Childrens Recipes

by: Alyssa Hill

Grilled Cheesesteak Pizza

Ingredients

  • 1 tablespoon of olive oil
  • 1 medium red bell pepper, roasted, or can use jarred
  • 1/2 onion, sliced
  • 1 (14.5 oz) can of diced tomatoes, drained (set aside 2 tablespoons)
  • 1/2 teaspoon dried oregano
  • 2 ounces Sirloin Steak, cooked and thinly sliced
  • 1 (10 ounce) package pizza dough, your favorite recipe or store bought
  • 2 tablespoon tomato paste
  • 2 ounce provolone cheese, shredded
  • 2 ounce cheddar cheese, shredded
  • 1 tablespoon chopped fresh parsley


Directions

  • heat olive oil in a large skillet and cook red peppers, onions and tomatoes until onions are soft
  • grill or cook steak then cut into small pieces
  • divide pizza dough in half and roll as thin as possible in a circle shape. heat grill on high and lay each piece of dough flat oh the grill. cook about 1-2 minutes on each side
  • spread one tablespoon of tomato paste on each of the crusts
  • top each pizza with the veggies, steak and cheese then return the pizza back to the grill, close the lid and let it cook for 3-4 minutes. **keep a close eye on them**
  • once they're done cooking remove them from the grill and top them with the left over tomatoes and parsley

**make sure pieces are small enough for your child to easily eat**

Cinnamon Chips and Fruit Salsa

Ingredients

  • 2 kiwis
  • 2 golden delicious apples
  • 8 ounces of raspberries
  • 1 pound of strawberries
  • 2 tablespoons of white sugar
  • 1 tablespoon of brown sugar
  • 3 tablespoons of any flavor fruit preserve
  • 10 (10-inch) flour tortillas
  • butter flavoured cooking spray
  • 2 tablespoons of cinnamon sugar

Directions

  • preheat oven to 350 degrees
  • peel and dice all the fruits then mix them together with the fruit preserves, brown sugar and white sugar in a large bowl then leave it in the fridge to chill
  • spray one side of each tortilla with butter spray, cut into wedges and arrange them on a baking tray, then sprinkle with your desired amount of cinnamon sugar


  • bake chips for 8-10 minutes and allow them to cool for at least 15 minutes

Hawaiian Chicken Kabobs

Ingredients

  • 3 tablespoons of soy sauce
  • 3 tablespoons of brown sugar
  • 2 tablespoons of cooking sherry
  • 1 tablespoon of sesame oil
  • 1/4 teaspoon of brown sugar
  • 1/4 teaspoon of garlic powder
  • 8 boneless, skinless chicken breast
  • 1 (20 ounce) can of pineapple chunks, drained
  • skewers


Directions

  • preheat oven to medium-high heat
  • in a shallow glass dish mix the soy sauce, brown sugar, sherry, sesame oil, ginger, and garlic powder. stir the chicken pieces and pineapple into the marinade until well coated. cover and marinate in the fridge for at least two hours
  • lightly oil the grill gate, thread small pieces of chicken and pineapple alternately onto skewers. grill 15-20 minutes, turning occasionally or until chicken juices run clear
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Chunky Potato Soup

Ingredients

  • 3 medium red Potatoes
  • 2 cups Water
  • 1 small Onion
  • 3 tablespoons Butter
  • 3 tablespoons all-purpose Flour
  • Crushed red Pepper flakes
  • Ground black Pepper
  • 3 cups Milk
  • 1/2 teaspoon Sugar
  • 1 cup shredded Cheddar cheese
  • 1 cup cubed cooked Ham

Directions

  • Peel potatoes and cut into 1-inch cubes.
  • Bring water to a boil in large saucepan. Add potatoes and cook until tender. Drain, reserving liquid. Set aside potatoes. Measure 1 cup cooking liquid, adding water, if necessary; set aside.
  • Peel and finely chop onion. Melt butter in saucepan over medium heat. Add onion to saucepan; cook, stirring frequently, until onion is translucent and tender, but not brown.
  • Add flour to saucepan; season with pepper flakes and black pepper to taste. Cook 3 to 4 minutes.
  • Gradually add potatoes, reserved 1 cup cooking liquid, milk and sugar to onion mixture in saucepan; stir well. Add cheese and ham. Simmer over low heat 30 minutes, stirring frequently. Store leftovers, covered, in refrigerator.

Bowtie and Ham Pasta

Ingredients

  • 8 ounces of bowtie pasta
  • 1/4 cup of butter
  • 1 clove of garlic
  • 1/4 cup of all-purpose flour
  • 1/2 teaspoon of salt
  • 1/8 teaspoon of ground black pepper
  • 2 cups of milk
  • 1/2 teaspoon of mustard
  • 2 1/2 cups of colby cheese
  • 1/4 cup parmesan cheese
  • 4 ounces of cooked ham

Directions

  • preheat oven to 350
  • bring a large pot of lightly salted water to a boil then add the pasta and let it cook for 8-10 minutes, drain
  • in a large saucepan over medium heat, melt butter then saute the garlic for about 30 seconds
  • whisk in flour, salt and pepper. cook and stir until smooth
  • pour in milk a little at a time, stirring constantly. bring it all to a boil for 1 minute
  • stir in colby cheese, continue to let it cook until the cheese is melted. remove from heat and add the noodles and small pieces of ham
  • pour the mixture into a 2 quart baking dish then sprinkle it with parmesan
  • bake for 20-25 minutes

Mushroom Top Macaroni

Ingredients

  • 1 (16 ounce) package of elbow macaroni
  • 1 tablespoon of butter
  • 1/3 cup of milk
  • 1 (10.75 ounce) can of condensed cream of mushroom soup
  • 1 pound of cheese cubes of your choice

Directions

  • preheat oven to 350
  • bring a large pot of lightly salted water to a boil, then add the pasta and let it cook for 8-10 minutes
  • in a medium saucepan over medium heat combine butter, milk, mushroom soup and cheese cubes. Stirl until the cheese has fully melted. stir the mixture into the cooked pasta
  • pour it all into a 2 quart baking dish and bake for 20 minutes or until the top is golden brown. let stand for 10 minutes before serving
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Cream Cheesy Cucumber Sandwiches

Ingredients

  • 3/4 cup of light cream cheese, slightly softened
  • half a large cucumber, thinly sliced
  • 8 slices of whole-wheat bread

Directions

  • spread each slice of bread with cream cheese
  • place about 4 cucumber slices on four pieces of bread and top with the remaining slices
  • cut into quarters and serve or wrap sandwhiches and save them for later
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Vegetable Lasagna

Ingredients

  • 1 pound of zucchini
  • 1 pound squash
  • 1/4 teaspoon of italian seasoning
  • 1/4 teaspoon of black pepper
  • 2 cups of tomato paste sauce
  • 16 ounces of low-fat cottage cheese
  • 2 egg yolks
  • 2/3 cup of seasoned bread crumbs
  • 1/3 cup of parmesan cheese
  • 2 cups of spinach
  • 1 cup of basil
  • nonstick cooking spray

Directions

  • heat oven to 425
  • coat two smaller baking pans with the cooking spray
  • cut all the squash and zucchini lengthwise in half, then cut each piece so its about 1/4 inch thick
  • spread the squash and zucchini on the pans in single layers and season with the italian seasoning
  • bake for 25 minutes, turning over once halfway through the baking time
  • remove from the oven and set them aside to cool, reduce oven temperature to 375
  • In a large skillet, heat pasta sauce over medium-high heat. Mix trimmed spinach into the pasta sauce.
  • In a food processor, combine cottage cheese, basil, egg yolks, and 2 tablespoons of Parmesan cheese. Blend until all ingredients are combined and smooth.
  • Assembly: Sprinkle 2 tablespoons of bread crumbs over the bottom of a 13 x 9 x 2 inch baking pan. Cover the bottom of the dish with half of the zucchini and squash slices. Next, spread cottage cheese mixture over the squash and zucchini slices. Sprinkle with 3 tablespoons of bread crumbs. Top with remaining zucchini slices. Sprinkle with the remaining 3 tablespoons of bread crumbs. Pour pasta sauce evenly over the top. Sprinkle mozzarella cheese evenly over the top. Sprinkle with the remaining 2 tablespoons of Parmesan cheese.
  • Bake for approximately 35 minutes. Cheese should be browned and bubbling. Let stand for 10 to 25 minutes before serving
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Fruity Tofu Smoothie

Ingredients

  • 1/3 c. apple juice
  • ½ c. (4 oz.) soft tofu, drained
  • 1 c. fresh or frozen berries
  • 1 banana
  • 4 oz. nonfat fruit-flavored yogurt
  • 1 tsp. honey
  • 4 ice cubes

Directions

  • Place apple juice, yogurt, tofu, berries, banana, and honey in a blender. Cover and process until well blended.
  • While the blender is still running, drop ice cubes into the blender one at a time (through the hole in the lid) until smooth.
  • Pour the smoothies into tall glasses.
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Berry Good Muffins

Ingredients

  • 1-1/3 c. all-purpose flour
  • 1 c. rolled oats
  • ¼ c. brown sugar
  • 1 tbsp. baking powder
  • ½ tsp. cinnamon
  • 1 c. skim milk
  • 1 egg, beaten
  • 3 tbsp. vegetable oil
  • 1¼ c. blueberries
  • ¾ c. raspberries

Directions

  • Preheat the oven to 425° Fahrenheit (218° Celsius).
  • Spray muffin cups with non-stick cooking spray.
  • Combine flour, oats, brown sugar, baking powder, and cinnamon in a mixing bowl.
  • Fold in berries.
  • Spoon the mixture into the muffin cups, approximately 2/3 full.
  • Bake for 25 to 30 minutes or until light golden brown.

Websites

allrecipes.com

kidshealth.org

foodnetwork.com

happyfamilybrands.com

healthychild.org