Kids At Home is featuring healthy, mouth-wateringly-delicious recipes that gets children to eat everything off their plate. If you have a recipe or two, we would like to share Them. Thanks.
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Avocado and Banana Puree (6+ months)
Yield: 8 cubes
Ingredients:
1 ripe avocado (peeled and pitted)
1 ripe banana
1/2 scoop formula
water, if needed
(or substitute breastmilk for formula)
Directions:
In blender, add avocado, banana, formula.
Puree, adding water (or breast milk/formula) until desired consistency is achieved.
Freezing Directions:
Transfer mixture to a non freezer gallon bag. Cut a small hole in the bottom corner of the bag and use it to pour/squeeze the puree into ice cube trays. DO NOT OVERFILL. Only fill each cube to the sides and not overflowing the sides.
Cover each tray with aluminum foil and label. Freeze for at least 24 hours before dividing among indicated number of quart sized freezer storage bags.
TO SERVE: Thaw desired number of cubes. Warm in microwave for 5-10 seconds before serving if desired.
Ingredients:
Original recipe makes 2 salmon fillets Change
Servings
2 (6
ounce) boneless salmon fillets
1
tablespoon dried basil
1 tomato,
thinly sliced
Directions:
Preheat oven to 375 degrees F (190 degrees C). Line
a baking sheet with a piece of aluminum foil, and spray with non-stick cooking
spray. Place the salmon fillets onto the foil, sprinkle with basil, top with
tomato slices, drizzle with olive oil, and sprinkle with the Parmesan cheese.
Bake in the preheated oven until the salmon is
opaque in the center, and the Parmesan cheese is lightly browned on top, about
20 minutes.
http://allrecipes.com
Ingredients:
1 egg, lightly beaten
1/2
cup (125 mL) PC Organics Unsweetened
Applesauce
1-1/4
cups (300 mL) PC Organics Oatmeal Muffin
Mix, about half a 430 g box
48 PC Organics Blueberries, about 1/2 cup (125
mL)
Instructions:
Preheat
oven to 400°F (200°C). Spray mini muffin pan with cooking spray.
In bowl,
stir together egg, applesauce and ½ cup (125 mL) water. Stir in muffin mix
until smooth. Divide batter among muffin cups, about 1 tbsp (15 mL) batter per
cup. Top each with two blueberries, pressing them into batter slightly.
Bake in centre of oven for 12 to 14 minutes or
until just starting to brown around edges. Cool slightly before removing from
pan. Store in airtight container for 2 to 3 days, or freeze in zippered plastic
bag.
Brown
Rice Pudding with Soy Milk and Dried Blueberries
(Serves 8-10)
Ingredients:
•1
(8 oz.) package cream cheese, room temperature
•1
cup tomato sauce (homemade or store-bought)
•1
cup mozzarella cheese, divided
•1/2
cup parmesan cheese, grated
•1/2
cup milk
•1/2
cup black olives, pitted, optional
•1/2
teaspoon dried basil
•1/2
teaspoon dried oregano
•1/2
teaspoon garlic powder
•kosher
salt and freshly ground pepper, to taste
•crusty
bread, sliced
Directions:
1. Preheat
oven to 400º F.
2. Combine
milk and cream cheese in a small saucepan over medium heat and whisk together
until smooth.
3. Mix
in 1/2 cup mozzarella, parmesan cheese and garlic powder, and stir until
melted. Cook for 3-4 minutes, or until thickened.
4. Pour
mixture into an ovenproof dish and use a rubber spatula or spoon to smooth out.
5. Pour
tomato sauce on top of cheese mixture and smooth out evenly, then sprinkle
remaining mozzarella over the top.
6. Season
with basil, oregano, salt and pepper and top with pitted olives, if using.
7. Place
baking dish in oven and bake for 8-10 minutes, or until bubbly.
8. Remove
from oven and serve immediately with crusty bread slices.
**Recipe
adapted from Yummy Healthy Easy
Child Care Recipes Wanted…
We are accepting healthy, mouth-wateringly delicious recipes that will get children to eat everything off their plate. If you have a recipe or two, would you kindly share it with us? Thanks.
For More information or to submit a recipe go to:
https://kidsathome.ca/contact.html
Ingredients:
8 slices PC Bleu Menu Bacon-Style Turkey, cut in half crosswise
4 eggs
2 egg whites
3 tbsp (45 mL) PC Greek Yogurt-Plain
2 tbsp (25 mL) chopped fresh chives
¼ tsp (1 mL) salt
1/8 tsp (0.5 mL) freshly ground black pepper
Instructions:
1. Preheat oven to 400°F (200°C). Spray 12-cup muffin tin with cooking spray.
2. Press two halves of turkey bacon into each of 8 muffin cups, covering bottom and sides as much as possible. Bake in centre of oven for 6 to 8 minutes or until bacon is browned at edges and set. Cool.
3. In bowl, whisk eggs with egg whites until smooth. Whisk in yogurt, chives, salt and pepper. Divide mixture evenly among turkey-lined cups. Bake in centre of oven for 10 to 12 minutes or until cooked through. Use spoon to unmold.
Cornflakes Egg Cups
Ingredients:
1
cup (250 mL) PC Cereal – Corn Flakes
1/2
cup (125 mL) shredded PC 1-Year Old Canadian White Cheddar
Cheese
4
slices PC Bacon – Fully Cooked , chopped
4 PC Free Run Large Eggs
Instructions:
1. Preheat
oven to 400° F (200° C). Spray four 3/4 cup (175 mL) ramekins with PC Canola
Oil CookIng Spray.
2. In
bowl, stir together cornflakes, cheese and bacon. Divide mixture evenly among
prepared ramekins. Make a well in the centre of each ramekin and break one egg
into each well.
3. Bake
in centre of oven for 12 to 15 minutes or until egg yolks are set
Chef’s
Tips
• If
you do not have ramekins, use four cups of one muffin tin. Put a little water
in the unused cups of the muffin tin. Eggs will cook a little more quickly in
muffin tin than in ramekins.
