Kids in the Kitchen

By: Ashley Maldonado

recipe #1 tortilla pizza

ingredients:

1. tortilla

2. Pasta sauce

3. Any type of meat (chicken, pepporoni, ham etc.)

4. Any type of veggies (bell pepper, mushrooms, spinach, corn, etc.)

5. Cheese


Directions:

1. assemble the ingredients and place tortilla on a baking sheet. top with pizza sauce

2. put on desire toppings

3. top with cheese

4. place the baking sheet in a pre heat oven at 450 degrees until the cheese is melted and the tortilla is crisp.

5. remove from the oven and slice it up

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Recipe #2 chicken pot pie

ingredients:

Baking spray with flour
1 cup whole milk
3/4 cup all-purpose flour
3 large eggs, lightly beaten
1 teaspoon pure vanilla extract
Kosher salt
3 tablespoons unsalted butter, melted
1/4 teaspoon baking powder

Directions:

1. Pre heat oven to 400 degrees

2. Spray a 12-cup muffin tin generously with the baking spray.

For the popovers:

Whisk the milk, flour, eggs, vanilla and 1/2 teaspoon salt in a medium bowl until combined.

Drizzle in the melted butter while whisking until combined; let the batter stand for 5 minutes. Add the baking powder; whisk the batter to combine and divide it evenly among the muffin cups (a scant 1/4 cup batter per muffin cup).

Bake the popovers until puffed and browned around the edges, 20 to 25 minutes, rotating the pan about halfway through.

For the filling:

While the popovers are baking, put the broth and flour into a medium saucepan and whisk until the flour is dissolved.

Place the saucepan over medium heat and whisk continuously until the mixture comes to a boil; continue to whisk until the mixture is thick enough to coat the back of a spoon, 4 to 5 minutes. Reduce the heat to low and whisk in 2 tablespoons of the Parmesan, 1 teaspoon salt and 1/4 teaspoon pepper.

Stir in the peas and carrots, then the chicken; cover to keep warm.

To assemble: When the popovers are done, turn them out of the pan, using a small spatula if necessary. Arrange 2 popovers on each of six plates or bowls and top with the chicken filling, dividing evenly among the popovers. Garnish with chopped parsley and sprinkle on the remaining 2 tablespoons of grated Parmesan.

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How to Cook Healthy Recipes for Toddlers

Recipe #3 Frozen Orange pops

Ingredients
4 cups orange juice, pulp free and not from concentrate
1/4 cup honey*
1 cup 0-percent Greek yogurt
2 teaspoons orange zest (from about 1 large orange)
1 1/2 teaspoons pure vanilla extract
Kosher salt

Directions
1.Specialty equipment: Six 4-ounce pop molds
2. Bring the orange juice and honey to a simmer in a wide saucepan, whisking occasionally, over medium-high heat. Cook until reduced to 2 cups, about 25 minutes. Let cool completely.
3.Add the orange-honey mixture, yogurt, orange zest, vanilla and a pinch of salt to a blender and puree until smooth. Pour into the pop molds. Freeze until set, at least 4 hours or overnight.
4. To serve, take a pop from the freezer, run it under warm water and unmold.

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Recipe #4 Italian tomatoe soup

ingredients:

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


directions:

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.

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recipes #5 summer salad stuffed popovers

Ingredients
Popovers:
Baking spray with flour
1 cup whole milk
3/4 cup all-purpose flour
3 large eggs, lightly beaten
1 teaspoon pure vanilla extract
Kosher salt
3 tablespoons unsalted butter, melted
1/4 teaspoon baking powder
Summer Salad:
1 1/2 cups grape tomatoes, quartered
1/4 pound fresh mozzarella, cut into 1/2-inch cubes
1/2 English cucumber, peeled and diced (about 1 cup)
1/2 cup loosely packed fresh basil leaves, chopped
1/4 cup extra virgin olive oil
2 tablespoons red wine or balsamic vinegar
Kosher salt and freshly ground black pepper

Directions:

1.Preheat the oven to 400 degrees F. Spray a 12-cup muffin tin generously with baking spray; set aside.
2.For the popovers: Whisk the milk, flour, eggs, vanilla and 1/2 teaspoon salt in a medium bowl until combined. Drizzle in the melted butter while whisking until combined, then let the batter stand for 5 minutes. Whisk in the baking powder, then divide the batter evenly among the muffin cups (a scant 1/4 cup each). Bake until puffed and browned around the edges, 20 to 25 minutes, rotating the pan halfway through.
3.For the salad: While the popovers are baking, toss the tomatoes, mozzarella, cucumbers and basil in a medium bowl. Whisk the oil, vinegar, 1/2 teaspoon salt and a few grinds of black pepper in a measuring cup; add to the tomato mixture and toss to coat. Cover the bowl and refrigerate.
4.To assemble: When the popovers are done, turn them out of the pan, using a small spatula if necessary. Place 2 popovers on each of six serving plates and top each with 1/2 cup of the tomato mixture. Serve immediately.

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Recipe #6 chicken noodle casserole

ingredients:

4 skinless, boneless chicken breast halves

6 ounces egg noodles

1 (10.75 ounce) can condensed cream of mushroom soup

1 (10.75 ounce) can condensed cream of chicken soup

1 cup sour cream

salt to taste

ground black pepper to taste

1 cup crumbled buttery round crackers

1/2 cup butter


directions:

  1. Poach chicken in a large pot of simmering water. Cook until no longer pink in center, about 12 minutes. Remove from pot and set aside. Bring chicken cooking water to a boil and cook pasta in it. Drain. Cut chicken into small pieces, and mix with noodles.
  2. In a separate bowl, mix together mushroom soup, chicken soup, and sour cream. Season with salt and pepper. Gently stir together cream soup mixture with the chicken mixture. Place in a 2 quart baking dish.
  3. Melt butter in a small saucepan, and remove from heat. Stir in crumbled crackers. Top casserole with the buttery crackers.
  4. Bake at 350 degrees F (175 degrees C) for about 30 minutes, until heated through and browned on top.

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recipe #6 Hawaiian chicken kabobs

ingredients:

3 tablespoons soy sauce

3 tablespoons brown sugar

2 tablespoons sherry

1 tablespoon sesame oil

1/4 teaspoon ground ginger

1/4 teaspoon garlic powder

8 skinless, boneless chicken breast halves - cut into 2 inch pieces

1 (20 ounce) can pineapple chunks, drained

skewers


directions:

  1. 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 refrigerator at least 2 hours.
  2. Preheat grill to medium-high heat.
  3. Lightly oil the grill grate. Thread chicken and pineapple alternately onto skewers. Grill 15 to 20 minutes, turning occasionally, or until chicken juices run clear.

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recipe #7 fruit and oatmeal smoothie

ingredients:

1 cup soy milk

1/2 cup rolled oats

1 banana, broken into chunks

14 frozen strawberries

1/2 teaspoon vanilla extract

1 1/2 teaspoons white sugar


directions:

  1. In a blender, combine soy milk, oats, banana and strawberries. Add vanilla and sugar if desired. Blend until smooth. Pour into glasses and serve.

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recipe #8 oven backed potato chips

  1. Slice potatoes thinly
  2. Place sliced potatoes on cookie sheet.
  3. Drizzle with olive oil or spray with cooking spray.
  4. Salt the potatoes if desired.
  5. Bake in hot oven (425) for 8-12 minutes or until crispy.
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recipe #9 caramel yogurt dip

ingredients:

6 ounces plain yogurt
1/8 tsp salt
2 tsp pure maple syrup
1/4 cup brown sugar
1 tsp pure vanilla extract


Directions:

Combine all ingredients except yogurt in a saucepan. Cook and stir constantly over medium-low heat until sugar has dissolved and the consistency has thickened. Remove from heat and stir in yogurt until combined. Transfer to a serving bowl. This will get thicker as it cools and can be stored in the refrigerator for up to a week. Serve with apples.

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recipe #10 banana blueberry pancakes

ingredients:

1/2 cup all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon salt

3 medium ripe bananas, mashed

1 teaspoon vanilla extract

Maple syrup, optional

1 cup of whole wheat flour

1 egg slightly beaten

1-1/4 cups of fat free milk

directions:

1. In a large bowl, combine the flours, sugar, baking powder and salt. Combine the egg, milk, bananas and vanilla; stir into dry ingredients just until moistened.
2. Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; sprinkle with blueberries. Turn when bubbles form on top; cook until second side is golden brown. Serve with syrup if desired.


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