You can prepare a variety of healthy, nutritious meals for your picky eater. For example, you can make salmon croissants, broccoli cheddar soup, Caprese salad, or vegetable fried rice. You can also make a healthy snack like granola bars. All of these snacks have low-calorie ingredients and are just as tasty and nutritious as store-bought versions for your kids that are back to school.
Salmon croissants make a great lunchbox item. Similar to bagels, these sandwiches are made with cream cheese and smoked salmon spread. The salmon is blended with cream cheese, butter, and mayo, and then spooned onto buttery toasted croissants. You can also add cucumber slices for crunch. Another option is a warming soup made with broccoli, half-and-half, carrots, and cheddar cheese.
You can also make a variety of French pastries for the kids, too. Croissants are the most popular French pastry sold in bakeries and cafes around the world. They’re rich, buttery, and decadent. While they’re not the easiest thing to make at home, they’re an excellent, filling breakfast option. You can serve them plain or with butter, jam, or marmalade for an extra special treat.
Broccoli cheddar soup
Broccoli cheddar soup is a great back-to-school meal for kids of any age. It can be served in thermos containers and can be served with crackers or fresh bread. The soup has just the right amount of savory flavor to satisfy even the pickiest eaters. It can also be frozen for easy preparation. To serve it as a side dish, you can add grated sharp cheddar to the top.
This soup is loaded with veggie goodness and can be blended for an easy back-to-school meal. Try using a box grater with large holes for coarse-grated cheese. You can also fry bacon over medium heat until crispy, then remove it and crumble or chop it into small pieces.
Caprese salad is a simple yet tasty way to serve a fresh, light lunch that is packed with protein, vitamins, and calcium. This salad is easy to make and can be packed in an airtight container. It’s great for late summer, as tomatoes and basil are in season. It is also perfect for mild temperatures. In addition to being a tasty snack or meal, Caprese salad can be served as a light lunch and can easily be packed into a thermos.
Toddlers can be extremely amusing, but be prepared to have the occasional fork-less salad eating session. Toddlers don’t have the fine motor skills necessary to use a fork effectively, so you’ll have to be prepared to lose some components of the salad. This is especially true of toddler Joey, who completely skipped his fork while eating his kale Caprese salad. Instead, he picked out the tomatoes and mozzarella with his fingers.
Vegetable fried rice
Vegetable fried rice is a nutritious and delicious back-to-school meal that your kids can enjoy. It can be made with leftover rice or thawed frozen veggies. For an extra protein boost, serve it with scrambled eggs or Chomps meat sticks. Add edamame to the serving bowl for an extra fun touch.
To make this recipe, prepare a large skillet over medium-high heat. Add 1 teaspoon of oil to the pan. When the oil is hot, crack an egg into it and scramble it until it is firm. Transfer to a plate. Repeat with the remaining oil. After the eggs are scrambled, add the vegetables and cook for 3 to 4 minutes. Stir in the garlic and stir for another minute. After the vegetables are cooked, add the rice and cook for an additional 5 minutes.
Banana bread is a classic breakfast choice, and you can add your own special twist with add-ins like chocolate chips or fresh blueberries. This easy-to-make breakfast treat can be made using any quick bread recipe. Start by mixing together the dry ingredients and mash the bananas finely. If you don’t have a meat chopper, you can also use a fork to mash the bananas. Once you’ve got the dry ingredients together, add the wet ingredients.
This delicious treat can also be made into muffins. Bake them for about 20 to 22 minutes or until the tops bounce back when touched. Banana bread is packed with healthy fats, fiber, and B vitamins. It also contains whole wheat flour, which is rich in calcium and protein.
Creamy potato soup
Creamy potato soup is an easy way to get kids to eat a healthier meal. It can be made ahead and frozen for up to three months. It can also be made ahead and refrigerated for up to three days. It reheats well too.
This recipe uses a slow cooker to cook the soup. Place the potatoes and bacon in the bottom of the slow cooker and then add the rest of the ingredients. Cook on low for 8 hours. Add the dairy ingredients during the last 30 minutes. The soup tastes better the next day. Do not freeze it, as the texture of the potato will be off.