Question of the Week: Favorite Foods For Kids!

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Finding and providing healthy and appealing foods for our kids is not always an easy task. From the time they start solids, their little palates are developing and changing and preferences are formed, and contradicted on a seemingly daily basis. What was a favorite yesterday, can become a repulsive option today!

Based on a reader suggestion, we thought it would be a great idea to collaborate and create a database of our kids’ favorite foods. What snack or meal ideas work best for your kids? Have a great recipe for baby food?

From this point on, we will update this post to include all of your submissions. You can feel free to leave your submission in a comment, or email it to us at multiplesandmoreblog@yahoo.com. Photos are gladly accepted! Please leave your blog link, if you have one, so that we can give you credit!

We’ve got a few of our own that we have collected so far, and will update our post as more entries come in!

Baby Food:

A lot of people don’t realize how truly easy it is to make your own baby food! If you have ever opened a jar of chicken or beef with vegetables, and shuddered from the smell.. you might want to try this easy recipe:

Pureed Chicken Breast:

Boil 2 boneless, skinless chicken breasts until fully cooked
Cut chicken into cubes, and place in food processor/blender
Add 1 can of chicken noodle soup of your choice
Puree, and pour into ice cube trays and freeze.
When fully frozen, place cubes in plastic bag for storage- each cube is approx. 1 ounce of food. Heat up in microwave, stir and serve warm.

This one comes from Mary, of Life In Upstate N.Y.
Baby’s Avocado Spread
1 hard cooked egg yolk
1 tbsp plain or vanilla yogurt
1 tbsp mashed avocado
1 slice whole wheat bread

In small bowl mash egg yolk. Add yogurt and avocado mash together until smooth. You can also combine all ingredients in a food processor, blend until smooth. Spread on bread, pitas, crackers or whatever you choose!


Toddlers:

Mini Meatballs:
For the healthiest version, try using ground turkey breast, but my kids prefer regular ground turkey or beef!

Mix 1 pound ground beef,
2 eggs
3/4 cup seasoned bread crumbs
1/2 cup parmesan cheese
1/2 cup veggies, finely chopped (I used green beans or carrots, but you can use anything)

Roll into 1.5 inch balls and bake for 30 minutes at 350 degrees.
These are great for freezing and reheating!

Banana /Peanut Butter Smoothie

1-2T peanut butter
1/2C vanilla yogurt
1/4-1/2C milk (if making this for kiddos under 2, please use whole milk)
1/2-1 whole banana, frozen (let bananas ripen initially, peel them, cut in half, and wrap in foil as two separate pieces, place pieces in freezer zip lock bag)
*optional: 1-2T sugar free syrup…and don’t over-do this step!!

Banana French Toast– This recipe comes from April, of Our Triplets:

1/2 Loaf wheat french bread
12 eggs
1/2 cup milk
1/2 cup apple juice
2 to 3 smashed bananas
1/2 teaspoon vanilla
1/2 teaspoon cinnamon

Tear bread in to little pieces put in a baking dish (I use like a medium size cake pan)
In large bowl mix all other ingredients together.
Pour mixture over bread making sure all pieces are covered
Cover and refrigerate over night, if you let it sit over night it seems to let the bread soak up all the egg which makes it better.

bake at 350 fro 30 minutes or until golden brown on top

Cheesy Potato Cups, from KraftFoods.com

6 large baking potatoes (4-3/4 lb.)
1/3 cup butter or margarine
3 Tbsp. milk
1 pkg. (8 oz.) KRAFT Cheddar Cheese, cut into 1-inch cubes
2 Tbsp. OSCAR MAYER Real Bacon Bits
12 broccoli florets, blanched, drained
Make It

PREHEAT oven to 350°F. Pierce potatoes with fork. Bake 1 hour. Let stand 5 min. Cut potatoes in half crosswise; scoop out centers, leaving 1/8-inch-thick shells.

PLACE potatoes in large bowl. Add butter and milk; beat with electric mixer on medium speed until fluffy. (If potatoes are dry, beat in small amount of additional milk.) Spoon evenly into shells; lightly press 1 cheese cube in center of each potato. Place potatoes in muffin pan.

BAKE 30 min. or until heated through. Sprinkle each with 1/2 tsp. bacon bits. Top with broccoli.

Chicken & Rice, from Jill, of The Scott Family

1 cup cooked rice
6 oz canned (or fresh) chicken (cut up)
1 can Cream of Chicken soup (try low-sodium)
*add veggie of your choice: peas, etc.

Mix all ingredients, and you have have an easy, simple and healthy meal!

Individual Meatloaf: from the Wilcoxsons

1 lbs ground beef
1 egg
1/2 cup milk
3 slices of bread shredded/crumbled
1 tsp dry mustard, celery seed, rubbed sage, cumin(optional), chili powder (optional),
1 tbsp Worcestershire sauce
salt and pepper

Put all ingredients in the same bowl. Mix with hands to make sure that everything gets mixed together. Preheat oven to 350. Spray your muffin pan with non-stick spray. Fill each muffin pan to rim and then add ketchup. Cook for 15-18 minutes.

Banacado! Now that’s just fun to say, isn’t it? Thanks to Keith and Jamie for this simple dessert idea!

“Blend a banana and avocado together for a yummy dessert. It has the consistency of pudding but with healthy benefits. Sometimes I use two bananas if they are small or if they are not quite as sweet.”

Simple Cinnamon Apples

Peel a Granny Smith apple, and cut into small cubes/pieces. Sprinkle with cinnamon, and microwave for 1 minute, to a minute and a half (depending on how big the apple was)
The apple pieces will be softened, (but not slimy!), so this is good for younger babies that are able to self feed.

Kids:

“Kid Sushi”

This snack idea looks fantastic! (Borrowed from blogger, Manic Mother)We saw this last week on our friend Rachael’s blog, and it’s too good not to share!

2 slices bread
3 tbsp cream cheese ( I used the chive kind)
1 ½ tbsp sour cream
1 large carrot
1 cucumber

Flatten 2 slices of bread with a rolling pin. Mix together 3 tablespoons cream cheese and 1 1/2 tablespoons sour cream; spread over slices. Lay two carrot and two cucumber matchsticks (6 inches long) at the bottom of each slice — let hang over edges. Roll up bread, pressing gently to seal, then cut each roll in four equal pieces.

You can even let the kids help make these, and they are pretty tasty too!

Funky Fruit Snack, from FamilyFun.com

This cool snack can be created by using two fruits of similar size, such as apples, pears, or oranges.

1. Slice two pieces of fruit that are relatively the same size and alternately stack the pieces, as shown.

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This concludes our list, for now! Now we need all of you to contribute YOUR favorite recipes/snack ideas, which we will add into the post as they come in. You can either respond with a comment here, or email us at multiplesandmoreblog@yahoo.com. Photos are welcome!

Hope you are all enjoying your weekend!!

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6 comments

  1. Thanks for sharing this because I’m having some problems with my girls to eat.

  2. Keith and Jamie

    My Kiddos love Banacado…I blend a banana and avacado together for a yummy dessert. It has the consistency of pudding but with healthly benefits. Sometimes I use two bananas if they are small or if they are not quite as sweet. I prepare all of the kiddos meals (and taste them, too), and this is definitely one of my favorites.

  3. These all look amazing! Thanks for the inspiration. “Kids, lunch is ready!!”;)

  4. I’m so glad you’re doing this! Maybe we could seperate (okay…I can’t spell) the baby/toddler/big kid into different posts once the list of ideas gets longer.

  5. My kids love gnocchis in marinera sauce. You can make your own or buy some very yummy ones from Trader Joes. They have yet to leave a single gnocchi on the plate.

  6. The Wilcoxson's

    My kids love individual meatloaf. They feel big because they get their own, and it take hardly any time.

    Individual Meatloaf:
    1 lbs ground beef
    1 egg
    1/2 cup milk
    3 slices of bread shredded/crumbled
    1 tsp dry mustard, celery seed, rubbed sage, cumin(optional), chili powder (optional),
    1 tbsp Worcestershire sauce
    salt and pepper

    Put all ingredients in the same bowl. Mix with hands to make sure that everything gets mixed together. Preheat oven to 350. Spray your muffin pan with non-stick spray. Fill each muffin pan to rim and then add ketchup. Cook for 15-18 minutes.

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