What to Eat this Week: Spring Break Recipes

Averill Earls | FOOD | Write a Comment
A week without school. Maybe this is something you’ve been waiting for since December. Plenty of time for hugggies and snuggies and a little DIY sugar on snow. Or, maybe, you have no idea what to do with your kid for five days without structure and homework.
Whether you’re as over-the-moon for Spring Break as the children, or dreading it with every fiber of your being, let us help make this a Spring Break to remember. 

There are some really creative (and inexpensive) ideas out there to help keep them entertained for much of the day. And at meal time, have fun together!We have tasty dishes that you will enjoy eating, and your kids will enjoy making with you. For #WhatToEatThisWeek, we’re cooking with kids for the spring break.


Monday

Fried Mac and Cheese Balls

Fried Mac and Cheese Balls

Fried Mac and Cheese Balls

Ingredients

For the Macaroni and Cheese:

  • 2 cups uncooked elbow macaroni
  • 3 tablespoons Cabot Salted Butter
  • 1 tablespoon garlic, minced
  • 3 tablespoons King Arthur All-Purpose Flour
  • 1 ½ cups milk
  • 16 ounces Cabot Seriously Sharp Cheddar, shredded (about 4 cups)
  • Salt and pepper to taste

For the Fried Macaroni Balls:

  • 2 eggs
  • 1 cup garlic and herb breadcrumbs
  • 1 ½ quarts canola oil
  • ¼ cup buffalo sauce
  • Blue cheese or Ranch dressing for dipping

Tuesday

Pineapple Banana smoothie

Pineapple Banana smoothie

Ingredients


Wednesday

Cheese Platter Presentation 

Cheese Platter Presentation

Ingredients

  • Lemon leaves, orange leaves or fresh bay leaves
  • Carrot
  • Small unpitted black olives
  • 2 (8-ounce) bars Cabot Sharp Cheddar plus bars assorted flavors of Cabot Cheddar*
  • Toothpicks
  • Fish-shaped crackers or pretzels

Thursday

Ingredients

  • 4 cups water
  • ⅓ cup dark cocoa powder
  • ½ to ⅔ cup pure maple syrup or brown sugar
  • 1 ⅓ cup steel cut oats
  • Pinch salt
  • 1 ¼ cup Cabot Lowfat Vanilla Bean or Lowfat Honey Greek Yogurt
  • 3 tablespoons mini chocolate chips
  • Cabot Whipped Cream, for serving, if desired

Ingredients

  • 1/4 cup Cabot Plain Greek Yogurt
  • 2 teaspoons honey
  • 1 ripe kiwi, peeled, sliced and quartered
  • 1/4 cup fresh pineapple, diced
  • 1 tablespoon unsweetened shredded coconut

Saturday

Baked Chicken Strips

Ingredients

  • Nonstick cooking spray
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • Pinch salt
  • Pinch ground black pepper
  • 4 large egg whites
  • 1/2 cup reduced fat (2%) milk
  • 1 1/2 cups crushed cornflakes
  • 4 ounces Cabot Sharp Lite50 Cheddar or Cabot Sharp Cheddar, grated (about 1 cup)
  • 6 boneless chicken breast halves, cut into 1/2-inch-wide strips


If you would like to learn more about Cabot Creamery Cooperative, get more delicious recipes, or take a virtual tour of some of our 1,000 farm families, click here. If you find a recipe that you love on our site, please rate and review it – we appreciate your feedback!You can also sign-up for our Newsletters so that you don’t miss a thing.

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Dr. Averill (aka <3Ave) is a long-time member of the Cabot team (ca. 2006) and a life-time lover of cheese (the sharper the better!). She’s always been moved by the Cabot commitment to the farmers, our communities, and making quality products. You can catch her on Twitter most of the time, where she leads the @cabotcheese tweeting. When she’s not talking cheese, she’s digging into the past, and just finished her PhD in History.


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