Is it possible to feed the little ones in the house something that takes care of their health but also their palate and without having to spend a fortune? Yes, although it is hard to believe, it is possible to make recipes for children that are healthy, appetizing and cheap.
- The crux of the matter is planning menus, preparing balanced dishes (with vegetables, legumes, cereals, dairy, meat …), using basic and seasonal products, and presenting them in an attractive and suggestive way.
- You will find these recipes in the weekly menu of the healthy and economic children's diet.
Is it possible to feed the little ones in the house something that takes care of their health but also their palate and without having to spend a fortune? Yes, although it is hard to believe, it is possible to make recipes for children that are healthy, appetizing and cheap.
- The crux of the matter is planning menus, preparing balanced dishes (with vegetables, legumes, cereals, dairy, meat …), using basic and seasonal products, and presenting them in an attractive and suggestive way.
- You will find these recipes in the weekly menu of the healthy and economic children's diet.
Ham and cheese crepes
Ham and cheese crepes
Ingredients
- Serves 4: 125 g of flour - 2 eggs - 250 ml of milk - 70 g of butter - 1 pinch of salt - 170 g of cured ham cut into very thin slices - 200 g of low-fat melting cheese - 100 g canons or watercress.
Step by Step
- Melt about 50 g of butter and add it to the blender glass. Add the milk, eggs, flour, and salt. Beat it until you get a homogeneous mixture.
- Grease a skillet. Pour a saucepan of the previous preparation. Tilt the pan in all directions so that it covers the bottom and is a thin layer, and the crepe sets. Flip it over and cook it on the other side. Repeat the operation until the dough is exhausted. As you remove them, pile them up so they stay warm.
- Wash the lamb's lettuce. Cut the cheese and ham into chunks. Distribute them on the crepes, add some lamb's lettuce and fold them in half. Fold them again into a fan shape and serve.
- CLARA trick. When making the crepes, the signal to know when to turn them is that you see bubbles appear on the surface. If you have doubts, here we have photos how to make crepes step by step and 10 ideas (sweet and savory) to fill them.
Rice With Chicken And Vegetables
Rice With Chicken And Vegetables
Ingredients
- Serves 4: 320 g of rice - 1 tomato - 350 g of chopped chicken - 100 g of frozen green beans - 75 g of cooked chickpeas - 1 clove of garlic - 1 onion - 900 ml of poultry stock - 1 glass of wine white - coloring (optional) - olive oil - pepper and salt.
Step by Step
- Chop the onion. Thaw the beans and chop them. Peel and mince the garlic. Wash the tomato and grate it.
- Brown the chicken. Make it in 3 tablespoons of oil. Remove and season
- Sauté the onion. Add the green beans and garlic and sauté for 1 minute. Add the tomato and wine, turn up the heat and let the wine reduce. Salt and pepper and cook 5 minutes.
- Add the chicken. Also chickpeas, a pinch of food coloring and rice. Sauté for 1 minute, pour in the hot broth and cook over high heat for 5 minutes.
- Lower the flame and cook for 12 more minutes. Let stand a few minutes and serve.
- CLARA trick. This recipe is ideal to take advantage of leftover chicken or any already cooked vegetables that you have left. To give it more flavor, you can also add some roasted pepper strips at the end.
Stuffed potatoes
Stuffed potatoes
Ingredients
- Serves 4: 8 new potatoes - 2 carrots - 1 onion - ½ zucchini - 4 slices of cooked ham - 80 g of grated Emmental cheese - 1 sprig of parsley - olive oil - salt and pepper.
Step by Step
- Wash the potatoes, put them in a greased ovenproof dish and roast them in the oven, 30 minutes, at 200º. Empty them with a teaspoon and reserve the pulp.
- Peel and chop the onion. Scrape the carrots and sprout the zucchini. Wash them and cut them into small cubes. Cut the ham into strips. Wash the parsley and chop it.
- Sauté the onion, in 3 tablespoons of oil, 5 minutes. Add the carrot and zucchini, and cook for 5 more minutes.
- Remove the pan from the heat, add salt and pepper, add the chopped ham, washed parsley and the potato pulp, and mix.
- Fill the potatoes with the previous preparation. Sprinkle with cheese, bake under the grill for 5 minutes and serve.
- CLARA trick. These potatoes are just as delicious if you replace the ham with shrimp, tuna, diced bacon, cured ham or stuffed loin.
Macaroni with vegetables
Macaroni with vegetables
Ingredients
- Serves 4: 400 g of macaroni - 200 g of cherry tomatoes - 1 onion - 1 zucchini - 100 g of mushrooms - 1 teaspoon of oregano - 1 teaspoon of dried rosemary - ½ teaspoon of ground coriander - basil - ½ teaspoon of cumin - ½ teaspoon ground black pepper - ½ teaspoon sweet paprika - olive oil and salt.
Step by Step
- Cook the macaroni in lightly salted water for the time specified by the manufacturer and drain very well.
- Sprout the zucchini, wash it and cut it into half moons. Wash the tomatoes.
- Clean the mushrooms, wash them, dry them and cut them into slices. Mix all the spices.
- Peel the onion, cut it into julienne strips and sauté it for 2 minutes in 3 tablespoons of oil. Add the vegetables, stir and cook 4 minutes.
- Add the macaroni, spices, and rosemary. Stir and serve with some washed basil leaves.
- CLARA trick. So that the pasta is just right, once cooked and drained, run it through the tap. The cold water will cut the cooking and not be too soft.
Beef stew with peas
Beef stew with peas
Ingredients
- Serves 4: 700 g of chopped beef - 2 onions - 300 g of peas - 1 carrot - 4 potatoes - 1 glass of brandy or stale wine - flour - 1 sprig of thyme - oil - 1 teaspoon of peppercorns and salt.
Step by Step
- Peel and julienne the onions and peel and chop the carrot. Then, season the meat and coat it in flour.
- Heat a casserole with 4 tablespoons of oil. Brown the meat in several batches over high heat to seal it.
- Reserve it on a plate and add the onion, carrot and pepper to the same casserole. Sauté for 5 minutes and add the meat and thyme again and cover with the brandy glass.
- Cook over medium heat until it reduces and add half a glass of hot water. Lower the heat to a minimum and cook for another 30 minutes.
- Add the peas, cover and simmer 20 more minutes. At the end, check that the meat has been tender, correct the salt and turn off the heat.
- Peel the potatoes and dice them. Fry them. After about 5 minutes, turn them over and continue frying until they are golden brown.
- Drain and reserve on absorbent paper. Serve the stew with its garnish and accompany it with the French fries.
- CLARA trick. If during cooking the stew is too dry, you can add a little more water, or broth, very hot.
Chicken with olives
Chicken with olives
Ingredients
- Serves 4: 1 chicken - 1 large onion - 150 g of green olives - 200 g of mushrooms - 1 carrot - 1 stick of celery - 2 ripe tomatoes - 1 head of garlic - 1 leek - 2 sprigs of thyme - 1 sprig of fennel - 200 ml of dry white wine - poultry or meat broth - olive oil - salt and pepper.
Step by Step
- Clean the chicken, salt and pepper it and brown it together with the head of garlic in a large saucepan with a little olive oil.
- Cut the vegetables and add to the chicken, first the leek and then the onion. Then add the celery and carrot, and lastly the tomatoes and aromatic herbs on top.
- Cook until the vegetables are tender. Add the white wine and reduce.
- Pour in a little broth, cover the pan and simmer until the chicken is tender.
- Transfer the chicken to another casserole. Pass the vegetables through the Chinese over the chicken.
- Wash the mushrooms, dry them with absorbent kitchen paper and sauté them in a frying pan along with the olives.
- Add them to the casserole and simmer for a few more minutes.
- CLARA trick. Before adding the wine, remove the excess fat. If you want more ideas, here are easy and light chicken recipes.
Mixed lasagna
Mixed lasagna
Ingredients
- Serves 4: 16 plates of lasagna - 1 onion - 4 tomatoes - 1 clove of garlic - 1 zucchini - 200 g of mushrooms - 250 g of minced chicken - 100 g of grated cheese - ½ l of béchamel (here is the step by step recipe) - olive oil - pepper and salt.
Step by Step
- Wash the mushrooms and zucchini and cut them into small cubes. Peel the onion and garlic and chop them. Grate the tomatoes.
- Boil the lasagna plates for 8 minutes, strain and immerse in cold water.
- Sauté the garlic and onion in a pan with olive oil. Add the zucchini and mushrooms and cook for 5 minutes. Then add the meat and tomato, season with pepper and leave for 5 more minutes.
- Brush a baking tray with a little oil and fill it with layers of pasta and vegetables.
- Cover with béchamel sauce, sprinkle grated cheese and gratin in the oven for 10 minutes.
- CLARA trick. If you want a lighter dish, substitute homemade tomato sauce for the béchamel and the pasta with baked slices of aubergine.
Rice with lentils
Rice with lentils
Ingredients
- Serves 4: 200 g of pardina lentils - 2 small onions - ½ red pepper - 80 g of white rice - ½ teaspoon of ground cumin - 2 tablespoons of chopped parsley - 2 cloves of garlic - 1 teaspoon of minced fresh thyme - 1 teaspoon of sweet paprika - salt and pepper.
Step by Step
- Finely chop the onion, bell pepper and garlic. Put them in a pot along with the lentils and cover it with cold, unsalted water.
- Bring it to a boil and pour a glass of cold water to cut the cooking.
- Put the pot back on the heat and pour another glass of cold water. Bring back to a boil and cook for 30 minutes.
- After that time, add the cumin, sweet paprika, parsley, thyme and rice.
- Cook the rice for 15-18 more minutes, adding water if necessary. Season with salt and pepper and serve hot.
- The process of stopping the cooking of the lentils must be done three times. This way they will not break during cooking.
- CLARA trick. To go faster, you can make white rice, mix it with drained pot lentils and make a salad for example.
Rice pudding
Rice pudding
Ingredients
- Serves 4: 70 g of round grain white rice - 1 l of milk - 125 g of sugar - 1 cinnamon stick - 1 piece of lemon peel - cinnamon powder.
Step by Step
- Put the rice in a colander and wash it under running water, stirring it a little.
- Pour the milk into a saucepan, add the cinnamon stick and the lemon peel and bring to a boil.
- Add the rice and cook over a very low heat (although the milk should boil) for 30 minutes.
- Remove the lemon peel, add the sugar, mix and cook for 30 more minutes, stirring constantly, especially the last minutes.
- Finish cooking, remove the cinnamon and pour the rice, still hot, into individual bowls.
- Let cool and reserve in the refrigerator covered with film until serving time, and decorate with cinnamon powder.
- CLARA trick. If you want a lactose-free version of rice pudding, you can use oat or soy milk instead of cow's milk.
