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Recipe of The Best Rich Children's Menu
Recipe

The Best Rich Children's Menu

2h
30 mins
Low
59
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Prepare your children's food and make this fun and delicious children's menu rich in essential nutrients. It consists on a pasta salad with vegetables, some stuffed chicken rolls with spinach, and a spectacular gelatin. They´ll love it and also will provide to them vitamin C, D, E, iron, zinc and calcium.
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Ingredients

6 portions
  • enough Water, for the salad
  • to taste salt, for the salad
  • 1/2 cups broccoli, cut into small pieces, for the salad
  • 1/2 cups Bell pepper, of colors, cut into squares for the salad
  • 1/2 cups green bean, cut into small pieces for the salad
  • 1/2 cups carrot, in cubes for the salad
  • 1/2 cups baby corn , for the salad
  • 1 cup pasta, star cooked, for the salad
  • 1/2 cups Gouda cheese, in cubes for the salad
  • 1/2 cups Ham, in cubes for the salad
  • 1 cup mayonnaise, for the salad
  • 1/2 cups sour cream, for the salad
  • 1 teaspoon mustard, for the salad
  • to taste parsley, to decorate the salad
  • 1/2 cups bacon, finely chopped for the chicken rolls
  • 2 tablespoons onion, finely chopped for the chicken rolls
  • 1 teaspoon garlic, finely chopped, for the chicken rolls
  • 2 cups baby spinach, for the chicken rolls
  • 1/2 cups cream cheese, in cubes for the chicken rolls
  • 6 chicken milanesa (breaded) , for the chicken rolls
  • enough flour, to bread the chicken rolls
  • enough egg, beaten to bread the chicken rolls
  • enough ground bread, to bread the chicken rolls
  • enough cornflakes, to bread the chicken rolls
  • to taste oregano, to bread the chicken rolls
  • to taste salt and pepper
  • enough cooking spray oil
  • 2 envelopes gelatin powder, (25 gc / u) of lemon and peach, for the gelatine
  • 1 cup whole milk, for the gelatin
  • 1 cup greek yogurt, for the gelatin
  • 1/2 cups condensed milk, for the gelatin
  • 1 teaspoon liquid vanilla, for the gelatin
  • 4 envelopes gelatin, hydrated and melted, for the gelatin

Preparation

Preheat the oven to 180 ° C (357F)
For the salad, in a pot with boiling water and salt, blanch the broccoli, peppers, green beans and carrots, until they are soft. Remove and dip in cold water to stop the cooking. Drain.
In a bowl, mix the vegetables with the pasta, the cheese, the ham, the mayonnaise, the cream, the mustard, season with salt and pepper, serve and decorate with parsley.
For the chicken rolls, in a pan warmth at medium heat, cook the bacon with the onion and garlic, add the spinach and cook until the liquid is reduced. Add the cream cheese, season and reserve.
Spice the chicken slices and place a little of the spinach filling. Roll up, secure with a toothpick and bread, passing them through flour, egg and a mixture of bread crumbs with corn flakes and oregano.
Place the chicken rolls in a tray, add a little cooking spray and bake 20 minutes or until they are fully cooked and browned on the outside. To serve, cut in half.
For the gelatin, prepare the different gelatins according to the package instructions and pour into separate bowls. Refrigerate until set, unmold and cut flowers and leaves with the help of cookie cutters. Reserve.
For the milk gelatin, in a bowl mix milk, yogurt, condensed milk, vanilla and grenetin.
In individual molds, arrange the flowers and jello leaves on the sides and base. Cover with milk gelatin and refrigerate until set. Unmold and serve.

PRESENTATION

Serve individual portions of each dish with a glass of Del Valle NutriForte®.

TIPS

The ingredients of each dish have different groups of nutrients that, together, provide a health benefit: growth and development; maintenance of the immune system, strong bones and energy.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (1)
Laura Alcocer
14/08/2018 19:34:40
Excelente

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