3 Healthy Kids Meals you’ll Love

There is nothing more difficult than trying to make your kids eat healthy. After all, they’d rather have greasy burgers and pizza every night, and their snacks would be sour candy instead of, you know, actual fruits! So, if you too are tired of the reign of chicken fingers and other processed meats, you’ve come to the right place! Here, we’re all about healthy food, loads of fruits and vegetables, and a balanced diet to keep the body healthy! So keep on reading to find out about these 3 healthy kids meals that not only will you love, but also your children!


Yes, we’re not lying, healthy meals can be good enough for your children to ask for seconds!

Slow-Cooker Chicken Parmesan Meatballs

Slow-Cooker Chicken Parmesan Meatballs
Source: Eatingwell – Slow-Cooker Chicken Parmesan Meatballs



  • 1 (28 ounce) can of no-salt-added crushed tomatoes
  • ½ medium onion, grated
  • ¼ cup dry red wine
  • 2 cloves garlic, minced
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ¼ teaspoon salt


  • 1 pound ground chicken or turkey
  • 1 large egg, lightly beaten
  • ½ cup grated Parmesan cheese
  • ½ cup fine dry whole-wheat breadcrumbs (you can make your own, see tip at the end)
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • 30 pearl-size fresh mozzarella balls


  • For the sauce, combine tomatoes, onions, wine, garlic, basil, oregano and salt in a 5- to 6-quart slow cooker.
  • For the meatballs, combine ground chicken (or turkey), egg, Parmesan, breadcrumbs, basil, oregano, garlic powder and salt in a medium bowl. Pat 1 tablespoon of the seasoned meat into a disk and place a mozzarella ball in the center. Wrap the meat around the cheese and roll into a ball. Repeat with the remaining meat and cheese. Add the meatballs to the slow cooker.
  • Cover and cook on High for 3 hours or on Low for 6 hours.
  • Equipment: 5- to 6-quart slow cooker
  • Tip for the breadcrumbs: Don’t throw away your stale bread! Make your own breadcrumbs. Trim off any tough crusts and tear or cut the bread into pieces. Process in a food processor until coarse or fine crumbs form. To make dry breadcrumbs, spread on a baking sheet and bake at 250°F until dry, about 10 to 15 minutes. Use right away or freeze in an airtight container for up to 6 months. Thaw before using.

Chickpea Curry

  1. Chickpea Curry

Source: afrovitalityeats – Chickpea Curry


  • 1 medium serrano pepper, cut into thirds
  • 4 large cloves garlic
  • 1 2-inch piece fresh ginger, peeled and coarsely chopped
  • 1 medium yellow onion, chopped (1-inch)
  • 6 tablespoons canola oil or grapeseed oil (or any “neutral” oil)
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • ½ teaspoon ground turmeric
  • 2¼ cups of no-salt-added canned diced tomatoes with their juice (from a 28-ounce can)
  • ¾ teaspoon kosher salt
  • 2 15-ounce cans of chickpeas, rinsed
  • 2 teaspoons garam masala
  • Fresh cilantro for garnish


  • Pulse your serrano, garlic and ginger in a food processor until minced. Scrape down the sides and pulse again. Add onion; pulse until finely chopped, but not watery.
  • Heat the oil in a large saucepan over medium-high heat. Add the onion mixture and cook, stirring occasionally, until softened, 3 to 5 minutes. Add coriander, cumin and turmeric and cook, stirring, for 2 minutes.
  • Pulse tomatoes in a food processor until finely chopped. Add to the pan along with salt. Reduce heat to maintain a simmer and cook, stirring occasionally, for 4 minutes. Add chickpeas and garam masala, reduce heat to a gentle simmer, cover and cook, stirring occasionally, for 5 minutes more. You can serve it topped with cilantro if you and your children like it.

Black Bean Quesadillas

Black Bean Quesadillas
Source: budgetbytes – Black Bean Quesadillas


  • 1 15-ounce can black beans, rinsed
  • ½ cup shredded Monterey Jack cheese, preferably Pepper Jack
  • ½ cup prepared fresh salsa (see the tip at the end about where to find it), divided
  • 4 8-inch whole-wheat tortillas
  • 2 teaspoons canola oil, divided
  • 1 ripe avocado, diced


  • Combine the beans, cheese, and ¼ cup salsa in a medium bowl. Place tortillas on a work surface. Spread ½ cup filling on half of each tortilla. Fold tortillas in half, pressing gently to flatten.
  • Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 2 quesadillas and cook, turning once, until golden on both sides, 2 to 4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and quesadillas. Serve the quesadillas with avocado and the remaining salsa.
  • Tip:You can find prepared fresh salsa in the supermarket refrigerator section near other dips and spreads.


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