Kid's Meal: Corn Dog Muffins

Gabe LOVES corn dogs. To be honest, so does Nate. If we're being real, we know that the packaged and frozen ones aren't that great of a choice nutrition wise. These are homemade. You will know and be able to pronounce every ingredient that you put into them. I promise, if Gabe loves them, your littles will too. 

Corn Dog Muffins

Ingredients

• 1 c all purpose flour 
• 1 c corn meal 
• 1½ tsp baking powder tsp 
• ¼ baking soda  
• ¼ cup and 2 Tbsp Coconut Sugar 
• ¾ tsp sea salt 
• 3 Tbsp extra-virgin coconut oil, melted
• 3 large eggs, room temperature, lightly beaten
• 1 cup buttermilk 
• 3 turkey or all-beef hot dogs, nitrate and nitrite free, cut into quarters 

Instructions

• Preheat oven to 375°F
• Coat a 12 cup muffin tin lightly with cooking spray, set aside
• Combine all dry ingredients (flour, corn meal, baking powder, baking soda, coconut sugar and sea salt) in a large bowl, mix well 
• Combine buttermilk, oil, and eggs in a medium bowl, whisk to blend together 
• Add wet ingredients slowly to dry ingredients, whisking until just blended 
• Fill muffin cups with corn muffin mix (about ¾ full) 
• Press hot dog quarter into the center of each muffin cup 
• Bake for 15-20 minutes, until golden brown and a toothpick inserted into the center comes out clean

These are a wonderful option for kids, but can also be great for tailgates, potlucks, or even game day at home! I hope they're as big of a hit at your house as they are at ours!

Fall Football Series: Black Bean Fajita Burger

The second recipe in the fall football series is a Black Bean Fajita Burger. I'm not a huge meat lover (besides chicken and turkey), and Nate and I have meatless meals at least once a week. We LOVE burgers and usually do turkey burgers. However, when I have a little extra time on my hands I love to experiment in the kitchen. Black beans are a favorite of mine. I use them in my taco bowls, in salads, Gabe's quesadillas, mixed with cauli-rice... you get the picture. They're pretty versatile. They also provide a great base for a meatless burger! This burger is full of flavor and hearty without weighing you down. We were happy to add this to our favorites list! Even Gabe loved it, so it's totally toddler approved!

Let's get started!

Ingredients 

• 1 can low-sodium black beans, drained and rinsed
• 1/4 cup frozen roasted corn, thawed 
• 1tbsp plain hummus 
• 1/4 cup fresh cilantro, chopped 
• fajita seasoning (we make our own) 
• 1 tsp chili powder
• 1/4 tsp cumin 
• 1/4 tsp garlic powder 
• 1 1/2 tablespoon extra virgin olive oil, divided use 
• 1 tsp sea salt 
• 1 tsp black pepper 
• 2 large eggs
• 1 1/2 cup panko bread crubs 
• 5 slices pepperjack cheese 
• 1 red bell pepper, sliced 
• 1 yellow bell pepper, sliced 
• 1/2 red onion, sliced 
• 1/2 cup guacamole (we made our own) 
• Pulse 1 avocado with 1/3 cup fresh pico de gallo 
• 5 hamburger buns of choice 

Instructions 

• Preheat oven to 425* 
• In a large blender (we have a ninja) or food processor, place the beans, corn, hummus, cilantro, fajita seasoning, olive oil, and pepper (salt is optional). Pulse until a chunky paste forms. The mixture shouldn't be fully smooth (some bean pieces are okay!) Pour paste into a large bowl. 
• In a separate small bowl, whisk two eggs. Pour eggs into the bean paste and stir to combine. Add in the panko. The resulting consistency should be thick. 
• Make 5 large patties out of the bean mixture and place on a foil lined baking sheet. 
• Cook the patties for 18 minutes, place cheese slices on the burgers and cook for 2 minutes more.

• While the burgers are in the oven, prepare the veggies. 
• In a large skillet over medium-high heat add the peppers, onions, and 1/2 tbsp olive oil. Cook, stirring occasionally, until the veggies have a slight char and are soft. 

• Place burgers on the bun, top with guacamole and fajita veggies and enjoy!
  

These burgers are perfect for fall and winter because they don't require a grill. They're quick and easy to put together and are a great meatless option! I run healthy lifestyle groups each month where I share meal plans and recipes. If you're interested in learning more or joining one, please fill out this form and I will get back to you shortly. 

Fall Football Series: Healthy French Onion Dip

Football is a big deal in our house. We love fall and we love football: especially college football. I'm a huge Michigan State fan and Nate is a huge Penn State fan. Our Saturdays consist of Gabe choosing which colors he's wearing, grocery shopping early, and coming home to whip up something yummy to snack on during the games. I took three of our favorite things: French Onion Dip (a family favorite), Burgers, and Cupcakes and switched them up a bit to be a little more guilt-free. 

Without further ado, here is the first recipe in this short, three-part series: Healthy French Onion Dip

Ingredients

• 2 Tbsp. olive oil
• 2 large onions, chopped 
• ½ cup low-sodium organic beef broth
• 2 Tbsp. Worcestershire sauce
• ½ tsp. garlic powder
• Sea salt 
• 2 cups reduced-fat (2%) plain greek yogurt

Instructions

• Heat oil in medium saucepan over medium-low heat.

• Add onions; cook, stirring frequently, for about 20-25 minutes, or until onions are soft and golden brown.

• Add broth, Worcestershire sauce, and garlic powder. Season with salt and pepper if desired; cook, over medium heat, stirring frequently, for about 5 minutes, or until broth has cooked down. Remove from heat. Let onion mixture cool completely.

• Combine onion mixture and yogurt in a medium bowl; mix well.

• Chill, covered, for 1 hour.

• Serve with veggie chips or raw vegetables for dipping.

I hope you enjoy this guilt-free version of one of our favorite tailgate snacks! No one will ever know it's healthy ;)