Healthy Kid's Food Recipes

Every parent knows how challenging it can be to get young children to eat a nutritious diet. Little kids are notoriously picky, and the favorite foods are usually very unhealthy. Kid friendly staples tend to be deep fried or loaded with sugar. Even choices that sound wholesome, such as macaroni and cheese or peanut butter sandwiches, may be filled with saturated fat, sodium, or highly processed additives. Fussy kids are the last thing working parents wants to contend with after a long day at the office, which often leads them to resort to greasy fast food dinners. Experts agree that the key to getting kids to fulfill their dietary needs is to dress up their favorite dishes without telling them. Sneak these healthy kid's recipes in and see if they notice:

Hassle-Free Chicken and Dumplings

Inspired By


  • 4 chicken breasts and ribs, skin on

  • 1 can chicken broth

  • 3 tbsp + 1 stick butter

  • 1 1/2 cups self rising flour

  • Pinch salt

  • Oil

  • 8 tbsp milk

  • Water

  • 2-3 drops yellow food coloring

  • Optional:

  • 2 carrots

  • 2 stalks celery

  • Small green English peas

  • Onion, diced

  • Parsley to taste


Boil chicken with enough water to cover, about 4 cups. While chicken cooks, assemble dumplings. Combine flour, salt, 3 tbsp butter and milk. Do not be tempted to add more butter or shortening as dough will fall apart in the broth. Use a mixer, or mix well by hand with a fork. Do not overwork dough as it will toughen. Flour a board and roll dough to 1/8 inch thickness and cut with a pizza wheel or knife to desired size. Dust with flour as needed. This helps with thickening of broth. When chicken is done, remove from broth, bone chicken and remove skin after cooling. Cut into desired pieces. Bring broth to a rapid boil and drop in dumplings, one at a time. Stir very gently once to separate dumplings then boil 6-8 minutes. Reduce heat, add chicken, remaining butter and food coloring. Bring to a boil for 6-8 minutes, then remove from heat and let sit 20-40 minutes. The heat will finish the dumplings.

Honey and Peanut Butter Granola Bars

Inspired By


  • 3 1/4 cups rolled oats

  • 1 cup chopped nuts

  • 3/4 cup honey

  • 1/2 cup dried cranberries

  • 1/2 cup raisins

  • 1/2 cup peanut butter

  • 1 beaten egg

  • 1 tsp vanilla

  • 1 cup coconut

  • 2/3 cup melted butter


Mix oats, coconut, and nuts with melted butter, spread on baking sheet and toast at 350 F for 20 minutes. In large bowl, mix remaining ingredients, add toasted ingredients, press into 13X9" lightly greased baking pan, bake 22 minutes at 350, cool slightly on wire rack, cut into desired size bars, cool completely in pan.

Hearty Breakfast Cookie

Inspired By


  • 1 3/4 Cups uncooked rolled oats

  • 1/2 Cup flour

  • 1 tsp. baking powder

  • 1 tsp. cayenne pepper (or to taste)

  • 1 tsp. dried thyme

  • 1/2 Cup Egg Beaters egg product

  • 3 strips raw turkey bacon, chopped

  • 1/2 Cup water

  • Salt and pepper to taste


Mix the dry ingredients together in a bowl. Add the wet ingredients and incorporate. Allow the mixture to rest for 15 minutes so the oats can absorb the liquids. Spoon onto a non-stick cookie sheet. Bake at 350F for 20-25 min.

Tasty Taco Bites

Inspired By


  • 1 lb of ground chuck

  • 1 lb of ground turkey

  • 1 pkg of taco seasoning

  • 1 head of romaine lettuce, chopped

  • 6 roma tomatoes, chopped in small bites

  • 1 can of chopped chili's, drained

  • 1 can of salsa

  • 1 bunch of green onions, chopped, including greens

  • Small soft or hard tortilla shells

  • 1 4 oz container of low fat sour cream

  • Shredded cheese, a blend of cheddar, colby and mozzarella works well


Brown ground beef and turkey together. Cook until no longer pink. Add taco seasoning and cook until heated all the way through. Drain excess fat off. Chop onions, tomatoes and lettuce. Put in separate bowls so everyone can help themselves. If desired, microwave shells for 10 seconds each. Allow each person to build their own tacos. Melt cheese if desired and enjoy.

Lightly Sweetened Graham Crackers


  • 2 cups whole wheat flour

  • 1 cup all-purpose flour

  • 1 tsp. baking powder

  • 1/2 tsp. baking soda

  • 1/2 tsp. salt

  • 1/2 cup shortening

  • 3/4 cup brown sugar, packed

  • 1 tsp. vanilla

  • 6 Tbsp. milk


Mix together flours, baking powder, baking soda and salt. Cream shortening, sugar and vanilla until fluffy; add flour mixture, alternating with milk, mixing until combined after each addition. Cover and chill dough till firm, several hours or overnight. Divide dough into thirds. Roll out each portion on a floured surface to slightly larger than 12x5 inches, 1/8 inch thick. Trim edges to make a 12x5-inch rectangle. Use a knife to cut into 5x2-inch rectangles. Score a crosswise-like center into each rectangle. Place on greased baking sheets; pierce each several times with a fork. Bake at 350 degrees for 10 to 12 minutes or until crisp. Remove from sheet & cool on wire rack

Cheesy Veggie Quesadilla

Inspired By


  • 10 ounces veggies of your choice, chopped, cooked & drained

  • 8 ounces shredded mild cheddar or Monterey Jack cheese

  • 8, 9-10" flour tortillas

  • Lite ranch dressing or mild salsa for dipping, optional


Lightly brown 1 side of each tortilla in wide non-stick skillet. Layer 1/4 of the veggies on the browned side of 4 of the tortillas. Place shredded cheese on top. Cover with another tortilla, browned side down. Fry in wide non-stick skillet till lightly browned & cheese is melted, turning once. Cut into triangles with pizza cutter & offer Ranch dressing or salsa for dipping.

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