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Monday, November 29, 2010

Is your kid a Sproutlet? Fun Recipes for Kids!

Elmo Funny Faced Pizza


1 - 4oz. whole wheat bagel, cut in half

Tomato sauce

1/3 cup shredded low-fat mozzarella cheese

1/3 cup shredded low-fat cheddar cheese

Sliced black olives and an orange pepper to decorate Elmo’s face


Cookie sheet

Butter knife


Preheat oven to low heat (250 degrees).

Spread tomato sauce onto each half of the bagel and place on cookie sheet.

Encourage children to help sprinkle the mozzarella cheese onto the bagel to make two eyes and the cheddar cheese to make a mouth.

Place two sliced olives in the mozzarella cheese to complete the eyes. Place a nose onto each bagel using thin slices of an orange pepper.

Bake for 5 to 8 minutes. Remove from oven when the cheese is bubbly.

*Remember to keep children away from hot ovens and sharp cooking utensils. Parents handle the hot stuff, but preschoolers will be able to help spread the cheese and decorate Elmo’s face!

Angelina Ballet Slippers


1 red pepper, cut in half with seeds removed

1⁄2 cup quick cook brown rice

1⁄2 cup vegetable stock

1 cup canned mixed vegetables, no added salt

1⁄4 tsp. black pepper

1 tsp. chopped fresh parsley

1 tsp. extra virgin olive oil

1 lemon

Decorative cabbage

1⁄4 cup shredded cheddar cheese, divided


Measuring cups and spoons

Cutting board & knife

Cooking pot

Small cooking pot

Mixing spoons

Slotted spoon

High-sided baking dish

Pastry brush

Large serving plate


Preheat oven to 350 degrees.

Fill a pot large enough to hold pepper halves with water and bring to a boil (don’t add peppers yet).

In a smaller, separate pot, cook brown rice in vegetable broth according to package directions, about 5 minutes.

Meanwhile, blanch red pepper halves in boiling water for 3 minutes. Remove with slotted spoon and place into a high-sided baking dish.

Stir mixed vegetables into prepared brown rice. Season with pepper and parsley.

Spoon rice mixture into each pepper half. Brush tops lightly with olive oil, squeeze lemon to taste and sprinkle with grated cheese (approx. 2 tbsp. cheese per pepper).

Place baking dish into oven and cook until the peppers are soft and the cheese is melted and golden, about 35 minutes.

Transfer the peppers onto a large plate and put the cabbage on top in a criss-crossed pattern to look like the laces on a ballet shoe.

Barney Purple Hummus Dip


15 oz. can garbanzo beans, drained (keep the liquid)

2 garlic cloves, minced

1 tsp. ground cumin

1/2 tsp. black pepper

Salt to taste

2 tbsp. of lemon juice

1 tbsp. extra virgin olive oil

1 can of beets (only the juice will be used)


Variety of raw vegetables, cut for dipping (carrots, celery, broccoli, etc)

1 package of pita bread

Measuring spoons

Food processor

Mixing bowl

Mixing spoon

Serving plate


Combine garbanzo beans, garlic, cumin, salt, pepper, lemon juice and olive oil into a mixing bowl.

Put the contents of the bowl into the food processor and blend on low speed, gradually adding about 1/2 cup beet juice and 1/4 cup of reserved garbanzo bean liquid, until the desired consistency is achieved.

Cut vegetables and pita bread into bite-sized pieces, arrange on a plate and serve along with the hummus

Recipes from Sprout, these are not my own.