Earlier this year, for school, Goose (grade 3) had to cook a healthy meal for the family and then present it to the class. As we took photos of each step, I thought I might share this easy peasy three course meal with you and maybe your kids could give it a try!
Pumpkin Soup with Toasted Cheese Skewers
Baked Crispy Chicken Strips & Salad
Mixed Berries & Yoghurt
Melt 1 tbs of butter & fry one chopped onion in saucepan.
Add 500g pumpkin, 2.5 cups of chicken stock, a sprinkle of ground cloves & nutmeg, 1/2 tsp sugar, 2 drops of tabasco sauce to the saucepan & simmer.
When pumpkin is soft, puree with handheld blender.
Add lemon juice & cream to taste.
Serve in mug with mini toasted cheese sandwiches on skewers.
BAKED CRISPY CHICKEN STRIPS
Set oven to 230C. Make the breadcrumbs by placing some frozen bread into the food processor.
Place breadcrumbs, flour & egg into three separate bowls.
Lightly coat each chicken strip with flour, then egg & then breadcrumbs.
It’s messy work, but that’s half the fun!
Once crumbed, place on a lightly greased baking tray, spray with oil and cook at 230C for 30 mins or until golden brown.
Serve with a salad & dipping sauce.
Although not particularly healthy we use a yummy dipping sauce that we make from 1/3 cup tomato sauce, 2 tbs American mustard, 1 tbs honey & 1 tbs brown sugar.
BERRIES & YOGHURT
Self explanatory really, but we just popped some raspberries, blackberries, strawberries & blueberries into a bowl with a dollop of yoghurt on the top.
Do you let your kids loose in the kitchen? Is it more trouble than it’s worth? Or an important life skill?
For a long list of our other easy peasy recipes – we only do simple here – you might like to head over here.