Home / Healthy Kids Recipes of the Month

Vegetable Burger

Prep time: 15 mins

Cooking time: 20 mins

Ingredients:

  • 1/2 onion 
  • 2 carrots 
  • 2 zucchini
  • 3 medium size  russet potatoes 
  • 1 slice whole grain bread
  • 1 egg
  • Olive oil for the pan 

Directions:

  1. Preheat oven to 400 Fahrenheit 
  2. Boil the potatoes until ready put aside let it cool down and peal
  3. In a food processor add onion, carrots and zucchini. Blend until veg is in grated consistency NOT mushy. 
  4. Separately add bread in the food processor until they become crumps.
  5. In a pan add two TBSP of olive oil and and sauté the vegetables for about 8 to 10 min.
  6. In a medium sized bowl mix the vegetables and potatoes together and let it cool down. When the mixture is cold add the egg and the bread crumps.
  7. Stir well cover with plastic wrap and leave in refrigerator for about 30 min to firm.
  8. Form into medium size burger, coat them with about 1/4 TSp of all purpose flour on each side and sauté until golden brown ( about 2 min each side ) 
  9. Place the burgers in a large oven safe tray and bake for 15 min. 

 

 Serving suggestions: serve with grilled chicken breast or with Pasta 

 

 

Butter Chicken (without the Butter) served with Basmati rice 

Prep time 30 min 

cooking time 15 min 

marinate 4 to 12 hours 

Ingredients:

  • 2 breasts of organic chicken

For the marinade:

  • 1 cup plain yogurt
  • 2 Tsp of minced garlic 
  • 1 Tsp of minced ginger
  • 1 Tsp of garam marsala 
  • 1 Tsp turmeric 
  • 1 Tsp ground cumin 
  • 1 Tsp Paprika 

Directions:

  1. Dice 2 large chicken breast in small cubes
  2. And add all ingredients above listed and mix well in a bowl.
  3. Place in container with lid or cover the bowl with plastic wrap and leave it to marinade as long as possible 4 to 12 hours in the refrigerator. 

 The sauce: 

  • 2 Tbsp of olive oil 
  • 1/2 onion 
  • 1 Tsp of garlic 
  • 1 cup of diced tomatoes 
  • 1 Tsp of cumin
  • 1 1/2 Tsp of garam masala 
  • 1 Tsp paprika
  • 1/4 cup of heavy cream 
  • 1/4 cup of water 

Directions:

In a large pan sauté with 2 Tsp of olive oil the onion for about 2 min and add the garlic together with the cumin, garam masala and paprika and stir for about 1 min: Add the diced tomatoes, heavy cream and cook for 10 min. 

Add the marinated chicken with all of the marinade in the tomato sauce and stir well. Cook for 5 min. Add the water and cook for an additional 10 min until chicken is fully cooked. 

 

Fluffy basmati rice: 

Ingredients 

  • 1 cup Basmati rice 
  • 1/2 Salt 
  • 1 1/2 Tbsp Olive oil

 

Directions:

  1. Put the rice in a bowl and rinse it about 5 times with water until the water is completely clear and drain it. 
  2. In a medium pan bring to the boil 1 1/2 cups of water with 1/2 of sea salt.
  3. In a separate  pan sauté the rinsed rice in olive oil for about 1/2 to 1 minute and add the boiling water, cover with lid and simmer for about 5 min. Remove l the lid after 5 min and simmer for another 1 min:
  4. Use a long serving dish so the rice has space to cool down fast: fluff it up by stirring it with a fork. 
  5. Serve with the Butter Chicken 

 

My Greek beef meatballs:     Your kids will love it 🥰 

  • 1 pound Lean minced beef
  • 1/2 onion 
  • 2 big garlic cloves minced 
  • 1 tsp dried oregano 
  • 1/2 teaspoon cumin
  • 1 tsp paprika 
  • 5 leaves of fresh basil 
  • 1 tsp mustard 
  • 1/4 cup tomato purée 
  • 1/4 of fresh bread crumbs ( put bread in food processor together with the basil, onions and garlic cloves until smooth) 
  • 1 egg 
  • 1 tbsp olive oil 

 

Directions: 

  1. In the food processor add the onion,  garlic, basil and bread until smooth.
  2. Put the mixture in a large bowl and add the minced beef, all the spices, tomato purée, mustard, egg and olive oil and mix it well. 
  3. Ideally marinate for at least two hours. 
  4. If not mix it together and create little Meatballs. When doing the meat balls you can either wet your hands with water or some oil, so the meat doesn't get stuck onto your hands but it's also easier to make even meat balls. 
  5. Fry them in a pan with a little drizzle of olive in a non stick pan until they get  a light brown color. 
  6. Remove from pan, place in oven proof dish and bake them for an additional 15 to 20 min. Before taking it out of the oven cut one in half to check if it's cooked through. 

 

Serve with Marinara sauce and Pasta

 

My marinara sauce:

Prep time: 15 min

Cooking time 25 min 

 

  • 1/2 onion 
  • 2 garlic cloves 
  • 1 carrot 
  • 1 celery stalk
  • 1/4 of an apple 
  • 15 oz of diced tomato in a can 
  • 1/4 cup of water 
  • 3 fresh basil leaves 
  • 1 Tsp oregano 
  • 1 Tsp paprika 
  • Pinch of nutmeg 

 

Directions: 

  1. Sauté with 2 tbs of olive oil the onion for 3 min and add the garlic stir well and put aside. 
  2. Dice in very small pieces the carrots, celery and the apple and add it 
  3. In the 1/2cup of water and boil for 10 min. 
  4. After the veg and apple have soften add the basil, the canned tomatoes and blend it in a food processor adding the remaining water as well until mixture is smooth. 
  5. Put the veg mixture in the pan with the onions and the garlic and add the dried herbs. 
  6. Let it simmer for 20 min and serve it with my Greek meatballs and pasta