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Pressure Cooker Beef Pot Roast
Print Pressure Cooker Beef Pot Roast Prep Time: 20 minutes Cook Time: 1 hour, 40 minutes Total Time: 2 hours Yield: 8 Servings Ingredients 1 Beef Bottom Round Roast (3 to 3-1/2 pounds) 2 1/2 Tbsp. Italian Seasoning 2 Large Onions, each cut into 8 wedges 2 Garlic Cloves 2 Red Bell Peppers, cut into 1-1/2 inch pieces 1/2 Cup Beef Broth 2 Fresh Zucchini, cut into 1/4-inch thick slices 2-1/2 Tbsp. Cornstarch, dissolved in 2 tablespoons water Instructions In a 6-quart electric pressure cooker, press Italian seasoning evenly onto all surfaces of beef Bottom Round Roast. Place beef and 1/2 cup broth in pressure cooker. Close and lock pressure cooker lid. Set pressure cooker to HIGH pressure for 60 minutes. Once done, use quick-release feature to release pressure; carefully remove lid. While the beef is cooking, prep all vegetables and have additional ingredients ready. Once beef has cooked for 60 minutes, add onions, peppers and garlic in pressure cooker. Close and lock pressure cooker lid for additional 30-minute cook on high pressure. Use quick-release feature to release pressure; carefully remove lid. Remove 2 cups liquid and place in saucepan. Add zucchini to pressure cooker; close and lock lid. Cook on HIGH pressure for 3 minutes. Use quick-release feature to release pressure; carefully remove lid. Remove roast and vegetables from the pressure cooker; set aside. Strain cooking liquid; skim fat. Combine 2 cups cooking liquid (which we removed earlier) and cornstarch mixture in medium saucepan. Bring to a boil, stirring constantly; cook and stir 1 minute or until thickened. Carve roast into slices; season with salt and pepper, as desired. Serve with vegetables and gravy. Notes Recipe shared with permission from MN Beef Council. Refer to their website for slow cooker instructions. 6.0.6...
Print Breakfast Panini Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Yield: 4 servings Calories per serving: 520 Fat per serving: 15g Saturated fat per serving: 6g Carbs per serving: 64g Protein per serving: 29g Fiber per serving: 3g Sodium per serving: 1255mg Cholesterol per serving: 306mg Ingredients 1½ tsp. Olive Oil 1½ Cups Frozen Potatoes O’Brien, thawed and drained 6 Large Eggs 1 Tbsp Whole Milk 8 tsp. Salt 8 teaspoon ground black pepper 4 Bagels or English Muffins, split or 8 slices bread 8 Slices Tomato, cut thin 4 Oz. Ham, thinly sliced 4 Slices American or Cheddar Cheese Nonstick cooking spray Instructions In large skillet, heat oil over medium heat; add potatoes and cook 5 to 8 minutes or until browned, stirring occasionally. Meanwhile, preheat heavy skillet or grill pan over medium heat. In large bowl, whisk eggs, milk, salt and pepper. Add egg mixture to skillet with potatoes; cook 2 to 3 minutes or until eggs are set, stirring occasionally. Spoon one-quarter of the eggpotato mixture onto bottom halves of each bagel; top each with 1 slice ham, 1 slice tomato, 1 slice cheese and top half of bagel. Spray both sides of sandwiches with nonstick cooking spray. In batches if necessary, cook sandwiches 6 to 8 minutes or until bagels are golden brown and cheese melts, turning once and p Notes For a healthier version, replace 6 whole eggs with 9 to 10 egg whites and cheese with reduced fat or fat-free cheese. 6.0.6...
Blenditarian Instant Pot Chili
Print Blenditarian Instant Pot Chili Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes Yield: 6-8 servings Ingredients 1 Tbsp. Olive Oil 8 Ounces Crimini Mushrooms 1 Onion, chopped 2 Cloves Garlic, minced 1/2 Pound Lean Ground Beef or Turkey 1 Green Pepper, finely chopped 1 Red Pepper, finely chopped 1 Can Kidney Beans, drained and rinsed 1 Can Diced Tomatoes, no salt added 1 Can Tomato Paste 2 Tbsp. Chili Powder 1/2 tsp Dried Thyme Leaves 1/2 tsp Dried Oregano Leaves 1/2 tsp Ground Mustard 1/4 tsp Dried Minced Garlic 1/4 tsp Dried Minced Onion 1 tsp Ground Cumin 1 tsp Salt 2 Cups of Low Sodium Broth Garnish Sour Cream or Plain, Non-Fat Greek Yogurt Cheddar Cheese Green Onions, chopped Instructions Place the mushrooms, onion and garlic in a good processor. Pulse until finely chopped. On your Instant Pot, select the sauté setting, and add in 1 Tbsp. of olive oil and the chopped mushrooms, onion, and garlic. Sauté for about 2-3 minutes, until garlic is fragrant. Once garlic is fragrant, add in ground meat and chopped bell peppers. Continue to stir and separate the meat until it's fully cooked, about 5-7 minutes. Once cooked, turn off the Instant Pot (cancel the sauté setting). Once ground meet is cooked, add the remaining ingredients into the Instant Pot. Stir to incorporate all of the ingredients, then put the lid on. Set the Instant Pot to cook the rest of the chili by selecting MANUAL, at HIGH pressure, for 20 minutes. Be sure the steam release is closed/sealed. Once 20 minutes is complete, hit CANCEL and let the Instant Pot naturally release steam for 10 minutes. Serve immediately with sour cream, cheddar cheese, and chopped green onions. Notes Recipe adapted with permission from The Mushroom Council Visit their site to find the slow cooker instructions for this delicious chili! 6.0.6...
Hearty Instant Pot Lentil and Vegetable Soup
Print Hearty Instant Pot Lentil and Vegetable Soup Prep Time: 20 minutes Cook Time: 16 minutes Total Time: 36 minutes Yield: 6-8 Servings Ingredients 2 1/2 Tbsp. Olive oil, divided 1 Large Onion, chopped 2 Medium Carrots, peeled and chopped 2-3 Celery Stalks, chopped 4 Oz. Crimini or White Button Mushrooms, chopped 1 Cup Butternut Squash, peeled and cubed 3 Cloves Garlic, finely chopped 1 1/4 Cup Lentils, dry 1 (14.5 oz) Can Diced Tomatoes, no salt added 1 1/2 tsp. Dried Thyme 2 Tsp. Italian Seasoning 1/2 tsp. Salt 1/4 tsp black pepper 4 Cups Low Sodium Chicken or Vegetable Broth 2 Tbsp. Lemon Juice 3 Cups of Kale, chopped and massaged (see instructions) Garnish Cheese Green Onions, chopped Soup Crackers, optional Instructions Wash and prep all produce per ingredient list (chopped, etc.). Set the Instant Pot to SAUTE and add in 2 Tbsp. of olive oil, onions, carrots, celery, mushrooms, butternut squash and garlic. Sauté until garlic is fragrant. Cancel the SAUTE setting and add in the following ingredients to the sautéed vegetables: lentils, diced tomatoes, thyme, Italian seasoning, salt, pepper, broth and lemon juice. Seal the Instant Pot with the lid and set to MANUAL on HIGH pressure for 16 minutes. Be sure the steam release valve is sealed/closed. Once the 16 minutes are up, allow the steam to naturally release for 3-5 minutes before opening the lid. While the soup is cooking, wash and chop about 3 cups of Kale and place in a medium bowl. Drizzle 1/2 Tbsp. of olive oil and a pinch of salt over the kale and gently massage the kale with your fingers for about 3 minutes or so. Set aside. Once the soup is all done, stir gently to be sure all ingredients are combined. Add in chopped kale and stir again. Serve immediately with chopped green onions and cheese (such as parmesan) as a garnish. Enjoy! 6.0.6...
Tuna & Egg Avocado Toast
Print Tuna & Egg Avocado Toast Prep Time: 15 minutes Cook Time: 8 minutes Total Time: 23 minutes Yield: 4 servings Serving Size: 1 toast Calories per serving: 269 Fat per serving: 12g Saturated fat per serving: 3g Carbs per serving: 12g Protein per serving: 15g Fiber per serving: 7g Sugar per serving: 6g Sodium per serving: 575mg Cholesterol per serving: 106mg Ingredients 2 Large Eggs 1 Large Avocado, peeled, pitted and chopped 1 Tbsp. Fresh Lime Juice ½ tsp Kosher Salt 4 Slices Rye Bread 1 Can (5 Oz.) Light Tuna in water, drained ½ Cup Unsalted Beet Chips ½ Cup Watercress 2 Tbsp. Radishes, thinly sliced 2 Tbsp. Red Onion, thinly sliced 1 Tbsp. Fresh Dill, coarsely chopped Instructions Heat medium covered saucepot of water to a boil over high heat; add eggs and return to a boil. Reduce heat to medium-low; simmer 8 minutes. Remove eggs with a slotted spoon to bowl of ice water; let cool 1 minute or until cool enough to handle. Peel eggs; cut lengthwise into quarters. In small bowl, mash avocado, lime juice and salt with a fork. Toast bread; top with avocado mixture, tuna, chips, watercress, radishes, onion, dill and eggs. 6.0.6 ...
Healthy Snack Boards- A Fun Twist on Charcuterie Boards
Cheers to healthy eating for the whole family in 2021! Charcuterie Boards were trending at the end of 2020, which is why we have given our holiday charcuterie boards a healthy re-fresh for the new year! These healthy snack boards can be great for busy weeknights or lazy weekends when no one wants to cook. Fill your healthy snack board with a variety of fruits and vegetables, lean sources of protein, whole grains, and healthy fats. If you’re using this as a snack, focus on getting at least 2-3 food groups on the plate; if you’re making one of these for a meal, try to have at least 4 food groups offered on the snack board. Below are some ideas of what to include on your next Healthy Snack Board in 2021! Print Healthy Snack Boards Prep Time: 15 minutes Total Time: 15 minutes Ingredients Produce Clementines / Citrus Apple Slices Grapes Kiwi Carrots Cucumber Slices Broccoli & Cauliflower Florets Bell Pepper Slices Celery Sticks Dried Mangos or Raisins Whole Grains Whole Grain Crackers / Pita Chips Mini PB & J Sandwiches Popcorn Protein/Dairy/Healthy Fats Deli Meat Cheese Slices Greek Yogurt Ranch Dip Peanut Butter Almonds/Walnuts/Peanuts Hummus Instructions Thoroughly wash all produce under running water and prepare as needed. Assemble your healthy snack board with your selected ingredients, focusing on adding color. Notes These Healthy Snack Boards are a great option for families with kids. You can introduce new foods on here while still pairing them with foods that your kids are familiar with. Focus on adding color through fruits and vegetables. A colorful plate is packed with nutrients such as fiber, vitamins and minerals. Kids can also enjoy a glass of milk along with their serving from the snack board for additional protein and nutrients. 6.0.6...
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