Happy New Year!
I wanted to take a moment to thank you for your continued support and for attending Lil Chef's cooking classes, camps, parties and events.
I look forward to providing exciting and new educational children's programs in 2020!
Our Food PhilosophyWith all of the different diet plans, theories, and research-based options out there, we wanted to share our simple food philosophies with you.
Today is National Pizza Day. Have fun in the kitchen with my 2 ingredient pizza dough. My 2 ingredient pizza dough is fun to make with the kids and healthy too!
2 Ingredient Pizza Dough *make 2 small pizza's or 1 medium pizza. If you divide the dough into 2 balls you can freeze one for later use*
1/2 cup self raising flour
1/2 cup Fage Total 0% Greek Yogurt
1/3 cup Mariinara sauce
Shredded Mozzarella Cheese - Toppings : add veggies, pepperoni anything you like
Preheat oven to 450
Combine self raising flour and yogurt into a ziplock baggie ( I use quart size) make sure all the air is out go the bag and be gently with you mix. When it is all combined take out of the bag and divide into two equal pieces, to make 2 small pizza's or make one medium pizza.
Turn the dough onto a floured surface and knead
Roll out dough and place in a small greased pizza pan
Bake for 5 minutes at 450. Keep an eye out for it not to get to brown.
Remove from oven and top with sauce and cheese and toppings
Return to oven and bake for another 10 minutes, checking to make sure it doesn't burn.
It's Meatless Monday. 6 reasons to pack a yummy Meatless Monday or anyway school lunch. Try yummy zucchini cakes for lunch or dinner.Zucchini Scallion CakesTangy scallions and tart lemon juice bring depth to the flavor of these savory veggie appetizers. These zucchini scallion cakes are ideal hors d’oeuvres, because you can make them a day in advance; just reheat in your oven 10 minutes before serving.
This recipe comes to us from meatlessmonday.com
Prepare a plate with a layer of paper towels. Place the olive oil in a large skillet over medium-high heat. Scoop tablespoons of zucchini scallion batter out into the oil, taking care to ensure space between the mounds of batter. You may have to fry the cakes in batches. Cook for about 1 minute on each side, or until the cakes have browned on both sides and are semi-firm. Transfer to the paper towel lined plate and repeat until you are out of batter.
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