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Creative Cooking for Kids by
CHILD CARE DEVELOPMENT
SERVICES, INC.
Creative Cooking for Kids by
CHILD CARE DEVELOPMENT SERVICES, INC
Why We Do It
• To provide services to families and
caregivers which will encourage, aid and
support quality care of children.
• To enrich the mental and physical welfare
of children in child care settings.
• To teach children and adults the value of
learning healthy habits to last a lifetime.
Why Participate on CACFP?
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Children served nutritious meals
Minimum of 3 on-site visits annually
Reimbursement for meals
Reduced cost for child care
Training and technical assistance to establish
healthy habits to last a lifetime
Safe & Easy Kitchen
Tasks for Little Fingers
•Planning the Meal.
•Washing Fruits and Vegetables.
•Shredding Lettuce.
•Assembling.
•Measuring.
•Stirring Dry Ingredients.
•Separating Eggs.
•Whisking.
•Frosting a Cake.
•Tasting — the best part!
Baking with Kids
• Spread newspaper over countertops and tables. Kids can trace
designs in any extra flour and cleanup will be a breeze.
• Let kids cream butter and sugar with their hands.
• If you're making a pie crust, show your child how to crimp
the edge and then see if they can do it by themselves.
• For yeast breads, ask your kids to punch down the dough
after it has risen.
• Dump all the ingredients in a re-sealable bag, seal it and
let your child mix the batter by squishing it up. Cut a
corner of the bag to pour batter out.
Baking with Kids
• Use food coloring to teach about colors. If making orange, let
your child add the yellow and red drops to the bowl, then stir
until the mixture becomes the desired color.
• Cut fun shapes out of won ton wraps, tortillas, using cookie
cutters.
• Turn zip-sealed plastic bags into a pastry bag. Cut a tiny
corner off to let just enough icing flow so kids can write
on their cookies or cupcakes.
• Make cleanup easy and fun! Big kids can gather up dirty
dishes while you put on their favorite song.
• Use paper plates or parchment paper when possible.
Dips That Please
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Ingredients
1 (8 ounce) package reduced-fat cream cheese, cubed
16 ounces fat-free reduced-sugar vanilla yogurt
1 teaspoon vanilla extract
1 (11 ounce) can mandarin oranges, drained
Directions
In a mixing bowl, beat cream cheese until creamy. Add yogurt and vanilla;
beat until smooth. Set aside tree orange segments for garnish. In a small
bowl, mash remaining oranges with a fork; drain. Stir into cream cheese
mixture. Transfer to a serving bowl; garnish with reserved oranges.
Refrigerate until serving; serve with fruit.
Peanut Butter Dip
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Ingredients
1 cup vanilla yogurt
1/2 cup peanut butter
1/8 teaspoon ground cinnamon
Assorted fresh fruit
Directions
In a bowl, combine the yogurt, peanut butter and
cinnamon; mix well. Fold in the whipped topping.
Refrigerate until serving. Serve with fruit.
Black Bean Hummus
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Ingredients
1 cup canned black beans, drained
1 cup canned garbanzo beans (chickpeas), drained
1 tablespoon olive oil
2 tablespoons fresh lemon juice
2 tablespoons plain nonfat yogurt
2 tablespoons water
1 clove garlic, roughly chopped
1 1/2 teaspoons curry powder
salt and pepper to taste
Directions
Place black beans, garbanzo beans, olive oil, lemon juice, yogurt,
water, and garlic into the bowl of a blender. Season with curry
powder, salt, and pepper. Cover and puree until smooth. Refrigerate
until ready to serve.
Salsa for Kids
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Ingredients
4 large tomatoes, chopped
1 onion, chopped
1/2 cup chopped fresh cilantro
3 cloves garlic, minced
1 tablespoon lime juice
1 tomatillo, diced (optional)
salt to taste
1/2 green pepper, minced
Directions
In a medium-size mixing bowl, combine tomatoes, onion, cilantro,
garlic, lime juice, tomatillo, and salt to taste. Mix well. Add the green
pepper. If you desire your salsa with more of a kick, add some
jalapeno pepper. Cover the salsa, and chill until ready to serve.
Let Kids Play with Food
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Finger Foods Make
Mealtimes Fun
A fresh fruit plate: Cut up an orange, slice a banana, chop an apple, and cut a
few grapes into quarters. The colorful variety appeals to kids, and the fruits are
loaded with vitamins your children need.
Dip your fruits and veggies: If your child absolutely detests fruits and
vegetables, try dipping apples or bananas, pineapple or berries into a flavorful
dip that they have helped to make.
Steam vegetables like baby carrots, asparagus, broccoli or green beans then
chill them for eating later, again using a dip the kids helped to create.
Hoagie Roll Pizza
Ingredients:
Olive oil
Hoagie rolls
Soft mozzarella
Sliced tomatoes
Sliced olives, zucchini or ?
Chopped basil or chives
Shredded cheese
Assemble:
Brush olive oil on sliced rolls.
Top with cheese and vegetables.
Sprinkle on herbs.
Bake in hot oven until cheese melts.
Muffin or Cracker Zombies
Chocolate-Drizzled Trail Mix
• Ingredients
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3 cups nuts (peanuts, almonds, and pecans)
1/2 cup sunflower seeds
1/2 cup coconut flakes
1 cup raisins
1/2 cup dried cranberries or cherries
1/2 cup dried mango, papaya or banana chips
1 cup chocolate chips
• Instructions
– Mix together the nuts, sunflower seeds, coconut flakes, raisins, and
dried cranberries or cherries. Spread the mixture on a baking sheet
lined with waxed paper.
– Melt the chocolate chips in a microwave. Pour the chocolate over the
baking sheet in ribbons. Stir to coat everything. Let the chocolate cool,
then break the mix into pieces and pack it in individual containers or
serve in ice cream cones. Makes 12 servings.
Add vegetables to favorites
Add veggies to favorites
Have Kids Make Kabobs
Kale Salad
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Ingredients
Large bunch of fresh curly kale
1 avocado
1 tomato, cut into bite sized pieces
1/2 red pepper cut into bite sized pieces
1/4 cup thinly sliced red onion
1/2 lemon
1/4 cup pine nuts
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Finely chop a bunch of kale and put into a salad bowl.
Pit and peel avocado and cut into chunks.
With your hands, mush the avocado into the kale until it all but disappears – this is the dressing.
Squeeze juice from a ½ lemon over kale mixture.
Now add bite size pieces of red pepper, tomatoes and thinly sliced red onion.
Sprinkle with pine nuts – excellent, easy and so healthy!
Aggression Cookies
Ingredients
Ingredients:
1 c. light brown sugar
1 c. all purpose flour
1 c. whole wheat flour
2 c. quick cooking oats (rolled)
1 c. butter (2 sticks)
1 tsp. baking soda
Mix all ingredients together like a pie crust until soft. Form into 1" balls, put
onto ungreased cookie sheet. Flatten with cookie stamp or glass bottom
dipped in sugar. Butter stamp once or twice. Bake 10 minutes at 350
degrees. Makes about 4 dozen cookies.
Zucchini Frittata
INGREDIENTS
Nonstick cooking spray
1 Tablespoon olive oil
2 1/2 cups grated zucchini
3/4 cup diced onion
2 cloves garlic finely chopped
3/4 to 1 cup (2.25 to 3 oz.) Shredded Parmesan Cheese
8 large eggs
3/4 cup evaporated Milk
DIRECTIONS
PREHEAT oven to 350° F. Spray 10-inch-round or 13 x 9-inch baking dish with nonstick cooking spray.
HEAT oil in large skillet over medium-high heat. Add zucchini, onion and garlic. Cook, stirring occasionally, for 5
minutes or until softened. Stir in cheese.
BEAT eggs and evaporated milk in large bowl. Gradually stir in zucchini mixture one spoonful at a time so that the
vegetables will not cook the eggs. Pour mixture into prepared baking dish.
BAKE for 30 to 35 minutes or until frittata is cooked through. Season with salt and ground black pepper, if desired. Slice
and serve.
Stovetop Beef &
Penne Casserole
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INGREDIENTS
2 cups (8 oz.) dry penne pasta (or small pasta of your choice)
2 lb. lean ground beef
1 medium onion chopped
2 cans (12 fl. oz. each) evaporated milk
1 can (15 oz.) pumpkin
1 can (15 oz.) tomato sauce
1 tablespoon packed brown sugar
1 tablespoon paprika
1 tablespoon Worcestershire sauce
2 teaspoons salt
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
2 cups frozen peas thawed
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DIRECTIONS
COOK pasta in large saucepan for 1 to 2 minutes less than package directions (pasta should be
slightly firm in texture); drain.
COOK beef and onion in large saucepan over medium-high heat until beef is no longer pink;
drain. Reduce heat to medium. Stir in evaporated milk, pumpkin, tomato sauce, sugar, paprika,
Worcestershire sauce, salt, garlic powder and black pepper. Cook, stirring occasionally, until
mixture begins to simmer. Add pasta and peas; stir until heated.
Baked Apples with Raisins and
Nuts
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INGREDIENTS
6 apples
1/2 cup raisins
1/4 cup chopped walnuts
1 teaspoon ground cinnamon
1 1/2 cups 100% Apple Juice
2 tsp butter
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DIRECTIONS
PREHEAT oven to 350° F.
WASH and core apples; remove peel from around the top. Place apples in 9-inchsquare baking dish.
COMBINE raisins, nuts and cinnamon in small bowl; fill center of each apple with
raisin mixture. Pour Juicy Juice around apples; cover loosely with foil.
BAKE for 30 to 35 minutes; uncover. Bake for an additional 10 minutes or until
tender.
Yam-Apple Casserole
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INGREDIENTS
1 pound uncooked yams peeled and sliced into 1/8-inch-thick slices
2 large apples cored and sliced
2/3 cup 100% apple Juice
2 tablespoons cornstarch
3 tablespoons water
1/3 cup granulated sugar
1/2 teaspoon ground cinnamon
1/3 cup wheat germ
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DIRECTIONS
PREHEAT oven to 350° F. Grease 2-quart casserole dish.
ALTERNATELY layer yams and apples in casserole dish.
HEAT juice in medium saucepan over high heat. Mix cornstarch with water in small
bowl or cup. When juice is boiling, stir in cornstarch mixture; cook, stirring constantly,
until thickened. Stir in sugar and cinnamon. Spoon sauce over yam and apple
mixture. Sprinkle wheat germ on top.
BAKE for 40 to 45 minutes or until apples are tender.
Apple Quinoa Salad
INGREDIENTS
1 cup 100% apple juice
1 cup water
1 cup ivory quinoa rinsed
3/4 teaspoon ground cinnamon
2 medium red or green apples diced
1 cup sliced celery
1/2 cup dried cherries or cranberries
2 tablespoons chopped fresh mint (optional)
1 tablespoon extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 lemon washed and cut in half
Place juice, water, quinoa and cinnamon in medium saucepan; bring to a boil.
Reduce heat to low; cover. Cook for 15 to 20 minutes or until liquid is absorbed.
Cool slightly; transfer to large serving bowl and cover. Refrigerate for 1 hour.
ADD apples, celery, cherries, mint, oil, salt and pepper to quinoa. Squeeze
lemon juice over salad; toss to coat.
Fruit-Filled Cantaloupe Baskets
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INGREDIENTS
2 cantaloupes
2 cups halved strawberries
1 cup blueberries
1/4 cup 100% apple juice
1 1/2 tablespoons lemon juice
1/2 teaspoon granular sugar
1 bunch green leaf lettuce
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DIRECTIONS
CUT cantaloupes in half; remove seeds. Scoop round balls of cantaloupe out of each
half with melon baller or small round spoon, leaving about 1/2 inch of cantaloupe in
the melon.
COMBINE cantaloupe balls, strawberries and blueberries in large bowl. Mix juice,
lemon juice and sweetener in small bowl; pour mixture over fruit mixture and toss
lightly.
LINE cantaloupe halves with lettuce leaves. Spoon fruit mixture into each cantaloupe
half. Cover; refrigerate until ready to serve.
Homemade Cranberry
Applesauce
• INGREDIENTS
1/2 cup dried, sweetened cranberries
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
6 large baking apples peeled, cored, and chopped
1 1/2 cups 100% apple juice
• DIRECTIONS
• COMBINE apples, juice, cranberries, sugar and cinnamon in
stockpot. Cook over medium-high heat, stirring occasionally, for 35
to 40 minutes or until apples are very tender. Serve warm or chilled.
Yummy Strawberry
Nachos
Ingredients
3 6-inch flour tortillas
Cooking spray
1 1/2 tablespoons sugar
1 1/2 cups fresh strawberries, cleaned and hulled
1 tablespoon orange juice
8 ounces vanilla yogurt
1 cup chopped strawberries
1/2 cup shredded coconut
To make the tortilla chips, heat the oven to 350º. Cut the tortillas into triangles, lay them on a
baking sheet, and spritz them with cooking spray.
Sprinkle 1 tablespoon of sugar over the tops of the tortillas and bake for 12 minutes or until
crisp.
For homemade strawberry sauce, combine the strawberries, orange juice, and the
remaining 1/2 tablespoon sugar in a blender. Puree the ingredients until smooth.
Once the chips have cooled, set them on a plate. To complete the buffet, set out separate
bowls containing the strawberry sauce, yogurt, chopped strawberries, and coconut.
Serves 4
Individual Apple "Pies"
INGREDIENTS
1/3 cup 100% apple juice
3 tablespoons light butter melted
2 tablespoons plus 2 teaspoons brown sugar
4 Granny Smith apples peeled, cored and sliced
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1 refrigerated pastry dough for 9-inch pie
DIRECTIONS
PREHEAT oven to 350° F.
COMBINE Juice, butter and sugar in small bowl; stir to combine. Place apples, cornstarch and
cinnamon in large bowl; toss to coat. Stir juice mixture into apple mixture. Divide between six 4-ounce
custard cups (cups will be very full). Pour any remaining juice mixture evenly into cups.
ROLL out pastry and cut out six 4-inch circles; discard scraps. Place pastry circles over each custard
cup, pressing onto rim of cup. Cut small slit in top of pastry to vent. Place cups on baking sheet.
BAKE for 23 to 25 minutes or until crust is golden. Cool slightly before serving.
Yogurt Parfaits
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ingredients
1 cup good quality granola
3 cups vanilla nonfat yogurt
1 pint blackberries, raspberries or blueberries
1 cup fresh or defrosted frozen strawberries in juice
• Directions
• Layer 1/3 cup vanilla yogurt into the bottom each of 4 tall
glasses. Combine defrosted strawberries and juice with
fresh berries. Alternate layers of fruit and granola with
yogurt until glasses are filled to the top. Serve parfaits
immediately to keep granola crunchy.
Strawberry-Banana
Breakfast Shake
INGREDIENTS
1 small ripe banana
1/2 cup vanilla or berry-flavored low fat yogurt
1/2 cup fresh or frozen strawberries
1 cup 100% Berry Flavor Juice chilled
DIRECTIONS
PLACE banana, juice, yogurt and strawberries in blender; cover. Blend until
smooth. Divide shake between 2 chilled glasses and serve immediately.
Great Location for Great Ideas
http://www.flickr.com/groups/choosemyplate
Child Care Development Services, Inc.
• Carolyn Morrison
• 503-489-2580
• [email protected]
• www.ccdsmetro.org