The United Nation set November 20 of each year as Children’s Day. Promoting awareness among children, creating international togetherness and improving children’s welfare are the main reason why this event was established. The same date in 1959, UN General Assembly adopted the Declaration of the Rights of the Child. Participants of this event celebrate in making this day as important as children’s right at present and in the future.
Are you going to participate in this event this year? Well, keep reading below for the top 3 healthy, creative and tasty food to cook for your kids.
Cooking tip: Let your kids help you in preparing the food so that they will appreciate the meal more.
1.)Spaghetti and Meatballs with vegetable sauce
300g pork sausage
500g beef mince
1 medium egg
1 finely chopped onion
1 grated carrot
1 tbsp dried oregano
2 tbsp olive oil
1 courgette, coarsely grated
3 garlic cloves, finely grated
1 tbsp tomato purée
pinch caster sugar
splash red wine vinegar
400g tins chopped tomato
Follow the instructions below:
- Into a large bowl mix the sausage meat and the minced beef.
- Combine onion, carrot, dried oregano, parmesan and egg with the meat mixture. Season with black pepper.
- Roll the meatball mix into walnut-sized balls and place them on a plate.
- Heat the oil in a large saucepan. Add the courgette and garlic, cook for 5 minutes. Blitz the courgette with a hand mixer if your children do not like chunky ones.
- Stir in the tomato puree, sugar and vinegar leave for 1 min. Add in the chopped tomatoes and leave it for 5 minutes.
- Heat the oil in a large frying pan and cook the meatballs. After cooking the meatballs put them in the sauce.
- Serve with cooked spaghetti and garnish with basil leaves and grated parmesan.
2.) Chicken and vegetable casserole
knob of butter
1 onion, finely chopped
3 medium carrots, finely chopped
2 medium sticks celery, finely chopped
500g approx chicken thigh
2 fat garlic cloves, crushed
1 tsp sweet smoked paprika
½ tsp ground cumin
1 tsp dried thyme
2 x 400g cans chopped tomatoes
1 chicken stock cube
1 red or orange pepper, diced
400g can chickpeas, drained
- Heat the butter in a large heavy-based pan and add in onion, carrot, and celery.
- Add the chicken thighs, garlic, spices, and thyme. Stir until the chicken is opaque.
- Pour in the tomatoes, plus one extra can of water or enough to cover the chicken and vegetables. Add the stock and pepper. Bring to a simmer and cook uncovered for 50 mins.
- If using, add the chickpeas and cook for a further five mins. Serve with rice. For young children, break the chicken into smaller pieces and serve.
3.) Mushroom and Chickpea Burger
1 tbsp olive oil
250g chestnut mushrooms
2 garlic cloves
1 bunch spring onions
1 tbsp curry powder
zest and juice ½ lemon
400g can chickpeas
85g fresh wholemeal breadcrumbs
6 tbsp 0% Greek yogurt
pinch ground cumin
2 mixed-grain muffins or rolls, toasted and halved
2 plum tomatoes
handful rocket leaves
- Heat 1 tsp oil in a non-stick frying pan and cook the mushroom, garlic and spring onion for 5 mins.
- Mix in the curry powder, lemon zest, and juice and cook for 2 mins or until mixture looks quite dry. Tip out onto a plate to cool slightly.
- Mash the chickpeas in a bowl, leaving a few chunky pieces. Add the mushroom mix and the crumbs, then shape into 4 patties.
- Fry in the remaining oil for 3-4 mins on each side until crisp and browned.
- Mix the yogurt with the cumin. Place half a muffin on each plate, then spread with the yogurt.
- Top with the burgers, a few slices of tomato and a little rocket.
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