Recipes for Babies & Kids

Kiddie Kabobs Recipe

by Beth Montgomery on November 10, 2009

in Frugal Cooking, Recipes, Recipes for Babies & Kids

When I was little, my mom came up with this great idea that got us to clear our plates. She let us make our own “kabobs”. I often list this at one of my lunches and thought I’d share with you what exactly a “Kiddie Kabob” is, so you could partake as well!

These are so easy to make, because you get out all the ingredients and the kids do the rest. Basically, get some kabobs sticks. Then raid your cabinets for soft foods that will slide on easily. This is a great time to use up some of your left-overs. Boil harder foods like carrots for just a little bit so they’ll slide on as well. Dice up any larger foods into bite size piece. Put everything into bowls and set it out for the kids to add their own ingredients to their kabob sticks!

You can use any ingredients you’d like but here are a few examples:

  • Apples
  • Berries
  • Cherries
  • Melon
  • Pears
  • Oranges
  • Carrots
  • Broccoli
  • Cauliflower
  • Green Beans
  • Hot Dogs
  • Sausage
  • Diced Chicken or Chicken Nuggets
  • Cheese Cubes
  • Torn Bread or Rolls
  • Marshmallows

My mom always had us end our kabob with a marshmallow, for “dessert”. My children always inhale their kabobs, since they get to design them entirely by themselves. It makes a great, easy fight-free meal!

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This is my own personal take on green eggs and ham that is so delicious, even adults will gobble it down!

Ingredients
1 lb cooked ham slice
1/4 cup water
3 TBSP honey mustard
1/2 cup sour cream
2 TBSP chopped green onion
1-2 drops green food coloring
Cut ham into 4 serving pieces. In a skillet, mix water & honey mustard until warm. Add ham & heat to a boil. Reduce heat and simmer for approximately 10 minutes, turning ham until hot.
Remove ham and place on a plate. Add sour cream to skillet and mix with water & honey mustard mixture. Heat 1 minute. Remove from heat and add 1-2 drops of green food coloring. Mix well. Pour over ham and top with onion!
Serve with scrambled eggs with 1-2 drops of blue (blue+yellow=green) food coloring for Green Eggs & Ham!
For Adults: This meal tastes just as good when it’s not green!
This is my take on Green Eggs & Ham inspired by Betty Crocker.

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Hot Dog Spaghetti Recipe

by Beth Montgomery on November 9, 2009

in Frugal Cooking, Recipes, Recipes for Babies & Kids

This is a recipe that never would have crossed my mind. so I have to give 100% credit to Whimsy Love.
Ingredients
Spaghetti (uncooked)
Hot Dogs (sliced)
Water
Butter
Parmesan Cheese
Stick the spaghetti directly into the hot dog as shown (approximately 10 per hot dog slice). Cook as you would typically cook spaghetti in boiling water. The pasta cooks inside the hot dog. Serve tossed in melted butter and topped with Parmesan. The kids think it’s so weird, mine gobbled it down laughing.
Change It Up: Try spaghetti sauce topping instead of butter and cheese.
Photo & recipe from Whimsy Love.

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Ingredients
Popcorn Kernels
Milk
Sugar
Place a handful of popcorn kernels inside of a paper lunch bag and fold a couple of times until tight. Place the bag in the microwave to make a healthy version of microwave popcorn. Pour the popcorn into a bowl, douse with milk, and top with a spoonful of sugar. Serve.
Change It Up: Try adding a pinch of cinnamon for cinnamon popcorn cereal.
Inspiration for this recipe came from Tammy’s Recipes.

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Ingredients
1 TBSP extra virgin olive oil or cooking oil
1 medium onion, diced
1 cup peas (fresh or frozen)
1 lb asparagus, steamed & chopped
1 clove garlic, minced (optional)
1 cup carrots, shredded
6 cups chicken stock (low sodium preferred)
1 1/2 cups instant brown whole-grain rice
Pinch pepper
Parmesan
In a sauce pan, cook oil, garlic, and onion for approximately 5 minutes. Add uncooked rice and cook 1 – 3 more minutes to toast. In a separate pan, bring broth to a boil. Pour 3/4 cup broth into the rice mixture, along with pepper, and cook until absorbed. Continue adding broth 3/4 cups at a time until absorbed. When the rice is cooked through, add peas, carrot and asparagus. Cook until vegetables are warm.

Serve yours warm topped with Parmesan. This is delicious with an Italian chicken. Place a small amount for baby into a food grinder and puree. Add water to achieve your desired consistency.
Freezer Tip: You can make extra for baby by pureeing and pouring into an ice cube tray to freeze. Once frozen, move into a Ziploc bag for long term storage. Pull out one cube at a time and thaw, then heat to serve.
Add More Veggies: You can also add baby spinach, green bell peppers, or sweet peppers to this recipe.
For Baby: You can add cooked, diced chicken into this recipe before it is pureed to make this Garden Chicken Risotto.

This recipe was inspired by Better Homes & Gardens & Gourmet Baby Food.

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Ingredients
1/2-1 cup mayonnaise
3-4 chicken breasts (cooked & shredded or chopped)
1-2 celery stalks (chopped)
1 apple and/or grapes (diced)

This recipe is simple! Just mix all the ingredients together and serve cold on bread like a sandwich. Depending on your baby’s age, this can also be a finger food for them or puree it.

Make It Healthier: Replace mayonnaise with plain yogurt for a healthier version and a different taste. If your child is old enough, you can also add chopped walnuts.

Sweeten It Up: Add 2 TBSP sugar to sweet this recipe up!

Be Centsible: Instead of buying chicken breasts buy a whole chicken, which is often a lot cheaper at grocery stores. Cook the entire thing and use the remaining pieces for other meals.

Hurry It Up: You can use white canned chicken to make this recipe a lot quicker, since you won’t have to cook the chicken.

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