You’re never too young to learn how to cook.

Tuesday, Sept. 13, is National Kids Take Over The Kitchen Day, a day where kids are empowered to be the chef and decision-maker for dinner.

The day is sponsored by the Young Chefs Academy, whose goal is “to teach children the importance and value of cooking in a safe setting that encourages discovery and creativity.”

That’s a mission we can get behind.

We’ve got a few simple recipes the kids can help make in the kitchen, and they become a favorite of yours, too.

PEANUT BUTTER BANANA QUESADILLAS

From Budget Bytes
Total time: 10 minutes
Servings: 1

Ingredients:

  • One 8-inch whole wheat tortilla
  • 2 tablespoons peanut butter
  • 1/2 medium banana, thinly sliced
  • 1 tablespoon semi-sweet chocolate chips

Directions:

  1. Flatten a tortilla and spread the peanut butter over the entire surface.
  2. Arrange the banana slices over half of the tortilla. Sprinkle chocolate chips over the banana slices and then fold the tortilla in half.
  3. In a skillet, cook the quesadilla in over medium-low heat, until golden brown and crispy on both sides.

YOGURT, DILL AND WALNUT DIP

From Real Simple
Total time: 5 minutes
Servings: 6 to 8

Ingredients:

  • cups Greek yogurt
  • clove garlic, chopped
  • 1/4 cup chopped walnuts, plus more for topping
  • 1/4 cup chopped dill, plus more for topping
  • 1/2 teaspoon kosher salt

Directions:

  1. In a medium bowl, combine all ingredients and stir.
  2. Top with additional chopped dill and walnuts.
  3. Serve with fresh veggies.

LADY BUG POPS

These popsicles take almost no time to make (they take time to chill, though) and gives kids a healthier and unique treat to enjoy.

From Food Network
Prep time: 5 minutes
Total time: 5 hours and 30 minutes
Servings: 4 to 6

Ingredients:

  • 1 pound medium strawberries, hulled and quartered (about 4 cups)
  • 1/4 cup fresh orange juice
  • 2 tablespoons fresh lemon juice (from 1/2 a large lemon)
  • 2 tablespoons honey
  • 1 cup blueberries(4 ounces)
  • Lollipop sticks

Directions:

  1. In a blender, puree the strawberries, orange juice, lemon juice, and honey together until smooth. Into an ice cub tray, pour the mixture.
  2. Place blueberries in each cube cup. Freeze for an 1 hour.
  3. Insert a lollipop stick into each cup and freeze another 4 to 5 hours, until firm.
  4. Twist the ice cube trays to remove the ice pops and serve.

PASTA SALAD SKEWERS

Ingredients:

  • Tortellini
  • Cherry tomatoes
  • Bell peppers, squared
  • Basil
  • Skewers

Directions:

In a sauce pan on the stove, cook the tortellini.

On each skewer, alternate tortellini, tomatoes, peppers and basil as desired.

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