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8 Yummy Winter Recipes The Kids Will Love

8 Yummy Winter Recipes The Kids Will Love

With winter coming up, it is always great to have a handful of go-to yummy winter recipes the kids will love.

Nothing warms a parents heart more than asking ‘what would you like for dinner?’ and the kids have a healthy favourite everyone enjoys.

Hopefully, this selection of 8 yummy winter recipes the kids will love keep them coming back and cheering for me.

Let’s start off with a favourite of all kids. Meatballs.

Slow Cooked Porcupine Meatballs

Slow cooked, delicious and full of hidden veggies.

If you’re looking for a healthy dinner to feed the kids, then you MUST try these meatballs!

These healthy porcupine meatballs can be enjoyed on their own, with mash, pasta or even bread to soak up the delicious sauce.

INGREDIENTS

  • 500g lean mince of choice beef, pork, turkey, chicken
  • 1 small brown onion chopped finely
  • 1 can Condensed Tomato Soup
  • 1 grated zucchini
  • 1 grated carrot
  • 2 cloves garlic minced
  • 1 egg
  • 1 tbsp Worcestershire Sauce
  • 125 g brown rice cooked
  • water
  • 2 tsp oregano

INSTRUCTIONS

  1. To make the meatballs mix the mince, half of the onion, half of the oregano, egg, minced garlic, grated carrot and zucchini and brown rice together. Roll into about 10 big meatballs.
  2. Put the meatballs into the slow cooker.
  3. Mix together in a big jug the tomato soup, Worcestershire sauce, the rest of the oregano, the and the other half of the onion. Fill the empty tomato soup can with water and add to the sauce mix. Once well mixed pour over the meatballs.
  4. Set slow cooker on high and cook for 5 hours.
  5. Can serve by itself, with pasta, salad, more rice, or some crusty bread.

RECIPE NOTES

This recipe serves a family of five, 2 meatballs each – 225 calories per serve

 

 

 

 

 

 

 

 

 

Easy Cheesy Quiche Cups

INGREDIENTS

  • 6 eggs
  • 1.5 cups skim milk
  • 1 cup low fat tasty cheese grated
  • 1 cup baby spinach leaves
  • 1 cup zucchini grated
  • 1/2 cup mushrooms roughly chopped
  • 1 cup cooked sweet potato cubed
  • 2 tbsp olive oil
  • Olive oil spray to grease the tins
  • Salt and pepper to taste

INSTRUCTIONS

  1. Preheat oven to 180C
  2. Spray 2 x 6 muffin capacity tins with olive oil spray to grease or use regular olive oil and kitchen paper
  3. Heat remaining olive oil over medium heat in a large saucepan
  4. Add mushrooms and spinach and stir till spinach begins to wilt
  5. Remove from heat and add zucchini while pan is still hot. Add the cooked sweet potato.
  6. Transfer veggies into a large bowl
  7. Whisk eggs, milk, 3/4 of the cheese, salt and pepper together in a separate bowl
  8. Add veggies to the egg mix and stir well
  9. Divide mixture across the trays
  10. Top with remaining cheese
  11. Place in the oven to bake for 15 minutes or until firm and starting to turn golden on top

RECIPE NOTES

Makes 12 cups at 150 calories per serve

 

 

 

 

 

 

 

Healthy “Hidden Veggie” Sausage Rolls

INGREDIENTS

  • 500 g lean beef mince
  • 100 g chopped onion cooked and cooled (use raw if you don’t have time)
  • 1 cup grated carrot 100gms
  • 1 cup grated zucchini excess moisture removed (150gms)
  • 3 tbsp tomato sauce
  • 80 g low-fat cheese grated
  • 10 sheets filo pastry
  • Canola spray olive oil spray is fine also

INSTRUCTIONS

  1. Preheat oven to 200°(180° fan forced) and line two trays with baking paper
  2. Place mince, veggies, cheese and sauce in a bowl and mix together with hands well until combined
  3.  Take one sheet of filo, spray with cooking spray and place another sheet of filo on top.  Repeat this process until you have 5 sheets of pastry
  4.  Carefully cut each pile of sheets long ways in two so you have 4 rectangles
  5.  Divide the meat mixture between 4 rectangles and shape into sausages along the filo
  6.  Roll the filo and meat mixture up to form one large sausage roll and spray the roll lightly all over to help seal, repeat with other rectangles and then cut into small pieces
  7.  Pop the sausage rolls onto prepared baking trays and cook for 20-25 mins. They should be golden when cooked
  8. Please note that there will be some liquid that comes out, if the bottoms are a bit wet, flip over and bake for 5-10 mins to crisp up if desired
  9. You can serve these by themselves, with a salad or even sweet potato chips

RECIPE NOTES

70 Calories per roll

 

 

 

 

 

Easy Chicken Nachos

INGREDIENTS

  • 1 tbsp olive oil
  • 1 red capsicum diced
  • 400 g tinned kidney beans drained and rinsed
  • 400 g tinned tomatoes
  • 1 cup corn kernels
  • 2 tbsp reduced salt taco seasoning
  • 175 g plain corn chips
  • 1 chicken breast cooked and shredded with a fork
  • 3/4 cup tasty cheese grated
  • 1 avocado mashed
  • 1/3 cup natural yoghurt

INSTRUCTIONS

  1. Heat the oil in a frying pan over medium heat. Add the capsicum and cook for 2 minutes until tender.
  2. Add the beans, tomatoes, corn and taco seasoning. Allow simmering for 10 minutes.
  3. Preheat the oven to 180C.
  4. Arrange the corn chips in a large baking dish. Top the chips with the bean mix. Place the shredded chicken on top and sprinkle over the cheese.
  5. Place in the oven for 10 minutes or until the cheese is melted.
  6. Divide the nachos between the plates.
  7. Top each with some avocado and yoghurt to serve.

 

 

 

 

 

 

 

Healthy Macaroni and Cheese

INGREDIENTS

  • ½ head of cauliflower
  • 1 medium carrot
  • 1 cup butternut pumpkin
  • 1 cup vegetable stock
  • 1 cup full cream milk
  • 1 tbsp garlic minced
  • 2 cups shredded tasty cheese
  • 1/4 cup Parmesan cheese shredded
  • 2 tbsp cream cheese
  • 2 cups uncooked macaroni
  • 1 tsp smoked paprika optional
  • 1 tbsp cornflour made into a paste with some water

INSTRUCTIONS

  1. Roughly chop the cauliflower, carrot and pumpkin and place in a microwave-safe jug, add the vegetable stock. Cover and cook in the microwave for 7 minutes until tender.
  2. In a food processor add the vegetable and stock mix and blitz until puréed.
  3. Transfer the purée mix to a saucepan. Bring to a simmer, add the milk, garlic and tasty cheese and mix until the cheese has melted. Once melted, take the cornflour paste and mix in to thicken.
  4. Once ready, take half the sauce mixture and set aside, and leave the other half of the sauce in the saucepan.
  5. Cook the macaroni as per directions on the packet.
  6. Once the macaroni is cooked, drain and add into the sauce in the saucepan, also add the Parmesan cheese, cream cheese and smoked paprika (optional)
  7. Mix through, and you can serve as is, or you can choose to put in a serving dish and cover with a little more cheese and bake until the top is golden
  8. * The half of sauce that has been put aside, can be frozen and used to make another batch. Just defrost in the fridge the night before. Once defrosted, heat in a small saucepan on the stove, and simply add cooked pasta

RECIPE NOTES

Recipe serves 6 kid-sized servings at 295 calories per serve
Or serves 4 adults at 425 calories per serve

 

 

 

 

 

 

 

 

Bounty Choc Chip Cupcakes

INGREDIENTS

  • 1 cup wholemeal flour
  • 1 cup desiccated coconut
  • 2 tsp baking powder
  • 2 tbsp cocoa/cacao powder
  • 2 tbsp rice malt syrup or honey
  • 1 egg
  • 1 ripe banana
  • 4 tbsp Greek yoghurt
  • 1 tsp vanilla extract
  • 1 tbsp Natvia or sugar/sweetener of your choice
  • 1/2 cup light milk
  • 1/4 cup dark choc chips for topping

INSTRUCTIONS

  1. Preheat oven to 200C
  2. Prepare a 12-hole cupcake tin with cupcake cases
  3. Combine dry ingredients in a bowl
  4. In another bowl, mash the banana and add wet ingredients, combining well
  5. Pour and fold wet ingredients into the dry ingredients (add more milk if it is too thick, it depends on the sugar you use)
  6. Pour into cupcake cases and sprinkle the dark chocolate chips over the top
  7. Bake in the oven for 15-20 minutes or until a skewer comes out clean when inserted into the centre

RECIPE NOTES

Makes 12 cupcakes at 112 calories per serve

 

 

 

 

 

 

 

Banana, Berry & Yoghurt Breakfast Muffins

INGREDIENTS

  • 2 cups buckwheat flour you could also use wholemeal or spelt flour available in the health food aisle
  • 1 cup rolled oats
  • 1/4 cup honey
  • 2 eggs
  • 3/4 cup natural or Greek-style low-fat yoghurt
  • 2 ripe bananas mashed
  • 1/2 cup fresh or frozen berries
  • 1/4 cup olive oil
  • 2 tbsp chia seeds optional
  • 1 tsp ground cinnamon
  • 1/2 tsp natural vanilla essence
  • 1/2 tsp bicarb soda
  • Olive oil or butter for greasing the muffin tins

INSTRUCTIONS

  1. Preheat oven to 180C
  2. In a large bowl, combine all the dry ingredients and stir well
  3. In a smaller bowl, mix eggs, honey, olive oil, yoghurt and vanilla
  4. Add egg mixture to the dry ingredients and stir well
  5. Add mashed banana and berries and gently fold through (it’s ok if the mixture is a little lumpy)
  6. Use olive oil or butter to grease the cups of a muffin tray
  7. Spoon mixture into the prepared tray
  8. Place in the oven and allow to cook for 20-30 minutes
  9. Test that they are fully cooked by gently inserting a skewer into one of the muffins before removing from the oven

 

 

 

 

 

 

Healthy Pad Thai

INGREDIENTS

  • 100 g rice noodles
  • 1 tsp olive oil
  • 2 cloves garlic peeled and finely chopped
  • 200g lean chicken breast sliced
  • 1 small red chilli finely chopped
  • 2 cups of your favourite vegetables such as onion, shallots, green beans, carrot, capsicum, snow peas, bean sprouts, baby corn
  • 1 egg and 1 additional egg white lightly beaten
  • 2 tsp oyster sauce
  • 2 tsp fish sauce
  • 2 limes 1 juiced and 1 quartered for serving

INSTRUCTIONS

  1. Cook the rice noodles according to packet directions, then set aside.
  2. Heat half the oil in a non-stick frying pan. Add the eggs and move around the pan until they are just set. Then place to one side.
  3. In the same pan, heat the rest of your oil. Add the garlic and chicken and cook for 2 minutes or until the chicken has browned slightly.
  4. Add the chilli and the vegetables.  Steam the vegetables by pouring in a ¼ cup of water.
  5. Stir in the oyster sauce, fish sauce, lime juice and noodles. Mix well until well combined, then add the cooked egg.
  6. Place in two bowls and serve with the additional lime wedges.

RECIPE NOTES

Calories per serve: 345

 

 

 

 

 

 

 

 

 

View the original source here.

Would you like to check out our other winter recipe? Click the link below.

7 Low Carb Recipes That Will Keep You Warm This Winter

DISCLAIMER

We have, in preparing this information, used our best endeavours to ensure that the information contained herein is true and accurate, but accept no responsibility and disclaim all liability in respect of any errors, inaccuracies or misstatements contained herein. Information guide only and any other further information should be considered by a professional.