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Debi's Hot DishesSpecial Back-To-School Foods Kids Love |
The following recipes are favorites of my grandkids, and are so quick and easy the kids can make these dishes themselves.
Taylor’s Taco in a Bag
1 lb ground turkey
1/2 medium onion,
minced (optional)
1 T chili powder
pepper to taste
1 cup chunky mild salsa
1 package of shredded lettuce
1 package of shredded cheese
1 cup sour cream
1 package tortilla chips or corn chips
6 quart size freezer bags
In a large skillet, cook ground turkey with onion, chili powder and pepper; add salsa and let cool.
In freezer bag, add the following ingredients in order: chips, cheese, ground turkey, sour cream; top with lettuce. This is great for packing in your saddle bag, taking on a picnic or eating around the campfire. All you need is a fork and some friends. Serves 6
Corn Dog Muffins
8 oz package corn muffin mix
1 T brown sugar
1 egg
1 T butter, melted
3/4 C skim milk
1/2 C reduced fat or regular shredded cheddar cheese
6 turkey hot dogs, sliced into rounds Preheat oven to 400 degrees.
Spray muffin cups with non-stick spray. Stir together cornbread mix, brown sugar, egg, melted butter and milk in large bowl. Stir in cheese. Fold in sliced hot dogs and spoon mixture into prepared muffin cups until about 2/3 of the way full. Bake in preheated oven for 12-18 minutes, or until golden brown. Makes about 9 muffi ns; recipe is easily doubled.
Individual Pizzas
1 pkg flour tortillas
1 jar spaghetti sauce
1 pkg shredded mozzarella cheese
favorite meat (ham, Canadian bacon, sausage or pepperoni)
Preheat oven to 400 degrees.
Spread 2 T spaghetti sauce on tortilla; add favorite meat and top with cheese. Place on cookie sheet in preheated oven and bake for 10-15 minutes or until cheese is melted.
Raspberry Dessert
1 large pkg. raspberry Jello® (can use sugar-free)
1-3/4 C water
1 prepared graham cracker pie crust
2 cups fresh raspberries, divided
1 can evaporated milk, chilled (can use low-fat or sugar free)
Prepare Jello® according to recipe on package for a quick set.
When Jello is set, using a mixer, mix in chilled evaporated milk until frothy and stiff . Fold in one cup of raspberries and pour into prepared graham cracker crust. Top with remaining raspberries and chill for at least one hour. Serve with a dollop of whipped cream if desired.
Readers may e-mail Debi at starbritestables@msn.com.