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
 
Banana Pops

Ingredients
•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

Directions
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.


Lunch
Porcupine Sliders

Ingredients
Ingredients
•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)

Directions
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.


Dinner

Chic’ Penne

Ingredients
•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)

Directions
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.



Dessert

Cheesecake Pops

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

Directions
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!



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.