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
 
Fruit and Sausage Pancake Kabobs

Ingredients
•1 cup Original Pancake mix
•1/2 cup milk
•1 egg
•1/2 teaspoon grated orange peel
•Pinch of nutmeg
•4 strawberries, halved
•8 grapes
•8 (1-inch) cubes apple
•8 (1-inch) wedges orange
•4 sausage links, cooked and cut into 1-inch slices
•8 wooden skewers

Directions
1. In large bowl, stir together pancake mix, milk, egg, orange peel and nutmeg until well mixed.
2. Spoon tablespoonfuls of batter onto hot greased griddle or skillet; cook 2 to 3 minutes on each side or until golden.
3. Remove from griddle, and set aside.
4. To make kabobs, thread a mini pancake, then a piece of fruit, then a piece of sausage, then another pancake, etc. on a skewer until it is full.
5. Repeat to use up ingredients.


Lunch

Burger and Fries Pot Pie

Ingredients
Ingredients
•1 1/2 lb lean (at least 80%) ground beef
•1 large onion, chopped (about 1 cup)
•2 tablespoons all-purpose flour
•1 can (14.5 oz) diced tomatoes, undrained
•1 cup shredded Cheddar cheese (4 oz)
•2 cups frozen crispy French-fried potatoes (from 20-oz bag)
Directions
1. Heat oven to 450°F.
2. In 12-inch nonstick skillet, cook beef and onion over medium-high heat about 8 minutes, stirring occasionally, until beef is thoroughly cooked; drain well.
3. Sprinkle flour over beef mixture.
4. Cook 1 minute, stirring constantly.
5. Stir in tomatoes; heat to boiling. Remove from heat.
6. In ungreased 1 1/2-quart casserole, spread beef mixture.
7. Sprinkle with cheese. Arrange frozen potatoes evenly in single layer on top.
8. Bake uncovered about 20 minutes or until potatoes are golden brown.
9. Let stand 5 minutes before serving.


Dinner

Scalloped Potatoes and Chicken with Fennel

Ingredients
•4 medium red potatoes ((about 1.5 to 2 pounds))
•1 fennel bulb with fronds
•2 garlic cloves, (minced)
•2 8-oz chicken breasts
•cooking spray
•1 1/2 tablespoons margarine or butter, (melted)
•2 tablespoons flour
•1 1/2 cups fat-free (skim) milk, (divided)
•1/4 teaspoon salt
•1/8 teaspoon pepper
•1/2 cup reduced-fat sour cream
•2 tablespoons Parmesan cheese

Directions
1. Place rack in center of oven and preheat to 350 ºF.
2. Leaving skin on, thinly slice potatoes.
3. Cut stalks and fronds from fennel bulb. Discard stalk. Thinly slice fennel bulb. Chop fennel fronts and set aside.
4. Place potato and fennel slices in 2-quater covered baking dish, and add water to cover vegetables. Cover with lid and microwave on high for about 5 minutes. Let cool slightly and drain vegetables into a colander.
5. Wipe baking dish dry and spay with cooking spay. Add vegetables back to dish and sprinkle with minced garlic.
6. Cut chicken breasts in half (total of four pieces). Place atop the potato-fennel mix.
7. In a bowl, mix melted margarine and flour into a smooth paste. Add 1.25 cups skim milk, salt and pepper, stir until smooth. Pour over chicken, potatoes and fennel. Cover baking dish and place in oven. Bake about 30 minutes.
8. Mix remaining milk with sour cream. Increases oven temperature to 425 ºF. Remove dish from oven. Spread with sour cream mixture and sprinkle with Parmesan cheese and fennel fronds.
9. Return to oven uncovered and bake an additional 10 minutes until top is golden and bubbling. Internal temperature of chicken should be 165 ºF.



Dessert

Baked Bourbon Chocolate Glazed Doughnuts

Ingredients
•3/4 cup Betty Crocker™ SuperMoist™ devil’s food cake mix (from 15.25-oz box)
•1 cup Original Pancake mix
•1/4 cup sugar
•1/2 teaspoon salt
•3/4 cup milk
•2 eggs, beaten
For Toppings
•1/2 cup rich & creamy chocolate frosting (from 16-oz container)
•1 tablespoon plus 1 teaspoon bourbon
•1/4 cup multicolored nonpareils

Directions
1. Heat oven to 325°F. Lightly spray 2 doughnut pans with cooking spray.
2. In large bowl, mix cake mix, pancake mix, sugar and salt. Stir in milk and eggs. Mix until well combined.
3. Fill each doughnut cup three-fourths full.
4. Bake 8 to 10 minutes or until doughnuts spring back when touched.
5. Cool in pans 10 minutes; remove to cooling rack. Cool completely.
6. Meanwhile, in small bowl, stir frosting and bourbon with spoon until smooth.
7. Dip one side of each doughnut into glaze; top with nonpareils.

Enjoy and remember have fun!



Leave a Reply

Your email address will not be published. Required fields are marked *

WHAT WE DO

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

Click here to learn more.