Food Ideas to make the kids want to eat

Food Ideas to make the kids want to eat

While researching our latest ‘Kids recipes’ pages, we came across these fascinating fun ideas that will have your kids enthrawled. Who said kids can’t play with their food and eat it. We have provided the link back to the source web site where you can find lots more fun ideas for kids, party games and things for your kids to do, while at the same time – encouraging them to eat.

Blueberry Fool

kids

Instructions

1. Wash the blueberries and remove any over- or under ripe ones (a good job for kids).
2. Place the berries in a medium saucepan and stir in the water and sugar. Cook the mixture over medium heat, stirring occasionally, for 10 minutes or until the berries are soft and have released their juices. Remove the pan from the heat and set it aside to cool. (To speed the cooling, pour the mixture into a small bowl.)
3. Meanwhile, pour the whipping cream into a medium mixing bowl and beat it with an electric mixer on high speed until soft peaks form, about 1 minute. Mix in the vanilla extract.
4. Pour the cooled blueberry sauce over the whipped cream and gently fold the mixture until the blueberries and the cream are well combined. Refrigerate for at least 2 hours, then spoon the dessert into serving dishes. Serves 6 to 8.

Banana Smoothie
kids

A frozen banana is the backbone of a good smoothie. I never toss out over-ripe bananas — I just peel them and store them in a bag in the freezer.

Ingredients

• 1 frozen banana
• 1/2 cup non-fat yogurt
• 1/2 cup fresh orange juice
• 1/4 cup blueberries, washed

Instructions

1. Combine all ingredients in a blender and blend until smooth. Serves 1.

Cheesy Chums
kids

1. cheese round, then add facial features with small pieces of red bell pepper, scallions, carrot, and olives*. Serve with a short stack of whole wheat crackers. Tips: We used cocktail straws and drinking straws to punch round eyes from olive halves.

Tuna Fish Sandwich

kids
It’s difficult to get kids to eat fish at the best of times, but by making the sandwich in the shape of a fish, you stand a much better chance of getting the kids to enjoy it.

Instructions

1. Stack two slices of bread and cut out the shapes as shown at right.
2. Drain the liquid from the tuna. In a bowl, mix together the tuna and all the ingredients except the veggies with a fork.
3. Put a third of the filling in each sandwich, then add the veggies eye and mouth (we used a pea, a carrot, and a red pepper.)

Tips: We used white albacore tuna packed in oil. It’s slightly higher in fat than water-packed tuna, but much more flavorful. And, because our recipe doesn’t call for mayo, each sandwich has less than 5 grams of fat.

Notes:The Easy Way to Wash Produce: According to scientists at the Connecticut Agricultural Experiment Station, cold tap water is as effective at removing pesticide residue on produce as soap or commercial cleansers. The key is to rub the fruit or vegetable while rinsing it under running water for at least 30 seconds.

Kiwi Fuzzy Faces

kids

Instructions

1. Tip the kiwi so that the stem points toward you. The stem will become the nose in the middle of the face.
2. Using a toothpick, make 2 small holes for the eyes and press 2 black-eyed peas into them. “Experiment with different eye placements on different kiwis,” says Freymann. You can even use a pea on one side and a slit on the other to make your kiwi wink. Or skip the peas and just use the toothpick to create small slits — for sleepy and happy faces.
3. Use a toothpick to create the mouth. A single small hole makes a surprised look. Connecting series of tiny holes together is an easy way to make a smile. “You can excavate as much as you want — and even build green kiwi teeth by creating a deep hole and leaving a ridge of kiwi fruit along the top,” Freymann says.
4. When you’re done, take a snapshot if you like, but then peel and eat the kiwis. “That’s very important,” Freymann says. “These faces don’t stay fresh for long — and kiwis are delicious.”

Garden Octopus
kids

Instructions

1. For the octopus’s body, remove the pepper’s stem end and scoop out the white ribs and seeds. For the arms, slice a second pepper into strips.
2. Place some dip or hummus (we used French onion dip) in a shallow bowl, and arrange the octopus as shown. Use a bit of dip and sliced black olives to give your creature eyes.
3. Serve with extra veggies, such as carrot sticks, fresh green beans, lightly steamed broccoli spears, sliced cucumber, and jicama sticks.

Banana Octopuses

kids
Instructions

1. Cut the stem off the banana. “It doesn’t have to be an especially ripe banana; any banana will do,” says Freymann. Then peel it halfway down from the top, in 4 sections.
2. Eat the top half of the banana. “After all, you’ll need that extra energy to finish your task,” says Freymann. Leave the bottom half of the banana in its peel.
3. To create 8 arms, use a plastic knife (or a real knife with parental supervision) to split each of the 4 sections of the peel in half. “You can also do this without a knife, just by separating the peels with your fingers,” says Freymann.
4. For the face, choose the flattest side of the banana. Make the eyes by pushing a toothpick into the skin and wiggling it around to create 2 holes, then insert a black-eyed pea into each hole.

Strawberry Mice
kids

Instructions

1. For each mouse, slice a small section from the side of a strawberry so it sits flat.
2. Press a mini chocolate chip into the tip for a nose, using a small dab of icing to secure it in place, if needed.
3. Add icing eyes and stick 2 almond slivers into the top of the berry for ears.
4. For a tail, use a toothpick to carve a small hole in the back of the berry and push the end of a piece of licorice lace into the hole. Serve these berry cute treats with small triangles of cheese.

Fruity Frog

kids

This apple-phibious treat is so charming; your kids may not even notice that it’s good for them.

Ingredients

• Green apple (such as a Granny Smith)
• Cream cheese
• Chocolate chips
• Green grapes

Instructions
1. Cut the apple into quarters and remove the core. Cut a thin wedge from one quarter for a mouth. For the eyes, shape cream cheese into two half-inch balls, and set them in place. Insert a chocolate chip, point-side in, into each cream cheese ball.
2. Use the grapes, cut in half, for the legs and feet. Slice four halves to create toes. Arrange the pieces as shown and serve on a paper lily pad.

If you like these kids food ideas, the visit Family Fun where you will find loads of material for getting you kids to eat and enjoy the party

Recipes kids with Bill & Sheila
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Chicken feed for Kids

chicken wings

Chicken feed for Kids

In a recent article I wrote for Bill and Sheila’s Cookbook, in the ‘What do we feed the kids’ section, I gave a few recipes that were tried and tested, not only on our own kids, but friends and families kids as well.

It is now time to expand the range of recipes and I have been doing a little research to find more exiting recipes, not just for kids, but the type that most adults would go for as well. I am starting this chapter of the saga with healthy versions of Macdonald’s type of chicken dishes. However, all the chicken used in these recipes is whole chicken and not preservative filled reconstituted chicken meat laced with MSG and other flavour enhancers.

Each of these dishes can be served alone or with sides of salad, chips, boiled or baked potatoes, sauce dips – your choice of what your kids like best.

Chickens don’t have fingers! I think the name comes from how you eat them. This part of the chicken is the loin, which comes from the breast. The loin has a little yellowish-white tendon at one end that is sometimes tough to chew. You can cut this tendon off after you wash and dry the meat, but I usually leave it on. If you find chicken loin to be a bit too expensive, then just use chicken breast cut into strips.

Chicken Fingers:

• 1 pound(s) chicken tenders (The package might call them “loins”)
• 1 cup(s) flour
• 1 teaspoon(s) salt
• 1/2 teaspoon(s) pepper
• 1/4 teaspoon(s) baking powder
• 1 egg
• Cooking spray

Honey Baby Sauce:
• 1/4 cup(s) honey
• 1/4 cup(s) spicy brown mustard

Directions

1. Preheat the toaster oven to 375 degrees. Rinse the chicken under running water in the colander, and blot it dry with the paper towels. The drying part is important because the coating won’t stick to wet chicken, so don’t skip it.
2. Combine the dry ingredients in one of the shallow dishes. (Since this recipe uses baking powder, you need to measure out the dry ingredients carefully.) Use the fork to mix them together.
3. Use the fork to beat the egg lightly in the other shallow dish. Now the fun part: dredge each piece of chicken first in the flour (shake off any extra), then in the egg, and then back in the flour. Finally, place the chicken on the baking sheet. Lightly spray the tops of the dredged chicken with oil.
4. Bake for 15 minutes. Flip the chicken pieces over with the tongs. Lightly spray them with oil, and bake another 5 minutes until golden brown.
5. To make sauce: Combine honey and mustard in a small bowl. If you’re sharing, let each person have their own little bowl of sauce.
6. Let the chicken fingers cool before you dip them in Honey Baby Sauce. Chow down.

Classic Fried Chicken
chicken

Ingredients

• 2 cup(s) buttermilk
• 2 tablespoon(s) hot pepper sauce
• 1 tablespoon(s) salt
• 2 chickens, each cut into 8 pieces
• 2 cup(s) flour
• 1 1/2 teaspoon(s) baking powder
• 1 teaspoon(s) black pepper
• 1 teaspoon(s) paprika
• 5 cup(s) vegetable oil , or shortening for frying

Directions

1. In extra-large (2- to 2 1/2-gallon) zip-top plastic bag, combine buttermilk, hot pepper sauce and 1 tsp. salt. Add chicken pieces, turning to coat. Seal bag, pressing out excess air. Place bag in bowl; refrigerate chicken for 2 to 24 hours to marinate, turning bag over once.
2. In pie plate or bowl, stir flour, baking powder, pepper, paprika and remaining 2 tsp. salt until well mixed. Remove a few pieces of chicken from buttermilk mixture, shaking off excess liquid. Add chicken to flour mixture, turning to coat well. Place chicken on wire rack set over waxed paper, without letting pieces touch. Repeat with remaining chicken pieces, using a second rack if necessary; let stand 15 minutes to set coating. Discard buttermilk mixture.
3. Meanwhile, preheat oven to 250ºF. Line two large cookie sheets with paper towels. Divide oil between two 12-inch skillets, preferably electric (there should be about 1/2 inch of oil in each skillet) and heat over medium heat until temperature reaches 360ºF on a deep-fry thermometer.
4. To each skillet, add 4 pieces of chicken, skin side down, being careful not to crowd pieces. Cover skillets and cook until chicken is light golden brown on the bottom, 4 to 5 minutes. Turn pieces over and cook, covered (reducing heat to medium-low, if necessary, to a temperature of 300ºF), 8 to 10 minutes longer for white meat, and 13 to 15 minutes longer for dark meat, turning pieces every 4 or 5 minutes. Chicken is done when well browned on all sides and juices run clear when thickest part is pierced with the tip of a knife. Transfer chicken to lined cookie sheets to drain. Keep warm in oven. Repeat with remaining chicken.

Picnic Oven Fried Chicken
chicken

Ingredients

• 1/2 cup(s) buttermilk
• 1 tablespoon(s) Dijon mustard
• 2 clove(s) garlic, minced
• 1 teaspoon(s) hot sauce, such as Tabasco
• 2 3/4 pound(s) chicken legs, skin removed, fat trimmed
• 1/2 cup(s) whole-wheat flour
• 2 tablespoon(s) sesame seeds
• 1 1/2 teaspoon(s) paprika
• 1 teaspoon(s) dried thyme leaves
• 1 teaspoon(s) baking powder
• 1/8 teaspoon(s) salt, or to taste
• Freshly ground pepper, to taste
• Olive oil cooking spray

Directions

1. Whisk buttermilk, mustard, garlic and hot sauce in a shallow glass dish until well blended. Add chicken and turn to coat. Cover and marinate in the refrigerator for at least 1/2 hour or for up to 8 hours.
2. Preheat oven to 425 degrees F. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.
3. Whisk flour, sesame seeds, paprika, thyme, baking powder, salt and pepper in a small bowl. Place the flour mixture in a paper bag or large sealable plastic bag. Shaking off excess marinade, place one or two pieces of chicken at a time in the bag and shake to coat. Shake off excess flour and place chicken on the prepared rack. (Discard any leftover flour mixture and marinade.) Spray chicken pieces with cooking spray.
4. Bake the chicken until golden brown and no longer pink in the centre, 40 to 50 minutes.

Super Crunchy Fried Chicken

chicken

Ingredients

• 1/2 cup(s) fat-free buttermilk
• 1 large egg white
• 2 teaspoon(s) hot red pepper sauce
• 4 (6 ounces) chicken breast halves, boneless and skinless
• 1 cup(s) prepared cornflake cereal , crushed finely
• 2 teaspoon(s) paprika
• 1 teaspoon(s) dried thyme
• 1 teaspoon(s) garlic powder
• 1 teaspoon(s) kosher salt
• Olive oil cooking spray

Directions

1. In medium bowl, whisk buttermilk, egg white, and hot sauce until blended; add chicken pieces and turn to coat. Let marinate at room temperature. Preheat oven to 400 degrees F.
2. Meanwhile, line a baking sheet with nonstick foil. Combine cornflake crumbs, paprika, thyme, garlic powder, and salt in a shallow pie plate or bowl.
3. Lift chicken pieces, one at a time, from buttermilk mixture and coat in seasoned crumb mixture. Place on prepared baking sheet. Lightly spray crumb coating with cooking spray.
4. Bake 16 to 18 minutes, until browned on the outside, chicken is no longer pink in thickest parts, and crumb coating is crusty.

Gingery Chicken Bites

chicken

Ingredients

• 2 tablespoon(s) dry white wine, may substitute apple juice
• 1 tablespoon(s) (finely minced) fresh ginger, or 1/4 tsp. ground ginger
• 1/2 teaspoon(s) salt
• 2 whole(s) (boneless, skinless) chicken breasts, cut into 1-inch cubes
• 1 cup(s) flour
• 1/4 cup(s) cornstarch
• 1/2 teaspoon(s) baking powder
• vegetable oil , for deep frying

Directions

1. In medium bowl, mix together wine, ginger and 1/4 tsp. salt. Add chicken and toss to coat. Cover and marinate in refrigerator for 2 hours or overnight.
2. In large bowl, mix together flour, cornstarch, baking powder, remaining 1/4 tsp. salt and 3/4 cup cold water. Stir marinated chicken into batter.
3. Pour 2 inches of oil into deep pan and heat over medium heat until temperature reaches 360-degree F on a deep-fry thermometer. Add chicken, a few pieces at a time, and cook until crisp and brown, about 3 minutes per side. Place on paper towels to drain. Serve hot or cold.

Oven-Fried Chicken Tenders with Five-Spice BBQ Sauce

chicken

Tender and oven-fried, these chicken tenders are jazzed up with sesame seeds and Chinese five-spice powder, an indispensable blend of seasonings that showcases the five basic flavours of Chinese cuisine — sweet, sour, bitter, savoury, and salty.

Ingredients

• 3/4 cup(s) panko (Japanese-style bread crumbs)
• 2 tablespoon(s) sesame seeds
• 1 large egg white
• 1 teaspoon(s) Chinese five-spice powder
• 1/2 teaspoon(s) salt
• 1 pound(s) chicken-breast tenders
• 1 tablespoon(s) olive oil
• 1 small onion, chopped
• 1/2 cup(s) ketchup
• 1 tablespoon(s) brown sugar
• 1 1/2 teaspoon(s) cider vinegar
• 1 1/2 teaspoon(s) Worcestershire sauce

Directions

1. Preheat oven to 475 degrees F. In 10-inch skillet, toast bread crumbs and sesame seeds over high heat about 5 minutes or until golden, stirring frequently. Transfer crumb mixture to plate.
2. In medium bowl, with wire whisk or fork, mix egg white, 1/2 teaspoon five-spice powder, and salt until foamy. Dip tenders in egg-white mixture, then in crumb mixture to coat. Place tenders on cookie sheet. Bake tenders 13 to 15 minutes or until they lose their pink colour throughout. Do not turn tenders over.
3. Meanwhile, in same skillet, heat oil over medium heat until hot. Add onion and cook 8 to 10 minutes or until soft and lightly browned. Remove skillet from heat; stir in ketchup, sugar, vinegar, Worcestershire sauce, and remaining five-spice powder. Pour sauce into small bowl; serve with tenders.
Recipes for kids with Bill & Sheila
_____________________________________________________________________
If you require a high quality printout of this article, just click on the printer symbol next to ’Share and enjoy’, and we will do the rest. This site is hosted by (click on the graphic for more information)chicken

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