Kid's Menu – All Items Recipe

Prep chicken

Slice chicken breasts into 1/2-inch wide strips. Pat dry with paper towels.

Set up breading stations

In one shallow bowl combine 1 cup flour, cornstarch, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp paprika. In a second bowl whisk together 2 eggs and 1/2 cup milk. In a third bowl place 1.5 cups panko breadcrumbs.

Bread the tenders

Working one piece at a time, dredge chicken strips in the flour mixture, shake off excess, dip into the egg mixture, then press into panko to coat. Place on a wire rack and let rest 5 minutes to help coating adhere.

Fry chicken

In a large skillet or shallow pan heat about 1 cup vegetable oil over medium-high heat until it reaches 350°F (or a small piece of bread sizzles and browns in ~30 seconds). Fry chicken in batches, 2–3 minutes per side, until golden brown and internal temperature reaches 165°F. Transfer to a paper towel-lined plate and keep warm.

Cook fries

Cook frozen fries according to package directions (bake or fry) while chicken rests so both are hot together. For oven: spread on a baking sheet, bake at 425°F for 15–20 minutes, turning once. Season lightly with salt if desired.

Serve

Serve 3–4 chicken tenders with a portion of fries and 2 tbsp ketchup per child. Offer ranch for dipping as an option.

Cook pasta

Bring a pot of water to a boil, add 1 tbs salt, and cook 2 cups elbow macaroni until al dente (about 7–8 minutes). Drain and set aside.

Make cheese sauce

In the same pot melt 2 tbsp butter over medium heat. Sprinkle 2 tbsp flour and whisk for 1 minute to form a roux. Gradually whisk in 1.5 cups milk and continue to cook until slightly thickened, about 3–4 minutes. Reduce heat to low, stir in 1.5 cups shredded cheddar and 2 tbsp cream cheese until melted and smooth. Season with 1/4 tsp black pepper and taste for salt.

Combine

Add drained macaroni back into the pot and stir until evenly coated with cheese sauce. Keep warm until serving.

Assemble sandwiches

Butter one side of each of 4 slices of bread. Place 2 slices (butter side out) in a skillet, top each with two slices of cheese, then top with remaining bread slices, butter side up.

Cook

Heat a nonstick skillet over medium-low heat. Cook sandwiches 2–3 minutes per side until bread is golden brown and cheese is melted, pressing gently with a spatula. If bread browns before cheese melts, lower heat and cover briefly.

Prepare fruit

Core and slice 1 apple into thin wedges and arrange alongside the sandwich.

Serve

Cut sandwiches diagonally and serve with apple slices.

Preheat

Preheat oven to 450°F (232°C). If using a baking stone, place it in the oven while preheating.

Assemble pizzas

Divide 8 oz dough into two or three small rounds (depending on desired size) or use small flatbreads. Lightly brush tops with 1 tsp olive oil. Spread about 2–3 tbsp pizza sauce on each, leaving a small rim. Sprinkle evenly with shredded mozzarella (about 1/2 cup per larger mini pizza). Sprinkle a pinch of dried oregano if using.

Bake

Bake on a baking sheet or hot stone for 8–10 minutes until crust is golden and cheese bubbly.

Serve

Let cool 1–2 minutes, slice into kid-friendly pieces and serve warm.

Assemble

Spread 2 tbsp peanut butter (or sunflower seed butter) on one slice of bread and 1 tbsp jam on the other. Press together and cut into halves or fun shapes with a cookie cutter if desired.

Serve

Include a small side of baby carrots and a cup of milk for a balanced kid's meal.

Carrots & ranch

Serve 1 cup baby carrots with 1/4 cup ranch dressing for dipping.

Milk

Pour 1 cup milk per serving, chilled.