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Kids Kitchen

Make these healthy recipes at home and feel “At your Best”!

Apple Pie Pancake

  • 2 eggs
  • ½ cup all purpose flour
  • ½ cup milk
  • 1 tablespoon melted butter or margarine
  • 5 apples washed, peeled, and sliced in wedges
  • 1 tablespoon sugar
  • ½ teaspoon ground cinnamon

-Preheat oven to 425ºF. Lightly grease a pie plate.

-Beat the eggs in a medium bowl. Add the flour, milk and butter/margarine and beat until well mixed.

-Pour the egg mixture into the pie plate. Bake in the oven for 15 minutes. Turn the oven down to 350ºF and bake for 5 more minutes until the pancake is golden brown.

-Place the apples in a saucepan. Cook over medium heat, stirring gently, until slightly softened.-Mix the cinnamon and sugar together in a small bowl.

-Spoon the apple filling into the centre of the pancake. Sprinkle with cinnamon sugar. Cut into wedges and serve right away.

Source: Adapted from The Cooking Club Manual, Toronto Public Health, 2000.

Chicken Fingers

  • 2 chicken breasts, skinned and boned
  • 1 egg
  • 1 tablespoon milk
  • ½ cup bread crumbs, fine dry
  • 1 tablespoon parmesan cheese, grated
  • ½ teaspoon oregano, crushed dried
  • 2 tablespoons vegetable oil

-Cut chicken crosswise into strips about ½ inch thick

-Beat together egg and milk. Combine crumbs, cheese and oregano. Dip chicken into egg mixture and then into crumbs

-Microwave for 2-5 minutes. If you are using a flat bottomed browning dish, preheat for 4-6 minutes.

Source: Community Health Services Department, County of Lambton.

Light Hearted Caesar Salad

  • 1 cup seasoned croutons
  • 1 romaine lettuce, large head
  • 1 clove garlic minced
  • 2 tablespoons of parmesan cheese
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon water
  • 1 tablespoon parmesan cheese
  • ½ teaspoon dry mustard
  • ½ teaspoon Worcestershire sauce
  • 1 anchovy, fillet minced or
  • 1 teaspoon anchovy paste (optional)

-Wash lettuce and then dry between paper or tea towels.

-Dressing: mince garlic. In a small bowl, combine garlic lemon juice, water, first portion of parmesan cheese, mustard, Worcestershire sauce, and anchovy. Mix well.

-Just before serving, tear romaine lettuce into salad bowl.

-Pour dressing over and toss to mix. Add croutons and remaining cheese. Toss again.

Source: Adapted from Light-Hearted Everyday Cooking, Ann Lindsay.

Smoothies

Banana Smoothie

  • 1 banana
  • 1 cup milk (low-fat, skim, or soy)
  • 1 cup ice cubes
  • ½ tsp vanilla
  • 2 tsp honey (optional)

Peach Smoothie

  • 1 can of peaches, drained or
  • 2 fresh peaches
  • 1 cup ice cubes
  • 1 cup vanilla yogurt
  • ½ cup orange juice

Mixed Fruit Smoothie

  • 1 cup 100% fruit juice
  • 1 cup ice cubes
  • ½ cup fresh raspberries
  • 1 ripe peach or
  • (1/2 cup canned peaches)

Place all the ingredients in the blender. Hold the lid on the blender.

Process for about 20 seconds or until smooth. Makes 2 cups. Make a new recipe by combining different fruit and juices!

Source: Adapted from: Food to Grown On, Susan Mendelson and Rena Mendelson.