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Have trouble getting your kids to eat vegetables? Kim McCosker is here to help. Try the Australian chef’s kid-friendly recipes like sweet chicken fingers, veggie ribbon pasta and chocolate fruit jewels.
- 2 cups cornflakes, crushed
- 1 cup shredded Parmesan cheese
- 3/4 cup plain yogurt
- 2 1/4 pounds chicken tenders
Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. In a shallow bowl, combine the cornflakes and Parmesan. Place the yogurt in a separate shallow bowl. Coat the chicken with the yogurt and then roll in the cornflake mixture. Place on the baking sheet and bake until the chicken is cooked through and the coating is golden and crunch, about 15 minutes.Serve this with potato salad and corn on the cob, or mashed potatoes, peas and roasted cherry tomatoes.
- 2 carrots
- 2 parsnips
- 2 zucchini
- 2 cups pasta sauce
Wash the veggies. Take a veggie peeler and make ribbons out of each. Bring a medium saucepan of salted water to a boil. Add the veggie ribbons and boil until tender, about 3 minutes. Remove and drain. Pop into a large nonstick skillet and season with sea salt and pepper. Pour in the pasta sauce and simmer until warmed through. Serve immediately.
Optional: Serve sprinkled with Parmesan cheese and garnish with fresh basil.
- 9 ounces milk chocolate, broken up
- 1/2 cup colored sprinkles
- 8 ounces seedless grapes, washed and dried
Line a baking sheet with wax paper. In a microwaveable bowl, melt the chocolate in 20-second increments, stirring after each, until smooth and creamy. Fill a small cup with sprinkles. Using a toothpick or fork, dip each grape completely in chocolate and shake gently to remove the excess. Then dip or roll in the sprinkles and place on the baking sheet. When they are all done, pop them in the fridge to set the chocolate, about 20 minutes.