recipes for kids

Polka Dot Applesauce Serves: 4

• 2 cups applesauce
• Handful fresh blueberries
• Handful dried cranberries
• Handful raisins

1. Divide applesauce into four bowls.
2. Wash and dry blueberries.
3. Sprinkle applesauce in each bowl with blueberries, dried cranberries and raisins.
4. Serve immediately or refrigerate until ready to serve.

Old-fashioned Lemonade Serves: 6-8

• 4 ripe lemons
• 1 cup sugar
• 6 cups water

1. Wash and dry lemons.
2. Roll each of the lemons between the palm of one hand and the countertop. (This helps the juice to be released.)
3. Place a bowl on the counter with a strainer in it.
4. Cut each lemon in half; squeeze over the strainer so juice goes through but seeds do not.
5. Pour lemon juice into a pitcher.
6. Stir in sugar and water; keep stirring until sugar is dissolved.

Vegetable Grill Packets Serves: 2

• 2 large potatoes
• 1 large onion
• 4 carrots
• Cooking spray
• Heavy-duty aluminum foil

1. Wash potato and carrots; cut tops off carrots.
2. Peel carrots.
3. Peel outer paper skin off onion.
4. Cut potatoes, onion and carrots into bite-sized pieces.
5. Coat 2 sheets of aluminum foil (about 18 inches long) with cooking spray.
6. Place vegetables in center of packet; fold up and seal edges and sides of foil packet.
7. Cook over hot coals about 10 minutes or cook in the oven at 350 F about 25 minutes.
8. Let packets cool 2 minutes.
9. Use a knife to cut an “X” across top of packet; be careful of hot steam.
10. Eat veggies right out of the packet, or serve on a plate.

Tomato and Mozzarella Salad Serves: 10

• 5 or 6 large tomatoes
• 1 pound Mozzarella cheese (whole)
• Handful fresh basil
• 3 tablespoons olive oil

1. Wash and dry basil leaves; finely chop basil. Set aside.
2. Cut tomatoes and cheese (with an adult’s help) into ½-inch thick slices.
3. On a large plate or platter, alternate slices of mozzarella and tomato.
4. Sprinkle cheese and tomato slices with basil.
5. Drizzle with olive oil and serve.

Flavored Cream Cheeses For strawberry cream cheese:

• 12-15 fresh, chopped strawberries, stems removed
• 1 8-ounce package low-fat cream cheese, softened to room temperature

Mix strawberries with cream cheese and serve on bagels, toast or crackers.

For cinnamon-raisin cream cheese:

• 1 teaspoon cinnamon
• 3 tablespoons brown sugar
• 1/4 cup raisins
• 1 8-ounce package low-fat cream cheese, softened to room temperature

Mix cinnamon, brown sugar and raisins with cream cheese and serve on bagels, toast or crackers.

For peach cream cheese:

• ½ cup peaches, peeled and diced
• 1 tablespoon powdered sugar
• 1 8-ounce package low-fat cream cheese, softened to room temperature

Mix peaches and sugar with cream cheese and serve on bagels, toast or crackers.

For vegetable cream cheese:

• 1 tablespoon diced carrots
• 1 tablespoon diced onion or chives
• 1 8-ounce package low-fat cream cheese, softened to room temperature

Mix veggies with cream cheese and serve on bagels or with other raw veggies as a dip.

For herb cream cheese:

• 1 teaspoon chopped fresh rosemary leaves (stripped from stalk)
• 1 tablespoon chopped green onion or chives
• 1/2 teaspoon paprika
• 1 8-ounce package low-fat cream cheese, softened to room temperature

Mix rosemary, onions and paprika with cream cheese and serve on bagels or with other raw veggies as a dip.

**Tip: For finer texture, puree fruits or vegetables in a food processor or blender before mixing with softened cream cheese.