Adults may like all kind of vegetables, but it is not always the case for children. Talk to your kids about nutrition because they will listen. Try to get them involve in cooking with you. They will learn what a leek looks like, or how to peel and cut a carrot.
The great thing about cooking is that it does NOT have to be perfect. Kids can be creative and cut the vegetable in all sort of shapes. Make cooking fun! There is a big chance that if our children help making dinner, they will take pride in eating it! Introduce a wide variety of foods and don't make a big deal if they reject it. Try again another day and present it differently.
During the winter, a big bowl of homemade vegetable soup is one of the best ways to get a lot of the veggies you need all in one dish. Here is a link to a website with 25 recipes, each one better than the other:
http://www.cookinglight.com/food/top-rated-recipes/best-soup-recipes-00412000074260/
Not very long ago, I read an article on CBS News that was disturbing. A study published in the "American Journal of Medicine" revealed that two nuggets from fast food chains in Jackson, Miss. contained only about half of what we would consider chicken meat. If you would like to know more, here is the link to this article:
http://www.cbsnews.com/8301-204_162-57606118/report-chicken-nuggets-not-just-meat-but-blood-vessels-nerve-cells/
This is an easy chicken nuggets recipe that your children will love to make with you at home, with real chicken meat!
Chicken nuggets:
You can either use chicken tenders or cut chicken breast in small pieces. In a bowl, mix the dry ingredients:
1/2 cup of grated parmesan
1/2 bread crumbs
1 tablespoon of dry parsley
1 tablespoon of rosemary finely minced
salt and pepper
In a second bowl, whisk 2 eggs. In a third bowl, put 1 cup of all purpose flour. Preheat oven to 375 degrees. Dredge each chicken piece in the flour first, until evenly coated, then dip in the egg mixture, and finally in the bread crumb mixture, pressing the crumbs gently against the chicken to thoroughly coat. Place the chicken on an oven-safe rack on a sheet pan, and bake for 20-30 minutes until golden brown and cooked through. Smaller tenders will cook more quickly. Serve warm with your favorite dipping sauce.
And while your oven is on, why not make some zucchini Parmesan crisps? Very easy and fun to make!
zucchini Parmesan crisps:
2 medium zucchini (about 1 pound total)
1 tablespoon olive oil
1/4 cup freshly grated Parmesan (3/4-ounce)
1/4 cup plain dry bread crumbs
salt and pepper
Preheat the oven to 420 degrees. Lightly coat a baking sheet with olive oil. Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini rounds with the oil. In another bowl, combine the parmesan, bread crumbs, salt and pepper. Dip each round into the parmesan mixture until evenly coated, pressing the crumbs gently against each side. Place in a single layer on the prepared baking sheet. Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.
The great thing about cooking is that it does NOT have to be perfect. Kids can be creative and cut the vegetable in all sort of shapes. Make cooking fun! There is a big chance that if our children help making dinner, they will take pride in eating it! Introduce a wide variety of foods and don't make a big deal if they reject it. Try again another day and present it differently.
During the winter, a big bowl of homemade vegetable soup is one of the best ways to get a lot of the veggies you need all in one dish. Here is a link to a website with 25 recipes, each one better than the other:
http://www.cookinglight.com/food/top-rated-recipes/best-soup-recipes-00412000074260/
Not very long ago, I read an article on CBS News that was disturbing. A study published in the "American Journal of Medicine" revealed that two nuggets from fast food chains in Jackson, Miss. contained only about half of what we would consider chicken meat. If you would like to know more, here is the link to this article:
http://www.cbsnews.com/8301-204_162-57606118/report-chicken-nuggets-not-just-meat-but-blood-vessels-nerve-cells/
This is an easy chicken nuggets recipe that your children will love to make with you at home, with real chicken meat!
Chicken nuggets:
You can either use chicken tenders or cut chicken breast in small pieces. In a bowl, mix the dry ingredients:
1/2 cup of grated parmesan
1/2 bread crumbs
1 tablespoon of dry parsley
1 tablespoon of rosemary finely minced
salt and pepper
In a second bowl, whisk 2 eggs. In a third bowl, put 1 cup of all purpose flour. Preheat oven to 375 degrees. Dredge each chicken piece in the flour first, until evenly coated, then dip in the egg mixture, and finally in the bread crumb mixture, pressing the crumbs gently against the chicken to thoroughly coat. Place the chicken on an oven-safe rack on a sheet pan, and bake for 20-30 minutes until golden brown and cooked through. Smaller tenders will cook more quickly. Serve warm with your favorite dipping sauce.
And while your oven is on, why not make some zucchini Parmesan crisps? Very easy and fun to make!
zucchini Parmesan crisps:
2 medium zucchini (about 1 pound total)
1 tablespoon olive oil
1/4 cup freshly grated Parmesan (3/4-ounce)
1/4 cup plain dry bread crumbs
salt and pepper
Preheat the oven to 420 degrees. Lightly coat a baking sheet with olive oil. Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini rounds with the oil. In another bowl, combine the parmesan, bread crumbs, salt and pepper. Dip each round into the parmesan mixture until evenly coated, pressing the crumbs gently against each side. Place in a single layer on the prepared baking sheet. Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.
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