For the Kids

Let’s face it. Kids like mac&cheese, hot dogs, and other fairly unhealthy foods. The key to a healthier lunch is to spice up their favorites so they are they are better for them while being more appetizing. Most children do not get enough fruits and veggies, and dairy products in their daily intake. Try to get all five food groups into every lunch (at least!). Make it a challenge for yourself. Meat, Dairy, Fruit, Veggies and whole grains for every meal! Introduce your kids to different foods slowly. Family Fun magazine says it takes on average 7 different times to like a new food.

Hot Dog Boats
Marci Tullis
“great for kids…”
Cut hot dogs in half down the length of the hot dog
open the hot dog and place on cookie sheet
fill the hot dog with mashed potatoes and top with a slice of cheese
cook in microwave for 2 Min's or put in oven for 10.
Serve with green peas and a banana

Mac and Dogs
Marci Tullis
One box mac and cheese
3 hot dogs sliced into penny size
one can corn
Make the mac & cheese as usual, but while boiling noodles
add hot dog slices. Add corn with milk and butter. Serve with
celery stuffed with peanut butter and cheese chunks.

Stick Lunch With Sail Boats
Marci Tullis
Cook fish sticks. Cut celery into 2-3 inch sticks and fill with peanut butter or cream cheese place a triscuit triangle into filling and you have a sail boat. Serve with carrot sticks, slice apple wedges, cheese cut into 2-3 inch sticks. Make toast and cut into 4 pieces to look like sticks. Serve with favorite juice.

Hamburgers in Brown Gravy
Marci Tullis
Make hamburger patties.
Meanwhile make mashed potatoes
Once meat is cooked through
pour brown gravy over top, let simmer for a few minutes.
Open a can of corn and warm.

Serve with cottage cheese and favorite fruit.
My kids like to mix the corn and meat with their potatoes and gravy.

Variations: Tomato soup and grilled tuna or grilled cheese sandwiches are fun!
Teach your kids to dip their sandwiches! It is YUMMY! Cut your sandwiches into different shapes every time you make them. When you make the tuna add cheese and minced onions for a different flavor.
~Marci Tullis

Rainbow Jello
Melissa Monson
1 (6 oz. ea.) lime, cherry, orange, lemon Jello
5 c hot water
1 c pineapple juice
1 tsp. vanilla
1 pint whipping cream
1/2 c sugar
24 Graham crackers

-Make lime, cherry, and orange Jello individually with only 1 1/2 c hot water per package. Allow each jello to set up completely. Next, mix lemon Jello with 1 c pineapple juice. Add 1/2 c water. Let stand until syrupy. Beat 1 pint whipping cream and 1/2 c sugar, 1 tsp. vanilla. Mix whipping cream into lemon jello mixture. Now roll out 24 Graham crackers; mix with 1/2 c butter and 1/2 c sugar. Spread into bottom of large pan reserving 1/2 c graham mixture. Cut lime, cherry, & orange Jello into small squares. Add to lemon/whipping cream mixture. Pour over Graham cracker crust. Sprinkling Graham crackers on top. Chill for 8-10 hours to set up

Chicken Nuggets Parmigiana
Marci Tullis
Place a serving of nuggets per child in a cake pan. pour a can of spaghetti sauce on top put a slice of cheese on each nugget. Cook 15 Min's and serve with green salad, fruit cocktail and a glass of milk.

Hamburger Mac
Marci Tullis
One box mac and cheese
1/4 to 1/2 lb hamburger
1/2 chopped onion
One can corn
Cook mac and cheese as normal. Meanwhile, brown hamburger with onion.
Add mac and cheese and corn to hamburger mixture. Serve with salad, a 1/4 cup cottage cheese and pineapple.
* Another thing to try with Hamburger Mac is a can of stewed tomatoes in addition to or instead of the corn.

Crepes
Marci Tullis
“Breakfast is fun for lunch. Add banana's to your pancakes. Make crepes for lunch and serve with fruit inside.”
1 cup flour
6 eggs
dash of salt
3/4 cup milk
mix ingredients, mixture will be runny. pour into frying pan, spread mixture by picking up pan and tilting in circles. Cook on each side about 1-2 Min's. Place Mandarin oranges in the center of crepe and a touch of powdered sugar, roll up and eat. Serve with yogurt and ham slices. If your family likes blueberries or banana's or strawberries, whatever! put those fruits inside .

Children’s Homemade Play~Doh
Margaret Fielding
This is non-toxic so it won’t hurt if children take a bite. It also vacuums off of or breaks off of carpets.
1C flour
½ C salt
2 tsps. cream of tartar
1Tbsp. oil
1 C water
Mix all together in pot and cook over low heat for about 5 minutes stirring constantly. Mixture will begin to get lumpy and eventually forms one big lump. Knead the mixture and mix in the desired food color. Store in an airtight container when mixture cools. Makes about 2 cups.

Peanut Butter Playdough
Liz Fielding
1 c. peanut butter
1 c. karo syrup
1 c. nonfat dry milk
1/4 c. powdered sugar
Blend peanut butter and karo syrup. Mix dry milk and powdered sugar together and add. Blend well using your hands in the end. Use as you would any play dough - except you can eat this one!

Salt Clay
Mindy Butler
“The cool thing about this stuff is that you can actually bake this and paint it with water colors to preserve your creation...”
1 part flour
1 part salt
½ to 1 part water
Mix and work into a play dough like substance. I had hours of fun with this when I was a kid! You can even add food coloring to get different colors and remember to refrigerate when done for the day…

Finger paint
Heather Astle
2 cups water
Food coloring
1/3 c cornstarch
1/3 cup warm water
In a sauce pan bring to boil the water and food coloring. Put the cornstarch in to a small bowl dissolve with 1/3 cup water then gradually add into the boiling water. Stir constantly bring the mixture to a boil again. Then remove pan from heat and cool.

Mock chalk
Heather Astle
Ideal for sidewalk use!
Mix 2 parts plaster of Paris with 1 part warm water and powdered tempura paint to get desired color. For each stick line a toilet paper tube with waxed paper, seal one end off with tape and pour in the mixture. Tap the tub to release air bubbles. Let harden.

Bread in a Bag
Liz Fielding
3 cups all-purpose flour, divided
3 tablespoons white sugar
1 (.25 ounce) package rapid rise yeast
1 cup warm water
3 tablespoons non-fat dry milk
3 tablespoons olive oil
1 1/2 teaspoons salt
1. In a large resealable freezer bag, combine 1 cup of flour, sugar, yeast and warm water. Squeeze most of the air out of the bag, and seal. Squish with your hands until the well blended. Set aside to rest for 10 minutes at room temperature, or until bubbles appear.
2. In a separate bowl, stir together 1 cup of flour, dry milk, oil and salt. Pour into the resealable bag and squeeze out most of the air. Seal, and squish until well blended. Add the last cup of flour to the bag, and continue mixing in the same manner until well blended.
3. Remove the dough from the bag, and place on a floured surface. Knead for 5 to 8 minutes. Form into a small loaf, and place in a greased 8x4 inch loaf pan. Cover with a towel, and allow to rise for about 30 minutes, or until your finger leaves an impression when you poke the top of the loaf gently.
4. Preheat the oven to 375 degrees F (190 degrees C).
5. Bake the bread for 35 minutes in the preheated oven, until golden brown.

Mini-Corn Dogs
Liz Fielding
Mix up your favorite cornbread recipe. Pour into muffin cups and add a 1” piece of hot dog to each cup. Bake according to muffin directions. These freeze well and make for an easy snack!

Peanut Butter Ball Snacks
Liz Fielding
In a saucepan combine:
¼ c. peanut butter
2 T. brown sugar
2 T. powdered milk
2 T. water
¼ tsp. cinnamon
Stir constantly until hot. Remove from heat. Add 1 c. oatmeal and stir until combined. Shape into 1 inch balls and let set for 10 minutes on waxed paper or cookie sheet. Makes about 15 balls.