3 Summer Recipes for Kids
Summer is the time when the kids are at home and when the mothers have to rack their brains to feed them with sumptuous food. The growing up kids are always hungry and pine for good and delicious food. Here are a few recipes that you can make for your kids to satiate their hunger and keep their energy going this summer.
3 Summer Recipes for Kids
Fresh Peach Cobbler
- 1/4 cup sugar
- 6 large peaches, cut in thin slices
- 1 tsp fresh lemon juice
- 1 tsp cornstarch
- 1/2 cup sugar
- 1 cup flour
- 1/2 tsp salt
- 3/8 cup butter, cut into pieces
- 1 tsp baking powder
- 1/4 cup boiling water
Preheat the oven to 190 degree Celsius. In a baking dish, mix the sugar, lemon juice, cornstarch and peaches. In bowl, sieve flour, sugar, baking powder and salt. Rub in the butter to make the mixture resembles a coarse meal. Now blend well with boiling water to make a batter like consistency. Pour this into a baking dish and top with peaches. Bake at 375 degrees for 45 minutes or till the top is golden brown.
The chicken is wonderful served hot off the grill, but it also tastes great cold or at room temperature. Serve it sliced and tossed into a salad of mixed baby lettuces. This dish is liked by both kids and adults and is great dish for summer entertaining.
- 2 pounds boneless, skinless chicken breast halves
- Fresh lime juice, from about 4 limes
- Zest from one lime
- 2 tablespoons fresh cilantro, chopped
- 2 cloves garlic, mashed
- 1 teaspoon chili powder
- Salt and pepper as per your taste
- 1/4 cup olive oil
Place all ingredients in a large zip top plastic bag. Squish to combine. Add chicken, seal bag, and turn to coat. Refrigerate for one hour or overnight.Coat grill pan with cooking spray. Heat pan to medium-high. Cook chicken for 4-5 minutes on each side, turning breast a quarter turn after two minutes if cross hatch marks are desired. Serve immediately with a mayonnaise dip or salad.
Chicken and Salad Wraps
A very easy dish that you can fix up in a jiffy with left over chicken. You can also fill your picnic basket with this summer recipe when you take kids out for a field trip.
- 200g shaved chicken breast
- 4 wholegrain wraps
- 1 large carrot, peeled, grated
- 60g baby spinach
- 2 teaspoons lemon juice
- 1 tablespoon whole-egg mayonnaise
In a bowl, mix the mayonnaise, avocado and lemon juice. On your chopping board, place one of the wraps, spread the avocado mixture. Next top it with the shredded chicken, carrot and spinach. Season with salt and pepper. Gently roll the wrap to enclose the filling. Cut into three pieces. Repeat the same procedure with the remaining wraps.
This would make a great lunch time snack for kids during summer season.
by Maya Pillai