There are few things more stressful than a child that refuses to eat anything but ice-cream, strawberries, and PB&J sandwiches (only if the crusts are cut off!). If you have a picky eater in the family, you know the struggle. Here are some lovely, healthy finger foods that might broaden your little one's eating habits! These recipes are almost guaranteed to leave them happy, and you stress-free.
Tortilla Pizza Margherita
Super quick and easily customizable, your kids are sure to love these thin, healthy pizza ideas no matter how picky they may be!
Ingredients
- One 7-inch flour tortilla
- 2 generous tablespoons tomato sauce
- 1/3 cup grated Cheddar or mozzarella
Possible Toppings (plenty of choices for your picky eater's picky preferences):
- 2 or 3 pitted black olives, cut into rings
- 1 cherry or grape tomato, cut into rings
- fresh basil leaves
- 2 cubes drained canned pineapple (diced)
- 1 tbsp diced red bell pepper
- 1 tbsp drained canned corn
- 1 scallion, sliced
- 2 mushrooms, sliced and sautéed in a little oil
- 3 or 4 very thin slices zucchini, brushed with a little oil before putting on pizza
- 1 tbsp freshly grated Parmesan
- 1 oil-packed sun-dried tomato, drained and finely chopped
Directions
- Preheat the oven to 400 degrees F.
- Put the tortilla on a baking sheet and spread with the tomato sauce. Sprinkle with the cheese. You can also add any toppings that your child may like (see suggestions.) Bake for 8 to 9 minutes, until the cheese has melted and the base is crisp. Cut into triangles and allow to cool slightly before serving.
Taken and Modified from: Parenting.com
Broccoli Tots
Incorporate broccoli into a delicious veggie tot that your kids won't be able to refuse!
Ingredients:
1 head broccoli (about 12 ounces) – diced
1/4 cup onion – diced
1 egg
1/2 cup finely shredded Parmesan cheese
1/3 Italian bread crumbs
1/3 Panko bread crumbs
1 tsp parsley
1 tsp paprika
1/2 tsp salt
1/2 tsp pepper
Directions
- Preheat oven to 400 degrees
- Bring a pot of water to boil on the stove. Place head of broccoli in the pot for one minute to blanch
- Rinse with cold water and drain well
- Dice onion and broccoli with a knife or in a food processor
- In a large mixing bowl, combine diced broccoli, onion, egg, Panko bread crumbs, cheese, and seasonings
- Spoon out a 1-1 1/2 tablespoons of mixture and shape tot in your hand. Place tots on a parchment paper lined baking tray
- Bake at 400 degrees for about 20-24 minutes until slightly brown
Taken and Modified from: Hip2Save
Lunch Box Sushi Sandwich with Turkey and Cheese
A delicious, on-the-go remix of your typical turkey sandwich!
Ingredients:
- 1 spinach tortilla or sandwich wrap
- 1 teaspoon cream cheese
- 1/2 cup shredded mozzarella cheese
- 4 slices Hillshire Farm® Turkey Breast Lunch Meat
- 1/4 cup shredded carrots
- 1/4 cup Ranch dressing, optional
Directions
- Cut edges of tortilla to make more of a square shape than a circle. Spread cream cheese along the far edge. It just needs to cover about 1/2" strip of tortilla
- Spread mozzarella evenly overly tortilla, starting where the cream cheese ends and leaving about a two-inch strip on the end closest to you uncovered.
- Arrange turkey slices on that uncovered strip closest to you, and arrange carrots on top of the turkey.
- Now it's time to roll! The key is to roll it very tight. Fold over the end with the turkey, and roll it tightly, squeezing it toward you as you fold/roll. Continue rolling and squeezing the tortilla, finishing by pressing the rolled sandwich down so the cream cheese "glues" it closed.
- Next, use a sharp knife to cut your roll into 1/2" pieces as shown. Serve with ranch dressing for dipping if desired.
Taken and modified from: The Weary Chef
Spinach Avocado Mac N Cheese
Okay, so this may not be completely a finger food, but we can call it a "tupperware food" and it has a fantastic success rate with kids. It has been scientifically proven that 9/10 children love Mac N Cheese (well... not scientifically... but you get the point). Children in general can't get enough of the stuff. How about letting them indulge, while also getting them to eat a healthy dose of veggies? Here is the perfect recipe for just that!
Ingredients
- 12 Ounces Cooked Whole Wheat/Gluten Free Small Shell Noodles
- 4 Cups Fresh Spinach
- ½ Avocado, cubed
- ¼ Cup Olive Oil
- ¼ Tsp Salt
- ¼ Tsp Black Pepper
- ¼ Tsp Garlic Powder
- 2 Tbsp Non-Fat Plain Greek Yogurt
- 1 Tbsp Low-Sodium Vegetable/Chicken Stock
- OPTIONAL: 1 Tablespoon Low-Fat Shredded Mozzarella CheeseDirections
- Add the spinach to a food processor. Pulse until finely chopped. Add in the avocado, olive oil, seasonings, Greek yogurt, and stock. Puree until smooth
- Bring a large pot of salted water to a boil and then add noodles. Cook noodles according to packaging instructions. Drain pasta and set off to the side to slightly cool in the colander
- Add the cooked noodles back to the pot they were cooked in, add the sauce to the pot, and then mix until evenly coated. Serve warm
Taken and Modified from: Sarcastic Cooking
Mini Bacon and Egg Tarts
A fabulous finger food that will provide your picky eater with a great serving of protein. Perfect for breakfast, or for a side at lunch!
Ingredients
- One 7.5 ounce store-bought refrigerated piecrust
- 2 ounces thinly sliced bacon (about 2 slices)
- 1 tsp olive oil
- 5 tbsp milk
- 1 tbsp heavy cream (or use 6 tablespoons milk)
- 1 egg plus 1 extra yolk
- Pepper, to season
Directions
- Roll out the piecrust to a 1/16 inch thick. Cut out circles using a 2 ¼ -inch round cookie cutter. Gather up and reroll the pastry trimmings, if needed, until you have 12 pastry circles. Gently ease the pastry circles into the cups of a mini muffin pan. Chill for 15 minutes
- Meanwhile, preheat the oven to 400 degrees F
- Cut the bacon into small pieces and sauté in the oil for 5 to 6 minutes, until crisp. Drain briefly on paper towels and divide the bacon among the pastry cups. Whisk together the milk, cream or extra milk, egg and egg yolk and season with a little pepper (no salt, as the bacon is salty enough). Pour the egg mixture into the pastry cups, filling almost to the top
- Bake for 15 to 17 minutes, until slightly puffed and golden around the edges. Remove from the oven and let stand for 5 to 10 minutes before removing the tarts from the pan (run a sharp knife around the edge of each tart to help release it). Serve warm or refrigerate in a resealable container as soon as cool. Leftovers can be kept in the fridge for up to 2 days
Taken and Modified from: Parenting.com
Bon Appetit!