Name: Peanut Butter Noodles With Carrots & Broccoli
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 8 ounces whole-wheat spaghetti, uncooked (1/2 box); 1/2 pound cooked, shredded chicken (optional, you can also use cubed tofu); 3 T. canola or vegetable oil; 1/3 cups creamy peanut butter, I used natural; 3 T. low-sodium soy sauce; 2 T. lime juice, about one lime; 1 T. honey; 2 T. rice wine vinegar; 1 cup raw grated carrots; 2 cups cooked chopped broccoli florets; 1/4 to 1/2 tsp. red pepper flakes, optional, I didn't use them; 2 scallions, sliced into thin rounds

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Remember the Food Guide Pyramid? It’s, like, so last year.

In its place, the government’s experts have given us MyPlate–which is basically what a lot of dietitians have been telling people for years: Fill half of your plate with fruit and vegetables and divide the other half between protein and grains.

But of course it’s a little more complicated than that, since you could fill your plate with French fries and a greasy burger on a white bun and still squeak by on a technicality.

Which is why MyPlate for Moms, How to Feed Yourself & Your Family Better is a great guide. Author Elizabeth Ward–rockstar dietitian and mom of three who has written a bunch of nutrition books and recently appeared on “The Dr. Oz Show”–shows you exactly how to build a healthy plate for you and kids.

She also includes more than 50 family-friendly recipes for dishes like Chocolate Chili, Tilapia Tacos, and DIY Ranch Dressing.

If you’d like a chance to win a free copy of MyPlate for Moms, “like” Real Mom Nutrition on Facebook (go here) AND leave a comment after this post telling me your favorite quick dinner that your kids also love. The giveaway will end Thursday at midnight.

Here’s a yummy recipe I recently tried from MyPlate for Moms:

Peanut Butter Noodles With Carrots & Broccoli

Yield: 4 servings

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Ingredients

8 ounces whole-wheat spaghetti, uncooked (1/2 box)
1/2 pound cooked, shredded chicken (optional, you can also use cubed tofu)
3 T. canola or vegetable oil
1/3 cups creamy peanut butter, I used natural
3 T. low-sodium soy sauce
2 T. lime juice, about one lime
1 T. honey
2 T. rice wine vinegar
1 cup raw grated carrots
2 cups cooked chopped broccoli florets
1/4 to 1/2 tsp. red pepper flakes, optional, I didn't use them
2 scallions, sliced into thin rounds

Instructions

While the pasta is cooking, combine the oil, peanut butter, soy sauce, lime juice, honey and vinegar in a large serving bowl. Using a whisk, mix until smooth.
Add the spaghetti, carrots, broccoli and red pepper flakes (if using) and toss the coat the noodle mixture completely. Garnish with scallions and serve.
Serve hot or cold.

Nutrition Information:

Yield: 4 Serving Size: 4 Servings
Amount Per Serving: Calories: 466Total Fat: 26gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 43mgSodium: 582mgCarbohydrates: 38gFiber: 8gSugar: 9gProtein: 26g

Disclaimer: I was given a free copy of MyPlate for Moms by Elizabeth Ward, who is a friend of mine. She’s also super cool and you can find her and her helpful advice on Facebook here.