Are your kids old enough to use some necessary tools in the kitchen? Do you remember the articles about cooking with your kids? Dishes like veggie pizza or salmon fishcake, you cooked together with them. Now let them gain total confidence and hand that apron to your children and let them give it a try in the kitchen with recipes that are easy and healthy too.
Peanut Butter and Chicken Noodles With Carrot and Cucumber Ribbons
1 8-ounce package thin rice noodles or sticks
1 to 2 1/2-pound rotisserie chicken
1 seedless cucumber
creamy peanut butter
2 tablespoons low-sodium soy sauce
- Place the noodles in a large bowl and cover with hot tap water. Let soak until soft, 25 to 30 minutes. Drain in a colander or large strainer.
- Meanwhile, shred the chicken meat, discarding the skin and bones. Use a vegetable peeler to make long strips of carrot and cucumber.
- In a medium bowl, whisk together the peanut butter, soy sauce, and 6 tablespoons water until smooth.
- Divide the noodles, chicken, carrot, and cucumber among 4 bowls. Drizzle with the dressing.
Pinto Bean and Cheese Tacos
1 15-ounce can pinto beans, rinsed
3/4 cup mild salsa
1 heart of romaine
8 taco shells
1 cup shredded Cheddar
- In a small microwave-proof bowl, your kids can start by combining the beans and ½ cup of the salsa. Microwave on high until hot, 1 to 2 minutes.
- Tear the lettuce into bite-size pieces.
- Divide the taco shells among 4 plates. Divide the bean mixture among the taco shells and top with the lettuce, Cheddar, and remaining ¼ cup of salsa.
Another recipe that kids can cook is:
Baked Potatoes With Broccoli and Sour Cream
4 medium russet potatoes
1 16-ounce package frozen broccoli
2 tablespoons butter
Kosher salt and black pepper
1/4 cup sour cream
- Kids can prick carefully the potatoes several times with a fork. Microwave on high until tender and a fork easily slides into the center, 12 to 15 minutes. Transfer the potatoes to a bowl and cover with a plate or foil to keep warm.
- In a medium microwave-proof bowl, combine the broccoli, butter, ½ teaspoon salt, and ¼ teaspoon pepper. Microwave on high for 3 minutes, stir once, then microwave until hot, 3 to 4 minutes more.
- Split the potatoes. Top with the broccoli mixture and sour cream and sprinkle with ¼ teaspoon pepper.