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Sandwich on a stick
Ingredients: Bread, cheese, diced ham, grape tomatoes, lettuce, pickle, olive. Directions: Cut up cubes of bread, cheese, and ham. Slide the cubes onto a skewer with other foods your child likes... More
Ingredients: Bread, cheese, diced ham, grape tomatoes, lettuce, pickle, olive. Directions: Cut up cubes of bread, cheese, and ham. Slide the cubes onto a skewer with other foods your child likes... More
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Looking for lunch, breakfast, dinner and snack ideas? Here are recipes and columns our nutritionists have contributed. Since this is a recipe exchange we welcome you to contribute your favorite recipes too.
Moon Rock Soup
Posted on Fri, January 8th, 2010
This recipe is from Let's Cook columnist Jodie Fitz, a mother of three children ages 17, 12 and 6. She has a kids cooking program with Price Chopper and her first book “Thumbs Up to Kids Cooking” is scheduled to be released soon.
Moon Rock Soup
(My twist on Italian Wedding Soup.)
1 pound ground turkey
1 cup Parmesan cheese
16 ounces pasta rings
3 large fresh carrots
10 ounces frozen chopped spinach (thawed)
1 large can chicken broth (48 ounces)
4 eggs
4 chicken bouillon cubes
1 teaspoon salt
1 teaspoon pepper
Pre-cook the pasta as directed on the package, drain and set aside. Mix the ground turkey and Parmesan cheese together thoroughly and set aside. Pour the chicken broth into a pan. Fill the can half full of water and add to the chicken broth.
Make small meatballs with the meat mixture that are approximately 1 to 1-1/2 inches in diameter to form moon rocks. Add them to the chicken broth as you make them. After you have added all of the moon rock meatballs, bring the broth to a boil and let them simmer on high in the broth for 30 minutes.
Peel and either shred the carrots to add to the soup or put them into a food processor. Add the spinach, carrots, bouillon, salt and pepper to the mixture and simmer until the carrots are tender.
Scramble the eggs in a separate bowl and add to the soup. Cook for 10 minutes.
Add the pasta to your colorful galaxy mix, season to taste with additional bouillon, salt and pepper if desired and serve.
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Posted on Fri, January 8th, 2010
This recipe is from Let's Cook columnist Jodie Fitz, a mother of three children ages 17, 12 and 6. She has a kids cooking program with Price Chopper and her first book “Thumbs Up to Kids Cooking” is scheduled to be released soon.
Moon Rock Soup
(My twist on Italian Wedding Soup.)
1 pound ground turkey
1 cup Parmesan cheese
16 ounces pasta rings
3 large fresh carrots
10 ounces frozen chopped spinach (thawed)
1 large can chicken broth (48 ounces)
4 eggs
4 chicken bouillon cubes
1 teaspoon salt
1 teaspoon pepper
Pre-cook the pasta as directed on the package, drain and set aside. Mix the ground turkey and Parmesan cheese together thoroughly and set aside. Pour the chicken broth into a pan. Fill the can half full of water and add to the chicken broth.
Make small meatballs with the meat mixture that are approximately 1 to 1-1/2 inches in diameter to form moon rocks. Add them to the chicken broth as you make them. After you have added all of the moon rock meatballs, bring the broth to a boil and let them simmer on high in the broth for 30 minutes.
Peel and either shred the carrots to add to the soup or put them into a food processor. Add the spinach, carrots, bouillon, salt and pepper to the mixture and simmer until the carrots are tender.
Scramble the eggs in a separate bowl and add to the soup. Cook for 10 minutes.
Add the pasta to your colorful galaxy mix, season to taste with additional bouillon, salt and pepper if desired and serve.
Readers had this to say
Nobody has made any comments about this yet... you could be the first. Comment about this article.