KIDS COOK!
Healthy Recipes kids can help make and bake
Recipe Contest Submissions: Thank you to everyone that submitted a family recipe to our healthy recipe contest. All submissions will be entered below….enjoy!
Best Breakfast Mini-Souffles
4 free range eggs (scrambled)
1/4 c coconut milk (unsweetened)
2 TBSP grated parmesan cheese
1/4 c diced roasted red peppers
1/4 c crispy applewood smoked bacon crumbles (anti-biotic/nitrate free)
Whole Foods "Spectrum" cooking spray
salt and pepper to taste
Instructions: Preheat oven to 375F. Spray 6 muffin pans with cooking spray. Combine all ingredients in a bowl, whisk until fluffy/airy. Pour into muffin tins. Bake for 10-15 minutes until risen/slightly golden brown. Serve warm. These will surely help your student "focus" until lunch!
Submitted by 4th grade student
4 free range eggs (scrambled)
1/4 c coconut milk (unsweetened)
2 TBSP grated parmesan cheese
1/4 c diced roasted red peppers
1/4 c crispy applewood smoked bacon crumbles (anti-biotic/nitrate free)
Whole Foods "Spectrum" cooking spray
salt and pepper to taste
Instructions: Preheat oven to 375F. Spray 6 muffin pans with cooking spray. Combine all ingredients in a bowl, whisk until fluffy/airy. Pour into muffin tins. Bake for 10-15 minutes until risen/slightly golden brown. Serve warm. These will surely help your student "focus" until lunch!
Submitted by 4th grade student
Noodle Recipe
1 box cooked thin spaghetti noodles
3 garlic cloves (minced)
3 TBSP rice wine
1 TBSP vegetable oil
shredded carrots and cucumber
1 TBSP brown sugar
1/2c natural peanut butter
1 TBSP dried/crushed red pepper flakes
Directions:
Cook noodles. Cool and toss with vegetable oil. Combine all other ingredients in a separate bowl. Toss together when ready to serve.
Submitted by 3rd grade student
1 box cooked thin spaghetti noodles
3 garlic cloves (minced)
3 TBSP rice wine
1 TBSP vegetable oil
shredded carrots and cucumber
1 TBSP brown sugar
1/2c natural peanut butter
1 TBSP dried/crushed red pepper flakes
Directions:
Cook noodles. Cool and toss with vegetable oil. Combine all other ingredients in a separate bowl. Toss together when ready to serve.
Submitted by 3rd grade student
Blueberry Muffins
3/4c all purpose flour
1/3c sugar
2tsp baking powder
1 egg, beaten
3/4c milk
1/4c cooking oil
3/4c fresh blueberries or frozen blueberries
1/4tsp salt
Directions: In a mixing bowl, combine flour, sugar, baking powder, and 1/4tsp salt. Combine egg, milk, oil and blueberries. Add to the flour mixture. Stir until moist. Batter should be lumpy. Lightly grease muffin pan and fill cups 2/3 full. Bake at 400F oven for approximately 20 minutes or until golden brown. Remove from pans; serve warm. Makes 10-12 muffins.
Submitted by 5th grade student.
3/4c all purpose flour
1/3c sugar
2tsp baking powder
1 egg, beaten
3/4c milk
1/4c cooking oil
3/4c fresh blueberries or frozen blueberries
1/4tsp salt
Directions: In a mixing bowl, combine flour, sugar, baking powder, and 1/4tsp salt. Combine egg, milk, oil and blueberries. Add to the flour mixture. Stir until moist. Batter should be lumpy. Lightly grease muffin pan and fill cups 2/3 full. Bake at 400F oven for approximately 20 minutes or until golden brown. Remove from pans; serve warm. Makes 10-12 muffins.
Submitted by 5th grade student.
Enfrijoladas - Healthy Version :)
6 tortilla shells
1 1/2c boiled beans
1/2c liquid from boiled beans
1 TBSP olive oil
mozzarella cheese
1 avocado
red onion
Directions: Blend beans and liquid until you don't see any more big beans :) Bring beans and olive oil to a boil in a pan, set aside. Now warm the tortillas on a skillet - don't warm them too long - they need to be soft. Spread beans on a tortilla and lay it flat on your serving plate. 3 tortillas per serving. Top with avocado slices, onion rings, and cheese to your liking.
Submitted by family of K and 4th grade students.
6 tortilla shells
1 1/2c boiled beans
1/2c liquid from boiled beans
1 TBSP olive oil
mozzarella cheese
1 avocado
red onion
Directions: Blend beans and liquid until you don't see any more big beans :) Bring beans and olive oil to a boil in a pan, set aside. Now warm the tortillas on a skillet - don't warm them too long - they need to be soft. Spread beans on a tortilla and lay it flat on your serving plate. 3 tortillas per serving. Top with avocado slices, onion rings, and cheese to your liking.
Submitted by family of K and 4th grade students.
Mac & Cheese!
1-1/2c whole wheat pasta
non-stick cooking spray
1TBSP olive oil
1TBSP flour
1/2c non-fat milk
1/2c butternut squash or cauliflower puree (steamed and pureed veggies)
1-1/2c shredded reduced fat cheddar cheese
4oz reduced fat cream cheese
1/2tsp salt
1/8tsp paprika
1/8tsp pepper
Directions: Cook pasta to al dente. Coat a large saucepan with cooking spray and heat over medium heat. Add the oil, then the flour and cook, stirring constantly until the mixture resembles a thick paste but not browned, 1-2 minutes. Add the milk and cook, stirring occasionally until the mixture begins to thicken, 3-4 minutes. Add veggie puree (quickly so kids don't see you :) ), cheddar, cream cheese and seasonings. Stir until the cheese is melted and the sauce is smooth. Stir in the pasta and serve warm.
1-1/2c whole wheat pasta
non-stick cooking spray
1TBSP olive oil
1TBSP flour
1/2c non-fat milk
1/2c butternut squash or cauliflower puree (steamed and pureed veggies)
1-1/2c shredded reduced fat cheddar cheese
4oz reduced fat cream cheese
1/2tsp salt
1/8tsp paprika
1/8tsp pepper
Directions: Cook pasta to al dente. Coat a large saucepan with cooking spray and heat over medium heat. Add the oil, then the flour and cook, stirring constantly until the mixture resembles a thick paste but not browned, 1-2 minutes. Add the milk and cook, stirring occasionally until the mixture begins to thicken, 3-4 minutes. Add veggie puree (quickly so kids don't see you :) ), cheddar, cream cheese and seasonings. Stir until the cheese is melted and the sauce is smooth. Stir in the pasta and serve warm.
Salt and Vinegar Kale Chips
From "The Cleaner Plate Club: more than 100 recipes for real food your kids will love"
by Beth Bader & Ali Benjamin
Ingredients:
1 bunch kale, 6 to 8 stems, or 12 ounces
2 Tbsp olive oil
2 tsp balsamic vinegar (optional)
Kosher Salt
Directions:
1. Preheat oven to 350 degrees F
2. Wash the kale, dry thoroughly in a salad spinner and tear into bite-size pieces. Toss in a large bowl with the olive oil and balsamic vinegar, if desired. Rub the leaves to make sure each gets a coating of oil so they crisp up well. Oil a baking sheet.
3. Place the kale in a single layer on the baking sheet. Sprinkle with kosher salt to taste. Bake for 6 minutes, then stir and turn the kale and bake for 6 to 9 minutes longer. Remove crisp pieces as they get done to prevent burning and allow the remaining kale chips to get even heat.
Serves 4
From "The Cleaner Plate Club: more than 100 recipes for real food your kids will love"
by Beth Bader & Ali Benjamin
Ingredients:
1 bunch kale, 6 to 8 stems, or 12 ounces
2 Tbsp olive oil
2 tsp balsamic vinegar (optional)
Kosher Salt
Directions:
1. Preheat oven to 350 degrees F
2. Wash the kale, dry thoroughly in a salad spinner and tear into bite-size pieces. Toss in a large bowl with the olive oil and balsamic vinegar, if desired. Rub the leaves to make sure each gets a coating of oil so they crisp up well. Oil a baking sheet.
3. Place the kale in a single layer on the baking sheet. Sprinkle with kosher salt to taste. Bake for 6 minutes, then stir and turn the kale and bake for 6 to 9 minutes longer. Remove crisp pieces as they get done to prevent burning and allow the remaining kale chips to get even heat.
Serves 4
Apple-filled Ice Cream Cones
Thanks to Caroline Derifaj for sending this recipe in - and if you're looking for an alternative treat for birthday celebrations, this recipe works nicely!
Ingredients:
ice cream cone,
diced apples (or other fruit),
caramel (or for a healthier version - use peanut butter or sunbutter instead of caramel)
1. Use a knife to spread the caramel or peanut butter etc. around the inside of the cone then put them in the freezer until it is hardened.
2. Once the lining is hardened, fill the cone with the diced apples (one trick to keeping apples from turning brown - soak them in a bowl of cold lemon water. This is better than squeezing the lemon juice directly on the fruit, unless you don't mind the fruit tasting really lemony. Mix 1 tablespoon of lemon juice per 1 cup of water. Leave them soaking for 3-5 minutes then put them in a strainer)
3. Drizzle a little more caramel on top and top with any other favorite topping - chopped nuts etc.
** A great thing about this treat is that it can be used as a festive birthday treat (the kids LOVED them) or as an everyday snack as they will refrigerate/freeze well
Thanks to Caroline Derifaj for sending this recipe in - and if you're looking for an alternative treat for birthday celebrations, this recipe works nicely!
Ingredients:
ice cream cone,
diced apples (or other fruit),
caramel (or for a healthier version - use peanut butter or sunbutter instead of caramel)
1. Use a knife to spread the caramel or peanut butter etc. around the inside of the cone then put them in the freezer until it is hardened.
2. Once the lining is hardened, fill the cone with the diced apples (one trick to keeping apples from turning brown - soak them in a bowl of cold lemon water. This is better than squeezing the lemon juice directly on the fruit, unless you don't mind the fruit tasting really lemony. Mix 1 tablespoon of lemon juice per 1 cup of water. Leave them soaking for 3-5 minutes then put them in a strainer)
3. Drizzle a little more caramel on top and top with any other favorite topping - chopped nuts etc.
** A great thing about this treat is that it can be used as a festive birthday treat (the kids LOVED them) or as an everyday snack as they will refrigerate/freeze well
Veggie Quinoa Stuffed Acorn Squash
Thanks to Meredith Moir for sending in this delicious fall recipe! Ingredients:
1 large acorn squash 1 c cooked quinoa 1 c frozen peas & carrots ½ c frozen corn 1 small red bell pepper, diced 2 T olive oil, divided 2 cloves of garlic, minced 2 T diced yellow onion 1/4 c vegetable broth ½ t sea salt ¼ t thyme ¼ t tarragon ¼ t ground black pepper 2-3 T grated parmesan cheese (optional) |
Directions: 1. Preheat the oven to 375°. Lightly grease a shallow baking dish and set aside. Cut the squash in half cross-wise and remove the seeds. Brush the squash with the olive oil, sprinkle with salt & pepper, and place cut-side down in the baking dish. Bake for about 35 minutes, until tender. 2. While the squash is baking, heat the remaining 2 tablespoons of olive oil in a medium skillet. Add the garlic and onion, and saute for about 1-2 minutes, until they become fragrant and the onion becomes slightly translucent. Add the diced pepper and cook for about 1 minute, then add the rest of the veggies. Cook for another minute or so, just enough to start thawing out the frozen veggies. Add the quinoa and the broth and mix together until well combined. 3. When the squash is finished baking, remove from oven and carefully turn the squash halves over. Stuff with a generous amount of the quinoa & vegetable mixture, sprinkle with a bit of parmesan cheese, and return to the oven for about 5 minutes. Remove from heat. 4. Serve each squash half on its own or with a nice salad, and enjoy! |
October Recipes:
Gluten-Free Vegetable Pizza
This recipe is from Jeanette's Healthy Living website. Watch a cute video of her son Alex making this recipe! You can find other yummy recipes on her site! |
Incredible Edible Veggie Bowls
Ingredients: 1 green, yellow, or red pepper, washed 1 bunch of celery, washed 1 carrot, washed and peeled your favorite salad dressing |
Cook Time: 10 minutes
Total Time: 25 minutes Yield: 2 This is a fun way to get your kids to eat a variety of vegetables. Use their favorite vegetables to top this pizza. Leftover vegetables make perfect toppings. Ingredients
I used broccoli that had been steamed until just tender, about 5 minutes. |
Utensils:
knife (you'll need help from your adult assistant) cutting board Directions: 1. Cut the pepper in half (from side to side). Clean out the seeds and gunk from the inside. Now you have two pieces. One will be your pepper-shaped bowl. 2. Cut the other half of the pepper into skinny slices. 3. Cut the carrot into skinny sticks about 4" long. 4. Cut celery into skinny sticks so each one is about 4" long. 5. Put a little salad dressing in the bottom of your pepper bowl. 6. Put celery sticks, carrot sticks, and pepper slices into the pepper bowl. 7. Now you've got a portable veggie treat! You can pull out the veggies and eat them with a little dressing. Then when you're finished with the veggies, it's time to eat the bowl! Serves: 1 Serving size: 1 veggie bowl |