The Tweens News | English

Baked Tomatoes Stuffed With Tuna And Rice!

•No touching knives or the stove
•Do not touch any appliances without adult supervision.
•Always wash your hands before handling food.

These mini salads are as eye-catching as they are delicious. Easy enough for younger siblings to help make, they would make a perfect lunch for the whole family. Using a fragrant rice, adds a delicate flavor boost. Plus, the ingredients for this recipe don’t cost more than $10 — this is one great cheap eat!

Ingredients

Cooking Instructions

1. Preheat oven to 400 degrees F. Coat a square baking dish with non-stick cooking spray; set aside.
2. In medium bowl, combine tuna, rice, all but one teaspoon of the olives, chopped tomatoes, minced garlic, vinegar and thyme. Add salt and pepper to taste.
3. Slice top off 4 large tomatoes and scoop out the flesh and seeds. Fill to top with tuna and rice mixture. Place tomatoes in baking dish.
4. Bake stuffed tomatoes in oven for 12-15 minutes or until filling is hot. Remove, garnish with chopped olives and a squeeze of fresh lemon juice.

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Smashed Potato Salad!

•No touching knives or the stove
•Do not touch any appliances without adult supervision.
•Always wash your hands before handling food.

This combination of fingerling potatoes and fresh vegetables would make a healthy side dish for dinner. “Kid-friendly” preparation means the whole family can help. Plus, the ingredients for this recipe don’t cost more than $10 — this is one great cheap eat!

Ingredients

Cooking Instructions

1. Add potatoes to large pot. Fill with enough cold water to cover; add salt to taste. Bring to a boil; reduce heat and simmer about 15-20 minutes, depending on size of potatoes, until potatoes are tender throughout.
2. While potatoes cook, make vinaigrette dressing. Whisk together vinegar, olive oil and oregano. Add salt and pepper to taste. Set aside.
3. Drain potatoes and let cool. Cut potatoes into 1/2-inch-thick slices. Smash down gently on slices using flat side of the knife; set aside.
4. In medium bowl, combine potatoes, tomatoes, onion, capers and cilantro. Toss gently.
5. Pour balsamic vinaigrette dressing over potato mixture and mix until well-coated. Serve warm or slightly chilled.

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Ham, Egg, Potato And Cheese Pot Pie!

•No touching knives or the stove
•Do not touch any appliances without adult supervision.
•Always wash your hands before handling food.

These hearty pot pies would make a delightful and filling brunch. Easy enough for younger siblings to help with, the recipe uses puff pastry for an elegant touch. Plus, the ingredients for this recipe don’t cost more than $10 — this is one great cheap eat!

Ingredients

Cooking Instructions

1. Preheat oven to 400 degrees F. Unroll puff pastry sheets, one at a time, until flat. Cut into 4 squares each sheet. These will be used as the base and top of the pot pies.
2. Coat pie tins with non-stick cooking spray. Line each one with one pastry square; set aside.
3. In a large bowl, combine potatoes, carrots, peas, ham, cheese and dry mustard. Season with salt and pepper; mix well.
4. Pour 1/4 of beaten egg into each pie tin. Layer on ham, cheese and vegetable mixture. Top with one pastry square.
5. Crimp edges of pastry to seal, then cut small hole into top of pie to ventilate. Brush top of each pie with egg wash.
6. Bake for 30-45 minutes. Remove from oven and serve.

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Spinach And Cheese Ravioli!

•No touching knives or the stove
•Do not touch any appliances without adult supervision.
•Always wash your hands before handling food.

This tasty twist on an Italian classic uses Won Ton wrappers to hold the spinach filling; you cut your prep time in half and the preparation is simple enough that your younger siblings can help. Plus, the ingredients for this recipe don’t cost more than $10 — this is one great cheap eat!

Ingredients

Cooking Instructions

1. Warm a pat of butter in a pan over medium heat; add spinach and sauté until wilted, about 5 minutes. Let cool, then chop coarsely.
2. In a medium bowl, combine ricotta, egg, Italian-blend cheeses, basil and nutmeg. Add spinach and mix well. Add salt and pepper to taste; set aside.
3. Line a baking sheet with non-stick parchment paper; you will use this to lay out your won tons. Fill a small bowl with cool water. Remove won ton wrappers from package, dip them one at a time in water, and lay flat on parchment.
4. Spoon spinach and cheese mixture onto wrappers. Fold in half and, using a fork, crimp the edges. Run a wet finger along the edges to seal, then put ravioli sheet in refrigerator for about 5 minutes to set.
5. Meanwhile, bring a large pot of salted water to a boil. Add a tablespoon of olive oil to the water, to keep ravioli from sticking together.
6. Add ravioli to boiling water; cook for about 8-10 minutes. Remove immediately and drain. Serve with marinara sauce and grated parmesan cheese.

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Lemon Granita Ice!

•No touching knives or the stove
•Do not touch any appliances without adult supervision.
•Always wash your hands before handling food.

This cool treat makes a refreshing summer dessert, that’s simple enough for your younger siblings to help make. You’ll find this sweet and tart chiller is perfect for all. Plus, the ingredients for this recipe don’t cost more than $10 — this is one great cheap eat!

Ingredients

Cooking Instructions

1. Dissolve sugar in water in a small saucepan over medium-low heat. Add lemon juice and zest; blend well. Let cool.
2. Pour lemon mixture into a large dish; freeze for 20 minutes.
3. Take out of freezer; scrape ice chips with a fork and stir into remaining liquid. Return lemon mixture to freezer for 20 minutes. Repeat until entire mixture is frozen, allowing 20 minutes between stirs.

Source:

- http://recipes.kaboose.com/baked-tomatoes-stuffed-with-tuna-and-rice.html

- http://recipes.kaboose.com/smashed-potato-salad.html

- http://recipes.kaboose.com/ham-egg-potato-and-cheese-pot-pies.html

- http://recipes.kaboose.com/spinach-and-cheese-ravioli.html

- http://recipes.kaboose.com/lemon-granita-ice.html

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The Tweens News | English

Vanilla-Yogurt Fruit Dip!

•No touching knives or the stove
•Do not touch any appliances without adult supervision.
•Always wash your hands before handling food.

You’ll be sweet on this vanilla and brown sugar-scented yogurt dip, and it’s sure to help your family get their daily servings of fresh fruit. Berries, bananas, nectarines, melon, and mixed fruit go wonderfully with this delightful dip.

Ingredients

Cooking Instructions

1. Place a paper coffee filter in a small strainer or filter holder set over a cup or bowl. Spoon the yogurt into the filter and let drain, refrigerated, for one hour (or more). This will drain out some of the liquid for a richer and more creamy dip. The longer you drain, the thicker the yogurt becomes. (You can omit this step if you’re in a hurry — the dip won’t be quite so thick but will still taste delicious.)
2. Dump drained yogurt into a small bowl. Add the brown sugar and vanilla, stirring until the sugar is dissolved.
3. Serve with desired fruit.

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Warm Chicken Salad!

•No touching knives or the stove
•Do not touch any appliances without adult supervision.
•Always wash your hands before handling food.

This tasty twist on chicken salad tosses together tender chicken, eggs and pimientos in a creamy vinaigrette sprinkled with shreds of Cheddar, slivered almonds and crushed potato chips for a unique side salad unlike any other.

Ingredients

Cooking Instructions

1. Boil chicken in lightly salted boiling water for 40 minutes. Drain, cool and cut into medium size pieces.
2. In a large bowl combine chicken, eggs, celery, salad dressing, soup, pimientos, orange juice, onion salt and poultry seasoning. Mix well and spread mixture into a 9×13-inch baking dish. Sprinkle with cheese, potato chips and almonds. Refrigerate overnight.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Bake casserole in preheated oven for 45 minutes.

Preparation Time: 45 min.

Cooking Time: 45 min.

Ready In: 1 hour 30 min.

Servings: 6

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Cheesy Potato Casserole!

•No touching knives or the stove
•Do not touch any appliances without adult supervision.
•Always wash your hands before handling food.

Hearty hashbrowns smothered in a creamy cheese sauce and studded with smoky bacon bits are simple and satisfying in this comforting casserole that pairs perfectly with turkey and all the trimmings.

Ingredients

Cooking Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In the microwave, melt cheese in a large microwave-safe bowl. Stir in mayonnaise, potatoes and onions. Spread in a 9×13-inch baking dish and top with bacon bits.
3. Bake in preheated oven for 1 hour, or until hot and bubbly.

Preparation Time: 15 min.

Cooking Time: 60 min.

Ready In: 75 min.

Servings: 12

Source:

- http://recipes.kaboose.com/vanilla-yogurt-fruit-dip.html

- http://recipes.kaboose.com/warm-chicken-salad.html

- http://recipes.kaboose.com/cheesy-potato-casserole.html

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The Tweens News | English

Sicilian Escarole Salad With Citrus Dressing!

•No touching knives or the stove
•Do not touch any appliances without adult supervision.
•Always wash your hands before handling food.

Complement your dinner with this Sicilian escarole salad with citrus dressing.  Crisp escarole blends with oranges, black olives and red onions in a tangy and simple vinagrette for a cool treat.

Ingredients

Cooking Instructions

1. In a large bowl, whisk the vinegar with the juice from 1 orange, salt and pepper. Continue to whisk while you slowly drizzle in the olive oil until your dressing gets slightly thicker.
2. Add the escarole, onions and olives and toss to coat. Top with orange segments and serve.

Ready In: 10 minutes

Servings: 6-8

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Lemon And Orange Jelly Bean Cookies!

•No touching knives or the stove
•Do not touch any appliances without adult supervision.
•Always wash your hands before handling food.

People of all ages will enjoy these Easter jelly bean-and-citrus sugar cookies. There’s no need to roll or chill the dough with this drop cookie recipe, so it gets into the oven fast.

Ingredients

Cooking Instructions

1. Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper and set aside.
2. In a medium bowl, combine flour, baking powder and salt and set aside.
3. In the bowl of a mixer, combine the butter and sugar. Beat until light and fluffy, approximately 2 minutes. Add the eggs to the mixture one at a time, beating well after each addition. Add the lemon juice, orange juice and zests. Beat to combine. Gently stir in dry ingredients. Mix only until flour is incorporated. Do not over mix.
4. Spoon about 2 tablespoons of dough per cookie onto prepared baking sheets, leaving about 2 inches between each cookie. Press 3 jellybeans into the center of each cookie and bake for about 15 minutes or until the edges of the cookies just start to brown.
5. Allow the cookies to cool on the baking sheets for 5 minutes and then remove gently with a thin metal spatula.

Ready In: 30 minutes

Servings: 25

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Chocolate And Ricotta Tart!

•No touching knives or the stove
•Do not touch any appliances without adult supervision.
•Always wash your hands before handling food.

Rich cream cheese and savory ricotta combine in this traditional egg based chocolate chip tart. It’s the perfect ending to an Easter dinner or any casual entertaining occasion.

Ingredients

Cooking Instructions

1. Preheat oven to 350 degrees F. On a floured surface, roll dough into an 11-inch circle. Press the dough over the bottom and up the side of an 11-inch fluted tart pan with a removable bottom. Prick bottom and sides of the dough with a fork. Place tart shell into the refrigerator for 20 minutes Remove tart pan from the refrigerator and place on a baking sheet and bake for 20 minutes. Allow to cool.
2. In a clean food processor, pulse the cream cheese and ricotta until smooth. Add the eggs  one at a time, pulsing after each addition. Keep the machine running and add in the salt, vanilla and orange zest. Turn off the machine and stir in chocolate chips.
3. Pour mixture into cooled tart and place on baking sheet. Bake at 350 degrees F for 25 minutes or until filling is set.
4. Serve cold or at room temperature.

Ready In: 1 hour 10 minutes

Servings: 6-8

Source:

- http://recipes.kaboose.com/sicilian-escarole-salad-citrus-dressing.html

- http://recipes.kaboose.com/lemon-and-orange-jellybean-cookies.html

- http://recipes.kaboose.com/chocolate-and-ricotta-tart.html

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The Tweens News | English

Asparagus And Potato Soup!

•No touching knives or the stove
•Do not touch any appliances without adult supervision.
•Always wash your hands before handling food.

Spring’s favorite vegetable — asparagus — stars in this hearty soup, which also includes shallots, potato, and thyme. It’s the perfect  starter or appetizer for an Earth Day feast, or for any time you want a fresh and filling soup.

Ingredients

Cooking Instructions

1. In a medium saucepan, warm olive oil over medium-low heat; Add shallots, garlic and salt; sweat vegetables on low heat until shallots are soft and translucent, about 5 minutes. Add asparagus to saucepan and cook 5 minutes more.
2. Add vegetable stock, potatoes and thyme. Cover and bring to a boil; skim foam off the top with a ladle.
3. Lower heat and simmer about 30 minutes with lid slightly ajar. Stir occasionally.
4. Remove from heat; discard thyme sprig. Puree soup in blender in batches, 1-2 cups at a time, until smooth. (Safety tip: Cover top of blender with a thick kitchen towel while you puree to keep hot liquid from splattering.)
   Strain pureed soup through a large fine-mesh strainer to remove any remaining lumps. Return soup to saucepan.
5. Season soup with lemon juice, pepper and salt to taste. Garnish and serve immediately.

Tips & Tricks

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Ready In: 45 minutes

Servings: 4

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Mango And Roasted Cashew Salad!

•No touching knives or the stove
•Do not touch any appliances without adult supervision.
•Always wash your hands before handling food.

This rich spring recipe combines sweet, flavorful mango and its relative, the crunchy cashew. Combined with wine, ginger and maple crystals, the pair makes a light fruit salad that’s perfect for an Earth Day meal or an anytime side dish.

Ingredients

Cooking Instructions

1. Pour wine into medium bowl. Add maple crystals, and stir until completely dissolved.
   Add mango cubes and grated ginger. Cover and refrigerate for about 2 hours to let the flavors mingle.
2. Drain off excess liquid; return to bowl. Add cashews and mix well. Garnish with fresh mint.

Substitution(s)

Tips & Tricks

Ready In: 2 hours 10 minutes

Servings: 2

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Sugar Snap Pea Salad With Quinoa And Citrus Vinaigrette!

•No touching knives or the stove
•Do not touch any appliances without adult supervision.
•Always wash your hands before handling food.

Sugar snap peas are packed with nutritious calcium, iron and vitamin C. Paired with quinoa, a whole-grain powerhouse, and fresh citrus, this salad is both healthy and delicious.

Ingredients

Cooking Instructions

1. Prepare quinoa according to package directions. Fluff with a fork and let cool completely.
2. While quinoa cooks, make citrus vinaigrette: Whisk together olive oil, vinegar, honey, lemon juice, orange juice, salt, pepper and sesame seeds in a small bowl; set aside.
3. Toss snap peas with quinoa and orange segments. Drizzle citrus vinaigrette over salad and serve.

Substitution(s)

Tips & Tricks

Preparation Time: 5 minutes

Cooking Time: 15 minutes

Ready In: 20 minutes

Servings: 6

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Artichoke Risotto With Garlic And Sage!

•No touching knives or the stove
•Do not touch any appliances without adult supervision.
•Always wash your hands before handling food.

This creamy rice dish is a spring twist on a classic Italian risotto. Artichoke hearts, sage, and wine combine with Parmesan cheese for a main dish or side dish that’s perfect for an Earth Day get-together or a family meal.

Ingredients

Cooking Instructions

1. Warm vegetable stock over low heat; set aside.
2. In a medium saucepan, heat olive oil on medium-low; add shallots, onion and garlic. Sweat vegetables until shallots and onions are translucent, about 3 minutes. Add rice, stir and coat well; cook about 1 minute.
3. Add artichokes, sage, white wine, salt and pepper; cook over medium-low heat until wine is absorbed, about 1 minute.
4. Start to add stock, 1 cup at a time, stirring constantly until rice absorbs all of the liquid (about 15 minutes per cup). Rice should get creamier in texture as stock is added.
5. When all stock has been added and absorbed, remove rice from heat and mix in cheese. Serve hot.

Make it Faster

Tips & Tricks

Preparation Time: 15 minutes

Cooking Time: 45 minutes

Ready In: 60 minutes

Servings: 6

Source:

- http://recipes.kaboose.com/asparagus-and-potato-soup.html

- http://recipes.kaboose.com/mango-and-roasted-cashew-salad.html

- http://recipes.kaboose.com/sugar-snap-pea-salad-quinoa-citrus-vinaigrette.html

- http://recipes.kaboose.com/artichoke-risotto-with-garlic-and-sage.html

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The Tweens News | English

•No touching knives or the stove
•Do not touch any appliances without adult supervision.
•Always wash your hands before handling food.

Monster Mash Dip

Set your Halloween table with this fun green dip and a spook-tacular party prop (such as the monster hand shown here; available at party stores), and your friends will soon be “goblin” it up. It’s a great accompaniment to our bright and easy Hallo-Bean Salad.

Ingredients

• 4 ripe avocados
• 1/4 cup light or fat-free sour cream
• 1/3 cup tomato salsa

• 2 teaspoons lemon juice
• 1/2 teaspoon salt

Instructions

1. Cut the avocados in half and remove the pits. Spoon the meat from the skins into a medium-size bowl, then mash it with a fork.
2. Add the sour cream, salsa, lemon juice, and salt. Stir well and serve immediately. Makes approximately 2 1/2 cups.

Hallo-Bean Salad

Ingredients

• 1 (15-ounce) can black beans, drained and rinsed
• 1 large orange pepper, chopped
• 1/2 cup chopped jicama (about 1/4 of a 12-ounce jicama)

• 1/3 cup vinaigrette salad dressing
• 1/4 teaspoon salt

Instructions

1. Combine the beans, pepper, and jicama in a medium-size bowl.
2. Stir in the salad dressing and salt and chill before serving. Makes approximately 4 cups.

Source:

- http://familyfun.go.com/recipes/monster-mash-686962

- http://familyfun.go.com/recipes/hallo-bean-salad-686967

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