Kitchen Time With Our Kids

Join us for another post on Kitchen Time With Our Kids! A new meal will be added every week please stay tuned.

Breakfast
 
French Toast Roll-Ups

Ingredients
•8 slices white sandwich bread
•2 eggs
•3 tablespoons milk
•1/3 cup sugar
•1 teaspoon ground cinnamon
•Butter, for coating skillet
Filling Options:
•Cream cheese, softened
•Canned cherry pie filling
•Apples, sliced
•Peanut butter
•Bananas, sliced

Directions
1. Cut crusts from slices of white bread, and flatten bread with rolling pin.
2. Spread desired filling on 1 side of each slice of bread.
3. Tightly roll up the slice of bread. Continue for remaining slices.
4. In shallow dish, beat eggs and milk with whisk.
5. In another dish, mix sugar and cinnamon.
6. In 10-inch skillet, melt butter over medium heat to coat inside of skillet.
7. Dip each roll into egg mixture, and place in skillet.
8. Cook in batches of 3 or 4, turning until roll is browned.
9. Dip into cinnamon sugar, and roll until completely covered.
10. Serve immediately.


Lunch

Spongebob SquarePants Lunchbox

Ingredients
Ingredients
•1 whole-wheat piece of bread
•American Cheese
•Mozzarella Cheese
•2 black olives
•1 Red pepper
•Watermelon
•Cookie cutter

Directions
1. SpongeBob SquarePants is an open-faced sandwich on top of a whole-wheat piece of bread using a slice of American cheese cut to an inch shorter than the bread.
2. Cut two circles from a slice of mozzarella cheese to form the eyes and two more to create the cheeks.
3. From the same piece of cheese cut a long rectangle to make SpongeBob’s shirt, and two small squares for teeth.
4. The eyes and eyelashes are made out of black olives while the smile and tie are cut from a red pepper.
5. Cut star shaped pieces of watermelon with a cookie cutter to create Patrick the starfish.

If you would like the add the carrots behind Spongebob please click here for steps on how to cook those.


Dinner

One-Pot Parmesan Chicken Ziti with Artichokes and Spinach

Ingredients
•4 cups water
•2 cans (12 oz each) evaporated milk
•1 teaspoon salt
•2 cloves garlic, finely chopped
•1 lb uncooked ziti pasta
•2 teaspoons cornstarch
•2 cups shredded deli rotisserie chicken
•1 can (14 oz) Progresso™ artichoke hearts, drained, coarsely chopped
•6 oz shredded Parmesan cheese (about 1 1/2 cups)
•Juice of 2 medium lemons (about 2/3 cup)
•2 tablespoons butter
•4 cups baby spinach (5-oz package)
•1/2 teaspoon pepper, if desired

Directions
1. In Dutch oven, heat water, 1 can of the evaporated milk, the salt, garlic and pasta to simmering over medium heat.
2. Simmer 12 to 14 minutes, stirring frequently, until pasta is tender.
3. In medium bowl, beat remaining can of evaporated milk and the cornstarch; stir in chicken and artichoke hearts.
4. Add to mixture in Dutch oven; return to simmering, and continue to simmer 1 to 3 minutes or until thickened and mixture coats back of spoon.
5. Remove from heat; stir in half of the cheese and the lemon juice.
6. Stir until cheese melts, then add remaining cheese (reserving 1/4 cup for serving, if desired) and butter; stir again.
7. Add spinach, and stir until wilted.
8. Serve with reserved cheese and pepper.



Dessert

Slow-Cooker Fudgy S’more Cake

Ingredients
•1 box Betty Crocker™ SuperMoist™ triple chocolate fudge cake mix
•Water, vegetable oil and eggs called for on cake mix box
•2 cups miniature marshmallows
•1 cup semisweet chocolate chips (6 oz)
•Graham cracker squares, if desired

Directions
1. Spray 2- to 3 1/2-quart slow cooker with cooking spray.
2. Make cake batter as called for on box. Pour batter into slow cooker.
3. Cover; cook on High heat setting 2 to 2 1/2 hours or until toothpick inserted in center comes out clean.
4. Turn off slow cooker, and sprinkle marshmallows and chocolate chips over top of cake.
5. Cover 10 minutes.
6. Spoon warm cake into dessert dishes, and serve with graham cracker squares.

Enjoy and remember have fun!



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Village Youth provides healthy meals and snacks to children throughout South Florida.

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