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Take the Whine Out of Mealtime with These Picky Eater-Approved Recipes

Berry Breakfast Pizzas

(Courtesy of myrecipes.com)

Ingredients:

  • 1 (16.3 oz.) can refrigerated large buttermilk biscuits
  • 2 cups fresh or frozen berries, such as strawberries (sliced), raspberries, blackberries and blueberries
  • 3 tablespoons sugar

Directions:

  1. Heat oven to 375°F. Lightly grease 2 baking sheets, or line each with a sheet of parchment paper.
  2. Separate dough into 8 biscuits of equal size. Press each biscuit into a 5 1/2-inch round and place 4 on each baking sheet.
  3. Arrange berries on top, leaving a 3/4-inch border around fruit.
  4. Sprinkle sugar on each pizza and bake until dough becomes golden and fruit is bubbly, 15 to 20 minutes.

For more on this recipe, click here.

Mini Taco Bowls

(Courtesy of Kraft Recipes)

Ingredients:

  • 8 flour tortillas (6 inch) warmed
  • 1 lb. extra-lean ground beef or ground turkey
  • 1 cup Taco Bell Thick & Chunky Salsa
  • 2 cups chopped lettuce
  • 1 tomato, chopped
  • Chopped olives (optional)
  • ¼ cup KRAFT Classic Ranch Dressing                                

Directions:

  1. Heat oven to 350°
  2. Line 8 muffin cups with tortillas. Carefully fold back edges of tortillas to leave openings in centers for the fillings.
  3. Bake 10 minutes. Meanwhile, brown meat in large skillet; drain. Return meat to skillet.
  4. Add salsa to meat; mix well. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally. Spoon into tortilla bowls. Top with remaining ingredients.

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Cheesy Spinach Squares

(Recipe Courtesy of parenting.com)

Ingredients:

  • 2 tbsp unsalted butter, melted 
  • 3 large eggs 
  • 1 cup (8 fl oz/250 ml) whole milk 
  • 1 cup (5 oz/155 g) all-purpose flour 
  • 1 tsp baking powder 
  • 1 tsp kosher salt
  • 1 lb Cheddar cheese, shredded  
  • 1 lb chopped frozen spinach, thawed and drained
  • 1/4 cup grated Parmesan cheese

Directions:

  1. Preheat the oven to 375°F.
  2. Line a 9-by-13-inch baking sheet or baking dish with parchment paper. Pour the melted butter into the prepared pan and spread to coat evenly.  
  3. In a large bowl, beat the eggs until well blended. Whisk in the milk, flour, baking powder and salt. Add the Cheddar and spinach and stir until combined.
  4. Pour the spinach mixture into the prepared pan and spread in an even layer. Sprinkle the Parmesan evenly over the top.   
  5. Bake until the top is lightly browned and the juices are bubbling, 30–40 minutes. Transfer to a wire rack and let cool until just warm to the touch. Cut into 2-inch (5-cm) squares and serve.

For more on this recipe, click here.

MedicAlert Team Member