts. Cover, return to a simmer, and cook until the farro is tender, about 10 minutes. Season with kosher salt and pepper to taste.

  • Buffalo Chicken Pizza Pies

    Buffalo Chicken Pizza Pies Buffalo Chicken Pizza Pies

    Buffalo Chicken Pizza Pies

    Janice's daughters love the buffalo chicken pizza from their neighborhood pizza parlor, but Janice doesn't love the hefty helping of blue cheese dressing and the gooey layer of full-fat cheese that comes on top. To give her girls the pizza they crave without all the fat and calories, Janice created this homemade buffalo chicken pizza using whole wheat English muffins, part-skim cheese, and just 1 tablespoon of blue cheese dressing. She tossed in a sauteed bell pepper for good measure ... and an extra burst of vitamins A and C!
    View Recipe

    Serves

    6

    Ingredients

    • 6 whole wheat English muffins
    • 1 medium orange bell pepper
    • 1 tablespoon expeller pressed canola oil
    • 12 ounces skinless, boneless chicken breast halves
    • 1/2 cup marinara sauce
    • 1 tablespoon buffalo wing sauce
    • 1 tablespoon blue cheese dressing
    • 1-1/4 cups shredded, part-skim mozzarella cheese
    Add to Grocery List

    Directions

    Step 1:

    Preheat the oven to 400F. Slice the English muffins in half and place on a baking sheet. Toast in the oven for about 5 minutes. Remove and set aside.

    Step 2:

    Cut the bell pepper into 1/4-inch dice. Heat the oil in a large nonstick skillet over medium-high heat. Add the bell pepper and cook, stirring frequently, until softened, about 5 minutes.

    Step 3:

    Cut the chicken into 1/2-inch dice. Add to the skillet and cook until no longer pink, 3 to 4 minutes. Stir in the pasta sauce, Buffalo sauce, and blue cheese dressing and mix well.

    Step 4:

    To assemble the pizzas, top each muffin half evenly with the chicken mixture, and sprinkle evenly with the cheese. Place the baking sheet back in the oven, and bake until the cheese melts, about 5 minutes.

  • Fruity Chicken Kebabs

    Fruity Chicken Kebabs Fruity Chicken Kebabs

    Fruity Chicken Kebabs

    School lunches can get boring for kids, so we decided to add some extra fun (and good nutrition) to the lunch box with these playful kebabs. You will need eight, 8-inch-long wooden skewers for this recipe, so make sure you have them on hand. If you can't find the long wooden skewers, use toothpicks instead. To round out this lunch, pack along an all-natural fruit smoothie and a mini whole wheat bagel topped with light cream cheese.
    View Recipe

    Serves

    4

    Ingredients

    • 8 ounces lower-sodium deli chicken or turkey, sliced 3/4-inch thick at deli counter
    • 16 green grapes
    • 12 strawberries
    • 8 8-inch long wooden skewers
    Add to Grocery List

    Directions

    Step 1:

    Cut chicken into 3/4-inch cubes. Place strawberries on a cutting board and slice in half, lengthwise.

    Step 2:

    To make kebabs, thread 3 pieces of cubed chicken, 2 grapes, and 3 strawberry halves onto each 8-inch-long wooden skewer in any order that you and your children choose. Be sure to leave enough space at bottom so kids can hold skewers comfortably.

    Step 3:

    To wrap, lay 2 skewers on a sheet of aluminum foil and fold foil loosely over kebabs.

  • Pulled Pork Primavera Sandwiches

    Pulled Pork Primavera Sandwiches Pulled Pork Primavera Sandwiches

    Pulled Pork Primavera Sandwiches

    There is certainly no shortage of slow cooker pulled pork recipes out there. To set our recipe apart from the crowd, we use classic ingredients --- onion and barbecue sauce --- but we also toss in carrot and bell pepper for added color and vitamins A and C. By using a lean cut of pork (tenderloin or loin), we keep the saturated fat to a reasonable 3 grams per serving.
    View Recipe

    Serves

    8

    Ingredients

    • 2-1/2 pounds pork loin
    • 1 large carrot
    • 1 large red bell pepper
    • 1 medium onion
    • 12 fluid ounces barbecue sauce
    • 8 whole wheat hamburger buns
    Add to Grocery List

    Directions

    Step 1:

    Trim fat from pork loin and cut into 3 pieces. Set aside.

    Step 2:

    Peel carrot and shred on large holes of a box grater. Cut bell pepper into 1/2-inch dice. Peel onion, cut in half, and cut into 1/2-inch wedges.

    Step 3:

    Place pork, carrot, bell pepper, onion, and barbecue sauce in a 5- or 6-quart slow cooker and stir to combine (if you prefer, you can add half the barbecue sauce now and stir in the rest when the dish is done). Cover and cook on low until pork is tender, 6 to 8 hours.

    Step 4:

    When pork can easily be pulled apart using a fork, remove from slow cooker and place on a cutting board. Use two forks to pull pork into shredded pieces.

    Step 5:

    Stir shredded pork back into slow cooker until well combined with sauce. If you only added half the sauce in step 2, add remaining sauce now. Lightly toast hamburger buns, and divide pork mixture evenly between them.

  • Super Strawberry Pudding

    Super Strawberry Pudding Super Strawberry Pudding

    Super Strawberry Pudding

    Why turn to store-bought pudding --- which is often filled with artificial colors and flavors --- when you can make it yourself in a matter of minutes with real ingredients like strawberries, low-fat milk, and Greek yogurt? This recipe is so simple that the kids can easily help too. Garnish each luscious bowlful with shaved dark chocolate, fresh berries, or a dollop of light whipped cream if desired, and serve as a special after-school snack, a better-for-you dessert, or a Valentine treat. To hear all about this recipe, tune into episode #212 of our radio podcast, Cooking with the Moms.
    View Recipe

    Serves

    6

    Ingredients

    • 8 ounces frozen strawberries
    • 1 cup 1% low-fat milk
    • 1/4 cup granulated sugar
    • 3 tablespoons cornstarch
    • 1/8 teaspoon salt
    • 1/2 teaspoon vanilla extract
    • 1/2 cup 0%-fat strawberry Greek yogurt
    Add to Grocery List

    Directions

    Step 1:

    Thaw the strawberries slightly. Place the strawberries and milk in a blender, and blend until completely pureed. Set aside.

    Step 2:

    Place the sugar, cornstarch, and salt in a medium-size saucepan and whisk until combined. Gradually whisk in the milk/strawberry mixture. Add the vanilla extract.

    Step 3:

    Place over medium-high heat and bring to a simmer, stirring constantly. Reduce the heat and continue to simmer, stirring gently, until the mixture thickens slightly, about 2 minutes.

    Step 4:

    Remove from the heat and stir in the yogurt. Continue stirring gently to break up any bubbles that may have appeared on the top. Spoon the mixture into 6 individual bowls and chill in the refrigerator for about 2 hours.

  • Garden Turkey Meatballs and Spaghetti

    Garden Turkey Meatballs and Spaghetti Garden Turkey Meatballs and Spaghetti

    Garden Turkey Meatballs and Spaghetti

    With all the recipes out there in cookbooks, magazines, newspapers, and on the internet, do you ever scratch your head and wonder, "What should I make for dinner tonight?" We found ourselves recently, so we turned to our trusty cookbook, No Whine with Dinner, and we came across this recipe for Garden Turkey Meatballs and Spaghetti.
    View Recipe

    Serves

    6

    Ingredients

    • 1 pound lean ground turkey
    • 2 medium carrots, peeled and grated
    • 1 large egg, lightly beaten
    • 1/2 cup quick-cooking oats
    • 1/2 cup grated parmesan cheese
    • 2 tablespoons ground flaxseed or wheat germ
    • 1 tablespoon dried Italian seasoning or dried basil
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon kosher salt
    • 1/8 teaspoon pepper
    • 1 26 ounce jar pasta sauce
    • 12 ounces whole wheat blend spaghetti
    Add to Grocery List

    Directions

    Step 1

    Preheat the oven to 400F. Lightly oil or coat a large rimmed baking sheet with nonstick cooking spray and set aside.

    Step 2

    Place the ground turkey, carrots, egg, oats, Parmesan cheese, flaxseed, Italian seasoning, garlic powder, salt and pepper in a large bowl and mix until just combined.

    Step 3

    Shape the meat mixture into twenty-four 1-inch balls. Place on the prepared baking sheet and cook until lightly browned, 10 minutes.

    Step 4

    Meanwhile, place the pasta sauce in a large saucepan over medium heat. Cover and bring to a simmer. When the turkey meatballs come out of the oven, add them to the sauce, reduce the heat and simmer, covered, until the meatballs are fully cooked and have absorbed some of the sauce flavors, about 20 minutes.

    Step 5

    While the sauce and meatballs are simmering, cook the pasta according to package directions. Drain, transfer to a large bowl or platter, and serve with the sauce and meatballs on top.

  • Monster Cookie Makeover

    Monster Cookie Makeover Monster Cookie Makeover

    Monster Cookie Makeover

    Here at Meal Makeover Moms' Kitchen, we're all about taking popular recipes and giving them a healthy and delicious makeover. We recently asked our Facebook fans which cookie they'd like us to make over and Monster cookies came up several times. This recipe was inspired by a Monster Cookie recipe we found on The Pioneer Woman and another one from Paula Deen. As you can only imagine, the original recipes had LOTS of butter! We hope you love our butter-free, better-for-you-but-just-as-luscious makeover.
    View Recipe

    Serves

    36

    Ingredients

    • 4 cups quick-cooking oats
    • 3/4 cup chocolate sunflower seed drops, Find at Trader Joe's
    • 1/2 cup dried cranberries
    • 1/4 cup semi-sweet mini chocolate chips
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 3 large eggs
    • 1 cup brown sugar
    • 1/4 cup expeller pressed canola oil
    • 2 teaspoons pure vanilla extract
    • 1 cup peanut butter
    Add to Grocery List

    Directions

    Step 1

    Preheat the oven to 350F. Oil or coat two large baking sheets with nonstick cooking spray and set aside.

    Step 2

    Whisk together the oats, sunflower seed drops, cranberries, chocolate chips, baking soda, and salt in a large bowl until well combined.

    Step 3

    In a separate bowl, whisk together the eggs, brown sugar, oil, and vanilla until well combined. Whisk in the peanut butter until the mixture is smooth. Pour the liquid ingredients over the dry ingredients, and stir until just moistened.

    Step 4

    Working in batches, scoop the batter using a 2-tablespoon cookie scooper and place on the prepared baking sheets, flattening slightly with the heel of your hand to create circles, about 2 inches in diameter. Leave about 1 inch between each cookie.

    Step 5

    Bake, 1 sheet at a time, about 10 minutes, or until the cookies are golden brown. Cool slightly on the baking sheet before transferring the cookies to a wire rack. Repeat with the remaining dough

  • Apple Crisp Snack Parfait

    Apple Crisp Snack Parfait Apple Crisp Snack Parfait

    Apple Crisp Snack Parfait

    Getting high-quality calories into teens' tummies can be a challenge, especially when they're left to their own devices. Teens tend to grab for sugary drinks and salty snacks, but with these apple crisp parfaits, you can easily tempt them back to good nutrition. Cooked apples, warmed red grapes, crunchy whole grain cereal, low-fat vanilla yogurt, and pure maple syrup come together quickly for this super-nutritious snack. You can also serve these snack parfaits for breakfast.
    View Recipe

    Serves

    2

    Ingredients

    • 1 tablespoon buttery spread or butter
    • 1 large apple, cut into 3/4 inch pieces
    • 1/2 cup red grapes, halved
    • 1/2 tablespoon pure maple syrup
    • 1/8 teaspoon ground cinnamon
    • 1 pinch ground nutmeg
    • 1 pinch kosher salt
    • 1/2 cup low-fat vanilla yogurt
    • 2/3 cup whole grain granola cereal, e.g. KIND Healthy Grains Gluten-free Granola
    Add to Grocery List

    Directions

    Step 1

    Place buttery spread in a nonstick skillet over medium heat. Add the apples and cook, stirring frequently, until softened, 10 minutes. Stir in the grapes, maple syrup, cinnamon, nutmeg and salt. Cook, stirring frequently, until warmed through, 2 minutes.

    Step 2

    To create the parfaits, place a generous 1/4 cup of the apple mixture in the bottom of two parfait glasses (or any other pretty glass). Top each with 2 tablespoons yogurt and 3 tablespoons cereal. Repeat with the remaining apple mixture, yogurt, and cereal. You can build these parfaits while the apple mixture is warm, or you can cool it slightly first.

  • Have-It-Your-Way Tacos

    Have-It-Your-Way Tacos Have-It-Your-Way Tacos

    Have-It-Your-Way Tacos

    Store-bought taco kits are convenient, but some tend to be high in sodium and contain ingredients you may not want to serve your family (e.g. monosodium glutamate). For our makeover, we make tacos from scratch, using wholesome ingredients --carrots, black beans, salsa -- and we serve plenty of nutrient-rich toppings on the side such as avocado, shredded lettuce, light sour cream, sliced black olives, and tomato. Use a soft flour tortilla if your children find taco shells too difficult to bite into.
    View Recipe

    Serves

    6

    Ingredients

    • 1 pound lean ground beef, 90% or higher
    • 1 large egg, peeled and shredded
    • 12 taco shells
    • 1 15.5 oz can black beans, rinsed and drained
    • 1-1/2 cups shredded reduced-fat Cheddar cheese
    • 1 cup salsa
    • 2 teaspoons ground cumin
    • 1 teaspoon chili powder
    • 1/2 teaspoon garlic powder
    Add to Grocery List

    Directions

    Step 1

    Heat the oven to 350F.

    Step 2

    Place a large nonstick skillet over medium-high heat. Add the meat and carrot and cook, breaking up the large pieces, until the meat is no longer pink, about 5 minutes. Drain excess fat.

    Step 3

    Place a large nonstick skillet over medium-high heat. Add the meat and carrot and cook, breaking up the large pieces, until the meat is no longer pink, about 5 minutes. Drain excess fat.

    Step 4

    When the meat is done, add the beans, cheese, salsa, cumin, chili powder, and garlic powder and stir to combine. Cook until the cheese melts and the mixture is heated through, about 2 minutes. Serve in the taco shells with optional toppings.