Kids are the most difficult people to feed.  They have preferences, biases and even judgment of certain food groups even if they have not had any chance to eat them yet.

There are certain techniques in feeding children. Sometimes the presentation helps or sometimes you can keep them preoccupied with something else especially when they are about to put the spoon in their mouth or sometimes variety helps. But the most effective way to feed them food whether  they like it or not is to make it delicious.

Actually, we can still make use of the recipes that we use to make our kids their meals, we only have to change some of the ingredients to make it  healthier.  This is actually what some healthy kids recipes did.  One does not have to actually reinvent the wheel because it has already been invented.

One of the healthy kids recipes that I found at family.go.com.  is Almond-Crusted Chicken Fingers.   This is a recipe that you are assured your kid will love and will actually forget about eating anywhere else other than home.

Recipe Ingredients
     Canola oil cooking spray
     1/2 cup sliced almonds
     1/4 cup whole-wheat flour
     1 1/2 teaspoons paprika
     1/2 teaspoon garlic powder
     1/2 teaspoon dry mustard
     1/4 teaspoon salt
     1/8 teaspoon freshly ground pepper
     1 1/2 teaspoons extra-virgin olive oil
     4 egg whites (see Ingredient note)
     1 pound chicken tenders

Recipe Directions

   1. Preheat oven to 475°F. Set a wire rack on a foil-lined baking sheet and coat with cooking spray.
   2. Place almonds, flour, paprika, garlic powder, dry mustard, salt and pepper in a food processor; process until the almonds are finely chopped and the paprika is mixed throughout, about 1 minute. With the motor running, drizzle in oil; process until combined. Transfer the mixture to a shallow dish.
   3. Whisk egg whites in a second shallow dish. Add chicken tenders and turn to coat. Transfer each tender to the almond mixture; turn to coat evenly. (Discard any remaining egg white and almond mixture.) Place the tenders on the prepared rack and coat with cooking spray; turn and spray the other side.
   4. Bake the chicken fingers until golden brown, crispy and no longer pink in the center, 20 to 25 minutes.

Ingredient Note: Dried egg whites are convenient in recipes like this one because you don’t have to figure out what to do with 4 egg yolks. Look for powdered brands like Just Whites in the baking aisle or natural-foods section or fresh pasteurized whites in the dairy case of most supermarkets.

So, with kids, you may have to experiment with them just a bit. Believe it or not, what we could consider bland and boring can be very appeasing to a child’s palette. You have to experiment with healthy kids recipes to find the right kid’s pleasing combinations!

Sure Hit Healthy Recipes For Kids

If you have kids, you know how hard it is to get them into healthy foods.  They will be just eating chicken and would not dare touch the vegetables, maybe a potato.  But that would be it.  They are a lot of healthy recipes for kids, but the question is will they eat them?

It is always a battle between moms and their kids during meal time.  Even if your willing to give them healthy meals.  I suggest that you train your kids to eat the right foods at their early age.  Let their taste buds get used to your vegetables.  Introduce them little by little and I suggest you try those colorful healthy recipes for kids.  Be creative and adventurous in preparing their meals.

Broccoli Chowder

Makes 6 servings, 1 cup each

1 tablespoon extra-virgin olive oil
1 large onion, chopped
1 large carrot, diced
2 stalks celery, diced
1 large potato, peeled and diced
2 cloves garlic, minced
1 tablespoon all-purpose flour
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
2 14-ounce cans vegetable broth or reduced-sodium chicken broth
8 ounces broccoli crowns (see Ingredient Note), cut into 1-inch pieces, stems and florets separated
1 cup shredded reduced-fat Cheddar cheese
1/2 cup reduced-fat sour cream
1/8 teaspoon salt

1. Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until the onion and celery soften, 5 to 6 minutes. Add potato and garlic; cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring often, for 2 minutes.
2. Add broth and broccoli stems; bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes. Stir in florets; simmer, covered, until the broccoli is tender, about 10 minutes more. Transfer 2 cups of the chowder to a bowl and mash; return to the pan.
3. Stir in Cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted and the chowder is heated through, about 2 minutes. Season with salt.

Potato Gratin

Makes 6 servings

1 tablespoon extra-virgin olive oil
1 1/2 tablespoons all-purpose flour
2 cups low-fat milk
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon freshly grated nutmeg
2 pounds russet potatoes, peeled
2 cloves garlic, peeled and slivered
1/4 cup shredded Gruyere cheese

1. Preheat oven to 400°F. Coat a 1 1/2-quart gratin dish or other shallow baking dish with cooking spray.
2. Heat oil in a heavy saucepan, preferably nonstick, over medium heat. Add flour and cook, stirring constantly, until the flour begins to brown, 2 to 3 minutes. Gradually pour in milk and increase heat to medium-high. Cook, stirring constantly, until the mixture just begins to boil, about 5 minutes. (The sauce may seem thin.) Remove from the heat and season with salt, pepper and nutmeg. Place a piece of wax paper directly over the surface to prevent a skin from forming and set aside.
3. Cut potatoes into 1/4-inch-thick slices (a food processor does the job nicely); toss with garlic and spread evenly in the prepared dish. Pour the sauce over the potatoes and bake, uncovered, until the potatoes are very tender, 40 to 45 minutes. Sprinkle cheese over the top and bake until the top is golden, 10 to 12 minutes longer.

*recipes from www.eatingwell.com