Below is a list of fun recipes you and your wee ones can create together.  Crunchy Healthy Nuggets 1 egg 2 T low fat milk 3 1/2 c whole-grain flake cereal 1 lb boneless, skinless chicken breasts Preheat oven to 400 degrees F. Little and big chefs: Put the corn flakes in a large freezer bag and crunch, crunch, crunch! Mom: Cube chicken on a clean cutting board. (Let elementary-school age kids use a knife only under your supervision.) Little and big chefs: Whisk egg and milk together in a small bowl. All chefs: Dip chicken chunks in egg mixture, then place in bag with crunched flakes. (Remind kids not to touch their mouths after touching the raw chicken and egg.) Spread coated nuggets on a baking sheet and bake for 15 minutes. Serve with your choice of dipping sauce. (Serves 4.) Get the recipe here.  Pita Pizza Party 4 whole wheat pitas 4 T alfredo sauce 4 oz. turkey pepperoni 1/2 c part-skim mozzarella cheese 1 c frozen spinach, thawed, drained (hint: squeeze spinach with old, clean towel to remove most of the moisture!) Preheat oven to 350 degrees F. All chefs: Lay pitas on a baking pan and coat with alfredo sauce. All chefs: Add spinach to the top, then sprinkle with cheese. Mom: Bake for about 15 minutes until the cheese is melted and browned. Enjoy! You can try any type of sauce, vegetable, cheese or meat on this fun dish! Little chefs can almost complete this whole meal assembly by themselves with a little guidance. Serves 4.  Nested Eggs 2 slices whole wheat bread 2 eggs 1 t margarine 2 low-fat cheese slices salt and pepper to taste Mom: Heat a skillet on the stove top. Little chefs: Use a glass or a cookie cutter to cut a hole in the center of each piece of bread. Mom: Brown the pieces of bread on one side. Then, melt half the margarine in the center of each hole. Big chefs: Once melted, older kids can break an egg into the center of each piece of bread. Mom: Cover pan and cook until egg is firm. Big chefs: Cover each egg with a cheese slice. (Let little chefs unwrap the cheese.) Mom: Once cheese melts, remove from heat and serve. Serves 2, but this recipe can easily be doubled! Get the recipe Continued › |
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About The Author
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Sarah Haan
Sarah is a registered dietitian with a bachelor's degree in dietetics from Michigan State University. She helps individuals adopt healthy lifestyles and manage their weight. An avid exerciser and cook, Sarah likes to run, lift weights and eat good food. |
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