6 Foolproof Recipes to Make With the Kids

Cutting food

Do you enjoy preparing and cooking food for your kids? Try these easy fun recipes that will get children excited help out in the kitchen! Try these 6 kid-safe recipes that they will love making and eating with you.


1. Pinto Bean and Cheese Tacos

Prepare: 1 15-oz can rinsed pinto beans, 3/4 cup mild salsa, 1 romaine heart, 8 taco shells, and 1 cup shredded cheddar cheese.

Method: Combine beans and 1/2 cup salsa in a microwave safe bowl and microwave on high for 2 minutes. Divide the bean mixture among the taco shells and top with the romaine heart, torn into bite size pieces. Sprinkle cheddar cheese on top and finish with the remaining salsa. This can be served as a vegan recipe but for meat eaters, a pound of ground beef or turkey can be added to the bean mixture. Cook it in a skillet for 8 minutes or until cooked and no longer pink.


2. Ham and Pineapple Pita Pizzas

Prepare: 4 pitas, 8 oz sliced deli ham, 1 8 oz ball sliced fresh mozzarella, and 1 8 oz can drained pineapple chunks.

Method: Preheat the oven to 425° F. In a baking tray, layer the pitas and top with ham, mozzarella, and pineapple. Bake for 10 minutes or until the pitas are crisp and the cheese has melted.


3. Yogurt Parfait with Crumbled Gingersnaps and Honey

Prepare: 4 6 oz vanilla yogurt, 8 gingersnaps, and 2 Tbsp honey.

Method: In 4 individual glasses, spoon 2 containers of the yogurt and crumble 4 gingersnap cookies on top. Create a nice layer that is visible on the sides of the glasses. Make the next layer by spooning the remaining 2 containers of yogurt, followed by the remaining 4 cookies on top. To finish off, drizzle with honey on top and serve.


4. Chocolate-Banana Sundae

Prepare: 4 small bananas, 1 pint vanilla ice cream, 1/4 cup chocolate sauce, and 1/4 cup sweetened shredded coconut.

Method: Scoop the ice cream into 4 individual bowls. Top with banana slices, chocolate sauce, and shredded coconut for a quick, no-fuss dessert.


5. Nutella and Raspberry Sandwiches

Prepare: 8 slices white bread, 1/2 cup Nutella spread, and 2 6 oz packages of fresh raspberries.

Method: Spread the Nutella into 4 slices of bread. Top with the raspberries then sandwich with the remaining slices of bread. To serve, cut each sandwich into 4 pieces.


6. Baked Potatoes with Broccoli and Sour Cream

Prepare: 4 medium russet potatoes, 1 16 oz package frozen broccoli, 2 Tbsp butter, Kosher salt and black pepper, and 1/4 cup sour cream.

Method: Put holes into the potatoes by pricking them with a fork. Microwave on high for 15 minutes or until a fork inserted into the center slides easily. Take the potatoes out and cover to keep warm. In a separate microwave-safe bowl, combine the broccoli and butter and season with 1/2 tsp salt and 1/4 tsp pepper. Microwave on high for 3 minutes, give it a stir, then continue to microwave for another 3 minutes. Cut the potatoes but do not go all the way through. Be careful with the steam that comes out of the potatoes. Put the broccoli mixture on top and add sour cream. Finish with a sprinkling of pepper to taste.