I hadn’t even thought about adding this on as a recipe until I realized that we made FOUR of these quesadillas just this week alone. This means 3 things to me: 1) I’m pretty sure that kids will love them because Kenya hasn’t stopped asking for them, 2) for me to be so happy making them must mean they only take minutes to throw together and 3) they’re perfect for anyone on a budget because they’re made with some of the staples I always seem to have laying around the house. This recipe costs me just over $1.50 for 2 servings and there are never leftovers. I call that a recipe worth making again and again!

Avocado & Cheese Quesadilla (Serves 2)

1 Small Avocado, cut into thin slices
1/2 Cup Cheese, shredded (I used a 3 cheese blend of monterey jack, cheddar and mozzarella)
2 Whole Wheat or Spelt Tortillas

1. Place a tortilla in a large saute pan over medium-high heat.
2. Cover with half of the cheese and top with the avocado slices.
3. Cover with remaining cheese and tortilla, slightly pressing down.
4. Cook in the saute pan for 6 minutes total, turning halfway through.
5. Cut into wedges.
6. Serve.

Just whisper the word “pizza” in our house and Kenya will look up from whatever he’s doing with unbridled excitement in his eyes. Luckily, my 2 1/2 year old isn’t picky about how or what his pizza is made with or on, so whether it’s a weelicious portobello pizza or a slice from our local pizza joint with tons of veggies on top, he’s game for anything.

Pita pizzas are the perfect recipe when you want something healthy to serve your kids, quick for you to prepare and not expensive for your budget. I can cook them up in minutes and everyone in our house feels like they’re getting a special meal. And now that Kenya’s getting ready to head off to school for the first time, I guarantee these will be in the lunch box rotation!

Pita Pizzas (Serves 4)

1 Cup Tomato Sauce
1/2 Tsp Garlic Powder
1/2 Tsp Italian Herbs
1/2 Tsp Salt
1 Cup Mozzarella Cheese, grated
4 Whole Wheat Pita (I used mini pita from Trader Joes)
1/3 Cup Black Olives, sliced

1. Preheat oven to 400 degrees.
2. Place the first 4 ingredients in a bowl to combine.
3. Cover the pitas with 1/4 cup sauce, 1/4 cup cheese and slices of black olives.
4. Place on a foil lined cookie sheet and bake for 10 minutes or until cheese is melted.
5. Cut and serve.

We used these to make this recipe:

Oxo Good Grips Box Grater

If you grew up in Louisville, KY in the 1980’s, it was all about Friday’s. It was the one restaurant chain I could never get enough of. One of my favorite items on the menu were their mozzarella sticks. I mean, come on, who doesn’t like fried cheese? Well, your arteries, that’s who!

I don’t advocate depriving children of foods that they enjoy. I do, however, advocate, trying to find healthy spins on those foods when they are not so great for you. We made these baked mozzarella sticks for Kenya and some
friends the other day and they were a huge hit. Kenya bit into one and simply exclaimed, “cheese”! With the addition of some marinara sauce for dipping, this is the perfect snack for kids (and adults too!).

Baked Mozzarella Sticks (Makes 16 Cheese Sticks)

1 Lb. Mozzarella Cheese (not the kind in water), cut into 16 sticks or individually wrapped String Cheese Sticks
2 Eggs
1 Cup Whole Wheat Bread Crumbs
3/4 Cup Whole wheat Flour
Nonstick Cooking Spray

1. Place the cheese on a sheet tray and freeze for 1 hour.
2. Preheat oven to 350 degrees .
3. Crack eggs into a bowl and whisk.
4. Place flour in a second bowl and bread crumbs into a third bowl.
5. Roll the cheese sticks in the flour, then the egg followed by the
bread crumbs.
6. Place on a greased sheet tray.
7. Bake for 6-8 minutes (keep an eye on them to avoid over melting).
8. Serve with marinara sauce.

Oh my goodness, these are amazing! I’m not just saying that from an adult culinary point of view either. I made these for 8 kids, age 20 months to 5 years old and even the 5 year old who supposedly hates everything gobbled them up. The best part is that the “crust” is a vegetable (not more bread), but they look just like pizzas.
The big bonus is that they took me no time to prepare and I had barely any clean up. I was kind of scared the kids would say “wait, this isn’t REAL pizza,” but not a word. Happy kids make happy mommies. What could be better?

Portobello Pizzas (4 Big Kids)

1 15 Oz Can Tomato Sauce
1 Garlic Clove, minced
1/4 Tsp Thyme, Basil and Oregano
1 Tsp Salt
4 Portobello Mushrooms, stems removed (wiggle the stem back and forth gently to remove)
1 Tbsp Olive Oil
1/2 Cup Mozzarella Cheese, shredded

1. Place the first 4 ingredients in a bowl to combine.
2. Preheat the oven the 400 degrees.
3. Place a piece of foil on a cookie sheet and brush lightly with olive oil.
4. Place the mushrooms stem side down on a cookie sheet and bake for 10 minutes. If there’s a lot of excess liquid on the cookie sheet, discard.
5. Place the mushrooms stem side up, cover with 2-3 tablespoons of tomato sauce and 2 tablespoons of shredded cheese.
6. Bake the mushrooms for an additional 10 minutes or until cheese is melted.
7. Serve.

I don’t know a kid or adult that doesn’t like string cheese (maybe I have to stop hanging out with all those people from the National Dairy Association). I’m sure to most of you this is one of those obvious snacks for kids, but for those of you who are just getting into the snack game, string cheese should be a staple in your fridge.
This is one of Kenya’s favorites. When he hasn’t had enough calcium or protein in his day, I give him one or two of these and it fulfills both requirements. I know if I let him, he would subsist on cheese sticks alone. Babies and toddlers get so used to us breaking and cutting their food into tiny pieces for them, so when they get a food they can actually hold and control in their tiny hands they’re usually elated.
There are many different brands and types of string cheese sticks on the market, but two of my favorite are Horizon’s Organic Mozzarella String Cheese (6 individually wrapped sticks to a pack) and Trader Joe’s Organic String Cheese (9 individually wrapped sticks to a pack). You definitely pay a higher price for the organic, but I think it’s worth it. When you know the product your child is eating is produced without antibiotics, added growth hormones or dangerous pesticides, it puts your mind at ease.