Can you share a healthy but kid-friendly recipe for dinner?

Answer 1

Fresh,homemade "Shepard's-pie" with side vegetables. It's full of vitamins and kid's friendly on top you can serve it with a "carrot-face" etc. to attract their attention.

Answer 2

Tomato Soup--with a tablespoon or so of peanut butter stirred into the soup( they won't know it's there) extra Protein! Grilled Cheese Half and Pickles, Olives. Celery, Carrot, whatever Veggie your kids like on the side! Jello with Coolwhip! Milk or Water!

Answer 3

My son (18 months) likes chicken breast marinated in either Italian dressing with a squirt of lemon juice, or marinated in Dijon and Honey marinade by Lawry's. I usually serve it with green bean or broccoli, and some elbow pasta with a tad of butter (just enough to coat the pasta) and Parmesan cheese. He loves it!!

A few more things he really likes are ravioli (or tortellini), meatloaf, Morningstar Farms Mushroom Lovers veggie burgers, and spaghetti & meatballs.

Good luck!

P.S. How old are the kids...that might help a little with menu suggestions.

Answer 4

my youngest son is a very picky eater.

I have made mac and cheese with frozen broccoli added while the mac is boiling, drain add cheese, and you have a side dish. If you want a meal in a bowl, just add diced up turkey hot dogs, crumbled sausage, or bacon to have added protein.
I have also added finely diced carrots in place of the broccoli for variety.

Two flour tortias, filled with cheese, and scrambled eggs= Breakfast Pizza
Two flour tortias, re-fried beans, cheese and offered with salsa and sour cream for dipping= Mexican pizza
Hope these are helpful and received well.
Blessings!

Answer 5

Most the recipes on my site were created just to please kids. Try the Meatloaf Florentine and Orange-Basil Sweet Potatoes ... or any of the other recipes on the site. The meatloaf is very kid friendly with roasted tomatoes and cheese and herbs baked in.

Answer 6

share healthy kidfriendly recipe dinner

Answer 7

Porcupine Balls

1 egg
½ cup water
1 envelope lipton onion soup mix
1 ½ lbs lean ground beef
½ - ¾ cup uncooked minute rice
1 – 46 oz bottle of Campbell Tomato Juice
1 tsp sugar

Beat egg slightly with water and 2 tbs soup mix. Mix lightly with beef and ¼ cup of rice. Shape into large meatballs (1 ½ to 2 inches). Roll in remaining rice, pressing it lightly into the meatball. Use more rice if needed.

Heat tomato juice to boiling. Stir in remaining onion soup mix and sugar. Place meatballs in sauce and cover. Simmer, stirring several times for 50 minutes.


Moms Sweet & Sour Meatloaf

Sauce:
2 small cans tomato sauce
1/4 cup worchestershire sauce
1/2 onion chopped
1 tablespoon dried parsley
1/2 cup brown sugar

Mix all sauce ingredients together in bowl, set aside.

Ingredients (Meatloaf):
2 pounds ground beef
1/2 chopped onion
1 egg, beaten
1/2 cup or more if needed, quick oatmeal (not instant)
1 teaspoon garlic salt

In another bowl add ground beef, 1/2 chopped onion, egg, oatmeal, garlic salt, pepper, and 1/3 of the sauce mixture. Mix together well.

Place in pan, making space between meat and pan around edges with fingers. Flatten top, spread more sauce over top and cook 1 hour, at 350F. Drain off grease half way (30 min) and add more sauce. Reserve some sauce for adding when served. The oatmeal disappears, is healthy and you can't taste it. It just holds it together better. Add more if you need it.

Hash Brown Casserole Recipe.

INGREDIENTS:
1 pkg. frozen hash browns (country style - 30oz)
1 cup sour cream
1 stick margarine (4 oz) or butter
1 can cream of chicken soup
1 T. instant minced onion (or freshly chopped onion to taste)
2 cups shredded sharp cheddar or colby cheese


PREPARATION:
Melt margarine. Place hash browns in 9 x 13 dish. Pour margarine over and mix well. Mix sour cream, soup, onion, and cheese in a large mixing bowl. Pour hash browns in the bowl and mix all together well. Then put all back in the 9 x 13 pan.
Bake uncovered at 350 degrees for one hour.

My kids love this one. I add 2 cans of biscuits, because they like the dumplings so much. Makes great leftovers.

Chicken and Dumplings

1 whole chicken
1 bay leaf
2 tsp garlic salt
6 black peppercorns
6 cups of water
1 cup baby carrots
1 package refrigerator biscuits (10 – 12)

Place chicken in crock pot and add everything except carrots. Cook on low for about 8-10 hours. Remove chicken and de-bone. Pour broth into large pot on stove and heat until boiling. Add carrots and cook for 30 minutes. Thicken broth with cornstarch or flour mixed with cold water. Tear refrigerator biscuits into 3-4 pieces each and drop into boiling broth, lower heat and cover. Simmer for about 5 minutes, until biscuits puff up. Add chicken and carrots, stir, and serve.

Answer 8

DEEP DISH PIZZA CRUST CHICAGO STYLE

1 c. water
1/4 c. shortening
1 1/2 tbsp. sugar
1 tsp. salt
1 1/2 pkg. active dry yeast
1/2 c. lukewarm water
3/4 c. yellow cornmeal
3 or 3 1/2 c. flour
yellow cornmeal

Heat 1 cup water, shortening, sugar and salt until shortening melts. Cool to lukewarm. Soften yeast in 1/2 cup lukewarm water. Combine yeast and shortening mixtures in large bowl. Add cornmeal and flour to shortening mix and knead until smooth and workable. Oil pizza pans with olive oil and sprinkle with cornmeal. Press dough into pans and pierce with a fork several times. Bake in 425 degree preheated oven for 7 minutes. Remove and add your favorite pizza toppings and bake for additional 20 to 25 minutes.

GARDEN PIZZA TOPPING:

2 tbsp. oil
2 sm. zucchini, sliced very thin
1 med. red onion, chopped
2 broccoli stalks, chopped
8 oz. Chinese pea pods
2 sweet red peppers, diced
2 yellow peppers, diced
1 tbsp. thyme
Black pepper, to taste
2 oz. Parmesan cheese

Preheat oven to 450 degrees. Saute zucchini, onion and broccoli in oil until slightly tender. Add pea pods and stir several minutes. Add peppers, thyme and black pepper. Stir another minute. Divide mixture over 2 pre baked pizza shells. Sprinkle with Parmesan cheese and heat 5 to 7 minutes.


SPAGHETTI SAUCE WITH MEATBALLS CHICAGO STYLE

SAUCE:
1 med. onion, chopped
1 med. can stewed tomatoes
2 sm. cans tomato sauce
1 sm. can tomato paste
1/2 c. olive oil
1 tsp. ground oregano
1 tsp. ground sweet basil
2 tsp. salt
1 tsp. black pepper
2 c. water

Lightly brown onions in olive oil. Blend in tomato paste and sauce, using water to rinse cans. Add stewed tomatoes and spices. Bring to gentle boil. Lower heat and steam for three hours.

MEATBALLS:
1 egg
2 cloves garlic, finely minced
1 c. milk
1/2 c. chopped parsley
1 tsp. ground thyme
1 c. bread crumbs
3 lbs. meat loaf mixture

Ground beef, pork and veal. Ground turkey bread may be substituted.
Blend all well. When sauce has thickened, mold meat into balls and drop into cooking sauce. Continue cooking for at least 1 hour. Sauce should remain thick to pour over pasta.


GROUND BEEF MASHED POTATO BAKE

1 lb. Ground Beef
1 small onion
1 can green beans
1 can cream of mushroom soup
6 medium potatos – cooked and mashed
1 cup chedder cheese


Brown ground beef with diced onions...drain...add can of mushroom soup...add can of drained green beans...salt & pepper...put in a caserole dish...add mashed potatoes on top leaving center open...sprinkle with shredded cheddar cheese...bake in oven on 350 for 30 minutes or so...until bubbly.

CHEESE AND POTATO PEROGIE

Potato and Cheese Filling:
1 tablespoon grated onions
2 tablespoons butter
2 cups cold mashed potatoes
1 cup cottage cheese (or more)
salt and pepper

Perogie:
2 1/2 cups flour
1/2 teaspoon salt
1 egg
2 teaspoons oil
3/4 cup warm water

Potato and Cheese Filling:
Cook the onion in butter until tender. Combine it with potatoes and cheese. Season to taste with salt and pepper.
Vary the proportions and ingredients in this recipe to suit your taste.
Mix the flour with the salt in a deep bowl. Add the egg, oil and water to make a medium soft dough. Knead on a floured board until the dough is smooth.
Caution: Too much kneading will toughen the dough.
Divide the dough into 2 parts. Cover and let stand for at least 10 minutes.
Prepare the filling. The filling should be thick enough to hold its shape.
Roll the dough quite thin on a floured board. Cut rounds with a large biscuit cutter, or as most old-world grandmothers did, with the open end of a glass.
Put the round in the palm of your hand. Place a spoonful of filling in it, fold over to form a half circle and press the edges together with the fingers. The edges should be free of filling. Be sure the edges are sealed well to prevent the filling from running out.
Place the pierogi on a floured board or tea towel and then cover with another tea towel to prevent them from drying out.

COOKING: Drop a few pierogies into a large quantity of rapidly boiling salted water.
Do not attempt to cook too many at a time.
Stir VERY gently with a wooden spoon to separate them and to prevent them from sticking to the bottom of the pot. Continue boiling for 3-4 minutes.
The cooling period will depend upon the size you made it, the thickness of the dough and the filling.
Pierogies will be ready when they are puffed.
Remove them with a perforated spoon or skimmer to a colander and drain thoroughly.
Place in a deep dish, sprinkle generously with melted butter to prevent them from sticking. Cover and keep them hot until all are cooked. Serve in a large dish without piling or crowding them. Top with melted butter- chopped crisp bacon and/or chopped onions lightly browned in butter.

REHEATING: One of the great things about perogies, is that they can be made in large quantities, refrigerated, frozen and reheated without loss of quality.
Many prefer reheated perogies as compared to freshly boiled ones.
To re-heat, you can: 1) pan fry pierogies in butter or bacon fat until they are light in color or, 2) heat the pierogies in the top of a double boiler or in the oven until they are hot and plump or, 3) deep fry them.

My 8 year old daughter loves all of these.