Cooking with Kids: Corn Bread Pizza

Here's another fun and easy recipe to make with your kids from What's Cooking's Michelle Stern. This recipe for Corn Bread Pizza is from What's Cooking Weekly, a subscription service that offers five healthy meals ideas for your family every week, including easy recipes, shopping lists, nutrition information, and tips on how to get children involved in the kitchen. Every Friday morning, you will receive an e-mail with a summary of the menus for the week along with a link to the website. It's easy and all your meals are planned out for you for the entire week. Print out the grocery list to buy all the items you need for all your meals.

Corn Bread Pizza

Crust:
Corn Bread Mix (Trader Joe's has a healthy one)
Ingredients to make the mix: milk, oil and eggs
1/4 cup grated parmesan cheese
Topping:
1 Tbs vegetable oil
1 large onion, chopped
1 garlic clove, chopped
1 (26-ounce) jar of your favorite pasta sauce
1/2 tsp dried oregano
Salt and pepper to taste
1/2 lb Monterey Jack, cheddar, or mozarella cheese, shredded
Optional toppings: crumbled sausage or tofu crumbles, sliced olives, mushrooms or anything else your heart desires

1. Heat the oven to 375 degrees.
2. Grease a 9- by 13-inch baking dish. Prepare the corn bread mix
3. Add the Parmesan, then spread the batter evenly across the bottom of the pan.
4. Heat the oil in a large skillet, then sauté the onion and garlic until translucent, about 2 minutes.
5. Add the pasta sauce, oregano, and salt and pepper.
6. Cook the sauce until it thickens, about 5 minutes, stirring frequently.
7. If using sausage, cook and set aside to cool. Arrange 1/2 of the sausage onto the batter.
8. Top with sauce and then remaining sausage.
9. Bake for 15 minutes, then top the mixture with Monterey Jack and other toppings and bake until the cheese is bubbling, about 10 minutes.
10. Cut into slices and serve.

Servings: 6

CALL THE KIDS::

• Peel the skin from the garlic
• Measure oregano
• Grate cheese
• If using olives, slice with an egg slicer
• Help to layer the topings onto the cooked crust, and sprinkle cheese on top.

Nutrition (per serving): 432.9375 calories; 194.5298% calories from fat; 21.9561g total fat; 59.98867mg cholesterol; 1231.165mg sodium; 621.1826mg potassium; 4g carbohydrates; 0.9054g fiber; 12.21569g sugar; 40.80384g net carbs; 17.32597g protein.

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Shredded Carrot Salad

4 large carrots (about 1 lb.)
1 tsp sugar
Juice of 1/2 lemon
2 Tbs olive oil
Salt & pepper
Dill or parsley 

1. Shred carrots in a food processor or with a grater
2. Add the remaining ingredients and mix thoroughly

Servings: 4

CALL THE KIDS::

• Rinse the carrots
• Juice lemon
• Measure olive oil
• Press the button on the food processor to grate carrots
• Mix the ingredients together

Nutrition (per serving): 95.35713 calories; 61.10301% calories from fat; 6.9228g total fat; 0mg cholesterol; 50.40325mg sodium; 243.5962mg potassium; 4g carbohydrates; 2.045563g fiber; 4.548501g sugar; 6.605007g net carbs; 0.6976843g protein.