52 Weeks of Proven Recipes for Picky Kids by Jill McKenzie

Author:Jill McKenzie [McKenzie, Jill]
Language: eng
Format: epub
Tags: Recipes
Publisher: Deseret Book Company
Published: 2008-07-29T16:00:00+00:00

Week 24

This is one of those take-it-out-of-the-can recipes and cooks perfectly every time. And the flavors balance nicely with the wonderful fruit salad and dressing.

Smothered Burritos

10 12-inch burrito-size flour tortillas

1 15-ounce can refried beans

4 cups shredded cheddar cheese

1 cup sour cream

1 10-ounce can mild enchilada sauce

1 cup chopped, fresh cilantro leaves

Preheat oven to 350 degrees. Spray a 9x13 baking dish with nonstick cooking spray. Place a tortilla on a plate and fill with 1 tablespoon of refried beans, 1 tablespoon of cheese, and 1 teaspoon of sour cream. Fold sides of tortilla to the middle and roll burrito closed. Set burrito in baking dish. Repeat until all the tortillas have been filled, rolled, and set in the dish. Pour enchilada sauce evenly over burritos. Top with the remaining cheese and cilantro. Cover with aluminum foil and bake for 30 minutes.

Serves 6 to 8.

Mexican Fruit Salad

3 red apples, unpeeled, cored, and cut into wedges

¼ cup fresh lemon or lime juice, divided

2 avocados

3 oranges, peeled and sliced crosswise

1 pineapple, peeled, cored, and cubed

1 pint strawberries, cleaned and halved

1 bunch red leaf lettuce, washed and shredded

¾ cup flaked coconut

2 tablespoons sunflower seeds

1 recipe Lime Dressing (see recipe below)

Toss apple wedges in 2 tablespoons of the lemon or lime juice and set aside. Peel avocados and cut into wedges, toss in remaining lemon or lime juice. Group apples, avocados, orange slices, pineapple, and strawberries on a bed of lettuce. Sprinkle coconut and sunflower seeds over fruit. Serve with Lime Dressing drizzled on top; or, if desired, allow children to dish up fruit and top with coconut, sunflower seeds, and dressing, if desired.

Serves 6 to 8.

Lime Dressing

1 cup sugar

¼ cup water

1 teaspoon lime zest

Juice of 2 limes

Combine sugar and water in small saucepan; bring to a boil over medium-high heat, stirring occasionally. Remove from heat; stir in lime zest and juice. Cool and refrigerate several hours before serving.

Makes 1½ cups.

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