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PrintKid-friendly, short order recipes
Invite your children to help you in the kitchen with these kid-friendly recipes.
If you want to inspire a love of cooking in your kids, be sure to introduce them at an early age to all the fun they can have in the kitchen. Encourage them to get their hands dirty by kneading that pizza dough, stirring that cupcake batter or mixing up that meatloaf. If it involves having fun and making a bit of a mess, most kids are up for it. And along with exposing that otherwise “reluctant” eater to a variety of foods he or she may not otherwise touch, who couldn’t use an extra pair of hands in the kitchen? These simple “short order” recipes are sure to tempt even the fussiest eaters.
If you like Sloppy Joes, try … Chinese pork in lettuce cups
Serves 4
These little “wraps” are great to eat with your hands. You can also substitute beef, chicken or lamb for a different flavor.
Place 4 ounces rice vermicelli noodles in a bowl and cover with boiling water. Set aside until the noodles become tender, about 5 minutes. Drain and set aside. Heat 1 tablespoon vegetable oil in a large non-stick frying pan over high heat. Add 1 pound ground pork, 2 minced cloves garlic and 2 chopped green onions and cook, breaking up any lumps with a wooden spoon, until browned, 8 to 10 minutes. Add 1/4 cup hoisin sauce, 1/4 cup soy sauce and 4 ounces sliced snow peas; cook until peas are tender, 1 to 2 minutes. Serve over the noodles with lime wedges for squeezing and lettuce leaves for wrapping.
If you like fettuccine Alfredo, try … crispy bacon, pea and egg pasta
Serves 4
Bucatini is a long, thick spaghetti-like pasta with a hole running through the center. You can also use any other long pasta you like. To blanch the peas, dip the thawed peas into a pan of boiling salted water for 1 minute, then drain and mash them.
Cook 1 pound bucatini in a saucepan of salted boiling water until al dente, 10 to 12 minutes. Drain, return pasta to the pan and keep warm. Cook 2 large eggs in a separate saucepan of boiling water for 7 minutes. Peel the eggs and halve; set aside. Heat 1 tablespoon olive oil in a large frying pan over high heat. Add 6 thick slices chopped bacon and 2 minced cloves garlic. Cook until bacon is browned, 2 to 3 minutes. Roughly mash 3 cups blanched frozen peas (see note above) and add to the bacon along with 1/2 cup heavy cream, and cook for 2 minutes. Add to the pasta along with 1 cup fresh ricotta cheese and 1/4 cup finely grated Parmesan cheese. Toss well to combine. Divide among serving bowls and top with half an egg to serve.
If you like ravioli, try … cheesy baked gnocchi
Serves 4
Store-bought gnocchi make this a snap, and the topping of stringy, melty mozzarella appeals to any kid’s — or adult’s — taste buds.
Heat oven to 375 degrees. Cook 1 package of store-bought potato gnocchi in a saucepan of salted boiling water until they rise to the surface, 2 to 3 minutes. Drain and return to the pan. Add 1 grated zucchini, 1 cup baby spinach leaves, 1 1/2 cups tomato sauce, 1 clove minced garlic, 1/4 cup basil leaves and 1 tablespoon olive oil. Mix well to combine. Spoon into 4 1-cup-capacity oven-proof dishes or a 1-quart casserole dish and sprinkle with 1 cup grated mozzarella cheese. Place on a baking tray and bake until cheese is melted and golden, about 15 minutes.
If you like fish sticks, try … crunchy Parmesan fish sticks with tangy tomato salad
Serves 4
Mrs. Smith has nothing on these crunchy, cheesy sticks. Let kids take them for a dip in bowls of ketchup or tartar sauce, or drizzle them with a bit of malt vinegar.
For the tomato salad:
Place 2 tablespoons malt vinegar and 2 teaspoons brown sugar in a small bowl and stir until the sugar has dissolved. Add 3 cups halved cherry tomatoes and 1 sliced cucumber and toss to coat. Set aside.
For the fish sticks:
Place 1 cup flour, 1 tablespoon sea salt and 1 teaspoon freshly ground black pepper in a shallow bowl. In another shallow bowl whisk 2 large eggs. Place 2 1/2 cups finely grated Parmesan cheese in a third shallow bowl. Dust 2 pounds of white fish filets that have been cut into strips with the flour mixture. Dip into the beaten eggs and then roll in the Parmesan cheese. Heat 1/4 inch of vegetable oil in a large non-stick frying pan over medium heat. Cook the fish in batches until golden, 2 to 3 minutes on each side. Serve with tomato salad, lemon wedges and ketchup.
If you like scrambled eggs and toast, try … eggs in a basket
Serves 1
For a great Valentine’s treat for mom, use a heart-shaped cutter for the bread and sprinkle the eggs with delicate Pink Himalayan sea salt.
Using a cookie cutter, cut a shape out of the center of a bread slice, leaving a frame. Melt a little butter in a non-stick frying pan and cook the bread slice on one side until golden. Flip the bread. Crack an egg into a small cup and pour into the center of the bread slice. Cook until the egg is done to your liking. Using a spatula, remove the egg and toast from the pan and serve.
If you like chicken fingers, try … cheesy chicken schnitzel
Serves 4
Schnitzel is loosely translated as a boneless cutlet. Usually served breaded and fried, schnitzel can be made from pork, veal or chicken. Serve with steamed carrot sticks and green beans tossed with a little butter and chopped parsley.
Heat broiler. Combine 2 cups fresh breadcrumbs and 2 cups grated cheddar cheese in a bowl. Beat 2 eggs in a second bowl. Place 4 boneless, skinless chicken breasts, 2 at a time, between plastic wrap and flatten with a meat pounder or rolling pin to 1/2 inch thick. Cut each chicken breast in half, dip in egg and press both sides into the breadcrumb mixture. Place coated breasts on a baking tray and spoon with 3 tablespoons melted butter. Cook until golden and cooked through, 3 to 5 minutes per side.
If you like hot dogs, try … sausage rolls
Makes 8
Found in virtually every pub, café and market in England and Australia, these savory treats are popular with kids and adults alike. Classically served with ketchup, these rolls can be spiced up with your favorite barbecue sauce or Asian dipping sauce.
Heat oven to 350 degrees. Combine 1 pound sausage meat, 1 cup fresh breadcrumbs, 1 large egg, 2 tablespoons Worcestershire sauce, 2 tablespoons tomato paste and 1 teaspoon salt in a bowl. Unroll 2 sheets of ready-to-roll frozen puff pastry that have been thawed. Cut each pastry sheet into 4 equal portions. Divide the sausage mixture into 8 portions and place along the middle of each pastry square. Roll up to enclose and place on a baking sheet seam-side down. Beat 2 egg yolks and brush over the top of each roll. Bake until golden and cooked through, 30 to 35 minutes.
If you like peanut butter and jelly sandwiches, try … fruit and nut sliders
Try any number of the combinations below, or create your own favorite. All you need to start with is 4 small, round rolls or slider buns and a great imagination. Here are a few of my favorite combos:
Peanut butter + honey + sliced bananas
Nutella (chocolate-hazelnut spread) + sliced strawberries
Cream cheese + smooshed fresh raspberries
Peanut butter + sliced green apple + cheddar cheese
Nutella + marshmallow fluff + crunchy granola or crumbled graham crackers
Peanut butter + fresh blueberries + a drizzle of maple syrup
