I’m no gourmet cook; I willingly admit that fact. However, I do enjoy cooking and experimenting in the kitchen and I couldn’t be more delighted that my preschooler shares the same enthusiasm for the culinary arts. There’s nothing like seeing the fierce determination in her eyes as she tries to pour exactly the right amount of sugar into a measuring cup or the progress she has made wielding her butter knife (cucumbers and cantaloupe don’t stand a chance against my daughter).
If you have children I strongly encourage you to invite them into the kitchen while you prep meals. Even if they have no interest in measuring, pouring, or sifting you could set out a plate of healthy snacks and have them sit at the counter and observe what you are doing. You don’t have to chat about cooking; rather simply use the time to talk about the day’s events or other things of interest.
If your children love to cook I suggest making the following kid-friendly recipes. Not only are they a cinch to prepare, but they are tasty and nutritious as well. If you are really pressed for time during the week consider doubling the recipes so you have leftovers and can take a break from cooking for at least a day.
CRESCENT ROLL TACOS
Ingredients:
1 pound ground beef or turkey
1 can (8 ounces) tomato sauce
1/3 cup water
1 package (1-1/4 ounces) taco seasoning mix
2 cans (8 ounces each) refrigerated crescent rolls
1 package (4 ounces) shredded cheddar cheese
Directions:
Preheat oven to 425 degrees.
Grease 9-by-13-inch pan.
In a skillet, brown ground beef; drain excess fat. Stir in tomato sauce, water and taco mix; simmer.
Divide dough from each can into 4 rectangles. Lay the dough crosswise in the pan making sure to stretch and press the dough so it covers the bottom.
Spoon meat mixture over dough; sprinkle with cheese.
Place remaining dough on cheese.
Bake 15 minutes or until browned.
Serves 8.
TUNA AND MACARONI CASSEROLE
Ingredients:
3 tablespoons butter
3 tablespoons flour
1-1/2 cups milk
1 teaspoon prepared mustard
1 teaspoon prepared horseradish (optional)
1 cup shredded cheddar cheese
1 can (6-1/2 ounces) tuna, drained
3 cups cooked macaroni
1/4 cup dried breadcrumbs
Directions:
Preheat oven to 350 degrees.
Grease a 1-1/2-quart casserole.
In a large saucepan, melt butter and stir in flour. Add milk and cook on low heat, stirring until thickened.
Stir in mustard, horseradish, cheese and tuna. Stir macaroni into sauce. Pour into prepared casserole.
Sprinkle with breadcrumbs.
Bake 30 minutes.
Serves 6.
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