These peppers, tomatoes, apple and salsa. Your children

amazing Mexican wraps will get your whole family in the kitchen. You can fill
them with marinated chicken and peppers.



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25 min


10 min




3-5 serves







4 chicken breasts, cut into chunks

olive oil, for frying

For the

4 limes, juice only

2 tsp fajita seasoning

4 spring onions, finely sliced

1 fat garlic clove, crushed

For the

1 red pepper

½ jar roasted pepper (we used Gaea
Red Peppers Flame Roasted 290g)

1 small apple, peeled

4 ripe tomatoes

½ lime, juice only

small bunch coriander, leaves picked

chilli sauce, to taste (optional)

For the

2 very ripe avocados, halved and
stone removed

½ lime, juice only

grated cheese, to serve

To serve

6 – 8 tortillas (you can now get
mini tortillas for kids)

soured cream (optional)



Younger children can place the chicken
and marinade the ingredients into a large bowl, and let it for two hours
in the fridge. Take a sharp knife and cut the peppers, tomatoes, apple and
salsa. Your children may use a plastic knife during this process.
Put the salsa ingredients into
a food processor, together with the lime juice and some seasoning, then
pulse until they got finely chopped. For younger children add some extra
chili sauce.
Start squeezing the avocado
into a bowl, using a potato smasher. Add the lime juice, black pepper and
stir until well combined.
Heat some olive oil into a
large frying pan and pour the ingredients from the chicken bowl inside,
and cook them for 5-8 minutes until the chicken chunks are well fried. Put
the salsa, grated cheese, sour cream and guacamole in separate bowls onto
the table.
Take out the tortillas and
according to the package instructions, heat them up and then add the
ingredients from the bowls. Leave your children to prepare his own
tortilla, with his desired toppings.


Spaghetti & meatballs with hidden veg

You can
easily teach your little children how to male this pasta recipe – it is tasty
family dish, containing a lot of nutrients.



15 min


30 min



6 serves






For the meatballs

300g good quality pork sausage (about 4 large or 8

500g lean beef mince

1 small onion, coarsely grated

1 carrot, finely grated

1 tbsp. dried oregano

50g parmesan, finely grated, plus extra to serve

1 medium egg

1 tbsp. olive oil

For the tomato sauce

1 tbsp. olive oil

1 courgette, coarsely grated

3 garlic cloves, finely grated

1 tbsp. tomato purée

pinch caster sugar

splash red wine vinegar

2x 400g tins chopped tomato

To serve

cooked spaghetti



squeezing all the sausage meat into a large bowl, then add the mince. Add
the rest of the meatball ingredients and season with some black pepper.
Let your little kids to squish the ingredients together, because they will
definitely love this part.
roll the meatball mix into medium-sized balls and place them onto a plate.
You can leave this step to your kids, while you are preparing the sauce.
Heat some olive oil into a large saucepan and add the courgette and
garlic, and cook them for about 5 minutes until they get mushy. Stir
inside the tomato puree, vinegar leave, sugar and simmer for 5 minutes.
some olive oil into a large frying pan, and start cooking the meatballs,
working in more batches. Make sure to turn the meatballs over both sides,
until they get cooked through. Serve the meatballs with some cooked
spaghetti and the delicious tomato sauce.