Kid Approved Meals Will Help You Quickly And Easily Prepare Healthy Meals Your Kids Will Enjoy Eating.
Can we lend you a hand? I know you are busy with your day to day tasks and sometimes it is hard to find healthy foods that your kids enjoy.
Perhaps you just don’t have the time to get creative and think about what you are going to serve for breakfast and lunch every single day. Maybe it is just easier to hand over the macaroni, day in and day out, to steer clear of the meltdown your toddler might have if you don’t serve his favorite meal?
There are many fun and easy breakfast and lunch recipes for kids. How about Breakfast Pizza or Cheese and Meat Pinwheels to change things up a bit? It is important for the nutrition of our children to have a balanced assortment of foods in their diet. In addition, their little taste buds need to be exposed to variety to help them learn to appreciate various foods as they grow.
Monday Breakfast A Fresh berries (buy whatever is in season where you are or use frozen) Yogurt Granola Beverage Of Choice
2 cups of water 1 can cream of mushroom soup 1 tsp onion powder ¼ tsp garlic powder 1 tsp worstershire sauce 1 8 oz container sour cream
Cook beef in water until fork tender. Stir in remaining ingredients except for sour cream and warm over medium high heat until bubbly. Stir in sour cream and serve. May add cooked, drained egg noodles to make this recipe stretch for a larger crowd. Tuesday Breakfast C
For each serving, butter one slice of bread. Cut large circle out of the middle. Place bread in hot skillet or on hot griddle. Place one egg (can be beaten if you prefer scrambled eggs) in center. Cook until egg is set on both sides.
1 lb ground beef ½ cup bread crumbs 1 egg 1 tsp seasoned salt or herb seasoning mix 1 cup meatless spaghetti sauce grated mozzarella cheese hoagie buns
Mix together ground beef, bread crumbs, egg and seasoning. Shape into 1 ½ inch sized balls. Brown in skillet over medium heat. Add in spaghetti sauce and heat thoroughly. Spoon meatballs and sauce onto split rolls, sprinkle with cheese and serve.
Cook oatmeal according to package directions except substituting milk for ¼ of the water. During final minutes of cooking, stir in 1 tbsp of maple syrup per serving. Serve while hot.
Open pita pockets and fill with your favorite meat and cheese sandwich fillings. Try to cook extra meat the night or two before and save for this lunch so you can have something fresh for these sandwiches. Add your favorite grated cheese, veggies and sandwich spread.
2 tablespoons butter 6 large eggs 1/4 cup finely chopped green bell pepper 1/3 cup finely chopped onion 3/4 cup milk 3/4 cup chopped cooked ham 3/4 teaspoon salt dash pepper
In skillet melt butter. Beat eggs and whisk in remaining ingredients. Pour mixture into hot skillet. Cook, stirring to cook evenly.
1 baked potato for each serving Cooked chili (see week four for recipe – Wednesday) Grated cheddar cheese Sour cream
Split open potatoes. Spoon chili into potato cavity. Sprinkle with cheese and top with dollop of sour cream.
2 cups self-rising flour 2-3 over-ripe bananas, mashed 2 eggs ¾ cup sugar (may reduce if too sweet for your tastes) ½ cup chopped walnuts or pecans (optional)
Using recipe from week three, prepare banana muffin batter. Pour into greased and floured or paper lined muffin tin. Bake 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
Preheat oven to 425° F. Toss wings in large plastic bag with soy sauce, brown sugar and oil until coated. Spread evenly on baking sheet and bake until juices run clear.
Shopping List (Ingredients should be purchased in proper amounts for your family if an amount is not noted.)
Fresh Produce (A) fresh berries (B, F, G, J) apples (F) fresh veggies for pita-wiches (G) ¼ cup chopped bell pepper (G) 1/3 cup chopped onion (H) baking potatoes (I) 2-3 overripe bananas (J) pineapple chunks
Beverages favorite beverage(s) fruit juice General Grocery / Cooking and Baking (B) 1 tsp onion powder (B) ¼ tsp garlic powder (D) 1 tsp herb seasoning blend (E) oatmeal (I) 2 cups self-rising flour (I) ¾ cup sugar (I) ½ cup… Read more…