Category: Recipes

Scandinavian Barley Salad with Apples

From Get Your Children Eating Right! A 30-Day Plan for Teaching Your Kids Healthy Eating Habits for Life By Lynn Fredericks – Founder, FamilyCook Productions and Mercedes Sanchez, M.S., R.D. – Director of Nutrition Education, FamilyCook Productions Enjoy this recipe for lunch or a light dinner. Mussels are an inexpensive and highly nutritious shellfish that…
Read more

Salad Niçoise

From Get Your Children Eating Right! A 30-Day Plan for Teaching Your Kids Healthy Eating Habits for Life – By Lynn Fredericks – Founder, FamilyCook Productions and Mercedes Sanchez, M.S., R.D. – Director of Nutrition Education, FamilyCook Productions Prep Time: 20 minutes Cook Time: 15 minutes Yield: 10 servings Additional Cooking Equipment: None This traditional…
Read more

Caribbean Salsa And Steamed Snapper

From Get Your Children Eating Right! A 30-Day Plan for Teaching Your Kids Healthy Eating Habits for Life – By Lynn Fredericks – Founder, FamilyCook Productions and Mercedes Sanchez, M.S., R.D. – Director of Nutrition Education, FamilyCook Productions Prep Time: 40 minutes Cook Time: 5-10 minutes (for the fish) Makes 6 servings ​ This dish…
Read more

Chicken and Veggie Kebabs

Stephanie Brooks – Dietetic Intern, FamilyCook Productions Serves 2-3 adults, or 4-5 children For the kebabs: 8oz boneless, skinless chicken breast 2-3 bell peppers, various colors 1 red or yellow onion 1 pint cherry or grape tomatoes Optional – 1 yellow or green zucchini; 1 cup button or baby bella mushrooms Bamboo or metal skewers…
Read more

Beet, Walnut, and Egg Salad

Stephanie Brooks – Dietetic Intern, FamilyCook Productions 6 cups arugula 4 Hardboiled eggs 4-5 Medium red beets 2 large apples (or 3 medium apples) 1 cup walnuts, toasted and roughly chopped 1 tsp black sesame seeds 2 tsp lemon juice For the dressing: ½ cup fresh or frozen raspberries ¼ cup extra virgin olive oil…
Read more

Turkey Meatballs with Spaghetti Squash

HomeAboutGet Involved ResourcesContactBlog The spaghetti squash tutorial on Organically Mo shows you how to use a fork to create the spaghetti strands. Photo courtesy of David Guas RECIPES Turkey Meatballs with Spaghetti Squash Chef David Guas – Chef/Owner Bayou Bakery, Coffee Bar & Eatery, Arlington, VA and Washington, DC (coming this winter) Host, Travel Channel’s…
Read more

Roast Carolina Chicken with Green Grape and Toasted Quinoa Salad

Chef Shaun Doty, Bantam + Biddy, Chick-a-Biddy, Atlanta, GA Serves 4 adults, or 2 adults and 3-4 children Toasted Quinoa 1 Cup Quinoa 4 Cups Water 2 tsp Organic Cane Sugar ​pinch Cinnamon Soak quinoa in the 4 cups water for 5 minutes. Swish the quinoa around in the bowl of water using a spatula…
Read more

Carne Asada Tacos

Adapted from “Kids Carne Asada Tacos” Recipe by Mary Sue Milliken, Co-Chef/Owner, Border Grill Restaurants & Truck Chef, Restaurateur, ​Cookbook Author, & TV Personality “Top Chef Master” & “Too Hot Tamales” Serves 4 adults, 2 adults and 3-4 kids, or just 8 hungry kids! Serve with your favorite side fruit salad. For a complete meal,…
Read more

Colcannon

Prep Time: 20 minutes Cook Time: 40 minutes Yield: 6 servings Colcannon is a traditional and hearty Irish vegetable casserole with potatoes, kale, peas and cabbage. Make your St. Patrick’s Day (or any occasion) greener and celebrate with this creamy, festive dish! 1 pound russet potatoes 2 medium parsnips 1/2 pound green cabbage 1/2 pound…
Read more

Nordic Wrap | Family Cook Productions

Nordic Fall Veggie Wraps

Our interns from Denmark are taking over the kitchen this week with their favorite Nordic recipes. This wrap is made of collard greens—a quick steam in the microwave softens them just enough to roll up. They’re filled with a delicious pumpkin spread, a perfect way to use up all that leftover pumpkin from Halloween! Follow a few…
Read more

Fuel Up with Teen Battle Chef,
FREE Zoom Cooking Classes for Teens

X