Want a fun activity for school vacation week? Spend some time cooking with your kids. Kids can learn and practice new skills and you can have some quality time when life isn’t so hectic. Here are some recipes to try for breakfast, lunch, snacks or any time of the day.
Apple Muffins with Cinnamon Crunch
Makes 16
Ingredients
1 cup whole-wheat flour
1 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
1 tbsp cinnamon
½ cup (1 stick) unsalted butter, at room temperature
½ cup sugar
½ cup dark brown sugar, packed, divided
1 large egg, lightly beaten
1 cup plain, low-fat yogurt (or 1 cup buttermilk)
3 apples, peeled, cored, and coarsely chopped
Directions (remember to wash hands before preparing food)
- Preheat oven to 450° F.
- Prepare the muffin pan with cooking spray and dust with flour.
- In a large bowl, mix the flours, baking powder, baking soda, salt, and cinnamon.
- In another bowl, cream the butter and add the sugar and ¼ cup of the brown sugar. Beat until fluffy.
- Add the egg and mix.
- Gently mix in the yogurt or buttermilk (to avoid curdling).
- Stir in the flour mixture. Gently fold in the chopped apples.
- Fill muffin tins ½ full. Sprinkle with ¼ cup of brown sugar.
- Bake for 10 minutes at 450°F, then turn heat down to 400°F and bake another 5-10 minutes. Check for doneness by inserting a toothpick in center of muffins. It should come out clean. ENJOY!
Veggie Egg Muffins
Serves 6
Ingredients
2 cups diced veggies, such as broccoli, peppers, and onions, fresh or frozen
6 large eggs (or small carton of egg substitute)
¼ tsp salt
¼ tsp pepper
¼ tsp garlic powder
½ cup reduced-fat cheddar cheese, shredded
Directions (remember to wash hands before preparing food)
- Preheat oven to 350°F. Spray muffin tins with cooking spray.
- Dice veggies. Place any frozen veggies in microwave-safe bowl with a little water, cover and cook until slightly softened.
- Divide veggies into muffin tins.
- Crack eggs into a bowl and whisk. Add seasonings. Pour into muffin tin.
- Bake until mixture is set or no longer runny, about 20 minutes or until the dish reaches 160°F.
- Sprinkle cheese on top of each egg muffin during the last three minutes of baking.
Source: Iowa State University Extension and Outreach
Mexican Quesadillas with Pico de Gallo
Makes 2
Ingredients
2 8-inch whole grain tortillas
¼ cup black beans, drained and rinsed
¼ cup corn, drained and thawed (if frozen)
¼ cup Monterey Jack cheese, shredded
2 scallions, thinly sliced (use white and the firm green parts)
Directions (remember to wash hands before preparing food)
- Open can of beans, drain and rinse.
- Place tortilla on serving plate and add beans, corn and cheese on one-half, then fold in half.
- Microwave for 30 seconds or until cheese melts (or cook on stovetop).
- Top with Pico de Gallo and plain Greek yogurt, if desired guacamole or sliced avocado would be a yummy addition too!
Pico de Gallo
Makes about 2 ½ cups
Ingredients
4 medium ripe tomatoes, seeded and diced
⅔ cup diced red onion
⅓ cup cilantro leaves, chopped
1 tbsp lime juice
⅓ tsp salt
Directions (remember to wash hands before preparing food)
- Combine all ingredients in a mixing bowl and mix well.
These recipes let your kids be as creative and have fun. The recipes are tasty too.
Butterfly Bites
Ingredients
Stalks of celery, washed and dried
Large twist pretzels
Peanut butter or nut butter
Raisins or dried cranberries
Directions (remember to wash hands before preparing food)
- Wash celery under running water and dry. Cut celery in half crosswise.
- Fill center of each celery stalk with peanut butter or nut butter to make the body of the butterfly.
- Add two pretzels to form the butterfly’s wings.
- Use extra pretzel pieces for antenna and raisins for decoration.
Adapted from: USDA SNAP-Ed Recipes
Apple Granola Crunch
Ingredients
Apple, washed and dried
Nut butter (such as almond, sunflower, or peanut butter)
Granola
Directions
- Core apple and cut in half.
- Spread each half with nut butter and cover with granola. Enjoy!
