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Carrot, courgettes and parsnip/potato frittata | simplekidsfood
https://simplekidsfood.wordpress.com/2011/10/26/carrot-courgettes-and-parsnippotato-frittata
About Simple Kids Food. Carrot, courgettes and parsnip/potato frittata. October 26, 2011 in General. Courgette, Carrot and Parsnip Frittata. Apologies I’ve been so quiet for a while – work has been hectic! But here is this week’s offering, courtesy of my friend Tess and Taste.com. Some kids might have an issue with ‘the green stuff’ in the fingers, but it is healthy, sounds very tasty and will work for lunchboxes and my baby of 10 months! Melted butter, to grease. 2 tsp light olive oil. 4 Spoon vegetable...
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Lunch box ideas! | simplekidsfood
https://simplekidsfood.wordpress.com/lunch-box-ideas
About Simple Kids Food. Who else rushes around like a headless chicken every morning? Getting kids to have breakfast, get dressed (which always seems to turn into a Catch-me-if-you-can game! Teeth brushed, hair brushed, finding the school bag, finding school books and then…… packing the school lunchboxes. Certainly not in the mornings before school! Here are a few ideas I’ve found:. Macaroni and cheese cupcakes. Please let me know if you have any other ideas! Carrot, courgettes and parsnip/potato frittata.
simplekidsfood.wordpress.com
Chicken meatballs | simplekidsfood
https://simplekidsfood.wordpress.com/2011/11/04/chicken-meatballs
About Simple Kids Food. November 4, 2011 in General. I’m going to try them this weekend! 2 eggs, lightly beaten. 2 t powdered chicken stock. 4 T vegetable oil. 1 In a large bowl, place the chicken mince, breadcrumbs, eggs, cumin, chicken stock and garlic. Combine well using a metal spoon. 3 Serve individually or on skewers. Or in pitas. Or with pasta and a sauce. Hot or cold. Great for lunchboxes and picnics! Carrot, courgettes and parsnip/potato frittata. Some more lunchbox ideas. Enter your comment here.
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Filled Potatoes | simplekidsfood
https://simplekidsfood.wordpress.com/2011/11/24/filled-potatoes
About Simple Kids Food. November 24, 2011 in General. Simple, easy, healthy and popular! 1 can salmon, drained and flaked (could use tuna too. Or bacon). Red pepper, chopped. 1/3 cup (80ml) chopped spring onions. Cup grated cheddar cheese. 175ml low fat yoghurt. 1 Preheat oven to 180 degrees. 2 Halve potatoes, scoop out flesh. Keep skins intact for filling. 3 Mash potato flesh with remaining ingredients. Season. 4 Spoon back into potato skins and bake for 15-20 minutes until golden and crispy.
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