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Video: Try these healthy 4-ingredient meals for kids

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    >>> it is time for "today's kitchen simple dinners." doesn't get more simple than this.

    >> here with easy recipes from a new cookbook. 4 ingredients kids.

    >> great to have you back.

    >> i'm not a chef. just an overwhelmed, overworked cook. well, i love this dish. so glad we're doing this one. chicken is very popular. it's also oven baked not fried. i've yet to immediate a child that doesn't like chicken nuggets and things like that.

    >> yes, they do.

    >> kathie lee , if you want to take a piece for me and roll it in the yogurt.

    >> just regular, plain yogurt?

    >> yes. the enzymes in the plain yogurt will tenderize the chicken. and this is a dirty job, but it's a tasty one.

    >> what do i do?

    >> put it in the crumbs. the crumbs for the chicken a mixture of parmesan cheese for flavor and cornflakes for crunch. get the kids involved. i mean it. so the second they're coming into the kitchen they are learning.

    >> stick it in there and do --

    >> and you roll it.

    >> the yogurt tenderizes and your crummy. we're not going to fry it. we're going to --

    >> all: bake it.

    >> yes it is a little messy, were ut it doesn't matter. the healthiest vaunt in t iesiest restaura nt in the world is your kitchen. preheat your oven, 350 degrees. bake about 20 minutes .

    >> really good.

    >> i've yet to immediate a child that doesn't like these. these are really, you know, family-friendly recipes and with ingredients kids are all about. a recipe the entire family can make, and --

    >> wow. hmm.

    >> and get the kids in there.

    >> very good.

    >> and the you say, sweetie, pick a recipe tonight. you're cooking for mommy, daddy and the rett of the famist of the family. you can, only a few ingredients.

    >> this is, something that's pasta?

    >> a busy working mummy. come 6:00, something happens and i'm morphing into captain veggie smuggler and always looking for ways to get more vegetables. seasonable vegetables into their daily diet. this one, we've seen the tricolored pack its of pasta. the green, the orange, the white. you get a zucchini, a carrot. parsley, take a lovely veggie peeler. start from the top all the way down and you create a mound of beautiful vegetable ribbons. a pot of boiling water. pop your thin vegetable ribbons into it and boil them.

    >> put sauce on that.

    >> your family's favorite pasta sauce. just a marinara, sprinkling of cheese. it's easy.

    >> dessert?

    >> this one, so you make these. literally two ingredients. pop them out whether it's a 6-year-old birthday party or 66-year-old birthday party , they've got an alluring effect. everyone goes to them.

    >> great in chocolate.

    >> when you pick them up, everyone the expecting them to be a ganache. bite into them a pleasant surprise. it's a --

    >> all recipes on the website.

    >>> submissive women, tomorrow.

TODAY recipes
updated 9/10/2013 9:43:03 AM ET 2013-09-10T13:43:03

Recipe: Sweet chicken fingers

  • 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.

Serving Size

Makes 6 servings

Recipe: Veggie ribbon pasta

  • 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.

Serving Size

Makes 4 servings

Recipe: Chocolate fruit jewels

  • 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.

Serving Size

Makes 8 servings

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