Fail to prepare and you prepare to fail. This can be applied to most of life’s challenges, but one of the trickiest is providing your kids with a healthy, balanced diet when they’re at school every single day. So, when it comes to healthy eating, it can be tricky to find out which dish is appetizing enough to have your kids interest. All it takes is a little creativity to combine common ingredients that you have in your pantry for healthy meals that take less than 15 minutes to make. Here are some easy breakfast and lunch ideas for kids that can help you out.
Ingredients (enough for 2 servings):
- 2 tortillas
- 4-6 ounces of cream cheese
- 1 tablespoon chopped dill
- 2-3 cups spinach or other veggies
- 4-6 ounces turkey
Mashing: Starting by putting cream cheese into a bowl with your fresh chopped dill. Mash everything until it’s smooth or has a gluey texture. Next, spread your cream cheese on the tortillas nice and evenly.
Rolling and Cutting: Adding some spinach and turkey on top of your tortillas. Now, it’s just a matter of rolling this up. Make sure to keep it as tight as possible, so when you cut it up, the filling doesn’t fall apart. Stack them up in your kid’s meal box with some cucumber sticks or baby carrots and you are done. These turkey pinwheels are amazing and it can last for up to 4 days in the fridge.
Note: Don’t overfill the wrap! The trick is to always use less filling than you think you need to. And, you should spread a little cream cheese all the way to the edge of one side only of each wrap. This will act like “glue” that keeps the pinwheels rolled up.
English Muffin Mini Pizza
Ingredients (4 servings):
- 1/2 cup pizza sauce or tomato sauce
- 30-40g of sliced Pepperoni
- 4 English muffins
- 1 cup of shredded Mozzarella cheese
- ½ cup of chopped bell pepper
Preparing: This is a great recipe for picky eaters to help out with. To get started, cut your English muffins side up in half and lay them on a baking sheet. With each “crust”, add about 1 tablespoon of pizza sauce. And then, cover your pizza with a big pinch of mozzarella cheese.
Topping and Bake: Add a few slices of pepperoni and chopped bell pepper. Next, sprinkle a tiny amount of cheese to hold everything together after it’s baked. Finish everything in a preheated oven (400°F) for 5-7 minutes. I usually serve it with strawberries or maybe a few slices of cucumber.
Note: To make this recipe more convenient for you, feel free to add other kinds of toppings that your kids like. If you don’t want to let your kids eat too many pizza in a week, stack a couple in your freezer for next time.
Ingredients (4 servings):
- 4 eggs
- ½ cup of chopped onion
- ½ cup of corn
- 3-4 clove of garlic
- 1 tablespoon of taco seasoning
- A cup of diced tomato
- 1 avocado
- 4 tortillas
Cooking: Start by whisking together 4 eggs in a large mixing bowl. And into the frying pan, your chopped garlic and onion. Saute them for a few minutes or until the onion becomes translucent. After that, add corn and finally mixed eggs. Don’t forget to season it with your taco seasoning. However, if you don’t like it, then salt and pepper would be just fine.
Stir to fully integrate those ingredients and scramble up those eggs. Once the eggs are nearly cooked, we are going to add in the diced tomatoes. Mix everything together and turn off the heat.
Assembling: Lay out a sheet of plastic wrap with a tortilla. Next, scoop your egg mixture onto the tortilla and add a few avocado slices. It depends on how much of that filling mixture you want. But, I think that about 2 ice cream scoops are perfect for each tortilla.
Roll up your burrito by folding in the sides, tucking the top over and rolling it up completely. Then, roll the plastic wrap around the tortilla and transfer it into your fridge.
Note: This’s a very simple recipe, packed with protein for your kids. These burritos can last for up to 3 months in the freezer and 3 days in the refrigerator.
Ingredients (4 servings)
- 1/2 cup pancake mix
- 2 bananas
- 4 eggs
- 1 cup of yogurt
- 2 tbsp blueberry jam
- Berries (if needed)
Blending: In the blender, add your pancake mix, bananas and eggs. Remember that the ripper bananas in this recipe the sweeter these pancakes are going to be. So, if you want them nice and sweet for your kids, go ahead and add really ripe bananas.
Cooking: I recommend making small pancakes because it not only looks more appetizing but also easier for your kids to eat. You should cook them until the edges begin to solidify, about 2 minutes. And then, flip the pancakes and continue to cook until the remaining side is golden, another 1-2 minutes.
While cooking these pancakes, you’ll notice that they tend to get a little darker on the exterior than a traditional one. Don’t worry, because that is just the sugar from the bananas caramelizing a little bit. Finally, serve it with a mix of blueberry jam and yogurt.
Note: They’re very simple to prepare and you can make a big batch all at once then enjoy them throughout the week. On top of that, these pancakes can last for up to 5 days in the fridge.
Ingredients (enough for 4 servings):
- 200g of pasta
- 1/2 cup cherry tomatoes
- A handful of olives, pitted and halved
- 4 tbsp of olive oil
- Half of red and yellow peppers, thinly sliced
- 2 tbsp balsamic vinegar
- 1 clove of garlic, chopped finely, salt and pepper to taste
- A pinch of chopped spring onion
- A few slices of fruits
Preparing: Chop up peppers, cherry tomatoes and olives while you’re boiling the pasta. Don’t forget to rinse the pasta to get rid of any excess starch. Don’t worry about the pasta clumping together because the salad dressing will help to separate them later.
Make Dressing: Add vinegar, olive oil and garlic to a small pot, shake before serving. Combine all ingredients together and you’re done. I like serving this pasta salad up with some blueberries and some orange slices. But, feel free to add other types of fruits.
Note: Make sure you don’t overcook your pasta, otherwise it won’t last as long. I’d recommend cooking your pasta for a minute less than what the packaging tells you. This salad will last up to a week.
Remember that breakfast and lunch ideas don’t have to be complicated. In fact, easier is often better because you will actually follow through! Choose the recipes that contain ingredients you find and use easily. But, I still hope you’ll give all 5 of these tasty foods ideas a try. If you do, as always be sure to leave a photo or comments because other moms and I would love to see your kitchen creation!