One of the best ways to broaden your children’s nutritional horizons is to get them in the kitchen. Instead of catching your little ones off-guard at the table, make him or her part of the process. Choose a recipe together, gather your supplies and let them be an active participant from start to finish. We’ve rounded up a few recipes to get you started. Happy cooking!
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Tortilla Pinwheels
This finger food makes a quick and tasty lunch or snack. It’s very versatile – try shredded chicken with grated cheddar, chopped green onion and a bit of salsa for a Mexican spin, or something a little sweeter with sliced banana, peanut or almond butter and a drizzle of honey.
This finger food makes a quick and tasty lunch or snack. It’s very versatile – try shredded chicken with grated cheddar, chopped green onion and a bit of salsa for a Mexican spin, or something a little sweeter with sliced banana, peanut or almond butter and a drizzle of honey.
Ingredients
- 1 bag Flour or Whole Wheat Torillas
- 1 container Cream Cheese
- 1 lb Sliced Turkey
- 1/2 lb Sliced Cheese
- 1 small Cucumber peeled and sliced thin
- 1 large Tomato sliced thin
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Instructions
- Parent prep: Slice the veggies and set the stage – arrange tortillas on a cutting board with toppings in easy reach.
- Kids’ turn: Bigger kids can spread cream cheese on their own tortillas, but bigs and littles will be able to layer on their own toppings. Help as needed with rolling up the tortillas tightly, then cut into sections.
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Baby Calzones
Ingredients
- 1 jar Marinara Sauce
- 1 pck Shredded Mozzarella
- 1 pck Pepperoni or Crumbled Chicken Sausage chopped
- 1 bundle Broccoli or Bell Peppers chopped
- 1 can Biscuits
- 1 white Egg
- 1 tsp Water
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Instructions
- Egg wash – 1 egg, lightly beaten, with about 1 tsp water
- Parent prep: Preheat oven to 450. Brown sausage and crumble. Chop veggies. Flatten biscuits into three-inch circles.
- Kids’ turn: In a bowl, combine ½ cup marina and ½ cup cheese with 1 cup chopped broccoli and ¼ chopped pepperoni or 1 cup chopped bell peppers and ¼ cup sausage.
- Kids' turn: Top half of a flattened biscuit with a generous tablespoon of the veggie/meat mixture. Fold the empty side of the biscuit over the mixture and press the edges with a fork to seal.
- Kids turn: Carefully move the baby calzone onto an ungreased baking sheet. Brush with the egg wash and poke with a fork. Bake for ten minutes or until golden brown. Serve with the leftover marina – have your big sous chef heat it up for you!
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Carrot Zucchini Puffs
Ingredients
- 1 cup Shredded Carrots
- 1 cup Shredded Zucchini
- 1/2 cup Shredded Onion
- 1 white Eggs
- 1/2 cup Milk
- 1/4 cup Grated Parmesan Cheese
- 4 tbsp Flour
- 1/2 tsp Parsley Flakes
- 1/4 tsp Salt to taste
- 1/4 tsp Pepper to taste
- 2 tbsp Cooking Oil
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Instructions
- Parent prep: Grate the zucchini, carrots and onion.
- Kids’ turn: In a bowl, combine the veggies with ¼ teaspoon salt and ¼ teaspoon black pepper.
- Kids' turn: In a separate bowl, beat the eggs. Stir in the milk, Parmesan and parsley. Add the flour and beat well to make a batter.
- Kids' turn: Add the veggies; mix well.
- Parents: In a sauté pan, heat oil over low-medium heat. Drop batter mix by large spoonfuls and cook on both sides to a golden brown. Remove to paper towels.
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Gluten-Free Banana Bread
Ingredients
- 3 Ripe Bananas
- 2 cups Old-Fashioned Rolled Oats
- 2 Eggs beaten
- 1/2 cup Pure Maple Syrup
- 1 tsp Baking Soda
- 1 tsp Pure Vanilla Extract
- 1/2 tsp Kosher Salt
- 1/2 cup Toasted Walnuts
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Instructions
- Parent prep: Preheat the oven to 350 degrees Fahrenheit and line an 8" x 5" pan with parchment paper.
- Kids' turn: Combine bananas, oats, eggs, maple syrup, baking soda, vanilla and salt in a blender. Blend until you have a smooth batter (about one minute). Fold walnuts into mixture (Parents: make sure to monitor this step!).
- Parents: Pour batter into prepared pan, arrange banana slices on top and bake about 20 minutes (or until a toothpick comes out clean). Let cool in pan for 15 minutes.
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