American | Nestlé for Healthier Kids

American

false

Off

1.00

Cook the potato

40.00

Peel the potato. Steam or boil the potato for 40 mins until soft.

0.00

551258

true

Cooking

Cook the potato

Peel the potato. Steam or boil the potato for 40 mins until soft.

2.00

Cook the green beans

15.00

Cut the green beans up into small pieces.
Steam or boil the green beans for 15 mins.

0.00

551259

true

Cooking

Cook the green beans

Cut the green beans up into small pieces.
Steam or boil the green beans for 15 mins.

3.00

Make the mash

5.00

Add the cooked potato, butter and milk to a bowl. Mash with a fork or potato masher. Then add the cooked green beans and mix together well.

0.00

551260

true

Preparation

Make the mash

Add the cooked potato, butter and milk to a bowl. Mash with a fork or potato masher. Then add the cooked green beans and mix together well.

0.00

5.00

2 Serves

Exploring texture: Chunky mash and green beans

7.63
Milligrams Cholesterol

21.37
Milligrams Magnesium

99.73
Calories Energy

55.15
Milligrams Calcium

2.77
Grams Protein

0.83
Milligrams Iron

319.15
Milligrams Potassium

19.01
Micrograms Food Folate

15.48
Milligrams Vitamin C

34.78
International unit Vitamin A

0.21
Milligrams Vitamin E

14.03
Grams Carbohydrates

1.47
Grams Sugars

2.07
Grams Fiber

20.19
Milligrams Sodium

4.02
Grams Fats

2.84
Grams Saturated Fats

false

true

2 Medium potatoes

1/2 Cup Chopped green beans

1/2 tsp butter

1/4 cup Full cream milk

1 - 45 min Prep

1663163937

143673

Easy Difficulty

Smooth mash with chunky green beans to help picky eaters explore food textures

40.00

Alma

N4HK

0.00

Small meal

120711

143671

118400

111546

119165

144026

143969

111134

120771

143445

false

Off

1.00

Steam the broccoli

10.00

Steam or boil the broccoli florets for 8 - 10 minutes until bright green.
Transfer the broccoli to a bowl and sprinkle lightly with salt and pepper.

0.00

552338

true

Cooking

Steam the broccoli

Steam or boil the broccoli florets for 8 - 10 minutes until bright green.
Transfer the broccoli to a bowl and sprinkle lightly with salt and pepper.

2.00

Make the cheese sauce

10.00

Melt the butter in a saucepan over medium heat until foamy. Spoon the flour over the butter and stir, cooking until the flour becomes pasty.
Whisk in the milk. Season with salt and pepper.
Bring to a boil, reduce the heat to a medium simmer and cook for 5 - 8 minutes.
Slowly add the cheese by handfuls and stir with a wooden spoon until melted and smooth.

0.00

552339

true

Cooking

Make the cheese sauce

3.00

Combine and serve

2.00

Pour the cheese sauce over the broccoli and mix until all the broccoli is coated.

0.00

552340

true

Presentation

Combine and serve

Pour the cheese sauce over the broccoli and mix until all the broccoli is coated.

2.00

0.00

4 Serves

Broccoli with cheese sauce

18.24
Milligrams Cholesterol

36.94
Milligrams Magnesium

144.60
Calories Energy

226.08
Milligrams Calcium

9.35
Grams Protein

1.16
Milligrams Iron

495.75
Milligrams Potassium

100.89
Micrograms Food Folate

135.58
Milligrams Vitamin C

107.64
International unit Vitamin A

0.10
International unit Vitamin D

1.32
Milligrams Vitamin E

13.98
Grams Carbohydrates

2.67
Grams Sugars

4.02
Grams Fiber

173.65
Milligrams Sodium

6.86
Grams Fats

3.64
Grams Saturated Fats

false

true

2 Cups broccoli

1 tbsp butter

1 tbsp flour

1 Cup full cream milk

1/2 cup grated cheddar

1/2 teaspoon Salt, Table

1/4 teaspoon Spices, Pepper, Black

1 - 22 min Prep

1663164764

143968

Easy Difficulty

A recipe to help introduce green vegetable to picky eaters

20.00

N4HK

0.00

Lunch

122078

124677

124680

124695

111561

111284

111233

118812

74104

110494

false

Off

1.00

Prepare the spinach

5.00

Pour boiling water from the kettle over the spinach until the leaves have wilted. Do this twice if necessary.
Use a clean dishcloth to squeeze out any excess liquid from the spinach.
Chop the wilted leaves into chunks.

0.00

552591

true

Preparation

Prepare the spinach

2.00

Prepare the white sauce

15.00

Melt 1 tbsp of butter in a pan. Add the finely chopped onion and cook for 5 mins until softened.
Stir in 2 tablespoons plain flour and cook for 2 mins.
Slowly whisky in 1 cup of full cream milk. Once all milk has been incorporated, gently cook for 5 mins until the sauce has thickened.

0.00

552592

true

Cooking

Prepare the white sauce

3.00

Combine the spinach and the sauce

5.00

Add the spinach into the sauce and gently heat for about 5 minutes.
Season with salt and pepper as you work
Serve your creamed spinach!

0.00

552593

true

Preparation

Combine the spinach and the sauce

Add the spinach into the sauce and gently heat for about 5 minutes.
Season with salt and pepper as you work
Serve your creamed spinach!

0.00

5.00

4 Serves

Creamed spinach

116.30
Milligrams Magnesium

217.52
Calories Energy

241.62
Milligrams Calcium

5.29
Grams Protein

4.57
Milligrams Iron

678.77
Milligrams Potassium

7.40
Grams Carbohydrates

3.46
Grams Sugars

3.22
Grams Fiber

114.27
Milligrams Sodium

3.40
Grams Fats

1.83
Grams Saturated Fats

false

true

1 Bunch of spinach

1/2 Onion (diced)

2 tbsp Flour

1 tbsp butter

1 Cup full cream milk

1 - 25 min Prep

1663164838

143969

Intermediate Difficulty

A recipe to help introduce green vegetables to picky eaters

20.00

N4HK

0.00

Dinner

144026

124678

119225

74802

111556

119165

122083

144256

143673

111819

false

Off

1.00

Prepare the green beans

5.00

Boil a pot of water & cook the green beans in boiling water for about 2 minutes until bright green. Immediately place green beans to a bowl of ice water. Drain & dry the beans with paper towels.

0.00

552594

true

Cooking

Prepare the green beans

Boil a pot of water & cook the green beans in boiling water for about 2 minutes until bright green. Immediately place green beans to a bowl of ice water. Drain & dry the beans with paper towels.

2.00

Prepare the coating

10.00

Pour flour into one bowl, whisk egg in a second bowl, and pour breadcrumbs into a third bowl.
Coat green beans with flour, then transfer to beaten egg and coat evenly. Then, press coated green beans into breadcrumbs.

0.00

552595

true

Preparation

Prepare the coating

3.00

10.00

Heat the canola oil in a deep pot.
Fry the coated green beans in the hot oil for 3-5 minutes until golden brown. Transfer fried beans to a paper towel-lined plate to drain.

0.00

552596

true

Cooking

Heat the canola oil in a deep pot.
Fry the coated green beans in the hot oil for 3-5 minutes until golden brown. Transfer fried beans to a paper towel-lined plate to drain.

0.00

10.00

4 Serves

Crumbed green beans

0.20
Azúcar añadido

93.00
Milligrams Cholesterol

112.10
Grams Agua

37.24
Milligrams Magnesium

337.54
Calories Energy

78.05
Milligrams Calcium

8.39
Grams Protein

2.30
Milligrams Iron

288.68
Milligrams Potassium

52.19
Micrograms Food Folate

12.20
Milligrams Vitamin C

75.00
International unit Vitamin A

0.50
International unit Vitamin D

3.86
Milligrams Vitamin E

28.79
Grams Carbohydrates

4.23
Grams Sugars

3.73
Grams Fiber

140.63
Milligrams Sodium

21.63
Grams Fats

2.35
Grams Saturated Fats

false

true

200g long green beans

1/2 cup Wheat Flour, White, All-Purpose, Unenriched

2 Eggs

1 Cup of breadcrumbs

1 Cup Canola oil

1 - 25 min Prep

1663164900

144026

Easy Difficulty

15.00

N4HK

0.00

Dinner

143969

124678

119225

74802

111556

119165

122083

144256

143673

111819

false

Off

1.00

Prepare the chicken

10.00

Cut the chicken breasts into strips.
Season the chicken strips with salt and chicken spice.
Heat 1 tsp of olive oil in a non-stick pan over medium-high heat. Add chicken, cook, and stir for 3 - 5 minutes. Make sure the chicken is not pink in the centre.

0.00

553690

true

Cooking

Prepare the chicken

2.00

Prepare the vegetables

15.00

Cut the cabbage finely.
Grate the carrots with the medium side of the grater.
Add the cabbage and carrots into the pan with the chicken and stir-fry for 5 - 1 minutes.

0.00

553691

true

Preparation

Prepare the vegetables

Cut the cabbage finely.
Grate the carrots with the medium side of the grater.
Add the cabbage and carrots into the pan with the chicken and stir-fry for 5 - 1 minutes.

3.00

Toast the tortillas

15.00

In a clean pan add 1 tsp of olive oil and bring to a medium heat. Toast each of the tortillas for 2 mins on each side until they are warm.

0.00

553692

true

Preparation

Toast the tortillas

In a clean pan add 1 tsp of olive oil and bring to a medium heat. Toast each of the tortillas for 2 mins on each side until they are warm.

4.00

Prepare the wraps

10.00

Spread a tsp of mayonnaise and a tsp of sweet chill sauce in the middle of each tortilla.
Add three to four spoons of the chicken and cabbage stir-fry to the middle of each tortilla.
Fold the bottom third of the tortilla up to the middle. Then fold in the left and right side inwards. Then roll the tortilla to form a wrap.

0.00

553696

true

Preparation

Prepare the wraps

0.00

40.00

4 Serves

Chicken wraps

0.13
Azúcar añadido

28.89
Milligrams Cholesterol

55.37
Milligrams Magnesium

248.02
Calories Energy

146.69
Milligrams Calcium

17.91
Grams Protein

1.77
Milligrams Iron

443.86
Milligrams Potassium

91.93
Micrograms Food Folate

22.81
Milligrams Vitamin C

513.50
International unit Vitamin A

1.08
Milligrams Vitamin E

32.11
Grams Carbohydrates

6.94
Grams Sugars

7.08
Grams Fiber

1169.17
Milligrams Sodium

5.88
Grams Fats

2.34
Grams Saturated Fats

false

true

3 medium chicken breasts (300 g in total)

3 cups of shredded cabbage

2 Cups of grated carrot

4 Whole wheat tortilla wraps

2 Tbsp Mayonaise

2 Tbsp Maggi sweet chilli sauce

1 - 50 min Prep

1663165640

144252

Intermediate Difficulty

Fun chicken and cabbage wraps to help introduce picky eaters to meat and vegetables

10.00

N4HK

0.00

Dinner

143731

122083

144256

144185

74424

124682

143761

124680

74114

74105

false

Off

1.00

Prepare the chicken

5.00

Take the small rotisserie chicken and remove all the meat from the bones with a knife and fork. Fray the the meat into smaller pieces with the fork.

0.00

553706

true

Preparation

Prepare the chicken

Take the small rotisserie chicken and remove all the meat from the bones with a knife and fork. Fray the the meat into smaller pieces with the fork.

2.00

Prepare the vegetables

15.00

Chop the onion finely.
Chop the leaks finely.
Chop the mushrooms finely.
Crush the garlic.
Add 1 Tbsp olive oil to a large pan or pot and bring to a medium heat.
Add the chopped onions, leeks, mushrooms and crushed garlic to the pot and simmer for 10 minutes.

0.00

553707

true

Cooking

Prepare the vegetables

3.00

Finish the pie filling

20.00

Add the shredded chicken to the pot with the vegetables.
Add the two cups of chicken stock and stir until it starts to simmer.
Add 1/2 cup of cream and keep stirring.
Keep the pot on the stove for 20 minutes at a low heat until the fillings becomes thick and creamy.

0.00

553708

true

Cooking

Finish the pie filling

4.00

Make the pie

45.00

Roll out the puff pastry on a counter top until it is is wide enough to cover your pie pan or oven dish twice.
Cut the pastry in half and line the bottom of the pan - it should hang over slightly at the edges.
Now pour the chicken and mushroom pie filling into the pie pan or oven dish.
Cover the filling with the 2nd piece of pastry and make sure it is sealed on the sides.
Bake in the oven for 45 minutes at 180 Degrees Celsius.

0.00

553709

true

Cooking

Make the pie

0.00

5.00

5 Serves

Chicken and mushroom pie

90.04
Milligrams Cholesterol

285.32
Grams Agua

27.86
Milligrams Magnesium

280.46
Calories Energy

27.98
Milligrams Calcium

18.91
Grams Protein

1.30
Milligrams Iron

511.16
Milligrams Potassium

19.82
Micrograms Food Folate

3.53
Milligrams Vitamin C

73.42
International unit Vitamin A

0.81
Milligrams Vitamin E

16.49
Grams Carbohydrates

10.78
Grams Sugars

1.68
Grams Fiber

231.06
Milligrams Sodium

15.78
Grams Fats

5.44
Grams Saturated Fats

false

true

1 Small rotisserie chicken

1 Pack of frozen puff pastry

3 Leeks (chopped)

1 Medium onion (chopped)

200g (1 pack) white or brown mushrooms (chopped)

2 Cloves of garlic (crushed)

2 Cups chicken stock

1 Tbsp olive oil

1/2 Cup cream

1 - 85 min Prep

1663165827

144256

Intermediate Difficulty

A delicious way to disguise healthy meat and vegetables in puff pastry for picky eaters.

80.00

N4HK

0.00

Dinner

143731

144252

122083

144185

74424

124682

143761

124680

74114

74105

false

Off

1.00

Slice the fruit

15.00

Cut the pineapple into rings - this will make it easy to cut the skin off.
Now cut the pineapple into cubes.
Slice the strawberries into pieces.
Slice the mango into pieces.
Slice the banana into pieces.
Add all the fruit into a mixing bowl and mix together gently.

0.00

553715

true

Preparation

Slice the fruit

2.00

Serve with yoghurt

4.00

Dish 1/2 cup of green yogurt into a dessert bowl. Top with 4 tablespoons of fruit salad.

0.00

553716

true