This time of year I have many visitors and they often include my grandchildren. It is easy enough to plan meals that appeal to the grown-ups but not always so easy to prepare foods the children like to eat. Of course pizza is the number one favorite.
Here are some recipes that I have found that the young ones like and ask for again and again. These are delicious recipes with fats kept low and healthy ingredients added where they will be accepted.
Breakfast
Cheese Pancakes with Blueberry Sauce
4 servings
Ingredients
- 2 cups blueberries
- 2 teaspoons fresh lemon juice
- 2 tablespoons honey
- 2 tablespoons granulated sugar
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- Kosher salt
- 1 cup low fat cottage cheese
- 1/2 cup whole milk
- 2 large eggs
- 1 teaspoon vegetable oil, plus extra if needed
Directions
In a small saucepan, combine the blueberries, lemon juice and honey and bring to a boil. Reduce heat and simmer, stirring occasionally, until slightly thickened and syrupy, about 5 to 6 minutes; set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, granulated sugar and a pinch of salt.
In a second bowl, whisk together the cottage cheese, milk and eggs. Add the cottage cheese mixture to the flour mixture and mix until fully incorporated.
Heat the oil in a large nonstick skillet or griddle over medium heat. In batches, drop large spoonfuls (about 1/4 cup each) of the batter into the skillet and cook until bubbles begin to appear in the center.
Turn the pancakes and cook 1 minute more; repeat with the remaining batter and add additional oil if needed.
Serve with the blueberry sauce.
Cinnamon French Toast
4 Servings
Ingredients
- 6 eggs
- 1 cup vanilla nonfat Greek yogurt
- 1/4 teaspoon ground cinnamon
- 8 slices hearty sandwich bread
- Vegetable oil
Sauce:
- 1 cup vanilla nonfat Greek yogurt
- 1/4 cup real maple syrup
- 1/4 teaspoon ground cinnamon
Directions
Combine sauce ingredients and refrigerate until serving time.
Beat eggs, yogurt and cinnamon in a wide shallow dish until blended.
Cut each slice of bread into 3 sections. Soak the bread pieces in the egg mixture, turning once.
Coat a large nonstick skillet or griddle with vegetable oil; heat over medium heat until hot.
Place as many bread pieces as will fit in the skillet or on the griddle and cook over medium to medium-low heat until golden brown and no visible liquid remains, 1 to 2 minutes per side.
Repeat with any remaining bread pieces. Serve toast with dipping sauce.
Lunch
Spinach Mac & Cheese
Serve with fresh fruit.
Makes 8 servings.
Ingredients
- 8 oz. uncooked elbow macaroni
- 3 tablespoons all-purpose flour
- 2 cups low fat milk
- 1 tablespoon butter
- 8 oz. shredded cheddar
- 3 oz. Velveeta Light cheese, cut into thin strips
- 1/4 teaspoon salt
- 1 10-oz. package frozen chopped spinach, thawed and squeezed dry
- 3 tablespoons Italian seasoned breadcrumbs
Directions
Preheat the oven to 400°F. Boil macaroni two minutes less than the package directions.
While pasta cooks, whisk together flour and 1/2 cup milk in a small bowl. Pour remaining 1 1/2 cups milk into a large saucepan and heat over low. Once milk is slightly warmed, turn heat to medium-low and add flour and milk mixture, stirring constantly until thick. Reduce heat slightly and add butter, cheeses and salt. Cook until smooth, about 5 minutes. Stir in spinach.
Drain macaroni, then combine with the cheese mixture, stirring thoroughly.
Divide macaroni mixture among eight small ovenproof dishes. Place baking dishes on a baking sheet.
Sprinkle breadcrumbs lightly and evenly on the top and bake 25 to 30 minutes.
Ham and Cheese Calzones
Serve with vegetable sticks.
4 servings
Ingredients
- 1 pound package refrigerated pizza dough (for 1 crust)
- 1/4 cup mild mustard
- 8 ounces sliced mozzarella cheese
- 8 ounces sliced deli ham
Directions
Preheat the oven to 400 degree F. Line a baking sheet with foil; lightly grease the foil.
On a lightly floured surface, roll or pat the dough into a 15 x 10-inch rectangle. Cut dough in half crosswise and lengthwise to make 4 rectangles.
Spread mustard over each rectangle. Divide half of the cheese among the rectangles, placing cheese on one half of each rectangle.
Top with ham and then the remaining cheese. Brush the edges of the dough with water.
For each calzone, fold dough over filling to the opposite edge, stretching slightly if necessary. Seal edges with the tines of a fork.
Place calzones on the prepared baking sheet. Prick tops to allow steam to escape. Bake for 15 minutes or until golden. Let stand for 5 minutes before serving.
Dinner
Chicken Fingers
Ingredients
- 1/2 pound chicken breast tenders (fingers), about 8
- 1/4 cup refrigerated egg substitute
- 3/4 cup Italian seasoned bread crumbs
- 1 tablespoon olive oil
- Olive oil cooking spray
Directions
Preheat the oven to 400 degrees F.
Coat a 9”x13” glass baking dish with cooking spray. Set aside.
Place chicken fingers in a shallow dish and pour the egg substitute over them. Rotate and coat all the fingers.
Place bread crumbs in another shallow dish and dredge fingers in the crumbs.
Place coated chicken in the prepared baking dish in a single layer. Drizzle fingers with the olive oil.
Bake 15 minutes at 400 degrees F. Turn fingers over and bake 15 minutes more.
Serve with the ranch dip, if desired.
Healthy Ranch Dip
Ingredients
- 1/2 cup low fat Greek yogurt
- 1/4 cup low fat buttermilk
- 1/4 cup olive oil mayonnaise
- 1 tablespoon white wine vinegar
- 1 teaspoon onion powder
- 3/4 teaspoon garlic powder
- Dash of Worcestershire sauce
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon salt
- Freshly ground pepper
Directions
Whisk together all the ingredients and chill.
Spaghetti with Basil Pesto
This dish is second to pizza in our house.
Ingredients
- 2 cups of basil leaves packed tightly in a measuring cup
- 2 peeled garlic cloves, cut in pieces
- 1/4 cup pignoli or walnuts
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup of very good extra virgin olive oil
Directions
Place the garlic, nuts, salt and pepper in the processor and pulse a few times. Add the basil leaves and with the processor running, add the olive oil slowly.
Process until the mixture becomes a paste. Pour the sauce into a pasta serving bowl and set aside.
Cook 1 lb. of spaghetti in boiling salted water until al dente. Just before you drain the pasta, remove 1/2 cup of the pasta cooking water and set it aside.
Add the drained pasta to the serving bowl with the pesto and add 2 tablespoons of butter, the pasta water and 1 cup of grated Parmesan cheese. Mix well.
Garnish with freshly grated black pepper. Serve.
Homemade Pizza
Ingredients
- 1 pound of your favorite pizza dough
- 1 pound sliced mozzarella cheese
- Pizza sauce, recipe below
- Dried oregano and fresh basil
Directions
Preheat the oven to 450 degrees F.
Spread the dough to the edges of an oiled pizza pan.
Layer the sliced cheese on top of the dough.
Spread some pizza sauce on top.
Sprinkle with oregano.
Bake the pizza for about 20 minutes until lightly brown and crispy. Garnish with fresh basil.
5 Minute Pizza Sauce
- One 28 oz. container diced Italian tomatoes
- 2 cloves garlic, finely minced
- 2 tablespoons extra virgin olive oil
- Salt & pepper to taste
- 3 tablespoons finely chopped basil
- Dash of red pepper flakes
Directions
Heat the oil in a heavy saucepan over medium heat and add the garlic. As soon as the garlic begins to sizzle, but before it takes on color, add the tomatoes. Turn the heat to high, and as soon as the sauce begins to bubble, turn the heat back down to medium low.
Season with salt and pepper. Add the red pepper flakes and the basil. Cook for another minute of two and remove from the heat.
Want your children to be healthy – start with healthier food.
Providing healthy food in school and at home and educating children, parents and school staff about the importance of good nutrition and exercise definitely leads to improved the health.
At home, try to serve healthy meals and have healthy snacks available, such as apples, yogurt, whole grain cereals and cut-up fresh veggies in the refrigerator.
If your child’s school does not offer physical activity and nutrition education programs, contact the principal or the school board to find out if changes can be made to these programs. Check the lunch program for healthy options for your child and if, you are not satisfied with what they offer, give your child a lunch to take to school. At the same time, try to get the school to offer healthy options for those who want them.
The good news is that as long as you provide a wide variety of nourishing foods, your child’s diet will balance out over time. Here are some healthy foods that are as good for you and your children as they taste.
Blueberries
A perfect finger food for tiny eaters, blueberries usually go on to become life-long favorites. They are packed with vitamin C for immune health and fiber that can help keep kids regular. Berries of all kinds may help combat allergies, as well
Fresh blueberries are always a favorite with children. Add them to smoothies, pancakes, muffins, desserts and even salads.
Black Beans
The darker the bean, the more nutritious it is, elevating black beans to the top of the superfood list. Their protein and fiber content help balance blood sugar and provide growing bodies with long-lasting energy. One cup of black beans also supplies about 20% of your child’s iron needs for the day.
Black beans can be added to chili, pureed into a dip with garlic, tomatoes and herbs or mixed with scrambled eggs.
Eggs
Eggs provide high-quality nutrition at an affordable price and are a great source of choline, an often overlooked but essential nutrient for brain and nervous system development. They’re also high in protein and are a good dietary source of vitamin D.
Since eggs can be added to virtually any baked good, chances are your kids are already enjoying them. Look for muffin and pancake recipes using several eggs, and experiment with omelets and frittatas. Popular combinations include: zucchini and basil, onions and potatoes, and tomato, mozzarella and ham.
Spinach
Spinach is another highly nutritious food and is an excellent source of vitamins A, C and K for optimal immunity and bone health. It’s also high in iron, several B vitamins and boasts anti-inflammatory and antioxidant properties making it a winner for heart and eye health.
If your child likes the flavor of pesto, replace half of the basil in the recipe with fresh spinach. Use as a sandwich spread, pizza topping or pasta sauce. Frozen chopped spinach is perfect for adding to meatballs or meatloaf.
Keep on trying different foods Don’t assume that your kids will never like something, if they’ve tried it once and dismissed it. Tastes change over time.
After School Snacks
Apple Snack Wedges
Ingredients
- 2 medium apples
1 cup Rice Chex (or other healthy crispy cereal), crushed
1-1/2 teaspoons packed brown sugar - 2 tablespoons creamy peanut butter
Directions
Core apples; cut each into six wedges. Pat dry with paper towels.
In a small shallow bowl, combine the cereal and brown sugar. Spread cut sides of the apples with peanut butter; roll in cereal mixture. Serve immediately.
Strawberry Mango Smoothie
Ingredients
- 1 cup low fat milk
1/2 cup vanilla yogurt
1-1/2 cups halved fresh strawberries
1 medium mango, peeled and chopped
4 to 6 ice cubes - 1 tablespoon sugar
Directions
In a blender, combine all ingredients; cover and process for 30-45 seconds or until smooth. Stir if necessary. Pour into chilled glasses; serve immediately. Yield: 4 servings.
Peanut Butter Granola Mini Bars
Ingredients
- 1/2 cup creamy peanut butter
1/3 cup honey
1 egg
2 tablespoons vegetable oil
1 teaspoon vanilla extract
3-1/2 cups old-fashioned oats
1/2 cup packed brown sugar
3/4 teaspoon salt
1/3 cup dried cherries or cranberries - 1/3 cup miniature semisweet chocolate chips
Directions
In a large bowl, beat the peanut butter, honey, egg, oil and vanilla until blended. Combine the oats, brown sugar and salt; add to the peanut butter mixture and mix well.
Stir in the dried fruit and chips. (Batter will be sticky.)
Press into a 13-inch x 9-inch baking dish coated with cooking spray.
Bake at 350°F for 12-15 minutes or until set and edges are lightly browned. Cool on a wire rack. Cut into 24 bars.
Lunch Box Ideas
Chicken Wrap
Ingredients
- 1/4 cup hummus
1 whole wheat tortilla (8 inches), at room temperature
1/2 cup fresh baby spinach leaves
1/3 cup shredded cooked chicken breast
1/2 carrot, cut into thin strips - 1/4 red bell pepper, cut into thin strips
Directions
Spread hummus over the tortilla; top with spinach. Place chicken, carrot and red pepper strips in a row near the center of the tortilla; roll up tightly. If desired, cut crosswise into slices. Wrap securely or pack in an airtight container; and refrigerate until serving. Yield: 1 serving.
Lunch on a Stick
Ingredients
- Cheddar or Colby-Monterey Jack cheese
Grape tomatoes
Whole wheat bread slices, cut into 1-inch pieces
Leaf lettuce
Sliced deli ham and/or turkey, cut into 1-inch strips
Seedless red or green grapes - Wooden skewers (5 to 6 inches
Directions
Cut cheese into 1/4-inch slices. Thread a skewer with 1 piece of cheese, bread, ham or turkey, tomato, lettuce and grape. Repeat the order again on the skewer. Make 3 more skewers.
Let children be creative and place their favorite healthy ingredients on a skewer. Yield: 4 servings.
Bean Dip & Chips
1 serving
Ingredients
- 1/4 cup fat-free canned refried beans
1 tablespoon salsa
1 1/2 teaspoons chopped fresh cilantro
1 minced scallion - 1 ounceh ealthy tortilla chips, (about 10)
Directions
Combine refried beans, salsa, cilantro and scallion (if using) in a bowl. Serve with tortilla chips.
Healthy Dinner Options
Parmesan Chicken Nuggets
Ingredients
- 1/4 cup butter, melted
1 cup Italian seasoned panko (Japanese) bread crumbs - 1/4 teaspoon garlic powder
1/2 cup grated Parmesan cheese
1/2 teaspoon kosher salt
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes - Marinara sauce
Directions
Place butter in a shallow bowl.
Combine the panko crumbs, cheese, garlic powder and salt in another shallow bowl.
Dip chicken in butter, then roll in crumbs.
Place in a single layer on two 15-inch x 10-inch x 1-inch baking pans.
Bake at 375°F for 15-18 minutes or until no longer pink, turning once. Serve with marinara sauce, if desired.
Pizza Meatloaf Cups
These are great to reheat for a quick dinner on soccer night.
Ingredients
- 1 egg, lightly beaten
1/2 cup pizza sauce
1/4 cup Italian seasoned bread crumbs
1/2 teaspoon Italian seasoning
1-1/2 pounds lean ground beef
1-1/2 cups (6 ounces each) shredded mozzarella cheese - Additional pizza sauce
Directions
In a large bowl, combine the egg, pizza sauce, bread crumbs and Italian seasoning. Crumble beef over mixture and mix well.
Divide among 12 greased muffin cups; press onto the bottom and up the sides. Fill the center with cheese.
Bake at 375° F for 15-18 minutes or until the meat is no longer pink.
Serve with additional pizza sauce, if desired. Or cool, place in freezer bags and freeze for up to 3 months.
To use frozen pizza cups: Thaw in the refrigerator for 24 hours. Heat on a microwave-safe plate on high for 2-3 minutes or until heated through. Yield: 1 dozen.
Vegetable Lasagna
Ingredients
- 2 medium carrots
1 medium green bell pepper
1 medium onion
1 tablespoon olive oil
2 cups marinara sauce
2 cups part skim milk ricotta cheese,
2 cups (16 oz) shredded part skim milk mozzarella cheese, divided
3 oz grated parmesan cheese
1 egg
1 teaspoon salt - 8 oz lasagna noodles, no boil
Directions
Chop carrots, green pepper and onion.
In a skillet, saute the vegetables in oil. Stir in the 2 cups of marinara sauce to heat it through.
In a separate bowl, mix together the ricotta cheese, 1 ½ cups mozzarella cheese, Parmesan cheese, salt and egg.
Preheat the oven to 350 degrees F.
Spread 1 cup sauce mixture into the bottom of a 9×13 inch baking dish coated with olive oil cooking spray.
Layer 1/2 each, uncooked lasagna noodles, cheese mixture, sauce,. Repeat layering, and top with remaining cheese.
Sprinkle with remaining mozzarella cheese.
Cover with foil. Bake at 350 degrees F for 50 minutes. Remove foil and bake for 10 more minutes.
Related articles
- 88 Unexpected Snacks Under 100 Calories (greatist.com)
- http://jovinacooksitalian.com/2012/05/24/kid-friendly-recipes-with-an-italian-twist/
- http://jovinacooksitalian.com/2012/05/10/the-grand-kids-are-coming/
A change in diet can be tough for kids. Gradual changes can be effective, though, such as switching from regular to whole-grain pasta in stages. First add 1/4 cup of the healthier noodle and each time gradually add more, until eventually they’re eating the entire dish whole-grain style. The key is making the changes over time and not making a big deal about them.
When your children see you eating whole grains, fruits and vegetables, they’ll follow your lead. Help your child develop healthy eating habits by setting an example. You’ll send a message that good health is important.
Find new ways to introduce healthy food. For example, try a small amount of broccoli mixed in with whole-grain macaroni and cheese. Sometimes cooking veggies in forms that kids are comfortable with can encourage them to try different vegetables. You can add peas to pasta or even make a half cauliflower/half potato mash.
When your kids ask for candy and a soda, help them make better choices by stocking up on healthy snacks.
Present new foods or healthy choices, but don’t force children to eat it. Ask what new foods they’re interested in trying and offer to make them. Get excited about their willingness to try them! Put a small portion of a new food on their plate and ask them to taste it.
When everyone sits down together for meals, there’s less chance of children eating the wrong foods or snacking too much. Everyone develops good eating habits and the quality family time is an added bonus.
Food shouldn’t be a source of stress for your family. Get your kids to eat healthier by being creative and consistent. Small steps and gradual changes can make a big difference.
Involve your children in choosing and preparing meals. Take them to the grocery store to help shop. Children who are involved in cooking are more interested in eating what they’ve prepared.
Have them help put together a shopping list and give them fun, educational tasks. For example, you can tell them to count out six apples into a produce bag at the store.
They can rinse and chop vegetables, tear lettuce or stir the pot. My grandsons love putting the cheese on pizza dough.
Thinking about a weekly schedule may seem overwhelming, so start with two or three days at a time. Good dinners should be balanced with whole-grain bread, rice or pasta, a fruit or vegetable and a lean protein or meat.
Make a game of reading food labels. Read books about food and explain where it comes from. The whole family will learn what’s good for their health and be more conscious of what they eat.
Not So Healthy Food Choices
Hot Dogs
Since they’re filled with sodium, they zap water from kids’ bodies—and up children’s chances of dehydrating. Plus, they are loaded with saturated fat, which is a factor in causing heart disease, even for little people. Another reason to cut back on hot dogs: One study found that children who eat more than 12 hot dogs per month are significantly more likely to develop childhood leukemia.
Smart swap: Chicken apple sausages. They’re made with lean meat that’s lower in fat, calories and salt. The sausages also contain bits of real apple, which add a touch of sweetness that most kids love. There are now several healthy hot dog choices in the markets – just check the label for lower sodium and lower saturated fats. You will also want to avoid nitrates, such as the hot dogs made by Applegate.
Pepperoni Pizza
One slice of pepperoni pizza packs nearly 300 calories and your little one may want seconds. This type of pizza includes lots of saturated fat and sodium, about 700 mg per piece. Kids need only 1,000 to 1,300 mg total per day.
Smart swap: Homemade veggie pizza on whole-grain crust. Besides being healthier, your child can pitch in with this cooking project, which wards off boredom. Just buy a premixed ball of whole-grain dough, low-sodium tomato or pizza sauce and vegetables your little one loves. You can also add skinless chicken breast, ham or lean hamburger for protein, which keeps kids fuller, longer and means less roaming around in the kitchen for a snack.
Ice Pops
Like soda, they come with empty calories that can cause weight gain. As refreshing as they might seem, they’re actually filled with sugar or high fructose corn syrup, artificial flavoring and dyes.
Smart swap: Frozen fruit. Freeze cubes of watermelon. Watermelon has a high water content, so the result is a sweet treat that keeps kids hydrated. You can also freeze grapes (just don’t give them to children under four years old, as they can be a choking hazard), blueberries and orange slices are other tasty, nutritious options. Unsweetened fruit juice also makes great frozen pops.
Potato Chips
Not only can all of that sodium in chips cause dehydration, but it can also prompt kids to quench their thirst with sugary drinks. Plus, chips are high in fat.
Smart swap: Grilled corn. An ear of sweet corn on the cob is a good source of fiber. Fiber is important for kids year-round, but summer schedules mean kids get less of it and it’s necessary for optimum gastrointestinal health. How much fiber does your small fry need? The Academy of Nutrition and Dietetics suggests: Children 1-3 years: 19 grams of fiber per day; Children 4-8 years: 25 grams of fiber per day; Boys 9-13 years: 31 grams of fiber per day; Girls 9-13 years: 26 grams of fiber per day. For a calcium boost on top of the fiber fix, roll an ear of grilled corn in a bit of shredded Cheddar or Parmesan cheese.
Sweet Drinks
What children drink can have a major effect on how many calories they consume and how much calcium they get to build strong bones. One research study found that every additional serving of a sugary drink a day increases a child’s risk for obesity by as much as 60%.
Smart swap: Water can’t be beat. Kids may be upping their liquid intake when they drink sugar-filled beverages, but they’re also consuming hundreds of extra empty calories. If your child finds H20 ho-hum, freeze berries into large ice cubes and float them in cups of water or add a splash of unsweetened fruit juice to their glass of ice water
Healthy Easy Kid Friendly Recipes
Snacks
Baked Mozzarella Bites
Yield: 4 servings (serving size: 3 mozzarella bites and 1 tablespoon sauce)
Ingredients:
-
1/3 cup panko (Japanese breadcrumbs)
-
3 (1-ounce) sticks part-skim mozzarella string cheese
-
3 tablespoons egg substitute
-
Cooking spray
-
1/4 cup marinara sauce (homemade or store bought- check label for sodium and sugar content and choose lower levels.)
Directions:
Preheat oven to 425°F.
Heat a medium skillet over medium heat. Add 1/3 cup panko to the pan, and cook for 2 minutes or until toasted, stirring frequently. Remove from heat and place the panko in a shallow dish.
Cut mozzarella sticks into 1-inch pieces. Working with one piece at a time, dip cheese in egg substitute; dredge in panko. Place cheese on a baking sheet coated with cooking spray. Bake for 3-4 minutes or until the cheese is softened and thoroughly heated.
Pour the marinara sauce into a microwave-safe bowl. Microwave at HIGH 1 minute or until thoroughly heated, stirring after 30 seconds. Serve with mozzarella pieces.
Chocolate-Granola Apple Wedges
Serves 4 (serving size: 4 apple wedges)
Ingredients:
-
2 ounces semisweet chocolate, finely chopped
-
1/3 cup low-fat granola without raisins
-
1 large apple, cut into 16 wedges
Directions:
Place chocolate in a medium microwave-safe bowl. Microwave at HIGH 1 minute, stirring every 15 seconds, or until chocolate melts.
Place granola in a shallow dish. Dip apple wedges, skin side up, in chocolate; allow excess chocolate to drip back into bowl.
Dredge wedges in granola. Place wedges, chocolate side up, on a large plate. Refrigerate 5 minutes or until set.
Main Entrees
Chicken and Waffle Sandwiches
Serves 4
Ingredients:
-
3 tablespoons reduced fat mayonnaise
-
1 tablespoon low-fat buttermilk
-
1 teaspoon cider vinegar
-
1/2 teaspoon honey
-
1/4 teaspoon garlic powder
-
1/8 teaspoon freshly ground black pepper
-
8 frozen whole-grain round waffles, toasted
-
6 ounces thinly sliced, lower-sodium deli chicken breast or home cooked and sliced thin
-
4 tablespoons shredded mozzarella or mild cheddar cheese
-
8 (1/4-inch-thick) slices ripe tomato
-
4 Boston lettuce leaves
Directions:
Combine mayonnaise and the next 5 ingredients (through black pepper) in a small bowl.
Spread mayonnaise mixture evenly over 4 waffles. Divide chicken, cheese, tomato and lettuce evenly on the four coated waffles.
Top with remaining toasted waffles.
Individual Pizzas
Let your children assemble these pizzas.
4 servings
Ingredients:
-
1 refrigerated whole wheat pizza dough or homemade pizza dough
-
1/2 cup pizza sauce
-
4 individual mozzarella string cheeses
-
8 black olive slices
Directions
Preheat oven to 400 degrees F.
Divide pizza dough into four pieces. Stretch and roll out each piece into a 5-inch round.
Spoon 2 tablespoons of pizza sauce on each pizza round.
Peel string cheese into long, thin pieces and place on top of the the sauce,
Top each pizza with two black olive slices for the pizza eyes.
Or, let the children be creative and decorate the pizza as they wish.
Bake the pizzas for 12-15 minutes until the crust is golden brown and the cheese is melted.
Cheesy Stuffed Shells
Ingredients:
Meat Sauce
-
1 pound lean ground beef (grass-fed ground beef is a healthier choice) or ground turkey
-
1 tablespoon olive oil
-
1/2 cup chopped onion
-
2 garlic cloves, minced
-
1 tablespoon tomato paste
-
2 (28-ounce) cans crushed tomatoes
-
1 teaspoon Italian seaoning
-
Salt and pepper to taste
Filling
-
1 tablespoon olive oil
-
1/2 cup chopped onion
-
2 cloves minced garlic
-
1 10 oz pkg. frozen spinach, defrosted and squeezed dry
-
1 15 oz. container of ricotta cheese
-
2 cups shredded mozzarella cheese
-
1/2 cup Parmesan cheese, divided
-
1 box large pasta shells
Directions:
Prepare Meat Sauce:
Brown beef in a large saucepan. Drain on paper towels to remove fat. Add 1 tablespoon olive oil to the same pan and saute onion and garlic.
Add tomato paste and Italian seasoning; cook for one minute. Return beef to the pan and add crushed tomatoes and salt and pepper. Simmer 30-40 minutes until thickened.
Prepare Filling:
Saute 1/2 cup onions and 2 minced garlic in 1 tablespoon olive oil. Add spinach and cook two minutes. Put mixture into a mixing bowl and set aside to cool.
Combine cooled spinach mixture with mozzarella cheese and ¼ cup Parmesan cheese.
Boil the pasta shells in salted water until al dente, drain and set aside on clean kitchen towels.
Spoon filling into shells and place in a greased 9×13 inch baking pan.
Top with meat sauce and remaining Parmesan cheese.
Bake in a 350 degree F. oven for 30 minutes or until heated through and the sauce is bubbling.
Desserts
Frozen Pudding Pops
Ingredients:
-
1 – 4 serving-size pkg. sugar-free instant chocolate or chocolate fudge pudding mix
-
2 cups fat-free milk
-
1 – 4 serving-size pkg. sugar-free instant banana cream, butterscotch, pistachio, vanilla or white chocolate pudding mix
-
2 cups fat-free milk
-
16 Small plastic cups (3 oz. bathroom size)
-
16 Wooden popsicle sticks
Directions:
Place sixteen 3-ounce disposable plastic drink cups in a 13×9 2-inch baking pan; set aside.
Put the chocolate pudding mix into a medium mixing bowl. Add 2 cups milk. Use a wire whisk or hand beater to beat the pudding for 2 minutes or until well mixed.
Spoon about 2 tablespoons pudding into each cup. Cover cups with a piece of foil. Freeze for 1 hour.
Place desired second flavor pudding mix in another medium bowl. Add 2 cups milk. Use a wire whisk or hand beater to beat the pudding for 2 minutes or until well mixed.
Remove pudding-filled cups from the freezer; uncover. Spoon 2 tablespoons of the second flavor of pudding over the frozen pudding in cups.
Recover each cup with the foil. Make a small hole in the center of foil with the sharp knife. Push a wooden stick through the hole and into the top layer of pudding in the cup.
Put the baking pan in the freezer. Freeze for 4 to 6 hours or until pudding pops are firm. Remove from freezer. Let stand for 15 to 20 minutes before serving.
Remove pudding pops from the cups to serve. Makes 16 pops.
Mini S’Mores
8 servings
Ingredients:
-
4 whole graham cracker squares
-
16 tiny marshmallows
-
1 ½ ounces semisweet or bittersweet chocolate, melted*
-
1 tablespoon white sprinkles
Directions:
Preheat the broiler. Using a serrated knife, cut each graham cracker into quarters (you will have 16 portions).
Place half of the crackers on a baking sheet and top each with a 2 tiny marshmallows. Broil 3 inches from the heat for just a few seconds until the marshmallows start to brown.
Remove and quickly top with remaining graham crackers. Dip one end into the melted chocolate, place on waxed paper and decorate the chocolate side with sprinkles.
Let stand until chocolate sets. Mini s’mores can be stored in an airtight container in the refrigerator up to 24 hours.
*To melt chocolate, place chopped chocolate in a small saucepan. Cook and stir over low heat until melted.
Related articles
- 6 Healthy Alternatives to Your Toddler’s Favorite (Fried! High-Fat!) Food (babyzone.com)
- Homemade Pizza Recipes (beatcancer2010.wordpress.com)
- Healthy Cooking Equates to Good Health (vegacious.com)
- Top 10 Budget-Friendly Foods (Healthy Ones!) (everydayhealth.com)
- Foods that should not be in your Kids Lunchbox (roomtogrow.co.uk)
- Nutrition Kids Need to Grow (plumorganics.com)
- http://www.amazon.com/Gastrokid-Cookbook-Feeding-Foodie-Fast-Food/dp/0470286458/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1238219303&sr=8-1
- http://jovinacooksitalian.com/2012/05/24/kid-friendly-recipes-with-an-italian-twist/
- http://jovinacooksitalian.com/2012/05/10/the-grand-kids-are-coming/
Benefits of Buying Seasonal Produce
Cost: Seasonal food is often cheaper than out of season produce because it doesn’t require anywhere near as much effort to produce. If it’s the right season, food can be pretty much left to grow on it’s own, meaning it’s far less labor intensive and time-consuming. As consumers, we have gotten used to seeing strawberries in our stores all year round and many of us don’t realise the hidden costs of having out of season produce available. We may, also, forget what the taste of real, seasonal strawberries are like.
Flavour/taste: Blueberries and cherries taste great in the summer but buy them in the winter and you will be disappointed with the taste, texture and flavor. Food that’s allowed to grow and ripen properly is far tastier than artificially produced food that’s travelled thousands of miles to reach the supermarket shelves. On a positive note, some supermarkets are starting to stock produce from local suppliers and you often find the number of air miles (or the country of origin) printed on the packaging which allows us to make a more informed choice.
New experiences with food: If you follow the seasons (as opposed to a shopping list) you’ll also find a more rich and varied collection of fruit and vegetables, which will entice little ones to experience lots of interesting tastes and textures.
Seasonal Ingredient Map
Use Epicurious’ interactive map to see what’s fresh in your area, plus find ingredient descriptions, shopping guides, recipes, and tips.
http://www.epicurious.com/articlesguides/seasonalcooking/farmtotable/seasonalingredientmap
Summer Vegetable Pizzas
Most fresh seasonal vegetables are delicious on pizza — thinly sliced red or green tomatoes, sweet peppers (red, green, yellow or orange), red onions, scallions, finely chopped broccoli, sliced mushrooms and asparagus tips. Fresh herbs will give intense flavor and fragrance — oregano, basil, parsley, rosemary, arugula, dill and plenty of fresh minced garlic. Keep the combinations simple and light without adding too much cheese. Thinly sliced green tomatoes with basil leaves, oregano, scallions and garlic are colorful and inviting choices.
Use a mixture of Italian (parmigiano reggiano, asiago, pecorino romano, fontina) and other imported cheeses, such as Irish cheddar, French gruyere or English cheddar. Look for flavorful American artisanal cheeses or sharp white Vermont cheddar (Cabot). Grate and mix two or three cheeses together. Keep the cheeses in the refrigerator until ready to use.
Pizza Dough
All-purpose unbleached flour makes an excellent crust, with a deep golden color and a rich baked taste. Add whole-wheat flour for a more nutritious, nutty taste.
2 cups King Arthur unbleached all-purpose flour and 2 cups King Arthur white whole-wheat flour
2 packages dry rapid rise yeast
2½ teaspoons kosher salt
1½ cups warm water
3 tablespoons extra-virgin olive oil
Mix the flour, salt and yeast in an electric mixer (such as a KitchenAid) using the dough hook, Mix very warm water and the olive oil together. Pour the liquids into the flour mixture. Knead with mixer for about 10 minutes, until the dough comes together. It will form a ball and should be firm and not sticky. Place the dough in a deep oiled bowl covered with plastic wrap. Let it rise in a warm place. It will double in size in about one hour. While the dough is rising, prepare the toppings.
Putting It Together
Preheat the oven to 400 degrees. You will need two large pizza baking pans, greased and very lightly sprinkled with cornmeal.
Shape the dough to fit the pizza pan using oiled fingers. Repeat with the other half of the dough.
Sprinkle the dough with a small amount of the grated mixed cheeses. This will help to seal the dough and keep it crisp. Top with sliced tomatoes, other vegetables, garlic and herbs. Season the pizza with freshly ground white pepper. Lightly sprinkle more grated mixed cheese or crumbled feta or shredded mozzarella cheese on top.
Don’t use too many ingredients and leave space between the toppings, so that the pizza will turn out crisp. The preheated oven should have racks on the bottom and the middle. Place one pizza on the bottom rack and one on the middle rack for about 10 minutes. Switch positions and bake for another 8 to 10 minutes until the cheese is melted, but not brown. Pizzas can be baked separately on the middle rack for 15 to 20 minutes.
Some Ideas To Get You Started
green tomato, broccoli, asparagus, basil, and cheese pie
red tomato, yellow squash, sweet peppers, and red onion pie
Summer Vegetable Pizza
When peppers, sweet corn, and cherry tomatoes are at their peak, there’s nothing like enjoying them on pizza.
- 1 large pizza crust, recipe above
- 1 cup homemade marinara sauce
- 2 cloves crushed garlic
- 1 tbsp olive oil
- 1/2 tsp dried oregano
- 1 cup fresh corn kernels
- 2 bell peppers, sliced thin
- 1 cup halved cherry tomatoes
- salt and freshly ground black pepper to taste
- 1/4 cup chopped fresh basil leaves
- 1 1/2 cup shredded mozzarella cheese
Directions
Preheat oven to 425 degree F. Stretch or roll pizza dough out to cover a 16 inch pizza pan.
In a small bowl mix marinara sauce, garlic, olive oil, and oregano. Spread evenly over the dough. Top with corn, peppers, and tomatoes. Season vegetables with salt and freshly ground black pepper to taste.
Top with basil, mozzarella and Parmesan. Bake for about 20 minutes at or until the top is golden, and bubbly – and the crust is browned and cooked underneath. Let cool before slicing.
Herbs and Tomato, Kalamata Olive Pizza with Peppers, Arugula, Onions, Basil, Olives, and Cheese
4 oz. fresh mozzarella, sliced thin
2 oz. Italian fontina, shredded
½ cup Parmesan cheese, grated
1 cup of fresh arugula, chopped
1 cup fresh basil leaf (julienne)
1 cup plum tomatoes, sliced
1 red bell pepper sliced into strips
½ medium sweet onion, sliced into strips
4 cloves garlic, chopped
¼ cup Kalamata olives, pitted and chopped
1 small hot chile, chopped (crushed red pepper may substitute)
2 tablespoons olive oil
Kosher salt and black pepper to taste
Arrange topping ingredients on pizza dough and bake as directed above.
Now create some summer pizzas of your own based on what is in season in your area.
Related articles
- It’s Friday Let’s Have Pizza! (jovinacooksitalian.com)
- Make a pizza at home (dpatlarge.wordpress.com)
- Pizza in the garden (freshlyseasoned.wordpress.com)
- Homemade Pizza (cutoutandkeep.net)
- Naples chefs take sides in the ‘ultra pizza’ wars (guardian.co.uk)
- Salad Pizza (spicesandspackle.com)
Children can be picky about their food choices. Today they might like a particular food and tomorrow, they hate it! Sometimes a new presentation or a new ingredient can spark their interest. While french fries for breakfast, lunch and dinner might be what they want, getting children to select healthy options might not be that difficult. Kids are very proud of their accomplishments, so if they’ve helped make the dinner, they are more likely to eat it. Hopefully some of these recipes will work in your house.
Chicken Pasta Primavera
If broccoli isn’t a family favorite, you can substitute a 10 oz. package of defrosted frozen peas.
Ingredients
- 3 boneless, skinless chicken breasts or turkey breasts, cut into 1-inch cubes
- 2 tablespoons olive oil (divided)
- 1 1/2 cups carrots, 1/4 inch slices
- 1 cup onion, chopped
- 1 1/2 cups broccoli florets
- 3 small cloves garlic, minced
- ½ teaspoon dried Italian seasoning
- 2 tablespoons all-purpose flour (Wondra works well for sauces)
- 2 2/3 cups nonfat milk
- 1/4 cup reduced fat cream cheese, cut into pieces
- 1 1/2 cups grated fresh Parmesan cheese, divided
- 1 package ( 12-14 oz.) cooked whole grain rotini or penne pasta
Directions
In a large, deep skillet heat 1 tablespoon olive oil and add chicken breast cubes. Saute until cooked through and lightly browned. Move chicken to pasta serving bowl; set aside. In the same skillet, heat remaining olive oil and add garlic, Italian seasoning and vegetables. Saute until cooked, but not limp. Add vegetables to bowl with chicken. Stir milk and Wondra flour together and pour into skillet. Cook 8 minutes or until thickened and bubbly, stirring constantly. Stir in cream cheese, cook 2 minutes. Add 1 cup Parmesan cheese, stirring constantly until it melts.
Add hot cooked pasta, chicken and vegetables and toss well to coat. Pour into pasta serving bowl and top with remaining 1/2 cup Parmesan cheese.
Serve with a green salad.
Parmesan Zucchini Cakes
4 servings
Ingredients
- ¼ cup egg substitute
- 1/3 cup finely chopped onion
- 1 tablespoon chopped basil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 1/2 cups shredded zucchini (2-3 medium, about 1 1/2 pounds)
- 1/2 cup freshly grated Parmesan cheese
- 3/4 cups Progresso Italian bread crumbs, divided
- Marinara Sauce, warmed, see post for recipe, http://jovinacooksitalian.com/2012/04/19/hello-world/
Directions
- Preheat oven to 400°F. Coat a baking sheet with olive oil cooking spray.
- Use the large-holed side of a box grater to shred the zucchini. Place shredded squash in the center of a clean kitchen towel; gather up the ends and twist to squeeze out any liquid
- Mix together the egg substitute, onion, parsley, zucchini, cheese, ¼ cup bread crumbs, salt and pepper in a mixing bowl..
- With floured hands, shape zucchini mixture into smallish balls (about two tablespoons each) and roll in remaining bread crumbs and flatten slightly on the baking sheet.
- Bake for 15 minutes, then turn each cake over and bake for another 10-15 minutes until browned.
Serve with warm marinara sauce.
For Snack Time
Rosemary-Lemon White Bean Dip
- 1 -15-ounce can cannellini beans (no salt added), drained or 2 cups cooked dried beans
- 1 1/2 tablespoons fresh lemon juice
- 1 1/2 tablespoons extra-virgin olive oil
- 1 large garlic clove, peeled
- 2 teaspoons minced fresh rosemary
- 1/2 tsp of salt and 1/4 tsp of pepper
- Carrot and Celery Sticks
Puree first 5 ingredients in processor until almost smooth. Add salt and pepper. Transfer dip to serving bowl with carrot and celery sticks.
(Can be prepared 1 day ahead. Cover and refrigerate.)
Turkey Pizza Burger Sliders
Makes 8 sliders
- 1 1/4 pound lean ground turkey breast
- 1/4 cup finely chopped scallions
- 2 teaspoons minced garlic
- 2 teaspoons Worcestershire sauce
- 1 teaspoon freshly grated lemon zest
- 1/2 teaspoon dried oregano
- 2 tablespoons finely chopped fresh basil
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon salt
- Olive oil, for brushing sliders
- 8 small slices fresh mozzarella
- Marinara Sauce
- Whole Wheat Potato Rolls
Directions
Place turkey, scallions, garlic, Worcestershire sauce, lemon zest, oregano, basil 1/2 teaspoon pepper and 1/4 teaspoon salt in a large bowl. Gently combine, without over mixing, until evenly incorporated.
Mix all the burger ingredients well and form into 2.5 ounce balls. Flatten into patties, about 3 inches in diameter. Brush with olive oil.
To grill the turkey burgers, preheat a grill to medium-high. Oil the grill rack. Grill the patties, turning once, until an instant-read thermometer inserted in the center registers 165°F, 8 to 10 minutes total.
Place burgers on a whole wheat potato roll. Top sliders with a tablespoon of marinara sauce and a slice of mozzarella cheese.
Martin’s makes the best tasting whole wheat rolls. Your kids will love them.
Codfish Cakes
Codfish cakes are made in many countries throughout the world. In Italy the recipe calls for dried salt cod, Baccala, but you can use any leftover (or even fresh) white-fleshed fish. Salt cod is often found in stores around the winter holidays because it’s almost a sacred food in many cultures — definitely so in Italian and Portuguese cuisines, for example.
My mother made these fish cakes when she had leftover baccala during the Christmas season but you have to soak the baccala overnight and it is still salty. Here’s a variation using fresh cod instead and children love them (its the mashed potatoes part that does that).
Ingredients
- 1 pound of cod fillets
- 2 medium-sized baking potatoes
- 1 medium yellow onion, chopped fine
- 1/4 cup chopped fresh parsley
- 1/4 cup freshly grated Parmesan cheese
- 2 garlic cloves, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup egg substitute
- 3 slices whole wheat bread, crusts removed and processed into crumbs (about 1 cup)
Directions
Boil and mash the potatoes, set them aside.
Poach the codfish until it flakes easily. Drain and add the fish to the potatoes. Mash together. Mix the fish, the potatoes and the next 7 ingredients together.
Form the mixture into 3 inch patties and lightly dredge in bread crumbs.
Preheat oven to 400°F. Coat a baking sheet well with olive oil cooking spray.
Place patties on prepared baking pan and drizzle with 1 tablespoon olive oil. Bake in the oven for 20 minutes, then flip patties, carefully, and bake an additional 15-20 minutes.
Makes 12 fish cakes. Serves 4-6.
Crispy Sweet Potato Fries
Oven baked sweet potatoes are a healthy choice, but there is a problem, they don’t get crispy. They get brown, but not crisp.
I have found a method that really works.
Cut 2 large sweet potatoes into finger size thicknesses.
Let potatoes soak in cold water for an hour. Drain but don’t dry on towels.
Preheat oven to 425°F.
Place two tablespoons of cornstarch into a plastic bag.
Add sweet potatoes to the bag with the cornstarch. Twist the top of the bag so it forms a balloon with some air inside and shake the fries around until they’re lightly coated with the cornstarch.
Put the coated fries on a non stick baking sheet. Drizzle 2 tablespoons of olive oil over the fries.
Using your hands, toss the potatoes to make sure the fries are well coated. Rearrange them on the sheet again, so that they have space between each fry.
The less fries on the pan the better because, if the potatoes are crowded, they will not get crispy. They’ll just steam. You might want to use 2 baking sheets. if you do not have a large enough pan.
Bake the fries in a preheated oven for 15 minutes.
Related articles
- The Grand Kids Are Coming! (jovinacooksitalian.com)
- http://abcnews.go.com/blogs/health/2012/03/22/5-ways-to-get-kids-to-eat-healthy-foods/
- http://www.thesneakychef.com/
My husband and I love having our children and their families come for visit and we love visiting them in their homes. Family is important to us and even though none of us live near each other, we keep in touch daily. When we are together, it is always great fun. So much to do – swimming in the pool, riding the waves at the beach or racing go-karts – brings out the hunger pangs and Grandma has a fix for that. I am sharing some of my grandchildren’s favorite foods; kid-friendly meals that I have tried to make healthy without sacrificing flavor.
The dish that wins, hands down, as the number one favorite, is chicken fingers. They are healthy because they are baked with minimal fat instead of fried. To date, no one has noticed that they are not fried. The steps to prepare this dish are listed below:
Unfried Chicken Fingers
- 1/2 pound chicken breast tenders (fingers), about 8
- 1/4 cup refrigerator egg substitute
- 1/2 cup Italian seasoned bread crumbs
- 1 tablespoon olive oil
- Olive oil cooking spray
Directions
Preheat the oven to 400 degrees F.
Coat a 9”x 13” glass baking dish with cooking spray. Set aside.
Place chicken fingers in a shallow dish and pour the egg substitute over them. Rotate and coat all the fingers.
Chicken Fingers coated in egg substitute.
Place bread crumbs in another shallow dish and dredge fingers in crumbs.
Chicken Fingers coated in bread crumbs
Place in prepared baking dish in a single layer. Drizzle fingers with 1 tablespoon olive oil.
Chicken Fingers drizzled with oil
Bake 15 minutes at 400 degrees F. Turn fingers over and bake 15 minutes more.
Baked Chicken Fingers
Serve this dish with a healthy ranch dip (recipe below) and apple slices for lunch.
Chicken fingers may be frozen and reheated in a hot oven. I usually prepare a supply when I know the children are coming, so that they are handy when we need them.
Healthy Ranch Dip
- 1/2 cup plain low fat Greek yogurt
- 1/4 cup low fat buttermilk
- 1/4 cup olive oil mayonnaise
- 1 tablespoon white wine vinegar
- 1 teaspoon onion powder
- 3/4 teaspoon garlic powder
- Dash of Worcestershire
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon salt
- Freshly ground pepper
Whisk together all the ingredients and chill.
- Chicken fingers also make a good dinner option with low-fat macaroni and cheese and a green vegetable.
Low-fat Macaroni and Cheese
Yield: Makes 8 servings
Ingredients:
- 16 oz. uncooked elbow macaroni ( whole grain pasta is better)
- 2 cups skim milk
- 3 oz. Velveeta Light Cheese cut into thin strips
- 8 oz. Monterey Jack shredded cheese
- 1 tablespoon butter
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 3 tablespoons Italian seasoned bread crumbs
Directions
Preheat oven to 400 degrees. Lightly coat a 13”× 9” baking dish with cooking spray.
Boil macaroni in salted water until tender but firm.
While pasta cooks, whisk together flour and 1/2 cup milk in small bowl.
Pour remaining 1½ cups milk into large saucepan and heat on low. Once milk is slightly warmed, turn heat to medium-low and add flour and milk mixture, stirring until thick.
Reduce heat slightly and add butter, cheeses and salt.
Cook until smooth (about 5 minutes).
Drain macaroni, then combine with sauce mixture, stirring thoroughly.
Pour into prepared baking dish. Sprinkle breadcrumbs lightly and evenly on top and bake 25-30 minutes.
2. Another good dinner option: soup and calzone:
Easy Stracciatella Italian Soup
Ingredients
8 cups low sodium chicken broth
1/2 cup uncooked orzo pasta (very small pasta)
10 oz. package frozen, chopped spinach ( thawed and well-drained)
1 egg (beaten)
1/4 cup Parmesan cheese, grated
Salt and pepper, to taste
Directions
In a large pot bring chicken broth to a boil on high heat.
Stir in orzo; cook approximately 10 minutes until tender but slightly firm.
Stir in spinach, salt and pepper to taste.
Cook approx 5 minutes.
Add in beaten egg to soup stirring constantly until set and cooked.
Serve in kid- sized bowls.
Sprinkle with cheese before serving.
Tomato and Mozzarella Calzone
- Store bought pizza dough or ½ of the recipe for homemade dough, (see post, http://jovinacooksitalian.com/2012/05/04/its-friday-lets-have-pizza/)
- Flour, for dusting
- Homemade Tomato Sauce (see post for recipe, http://jovinacooksitalian.com/2012/04/19/hello-world/
- Sliced skim mozzarella cheese
- Salt, pepper and dried oregano
Directions
Preheat the oven to 400 degrees F.
- Divide the dough into 6 equal pieces, shape into balls, then flatten and roll out into 6 inch rounds on a lightly floured surface. Brush cold water around the edges.
- Spread marinara sauce over the dough, spreading evenly and leaving a small border around the edge. Place slices of mozzarella on one side of each dough round and season with oregano and a little black pepper.
- Enclose the filling by lifting over the other side of the dough. Press the edges firmly together to seal and transfer to a large baking sheet.
- Cut a couple of tiny holes in the center of each calzone. Bake for 15 minutes, or until the calzone is pale-golden. Serve with additional sauce.
Vanilla & Chocolate Rocks
Of course we can’t forget dessert. My grandchildren (and children) love these cookies. This recipe can be doubled and the cookies freeze well.
Adapted from King Arthur
- 1/2 cup (1 stick) butter
- 3/4 cup brown sugar
- 2 1/2 teaspoons vanilla extract
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon espresso powder
- 1 egg
- 1 cup unbleached all- purpose flour
- 1/2 cup whole wheat pastry flour
- 2 cups (12 ounces) semisweet chocolate chunks
Drop the dough by tablespoonfuls onto the prepared baking sheets. (I put 12 cookies on one baking sheet) Bake the cookies for 9 minutes, until they’re barely set.
Related articles
- Grandparenting in the Digital Age (education.com)
- Traditions, Family and “Famous” Oatmeal Chocolate Chip Cookies. (mynewfavoriteday.com)
