Healthy Lunch Ideas for Kids-Easy Chilli
All too many times today, children are under nourished or basically fed high sugar snacks, and foods lacking the high quality proteins and ingredients needed for their development.
Pre-packaged, boxed foods are convenient, yet they are filled with chemical preservatives, high in sodium, sugars and other things we can’t pronounce. You want healthy choices for your kids.
Preschool snacks, meals and recipes for kids don’t always have to be boring to eat or make. Chilli is a good hearty and easy to make, snack or meal idea for children.
It is high in fibre, it has lots of protein in the form of meats like beef, chicken or turkey as well as the different kinds of beans.
You can also make the chilli recipe for kids healthier by adding vegetables, like onions, tomatoes, celery etc.
If you can make your kids snack and meal time fun while still being healthy, they will look forward to trying new delicious recipes and daycare lunch menus everytime. Add colorful veggies, make fun food faces etc.
Healthy Chili – Great for Kids Lunches in Daycare
- 1 lb ground beef
- 1 chili powder (to taste)
- 1 can of tomato soup
- 1 can stewed tomatoes
- 1 can kidney beans
- 1 can pork and beans
- You can add additional kinds of beans if you like
* You can also add chopped up vegetables to increase the healthy fibre content. (eg.) Cut up onions, green peeper, celery etc. There are many different types of beans. They add a lot of fibre as well as protein to help keep kids feeling full and nourished. Add whatever you like, however you like it.
Directions For Chilli Lunch Recipe:
1.) Brown the ground beef.
2.) Drain it thoroughly.
3.) Add chili powder to taste, I usually cover the ground beef.
4.) Add some tomato soup.
5.) Add stewed tomatoes, undrained.
6.) Add kidney beans, undrained.
7.) Heat up in pan or skillet.
Serve and enjoy this healthy lunch recipe for kids and adults alike!
Southern Style Biscuits – Lunch Menu Idea
EASE OF PREPARATION: MODERATE
Ingredients Needed for Lunch Menu Idea:
- 2 cups self-rising flour (or 2 cups all-purpose flour + 1 teaspoon baking soda + 1 teaspoon salt) + extra for the work surface
- 1/4 cup butter, chilled
- 2/3 to 3/4 cup buttermilk (preferred) or milk
Preheat oven to 475°F.
Lightly grease a baking sheet. Place flour in bowl (add baking soda and salt at this point if using all-purpose flour). Slice butter and use a fork to mix into flour until mixture resembles coarse crumbs. Blend in just enough milk until dough comes away from the sides of the bowl. (Note: Too much milk makes dough sticky, while too little makes biscuits dry).
Transfer dough to a surface dusted with flour. Knead gently 2 or 3 times. Roll dough to a 1/2-inch thickness. Use a 2-inch round cookie cutter or drinking glass to cut out biscuits. Place on baking sheet, 1 inch apart for crisp sided biscuits, almost touching for softer sided biscuits.
Bake 8 to 10 minutes or until golden brown. Brush tops with melted butter if desired.
Serve hot out of the oven.