Prep Time: 10 minutes
Cook Time: 5 minutes
- 4 bananas, peeled
- 4 cups (1 L) frozen vanilla yogurt
- 2 large peaches, pitted and sliced
- Fresh mint leaves (optional)
Maple Strawberry Sauce
- 3 cups (750 mL) sliced fresh strawberries, divided
- 1/3 cup (75 mL) pure maple syrup
- 1 tbsp (15 mL) cornstarch
How to Prepare:
Maple Strawberry Sauce: In a saucepan, combine 2 cups (500 mL) of the strawberries with maple syrup; bring to a simmer. Mash slightly with potato masher.
Whisk cornstarch with 1 tbsp (15 mL) of water. Stir into strawberry mixture; cook, stirring for about 1 minute or until thickened. Let cool slightly and stir in remaining strawberries.
Cut bananas in half lengthwise and place 2 halves in each of 4 shallow dessert bowls. Divide yogurt among bananas and sprinkle with peach slices. Spoon Maple Strawberry sauce over top and garnish with mint, if using.
Older Kids’ Tasks: slice peaches and strawberries and cook the sauce
Younger Kids’ Tasks: cut the bananas, scoop the ice cream and create the splits
Serves: 5-8 (16 pancakes)
Prep Time: 20 minutes
Cook Time: 15 minutes
Enjoying pancakes for dinner is a fun way to get everyone involved in getting the meal on the table. Top it off with a colourful and tasty salsa!
- 1 cup (250 mL) all purpose flour
- 1/2 cup (125 mL) cornmeal
- 1 tsp (5 mL) baking powder
- 1/2 tsp (2 mL) each baking soda and salt
- 2 cups (500 mL) buttermilk
- 1 egg
- 3 tbsp (45 mL) butter, melted
- 1/2 cup (125 ml) shredded old cheddar cheese
- 1/2 cup (125 mL) each grated zucchini and corn kernels
Bean, Corn and Tomato Salsa
- 1 cup (250 mL) canned black beans, drained and rinsed
- 1 vine ripened tomato, diced
- 1/3 cup (75 mL) corn kernels
- 1 green onion, sliced
- 1 small clove garlic, minced
- 2 tsp (10 mL) canola or olive oil
- Pinch each salt and pepper
How to Prepare:
Bean, Corn and Tomato Salsa: In a bowl, stir together beans, tomato, corn, onion and garlic. Add oil, salt and pepper; stir to combine and set aside.
In a large bowl, whisk together all purpose, flour, cornmeal, baking powder, soda and salt; set aside.
In another bowl, whisk together buttermilk, egg and butter. Pour over flour mixture and whisk until combined but still slightly lumpy. Stir in cheese, zucchini and corn.
Spray large nonstick skillet or griddle with some cooking spray and place over medium high heat. Pour batter using 1/4 cup (50 mL) measure and spread out slightly to form pancakes. Cook until bubbles begin to appear on top, about 3 minutes. Flip over and cook until golden brown, about 1 minute. Remove to plate and repeat with remaining batter.
Serve topped with salsa.
Older Kids’ Tasks: chop tomato, onion and mince garlic help pour and flip pancakes
Younger Kids’ Tasks: measure out ingredients and grate carrot and zucchini stir together pancake batter and salsa
Prep Time: 15 minutes
Cook Time: 10 minutes
The combination of Asian flavours in this one bowl meal will quickly become a favourite that can be enjoyed relaxing at home with the family.
- 1 tbsp (15 mL) canola oil
- 1 small pork tenderloin (about 12 oz/340 g), thinly sliced into strips
- 1/4 tsp (1 mL) each salt and pepper
- 1 pkg (227 g) sliced mushrooms
- 4 green onions, sliced
- 2 large cloves garlic, minced
- 2 tsp (10 mL) minced fresh ginger
- 1/4 tsp (1 mL) hot pepper flakes (optional)
- 1 carrot, grated
- 1 red bell pepper, thinly sliced
- 3 tbsp (45 ml) sodium reduced soy sauce
- 3 tbsp (45 ml) rice vinegar
- 4 oz (125 g) spaghetti pasta, cooked (1/4 of a pkg)
- 2 cups (500 mL) hot vegetable or chicken broth
- 1/4 cup (60 mL) chopped fresh cilantro (optional)
How to Prepare:
In a large nonstick skillet, heat oil over medium high heat and saute pork with salt and pepper for 3 minutes or until browned; remove to a plate.
Return skillet to heat and add mushrooms, onions, garlic, ginger and hot pepper flakes, if using. Cook, stirring for about 5 minutes or until softened. Return pork to skillet. Stir in carrot, red pepper, soy sauce and vinegar.
Divide spaghetti among 4 bowls and top with pork mixture. Pour hot broth over top and sprinkle with cilantro, if using.
Tip: Cook spaghetti in a large pot of boiling salted water, drain well and drizzle with a touch of canola oil. Place in resealable bag and refrigerate until ready to use or for up to 2 days.
Older Kids’ Tasks: slice onions, red pepper and mince garlic and ginger cooking at the stove
Younger Kids’ Tasks: measure out ingredients and grate carrot dividing spaghetti among the bowls
Prep time: 5 minutes
Cook time: 0 minutes
Delicious peas in a pod make a fun after school snack!
- 4 stalks celery, cleaned and cut into 3’’ pieces
- ½ cup creamy peanut butter
- 2 Anjou pears, cored and cut into chunks
How to prepare
Spread the peanut butter into the centre of the celery pieces.
Place the pear chunks onto the peanut butter.
Serve on a plate and enjoy with your friends.