Healthy Recipes: Are you looking for healthy recipes for the little ones that are rich and without having to scratch your pocket? Here you have them.
Is it possible to feed the smallest of the house, something that takes care of their health but also their palates and without having to spend a fortune? Although it is hard to believe, it is possible to make recipes for healthy, delicious, and cheap children.
The crux of the matter is planning the menus, preparing balanced dishes (with vegetables, legumes, cereals, dairy products, meat ), using primary and seasonal products, and presenting them attractively and suggestively.
For 4 people: 125 g of flour | 2 eggs | 250 ml of milk | 70 g of butter | 1 pinch of salt | 170 g of cured ham cut into skinny slices | 200 g low-fat melting cheese | 100 g of canons or watercress.
Step by Step
Melt about 50 g of butter and add it to the mixer glass. Add the milk, eggs, flour, and salt. Beat it until you get a homogeneous mixture.
Grease a frying pan. Pour a saucepan from the previous preparation. Tilt the pan in all directions to cover the bottom, leaves a thin layer, and curdle the pancake. Turn it over and cook on the other side. Repeat the operation until the dough is exhausted.
As you remove them, stack them to keep them warm. Wash the canons. Cut the cheese and ham into pieces. Divide them into the pancakes, add some lamb’s lettuce and fold them in half. Fold them back, so they are fan-shaped and serve.
For 4 people: 320 g of rice | 1 tomato | 350 g of chopped chicken | 100 g of frozen green beans | 75 g of cooked chickpeas | 1 clove of garlic | 1 onion | 900 ml of poultry stock | 1 glass of white wine | dye (optional) | olive oil | pepper and salt.
Step by Step
Chop the onion. Thaw the beans and chop them. Peel and chop the garlic. Wash the tomato and grate it.
Brown the chicken. Do it in 3 tablespoons of oil. Remove and season with salt and pepper.
Saute the onion. Add the green beans and garlic and saute for 1 minute. Add the tomato and wine, turn up the heat, and reduce the wine. Season with salt and pepper and cook for 5 minutes.
Add the chicken also the chickpeas, a pinch of food coloring, and the rice. Saute for 1 minute, pour in the hot broth and cook over high heat for 5 minutes.
Lower the flame and cook 12 minutes more. Let stand a few minutes and serve.
For 4 people: 8 new potatoes | 2 carrots | 1 onion | ½ zucchini | 4 slices of cooked ham | 80 g grated Em mental cheese | 1 sprig of parsley | olive oil | salt and pepper.
Step by Step
Wash the potatoes, put them in a greased refractory dish, and roast them in the oven, 30 minutes, at 200º. Empty them with a teaspoon and reserve the pulp. Peel and chop the onion. Scrape the carrots and peel the zucchini.
Wash them and cut them into cubes. Cut the ham into strips. Wash the parsley and chop it. Saute the onion, in 3 tablespoons of oil, 5 minutes. Add the carrot and zucchini, and cook 5 minutes more.
Remove the skillet from the heat, season with salt and pepper, add the chopped ham, washed parsley and potato pulp, and mix. Fill the potatoes with the previous preparation. Sprinkle with cheese, bake 5 minutes on the grill, and serve.
For 4 people: 400 g of macaroni | 200 g of cherry tomatoes | 1 onion | 1 zucchini | 100 g of mushrooms | 1 teaspoon oregano | 1 teaspoon of dried rosemary | ½ teaspoon ground coriander | basil | ½ teaspoon of cumin | ½ teaspoon ground black pepper | ½ teaspoon of sweet paprika | olive oil and salt.
Step by Step
Cook the macaroni in lightly salted water for the time indicated by the manufacturer and drain well.
Blunt the zucchini, wash it and cut it into half-moons. Wash the cherry tomatoes.
Clean the mushrooms, wash them, dry them, and cut them into slices. Mix all the spices. Peel the onion, cut into julienne strips and saute for 2 minutes in 3 tablespoons of oil.
Add the vegetables, stir, and cook 4 minutes. Add the macaroni, spices, and rosemary. Stir and serve with some washed basil leaves.
For 4 people: 700 g of chopped veal | 2 onions | 300 g of peas | 1 carrot | 4 potatoes | 1 glass of brandy or old wine | flour | 1 sprig of thyme | oil | 1 teaspoon of peppercorns and salt.
Step by Step
Peel and julienne the onions and peel and chop the carrot. Then season the meat with salt and pepper and cover it with flour. Heat a saucepan with 4 tablespoons of oil. Brown the meat in several batches over high heat to seal it.
Reserve it on a plate and add the onion, carrot, and pepper in the same saucepan. Saute 5 minutes and add the meat and thyme again and cover with the brandy glass.
Cook over medium heat until it reduces and adds half a glass of hot water. Lower the temperature to a minimum and cook for another 30 minutes. Add the peas, cover everything, and simmer 20 minutes more.
Check that the meat is tender, correct with salt and turn off the heat. Peel the potatoes and dice them. Fry them. After about 5 minutes, turn them over and continue frying until golden brown.
Drain and reserve on absorbent paper. Serve the stew with its garnish and accompany it with the fried potatoes.
For 4 people: 1 chicken | 1 large onion | 150 g of green olives | 200 g of mushrooms | 1 carrot | 1 celery stick | 2 ripe tomatoes | 1 head of garlic | 1 leek | 2 sprigs of thyme | 1 sprig of fennel | 200 ml of dry white wine | poultry or meat broth | olive oil | salt and pepper.
Clean the chicken, season with salt and pepper, and brown it together with the garlic head in a large saucepan with a little olive oil. Cut the vegetables and add them to the chicken, first the leek, and then the onion.
Then add the celery and carrot, and finally, the tomatoes and herbs on top. Let cook until the vegetables are tender. Add the white wine and reduce.
Pour a little broth, cover the casserole and simmer until the chicken is tender. Transfer the chicken to another casserole. Pass the vegetables through the Chinese on the chicken.
Wash the mushrooms, dry them with absorbent paper towels and saute them in a frying pan together with the olives. Add them to the saucepan and simmer for a few more minutes.
For 4 people: 16 lasagna plates | 1 onion | 4 tomatoes | 1 clove of garlic | 1 zucchini | 200 g of mushrooms | 250 g of minced chicken meat | 100 g of grated cheese | ½ l of bechamel (here is the step-by-step recipe) | olive oil | pepper and salt.
Step by Step
Wash the mushrooms and zucchini and cut them into cubes. Peel the onion and garlic and chop them. Grate the tomatoes. Boil lasagna plates for 8 minutes, strain, and immerse in cold water.
Saute garlic and onion in a pan with olive oil. Add the zucchini and mushrooms and cook 5 minutes. Then, add the meat and tomato, season with salt and pepper and leave for 5 more minutes.
Brush a cookie sheet with a little oil and fill it with layers of pasta and vegetables. Cover with bechamel sauce, sprinkle the grated cheese, and gratin in the oven for 10 minutes.
For 4 people: 200 g of Pardina lentils | 2 small onions | ½ red pepper | 80 g of white rice | ½ teaspoon ground cumin | 2 tablespoons of chopped parsley | 2 cloves of garlic | 1 teaspoon minced fresh thyme | 1 teaspoon of sweet paprika | salt and pepper.
Step by Step
Finely chop the onion, bell pepper, and garlic. Put them in a pot along with the lentils and cover with cold water and without salt. Bring it to a boil and pour a glass of cold water to cut the cooking.
Put the pot back on the fire and pour another glass of cold water. Bring to a boil again and cook for 30 minutes. After that time, add the cumin, sweet paprika, parsley, thyme, and rice.
Cook the rice for 15-18 more minutes, adding water if necessary. Add salt and pepper and serve hot. The process of stopping the cooking of the lentils must be carried out three times. That way, they won’t break during cooking.
For 4 people: 70 g of round grain white rice | 1 l of milk | 125 g of sugar | 1 cinnamon stick | 1 piece of lemon peel | cinnamon powder.
Step by Step
Put the rice in a strainer and wash it under running water, stirring it a bit. Pour the milk into a saucepan, add the cinnamon stick and the lemon peel, and bring it to a boil.
Add the rice and cook over deficient heat (although the milk must boil) for 30 minutes. Remove the lemon peel, add the sugar, mix and cook for 30 more minutes, continually stirring, especially the last few minutes.
Finish cooking, remove the cinnamon and pour the rice, still hot, into individual bowls. Let warm and reserve in the fridge covered with film until serving time, and decorate with cinnamon powder.
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