Finger Foods Vol. 1

So these recipes are from this month's Parents mag. Sorry if you've already seen it. But I loved these ideas for the kids and thought I would share them! Coming up with healthy dinners and lunches for the kids are always the hardest!

Polenta Flowers
Cut a log of refrigerated Polenta into slices. Use a cookie cutter to make flower shapes of the slices if you'd like. Arrange on a parchment paper- lined baking sheet, brush with a little olive oil, and sprinkle with finely shredded parmesan cheese. Bake at 450 for 10 minutes. Serve with a bit of tomato sauce for a dip.

Crunchy Fish Triangles
Cut 1/2 lb. Tilapia into triangles. Pour a few tablespoons of milk into a bowl, dip filets in milk, and then in a mixture of 1/3 c. unseasoned dry bread crumbs and 1 teaspoon dry ranch salad dressing mix. Arrange the triangles on a baking sheet lined with parchment paper and spritz them with some cooking oil. Bake at 450 for 8-10 mins.

Cheesy Bruchetta Toast
Slice a 1/2 lb. baguette and arrange on a baking sheet. Bake at 450 for 6-8 mins until toasted, turning once. In a small bowl, stir together two seeded and chopped roma tomatoes, teaspoon olive oil, 1 tablespoon fresh basil, salt and pepper. Spoon mix onto each bread slice, sprinkle with shredded mozzerella cheese. Return to over and bake 2 mins. Until cheese is melted.