Monday, November 8, 2010

Thanksgiving Dinner Recipes for Kids

Thanksgiving is a crazy time for all families and we are no exception!  Big family get togethers can be a time of chaos and many times the younger (but no longer babies) can feel left out eventhough they really want to contribute and help out.  By finding a couple easy and fun recipes, you can have the kids not just help out, but give them something to be proud of contributing to the family feast! 

Below are a couple super easy family friendly recipes that you can have kids assemble for Thanksgiving (you will need to supervise and be ready to assist) from Todd Adelman, Director of Nutritional Services for Block Institute, and co-author of the James Beard nominated book, Special Foods for Special Kids: Practical Solutions & Great Recipes for Children with Food Allergies.

We'll be trying these this year!

 (Yields four cups)

16 slices bread, toasted with crust removed
½ cup celery, finely diced
¼ cup onion, finely diced
1 Tbsp. margarine
2 medium apples, grated
2 tsp. parsley flakes
1 tsp. dried thyme
½ tsp. salt
1/8 tsp. white pepper
½ cup chicken stock

Preheat oven to 350 degrees Fahrenheit.

  • Cut bread into cubes & set aside in large bowl.
  • Sauté celery & onion in margarine until soft.
  • Add celery mixture & remaining ingredients to bread cubes.
  • Toss until liquid is absorbed.
  • Bake, uncovered, for 30 minutes.
  • Serve.
Serving suggestion: Add your favorite combination of dried fruit, nuts, etc.
Dairy Allergy: Use milk-free bread & milk-free margarine.
Gluten Allergy: Use gluten-free bread.
Egg Allergy: No substitutions needed.

Sweet Potato Boats
 (Yields 16 “boats”)

8 medium sweet potatoes
2 apples, peeled & cored
¼ cup orange juice
½ tsp. cinnamon
1 Tbsp. margarine
½ tsp. salt
1 egg
16 marshmallows

Preheat oven to 375 degrees Fahrenheit.
  • Slice potatoes in half, lengthwise.
  • Cut small slit in center of potato.
  • Bake for 45 minutes or until tender when pierced with knife.
  • Scoop out pulp of sweet potatoes being careful to leave the skin intact.
  • Add salt to pulp & set aside.
  • Cut apples into thin slices.
  • Toss apples in orange juice & add cinnamon.
  • Sauté apple mixture in margarine over medium heat, stirring constantly until apples are soft & liquid is absorbed.
  • Add apple mixture to sweet potato pulp & process (or mash) until smooth.
  • Beat egg into mixture.
  • Fill potato shells to rim.
  • Bake on foil lined cookie sheets at 400 degrees Fahrenheit for 30 minutes.
  • Slice marshmallows in half.
  • Top each potato half with 2 pieces of marshmallow.
  • Broil until golden brown.
Serve immediately.

Milk allergy: Use milk-free margarine.
Gluten allergy: No substitute needed.
Egg allergy: Substitute 1 ½ tsp. egg replacer mixed with 2 Tbsp. of water for egg. Use egg-free marshmallows.


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