In celebration of "Every Kid Healthy" Week, we gathered three different recipes you can use to make your kids' meals fun and healthy!
Kids can be picky eaters, but you can come up with fun and nutritious meals that they will want to eat. You don’t have to sacrifice nutrients for taste. Here are some nutritious meals that you could make for your kids.
These three Food Network inspired recipes are exactly what your kids need. Read more about them below.
Cutesy Meatloaf Muffins
1 teaspoon olive oil
1 cup finely chopped onion
½ cup finely chopped carrot
1 teaspoon dried oregano
2 garlic cloves, minced
1 cup ketchup, divided
1½ pounds extra lean, raw ground beef
1 cup finely crushed fat-free saltine crackers
2 tablespoons prepared mustard
1 teaspoon Worcestershire sauce
¼ teaspoon black pepper
2 large eggs
Preheat oven to 350°.
Pour olive oil in a large nonstick skillet and heat over medium-high heat. When oil is hot, add chopped onion and carrot, dried oregano and minced garlic; sauté the combination for 2 minutes, then allow to cool.
In a large bowl, combine the onion and carrot mixture with the ½ cup ketchup, and the remaining ingredients, minus the cooking spray.
Coat 12 muffin cups with cooking spray and then spoon the meat mixture in, and top each with 2 teaspoons ketchup.
Bake at 350° for 25 minutes or until a thermometer registers 160°.
Let stand for 5 minutes after baking.
Mini Bacon and Potato Frittata Delight
2 cups peeled baking potato, finely chopped
5 uncooked bacon slices
½ cup finely chopped sweet onion
½ teaspoons salt, divided
¼ teaspoon dried thyme
½ cup fresh chive chopped, divided
2 tablespoons grated fresh Parmesan cheese
¼ teaspoon black pepper
7 egg whites, lightly beaten
3 eggs, lightly beaten
Preheat oven to 375°
Place potato in a medium saucepan; cover with water. Bring to a boil and cook for 4 minutes or until almost tender. Drain water.
Cook bacon to a crisp over medium heat in a nonstick skillet. Remove bacon from pan, and put aside 2 teaspoons bacon drippings in pan. Crumble bacon and set aside.
Add potato, onion, ¼ teaspoon salt, and thyme to drippings in pan and cook over medium-high heat for 8 minutes or until potato is browned lightly. Remove mixture from heat and cool.
Combine the potato mixture, bacon, remaining ¾ teaspoon salt, 2 tablespoons chives, cheese, pepper, egg whites, and eggs, stirring well with a whisk. Coat 36 mini muffin cups with cooking spray. Spoon roughly 1 tablespoon of mixture into each muffin cup. Bake at 375° for 15 minutes or until lightly brown. Set to cool on a wire rack for 5 minutes. Remove frittatas from muffin cups. Top each with ½ teaspoon sour cream and ½ teaspoon chives
Quick Soft Chicken Tacos
1 teaspoon chili powder
½ teaspoon salt
½ teaspoon ground cumin
½ teaspoon black pepper
1 pound skinless, boneless chicken thighs
12 (6-inch) white corn tortillas
1½ cups thinly sliced green cabbage
¼ cup shredded reduced-fat Monterey Jack cheese
Low-fat sour cream (optional)
Prepare grill for direct cooking of chicken over medium heat at 425-450°F.
Combine the lemon juice, cider vinegar, ginger and honey in a small bowl; rub mixture over chicken.
Coat rack with cooking spray and place chicken on grill; give chicken for 10 minutes on either side or until done. Put aside for 5 minutes, then chop.
Heat tortillas based on package directions. Separate chicken evenly among the tortillas; top the tortillas with 2 tablespoons cabbage and a teaspoon cheese.
Dress with sour cream (optional).
These are fun, simple and nutritious meals that your children will love. If you are down to try these recipes, come on over to Cerra's Market in Saugus, MA, and get all the ingredients in one place!