Kitchen Time With Our Kids

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Baked Bull’s-Eye Eggs

•2 tablespoons unsalted butter, room temperature, plus more for sheet
•6 slices sandwich bread
•6 large eggs
•Salt and pepper
•Toppings: grated cheddar, chopped parsley, sliced avocado, hot sauce, and chopped tomatoes (optional)


1. Preheat oven to 375 degrees.
2. Generously butter a nonstick rimmed baking sheet.
3. Butter bread on both sides. With a cookie cutter or drinking glass, cut a 2 1/2-inch round from center of each bread slice.
4. Place slices and rounds on sheet and bake until golden, 6 minutes. Remove from oven and flip bread.
5. Carefully crack 1 egg into center of each slice. Season with salt and pepper.
6. Bake until egg whites are set but yolks are still runny, 8 to 9 minutes, rotating sheet halfway through (sprinkle with cheese, if using, during last 30 seconds of baking).
7. Serve with desired toppings.


Cheesy Chicken Bagel Pizzas

•2 (4 1/2-inch, 2 1/4-ounce) plain bagels, sliced in half
•1/2 cup lower-sodium marinara sauce
•1 cup shredded rotisserie chicken breast
•1 cup preshredded part-skim mozzarella cheese

1. Preheat broiler.
2. Place bagel halves, cut sides up, on a baking sheet. Broil 2 minutes or until lightly toasted.
3. Spread 2 tablespoons marinara on cut side of each bagel half.
4. Top each half with 1/4 cup chicken, and sprinkle with 1/4 cup cheese.
5. Broil bagel halves an additional 2 minutes or until cheese melts.


Easy Chicken Enchilada Boats

•1 lb boneless skinless chicken breasts
•1 can (10 oz) Old El Paso™ enchilada sauce
•1 can (4.5 oz) Old El Paso™ chopped green chiles
•8 Old El Paso™ Stand ‘n Stuff™ soft flour tortillas
•1 cup shredded Monterey Jack cheese (4 oz)
•Toppings if desired.

1. Heat oven to 350°F.
2. In 8-inch skillet, cook chicken over medium-high heat.
3. Cut into small pieces; in medium bowl, stir together chicken, enchilada sauce and chiles.
4. Spoon into tortillas; top with cheese. Place on ungreased cookie sheet.
5. Bake 8 to 10 minutes or until bubbly. Add desired toppings.


Cinnamon “Fried” Ice Cream

•3 cups Cinnamon Toast Crunch™ cereal, crushed
•6 scoops (1/2 cup each) vanilla ice cream

1. Place cereal in shallow pan.
2. Quickly roll 1 scoop of ice cream at a time in cereal to coat.
3. Place coated scoops of ice cream in ungreased jelly roll pan, 15 1/2×10 1/2×1 inch.
4. Cover and freeze about 2 hours or until firm.
5. Set oven control to broil.
5. Uncover pan. Broil scoops with tops 6 inches from heat about 30 seconds or until coating is light brown.

Enjoy and remember have fun!

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