Other Kid-Friendly Recipes

1 cup skim milk
1 (6-ounce) container low-fat vanilla yogurt
1/3 cup calcium-fortified frozen orange juice concentrate
1/4 teaspoon vanilla extract
5 ice cubes

1. Combine milk, yogurt, orange juice concentrate and vanilla extract in blender. Blend 15 seconds to combine ingredients. Add ice cubes and blend about 20 seconds to crush ice. Serve immediately. Serves 2.

By Joan Cirillo, "Relish Cooking with Kids," July 2006.

Per serving: 198 calories, 1.5g fat, 10g prot., 38g carbs., 1.5g fiber., 128mg sodium

2 tablespoons olive oil
2 garlic cloves, chopped
1 (14 1/2-ounce) can premium diced, peeled tomatoes, undrained
1 (48-ounce) can fat-free chicken broth
1 cup ditalini or alphabet pasta
1 (15 1/2-ounce) can garbanzo beans, drained
4 cups baby spinach leaves, rinsed (about 1 10-ounce bag)
1/4 cup grated Parmesan cheese

1. Heat oil in a large saucepan; add garlic, sauté 2 minutes. Add tomatoes, chicken broth, pasta and beans and stir. Simmer, covered, for 15 minutes, stirring occasionally to prevent pasta from sticking to bottom of pan. Add spinach and continue cooking, covered, until leaves are tender, about 5 minutes.
2. Ladle into bowls and sprinkle with cheese. (Pasta tends to absorb liquid as soup sits. Add more liquid as needed. If making ahead, separate liquid from other ingredients and combine when ready to serve.) Serves 6 to 8.

By Joan Cirillo, "Cooking with Kids"

Per serving: 254 calories, 7g fat, 15g prot., 33g carbs., 5g fiber, 707mg sodium.

1 large Granny Smith apple
3 large eggs, room temperature
1/2 cup whole milk
1/2 cup all-purpose flour
1/4 teaspoon vanilla extract
2 tablespoons butter
1/4 cup dark brown sugar
1/4 teaspoon cinnamon
Lemon juice
Confectioners’ sugar

1. Preheat oven to 450F and place rack in center of oven. Peel, core and slice apple. In a medium bowl, whisk together eggs, milk, flour and vanilla until smooth.
2. Melt butter in a 10-inch cast iron or other ovenproof skillet over medium heat. Spread apples in pan and cook for 4 minutes. Turn apples and continue cooking 3 minutes. Sprinkle brown sugar and cinnamon over apples and cook another minute or until sugar begins to melt. Remove pan from heat, stir apples lightly to coat with sugar, and then top with batter.
2. Bake 15 minutes or until mixture puffs up and turns golden brown around edges. Remove from oven and cut into four wedges. Sprinkle with lemon juice and serve with a sprinkling of confectioners’ sugar. Serves 4.


By Joan Cirillo, "Relish Cooking with Kids," July 2006.

Per serving: 247 calories, 10g fat, 7g prot., 32g carbs., 1.5g fiber, 65 sodium.

Chicken:
1 pound skinless, boneless chicken breasts (preferably organic)
Juice and zest from 1 lemon
1 teaspoon chopped fresh thyme (optional)
1 garlic clove, minced
1 teaspoon ground black pepper
1/2 teaspoon salt

Yogurt Dressing:
3/4 cup plain yogurt
3 tablespoons mayonnaise
¼ cup finely diced celery
¼ cup finely diced green apple
2 tablespoons red wine vinegar
1 tablespoon chopped parsley
1 tablespoon chopped basil
½ cup seedless red grapes, halved
Pita bread

1. In a medium bowl, combine chicken, lemon juice and zest and juice, thyme and garlic and let sit in the refrigerator 30 minutes. Remove chicken from bowl and season with pepper and salt. Using an outdoor grill or stove-top grill pan, cook over medium heat 5 to 8 minutes on each side or until cooked through. Cool and cut into ½-inch cubes.
2. To make the dressing, combine yogurt, mayonnaise, celery, apples, vinegar, parsley, basil and grapes; mix well. Add cooked chicken and let sit in the refrigerator 10 minutes.
3. Cut pita in half and stuff with chicken salad. Serves 6.

Recipe by James Boyce, "Relish Cooking with Kids," August 2006.

Per serving: 350 calories, 10g fat, 26g prot., 41g carbs., 5g fiber, 650mg sodium.