Crunchy Super Kid's Sandwich with Peanut Butter and Banana

Found on Parenting

You will need:

8 slices raisin bread

1/4 cup butter, softened

1/2 cup peanut butter

1 banana, thinly sliced

2 tablespoons honey

1/4 cup granola (use your kid's favorite)

Serves: 4

Spread butter on one side of each slice of raisin bread. Spread peanut butter on the other side of four of the slices. Top the peanut butter with thinly sliced bananas and honey.

Sprinkle granola over honey and top with remaining slices of bread (butter side up).

Heat a griddle to medium hot. Grill sandwiches are golden brown, flip and cook the other side until golden brown. Serve warm.

Recipe developed by Jamie and Bobby Deen for the Grain Foods Foundation

Pan-Fried Peanut Butter Jelly Sandwich for Picky Eaters

Found on Parenting

You will need:

2 tablespoons sugar
1 ½ tablespoons ground cinnamon
4 tablespoons (1/2 stick) unsalted butter
8 slices white bread
6 tablespoons favorite jam
6 tablespoons creamy peanut butter

Serves: 4 kids or 2 adults

In a small bowl, combine the sugar and cinnamon.

Spread the butter on one side of each bread slice. Flip the remaining slices over and spread them with the jam. Flip the remaining slices over and spread them with the peanut butter.  Sandwich together the jam slices and the peanut butter slices, keeping the buttered sides of the bread facing out.

Heat a large skillet over medium-low heat. Add the sandwiches and sprinkle the cinnamon sugar over the tops. Cook for 2 to 3 minutes, or until the bottoms are golden brown. Flip the sandwiches over and sprinkle the tops with cinnamon sugar. Continue to cook for 2 to 3 minutes, or until the bottoms are golden brown.

Remove the sandwiches from the skillet and cut into quarters. Serve, with the crusts on or off, depending on your child's preference.

Recipe Courtesy of Ballantine Books, The Deen Bros Take It Easy
Buy the book for more delicious recipes

The Sneaky Chef: Monkey Bars

Found on Parenting

Makes 1 dozen.

• Cooking spray
• 5 Tbsp butter
• 1/2 cup (packed) brown sugar
• 1/2 tsp salt
• 1/4 cup sweet-potato baby food (stage 1 or 2)
• 1/4 cup carrot baby food (stage 1 or 2)
• 2 large bananas, mashed (about 1 cup)
• 1 tsp pure vanilla extract
• 2 egg yolks
• 1/2 cup old-fashioned rolled oats (not quick-cooking)
• 1 cup all-purpose unbleached flour
• 1/2 cup white-chocolate chips (optional)

Note: Carrot and sweet-potato baby food can be used interchangeably; use one or the other, or both, as long as it totals 1/2 cup.

1. Preheat oven to 325°F. Spray the bottom, not the sides, of an 11 by 7-inch or a 9-inch-square pan.

2. In a saucepan over medium-low heat, melt the butter, sugar, and salt. Remove from heat, and allow mixture to cool about 5 minutes.

3. Whisk in the baby food, bananas, vanilla, and egg yolks. Add the oats and flour, and mix until just combined. Pour the entire mixture into the prepared baking pan, and bake for 40 to 43 minutes, until a toothpick comes out clean.

4. Allow to cool completely in pan before cutting. If desired, melt the white-chocolate chips in the microwave (on high for 15-second intervals), then drizzle across the bars.

Adapted from The Sneaky Chef to the Rescue: 101 All-New Recipes and "Sneaky" Tricks for Creating Healthy Meals Kids Will Love (Running Press, April 2009).

 Visit Missy Chase Lapine's website The Sneaky Chef.

Cheese Quesadillas with Avocado for Picky Eaters

Found on Parenting

You will need:

Eight 6-inch flour tortillas
2 cups grated Monterey Jack cheese (8 ounces)
1 avocado, halved, peeled, pitted, and finely diced

Serves: 4 kids or 2 adults

Sprinkle each of 4 tortillas with ¼ cup of the Monterey Jack cheese. Top each with the avocado, then the remaining cheese. Cover with the 4 remaining tortillas.

Heat a skillet over medium-high heat. Add the quesadillas, 1 at a time, and cook for 2 to 3 minutes per side, or until the tortillas are golden and the cheese is melted. Serve warm.

Recipe Courtesy of Ballantine Books, The Deen Bros Take It Easy
Buy the book for more delicious recipes

The Sneaky Chef: Peanut Butter Blondies

Found on Parenting

Makes about 2 dozen.

• Cooking spray
• 6 Tbsp unsalted butter
• 1 cup (packed) brown sugar
• 1/2 cup sweet-potato baby food (stage 1 or 2)
• 1/2 cup carrot baby food (stage 1 or 2)
• 3/4 cup creamy peanut butter (plus extra to use as icing, optional)
• 2 tsp pure vanilla extract
• 2 large eggs
• 1/2 tsp salt
• 3/4 cup oat bran (find it in the hot-cereal aisle, near the oatmeal)
• 1 cup all-purpose unbleached flour
• 1/2 cup peanut butter chips, optional
• Powdered sugar, optional

Note: Carrot and sweet-potato baby food can be used interchangeably; use one or the other, or both, as long as it totals 1 cup.

1. Preheat oven to 325°F. Spray the bottom, not the sides, of a 9 by 13-inch pan.

2. In a saucepan over medium-low heat, melt the butter and brown sugar. Remove from heat and allow mixture to cool a bit.

3. Whisk in the baby food, peanut butter, vanilla, eggs, and salt. Add the oat bran and flour, and mix until just combined. Mix in the peanut butter chips, if using, then pour into the prepared baking pan.

4. Bake for 30 to 33 minutes, until a toothpick comes out clean. Allow to cool completely in pan. Frost with peanut butter and/or dust with powdered sugar.

Adapted from The Sneaky Chef to the Rescue: 101 All-New Recipes and "Sneaky" Tricks for Creating Healthy Meals Kids Will Love (Running Press, April 2009).

 Visit Missy Chase Lapine's website The Sneaky Chef.

Cheesy Cinnamon Toast Recipe for Picky Eaters

Found on Parenting

You will need:

¼ cup sugar
¼ teaspoon ground cinnamon
4 slices of white bread
¼ cup cream cheese (2 ounces)

Serves: 4 kids or 2 adults

Preheat the broiler. Line a rimmed baking sheet with aluminum foil.

In a small bowl, combine the sugar and cinnamon.

Spread each slice of toast with 1 tablespoon of the cream cheese and sprinkle with the cinnamon sugar. Transfer the toasts to the prepared baking sheet.

Broil, 4 inches from the heat, for 1 to 2 minutes, or until the cinnamon sugar is melted.

Recipe Courtesy of Ballantine Books, The Deen Bros Take It Easy
Buy the book for more delicious recipes

Citrusy Pasta Salad

Found on Parenting

Prep time: 5 minutes
Cook time: 10 to 12 minutes for the pasta
Yield: 7 cups


* 8 oz campanelle (petal-shaped) pasta or small shells
* 1 can (15 oz) mandarin oranges in light syrup, drained
* 2 oz goat cheese, crumbled
* 1 medium red pepper, diced
* 2 ribs celery, thinly sliced on the diagonal
* 1/3 cup honey mustard dressing, such as Ken's

1. Cook pasta according to package directions. Drain and rinse under cool water. Put in a large serving bowl.

2. Add oranges, goat cheese, red pepper, and celery. Pour honey mustard dressing over the salad, and toss to combine.

How kids can help: Crumble the goat cheese; toss pasta with dressing. 

Grilled Cheese Recipe for Picky Eaters

Found on Parenting

You will need:

8 slices white bread
4 tablespoons (1/2 stick) unsalted butter
Four ¾-ounce wedges Laughing Cow cheese or other spreadable mild cheese
½ cup grated mild cheddar cheese (4 ounces)
¼ teaspoon garlic powder
1 large tomato, thinly sliced

Serves: 4 kids or 2 adults

Spread one side of each bread slice with the butter. Flip the slices and spread the other side with the spreadable cheese. Divide the cheddar cheese among 4 slices of the bread and sprinkle with garlic powder. Top with the tomato and cover each sandwich buttered side out with 1 of the remaining slices of bread.

Heat a large skillet over medium heat. Cook the sandwiches, turning once and pressing down with a spatula to help melt the cheese, until golden brown, 2 to 3 minutes per side. Serve warm.

Recipe Courtesy of Ballantine Books, The Deen Bros Take It Easy
Buy the book for more delicious recipes!

Kid-Friendly Finger Food: Krispie Fish "Fingers" with Lemon Mayo Dip

Found on Parenting

Preparation: 20 minutes
Cook: 4 minutes
Makes: 6 to 8 portions
Suitable for freezing

You will need:
½ pound skinless flounder or sole fillets
1 ½ cup Rice Krispies
3 tablespoons freshly grated Parmesan
¼ teaspoon paprika
salt and pepper, to season
1 teaspoon sesame seeds (optional)
1 egg
2 tablespoons flour
2 to 3 tablespoons canola oil, for frying

For the dip
2 tablespoons mayonnaise
2 tablespoons Greek-style yogurt
1 tablespoon fresh lemon juice
a pinch of salt, to season (optional)

Cut the fish into pieces the size of a little finger. Cover and set aside in the fridge. Put the Rice Krispies, Parmesan, and paprika in a food processor and whiz to fine crumbs. Transfer to a plate, and stir in salt and pepper to taste and the sesame seeds, is using. Beat the egg in a bowl with a pinch of salt. Spread the flour on a separate plate.

Toss 3 or 4 of the fish pieces in the flour, dunk in the egg, and roll in the crumbs until well coated. Set aside on a clean plate and continue with the remaining fish. Cook immediately or freeze according to the instructions on the left.

Heat the oil in a large frying pan and add the fish sticks. Fry for 1 ½ to 2 minutes on each side, until golden and cooked through. Transfer to a plate lined with paper towels to cool slightly before serving.

To make the dip, mix all of the ingredients together in a small bowl. Serve with the fish sticks.

From Anabel Karmel's Top 100 Finger Foods

Sesame Chicken Salad

Found on Parenting

Prep time: 10 minutes
Cook time: 10 to 12 minutes for the pasta
Yield: 6 cups


Salad:
* 8 oz long fusilli
* 1 cup snow peas
* 1 cup shredded cooked chicken
* 1/2 cup shredded carrots
* 1 Tbs sesame seeds
* 1 scallion, thinly sliced (optional)

Dressing:
* 1/4 cup creamy peanut butter
* 2 tsp brown sugar
* 2 Tbs reduced-sodium soy sauce
* 1 tsp sesame oil
* 1 tsp rice or apple-cider vinegar

1. Cook pasta according to package directions; add snow peas to the boiling water about one minute before pasta is done. Drain and rinse under cool water.

2. Mix the peanut butter, brown sugar, soy sauce, sesame oil, and rice vinegar in a large bowl. Add the pasta and snow peas; mix well. Add chicken and carrots; toss to combine. Top with sesame seeds and scallions, if you like.

How kids can help: Mix the peanut-butter dressing; sprinkle on sesame seeds and scallions.

Kid-Friendly Finger Food: Veggie Bites and Burgers

Found on Parenting

Preparation: 20 minutes
Cook: 16 minutes
Makes: 16 small bites or 8 burgers
Suitable for freezing or reheating
Suitable for children under 1

You will need:
2 tablespoons olive oil
1 medium shallot, diced
½ celery stalk, diced
1 large carrot, peeled and grated
½ small leek, thinly sliced
3 cremini mushrooms, diced
1 garlic clove, crushed
1 tablespoon soy sauce
2 teaspoons light brown sugar
¼ cup freshly grated Parmesan
2/3 cup fresh bread crumbs
1 ½ teaspoons mayonnaise
1 heaping tablespoon grated Cheddar
salt and pepper, to season
5 tablespoons unseasoned dried bread crumbs
2 tablespoons flour
1 egg
2 to 3 tablespoons canola oil, for frying
buns, lettuce, tomato, mayonnaise, to serve (for burgers)

Heat the olive oil in a large nonstick frying pan, and saute all the vegetables except the garlic for 10 minutes, or until soft. Add the garlic and cook for a minute, then add the soy sauce and sugar, and cook for 1 minute more. Spread out on a plate and let cool.

For small veggie bites, you need to chop the cooked and cooled veggies, either in a food processor (scraping down the sides frequently) or with a large knife.

Transfer the vegetables to a bowl and mix in 2 tablespoons of the Parmesan, the fresh bread crumbs, mayonnaise, Cheddar, and pepper to taste (the soy sauce should give enough salt). For bites, roll teaspoonfuls into balls. For burgers, take tablespoonfuls and squish into a patty shape. You can use a cookie cutter on the patties to create star-shaped burgers. If you have time, put them on a plate and chill for 1 hour or preferably overnight. However, they can be coated and cooked without chilling.

Mix together the dried bread crumbs and the remaining 2 tablespoons Parmesan on a large plate, along with salt and pepper to taste. Put the flour on a plate and season with salt and pepper. Beat the egg in a small bowl.

Dust the bites/burgers in the seasoned flour, then dip in the egg and roll in the bread crumbs. Heat the canola oil in a large nonstick frying pan and cook the bites/burgers for 1 to 2 minutes on each side, until golden. Drain on paper towels and serve warm -- with buns, lettuce, tomato, and mayonnaise for burgers.

From Anabel Karmel's Top 100 Finger Foods

Tricolor Pasta Salad

Found on Parenting

Prep time: 10 minutes
Cook time: 10 to 12 minutes for the pasta
Yield: 8 cups


Salad
* 8 oz tricolor fiori pasta
* 1 cup frozen peas, defrosted
* 1/2 cup shredded carrots
* 1 cup reduced-fat cheddar cheese, cubed
* 4 oz smoked turkey, cubed*

Dressing
* 1/2 cup light mayonnaise
* 2 Tbs lowfat milk
* 2 Tbs ranch dressing and seasoning mix, such as Hidden Valley

1. Cook pasta according to package directions. Drain and rinse under cool water. Place in a large serving bowl. Add peas, carrots, cheese, and smoked turkey.

2. Mix the mayonnaise, milk, and dressing mix in a small bowl. Pour over the pasta mixture. Stir well to combine.

How kids can help: Mix the ranch dressing; stir it into the pasta.
Per serving (1 cup): 217 calories, 6 g fat (3 g saturated), 522 mg sodium, 19 mg cholesterol.

*If you get the turkey from the supermarket deli, ask for 1/2-inch slices. 

Pizza pockets

Found on Parenting

Cook time: 10 minutes
Yield: 10 pizza pockets


* 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

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. 

Festive Holiday Salad for Kids

Found on Parenting

Kids can help:
Assemble the pieces of the salad and sprinkle the coconut.

What you need:

• Green Pear
• Celery sticks
• Red Apple
• Carrot slice
• Coconut (optional)
• JuJubee Candies

Cut a slice of pear from one side of the pear and then trim off lengthwise edges to form a tree trunk. Leave peel on. From a slice of the apple, with peel, cut a pot for the tree. Celery stick should be cut into thin strips, making an angled end cut so tree "branches" fit flush with the trunk. Use a carrot slice to make a small bird that will top the tree. Assemble each tree on a plate, using either carrot "ornaments" or little colored JuJubee candies. If using coconut, sprinkle along the bottom edge of the plate for "snow".

Fun-to-Eat Snowman Pizza for Picky Eaters

Found on Parenting

Kids can help:
Roll dough, make snowman and add sauce, cheese and pepperoni.

What you need:

• Dough
• 3 1/2 Cups whole wheat flour
• 1 Cup white flour
• 2 Tsp. active dry yeast
• 1 Tsp. sugar
• 1 1/4 Tsp. salt
• 1 1/2 Tsp. olive oil
• 1/4 Tsp. garlic powder
• 2 Cups water
• 1/4 Cup grated parmesan cheese

Other ingredients:

• Tomato sauce
• Mozzarella cheese
• Pepperoni
• Capers
• Carrot

1. Mix dry ingredients in a large bowl. Slowly add water, a little at a time, knead until dough is firm and smooth. Using olive oil, grease bowl and place dough ball in bowl, turning once so all surfaces are oiled. Cover with a cloth or plastic wrap and let rise in a warm spot until double in size, usually about 2 hours.
2. Place dough on a well-floured surface and roll dough to about 1/4 inch thick. Cut out three different sizes to form each snowman, by hand or using pastry cutters. Assemble snowman on baking pan, attaching "balls" by pressing together. Add sauce, cheese and Snowman decorations. Cut pepperoni into scarves, piecing two pieces together, if necessary. Make noses by cutting tiny carrot triangles.