School days are fun. One of many experiences that molds our character and shapes us into a beautiful being we would someday become. Experiences I love to recollect. Those times when my energy seemed always in excess, that I never grew tired of whatever activities that I and my classmates were made to do. Watching my granddaughter with her schoolmates at kindergarten, I imagine most kids go through similar situations growing up. But where does all their energy come from, and how we adults can ensure to sustain it? You’ve guessed it right. It starts from the food they eat! So here you go. Let me share some of my kid-friendly brunch recipes with you. Each recipe is with a total preparation and cooking time of 30 minutes, and serves 4. So easy even for a working mum to whisk through on weekday morning rush.
6 ounces Barilla tri-color Rotini
12 ounces skinless, boneless chicken breast, cut in bite size
1 tablespoon olive oil
6 ounces finely chopped onion
1 clove garlic, minced
15-ounce can unsalted cannellini beans, drained
1/2 cup chicken broth
2 plum tomatoes, chopped
1 tablespoon Italian parsley
1/4 teaspoon salt
1/8 teaspoon pepper
How to Make
- Boil the Rotini according to package instructions; drain and set aside. In a large skillet, saute chicken in olive oil over medium heat until done, turning once halfway through. Set aside.
- Add onion and garlic to skillet, stir until tender. Mix in chicken, cannellini beans, and plum tomatoes; heat through, and season with salt and pepper. Remove from stove and gently mix in pasta. Garnish with Italian parsley.
Chicken Udon Soup
6 cups chicken or vegetable broth
one tablespoon finely chopped ginger
1/2 pound Udon noodles
12 ounces cooked skinless chicken breast strips, bite-sized
one teaspoon sesame oil
4 ounces carrot, in small cubes
How To Make
- Boil the noodles according to package instructions.
- In a separate pot, bring the broth and ginger to a boil.
- Next, add the chicken, leek and sesame oil to the broth and simmer for 5 minutes.
- Put the noodles in serving bowls, and add the hot broth and carrots.
Hash Brown Cake
3 cups freshly shredded potatoes
2 tablespoons all-purpose flour
2 medium-sized eggs, beaten
3 tablespoons, butter melted
1 tablespoon vegetable oil
1.5 teaspoon water
½ teaspoon salt
How To Make
- In a large bowl, thoroughly mix the potatoes, flour, eggs, butter, water and salt
- Fry the batters of 1/3 cupful into a large skillet over medium heat, until golden brown on both sides. Drain excess oil on paper towels before serving.
Do you have a kid-friendly meal recipe to share? I would love to hear from you.