Episode 1 - Kids Can Cook - Brown Bag Lunches









Kids Can Cook - Brown Bag Lunches

Before you prepare any of the recipes, remember to follow our number one rule in the kitchen - "Always have an adult present."


Recipe 1: Chicken Caesar Sandwich Wrap

Ingredients:
1 cup Romaine Lettuce
1 Tbsp. shredded parmesan cheese
1/4 cup cooked cubed/shredded chicken
2 Tbsps. Caesar Salad dressing
1 10" flour tortilla

Method:
1. Place the tortilla on a cutting board.
2. With spatula spread 2 tablespoons of Caesar salad dressing covering tortilla.
3. Sprinkle 1 cup of Romaine lettuce on bottom 2/3 of tortilla.
4. Sprinkle 1 tablespoon of Parmesan cheese over the lettuce.
5. Evenly place the chicken on top of the cheese.
6. Starting from the meat and lettuce side, roll the tortilla into a cylinder shape.
7. Note - the 1/3 section without the chicken and lettuce will seal the cylinder as you roll.
8. Slice the tortilla crosswise into 2 pieces.

Recipe 2: Ham and Honey Mustard Sandwich Wrap

Ingredients:
1 cup mixed salad greens
2 slices of cooked ham
2 Tbsps. Honey Mustard Salad Dressing
1 10" Flour Tortilla

Method:
1. Place the tortilla on a cutting board.
2. With spatula spread 2 tablespoons of Honey Mustard Dressing covering tortilla.
3. Sprinkle 1 cup mixed salad greens on the bottom 2/3 of the tortilla.
4. Lay 2 slices of ham over the lettuce.
5. Starting form the meat and lettuce side, roll the tortilla into a cylinder shape.
6. Note - the 1/3 section without the meat and lettuce will seal the cylinder as you roll.
7. Slice the tortilla crosswise into 2 pieces.

Recipe 3: Chef's Salad

Ingredients:
1 1/2 cups bite-sized pieces of mixed green salad
1 cup long, thin strips cooked chicken or turkey
1 cup long, thin strips cooked ham
1/2 oz. each reduced fat Swiss, Cheddar, Provolone Cheese - cut into long, thin strips
1 Ripe Roma Tomatoe, cut into wedges
1 Hard-Boiled egg (optional)
2 Tbsps. of your favorite low-fat dressing

Method:
Creatively arrange the above ingredients on top of the salad greens.

Recipe 4: Fruit Kabobs

Ingredients:
1 cantaloupe
1 honey dew melon
1 pint fresh strawberries
2 Tbsp. honey
1 tsp cinnamon
1 cup non-fat plain yogurt

Method: Be sure to have adult assist with the cutting of the fruit.
1. Thoroughly rinse fruit; drain strawberries and set aside to dry.
2. Place damp paper towel on flat surface.
3. Place cutting board on top of paper towel.
4. Slice the bottom off of each melon to provide a flat surface.
5. Cut melon in half and remove the seeds.
6. Cut each half into four sections.
6. Starting at one end of the melon, slice between the melon and the skin using a paring knife.
7. Thread alternating pieces of fruit on blunt-end skewer.
8. In small mixing bowl whisk together yogurt, honey and cinnamon.
9. Spoon yogurt mixture over your kabobs.

Recipe 5: Chocolate Chip Cookies

Ingredients:
1 cup plus 2 Tbsps. All-Purpose Flour 1/3 cup granulated sugar
1/2 tsp. baking soda 1/2 tsp. vanilla extract
1/2 tsp. salt 1 large egg
1/2 cup (1 stick) butter or margarine, softened 1 cup (6-oz pkg.) semi-sweet chocolate morsels
1/2 cup packed brown sugar 1/2 cup chopped nuts
Marshmallow creme* (optional)

Method: Be sure to have an adult assist with this recipe
1. Preheat oven to 375 F.
2. Combine flour, baking soda and salt in medium bowl.
3. Beat butter, brown sugar, granulated sugar and vanilla extract in large mixing bowl until creamy.
4. Beat in egg.
5. Gradually beat in flour mixture.
6. Fold in morsels and nuts.
7. Fill a #30 ice cream scoop and level off; drop dough onto a parchment paper covered cookie sheet.
8. Space cookies about 3" apart to allow for expansion.
9. Bake for 9 to 11 minutes or until golden brown.
10. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
11. Using a gallon-size zip lock sandwich bag, place marshmallow cream into the bag. Snip off tip and squeeze cream onto the bottom of the cookie. Place another cookie on top.