Smore Cookbook

Zayli Day

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Chex Chicken

What you need:

  • 1 cup gluten-free corn cereal, such as Chex
  • ¼ cup gluten-free baked veggie chips (chili limon flavor works well)
  • ¼ cup pecans
  • 1 teaspoon ground lemon pepper
  • 3 large egg whites
  • 8 ounces boneless, skinless chicken breast, halved
  • 1 medium yellow squash, cut into half moons
  • 1 medium zucchini, cut into half moons
  • ½ cup sliced carrots


What to do:

  1. Preheat the oven to 350°F (176°C).
  2. In a large bowl, stir together the cereal, veggie chips, pecans, and lemon pepper. Smash and combine the cereal mixture.
  3. Place the egg whites in a small bowl.
  4. Working with 1 piece at a time, dip the chicken into the cereal mixture then dip it into the egg whites, then back into the cereal mixture, making sure all of the chicken is covered. Transfer the "breaded" chicken to a baking dish and repeat with the remaining chicken, cereal mixture, and egg whites.
  5. Bake the chicken until golden brown, about 30 minutes.
  6. While the chicken is baking, bring a small saucepan of water to a boil. Add the squash, zucchini, and carrots and simmer, lowering the heat if necessary, until tender, about 7 minutes. Serve the veggies with the chicken.

Peanut Butter Muffins

What you need:
  • 2 eggs
  • 1 c. milk
  • ¼ c. banana (about 1 banana), mashed with a fork
  • ¼ c. peanut butter
  • 1/3 c. vegetable oil
  • ¼ c. frozen apple juice concentrate, thawed (left out of the freezer until it's soft)
  • ¼ c. nonfat dry milk
  • 2¼ c. flour
  • 1½ tsp. baking powder
  • 1 tsp. baking soda
  • nonstick cooking spray


What to do:

  1. Preheat oven to 350° F (180° C).
  2. In a small bowl, break the eggs and use a fork to beat them a little bit.
  3. In a large bowl, combine the milk, mashed banana, peanut butter, vegetable oil, apple juice, dry milk, and the eggs from the small bowl. Mix with a mixing spoon until the mixture is creamy.
  4. Add the flour, baking powder, and baking soda into the large bowl. Mix again.
  5. Line a muffin tine with paper liners or lightly spray with nonstick spray. Spoon in the muffin mix. Fill each muffin cup about 2/3 of the way up.
  6. Bake for about 15 minutes.
  7. When your muffins are finished baking, remove from muffin tin and cool them on the wire rack. Then it's time to taste and share!

Roast Beef Wrap

What you need:

  • ¼ cup light mayonnaise
  • ¼ cup fat-free Greek-style plain yogurt
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon horseradish sauce
  • 2 large romaine leaves, cut in half
  • 8 slices of leftover lean roast beef, thinly sliced
  • 1 small tomato, thinly sliced
  • 4 (8-inch) whole-wheat wraps


What to do:

  1. Place mayonnaise, Greek yogurt, salt, pepper, and horseradish into a food processor.
  2. Pulse until well combined, about 10 seconds.
  3. Lay wraps onto a flat surface.
  4. Top each wrap with a piece of lettuce, some tomato, and 2 slices of roast beef.
  5. Drizzle some dressing over the veggies and beef.
  6. Roll each wrap up. Serve immediately or wrap in foil for later

Confetti Quinoa

What you need:

  • 1½ cups low-sodium vegetable stock or water
  • 1 cup quinoa, thoroughly rinsed and drained
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup frozen chopped, mixed vegetables such as peas, carrots, green beans, corn


What to do:

  1. Add vegetable stock or water to medium saucepan.
  2. With an adult's help, bring stock or water to a boil over medium-high heat.
  3. Stir in quinoa, salt, and pepper.
  4. Switch heat to low and cover pot with lid.
  5. Cook until liquid is evaporated and quinoa is tender, about 15 minutes.
  6. Remove lid and stir in veggies with a fork.
  7. Place lid back on quinoa so that the heat from the quinoa cooks the vegetables.
  8. Serve immediately or place into an airtight container and refrigerate for up to 5 days.

Porcupine Sliders

What you need:

  • 1/3 cup brown rice, uncooked
  • ½ teaspoon salt
  • ¾ teaspoon canola oil
  • 1½ tablespoons yellow onion, chopped
  • 1 medium stalk of celery, finely chopped
  • 1 clove garlic, minced
  • 1 pound ground turkey, extra lean
  • 1 large egg
  • 1½ tablespoons dried cranberries
  • ¾ cup spinach leaves
  • ¾ teaspoon Worcestershire sauce
  • ½ teaspoon black pepper
  • 1 pinch ground red pepper
  • Small wheat rolls


What to do:

  1. Preheat oven to 350°F.
  2. Cook rice according to package directions and include the ½ teaspoon of salt. When done, drain well and spread on a sheet pan to cool completely.
  3. Add canola oil to heated skillet. Add onion, celery, and garlic and sauté until soft (about 5 minutes). Transfer to sheet pan with rice and cool completely.
  4. In a large mixing bowl, combine turkey, egg, cranberries, spinach, Worcestershire sauce, black pepper, and red pepper. Mix well.
  5. Add rice and vegetable mixture to turkey mixture.
  6. Form into 6 patties. Place on sheet pan.
  7. Bake in preheated oven for 25 minutes until turkey reaches an internal temperature of 165°F.
  8. Serve on whole-wheat rolls with optional lettuce, tomato, and red onion.

Spring Rolls

What you need:

  • 1 pound boneless, skinless chicken breasts, cut into thin strips
  • 1 tablespoon plus 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon reduced-sodium soy sauce
  • 1 teaspoon cornstarch
  • 2 tablespoons vegetable oil
  • 2 teaspoons sesame oil
  • 5 cups mung bean sprouts
  • 2 cups chopped napa cabbage
  • 1 cup grated carrots
  • 5 fresh shiitake mushrooms, sliced
  • 2 scallions, sliced
  • 3 teaspoons minced fresh ginger
  • 24 spring roll wrappers

What to do:

  1. In a medium bowl, marinate the chicken with 1 teaspoon salt, pepper, soy sauce, and cornstarch.
  2. In a wok or sauté pan, warm the vegetable and sesame oils over medium heat.
  3. Add the bean sprouts, cabbage, carrots, mushrooms, scallions, and ginger and sauté, stirring occasionally, for 5 minutes.
  4. Add the marinated chicken and sauté, stirring occasionally, until cooked through, about 8 minutes.
  5. Fill a pie plate with warm water.
  6. Immerse 1 spring roll wrapper in the water until pliable, about 15 seconds, then transfer to a cutting board.
  7. Place a heaping tablespoon of filling down the center of the wrapper.
  8. Fold the bottom of the wrapper over the filling, then fold both sides into the center, and roll the wrapper up tightly to form a spring roll.
  9. Transfer the spring roll to a plate and keep covered with a damp paper towel.
  10. Repeat with the remaining spring roll wrappers and filling.

Blueberry Pancakes

What you need:

  • ¾ c. flour
  • 1 tbsp. sugar
  • 1 tsp. baking powder
  • ½ tsp. salt
  • 1 tbsp. margarine
  • 1 egg
  • ¾ c. milk
  • ½ c. blueberries, washed and drained
  • extra margarine for the pan


What to do:

  1. In a large bowl, sift together the flour, sugar, baking powder, and salt. Set the bowl aside.
  2. Melt the margarine in a small saucepan.
  3. Crack the egg into a medium-size bowl, then add the milk and melted margarine.
  4. Whisk egg mixture until it is well mixed.
  5. Add the flour mixture to the egg mixture. Whisk again until both mixtures are blended together.
  6. Put extra margarine in the saucepan and heat it on the stovetop on medium heat. It is hot enough when the margarine starts to bubble.
  7. Use a measuring cup or a small ladle to spoon the batter into the pan. Put some blueberries on top of each pancake.
  8. Cook your pancakes on medium heat until small bubbles appear on the top.
  9. Use a spatula to see when your pancakes are light brown on the bottom. When they are, flip them over with the spatula.
  10. Cook for another few minutes until the pancakes are light brown on the other side.
  11. Remove your pancakes and put them on plates to enjoy!
Lunch Ideas For Toddler & Baby!