Creative Cooking for Kids by CHILD CARE DEVELOPMENT SERVICES, INC. Creative Cooking for Kids by CHILD CARE DEVELOPMENT SERVICES, INC. Who We Are. Private Not for Profit Multi-Cultural Employees Consultants Volunteers & Interns
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CHILD CARE DEVELOPMENT SERVICES, INC.
CHILD CARE DEVELOPMENT SERVICES, INC
Tasks for Little Fingers
In a mixing bowl, beat cream cheese until creamy. Add yogurt and vanilla; beat until smooth. Set aside tree orange segments for garnish. In a small bowl, mash remaining oranges with a fork; drain. Stir into cream cheese mixture. Transfer to a serving bowl; garnish with reserved oranges. Refrigerate until serving; serve with fruit.
A fresh fruit plate: Cut up an orange, slice a banana, chop an apple, and cut a few grapes into quarters. The colorful variety appeals to kids, and the fruits are loaded with vitamins your children need.
Dip your fruits and veggies: If your child absolutely detests fruits and vegetables, try dipping apples or bananas, pineapple or berries into a flavorful dip that they have helped to make.
Steam vegetables like baby carrots, asparagus, broccoli or green beans then chill them for eating later, again using a dip the kids helped to create.
Sliced olives, zucchini or ?
Chopped basil or chives
Brush olive oil on sliced rolls.
Top with cheese and vegetables.
Sprinkle on herbs.
Bake in hot oven until cheese melts.
Nonstick cooking spray 1 Tablespoon olive oil 2 1/2 cups grated zucchini 3/4 cup diced onion 2 cloves garlic finely chopped3/4 to 1 cup (2.25 to 3 oz.) Shredded Parmesan Cheese 8 large eggs 3/4 cup evaporated Milk
PREHEAT oven to 350° F. Spray 10-inch-round or 13 x 9-inch baking dish with nonstick cooking spray. HEAT oil in large skillet over medium-high heat. Add zucchini, onion and garlic. Cook, stirring occasionally, for 5 minutes or until softened. Stir in cheese.BEAT eggs and evaporated milk in large bowl. Gradually stir in zucchini mixture one spoonful at a time so that the vegetables will not cook the eggs. Pour mixture into prepared baking dish.BAKE for 30 to 35 minutes or until frittata is cooked through. Season with salt and ground black pepper, if desired. Slice and serve.
1 cup 100% apple juice 1 cup water 1 cup ivory quinoa rinsed3/4 teaspoon ground cinnamon 2 medium red or green apples diced1 cup sliced celery 1/2 cup dried cherries or cranberries 2 tablespoons chopped fresh mint (optional) 1 tablespoon extra virgin olive oil 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1 lemon washed and cut in half
Place juice, water, quinoa and cinnamon in medium saucepan; bring to a boil. Reduce heat to low; cover. Cook for 15 to 20 minutes or until liquid is absorbed. Cool slightly; transfer to large serving bowl and cover. Refrigerate for 1 hour.ADD apples, celery, cherries, mint, oil, salt and pepper to quinoa. Squeeze lemon juice over salad; toss to coat.
6 large baking apples peeled, cored, and chopped1 1/2 cups 100% apple juice
Ingredients3 6-inch flour tortillas Cooking spray 1 1/2 tablespoons sugar 1 1/2 cups fresh strawberries, cleaned and hulled 1 tablespoon orange juice 8 ounces vanilla yogurt 1 cup chopped strawberries 1/2 cup shredded coconut
To make the tortilla chips, heat the oven to 350º. Cut the tortillas into triangles, lay them on a baking sheet, and spritz them with cooking spray.Sprinkle 1 tablespoon of sugar over the tops of the tortillas and bake for 12 minutes or until crisp.For homemade strawberry sauce, combine the strawberries, orange juice, and the remaining 1/2 tablespoon sugar in a blender. Puree the ingredients until smooth.Once the chips have cooled, set them on a plate. To complete the buffet, set out separate bowls containing the strawberry sauce, yogurt, chopped strawberries, and coconut. Serves 4
1 small ripe banana 1/2 cup vanilla or berry-flavored low fat yogurt 1/2 cup fresh or frozen strawberries
1 cup 100% Berry Flavor Juice chilled
PLACE banana, juice, yogurt and strawberries in blender; cover. Blend until smooth. Divide shake between 2 chilled glasses and serve immediately.