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Ingredients
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Breakfast — Kid-Friendly Pancake Plate
Lunch — Simple Turkey & Veggie Wrap
Snack — Yogurt Parfait
Dinner — Cheesy Veggie Pasta
Optional — Quick Fruit & Veggie Sides
Method
Breakfast — Kid-Friendly Pancake Plate
- 1
Prepare batter
In a medium bowl whisk together 1 cup all-purpose flour, 1 tsp baking powder, 1 tbsp granulated sugar and a pinch of salt. In a separate bowl whisk 1 cup milk, 1 large egg, 2 tbs melted butter and 1 tsp vanilla. Pour wet into dry and stir until just combined; a few small lumps are fine.
- 2
Cook pancakes
Heat a nonstick skillet or griddle over medium-low and brush with a little melted butter. For each pancake pour about 1/4 cup batter. If desired, press a few banana slices and a couple blueberries into the top of each pancake. Cook 2–3 minutes until edges set and bubbles form, then flip and cook 1–2 minutes until golden and cooked through. Keep warm on a plate covered with foil.
- 3
Serve
Stack pancakes and drizzle with 2 tbs maple syrup. Serve with extra banana or berries on the side.
Lunch — Simple Turkey & Veggie Wrap
- 4
Lay 1 whole-wheat tortilla flat. Spread 2 tbs hummus or cream cheese in the center leaving 1 inch border. Layer 3 slices turkey, 2 tbs shredded cheddar, 1/4 cup cucumber slices, 2 tbs grated carrot and 1/4 cup torn greens. Fold the sides in and roll tightly from one edge to create a wrap. Cut in half on the diagonal for easier eating. Serve immediately or wrap tightly and refrigerate up to 24 hours.
Snack — Yogurt Parfait
- 5
Dinner — Cheesy Veggie Pasta
- 6
Cook pasta and veggies
Bring a pot of salted water to a boil and cook 1 cup small pasta according to package directions until tender (about 7–9 minutes). In the last 3 minutes add 1/2 cup small broccoli florets and 1/4 cup frozen peas to the boiling pasta so they cook together. Reserve 1/4 cup pasta cooking water, then drain.
- 7
Make sauce & combine
Return drained pasta and vegetables to the pot. Over low heat add 1 tsp olive oil and 1/2 tsp minced garlic; warm 30 seconds until fragrant. Pour in 1/2 cup milk and 1/4 cup reserved pasta water; stir while adding 1/2 cup shredded cheddar until melted and coating the pasta. Season with 1/4 tsp salt and 1/8 tsp black pepper. If sauce seems thick, add a tablespoon of reserved water at a time until desired creaminess. Serve warm.