Food has always been an issue with many kids. While some will eat easily, most can drive their parents up the wall during meal times. With easy, ready-made snacks that are getting passed off as full meals, it is getting increasingly difficult to monitor and ensure a good and healthy dietary intake for kids.
Kids need something new, something that will hold their interest, and this fact is very true when it comes to their eating habits. While it may be difficult to come up with something new and elaborate every time, there are a few simple tricks to work around kid's eating habits. Here are some easy chicken recipes that will leave the kids asking for more.
- Chicken breast cutlets (thinly sliced), 1½ lb
- Large egg white, 1
- Walnuts (toasted), ½ cup
- Fresh parsley leaves, ¼ cup
- Ground cayenne red pepper, ⅛ tsp.
- Fine bread crumbs, ½ cup
- Dijon mustard, 1 tsp.
- Salt and pepper, to taste
- Cooking spray
In a large bowl, mix the bread crumbs, cayenne pepper, and salt and pepper according to your taste. Process the toasted walnuts and parsley in a food processor, and then mix them thoroughly with the bread crumbs mix. In another small bowl, whisk the egg white with the Dijon mustard until well blended.
Dip each chicken slice one by one in the egg white, then into the walnut mix until well coated, and place it on a greased baking pan. Spray with some cooking spray. Bake the chicken in a 450 °F preheated oven until the top layer turns golden-brown and the chicken is cooked. Serve it with your choice of bread.
- Skinless chicken breast halves, 2 pieces
- Ripe olives (sliced), ½ can
- Dried Italian seasoning, ½ tsp.
- Cheese tortellini, 1 package
- Undrained, diced tomatoes with basil, garlic, and oregano, 1 can
Cut the chicken breast into half, and place it in the center of a 12x18'' aluminium foil. Sprinkle the dried Italian seasoning over it, and arrange the tortellini around the chicken. Top it with the tomatoes and olives. Fold the sides of the foil to seal the chicken inside the packet, and bake in a 350 °F preheated oven until done.
- Chicken breast meat (cooked and chopped), 1½ cups
- Rice (cooked), 2 cups
- Cheese (shredded), 2 cups
- Evaporated milk, 1 can
- Eggs (lightly beaten), 2
- Red onion (chopped), ½ cup
- Fresh cilantro (finely chopped), ¼ cup
- Butter (melted), 2 tbsp.
In a large or two medium-sized casseroles, combine the rice, chicken, cheese, evaporated milk, eggs, onion, cilantro, and butter together. Stir well. Bake in a 350 °F preheated oven until a knife inserted in the center comes out clean.
- Chicken stock, 4 cups
- Egg noodles (half-cooked), 2 oz.
- Onion (diced), ¾ cup
- Celery (diced), ¾ cup
- Fresh tarragon leaves (finely chopped), ½ tsp.
- Fresh parsley leaves (finely chopped), 2 tsp.
- Garlic (minced), 1 tbsp.
- Lemon juice, 2 tsp. (optional)
In a large saucepan, boil the chicken stock, and add the onion, celery, and garlic to it, and let the mixture simmer over low heat for 2 minutes. Add the noodles and cook until tender but firm. Remove the pan from the heat, season the dish, and add the chopped herbs. Add the lime juice if you want. Serve hot.
One of the best reasons to use chicken is that it blends in any taste, yet maintains its yumminess. One can change the herbs or sneak in a variety of vegetables in the mentioned recipes.