Kiddo's Cookbook.

By: Leo Ortiz

Crunchy Hawaiian Chicken Wrap

What you need:

  • 6 whole-wheat tortillas
  • 1½ cups broccoli slaw
  • 1 cup spinach leaves, chopped
  • ¼ cup crushed and drained canned pineapple
  • 1 pound cooked chicken, diced
  • ¼ cup low-fat mayonnaise
  • ¼ cup vinegar
  • ¼ cup sugar
  • 1 teaspoon poppy seeds
  • 1½ teaspoon garlic powder
  • 1½ teaspoon onion powder
  • 1½ teaspoon chili powder


Equipment and supplies:

  • Measuring cups/spoons
  • Knife
  • Bowl for mixing dressing
  • Whisk


What to do:

  1. Prepare dressing by whisking mayonnaise, vinegar, sugar, poppy seeds, garlic powder, onion powder, and chili powder together. Set aside in refrigerator.
  2. Mix broccoli slaw, drained pineapple, and spinach.
  3. Put ½ cup of the broccoli/pineapple/spinach mixture on a wheat wrap.
  4. Top with chicken.
  5. Add 1 tablespoon dressing to each tortilla.
  6. Wrap tortillas, burrito style. Cut on diagonal. Serve immediately or refrigerate.

Tiny Pizzas

Ingredients:

  • 1 standard-sized bagel, cut in half
  • tomato sauce
  • shredded mozzarella cheese
  • toppings like diced green pepper, chopped onion, or chopped tomato (whatever you like)
  • seasonings like oregano, basil, and pepper

Utensils:

  • oven (you'll need help from your adult assistant)
  • knife (you'll need help from your adult assistant)
  • baking sheet

Directions:

  1. Preheat the oven to 325° F.
  2. Spread tomato sauce on each bagel half.
  3. Sprinkle the shredded cheese all over the tomato sauce on each half.
  4. Add your favorite toppings.
  5. Put a light sprinkling of seasonings on each half.
  6. Put your bagel halves on the baking sheet.
  7. Bake in the oven on low heat for about 5 to 8 minutes. You'll know they're done when the cheese is bubbly.
  8. Let cool for a minute, then enjoy your tiny pizzas!

Serves: 1

Big image

Frozen Yogurt Pops

Utensils:

  • small paper cups
  • wooden popsicle sticks (available in craft stores)
  • plastic wrap

Directions:

  1. Pour yogurt into paper cups. Fill them almost to the top.
  2. Stretch a small piece of plastic wrap across the top of each cup.
  3. Using the popsicle stick, poke a hole in the plastic wrap. Stand the stick straight up in the center of the cup.
  4. Put the cups in the freezer until the yogurt is frozen solid.
  5. Remove the plastic wrap, peel away the paper cup, and eat your pop!

Serves: 3 to 4

Italian Tomato Soup.

What you need:

  • 1 tablespoon extra virgin olive oil
  • 1 small onion, finely chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 clove garlic, chopped
  • 1 (16 oz.) box of low-sodium vegetable stock
  • 1 (28 oz.) can of crushed tomatoes
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ cup basil, chopped
  • ¾ cup alphabet shaped pasta

Equipment and supplies

  • Large Dutch oven or other heavy bottomed stock pot
  • Knife
  • Cutting board

What to do:

  1. Place olive oil into the large pot over medium heat. (Adult help needed here!)
  2. Add onion, carrots, celery, and garlic and cook until vegetables begin to soften, about 8 minutes.
  3. Stir in vegetable stock and crushed tomatoes.
  4. Season with salt and pepper.
  5. Reduce heat to low and simmer for 25-30 minutes.
  6. Stir in basil and pasta and cook until pasta is tender, about 5 additional minutes. Serve hot.

How much does this recipe make?

  • 6 1-cup servings