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
 
Breakfast Migas Tacos

Ingredients
•1/4 cup vegetable oil for frying
•3 corn tortillas, cut into pieces
•1 tablespoon olive oil
•1/2 red onion, chopped
•1 cup chopped tomato
•6 eggs
•Salt and pepper, to taste
•1 or 2 canned Old El Paso™ whole green chiles, chopped
•1/2 cup finely shredded Mexican cheese blend (2 oz)
•1 package (11.5 oz) Old El Paso™ flour tortillas for burritos (8 tortillas), warmed
•1 avocado, peeled, pitted and sliced, if desired

Directions
1. In 8-inch heavy skillet, heat vegetable oil over high heat.
2. Reduce heat to medium; fry tortilla pieces in hot oil 30 to 60 seconds or until crisp and golden.
3. Drain on paper towels.
4. In 10-inch skillet, heat olive oil; add onion, and cook about 2 minutes or until translucent, stirring occasionally.
5. Add tomato and tortilla chips; cook 2 minutes.
6. Mix in eggs, salt, pepper and chiles; scramble, and when everything is perfectly combined, add cheese and let it melt.
7. Wrap the migas in warm flour tortillas; garnish with slivers of avocado slices.


Lunch

Crab Sandwich

Ingredients
Ingredients
•Toothpicks
•Bread knife
•Paring knife
•Croissant
•Sandwich filling of your choice (recipe suggestions below)
•Red bell pepper
•1 marshmallow, sliced into pieces
•2 raisins
•1 roll Fruit by the Foot
•1/4 cup fresh blueberries
•1/4 cup Cheerios

Directions
1. Start by cutting the croissant in half with a serrated bread knife.
2. Spread your sandwich filling (recipe ideas below!) on the bottom half of the croissant.
3. Place other half on top to make a sandwich.
4. Use two slices of marshmallow to make the crab’s eyes. To complete the eyes, secure raisins in the middle of the marshmallow slices with toothpicks.
5. Next, use your paring knife to cut two small claw shapes out of a red bell pepper. Then slice the remaining bell pepper into “legs.”
6. Secure claws to both ends of the croissant with toothpicks and arrange the remaining bell pepper slices on both sides of the croissant to form the legs.
7. Now it’s time to make this a happy crab! Roll a small piece of Fruit by The Foot into a smile and place underneath the eyes.
8. Decorate your sandwich with a few blueberry waves and Cheerios sand.


Dinner

Hot Dog and Potato Dinner

Ingredients
•1 box (4.7 oz) Betty Crocker™ au gratin potatoes
•2 1/3 cups hot water
•2/3 cup milk
•1/2 frozen sweet peas or other frozen or canned vegetable
•6 hot dogs, cut into 1-inch pieces
•1/2 cup shredded Cheddar cheese (2 ounces)

Directions
1. Stir together Potatoes, Sauce Mix, hot water and milk in 10-inch skillet; stir in frozen peas until separated.
2. Heat to boiling; reduce heat. Cover and simmer 25 minutes, stirring occasionally, until potatoes are tender.
3. Stir in hot dogs; cover and heat 3 to 4 minutes or just until hot dogs are hot.
4. Sprinkle cheese over mixture.
5. Cover; let stand about 5 minutes or until cheese is melted.



Dessert

Mini Cheesecake in a Jar

Ingredients
•1 chocolate fudge brownie
•1 container of strawberry cheesecake yogurt
•2 tablespoons frozen fat-free whipped topping, thawed
•Chopped fresh strawberries, if desired

Directions
1. Break up brownie into small crumbs.
2. Spoon crumbs into jar, reserving some for garnish.
3. Spoon yogurt into jar over crumbs; top with whipped topping.
4. Garnish with reserved crumbs and chopped strawberries.

Enjoy and remember have fun!



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