Meal of the Week

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

Basil Breakfast Strata

•6 eggs
•3 1/2 cups milk
•1 teaspoon salt
•1/2 teaspoon pepper
•8 cups 1-inch cubes French bread
•2 cups shredded mozzarella cheese (8 oz)
•1/4 cup basil pesto
•1/2 cup grated Parmesan cheese (2 oz)


1. Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
2. In large bowl, beat eggs with wire whisk until foamy.
3. Beat in milk until blended; beat in salt and pepper. Set aside.
4. Place bread cubes in baking dish. Sprinkle with mozzarella cheese.
5. Pour egg mixture over top, pressing lightly to moisten bread.
6. Using spoon, swirl pesto through mixture.
7. Sprinkle Parmesan cheese over top.
8. Cover with plastic wrap; refrigerate at least 8 hours but no longer than 24 hours.
9. Heat oven to 350°F.
10. Remove plastic wrap; bake uncovered 40 to 45 minutes or until strata is puffed and knife inserted in center comes out clean.
11. Let stand 5 minutes before serving. Cut into squares.


Baked Corn Dogs

•1 1/2 cups all-purpose flour (spooned and leveled), plus more for dusting sausages
•2/3 cup yellow cornmeal
•2 teaspoons baking powder
•2 teaspoons sugar
•Coarse salt and ground pepper
•2/3 cup milk
•2 large eggs, lightly beaten
•2 teaspoons vegetable oil
•4 precooked smoked chicken sausages (13 ounces total)
•Ketchup and mustard, for serving (optional)

1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside.
2. In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
3. Make a well in center; add milk, eggs, and oil. Mix just until combined.
4. Insert an ice-pop stick into one end of each sausage, leaving a 1 1/2-inch handle.
5. Dust with flour; tap off excess.
6. Using handle, rotate each sausage over bowl as you spoon batter to coat evenly.
7. Place on sheet; bake 5 minutes. Remove from oven.
8. Using a spatula, reapply batter that has slipped onto sheet.
9. Return to oven; bake until golden, 20 minutes.
10. Serve with ketchup and mustard, if desired.


Impossibly Easy Pizza Bake

•3 1/3 cups Original Bisquick™ mix (from a 2 lb 8 oz box)
•1 cup milk
•1 jar (14 oz) pizza sauce
•1 package (7 oz) sliced pepperoni
•1 bag (8 oz) shredded mozzarella cheese (2 cups)

1. Heat oven to 375°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
2. In medium bowl, stir Bisquick mix and milk until soft dough forms.
3. Drop half of dough by spoonfuls* evenly in bottom of baking dish (dough will not completely cover bottom of dish).
4. Drizzle about 1 cup pizza sauce over dough. Arrange half of the pepperoni slices evenly over sauce.
5. Top with 1 cup of the cheese. Repeat layers with remaining dough, pizza sauce, pepperoni and cheese.
6. Bake 25 to 30 minutes or until golden brown, biscuits in center are cooked and cheese in center is bubbly.


Cookie Pizza

•1 pouch (17.5 oz) chocolate chip cookie mix
•Butter and egg called for on cookie mix pouch
•1 pint vanilla ice cream

1. Heat oven to 350°F. Spray 10-inch ovenproof skillet with cooking spray.
3. In medium bowl, stir cookie mix, butter and egg until soft dough forms.
4. Spread dough evenly in skillet, pressing to flatten and cover bottom.
5. Bake about 25 minutes or until edges are light golden brown.
6. Do not overbake; cookie will continue to cook once out of oven.
7. Cool 5 minutes on cooling rack; cut into eight wedges, and serve warm with scoops of ice cream.

Enjoy and remember have fun!

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