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.

Banana Pops

•1 cup all-purpose flour
•Bananas (Or try this idea with strawberries, pineapple, etc.)
•Yogurt of choice (Wholesoy, Almond Dream, Silk, etc.)
•Granola of choice, or crushed cookies or Healthy Graham Crackers
•Add-on ideas: mini chocolate chips, coconut shreds, cinnamon sugar, raisins, etc.
•Popsicle sticks or silverware to insert in the bananas

1.Pour granola into a very shallow dish or plate.
2. Peel bananas, cut in half, and insert popsicle sticks.
3. Dip into yogurt (or coat with a knife).
4. Roll into granola and add-ons.
5. Place on a parchment or wax-lined tray and freeze.
6. Keep uneaten pops in the freezer.

Porcupine Sliders

•1/8 cup Brown rice, long-grain, regular, dry
•1 tsp Canola oil
•1 ½ Tbsp Fresh onion, peeled, diced
•¼ cup Fresh celery, diced
•1 ½ tsp Fresh garlic, minced
•1 lb Raw ground turkey, lean
•1 Egg, beaten
•5 Tbsp Dried cranberries, chopped
•¾ cup Fresh baby spinach, chopped
•1 tsp Worcestershire sauce
•½ tsp Salt
•½ tsp Ground black pepper
•1 dash Ground white pepper
•6 (1 oz each) Mini whole-wheat rolls (small dinner roll size)

1. Preheat oven to 350 °F.
2. Combine brown rice and ½ cup water in a small pot and bring to a boil.
3. Turn heat down to low. Cover and cook until water is absorbed, about 30-40 minutes. Fluff with a fork.
4. Cover and refrigerate until completely cooled. A rice cooker may be used with the same quantity of brown rice and water.
5. Heat canola oil in a small skillet. Add onions, celery, and garlic.
6. Cook over medium heat for 5 minutes or until tender. Remove from heat. Cover and refrigerate untilcompletely cooled.
7. In a medium mixing bowl, combine turkey, egg, cranberries, spinach, Worcestershire sauce, salt,peppers, brown rice, and sautéed vegetables. Mix well. Shape into 6 patties.
8. Line a large baking sheet with parchment paper and lightly coat with nonstick cooking spray.
9. Place patties evenly spaced on baking sheet.
10. Bake uncovered for 20-25 minutes at 350 °F to an internal temperature of 165 °F or higher for at least 15 seconds (use a food thermometer to check the internal temperature). Do not overcook.
11. Remove from oven and serve on a mini whole-wheat roll. Serve immediately.
12. May be served with onion, lettuce, tomatoes, ketchup, and mustard.


Chic’ Penne

•3 cups Penne pasta, whole-wheat, dry (12 oz)
•1 tsp Granulated garlic
•2 cups Fresh broccoli florets
•1 cup Cooked diced chicken, ½” pieces (4 oz)
•1 ½ cups Fat-free half and half
•1 Tbsp Enriched all-purpose flour
•1/8 cup Low-sodium chicken broth
•1 tsp Salt
•½ tsp Ground black pepper
•½ cup Reduced-fat cheddar cheese, shredded (2 oz)
•½ cup Low-fat mozzarella cheese, low-moisture, part-skim, shredded (2 oz)

1. Preheat oven to 350 °F.
2. In a large pot, bring 2 quarts water to a boil. Gradually stir in pasta and return to a boil.
3. Cook uncovered for 8-10 minutes or until tender. Do not overcook. Drain well.
4. Toss pasta with ½ teaspoon garlic.
5. Fill a medium pot with water and bring to a boil.
6. Add broccoli florets and cook for 5 minutes. Drain well.
7. Sprinkle with remaining garlic.
8. Transfer pasta and broccoli to a medium casserole dish (about 8” x 11”) coated with nonstick cooking spray.
9. Add chicken. Mix well.
10. In a small mixing bowl, mix ½ cup half and half with flour. Whisk to remove lumps.
11. In a medium skillet, heat chicken broth, salt, pepper, and remaining half and half. Stir constantly.
12. Stir in half and half/flour mixture. Stir constantly and bring to a boil.
13. Reduce heat to low. Stir frequently for 5 minutes. Sauce will thicken.
14. Add cheese and stir until cheese melts. Remove from heat. Pour sauce over broccoli/pasta mixture.
15. Cover casserole dish with lid or with foil.
16. Bake at 350 °F for 8 minutes.
17. Heat to an internal temperature of 165 °F or higher for at least 15 seconds (use a food thermometer to check the internal temperature).
18. Remove from oven. Serve hot.


Cheesecake Pops

•6 ounces chopped bittersweet chocolate
•Frozen cheesecake
•lollipop sticks
•Shredded Coconut

1. Microwave 6 ounces chopped bittersweet chocolate on 75 percent power until melted, about 3 minutes.
2. Cut a frozen cheesecake into 1-inch cubes.
3. Gently press a lollipop stick halfway into each cube.
4. Dip in the chocolate and roll in sprinkles and/or coconut, if desired.

Enjoy and remember have fun!

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