When it comes to making lunch and dinner for our children, the same old mac-n-cheese and hot dogs can get boring and unhealthy. Most toddlers and preschoolers (ane even older kids) go through phases where they only want to eat the same few foods. Here are some creative meal suggestions that can help turn the mundane into yummy and healthier eating:
Tater Tot Casserole and Green Beans
A Kid's Favorite made with just three simple ingredients!
- One pound ground Beef, browned. Season with salt and pepper
- One can cream of mushroom soup
- 1 bag Tater Tots
Directions:
- Brown beef until cooked thoroughly.
- Mix in cream of mushroom soup and spoon into baking dish
- Arrange tater tots on top
- Bake at 350 degrees Farenheit for 20 minutes or until heater through and tots are lightly browned.
Serve with green beans and applesauce.
Spaghetti with a Twist
Instead of the same old spaghetti, this version is much easier to prepare and something different for the kids.
- 8 ounce package penne or ziti pasta
- 28 ounce jar spaghetti sauce
- shredded cheese (or in a pinch, even sliced pasteurized cheese)
Directions:
- Preheat oven to 400 degrees Farenheit.
- Poor uncooked pasta into a large baking dish. Sprinkle with Olive Oil (about Two Tablespoons, a little more or less is fine) and let it sit for 12 or 20 minutes.
- Pour sauce over pasta and bake for 45 minutes, stirring every 15 minutes.
- When done baking, add cheese and stir in and serve. Serve with a plate of sliced apples, grapes and cucumbers. Delicious and easy!
Wing Dings
Served with cook rice and canned pineapple chunks, this is simple and quick.
Place the following in a zip locked plastic bag or bowl and mix:
- 10-15 chicken wings or drumettes
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1 Tablespoon Olive Oil (or other oil, even peanut or sesame)
Bake at 425 degrees Farenheit for 30 minutes, or until juices run clear. Prepare rice while chicken is cooking (rice cookers are easiest!) or use leftover cooked rice. Serve with pineapple chunks
Crunchy Chicken Casserole
This recipe calls for 2 cups cooked chicken, which can be used from leftovers or now conveniently purchased in the grocery store frozen section or fresh in the lunchmeat aisle.
Blend together:
- 8 ounce package Stuffing Mix
- 1/2 stick melted butter or margarine, melted
and spread half of the mixture into the bottom of a baking pan.
Mix the cut up chicken with:
- 2 cans of cream of chicken or celery soup with the cooked chicken
- 1 cup milk
- 1 cup water or broth
and spread on top of the stuffing mixture in the pan.
Pat the remaining half of stuffing on the top of the chicken and bake for 30 minutes in a 350 degree oven.
For variety, you can add in a 10 ounce bag of frozen peas with the chicken, or serve them separate for the real picky eaters.
 |
