Kitchen Time With Our Kids

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Scrambled Egg & Broccoli Burritos

• 1 teaspoon butter
•1 teaspoon olive oil
•2 cups Baby Broccoli Florets, thawed
•2 tablespoons chopped sweet onion
•1 small tomato, chopped
•5 large eggs, beaten
•1/2 cup shredded cheddar jack cheese
•4 (8-inch) whole grain tortillas, warmed


1. Melt butter and oil in 10-inch nonstick skillet over medium heat and cook Baby Broccoli, onion and tomato, stirring occasionally, 5 minutes or until tender.
2. Add eggs and cook, stirring occasionally, until eggs are just set.
3. Sprinkle with cheese and season, if desired, with salt and pepper.
4. Evenly arrange egg mixture on tortillas and roll. Garnish, if desired, with chunky salsa and cilantro leaves.


Zucchini and Corn Pirate Boats

•4 medium zucchini, hollowed out, flesh reserved and chopped
•2 strips bacon, chopped
•1/2 cup finely minced onion
•Salt and freshly ground black pepper
•1 garlic clove, minced
•2 vine-ripened tomatoes, seeded and chopped
•2 cups fresh corn kernels (from about 2 ears of corn)
•2 small zucchini, diced into 1/4-inch pieces
•2 tablespoons chopped fresh cilantro leaves
•8 small cherry or grape tomatoes
•4 (4 to 6-inch) skewers
•2 zucchini slices, halved
•2 green onions, green parts only

1. Bring a medium saucepan with salted water to a boil over medium-high heat.
2. Add the zucchini and cook for 3 minutes until slightly tender. Remove the zucchini and set them aside to cool.
3. Carefully scoop out the insides of the zucchini halves with a small spoon. Reserve the cored halves and the insides for the boat’s filling.

1. Preheat a medium, heavy saute pan over medium heat.
2. Add the bacon and cook for 5 minutes.
3. Using a slotted spoon, transfer the bacon to paper towel lined plate. Remove all but 2 1/2 tablespoons of bacon drippings from the pan.
4. Add the onion and cook it until translucent. Add the reserved zucchini filling and cubed zucchini and cook for 1 minute.
5. Add the garlic and cook until fragrant, about 30 seconds. Add the corn, cilantro, tomato and stir occasionally until zucchini is tender, about 5 minutes. Stir in bacon.
6. Season with salt and pepper, to taste. Add the garlic and cook until fragrant, about 30 seconds.
7. Add the tomato, corn, diced zucchini and reserved zucchini flesh and stir occasionally until the zucchini is tender, about 5 minutes.
8. Stir in the cilantro and bacon. Season with salt and pepper, to taste.

1. Thread 2 cherry tomatoes onto each skewer and top with a half slice of zucchini and a little piece of green onion.
2. Fill the zucchini boats with the filling and insert a mast in the end of each boat. Arrange the boats on a serving platter and serve.


Pizza Burger Panini Sliders

•1/2 bag Ready Chopped Green Peppers & Onions
•1 lb. ground beef
•1/4 cup plain dry bread crumbs
•1/4 cup Wish-Bone Italian Dressing
•1/8 tsp. ground black pepper
•2/3 cup marinara sauce
•5 slices fresh mozzarella cheese, halved
•10 potato bread slider rolls

1. Combine Chopped Green Peppers & Onions, ground beef, Italian Dressing, bread crumbs and black pepper in medium bowl.
2. Shape into 10 patties.
3. Broil or pan fry burgers until done.
4. Place cooked burgers on buns and evenly top each with marinara sauce and cheese.
5. Press in a Panini maker until toasted.


Olaf Crispwiches

•1 box (7.92 oz) Betty Crocker™ Disney Frozen chocolate chip oat crisps
•1/2 cup creamy peanut butter
•2 small bananas, sliced

1. Unwrap crisps. Using metal spatula, spread 1 tablespoon peanut butter on bottom side of each crisp.
2. Make 8 sandwiches by pressing 2 peanut butter-covered sides together with 3 banana slices in between. Serve immediately.

Enjoy and remember have fun!

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