WITH KIDS cooking

Fussy eaters? Fear not, these quick and easy meals are kid approved and sure to impress little tastebuds!

Involving them in the cooking can be a great way to get them excited about meal times and make sure they’re eating every last crumb.

BANANA & CARROT MUFFINS

Ingredients

• 1 banana, mashed

• 1 carrot, grated

• 1 cup self-raising flour

• 1/3 cup macro organic low fat milk

• 1 egg

• 2 tbs honey

Method

Step 1: Preheat oven to 180ºC, line a 6-hole, 1/3-cup capacity muffin tin with paper cases.

Step 2: Place 1 cup wholemeal self-raising flour in a large bowl. Combine 1 banana, mashed with 1 egg, 1/3 cup milk and 2 tbs honey. Add to flour mixture with 1 grated carrot and stir to combine.

Step 3: Divide between cases. Bake for 15 minutes or until golden. Cool. Pack 1 muffin into lunch box.

VEG-PACKED ‘FRIED’ RICE

Ingredients

• 2 tsp extra virgin olive oil

• 200g chicken breast fillet, finely chopped

• 2 spring onions, white and green parts separated, thinly sliced

• 2 cloves garlic, crushed

• 1 cup frozen peas, corn and carrot

• 1/2 bunch broccolini, cut into 1cm pieces

• 1 red capsicum, cut into 1cm pieces

• 1 cup cooked brown rice

• 1 tbs reduced-salt soy sauce

• 1 tsp sesame seeds, toasted

Method

Step 1: Heat oil in a large frying pan or wok over medium-high heat. Add chicken and cook, stirring for 3 minutes or until browned. Transfer to a bowl and cover to keep warm. Set aside.

Step 2: Add white part of spring onion and garlic to pan. Cook for 1 minute or until fragrant. Add vegetables to pan and cook for 4 minutes or until tender.

Step 3: Return chicken to pan with rice and soy sauce. Cook, stirring, for 5 minutes or until heated through. Spoon between bowls. Serve topped with remaining spring onion and sprinkled with sesame seeds.