Healthy Children - April 2012


Kids a Cookin’
Where Cooking is Fun

Baked Potato with Cheesy Vegetables
Creamy cheese sauce – yum!

2 cups chopped broccoli
1 cup chopped onion
1 cup finely chopped carrots
2 tablespoons margarine
2 tablespoons flour
1 1/2 cups low fat milk
1 cup shredded cheddar cheese
8 baked potatoes
Remember to wash your hands!
1. Cook broccoli, onion and carrots in a small amount of water until tender. Drain and set aside.
2. In a saucepan, melt margarine and stir in flour.
3. Slowly add milk while stirring.
4. Continue stirring and cook until sauce thickens.
5. Add cheese and stir until melted.
6. Add vegetables.
7. Serve over hot baked potatoes.
Helpful Hint
Cheddar cheese is called for in this recipe, but other varieties will work fine. Maybe you have processed cheese on hand? It makes a smooth sauce. Or, perhaps you have a package of Swiss cheese slices. They will also make a tasty sauce. When it comes to veggies, cheese is considered by most kids to be a very good thing. Just don’t expect this sauce to look like that bright, neon orange stuff that comes out of a box!
Safety Tip
Baked potatoes are quick and easy to cook in a microwave oven. Be sure to poke the skin of the potato after washing to prevent it from exploding while it bakes. Leftover baked potatoes need to be refrigerated to keep them safe to eat. For quick cooling, cut potatoes into quarters before refrigerating. If you bake potatoes in foil in a regular oven, be sure to remove the foil before refrigerating leftover potatoes.