Healthy Meals For Kids

Healthy Meals For Kids

We get it – sometimes getting kids to stop what they’re doing to eat is a task in itself. Parents often turn to typical kid’s foods that can be gobbled up as quickly as they were prepared.

That’s why we put together some super simple kid-approved recipes that are packed with flavor and power to fuel your little one’s fun this summer. Do yourself (and your littles) a favor, save the chicken nuggets and boxed mac n’ cheese for the school year.

To make your life even easier, we’ve set up a quick and easy meal plan perfect for kids of any age. Put this menu on rotation – it’s that good. Don’t worry if there’s something your kid doesn’t like on the menu; remember, it takes dozens and dozens of food exposures before they may even take a lick (let alone a bite) – so put it on their plate anyway! Just be sure you include at least one of their fave foods on the plate too, that way you know they’ll eat something.

 

Monday

Breakfast: 2 frozen waffles + 2 tablespoons peanut butter or sunbutter + ¼ cup diced strawberries

Lunch: Rice and Bean Burritos

Snack: 1 serving yogurt + 2 tablespoons granola + sprinkles

Dinner: Pull-Apart Chicken Sliders

 

Tuesday

Breakfast: 1 egg (cooked to your child’s liking) + 1 slice toast + 1 slice cheese

Lunch: Pizza Bites

Snack: 1 string cheese stick + 1 serving pretzels + fresh watermelon

Dinner: Leftover Pull-Apart Chicken Sliders

 

Wednesday

Breakfast: ¼ cup (dry) oatmeal cooked in low-fat milk + dash of cinnamon + 1 tablespoon chocolate chips

Lunch: Taco Pockets

Snack: ¼ cup hummus + fresh sliced veggies + 1 serving pretzels

Dinner:  Baked Mac n Cheese Bites

 

Thursday

Breakfast: 1 toasted mini bagel topped with cream cheese + 1 serving fresh fruit of choice

Lunch: Leftover Pizza Bites

Snack: 1 slice toast topped with mashed avocado and everything bagel seasoning + 1 serving fruit or veggie of choice

Dinner: Taco Pockets

 

Friday

Breakfast: 2 frozen pancakes (or fresh) + ½ medium banana + 1 tablespoon maple syrup

Lunch: Leftover Pull-Apart Chicken Sliders

Snack: Fruit smoothie: ¼ cup yogurt + ½ cup frozen fruit of choice + 1/3 cup milk; blend until smooth

Dinner: Baked Mac n Cheese Bites

 

 

[RECIPES]

PRO TIP: Make double batches of each recipe and freeze half for use later in the month!

 

Pizza Bites

Makes 4 servings

Ingredients:

Prepared pizza dough

8 ounces Eat Clean Bro ground beef

8 ounces shredded mozzarella cheese

½ cup pizza sauce

Grated Parmesan cheese

Olive oil

 

Instructions:

  1. Preheat oven to 425 degrees F. Grease a 9-inch pie plate with olive oil cooking spray.
  2. Roll out the pizza dough. Cut into small round circles (about 3 inches in diameter) using a biscuit cutter or glass.
  3. Add a small amount of pizza sauce, cheese, and meat into the center of the dough.
  4. Bring the edges of the dough up to the center, and pinch to seal. Place the ball, seam side down, in the prepared pie dish.
  5. Brush the balls with olive oil. And sprinkle lightly with Parmesan cheese.
  6. Bake for 25 minutes or until golden brown.
  7. Allow to cool before serving. Serve with additional pizza sauce.

 

 

Pull-Apart BBQ Chicken Sliders

Makes 4-6 servings

Ingredients:

1 lb. Eat Clean Bro Shredded chicken breast

1-cup store bought BBQ sauce

12 mini slider rolls

12 slices American cheese

½ cup melted butter

 

Instructions:

  1. Preheat oven to 350 degrees F. Coat a 9-x-13 inch baking dish with nonstick spray and set aside.
  2. In a bowl, combine the shredded chicken with the bbq sauce.
  3. Cut the slider buns in half. Place the bottom halves of the slider buns in the baking dish. Lay half the cheese on the bottom buns. Top with the chicken mixture, then layer with the remainder of the cheese. Place the top buns on top.
  4. Brush the tops of the buns with the melted butter. Bake until the cheese melts and chicken is warmed through, about 10-15 minutes. Serve warm.

 

 

Baked Broccoli Mac n Cheese Bites

Makes 6 servings

Ingredients:

1 lb. Eat Clean Bro Broccoli Mac n Cheese

1 tube refrigerated crescent rolls

Black pepper

Grated Parmesan cheese

 

Instructions:

  1. Preheat oven to 400 degrees F.
  2. Open the tube of crescent rolls. Press each triangle into the cup of a muffin tin. Make sure to press down on the button so that it seals to the tin.
  3. Spoon mac and cheese evenly into each croissant cup. Top with fresh ground pepper and grated Parmesan cheese.
  4. Bake for 13-15 minutes, or until slightly golden brown and the edges of the crescent rolls are golden brown. Allow to cool slightly before serving.

 

 

Rice and Bean Burritos

Makes 6 servings

Ingredients:

6 low-calorie whole-wheat tortillas

2 cups Eat Clean Bro brown rice, warmed

1 (14.5 ounce) can black beans, rinsed, drained and warmed

4 ounces shredded cheddar cheese

½ cup salsa or Eat Clean Bro Pico de Gallo

 

Instructions:

  1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
  2. Combine all ingredients except the tortillas in a bowl.
  3. Add ½ cup of the rice and bean mixture to the center of each tortilla. Fold in the sides and roll up.
  4. Place each burrito seam side down on the prepared baking sheet.
  5. Warm in the oven for 8-10 minutes. Serve with additional salsa, sour cream, or guacamole.

 

 

Taco Pockets

Makes 10 Pockets

Ingredients:

1 lb. Eat Clean Bro ground turkey

¾ teaspoon salt

½ teaspoon garlic powder

½ teaspoon cumin

½ teaspoon paprika

2 ounces no salt added canned tomato sauce

¼ small onion, minced

¼ green bell pepper, minced

1-tablespoon olive oil

½ cup finely shredded cheddar cheese.

Dough:

1 cup (120 grams) unbleached all purpose flour

1 ½ teaspoon baking powder

¾ teaspoon kosher salt

1-cup (226 grams) low-fat plain Greek yogurt

1 large egg, beaten

 

Instructions:

  1. Add the olive oil to a medium saucepan and heat over medium-high heat.
  2. Add the onions and bell pepper. Cook until slightly translucent, stirring frequently, about 2-3 minutes.
  3. Add the cooked ground turkey, tomato sauce and seasoning to the onion mixture. Cook uncovered until heated through, about 4-5 minutes.
  4. Transfer to a bowl. Then stir in the shredded cheese.

For the dough:

  1. Preheat he oven to 375 degrees F.
  2. Line a baking sheet with parchment paper and spray with nonstick cooking spray. Set aside.
  3. In a medium bowl combine the flour, baking powder and salt with a whisk.
  4. Add the yogurt and mix well with a fork or spatula until well combined. You will end up with small crumbles
  5. Lightly dust flour on a work surface. Knead the dough a few times with hands until tacky. Then place the dough on the work surface. Roll out with a rolling pin, until it’s very thin. Then cut circles about 5 inches in diameter. Cut as many as you can. Continue with the remaining dough.
  6. Place 2 tablespoons of the meat mixture on each round. Brush the edges with egg wash. Fold over and crimp with a fork.
  7. Transfer to the baking sheet. Brush the tops with the egg wash.
  8. Bake in the center of the oven for 22 minutes, or until golden brown. Allow to cool before serving. Serve with sour cream, guacamole, Eat Clean Bro Pico de Gallo, hot sauce and salsa.

 

Still feel overwhelmed with cooking while your kids are heading back to school? We can help! Order from our full menu delivered right to your front door as quickly as tomorrow!