Faith’n’Family – Spring Cooking with Kids

Spring Cooking with Kids
http://archives.kfuo.org/mp3/FAF/FAF_Apr_28_2015.mp3
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Erin Rich, RD, LD, Nutrition Educator, St. Louis District Dairy Council shares recipes and tips for nutritious meals and snacks for spring and summer that will quickly become a favorite for kids. Students from St. Mark’s Lutheran School, Eureka, Missouri served as the discerning taste testers. Recipes below:

HOMEMADE FROYO

INGREDIENTS

1 1⁄2 overripe banana, sliced and frozen

2 cups fresh or unsweetened canned pineapple chunks, frozen

1⁄2 cup plain yogurt

1 teaspoon grated lime zest

INSTRUCTIONS

Put everything in the food processor fitted with a steel blade and process until smooth. Serve right away.

FRUIT KABOBS

INGREDIENTS

16 Strawberries, hulled and halved (“hulled” means with the green top and stem taken out)

1 banana, peeled and cut into 8 slices

2 kiwis, peeled and cut into 4 thick slices

8 cubes pineapple

Cheese cubes

INSTRUCTIONS

Poke the skewer into the center of a fruit piece and slide it on, adding fruit pieces in whatever order you like.

Serve right away.

GORP

INGREDIENTS

1⁄2 cup roasted, lightly salted whole almonds (or whatever nuts you like best)

1⁄2 cup raisins

1⁄4 cup dried cranberries or chopped dried apricots (or whatever dried fruit you like best)

1⁄4 cup cereal

1⁄4 cup toasted pepitas

¼ cup chocolate chips

INSTRUCTIONS

Put all the ingredients in the bowl and, using your clean hands, toss until well mixed.

Sprinkle on top of yogurt for a snack.

CHIPOTLE PEPPER DIP

INGREDIENTS

1 teaspoon chipotle pepper sauce

2 (8-ounce) containers low-fat plain yogurt

½ cup thick and chunky salsa

2 tablespoons cilantro, chopped

¼ cup cheddar cheese, shredded

Assorted cut vegetables or corn chips

INSTRUCTIONS

1.Combine all ingredients in medium bowl; mix until blended and refrigerate.

2.Add shredded cheese.

3.Serve with assorted cut vegetables or corn chips.