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Archive for the Recipes for Kids Category

Published on: April 21, 2011  

Eggie in a Basket

Eggie in a Basket

This is another egg based recipe that is so much fun to make with your kids.  All you need is bread, eggs and butter.

Ingredients:

1 slice of bread per person

1 egg per person

butter

cookie cutter, or cup of your choice

Directions:

Take the cookie cutter or cup of your choice, press down on the center of the slice of bread and remove the shape from the bread leaving a whole.  Butter both sides of the bread and place in a pan or on a griddle.  Crack one egg into the whole of the bread and either beat for a smooth scrabbled like egg or leave for sunny side up.  Cook the bread and egg until bread is golden brown, and egg is cooked to your desired consistancy. 

ENJOY!

Danielle

Learning Corner:

Pick out different shapes one for every member of the family to creat a fun bunch of breakfast treats!

Published on: April 12, 2011  

Jell-O Eggs!

Jell-O Eggs!

It’s spring, the time when the Easter Bunny comes to our homes and brings yummy sweets and colorful eggs.  So this month we are going to focus on funny recipes all centering on the egg.  This week we are going to make a blast from my past Jell-O eggs.  Go to the Kraft website to see more pictures or to order the mold.  http://www.kraftrecipes.com/recipes/jell-o-egg-jigglers-50280.aspx

Ingredients:

Your favorite flavor of gelatin package

Jell-O egg mold

Cooking spray

Directions:

Spray the Jell-O egg mold with cooking spray on both sides so the eggs do not stick.  Mix the gelatin according to the package.  To make an egg with two different colors fill the bottom half of the mold with one color let set and fill the top half with the second color of your choice.  Let the eggs cool in the refrigerator until solid.  Remove the eggs from the mold carefully.  Mix and match the fun colors and create a beautiful basket full of your own eggs. 

ENJOY!

Danielle

Learning Corner:

Ask your friends and family what their favorite color is and make them their own special Easter egg.

Published on: March 17, 2011  

St. Patrick's Day Pudding

St. Patrick’s Day Pudding

This is a light but tasty way to celebrate the holiday with your kids.  If you forgot to wear green today, at least you can remember to eat something green.

Ingredients:

1 package of Jell-O instant pistachio pudding

1 container of whip topping

1 bag of slivered almonds (or your favorite nut)

Milk

Sugar

Directions:

Mix up the pudding according to package instructions; pour into individual serving cups or bowls.  I got four servings per package of pudding.  Meanwhile, line a cookie sheet with aluminum foil, pour out your desired amount of almond and spread them out so they are in a single layer.  Sprinkle with sugar and place in a 350 degree oven for about 5-10 minutes.  Don’t forget to watch them, nuts can burn very easily.  Cook the nuts until the sugar is melted and remove the nuts and let cool.  Once the pudding is done, top with the whip topping and the candy nuts. 

ENJOY!

Danielle

Learning Corner:

  • Get together and read about St. Patrick’s Day
  • Try different colored puddings for different occasions, as your child what colors go with holidays
  • Explore fun and creative new toppings
Published on: March 8, 2011  

Sheppard's Pie

If you are like me, you have a hard time coming up with dinner ideas week after week.  And the answer you always get when you ask for suggestions is “I don’t know whatever is fine”.  However once you make this recipe your family will always have something they are craving, just like mine.

Sheppard’s Pie

1 pound of lean ground beef

                For every 3 people

1 can of condensed tomato soup

1 large onion diced

1 bad of frozen and chopped green beans thawed and drained

                If fresh beans are available use them but blanch

 them for 30-45 seconds  before adding to pie

4-5 medium russet potatoes diced

Cheddar cheese

Salt and pepper to taste

Directions:

Pre heat oven to 350 degrees

In a large frying pan brown meat, once meat is about half way done add the diced onion and continue to cook until onion is soft.  Place mixture in a 9/13 baking dish (use a larger one if you increased the recipe).  Meanwhile dice potatoes and add them to boiling salted water, cook until tender.  Use the tender potatoes to make smashed potatoes, add butter, salt, pepper and milk until you achieve your desired consistency.  Now add chopped green beans and tomato soup to beef and onion mixture.  Stir together until well mixed.  Pile the mashed potatoes on top of the beef mixture creating an even layer all over the beef mixture.  Now top with the best part, the cheese.  Add as much cheese as you want, don’t forget the edges, you wouldn’t want to miss out on the crusty browned cheese. 

Cover with aluminum foil and heat in the oven for 30-45 minutes or unit bubbly and delicious.  To help keep your oven clean place baking dish on a cookie sheet in case of bubble over.  Remove foil and allow the cheese to brown for the last 15 minutes or so. 

ENJOY!

Danielle

Learning Corner:

March 17th is St. Patrick’s Day, and Sheppard’s Pie is a traditional Irish dish.  Get together with your kids a learn some other facts about St. Patrick’s Day and the many other Irish traditions.

Published on: February 23, 2011  

Tuna and Crouton Salad

                                                                                                        

 

Tuna and Crouton Salad

What kid doesn’t like tuna?  This is a great way to combined your child’s love of tuna, with a new fun and colorful salad great any time of year.  Toss out that old tuna sandwich and give this a try.

 

Ingredients:

2 cans of Albacore Tuna

1 cucumber peeled

1 bell pepper (pick your favorite color)

1 cup diced cherry tomatoes

1 cup diced carrots

1 can black olives sliced

1 table spoon diced parsley

1 tablespoon diced basil

Olive oil

Red wine vinegar

1 loaf French or sour dough bread chopped into cubes

Garlic salt

Directions:

Chop bread into cubes, drizzle with olive oil and sprinkle with garlic salt.  Place on a cookie sheet in a 350 degree oven and cook for 15-20 minutes or until crunchy.  In a large bowl place all chopped vegetables and tuna.  Drizzle 1-2 tablespoons olive oil and 1-2 table spoons of red wine vinegar, taste to see if you want to add more.  Sprinkle with salt and pepper to taste.  Add the diced parsley and basil, top with croutons and mix up well. 

ENJOY!

Danielle

Learning Corner:

  • Have your child pick which veggies go in the dish, let them try new and fun looking things.
  • Jazz up the croutons by letting your child pick their favorite spice to add to them
Published on: February 16, 2011  

Pretzel and Strawberry Short Cake

 

Pretzel and Strawberry Short Cake

I got this recipe from a low carb cook book I use called Healthy Calendar Diabetic Cooking.  It is a great low sugar, low carb way to give your family something sweet as a treat after dinner. 

Ingredients:

2 cups thin pretzels, crushed

2 tablespoons margarine melted

½ cup of sugar, or sugar substitute

                Plus 1 tablespoon sugar for crust

1 8 ounce package of light cream cheese, softened

1 8 ounce container of lite whip topping thawed to room temp

¼ teaspoon of vanilla extract

1 0.6 ounce package of sugar free strawberry Jell-O mix

3 cups of fresh strawberries chopped

Directions:

Preheat oven to 400 degrees.  In a zip top bag add the pretzels and crush into small pieces to make the crust.  Mix up crushed pretzels with margarine and 1 tablespoon of sugar.  Put mixture in a 9X13 glass baking dish and press into the bottom with your hands.  Bake for 8-10 minutes, and then remove and let cool completely.

In a medium bowl beat up ½ cup of sugar or sugar substitute with the soften cream cheese until smooth, add ¼ teaspoon of vanilla extract and mix until fully combined.  Gently fold in whip topping, and then pour mixture over the cool pretzel crust.  Make sure to cover all the way to the edge of the dish with the cheese mixture.  Spread evenly out with a spatula and place into refrigerator for 15 minutes.  Meanwhile mix jell mix with 2 cups of boiling water very carefully and stir for 2 minutes or until Jell-O is fully dissolved.  Then add one more cup of cold water to Jell-O and put the bowl into the refrigerator for 30 minutes.  While that is cooling chop up the fresh strawberries, after the Jell-O has cooled for 30 minutes mix in the chopped strawberries and refrigerate again for 30 more minutes.  Remove Jell-O from the refrigerator and stir to loosen, pour over the cream cheese mixture and refrigerate for at least 2-3 more hours.  Serve after dinner or for any special occasion. 

ENJOY!

Danielle

Connecting in the Kitchen:

  • This recipe should allow your child to get really hands on
  • Have them smash the pretzels, stir the Jell-O  and mix the cheese spread together
  • Try adding differently flavor Jell-O mixes and fruit to fit each family members favorite flavors
Published on: February 8, 2011  

Hawaiian Chicken Salad

 

 

 

Hawaiian Chicken Salad

This is a new twist on the classic chicken salad, this can add a little tropical flare to your week night dinners.  Aloha!

  Ingredients:

1 bag of Caesar Salad mix (any brand will work)

1 can of chucked pineapple (save the juice)

1 green bell pepper

2 chicken breasts chopped into bite size pieces

1 apple chopped into bite size pieces

Pomegranate seeds

Sweet and Sour sauce mix

Salt and pepper to taste

 Directions:

  • Start by chopping the chicken into bit size pieces.  I use 1 chicken breast for every two people.  Lightly brown the chicken in a pan over medium heat.
  •  Once the chicken is lightly brown, lightly coat the chicken Sweet and Sour sauce and 2 tablespoons leftover pineapple juice.  Continue to cook until the chicken is cooked through (about 6-10 minutes). 
  •  Mix up the Caesar salad mix in a bowl and divide it out onto serving dishes.  I use one bag of salad for every 2 adults. 
  •  Once salad greens are portioned out, sprinkle your chunked pineapple, diced bell peppers, bite sized apple pieces and pomegranate seeds on top.  When the chicken is fully cooked, spoon bite sized bits of chicken over the salad.  Drizzling the leftover sauce from the pan over the salad makes for a delicious addition.

  

Enjoy!

Danielle

 Connecting in the Kitchen:

  • Work with your kids to remove the pomegranate seeds from the fruit.  Peel off the outer skin of the pomegranate and place it in a bowl of water.  Very gently push the seeds free from the hull. The seeds will sink and the hull will float.   Drain the seeds and let them air dry on a cookie sheet. These juicy little jewels will last for at least a month if you keep them in an airtight container in the fridge.  Pomegranate seeds can be added to cottage cheese for a great snack.
  •  Which ingredients in the salad are grown in the Hawaiian Islands?  Are apples grown in Hawaii?
  •  One way to connect with your child in the kitchen is to have them decorate the salads with the chunked pineapple, the pomegranate seeds and the bits of apple.  There are lots of different designs that will turn an ordinary salad into a work of art that can be enjoyed by all family members. Be sure to praise your child for their role in the preparation of this special dish.
Published on: February 1, 2011  

Seafood Chowder

  

  

  

Seafood Chowder

Even if you have a house full of none fish eaters, they will love this easy and totally none “fishy” flavored seafood chowder. Chowder is always a good choice for a cold winter evening.  Making seafood chowder is also a way for you and members of your family to get to know some of the types of fish and shellfish that are plentiful right here in the waters of Puget Sound.

Ingredients:

1 large onion chopped

4 teaspoons butter

3 large potatoes, peeled and chopped into bite sized pieces

2 teaspoons salt

¼ teaspoon pepper

½ teaspoon basil

2 cups water

1 lbs. white fish (I like cod) cut into cubes

1 can of corn (12 oz)

1 can of evaporated milk

Directions:

  • Sauté diced onion in butter until tender. 
  • Add chopped potatoes, salt, basil, pepper and water, cover and simmer for 15 minutes. 
  • Placed cubed fish on top of potatoes return cover and simmer for 15 more minutes or until fish flakes easily. 
  • Stir in corn with liquid and evaporated milk. 
  • Heat until chowder comes just to a boil. 
  • Serve with fresh biscuits and salad for a great meal.

 

Connecting in the Kitchen:

  • Next time you make this chowder, have a different family member choose what fish to add to the chowder. Make cooking fun by having other family members participate in the process of preparing this and other dishes.
  • Take your child to the fish counter, have them pick out what fish looks good to them, have them smell the different types of fish until they find one they like.  Encourage them to ask the expert at the counter about the flavor of the different types of fish they choose and how they might taste in the chowder.
  •  When it comes to serving, have your child select the bowls for the chowder and allow them to scoop the seafood into the bowls and serve it to each family member.  Make sure to praise them when they do a good job, especially if it’s something they have never done before.
Published on: January 25, 2011  

Hamburger Stew

This is a great recipe for those cold nights when you want something warm and comforting.  This recipe comes from my grandmother’s family farm in North Dakota. They call it a dump and cook stew.  It’s easy enough from anyone one to make while being both fun to make and delicious. 

You can just sit back and let the kids do the work on this one.  All you need is a can opener, a soup pot and a big mixing spoon.

  

Hamburger Stew

Ingredients:

1¼ pounds of ground beef (93% lean for less fat)

1 can of cream of celery soup

1 can of whole kernel corn with liquid

1 can of Italian diced tomatoes with liquid

1 small can of tomato sauce

Salt and pepper to taste

Directions:

  • Spray a large soup pan with non-stick spray. 
  • Brown the ground beef over medium high heat. 
  • Add a pinch of salt and pepper.  Always start out with less salt and pepper, you can add more later.  After beef is browned, add the whole can of cream of celery soup.
  • Stir the soup into the browned beef. 
  • Once the cream of celery soup is well incorporated, add the whole can of Italian flavored diced tomatoes (with all the liquid).  This will add basil, parsley and oregano to your stew. 
  • Next, add the small can of tomato sauce, and whole can of corn (including the liquid) to the stew. 
  • Stir all the ingredients together and continue to cook until the temperature is just right for eating. 
  • Serve with grated Parmesan cheese and crusty bread for dipping.  ENJOY!

 

The Learning Corner:

  • Parents can talk with their budding chefs about how meat with different fat content changes the flavor of the stew. Why does fat give stew more flavor?
  • What are the advantages and disadvantages of eating a high vs. a low fat diet?
  • How does the stew change in smell as you add new ingredients?  Can you identify any specific ingredients?