Host, Andrew “Kappy” Kaplan and his twins Leo + Ella share their go-to smoothie recipe that is great for breakfast or snack time. Let kids help by measuring and adding the ingredients to the blender. They can also be your timer as the blender is running. :) If you don’t have frozen fruit, you can of course use fresh, just add in a few ice cubes to make it extra cold.

Peanut Butter + Jelly Smoothie

Makes 2, 10 oz. smoothies

1 cup frozen berries (such as strawberries and blueberries)

1 banana, fresh or frozen

1 tablespoon jelly, flavor of your choice

1 tablespoon peanut butter, or a pb alternative

2 teaspoons hemp seeds, optional

A little shake of ground cinnamon

1 cup milk (or dairy alternative)

1. Add the berries, banana, jelly, peanut butter, hemp seeds (if using), cinnamon, and milk to a blender. Start on low speed and gradually turn to high. Blend until completely smooth, anywhere from 15 seconds to 1 minute.

2. Pour the smoothie in a cup, shake a little more cinnamon on top if you’re in the mood, and enjoy!

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Executive Producer/Host: Andrew “Kappy” Kaplan

Co-Executive Producer: Ian Cohen

Producer/Editor: Joel Yeaton

Producer: Shant Petrossian

Digital/Social Media Producers: Red Summit Productions (Celeste Rada/Harrison Sims)

Kid Voices: Leo + Ella Kaplan

Music & Sound: Jeffrey Goldford and the Likeminds

Educational Consultant: Barbara Johnson

Album Artwork: Dave Bogart

Clean Plate Club is a production of Beyond the Plate.

Host, Andrew “Kappy” Kaplan and his twins Leo + Ella share one of their family favorites. This is one of those, “what do we have in the fridge” type of meals. As long as you have some leftover white rice, you can use this recipe for inspiration and make it your own.

Chicken Nugget Fried Rice

Serves 2 kids

1-2 tablespoons oil or butter

1 ½ - 2 cups leftover white rice, bigger clumps separated with your hands

Kosher salt

½ cup cooked vegetables (such as carrots, onions, peas, broccoli, cauliflower), larger ones cut into small, bite-size pieces

2-4 chicken nuggets, cooked and cut into bite-size pieces

A couple small dashes of soy sauce or tamari, about 1 teaspoon

1 egg, scrambled in a little bowl

1. Place a medium size (10”) skillet over medium to medium high heat and add the oil or butter. Add the rice, season with salt and begin to cook. Toss, mix, and break up with the back of a wooden spoon or spatula every now and then for 3-4 minutes.

2. Add the vegetables and chicken and toss until heated through, about 1-2 minutes.

3. Add the soy sauce, toss again and stir in the scrambled egg until all of the fried rice is coated and the egg is cooked- this should only take about 30 seconds to 1 minute. Adjust seasoning and enjoy!

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Follow Clean Plate Club on Instagram.

Tag your meal on social media: #CleanPlateClubPod

Follow Kappy on Instagram and Twitter

Check out our Clean Plate Club Merch at www.CleanPlateClubMerch.com

Executive Producer/Host: Andrew “Kappy” Kaplan

Co-Executive Producer: Ian Cohen

Producer/Editor: Joel Yeaton

Producer: Shant Petrossian

Digital/Social Media Producers: Red Summit Productions (Celeste Rada/Harrison Sims)

Kid Voices: Leo + Ella Kaplan

Music & Sound: Jeffrey Goldford and the Likeminds

Educational Consultant: Barbara Johnson

Album Artwork: Dave Bogart

Clean Plate Club is a production of Beyond the Plate.

Host, Andrew “Kappy” Kaplan and his twins Leo + Ella share a simple and delicious recipe for buttered noodles. Once you master this technique and the “secret sauce,” you’ll be making the best buttered noodles in no time!

Best Buttered Noodles Ever

Serves 4 kids - or 2, with leftovers for the next day

½ box pasta (8 ozs. or about 2 cups uncooked), shape of your choice

1-2 tablespoons butter, cut into pieces

Kosher salt

Parmesan cheese, optional

1. Place a medium to large size pot of water over high heat and bring to a boil. Once it starts boiling, generously salt the water (about 1 tablespoon), stir to dissolve and add the pasta. Cook according to the instructions on the box, checking for doneness before you strain.

2. WAIT! Before you strain, make sure you ladle out ½ - 1 cup of the pasta cooking water and set it aside. Strain the pasta, turn heat to low, and add the pasta back to the pot.

3. Add the butter to the pot along with ¼ cup of the pasta water (eyeball it) and season with salt (about ¼ teaspoon). Stir, while gently shaking the pan back and forth, and allow the pasta water and butter to glaze the noodles, about 2-3 minutes. Add more water, ¼ cup at a time, as needed. Taste for deliciousness, sprinkle with cheese, and enjoy!

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Follow Clean Plate Club on Instagram.

Tag your meal on social media: #CleanPlateClubPod

Follow Kappy on Instagram and Twitter

Check out our Clean Plate Club Merch at www.CleanPlateClubMerch.com

Executive Producer/Host: Andrew “Kappy” Kaplan

Co-Executive Producer: Ian Cohen

Producer/Editor: Joel Yeaton

Producer: Shant Petrossian

Digital/Social Media Producers: Red Summit Productions (Celeste Rada/Harrison Sims)

Kid Voices: Leo + Ella Kaplan

Music & Sound: Jeffrey Goldford and the Likeminds

Educational Consultant: Barbara Johnson

Album Artwork: Dave Bogart

Clean Plate Club is a production of Beyond the Plate.

Alex is a mother, chef, cookbook author, and TV personality. Ava Clark is her 16 year old daughter. This recipe is from their new cookbook, Cook it Up: Bold Moves For Family Foods.

Tsukune with yakitori sauce

(Japanese Chicken Meatball Skewers)

Makes 8 skewers

1 pound ground chicken breast

1 cup panko breadcrumbs

1 small shallot, grated on a microplane

2 teaspoons finely grated ginger

1 tablespoon, plus 1 1/2 teaspoons cornstarch

Kosher salt

1 large egg, lightly beaten

4 tablespoons low-sodium soy sauce

2 tablespoons rice wine vinegar, divided

3 tablespoons mirin rice wine

1 tablespoon sugar

2 to 3 tablespoons canola oil

Metal or wooden skewers, for grilling

#1. MAKE THE MEATBALLS: In a large bowl, combine the chicken with the breadcrumbs, shallot, ginger, cornstarch, a generous sprinkle of salt, the egg, and 2 tablespoons of the soy sauce. Use a rubber spatula to combine and then add 1 tablespoon of the rice wine vinegar. Roll the mixture into 24 meatballs (or 18 to 20 cylinders).

#2. Set a wire rack over a baking sheet. Fill a shallow 2-quart pot three-quarters full with water and bring it to a simmer over medium heat. Season the water with salt. Rub a wooden spoon with some oil (this prevents the meatballs from sticking and splashing the water) and carefully drop in 6 to 8 meatballs per batch. Simmer the meatballs until they are completely cooked through, about 5 to 7 minutes (you can test one by removing it and cutting it in half). Use a slotted spoon to transfer the meatballs to the rack. Return the water to a simmer and repeat the process with the remaining meatballs.

#3. MAKE THE SAUCE: While the meatballs are cooling, in a small saucepan, combine the remaining 2 tablespoons soy sauce, remaining 1 tablespoon of vinegar, mirin, and sugar and cook over medium heat until slightly thick, about 2 to 3 minutes.

#4. Preheat a grill or a grill pan. While it's heating, thread three meatballs (or 1 cylinder) on the upper half of each skewer. If you don’t have a grill or grill pan, you can finish cooking the meatballs in a saute pan with a little hot oil until they are cooked through.

#5. GRILL AND GLAZE: Make sure you get an adult for this part! When the grill is really hot and starts to smoke, gently dip a kitchen towel in the oil and use it to grease the grill grates. Arrange a few skewers side by side on the grill and cook for 5 to 7 minutes until browned, grill marked, and hot. Repeat with the remaining skewers. Then, using a brush, glaze the meatballs with the sauce and serve warm.

*******

Follow Clean Plate Club on Instagram.

Tag your meal on social media: #CleanPlateClubPod

Follow Kappy on Instagram and Twitter

Check out our Clean Plate Club Merch at www.CleanPlateClubMerch.com

Executive Producer/Host: Andrew “Kappy” Kaplan

Co-Executive Producer: Ian Cohen

Producer/Editor: Joel Yeaton

Producer: Shant Petrossian

Digital/Social Media Producers: Red Summit Productions (Celeste Rada/Harrison Sims)

Kid Voices: Leo + Ella Kaplan

Music & Sound: Jeffrey Goldford and the Likeminds

Educational Consultant: Barbara Johnson

Album Artwork: Dave Bogart

Clean Plate Club...

Nicole is a radio host on “The Morning Mash Up,” a program featured on SiriusXM channel, Hits 1. Additionally, she is a TV host, pop culture expert, has a podcast and is a mother to two kids, Keegan and Parker.

Old-Fashioned Banana Chocolate Chip Bread

Makes 3 mini loaves

1/4 cup sour cream

1 teaspoon baking soda

1/2 cup butter, softened

1 1/4 cups sugar

2 eggs

1 1/2 cups flour

Pinch of salt

1 cup coarsely mashed bananas (about 2 small bananas)

1 cup semi-sweet chocolate chips (about 6 ounces)

1 teaspoon vanilla extract

Preheat oven to 350°.

#1. In a small dish, stir together the sour cream and baking soda and set aside.

Using a hand mixer or stand mixer, cream the butter and sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the sour cream mixture, then stir in the remaining ingredients (flour, salt, bananas, chocolate chips and vanilla) until the dry ingredients are just blended. Do not overmix.

#2. Divide the mixture between 3 greased mini-loaf pans (6”x3”x2”) and bake in the preheated 350° oven for about 40 minutes, or until a cake tester or wooden skewer inserted in the center comes out clean. Let the loaves cool in the pans for 15 minutes, remove, and continue to cool on a rack.

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Follow Clean Plate Club on Instagram.

Tag your meal on social media: #CleanPlateClubPod

Follow Kappy on Instagram and Twitter

Check out our Clean Plate Club Merch at www.CleanPlateClubMerch.com

Executive Producer/Host: Andrew “Kappy” Kaplan

Co-Executive Producer: Ian Cohen

Producer/Editor: Joel Yeaton

Producer: Shant Petrossian

Digital/Social Media Producers: Red Summit Productions (Celeste Rada/Harrison Sims)

Kid Voices: Leo + Ella Kaplan

Music & Sound: Jeffrey Goldford and the Likeminds

Educational Consultant: Barbara Johnson

Album Artwork: Dave Bogart

Clean Plate Club is a production of Beyond the Plate.

Chef Jacques is a French chef, author, TV personality, culinary educator and artist. This recipe is from the book, and video series he did with his then 13-year-old granddaughter, Shorey, called A Grandfather’s Lessons. Check out more great recipes in the video library on the Jacques Pépin Foundation website.

Curly Dogs

Serves 2

For the Curly Dogs:

2 hot dogs

1 teaspoon peanut oil

1 hamburger bun, split in half

About ½ cup pickle relish

For the Pickle Relish:

1 dill pickle, cut into ¼-inch dice (about ¼ cup)

¼ cup coarsely chopped mild onion, such as Vidalia or Maui

¼ cup diced (¼-inch) tomato

2 tablespoons sliced scallion

1 tablespoon ketchup

1 teaspoon hot chili sauce, such as Sriracha

¼ teaspoon salt

¼ teaspoon sugar

#1. With a sharp paring knife, cut the hot dogs lengthwise about halfway through the meat. Then make crosswise cuts in each one, spacing them about 1/3-inch apart, and cutting about halfway through the meat. You should have about 12 cuts on each hot dog.

#2. Heat the oil in a sturdy skillet. Add the hot dogs and cook over medium heat for about 3 minutes, shaking the pan so the hot dogs roll over and brown on all sides. They will start curling up into wheels.

#3. While the hot dogs are cooking, toast the bun until it is crusty. Place a curly dog on each bun half, curling it into a wheel. Spoon the relish into the centers and serve.

#4. For the Pickle Relish: combine all the ingredients in a bowl. Cover and refrigerate until needed.

*******

Follow Clean Plate Club on Instagram.

Tag your meal on social media: #CleanPlateClubPod

Follow Kappy on Instagram and Twitter

Check out our Clean Plate Club Merch at www.CleanPlateClubMerch.com

Executive Producer/Host: Andrew “Kappy” Kaplan

Co-Executive Producer: Ian Cohen

Producer/Editor: Joel Yeaton

Producer: Shant Petrossian

Digital/Social Media Producers: Red Summit Productions (Celeste Rada/Harrison Sims)

Kid Voices: Leo + Ella Kaplan

Music & Sound: Jeffrey Goldford and the Likeminds

Educational Consultant: Barbara Johnson

Album Artwork: Dave Bogart

Clean Plate Club is a production of Beyond the Plate.

Host, Andrew “Kappy” Kaplan and his twins Leo + Ella share a recipe they all cooked with their classes at school. All of the kids helped peel, chop, mix and mash…and most importantly…TASTED!

Pumpkin-Spiced Applesauce

Makes 2-3 cups

2-3 pounds apples, variety of choice (approximately 5-8 apples), peeled, cored and rough chopped

1/4 cup water

3-4 tablespoons brown sugar (you may use white sugar)

5 little shakes of ground cinnamon, about 1/2 teaspoon

2 big shakes of pumpkin pie spice, (about 1/2 teaspoon)

A squeeze of a lemon, about 1 teaspoon, optional

Other Optional Flavoring: grated nutmeg, maple syrup, ground ginger, ground clove

#1. In a medium size pot, combine the apples, water, brown sugar, cinnamon, and pumpkin pie spice (and lemon, if using). Bring the mixture to a light bubble, cover, and cook over medium-low to medium heat until the apples are soft and pierce easily with a fork or the tip of a knife, about 15 to 20 minutes. Stir the mixture carefully every now and then.

#2. Let the apple mixture cool slightly, then mash with a potato masher or fork for a chunky consistency or blend/puree for a smoother consistency.

This episode is brought to you by Martin’s Famous Potato Rolls.

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Follow Clean Plate Club on Instagram.

Tag your meal on social media: #CleanPlateClubPod

Follow Kappy on Instagram and Twitter

Check out our Clean Plate Club Merch at www.CleanPlateClubMerch.com

Executive Producer/Host: Andrew “Kappy” Kaplan

Co-Executive Producer: Ian Cohen

Producer/Editor: Joel Yeaton

Producer: Shant Petrossian

Digital/Social Media Producers: Red Summit Productions (Harrison Sims)

Kid Voices: Leo + Ella Kaplan

Music & Sound: Jeffrey Goldford and the Likeminds

Educational Consultant: Barbara Johnson

Album Artwork: Dave Bogart

Clean Plate Club is a production of Beyond the Plate.

Host, Andrew “Kappy” Kaplan and his twins Leo + Ella share a SUPER YUMMY breakfast dish (you can also serve as dessert - shhh, we won’t tell) made with leftover dinner rolls AND leftover cranberry sauce from Thanksgiving.

(Leftover) Dinner Roll French Toast Cups with Cranberry-Maple Glaze

Serves 4-6

3 eggs

1/2 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

1/2 teaspoon salt

2 tablespoons brown sugar

2 cups heavy cream, half & half or milk

8 leftover soft dinner rolls (such as Martin’s Sweet Dinner Potato Rolls), cut or torn into approximately ½” size pieces (about 4-5 cups)

2 tablespoons white chocolate chips, optional

1/3 - 1/2 cup leftover cranberry sauce

2 tablespoons maple syrup

1/4 cup toasted pecans, chopped, for garnish, optional

Preheat oven to 350 degrees. Coat a 12-cup muffin pan with cooking spray.

#1. In a large mixing bowl, whisk the eggs, vanilla, cinnamon, salt, and brown sugar. Add the heavy cream and continue whisking until everything is combined.

#2. Add the cut or torn bread to the bowl and gently mix well until all of the bread is coated in the egg mixture. Let sit for around 30 minutes before baking, giving a gentle stir halfway through.

#3. Using a 1/4 cup measurer, divide the mixture evenly among the 12 muffin cups. Divide the white chocolate chips evenly (if using) and bake for about 20 minutes, or until golden brown and cooked through.

#4. While they are baking, in a small bowl, mix the cranberry sauce and maple syrup together.

#5. When the French Toast Cups are cooked, remove the muffin pan from the oven and serve with the cranberry-maple glaze and chopped pecans (if using).

This episode is brought to you by Martin’s Famous Potato Rolls.

*******

Follow Clean Plate Club on Instagram.

Tag your meal on social media: #CleanPlateClubPod

Follow Kappy on Instagram and Twitter

Check out our Clean Plate Club Merch at www.CleanPlateClubMerch.com

Executive Producer/Host: Andrew “Kappy” Kaplan

Co-Executive Producer: Ian Cohen

Producer/Editor: Joel Yeaton

Producer: Shant Petrossian

Digital/Social Media Producers: Red Summit Productions (Harrison Sims)

Kid Voices: Leo + Ella Kaplan

Music & Sound: Jeffrey Goldford and the Likeminds

Educational Consultant: Barbara Johnson

Album Artwork: Dave Bogart

Clean Plate Club is a production of Beyond the Plate.