Tired of doing all the cooking at home? Why not let your kid lend a helping hand! With these simple, child-friendly recipes, your little tyke will be racing to the kitchen in no time! Soon, you’ll be the one asking when dinnertime will be! So sit back, relax, and read on to learn how to turn your child into the next Master Chef!
Chicken and Peanut Noodles
This meal is packed full of protein – great for any growing child in need of tons of energy. One plate of this stuff, and you’ll never have to worry your kid will get tired….maybe you should have a bite of it too!
- 1 8-ounce package thin rice noodles or sticks
- 1 2- to 2 1/2-pound rotisserie chicken
- 1 carrot
- 1 seedless cucumber
- 1/2cup creamy peanut butter
- 2tablespoons low-sodium soy sauce
- Place the noodles in a large bowl and cover with hot tap water. Let soak until soft, 25 to 30 minutes. Drain in a colander or large strainer.
- Meanwhile, shred the chicken meat, discarding the skin and bones. Use a vegetable peeler to make long strips of carrot and cucumber.
- In a medium bowl, whisk together the peanut butter, soy sauce, and 6 tablespoons water until smooth.
- Divide the noodles, chicken, carrot, and cucumber among 4 bowls. Drizzle with the dressing.
Chicken Cheesy Bagel Pizzas
Who doesn’t love pizza? Your kid will love eating this, and you’ll love that it’s low fat!
- 2 (4 1/2-inch, 2 1/4-ounce) plain bagels, sliced in half
- 1/2 cup lower-sodium marinara sauce
- 1 cup shredded rotisserie chicken breast
- 1 cup preshredded part-skim mozzarella cheese
- Preheat broiler.
- Place bagel halves, cut sides up, on a baking sheet. Broil 2 minutes or until lightly toasted.
- Spread 2 tablespoons marinara on cut side of each bagel half. Top each half with 1/4 cup chicken, and sprinkle with 1/4 cup cheese. Broil bagel halves an additional 2 minutes or until cheese melt.
Tuna, Lemon, Breadcrumb Spaghetti!
Say that 3 times fast. Or better yet, just eat three plates of it because it’s delicious! Good-quality pasta and tuna, both pantry staples, make this meal tasty and affordable.
- Coarse salt and ground pepper
- 2 slices whole-wheat sandwich bread
- 1 tablespoon plus 1 teaspoon olive oil
- 3/4 pound spaghetti
- 1 teaspoon finely grated lemon zest, plus 3 tablespoons fresh lemon juice
- 1/2 cup chopped fresh parsley
- 3 tablespoons slivered Kalamata olives
- 2 cans (6 ounces each) chunk light tuna in water, drained
- Preheat oven to 350 degrees. Bring a large pot of salted water to a boil. Meanwhile, in a food processor, pulse bread and 1 teaspoon oil until coarse crumbs form. Spread on a rimmed baking sheet; season with salt and pepper. Bake until golden, tossing occasionally, 6 to 8 minutes.
- Cook pasta in boiling water until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Add lemon zest and juice, parsley, olives, and 1 tablespoon oil; toss, adding enough pasta water to coat. Add tuna; toss gently. Serve sprinkled with breadcrumbs.