Career Development Centre (CDC) > Parents Guidance
Meal for Kids
nusrat-diu:
Crunchy Cornflake Chicken
Ingredients:
•3 cups cornflakes
•3 tablespoons all-purpose flour
•1 teaspoon paprika
•1/2 teaspoon onion powder
•1/4 teaspoon ground sage
•Salt and pepper
•1/2 cup milk
•2 1/2 pounds bone-in chicken parts (breasts, wings, drumsticks, thighs)
Directions:
Heat the oven to 375º. To make the coating, pour the cornflakes into a sealable gallon-size plastic bag and use a rolling pin (or your palms) to crush the cereal. Open the bag and add the flour, paprika, onion powder, and sage. Shake salt and pepper (about 1/8 to 1/4 teaspoon of each, depending on your family's taste) into the bag, reseal, and shake until well combined.
Pour the milk into a shallow bowl. Rinse the chicken pieces. Dip one piece in the milk, drop it in the bag of cornflake mix, and shake until the chicken is thoroughly coated. Place the chicken skin-side up in an ungreased baking pan. Repeat until all the pieces are coated. Discard any leftover coating, and wash your hands thoroughly after handling the raw chicken.
Bake for 50 minutes or until done. (Meanwhile, prepare the potatoes, carrots, and biscuits.) Be sure to check the chicken for doneness. Serves 4 to 6.
nusrat-diu:
Easy chicken satay
Ingredients:
•1 (1 ounce) envelope onion soup mix
•1/4 cup olive oil or vegetable oil
•2 tablespoons brown sugar (firmly packed)
•2 tablespoons peanut butter
•1 lb chicken tenders (approx 15.)
Directions:
Soak 15 wooden skewers in water. In a large plastic bag, combine all ingredients and toss to coat. Close bag and marinate in the refrigerator for 30 minutes. Remove chicken from marinade, discard remaining marinade. Thread chicken strips onto skewers, threading back and forth. Grill or broil chicken until no longer pink. Serve with your favorite dipping sauces!
nusrat-diu:
Big Mac Meatloaf
Ingredients:
•2 lbs Ground beef
•2 Eggs
•2/3 cup Crackers or breadcrumbs
•1 cup Thousand island dressing
•1/4 cup Chopped pickles or sweet relish
•1/2 cup Chopped onions
•Salt and pepper
•1 cup Shredded cheese
Directions:
Combine all ingredients except for cheese, Mix well. Take approx. 1/2 of meat mix and flatten it out on a sheet of wax paper, srinkle cheese on top. Take one end of meat and roll to other end like a jelly roll. Place in a cake pan of sorts.
Repeat with remaining 1/2 of meat. If you like a type of crust on meat loaf, have the kids crush a few crackers, add salad dressing and a bit of cheese. Spread it on top of the meatloaves. Bake at 350 for about 45 min.
nusrat-diu:
Cheesy Chicken Pasta
Ingredients:
8 ounce(s) whole-wheat penne
2 cup(s) 1/2-inch cauliflower florets
1 tablespoon(s) extra-virgin olive oil
1/2 cup(s) finely chopped onion
1/2 cup(s) dry white wine
3 cup(s) low-fat milk
3 tablespoon(s) all-purpose flour
3/4 teaspoon(s) salt
1/2 teaspoon(s) freshly ground pepper
1 cup(s) shredded Gruyère or Swiss cheese
3 cup(s) shredded cooked chicken or turkey, 12 ounces (see Tips & Techniques)
1 teaspoon(s) Dijon mustard
2 tablespoon(s) chopped fresh chives or scallion greens
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Directions
1.Bring a large pot of water to a boil. Add pasta and cook for 5 minutes. Add cauliflower florets and cook until the pasta and florets are tender, about 4 minutes more. Drain, rinse, and return to the pot.
2.Meanwhile, heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until tender, 2 to 3 minutes. Add wine and cook until reduced slightly, about 1 minute. Whisk milk, flour, salt, and pepper together in a medium bowl and add to the pan. Bring to a boil over medium-high heat, stirring frequently. Cook, stirring, until thickened, about 1 minute. Reduce heat to low and stir in cheese until smooth. Stir chicken (or turkey) and mustard into the cheese sauce; cook until heated through, about 2 minutes.
3.Stir the sauce into the drained pasta and cauliflower. Serve sprinkled with chives (or scallion greens).
Carb Servings: 2 starch, 1 vegetable, 1/2 low-fat milk, 3 lean meat. Carbohydrate Servings: 2 1/2. Nutrition Bonus: Vitamin C (38% daily value), Calcium (35% dv), Potassium (20% dv).
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nusrat-diu:
Chicken Fingers
Ingredients:
1 pound(s) chicken tenders
1 cup(s) flour
1 teaspoon(s) salt
1/2 teaspoon(s) pepper
1/4 teaspoon(s) baking powder
1 egg
Cooking spray
Honey Baby Sauce:
1/4 cup(s) honey
1/4 cup(s) spicy brown mustard
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Directions
1.Preheat the toaster oven to 375 degrees. Rinse the chicken under running water in the colander, and blot it dry with the paper towels. The drying part is important because the coating won’t stick to wet chicken, so don't skip it.
2.Combine the dry ingredients in one of the shallow dishes. (Since this recipe uses baking powder, you need to measure out the dry ingredients carefully.) Use the fork to mix them together.
3.Use the fork to beat the egg lightly in the other shallow dish. Now the fun part: dredge each piece of chicken first in the flour (shake off any extra), then in the egg, and then back in the flour. Finally, place the chicken on the baking sheet. Lightly spray the tops of the dredged chicken with oil.
4.Bake for 15 minutes. Flip the chicken pieces over with the tongs. Lightly spray them with oil, and bake another 5 minutes until golden brown.
5.To make sauce: Combine honey and mustard in a small bowl. If you're sharing, let each person have their own little bowl of sauce.
6.Let the chicken fingers cool before you dip them in Honey Baby Sauce. Chow down.
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