1 pkg refrigerated grand-size flaky buttermilk biscuits

1/2 # ground beef/ turkey or turkey pepperoni

1/2 c chopped green bell pepper

1/2 c canned sliced mushrooms, drained

1/2 c pizza sauce

1/2 c shredded mozzarella cheese

Preheat oven to 375.  Separate biscuits, pat into 3-inch circles.  Press circles into muffin cups.  Fill empty muffin cups halfway with water.  Set aside.  Cook beef and vegetables in nonstick skillet for 5-8 minutes or until meat is browned. (Parents help with this part if needed).  Drain fat.  Stir in pizza sauce, cheese and mix well.  Mound filling into muffin cups, dividing evenly.  Bake 20 minutes or until muffins are browned.  Serve warm or at room temperature.

Super Spread Sandwiches

1 apple peeled, cored and chopped

1 c roasted peanuts (or other nuts if allergies)

1/3 c honey

1 T lemon juice

1 t ground cinnamon

Slices of sandwich bread – wheat or white or both

For super spread, place chopped apple, peanuts, honey, lemon juice and cinnamon in food processor or blender.  Pulse several times until ingredients start to blend, occasionally scraping down sides with spatula.  Process 1-2 minutes until mixture is smooth and spreadable.  For sandwiches, use butter knife to spread about 1 T super spread on 2 slices of bread.  Stack them together, spread side up.  Top with third slice of bread.  Place a cookie cutter on top of sandwich; press down firmly and evenly.  Leaving cookie cutter in place,  remove excess trimmings with fingers or knife.  Remove cookie cutter.

Cinnamon-Raisin Roll-Ups

4 ounces cream cheese, softened

1/2 c shredded carrot

1/4 c raisins

1 T honey

1/4 t ground cinnamon

4 whole wheat tortillas’8 thin apple wedges

Combine cream cheese, carrot, raisins, honey and cinnamon in small bowl, mix well.  Spread tortillas evenly with cream cheese mixture, leaving ½-inch border around edge of each tortilla.  Place 2 apple wedges down center of each tortilla; roll up.  Wrap in plastic wrap.  Refrigerate until ready to serve.

Tip:  Prepare roll-ups the night before.  In the morning, pack a roll-up in your child’s lunch box along with a frozen juice box (it will keep the food cold and the juice box will thaw by lunchtime).

Paula Vandelicht, Dietitian
1076dietitian@hy-vee.com  

Jennifer Dampf, Dietitian
1303Dietitian@hy-vee.com

www.hy-vee.com

Kids Kitchen, at Hy-Vee
Monthly, on Saturdays