A Five-Star Kids' Menu

Bread, Chicken & Lumberjack Dip

Rainbow Magic Bread

Quentin Bacon

What's so magical about it? "Parents can put anything inside the bread-veggie burgers, turkey lunch meat, low-fat tuna salad-and watch it disappear," Reaux promises. "The kids love the bread, so they're not picky about the filling."


Prep Time:
4 hours

Cooking Time:
30 minutes


  • 1 1-lb. loaf frozen bread dough

  • 1/4 cup flour

  • 5 drops each of blue, red, yellow, green, and purple food coloring

  • Canola oil spray


Step 1:  Thaw dough and allow to rise according to package directions. Just before dough is ready, flour a baking sheet.

Step 2:  Divide dough in five equal parts. Add one batch food coloring to each portion of dough and knead well. Let dough rest uncovered on a baking sheet for an hour.

Step 3:  Flatten each piece of dough until it's 8 to 10 inches long. Stack pieces on top of one another in any order. Fold ends of the dough into the middle.

Step 4:  Place dough in an 8-inch loaf pan sprayed with canola oil. Allow dough to rest for an hour until it rises one inch above the pan. Bake in a preheated 350°F oven for 25 to 30 minutes, until the bottom of loaf pan sounds hollow when tapped.

Step 5:  Remove bread from pan immediately. Slice into 14 pieces when cool.

Nutritional Facts:

90 calories, 3 g protein, 17 g carbohydrate, 1 g fat (0 g saturated), 1 g fiber, 0 mg cholesterol, 8 mg calcium, 1 g iron, 180 mg sodium.

Baked Chicken O's With Lumberjack Dip

Quentin Bacon

A more nutritious version of chicken nuggets, this entree uses breast meat rather than fattier rib meat and is baked, not fried. "But the real hit with children is dunking the Chicken O's in the sweet Lumberjack Dip," says Reaux.



Prep Time:
10 minutes

Cooking Time:
15 minutes


  • Canola oil spray

  • 2 boneless, skinless chicken breast halves

  • 1/8 tsp. salt

  • 1/8 tsp. pepper

  • 1-2 Tbs. flour

  • 2 egg whites, lightly beaten

  • 1/2 cup plain bread crumb

  • 2 Tbs. shredded coconut

  • 2 Tbs. maple syrup

  • 2 Tbs. orange marmalade


Step 1:  Heat oven to 350°F.

Step 2:  Coat a nonstick baking sheet with canola oil spray and set aside.

Step 3:  Slice chicken into 12 strips and sprinkle with salt and pepper. Dust chicken with flour and dip in egg whites. In a medium bowl, combine the bread crumbs and coconut. Dip chicken strips into crumb mixture. Shape strips into circles, making sure the ends overlap a little so they will stay together during cooking. Bake until golden brown, 10 to 15 minutes.

Step 4:  In a small bowl, combine the syrup and marmalade. Serve as a dip with chicken.

Nutritional Facts:

Each serving: 329 calories, 21 g protein, 51 g carbohydrate, 4 g fat (2 g saturated), 2 g fiber, 34 mg cholesterol, 88 mg calcium, 3 g iron, 464 mg sodium.

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