Congrats to FFTV reader, naker – she won this week’s drawing for the Better Homes and Gardens cookbook, Kid Favorites Made Healthy.

One more week of July giveaways to go… so you still have a chance to win this month!

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Back by popular demand… another one of these cool cookbooks – Better Homes and Gardens, Kid Favorites Made Healthy - is this week’s prize. It has 150 yummy recipes “kids can’t resist” like this one for Fast Fajita Rollups.

So, how do you win? Just tell us in the comments below… what you do to try to make your kids’ meals healthier. Everyone who comments will be entered in a drawing to win. Contest ends this Friday, July 25. Good luck!

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Here’s a recipe from Better Homes and Gardens’ Kid Favorites Made Healthy – Just 20 minutes start to finish!

Ingredients
12 ounces beef flank steak or sirloin steak or skinless, boneless chicken breast halves
4  8-inch whole wheat, spinach, or flour tortillas
Nonstick cooking spray
1/3  cup finely chopped onion
1/3  cup finely chopped green sweet pepper
1/2  cup chopped tomato
2 tablespoons bottled reduced-fat Italian salad dressing
1/2  cup shredded reduced-fat cheddar cheese (2 ounces)
1/4  cup purchased salsa or bottled taco sauce
1/4  cup light dairy sour cream (optional)

Directions
1. If desired, partially freeze beef for easier slicing. If using beef, trim fat from meat. Cut beef or chicken into bite-size strips.
2. Wrap tortillas tightly in foil. Heat in a 350 degree oven about 10 minutes or until heated through.
3. Meanwhile, coat an unheated 12-inch nonstick skillet with nonstick cooking spray. Preheat over medium-high heat. Add meat, onion, and sweet pepper to hot skillet. Cook and stir for 2 to 3 minutes or until desired doneness for steak or until chicken is no longer pink. Remove from heat. Drain well. Stir in tomato and salad dressing.
4. To serve, fill warm tortillas with meat mixture. Roll up tortillas. Serve with cheese, salsa, and, if desired, sour cream.

Makes 4 servings

Nutrition Facts per serving: 324 cal., 15g total fat (6 g sat. fat), 43 mg chol., 462 mg sodium, 21g carbohydrates, 2 g fiber, 24 g protein

Photo Credit: BHG.com

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Congratulations to Leigh Ann – her name was picked in this week’s drawing for this cool cookbook from Better Homes and Gardens, Kid Favorites Made Healthy.

Don’t worry – we still have one more of these to give away sometime this month, so you still have a chance to win!

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Ready for some sizzling summer fun (i.e. FREE stuff!)? This month, FatFighterTV will have weekly giveaways for fabulous healthy prizes like this cool cookbook from Better Homes and Gardens, Kid Favorites Made Healthy, which is this week’s prize. It has 150 yummy recipes “kids can’t resist” like this one for Peanut Butter Breakfast Sandwiches.

So, how do you win? Easy. Every comment you make on any of this week’s blog posts counts as one entry for a drawing – the more comments, the better your odds. But ummm, if it looks like someone is abusing the system, the system may throw out the comment. So get commenting NOW! Go nuts!

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Here’s a recipe from Better Homes and Gardens’ Kid Favorites Made Healthy, which by the way is this week’s FFTV giveaway. I know these recipes are supposed to be all about what kids want, but I can’t wait to try this one myself!

Ingredients
1/2 cup reduced-fat or regular peanut butter
8 1/2-inch slices French bread
2 tablespoons honey
2 medium bananas
2 beaten eggs
1/2 cup milk
1/4 teaspoon ground cinnamon
1 tablespoon butter or margarine
1/2 cup fruit preserves or jam (any flavor)

Directions

Start to finish: 30 minutes
Makes 8 servings

Spread peanut butter evenly onto one side of each slice of bread. Drizzle honey over the peanut butter. Cut each banana in half lengthwise and then cut in half crosswise (8 pieces total). Arrange 2 banana pieces on 4 of the prepared bread slices. Top with remaining bread slices, peanut butter sides down.

In a shallow bowl combine eggs, milk, and cinnamon. carefully dip sandwiches into egg mixture, coating both sides.

Melt butter in a large skillet or on a large griddle over medium heat. Cook sandwiches in hot butter about 2 minutes on each side or until golden.

Meanwhile, in a small saucepan heat fruit preserves over medium-low heat until melted, stirring frequently, To serve, cut warm sandwiches in half crosswise. Drizzle with warm fruit preserves.

Nutrition Facts per serving: 302 calories, 10g total fat, 3g saturated fat, 58mg cholesterol, 323mg sodium, 46g carbohydrates, 3g fiber, 9g protein

[asa]0696217503[/asa]

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