recipe book for early childhood
TRANSCRIPT
8/2/2019 Recipe Book for Early Childhood
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Recipe Book
Sharon King
8/2/2019 Recipe Book for Early Childhood
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Tiny Pizzas
Ingredients:
1 standard-sized bagel, cut in half
tomato sauce
shredded mozzarella cheese
toppings like diced green pepper, chopped onion, or
chopped tomato (whatever you like)
seasonings like oregano, basil, and pepper Directions:
Preheat the oven to 325° F.
Spread tomato sauce on each bagel half.
Sprinkle the shredded cheese all over the tomato
sauce on each half.
Add your favorite toppings.
Put a light sprinkling of seasonings on each half.
Put your bagel halves on the baking sheet.
Bake in the oven on low heat for about 5 to 8
minutes. You'll know they're done when the cheese is
bubbly.
Let cool for a minute, then enjoy your tiny pizzas!
Serves: 1
Nutritional analysis (per serving):
210 calories
9 g protein
4 g fat
34 g carbohydrate
2 g fiber
11 mg cholesterol
633 mg sodium144 mg calcium
1.9 mg iron
Activity:
While the pizza is in the oven, read the book Pizza Party by
Grace Maccarone to the children and discuss how we made
our pizzas, what kinds of pizza they enjoy, and what the
craziest type of pizza theyve ever eaten is.
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Fruit Kabobs Ingredients:
1 apple
1 banana
1/3 c. red seedless grapes
1/3 c. green seedless grapes
2/3 cup pineapple chunks
1 cup nonfat yogurt
¼ c. dried coconut, shredded
Directions: Prepare the fruit by washing the grapes, washing
the apples and cutting them into small squares,peeling the bananas and cutting them into chunks,and cutting the pineapple into chunks, if it's fresh.Put the fruit onto a large plate.
Spread coconut onto another large plate.
Slide pieces of fruit onto the skewer and designyour own kabob by putting as much or as little of whatever fruit you want! Do this until the stick isalmost covered from end to end.
Hold your kabob at the ends and roll it in theyogurt, so the fruit gets covered. Then roll it in thecoconut.
Repeat these steps with another skewer.
Serves: 4
Serving size: 1 kabob
Nutritional analysis (per serving):
141 calories
3 g fat
28 g carbohydrate
3 g fat
1 mg cholesterol
2 g saturated fat
52 mg sodium
103 mg calcium
0.5 mg iron
3 g fiber
Activity:
Before making these, have a discussion about
what fruits the children like the most, what they
dislike the most, and what they want to try. It
would be better to do this a day ahead of time
and try to buy things the children would like. Also
discuss the importance of having fruits in their
diet.
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FabulousFrenchToast Ingredients:
1 egg
¼ c. milk (regular or 2%)
dash of vanilla extract
1 tbsp. margarine
2 pieces of bread
Directions:
Crack the egg into a medium-size bowl and beatwell. Then mix in the milk and vanilla extract.
Put the margarine in a frying pan. Heat the pan onthe stovetop on medium heat. It's hot enoughwhen the margarine starts to bubble.
Dunk each piece of bread in the egg mixture.Make sure the bread is totally covered.
Cook the bread in the frying pan on low heat untilthe underside is light brown (about 5 minutes).
Use a spatula to flip the bread over, and cookagain for another 5 minutes.
Use the spatula to transfer the French toast to aplate.
Serves: 2
Serving size: 1 slice
Nutritional analysis (per serving):
162 calories
6 g protein
9 g fat
13 g carbohydrate
0 g fiber
107 mg cholesterol
218 mg sodium
80 mg calcium
1.1 mg iron
Activity:
Discuss with the children beforehand the steps tomaking the French toast. Give them a little quizabout what order the steps came it.
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Scalloped Potatoes Ingredients:
4.9-oz. box of scalloped potato mix
1-2/3 c. boiling water
1 c. heavy cream
3 tbsp. butter
1 c. cheddar cheese
Directions:
Heat oven to 450° Fahrenheit.
In ungreased casserole dish, combine potatoes
and sauce mix, water, heavy cream, butter, and
cheese.
Bake uncovered for about 20 minutes or until top
is light golden brown and potatoes are tender.
Remove from oven. Sauce will thicken as it stands.
Serves: 5
Serving size: 2/3 cup
Nutritional analysis (per serving):
412 calories
9 g protein
34 g fat
824 mg sodium
217 mg calcium
Activity:
This recipe is a high calorie recipe for children with
Cystic Fibrosis. Discuss with the children how
people with this disorder need to consume more
calories than others due to their unique genetic
make-up.
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Dirt Pudding Ingredients:
1 c. of 2% milk
1 c. heavy cream
4.5 oz. package of vanilla instant pudding
¾ c. dry milk powder
8 Oreo cookies, crushed
4 gummy worms
Directions:
Stir together milk and heavy cream.
With wire whisk, beat pudding mix and dry milk
powder into milk and cream mixture for 2
minutes.
Stir in crushed Oreo cookies.
Immediately pour pudding into clear cups.
Put pudding into the refrigerator. Pudding will be
soft-set and ready to eat within 5 minutes.
Serve with a gummy worm on top.
Serves: 4
Serving size: ½ cup
Nutritional analysis (per serving):
549 calories
10 g protein
31 g fat
282 mg calcium
650 mg sodium
Activity:
Dirt pudding is a great idea for children who are
learning about geography and organisms that live
underground. Discuss with the children some
animals that live underground.
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St rawberry Cheese Tarts Ingredients: Crust:
1 c. graham cracker crumbs
3 tbsp. sucralose
4 tbsp. light margarine, melted
Filling:
6 oz. reduced-fat cream cheese
¼ c. plain, fat-free yogurt
1 c. sucralose
½ c. egg substitute
1 c. strawberries
Directions:
Preheat oven to 350° Fahrenheit (176° Celsius).
Slice strawberries.
Stir crust ingredients together in a small mixing bowl until well blended.
Line 12 muffin cups with paper liners.
Press 1 tbsp. of crust mix into each lined cup.
Place cream cheese in another mixing bowl and beat with an electric mixeruntil soft. Add yogurt and beat until smooth for approximately 1 minute.
Add sucralose and egg substitute. Mix well until blended.
Divide sliced strawberries and put on top of crust in each individual muffinliner.
Pour cheese filling on top of strawberries, evenly divided among the 12muffin cups.
Bake for 15 to 20 minutes or until firm to the touch. Chill for approximately2 hours before serving.
Serves: 12
Serving size: 1 tart
Nutritional analysis (per serving):
109 calories
4 g protein
5 g fat
2 g sat. fat
11 g carbohydrate
0 g fiber
8 mg cholesterol 182 mg sodium
48 mg calcium
0 mg iron
Activity:
Read a Valentines Day books and discuss whatcolors relate to Valentines Day. After reading,tell the children you are going to prepare alittle Valentines Day treat.
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Peanut Butter& Banana Sandwich
Ingredients:
2 slices whole-wheat bread
¼ banana, sliced
2 tbsp. peanut butter
2 tbsp. cereal (natural wheat and barley cereal
flakes)
Directions:
Spread peanut butter one side of each slice of
bread.
Spread banana pieces on the peanut butter on
one slice of bread.
On the other slice of bread, sprinkle cereal so that
it sticks to the peanut butter and covers the bread.
Place the slices together and serve.
Serves: 1
Serving size: 1 sandwich
Nutritional analysis (per serving):
357 calories
14 g protein
19 g fat
4 g sat. fat
40 g carbohydrate
7 g fiber
0 mg cholesterol
437 mg sodium
50 mg calcium
3.7 mg iron
Activity:
This is a great snack choice when teaching
children about vegetarians. Discuss with them
what it means to be a vegetarian or a vegan and
have them try what some vegetarians eat.
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Breakfast Casserole
Ingredients:
nonstick cooking spray
2 c. grated raw potatoes
½ c. onion, chopped
2 tbsp. margarine, melted
¾ c. cooked light ground sausage
1/3 c. light cheddar cheese, shredded
1/3 c. part-skim mozzarella cheese,
shredded
4 eggs
6 egg whites
1 tsp. dried basil
1 tsp. dried oregano
½ tsp. dried parsley
Directions: Crust
Preheat oven to 425° F (218° C).
Coat pan with nonstick cooking spray.
Mix potatoes and chopped onion.
Press potato mixture evenly over the bottom andsides of the pie pan.
Pour margarine evenly over the potatoes.
Bake for 30 minutes. Filling
Spread cooked sausage evenly over the crust.
Sprinkle cheeses evenly over the sausage.
In a separate bowl, beat eggs, egg whites, andspices.
Pour egg mixture evenly over the cheeses.
Lower oven temperature to 350° F (176° C). Bake for
40-45 minutes or until the center is set and knifeinserted comes out clean.
Serves: 6
Serving size: 1/6 of casserole
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Breakfast Casserole cont. Nutritional analysis (per serving):
238 calories
19 g protein
13 g fat
5 g sat. fat
14 g carbohydrate
1 g fiber
171 mg cholesterol
423 mg sodium
164 mg calcium
1.1 mg iron
Activity:
This recipe is designed to meet the nutritional
values of a child with Celiac Disease. Discuss with
the children that this means they are sensitive to
gluten which is in a lot of foods, so they have a
very strict diet.
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Mexican Chicken and Rice Ingredients:
2 6-oz. chicken breasts without skin
2 oz. jalapeño Jack soy cheese
¼ c. bread crumbs
8 oz. canned tomato sauce
1½ tsp. cumin
1½ tsp. chili powder
1 tsp. cilantro
2 garlic cloves, minced
¼ c. onion, minced
2/3 c. rice, cooked
Directions:
Trim all fat from chicken breast.
Place chicken breast in glass casserole dish.
Sprinkle breadcrumbs over the top of the chicken.
Cook chicken at 375° F (190° C) for 30 minutes or
until chicken is no longer pink in the middle.
In a small saucepan, combine tomato sauce,
cumin, chili powder, cilantro, minced garlic, andonion. Simmer over low heat until chicken is ready
to be served (approximately 30 minutes).
Remove casserole dish from oven and put 1 oz.
soy cheese on each piece of chicken. Cook for
approximately 3 to 5 minutes or until cheese has
melted.
Serve chicken and rice with tomato sauce drizzled
over the top.
Serves: 2
Serving size: 1 chicken breast, 1/3 cup of rice, and
½ cup of sauce
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Mexican Chicken and Rice cont. Nutritional analysis (per serving):
399 calories
8 g fat
1 g sat. fat
40 g protein
39 g carbohydrate
1 g fiber
78 mg cholesterol
1240 mg sodium
370 mg calcium
3.9 mg iron
Activity:
This is a good activity to introduce diversity. Read
a book such as Tortillas and Lullabies and discuss
with them that different cultures, races, and
religions eat different things. Allow them to try
this either during or after the book to have a taste
of what someone with a Hispanic background
might eat.
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