Recipe Book for Early Childhood

8/2/2019 Recipe Book for Early Childhood

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Recipe Book

Sharon King



Tiny Pizzas

Ingredients:

1 standard-sized bagel, cut in half

tomato sauce

shredded mozzarella cheese

toppings like diced green pepper, chopped onion, or

chopped tomato (whatever you like)

seasonings like oregano, basil, and pepper Directions:

Preheat the oven to 325° F.

Spread tomato sauce on each bagel half.

Sprinkle the shredded cheese all over the tomato

sauce on each half.

Add your favorite toppings.

Put a light sprinkling of seasonings on each half.

Put your bagel halves on the baking sheet.

Bake in the oven on low heat for about 5 to 8

minutes. You'll know they're done when the cheese is

bubbly.

Let cool for a minute, then enjoy your tiny pizzas!

Serves: 1

Nutritional analysis (per serving):

210 calories

9 g protein

4 g fat

34 g carbohydrate

2 g fiber

11 mg cholesterol

633 mg sodium144 mg calcium

1.9 mg iron

Activity:

While the pizza is in the oven, read the book Pizza Party by

Grace Maccarone to the children and discuss how we made

our pizzas, what kinds of pizza they enjoy, and what the

craziest type of pizza theyve ever eaten is.



Fruit Kabobs Ingredients:

1 apple

1 banana

1/3 c. red seedless grapes

1/3 c. green seedless grapes

2/3 cup pineapple chunks

1 cup nonfat yogurt

¼ c. dried coconut, shredded

Directions: Prepare the fruit by washing the grapes, washing

the apples and cutting them into small squares,peeling the bananas and cutting them into chunks,and cutting the pineapple into chunks, if it's fresh.Put the fruit onto a large plate.

Spread coconut onto another large plate.

Slide pieces of fruit onto the skewer and designyour own kabob by putting as much or as little of whatever fruit you want! Do this until the stick isalmost covered from end to end.

Hold your kabob at the ends and roll it in theyogurt, so the fruit gets covered. Then roll it in thecoconut.

Repeat these steps with another skewer.

Serves: 4

Serving size: 1 kabob


141 calories

3 g fat

28 g carbohydrate

3 g fat

1 mg cholesterol

2 g saturated fat

52 mg sodium

103 mg calcium

0.5 mg iron

3 g fiber

Activity:

Before making these, have a discussion about

what fruits the children like the most, what they

dislike the most, and what they want to try. It

would be better to do this a day ahead of time

and try to buy things the children would like. Also

discuss the importance of having fruits in their

diet.



FabulousFrenchToast Ingredients:

1 egg

¼ c. milk (regular or 2%)

dash of vanilla extract

1 tbsp. margarine

2 pieces of bread

Directions:

Crack the egg into a medium-size bowl and beatwell. Then mix in the milk and vanilla extract.

Put the margarine in a frying pan. Heat the pan onthe stovetop on medium heat. It's hot enoughwhen the margarine starts to bubble.

Dunk each piece of bread in the egg mixture.Make sure the bread is totally covered.

Cook the bread in the frying pan on low heat untilthe underside is light brown (about 5 minutes).

Use a spatula to flip the bread over, and cookagain for another 5 minutes.

Use the spatula to transfer the French toast to aplate.

Serves: 2

Serving size: 1 slice


162 calories

6 g protein

9 g fat

13 g carbohydrate

0 g fiber

107 mg cholesterol

218 mg sodium

80 mg calcium

1.1 mg iron

Activity:

Discuss with the children beforehand the steps tomaking the French toast. Give them a little quizabout what order the steps came it.



Scalloped Potatoes Ingredients:

4.9-oz. box of scalloped potato mix

1-2/3 c. boiling water

1 c. heavy cream

3 tbsp. butter

1 c. cheddar cheese

Directions:

Heat oven to 450° Fahrenheit.

In ungreased casserole dish, combine potatoes

and sauce mix, water, heavy cream, butter, and

cheese.

Bake uncovered for about 20 minutes or until top

is light golden brown and potatoes are tender.

Remove from oven. Sauce will thicken as it stands.

Serves: 5

Serving size: 2/3 cup


412 calories

9 g protein

34 g fat

824 mg sodium

217 mg calcium

Activity:

This recipe is a high calorie recipe for children with

Cystic Fibrosis. Discuss with the children how

people with this disorder need to consume more

calories than others due to their unique genetic

make-up.



Dirt Pudding Ingredients:

1 c. of 2% milk

1 c. heavy cream

4.5 oz. package of vanilla instant pudding

¾ c. dry milk powder

8 Oreo cookies, crushed

4 gummy worms

Directions:

Stir together milk and heavy cream.

With wire whisk, beat pudding mix and dry milk

powder into milk and cream mixture for 2

minutes.

Stir in crushed Oreo cookies.

Immediately pour pudding into clear cups.

Put pudding into the refrigerator. Pudding will be

soft-set and ready to eat within 5 minutes.

Serve with a gummy worm on top.

Serves: 4

Serving size: ½ cup


549 calories

10 g protein

31 g fat

282 mg calcium

650 mg sodium

Activity:

Dirt pudding is a great idea for children who are

learning about geography and organisms that live

underground. Discuss with the children some

animals that live underground.



St rawberry Cheese Tarts Ingredients: Crust:

1 c. graham cracker crumbs

3 tbsp. sucralose

4 tbsp. light margarine, melted

Filling:

6 oz. reduced-fat cream cheese

¼ c. plain, fat-free yogurt

1 c. sucralose

½ c. egg substitute

1 c. strawberries

Directions:

Preheat oven to 350° Fahrenheit (176° Celsius).

Slice strawberries.

Stir crust ingredients together in a small mixing bowl until well blended.

Line 12 muffin cups with paper liners.

Press 1 tbsp. of crust mix into each lined cup.

Place cream cheese in another mixing bowl and beat with an electric mixeruntil soft. Add yogurt and beat until smooth for approximately 1 minute.

Add sucralose and egg substitute. Mix well until blended.

Divide sliced strawberries and put on top of crust in each individual muffinliner.

Pour cheese filling on top of strawberries, evenly divided among the 12muffin cups.

Bake for 15 to 20 minutes or until firm to the touch. Chill for approximately2 hours before serving.

Serves: 12

Serving size: 1 tart


109 calories

4 g protein

5 g fat

2 g sat. fat

11 g carbohydrate

0 g fiber

8 mg cholesterol 182 mg sodium

48 mg calcium

0 mg iron

Activity:

Read a Valentines Day books and discuss whatcolors relate to Valentines Day. After reading,tell the children you are going to prepare alittle Valentines Day treat.



Peanut Butter& Banana Sandwich

Ingredients:

2 slices whole-wheat bread

¼ banana, sliced

2 tbsp. peanut butter

2 tbsp. cereal (natural wheat and barley cereal

flakes)

Directions:

Spread peanut butter one side of each slice of

bread.

Spread banana pieces on the peanut butter on

one slice of bread.

On the other slice of bread, sprinkle cereal so that

it sticks to the peanut butter and covers the bread.

Place the slices together and serve.

Serves: 1

Serving size: 1 sandwich


357 calories

14 g protein

19 g fat

4 g sat. fat

40 g carbohydrate

7 g fiber

0 mg cholesterol

437 mg sodium

50 mg calcium

3.7 mg iron

Activity:

This is a great snack choice when teaching

children about vegetarians. Discuss with them

what it means to be a vegetarian or a vegan and

have them try what some vegetarians eat.



Breakfast Casserole

Ingredients:

nonstick cooking spray

2 c. grated raw potatoes

½ c. onion, chopped

2 tbsp. margarine, melted

¾ c. cooked light ground sausage

1/3 c. light cheddar cheese, shredded

1/3 c. part-skim mozzarella cheese,

shredded

4 eggs

6 egg whites

1 tsp. dried basil

1 tsp. dried oregano

½ tsp. dried parsley

Directions: Crust

Preheat oven to 425° F (218° C).

Coat pan with nonstick cooking spray.

Mix potatoes and chopped onion.

Press potato mixture evenly over the bottom andsides of the pie pan.

Pour margarine evenly over the potatoes.

Bake for 30 minutes. Filling

Spread cooked sausage evenly over the crust.

Sprinkle cheeses evenly over the sausage.

In a separate bowl, beat eggs, egg whites, andspices.

Pour egg mixture evenly over the cheeses.

Lower oven temperature to 350° F (176° C). Bake for

40-45 minutes or until the center is set and knifeinserted comes out clean.

Serves: 6

Serving size: 1/6 of casserole



Breakfast Casserole cont. Nutritional analysis (per serving):

238 calories

19 g protein

13 g fat

5 g sat. fat

14 g carbohydrate

1 g fiber

171 mg cholesterol

423 mg sodium

164 mg calcium

1.1 mg iron

Activity:

This recipe is designed to meet the nutritional

values of a child with Celiac Disease. Discuss with

the children that this means they are sensitive to

gluten which is in a lot of foods, so they have a

very strict diet.



Mexican Chicken and Rice Ingredients:

2 6-oz. chicken breasts without skin

2 oz. jalapeño Jack soy cheese

¼ c. bread crumbs

8 oz. canned tomato sauce

1½ tsp. cumin

1½ tsp. chili powder

1 tsp. cilantro

2 garlic cloves, minced

¼ c. onion, minced

2/3 c. rice, cooked

Directions:

Trim all fat from chicken breast.

Place chicken breast in glass casserole dish.

Sprinkle breadcrumbs over the top of the chicken.

Cook chicken at 375° F (190° C) for 30 minutes or

until chicken is no longer pink in the middle.

In a small saucepan, combine tomato sauce,

cumin, chili powder, cilantro, minced garlic, andonion. Simmer over low heat until chicken is ready

to be served (approximately 30 minutes).

Remove casserole dish from oven and put 1 oz.

soy cheese on each piece of chicken. Cook for

approximately 3 to 5 minutes or until cheese has

melted.

Serve chicken and rice with tomato sauce drizzled

over the top.

Serves: 2

Serving size: 1 chicken breast, 1/3 cup of rice, and

½ cup of sauce



Mexican Chicken and Rice cont. Nutritional analysis (per serving):

399 calories

8 g fat

1 g sat. fat

40 g protein

39 g carbohydrate

1 g fiber

78 mg cholesterol

1240 mg sodium

370 mg calcium

3.9 mg iron

Activity:

This is a good activity to introduce diversity. Read

a book such as Tortillas and Lullabies and discuss

with them that different cultures, races, and

religions eat different things. Allow them to try

this either during or after the book to have a taste

of what someone with a Hispanic background

might eat.

Recipe Book for Early Childhood

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