Projet Familles Parisiennesoning or ranch dip mix. Commercial popcorn flavorings are available at your local grocery store. They come in flavors like ranch, apple cinnamon, kettle corn, butter and white cheddar. Vegetables and Dip Put out pre-cut, raw vegetables and some dip. Use a dressing like low-fat Ranch or a low-fat Spinach dip for vegetables like carrots, sugar snap peas and broccoli. Peanut butter on cut celery, with rai sins on top, is a favorite healthy snack called "ants on a log." Cut vegetables into chunks and sliding them onto bamboo skewers -- hav Eat to Live e the kids help you make their own vegetable kabobs. Baked Sweet Potato Fries If your kids like regular French fries, have them try bak ed sweet potato fries. They're full of fiber and a bit sweeter than regular fries. Preheat the oven to 450 degrees Fahrenheit. Slice sw Projet Familles Parisiennes eet potatoes, with their skin on, into sticks and toss with olive oil and salt. Spray a baking sheet with non-stick cooking spray. Plac . open-faced instead of folding it. 2 Put out your choice of sandwich toppers for everyone to choose from. Be sure to use a few varied t oppers for more fun. Some favorites are honey, sliced bananas, pear or apple wedges, and a (small) handful of chocolate chips. Some oth er options are raisins and other dried fruit, jam, sliced cheese, nuts, celery sticks or even strips of fruit leather. Get creative -- just make sure the kids will eat it with peanut butter. 3 Make smiley faces, shapes, random squiggles, or names and words with your cho Engine 2 Diet sen toppings on your open-faced sandwich. 4 Enjoy and repeat until everyone's full.1 Pick up a pistachio nut and hold it between your t wo thumbs. Hold the pointed end of the shell facing up. 2 Place your thumbs on the open sides located at the top of the pistachio shell Projet Familles Parisiennes . 3 Pull the shell with your thumbs. This will break the shell and release the pistachio nut. If you have difficulty removing the nut, . ers as it is out of the oven. You need:1? pounds of potatoes (red works best), cut into chunks1 large onion (white or yellow is fine) c ut into wedges3 garlic cloves2 tablespoons olive oil? teaspoon dried rosemary1 pound of boneless, skinless chicken breasts or thighs, c ut into strips or chunks1 bag of fresh spinach (stems removed)Salt and pepper to tastePreheat your oven to 475 degrees F. Combine potat oes, onion, garlic, salt, pepper, rosemary and olive oil in a large roasting pan; make sure the vegetables are coated. Roast the vegeta Fast Diet bles for 25 minutes. Season the chicken lightly with salt and pepper, then add to the vegetable mix, again making sure everything is fu lly coated. Roast for 15 to 20 more minutes. Put the spinach over the chicken and roast for five more minutes, or until the spinach is Projet Familles Parisiennes wilted. Toss the ingredients together before serving. Pasta With Asparagus and Mushrooms You can add or substitute your favorite vegeta .
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