Ingredients:

4 tomatoes

1 cup strawberries

1 mango

2 kiwifruit

1 seedless cucumber

2 different colored bell peppers

1 15.5-ounce can cannellini  beans

1 8-ounce can corn

1 cup fresh cilantro leaves

2 limes

olive oil, to taste

salt and pepper, to taste

chips (baked chips for a healthier option)

Instructions:

1. Dice tomatoes, strawberries, mango, kiwifruit, cucumber, and peppers and place in a medium mixing bowl.
2. Add beans and corn to the bowl and stir together.
3. Tear or chop cilantro leaves and add to the bowl.
4. Dress salsa with lime juice, olive oil, salt, and pepper, to taste. Mix well and eat with chips!

Tips & Tricks: 

• Dice the ingredients small, so you can challenge your children to fit as many colors as they can into one bite!
• Kids can help cut fruits and vegetables with a kid-friendly safety knife.
• Even the youngest helpers can wash the produce and tear the fresh herbs.
• Give them options! Ask kids to pick three favorite fruits instead of the fruits listed above; have the family choose between cilantro and mint.

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner. Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children. She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.

Ingredients:

2/3 cup Original Bisquick® mix
½ cup grated Parmesan cheese
½ teaspoon salt or Garlic salt
½ teaspoon paprika
3 boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips
1 egg, slightly beaten
3 tablespoons butter or margarine, melted

Instructions:

1. Heat oven to 450ºF. Line cookie sheet with foil; spray with cooking spray.

2. Mix Bisquick mix, cheese, salt and paprika in 1-gallon resealable plastic food-storage bag. Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken.

3. Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.

Makes 4 servings

Tips & Tricks:

Spice up your chicken fingers with a pinch of cayenne pepper or curry powder!

Ingredients:

2 1/3 cups Original Bisquick® mix
½ cup water
3 eggs
3 cups shredded Cheddar cheese (12 oz)
1 tablespoon vegetable oil
6 boneless skinless chicken breasts (about 1 3/4 lb), cut into 1/2-inch pieces
2 ½ cups Old El Paso® Thick ‘n Chunky salsa

Instructions:

1. Heat oven to 400°F. Spray 3 (8- or 9-inch) square pans with cooking spray. In large bowl, stir together Bisquick mix, water and eggs. Spread evenly in pans. Sprinkle 1/2 cup of the cheese over batter in each pan.

2. In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil, stirring frequently, until outsides turn white; drain. Stir in salsa; heat until hot. Spoon evenly over batter in pans to within 1/2-inch of edges.

3. Bake 22 to 25 minutes or until edges are dark golden brown. Sprinkle 1/2 cup of the remaining cheese over each pan. Bake 1 to 3 minutes or until cheese is melted. Loosen from sides of pan; cut into squares.

Makes 18 servings

Tips & Tricks:

Make this dish ahead! Prepare the Salsa Chicken until step 3. Instead of baking it right away, refrigerate or freeze this dish until you’re ready to serve. Then, simply bake it in the oven and enjoy!

Video:

For more tips and a video how-to by Cricket Azima, view the video below.

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner. Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children. She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.