The outside temperature continues to settle in the 100+ degree arena which is even more reason to find projects to keep the kids busy inside. Last week we covered sweet snacks you can create with your kids. This week we will go back into the kitchen and prepare some healthy and delicious savory recipes. These will also be useful for the school year when the kids come home starving and want to grab the cookies and soft drinks.
Much better to introduce them to fun recipes where they can play “Master Chef”! (Note: These recipes do not have specific measurements. This allows you latitude to CREATE YOUR OWN MASTERPIECES – Go for it! After all – What have you got to lose??)
SANDWICH ON A STICK
Thick bread cut into cubes
Cheese in cubes
Grapes or grape tomatoes
Thread the bread, cheese, meat, grapes or tomatoes and lettuce alternately on a skewer or craft stick.
Create a dip by mixing together mayonnaise, yogurt and ketchup or have the kids invent their own dip.
Your favorite meatloaf mixture and mashed potatoes.
Oil a muffin pan and spoon meatloaf mixture into each.
Bake at 350 until the ‘muffins’ are done.
Peel and boil 1 or 2 potatoes until soft.
Drain, mash, add butter and milk and whip until smooth. [Do NOT process the potato in a processor– it will turn to mush.]
Spoon or pipe the mashed potato on top of the ‘meaty muffin’ and decorate with chopped chives or parsley.
‘VEGGIE’ NICE QUESADILLAS
6 flour tortillas
1 cup shredded cheese – mozzarella, cheddar or a mixture
1 small zucchini – grated
1 red bell pepper or 1 tomato – chopped fine
Spread half the cheese on three tortillas.
Divide the grated zucchini and tomato or bell pepper between the three tortillas.
Heat a frying pan or griddle.
Set the tortillas on a frying pan or griddle – top with the other three tortillas.
Allow the tortillas to brown lightly on the bottom and then turn the quesadilla over and repeat the process.
The cheese should be melted and act as a glue to hold everything together.
Cut into wedges and serve with salsa.
1 tube Crescent Dinner Rolls
Unwrap the tube and separate the triangles. Form each triangle into a ‘hand’.
Lay foil over the back of a muffin pan pressing down between so that you can shape the hands.
Oil the foil.
Lay each ‘hand’ on the mounded foil.
Bake at 375 until the hands are lightly browned.
Allow to cool before lifting them off the foil.
BUILD A PIZZA
Bought bread dough
Tomatoes, onions, broccoli, green beans – your choice
Roll out the bread dough into thin 8” rounds.
Bake according to package directions.
Spread pizza sauce over the dough disk.
Sprinkle on cheese, then decorate with the vegetables of your choice, making your own design.
Broil under the broiler until the cheese is melted and the vegetables have ‘toasted’.
About the Author
McKinney resident Kyra Effren is a contributing writer for TownSquareBuzz.com’s “Food” section. She is a retired food stylist and contributing writer for the “Food” section of Dallas Morning News. In 1975, Effren opened Cours de Cuisine Cooking School in Dallas and in 1978, she was awarded The Commanderie des Cordon Bleu in France for her contributions to French cooking. She has edited multiple cookbooks and served as recipe tester for a number of cookbooks including both of the Mansion on Turtle Creek cookbooks by Dean Fearing and baking books by Nick Malgieri.
Kyra welcomes any and all reader comments and suggestions. What would you like to have for dinner?