Kid Friendly Recipes are some kid-friendly recipes that add a little flair to familiar favorites. Many of the steps are easy enough for kids to do, so get everyone involved in the cooking!

Scrambled Egg Surprise

3 eggs
3 Tbsp milk
1 Tbsp snipped parsley
Dash ground nutmeg
1 Tbsp margarine
1 small apple, cored & chopped (about ¾ c)
¼ c shredded cheddar or Monterey Jack cheese

Beat together the first four ingredients in a medium mixing bowl. In a medium skillet, melt the margarine over medium heat and add the apple. Cook for two minutes or so, until tender. Pour in the egg mixture and cook without stirring until the egg begins to set on the bottom and around the edges. Gently lift the edges of the egg with a spatula and let the uncooked egg flow underneath; continue to do this for 3 minutes or until the egg is cooked thoroughly. Remove from heat and sprinkle with cheese; serve with whole-grain toast. Makes 2 servings.

Healthy Granola

2 ½ c regular rolled oats
½ c slivered almonds
½ c coconut
½ c toasted wheat germ
½ c sesame seeds
½ c sunflower nuts
½ c dark corn syrup or honey
1/3 c orange juice
½ c raisins (optional)

In a large bowl, mix together the first six ingredients. In a separate bowl, stir together syrup/honey and orange juice. Pour over granola mixture and stir to coat. Spread in a greased 15x10x1 baking pan and bake in a 300° oven for 40-50 minutes. While baking, stir every 15 minutes, then stir several times during the final 15 minutes of baking. Remove from oven and stir in the raisins. Transfer to another pan to cool, then store in an airtight container for up to one month. Makes 5 cups.

Sweet Tooth Popcorn

10 c popped corn (about 1/3 c unpopped)
1 c peanuts
¼ c honey
3 Tbsp margarine
1 tsp finely shredded orange peel (optional)
¼ tsp ground cinnamon

First, find an oven-safe container large enough to hold all of the popcorn; a large roasting pan should do. In a small saucepan, heat honey, margarine, orange and cinnamon until the margarine melts. Pour over the popcorn and nuts in the large bowl and stir to coat. Bake at 300° for 30 minutes; stir every 10. Transfer to baking sheet or foil to cool. Makes 10 cups.

Veggie Macaroni

1 c mixed spinach and carrot corkscrew pasta or other pasta
2 Tbsp margarine
2 Tbsp all-purpose flour
dash pepper
1 c milk
1 c cubed American cheese (4 ounces)
1 c frozen peas, corn or green beans
1 medium tomato, sliced (optional)

Cook macaroni. While that cooks, melt the margarine in a medium saucepan. Mix in flour and pepper; add milk and cook until thickened and bubbly. Add cheese and stir until melted. Drain pasta when cooked. Stir together pasta, sauce and frozen vegetables; transfer to 1-quart casserole or other baking dish. Bake at 350° for 20 to 25 minutes. Arrange tomato on top and bake 5 additional minutes. Makes 4 servings.

Yummy Fruit Dessert

1 ripe small banana
2/3 c sliced strawberries or 1 small peach or apricot,
peeled and sliced
½ c vanilla yogurt
1/8 tsp ground nutmeg

Simply mash fruit together in a bowl, then stir in the yogurt and nutmeg. Fun to make and even more fun to eat! Makes 2 servings.

Amanda WAU

These recipes have been adapted from Healthy Foods for Hungry Kids, © 1987, Better Homes & Gardens Books

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