Children's Special Menu Recipe

Assemble

Lay 3 small tortillas flat. Distribute shredded cheddar and mozzarella evenly so each tortilla has about 0.67/0.17 cup respectively. Sprinkle diced red pepper and chopped spinach evenly on top of the cheese. Top each with another tortilla to make 3 sandwiches.

Cook

Heat a large nonstick skillet over medium heat and add 2 tbs butter, swirling to coat. Working 1–2 quesadillas at a time, place sandwich in skillet and cook 2–3 minutes until golden and cheese begins to melt. Flip carefully and cook another 1–2 minutes until golden and cheese is fully melted. Remove to a cutting board and let rest 1 minute.

Cut each quesadilla into 4 small wedges and serve warm with mild salsa for dipping.

Prep & Marinate

Preheat oven to 200°C (400°F) or heat a grill pan over medium-high. In a bowl combine 2 tbs olive oil, 1 tsp honey, 1 tsp lemon juice, 0.5 tsp paprika and 0.25 tsp salt. Add the cubed chicken and toss to coat. Let sit 10 minutes while you prepare vegetables and soak wooden skewers in water for 10 minutes.

Assemble Skewers

Thread chicken cubes, zucchini rounds and cherry tomatoes onto the soaked skewers, leaving small gaps so pieces cook evenly. Divide ingredients so each skewer has roughly equal portions.

Cook

Place skewers on a baking sheet lined with foil (or on a hot grill pan). Roast in the preheated oven 12–15 minutes, turning once halfway, until chicken reaches 74°C (165°F) and vegetables are tender. If using a grill pan, cook 10–12 minutes turning often. Let rest 2 minutes before serving.

Cook

In a medium saucepan add chopped carrots, diced apple and 1/2 cup water or low-sodium veg stock. Bring to a simmer, cover and cook 12–15 minutes until carrots are very tender.

Blend & Season

Drain, reserving a tablespoon of cooking liquid. Transfer carrots and apple to a blender or use an immersion blender. Add 1 tsp butter, 1/4 tsp cinnamon and 1/8 tsp salt. Puree until smooth, adding reserved liquid a little at a time to reach a creamy, spoonable consistency appropriate for the child's age. Cool slightly before serving.

Mix

Preheat oven to 175°C (350°F) and line a baking sheet with parchment. In a bowl mash 2 ripe bananas until smooth. Stir in 1 cup rolled oats, 2 tbs peanut or sunflower seed butter, 1/2 tsp vanilla and 2 tbs mini chocolate chips (optional) until combined. Let mixture rest 5 minutes so oats soften.

Form & Bake

Spoon tablespoon-sized portions onto the prepared sheet, flattening slightly to form rounds (about 14–16 bites). Bake 12–14 minutes until set and lightly golden at the edges. Cool on a rack before serving. Store in an airtight container for up to 3 days.

Place 1 cup yogurt, 3/4 cup frozen berries, 1/2 banana, 1/2 cup milk and 1 tsp honey (optional) into a blender. Blend on high until smooth and slightly thick. Pour into small cups and serve immediately. If too thick, add a splash more milk to reach a kid-friendly consistency.