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Kids in the Kitchen

Many families are experiencing the adventure of combining in-person, online, and hybrid learning.  LearninFamily grocery shoppingg modes can change weekly or even daily, depending on the Covid situation in a school district.  The last thing stressed-out parents or anxious kids need right now are conflicts over what (and what not) to eat.  Younger children—who have little control over the big things in their lives—may quickly realize that they can assert themselves in the food arena.  As the mother of a former Picky Eater, I admit that there are often no easy answers.

One strategy is to let kids be involved in meal planning and preparation as much as possible.  That’s easier said than done sometimes, especially after a crazy week of work, school, and untangling the technical challenges of digital life.  Try stocking up on a healthy range of fruit, vegetables, and snack choices that don’t constantly have to be monitored and that the kids can grab when they’re hungry.  Hungry kids are grumpy kids.

Here are links to favorite kid- and teen-friendly recipes we’ve used in afterschool and summer programs, plus some fall favorites.  Also below is a link to a reliable kid-safe knife set younger ones can use to begin learning chopping and cutting skills, so they can help out at home.

Word to the Wise: if a kid deliberately TRIES to cut their finger with one of these, they can!

My Personal Pizza / VIDEO                             Black Bean and Vegetable Quesadillas

Pumpkin Fruit Dip                                           Apple Bars / VIDEO

Peanut Butter Balls (featured in CCE’s September 27 blog)

Curious Chef kid-safe knives

The wraps below offer flexibility:  it doesn’t matter if school is in-person or online.  Kids can pack them in a lunch or eat at home for lunch, dinner, or a snack.  The veggies can vary based on what you have in the house.  A note on the low fat cream cheese:  some brands are better than others, and the LOW fat kind tastes and spreads a lot better than the NON-fat kind.

Crunchy Vegetable Wraps

VIDEO of this recipe being made

Prep Time: 20 minutes (plus 2 hours to chill)

Ingredients

  • 4 tablespoons cream cheese, low-fat (whipped)
  • 2 flour tortillas, whole grain preferred
  • 1/2 tablespoon ranch seasoning mix
  • 1/4 cup broccoli (washed and chopped)
  • 1/4 cup carrot (peeled and grated)wrap
  • 1/4 cup zucchini (washed and cut into small strips)
  • 1/4 cup summer squash (yellow, washed and cut into small strips)
  • 1/2 tomato (diced)
  • 1/8 cup green bell pepper (seeded and diced)
  • 2 tablespoons chives (chopped fine) OR parsley OR cilantro

Directions

  1. In a small bowl, stir ranch seasoning into cream cheese, chill.
  2. Wash and chop vegetables.
  3. Steam broccoli in microwave for 1 minute with 1 tablespoon of water.
  4. Spread cream cheese onto flour tortilla, staying one inch from edge.
  5. Sprinkle vegetables over cream cheese. Roll tortilla tightly.
  6. Chill for 1-2 hours before serving (the wrap will hold its shape better).
  7. With a sharp knife slice into circles and serve.

Joan Martin, SNAP-Ed Nutritionist, CCE Schuyler

Nutrition Facts

Recipe and Photo credits

 

Food For Thought Thursdays