My Little School House 
Main Office: 107-45 89th Street Ozone Park, NY 11417
Main Number: (347) 561-5522
Locations throughout Ozone Park 
Now Caring for Ages: 6 months through 12 years



1 1/4 pound turkey, ground
1/2 medium onion
1/2 medium bell pepper, red
1 clove garlic
1 large egg
1 1/2 tablespoon Worcestershire sauce
1 tablespoon Italian Seasoning
1/2 cup panko (Japanese bread crumbs)
2 ounce Swiss cheese
1/2 teaspoon salt
1/2 teaspoon black pepper, ground
1/2 cup ketchup
1 tablespoon mustard
1 tablespoon honey


Preheat oven to 375 degrees F and grease a loaf pan.
Dice the onion and bell pepper. Saute in a pan over medium heat until soft; add garlic and cook for 30 seconds more.
Add veggies to a bowl with the ground turkey, egg, Worcestershire sauce, Italian seasoning, bread crumbs, Swiss cheese, salt and pepper. Use your hands to combine the ingredients together. Try not to over-mix!
Dump into your prepared loaf pan and use your hand to make a rounded top to your loaf.
Place in the oven; bake for 40-45 minutes.
While the meatloaf is baking, make the sauce. Combine ketchup, mustard and honey in a small bowl.

Spread sauce over the top of your meatloaf and then put it back into the oven for another 15 minutes.
Serve topped with a little chopped parsley for color!

Veggie Muffins


8 large egg
1/2 cup cottage cheese
1 cup cheddar cheese, shredded
3 cup spinach
7 slice cooked bacon
1 pepper bell pepper, orange

Preheat oven to 350 F, and lightly grease a standard-sized muffin pan (we like silicone.)
Chop the bell pepper and bacon and add to a large mixing bowl.
Add eggs, cottage cheese, shredded cheddar, and a pinch of salt and pepper.
Chop the spinach, and heat in a small skillet (add a teaspoon of oil if needed) until the leaves are just wilted, about two minutes. Let cool slightly, then add the spinach to the mixing bowl. Stir until well-combined.
Scoop the egg and veggie mixture into the muffin tin and bake 25-30 minutes, or until eggs have set. Cool slightly before removing from the pan.

One Pan Chicken and Veggies


4 tablespoon olive oil
3 tablespoon honey
3 clove garlic
1 tablespoon soy sauce, low sodium
1/8 teaspoon salt
1/8 teaspoon black pepper, ground
1 pound chicken breast
4 medium potato, red
2 cup green beans
Preheat oven to 400 degrees F. Lightly oil a baking sheet, or cover with aluminum foil.
In a small bowl, whisk together 3 tablespoons olive oil, honey, garlic and soy sauce. Season with salt and pepper to taste. Combine the olive oil mixture and chicken breasts in a gallon size ziplock bag. Shake to coat the chicken well and then let marinate while washing and cutting the potatoes.
Place potatoes in a single layer onto the prepared baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Top with the chicken in a single layer and pour the rest of the marinade mixture over the chicken breasts.
Put in the preheated oven and roast until the chicken is completely cooked through (internal temperature of 165 degrees F), about 25-30 minutes. Stir in the green beans during the last 10 minutes of cooking time. Then broil on high for 2-3 minutes, or until chicken is caramelized and veggies are slightly charred.

Easy Breakfast Casserole

Remove crusts from 12 slices of bread, and tear the bread into small pieces. Place enough bread in the bottom of a 9 X 13 baking dish to form a thin layer. Reserve the rest of the bread for the topping.

Over the layer of bread, add:

a layer of 3 cups cooked cubed ham
a layer of chopped frozen broccoli (thawed)
a layer of 8 ounces shredded cheddar cheese

3 cups milk
5 beaten eggs
1 ¼ teaspoon salt (optional)
1 teaspoon dry mustard
Pour the milk/egg mixture over the layers in the baking dish.

Toss remaining bread pieces with a tablespoon of melted butter and sprinkle over casserole.

Bake about 45 minutes at 325 degrees. Let cool. Cut into squares

“Dipper” French Toast

You will need:

4 slices of French bread
½ cup of milk
2 eggs
1 teaspoon sugar
1 teaspoon cinnamon
Cut each slice of bread into 4-5 even sticks. Mix together the milk and eggs, add cinnamon and sugar and mix again.

Dip bread sticks into the egg mixture and grill on a buttered skillet over medium-high heat. Cook until both sides are golden brown and let cool.

Put syrup into small cups and let the kids dip.


Breakfast Parfait

Use clear plastic cups to layer yogurt, then granola and the fruit of your choice. Strawberries, blueberries or peaches work well. Repeat layers for a tasty breakfast treat.


Oatmeal Carrot Muffins

Make this easy breakfast recipe the night before. Serve with fresh fruit for a simple breakfast.

Blend together:

1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon cinnamon
Then add:

1 cup milk
1 egg, beaten
1/2 cup packed brown sugar
1/4 cup melted margarine
Quick Breakfast Menu Ideas

Pancakes with warmed up peaches and whipped cream
Warm cinnamon rolls (homemade or store bought) served with fresh fruit
Micro-waved sliced apples with brown sugar and butter served over toaster waffles
Waffles with assorted fruit
Wheat toast, cantaloupe, and milk
Ready to eat cereal, bananas, and milk
Eggs, toast, peaches, and milk

Easy Apple Turnovers

Combine chopped apples with a bit of cinnamon and brown sugar. Unroll one package of refrigerator crescent rolls. Place a spoonful of the apple mixture in the center of each triangle of dough. Fold the dough over the filling and press the edges firmly together. Bake at 375 degrees for 10 to 12 minutes.


Pizza for Breakfast

1 lb. pork sausage, 1 cup frozen hash browns, thawed, 1 cup shredded cheddar cheese, 5 eggs, ¼ cup milk, 2 tbsp. grated parmesan cheese, 8 ounce can refrigerated crescent rolls, salt and pepper to taste.

Brown and drain sausage. Separate the rolls into rectangles, place in an un-greased 9 X 13 inch pan. Press the rectangles together to form a crust. Place the sausage, potatoes, and cheddar cheese over the crust. Beat together the eggs, milk, and salt and pepper. Pour over the crust. Sprinkle with parmesan cheese and bake for 25-30 minutes at 350 degrees.


Easy French Toast

*This breakfast menu idea couldn't be simpler.

1 loaf of French bread, 3 cups milk, 6 eggs, 1/3 cup sugar, 2 tsp. vanilla

Grease 9 X 13 inch pan. Tear the bread into pieces and place in the pan. Combine the remaining ingredients and pour them over the bread. Bake for 45 minutes at 375 degrees. Sprinkle with powdered sugar and serve with syrup.


Overnight French Toast

Try this simple breakfast menu idea to make a great morning meal practically effortless.

Spread ¼ cup room temperature butter over the bottom of a large baking pan with 1 inch sides. Arrange 12 (3/4 inch thick) slices of French bread in pan. Combine 6 beaten eggs, 1 ½ cups milk, ¼ cup sugar, 2 tablespoons maple syrup, and 1 teaspoon vanilla. Pour the mixture over the bread. Turn the bread slices to coat. Cover with plastic wrap and refrigerate overnight.

Preheat oven to 400 degrees. Bake French bread about 10 minutes. Turn bread over and bake until golden, about 4-5 minutes longer. Sprinkle with powdered sugar and serve with maple syrup.


Banana Tortilla

You'll need several 8 inch tortillas, peanut butter, grape jelly and small peeled bananas

Warm the tortillas in the microwave. Spread with peanut butter and jelly. Place banana on tortilla and roll up.


Fun Muffins

Make any muffin mix according to package directions. Before baking, use raisins to create happy faces on top.

Kids love this breakfast menu idea. Serve with fresh fruit.


Applesauce Oatmeal Muffins

Combine 1 ½ cups of rolled oats, 1 ¼ cups flour, 1 teaspoon baking powder, ¾ teaspoon baking soda, 1 cup applesauce, ½ cup milk, ¾ teaspoon cinnamon, ½ cup brown sugar, 3 tablespoons oil, and 1 egg. Mix just until all ingredients are blended well. Place paper baking cups in a muffin pan, and fill each cup until almost full.

Combine ¼ cup rolled oats, 2 tablespoons brown sugar, ¼ teaspoon cinnamon, and 1 tablespoon melted butter or margarine. Sprinkle this mixture over the muffins prior to baking.

Bake for 20-22 minutes at 350 degrees. Makes 12 muffins. Best if served warm.