Junk the chips and ice cream and get kids hooked on healthy fare with these handy recipes.
When it comes to making meals for kids, it can be hard to find things they will enjoy that will also be good for them.
Instead of giving in to burgers and ice cream for every meal or forcing children to eat something they don’t like, there are tasty recipes like Chicken Noodle Soup and Flower Salad that can satisfy appetites without stinting on nutrition. These fun recipes can give kids a chance to help out in the kitchen, and learn some important life skills along the way.
To find more fun, kid-friendly recipes that include both taste and nourishment, visit culinary.net, eatchicken.com and cutiescitrus.com/our-story.
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Chicken Noodle Soup
Recipe courtesy of the National Chicken Council
- 1 chicken (1.3kg), liver discarded
- 2 litres cold water
- 4 carrots, peeled and cut into bite-size pieces
- 2 onions, peeled
- 2 celery stalks with leaves, cut into 4 pieces
- 6 cloves garlic, peeled
- 2 fresh thyme sprigs or 1/2 teaspoon dried thyme
- 1 1/2 tsp kosher salt
- 1 tsp whole black peppercorns
- 1 cup small pasta, cooked
- 1 cup frozen peas, thawed
- 1/8 tsp salt
- 1/8 tsp pepper
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh parsley, chopped
- To prepare the broth: In a large pot over a high heat, bring the chicken and all the remaining broth ingredients to the boil. Reduce the heat to low and skim the surface of the broth to remove the foam. Simmer for 1 1/2 hours, skimming occasionally, and turning the chicken. Add more water if necessary to keep the chicken submerged.
- Remove the chicken with tongs, and cool. Strain the broth through a fine sieve. Discard the celery, herbs and spices. Reserve the onions and carrots. Remove any excess fat from the top of the broth with a spoon.
- Pull the chicken meat from the bones and discard the skin and bones. Dice the chicken and put to one side. Quarter the cooked onions, if desired.
- To prepare soup: In a large pot over a high heat, return the strained chicken broth and bring to a rolling boil. Add the reserved onions and carrots. Reduce the heat to low; stir in the reserved chicken meat, pasta and frozen peas and cook until warm. Season well with salt and pepper. Ladle the soup into bowls and top with dill and parsley.
Recipe courtesy of Ellie Krieger
- 1 Cuties clementine
- 9-10 thinly sliced strips red bell pepper, cut in 2.5cm pieces
- 1/2 grape tomato
- 1 celery stick, cut to 8cm
- 2 small leaves romaine lettuce
- 1 piece English cucumber, unpeeled, seeded and cut to 4cm then thinly sliced
- 2 tbsp plain Greek yogurt
- 1/2 tsp honey
- 1/4 tsp fresh lemon juice
- Peel the clementine and separate sections almost all the way, leaving them attached at the base. Place on the plate with the base down. Place a piece of red bell pepper between each citrus section, and half a tomato in the centre to form a flower.
- Place the celery and lettuce leaves underneath as stem and leaves. Arrange the cucumber slices below to represent grass.
- In a small bowl, stir together the yogurt, honey and lemon juice.
- Serve the dip in a dish alongside the flower or in a mound underneath the cucumber slices.