Whip up some kitchen fun this March Break

Whip up some kitchen fun this March Break. This easy-to-make dish would be a great lunch or dinner. Photo Courtesy/METRO

Not only will the chances of your children eating what you make for lunch or dinner increase when they help make it themselves, cooking and baking also helps your kids with reading and math skills - an added bonus.

Other food-related fun, courtesy of Kraft Canada, includes:

* Supermarket Scavenger Hunt: Make a shopping list with the kids. Have them organize the list using Canada's Food Guide to Healthy Eating (http://www.hc-sc.gc.ca/index-eng.php).

Once you're at the store, have the kids hunt the items down. When kids help pick out the groceries, they're more likely to try to foods you buy.

* Snack Taste Test: Put together an assortment of fruits, nuts and vegetables and other items that are new. Let the kids taste each snack and keep track of whether they like it. Keep the list handy and use it when deciding snacks for home and school.

Red bean tortillas with cheese

3 tbsp olive oil

19 oz (540 ml) canned red kidney beans, rinsed and drained

1 tbsp chili powder

Enough tabasco sauce

4 eight-inch tortillas

2 cloves garlic, minced

3 deseeded tomatoes, diced

1 green pepper, cut into thin strips

2 cups shredded choice of three cheeses

In a mixing bowl, combine oil, garlic, beans, chili powder and tabasco sauce.

Mash ingredients with a pounder or run into food processor (coarse).

Spoon legumes mix, tomatoes and peppers on tortillas. Top with shredded cheese.

Bake in a 450 F oven for 12 to 15 minutes.

Sprinkle with small bits of jalapeno peppers if desired.

Hawaiian pizza squares

1 tsp olive oil or spray

Pizza dough or 2 pre-made 12-inch pizza shells

1 1/2 cup pizza sauce

1 cup pineapple pieces, squeezed to remove excess liquid

bacon or ham

1/2 cup grated low-fat mozzarella cheese

1/4 cup grated parmesan cheese

2 tsp olive oil (optional)

Heat oven to 425 F.

Use 1 tsp oil or spray to lightly oil baking tray. Press out pizza dough evenly to all corners of tray.

Spread pizza sauce across dough.

Evenly sprinkle pineapple pieces followed by bacon, mozzarella and parmesan cheese.

Drizzle remaining 2 tsp olive oil (if using) along edge of pizza dough.

Bake for 16 minutes or until crust is golden brown. (If using ready-made shell, follow package directions for baking.)

Cut into three-inch squares.

Recipes courtesy of www.metro.ca

Fearless fried chicken

4 bone-in chicken breast halves or legs

1 egg white

1/2 cup buttermilk

1/2 cup all-purpose flour

1 tsp baking powder

1 tsp each of paprika, leaf thyme, oregano and salt

1/2 to 1 tsp cayenne pepper

2 tbsp vegetable oil

Heat oven to 425 F.

Place a rack on a broiling pan or baking sheet. Remove skin and any clinging fat from chicken and discard. In a medium-sized mixing bowl, whisk egg white with buttermilk. For easy dipping, pour into a pie plate.

Measure flour, baking powder and seasonings into a paper or plastic bag. Close top and gently shake into mix.

Dip a piece of chicken into buttermilk mixture, then place in bag. Close top and shake gently to evenly coat chicken. Place on rack. Repeat with remaining chicken, one piece at a time, Discard any flour mixture that did not cling to the chicken.

Using a pastry brush, lightly brush or dab oil over flour coating on chicken. This last step is essential for a crispy crust.

Bake in centre of oven until coating is crisp and golden, from 40 to 45 minutes.

~ Recipe courtesy of Ontario Chicken

Chocolate pudding chip cupcakes

1 1/2 cups all-purpose flour

1 cup packed light brown sugar

1/2 cup unsweetened cocoa powder, sifted

1 1/4 tsp baking soda

Pinch salt

1 cup buttermilk

2/3 cup canola oil

2 eggs

2/3 cup vanilla or butterscotch pudding

1 cup milk chocolate chips

Heat oven to 350 F. Grease a 12 cup muffin tin.

Whisk together flour, brown sugar, cocoa powder, baking soda and salt in large bowl. In separate bowl, whisk together buttermilk, oil and eggs; pour over flour mixture, whisking until well combined.

Spoon half of mixture into prepared muffin tins, filling about half full. Dollop pudding evenly among muffin tins. Sprinkle with half of chocolate chips. Spoon remaining cupcake batter over, enclosing pudding and chips completely. Sprinkle remaining chocolate chips over.

Bake in centre of oven for about 30 minutes or until tops of cupcakes spring back when lightly pressed. Cool completely in pan on rack. (Store in airtight container at room temperature for up to three days).

The cupcakes freeze well for up to one month.

~ Recipe courtesy of News Canada