Breakfast, lunch, dinner and dessert your kids can make all by themselves
By Michelle Koeppl
Ever wanted to wake up, plan the entire day’s meals, and only have to press a single button to whip it all up? Well, getting your kids to cook for you is the next best thing. Let your stovetop-savvy kiddos take a crack at these five recipes for a full day of do-it-themselves meals. With about 10 minutes of prep on your side, there will be no cutting for the kids to do, so with light adult supervision the little ones can make the food, and make your day.
Your duties before handing cooking responsibilities over for the day:
• Cut a watermelon in half, place in fridge
• Cut a loaf of bread into 1-inch cubes (remove the crusts if you want), place in airtight container
• Shred mozzarella cheese, for 1 cup of shredded cheese, place in baggie in fridge
• Thinly slice red onion, for ½ cup of sliced onions, place in baggie in fridge
• Open and drain a can of diced pineapple, place pineapple in baggie in fridge
8 large eggs, lightly beaten
⅔ cup nonfat buttermilk
pinch of salt
¼ teaspoon vanilla extract
1 loaf white bread, crusts removed (if preferred), cut into 1 in. cubes
4 tablespoons unsalted butter
½ pint fresh blackberries
½ pint fresh raspberries
2 bananas, sliced
• Preheat oven to 250 degrees. Place a rimmed baking sheet in the oven to warm. In a medium bowl, whisk together eggs, buttermilk, salt, and vanilla. Stir in bread.
• In a large sauté pan set over medium heat, melt 2 tablespoons of butter. Place half of the bread mixture in pan; cook, turning occasionally with a spatula, until browned on all sides. To keep warm, transfer to the oven. Cook remaining bread in the remaining 2 tablespoons of butter as before.
• Thread bread cubes onto skewers with blackberries, raspberries, and banana slices. Serve with syrup, if desired.
1 tube Crescent Rolls
1 package hot dogs
• Preheat oven to 375.
• Roll out crescent rolls on nonstick baking sheet.
• Place hot dogs on the square edge of the crescent roll, and roll the hot dog up, until sealed with the triangular end of the roll.
• Bake for 12-15 minutes, or until golden brown. Immediately remove from cookie sheet and serve!
6 large flour tortillas
(1 jar) pizza sauce or favorite marinara
1 cup mozzarella cheese, shredded
½ cup red onion, thinly sliced
1 bag pepperoni
½ cup diced pineapple
• Preheat oven to 375 degrees. Spread pizza sauce or favorite marinara over tortilla using the back of a large spoon.
• Sprinkle with mozzarella cheese, then place onions, pepperoni and pineapple as desired.
• Place pizzas on baking sheet and bake for 6-8 minutes, or until the edges of the tortillas are nicely browned.
• Serve and enjoy!
dessert // Watermelon Sorbet Parfait
2 pints store-bought coconut sorbet
2 cups melon-balled watermelon
• Divide half the sorbet among 6 tall glasses using a 2-inch ice cream scoop.
• Top each with a layer of watermelon balls, another scoop of sorbet, and then more watermelon.
Tip: A teaspoon-sized measuring spoon makes a great melon-baller
just for fun // Delectable Ice
10-12 each of blueberries, raspberries, or mint leaves (or gummy worms, just for fun!)
• Place berry of choice (or gummy worms) in empty ice tray. Fill with water, and place in freezer for 1.5 hours.
• Serve in clear drinks for a fun and delicious surprise!