Feb 23



Tuna and Crouton Salad

What kid doesn’t like tuna?  This is a great way to combined your child’s love of tuna, with a new fun and colorful salad great any time of year.  Toss out that old tuna sandwich and give this a try.



2 cans of Albacore Tuna

1 cucumber peeled

1 bell pepper (pick your favorite color)

1 cup diced cherry tomatoes

1 cup diced carrots

1 can black olives sliced

1 table spoon diced parsley

1 tablespoon diced basil

Olive oil

Red wine vinegar

1 loaf French or sour dough bread chopped into cubes

Garlic salt


Chop bread into cubes, drizzle with olive oil and sprinkle with garlic salt.  Place on a cookie sheet in a 350 degree oven and cook for 15-20 minutes or until crunchy.  In a large bowl place all chopped vegetables and tuna.  Drizzle 1-2 tablespoons olive oil and 1-2 table spoons of red wine vinegar, taste to see if you want to add more.  Sprinkle with salt and pepper to taste.  Add the diced parsley and basil, top with croutons and mix up well. 



Learning Corner:

  • Have your child pick which veggies go in the dish, let them try new and fun looking things.
  • Jazz up the croutons by letting your child pick their favorite spice to add to them
Feb 16


Pretzel and Strawberry Short Cake

I got this recipe from a low carb cook book I use called Healthy Calendar Diabetic Cooking.  It is a great low sugar, low carb way to give your family something sweet as a treat after dinner. 


2 cups thin pretzels, crushed

2 tablespoons margarine melted

½ cup of sugar, or sugar substitute

                Plus 1 tablespoon sugar for crust

1 8 ounce package of light cream cheese, softened

1 8 ounce container of lite whip topping thawed to room temp

¼ teaspoon of vanilla extract

1 0.6 ounce package of sugar free strawberry Jell-O mix

3 cups of fresh strawberries chopped


Preheat oven to 400 degrees.  In a zip top bag add the pretzels and crush into small pieces to make the crust.  Mix up crushed pretzels with margarine and 1 tablespoon of sugar.  Put mixture in a 9X13 glass baking dish and press into the bottom with your hands.  Bake for 8-10 minutes, and then remove and let cool completely.

In a medium bowl beat up ½ cup of sugar or sugar substitute with the soften cream cheese until smooth, add ¼ teaspoon of vanilla extract and mix until fully combined.  Gently fold in whip topping, and then pour mixture over the cool pretzel crust.  Make sure to cover all the way to the edge of the dish with the cheese mixture.  Spread evenly out with a spatula and place into refrigerator for 15 minutes.  Meanwhile mix jell mix with 2 cups of boiling water very carefully and stir for 2 minutes or until Jell-O is fully dissolved.  Then add one more cup of cold water to Jell-O and put the bowl into the refrigerator for 30 minutes.  While that is cooling chop up the fresh strawberries, after the Jell-O has cooled for 30 minutes mix in the chopped strawberries and refrigerate again for 30 more minutes.  Remove Jell-O from the refrigerator and stir to loosen, pour over the cream cheese mixture and refrigerate for at least 2-3 more hours.  Serve after dinner or for any special occasion. 



Connecting in the Kitchen:

  • This recipe should allow your child to get really hands on
  • Have them smash the pretzels, stir the Jell-O  and mix the cheese spread together
  • Try adding differently flavor Jell-O mixes and fruit to fit each family members favorite flavors
Feb 8




Hawaiian Chicken Salad

This is a new twist on the classic chicken salad, this can add a little tropical flare to your week night dinners.  Aloha!


1 bag of Caesar Salad mix (any brand will work)

1 can of chucked pineapple (save the juice)

1 green bell pepper

2 chicken breasts chopped into bite size pieces

1 apple chopped into bite size pieces

Pomegranate seeds

Sweet and Sour sauce mix

Salt and pepper to taste


  • Start by chopping the chicken into bit size pieces.  I use 1 chicken breast for every two people.  Lightly brown the chicken in a pan over medium heat.
  •  Once the chicken is lightly brown, lightly coat the chicken Sweet and Sour sauce and 2 tablespoons leftover pineapple juice.  Continue to cook until the chicken is cooked through (about 6-10 minutes). 
  •  Mix up the Caesar salad mix in a bowl and divide it out onto serving dishes.  I use one bag of salad for every 2 adults. 
  •  Once salad greens are portioned out, sprinkle your chunked pineapple, diced bell peppers, bite sized apple pieces and pomegranate seeds on top.  When the chicken is fully cooked, spoon bite sized bits of chicken over the salad.  Drizzling the leftover sauce from the pan over the salad makes for a delicious addition.




 Connecting in the Kitchen:

  • Work with your kids to remove the pomegranate seeds from the fruit.  Peel off the outer skin of the pomegranate and place it in a bowl of water.  Very gently push the seeds free from the hull. The seeds will sink and the hull will float.   Drain the seeds and let them air dry on a cookie sheet. These juicy little jewels will last for at least a month if you keep them in an airtight container in the fridge.  Pomegranate seeds can be added to cottage cheese for a great snack.
  •  Which ingredients in the salad are grown in the Hawaiian Islands?  Are apples grown in Hawaii?
  •  One way to connect with your child in the kitchen is to have them decorate the salads with the chunked pineapple, the pomegranate seeds and the bits of apple.  There are lots of different designs that will turn an ordinary salad into a work of art that can be enjoyed by all family members. Be sure to praise your child for their role in the preparation of this special dish.
Feb 1




Seafood Chowder

Even if you have a house full of none fish eaters, they will love this easy and totally none “fishy” flavored seafood chowder. Chowder is always a good choice for a cold winter evening.  Making seafood chowder is also a way for you and members of your family to get to know some of the types of fish and shellfish that are plentiful right here in the waters of Puget Sound.


1 large onion chopped

4 teaspoons butter

3 large potatoes, peeled and chopped into bite sized pieces

2 teaspoons salt

¼ teaspoon pepper

½ teaspoon basil

2 cups water

1 lbs. white fish (I like cod) cut into cubes

1 can of corn (12 oz)

1 can of evaporated milk


  • Sauté diced onion in butter until tender. 
  • Add chopped potatoes, salt, basil, pepper and water, cover and simmer for 15 minutes. 
  • Placed cubed fish on top of potatoes return cover and simmer for 15 more minutes or until fish flakes easily. 
  • Stir in corn with liquid and evaporated milk. 
  • Heat until chowder comes just to a boil. 
  • Serve with fresh biscuits and salad for a great meal.


Connecting in the Kitchen:

  • Next time you make this chowder, have a different family member choose what fish to add to the chowder. Make cooking fun by having other family members participate in the process of preparing this and other dishes.
  • Take your child to the fish counter, have them pick out what fish looks good to them, have them smell the different types of fish until they find one they like.  Encourage them to ask the expert at the counter about the flavor of the different types of fish they choose and how they might taste in the chowder.
  •  When it comes to serving, have your child select the bowls for the chowder and allow them to scoop the seafood into the bowls and serve it to each family member.  Make sure to praise them when they do a good job, especially if it’s something they have never done before.