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FIVE RECIPES KIDS TEN AND UNDER CAN MAKE

FIVE RECIPES KIDS TEN AND UNDER CAN MAKE

Wondering how to work in spending some quality time with your kids? Why not bring them into the kitchen and get them involved in making a few meals? Making food together is a great way to try and get your kids to try new things (and vegetables). So make it fun; turn on some tunes, and whip up something together.

If you’re looking for some kid-friendly recipes to get them started, here are five healthy recipes that are supremely easy.

Baked Zucchini Fries

Ingredients

  • 4 zucchini, quartered lengthwise
  • 1/2 cup freshly grated Parmesan
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoon chopped fresh parsley leaves

Directions

  1. Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
  2. In a small bowl, combine parmesan, thyme, oregano, basil, garlic powder, salt, and pepper, to taste.
  3. Cut your zucchini into quarters lengthwise. Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown.
  4. Serve immediately, garnished with parsley, if desired.

Peanut Butter Banana Quesadillas

Ingredients

  • 1 8-inch whole wheat tortilla
  • 2 tablespoons natural peanut butter
  • 1/2 medium banana

Directions

  1. Spread the peanut butter over the surface of the tortilla.
  2. Slice the banana very thinly and then arrange the slices over half of the tortilla. Then fold the tortilla in half.
  3. Cook the quesadilla in a skillet over medium-low heat until golden brown and crispy on both sides.

Egg Scramble Breakfast Burrito

Ingredients

  • 4 eggs
  • 5 mL (1 tsp) butter or vegetable oil
  • 60 mL (¼ cup) salsa
  • 60 g (½ cup) cheddar cheese, grated
  • 2 medium (20-cm) whole wheat tortillas
  • Handful of spinach

Directions

  1. In a large bowl, whisk together the eggs.
  2. In a large saucepan, heat butter over medium heat and add egg mixture. Continue to heat, stirring occasionally, until the desired texture is reached.
  3. Divide cooked eggs onto tortillas and top with cheese, salsa, and spinach. Roll them up and enjoy!

Berry Granola Yogurt Parfait

Ingredients

  • Yogurt
  • Berries (or whatever fruit you have on hand, the more variety, the prettier your parfait!)
  • Granola
  • Cinnamon

Directions

  1. Using a clear, medium-sized glass, pour layers of yogurt, fruits, and granola over top of each other. Make the layers as thick or thin as you like, and finish with a sprinkle of cinnamon on top! You can adjust the amount of the ingredients depending on your preferences.

Summer Squash Pancakes

Ingredients

  • 3 small yellow squash
  • 3 small zucchini
  • 1/2 yellow onion
  • 1 teaspoon kosher salt
  • 2 large eggs, lightly beaten
  • 2 garlic cloves, pressed
  • 2 tablespoons whole wheat flour
  • 1 tablespoon chopped fresh oregano
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil
  • Plain greek yogurt, for serving

Directions

  1. Trim the ends from the squash and zucchini. Keep the skin on for color. Finely shred the zucchini, squash and onion, or run through a food processor.
  2. Place the shredded squash, zucchini, and onion in a large colander set over a bowl or in the sink. Sprinkle salt over the vegetables, then toss gently. Allow the vegetables to sit for about 15 minutes to release their water. You can help squeeze out some of the water with your hands. When the vegetable mixture is fairly dry, place it in a large bowl.
  3. Add the eggs, garlic, flour, oregano, and pepper to the vegetables, stirring to blend completely.
  4. Heat oil in a large skillet over medium-high heat. Drop a few tablespoons of the squash mixture onto the hot skillet. You will have to use a spoon or your fingers (careful not to burn them) to gently shape the dollops into pancakes. Allow them to cook just long enough to brown one side, then carefully turn them over with a spatula. The first batch may not hold together very well, but each batch thereafter will improve. Reform the patties if need be just after the flip. They push back together quite nicely. When both sides are nicely browned, transfer the pancakes to a plate and keep warm while you work with the rest of the vegetable mixture. Add the remaining tablespoon of oil if the pan seems dry.
  5. Serve the pancakes hot with the Greek yogurt on the side.
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