The following recipes are fun treats and meals to make with your child. Along with this being a fun activity, you also have the opportunity to teach simple lessons about math and teamwork. As a bonus, the recipes contain the color red for a festive Valentine’s Day menu, and they are healthy recipes that show you care for that special someone inside and out!
Banana Berry Yogurt Smoothie (beverage for kids)
1C plain yogurt
¼ C honey
½ C orange juice
6 large frozen strawberries
Put the first 4 ingredients in a blender. Place the lid on the blender and process until the banana is smooth. Add the strawberries one at a time and process until smooth. Makes 2, one cup servings.
Strawberry Fizz (a more adult version)
2 C fresh or thawed frozen strawberries
2 C vanilla frozen yogurt
1 Tbsp grenadine syrup
Mix berries and yogurt in a blender. Add grenadine. Pour into 4 tall glasses and fill to the brim with Ginger ale
Leafy green salad with radishes and snap peas
2 bunches of red leaf or other type of lettuce torn. (or bag lettuce)
1 bunch of radishes, cut into thin wedges
½ pound of snap peas, cut into ½ inch pieces
3 tbsp olive oil
2 tbsp red wine vinegar
1 tbsp whole grain mustard
½ tsp sugar
Salt & Pepper
In a large bowl whisk together the oil, vinegar, mustard, sugar, 1 tsp salt, ½ tsp pepper. Add lettuce, radishes, and peas. Toss to combine.
1/2 pound lean round or stew beef, cut into 1-inch cubes
Salt to taste
Cherry tomatoes (20 or so)
1/4 cup soy sauce
1/4 cup honey
Combine the beef cubes, cherry tomatoes, soy sauce, and honey in a medium bowl and toss to coat. Skewer the beef cubes and tomatoes, alternating or separating them onto different skewers (whatever makes your kids happy). If you’re using wooden skewers, soak them in water for 20 minutes or so beforehand. Place the kebobs on a small baking sheet and keep them covered with plastic wrap in the refrigerator until you’re ready to cook them. The kebobs can be broiled for 10 to 14 minutes (turn once) or grilled. Serves two adults and two kids, with leftovers. **Add noodles or green vegetables listed above.
Honey-Mustard Chicken and Red Potatoes
4 boneless, skinless chicken thighs
½ tsp salt, divided
4 tbsp Dijon mustard
2 tbsp honey
1 minced shallot
1 tbsp minced fresh thyme leaves or ½ tsp dried
1 pound small, red potatoes cut in half
Olive oil cooking spray
Preheat oven to 375F. Sprinkle chicken thighs with ¼ tsp salt & pepper. Place in a 9 x 13 inch baking dish. Combine mustard, honey, shallot and thyme in a small bowl. Spread over chicken thighs, completely covering them.
Add potatoes to the pan and spray with olive oil. Sprinkle potatoes with salt and pepper. Bake for about 50 minutes, until chicken and potatoes are cooked, but tender. Stir the potatoes once during baking.
prepared breadstick dough (we used Pillsbury brand)
Simply wrap hot dogs in prepared breadstick dough (we used Pillsbury brand) and insert a skewer, letting it protrude at the top. Bake the dogs according to the dough package’s instructions. Add a triangle of cheese for a topper, tie on a tail made from ribbon or aluminum foil, and squirt on stripes of ketchup and mustard. **Add vegatables.