One recipe that kids really enjoy to make and eat is Ants on a Log. Not only is this a very healthy treat with protein and vitamins, but there’s no cooking involved! A two year old could make Ants on a Log nearly as easily as you! All you need are the following ingredients and tools: peanut butter, clean celery ribs, raisins and a spoon. Simply scoop out a spoonful of peanut butter and smear it all along into the hollow of the celery stick. Now drop raisins on top of the celery like a trail of ants and Voila! You have Ants on a Log! Kids really get a kick out of these, and there’s absolutely no way to make them wrong.

Ice Cream Sandwiches are as much fun to make as they are to eat. You will need: vanilla (or your favorite flavor) ice cream, chocolate chip (or any other you like) cookies and an ice cream scoop. Now take two cookies and lay them flat. Place a scoop of ice cream on one cookie. Then put the other cookie on top of it. These Ice Cream Sandwiches can be enjoyed right away. To save some for later, wrap the individual sandwiches in plastic wrap. You can put these in a plastic container or freezer bag and keep them in the freezer, but I guarantee they won’t be there for long!

Cooking with kids is fun for them as well as for us. There’s nothing quite like the look on a child’s face when they’ve accomplished something they can be proud of. With the above recipes, no matter how much of it ends up on them- the results will be delicious!

Take a look at our easy Valentine recipes!

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Sloppy Joe Sandwiches

One lb Ground beef, browned/drained
1/4 cup onion, chopped fine
1/8 cup green pepper, chopped fine
Fifteen oz can tomato sauce
One teaspoon vinegar
One teaspoon brown sugar
1/2 teaspoon chili powder
1 teaspoon worcestershire sauce
1/2 teaspoon salt
Six oz tomato paste

Mix all the ingredients and simmer for 10-15 minutes. Add water if it’s too thick. Serve on hamburger buns. Enjoy!

Creamy Italian Sub

1/2 cup of mayonnaise
1/4 cup Italian Dressing (not creamy Italian)
Three cup shredded lettuce
Four long sandwich rolls
One package of lunch meat variety
Eight slices of cheese
One large tomato, thinly sliced
One medium green pepper, thinly sliced

Mix mayonnaise and Italian dressing. Mix in 1/4 cup of the dressing mixture with the lettuce. Brush the insides of the rolls with remaining dressing mixture. Fill the rolls with the lunch meat, cheese, vegetables and lettuce mixture.

Bacon Cheeseburger Pizza

One pound lean ground beef
One medium onion, quartered and sliced
One medium bell pepper, cut in thin strips
Six slices bacon, crisp cooked and crumbled
Fourteen 1/2 oz can of chunky pizza sauce
Cheddar cheese shredded
One large pizza crust

Heat oven to 400 degrees. In large saucepan, brown ground beef with the onion and the bell pepper and drain. Stir in the six slices of crumbled bacon and the pizza sauce. Spread it on the pizza crust and cover with the cheddar cheese. Bake at 400 degrees for 15 to 25 minutes or until cheese is melted.

Vegetable Penne

Two cups of cooked penne, or any kind of pasta
Four (32 oz.) cups of your favorite pasta sauce
One tomato, diced
One zucchini, diced
One yellow squash, diced
One cup of cut broccoli florets

Mix the cooked pasta, the sauce and the raw vegetables in a saucepan until warm.

Enjoy these new lunch recipes for kids!!

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This guest post was written by Marie, one of our new readers. Thanks Marie!!

There are plenty of ways to try fun easy recipes for kids without their parents worrying about getting hurt in the kitchen. One recipe that I started using with my little sister was a simple tuna salad recipe. This idea requires no stove usage or knives!

All you need is a can opener, a spoon, and a toaster (and even that’s optional). Start by opening a can of chunk light tuna, drained of all water, and place the tuna into a bowl. Break it up into smaller chunks with a fork. Next, add a tablespoon (or a little more, if you’re a fan) of mayonnaise or salad dressing and mix it in with the tuna.

For flavor, we like to add a dash of yellow mustard, a couple shakes of garlic salt, and a couple shakes of paprika. This is where your child can experiment with different flavors until they find their favorite. Try celery salt instead of garlic salt, parsley, black pepper, or whatever else is in your spice rack! Mix this all together evenly.

You can toast bread for the sandwich afterward, and add your favorite kind of cheese – we prefer shredded mozzarella and cheddar. If your kid is adventurous, try some crumbled feta with just a little bit of lemon juice. Have them spread the tuna salad mixture onto the bread, add the cheese, and lunch is served!

Showing a child how to make tuna salad, is a great way to introduce them to cooking independently. If you trust them with the stove, you can always hard-boil an egg and add that to the tuna salad as well.

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Waffle Sandwich

1/4 cup low fat salad dressing
1 tablespoon Dijon mustard
1 tablespoon honey
4 thin slices cheddar, Colby, Swiss or mozzarella cheese
4 slices (about 1/4 pound) deli turkey, ham or roast beef
8 toasted waffles

Combine salad dressing, mustard and honey in a small bowl. Spread dressing on one side of each slice of bread. Divide meat and cheese and place on dressing side of bread to make 4 sandwiches. Place 1 sandwich in the middle of heated waffle iron. Bake for 2 to 3 minutes or until sandwich is golden brown and cheese is melted. Repeat with other sandwiches.

Cut your waffle sandwich into strips for easy dipping in ketchup or sauce. Try different combinations of meat, cheese, sauces and bread. It’s a great way to use left-overs!

Tuna Twist
1 (6-ounce) can water-packed light tuna
1/2 cup diced apple
1 tablespoon lemon juice
1/4 cup light or fat-free salad dressing
1/3 cup diced celery
1/4 cup chopped pecans
4 lettuce leaves
4 taco-size (8 1/2-inch) whole wheat tortillas

Drain water from canned tuna and place in mixing bowl. Combine apple and lemon juice in small bowl. Add salad dressing, celery, pecans and apples to tuna and combine. Place lettuce leaf on each tortilla, spread with 1/4 of the tuna mixture and roll up. Slice into 3 pieces if desired. Wrap and keep in refrigerator until serving time.

Put the can of tuna in the refrigerator the night before making the sandwiches so ingredients are cold. The lemon juice keeps the diced apple from turning brown and adds a nice tart flavor. To save time, dice the celery, chop the nuts and wash the lettuce the night before.

Tropical Fruit Dip

2 cups fat-free sour cream
1 cup fruit-flavored yogurt
4 tablespoons (about 1/2 of 3.5 ounce package) vanilla instant pudding

Combine sour cream, yogurt and dry pudding in medium mixing bowl.
Mix well and chill.

Serve this dip with a variety of fresh or canned fruit. Kids can use a thin pretzel stick to “spear” their favorite fruit before dipping! Pretzels are much safer than toothpicks, which could cause choking in younger children.Fruit dip might encourage children to try a variety of available
fruit – some seasonal, some unusual, some favorites. Fruit is packed
with good-for-you nutrients and fiber, so it’s important to eat two to four servings every day. Try slices of kiwi, grapes cut in half and whole strawberries for variety and color. To keep bananas and apples from turning brown after cutting, try dipping cut pieces in pineapple or orange juice before serving. If your favorite fresh fruit is not in season, buy canned fruit, which is less expensive. Enjoy fruit and dip as a snack or dessert often. By varying flavors of ingredients, you’ll discover new favorites.

Also check out our other easy candy recipes for kids.

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Are you looking for a new sandwich recipe?
How about 379 of them?

This ebook is only $3.00

Here’s a sample of what you’ll find in “379 Delicious Sandwiches Recipes”;

Elvis Presley’s Fried Peanut Butter and Banana Sandwich
1 small ripe banana
2 slices white bread
3 tablespoons peanut butter
2 tablespoons butter
In a small bowl, mash the banana with the back of a spoon. Toast the bread lightly. Spread the peanut butter on one piece of toast and the mashed banana on the other. Fry the sandwich in melted butter until each side is golden brown. Cut diagonally and serve hot.

Grilled Eggplant Burgers
6 slices peeled eggplant, 1/2 inch thick
2 tablespoons olive oil
4 ounces goat cheese
1/4 cup sun dried tomatoes in oil
1/4 cup pine nuts
12 thin slices good quality bread, toasted
Grill, broil or sauté the slices of eggplant that have been brushed with oil until brown and soft. Place the eggplant slices on the bread and top with goat cheese, sun dried tomatoes and pine nuts. Top with remaining slices of bread and serve.

Cobb Salad Pitas
1/2 teaspoon Dijon mustard
1 tablespoon red-wine vinegar
3 tablespoons olive oil
1 small avocado (preferably California)
2 1/2 cups diced cooked chicken (about 2 whole breasts)
1/2 cup chopped seeded vine-ripened tomato
4 slices bacon, cooked until crisp and crumbled
1/2 cup crumbled Roquefort cheese (about 2 ounces)
2 cups shredded romaine
four 7-inch pita loaves, halved crosswise
1 hard-boiled large egg, forced through a coarse sieve
In a bowl whisk together mustard, vinegar, and salt and pepper to taste and add oil in a stream, whisking until emulsified. Peel, pit, and finely chop avocado and add to dressing. Add chicken, tomato, bacon, and cheese and toss lightly. Divide romaine among pita halves. Divide chicken mixture among pita halves and sprinkle with egg.

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1. Turkey Wraps: Start with a tortilla and add turkey and any other left over veggies and cheese you may have in the refrigerator.

2. Turkey Salad: Shred some of the turkey. Add in your favorite lettuce and other salad fixings such as carrots, cheese, celery, beans and broccoli. This is a good way to use up any leftover turkey that you have.

3. Add turkey to ready made or homemade vegetable soup.

4. Moist Turkey Sandwiches: Soak one slice of bread in gravy and put it in the middle between some turkey slices. Add some cheese or whatever else you want. Sandwich it between two slices of bread or a roll.

Here are some recommended turkey recipes from a forum I visit.

Slow Cooked Turkey Sandwiches

6 cups of shredded turkey
3 cups of shredded cheese
1/2 cup of Miracle Whip
1 onion, chopped
1 can cream of mushroom soup
1 can cream of chicken soup

Mix everything together and cook in crock pot, such as Rival slow cookers for 4 hours. Stir twice during cooking. Do not have the top off very long. Add some hot water at the end of the mixture is really thick. Serve on your favorite rolls.

Turkey Soup:
2 cans cream chicken soup
2 c. of skim milk
2 cans of diced tomatoes
1 tsp. of dried basil
1 tsp. of chopped garlic
1/2 a package of egg noodles
2 c. of leftover turkey
Cook noodles and add ingredients.

2-step Inside-out Turkey Pot Pie:
About 2 cups turkey cut up
1 can cream of chicken or cream of mushroom soup
1 bag frozen veg. (broccoli, cauliflower & carrots)
Heat until hot and veggies are done.
Serve on biscuits.

Turkey Casserole:
Grease a 13x9x2 pan and put these ingredients in, in the order given:
Turkey
Dressing
Cheddar Cheese cubes (Just a sprinkling)
Gravy
Poke holes so gravy seeps down through.
Top with:
Mashed potatoes that have been beaten with a little more milk (to soften) and 1 tsp baking powder.
Place prepared potatoes on top of mixture in pan
Bake a 375 for 30-45 minutes until hot all the way through

Ranch Turkey Pasta:
2 1/2 cups of uncooked penne or medium tube pasta
6-8 tablespoons of butter or margarine
1 envelope dry ranch mix
1 cup of frozen peas and carrots, thawed
3 cups of cubed cooked turkey
Cook the pasta according to directions. Meanwhile in a large skillet, melt butter. Stir in the ranch mix until smooth; heat through. Add the peas & carrots and cook and stir for 2-3 minutes. Drain pasta and add to skillet. Stir in turkey & heat through.

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