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Recipes
Anchovy Vinaigrette
Think you hate anchovies? Think again.
Anchovies: they’re small fish packed in salt and oil, and they have a strong flavor. Does that mean you have to hate them? Of course not! First, get ready to open your mind, then make this tangy, scrumptious salad dressing and put it on your favorite kind of salad greens or cut up some raw veggies for dipping. Now imagine that you’re going to like it—then taste it and see!
Apple-icious Oat Bars
You've tried applesauce and apple pie, but we bet you've never tasted this yummy treat!
Artichokes
Artichokes are actually in the prickly family of plants called thistles, which might explain why they look so crazy—covered in spiky leaves, like a cross between a vegetable and a dinosaur. But they’re also crazy good for you: full of stuff your body needs, like minerals, fiber, and antioxidants, which help protect your cells from damage. You’ll need to cook your artichoke first, and then you’ll want to eat just the wide ends of the leaves and the bottom, also known as the “heart.” Here’s how:
Avocado, Sardine, and Veggie Sandwich
by Adam Ried
Not only do sardines taste great—they really do!—they’re very healthy, too. These little fish are packed with protein, calcium, vitamins B12 and D, and a nutrient called Omega-3 fatty acids, which is good for your heart and your brain. Sardines are also “sustainable”—which means that they’re quick to grow and reproduce, so we won’t run out of them or make them become extinct by eating them.
There are lots of varieties to choose from: Some are plain and packed in water or olive oil, some are smoked, some are spicy, and some come packed in different kinds of sauce, like tomato or mustard. Try a few different kinds to find out which one you like best.
Baked Vegetable Frittata
A frittata is like a cross between an omelet and a quiche, and you can eat it hot or cold, which makes it a great do-ahead breakfast. Plus, the protein in those eggs is going to give you lots of energy for your day!
Beans and Greens
When you first chop up these ingredients, they’ll look like a mountain of greens. Don’t worry! They cook down to about ¼ of their starting size.
Berry Bold Banana Smoothie
Smoothies are fun to make for breakfast and snacks. You can use any fruit you like, but this version is pretty perfect, so check it out! Be sure to use bananas that are mushy and a little brown to give the smoothie a smooth texture.
Black Bean and Corn Quesadillas
By Adam Ried
It’s a Mexican grilled cheese sandwich—with tortillas instead of bread. We like whole-grain or corn tortillas better than white flour tortillas because they have lots of flavor and more nutrients! (Corn tortillas are smaller: if you use them here, use 2 per quesadilla, sandwiching the cheese in the middle between them instead of folding them.)
Bolder Tuna!
Tuna with mayo is tasty, but here’s a fresh idea with apples, pickles and celery. If you like big flavor, this is for you!
Broccoli Makeover Sally Challenge
Dear Sally:
I hate broccoli, okay? I know it's good for me. I challenge you to make it taste good. Sally Says:
My “broc” rocks! Try this tasty recipe. You'll be begging for more! 
Broiled Grapefruit
Bet you didn't know you could cook grapefruit! Try this as a dessert or as a breakfast.
Carrot Apple Soup
The apple in this simple, scrumptious soup will make the sweet carrots and onions even sweeter. These are all fall ingredients—which makes this the perfect back-to-school lunch.
Carrot Cupcakes
Carrots add a natural sweetness to cake so you need less sugar. Try them with delicious maple cream cheese icing!
Cauliflower Popcorn
Crisp on the outside, creamy on the inside—you’ll have a hard time stopping once you bite into one!
Cheesy Scrambled Eggs
Breakfast is the most important meal of the day. This one is filled with just the kinds of ingredients to get you going! Add some toast and fruit and you’re all set! (Until lunch time, that is.)
Confetti Orzo Salad
Doesn’t the word “confetti” give you a happy kind of parade feeling? Us too. Orzo is a small rice-shaped pasta that’s fun to eat. Get whole-wheat orzo if you can find it, since it’s more flavorful and healthy.
Cranberry Orange Walnut Bread
This festive loaf makes a perfect gift for a teacher or neighbor, or just the right take-along for a potluck. Wrap it in a brand-new dish towel, in clear cellophane and ribbon, or in butcher paper with white string. It will be delicious no matter what.
Crazy-Good Buttermilk Biscuits
It’s smart to bake with whole-grain flours, since they’re so much healthier and more flavorful, and these biscuits are a good place to start: they bake up puffy, flaky, and wonderful.
Crispy Peanut Tofu
This recipe comes from Sally’s friend Will Viederman, and it’s great for kids who are scared of tofu (tofu chickens! ha ha) because the peanut butter in the sauce makes it taste so familiar and good.
Crunchy Chicken Thighs
This recipe is yummy and easy: The oven does most of the work for you.
ChopChop Mission
ChopChop’s mission is to educate kids to cook and be nutritionally literate, empower them to actively participate as health partners with their families, and help establish and support better eating habits for a lifetime of good nutrition. ChopChop is published by ChopChopKids, Inc., a nonprofit corporation.
The ChopChop
Food Philosophy
- We believe in the simple values of cooking together as family and sharing healthy meals.
- We don’t do calorie counts or post nutrition content, but everything in this publication is reviewed and approved by our medical and nutrition advisors.
- We don’t demonize any individual foods.
- We believe that consuming healthy, wholesome meals is a vital step toward a resolution of America’s obesity epidemic.