KIDS BREAKFAST RECIPES
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Thread: KIDS BREAKFAST RECIPES

  1. #1
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    Default KIDS BREAKFAST RECIPES

    Fruity Breakfast Parfait



    Makes 4 servings


    Ingredients:


    2 cups chopped fresh pineapple
    1 cup frozen raspberries, thawed
    1 cup lowfat vanilla yogurt
    1 firm, medium banana, peeled and sliced
    1/3 cup chopped dates
    1/4 cup sliced almonds, toasted



    Utensils Needed:

    Measuring Cups
    4 (6-ounce) Stemmed Sundae Glasses
    Spoon
    Knife




    Method:

    In glasses, layer pineapple, raspberries, yogurt, banana, and dates.
    Sprinkle the top with almonds.


    Nutritional Info:
    (per serving)
    258 calories
    6g protein
    5g fat (1g sat.)
    47g carbohydrate
    43mg sodium
    3mg cholesterol

    so enjoyyy

  2. #2
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    Fruit 'N' Juice Breakfast Shake



    Makes 2 servings

    Ingredients:



    1 very ripe, medium banana, peeled
    3/4 cup pineapple juice
    1/2 cup lowfat vanilla yogurt
    1/2 cup strawberries, stem removed and rinsed


    Utensils Needed:

    Measuring Cups
    Blender or Food Processor
    2 (12-ounce) Glasses
    Straws or Long-Handled Spoons






    Method:


    Break banana into small pieces and put in the blender with pineapple juice, yogurt, and strawberries. Secure lid and blend until smooth.
    Divide shake between two glasses and serve immediately.



    Nutritional Info:

    (per serving)
    168 calories
    4g protein
    1g fat (0.59g sat.)
    35g carbohydrate
    43mg sodium
    3mg cholesterol


    More to come...

    akka ippo pls lock this thread

  3. #3
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    Default

    I will lock this thread suha. when u want to unlock it,move this to your trash section and add ur recipes and move them back.. This post is for ur info.. u can edit too

    Shy
    I Geetham

  4. #4
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    wow sure akka .... thank u ummaaaaaaaaaaa

    ok i will post

  5. #5
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    Warm Tropical Fruit Topping



    Makes 6 servings


    Ingredients:


    1 can (8-ounce) pineapple chunks in juice
    2 cans (6-ounces each) pine-orange banana juice
    1 tablespoon cornstarch
    1 firm, medium banana, peeled and sliced
    1 orange, peeled and sliced
    1 cup seedless grapes


    Preparation Time ..... Cooking Time
    .......


    Utensils Needed:

    Small Saucepan
    Whisk
    Measuring Cups and Spoons
    Mixing Bowl
    Strainer
    Can Opener
    Knife


    Method:

    Drain juice from pineapple
    into small saucepan. Stir in pine-orange
    banana juice and cornstarch,
    blend until smooth.
    Bring mixture to a boil over
    medium high heat, cook for 3 minutes,
    stirring constantly.
    Turn heat off and carefully move
    saucepan to a cool burner.

    Combine pineapple, banana, orange,
    and grapes in a mixing bowl.

    When mixture cools to room temperature, about 15 minutes,
    stir in fruit. Spoon over pancakes. Topping can
    be used over frozen yogurt or waffles. Keep unused
    sauce refrigerated in an airtight container.
    Stays fresh for about 2 days. Heat before serving.



    Did you know that this topping can be used to make
    Pint-Size Banana Raisin Pancakes?


    Nutritional Info:

    (per serving)
    97 calories
    1g protein
    0g fat (1g sat.)
    23g carbohydrate
    4mg sodium
    no cholesterol

  6. #6
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    Pint-Size Banana Raisin Pancakes



    Makes 4 servings

    Ingredients:


    2 very ripe, medium bananas, peeled
    1 egg
    3/4 cup lowfat milk
    1 tablespoon vegetable oil
    1 cup pancake and waffle mix
    1/2 cup raisins
    1/8 teaspoon ground cinnamon
    1 recipe (Warm Tropical Fruit Topping)



    Preparation Time ... Cooking Time
    .......


    Utensils Needed:

    2 Mixing Bowls
    Fork
    Measuring Cups and Spoons
    Mixing Spoon
    10-inch Non-Stick Skillet
    Spatula


    Method:

    Break up bananas into a mixing bowl.
    With back of fork, mash until smooth,
    about 1 cup. Add egg, milk, and oil;
    combine.
    In another mixing bowl, combine
    pancake mix, raisins, and cinnamon.
    Add pancake mix to banana mixture
    and stir until moistened.

    Heat skillet over a medium high heat.
    Measure 1/4 cup batter and pour
    into skillet. Cook as many pancakes at one
    time as you can. Brown the underside
    of the pancake and when bubbles
    appear on the surface, carefully flip pancakes over and
    continue cooking for another minute. Slide pancakes
    onto a platter while you continue cooking the remaining
    batter.
    Spoon Warm (Tropical Fruit Topping over hot pancakes).


    Nutritional Info:

    (per serving)
    221 calories
    6g protein
    5g fat (1g sat.)
    36g carbohydrate
    312mg sodium
    35mg cholesterol

  7. #7
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    Raisin Buddy Banana Muffins



    Makes 48 minni muffins

    Ingredients:


    2 very ripe, medium bananas, peeled
    1 egg, beaten
    1/3 cup vegetable oil
    1 1/2 cups all-purpose flour
    1 cup sugar
    6 tablespoons cocoa powder
    1 teaspoon baking soda
    1/2 teaspoon salt
    1/4 teaspoon baking powder
    1/2 cup raisins


    Preparation Time ..... Cooking Time



    Utensils Needed:

    2 Mixing Bowls
    Fork
    Measuring Cups and Spoons
    Mixing Spoon
    10-inch Non-Stick Skillet
    Spatula



    Method:

    Spray muffin pans or loaf pans with cooking spray.
    Preheat the oven at 350 degrees F.

    Put bananas into a food processor
    bowl or blender. Secure lid and blend until smooth.
    Scrape banana into a mixing bowl and
    combine with eggs and oil. In another mixing
    bowl, combine flour, sugar, cocoa, baking soda,
    salt, and baking powder.
    Add banana mixture, and stir until moistened.
    Stir in raisins.


    To make Mini-Muffins:
    spoon 1 tablespoon of batter into each muffin pan cup. Bake for 12 to 15 minutes. Cool muffins before popping them out.

    To make Regular Muffins:
    spoon 1/3 cup of batter into 10 to 12 prepared muffin pan cups.
    Bake for 20 to 25 minutes.


    To make a loaf:
    pour the batter into a prepared 9" x 5" loaf pan.
    Bake for 55 to 60 minutes. Cool for 10 minutes before removing from pan.
    Cool bread completely before slicing.


    Nutritional Info:

    (per serving)
    55 calories
    1g protein
    2g fat (0.3g sat.)
    9g carbohydrate
    43mg sodium
    3mg cholesterol

  8. #8
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    Tropical Fruit Punch



    Makes 28 (4-ounce) servings

    Ingredients:

    1 carton (64-ounce) pine-orange banana juice
    1 bottle (32-ounce) lemon-lime soda
    1 can (6-ounce) frozen limeade concentrate, thawed
    1 package (16-ounce) frozen peaches
    1 package (12-ounce) frozen raspberries
    2 firm, medium bananas, peeled and sliced
    2 oranges, peeled and sliced


    Utensils Needed:

    Cutting Board
    Sharp Knife
    Serving Plates
    Small Mixing Bowl
    Mixing Spoon
    Measuring Cups and Spoons


    Method:

    Combine all ingredients in a punch bowl. Stir and serve.

    Nutritional Info:

    (per serving)
    102 calories
    1g protein
    trace fat
    24g carbohydrate
    10mg sodium
    no cholesterol


    PLS COMMENTS HERE

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