If working on weelicious for so long has taught me anything at all, it’s this: Kids want fun food! Whether it’s in fun shapes or bright colors, it’s more exciting to eat when its bite size and conceptually fun. These kabobs are the perfect hit for a holiday party, especially when kids will be part of the festivities. My favorite part about this dish is that you can make them up in just minutes and refrigerate them ahead of time, so all you have to do right before your guests arrive is pop them under the broiler for a few minutes.
No matter what the ages are of your group, big and little kids alike will totally dig these. Kenya loved pulling each chunk off the stick, studying them for a bit and then popping them into his mouth (of course Daddy and I were there to remove the sticks after just in case)!

Ham & Pineapple Kabobs (Serves 4)

1 Ham Steak or 2 Cups Cooked, Boneless Ham, cut into chunks
2 Cups Pineapple, cut into chunks
2 Cups Cherry Tomato
1 Tbsp Orange Juice
1 Tbsp Agave
1 Tbsp Dijon Mustard
Wooden or metal sticks

1. If you’re using wooden sticks, submerge them in water for 30 minutes before using so they don’t burn under the broiler. Cut the sticks in half and trim sharp points.
2. Alternately place the ham, pineapple and cherry tomatoes on the sticks (I put 6-8 per stick).
3. In a bowl, mix the orange juice, agave and dijon mustard.
4. Brush the kabobs with the orange juice mixture.
5. Place on a baking sheet and broil for 5-10 minutes (make sure to keep an eye on them so they don’t burn.
6. Serve.

Even when my little brother was just a wee one, he loved caesar salad. 
Now that he’s an adult, it’s no different. It’s caesar salad for him every time we 
go out to a restaurant. In honor of his undying passion for the salad’s dressing, I figured I would make an eggless version to try out on his nephew.
Something about giving raw eggs (a typical addition to caesar 
dressing) to toddlers didn’t seem to be such a great idea to me (can you say 
salmonella?!). Instead, the tofu in this recipe acts like the thickener and makes this dressing 
a creamy dip for vegetables and even fish or chicken. I 
actually wouldn’t have thought about dipping a protein into it until Kenya started taking his chicken chunks and dipping away. Something 
about the taste of this dip on different foods makes them that more 
interesting to him.

I’m sure a lot of people will look at the ingredient list below and think 
”yuck, anchovies,” but they give a salty flavor that is the key to making this dip so tasty. 
Plus, anchovies are an excellent source of vitamins B12, D and omega-3 fatty 
acids that cannot be manufactured by the body and must be obtained only 
through diet. They convert into chemicals that regulate the key 
fighters in your child’s immune system, also known as white blood cells.
I gave Kenya steamed baby potatoes with this dip and he devoured them. You could also chop up some baby lettuce and toss it with this sauce 
to make a baby caesar salad. Yummy!

Eggless Caesar Dip (Makes 1/2 Cup)

2 Tsp White Wine Vinegar
2 Tsp Lemon Juice
2 Tsp Worcestershire Sauce
1 Tsp Dijon Mustard
4 Anchovy Fillets (you can buy these canned at groceries)
3 Tbsp Soft Tofu
3 Tbsp Parmesan Cheese
3 Tbsp Olive Oil

1. Place all the ingredients in a food processor or blender and puree.
2. Serve