by Foodlets in Family, January 8th, 2014
by Foodlets in Family, January 1st, 2014
I’m going to say something that may sound like bragging, but stick with me: my kids eat Brussels sprouts. Here’s the story: there are three of them — ages 4, 2 and 1 — and each one eats these mini cabbages with a different level of, shall we say, enthusiasm. So with all those juicy cranberries around the house typically destined for muffins, I threw a handful into our last pan of oven-roasted sprouts and the good got even better. And those resigned to trying a couple of polite bites got even happier. Get the recipe for Brussels Sprouts with Cranberries at Foodlets.com.
by Foodlets in Family, December 20th, 2013
These make the perfect special-occasion food — kids can help make them and they’re also delicious (to children and adults). Between the rolling, covering with cranberries and poking of pretzel sticks, there are at least three jobs fit for small fingers. Then there’s the fact that the recipe requires only a handful of ingredients (four to be exact). Now that’s something to make parents swoon. Get the recipe for these kid-friendly cheese balls at Foodlets.com.
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by Foodlets in Family, November 12th, 2013
‘Tis the season for snacking, and this recipe combines two of my favorite elements: It’s pretty healthy and the kids can help. All you need is a pack of whole-wheat pitas, olive oil and cinnamon sugar. I like to make my cinnamon sugar with a ratio of 2:1, sugar to cinnamon, which is a little less sweet than most. Slice the pitas, brush them with oil and sprinkle away — do it again on the other side and pop the whole pan into an oven at 400 degrees F for 10 to 12 minutes. My preschooler made these herself, then told her dad the step-by-step instructions the moment he got home from work (you know, while he was trying to get his suit jacket off, set his bag down and avoid stepping on the baby’s toys that somehow got scattered across the kitchen floor). The crisps are a huge hit here, and I hope they will be for you too.
by Foodlets in Family, November 7th, 2013
One of the best lessons I’ve learned about cooking for kids is simple: When something works, find a spinoff recipe. We have three small kids, and those rascals love Homemade Ham and Pineapple Pizza (duh!), so I made Pork and Pineapple Skewers. Sure enough, another hit. (Trust me, they’re not all hits, and that’s why this is important.) Our biggest, most-unstoppable hit on Foodlets has been these healthy Pumpkin Spice Mini Muffins, so you know where I’m going with this. Bran cereal and chocolate chips bring new flavors to that classic pumpkin taste. These muffins are also easy, healthy and, yeah, a hit. Score one for parents everywhere.
Get the recipe: Pumpkin Bran Muffins with Chocolate Chips
by Foodlets in Family, October 23rd, 2013
I must have made chili 10 times, all different ways — chicken chili, chili con carne, chili with corn, chili without corn — and the kids wouldn’t go near it. Until I took a tip from “Fancy Nancy” and made it, well, fancy (and until I also eased up on the cumin, which I suspect was an element that led to previous failures).
It’s the presentation for knee-high critics that often counts the most. You won’t ever find me sculpting scooters out of hot dogs or sharks from watermelons. There are three kids under 5 at my house and I’d need a lot more free time in my life to pull that off. But doing this wasn’t difficult. To make your chili “fancy,” simply spoon and layer it with cheddar cheese into small glasses. Repeat, serve and bask in the success of the moment.
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by Foodlets in Family, October 1st, 2013
Sometimes a hearty breakfast hits the spot. But when you have three small kids underfoot like I do, it has to be fast. I love assembling these ham, egg and cheese cups because they’re easy and the kids can help — which translates into insurance that they’ll at least try one. In this case, they usually devour them.
“Line” the cups of a muffin pan with low-sodium (non-MSG) ham slices. Add a quarter slice of wheat bread, then break a whole egg in. Sprinkle with salt, pepper and cheese, then bake them for 15 to 18 minutes at 400 degrees F.
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by FN Dish Editor in Community, September 29th, 2013
Getting kids to eat spaghetti probably isn’t too hard, but night after night it can be a bit dull. That’s why I like to throw a few surprises at the little guys when I can — especially when it’s this easy to make a big impression. Here’s how:
Cook spaghetti for 3 minutes less than the package suggests and drain. Add marinara sauce (you don’t even have to heat it up), plus one lightly beaten egg. Butter a muffin pan and fill each cup with half a cup or so of pasta and sauce, then use your fingers to push the pasta up along the edges, making a well in the middle. Pop the pan into the hot oven at 400 degrees F for 20 minutes. During the last minute, add two small mozzarella balls to the “nest” and you’ll have eggs. Keep an eye on the nests and if they melt down, that’s OK — now you have snowcapped mountain-tops.
by Foodlets in Family, September 26th, 2013
If you’re looking for a way to incorporate more veggies into the little ones meals, try roasting them. Here, Tyler Florence relies purely on honey for sweetness when it comes to his simple roasted sweet potatoes — this week’s Most Popular Pin of the Week. Don’t be surprised when your family asks for seconds.
For similar inspiration for healthy kid-friendly recipes, visit Food Network’s Kid-Friendly Meals board on Pinterest.
Get the recipe: Roasted Sweet Potatoes with Honey and Cinnamon
by Foodlets in Family, September 17th, 2013
We make breakfast for dinner all the time because it’s easy, inexpensive and the kids love eggs, so I know it will be a peaceful evening. But since most people don’t eat a side of broccoli with breakfast, it can be tricky to figure out where a veggie comes in. (In fact, kids often have a hard time eating a side of broccoli at dinnertime anyway.) So, I say mix it right in.
Get a bag of broccoli slaw — easily available at grocery stores (a fact I happily discovered after moving back to the United States from Rome this year) — and use an oven-safe saute pan to cook the green stuff on the stovetop along with two slices of bacon (cut into small pieces) and 2 cloves of minced garlic. Add 8 eggs that have already been whisked together with 1/2 cup of milk, then put the whole thing in the oven to finish off. I bake it at 375 degrees F oven for about 15 minutes. When it’s puffy and golden, it’s done — and so are you.
I don’t make a lot of casseroles, but I do bake many muffins. This idea combines both — and it made an otherwise ho-hum dinner something so special that our 4-year-old is still talking about it. And that was a week ago.
Mix up 3 cups freshly grated zucchini with 1 cup cottage cheese, 2 cups cooked brown rice, 1 cup grated cheese, lots of fresh herbs, salt, pepper and one hard-working egg — then pour the whole thing into oversize muffin tins instead of a casserole dish. Bake them at 350 degrees F for about 25 minutes, then invert the “muffins” onto tiny plates. Add one homemade flag (bamboo skewer + painter’s tape) and ta-da! A casserole becomes a castle.