Easy Recipes for Kids

Burrito Bowls

Ingredients

• 2 cups (500 ml) water
• ½ tsp salt
• 1 cup (200 g) long-grain parboiled rice
• ¾ lb (340 g) lean ground beef
• 2 tbsp (30ml) vegetable oil
• 2 tsp chili powder
• 1 tsp onion salt
• 3 tbsp (45 ml) chili sauce
• 1 tomato, diced
• 1 can 1¼ cups (215 g) canned corn kernels, drained
• ½ cup (90 g) canned black beans, rinsed and drained
• ¼ cup (10 g) finely chopped cilantro leaves
• 1 cup (100 g) grated sharp orange cheddar cheese
• 1 large avocado, ripe but firm, halved and pitted
• Sour cream, to taste
• Lime wedges, to taste

Directions

1. For the Rice: In a pot, bring the water and salt to a boil. Add the rice and stir with a wooden spoon. Reduce the heat to low. Cover and cook for 18 minutes. Remove from the heat and let sit, covered, for 5minutes.Removethe lid and fluff the grains of rice with a fork.
2. For the Meat: In a large non-stick skillet over medium-high heat, cook the meat in the oil with the spices, breaking the meat up with a wooden spoon, for 8 minutes or until nicely browned. Add the chili sauce and continue to cook for 30 seconds while stirring Keep warm.
3. For the Corn Salad: In a bowl, combine all of the ingredients. Season with salt and pepper.
4. For Serving: Divide the rice, meat mixture and corn salad among four bowls. Top with the cheese, pieces of avocado removed with a spoon and sour cream. Drizzle with lime juice.

Breakfast Hot Dogs

Ingredients

• 6 breakfast sausages
• 3 tbsp butter
• 3 eggs
• 6 hot dog buns
• ½ cup (50 g) grated mozzarella cheese
• 3 slices cooked bacon, halved crosswise
• 2 green onions, thinly sliced (optional)

Directions

1. With the rack in the middle position, preheat the oven to 375°F (190°C).
2. In a large non-stick skillet over medium-high heat, brown the sausages in 2 tbsp of the butter for 8 minutes, turning them over regularly. Set aside on a plate.
3. Meanwhile, in a bowl, beat the eggs well with a fork. Season with salt and pepper. Set aside.
4. In the same skillet, brown the unopened buns on each side. Add more butter as needed. Place the buns in an 11 x 8-inch (28 x 20 cm) baking dish. Open the buns and sprinkle the cheese inside. Bake for 3 to 4 minutes or until the cheese has melted.
5. Meanwhile, in the same skillet over medium heat, melt the remaining butter. Add the eggs and cook for 3 minutes, stirring often with a wooden spoon or spatula, until the eggs are just cooked. Remove the skillet from the heat Season to taste.
6. Fill the buns with the sausages, bacon and scrambled eggs. Sprinkle with the green onions. Serve immediately.

Pineapple-Coconut Smoothie

Ingredients

• 1 cup (145 g)  frozen pineapple chunks
• ½ cup (125 ml) pineapple or orange juice
• ½ cup (125 ml) coconut milk
• 1 tbsp (15 ml) lime juice
• ½  ripe banana, sliced

Directions

1. In a blender, puree all of the ingredients until smooth.
2. Divide the smoothie between two glasses. Serve immediately.