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Oven Baked French Fries

Oven Baked
French Fries
Prep Time: 10 minutes / Cook Time: 15 minutes / Servings: 2

Ingredients:
  • 2 medium potatoes, peeled
  • 2 tbsp. olive oil
  • 1 tsp. sea salt
Steps:
  1. Preheat oven to 425 degrees.
  2. Peel the potatoes and slice them into 1/2" thick slices.  Cut the slices again into 1/2" sticks, about 4-5 fries per slice.
  3. Place the fries in a strainer and run under cold water for 2-3 minutes, stirring the fries with your hands.  The water will run clear from the fries (it will be cloudy at first) and stiffen up a bit when they're ready.  Pat the fries dry with a paper towel.
  4. Place the fries on a cookie sheet and drizzle with the olive oil and sprinkle with the salt.  Mix again with your hands until all the fries are coated.
  5. Arrange the fries on the cookie sheet so that they're not touching each other and every fry has some space, flat on the cookie sheet.  Use two cookie sheets if necessary.
  6. Bake the fries in the oven for about 10 minutes.  Flip them over with a spatula and bake for another 5 minutes until crispy and golden brown. Place them on a paper towel to drain the excess oil.  Plate and serve.


Italian Turkey Meatballs and Rice
 
Prep Time: 20 minutes / Cook Time: 60 minutes / Servings: 6
Ingredients:
  • 1 cup (measured dry) brown rice
    Italian Turkey Meatballs and Rice
  • 4 tbsp. olive oil
  • 1 1/2 cups low-sodium chicken broth
  • 1 cup Trader Joe's Organic Tomato and Roasted Red Pepper Soup (or other Tomato Soup)
  • 1 pound lean ground turkey
  • 1/4 cup dry oats or bread crumbs
  • 1 tbsp. milk
  • 1 tbsp. ketchup
  • 1/2 cup shredded Parmesan cheese
  • 2 scallions, finely chopped
  • 3 tbsp. finely chopped fresh, flat leaf parsley
  • 1 egg
  • 2 tsp. garlic powder
  • 1 tbsp. Italian Seasoning
  • 2 Roma tomatoes, chopped into large pieces

Steps:
  1. In a large saucepan, heat 2 tbsp. of olive oil.  Add the rice and toast for 3-4 minutes on high heat, stirring constantly.  Add 2 cups of chicken broth and the tomato soup.  Season with salt and pepper and stir to combine.  Reduce the heat to a simmer, cover and cook for 30-40 minutes, until the rice is soft and all the liquid is absorbed.  Remove from the heat, stir and set aside.
  2. In a large mixing bowl, combine ground turkey, oats or bread crumbs, milk, ketchup, scallions, parsley, egg, garlic powder, Italian Seasoning and red chili flake.  Season well with salt and pepper and mix everything together with your hands until combined.
  3. Heat the remaining 2 tbsp. olive oil in a large skillet on medium heat.  Roll the turkey into 1" meatballs with your hands and place them in the pan.  Cook on medium heat for 4-5 minutes per side, until brown and cooked through.  Cook the meatballs in batches if necessary.
  4. When the last of the meatballs are cooked, add the rest into the pan and add the remaining 1/2 cup of chicken broth.  Deglaze the bottom of the pan with the broth.  Add about 2 cups of the cooked rice and stir well to combine.  Stir in the chopped Roma tomatoes and Parmesan Cheese until combined and cheese is slightly melted.  


Peanut Butter Banana Bread

Prep Time: 10 minutes / Cook Time: 45 minutes / Servings: 6-8

Peanut Butter Banana Bread
Ingredients:
  • 1 1/4 cups sifted flour
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1/4 cup natural peanut butter (any other nut butter would work)
  • 1 tsp. vanilla
  • 1/2 cup applesauce
  • 3/4 cup sugar or agave nectar
  • 3 ripe (brown) bananas
  • 1/2 cup walnut pieces


Steps:
  1. Preheat oven to 350 degrees.
  2. Spray a loaf pan with vegetable oil cooking spray.
  3. In a large mixing bowl, combine the flour, baking soda and salt.  Whisk together and set aside.
  4. In a separate large mixing bowl combine the peanut butter, vanilla, applesauce and sugar.  Mix with a stand mixer or electric mixer on medium for about 1 minute.  Break apart and add the bananas and mix on medium speed for another minute.
  5. Slowly incorporate the dry ingredients while continuing to mix.  When the mixture is smooth, fold in the nuts and stir until combined.
  6. Transfer the mixture to the loaf pan and bake in the oven for about 45-50 minutes, until a toothpick comes out clean when inserted.
  7. Cool in the pan for about 10 minutes, run a butter knife around the edges and transfer to a serving dish.  Slice and serve!


Krispy Rice Treats

Prep Time: 40 minutes / Cook Time: 0  minutes / Servings: 12


Ingredients:
Krispy Rice Treats
  • 3 cups Erewhon Crispy Brown Rice Cereal with Mixed Berries (available at most health food stores)
  • 1/2 cup whole oats
  • 2/3 cup natural peanut butter
  • 1/3 cup dried cranberries
  • 1/4 cup organic fair-trade, 65% cacao chocolate chips
  • 1/4 cup unsalted, shelled pistachios, roughly chopped
  • 1/4 cup raw almonds, roughly chopped
  • 1 tsp. pure vanilla extract
  • 1 tsp. wheat germ
  • 1 tsp. golden ground flax seed

Steps:
  1. In a large bowl, combine all ingredients and mix well with a large spatula.
  2. Press the mixture down evenly into the bottom of a non-stick, 8x8 brownie pan with your hands.  
  3. Allow the mixture to set for about 30 minutes at room temperature before serving.



Baked Phyllo Mozzarella Bites

Prep Time: 20 minutes / Cook Time: 10 minutes / Servings: 20 bites

Ingredients:
Baked Phyllo Mozzarella Bites
  • 1 roll thawed phyllo dough
  • 4 sticks of string cheese, cut into 5 bite size pieces each (20 total pieces)
  • 1/2 cup marinara sauce
Steps:
  1. Preheat oven to 375 degrees.
  2. Spray a cookie sheet with non-stick cooking spray.
  3. Follow the directions for preparing the phyllo dough (remember it must be kept moist to prevent cracking and breaking).
  4. Using a large knife or pizza cutter, section the phyllo dough into 9 even squares (cut twice horizontally into thirds, and vertically twice into thirds). 
  5. Place a mozzarella bite into the center of one of the squares.  Using about 3 sheets of dough, wrap the corners and edges around the piece of cheese.  Seal the edges with wet fingers and place the sealed bite onto the cookie sheet.  Repeat with the other bites of cheese until all are coated and wrapped.  Save the rest of the phyllo dough for the next recipe.
  6. Spray the stuffed bites with cooking spray and bake in the oven for about 7-10 minutes, until golden brown.  
  7. Remove from heat and transfer to a serving dish.  Serve with warm marinara sauce. 



Baked Phyllo Banana Bites with Coconut Whipped Cream

Prep Time: 20 minutes / Cook Time: 15 minutes / Servings: 18-20 bites

Ingredients:
Baked Phyllo Banana Bites
with Coconut Whipped Cream
  • 1 roll thawed phyllo dough
  • 18-20  1" banana slices, (about 2 small bananas)
  • 1/2 cup heavy cream
  • 1/2 cup coconut cream (I used Trader Joe's)
  • 3 stevia packets or 2 tbsp. sugar
Steps:
  1. Preheat oven to 375 degrees.
  2. Spray a cookie sheet with non-stick cooking spray.
  3. Follow the directions for preparing the phyllo dough (remember it must be kept moist to prevent cracking and breaking).
  4. Using a large knife or pizza cutter, section the phyllo dough into 9 even squares (cut twice horizontally into thirds, and vertically twice into thirds). 
  5. Place a banana piece into the center of one of the squares.  Using about 3 sheets of dough, wrap the corners and edges around the banana.  Seal the edges with wet fingers and place the sealed bite onto the cookie sheet.  Repeat with the other bites of banana until all are coated and wrapped.
  6. Spray the banana bites with cooking spray and bake in the oven for about 10 minutes, until golden brown, flip them over and bake an additional 5 minutes. 
  7. Remove from heat and transfer to a serving dish. 
  8. In a cold mixing bowl, combine heavy cream and stevia or sugar.  Mix on high speed with an electric mixer for about 5 minutes, until stiff peaks form.  Add the coconut cream and mix again just until combined.  Optional deliciousness:  Also add 1/4 cup lemon curd and mix just until combined.


Almond Crusted Chicken Nuggets with Sweet Mustard Sauce

Prep Time: 15 minutes / Cook Time: 10 minutes / Servings: 16 nuggets

Ingredients:
Almond Crusted Chicken Nuggets
with Sweet Mustard Sauce
  • 4 boneless, skinless chicken breast tenderloins, cut into 4 pieces each
  • 1/2 cup egg whites
  • 1 cup almond meal
  • 1/2 tsp. garlic powder
  • 1/2 tsp. each salt and pepper
  • 1/2 cup olive oil or coconut oil 
  • 1/4 cup mustard
  • 1/4 cup agave nectar
Steps:
  1. Set up two dipping stations:  Pour the egg whites into one bowl, and the almond meal into another bowl.  
  2. Season the almond meal with 1/4 tsp. each of garlic powder, salt and pepper.  Add additional seasonings if desired.  Stir until combined.
  3. Pat the chicken pieces dry with a paper towel.  Dip each piece of chicken into the egg whites and then place it into the almond meal. Cover it with the almond meal, pressing down to coat both sides.  Transfer to a separate dish.  Repeat with all the chicken pieces until they are all coated with the egg whites and almond meal.
  4. Heat the olive or coconut oil in a large skillet on medium heat.  Place the chicken nuggets into the skillet and fry for 3-4 minutes on each side, until golden brown and cooked through.  Transfer to a plate, lined with a paper towel.  Allow to cool for about 5 minutes before serving.
  5. For the sauce:  In a mixing bowl combine the mustard, agave nectar, and 1/4 tsp. each of garlic powder, salt and pepper.  Whisk until combined.  Serve with the chicken nuggets.


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