Quick And Easy Recipes For Kids

Layered Blueberry Breakfast Parfaits Serves: 4

 

You will need:
4 champagne glasses or small, clear juice glasses
2 cups Cheerios cereal
1 pint fresh blueberries
2 8-ounce containers blueberry yogurt

 

Here’s what you need to do:
Rinse and dry blueberries.
Spoon ¼ cup yogurt into bottom of each glass.
Add ¼ cup blueberries and top with ¼ cup cereal in each.
Repeat layers.
Serve immediately.

**Tip: Use sliced strawberries with strawberry yogurt or sliced peaches with peach yogurt for variation.

 

 

Easy Caramel Apples Serves: 6

 

You will need:
6 apples (try McIntosh, if you can find them, for a tangy-sweet treat)
6 popsicle sticks
Waxed paper
1 14-ounce bag caramels

 

Here’s what you need to do:
Wash and dry apples; twist off stems.
Push one popsicle stick into each apple in place of stem.
Line a cookie sheet or baking pan with waxed paper.
Melt caramels over low heat on the stove or in the microwave.
Dip apples into caramel. Use a spoon to help cover the entire apple.
Place apples, stick side up, onto waxed paper-lined pan.
Refrigerate until caramel is firm, at least half an hour.

 

Frozen Bananas Serves: 4

 

You will need:
4 ripe bananas
4 popsicle sticks
Waxed paper
1 cup semi-sweet chocolate chips
2 tablespoons butter

 

Here’s what you need to do:
Peel bananas and cut a small piece off one end of each banana.
Insert popsicle stick into flat portion of banana.
Line a cookie sheet or baking pan with waxed paper.
Place bananas on lined pan and place in freezer for 1 hour.
Melt chocolate chips and butter over low heat on the stove or in the microwave.
Dip frozen bananas in chocolate.
Store in the freezer in a sealed container.

**Tip: For added fun, you can decorate your bananas with chopped walnuts, pecans, almonds, sprinkles, mini chocolate chips or other toppings. Simply roll the bananas in the topping of your choice after you’ve covered it with chocolate, and then freeze it.

 

 

Melon Refreshers Serves: 8-10

You will need:
Cookie cutters in a variety of shapes
2-3 seedless watermelon slices cut ¼-inch thick
1 8-ounce container vanilla yogurt
Fresh mint leaves

Here’s what you need to do:
Lay watermelon slices flat on a cutting board.
Use cookie cutters to cut shaped “cookies” from the melon.
Place watermelon “cookies” on a serving plate.
Top each slice with a tablespoon of yogurt.
Wash and dry mint leaves. Place one leaf on top of each yogurt-topped watermelon slice.

 

Festive Fruit Salad Serves: 8

You will need:
1 16-ounce can pineapple tidbits or chunks
1 pint strawberries
2 ripe peaches or nectarines
2 ripe kiwifruit
1 cup blueberries
1 cup raspberries
¼ cup orange juice

 

Here’s what you need to do:
Open canned pineapple and drain juice; pour fruit into a large mixing bowl.
Rinse and dry the peaches, kiwi and strawberries.
Cut green stems off strawberries, then cut each strawberry into slices.
Cut the peach in half; twist the pit until it comes out.
Cut peach halves into slices. Cut slices into smaller pieces, if desired.
Cut kiwi into coins, then cut each coin in half.
Add strawberries, peaches and kiwi to pineapple; stir to mix fruit.
Gently stir in blueberries and raspberries.
Pour orange juice over mixed fruit.
Refrigerate until ready to serve.

 

 

Orange-Banana Smoothie Serves: 2

You will need:
6-ounce can frozen orange juice concentrate
1 banana
1 cup cold water
1 cup milk
12 ice cubes

 

Here’s what you need to do:
Scoop frozen orange juice concentrate into a blender.
Peel and slice banana; add to blender.
Pour water and milk into blender.
Blend mixture until well combined.
Add ice cubes 1or 2 at a time through lid of blender; process until smooth.
Pour into glasses and serve immediately.

 

Banana Dream Boats Serves: 4

You will need:
4 bananas
½ cup chocolate chips or mini chocolate chips
1 cup miniature marshmallows
Heavy-duty aluminum foil

 

Here’s what you need to do:
Peel back (but do not remove) one strip of peel on each banana.
Cut banana in half lengthwise being careful not to cut through bottom part of peel.
Pull open banana halves slightly; fill with chocolate chips and marshmallows.
Replace peel.
Wrap bananas in foil being careful to seal edges.
Grill over hot coals until chocolate and marshmallows are melted.
Remove from heat; let cool 2 minutes before eating.

 

Polka Dot Applesauce Serves: 4

You will need:
2 cups applesauce
Handful fresh blueberries
Handful dried cranberries
Handful raisins

Here’s what you need to do:
Divide applesauce into four bowls.
Wash and dry blueberries.
Sprinkle applesauce in each bowl with blueberries, dried cranberries and raisins.
Serve immediately or refrigerate until ready to serve.

 

Old-fashioned Lemonade Serves: 6-8

You will need:
4 ripe lemons
1 cup sugar
6 cups water

Here’s what you need to do:
Wash and dry lemons.
Roll each of the lemons between the palm of one hand and the countertop. (This helps the juice to be released.)
Place a bowl on the counter with a strainer in it.
Cut each lemon in half; squeeze over the strainer so juice goes through but seeds do not.
Pour lemon juice into a pitcher.
Stir in sugar and water; keep stirring until sugar is dissolved.

 

Vegetable Grill Packets Serves: 2

You will need:
2 large potatoes
1 large onion
4 carrots
Cooking spray
Heavy-duty aluminum foil

 

Here’s what you need to do:
Wash potato and carrots; cut tops off carrots.
Peel carrots.
Peel outer paper skin off onion.
Cut potatoes, onion and carrots into bite-sized pieces.
Coat 2 sheets of aluminum foil (about 18 inches long) with cooking spray.
Place vegetables in center of packet; fold up and seal edges and sides of foil packet.
Cook over hot coals about 10 minutes or cook in the oven at 350 F about 25 minutes.
Let packets cool 2 minutes.
Use a knife to cut an “X” across top of packet; be careful of hot steam.
Eat veggies right out of the packet, or serve on a plate.

 

Tomato and Mozzarella Salad Serves: 10

You will need:
5 or 6 large tomatoes
1 pound Mozzarella cheese (whole)
Handful fresh basil
3 tablespoons olive oil

Here’s what you need to do:
Wash and dry basil leaves; finely chop basil. Set aside.
Cut tomatoes and cheese (with an adult’s help) into ½-inch thick slices.
On a large plate or platter, alternate slices of mozzarella and tomato.
Sprinkle cheese and tomato slices with basil.
Drizzle with olive oil and serve.

 

 

Flavored Cream Cheeses

For strawberry cream cheese:

You will need:
12-15 fresh, chopped strawberries, stems removed
1 8-ounce package low-fat cream cheese, softened to room temperature

Here’s what you need to do:
Mix strawberries with cream cheese and serve on bagels, toast or crackers.

 

For cinnamon-raisin cream cheese:

You will need:
1 teaspoon cinnamon
3 tablespoons brown sugar
1/4 cup raisins
1 8-ounce package low-fat cream cheese, softened to room temperature

Here’s what you need to do:
Mix cinnamon, brown sugar and raisins with cream cheese and serve on bagels, toast or crackers.

 

For peach cream cheese:

You will need:
½ cup peaches, peeled and diced
1 tablespoon powdered sugar
1 8-ounce package low-fat cream cheese, softened to room temperature

Here’s what you need to do:
Mix peaches and sugar with cream cheese and serve on bagels, toast or crackers.

 

For vegetable cream cheese:

You will need:
1 tablespoon diced carrots
1 tablespoon diced onion or chives
1 8-ounce package low-fat cream cheese, softened to room temperature

Here’s what you need to do:
Mix veggies with cream cheese and serve on bagels or with other raw veggies as a dip.

 

For herb cream cheese:

You will need:
1 teaspoon chopped fresh rosemary leaves (stripped from stalk)
1 tablespoon chopped green onion or chives
1/2 teaspoon paprika 1 8-ounce package low-fat cream cheese, softened to room temperature

Here’s what you need to do:
Mix rosemary, onions and paprika with cream cheese and serve on bagels or with other raw veggies as a dip.

**Tip: For finer texture, puree fruits or vegetables in a food processor or blender before mixing with softened cream cheese.

 

 

Kid-friendly Recipe Cookbooks

My A to Z Recipe Box: An Alphabet of Recipes for Kids

This gender-neutral recipe box gives kids 26 healthy recipes to try like “Ants in my Applesauce” and “Tremendous Three-layer Dip.” This fun box also includes stickers and 26 blank recipe cards so kids can document their own creations.

 

 

The Kid’s Cookbook: A Great Book for Kids Who Love to Cook!

This colorful, spiral-bound publication guides kids in every aspect of cooking and is designed for kids age 9 and older. Special “Here’s How” sections in the front of the book use photos and numbered steps to show kids how to wash, hull, pit, zest, core and peel a variety of fruits and how to peel and chop a selection of vegetables and herbs. Recipes are divided into four sections: Breakfast and lunch, snacks, main courses and side dishes, and desserts.

 

 

Pretend Soup and Other Real Recipes: A Cookbook for Preschoolers & Up

This fun cookbook for young kids is written by Mollie Katzen who’s received high accolades from the food industry for her nutritious recipes, cookbooks and more. Each recipe is featured twice – once written for parents with helpful tips and a second time with full-color illustrations for kids to follow.

 

 

Salad People And More Real Recipes: A New Cookbook for Preschoolers & Up

This book, also written by Mollie Katzen, follows the same style as “Pretend Soup,” with healthful vegetarian recipes that are also low in fat and sugar.

 

 

Honest Pretzels: And 64 Other Amazing Recipes for Cooks Ages 8 & Up
From award-winning author Mollie Katzen, this cookbook features recipes for older kids. As a step up from Katzen’s preschool books, this one serves to teach children a bit about math, science and the overall cooking process. All recipes are vegetarian.

 

 

The Healthy Body Cookbook: Over 50 Fun Activities and Delicious Recipes for Kids
This book takes nutrition to a new level, as it’s organized by body part. It provides recipes and shows how the nutrient content in each helps muscles, bones, the heart, etc. Older kids (ages 9 and up) will enjoy the science experiments and activities as well.

 

 

American Heart Association Kids’ CookbookGeared for children age 8 to 12, this book showcases fun recipes and also includes information on “heart-smart” eating. Colorful watercolor illustrations make it fun for kids to follow.

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