Good and Different Recipes for Kids?!


Question:

Good and Different Recipes for Kids?

My daughter generally eats pretty healthy, but I am tired of eating the same things. We eat a lot of pita pizzas, nitrate free organic hot dogs and pasta. She loves shrimp, but as you know it can get quite expensive. Perhaps some recipes to stretch the shrimp. She doesn't really like chicken that much. She loves steak, again expensive, but also not that healthy.


Answers:
HEALTHY POTATO SOUP

3 cups potatoes, cubed
1 cup water
1/2 cup carrot, sliced
1/2 cup onion, diced
1/2 tsp. salt
1 chicken bouillon cube
1 1/2 cups lowfat milk
2 tbsp. flour
1/4 lb cheese, grated

Cook the vegetables (first 5 ingredients) until done. Don't drain!
Add next 4 ingredients (bouillon through cheese). Cook until thickened.

Makes 3 - 4 servings.


HEALTHY & EASY TUNA SANDWICHES

1 can tuna
4 tbsp non-fat sour cream
2 tbsp sweet relish
1/4 cup finely shredded mozzarella cheese
dash of salt and pepper

Mix tuna, non-fat sour cream, sweet relish (add more or less to taste), cheese and seasoning. Spread on toasted bread or on crackers - it's delicious!
(I think it's best with whole wheat or squaw bread.)

Enjoy!

If she likes shrimp then here's a healthy and not so expensive recipe for shrimps.

1. Take an onion, put it in a skillet and heat up in olive oil.
2. Add a little (like a handful) of shrimps and add some salt and pepper
3. After the shrimps have been cooked for 5 minutes, add spinach, mushrooms, cook for 5 minutes
4. Add a can of baked beans
5, When the spinach is done take it off the stove.
6. Add some cheese.
7. Serve with tomato soup and garlic bread

What about Highliners frozen fish fillets. If she likes shrimp then she probably likes salmon. I buy the packs of Tilapia, Salmon, Sole, etc. for about $5 and each pack contains 5 fillets.

That's cheap and healthy.

Shrimp and Rice Bowls

3 C. hot cooked rice
1 (11 oz.) can sweet corn, drained
1/4 C. drained and chopped oil-packed, sun-dried tomatoes, reserving oil
1 C. shredded Italian cheese blend
1/4 C. plus 1 T. slivered fresh basil leaves
1/2 t. salt, divided
1 lb. medium shrimp, peeled and deveined

In large bowl, combine rice, corn, sun-dried tomatoes, cheese, basil and salt. Spoon into individual bowls.

To broil shrimp in oven, place shrimp on broiler rack coated with cooking spray. Brush shrimp with reserved oil from tomatoes. Broil 4 to 5 inches from heat 4 minutes. To cook shrimp on outdoor grill, brush with reserved oil from tomatoes, cook skewered shrimp over hot coals 4 minutes. Turn and brush with additional tomato oil. Grill 4 to 5 minutes or until shrimp are done. Top rice bowls with shrimp.

Makes 4 servings.


Creole Shrimp

3 Tbsp. Crisco
1 medium onion, sliced
1 medium green pepper, chopped
2 8-oz cans tomato sauce
1/2 bay leaf
1 7-oz pkg. frozen shrimp, thawed
1/2 tsp. salt
1/8 tsp. black pepper
2-1/2 cups cooked rice
cayenne pepper for taste

Melt Crisco in 2 quart saucepan. Add onions and green pepper. Cook slowly, stirring occasionally until tender.

Add tomato sauce, bay leaf, shrimp salt, and black pepper. Simmer 15 minutes.

Add rice, heat.

Add cayenne pepper for taste.


Shrimp and Vegetable Stir-Fry

3 T. cornstarch
1 (14 oz.) can chicken broth
1 T. soy sauce
1/2 t. sesame oil, optional
2 T. vegetable oil, divided
1 lb. medium shrimp, peeled and deveined
4 C. cut-up vegetables (thinly sliced carrots, green pepper strips, sliced green onions, snow peas, sliced water chestnuts, sliced pimientos, etc.)
1/2 t. ground ginger
1/4 t. garlic powder or
2 garlic cloves, minced
4 C. hot cooked rice

In a small bowl, mix cornstarch, broth, soy sauce and sesame oil if desired; set aside. Heat 1 tablespoon vegetable oil in skillet. Add shrimp and stir-fry until pink. Remove shrimp from skillet; set aside. Add remaining vegetable oil to skillet.

Add vegetables, ginger and garlic and stir-fry until crisp-tender. Stir cornstarch mixture; add to skillet. Cook until mixture boils and thickens, stirring constantly. Return shrimp to skillet and heat through. Serve over rice.

Makes 4 servings.

While steak may be pricey, if you get it on sale it can be very affordable, also surprisingly, cuts like top round, eye of round, top sirloin and bottom round are quite comparable in fat to a chicken breast.

For Shrimp, here are some recipes to try:

Here's one w/ Asian Flair:

Udon Shrimp Recipe
This is easy and very good tasting. It can be prepared in 15 minutes. Total cost around $10.00 with shrimp at $4.99/lb. This is a restaurant quality dish.

2-4 servings 15 min 10 min prep

6 ounces udon noodles (not sure of weight but 1 packet will do)
1 teaspoon garlic powder
1 lb shrimp, purchase precooked shelled
olive oil
fresh snow peas, ends snipped, halved
3 green onions, cut in 3/4-inch pieces
1 anaheim chili, seeded, halved long ways, cut into 1/2 strips
***YOU may want to cut back on this for your daughter.

In a wok, coat the bottom of the pan with olive oil, not too much. Add the contents of the udon flavoring packet and garlic powder. When the pan gets hot, add the shrimp, stirring around to cook and coat with the spices and oil. Cook about 1 minute then remove.
Add the remainder of the ingredients and quickly stir fry. Do not over cook.
Add the udon, only cooking till it comes to temperature. Return the shrimp to the wok and serve.
The key is to not overcook this meal. You want to just heat the shrimp and the veggies should be crisp.
Want more garlic flavor, go for it.

Here is a pasta shrimp dish that is healthy:
http://allrecipes.com/recipe/shrimp-with...

Baked Shrimp Scampi (Cost $5.17):
http://www.supermarketguru.com/page.cfm/...

Shrimp Risotto:
http://www.supermarketguru.com/page.cfm/...

Anyway, good luck, happy cooking!




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