Chicken Quesadillas

March 12, 2015 in Lunch

Ingredients

  • 1 large, boneless, skinless chicken breast or 2-3 chicken tenders
  • 1/3 cup shredded cheddar cheese1/3 cup salsa
  • 2 small whole wheat tortillas

If the chicken is not already cooked, bring a medium saucepan of water to a boil. Add the chicken and simmer over medium-low heat for 10 minutes. Drain the chicken, cool slightly and shred into small pieces. Alternatively, you can grill 2-3 chicken tenders in a sauté pan or stove top grill. Shred into small pieces. Combine the chicken, cheese and salsa in a medium bowl.

Lay a tortilla on a clean surface and spoon in one half of the filling. Fold over and press closed. Ask an adult to help you turn on the stove to medium heat. Place the quesadilla in a frying pan or on a stove top grill and cook until golden brown on the bottom. Flip over and cook the second side. Repeat with remaining tortilla and filling. Serves 2.

Serve with sautéed garden vegetables such as zucchini, green beans, carrots or kale.

NutritionInfo_ChickenQuesadillas

Skills: cooking & shredding chicken, working with a hot stove

Equipment: mixing bowl, stove top grill or large frying pan

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Yogurt Parfaits

March 11, 2015 in Breakfast, Uncategorized

Ingredients:

  •  1 cup chopped banana, or other fruit of your choice
  • ½ cup sliced strawberries, or other fruit of your choice
  • ½ cup granola
  • 2 cups low fat plain yogurt

Directions:

Put all the fruit into a bowl and mix very gently. Spoon a tablespoon of fruit into each glass. Then spoon in a tablespoon of yogurt. Then spoon in a teaspoon of granola. Repeat these layers until all the ingredients have been used. Eat immediately. Serves 4.

NutritionInfo_YogurtParfaitsSkills: spooning, stirring

Equipment: 4 glasses, tablespoon, teaspoon, bowl

Source: Adapted from sallysampson.com and used courtesy of HIPPY, USA

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Cream Scones with Chocolate Chips

July 12, 2016 in Uncategorized

Ingredients: 

2 cups flour

¼ cup sugar, plus sugar for sprinkling

2 ½ t baking powder

½ t salt

¾ cup semisweet mini chocolate chips

1 ¼ cups heavy cream

1 T milk or cream for brushing tops

Directions:

Position rack in center of oven and preheat to 425.  Line a baking sheet with parchment paper.

In a large bowl, whisk the flour, sugar, baking powder and salt together thoroughly.  Stir in the chocolate chips.  Make a well in the center and pour the cream into it.  Use a rubber spatula to push the dry ingredients from the sides into the well, cutting and turning the mixture just until the dry ingredients are almost entirely moistened and the dough looks rough and shaggy.  Gather the dough into a lump and knead it gently against the sides of the bowl five or more times, pressing in the loose pieces, until the dough just holds together (it should not be smooth) and the sides of the bowl are fairly clean.

On a lightly floured board, pat the dough into an 8 ½ in round about ¾ inch thick.  Cut into 12 wedges.  Place them at least 1 inch apart on the baking sheet and brush the tops with milk or cream.  Sprinkle lightly with sugar.  Bake until the tops are golden brown, 12-15 minutes.  Let cool on a rack and serve warm or at room temperature.  Makes 12

Variation:  Substitute ¾ cup dried cranberries for the chocolate chips

Skills:  measuring, combining ingredients

Equipment:  parchment paper, baking sheet

Source:  Bittersweet by Alice Medrich

Kiss The Cow Quiche

July 12, 2016 in Lunch

Ingredients: 

8 pre-baked mini pie crusts

3 Eggs

½ cup Milk

Some grated Jack Cheese

Some grated Cheddar Cheese

A little bit of soft Goat Cheese, if desired

A little bit of chopped Ham, if desired

Directions: 

Ask an adult to help you pre-bake the pie shells for 8 minutes at 375.  That way you won’t have a soggy crust!

Break the eggs into a bowl with a spout.  Add the milk.  Whisk thoroughly.  Put the ham into the bottom of the shell.  Sprinkle whatever kind of cheese you like on top.  Don’t pat it down and don’t fill it too full.  Leave room for the egg.  Put on a cookie sheet.  Pour in egg mixture to the top.  Bake @ 375 for 25-30 minutes.  Makes 8 individual quiches.

Variation:  Substitute chopped broccoli for the ham.

Skills:  Cracking eggs, whisking eggs, pouring, filling, sprinkling

Equiptment: whisk, medium bowl, baking sheet