Recipes: Healthy and Kid-Friendly

Can you believe it is almost that time of year again? In a few weeks, the kiddos are home from school for the summer–and after afternoons at the pool or a few rounds of video games, they are sure to have worked up an appetite. The last thing you want for your kids is for them to stuff their faces with Oreos, potato chips and macaroni and cheese. So Kristin Richmond and Kirsten Tobey of Revolution Foods have created these simple yet healthy recipes that are sure to please kids and Mom and Dad, alike.

BBQ Chicken Wrap
BBQ sauce (about 1 fl oz)
Ranch dressing (about .5 fl oz)
Hand-pulled leftover grilled chicken breast (2-3 oz wt)
Leftover roasted potatoes (1 cup)
Red and Green pepper slices (2-3)
Romaine lettuce leaf (1-2)
Salt and pepper to taste
12” flour tortilla

Smoked Turkey Pasta Salad Wrap
Leftover rotelli pasta (1 cup)
Vinaigrette salad dressing (2 fl oz)
Frozen peas (2 tbsp)
Smoked turkey (2 slices cut into ¼” squares)
Red pepper, ¼” dice (1 tbsp)
Red onion, ¼” dice (1/2 tbsp)
Roma tomato, ¼” dice (1 tbsp)
Parmesan cheese, (2 tbsp)
Squeeze of lemon juice
Salt and pepper to taste
12” whole wheat tortilla

Avocado Veggie Wrap
Ranch dressing (1 fl oz)
Low fat sour cream (1 fl oz)
Pico de Gallo salsa (1/4 cup)
Hummus (1/4 cup)
Avocado, mashed so it is spreadable (1/4 of a whole avocado)
Romaine (2 leaves)
Black beans (1/2 cup)
Frozen corn (1/4 cup)
Green pepper (1 tbsp)
Green onion, sliced thin (1 tbsp)
Cilantro, chopped (2 tbsp)
Juice of half a lime
Salt and pepper
12” whole wheat tortilla

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