17 Kid-Friendly Healthy Meals That Are Easy to Make

When it comes to feeding kids, balancing nutrition with flavors they’ll love can feel like an uphill battle. But it doesn’t have to be. With a bit of creativity and some kid-approved ingredients, you can whip up healthy meals that everyone at the table will enjoy.

Mini Chicken & Veggie Quesadillas

Make these mini chicken and veggie quesadillas with shredded chicken, a mix of bell peppers, onions, and shredded cheese. Simply sauté the veggies until tender, then layer them with chicken and cheese on a whole wheat tortilla. Fold the tortilla in half and cook on a skillet until the cheese melts and the tortilla is golden brown. Slice into wedges and serve with salsa or guacamole for dipping.

Veggie-Packed Mac and Cheese

This veggie-packed mac and cheese is a great way to sneak in some extra nutrition. Start by cooking whole wheat macaroni according to the package instructions. In a separate pan, steam a mix of broccoli, cauliflower, and carrots until tender. Prepare a cheese sauce using low-fat milk, shredded cheddar, and a bit of butter. Combine the cooked macaroni with the cheese sauce and veggies, then bake in a preheated oven at 350°F for 15 minutes until bubbly and golden.

Turkey & Spinach Meatballs

These turkey and spinach meatballs are a hit with kids and adults alike. Mix ground turkey with finely chopped spinach, breadcrumbs, an egg, and a touch of garlic powder. Form into small meatballs and bake at 375°F for 20 minutes or until cooked through. Serve with whole wheat spaghetti and marinara sauce, or as a finger food with a side of ketchup or yogurt dip.

Rainbow Veggie Wraps

For a colorful and healthy lunch, make rainbow veggie wraps. Start with a whole wheat tortilla and spread a layer of hummus on it. Add thinly sliced red bell peppers, cucumbers, shredded carrots, and purple cabbage. Roll it up tightly and slice it in half for an easy-to-eat, nutritious meal. These wraps are perfect for packing in a lunchbox or serving as a light dinner.

Cheesy Broccoli Bites

Cheesy broccoli bites are a fun way to get kids to eat their veggies. Steam some broccoli until tender, then chop finely. Mix with shredded cheddar cheese, breadcrumbs, and an egg. Form into small balls and bake at 400°F for about 15 minutes, until golden and crispy. Serve with a side of ranch dressing or a dollop of sour cream for dipping.

Chicken & Sweet Potato Skewers

Chicken and sweet potato skewers are both tasty and nutritious. Cube boneless, skinless chicken breasts and sweet potatoes, then thread them onto skewers. Brush with olive oil and sprinkle with a little salt and pepper. Grill or bake at 400°F for about 20 minutes, turning occasionally, until the chicken is cooked through and the sweet potatoes are tender. Serve with a side salad or steamed veggies.

Peanut Butter Banana Roll-Ups

Peanut butter banana roll-ups are a quick and easy snack or breakfast. Spread peanut butter on a whole wheat tortilla, then place a peeled banana on top. Roll it up tightly and slice into bite-sized pieces. These are great for little hands and packed with protein and potassium.

Healthy Chicken Nuggets

Make these healthy chicken nuggets by cutting chicken breasts into bite-sized pieces. Coat them in a mixture of whole wheat flour, garlic powder, and paprika, then dip them in beaten eggs, and finally, roll them in breadcrumbs. Bake at 375°F for 20 minutes, turning once, until golden and crispy. Serve with your child’s favorite dipping sauce and a side of steamed veggies.

Sweet Potato Fries

Sweet potato fries are a healthier alternative to regular fries. Cut sweet potatoes into thin sticks, toss them in olive oil, and sprinkle with a little salt and paprika. Bake at 425°F for about 25 minutes, flipping halfway, until crispy. Serve with a side of ketchup or a yogurt-based dip for a tasty treat.

Mini Veggie Frittatas

Mini veggie frittatas are perfect for breakfast or lunch. Whisk together eggs, a splash of milk, and a pinch of salt and pepper. Add in finely chopped veggies like bell peppers, spinach, and tomatoes. Pour the mixture into a greased muffin tin and bake at 350°F for 15-20 minutes until set. These can be made ahead of time and are easy to reheat for a quick meal.

Banana Oat Pancakes

These banana oat pancakes are a healthy twist on a breakfast classic. Blend together rolled oats, ripe bananas, eggs, and a splash of milk until smooth. Pour the batter onto a hot griddle and cook until bubbles form on the surface, then flip and cook the other side until golden brown. Serve with fresh fruit and a drizzle of honey.

Zucchini Noodles with Pesto

Zucchini noodles with pesto is a light and refreshing dish. Spiralize zucchini into noodles, then sauté lightly in olive oil until just tender. Toss with homemade or store-bought pesto and top with cherry tomatoes and grated Parmesan cheese. This meal is quick to prepare and full of fresh flavors.

Baked Fish Sticks

Make baked fish sticks using white fish fillets, like cod or haddock. Cut the fish into strips, and coat them in a mixture of breadcrumbs, garlic powder, and a bit of Parmesan cheese. Bake at 400°F for 15-20 minutes, turning halfway, until golden and crispy. Serve with a side of steamed vegetables and a squeeze of lemon juice.

Veggie Pizza on Whole Wheat Crust

This veggie pizza on a whole wheat crust is a hit for dinner. Start with a store-bought or homemade whole wheat pizza crust, then spread with tomato sauce. Top with shredded mozzarella, sliced bell peppers, mushrooms, onions, and olives. Bake at 425°F for 12-15 minutes until the crust is crispy and the cheese is melted.

Chicken & Avocado Salad

A chicken and avocado salad makes for a refreshing and healthy meal. Toss cooked, shredded chicken with diced avocado, cherry tomatoes, and a handful of mixed greens. Drizzle with olive oil and a squeeze of lemon juice for a light and satisfying salad that’s full of flavor.

Carrot & Zucchini Muffins

Carrot and zucchini muffins are a great way to sneak in some veggies at breakfast. Mix grated carrots and zucchini into a batter made from whole wheat flour, eggs, honey, and a bit of cinnamon. Pour the batter into a muffin tin and bake at 350°F for about 20 minutes, until a toothpick comes out clean. These muffins are moist, flavorful, and perfect for a grab-and-go breakfast.

Stuffed Sweet Potatoes

Stuffed sweet potatoes are a wholesome and filling meal. Bake sweet potatoes at 400°F for about 45 minutes until tender. Cut them open and stuff with a mixture of black beans, corn, and a bit of shredded cheese. Top with salsa and a dollop of Greek yogurt for a satisfying and nutritious dinner.

This article originally appeared on RetailShout.

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