Recipes for kid picky eaters please?

Here are two that all 7 of my kids like, (it's very difficult to get them all to agree on anything):

Also....for the veggies, to get my picky eaters to eat them I did 2 things, put cheese on all of them including peas and make them atleast take one bite at each meal. Eventually, they learned to eat them without the cheese. Of course they all have one or two veggies they won't eat, but they eat most now.

Rachael Ray's Shepherd's Pie

Ingredients

2 pounds potatoes , such as russet, peeled and cubed

2 tablespoons sour cream or softened cream cheese

1 large egg yolk

1/2 cup cream, for a lighter version substitute vegetable or chicken broth

Salt and freshly ground black pepper

1 tablespoon extra-virgin olive oil , 1 turn of the pan

1 3/4 pounds ground beef or ground lamb

1 carrot, peeled and chopped

1 onion, chopped

2 tablespoons butter

2 tablespoons all-purpose flour

1 cup beef stock or broth

2 teaspoons Worcestershire, eyeball it

1/2 cup frozen peas, a couple of handfuls

1 teaspoon sweet paprika

2 tablespoons chopped fresh parsley leaves

Directions

Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.

While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.

Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.

Seco

Mix in Blender:

1 onion

1 green pepper

1 tomato

handful of Cilantro

2 Tbs. veg. oil

1 can beer

1Tbs vinegar

1 pk. Sazon

1 Tbs. cumin

1 Tbs. Aji Peruano

Pour mixture over 12 pieces of chicken and cook on medium heat until done.

Serve over yellow rice.

You could make some simple spagetti or grill some mushrooms, or buy veggie burgers. If he can have cheese you can bake some sliced bell peppers, and onions, together in the oven with olive oil and salt and then grind them together with some cream cheese and then put them on a soft bread. Or you could make a vegetable lasagna or make a dip out of the vegetables he does like or use a hummus dip. Or you could use morning star spinach, broccoli and cheese nuggets for dinner or a snack.

I have n 8 yr old and a 2 yr old that are both really picky. I usually cut up all kinds of fruits and veggies, hot dogs, spaghetti and add a jar of baby food to it, and arrange it in a smiley face plate. English muffin pizzas, Annie's mac and cheese, potato pancakes, etc.

You can make the food fun for them to eat. You can make regular food and they won't even know that it is good for them because you can make it in different shapes than the food would normally be in.

For instance - for a meat loaf - make mini ones in a muffin pan. Then make mashed potatoes and colour them with food colouring - make purple or pink or whatever colours your daughters like.

The meat loaf is shaped like a cupcake and the potatoes are the "frosting". It looks way more interesting on the plate than a hunk of meat and a scoop of potatoes.

Same with veggies - you can make veggies into different shapes - and, try raw veggies, and have ranch dressing so they can dip them in the dressing when eating....they may enjoy them way more than they would if you cooked them.

Get fresh corn on the cob instead of frozen or canned corn. Little kids like to eat with their hands, so they may enjoy picking up the cobs and eating it that way. I know my nephew does, he will not eat corn from his plate, but loves corn on the cob.

Something like a beef casserole with veges or vegetable curry should do the trick.

Vegetable Curry recipe:

http://www.taste.com.au/recipes/9321/quick+vegetab...

(you can add in potatoes instead of cauliflower if you wish)

I find that curries are a good way to get picky eaters to eat their greens, assuming they like curry.

I cheated. I ground up green beans in my blender and added them to meatloaf. They won't notice. Don't use a tomato base for the meatloaf. Use cream of whatever you like soup. Add onions and seasoned salt and pepper. Cheese. Simple.

I love this site that I'm going to give you the link to>>>>http://family.go.com/food/dinners-for-picky-eaters...

Be sure to check out the other photo galleries on there for other ideas and suggestions---and kids can help out with these, too.

It's from Disney family so there are fun and nutritional food ideas on there ;).

chili and corn bread. make the chili fresh and dice the veggies extremely fine they wont even know they are in the chili and don't put real corn kernels in the bread here are some links for the recipes. http://www.bettycrocker.com/recipes/skillet-nacho-...

use Jiffy cornbread mix. you can get it at Ralphs or Albertsons.

Topping

3/4 cup fresh breadcrumbs (about 2 slices bread, white or wheat, crusts removed)

1/4 cup freshly grated Parmesan

Directions

Cook the pasta in plenty of lightly salted boiling water according the packet directions.

Melt the butter, stir in the flour and cook for 1 minute. Gradually add the milk, stirring over a low heat for 5 to 6 minutes. Take off the heat, stir in the Gruyère and Parmesan until melted, then the mascarpone cheese.

Drain the pasta, return to the pan, add the cheese sauce and heat through gently. Stir in the chopped tomatoes and shredded ham, if using.

Transfer to a greased ovenproof dish (approximately 9 in x 5 in x 2 in). Mix together the breadcrumbs and Parmesan and sprinkle on top. Place under a preheated grill until golden and bubbling.

You Will Need:

1 envelope fast-acting yeast

1 tsp sugar

2/3 cup warm water

1/2 cup aged cheddar cheese

1/2 cup parmesan cheese

1 2/3 cups white bread flour, plus extra for dusting

1/4 tsp salt

1 tbsp sunflower or olive oil

1 egg

Sesame seeds, sunflower seeds, pumpkin seeds, and poppy seeds

Bake at 400˚F

Start with yeast. Put the yeast in a small bowl with the sugar. Add 3 tbsp of water and stir to dissolve the yeast. Leave to stand for 5 minutes.

Grate the cheese (ask an adult to help). Meanwhile, grate the cheddar cheese on the large holes of a box grater, and grate the parmesan using the fine holes. Be careful!

Mix flour and yeast. Put the flour in large bowl and stir in the salt. Make a dip in the center and add the oil and the yeast liquid (this should be frothy).

Make the dough. Add the rest of the water and mix to a soft dough. Add a teaspoon of extra water if the dough is dry.

Knead until smooth. Turn onto a floured surface and knead until smooth -- this will take about 10 minutes. Use the heel of your hand to work the dough.

Pat dough in circle. Pat the dough out into a circle about 8 inches across. Spread the grated cheeses over it, then fold the dough in half.

Fold in the cheese. Fold in half again, so that the cheese is enclosed. Knead for 1-2 minutes more to work in the cheese.

Make the balls. Divide the dough into 8 pieces (or 16 for mini rolls) and form each one into a ball. Put on a lightly oiled cookie sheet, about 2 inches apart, and press down slightly.

Leave to rise. Cover with a damp dish towel and leave in a warm, draft-free place for 40-45 minutes. The rolls are ready to bake when they are roughly double their original size. Preheat the oven after around 35 minutes.

Brush with egg. Beat the egg with a pinch of salt. Uncover the rolls and brush the tops with a little of the beaten egg. Sprinkle them with seeds, then put them in the oven.

Bake the rolls for 12-14

Hands-On Time: 10 minutes

Ready In: 30 minutes (plus 2 hours for marinating)

Ingredients

Marinade

1 cup buttermilk

1 tbsp fresh lemon juice

1 tsp Worcestershire Sauce

1 tsp soy sauce

1/4 tsp paprika

3/4 pound boneless, skinless chicken breasts (about 3 breasts), cut into (bite-size) 1-inch cubes

1/4 cup canola oil, for frying

Coating

3/4 cup all-purpose flour

1 egg, beaten with 1 tbsp water

salt and freshly ground black pepper, to season

3/4 cup dry breadcrumbs or 1 cup honey panko breadcrumbs

1/3 cup freshly grated Parmesan

Directions

Combine the marinade ingredients and soak the chicken cubes for 2 hours.

Put the flour on a large plate. Beat the egg with the water in a bowl and season with salt and pepper. Mix the breadcrumbs and Parmesan on a large plate. Remove the chicken cubes from the marinade, shaking off any excess, and toss them in the flour. Then dip the cubes in the egg mixture and roll in the breadcrumbs to coat.

Heat the oil in a large frying pan and sauté the chicken nuggets for 2 to 3 minutes each side until golden and cooked through, turning occasionally. Alternatively, preheat the oven to 400 degrees. Put the chicken nuggets on a generously oiled large baking sheet and bake for 18 to 20 minutes until the coating is crisp and the chicken is cooked.

While the nuggets are cooking you can whip up these easy dips, by simply mixing the ingredients together in a bowl.

BBQ Dip

1/3 cup ketchup

2 tbsp maple syrup

1/2 tsp Worcestershire sauce

1/2 tsp soy sauce

2 to 3 drops Tabasco sauce

1 tsp cold water

Pizza Dough:

8 oz / 1 cup strong plain flour

2 tsp fast action dried yeast

1/2 tsp salt

2 tbsp oil

5 fl oz / three quarters cup water

Hidden Vegetable Sauce:

1 shallot, finely chopped (25g)

1/2 small leek, thinly sliced (15g)

1 small carrot, peeled and grated (40g)

1/4 zucchini , grated (30g)

1 tbsp olive oil

1 small clove garlic, crushed

3 tbsp tomato puree

2 tbsp tomato ketchup

1 14-oz tin chopped tomatoes

1 1/2 tsp sugar

Topping:

3 ripe tomatoes, thinly sliced

Small bunch of basil leaves, chopped

6 oz mozzarella cheese, grated

2 cups mature Cheddar cheese, grated

Directions

First make the dough. Put the flour, yeast and salt into a bowl and pour in t

I was picky when I was little too. My mom would give me a lot of fruit. I liked apples the most.