Beet pancakes are a fun breakfast recipe that are packed with nutrition!

• 1 cup flour
• 3/4 cup whole wheat flour
• 3 tbsp light brown sugar
• 1 tbsp baking powder
• 2 whole beets, roasted and pureed
• 1 1/4 cup nonfat milk
• 1/3 cup nonfat plain greek yogurt
• 1 whole egg
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract

Heat skillet or griddle. Stir all dry ingredients in a bowl. Whisk all wet ingredients in separate bowl until well combined. Combine the two bowls and stir until just incorporated, remember lumps are good when it comes to pancakes. Grease the pan and pour some of the pancake mix into the hot pan or skillet, about 3 minutes each side. Serve immediately with peanut butter, berry puree or any other favorite pancake topper.

Recipe Yields: 6 Servings

Storage Time: 3 months in the freezer

This delicious soup offers a hearty serving of vegetables and serves as an excellent source of vitamins and nutrients. Try serving with a grilled cheese on wheat bread.

• 1/2 cup onion, chopped
• 1 clove garlic, minced
• 1 tbsp olive oil
• 1/2 cup carrots, chopped
• 1/2 cup celery, chopped
• 1 can chickpeas, rinsed
• 2 cups peas, frozen
• 6 cup chicken broth
• 2 tbsp plain yogurt
• salt and pepper to taste

Saute onion and garlic in olive oil until the onion is soft. Add the celery, carrots and saute until softened, about 3 minutes. Add in chickpeas, peas, broth, and yogurt and bring to a boil. Simmer the soup until the vegetables are soft (about 20 minutes). Using an immersion blender, blend lightly to keep the texture (about 10 seconds). For smaller children, or if you prefer a smooth texture, blend the soup to your desired consistency.

Recipe Yields: 6 Servings

Store any extras in an airtight container in the refrigerator. Reheat before serving.

Storage Time: 5 days in the refrigerator

English pea salad is flavorful and nutritious. This dish is the perfect side for any picnic or party.

• 2 cup peas (fresh or frozen)
• 2 slice of apple wood smoked bacon, crumbled
• 1/2 cup sharp cheddar cheese, cubed
• 1/4 cup red onion, diced
• 4 tbsp plain greek yogurt
• 2 tbsp fresh mint leaves, chopped
• 1 tsp paprika
• Salt and pepper to taste

Toss uncooked peas, crumbled bacon, cheese, red onion and mint leaves together. In a small bowl, mix greek yogurt, paprika, salt and pepper. Stir the yogurt mixture in with the peas. Chill for 2 hours in the refrigerator.

Serve as a side dish or as a fun finger food snack. Serve cold.

Recipe Yields: 6 Servings

Storage Time: 5 days in the refrigerator

Peas are an good source of dietary fiber, Vitamins A, C, and B6.

This refreshing soup is the perfect meal on a hot day.

• 1 whole lime
• 1 1/4 cup water
• 1/2 cup fresh mint leaves
• 1  cantaloupe (approx 2 1/2 pounds)
• 1/3 cup plain yogurt
• 1/4 cup agave or honey (optional)
• 2 fresh mint leaves for garnish

Note* The American Academy of Pediatrics recommends waiting to offer honey to children until after their first birthday.

With a vegetable peeler remove zest from lime in strips and juice the lime. In a saucepan simmer water, zest, mint, and agave or honey (if desired), stirring occasionally for 5 minutes. Remove pan from heat and let mixture stand 15 minutes. Pour mixture through a fine mesh strainer into a bowl, and discard solids. Cool syrup to room temperature.

Halve and seed cantaloupe. Scoop flesh into a blender with yogurt, lime juice and purée with syrup until smooth, transferring to a large bowl. Chill soup, covered, until cold, at least 2 hours, and up to 1 day. Skim any foam from top. Serve soup garnished with mint.

Recipe Yields: 6 Servings

Storage Time: 3 days in the refrigerator

This recipe is an excellent source of Vitamin A and Beta-Carotene. Both of these nutrients contribute to maintaining healthy eyesight.

Slow cooker recipes are life-savers for families with busy schedules.

• 1 whole 16 ounce bag frozen hash brown potatoes
• 1 whole 15 ounce can of black beans drained and rinsed
• 1 cup mild salsa
• 1 cup shredded cheddar cheese
• 6 whole egg
• 1/4 cup milk
• 1/2 cup plan Greek yogurt
• 1/4 tsp salt
• 1/4 tsp pepper

Spray inside of slow cooker with nonstick cooking spray.
Place ½ of the hash brown potatoes in the bottom of the slow cooker. Add ½ of beans and ½ of the salsa. Top with ½ cup of cheese. Repeat the layers.
In a large bowl, beat the eggs, milk, yogurt, salt and pepper.
Pour over the ingredients in the slow cooker, poking holes in the top layer. Then cover and turn on low.

Cook for 5 to 6 hours, until the casserole is set and eggs are thoroughly cooked.

Recipe Yields: 8 Servings

Storage Time: 2 days in the refrigerator

The potatoes in this recipe provide vitamin C, potassium and vitamin B6. Additionally, this dish is a great source of protein, calcium and dietary fiber.

Frozen banana gives this pumpkin smoothie a thick and satisfying texture.

• 1 cup vanilla yogurt
• 3/4 cup canned pumpkin
• 1/2 cup ice cubes
• 1/3 cup mango puree
• 1 tbsp maple syrup
• 1/4 tsp cinnamon
• 1 whole banana, sliced and frozen

Combine yogurt, pumpkin, mange puree, maple syrup, cinnamon, banana and ice cubes. Mix in blender until smooth. Serve immediately. Add grated nutmeg on top if you would like. Also, if you do not have mango, you can replace with orange juice.

Recipe Yields: 4 Servings

Storage Time: 3 months in the freezer

This smoothie is a great source of potassium, vitamin A and vitamin C.

This easy yogurt parfait is a snack family members of all ages will enjoy.

• 1 cup Greek yogurt (plain)
• 1/4 cup blueberries
• 1/4 cup strawberries
• 1/4 cup peaches, chopped

Use Greek yogurt as the base in your bowl and layer in the fruits that you would like to use. Frozen fruit can be used if fresh isn’t an option.  To serve younger children, mash the fruit to the proper consistency and then layer with the yogurt.

Recipe Yields: 2 Servings

Storage Time: 2 days in the refrigerator

Yogurt is a great source of vitamins B and D.

This is a fun and nutritious snack for your toddler. This recipe is great for when you’re on the go.

• 1 whole wheat tortilla
• 2 tbsp creamy peanut butter
• 2 tbsp plain Greek yogurt
• 1 tsp honey
• 1/2 slice banana

Blend peanut butter, yogurt and honey in a small bowl. Spread the peanut butter mixture onto the tortilla and layer with thin banana slices. Roll tortilla into a tight roll-up and place in the refrigerator for 30 minutes or until firm enough to slice. Cut roll into 1 inch slices and serve.

Recipe Yields: 1 Servings

This recipe is best when served right away, but it can be stored in an airtight container in the fridge for one day.

Storage Time: 1 days in the refrigerator

Monkey Bites offer a great source of vitamins, potassium and protein.

2 English cucumbers, peeled
1  8 oz container of plain yogurt
Garlic

Peel and cut cucumbers, puree cucumbers with immersion blender and drain excess liquid. Add 8 oz of yogurt and garlic to taste. Mix all ingredient and chill for 2 hours.

Serve with favorite veggies or tofu sticks.

1 cup plain or vanilla yogurt
¼ cup applesauce

Mix yogurt and applesauce with immersion blender. Serve with favorite fruits and vegetables.