What you need: 1 lb ground chicken or turkey 1 green pepper, diced 1 red pepper, diced 1 medium onion, sliced 5-10 mushrooms, sliced 1 can stewing tomatoes (low sodium) Chicken broth (low sodium), to taste 3 tsp. ground cumin 3 tsp. chili powder How to: Cook meat in pot. Add all veggies and cook until tender. Add tomatoes and chicken broth and then the spices. Simmer for 45-60 minutes. Note: Can also be made in the crock pot.
What you need: 1/3 cup of brown sugar ¼ cup butter 3 oz semisweet chocolate ½ tsp. vanilla 1 egg, lightly beaten 1/3 cup flour 24 chocolate Rosebuds How to: In a saucepan, melt sugar, butter and chocolate over low heat, stirring, until chocolate is just melted. Remove from heat and let cool for 1 minute. Blend in vanilla and egg; gently fold in flour until blended. Spoon into tiny baking cups. Bake at 350o F in oven for 10 to 12 minutes or until set. Remove from oven; set a Rosebud on top of each. Let cool. Makes 24 brownies Source: The Canadian Living Christmas Book
What you need: For Meatballs 1 slice of whole grain bread, crusts removed and torn into pieces ¼ cup milk 2 lbs (1 kg) ground veal, pork or chicken 2 tsp. dry parsley 2 eggs 2 cloves garlic, crushed with a garlic press or ¼ tsp. dry garlic 2 tsp. paprika Salt and pepper For Soup 2 onions, chopped 1 tbsp. olive oil 3 cloves of garlic, finely chopped or ½ tsp. dry garlic 1/4 tsp. crushed red pepper flakes, or to taste 5 cups low sodium chicken broth 24 veal meatballs, fresh or frozen 2 cups spaghetti squash cooked and shredded with a fork (about 1/2 squash) 2 cups lightly packed spinach Salt and pepper How to: With the rack in the middle position, preheat the oven at 375 degrees. Line one baking sheet with parchment paper. With the rack in the highest position, preheat the oven’s broiler. Line two baking sheets with aluminum foil. Cut the squash in half and remove the seeds with a spoon. Cook for 45 minutes to 1 hour, depending on its size, or until tender. Let cool. Shred the flesh with a fork. Set aside. In a large bowl, mix the bread with the milk and let soak for 5 minutes. Add the remaining ingredients from the meatballs section and mix well with your hands. Season with salt and pepper. With a small ice cream scoop or with lightly oiled hands, shape each meatball with about 1 tbsp. of the meat mixture. Place on the baking sheet. Grill the meatballs in the oven, one sheet at a time, for about 10 minutes or until cooked and golden brown, stirring halfway through cooking. Set aside. In a large saucepan, brown the onions in the oil. Season with salt and pepper. Add the garlic and pepper flakes and cook for 1 minute. Add the broth and meatballs and bring to a boil. Simmer for about 10 minutes. Add the squash and spinach. Bring to a boil and serve. Note: To freeze the remaining meatballs, place them (cooked) on a baking sheet lined with parchment paper. Cover and freeze for about 4 hours or until the meatballs are frozen. Then place the meatballs in sealable freezer plastic bags. Adapted from: http://www.ricardocuisine.com/recipes/5546-meatball-and-spaghetti-squash-soup
What you need: ½ cup sugar ½ tsp. vanilla 1 cup mashed pumpkin ½ cup margarine or canola oil 2 cups whole wheat flour 1 tsp. baking powder 1 tsp. baking soda 1 tsp. cinnamon ¼ tsp. salt 1 cup chocolate chips, almonds and/or raisins How to: Preheat oven to 350 degrees. Mix pumpkin, vanilla and margarine or oil. In a different bowl, mix dry ingredients (including chocolate chips/almonds/raisins). Mix dry ingredients with pumpkin mix. Drop by teaspoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes until light brown and let cool.
What you need: 1lb small potatoes , cooked and chopped 2 cups mesclun or spinach 1 cup cherry tomatoes, chopped in half 3 green onions, chopped ¼ cup green olives 1 cup corn 3 eggs, boiled and chopped 1 can tuna Salt & pepper, to taste ¼ cup olive oil ¼ cup balsamic vinegar or apple cider vinegar 1 garlic clove, chopped 1 tbsp. Dijon mustard Herbs, to taste How to: In a large bowl, mix the potatoes, mesclun, tomatoes, green onions, olives, corn, eggs, and tuna. Season with salt and pepper to taste. In a separate bowl, add the olive oil, vinegar, garlic, Dijon mustard, and herbs. Mix well and add to the first bowl as a dressing. Serve immediately after preparing!
What you need: ¾ cup Vanilla yogurt ¼ cup Low-fat granola 2 tbsp. Unsweetened, shredded coconut How to: Mix yogurt, granola and coconut together in a bowl. Serves six children *Reference: LEAP Food Flair, Legacies Now, p. 127.
What you need: Choose a variety of ripe, fresh fruit to make into different bite-size shapes, such as: Apple half-circles Banana rounds Cantaloupe or honeydew melon cubes Grape halves Kiwi circles Orange moon shapes Watermelon triangles How to: Remove rinds and make fruit easy for children to cut. Arrange fruit on a small plate and sparkly with cinnamon. Children can spear fruit with a fork. (This is less dangerous than a wooden skewer or toothpick.) *Reference: LEAP Food Flair, Legacies Now, p. 126.
What you need: 1 cup basmati or long grain rice ½ cup small yellow lentils 1 potato, diced 1 carrot, diced 1 cup chopped cauliflower 1 cup peas 1 tsp. salt 1 ½ tbsp. non-hydrogenated margarine How to: Wash rice and lentils together a few times until the water is clear. Soak for at least an hour or overnight. Wash rice and lentil mixture one more time and place in a large pot to boil with three or four cups of water. Once the mixture boils, add vegetables and salt. Lower heat to medium and cook for about 25 minutes, until soft. Add more water if needed. Remove from heat and add margarine. Serves four to six children. *Reference: LEAP Food Flair, Legacies Now, p. 167.
What you need: 1 corn tortilla 2 tbsp. cooked ground turkey, finely chopped 1 tbsp. shredded cheese 2 tbsp. shredded lettuce 2 tbsp. chopped tomatoes 2 tsp. salsa How to: Wash tomatoes and lettuce. Spin lettuce or dry with towels. Shred cheese and lettuce. Chop tomatoes. Place turkey, cheese, lettuce, tomatoes and salsa on tortilla. Fold soft tortilla in a U shape to eat. Serves one child. *Reference: LEAP Food Flair, Legacies Now, p. 162.
What you need: 1 cup firm tofu, diced into half-inch (1 cm) cubes ½ cup teriyaki sauce 1 tsp. brown sugar 1 carrot, sliced 1 medium green or red pepper, sliced 1 cup broccoli florets 1 tbsp. vegetable oil 1 can (8 oz/250 ml) pineapple chunks, drained) 3 cups cooked rice (white or brown basmati) How to: In a medium bowl, gently toss tofu cubes with teriyaki sauce and brown sugar until well coated. Cover and refrigerate for at least 10 minutes. Cut up carrot, pepper and broccoli. Heat oil for one minute in a large skillet over medium-high heat. Carefully put the carrot and pepper into the skillet and cook for one minute, stirring with a wooden spoon. Add the tofu and sauce, broccoli and pineapple chunks. Stir and cook one minute more or until broccoli is tender. Serve over rice. Serves 12 children. *Reference: LEAP Food Flair, Legacies Now, p. 172.
What you need: 1 can (16 oz/540 ml) solid pack pumpkin, unsweetened 1 tbsp. soy sauce 2 tbsp. honey* 1 tsp. garlic salt ½ tsp. powdered ginger 3 cups milk or soy milk * Do not serve to children younger than 12 months old. How to: Put the pumpkin, soy sauce, honey, garlic salt, ginger and milk into a saucepan. Stir soup together well with a whisk. Cook on low heat for 20 minutes, stirring occasionally with a wooden spoon. Serves 10 children. *Source: LEAP Food Flair, Legacies Now, p. 144
What you need: 8-10 large apples 1 tsp. lemon juice ½ cup water ½ tsp. cinnamon 1/8 tsp. nutmeg How to: Choose naturally sweet apples such as Golden Delicious or Gala. Peel apples, core and slice thinly. Combine apples, lemon juice and water in crock pot. Cover and cook on low for four hours or until apples are very soft. If you don’t have a crock pot, simmer in an uncovered saucepan for about 10 minutes. Add cinnamon and nutmeg. Serves 10-12 children. *Source: LEAP Food Flair, Legacies Now, p. 125.
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