Easy Recipe for Kids

Apple “Donuts”

Ingredients
8 oz cream cheese
2 tsp honey
3 apples (use a crunchy eating variety)
3-4 tbsp almond or peanut butter (optional)
sprinkles to decorate

Directions
Mix the soft cheese with the honey and set aside. Peel the apples, then slice each through the core into five or six rings, about 2” thick. Use an apple corer or small round biscuit cutter to stamp out a circle from the middle of each slice, removing the core and creating ‘donut’ shapes. Pat the slices dry using kitchen towels – they should be as dry as possible to help the toppings stick.

Spread some nut butter over the slices, if using, then top with the sweetened cream cheese. Decorate with the sprinkles and serve.

Peanut Butter and Fruit Pitas

Ingredients

1/4 cup peanut butter
1/8 teaspoon each ground allspice, cinnamon and nutmeg
2 whole wheat pita pocket halves
1/2 medium apple, thinly sliced
1/2 medium firm banana, sliced

Directions

1. In a small bowl, blend the peanut butter, allspice, cinnamon and nutmeg.
2. Spread inside pita bread halves; fill with apple and banana slices.

Mini Magic Lasagna Cups

Ingredients
One 24-ounce bag frozen spinach and cheese ravioli
4 tablespoons olive oil
One 14.5-ounce can chopped tomatoes
1 1/2 teaspoons Italian seasoning
1 small carrot, chopped
1 clove garlic
Kosher salt and freshly ground black pepper
1 1/2 cups shredded part-skim mozzarella
1 tablespoon grated Parmesan

Directions

1. Bring a large pot of water to a boil. Add the ravioli and cook according to the package directions. Drain and rinse under cold water until cool enough to handle.
2. Position an oven rack in the middle of the oven and preheat to 400 degrees F. Brush the cups of a 12-cup muffin tin with 2 tablespoons of the oil. Set aside.
3. Combine the tomatoes, Italian seasoning, carrot, garlic and remaining 2 tablespoons oil in a blender. Blend until well combined but not entirely smooth, about 20 seconds. Season with salt and pepper.
4. Spoon 1/2 teaspoon sauce into each oiled cup, top with a ravioli, then with 1 teaspoon sauce and 1 teaspoon mozzarella. Repeat twice so that each cup has 3 raviolis layered on top of each other with sauce and mozzarella. Evenly divide the remaining sauce among the cups. Top each with 1 tablespoon mozzarella and 1/4 teaspoon Parmesan.
5. Bake until the top of each lasagna is golden brown and bubbly, 18 to 20 minute

Hummus and Veggie Roll Ups

Ingredients
4 large carrots
1 large head broccoli
1 small head cauliflower
3 green onions
8 8-inch whole wheat or multigrain tortillas
8 ounces (1 cup) high quality hummus, purchased or homemade

Directions

1. Peel and shred the carrots, using a julienne peeler or box grater. Slice the tops off of the broccoli and the cauliflower into very small pieces (as shown in the photograph). Thinly slice the green onions.
2. Spread about 2 tablespoons of hummus onto a tortilla in a thin layer. Sprinkle another thin layer of vegetables on top, taking care not to overfill and leaving the very top of the tortilla without vegetables .
3. Starting from the bottom of the circle, tightly roll the tortilla; as you roll to the top, the vegetables will naturally move up and distribute evenly through the rollup. Use a serrated knife to cut the roll into 6 or 8 pieces.
4. If desired, spear with toothpicks. Refrigerate until serving