These 6 or fewer easy kids meals were composed with the chef in
training age group in mind. To help them continuously learn and
practice after the chef in training cooking lessons.
However they are also great for quick easy meal ideas that your
kids can help with. As stated before these kids cooking recipes
were composed with 7-11 years old in mind so you may adjust the
recipe directions as needed.
For example, older kids can do the cooking where as younger age
groups will not be cooking and do not have the attention span for
some recipes. They will do better when given small tasks and
helping you create the recipe.
Kids Cooking Activities Teaching Materials
Make teaching easier with our activities and recipes compiled in theme sets and books with an easy to read format
Perfect for teaching!
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Easy Kids Meals-Side Dishes
1/2 Cup cheddar cheese
1/4 Cup Parmesan cheese
1 Tablespoon Italian seasoning
salt and pepper
Have adult cut zucchini in half. Child can spread butter on one half
of the zucchini. Sprinkle cheddar and Parmesan cheese and Italian
seasoning on other half. Place buttered half on top of cheese half.
Adult can slice in half or thirds. Wrap in aluminum foil and grill
for about 10-15 minutes.
Twice Baked Potatoes
4 baking potatoes
4 tablespoons butter
1/2 cup milk
1/4 cup sour cream
salt and pepper
Bake potatoes in oven until tender. Allow to cool slightly. Cut top
off and set aside. Scoop out potatoes and place in bowl. Place
potato shell in a baking dish.
In your bowl with potatoes add butter, milk, sour cream and a pinch
of salt and pepper. Blend together. Taste and season as needed.
Spoon mixture back into potatoes. Sprinkle tops with cheese if
needed. If desired at this point, you can place in the fridge until
dinner time. Bake in a 350 degree oven for 15-20 minutes.
also add other ingredients if you'd like such as chopped
chives,cheddar cheese, chopped green onions or sprinkle in chopped
cooked bacon. I also add a sprinkle of dry ranch dressing mix for
Easy Kids Meals-Oven Baked Potato Wedges
3-4 potatoes, peeled and cut in wedges
1 teaspoon seasoning salt *
1-2 Tablespoons oil
In a bowl, toss together potatoes, seasoning salt and oil. When
potatoes are well covered, spread in a single layer on a cookie
sheet. Bake in the oven at 425 degrees until browned about 20
* You can cut back on the amount of oil and salt in the recipe if
*Try other seasonings in place of seasoning salt such as Italian
seasoning, Parsley or basil. Or toss with Parmesan cheese.
Homemade French Fries
1-2 tomatoes, diced
1 can corn, drained
1 can of olives, diced
1 can of black beans, drained
1 avocado diced
Combine all ingredients together and serve with tortilla chips.
Tuna Stuffed Tomatoes
1 large tomato
1 can tuna, drained and flaked
4 teaspoon mayonnaise
1 Tablespoon chopped celery
Mix tuna, mayonnaise and celery in a bowl. Cut stem out of tomato.
Slice off top. Scoop out inside of tomato, leaving the shell intact.
Fill each tomato shell with tuna mixture. Place on a baking sheet
and broil 3-4 minutes. Substitute other salad mixtures like egg
salad, crab, etc.
Oven Roasted Vegetables
6 potatoes, peeled and cubed
1 turnip, peeled and cubed
1 large onions, thinly wedged
5 carrots, julienne
Allow the oven to preheat to 425 degrees and line a 15X10 baking pan
Scatter the potatoes and turnips over the bottom of the pan.
Layer in the onion wedges and evenly spread the carrots over the
Spray the vegetables well with a non stick cooking spray.
Bake for 30 minutes or until fork tender.
½ Cup small pasta shapes
1 Cup frozen mixed peas and carrots
1 Cup ham, cubed
½ Cup plain yogurt
one small cucumber finely chopped
¼ teaspoon Dill weed
Adult should boil water and cook pasta noodles. Add peas and carrots
the last few minutes of cooking. Drain and rinse with cold water.
Mix three ingredients, pasta, peas mixture and ham, together in
serving bowl. In small bowl mix dressing. Pour over salad mix. Chill
Roasted Brussels Sprouts
1 lb. Brussels sprouts
1/4 cup Italian salad dressing or any oil based dressing
Wash Brussels sprouts and have an adult cut in half. Place in bowl
and add salad dressing. Toss to coat. Place sprouts on cookie sheet
and cook in a 475 degree oven 5-10 minutes until toasted.
1 medium cauliflower cut into spears
Adult should cook cauliflower several minutes in boiling water. It
does not have to be cooked until tender however. Chef in Training
can place cauliflower in bottom of 8 inch square or 11x9 casserole
1/4 Cup butter
1 garlic clove
Chef in Training can then add to mixture:
1/4 Cup dry bread crumbs
dash pepper and a dash of nutmeg
Stir until thickens. Spoon mixture over cauliflower. Sprinkle with ½
Cup shredded cheddar cheese. Adult should bake 350 degrees 15-20
minutes until tender and cheese is melted.
Scrub and have an adult cut potatoes in quarters. Cook in boiling
water until tender. Add peas last few minutes of cooking potatoes.
In a saucepan, melt butter. Whisk in flour and salt. Continue to
whisk milk into mixture until smooth. Stir and cook until bubbly and
thick. Add potatoes and peas. Stir until all potatoes are coated.
1 lb or more of asparagus
1/2 tablespoon salt
1-2 tablespoons butter
Break off ends of asparagus. In shallow skillet bring 5 cups of
water and 1/2 Tablespoon salt to a boil. Place in asparagus and
return to boil 5-7 minutes. Insert sharp end of knife in stem if
tender they are done. Place in serving dish and pour melted butter
Heat the grill to medium high heat.
Make slices 1/2 inch apart in the potatoes, cutting three quarters
of the way through the potatoes and leaving the bottoms intact.
Carefully fan the potato slices apart.
Place each potato on a piece of aluminum foil big enough to fold
completely around the potato.
Fill each slice in the potato with onion slices and a cube of
Sprinkle the potatoes evenly with the celery, salt, oregano, garlic
powder and pepper.
Wrap the potatoes up in the foil and seal the foil tightly.
Place the potatoes on the grill and cover the grill.
Cook for 40 minutes or until tender.
Add toppings of your choice like sour cream, bacon pieces, chopped