Kitchen Time With Our Kids

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Cinnamon-Raisin Breakfast Mix

•1/4 cup sugar
•1 teaspoon grund cinnamon
•1/4 cup margarine, tub-style
•1 1/2 cups square, whole-grain corn cereal
•1 1/2 cups square, whole-grain rice cereal
•1 1/2 cups square, whole-grain wheat cereal
•1/2 cup raisins or dried cranberries


1. In small bowl, mix sugar and cinnamon; set aside.
2. In large microwavable bowl, microwave butter uncovered on High about 40 seconds, or until melted.
3. Stir in cereals until evenly coated. Microwave uncovered 2 minutes, stirring after 1 minute.
4. Sprinkle half of the sugar mixture evenly over cereals; stir. Sprinkle with remaining sugar mixture; stir.
5. Microwave uncovered 1 minute.
6. Stir in raisins or dried cranberries. Spread on paper towels to cool.


Honey Sriracha Chicken Tenders

•1/4 cup honey
•1/4 cup Sriracha sauce
•1 cup Progresso™ plain panko crispy bread crumbs
•1 package (14 oz) uncooked chicken tenders (not breaded)
•Additional Sriracha sauce

1. Heat oven to 400°F. Spray large cookie sheet with cooking spray.
2. In small bowl, mix honey and 1/4 cup Sriracha sauce.
3. In large resealable food-storage plastic bag, place bread crumbs.
4. Coat chicken with Sriracha mixture. Place in bread crumb bag; seal and shake to coat.
5. Place chicken on cookie sheet.
6. Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown.
7. Serve with additional Sriracha sauce.


Spinach Fettuccine

•16 oz uncooked fettuccine
•1 box (9 oz) Green Giant™ frozen chopped spinach
•1 tablespoon light stick butter
•1 clove garlic, finely chopped
•2 oz fat-free cream cheese, cut into cubes
•3/4 cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)
•3 tablespoons Gold Medal™ all-purpose flour
•3/4 cup freshly grated Romano cheese
•3/4 cup fat-free half-and-half
•1 teaspoon salt
•1/2 teaspoon freshly ground pepper
•8 slices center-cut bacon, crisply cooked, crumbled (about 1 cup)

1. Cook fettuccine in 5-quart Dutch oven as directed on package, omitting salt and oil.
2. Drain, reserving 1/2 cup cooking water. Return fettuccine to pan; cover to keep warm.
3. Meanwhile, cook frozen spinach as directed on box; squeeze dry.
4. In 12-inch nonstick skillet, melt butter over medium-high heat. Add garlic; cook and stir 30 seconds.
5. Add reserved cooking water and cream cheese, stirring with whisk until smooth.
6. In small bowl, stir broth and flour with whisk until smooth.
7. Add flour mixture to skillet, stirring with whisk until blended.
8. Heat to boiling; cook 2 minutes, stirring constantly, until mixture thickens. Remove from heat.
9. Add Romano cheese; stir until smooth. Add half-and-half, salt and pepper. Stir in spinach.
10. Add spinach mixture to fettuccine in Dutch oven; toss to coat.
11. Divide mixture among 8 bowls; sprinkle evenly with bacon.


Lucky Charms™ Rainbow Dessert Pizza


•1 pouch (1 lb 1.5 oz) sugar cookie mix
•1/2 cup unsalted butter, softened
•1 egg
•1 cup Lucky Charms™ cereal (without the marshmallows)

•1/4 cup sugar
•1 cup heavy whipping cream
•1/2 container Betty Crocker™ Rich & Creamy cream cheese frosting
•Green food color
•Lucky Charms™ cereal marshmallows

1. Heat oven to 375°F. Spray large cookie sheet with cooking or baking spray.
2. In large bowl, stir cookie mix, butter and egg until dough forms. Stir in cereal.
3. Press dough onto cookie sheet into a rainbow shape about 1/4-inch to 1/2-inch thick.
4. Bake about 15 minutes or until edges are golden and center of dough is set. Cool completely.
5. In large bowl, beat whipping cream with electric mixer on high speed until soft peaks form.
6. Carefully stir in frosting and food color. Use an offset spatula to spread frosting over cooled crust.
7. Top with cereal marshmallows in color-coded rows

Enjoy and remember have fun!

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