When it comes to cooking for kids, I always skip the classic unhealthy kiddie food, and create dishes that the entire family can enjoy and feel good about. After years of cooking for clients with special diets, picky eaters, and parents who just couldn’t get their kids to eat anything other than pizza, I have learned some great tricks. Anything dip-able is always a winner and when there is cheese involved it’s usually a home run. I always try to sneak veggies into foods in a very discrete way and it works well when it’s snuck into a breakfast or dessert since almost all kids love something sweet. Lastly, getting kids involved in the cooking process helps, and growing a vegetable garden in the summer is a great way to get them excited about eating vegetables. Try some of these tips and recipes plus check out lots more kid-friendly recipes on www.dinidelivers.com.
Makes 20 muffins
- 3 eggs
- 1/4 cup vegetable oil
- 1/2 cup honey
- 1/2 cup unsweetened apple sauce
- 1 1/2 cups zucchini, grated (about 1 medium zucchini)
- 1 1/2 cups red apple, peeled, cored and grated (about 2 medium)
- 1 1/2 cups white flour
- 1 1/2 cups whole-wheat flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
Add ins: Chocolate chips, nuts, raisins, Craisins etc.
Preheat oven to 325oF.
Mix together the eggs, oil, honey, and apple sauce in a large bowl. Add in the grated apple and zucchini and mix until incorporated. In a separate medium bowl mix together the two flours, baking soda, baking powder, salt and cinnamon. Combine the dry ingredients into the wet ingredients. Fold in any add-ins of choice at this point and mix just until blended.
Line cupcake pans with 20 cupcake liners. Alternatively, place mini muffin liners in mini muffin tins for a smaller bite-size treat. Fill the liners three-fourths of the way up. Bake for 25 minutes or until the top is golden brown. Let cool for 10 minutes.
Freeze up to two months
Prep time: 15 minutes
Cook time: 25 minutes
Crispy Baked Artichoke Nuggets
Yields 3 Servings
1 can quartered artichokes, rinsed and dried on paper towels
1 egg, beaten
½ cup panko bread crumbs
½ Parmesan cheese finely grated
½ teaspoon salt
½ teaspoon garlic powder
2 tablespoons olive oil for drizzling or cooking spray
Marinara sauce for serving
Preheat oven to 425 degrees and line a baking sheet with parchment paper.
Prepare your dredging stations-
Whisk the egg in a small bowl. In a medium bowl mix together the panko, Parmesan, salt and garlic powder. Dip each artichoke quarter into the egg and then coat in panko mixture. Place on baking sheet and continue with remaining artichokes. Once all the artichokes are on the baking sheet, drizzle or spray liberally with olive oil and bake for 12-15 minutes until golden brown and crisp.
Serve with marinara sauce as a dip.
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