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August 2008

More Meals

Toddler Meal

Chicken and Cheese Quesadilla

Serves 2 busy toddlers

You'll Need

½ cup cooked chicken, chopped into very fine pieces
½ cup shredded cheddar or mozzarella cheese
2 small whole wheat soft flour tortillas
¼ cup diced red and green pepper (optional)

Prep and Cook

Place tortilla on a dry frying pan.
Mix chicken and cheese together in a bowl so that both ingredients can be spread out evenly on top of the tortilla.
Cover with second tortilla and heat on low until the wrap is lightly browned on both sides and cheese is melted.
Let cool before cutting into small triangular pieces.

Good to know: Make sure to use enough cheese on each side so that the tortilla sticks together well. Chopping the chicken finely is important to keep the quesadillas thin and easy for a toddler to eat.

Fresh Seasonal Veggies

You'll Need

½ cup green and yellow beans
Fresh corn on the cob
Pinch of sugar
Pinch of salt

Prep and Cook

Rinse beans and snip ends off.
Drop in boiling salted water for two to three minutes
Drain and rinse under freezing cold water to stop beans from cooking
Cut beans into small easy to eat pieces for toddler to eat (or see which way he likes to eat them)
Place corn in boiling water with a pinch of sugar
Leave for 3–5 minutes, then remove and let sit until cooled
Cut cob in half or quarters to prepare a reasonable sized piece for a toddler to eat

Good to know: Add as much colour to your child’s plate so they get used to different types of food at an early age. Colourful food is healthier for everyone.

Fun Fruit Kebobs

Serves Six

You'll Need

6 8” bamboo skewers
3 cups watermelon, cubes and balls
3 cups honeydew melon, cubes and balls
3 cups cantaloupe, cubes and balls
Substitute or add other seasonal local fruits i.e. cultivated blueberries, strawberries or pineapple.

Prep and Cook

Using a sharp knife, peel and cut melon into small cubes. Make melon balls using a melon baller (a small tool used to cut small round sections of melon).
Arrange melon pieces on skewers, alternating pieces to create patterns with colours and shapes.

Wild Blueberry Muffins

Makes 12 regular-sized muffins

You'll Need

1 cup whole-wheat flour
1 cup all-purpose flour
½ cup wheat bran
1 Tbsp baking powder
1 tsp baking soda
½ tsp salt
1 egg, beaten
¾ cup brown sugar
¼ canola oil
1 cup plain yogurt
1 ½ cups wild blueberries (fresh or frozen)

Prep and Cook

Preheat oven to 400 degrees. Line muffin tins with paper liners or grease lightly.
In a large bowl, sift together flours, wheat bran, baking powder, baking soda and salt. Mix thoroughly.
Gently fold in blueberries.
In a medium bowl, combine egg, brown sugar, oil, and yogurt. Combine wet ingredients with dry, until combined.
Spoon batter into muffin tins.
Bake in preheated oven for approximately 20 min or until lightly browned and toothpick comes out clean. Baking time will vary depending on size of muffin tins.

Good to know: Use wild blueberries (small) for muffins or pancakes, because cultivated blueberries are too large. Freeze extra muffins in re-sealable plastic bags for breakfast on-the-run or easy school snacks.