4 Fun Recipes to Make With Kids

4 Fun Recipes to Make with Kids
Courtesy of Hungry-Girl.com

School's out for summer! This means sun, fun, and kids home during the day! If you’re looking for some activities you can do with the kiddos, look no further than your kitchen. I’m Hungry Girl Lisa Lillien and here are four recipes that are fun to make and delicious to eat.

Rockin’ Rainbow Grilled Cheese

Entire recipe: 270 calories, 13g total fat (6.5g sat fat), 733mg sodium, 21.5g carbs, 5g fiber, 4.5g sugars, 19.5g protein

Your kids will get a kick out of this colorful take on gooey grilled cheese.

FYI: You may want to lay down some paper towels and use gloves when working with food coloring. And if you prefer all-natural ingredients, check out McCormick Color from Nature Food Colors.

  1. In a small bowl, combine 1/4 cup shredded part-skim mozzarella cheese, 3 tablespoons light/low-fat ricotta cheese, 1 1/2 teaspoons grated Parmesan cheese, 1/8 teaspoon garlic powder, and a dash each salt and black pepper. Mix well.
  2. Evenly distribute cheese mixture into three small bowls. Add a drop of neon green food coloring to the first bowl, and stir until uniform. (Add another drop for richer color). Repeat with a drop of neon blue food coloring and a drop of neon purple food coloring in the remaining two bowls, giving you a green mixture, a blue mixture, and a purple mixture.
  3. Lay one slice of light bread flat. Cover 1/3rd of the slice with the green mixture, 1/3rd with the blue mixture, and the remaining 1/3rd with the purple mixture.
  1. Top with a second slice of light bread. Spread the top of the sandwich with 1 teaspoon light whipped butter (or light buttery spread).
  2. Bring a skillet sprayed with nonstick spray to medium heat. Carefully place sandwich in the skillet, buttered side down.
  3. Spread the top with 1 teaspoon of light whipped butter (or light buttery spread).
  1. Cook until bread is golden brown and cheese has melted, about 2 minutes per side, flipping carefully.

Lunch is served! P.S. If you love grilled cheese, try a slightly more sophisticated version.

French Toast Nuggets

Entire recipe: 197 calories, 5g total fat (1g sat fat), 402mg sodium, 25g carbs, 2g fiber, 3.5g sugars, 11.5g protein

Hot-dog buns for breakfast may get a chuckle from your children, but this spin on French toast is so good they’ll be begging you to make it again!

  1. In a wide bowl, mix 1/4 cup (about 2 large) egg whites with 1/4 teaspoon vanilla extract and a dash of cinnamon. Fat-free liquid egg substitute can also be used.
  2. Split 1 standard-sized hot dog bun (about 130 calories) in half. Cut each half widthwise into 4 pieces, leaving you with 8 “nuggets.”
  3. Coat nuggets on all sides with egg mixture. Bring a skillet sprayed with nonstick spray to medium-high heat. Add 2 teaspoons light butter (or whipped buttery spread) and let it coat the bottom.
  4. Cook nuggets, flipping occasionally, until golden brown on all sides, 3 to 4 minutes.

No time to cook breakfast? Try no-cook morning meals!

Beetles on a Board

Entire recipe: 183 calories, 2g total fat (1g sat fat), 183mg sodium, 40g carbs, 5g fiber, 31.5g sugars, 3g protein

With this fun take on ants on a log, you can do the cutting and let the kids do the assembling.

 If you’ve got a picky eater on your hands, this silly snack may just get them to enjoy fresh fruit.

  1. Cut a medium-large apple into 12 half-moon slices.
  2. Spread a wedge of The Laughing Cow Light Creamy Swiss Cheese onto one side of each apple slice.
  3. Top each cheesy slice with 2 grape halves.

That’s it! A simple snack that your kids can proudly say they made themselves. Or try one of the other fruit-centric recipes I have up my sleeve!

Chocolate Chip Pancake Poppers

1/6th of recipe (4 poppers): 130 calories, 3.5g total fat (1.5g sat fat), 300mg sodium, 19.5g carbs, 2g fiber, 3g sugars, 3.5g protein

These taste like traditional pancakes, but they require no flipping or cutting whatsoever (which means less work for the parents!).

There’s lots of mixing required, the perfect “job” for your young chefs.

  1. Preheat oven to 350 degrees. Spray a 24-cup mini muffin pan with nonstick spray.
  2. In a large bowl, combine 1/2 cup whole-wheat flour, 1/2 cup all-purpose flour, 3 packets no-calorie sweetener (like Truvia), 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt. Mix well.
  3. In a medium microwave-safe bowl, microwave 2 tablespoons light whipped butter (or light buttery spread) for 15 seconds, or until melted.
  4. Add 3/4 cups unsweetened vanilla almond milk, 1/4 cup (about 2 large) egg whites, and 2 1/2 teaspoons vanilla extract to the bowl of melted butter. (Feel free to use fat-free liquid egg substitute in place of egg whites.) Mix until smooth and uniform.
  5. Add mixture in the medium bowl to the large bowl. Mix until uniform.
  6. Evenly distribute the batter into the cups of the muffin pan, and smooth out the tops.
  7. Sprinkle with 2 tablespoons mini semi-sweet chocolate chips, and lightly press to adhere.
  8. Bake until a toothpick inserted into the center of a popper comes out clean, 10 to 12 minutes.

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