Featured Pinch Tips Video
- 1 lb
- chicken sausage (with apple)
- assorted cheeses (cheddar/stilton with mango/blue/havarti/etc)
- green pepper
- red pepper
- 1 bunch
- broccoli, bunch
- 1 pkg
- baby carrots
- 1 bunch
- grapes, seedless
- 1 pt
- strawberries, fresh
- 1 c
- french bread loaf (or other crusty bread)
- 1/4 c
- ranch dressing for dipping veggies
- limes, juiced
1Preheat oven to 375.
2Place French bread loaf directly on rack. Bake for about 5-7 minutes or until toasty brown. Slice into 1/2 inch rounds.
Grill or saute chicken sausage until cooked through. Cut into bite sized pieces and place on large serving platter.
3Slice green and red peppers into strips. Slice avocado into bite sized pieces. Wash and cut broccoli into bite sized pieces. If your kids won't eat raw broccoli, I found that briefly grilling the broccoli reduces the bitterness and my kids LOVE it.
4Slice strawberries and apples into managable size. Use a melon baller to prepare cantaloupe into bite sized pieces. (If you are in a really fancy mood, slice the bottom off of the canteloupe and put balls back in along with strawberries as a serving bowl...my kids think this is great!).
5Sprinkle avocado and apple slices with fresh lime juice to avoid oxidation (browning). I don't know about your kids, but mine refuse to eat oxidized fruits or veggies.
6Arrange veggies and fruits on platters. Cheeses on cutting boards with bread. Serve Ranch dressing as you wish but my kids like to have their own little ramekins of Ranch (again, my girls like to be fancy). The peppers are great dipped in the hummus.
7With this meal (which creates a huge table full of food), we practice 'eating until you are full'. This might seem like a silly concept but with restaurant portion sizes seemingly becoming more rediculously huge day by day, we are trying to teach them to recognize their own point of being full.