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Hands-on Cooking Classes for Kids!

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The Value of Teaching Kids to Cook.....

Kids learning to cook is a vital and healthy part of growing up. I've had my boys in the kitchen since they were toddlers, and put them to work at an early age. Initially, I would start out keeping it simple and easy. Things that use few ingredients and are one-dish meals are good to begin with for young cooks. Move to the basic foods that are still fairly uncomplicated. Young cooks should be able to prepare at least one good recipe from each of the basic meats, pasta, vegetables, fruit group and an outstanding dessert. Then, they are ready for anything.

I found with my own children, I've tried to teach them first how to cook their favorite dishes. It's all about getting them involved and letting them experiment. I try to bring them in the kitchen and teach them the basics. If they never cook, they will never learn how.  In addition, young adults need to learn to cook so that they can be self sufficient and capable of feeding themselves.

Children like to help at a very young age, but then we chase them from the kitchen. We think their “help” will be more work for us and also are concerned about the dangers. So instead we should take the necessary precautions, teach them the rules of the kitchen and supervise them constantly. Teaching children from a young age builds confidence. It also encourages them to try new things.

In addition to spending time with my boys and doing something I love, it is wonderful to watch them take so much pride in their cooking and manage to have fun in the process.

Remember, when you finally get young people cooking, do not criticize, or they will lose interest quickly. Teach, show by example, and then let them on their own. In most cases, you will be pleasantly surprised!

Pumpkin Pie French Toast

These are amazing!  Perfect for the Fall season!

Yield – 4 servings

Preparation Time – 5 minutes

Cooking Time – 15 minutes

Ingredients:

• 14 slices of your favorite sandwich bread 
• 3 large eggs 
• 1/2 cup milk 
• 3/4 cup canned pumpkin 
• 1 tsp. pumpkin pie spice
• Butter and syrup for serving  
• 
  

Directions:

1. In a medium mixing bowl, whisk together the eggs, milk, pumpkin and pie spice until smooth.
2. Dip each side of the bread and cook on a hot, greased griddle or skillet. Flip after 1 – 2 minutes.
3. Once all are cooked, serve with butter and maple syrup.
4. If freezing, let cool completely to reduce freezer burn.

Thank you 5 Dollar Dinners for this wonderful recipe! 

Southwestern Chopped Chicken Salad

This is my kids favorite salad to make!! ....great summer recipe!

(recipe adapted from Lauren's Latest)


Makes 4 servings

Salad:
2 cups shredded chicken
1 green bell pepper, diced
1 can black beans, rinsed
1 can sweet yellow corn (or 1 cup frozen corn, thawed)
2 roma tomatoes, diced
4 green onions, sliced
1 head iceberg lettuce, washed and chopped
1/4 cup cilantro, chopped
2 ripe avocados, diced
1 cup crushed tortilla chips


Dressing:
1/2 cup mayonnaise
2/3 cup Greek yogurt
1 tbsp ranch seasoning
1 tbsp taco seasoning


Directions:


In a large bowl, combine all salad ingredients together, excluding the tortilla chips.  


In a small bowl stir all dressing ingredients together.  Pour dressing over salad, starting with about half of the dressing.   Toss to combine, then gradually add more dressing until it is dressed to your liking.  Top with tortilla chips.  Enjoy!

Turkey Taco Lettuce Wraps

For a healthy and lighter alternative to taco shells, you can enjoy these lettuce taco wraps. Add your favorite toppings like low fat cheddar, light sour cream, chives, tomatoes or whatever you like on your tacos. Making your own taco seasoning is a healthier alternative to buying packaged taco seasoning, and uses less sodium, no sugar, no preservatives and no msg. It also saves you money if you are on a budget. If you prefer to use the package seasoning, simply replace it with the spices in this recipe.


Ingredients: 

• 1 lb lean ground turkey (ground chicken can be used too)
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp salt
• 1 tsp chili powder
• 1 tsp paprika
• 1/2 tsp oregano
• 1/2 small onion, minced
• 2 tbsp bell pepper, minced
• 3/4 cup water
• 4 oz can tomato sauce
• 8 large lettuce leaves from Iceberg lettuce

Directions: 

1. Brown turkey in a large skillet. When the turkey is no longer pink,  add dry seasoning and mix well.
2. Add the onion, bell pepper, water and tomato sauce. Simmer on low for about 20 minutes.
3. Wash and dry the lettuce. 
4. Place meat in the center of leaf and top with tomatoes, cheese and salsa or whatever you prefer. 

Servings: 4 • Serving Size: 2 taco wraps 
Calories: 134.1 • Fat: 1.7 g • Carb: 9.7 g • Fiber: 2.4 g • Protein: 21.3 g • Sugar: 4.3

Courtesy of Gina's Recipes