Gypsy Salami and Goat Cheese Sandwich

Start your week off right: make Monday family night!

The Kids Cook Monday is a weekly opportunity for families to take health into their own hands. The Kids Cook Monday provides examples of kid friendly recipes and picture and/or video demonstrations along with nutrition and safety tips – making it easy for families to cook and eat together every Monday.

When kids pitch in making meals, they’re empowered to consider the portions, the vitamins and the nutrients of what they’re eating. And since the family that cooks together eats together, parents can check in with their children during dinner." ~ The Kids Cook Monday ~ Take the Challenge!

If you are saying "Goat Cheese? Yuck!", the flavour burst combination of this sandwich might just win you over.  Not only is this sandwich delicious, it's very quick and easy to make and a change to the regular sandwich options out there.


Ingredients


Salsa (whichever is your favorite, I chose medium chunky salsa)
Gypsy Salami Deli Meat(You can use other salami meat but the gypsy salami is my favourite)
Cheddar Cheese
Cranberry Goat Cheese (usually find in the deli, speciality cheese section)
Ciabatta Bun


Directions:


On the bottom half of the ciabatta bun cover the bun with salsa.  Place 2 to 3 slices of gypsy salami on top of the salsa.  Next, slice some cranberry goat cheese in thick slices and place on top of the gypsy salami (about 3 or enough to cover the salami).

Place both halves of the bun onto a grill pan. Sprinkle grated cheddar cheese onto the top half of the ciabatta bun and place into the oven, or in my case a toaster oven, on broil for 5-10 minutes, or until the cheese is melted and slightly browned.  Remove from the oven, place the top onto the bottom half, garnish the plate with 2 tablespoons of cottage cheese sprinkled with dill, salt and pepper (or whichever garnish you like) and enjoy!

Hawaiian Pizza Recipe

Start your week off right: make Monday family night!

The Kids Cook Monday is a weekly opportunity for families to take health into their own hands. The Kids Cook Monday provides examples of kid friendly recipes and picture and/or video demonstrations along with nutrition and safety tips – making it easy for families to cook and eat together every Monday.

Serve with your favorite sides

Audrey loves pizza (I think most children do) so we made her favorite for dinner. What is Audrey's favorite pizza, you ask?

Hawaiian.

She loves pineapple and ham so it was a natural choice when she started eating pizza. Her daddy loves Hawaiian as well. We usually like to make our own crust but we are visiting Audrey's grandparents and thought it easier to buy a pre-made crust. But visiting relatives does not mean we slack for Kids Cook Monday!

Hawaiian Pizza (makes 2 pizzas)

• 2 Boboli Pizza crusts
• Jar of pizza sauce
• 1 (6-8 oz) Package Canadian bacon or ham
• 1 (14 oz) can pineapple chunks
• 1 (6-8 oz) package shredded cheese

Preheat oven to 425°F. Place desired amount pizza sauce on crusts and spread to edges. (We like 2-3 tbsp per crust). Add meat, pineapple, and cheese. Bake for 15 minutes or until cheese is bubbly. Let cool for 5-10 minutes so your cheese does not melt every where!

Audrey's Tasks:

1. Spread sauce
2. Add toppings

Mom's Tasks:

1. Gather ingredients
2. Bake

Spreading sauce

Adding toppings

Audrey and Maurene are two toddlers who love to help mamma in the kitchen. They are learning to cook, bake, clean, and set the table. Their mother, Kris, is hoping in another few years to be able to pass kitchen duties to her young helpers. They live in Lawrence, Kansas with the girl's very busy father and no grandparents. This leaves a lot of time for cooking. If you would like to follow along with more cooking adventures for toddlers and young children, visit their blog, www.inthekitchenwithaudrey.com.

Kale Chips Recipe

"Start your week off right: make Monday family night!

The Kids Cook Monday is a weekly opportunity for families to take health into their own hands. The Kids Cook Monday provides examples of kid friendly recipes and picture and/or video demonstrations along with nutrition and safety tips – making it easy for families to cook and eat together every Monday.

Covered in Parm

Apple Rhubarb Crisp Recipe

This dessert is a family favorite, especially with fresh rhubarb and apples. Serve warm with a dollop of whipped cream or a scoop of ice cream.  Luckily for me, I have a neighbor who lets me take as many fresh apples as I want and the rhubarb grows wild at the in-laws farm but you could use any type of regular size apples and substitute the rhubarb for strawberries, if you don't have access to the rhubarb.

Apple Carrot Muffins ~ The Kids Cook Monday!

"Start your week off right: make Monday family night!

The Kids Cook Monday is a weekly opportunity for families to take health into their own hands. The Kids Cook Monday provides examples of kid friendly recipes and video demonstrations along with nutrition and safety tips – making it easy for families to cook and eat together every Monday.

When kids pitch in making meals, they’re empowered to consider the portions, the vitamins and the nutrients of what they’re eating. And since the family that cooks together eats together, parents can check in with their children during dinner." ~ The Kids Cook Monday's ~ Take the Challenge!

Ingredients

My daughter Miss Priss (9) getting all the ingredients together.

1 3/4 cups raisin bran cereal (I used bran flakes)
1 1/4 cups all-purpose flour (can use half white & half whole wheat flour for healthier choice)

3/4 cup sugar ( can use 1/2 cup raw sugar & 1/4 cup honey for healthier choice)

1 1/4 teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon nutmeg

1/4 teaspoon salt (can reduce the salt to 1/8 teaspoon)

1 egg

3/4 cup buttermilk (evaporated milk can be substituted)

1/4 cup canola oil (olive oil can be substituted)

3/4 cup finely chopped peeled tart apple (can use apple sauce but will make muffins more moist)

3/4 cup grated carrots

1/4 cup chopped walnuts (ground flax seed can be substituted or no nuts)


 
Directions


Kids: In a bowl, combine the first six ingredients. In a seperate small bowl, beat the egg, buttermilk and oil. Stir into dry ingredients just until moistened.

My daughter Squeakers (8) mixing the dry ingredients together.

 
Adults: While overseeing the mixing of the first ingredients, cut up the apple and walnuts and shred the carrots. 
 
Kids: Fold in apple, carrots and walnuts.

 
Kids & Adults: Fill paper-lined muffin cups or cups coated with nonstick cooking spray three-quaters full.

My daughters filling the muffin cups.

 
Adults: Bake at 400 degrees F for 20-23 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm with butter.

Very delicious while still very healthy and my girls had fun making them; they thought their baby sister should join them for the last picture...Enjoy! :)

My gals, Squeakers, Miss Priss and Baby Girl...missing, brother Mr. Man (11)

 
 
*Notes: One muffin equals 199 calories, 7 g fat (1 g saturated fat), 18 mg cholesterol, 256 mg sodium, 32 g carbohydrate, 2 g fiber, 4 g protein.*

Steak & Rice Wraps ~ The Kids Cook Monday

 

"Start your week off right: make Monday family night!

The Kids Cook Monday is a weekly opportunity for families to take health into their own hands. The Kids Cook Monday provides examples of kid friendly recipes and video demonstrations along with nutrition and safety tips – making it easy for families to cook and eat together every Monday.

When kids pitch in making meals, they’re empowered to consider the portions, the vitamins and the nutrients of what they’re eating. And since the family that cooks together eats together, parents can check in with their children during dinner." ~ The Kids Cook Monday's ~ Take the Challenge!

**Pictured here with great alternatives (leftover slow cooker roastbeef, wild rice and spring leaf lettuce)**

Ingredients

• Tortilla shells (whole wheat for a healthier choice)
• Brown Rice
• Carrots
• Iceberg Lettuce
• Cucumber
• Barbeque Sauce
• Garlic Powder
• Parsley Flakes
• Honey
• Vinegar
• Olive Oil
• Sirloin Steak

1. Put 1 TBSP olive oil into a frying pan and heat to medium heat. Cut steak into long thin strips and place into the frying pan to cook until tender.  
2. Prep all vegetables into thin chopped strips and set aside. In a separate frying pan pour 2 TBSP of vinegar, 1 TSP of parsley flakes and 2 TBSP of honey heating to medium heat. Put carrot strips into this frying pan and cook until tender, stirring occasionally. 
3. Cook brown rice according to the package for desired servings of tortillas; 2 servings should be plenty. 
4. Mix 1/4 cup barbeque sauce to 1/4 cup honey, 2 TBSP vinegar, 1/8th TSP of garlic powder for the sauce. ~ Kids can help 
5. Place 1 heaping TBSP of rice onto each tortilla, a little bit of each vegetable (cooked carrots, cucumber and lettuce) and steak strips. Poor 2 TBSP of sauce mix over the tortilla ingredients, roll like a burrito and serve. ~ Kids can help

These are a great tasting, healthy alternative that your kids will love for dinner and they can even help you make them. Mix it up with other additions like red pepper, mushrooms or whatever your family likes.

Tip: Don't overstuff the tortillas or they won't roll well.

Mini Root Beer Float Cupcakes

Makes 32


Ingredients:

1 pkg. Betty Crocker Vanilla Cake Mix

1 Tbsp. Root Beer Extract (in the spice aisle w/ the other extracts)

1 can Root Beer (you can use diet to cut the sugar)

Creme Roulee wafer cookies

Vanilla Icing (storebought or your favorite recipe)

Red Mini Gumballs (or M & M's or other red candy)

Clean votive candle holders or shot glasses

 
Directions:


Preheat oven to 350 degrees. Place 1 Tbsp. root beer extract in 2 C. measuring cup (you'll have extract left over for another batch!:)). Fill cup with Root Beer until it reaches 1 1/2 C. (you'll have just a taste of root beer left in your can). Add to cake mix and stir well. No eggs, no oil, easy!!

Place shot glasses/votive holders on a baking sheet and spray with nonstick cooking spray. Fill 1/2 full with cake batter and bake at 350 degrees for 18-22 minutes until done. Remove from oven and let cool completely. Your kitchen will smell like a soda factory--the kids loved it!:)

Cut creme roulee wafers in half.

Put vanilla icing in canvas bag w/ star tip (or you can just put it in a ziploc baggie and snip off one end). Pipe a dollop of icing onto each cupcake, top with a gumball and half of a wafer cookie. Serve or refrigerate until needed.

*Brought to you from gourmetmomonthego.com*