Thursday, April 17, 2014

Regional Cooking Activities - Pies across America

This Ebook is filled with cooking activities to teach kids about different regions in the USA. Each region we have recipes, with a Pies across America theme, that teaches about the specific region.

USA Regional Cooking Activities

Monday, April 14, 2014

Kids Breakfast Ideas

Last week we shared some breakfast ideas here are 10 more, don't forget to share with us your kids breakfast ideas.
Easy Breakfasts for kids

  • If you are trying to wean yourself off of a fast food breakfast, try an English muffin with ham and American cheese. If you have time, microwave until the cheese melts. If you have even more time, fry an egg.

  • A great way to use up leftovers from last night’s dinner is to add a piece of leftover chicken to a dinner roll with some cheese. Heat and eat.
  •  If your family is big on Saturday morning pancakes, make extra and stash them in the freezer. You can microwave them or eat them frozen (kid friendly). You can serve them with syrup or spread them peanut butter.
  • Smoothies are a great way to get a lot of nutrition in your body quickly, and they taste great. Try vanilla soy milk, a banana, a handful of strawberries and ½ cup of uncooked oatmeal. Give it a spin and grab a straw.
  • Another version is the chocolate smoothie. What kid wouldn’t want a chocolate shake for breakfast? Mix chocolate almond milk, a banana and 2 tablespoons of natural peanut or almond butter.

Whichever tips you take, have everything prepped in a drawer or section of the fridge for easy access. Better yet, make sure everyone can get their own breakfast by putting everything in easy reach.

Would you like more breakfast ideas? I have a few more to share, let me know if you'd like some. Meanwhile, share with us your favorite ideas!

Saturday, April 12, 2014

Meatless Stuffed Peppers

I wanted to modify our Stuffed Bell Peppers recipe for a Meatless Dish and it turned out great! We've been focusing on eating less meat throughout the week and this variation was loved just as much as the meat version. I also like that this dish can stand on it's own, meaning you don't need any side dishes. Once the rice mixture is cooked, you simply stuff the peppers and bake.

With supervision kids can prepare this easily, especially steps like mixing the cooked rice mixture together and stuffing peppers with rice mixture.

6 bell peppers
1 chicken bouillon cube
3 Cups water
2 cups rice

1 onion
1 carrot
1- 1 1/2 cups tomato sauce
1-2 T. olive oil
pinch of salt and pepper
1 T. mixed herbs or Italian seasoning

Preheat oven to 350 degrees. Cut top of peppers off and take out seeds. If desired, cut in half lengthwise or leave whole. Bring a pan of water to boil and place peppers in. Boil several minutes until peppers start to soften. This step helps the peppers not take as long to cook in the oven. With tongs, lift peppers out of water a place in a casserole dish to cool. Set aside.
stuffed peppers

Add 1-2 tablespoons oil to a frying pan. Grate 1 onion and 1 carrot into the oil. If you prefer you can chop the vegetables instead with a food chopper. Saute 1 minute or until onion starts to soften. Add 2 cups rice and 1 bouillon cube into the onion, carrot mixture. Stir several minutes until rice turns glassy. Stir in 3 Cups water. Turn to medium low and simmer with a lid on. Cook until rice is tender.

Once rice is cooled off, stir in tomato sauce. You want the mixture to not be too dry so add tomato sauce accordingly. Season with salt and pepper and stir in Italian seasoning. Stuff rice mixture into soft peppers and bake at 350 degrees for 20 minutes.
Sprinkle the top with shredded cheese and place back in the oven for 5 minutes, if desired.

~If you'd like more veggies added, I like to use an extra bell pepper and dice finely or chop with the food chopper and stir into the rice mixture.