Kid-Friendly Eats With @devinalexander

 

 

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Apple Peanut Butter Zoats a la Crème in a bowl next to Two Good vanilla yogurt. Devin Alexander Recipe.

Apple Peanut Butter Zoats a la Crème

Ingredients

Makes about 3-1/4 cups; about 2-3 adult sized portions or 4-5 child sized portions

  • 1 large (about 11 ounces) Granny Smith apple, peeled and cut in 1/2-inch cubes (8 ounces of cubes)
  • 1-1/2 + 1/4 cups Silk Whole Fat Next Milk, divided
  • 1/2 teaspoon ground cinnamon
  • 1-1/2 cups (about 8 ounces) grated zucchini (peeled only if your kids won’t eat “green”)
  • 3 tablespoons O Organics® Old Fashioned Cream Peanut Butter*
  • 1 cup O Organics® Old Fashioned Oats
  • 1/2 teaspoon O Organics® Madagascar Pure Vanilla Extract
  • 1/8 teaspoon sea salt
  • 3/4 cup to 1 cup Two Good Vanilla Low-Fat Greek Yogurt, or to taste
  • Open Nature® or Signature Farms® Chopped Walnuts, to taste (optional)
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*When purchasing peanut butter, always look for one that lists only “peanuts” or “peanuts and salt” on the ingredient list

Preparation

  1. Add the apples, 1/4 cup of the milk and the cinnamon to a medium saucepan; place the pan over low heat (the liquid can lightly simmer, but not boil). Cook the apples, uncovered, stirring them frequently until the apples are soft or crisp-tender, to your preference, about 10-15 minutes.
  2. Meanwhile, add the grated zucchini to cheese cloth (use a clean, lint-free dish towel if you don’t have cheese cloth) and squeeze as much excess moisture from the zucchini as possible. Set it aside.
  3. Meanwhile, add the peanut butter to a small mixing bowl or large glass measuring cup. Slowly whisk in the remaining 1-1/2 cups of milk, creating a smooth liquid. Set the mixture aside.
  4. When the apples are as tender as desired (if you like a bit of “bite” to your oatmeal, cook them less than if you want it to be a bit more like a warm apple pie), remove them from the pan and set them aside.
  5. Add the zucchini to the pan and return the pan to the heat. Stir the zucchini constantly, just long enough to cook all the excess from it – you do not want it to brown. Pour the peanut butter milk over the zucchini and add the oats, vanilla and salt. Cook the oatmeal to the desired consistency.
  6. Turn the heat to low and gently stir the apples into the oatmeal. Continue cooking, if necessary, until the apples are warmed, or spoon it into serving bowl(s). Store any remaining zoats in an airtight container in the refrigerator for up to 3 days, re-heating it just before serving.

To Serve:

Top the zoats with about 1/4 cup of yogurt per cup of oats, dolloping it in the center of the bowl. Enjoy immediately!


Pumpkin Ricotta Rollups

Ingredients

Makes 2 rollups

Rollup

  • 2 slices Signature Select® Nuts & Grain Bread
  • 1/4 cup pumpkin pie sandwich spread (see recipe below)
  • 1/4 homemade ricotta (see ingredients and recipe below; or sub store-bought ricotta cheese)
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Pumpkin Pie Spread

  • 1/2 cup Signature Select® 100% Pure Pumpkin
  • 2 teaspoons O Organics® 100% Pure Maple Syrup
  • 1 teaspoon O Organics® Pumpkin Pie Spice
  •  

Homemade Ricotta Cheese

  • 4 cups (1%) milk
  • 2-3 tablespoons fresh-squeezed lemon juice (about 1 large lemon)
  • 1/4 teaspoon sea salt
  •  

Preparation

Rollup

Place bread slices on a cutting board with the shorter side of the bread closest to you. Using a rolling pin (you can you use a meat mallet or heavy pan if you don’t have a rolling pin), flatten the bread as much as possible.

Pumpkin Pie Spread

Stir the pumpkin, maple syrup and pumpkin pie spice together in a small bowl or re-sealable container until well combined. Enjoy immediately or store in the refrigerator for up to 5 days.

Makes 1/2 cup.

Homemade Ricotta Cheese

  1. Pour the milk into a small saucepan and place the pan over low to medium heat. Slowly heat the milk, stirring frequently with a wooden spoon until it reaches 200° F (it should be hot and just barely bubbling – if it starts to boil, remove it from the heat).
  2. Remove the pan from the heat.
  3. Stir in the lemon juice and salt and let it sit for 10 minutes. It should be somewhat curdled. If it is not, add the remaining tablespoon of lemon juice.
  4. Line a mesh strainer with cheese cloth (use multiple layers if using the type that looks more like a net and has holes or a lint-free dishtowel if you don’t have cheese cloth). Place it over a small mixing bowl. Carefully pour the milk mixture into the lined strainer.
  5. Stir it gently to evenly release the liquid. Then let it drain for 10-30 minutes, stirring occasionally, until it reaches the consistency you desire (it will get thicker as it sits), OR gently squeeze it in the cheese cloth to release moisture more quickly.
  6. Transfer the ricotta cheese to a resealable container.
  7. Enjoy it immediately or refrigerate any leftovers for up to 5 days.

Makes about 1 cup.

To Serve:

Spread half of the ricotta evenly over the bread slice. Then spread 1/2 of the pumpkin evenly over the top. Starting at the end closest to you, gently roll each to create a roll. Repeat to make a second rollup. Then slice each into 5 slices crosswise to make pinwheels.

Pumpkin Ricotta Rollups. Devin Alexander Recipe.

 

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