Kid-friendly recipes

Submitted by Lois M.

1 stick of butter
2 cups cooked mashed carrots
1/3 cup of sugar
1/2 tsp salt
3 tbs flour
1 tsp baking powder
3 eggs (beaten)

Slice and boil carrots until soft, mash carrots in potato ricer.  Mix butter, mashed carrots, sugar, salt, flour, baking powder, 3 eggs.  Use a 1 quart casserole dish (or souffle dish if you hae one), bake at 400 degrees for 15 minutes, reduce to 350 degrees and bake for 30-35 minutes.

Submitted by Stroller Strides
(Makes about 1 1/2 cups)

1 medium frozen banana
1/2 cup frozen sweet cherries
3/4 cup vanilla yogurt

In a food processor or blender, process banana until smooth. Add cherries and yogurt. Process until well blended. Serve immediately. Makes about 1 1/2 cups.

From The Complete Idiot`s Guide to Feeding Your Baby and Toddler by Elizabeth M. Ward, M.S., R.D.; www.ElizabethWardRD.com.
For more information on Stroller Strides visit www.strollerstrides.net/westchester

Submitted by Rosa T.

Ingredients:
1 whole small chicken
2 cans less expensive biscuits

— Place chicken in a large pot and cover with water, boil until meat is tender and coming off the bone
— Remove chicken and cut into bite sized pieces (save broth, remove bones)
— Roll out and cut biscuits into thin strips then add them to the broth– if the soup is too thick, add water, boil for 20 minutes
— Add the chicken pieces to the soup, add salt and pepper to taste

Submitted by Patty M.

Ingredients:

2 packages frozen spinach
2 cans cream of chicken soup
1 cup mayonnaise
3 packs boneless chicken breasts
1 tbsp curry
1 tbsp lemon juice
shredded cheddar cheese

— Microwave the spinach (barely cook, more to thaw), drain the water off, place in the bottom of a casserole dish, cut the chicken into chunks or strips, lay chicken on top of spinach
— mix chicken soup, mayo, curry, and lemon juice together and spread on top of chicken/spinach, sprinkle cheddar on top

— Bake 40 minutes on 350

Not a healthy, weight watcher, but if there`s ever a chance your kids will eat spinach…this is it.  Great over rice too.

The creamy dressing mellows the heat from the chiles – and best of all, it can be prepared in less than 30 minutes. Yield 4 servings (serving size: 2 1/2 cups)

Ingredients:
Dressing:
• 1/3 cup chopped fresh cilantro
• 2/3 cup light sour cream
• 1 tablespoon minced chipotle chile, canned in adobo sauce
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 4 teaspoons fresh lime juice
• 1/4 teaspoon salt

Salad:
• 4 cups shredded romaine lettuce
• 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
• 1 cup cherry tomatoes, halved
• 1/2 cup diced peeled avocado
• 1/3 cup thinly vertically sliced red onion
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (8 3/4-ounce) can no-salt-added whole-kernel corn, rinsed and drained

Preparation:
To prepare dressing, combine first 7 ingredients, stirring well. To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.

Tip: Add a spoonful of adobo sauce for a spicier salad. Kidney or pinto beans also taste great in this dish.

Nutritional Information:
Calories: 249 (30% from fat)
Fat: 8.2g (sat 2.8g,mono 2.9g,poly 0.7g)
Protein: 23.3g
Carbohydrate: 25.1g
Fiber: 7g
Cholesterol: 50mg
Iron: 2.2mg
Sodium: 650mg
Calcium: 106mg

For more information on Stroller Strides, email kriolo@strollerstrides.net or visit www.strollerstrides.net/westchester

Submitted by Samuel Branch: www.Taste1NYC.com and Mini Munchers, www.minimunchers.com

Chef Samuel Branch owner of Taste 1 Inc. personal chef services is the proud father of two little girls, one with several food allergies and another who will gladly eat whatever is set before her. Consequently, preparing organic and allergy free foods is equally essential and enjoyable for him. Although Chef Samuel offers a range of services from cooking classes to intimate dinner parties, he is most passionate about finding exciting and healthy meal options for all children. This recipe is a special one for him and his girls in that it incorporates his Caribbean flavors, is fun to prepare and is gluten free!

Coconut Crusted Tofu nuggets w/ Mango Ketchup

Makes 12 Tofu Nuggets
2 Tbsp Canola Oil
½ block Extra Firm Tofu
½ cup Coconut milk (egg if not allergic)
½ cup Brown Rice crisp cereal (ground in the food processor)
½ cup Coconut Flakes (unsweetened)
1 tsp Lime Zest
Salt to taste
Freshly Ground black Pepper to taste

Directions:

1. Drain the tofu thoroughly and press out all the liquid.
2.Cut the tofu into 1 inch squared cubes and season with salt and pepper.
3.In a small bowl add tofu to coconut milk, coating evenly and leave for a couple minutes.
4.Take another bowl and mix cereal, coconut flakes, and lime zest together.
5.Dredge tofu one by one in the cereal mixture and place on a sheet pan.
6.Let the breaded tofu sit in refrigerator for about 30 minutes and then repeat each step for a second cereal coating.
7.Heat sauté pan with canola oil and pan fry on each side until golden
8. Serve with mango ketchup

Mango Ketchup

1 Tbsp of Olive Oil
½ small Red Onion, finely diced
1 large Ripe Mango, peeled and diced
1 Tbsp Agave Nectar
1 ½  Tbsp Apple Cider Vinegar
ground All Spice, pinch
Salt to taste
Freshly ground black pepper to taste

1. Heat small pan with olive oil and sauté mango and red onions until soft.
2. Add remaining ingredients, stir and remove from heat.
3. Cool and puree in blender
4. Enjoy!

Submitted by Brody M.

A delightful summer treat for the whole family!
Find some local fresh sweet corn, and cut the kernels off of the ear (before cooking)
Cover a tortilla with shredded cheese (mexican shredded mix is great) — layer in fresh corn, and thinly sliced tomato or salsa if you prefer, top with a second tortilla.  You could probably sneak some carrots in there too….
Cook on medium heat in a skillet with a little butter untill cheese melts.
Eat while hot! It`s a great way to sneak in some fresh veggies to the kids, but still sinfully delicious.

8 oz. Philadelphia Cream Cheese
4 oz sour cream
6 oz. Craisins
4 green onions, (finely chopped, white and some green parts)
Mix together cream cheese and sour cream until smooth. Add Craisins and green onions, mixing well.
Refrigerate for at least one hour or more.
Serve with crackers.

Submitted by www.weelicious.com
 (1 9×5 inch loaf or 6 mini loaves)

2 1/2 Cups Flour
2 tsp Baking Powder
1/2 tsp Salt
3/4 Cup Agave
1/4 Cup Butter
1 Cup Orange Juice
1 Egg
1 Tsp Vanilla
1 Tsp Grated Orange zest
1 Cup Fresh Cranberries, chopped
3/4 Cup Chopped Walnuts

1. Preheat oven to 350 degrees.
2. Combine the flour, baking powder and salt in a bowl.
3. Cream the butter and agave and then add the orange juice, egg, vanilla and orange zest.
4. Pour the flour into the butter mixture to combine. Add the cranberries and walnut. Do not over mix.
5. Pour mixture into a 9×5 inch greased loaf pan or 6 greased individual mini loaves.
6. Bake 55-60 minutes for the 9×5 inch pan or 35 minutes for the smaller loaves.
7. Let rest for 5 minutes in the pan, remove and cool or a wire rack.
8. Serve.

Submitted by www.munchcrunchbunch.com

Ingredients:

2 Tbsp, butter
1 small onion, diced
3/4 cup, Arborio rice
1 cup, low-sodium vegetable broth
1 cup, sliced portabella mushrooms
1 cup, diced asparagus
3/4 cup, sweetened dried cranberries
2 Tbsp, minced fresh basil
1 Tbsp, Parmesan cheese

Directions:

Preheat oven to 425ºF. Grease a medium casserole dish. Melt butter in a large saucepan. Add onion and cook over medium heat until soft. Add rice; cook for 2 minutes. Add broth; bring to a boil for 2 minutes. Stir in remaining ingredients, except Parmesan cheese. Pour mixture into casserole dish. Cover and bake for 30 minutes. Stir in cheese. Serve immediately.

Submitted by Stroller Strides
Makes eight 2-oz servings

1 tablespoon canola or olive oil
1/2 cup all-purpose flour
1/4 cup grated Parmesan cheese
1 cup cornflakes, crushed
3/4 cup buttermilk
1 pound boneless, skinless chicken breast, cut into small chunks or strips

Heat oven to 400F. Grease baking sheet with oil. Pat chicken dry with paper towels. Measure flour and Parmesan cheese into a resealable 1 gallon plastic food storage bag. Do the same for the crushed cornflakes in a separate bag. Pour buttermilk into a shallow bowl. Add chicken pieces one at a time to the flour bag and shake until coated. Dip each piece of chicken into buttermilk, covering thoroughly, and letting extra buttermilk drain off. Place each piece of chicken one at a time into the cornflake bag and shake to cover. Place coated chicken pieces on a baking sheet. Cook for 5 minutes. Flip and cook for another five minutes, or until done.

From The Complete Idiot`s Guide to Feeding Your Baby and Toddler by Elizabeth M. Ward, M.S., R.D.; www.ElizabethWardRD.com.

Submitted by Chris G.

(serves 8)

Cook 1 box extra thin spaghetti (rinse, drain).  While pasta is still hot, pour 1/2 cup red wine vinegar over the pasta and toss.  Add 1 bottle of Paul Newman`s Italian Dressing and toss again.
While pasta is boiling, blanche florets of broccoli, and/or chopped beans, carrots, pine nuts, and red onion
Toss in veggies after dressing pasta.  Serve at room temperature.

Submitted by Kerry T.

Use any English muffins you have but preferably whole wheat. Toast the muffins lightly and apply marinara sauce or pizza sauce if you actually have it in your pantry. Then top with just about any cheese you have in your fridge, but preferably jack, mozzarella and/or cheddar. Broil for about 4 minutes until bubbly and melted. Or you could add any cold cuts you have in your fridge. My husband and children will always eat this impromptu pizza and I always have these ingredients on hand. It only takes about 8 minutes total and can be rather healthy and pretty when served with a simple green salad or add veggies on top — if you`re feeling really tricky, “hide” some carrots or broccoli under the cheese!

Chicken breasts, which I always brown, then put in lightly greased baking dish (I have this 9 x 13 Pyrex thing).  Pour 1/2 c. chicken broth over chicken. Chop up some potatoes, sweet potatoes, carrots, and onions and surround the chicken with the vegetables.  Sprinkle salt and pepper over the whole thing.  Bake at 425 for about 20 minutes. Meanwhile, melt some butter (about 2 tbsp.) in a small saucepan and add 1/3 c maple syrup (I never worry if it`s “real” — in this recipe it all tastes the same).  After the first 20 min., baste the chicken and veggies with the butter-syrup mixture every 5 minutes or so for another 20 minutes or until chicken is cooked thru and veggies are tender.  One dish meal!

Submitted by Marilyn S.

Use one box of orzo — cook according to directions and drain; add 1/4 c. olive oil (sounds like a lot but otherwise it gets a little dry) and let cool.  Add about 3/4 cup crumbled or cubed feta cheese, some Greek olives if you like them, sun-dried tomatoes, toasted pine nuts or slivered almonds (about 1/4 c. of each), 1 tsp. rosemary (dried), 1/2 c. chopped green onions (and for a bizarre sweet hit, I sometimes add some raisins, currants or dried cranberries.  It works, trust me. ) Mix all together and chill.  I could eat this every single day for a week.  Sometimes I do after everyone else is bored of it.  Big favorite of my boys to take to school for lunch.