This article shares with you 5 quick and easy home recipes for kids to make sure they eat healthily and happily. They can be very useful as home made recipes for your picky eater child at home.
1. Eggs in a Frame
1 slice bread,
Salt (and pepper, if desired) to taste.
Pull center from a slice of bread, or cut out center with biscuit cutter. Butter bread generously on both sides. Brown bread “frame” on one side in moderately hot buttered frying pan. Turn over. Drop egg into center of bread “frame.” Cook slowly until egg white is set. (Cover pan until white starts to set.) Sprinkle lightly with salt and / or pepper. Lift out with pancake turner and serve. Makes 1 serving.
2. Baked Sweet Potato Fries
4 med sweet potatoes or yams, peeled and sliced into “” -thick wedges,
1 Table spoon olive oil,
Te teaspoon salt,
1/8 teaspoon black pepper.
Preheat oven to 450 degrees F. Coat baking sheet with cooking spray.
Combine potatoes, oil, salt, and pepper in bowl and toss well.
Arrange potatoes in single layer on baking sheet. Bake 25 minutes, turning halfway through.
3. Creamy Chicken Noodle Soup
3 – 4 cups of cooked chicken, save broth,
1 can each of cream of mushroom and cream of chicken,
12 – 16 oz bag of egg noodles,
1/2 bag of frozen mixed veggies.
Use saved broth and add enough water to make about 10 cups or more. Bring to boil in large stew pot and add noodles to cook until tender.
Add soups, chicken and vegetables bring to boil again, then simmer 20 – 30 minutes.
Add salt and pepper and serve with crackers, biscuits or rolls.
4. Honey Fruit Nuggets
C cup dried pitted prunes,
C cup dried apricots,
C cup dried figs,
C cup pitted dates,
1/3 cup wheat-flake cereal,
C cup honey,
Squ square unsweetened chocolate; melted,
1 cup boiling water,
nonstick cooking spray,
(coconut or chopped nuts for rolling).
Let prunes and apricots stand in boiling water for 5 minutes. Drain. Put all fruit through food processor and mix with crushed Cereal. Blend in honey and melted chocolate. Spray hands with nonstick cooking spray and shape mixture into 1-inch balls. Roll in coconut or chopped nuts. Chill and refrigerate in an airtight container.
1 cup milk,
C cup vegetable oil or melted shortening,
2 cups flour,
C cup sugar,
3 teaspoons baking powder,
1 teaspoon salt.
Heat oven to 400 °. Prepare muffin tins by greasing lightly. Beat egg with a fork. Stir in milk and oil. Combine dry ingredients and stir into egg-milk mixture only until flour is moistened. Batter should be lumpy. Do not over mix. Fill muffin tins 2/3 full. Bake 20 to 25 minutes until golden brown. Loosen immediately with a spatula. Serve warm. Yields 12 muffins. For Blueberry Muffins, blend in 1 cup well drained fresh or frozen blueberries that have been tossed with 1 tablespoon flour.