Monday, April 28, 2008

Kid-friendly food

The question that all moms face every day.

The question that we all wish we could avoid.

But since it involves the care and well-being of our children, we can't.

And the question is....

What am I going to feed my child today?

More specifically, what I am going to feed my child that she will actually eat, and that involves a semblance of nutrition?

Missy over at It's Almost Naptime has asked for some input regarding some kid-friendly meal ideas. And she has four kids under four years old. I only have one, so I'm sure it's a lot easier pleasing one little one than four little ones, all with different palates. But there are a couple of things that really work for Savannah, so I'll pass them along here.

- Mini turkey meatloaves. The miniature size seems to work well for kids (and adults, too, if Ricardo is any indication).

- Veggie Pizzas, made on small tortillas and loaded with whatever you think they will eat.

- Cream Cheese Chicken Soup, see recipe posted here. One of Savannah's absolute favorites, she will eat this any time of the day.

We also grill a lot, so I always have chicken on hand. I like to take leftover grilled chicken, cut it up and add it to some brown rice, add in frozen peas or cooked broccoli, sprinkle with some cheese, and zap it for a few seconds. Savannah loves this one too.

This isn't necessarily a meal, but it makes a good nutritious snack. I make a double or triple batch and keep them in the freezer to grab whenever Savannah gets hungry between meals.

Pumpkin Pancakes

1 cup all-purpose flour
1 cup whole wheat flour
2 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1-1/2 cups fat-free milk
1/2 cup canned pumpkin
1 egg white, lightly beaten
2 tablespoons canola oil
Directions: In a large bowl, combine the first eight ingredients. In a small bowl, combine the milk, pumpkin, egg white and oil; stir into dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until second side is golden brown. Yield: 6 servings.