I’ve noticed that you offer vegetarian type recipes. I’m not one, so you may have to adjust these a bit. Or you can offer them as they are and allow your readers to adjust as they like. Note: These recipes are from Watkins Cookbook for Kids. A treasured item in my home for 20 years now.
“Presto” Breakfast — This is really a whole breakfast in a glass. You can have toast or a muffin with it.
2 1/2 cups of orange juice (or other fruit juice)
1 cup milk
1 banana (peeled and broken into pieces)
1 apple (peeled, cored and cut into pieces)
1 orange or peach (orange-peeled and divided, peach-pitted and cut into pieces)
1 tablespoon honey or 2 teaspoons of sugar
Measure the juice and milk into a blender.
Add eggs, banana, apple, orange or peach.
Add honey or sugar.
Cover blender and turn it on for about a minute.
Turn it off and stir — if it is not smooth, turn blender on a bit longer.
Serves 2 – 3 in mugs or tall glasses
Cookie Cutter Breakfast
1 slice of bread
Salt and Pepper
Cookie cutter of your choice
Press cookie cutter into bread slice and take out the center carefully.
Butter both the leftover bread and cut out piece.
Melt a little butter in frying pan. Spread melted butter around and put unbuttered side of the bread into the pan.
Break egg into small bowl or cup and pour into the hole left in bread slice. (you may choose to scramble it first!)
Sprinkle with Salt and Pepper, and fry until egg white turns white.
Flip both pieces of bread and fry until browned.
Place on plate and serve with fruit juice (or eggnog!)
4 – 5 medium carrots
1 cup raisins
1/4 cup slaw-type dressing or mayo
Scrape carrots with a vegetable peeler and grate them into a mixing bowl.
Add raisins and dressing and mix well.
Serves 4 – 5
Canned Banana Salad
1 pkg (3 oz) of flavored gelatin
1 cup water
1/2 cup cold water
2 medium bananas, cut in half and peeled
Leaves of lettuce (optional)
3 empty cans (6 oz each)
Heat 1 cup water until boiling.
Pour boiling water over gelatin in a mixing bowl. Stir well.
Add cold water; stir well. Refrigerate until gelatin starts to thicken.
Coat inside of cans with butter or margarine or oil.
Spoon a little gelatin into each of the cans. Stand banana half on end (one per can) and spoon remaining gelatin in around the banana until gelatin reaches top of can.
To unmold, lay the can on it’s side and use a can opener to punch a hole in the bottom. Turn can over and gently shake until the gelatin slides out.
Lay gelatin on side and cut into thick slices.
Arrange slices on lettuce leaf on small plates.
Serves: Make as many plates as you need for that meal. The rest will keep for a later treat.
Note: leftover banana section can be mashed with a fork and mix with 1/4 cup (or more) of peanut butter and spread on graham crackers. (Or as I used to do, slice and make peanut butter and banana sandwiches)
Ants on a Log
Celery ribs (as many as needed)
Peanut Butter (chunky or smooth)
Wash celery and pat dry. Fill with peanut butter. Place raisins (“ants”) on top. Arrange on plate and serve.
Serves as many as desired.
My son (5 1/2) enjoys a variety of lunches daily, so I have learned to become creative. At night we put together our own “lunchable” kit. We wrap up a whole wheat pita, some homemade tomato sauce (in a mini container) and shredded cheese. At school, he puts together his own pizza. For sides, I pack veggie “fries” and fresh fruit, and we ransack the pantry to create our own “gorp” or trail mix. Another great sandwich, is to make a peanut butter and banana on a bagel. We send along chocolate milk, fresh fruit, carrots with dressing or chummus to dip, and a mini jello…
Me, I use tried and true or stuff I find at Whole Foods market. Easy to be creative from there. A Food for Life sprouted grain roll, topped with a veggie burger or some Lightlife deli veggie meats are also great. Send along some lettuce or baby spinach leaves and tomato for toppers. Pair this with sliced yellow squash, slice zucchini and tamari mustard dressing to dip. Add a milk box (Horizon) and some fresh applesauce. We like to send along a small tupperware with vanilla yogurt to top the applesauce. Yummy!
Homemade granola bars finish up in the lunchbox, and my son is a very happy kindergartener.
Here is a recipe for a veggie-packed tuna salad sandwich (or dip, or spread — I like to toast pita bread and use it as a dip).
1 9-oz. envelope tuna (starkist, already drained)
2 tbsp. fat free mayo
5-6 baby carrots, finely chopped
1/3 to 1/2 of a cucumber, finely chopped (or substitute zucchini)
1 roma tomato, finely chopped
1 round whole-wheat pita (or 2 pockets)
Combine chopped veggies and tuna — spoon in mayo and stir to combine. Can be spread on pita, stuffed in pockets, or toast bread and use as dip (delicious, healthy, and filling!).