7 HEALTHY AND EASY MEALS YOUR CHILD WILL LOVE
We all know that children can sometimes be picky eaters, even some adults have a hard time trying new foods. Do you ever have a meal planned and prepped out and one or all of your children decide that they actually do not like what you plan to serve? They may have even just eaten the exact meal the week before and loved it. This can be frustrating as a parent.
Here are a few healthy and easy recipes that even the pickiest eater is sure to love.
Slow Cooker Shredded Mexican Chicken
• 4-6 boneless, skinless chicken breasts
• 1 can salsa of your choice
• 1 packet taco seasoning (or 1 ½ – 2 tbsps. of your own)
Taco seasoning recipe:
Yield: Roughly 2 tbsps.
• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp salt
• 1 tsp paprika
• ½ tsp onion powder
• ½ tsp garlic powder
• ½ tsp cayenne pepper (only ¼ if you don’t want it super-hot)
• ¼ tsp pepper
1. Place everything in the crock pot and mix it up good so that the chicken is coated in the salsa/spices.
2. Cook on high for 5-6 hours.
3. Use a fork to shred the chicken (it should do so easily).
Stuffed Meatballs two ways
These mozzarella stuffed meatballs are a fun twist on the classic recipe – serve these meatballs as a party appetizer or over a big plate of spaghetti for a hearty meal!
Recipe type: Main Course, Appetizer
Serves: 6 servings
• 1 and ½ pounds ground beef (85-90% lean)
• ⅓ cup breadcrumbs
• 1 teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon garlic powder
• ½ teaspoon dried oregano
• 1 egg
• 2 tablespoons water
• 6 ounces mozzarella cheese, cut into ½ inch cubes
• 3 cups marinara sauce (homemade or store bought), warmed
• 2 tablespoons chopped fresh parsley
• cooking spray
1. Preheat the broiler. Line a sheet pan with foil and coat the foil with cooking spray.
2. Place the beef, breadcrumbs, salt, pepper, garlic powder, oregano, egg and water in a bowl; mix until thoroughly combined. You may need to add more water, 1 tablespoon at a time, to get a smooth mixture.
3. Take approximately 2 tablespoons of the meat mixture and roll it into a ball. Press a cube of cheese into the ball of meat, making sure that the meat completely surrounds the cheese. Place the meatball on the sheet pan and repeat with remaining meat and cheese.
4. Spray the tops of the meatballs with cooking spray. Broil for 10 minutes or until meatballs are just done – do not overcook or the cheese filling may start to spill out.
5. Place the meatballs on a plate and pour the marinara sauce over the top, Sprinkle with parsley and serve immediately.
Courtesy of @therecipecritic.com
CHICKEN PARMESAN STUFFED MEATBALLS
Giant chicken meatballs stuffed with mozzarella cheese, and coated with seasoned breadcrumbs and parmesan cheese. These are packed with flavor!
1. 1-pound lean ground chicken (I used 7% fat)
2. 1 cup panko breadcrumbs, divided
3. 1/2 Tablespoon dried minced onion
4. 1 Tablespoon fresh parsley
5. 1/2 cup Parmesan cheese, freshly grated
6. 2 teaspoons garlic salt
7. 1 teaspoon black pepper
8. 1 garlic clove, minced
9. 1 large egg, beaten
10. 8 ounces Mozzarella cheese, cut into 1/2-inch cubes
11. 1 jar (24 ounces) Marinara sauce
1. Preheat oven to 375° F. Spray a 12-cup muffin tin with non-stick spray.
2. In a large bowl, stir together 1/4 cup panko breadcrumbs, minced onion, parsley, parmesan cheese, garlic salt, pepper, minced garlic and egg. Stir until combined.
3. Add the ground chicken to the mixture, and gently combine (with your hands is easiest). Form the meatballs by rolling about 2 Tablespoons of chicken mixture in your hands, shaping into a ball. Press one cube of mozzarella cheese into the center of the meatball, and press mixture around it to hide cheese. Repeat with remaining chicken mixture and mozzarella.
4. Place the remaining panko breadcrumbs onto a large plate. Roll each meatball into the crumbs and then place in the muffin tin. You should get 12 meatballs total.
5. Bake meatballs for 20 to 25 minutes, or until fully cooked. Serve immediately with warm marinara sauce.
1. FREEZER INSTRUCTIONS: Cook meatballs according to instructions above. Let cool then place in a freezer-safe container. Store in freezer up to 2 months.
2. To reheat: Place the frozen meatballs in a greased 9×13 inch baking dish. Cover with marinara sauce. Cover and bake at 350° F. for 1 hour. Uncover and continue to bake 20 minutes or until meatballs are fully heated through.
3. Crock pot reheat: Place meatballs in a crock pot. Pour marinara sauce over the tops. Cover with lid and cook on Low heat for 4 hours.
Adapted from @Life-in-the-lofthouse.com
BAKED PARMESAN GARLIC CHICKEN NUGGETS
PREP TIME: 10 MINS
COOK TIME: 20 MINS
TOTAL TIME: 30 MINS
SERVES: 2-4 SERVINGS
Super Crispy Baked Parmesan Garlic Chicken Nuggets. Breaded in panko breadcrumbs and Parmesan cheese and baked until golden brown and crispy. Wonderful as an appetizer or for dinner!
• 2 chicken breasts, cubed (about 1 pound)
• ¼ cup all-purpose flour (can use gluten free flour, I prefer a 1-to-1 mix, such a Bob’s Red)
• 1 egg
• ¾ cup panko breadcrumbs (gluten free if needed)
• 2 tablespoons Parmesan cheese, grated
• ¼ teaspoon garlic powder
• extra Parmesan cheese for garnish, if desired
• chopped parsley, for garnish, if desired
• dipping sauce of your choice, for serving
1. Preheat oven to 400 degrees.
2. Season chicken with salt and pepper.
3. Add flour to a shallow dish.
4. Add egg to a shallow bowl and whisk, set aside.
5. Add breadcrumbs and Parmesan cheese to a shallow bowl and mix to combine.
6. Starting with the flour and ending with breadcrumbs, dip the chicken into the flour, egg and Parmesan breadcrumbs.
7. Line the chicken tenders on a baking sheet covered with a silicon baking mat.
8. Place in the oven and bake for 15-20 minutes until fully cooked. Flip halfway through cooking.
9. Take out of the oven and top with extra Parmesan cheese and chopped parsley for garnish.
10. Serve with a side of your favorite dipping sauce.
Original recipe from chefsavvy.com. Please do not publish my recipe or pictures without linking back to the original post. Thank you!
Peanut Butter & Banana Roll-ups
• 1 flat-out brand flat bread
• 1 tbsp. peanut butter (or any other nut butter you prefer)
• ½ a banana
• ½ tbsp. honey (optional)
1. Lay out flat bread
2. Spread peanut butter or nut butter onto it evenly
3. Slice banana and lay out evenly
4. Drizzle with optional honey
5. Roll, cut in half or cut into 1-inch slices
Quinoa Pizza Bites
• 1 cup cooked and cooled quinoa (You can make this part days in advance or use leftover quinoa from dinner)
• 2 cups cooked and cooled cauliflower florets, pureed (You will need about half a head of cauliflower. I steamed mine for 15 minutes while my quinoa was cooking. You can make this part days in advance or use leftover cauliflower from dinner)
• 1 egg (If you are egg free, I think a flax egg or gelatin egg would work for the binding)
• 1/4 cup white rice flour
• 2 TB coconut flour
• 2 TB pizza sauce
• 2 tsp onion powder
• 1 1/2 tsp garlic powder
• 2 tsp Italian seasoning
• 1 1/2 tsp sea salt
• 1/2 tsp pepper
• Extra pizza sauce for dipping
• Optional freshly grated parmesan cheese and/or basil for garnish
1. Pre-heat the oven to 400 degrees.
2. Mix all of the ingredients in a small mixing bowl.
3. Gently roll about 1-inch balls and set them onto a Silpat or parchment paper lined baking sheet.
4. Bake at 400 degrees for 30 minutes. You can garnish with freshly grated parmesan cheese and basil if you wish and use pizza sauce for dipping!
Fluffy Flourless Banana Oat Pancakes
Fluffy Flourless Banana Oat Pancakes blend up quickly in one bowl, have a light, fluffy texture, are naturally gluten free, and a remarkable slightly sweet oat taste.
Course: Breakfast, gluten free breakfast
Servings: 20 -22 pancakes
• 4 cups old fashioned rolled oats if you are gluten free, you might want to get certified gluten free
• 2 1/2 cups milk
• 2 large ripe bananas
• 1 teaspoon ground cinnamon
• 2 heaping tablespoons honey
• 1/2 teaspoon salt
• 2 teaspoons pure vanilla extract
• 3 teaspoons baking powder
• 2 large eggs
1. Place all ingredients in a large bowl. Use an immersion blender to blend everything together until oats are ground and there are no chunks of bananas, about 1 minute. If you don’t have an immersion blender, you can also put everything in a traditional blender.
2. Ideally, let the batter sit for 15-30 minutes to allow it to thicken.
3. Heat a nonstick griddle or large nonstick pan over medium heat. When hot, pour batter onto griddle* and cook about 2-3 minutes per side.
Adapted from: https://www.mamagourmand.com
GLUTEN-FREE MAPLE PUMPKIN BAKED OATMEAL
Bake up this quick & cozy Gluten-Free Maple Pumpkin Baked Oatmeal recipe for a delicious autumn breakfast! Vegan, top-8 allergy-free, & baked right in a cast iron skillet with a crisp maple sugar top!
Recipe type: Breakfast
• 1 ½ Cups Gluten-Free Quick Oats
• ½ Cup Pure Pumpkin Puree
• 2 TB Pumpkin Seed Butter
• 2 TB Pure Maple Syrup (plus more for topping, optional)
• 1 Tsp Baking Powder
• 1 Tsp Cinnamon
• ½ Tsp Allspice
• ¼ Tsp Nutmeg
• ¼ Tsp Pure Madagascar Bourbon Vanilla Extract
• 1 to 2 Tsp Pure Maple Sugar (for topping)
1. Preheat the oven to 400°F.
2. In a large mixing bowl combine all ingredients, except the maple sugar, and mix together until you get a thick oatmeal batter.
3. Spread the oatmeal mixture into a greased 6-inch cast iron skillet* and smooth out the top.
4. Sprinkle the top with the maple sugar and place in the oven to bake for 15 minutes.
5. Remove and eat from the skillet or cut and serve on plates with a drizzle of maple syrup if desired.
Adapted from @Strength and Sunshine