Recipe Corner

Popsicles

FROZEN WATERMELON POPSICLE

Great snack for between meals!

Prep time: 15 min
Total time: 3h 15 min
Servings: 8 pops


Kitchen Gear
• Cutting board
• Sharp knife (adult needed)
• Popsicle sticks
• Baking sheet

INGREDIENTS

     1/4 small seedless watermelon

INSTRUCTIONS

  1. Cut across the watermelon to make wedges about 1-inch thick.

  2. Carefully cut a slit into the rind of each wedge and put a popsicle stick into each slit.

  3. Arrange the wedges on the baking sheet so they’re not touching.

  4. Freeze until firm, at least 3 hours.

Recipe found at: https://www.chopchopfamily.org/

Image by 青 晨

Our Favorite Hard-Cooked Eggs

Pair with wheat toast for breakfast!

Prep time: 10 minutes
Total time: 20 minutes
Servings: 4 eggs

Kitchen Gear:

Medium-size pot with lid
Kitchen timer
Medium-sized bowl
Large slotted spoon

Ingredients

4 large eggs

Ice

Instructions

  1. Gently put the eggs in the pot and enough water to cover the eggs by about 1 inch

  2. Put the pan on the stove, turn the heat to medium-high, and bring the water to a boil

  3. Turn off the heat as soon as the water boils, cover the pan, and let it sit for 10 minutes

  4. While the eggs are sitting, fill the bowl with cold water and add 10 ice cubes

  5. After 10 minutes, use the large slotted spoon to move the hot eggs to the bowl of ice water.

  6. Let them cool for 5 minutes, then drain the eggs by holding them against the side of the bowl with your hand while you pour out the water

  7. Peel and eat right away or store in refrigerator for up to 1
    week

Recipe from: https://www.chopchopfamily.org/

Fresh Lettuce

Romaine Lettuce Roll-ups

A refreshing lunch or dinner option!

Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 1 roll-up

Kitchen Gear:

Cutting board and sharp knife (adult needed)
Measuring spoons: Teaspoon and tablespoon 

Ingredients
1 large romaine lettuce leaf, washed and dried
1 Tbsp. Lemony Hummus
4 spinach leaves, washed and dried
1 Tbsp. plain yogurt
2 Tbsp. lightly toasted sunflower or pumpkin seeds
2 thin tomato slices
1 Tbsp. avocado or guacamole
1 Tbsp. cooked and cooled brown rice or quinoa

Instructions
1. Put the romaine leaf on the cutting board. Use the tsp. to
spread the hummus on the leaf.
2. Put the spinach on top of the hummus.
3. Use the tsp. to spread the yogurt over the spinach, then
sprinkle with the seeds.
4. Add the tomato slices, then top with the avocado or
guacamole.
5. Sprinkle the brown rice or quinoa on top of the avocado.
6. Roll up the romaine leaf as tightly as possible. Serve right
away.

Recipe from: https://www.chopchopfamily.org/