Noodles are always fun, and this recipe also gives you a way to work delicious summer vegetables into the menu.
Without too much mess or trouble, you can even get your kids involved in mixing up all the ingredients in this easy recipe for asian noodles with chicken from Rebecca Wauldron, Executive Chef at Busch’s Fresh Food Markets.
It’s blueberry season! That means you can find plenty of these delicious fruits for a good price at your local farmer’s market or grocery store.
Blueberries are a great, healthy snack that kids love. You’ll also find that fresh, plump blueberries can be a great addition to all sorts of baked goodies – and this summer we highly recommend trying this delicious nectarine and blueberry crisp from Rebecca Wauldron, Executive Chef at Busch’s Fresh Food Markets.
Not only is it a delicious treat (everyone at our photo shoot gobbled it up, including the two kids!), but it’s also an MHealthy approved recipe!
Chicken tenders are a main staple on the list of kid-approved items many families rely on for easy week night meals. Finger food that’s dippable and can be served quickly with almost anything – what’s not to like?
This recipe for homemade crispy, oven-baked chicken tenders from Rebecca Wauldron, Executive Chef at Busch’s Fresh Food Markets, is not only something your kids can help making, but they will actually enjoy eating them, too.
And because they’re baked, not fried, they are much better for you than fast food versions and many of the freezer varieties, as well!
Ice cream is always a summer favorite for kids and adults alike.
If you’re looking for a variation on the usual ice cream indulgence, try out this fun recipe from Rebecca Wauldron, Executive Chef at Busch’s Fresh Food Markets to put a special hands-on twist on your next cool summer treat.
You can take even turn on some music to turn the shaking step into a mini dance party for your whole family!
When people say, “breakfast is the most important meal of the day,” they aren’t kidding! Multiple studies have shown that children and adults who consume breakfast are more energetic and have healthier body weights than those who don’t.
Breakfast can be more exciting than cereal or eggs or toast, but doesn’t necessarily have to take longer to prepare. An easy way to switch it up? Increase the variety of color! A perfect way to add in fruits and vegetables (even if your child doesn’t like them), is to add finely chopped onions, peppers, tomatoes, or broccoli to scrambled eggs. Whole grain cereals and oatmeal go perfectly with berries, dried fruit or nuts. Of course, be mindful of choking risk if your child is younger than 3 years old.
What do you do if you’re in a real rush? Make smoothies ahead of time! Smoothies are a great way to incorporate fruits, and even vegetables, into a quick and nutritious meal. Berries, melons, citrus fruits, bananas and other similar fruits work well. Use fresh, frozen or canned (in juice, not syrups). Add plain or lightly sweetened yogurt for additional creaminess and bone-building calcium. If you’re feeling daring, try sneaking in a few leaves of spinach or kale, which likely won’t change the taste or appearance of the smoothie, but add important immune nutrients like vitamin A and C. Smoothies can be prepared ahead of time and frozen in perfect portions. To defrost, just take them from the freezer and place them in the refrigerator in the morning or the night before. An added bonus? Let your kids help you choose the ingredients and prepare the smoothies — they’ll think they’re getting dessert for breakfast!
And for mornings where you do have time for some hands on cooking, here are some recipe ideas from Chop Chop Magazine that your kids will enjoy helping you prepare:
Nothing tastes better on a warm summer evening than fresh sweet corn. As delicious as it is straight off the cob, you’ll find that there are many other ways to use it in a wide array of recipes your kids will love.
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