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Published: May 19, 2008 02:10 pm
INGN Kids recipes
Criss Cross Ham & Cheese
1 tablespoon butter, softened
2 slices soft-textured whole wheat
bread
1 tablespoon dijon-style mustard
4 slices cooked deli ham
1 slice American, cheddar or Swiss cheese
Strawberry jam for dipping or spreading
Preheat a waffle iron (not Belgian type). Butter both slices of bread on one side. Lay buttered side down. Spread one slice with Dijon mustard. Top with ham, cheese and remaining bread slice, buttered side up. Cook in a waffle iron 4 to 6 minutes or until golden and crisp. Serve with strawberry jam on the side for dipping or spreading. (Recipe from Hormel)
Baked Apples With Streusel
6 large Braeburn apples
1 (12-ounce) can Spam Classic, finely diced
3/4 cup packed brown sugar
3/4 cup quick-cooking rolled oats
3/4 cup chopped dates
3/4 teaspoon ground cinnamon
1/3 cup apple juice
1 tablespoon butter
Core apples and peel the top half of the apple; leave the skin on the bottom half. Place apples in microwave-safe baking dish. In a medium bowl, combine the Spam, brown sugar, oats, dates and cinnamon. Fill the center of each apple with the filling and place any extra filling around the apples. Pour apple juice over the apples and filling. Cut butter into small pieces and place one piece on each apple and the rest over the filling. Cover the apples with plastic wrap. Pierce the plastic wrap in several places to allow steam to escape while cooking. Place apples in microwave and heat on medium-high power for 15 to 20 minutes or until apples are tender. Spoon the liquid in the bottom of the baking dish over the apples before serving. (Recipe from Hormel)
Pepperoni Dipping Sauce
1 cup pizza sauce
1/2 cup pepperoni, diced
1/4 cup diced onion
1/4 cup diced green bell pepper
1 clove garlic, minced
1/2 teaspoon Italian seasoning
Breadsticks, crackers or pretzels for dipping
In small saucepan, combine all ingredients. Cook over medium heat until hot. Serve warm with breadsticks. Makes 1 1/2 cups. (Recipe from Hormel)
No-Bake Macaroni & Cheese
Recipe Ingredients
8 ounces whole-wheat elbow noodles (2 cups)
1 10-ounce package frozen chopped broccoli
1 3/4 cups low-fat milk , divided
3 tablespoons flour
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground white pepper
3/4 cup shredded extra-sharp cheddar cheese
1/4 cup shredded parmesan cheese
1 teaspoon Dijon mustard
Recipe Directions
1.Bring a large pot of water to a boil. Cook pasta for 4 minutes. Add frozen broccoli and continue cooking, stirring occasionally, until the pasta and broccoli are just tender, 4 to 5 minutes more.
2.Meanwhile, heat 1 1/2 cups milk in another large pot over medium-high heat until just simmering. Whisk the remaining 1/4 cup milk, flour, garlic powder, salt and pepper in a small bowl until combined. Add the flour mixture to the simmering milk; return to a simmer and cook, whisking constantly, until the mixture is thickened, 2 to 3 minutes. Remove from the heat and whisk in cheddar, parmesan and mustard until the cheese is melted.
3. Drain the pasta and broccoli and add to the cheese sauce. Return to the heat and cook, stirring, over medium-low heat, until heated through, about 1 minute.
Health Advantages: high fiber, low cholesterol, high calcium. (Recipe from From EatingWell.com)
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