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Pineapple-Mango Salmon
Tiny chefs can mix up the sauce and coat the salmon with cooking spray.
Prep: 12 minutes
Yield: 4 servings
Cook: 14 to 22 minutes (depending one thickness of salmon)
Ingredients:
- Cooking spray
- ¼ cup teriyaki sauce
- ¼ tsp ground ginger
- 1 ¼ lb salmon fillet
- 1 mango, peeled and cut lengthwise into 8 pieces
- ½ fresh pineapple, peeled, cored and sliced lengthwise into eighths
- ½ tsp ground cinnamon
Instructions:
1. Coat grill or broiler with cooking spray, then heat. Combine teriyaki sauce and ginger in a small bowl and set aside. Place salmon on rack skin side up and cook 5 to 8 minutes. Lightly coat skin with cooking spray. Turn fish skin side down and brush with teriyaki mixture. Cook another 5 to 8 minutes, basting occasionally. Remove from heat and cover with foil to keep warm.
2. Lightly coat both sides of mango and pineapple slices with cooking spray and sprinkle with ground cinnamon. Grill or broil for 2 to 3 minutes per side, or until tender.
3. Serve salmon, mango and pineapple with sesame-ginger or curried rice.
How kids can help: Mix teriyaki sauce and ginger; lightly coat fruit with cooking spray and sprinkle with cinnamon.
Ham-and-Veggie Pinwheels
Kids can help layer up ingredients, and then oooh and aaah over how cute they look when sliced.
Prep time: 10 minutes
Serves: 4
Cook: N/A
Ingredients:
- 4 eight-inch flour tortillas
- 3/4 cup light cream cheese
- 1 small cucumber, peeled and sliced thin
- 4 large slices baked ham
- 2 medium tomatoes, sliced thin
Instructions:
1. Arrange the tortillas on a cutting board. Spread each with about 3 tablespoons cream cheese, then top with cucumber, ham and tomato slices.
2. Roll up each tortilla, pressing down firmly as you go. Place wraps, seam side down, on a cutting board and cut each into 4 sections.
How kids can help: Measure ingredients; assemble wraps.
Kid-Friendly French Toast
Show some love at breakfast with this sweet French toast recipe.
Prep: 10 minutes
Serves: 1 bread slice = 1 serving
Cook: up to 5 minutes
Ingredients:
- Oatmeal bread
- Egg
- Skim milk
- Maple syrup
- Strawberries
Instructions:
1. Beat an egg, using a fork, in a medium, low bowl. Add about ¾ cup milk per each egg used. Add a teaspoon of maple syrup and stir well.
2. Using a heart-shaped cookie cutter, cut out heart shapes from the center of bread slices.
Dip all bread pieces into egg mixture and set onto pancake griddle or large skillet set on medium heat.
3. Brown lightly on both sides.
4. Garnish with cut strawberries and maple syrup.
Kids can help: Stir egg mixture, dip bread and cut hearts.
Pizza Pockets
Kids can put together these tiny pockets in minutes; they’ll especially love sealing the sides with a fork.
Prep time: 10 minutes
Cook time: 10 minutes
Yield: 10 pizza pockets
Ingredients:
- 14-oz jar prepared pizza sauce
- 1 cup frozen chopped broccoli, thawed
- 1/2 cup 2% shredded 3-cheese mix (such as Kraft)
- 1/4 cup finely chopped pepperoni (optional)
- 2 cans (7.5 oz each) refrigerated biscuits (such as Pillsbury)
- 1 egg, slightly beaten, with 1 tsp water
Instructions:
1. Preheat oven to 450 degrees.
2. Combine 1/2 cup pizza sauce, broccoli, cheese and pepperoni, if using, in a medium bowl.
3. Flatten each biscuit into a 3-inch round circle, and top half of each with a heaping tablespoon of the broccoli mixture. Fold empty side of biscuit over the mixture. Press the edges with a fork to seal.
4. Place the pizza pockets on an ungreased baking sheet. Brush each pocket with some of the egg mixture, and pierce a small hole in the top of each one. Bake for 10 minutes, or until golden brown. Serve with remaining pizza sauce.
How kids can help: Flatten biscuits; mix the egg and water; use a fork to seal the biscuits.
Stick Stack Pancakes
Everything tastes better on a stick, even pancakes!
Time: 20 minutes
Serves: Makes 12 to 14 mini pancakes
Ingredients:
- 1 ¾ cups unbleached all purpose flour
- 3 tablespoons packed light brown sugar
- 1 tablespoon baking powder
- 2 tablespoons flax meal
- Pinch of ground cinnamon
- 3 eggs
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter, softened
- 1 cup milk
- 4 strawberries, cut widthwise into thin slices
- 2 kiwis, peeled and sliced widthwise into circles
- ¼ cup blueberries
- 4 skewers
Intructions:
1. Combine the flour, brown sugar, baking powder, flax meal and cinnamon.
2. Combine the eggs and vanilla in a mixing bowl. Add the butter and milk. Slowly add the egg mixture to the flour mixture. Stir until smooth. Chill in the freezer for 5 minutes.
3. Preheat a griddle to low. Lightly spray the griddle with nonstick spray. Ladle the pancake mixture onto the griddle to make 2-inch mini pancakes.
4. When the pancakes start to bubble lightly and the edges turn golden brown, flip them over. All bitty bakers should flip around the kitchen, as if they were just flipped with a spatula. Cook on the other side for one to two more minutes, until the pancakes come off the griddle easily with a spatula.
5. Layer the pancakes and fruit on the skewers. Dip in maple syrup and eat one layer at a time.
Kids can help: Stir the batter; older kids can stack them on a skewer, along with fruit.
From the book Bean Appetit by Shannon Payette Seip and Kelly Parthen, with Carisa Dixon