Polenta Flowers

Prep: 5 minutes
Cook: 10 minutes
Yield: 24 flowers

6-inch log refrigerated cooked polenta
olive oil
1/4 cup shredded Parmesan cheese
tomato sauce for dipping

Cut polenta into 24 slices and use cookie cutters to cut flower shapes from slices. Arrange on a parchment paper lined baking sheet, brush with olive oil and sprinkle with cheese. Bake at 450 for 10 minutes. Cool slightly and serve with tomato sauce.

Tips and Tricks
Rather than buying premade polenta, I bought a bag of dry polenta and followed the directions on the bag. This option takes longer, but is cheaper.
Make It Healthier
Use natural tomato sauce.
How Kids Can Help
Kids can cut the flower shapes out and sprinkle cheese.
Recipe Source
Parents magazine

Crunchy Fish Triangles

Prep: 5 minutes
Cook: 8-10 minutes
Yield: 4 servings

1/2 pound tilapia fillets, cut into 12 triangles
2 Tbsp milk
1/3 cup bread crumbs
1 Tbsp dry ranch salad dressing mix
olive oil

Mix bread crumbs with salad dressing mix. Pour milk into a separate bowl. Dip fish into milk, then into bread crumb mixture. Place on a baking sheet lined with parchment paper and drizzle with olive oil. Bake at 450 for 8-10 minutes or until fish flakes easily.

Tips and Tricks
Use any white fleshed fish. 450 always seems to hot for my oven, so I reduce the temperature and increase the cooking time. I also used Italian seasoned bread crumbs.
Make It Healthier
Use fat-free milk and trans-fat free bread crumbs.
How Kids Can Help
Mix bread crumbs and salad dressing mix. Older kids can coat fish.
Recipe Source
Parents magazine

Crispy Coconut Chicken

Prep: 15 minutes
Cook: 40 minutes
Yield: 4 servings

2/3 cup crushed multigrain crackers
1/3 cup flaked coconut
1 jar mango chutney (9 oz)
3 Tbsp lime juice
1 tsp curry powder
8 chicken drumsticks, skin removed
2 cups frozen peas, thawed
1 cup cooked brown rice

Heat oven to 375. Combine cracker crumbs and coconut and place in a small bowl. Reserve 1/4 cup chutney. In another bowl, combine remaining chutney, lime juice and curry powder. Dip chicken pieces in chutney mixture, then roll in crumb mixture.

Bake chicken on a foil lined pan for 40 minutes or until done. Cover loosely with aluminum foil for last ten minutes to prevent overbrowning.

Toss peas with reserved chutney ans cook in microwave for 2 minutes. Combine peas with rice.

Tips and Tricks
In place of drumsticks, I used about a pound of boneless, skinless chicken breast, cut into strips. If you do this, reduce your cooking time. I also slightly reduced the amount of curry, and I used Italian bread crumbs instead of crackers.
Make It Healthier
Use trans-fat free crackers.
How Kids Can Help
Mix chutney into peas. Press buttons on microwave.
Recipe Source
Parents magazine

Nutrition Facts
one serving equals 589 calories, 14 g fat, 62 g carbs, 43 mg calcium, 5 g fiber

Pecan-Chicken With Peach Dipping Sauce

Prep: 15 minutes
Cook: 30 minutes
Yield: 4 servings

1/2 C pecan halves
2 slices whole wheat bread, torn into pieces
2 egg whites, lightly beaten
1 lb chicken breast tenders
1 tsp finely chopped fresh thyme leaves or 1/4 tsp dried thyme
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 tbsp + 1 tsp olive oil
1/2 C apricot or peach 100% fruit spread
2 tbsp lemon juice

Preheat oven to 425 degrees F. Coat a rimmed baking sheet with cooking spray.

Put pecans in food processor and chop. Add bread and pulse to fine crumbs. Transfer to shallow dish. Put egg whites in another dish and beat lightly. Sprinkle chicken with thyme, salt, and pepper.

Dip a piece of chicken into egg whites and then roll in crumbs, pressing to adhere. Place on prepared baking sheet. Repeat with remaining chicken. Drizzle chicken with oil. Bake 12 to 15 minutes, until crumbs brown and chicken is no longer pink in thickest part.

Mix fruit spread and lemon juice in bowl to make sauce.

Tips and Tricks
Instead of chopping pecans in a food processor, place them in a resealable plastic bag and crush with a rolling pin. If you don't have or don't like pecans, try using other nuts. If you don't have thyme, you can leave it out. In place of chicken tenders, cut regular boneless, skinless breasts into pieces.
Make It Healthier
Omit salt.
How Kids Can Help
Measure ingredients. Older kids can coat chicken.
Recipe Source
Prevention magazine

Spicy Jack Mac & Cheese With Broccoli

Prep: 55 minutes
Yield: 8 servings

2 cups dry elbow macaroni
2 cups chopped frozen or fresh broccoli
2 cups grated sharp cheddar
2 cups shredded pepper jack cheese
1 can evaporated milk
1/2 cup grated parmesan cheese, divided
1/2 tsp black pepper
2 tbsp bread crumbs

Preheat oven to 350. Lightly butter 2 1/2 quart casserole dish. Cook macaroni according to package directions. Add broccoli to water for last 3 minutes of boiling. Drain.

Combine pasta, broccoli, cheddar & jack cheeses, milk, 1/4 cup parmesan, and pepper in a large bowl. Pour into casserole dish. Combine remaining parmesan and bread crumbs and sprinkle on top. Bake covered for 20 minutes. Uncover and bake 10 minutes more or until lightly browned.

How Kids Can Help:
Kids can help shred cheese. Measure and dump ingredients.

Pasta With Ricotta And Peas

Prep/Total Time: 15 minutes

Yield: 6 servings

12 ounces whole wheat pasta

1/2 cup part-skim ricotta

3 tbsp olive oil

1 clove garlic, chopped

1 cup fresh peas

1 tsp salt

1/2 tsp black pepper

1 cup halved yellow grape tomatoes

1 lemon, zested

Boil a pot of water and cook pasta according to package directions. Drain, reserving one cup of cooking liquid. In a bowl, toss hot pasta and ricotta cheese until combined.

Warm olive oil in a large skillet and add garlic, peas, salt and pepper. Saute for about 4 minutes, then add cooking liquid and cook until peas are bright green and tender, about 4 more minutes.

Add the ricotta pasta to the pan, toss over low heat to combine. Add tomatoes and mix. Sprinkle with lemon zest.

Tips and Tricks

My super picky son ate this healthier version of mac and cheese with no complaints. I used frozen peas and skipped the cooking in the pan step. Instead, I steamed them in the microwave. I also used dried lemon peel in place of the freshly zested lemon. Use regular orange grape tomatoes if you can't find yellow ones.

Make It Healthier

Omit salt.

How Kids Can Help

Pour pasta into water. Measure spices.

Nutrition Facts

one serving equals 323 calories, 11 g protein, 10 g fat, 48 g carbohydrate, 68 mg calcium, 5 g fiber

Chili 'N' Cornbread Bake

Prep: 40 minutes
Yield: 6 servings

1 1/2 cups hot water
1 pkg cornbread stuffing mix
1 1 /2 lbs lean ground beef
1 15 oz can kidney beans, undrained
1 8 oz can tomato sauce
1 cup thick & chunky salsa
1 cup shredded cheddar cheese

Preheat oven to 400. Add hot water to stuffing mix, stir until moistened. Set aside. Brown meat in a large skillet. Drain and add beans with liquid, tomato sauce and salsa. Mix well. spoon into 2 qt casserole dish. Sprinkle with cheese and top with prepared stuffing. Bake 30 minutes or until heated through.

Tips & Tricks:
Experiment with adding your favorite chili add ins like bell peppers, onions, and corn.

Make it Healthier:
Use reduced sodium beans and tomato sauce. Reduce ground beef or replace part of the ground beef with bulgur wheat. Use organic, whole grain stuffing mix and low fat cheese.

How Kids Can Help:
Kids can dump ingredients. Older kids can shred cheese. Kids can sprinkle cheese on casserole.

Beef Taco Skillet

Prep: 20 minutes
Yield: 4 servings

1 lb ground beef
1 10 oz can tomato soup
1/2 cup salsa
1/2 cup water
6, 6" flour tortillas, cut into 1" pieces
1/2 cup shredded cheddar cheese

Cook beef in 10" skillet until well browned, stirring to break up meat. Drain fat. Stir in soup, salsa, water, and tortillas. Heat to a boil, reduce heat and cook for 5 minutes on low. Top with cheese.

How kids can help:
Kids can tear or using a butter knife cut tortillas. Older kids can shred cheese & open cans.

Tips & Tricks:
For a creamier skillet casserole, add 1/2 cup sour cream when you add the soup. Experiment with corn or whole grain wheat tortillas. Monterey or Pepper Jack cheese gives this casserole a Tex-Mex kick.

Chocolate Candy Cane Cookies

Prep: 30 minutes
Bake: 10-15 minutes per batch
Yield: 52 cookies


1 pkg. (8 oz.) cream Cheese, softened
3/4 cup (1-1/2 sticks) butter, softened
1 cup sugar
2 tsp. vanilla
2-1/2 cups flour
1/2 tsp. baking soda
4 squares semi-sweet baking chocolate, melted
1 pkg. (6 oz.) white baking chocolate
12 hard peppermint candies, crushed


Beat cream cheese, butter, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add flour and baking soda; mix well. Blend in semi-sweet chocolate.


Shape tablespoonfuls of dough into 52 balls. Roll each ball into 3-inch-long rope. Place, 2 inches apart, on baking sheet, bending top of each slightly to resemble a candy cane.

Bake at 350 for 10 to 12 min. or until lightly browned; cool 5 min. on baking sheet. Transfer to wire racks; cool completely. Microwave white chocolate as directed on package; drizzle over cookies. Sprinkle with crushed candies. Let stand until chocolate is firm.

Tips and Tricks
The dough is easier to shape if you refrigerate it briefly. Crush the candies in a resealable plastic bag to avoid messes. To make these cookies more chocolatey, drizzle additional melted chocolate over the top.
Make It Healthier
Use unsalted butter or trans-fat free spread. Use reduced-fat cream cheese.
To lighten it up, use reduced-fat cream cheese and trans-fat free spread in place of butter.
How Kids Can Help
Older kids can use the mixer. Younger kids can dump ingredients into a bowl, press buttons on microwave and crush candies.

Cookies Jar Mixes

Unsure of what to give friends and neighbors this year? These cookie mixes are fun & delicious, plus your friends can make them up at their convenience and have a fresh baked treat from your heart!

Tips & Tricks:
Carefully layer ingredients in the jars, the layers show through and look pretty. Put a square of holiday fabric between the ring and the lid for a pretty jar topper. Be sure to label each jar with the recipe so your friends can bake up a treat!

How Kids Can Help:
Kids can measure & dump ingredients, kids can help deliver treats to friends.


Biscotti Cookie Mix in a Jar:
In a large bowl, combine the following ingredients:

2 3/4 c. all-purpose flour
2 c. chopped almonds
1/2 tsp. baking powder
1/2 tsp. baking soda
1 1/2 c. sugar
1/4 tsp. dried lemon peel
1/4 tsp. dried orange peel

Place the mixture in a pretty jar or airtight container and include the following gift tag:

Biscotti

1 package Biscotti Mix
3 large eggs
1/2 c. butter, melted
1/2 tsp. anise extract
1 large egg, separated

Preheat oven to 375 degrees. Combine Biscotti mix with the eggs, butter, anise, and extra egg yolk from separated egg. Mix on low speed until the dough is smooth.

Roll dough out into two 12-inch logs, about 3 inches wide. Place logs onto a cookie sheet and brush with remaining egg white. Bake for 30 minutes or until golden brown. Remove from oven and reduce oven temperature to 325 degrees.

Cut the logs diagonally, into 1/2-inch slices. Bake the slices on their sides for another 12-14 minutes. Cool on wire racks and store in an airtight container.




Chocolate Chip Fudge Cookie Mix

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/4 cups rolled oats
1 chocolate bar -- (5.5 ounce)
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup chopped nuts
1/2 cup semisweet chocolate chips


1. Dry ingredients are layered in a jar and given, along with directions, as a gift. Use a funnel that has a 2-inch opening, to layer nicely in jar. With wire whisk, mix flour, baking powder, and baking soda. Pour into jar, pack down level with heavy object.

2. Mix oatmeal in a blender. Grate chocolate bar and mix into the oatmeal. Pack on top of flour in jar.

3. Add white sugar and pack down. Add brown sugar and pack down. Layer chopped nuts on top of brown sugar. Finish layering jar with mini or regular chocolate chips until even with the top (no more than 1/2 cup).

4. Use scissors to cut a 9 inch-diameter circle from calico. Place over lid and secure with rubber band. Tie on a raffia or ribbon bow to cover rubber band.

5. Label and store in a cool dry place away from a heat source so condensation and clumping does not occur.

6. Attach this recipe to the jar:

Chocolate Chip Fudge Cookie

Preheat oven to 375 degrees F.

1. Spoon chocolate chips and nuts into small bowl, set aside.
2. Spoon brown and white sugar into mixing bowl.
3. Add the following:
1/2 cup margarine or butter, cream well.
1 egg
1/2 teaspoon vanilla
Mix well. Pour oatmeal and flour mixture from jar into bowl, mix thoroughly.
Roll into walnut size balls, place on slightly greased cookie sheet 2 inches apart. Bake for 8 to 10 min.





Ginger Snap Cookies & Gingerbread Cookie Mix in a Jar

Ingredients to layer in the jar:

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup packed brown sugar
1 1/2 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground allspice

Mix 2 cups of the flour with the baking soda and baking powder. Then mix the remaining 1 1/2 cups flour with the spices.

In a one-quart, wide-mouth canning jar. Layer the ingredients starting with the flour baking powder mixture then the brown sugar and finally the flour and spice mixture. Use the bottom of a small clean juice glass and press each layer firmly in place.

Store in a cool dry place away from a heat source so condensation and clumping does not occur.

Write the following instructions on a card and attach to the jar:

GINGERBREAD COOKIES

1. Empty contents of jar into a large mixing bowl. Blend together well.

2. Add 1/2 cup softened butter or margarine, 3/4 cup molasses and 1 slightly beaten egg. Mix until completely blended. Dough will be very stiff so you may need to use your hands. Cover and refrigerate for 1 hour.

3. Preheat oven to 350 degrees F (175 degrees C).

4. Roll dough to 1/4 inch thick on a lightly floured surface. Cut into shapes with a cookie cutter. Place cookies on a lightly greased cookie sheet about 2 inches apart.

5. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Decorate as desired.

Quick 'n' Easy Pita Pizza

Prep: 15 minutes
Yield: 4 Mini Pizzas

1 1/2 cups tomato sauce with Italian seasonings
4 pita bread rounds
2 cups mozzarella, shredded
16 slices pepperoni
1/4 cup grated Parmesan

Preheat oven to 425. Warm pitas in the microwave or preheated oven for 1 minute, or until soft. Spread sauce evenly on crust and sprinkle on mozzarella. Arrange pepperoni evenly on top and sprinkle with Parmesan. Bake 8 to 10 minutes until cheese bubbles and begins to brown, and pita crusts have reached the desired level of crispness.

Tips & Tricks:
Top with your favorite pizza toppings such as pineapple, ham, ground beef or sausage, olives, onions, or whatever you like!

How Kids Can Help:
After spreading sauce, allow kids to build their own pizzas with their favorite toppings.

Make it Healthier:
Use whole wheat pita bread. Top with veggies instead of pepperoni.

Kids Can Make: Caramel Sandwich Cookies

From Nickjr.com

Prep: 30 minutes
Yield: 25 sandwich cookies

2/3 cup flour
1 roll sugar cookie dough
20 caramel candies
1 tbs water

Preheat oven to 375. Knead the flour into the cookie dough until its smooth. Roll the dough into small (half-inch) balls and flatten slightly. Bake for 10-12 minutes.

Unwrap the caramels and place in a microwave safe bowl with water. Heat for 30 seconds, stir & heat again just until smooth.

With a small spoon, add a drop of caramel to the back of a cookie and place another cookie on top.

How Mom Can Help:
Preheat oven, handle hot cookie sheet in & out of oven.

Macaroni And Cheese Soup

Another recipe from Parents Magazine.

Prep/Total Time: 15 minutes
Yield: 6 servings

one box (32 oz) low-sodium chicken broth
6 oz. small shells
1 bag frozen cauliflower, broccoli and carrot mix
1 1/2 cups lowfat milk
2 Tbsp flour
1 1/2 cups shredded cheddar cheese

In a stockpot, bring the broth to a boil and add the shells. Simmer for about 5 minutes. Add the vegetables and cook until tender, about 6minutes.

Mix the milk and flour until smooth, then add to broth/veggie mix. Cook and stir until thickened, about 2 minutes.

Adding the cheese in batches, stir until melted and heated through.

Tips and Tricks
This soup is very thick. It would make a great filling for a pot pie. Just add chicken! I used spiral pasta instead of shells.
Make It Healthier
Use reduced fat cheese. I used sharp cheddar, because it's sharper taste means you can use less cheese and save on calories and fat.
How Kids Can Help
Measure ingredients. Pour pasta into pot. Older kids can shred cheese.

Sweet Potato Fries For Fall

Prep: 5 minutes

Cook: 15 minutes

Yield: 6 servings

2 sweet potatoes, peeled

butter flavored cooking spray

Slice the sweet potatoes into 1/4 inch or thinner slices. Use pumpkin and leaf cookie cutters to cut shapes from the slices. Place in a single layer on a baking sheet and coat with cooking spray.

Bake at 375 for 15-20 minutes or until tender.

Tips and Tricks

I used the Pampered Chef Creative Cutters set (see sidebar) to make these fall themed fries, but you could use any cutters you have. Make them for every holiday! I also diced up the remaining potato, coated and baked it, and it made perfect finger food for my baby. Coat with olive oil if you don't have cooking spray, but be sure to check them often, because olive oil has a low smoking point.

How Kids Can Help

Cut shapes from slices. Stir to coat.

Denny's Alien Pancakes

My kids love Denny's Alien pancakes. They are so easy & so much cheaper to make at home!

Prep: 20 minutes to cook bacon, pancakes & assemble.
Yield: 4 Servings

4 6" pancakes
8 3" pancakes
4 strips bacon, cooked cut in half to make 8 strips
Canned Whipped Cream
Syrup

Assemble aliens by connecting 2 3" pancakes to each 6" pancake with a strip of bacon. Make eyes & mouth with whipped cream.

Sesame Hot Dogs

Prep/Total Time: 30 minutes
Yield: 8 servings

8 hot dogs
1/4 cup sharp American cheese spread
1 tube refrigerated buttermilk biscuits (16 ounces)
2 tablespoons butter, melted
1/4 cup sesame seeds

Make a lengthwise slit in each hot dog, 3/4 of the way through the hot dog. Spread cheese into pockets. Roll each biscuit into a 5 inch circle; wrap one around each hot dog. Brush with butter and roll in sesame seeds.

Place on a lightly greased baking sheet. bake at 425 for 11-1 minutes or until golden brown.

Tips and Tricks
In place of cheese spread, insert thinly sliced cheese into the hot dogs. Use whatever cheese you have on hand. Find sesame seeds in the Asian foods section of the grocery store.
Make It Healthier
Hot dogs will probably never qualify as a healthy food, but you can minimize the processed foods. Use hot dogs that are 100% beef or turkey. Substitute regular cheese for the processed cheese spread. Use low-fat biscuits. Use trans-fat free spread in place of the butter.
How Kids Can Help
Stuff pockets with cheese. Wrap in biscuits and roll in sesame seeds.