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8 Fun & Simple Meals for Kids: Recipe Guide
- Family Compassion
- Jul 17
- 6 min read
Feeding kids can be an adventure in the kitchen! This guide provides easy-to-follow recipes for meals that are sure to bring smiles to little faces. We focus
on simple ingredients, minimal fuss, and a touch of creativity.
1. Pancake or Waffle Bar
Yields: Varies
Prep time: 5 minutes
Cook time: 10-15 minutes
Ingredients:
1 box pancake or waffle mix (and ingredients required on box, e.g., milk, egg, oil)
Toppings: can be almost anything from sliced fruit, chocolate chips, whipped cream, or syrup!
Instructions:
Prepare pancake or waffle batter according to package directions.
Cook pancakes or waffles on a griddle or in a waffle maker until golden brown and cooked through.
Arrange the cooked pancakes/waffles on a large plate or platter.
Set out individual bowls of all the toppings.
Let kids choose their favorite toppings and build their own delicious creations!
2. "Egg in a Hole" Toast
Yields: 1 serving
Prep time: 2 minutes
Cook time: 3-5 minutes
Ingredients:
1 slice of bread (any kind)
1 large egg
1/2 tablespoon butter or oil
Pinch of salt and pepper (optional)
Cookie cutter (round or fun shape like a star/heart)
Instructions:
Heat butter or oil in a non-stick skillet over medium heat.
Use a cookie cutter to cut a hole in the center of the bread slice. Save the cut-out piece!
Place the bread slice in the hot skillet.
Crack the egg directly into the hole in the bread.
Place the cut-out bread piece next to the main slice in the skillet.
Cook for 2-3 minutes, or until the egg white is set and the yolk is cooked to your preference (runny, soft, or firm). Flip carefully if you want to cook the other side of the egg.
Season with a tiny pinch of salt and pepper if desired.
Serve immediately. The cut-out piece is perfect for dipping!
3. Deconstructed Lunchables
Yields: 1 serving
Prep time: 5 minutes
Cook time: 0 minutes!
Ingredients:
6-8 whole-grain crackers
2-3 slices cheese (cheddar, mozzarella, or Colby Jack work well), cut into small squares or circles
3-4 slices deli meat (turkey, ham, or chicken), folded or rolled
Instructions:
Arrange crackers, cheese squares/circles, and folded/rolled deli meat neatly on a plate or in a lunchbox with compartments.
Add any optional fruits, vegetables, or dips to complete the meal.
Let your child assemble their own "lunchables."
4. Mini Pizzas
Yields: 2 mini pizzas
Prep time: 5 minutes
Cook time: 8-12 minutes
Ingredients:
2 English muffin halves, pita bread, or small bagels
2-3 tablespoons tomato sauce or marinara
1/2 cup shredded mozzarella cheese
Optional Toppings:
Finely diced bell peppers
Small cooked pepperoni slices
Cooked and crumbled sausage
Mushrooms, thinly sliced
Instructions:
Preheat oven to 375°F (190°C).
Place English muffin halves (cut-side up) or pita bread on a baking sheet.
Spread about 1-2 tablespoons of tomato sauce evenly over each.
Sprinkle generously with mozzarella cheese.
Add any desired optional toppings.
Bake for 8-12 minutes, or until the cheese is melted and bubbly and the crust is lightly golden.
Let cool for a few minutes before serving.
5. Pasta (with Hidden Veggie Sauce)
Yields: 4-6 servings
Prep time: 10 minutes
Cook time: 20-25 minutes
Ingredients:
1 tablespoon olive oil
1/2 medium onion, finely chopped
2 cloves garlic, minced (optional)
1 medium zucchini, peeled and chopped
1 large carrot, peeled and chopped
1 (28 ounce) can crushed tomatoes
1/2 cup vegetable broth or water
1 teaspoon dried oregano (optional)
Salt and pepper to taste
1 pound pasta (any kid-friendly shape like rotini, penne, or shells)
Grated Parmesan cheese for serving
Instructions:
Bring a large pot of salted water to a boil for the pasta.
Heat olive oil in a large saucepan or pot over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add garlic (if using) and cook for 1 minute more.
Add chopped zucchini and carrot to the saucepan. Cook for 5-7 minutes, stirring occasionally, until slightly softened.
Stir in crushed tomatoes, vegetable broth, and oregano (if using). Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes, or until vegetables are very tender.
While the sauce simmers, cook pasta according to package directions until al dente. Drain and set aside.
Carefully transfer the cooked sauce mixture to a blender (or use an immersion blender directly in the pot). Blend until completely smooth. (Be cautious when blending hot liquids, only fill the blender halfway).
Return the smooth sauce to the pot. Season with salt and pepper to taste.
Toss the cooked pasta with the hidden veggie sauce. Serve warm with grated Parmesan cheese.
6. Healthier Chicken "Nuggets" & Dipping Fun
Yields: 4 servings
Prep time: 15 minutes
Cook time: 15-20 minutes
Ingredients:
1 pound boneless, skinless chicken breast, cut into 1-inch pieces
1/2 cup all-purpose flour
1 large egg, beaten
1 cup plain breadcrumbs (Panko breadcrumbs for extra crispiness)
1/4 cup grated Parmesan cheese (optional, for extra flavor)
1/2 teaspoon garlic powder (optional)
Salt and black pepper to taste
Cooking spray or 1 tablespoon olive oil
Dipping Sauce Ideas: Ketchup, BBQ sauce, honey mustard, plain yogurt mixed with a little ranch seasoning.
Instructions:
Preheat oven to 400°F (200°C) or an air fryer to 375°F (190°C). Lightly grease a baking sheet or air fryer basket.
Set up a dredging station:
Bowl 1: Flour seasoned with a pinch of salt and pepper.
Bowl 2: Beaten egg.
Bowl 3: Breadcrumbs mixed with Parmesan cheese and garlic powder (if using), and a pinch of salt and pepper.
Dip each chicken piece first in flour (shake off excess), then in beaten egg (let excess drip off), and finally coat thoroughly in the breadcrumb mixture, pressing gently to adhere.
Place coated chicken pieces in a single layer on the prepared baking sheet or in the air fryer basket. Lightly spray or drizzle with olive oil.
Bake: Cook for 15-20 minutes, flipping halfway through, until golden brown and cooked through (internal temperature reaches 165°F/74°C).
Air Fry: Cook for 10-15 minutes, shaking the basket halfway through, until golden brown and cooked through.
Serve warm with a selection of your child's favorite dipping sauces.
7. Build-Your-Own Tacos/Burrito Bowls
Yields: 4-6 servings
Prep time: 15 minutes
Cook time: 15-20 minutes
Ingredients:
1 pound ground beef or 1 (15-ounce) can black beans, rinsed and drained
1 packet taco seasoning (or 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp garlic powder, 1/2 tsp onion powder, salt to taste)
1/2 cup water (if using ground beef and seasoning packet)
8-12 soft tortillas or taco shells OR cooked rice for bowls
Topping Ideas (set out in separate bowls):
Shredded lettuce
Diced tomatoes
Shredded cheddar or Monterey Jack cheese
Sour cream or plain Greek yogurt
Mild salsa
Guacamole or sliced avocado
Cooked corn kernels
Instructions:
For Ground Beef: In a large skillet, cook ground beef over medium-high heat, breaking it up with a spoon, until no longer pink. Drain any excess fat. Stir in taco seasoning and water. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until sauce thickens.
For Black Beans: In a skillet, heat a little oil. Add rinsed black beans and taco seasoning (or individual spices) with a few tablespoons of water. Mash some of the beans with a fork for a creamier texture. Cook until heated through.
Warm tortillas or taco shells according to package directions. If making burrito bowls, prepare rice.
Arrange all the cooked meat/beans and desired toppings in separate bowls on the table.
Let everyone build their own tacos or burrito bowls!
8. Sheet Pan Chicken & Veggies
Yields: 4 servings
Prep time: 10 minutes
Cook time: 20-25 minutes
Ingredients:
1 pound pre-cooked chicken sausage (sliced into 1/2-inch rounds) OR 1 pound boneless, skinless chicken breast (cut into 1-inch cubes)
1 head broccoli, cut into florets
1 large sweet potato, peeled and cut into 1/2-inch cubes
2 tablespoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and black pepper to taste
Instructions:
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
In a large bowl, combine broccoli florets and sweet potato cubes. Drizzle with 1 tablespoon of olive oil and sprinkle with half of the garlic powder, onion powder, salt, and pepper. Toss to coat evenly.
Spread the seasoned vegetables in a single layer on one side of the prepared baking sheet.
If using chicken breast, add the cubed chicken to the same bowl, drizzle with the remaining 1 tablespoon of olive oil and the rest of the garlic powder, onion powder, salt, and pepper. Toss to coat. Spread chicken in a single layer on the other side of the baking sheet.
If using pre-cooked chicken sausage, simply add the sliced sausage to the empty side of the baking sheet (no need to toss with oil/seasoning if it's already flavorful).
Roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized, and the chicken (if using raw) is cooked through. Flip vegetables and chicken halfway through cooking for even browning.
Serve warm.
