3 fun and delicious fall recipes you can make with your kids
Our wonderful partners at Freshmade shared some of their favorite fall recipes you can make with your kids! Cooks of all ages will love making and eating these meals and snacks. Cooking together can be a great learning experience for both parents and children. Kids can explore new foods, spend quality time together, and develop math and reading skills as they measure and read directions.
PRETZEL CRUSTED CHICKEN
yield: 6 servings
1 and 1/2 pounds skinless, boneless chicken breasts
1/2 cup whole wheat flour (or gluten free flour to make the recipe 100% gluten free)
1 teaspoon salt
1/2 teaspoon black pepper
2 large eggs
1 and 1/2 cups finely crushed Quinn Snacks Gluten Free Sea Salt Pretzel
nonstick olive oil spray
Preheat oven to 400°F. Line a large baking sheet with a silicone baking mat or coat heavily with nonstick spray.
Cut chicken breasts into 1 1/2 inch pieces.
Place pretzels into a plastic airtight bag and seal. Using a rolling pin, roll over the pretzels inside the bag until they become completely crushed into fine meal.
Combine flour, salt, and pepper in a shallow dish. Beat eggs in another shallow dish. Pour crushed pretzels into a third shallow dish.
Coat each chicken piece in flour, shaking off any excess. Then, dip in egg and let any excess drip off. Then generously roll the chicken in the pretzels, shaking off any excess. Add more crushed pretzels to the dish if you are running low.
Place the chicken bites on the prepared baking sheet. Lightly spray each with nonstick spray to "seal" the breading, which will prevent the breading from staying raw and allows it to bake onto the chicken fingers.
Bake for 8 minutes. Turn each piece over and continue baking until the outside is crisp and the centers are cooked through, about 6-8 minutes more. Baking times may vary depending on your oven, just make sure yours are cooked through. If you like them more brown, bake longer.
BUTTERNUT SQUASH TOTS
yield: 25 tots
2 Cups Butternut Squash (3/4 squash), shredded
1 russet potato, shredded
1 Cup Shredded Cheddar Cheese
2 Large Eggs - lightly beaten
Small Pinch Salt/Pepper
4 Tablespoons Whole Wheat Flour
3 Tablespoons Panko Bread Crumbs
1 teaspoon Garlic Powder
1 cup spinach, torn (or chopped) into small pieces
for the breading:
1/2 Cup Panko Bread Crumbs
Coconut / Olive oil spray
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
Use a large stand up grater to shred the butternut squash & potato. Transfer to a cutting board lined with paper towels, place more paper towels on top and press down firmly to absorb any moisture.
Transfer to large bowl then add shredded cheese, spinach and eggs. Stir gently until evenly coated with egg.
Gradually add dry ingredients (salt, flour, panko and garlic powder) to squash mixture while stirring.
Mix breading ingredients in a shallow dish. Form squash mixture into tater tot or round shapes. Roll each tot in breading mixture until lightly coated. Transfer to baking sheet and spray with cooking spray oil.
Bake tots for about 12-15 minutes until golden and crisp.
SPICED FROZEN YOGURT BITES
1/2 cup oatmeal or crushed almonds
2 tablespoons chia seeds
2 tablespoons brown sugar
3/4 cup plain greek yogurt
2 tablespoons honey, melted
1/2 lemon, squeezed
2 tablespoons butter, melted (substitute coconut oil if desired)
1 honey crisp apple, diced
1/4 teaspoon apple pie spice
12 cup muffin tin (mini also works)
Line cupcake tin with liners or non-stick cooking spray.
In the food processor, pulse the oats with the brown sugar until a fine meal forms.
In a small bowl, stir together the oat flour mixture and butter. Spoon a small amount into the bottom of eat tin and press mixture to cover the bottom.
In a medium bowl, mix together yogurt, honey and chia seeds. Spoon the mixture into eat space of the muffin tin, on top of the oat crust.
Chop honey crisp apples into small dice. Place them into a medium bowl and add apple pie spice. Toss to coat all the pieces of apple. Add a spoonful of apple on top of your yogurt mixture, pressing gently.
Freeze until firm, about 4 hours (about 25-30 minutes for minis.) To serve, remove from tin and enjoy.