Kids Fun and Healthy Cookbook
Diner Meat Loaf 'Muffins'
- 1 teaspoon olive oil
- 1 cup finely chopped onion
- 1/2 cup finely chopped carrot
- 1 teaspoon dried oregano
- 2 garlic cloves, minced
- 1 cup ketchup, divided
- 1 1/2 pounds ground beef, extra lean (raw)
- 1 cup finely crushed fat-free saltine crackers (about 20)
- 2 tablespoons prepared mustard
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon freshly ground black pepper
- 2 large eggs
- Cooking spray
- Preheat oven to 350°.
- Peat the olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, chopped carrot, dried oregano, and minced garlic; sauté 2 minutes. Cool.
- Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients except cooking spray in a large bowl.
- Spoon the meat mixture into 12 muffin cups coated with cooking spray. Top each with 2 teaspoons ketchup. Bake at 350° for 25 minutes or until a thermometer registers 160°. Let stand for 5 minutes.
- 3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened
- 1/4 cup packed brown sugar
- 1/2 cup canned pumpkin
- 1 tablespoon maple syrup
- 1/2 teaspoon ground cinnamon
- Combine first 3 ingredients in a medium bowl; beat with a mixer at medium speed until well combined. Add syrup and cinnamon, and beat until smooth. Cover and chill 30 minutes before serving.
- for your toddler: Serve the dip with peeled apple slices, banana slices, or cinnamon pita chips.
Sausage Macaroni Cheese
- 250g penne pasta
- 200g sausage meat (ask for this at the butcher)
- 1 small onion, finely chopped
- 2 garlic cloves, minced or pressed
- 1/4 cup red wine
- 400g tin diced tomatoes, drained
- 1 cup tomato puree
- 1 tsp Italian herb mix
- 1/8 tsp sugar
- Salt and pepper to taste
- 2 tsp olive oil
- 230g mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Preheat the oven to 200 degrees C. Bring a pot of water to a rolling boil and boil the pasta to 2 minutes short of the recommended time.
- Meanwhile, heat a teaspoon of olive oil in a large saucepan over medium heat. Add the sausage and break into bite size pieces. When the sausage has browned, remove and set aside.
- Add the onion and salt and pepper, and cook over medium heat until the onions have softened, then add the sausage.
- Add the minced garlic and cook for 30 seconds. Add the red wine and cook until almost evaporated. Add the drained diced tomatoes, tomato sauce, and herbs, and a little sugar to taste.
- Simmer until slightly thickened, about 5 minutes. Season with salt and pepper.
- Add the pasta to the sauce and toss to combine. Add half of the mozzarella and mix it into the pasta. Transfer to a baking dish. Top with the remaining half of the mozzerella and grated parmesan.\
- Bake until bubbly and lightly browned, about 10 to 15 minutes.
Chicken & Apple Balls
- 2 tsp. light olive oil
- 1 onion,finely chopped
- 1 granny apple
- 2 chicken breasts
- 1/2 tbsp fresh parsley
- 1 tbsp fresh thyme
- 1 chicken stock
- 1 tsp salt
- 1 tsp pepper, ground
- 50g plain flour
- Heat the olive oil in a pan and sauté half the onion for about 3 minutes
- Peel the apple before grating
- Using your hands, squeeze out a little excess liquid from the grated apple
- Cook the chicken
- Mix the apple with the chicken and remaining raw onion, herbs, stock cube (from 1 year) and breadcrumbs and roughly chop in a food processor for a few seconds (season with a little salt and pepper - from 1 year)
- With your hands, form into about 20 little balls, roll in flour and fry in shallow vegetable oil for about 5 minutes until lightly golden and cooked through
Creamy Pork and Cauliflower Potato Soup
- 1 each – pork chop, boneless
- 1 large – russet potato
- 1 head medium (5-6" dia.) – cauliflower
- 1 stalk – celery
- 1 medium – carrot
- 1/2 medium – onion
- 1/2 teaspoon – thyme, dried
- 2 cup – chicken broth, low-sodium
- 1/4 teaspoon – paprika
- 1/8 teaspoon – salt
- 1/8 teaspoon – black pepper, ground
- 2 cup – milk
- Chop up pork chop, potato and cauliflower.
- Slice celery and carrot.
- Chop onion.
- In a large sauce pan combine all of the ingredients aside from milk.
- Once the vegetables are cooked, remove most of the cauliflower.
- Place the cauliflower into a blender with the milk.
- Pour the cauliflower mixture back into the soup and stir.
Annie's Fruit Salsa and Cinnamon Chips
- 2 kiwis, peeled and diced
- 2 Golden Delicious apples - peeled, cored and diced
- 8 ounces raspberries
- 1 pound strawberries
- 2 tablespoons white sugar
- 1 tablespoon brown sugar
- 3 tablespoons fruit preserves, any flavor
- 10 (10 inch) flour tortillas
- butter flavored cooking spray
- 2 tablespoons cinnamon sugar
- In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
- Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.
Corn and cheese savoury muffins
- 1/2 cup polenta
- 1/2 cup (125ml) milk
- 200g jar of sun-dried tomatoes, drained and finely diced
- 1 small red onion, diced finely
- 1 x large tin (375g) corn kernels, drained
- 1 cup ricotta
- 1 1/2 cups (225g) wholemeal self-raising flour
- 1/3 cup and 1 tbsp (100g) butter, melted
- 2 eggs
- 12 cubes (2cm x 2cm) tasty cheese, plus extra 1/4 cup tasty cheese, grated (for topping)
- Preheat oven to 200C (180C fan-forced).
- Grease and line a 12-hole muffin tray with large patty cases.
- Put polenta into a bowl, pour over milk then cover with a tea towel and set aside for 20 minutes or until the majority of the milk has been absorbed.
- Place the sun-dried tomatoes, onion, corn kernels and ricotta into a medium-sized bowl and mix well.
- Sift flour into a large bowl, then fold through the ricotta mixture until well combined.
- Place the butter in a small bowl and add the eggs and beat lightly. Add to the flour mixture, along with the polenta, and mix until just combined.
- Using a quarter cup measure (I run mine under hot water every 2 – 3 scoops) evenly distribute mixture amongst patty cases.
- Then press a cube of cheese into the centre of each patty case, and sprinkly over a little extra grated cheese.
- Bake for 20 minutes, or until golden brown.
Whole-Wheat Buttermilk Pancakes
3.4 ounces all-purpose flour (about 3/4 cup)
6.3 ounces whole-wheat flour (about 3/4 cup)
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups low-fat buttermilk
1 tablespoon vegetable oil
1 large egg
1 large egg white
3/4 cup maple syrup
3 tablespoons butter
- . Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 4 ingredients in a large bowl, stirring with a whisk. Combine buttermilk and next 3 ingredients, stirring with a whisk. Add to flour mixture, stirring just until moist.
- Heat a nonstick griddle or nonstick skillet coated with cooking spray over medium heat. Spoon about 1/4 cup batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles and edges look cooked. Serve with syrup and butter.
- For baby: Cut a pancake into bite-sized pieces and serve on a rimmed plate. Drizzle lightly with syrup.
- Kitchen Tip: Keep cooked pancakes warm in a 200° oven while preparing remaining pancakes, and then serve to the whole family.
1 1/2 quarts water
5 cups thinly sliced carrots
3 tablespoons chopped fresh parsley
2 tablespoons honey
1/2 teaspoon salt
1/2 teaspoon grated orange rind
1/4 teaspoon freshly ground black pepper
- 1. Bring water to a boil in a medium saucepan. Add carrot; cook for 20 minutes or until tender. Drain well. Place carrot, parsley, and remaining ingredients in a large bowl; toss gently.
- For baby: Omit black pepper. Cut the carrot slices into bite-sized pieces. Serve spoonfuls in a small bowl or on a rimmed plate.
Homemade Chicken Nuggets
- 2-3 chicken breast fillets (about 600g)
- ½ cup plain flour
- 2 eggs
- 4 slices day old bread
- 1/3 cup cornflake crumbs
- 1/3 cup freshly grated parmesan cheese
- ½ cup mayonnaise
- 2 tbsp sweet chilli sauce
- Tear bread into pieces and whiz in a food processor to get fine breadcrumbs.
- Slice chicken breasts into bite-sized pieces. Put the flour on a large square of baking paper.
- Whisk eggs in a small bowl. Mix breadcrumbs, cornflake crumbs and parmesan cheese in a bowl. Coat the chicken pieces in flour, dust off, dip in egg wash and then coat in crumb mix. You may need to press the crumbs on. Place the coated chicken pieces onto a baking tray lined with baking paper. Refrigerate for 30 minutes.
- Preheat oven to 180°C and bake the chicken for 10 minutes or until cooked through. To make the dipping sauce, combine mayonnaise and sweet chilli sauce in a small bowl.
- Serve nuggets with dipping sauce.