Q: I am a teacher at a school that has just built a kitchen in order to offer lunch and snacks to the preschoolers in our program. I’ve been asked to come up with a fresh, healthy menu that can easily be executed in our tiny kitchen for 15 kids every day.
I am a good cook, but I don't have children of my own, and something about cooking for children seriously puzzles me! I am imploring The Kitchn readers for some advice on great cookbooks for feeding children, and some creative menu options for 3-4 year olds that does NOT fall into the category of processed “kid food.”
I want to teach my students to be respectful, open-minded, and healthy individuals, and I believe that a lot of these lessons start around the lunchtime table. This being said, I still have to offer something that the kids might actually eat!
Just to make things a little more complicated, there is no stove in our space, so the meals that are to be offered have to be cooked in a toaster oven, microwave, on a griddle, or on a single burner.
Sent by Tara
Editor: With a griddle, you can make whole-wheat quesadillas or grilled cheeses with some cooked vegetables inside, which should appease most of the pickier eaters. A big pot of soup can easily be made on a single burner. Here are some recipes to get you started:
Readers, what recipe suggestions do you have for preschoolers that can be made with their kitchen equipment?