Click on any of the links below to find a PDF version of each ChopChop Kids Club Newsletter. You will find recipes, games, and ideas about food, nutrition, food safety, and health.
Volume 17: Frozen Treats (PDF)
This week we’re making Pineapple Frozen Yogurt (we call it fro-yo for short). Even if you can’t go out for ice cream right now, you can make this recipe—or some of our other frozen treats—right in your kitchen. They’re all very easy, so they’re perfect for when you want to chill out. We’ve also included a few ways to keep playing and moving, even when it’s hot.
Volume 16: Fourth of July (PDF)
This week we’re celebrating the Fourth of July by making a Zesty Potato Salad. We think it’s the perfect dish for this holiday, and we’ve also linked to some other festive dishes you and your family can make together. Independence Day is a great time to practice your cooking skills, which helps make you independent! Wherever and however you celebrate, we hope you are able to share a great meal with the people you love.
Volume 15: Cucumbers (PDF)
This week we’re making Smashed Cucumber Salad (and yes, you get to do the smashing). How else do you like to eat cucumbers? Do you add them to your sandwiches or your salads? What about your drinks? (Cucumber Lemonade is one of our favorite drinks for summer!) If you think you don’t love cucumbers, we hope one of our recipes will change your mind.
Volume 14: Summer and Father's Day (PDF)
This week we’re celebrating both the official start of summer and Father’s Day, which is this Sunday, June 21. We know not every family has a father, and that’s okay! You can make our burger recipe with or for any father figures or other special people in your life. However you celebrate, we hope you can use some of our ideas to make it a fun day for your family.
Volume 13: Oats (PDF)
This week we’re celebrating oats and making a Mixed-Berry Crisp. You have probably eaten oats in oatmeal cookies or granola. They’re fun to cook with, and they’re wholesome and delicious, too! You can make the crisp with different fruits all summer long.
Volume 12: Applesauce (PDF)
This week we’re making applesauce. Sure, you can buy applesauce from the store, but it’s easy (and so much more fun) to mash it yourself. Plus, you can customize your applesauce by adding other ingredients you may have on hand, such as cranberries, nuts, spices, or even vanilla extract.
Volume 11: Chickpeas and Garbanzo Beans (PDF)
This week we’re focusing on chickpeas. “Chickpeas” and “garbanzo beans” are two different names for the same thing, so don’t get confused if you see both on the label of a can. Chickpeas are a member of the legume family, which includes peanuts, lentils, peas, and beans such as black, white, kidney, and pinto. They’re full of protein and nutrients, so they give you lots of energy. Plus, you can eat chickpeas so many ways: in salads, roasted for a snack, and in curries and stews.
Volume 10: Sweet Potatoes (PDF)
This week we’re making sweet potato fries. We love sweet potatoes! Why? They’re delicious and versatile, for one thing: You can roast, steam, or mash them, or cut them up and add them to soups or stews, where they turn creamy and luscious. Plus, they’re full of vitamins and nutrients, and that’s pretty sweet.
Volume 9: Yogurt and Smoothies (PDF)
This week we’re making smoothies. Yogurt is something we usually have in the refrigerator, and we love combining it with fresh or frozen fruit and even some leafy greens to make smoothies. Take a look at what’s in your kitchen right now, and then use our mix-and-match chart to create your own combinations. Maybe you will invent a smoothie no one’s ever tried before! Of course, we also have activities you can do after you’re done blending and some other yogurt recipes you can make, too.
Volume 8: Mother's Day (PDF)
We’re celebrating Mother’s Day, which is this Sunday. Not all families have mothers, and that’s okay! We believe that anyone can be your “mother”—like your grandmother, aunt, a close neighbor, or even your father! Spend Mother’s Day honoring any and all motherly figures in your life. It’s fun to make someone feel special, which is why we’ve filled this issue with ways to create a special celebration for the mother in your life—or anyone at all!
Volume 7: Rice (PDF)
This week we’re focusing on rice. We like to keep a big bag of rice in our pantry to add to soups, top with beans, serve with stir-fries, use to make rice pudding, and so much more. Our Double-Vegetable Fried Rice is a great way to use up all sorts of leftovers. We even prefer using leftover rice, so make this recipe when your family needs a refrigerator clean-out.
Volume 6: Bread (PDF)
This week we’re making bread. Yes, you can make your own bread at home— just like you see in the store or bakery!—and it’s easy. Baking bread is like one big science experiment. (Wait until you see how the dough rises!) And the results are delicious. This recipe does require some waiting, but we’ve got plenty of activities for you and your family to do in the meantime.
Volume 5: Birthdays (PDF)
This week we’re focusing on birthdays. Even if your birthday isn’t happening during this time, it’s pretty likely that you know someone who will be celebrating their birthday a little bit differently this year. It can be kind of a bummer to not have a party with friends and family, but we’re here to help create a special celebration under these special circumstances. We’ve heard from lots of kids who have had birthday parades, thrown parties on Zoom, received videos from all over the world, and more. And if it’s not your birthday, we think it’s always fun to make a batch of cupcakes and celebrate an unbirthday … or any day at all.
Volume 4: Eggs and Frittatas (PDF)
This week we’re making a frittata, which is like a cross between an omelet and a quiche. We’ve given you lots of ideas for variations so you can use whatever ingredients you have in your refrigerator or pantry. Don’t love broccoli? Add chopped greens instead. Have cauliflower in the fridge? Throw it in. It’s a great way to use up leftover odds and ends, like cooked potatoes or stale bread, so you can use what you already have instead of buying new ingredients. Plus, it’s a terrific make-ahead breakfast and a satisfying lunch or dinner, too. You can use your new egg skills to make some of the other recipes we link to here, too!
Volume 3: Canned Tomatoes (PDF)
This week we’re focusing on canned tomatoes. Canned tomatoes are convenient because they last a long time in your pantry—and so does pasta, which is a great partner for tomatoes! There are ways to make tomato sauce that involve cooking on the stove for many hours, but we like this recipe, which is nice and fast. You can start your sauce, and by the time you finish cooking your pasta, it will be ready!
Volume 2: Bananas (PDF)
This week we’re focusing on older bananas. You know the kind: they’re brown and spotty and past the point of slicing into your cereal. But they’re perfect for banana bread! If you have a little brother or sister at home, they can help you mash the bananas for this recipe. It’s a fun job, it’s pretty much impossible to mess up, and they’ll feel so good about getting involved! And if you’ve got an older sibling at home, maybe they can help you with the parts you’re not so sure about—like using pot holders to take the loaf out of the oven. And if it’s just you? There’ll be more banana bread to go around.
Volume 1: Introduction (PDF)
Welcome to our new ChopChop Kids Club newsletter! Are you home from school right now? This is the perfect time to learn to cook—or, if you already know how to cook, to master some skills. Plus, if you can make a meal or two, you’ll be helping your family in such an important way (and your adults will be so happy). You might not be shopping much, so the trick will be using what you’ve already got at home. We have ideas about that.