What are some quick,healthy,and yummy recipes for toddlers and younger children?!
What are some quick,healthy,and yummy recipes for toddlers and younger children?
Answers:
Ants on a log - Peanut butter on celery sticks with raisins on it
apples and peanut butter
i make my kids fruit salad with apples, bananas, honey dew, cantelope, and strawberries then I take an orange and i cut it in half and I squeeze it over the whole salad and then I don't have to add any sugar its sweet enough. it lats in the fridge for a few days, the bananas get real soggy so I cut those up when i'm about to give the kids the fruit salad.
give them carrots or other veggies cut up with some ranch dressing to dip them in or some other dip. kids love anything they can eat with their hands. fruit is always a good snack and jello is a good snack, make it with juice or sprite (or other carbonated drink) and it will give it an extra kick. Hope this helped. Good luck!
Source(s):
Mom of 2
boil beef until tender, put some carrots & potatoes & sometimes add cabbage. blend it... hmmm... yum yum!
Yummy shredded chicken and vegi wraps. You can use any vegis they eat, cold or hot. Roast chicken, then shred it, and a sauce and roll up in a whol wheat tortilla. I also love fruit salad, homemade chicken nuggets (cut up chicken into bite sizes, egg wash, crush slatine crackers then coat the chicken with crackers and bake for 15 minutes in a 400 degree oven. You can freeze these for up to 6 months and they are so much healthier than mcdonalds, but are still fun for little ones.
Mostly all kids will love this. And also you can do it quickly.
Try this.
Bread pudding.
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1. Put the bread in the toaster and toast for brown color
2. Make it powder using mixie or food processor
3. Boil milk with half or one spoon of butter.
4. When it starts boiling add sugar and stir well
5. Once the sugar dissolved fully add the powdered bread and stir it nicely.
6. Add one or half spoon of butter and put fried cashews for nice look and taste.
It taste yummy.
Shake-It-Up Chicken Nuggets
Ingredients
1-3/4 cups herb-seasoned crumb stuffing mix
1/4 cup grated Parmesan cheese
3 tablespoons margarine
1/4 cup low-fat buttermilk
1/4 teaspoon ground black pepper
2 boneless, skinless chicken breasts (approximately 1 pound)
1. Preheat oven to 450 degrees F.
2. Measure stuffing mix into resealable plastic bag. Seal bag and place on flat surface. Crush crumbs by rolling and pressing rolling pin over bag.
3. Open bag and add Parmesan cheese. Reseal bag and shake to mix thoroughly.
4. Melt margarine (see Cook's Note)
5. Place melted margarine, buttermilk, and pepper in medium shallow bowl. Stir well with spoon. Set aside.
6. Rinse chicken breasts and pat dry with paper towels.
7. Place chicken breasts on cutting board. Cut chicken with small, sharp knife into 16 chunks of the same size. (Each chicken breast should give you 8 chunks or pieces.)
8. Dip each chicken chunk into buttermilk mixture, covering all sides. Let extra buttermilk mixture drip off. Place 3 dipped chunks at a time into bag of crumbs. Seal bag tightly and shake until chicken pieces are evenly coated with crumbs.
9. Place coated nuggets on an ungreased baking sheet. Repeat with remaining chicken chunks.
10. Place baking sheet in oven. Bake nuggets 4 minutes.
11. With oven mitts, remove pan from oven. Using tongs, turn over each nugget.
12. Return to oven and bake 4 to 5 minutes, or until medium golden brown.
13. With oven mitts, remove pan from oven. Using tongs, remove nuggets to platter or plates. Serve nuggets
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Slumber Party French Toas
Ingredients
1/4 cup (1/2 stick) margarine
1/2 cup firmly packed dark brown sugar
3/4 teaspoon ground cinnamon
Liquid egg substitute equal to 2 eggs
1/4 cup skim milk
6 1-inch-thick slices French bread
1 to 2 tablespoons powdered or confectioners' sugar
Instructions
1. Place margarine in baking pan or heat-proof baking dish. Place pan on burner. Turn heat to low. Heat margarine until melted.
2. Place brown sugar in small bowl. With fork, stir in cinnamon. Sprinkle mixture evenly over melted margarine in baking pan or dish.
3. Combine egg substitute and milk in glass pie plate. Mix with fork until blended.
4. With fingers or fork, dip bread slices into egg mixture to coat both sides. Lay slices over sugar-cinnamon mixture in baking pan or dish. Pour any remaining egg mixture over the bread slices.
5. Cover pan with foil and refrigerate overnight.
6. Remove pan from refrigerator 1 hour before baking. Let stand on the kitchen counter to reach room temperature.
7. Preheat oven to 375 degrees F.
8. Carefully place pan of French toast in hot oven. Bake 25 minutes.
9. Using oven mitts, remove pan from oven to wire cooling rack. With oven mitts, carefully remove foil from pan.
10. Return pan to hot oven. Bake for 15 minutes longer.
11. Using oven mitts, remove pan to cooling rack. Sprinkle French toast with powdered sugar. Serve warm.
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Top Hat Pizza
Ingredients
1 7-to 7-1/2-inch round piece whole-wheat pita or pocket bread
3 tablespoons prepared pizza sauce
1/4 green or red bell pepper
1/4 small onion
1/8 teaspoon dried Italian herb seasoning
1/2 ounce part-skim mozzarella cheese (2 tablespoons grated)
1/2 teaspoon grated Parmesan cheese
Instructions
1. Peel and chop onion Measure out 2 teaspoons and set aside. (Save the rest to use in another recipe.)
2. Rinse bell pepper and place on cutting board. Remove seeds and white pith from inside the pepper. With small, sharp knife, chop bell pepper. Measure out 1 tablespoon and set aside. (Save the rest to use in another recipe.)
3. Grate cheese if it is not pre-shredded
4. Preheat oven to 400 degrees F.
5. Using kitchen scissors cut out a circle from top layer of the pita bread, leaving 1 inch of top all around to form an edge or border. Same cut-out circle.
6. Place bottom of pita on cookie sheet or baking sheet. Using oven mitts, put on middle rack in hot oven. Bake 5 minutes.
7. With oven mitts, carefully remove from oven and place pan on wire cooling rack. Cool slightly.
8. Place cooled pita on cutting board. Using small spatula or spoon, spread pizza sauce evenly on top and also under the edge of the pita bread. Sprinkle bell pepper, onion, Italian seasoning, and mozzarella cheese evenly on top of sauce. Top with reserved circle of pita bead to form a "hat."
9. Return completed pizza to cookie sheet or baking sheet. Bake in hot oven for 8 to 9 minutes.
10. With oven mitts, carefully remove pan from oven to cooling rack.
11. Sprinkle with Parmesan cheese and let stand a few minutes.
12. Place pizza on cutting board. Cut in half with kitchen scissors, small knife, or pizza cutter. Serve hot