Kids Choice- Chicken Nuggets and Rainbow Salad Boats

The other day my oldest child asked, " When can we choose what we have for dinner?"
I replied, "how about right now?"

I pulled some kid cookbooks off the shelf and told my 7-yr old son and my 4-yr old daughter that they could each plan a night's dinner. They could choose a main dish and a side.

My daughter wasted no time at all. She chose these 2 recipes from the first cookbook that she picked up, C is for Cooking:Recipes from the Street.

My son, on the other hand, had to look at every single kid cookbook, before he decided on chicken burgers, green beans and olives.

My kids enjoyed these homemade chicken nuggets and it was really fun letting them help in the kitchen. The C is for Cooking Cookbook has certain steps that it deems appropriate for kids, so they can help put the meals together.

Two of my kids love any kind of salad dressing. They like dipping their veggies and lettuce or enjoy salad dressing when it is poured over the salad on their plates and this apple-y vinaigrette was no exception.
My son doesn't do salad dressing, but will still eat the veggies.

Everyone was excited about this dinner and I have to admit that the chicken tasted better than I thought it was going to. The honey mustard gave it just the right amount of flavor.

The kids are already begging for another chance to pick dinner.


Grover's Little & Adorable Chicken Nuggets from C is for Cooking: Recipes from the Street by Susan McQuillan
Ingredients:
24 saltine crackers (I used Nabisco's Premium Multigrain Saltines)
1 pound thin-sliced chicken breasts (I used chicken tenders)
1/2 tsp salt
1 Tbls mayonnaise (I used fat-free)
1 egg white
2 tsp honey mustard

1. Preheat the oven to 400 degrees F. Lightly grease a large rimmed baking sheet.

2. KIDS- Place the crackers in a large plastic bag and zip the bag. Now gently pound your fists to crush the crackers into thin crumbs. Pour the crumbs onto a large plate. Set the plate aside.

3. Cut the chicken breasts into 1 1/2 squares. Sprinkle evenly with salt.

4. KIDS- In a large bowl, stir together the mayo, egg white, and honey mustard until well-mixed. Add the chicken to the mayo mixture and gently toss to coat the chicken pieces.

5. KIDS- Gently press each piece of chicken into the cracker crumbs until the nugget is covered all over. Transfer the nuggets to the prepared sheet.

6. Bake the nuggets, until chicken is cooked through, about 15 minutes.

Zoe's Rainbow Salad Boats from C is for Cooking
Ingredients:
Apple Vinaigrette
1/4 cup apple juice or cider
2 Tbls apple cider vinegar
1/4 tsp salt
1/8 tsp pepper
6-8 Tbls olive oil

For our veggies we used:
baby carrots
cherry tomatoes
bell peppers
celery
cucumbers
olives
hard-boiled eggs

Other veggies suggested:
cooked potato
cooked beets
green peas
broccoli
orange sections
apple pieces
canned beans
avocado
grated cheese



1. In a small bowl, make the salad dressing: Whisk together the apple juice, vinegar, salt, and pepper. Whisk in the oil until blended.

2. Arrange separate bowls of salad ingredients on the table. Give everyone a salad plate and let each person make his or her own salad. Try to "use" as many colors as possible! Use whole lettuce leaves as salad "bowls" or "boats". Drizzle a little salad dressing over you salad.




One Year Ago-Granola Grabbers with Homemade Maple-Pecan Peach Granola

Pan-Seared Oatmeal with Warm Fruit Compote and Cider Syrup

Here is a great breakfast recipe that can be made the night before and then rewarmed and thrown together in the morning. The star of the show is steel-cut oats.
You make a big batch of oatmeal and then put it in a dish and let it set overnight in the fridge. The next morning it is firm enough to cut into triangles and you pan-fry them in a tiny bit of butter and then add a wonderful syrup and a fruit compote.
I used a dried cranberry and apple mix for the dried fruit and that was my 2-year olds favorite part of this breakfast.
I made this on a weekend morning and it was a really great way to start the day.
It is also a nice twist on the normal bowl of oatmeal. My family really, really liked it and were fighting over the last plate.

Pan-Seared Oatmeal with Warm Fruit Compote and Cider Syrup adapted from Cooking Light

Syrup:

2 cups apple cider

Compote:

2 cups water

1/4 cup packed brown sugar

1/2 teaspoon ground cinnamon

1 (7-ounce) package dried mixed fruit bits (I used a dried cranberry and apple pieces mix)

Oatmeal:

3 cups water

1 cup fat-free milk

1/4 cup packed brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1 1/2 cups steel-cut (Irish) oats

Cooking spray

1/4 cup butter, divided

To prepare syrup, bring cider to a boil in a small saucepan over medium-high heat. Cook until reduced to 1/3 cup (about 20 minutes); set aside.

To prepare compote, combine 2 cups water, 1/4 cup sugar, 1/2 teaspoon cinnamon, and dried fruit in a medium saucepan; bring to a boil.

Reduce heat, and simmer 20 minutes or until thick.

To prepare oatmeal, combine 3 cups water, 1 cup milk, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, and salt in a large saucepan. Bring to a boil over medium-high heat; stir in oats. Reduce heat, and simmer 20 minutes or until thick, stirring occasionally. Spoon oatmeal into an 11 x 7-inch baking dish coated with cooking spray; cool to room temperature.

Cover and chill at least 1 hour or until set. (I let my set overnight)

Using a sharp knife, cut oatmeal into 8 equal rectangles; cut each rectangle in half diagonally to form 16 triangles.

Melt 2 tablespoons butter in a large nonstick skillet over medium heat. Add 8 oatmeal triangles; cook 3 minutes on each side or until golden brown. Remove from pan; keep warm.

Repeat procedure with remaining 2 tablespoons butter and oatmeal triangles.

Place 2 oatmeal triangles on each of 8 plates, and top each serving with 3 1/2 tablespoons fruit compote and about 2 teaspoons syrup.

Coming Tomorrow- Pork Strips with Peanut Sauce and Rice Noodles