kids in the kitchen Archives - Page 2 of 7

Lucky Charms Marshmallow Treats #kidsinthekitchen

August 28, 2014 by Melissa

Afterschool snacks tend to be healthy and on the small side so they don’t interfere with dinner. But there comes that moment when the kids are wanting something different than celery with peanut butter or a yogurt. That’s when the genius of Lucky Charms Marshmallow Treats happens.

I honestly think these are better than traditional Rice Krispie Treats. No more sweeter but with a different flavor because of the oat cereal. Shaun was my chef on hand this time. We got these done before Shae got home and tried to takeover. She’s bossy like that sometimes.

The ingredients list is easy, marshmallows, butter, cereal and salt. Yes salt, trust me.

Ingredients

16 oz large marshmallows (approx 1 bag plus 1 cup)
11oz box of Lucky Charms
4 tbsp butter
1/4 tsp salt

Directions

Prepare large baking dish with cooking spray and set aside.
Separate the marshmallow and cereal into their own bowls.
Sprinkle 1/3 of Lucky Charm marshmallows on the bottom of baking dish.
In a large saucepan set over medium/low heat melt butter and then add marshmallows and stir till completely melted.
Add cereal and stir till thoroughly coated. Then add remaining marshmallows and quickly stir.
Pour into baking sheet and with a plastic sandwich bag coated in cooking spray press the mixture down and shape into corners and edges.
Let cool for 10 minutes then enjoy.

Try not to indulge like Rob with his dad sized bite.

Come join me and my co-hosts, Sarah of Play to Learn with Sarah, Paula at Frosted Fingers, Sara at Sensibly Sara, Reesa of Momma Lew, Kate of Busy Bee Kate & Jeannette of EcoIncognito each week linking up a post, new or old, that feature the theme Kids in the Kitchen. It doesn’t matter what you are doing as long as you are doing it together, enjoying it and learning something along the way.

preparing healthy snacks
having a tea party
counting skills with m&ms
pouring from measuring cups
discovering a local restaurant that your kids love
creating new family friendly recipes

You’ll find these and many more ideas for healthful and unique food fun on the #KidsintheKitchen Pinterest Board.

Follow Melinda Babiak’s board #KidsintheKitchen on Pinterest.

An InLinkz Link-up

Turkey Pesto Meatball Sandwiches #kidsinthekitchen

August 22, 2014 by Melissa

“Mom, how about we make up our own cookie recipe for kids in the kitchen?”. That was Shae’s idea for this week’s post. I told her we needed a little more time to research existing cookie recipes to see what would work. Instead we made a family dinner that everyone loved, Pesto Turkey Meatball Sandwiches with Tomato Jam.

Who doesn’t love a meatball sandwich loaded with melted cheese and sweet and spicy tomato sauce for dipping? We do so it was a fantastic plan. We used ground turkey but any meat would work for this recipe.

I did the onion chopping because I wanted them fine but Shae worked the food processor, mixed the meat and formed them into meatballs. She wasn’t crazy about handling raw meat but she was a trooper. She even mention how much work was involved in making homemade meatballs. This is exactly why I don’t make them.

Ingredients

Meatballs

1 1/3 lb ground turkey (or any other ground meat)
1/2 cup finely chopped onion
6 button mushrooms, stems removed, finely chopped
2 tbls prepared pesto
1 crushed garlic clove
1 tsp salt
1/2 tsp pepper

Tomato Jam

2 lbs cherry tomatoes, washed
2 cloves chopped garlic
2 tbls olive oil
2 tsp sugar
1/4 cup red wine vinegar
1/4 tsp salt
1/4 tsp crushed red pepper flakes

Directions

In a large saucepan over medium heat add all of the tomato jam ingredients and simmer till mixture is reduced to a thick sauce, approx 45-60 minutes.

In a large mixing bowl gently fold all of the meatball ingredients until combined.

Gently form the meat into the size you prefer, do not squeeze.

In order to maintain a good round shape you should refrigerate your meatballs before forming. We did not care about the shape so we went from bowl to pan.

In a large skillet arrange enough meatballs to fill the pan without touching and brown on all sides.

Transfer to 300 degree oven to finish cooking for 10-15 minutes.

Serve on your favorite roll, topped with cheese and tomato jam.

*When making anything meatball or meatloaf related take a small bite size amount of meat and cook in a pan to make sure seasonings are just right.

Turkey Pesto Meatball Sandwiches #kidsinthekitchen

Ingredients

1 1/3 lb ground turkey (or any other ground meat)
1/2 cup finely chopped onion
6 button mushrooms, stems removed, finely chopped
2 tbls prepared pesto
1 crushed garlic clove
1 tsp salt
1/2 tsp pepper
2 lbs cherry tomatoes, washed
2 cloves chopped garlic
2 tbls olive oil
2 tsp sugar
1/4 cup red wine vinegar
1/4 tsp salt
1/4 tsp crushed red pepper flakes

Instructions

In a large saucepan over medium heat add all of the tomato jam ingredients (cherry tomatoes to red pepper flakes) and simmer till mixture is reduced to a thick sauce, approx 1 hour.
In a large saucepan over medium heat add all of the tomato jam ingredients and simmer till mixture is reduced to a thick sauce, approx 45-60 minutes.
In a large mixing bowl gently fold all of the meatball ingredients until combined.
Gently form the meat into the size you prefer, do not squeeze.
In order to maintain a good round shape you should refrigerate your meatballs before forming. We did not care about the shape so we went from bowl to pan.
In a large skillet arrange enough meatballs to fill the pan without touching and brown on all sides.
Transfer to 300 degree oven to finish cooking for 10-15 minutes.

https://lookwhatmomfound.com/2014/08/turkey-pesto-meatball-sandwiches-kidsinthekitchen.html

Shae woke up the next morning asking if there were any meatballs left. HA, no way. They couple that were left were gobbled down by Rob when he found them in the fridge floating in the leftover tomato jam. This is something we’ll make again.

preparing healthy snacks
having a tea party
counting skills with m&ms
pouring from measuring cups
discovering a local restaurant that your kids love
creating new family friendly recipes

You’ll find these and many more ideas for healthful and unique food fun on the #KidsintheKitchen Pinterest Board.

Follow Melinda Babiak’s board #KidsintheKitchen on Pinterest.

An InLinkz Link-up

Making Her Own Birthday Cake #kidsinthekitchen

August 14, 2014 by Melissa

We celebrate this week. It was Shae’s 7th birthday. Early in the week she decided on her dinner and birthday cake; homemade meatloaf and vanilla cake with vanilla frosting. Simple enough right. Well I’m good with the meatloaf, it something my kids really really love but I’m not a good cake baker. I can make an awesome chocolate chip cookie and my banana bread could win awards but cakes, eh. So with a box mix we went. No shame in it plus we did it together. We bought a funfetti cake mix, white frosting (dyed lavend) and added even MORE sprinkles. Shae said it looked like a donut. Happy Birthday to our little princess. Come join me and my co-hosts, Sarah of Play to Learn with Sarah, Paula at Frosted Fingers, Sara at Sensibly Sara, Reesa of Momma Lew, Kate of Busy Bee Kate & Jeannette of EcoIncognito each week linking up a post, new or old, that feature the theme Kids in the Kitchen. It doesn’t matter what you are doing as long as you are doing it together, enjoying it and learning something along the way.

preparing healthy snacks
having a tea party
counting skills with m&ms
pouring from measuring cups
discovering a local restaurant that your kids love
creating new family friendly recipes

You’ll find these and many more ideas for healthful and unique food fun on the #KidsintheKitchen Pinterest Board.
Follow Melinda Babiak’s board #KidsintheKitchen on Pinterest.

An InLinkz Link-up

Salad and Sandwich Bites #kidsinthekitchen

August 7, 2014 by Melissa

It’s almost time to go back to school and Shae and I are working on some new lunch ideas. I’m trying to stick with healthy options but I also want her to enjoy what she’s eating to that means getting her input. These mini Salad and Sandwich Bites are a great compromise.

She likes bologna. It’s been one of my “do not buy” items for many years but her daddy does what she says. Fine, I’ll live, so will she. These bite-size salad and sandwich in one can be made with any ingredients.

Ingredients

lunch meat (we used bologna)

Cheese (we used american and a mozzarella stick cut into strips)

mayo & honey mustard or dressing

salad greens

cucumbers

shredded carrot (but carrot ribbons would work better)

Directions

Cut your meat in half and spread with choice of mayo or mustard. Lay your cheese in the middle along with your child’s choice of veggies.

Shae placed 1-2 pieces of greens, a cucumber slice and a few carrot shreds.

Pickles, sliced hardboiled egg, radishes and roasted red pepper would all work great.

Roll up your salad and sandwich fixins and secure with a toothpick.

The veggie content might not be HUGE but it’s something. It’s also a great way to cut out some bread from their diet.

What would your child’s Salad and Sandwich Bite include?

Come join me and my co-hosts, Sarah of Play to Learn with Sarah, Paula at Frosted Fingers, Sara at Sensibly Sara, Reesa of Momma Lew & Jeannette of EcoIncognito each week linking up a post, new or old, that feature the theme Kids in the Kitchen. It doesn’t matter what you are doing as long as you are doing it together, enjoying it and learning something along the way.

preparing healthy snacks
having a tea party
counting skills with m&ms
pouring from measuring cups
discovering a local restaurant that your kids love
creating new family friendly recipes

You’ll find these and many more ideas for healthful and unique food fun on the #KidsintheKitchen Pinterest Board.

Follow Melinda Babiak’s board #KidsintheKitchen on Pinterest.

An InLinkz Link-up

Sautéed Shrimp and Risotto #kidsinthekitchen

July 31, 2014 by Melissa

Sometimes dinner gets fancy. Especially when Shae starts leafing through my cookbooks. This is how our Sautéed Shrimp and Risotto dish happened.

I feel like this is has been the most involved Shae has been in a meal preparation EVER. She definitely took all the credit for dinner this night. Rightfully so too. She peeled the shrimp, cut them, stirred the risotto, added some of the stock, added the spice and flavors. I plated dinner and supervised.

This was only my 2nd or 3rd attempt at Risotto. I was a bit hesitant at first but hey why not learn together. It feels like a lot of ingredients but it all comes together very easily. Skip the shrimp if you want or switch meats or add veggies. We went simple this time around but will doctor it up more next time.

Sautéed Shrimp and Risotto

Ingredients

1 1/2 lbs peeled, deveined shrimp cut into bit size pieces
4 cups quality chicken stock
1 tsp fresh thyme
3 tbls butter
1 tbls olive oil
1/2 cup finely diced onion
2 tsp finely chopped garlic
1 tsp salt
1/2 tsp fresh cracked pepper
1 1/2 cups Aborio rice
1/4 parmesan cheese

Directions

Peel & clean your shrimp, chop them into bite size pieces and season them. We used salt, pepper, red pepper flakes and Mrs. Dash Onion & Garlic. Set aside

In a medium saucepan add 4 cups of stock and thyme, bring up to a simmer then set to low to keep warm.

In a large stock pot heat butter & oil over medium heat. Add onions, garlic, salt, pepper and cook till softened, approx 6-8 minutes.

Add Aborio rice and stir till coated with onion mixture. Slowly add ladles of the hot stock and continually stir the rice till stock is absorbed. This should take 20-25 minutes.

Stir in parmesan cheese just before serving.

The rice should be soft but not mushy with a smooth “sauce” coating it.

In another pan over medium high heat drizzled with 1tsp olive oil quickly cook your shrimp till golden brown, about 6 minutes.

Serve the shrimp over the risotto.

Serves 6

Everyone seemed impressed. Even Shaun ate it all without a single comment or complaint. Here’s his bowl, he was the first one done.

A child’s taste for food definitely changes when they are more involved in the cooking process. Just 1 year ago Shae didn’t even like rice. Now we’re making Risotto together. I love these changes.

Come join me and my co-hosts, Sarah of Play to Learn with Sarah, Paula at Frosted Fingers, Sara at Sensibly Sara and Reesa of MommaLew each week linking up a post, new or old, that feature the theme Kids in the Kitchen. It doesn’t matter what you are doing as long as you are doing it together, enjoying it and learning something along the way.

preparing healthy snacks
having a tea party
counting skills with m&ms
pouring from measuring cups
discovering a local restaurant that your kids love
creating new family friendly recipes

You’ll find these and many more ideas for healthful and unique food fun on the #KidsintheKitchen Pinterest Board.

Follow Melinda Babiak’s board #KidsintheKitchen on Pinterest.

An InLinkz Link-up

Watermelon Lemonade made by kids #kidsinthekitchen

July 24, 2014 by Melissa

After our tropical vacation last week Shae came home craving refreshing and exotic drinks with umbrellas and whipped cream. We compromised with this Watermelon Lemonade Drink Recipe because it was easy to create and we had all the ingredients on hand.

Easy might for us might not be for you. The hardest part of the whole process was making watermelon juice. This required a blender and straining out the pulp and seeds to get a smooth liquid. it just took minutes but depending on your own child this could be boring or too cumbersome for them.

Watermelon Lemonade

Ingredients
1 Part Watermelon Juice
2 Parts Prepared Lemonade (from scratch or mix)
Ice, Pitcher, Stirrer, Strainer, Blender

Directions
Start with putting your cut watermelon into a blender and process till smooth. Work that mixture through a strainer to end up with a smooth liquid suitable for drinking.

Mix together 1 part of your watermelon juice with 2 parts lemonade. Be aware that as this mixture sits it will separate making for something not very pretty to look at. Simple stir again and your lemonade is perfect.Shae did all the work again. She’s really getting more and more comfortable in the kitchen as each day goes by. She helps with many meals when it comes with prep, mixing, cooking or even serving. Honestly I really really enjoyed this Shae and I drank 6 cups worth in one day.

Encourage your own children to work in the kitchen with you. This opens their eyes to new ingredients and dishes and hopefully less stressful mealtimes. Ask your child what they would like to prepare for the next meal and get them elbows deep in the work?

What kind of dishes would your kids enjoy making?

Come join me and my co-hosts, Sarah of Play to Learn with Sarah, Paula at Frosted Fingers and Sara at Sensibly Sara, each week linking up a post, new or old, that feature the theme Kids in the Kitchen. It doesn’t matter what you are doing as long as you are doing it together, enjoying it and learning something along the way.

preparing healthy snacks
having a tea party
counting skills with m&ms
pouring from measuring cups
discovering a local restaurant that your kids love
creating new family friendly recipes

You’ll find so many more ideas on the #KidsintheKitchen Pinterest Board.

Follow Melinda Babiak’s board #KidsintheKitchen on Pinterest.

An InLinkz Link-up

Kid Friendly Snacks & Food for Summer #kidsinthekitchen

July 17, 2014 by Melissa

Summer is in full swing and the kids are ravenous after the pool, playground and parks. I’ve put together this awesome list of Kid-Friendly Foods for Summer to satisfy any appetite. Don’t worry about the picky eaters or allergies because there’s a little something for every age and tastebud and nutritional level.

Sand Dessert via I Was Born to Cook

Yogurt Covered Strawberries via The Guavalicious Life

Peanut Butter & Oatmeal Power Bites via LookWhatMomFound

Mini Pizzas via Suzy’s Sitcom

Gluten Free Animal Crackers via Petite Allergy Treats

Strawberry Cheesecake Popsicles via The Neighborhood Moms

Chicken Ricotta Pies via Meaningful Mama

Sprite with Kool-Aid Cubes via Food Family & Finds

Brown Bag Microwave Popcorn via LookWhatMomFound

Taco Egg Rolls via Awkward Kitchenette

Homemade Corn Dogs via Chef in Training

PB&J Smoothie via Nest of Posies

Monster Trail Mix Granola Bars via Mom on Time Out

Watermelon Pico de Gallo via The Pioneer Woman

Apple Cheesecake Quesadillas via Lemon Tree Dwelling

Natural Fruit Leather via Out of the Box Food

Fairy Bread via Smart School House

Strawberry Shortcake on a Stick via In Your Back Pocket

What do you serve your kids during the hot summer months to keep them satisfied and happy?

preparing healthy snacks
having a tea party
counting skills with m&ms
pouring from measuring cups
discovering a local restaurant that your kids love
creating new family friendly recipes

You’ll find so many more ideas on the #KidsintheKitchen Pinterest Board.

Follow Melinda Babiak’s board #KidsintheKitchen on Pinterest.

An InLinkz Link-up

Frozen Banana Pops #kidsinthekitchen

July 10, 2014 by Melissa

You know I’m always on the hunt for new snacks and treats for the kids. Lately they seem to be asking for ice cream all the time. Our pool snackbar has ice cream so it happens more often that it’s becoming an afternoon snack versus a once in a while treat. I wanted to find a better way to indulge that sweet ice cold feeling without all the guilt. Frozen Banana Pops happened.

We set out in the kitchen with 3 bananas and a wide array of toppings and “glue” ideas. This turned out to be one of the messiest kitchen adventures yet. It was also one of the tastiest the kids said.

I scoured the cabinets and pantry for topping ideas. Candy and nuts were the most obvious. Then came the glue. You need an ingredient that will hold the toppings onto the banana.

Ingredients
Bananas
toppings (chopped toffee, mini chips, sprinkles, chopped nuts, coconut, sugar crystals, chopped dried fruit, granola)
candy melts
yogurt
peanut butter or other nut butter
nutella
popsicle sticks, parchment paper

Directions
Peel and slice your bananas into 3 pieces.
Slide a popsicle into each piece.
Place into freezer on a piece of parchment or waxed paper for 30 minutes.
When bananas are frozen have children dip them or coat them in their preferred topping. Peanut Butter is difficult, warming it would be beneficial.
Immediately coat them in their desired toppings and set them down again on the paper and freeze for another 30 minutes.
Enjoy!

Frozen Banana Pops

Ingredients

Bananas
toppings (chopped toffee, mini chips, sprinkles, chopped nuts, coconut, sugar crystals, chopped dried fruit, granola)
candy melts
yogurt
peanut butter or other nut butter
nutella
popsicle sticks

Instructions

Peel and slice your bananas into 3 pieces.
Slide a popsicle into each piece.
Place into freezer on a piece of parchment or waxed paper for 30 minutes.
When bananas are frozen have children dip them or coat them in their preferred topping. Peanut Butter is difficult, warming it would be beneficial.
Immediately coat them in their desired toppings and set them down again on the paper and freeze for another 30 minutes.
Enjoy!

https://lookwhatmomfound.com/2014/07/frozen-banana-pops-kidsinthekitchen.html

Frozen Banana Pops #kidsinthekitchen #recipe, cooking with kids

What other frozen fruit would work?
Come join me and my co-hosts, Sarah of Play to Learn with Sarah, Paula at Frosted Fingers and Sara at Sensibly Sara, each week linking up a post, new or old, that feature the theme Kids in the Kitchen. It doesn’t matter what you are doing as long as you are doing it together, enjoying it and learning something along the way.

preparing healthy snacks
having a tea party
counting skills with m&ms
pouring from measuring cups
discovering a local restaurant that your kids love
creating new family friendly recipes

You’ll find so many more ideas on the #KidsintheKitchen Pinterest Board.

Follow Melinda Babiak’s board #KidsintheKitchen on Pinterest.

An InLinkz Link-up

Cinnamon Apple Crisp #recipe #kidsinthekitchen

July 3, 2014 by Melissa

I love having a helper in the kitchen. Especially one that can read, measure (for the most part) and mix without getting most of the ingredients on the counter. Shae is gonna be one hell of cook and baker when she grows up because she’s always wanting to make something. This week’s Cinnamon Apple Crisp went through a few phases starting with blueberry peach to just peach to strawberry then to apple because we knew that is something that everyone would eat. We both love peaches but we weren’t too sure about Rob and Sabreena.

Apples are a hot commodity in our house so I had to make a special trip to the store to get more. Our apple drawer had some supply but not enough for a cobbler recipe and for the kids to eat one a day like they usually do.

Shae was definitely my sous chef for this one. The peeling and slicing of apples I did as well as the chopping of the nuts. Otherwise she mixed and assembled and mixed some more to get this cobbler put together and in the oven in time for dessert. This is a keeper for sure and what’s more patriotic than APPLES.

Ingredients

6-8 granny smith apples, peeled, cored and sliced
juice from 1/2 lemon, about 1 tsp
1 TBLS cinnamon
3/4 cup of sugar
1/8 tsp salt
1 tsp cornstarch
3/4 cup of flour
1 cup brown sugar
1/8 tsp salt
3/4 cup butter, slightly softened
1/2 cup chopped walnuts or pecans

Directions

Preheat oven to 350 degrees. Remove butter from fridge

In a large mixing bowl add apples, lemon juice, cinnamon, sugar, salt and cornstarch. Toss till apples are evenly coated.

Pour mixture into a 9×12 baking dish, set aside.

In a separate mixing bowl add flour, brown sugar, salt, butter and chopped nuts and blend till mixture comes together .

Scatter pieces of your brown sugar mixture evenly on top of apples till covered.

Bake for 40-44 minutes till apples are bubbly and topping is crisp.

Let set for 10 minutes, serve with ice cream or whipped cream.

I think next time I might make add brown sugar to the apples to get a more caramel-y sauce.

Cinnamon Apple Crisp

Prep Time: 30 minutes

Cook Time: 40 minutes

Yield: 8 servings

Cinnamon Apple Crisp

A Classic Apple Crisp with a boost of spice sweet cinnamon. Served with ice cream or whipped cream this is a crowd pleaser either warm or room temperature.

Ingredients

6-8 granny smith apples, peeled, cored and sliced
juice from 1/2 lemon, about 1 tsp
1 TBLS cinnamon
3/4 cup of sugar
1/8 tsp salt
1 tsp cornstarch
3/4 cup of flour
1 cup brown sugar
1/8 tsp salt
3/4 cup butter, slightly softened
1/2 cup chopped walnuts or pecans

Instructions

Preheat oven to 350 degrees. Remove butter from fridge
In a large mixing bowl add apples, lemon juice, cinnamon, sugar, salt and cornstarch. Toss till apples are evenly coated.
Pour mixture into a 9x12 baking dish.
In a separate mixing bowl add flour, brown sugar, salt, butter and chopped nuts and blend till mixture comes together.
Scatter pieces of your brown sugar mixture evenly on top of apples till covered.
Bake for 40-44 minutes till apples are bubbly and topping is crisp.
Let set for 10 minutes, serve with ice cream or whipped cream.

https://lookwhatmomfound.com/2014/07/cinnamon-apple-crisp-recipe-kidsinthekitchen.html

preparing healthy snacks
having a tea party
counting skills with m&ms
pouring from measuring cups
discovering a local restaurant that your kids love
creating new family friendly recipes

You’ll find so many more ideas on the #KidsintheKitchen Pinterest Board.

Follow Melinda Babiak’s board #KidsintheKitchen on Pinterest.

An InLinkz Link-up

Mango Strawberry Smoothie #kidsinthekitchen

June 26, 2014 by Melissa

Breakfast during the summer comes later and later each day. The kids are sleeping in later or not eager to come out of their caves into the sunlight until they feel their bellies growl in protest. This week was full of lazy mornings so smoothies were a quick and easy breakfast that pleased everyone, even me.

This Strawberry Mango Smoothie was amazing. Combining 2 of the best fruits (in my opinion) was a match made in heaven.

We also used this as an opportunity for Shae to work on her knife skills. We worked on slicing versus chopping with strawberries.

Here is the Smoothie Recipe

Mango Strawberry Smoothie

2 cups frozen mango chunks (no ice needed)
2 cups strawberries, stems cut off
2 6-8 oz containers of vanilla yogurt
1 cup orange juice

Place everything in your blender and blend till smooth, 30-60 seconds.

This made 3 big glasses for the kids. EASY and filling and healthy.

preparing healthy snacks
having a tea party
counting skills with m&ms
pouring from measuring cups
discovering a local restaurant that your kids love
creating new family friendly recipes

You’ll find so many more ideas on the #KidsintheKitchen Pinterest Board.
Follow Melinda Babiak’s board #KidsintheKitchen on Pinterest.

An InLinkz Link-up

What would your child’s Salad and Sandwich Bite include?

Sautéed Shrimp and Risotto

What kind of dishes would your kids enjoy making?

What do you serve your kids during the hot summer months to keep them satisfied and happy?

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