Healthy Kids Recipes

Archive for September, 2008

Raw food recipe. Eating raw can be delightfully simple. Here’s a super easy recipe great for kids of any age. It’s a more nutritious twist on peanut butter and celery and it’s a delicious and hydrating snack. No worries. I’m not advocating actually eating bugs. The raisins just look bug-like on the celery sticks. Kids love making these. Here’s to having fun playing in your kitchen!

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Learn how to make a banana peanut butter shake, a quick & easy healthy snack/dessert for kids - free cooking video.

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Child rearing can be a rewarding, but sometimes frustrating experience. Over the years we’ve helped parents, stepparents, grandparents, and other caregivers deal with difficult issues, such as toilet training, sleep problems in infants, behavioral issues, and a host of other concerns. To make things a bit easier for parents to find answers to questions about children’s health and behavior … from infancy through puberty … Washington Hospital in Fremont, California has developed a series of short videos called Healthy Children. Each program provides tips from physicians in answer to parents’ most common questions about children’s health.

Duration : 0:5:46

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Technorati Tags: California, children, doctor, family, Fremont, health, healthcare, hosptital, InHealth, parents, pediatrics, physician, Washington

I wanna make a recipe book for my 8 year old students. I wanna include some healthy recipes or drinks they can make with their mums or their mums for them. The book though will be a gift to their mums. Do u have any good and healthy recipe to suggest me for my case? thx!

What a great idea!!! Here are some ideas:

1. Purple Cow: 1/2 cup grape juice with 2 scoops vanilla ice cream and soda water.
2. Brown Cow: 1/2 cup rootbeer with 2 scoops vanilla ice cream
3. Peanut Butter Blasters: wheat bread (crusts removed) spread with creamy peanut butter mixed with honey and topped with sliced bananas and sprinkled with raisens
4. Carrot and Raisen salad made with orange juice and a little yogurt
5. Tuna Fish Melts: tuna mixed with a little mayonaise, diced celery, onion, sweet relish, chopped olives, and spread on wheat bread, topped with slices of provolone and placed under the broiler until cheese melts.
6. Celery Boats: Celery filled with pineapple cream cheese (mix 1/2 cup crushed pineapple, drained, with 8 oz lowfat cream cheese and put in celery stalks)
7. Stuffed burgers: take lean ground beef and mix it with salt, pepper, onion. Form two patties and use a 1/4 inch slice of cheddar or mozarella cheese. Place between both patties and seal. Grill until meat is finished adn cheese is melted.

We eat fairly healthy in our family but sometimes I feel like its the same thing over & over since my kids are such picky eaters. Any fun suggestions for kids side items that are healthy, nutricious & delicious?

Just a thought, but pizza. You can add your own toppings and almost anything's good with cheese thrown on top. Ants on a log… you know, celery, peanut butter & raisins… I'm sure there are also sites and books on healthy kid cuisines too.

I am on a tight budget, what are some good recipes that i can cook thats resanable priced or time to make that i can feed my kids..(5), 9m-9y thanks

here are some good recipes for you that wont break the bank!

Hot Dog Men

INGREDIENTS:
8 hot dogs
8 slices bread 8 slices American cheese
ketchup and mustard to taste

DIRECTIONS:
1. Make a slit down the middle of one end of each hot dog; this will be the legs. At the other end, make a small slit each side; these will be the arms. Bring a saucepan of water to a boil, and add the hot dogs. Boil for about 5 minutes until the slits open up.
2. Place slices of cheese onto slices of bread. Set the hot dog men on top. Use ketchup and mustard to make a face, hair and clothes or buttons.

Easy Chicken Rice Casserole

INGREDIENTS:
6 skinless, boneless chicken
breast halves, cut into bite size
pieces
2 cups milk
2 cups uncooked white rice 2 (10.75 ounce) cans
condensed cream of chicken
soup
1 teaspoon seasoned salt

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl combine the milk, rice, soup and seasoned salt if desired. Mix well. Pour mixture into a lightly greased 9×13 inch baking dish. Add the chicken pieces.
3. Cover dish tightly with aluminum foil and bake in the preheated oven for approximately 90 minutes or until rice is done, stirring every 30 minutes. Uncover the dish and bake for another 15 minutes to allow the rice to brown.

Beefy Cheesy Pasta

INGREDIENTS:
1/2 pound lean ground beef
1 onion, diced
1/4 cup soy sauce
1 clove garlic, minced 5 cups rotelle pasta
1/4 cup milk
1 tablespoon butter
5 slices processed American
cheese

DIRECTIONS:
1. In a large skillet over medium heat, cook beef, onion, soy sauce and garlic until beef is brown and juices run clear.
2. While beef is cooking, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. Return cooked pasta to its pot over low heat; stir in milk and butter. Stir in beef mixture until well combined. Stir in cheese slices, one at a time, until melted. Serve at once.

Simple Mac and Cheese

INGREDIENTS:
1 (10.75 ounce) can
condensed cream of
mushroom soup
1 1/4 cups milk 1/2 cup shredded Cheddar
cheese
1 1/2 cups macaroni

DIRECTIONS:
1. Cook pasta in a large pot of boiling salted water until al dente. Drain.
2. Mix together condensed soup and cheese. Using the empty soup can, measure 1 can of milk; mix into the soup mixture. Stir in cooked pasta. Dump into a greased casserole dish, and cover.
3. Bake at 325 degrees F (165 degrees C) for 45 minutes.

Sloppy Joes

INGREDIENTS:
1 pound lean ground beef
1/4 cup chopped onion
1/4 cup chopped green bell
pepper
1/2 teaspoon garlic powder
1 teaspoon prepared yellow mustard
3/4 cup ketchup
3 teaspoons brown sugar
salt to taste
ground black pepper to taste

DIRECTIONS:
1. In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
2. Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.

Simple Hamburger Stroganoff

INGREDIENTS:
1 (16 ounce) package egg
noodles
1 pound lean ground beef
1 (.75 ounce) packet dry brown
gravy mix
1 (8 ounce) package cream
cheese
1 (6 ounce) can chopped mushrooms, with liquid
1/2 cup milk
1 (8 ounce) container sour
cream
2 (10.75 ounce) cans
condensed cream of
mushroom soup

DIRECTIONS:
1. Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
2. In a skillet over medium heat, brown the ground beef until no pink shows; drain.
3. Mix brown gravy, cream cheese and mushrooms with hamburger until cream cheese has given the mixture a whitish look. Add milk, sour cream, and mushroom soup to cooked pasta. Blend hamburger mixture with pasta.

I need a little help. I am doing workshop on Healty snack for young kids and want to know if anyone did one and what did they do?

Is this a workshop for children or adults?

No matter.

Explain the food groups, and what each one does and so on… (for example protein, carbs, fruit&veg)

and then go on to talk a bit about some healthy options, finger foods - carrot and celery sticks, dried fruit and so on and so forth… and if it is for kids, it might help to prepare a few to offer round, so they have an oppertunity to try something new.

Does anyone have any good healthy recipes for kids? I am looking for some healthy ideas for my 20 month old. I normally just grab something quick for lunch and feed him a more balanced meal. He loves his veggies! Any suggestions on some easy recipes for him? And snack ideas? Thanks!

Melanie
oneharrycat.samsbiz.com
www.automaticbuilder.com/oneharrycat

That's great that he loves veggies! Lunch is a hard meal at our house, we usually are trying to rush out of the house for something or we're trying to get through it to get to naps (my youngest is 21 months) She loves her veggies as well so what I've started to do is make sure that I've got tons of veggies on hand that are pre cut into smaller pieces and I let her get started on those. While she is munching on the veggies I'll throw together a lunch:

-grilled cheese with ham (or turkey)
-quesadillas with cheese and some chicken cut up on the side
-cold cuts sliced into bite size pieces, toast, slices of cheese
-mac and cheese
-hot dogs (sliced into long strips that she can hold and bite)
-pizza (either cut up or mini sized)
-soup (in a cup with a lid and straw, very mild temperature)
-chicken nuggets
-noodles with butter and cheese

I usually just take one of these main coarse ideas and then pair it with the veggies and add some fruit (melon, pears, berries, bananas, grapes *cut into 1/4* If she seems really hungry I'll add some cottage cheese on the side as well as some goldfish, veggie puffs, pirates booty, cheese its or some other cracker.

She also loves her drinkable yogurts! I put them into a sippy cup to maintain the mess and add some milk to make it thinner (although it works without adding milk). This is another great way to get them to have dairy.

Hope this is helpful!

First of all, you don't force them because then they will hate that food and resent you. Second, you show them how much YOU love those broccoli & stuff. Third, you present the food on an attractive way. Fourth, they don't have to eat all the veggies & stuff to get dessert (if there any): pieces by pieces, spoonful by spoonful, they will learn to like it!

for kids to make mostly on their own?

Butterscotch Haystacks
Estimated Times:
Preparation - 10 min | Cooking - 2 min | Cooling Time - 30 min refrigerating | Yields - 72 candies

Ingredients:

1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
3/4 cup creamy peanut butter
1 can (8.5 oz.) or 2 cans (5 oz. each) chow mein noodles
3 1/2 cups miniature marshmallows

Directions:
LINE trays with wax paper.

MICROWAVE morsels in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir in peanut butter until well blended. Add noodles and marshmallows; toss until all ingredients are coated. Drop by rounded tablespoon onto prepared trays. Refrigerate until ready to serve.

Butterfinger Caramel Apples
Estimated Times:
Preparation - 15 min | Cooking - 2 min | Cooling Time - 45 min refrigerating | Yields - 6

Ingredients:

6 wooden craft sticks (found in cake decorating or hobby shops)
6 tart apples, washed, dried and stems removed
1 package (14 ounces) caramels
2 tablespoons water
2 (2.1 ounces each) NESTLÉ BUTTERFINGER Candy Bars, chopped

Directions:
LINE tray or baking sheet with wax paper. Insert 1 wooden craft stick into stem end of each apple.

MICROWAVE caramels and water in large, microwave-safe bowl on HIGH (100%) power for 2 minutes; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.

DIP each apple in melted caramel; scrape excess caramel from bottoms. Quickly roll bottom half of apples in chopped Butterfinger, then place on prepared tray. Refrigerate for 45 minutes or until set. Store apples in refrigerator in airtight container. Apples are best if they are served the same day as they are prepared.

NOTE: If caramel becomes firm, return to microwave oven for 20 to 30 seconds or until dipping consistency. Two (1.5 ounces each) NESTLÉ CRUNCH Candy Bars may be used in place of NESTLÉ BUTTERFINGER Candy Bars.