15 Delicious and Healthy Dinners Kids Will Actually Love

Finding healthy dinners that kids will actually eat can be a real challenge. This collection serves up a variety of delicious recipes that not only nourish but also please picky palates. Say goodbye to mealtime battles and hello to wholesome meals that the whole family will enjoy!

Sweet Potato and Black Bean Tacos

Sweet potato and black bean tacos are a fun and tasty way to get kids excited about healthy eating. These colorful tacos are packed with nutrients and flavor, making them a hit at the dinner table. The combination of sweet potatoes and black beans provides a great source of protein and fiber, which helps keep little bellies full and satisfied.

The vibrant colors of the sweet potatoes and fresh toppings like avocado and cilantro make these tacos visually appealing. Kids love to customize their tacos, adding their favorite toppings. Plus, they are easy to prepare, making them a perfect weeknight meal.

To make these delicious tacos, you’ll need a few simple ingredients. Let’s get cooking!

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 can black beans, rinsed and drained
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 8 small corn tortillas
• 1 avocado, sliced
• Fresh cilantro, for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, chili powder, cumin, salt, and pepper in a bowl.
2. Spread the sweet potatoes on a baking sheet and roast for about 25 minutes, or until tender and slightly caramelized.
3. While the sweet potatoes are roasting, warm the black beans in a small saucepan over low heat.
4. Warm the corn tortillas in a dry skillet for about 30 seconds on each side.
5. Assemble the tacos by placing roasted sweet potatoes and black beans on each tortilla. Top with avocado slices and fresh cilantro.
6. Serve immediately and enjoy!

Creamy Spinach and Mushroom Pasta

Creamy Spinach and Mushroom Pasta is a delightful dish that kids will love. The combination of fresh spinach and earthy mushrooms creates a tasty meal that’s both healthy and satisfying. The creamy sauce adds richness without being too heavy, making it perfect for little ones who may be picky eaters.

This dish is not just about flavor; it’s also packed with nutrients. Spinach is loaded with vitamins, while mushrooms provide essential minerals. Together, they make a great team in this pasta dish. Plus, it’s quick to prepare, making it a go-to option for busy weeknights.

To make this dish, you’ll need some simple ingredients. Start with your favorite pasta, fresh spinach, mushrooms, garlic, cream, and Parmesan cheese. The steps are easy and fun, allowing kids to get involved in the kitchen.

Ingredients

• 8 ounces spaghetti or any pasta of choice
• 2 cups fresh spinach
• 1 cup mushrooms, sliced
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Cook the Pasta: In a large pot, boil water and cook the pasta according to package instructions. Drain and set aside.
2. Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add minced garlic and sliced mushrooms. Cook until mushrooms are tender, about 5 minutes.
3. Add Spinach: Stir in the fresh spinach and cook until wilted, about 2 minutes.
4. Make the Sauce: Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted and creamy. Season with salt and pepper.
5. Combine: Add the cooked pasta to the skillet and toss until well coated with the sauce.
6. Serve: Dish out the pasta and sprinkle with extra Parmesan if desired. Enjoy!

Turkey and Spinach Meatballs with Marinara

Turkey and spinach meatballs are a fantastic way to sneak in some veggies while keeping dinner fun and tasty. These meatballs are juicy, packed with flavor, and pair perfectly with marinara sauce. Serve them over a bed of spaghetti or alongside some crusty bread for a complete meal that kids will love.

The vibrant red marinara sauce contrasts beautifully with the golden-brown meatballs. Fresh spinach adds a pop of color and nutrition, making this dish a winner for both parents and kids. Plus, the recipe is simple enough to whip up on a busy weeknight!

Ingredients

• 1 pound ground turkey
• 1 cup fresh spinach, chopped
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 2 cups marinara sauce
• Spaghetti or your choice of pasta

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine ground turkey, chopped spinach, breadcrumbs, Parmesan cheese, egg, garlic, Italian seasoning, salt, and pepper. Mix until well combined.
3. Form the mixture into meatballs, about 1 inch in diameter, and place them on the prepared baking sheet.
4. Bake the meatballs for 20-25 minutes, or until they are cooked through and golden brown.
5. While the meatballs are baking, heat the marinara sauce in a saucepan over medium heat.
6. Once the meatballs are done, add them to the marinara sauce and let them simmer for a few minutes.
7. Serve the meatballs over cooked spaghetti or your favorite pasta. Enjoy!

Zesty Lemon Herb Chicken with Quinoa

This dish is a delightful combination of flavors that kids will love. The zesty lemon herb chicken is juicy and tender, making it a hit at the dinner table. Paired with colorful quinoa and fresh broccoli, it’s not just tasty but also packed with nutrients.

The chicken is seasoned with herbs and lemon, giving it a bright and refreshing taste. The quinoa is mixed with veggies, adding a fun texture and vibrant colors to the plate. The broccoli adds a nice crunch and is a great source of vitamins.

To make this meal, you’ll need some simple ingredients and just a few steps. It’s easy enough for a weeknight dinner and impressive enough for guests!

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 lemons (one for juice, one sliced)
• 2 teaspoons dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 cup quinoa
• 2 cups vegetable broth
• 1 cup mixed vegetables (like bell peppers, corn, and peas)
• 2 cups broccoli florets
• Fresh parsley for garnish

Instructions

1. Marinate the Chicken: In a bowl, mix olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Add the chicken breasts and let them marinate for at least 30 minutes.
2. Cook the Quinoa: Rinse the quinoa under cold water. In a pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for about 15 minutes until the quinoa is fluffy.
3. Prepare the Broccoli: While the quinoa cooks, steam the broccoli florets until bright green and tender, about 5-7 minutes.
4. Cook the Chicken: Heat a grill pan over medium heat. Cook the marinated chicken for about 6-7 minutes on each side, or until fully cooked. Add lemon slices to the pan for extra flavor.
5. Serve: Plate the quinoa, top with chicken, and arrange broccoli on the side. Garnish with fresh parsley and enjoy!

Rainbow Veggie Wraps with Hummus

Rainbow Veggie Wraps are a fun and colorful way to get kids excited about healthy eating. These wraps are packed with fresh vegetables, making them not only visually appealing but also nutritious. The vibrant colors of the veggies can spark curiosity and encourage kids to try something new.

In the image, you can see wraps filled with a variety of chopped vegetables like bell peppers, cucumbers, and cherry tomatoes. They are neatly rolled up and served with a generous dollop of hummus on the side. This creamy dip adds flavor and makes the wraps even more enjoyable.

These wraps are versatile. You can use any vegetables your kids love, and they can even help with the preparation. Let them choose their favorite ingredients and assemble their own wraps. It’s a great way to get them involved in the kitchen!

Now, let’s get into how to make these delicious Rainbow Veggie Wraps!

Ingredients

• 4 large whole wheat tortillas
• 1 cup hummus (store-bought or homemade)
• 1 cup shredded lettuce
• 1 cup diced bell peppers (red, yellow, and green)
• 1 cup chopped cucumbers
• 1 cup cherry tomatoes, halved
• 1 cup shredded carrots
• 1/2 cup black beans, rinsed and drained

Instructions

1. Prepare the Tortillas: Lay out the whole wheat tortillas on a clean surface.
2. Spread Hummus: Evenly spread about 1/4 cup of hummus on each tortilla.
3. Add Veggies: Layer the shredded lettuce, diced bell peppers, cucumbers, cherry tomatoes, shredded carrots, and black beans on top of the hummus.
4. Roll It Up: Starting from one end, carefully roll the tortilla tightly to enclose the filling.
5. Slice and Serve: Cut each wrap in half diagonally. Serve with extra hummus for dipping.

Baked Chicken Tenders with Honey Mustard Dip

Baked chicken tenders are a hit with kids and parents alike. They are crispy on the outside and tender on the inside, making them a perfect dinner option. Pair them with a sweet and tangy honey mustard dip, and you’ve got a meal that’s both healthy and delicious.

In the image, you can see golden-brown chicken tenders served alongside fresh carrot sticks and a small bowl of honey mustard dip. The vibrant colors make the plate inviting and fun for kids. This dish is not only appealing to the eyes but also packed with protein and nutrients.

Making these chicken tenders at home is easy. You can control the ingredients, ensuring they are healthier than store-bought options. Plus, kids can help with the preparation, making it a fun family activity.

Ingredients

• 1 pound chicken breast, cut into strips
• 1 cup whole wheat breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 eggs, beaten
• 1 tablespoon olive oil
• 1/4 cup honey
• 1/4 cup Dijon mustard

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a bowl, mix the breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper.
3. Dip each chicken strip into the beaten eggs, then coat with the breadcrumb mixture.
4. Place the coated chicken strips on the baking sheet. Drizzle with olive oil.
5. Bake for 15-20 minutes, or until the chicken is cooked through and golden brown.
6. While the chicken is baking, mix honey and Dijon mustard in a small bowl for the dip.
7. Serve the chicken tenders hot with the honey mustard dip and carrot sticks on the side.

Vegetable Stir-Fry with Brown Rice

Vegetable stir-fry with brown rice is a colorful and nutritious meal that kids will love. The bowl is filled with vibrant veggies like red and yellow bell peppers, green beans, and crunchy carrots, all tossed together in a light sauce. This dish not only looks appealing but also packs a punch of flavor and health benefits.

Brown rice serves as a hearty base, providing fiber and essential nutrients. The mix of vegetables adds vitamins and minerals, making it a wholesome choice for dinner. Plus, it’s quick to prepare, which is a win for busy weeknights!

To make this dish even more fun, let your kids help with the cooking. They can wash the veggies or mix the sauce. Cooking together can make them more excited about eating healthy meals.

Ingredients

• 1 cup brown rice
• 2 cups water
• 1 tablespoon vegetable oil
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 cup green beans, trimmed
• 1 carrot, sliced
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon sesame seeds (optional)

Instructions

1. Cook the Rice: In a pot, bring water to a boil. Add brown rice, reduce heat, cover, and simmer for about 45 minutes or until tender.
2. Sauté the Vegetables: In a large skillet, heat vegetable oil over medium heat. Add garlic and sauté for about 30 seconds until fragrant.
3. Add Veggies: Toss in the chopped bell peppers, green beans, and carrots. Stir-fry for about 5-7 minutes until they are tender but still crisp.
4. Mix in Sauce: Pour in soy sauce and stir well to coat the vegetables. Cook for an additional 2 minutes.
5. Serve: Fluff the cooked brown rice with a fork and divide it into bowls. Top with the vegetable stir-fry and sprinkle with sesame seeds if desired.

Mini Veggie Pizzas on Whole Wheat Crust

Mini veggie pizzas are a fun and healthy dinner option for kids. These little delights are not only colorful but also packed with nutrients. Using whole wheat crust adds fiber, making them a better choice than regular pizza. The vibrant toppings, like cherry tomatoes and fresh basil, make these pizzas visually appealing and tasty.

Making mini pizzas is a great way to involve kids in the kitchen. They can choose their favorite veggies and help assemble their own pizzas. This encourages them to eat healthier while having fun. Plus, these pizzas are perfect for lunchboxes or quick dinners.

Here’s how to whip up these delicious mini veggie pizzas:

Ingredients

• 1 cup whole wheat flour
• 1/2 cup warm water
• 1 teaspoon active dry yeast
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 1/2 cup pizza sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup cherry tomatoes, halved
• 1/2 red bell pepper, sliced
• Fresh basil leaves

Instructions

1. Make the Dough: In a bowl, mix warm water and yeast. Let it sit for 5 minutes. Add flour, salt, and olive oil. Knead until smooth.
2. Preheat Oven: Preheat your oven to 400°F (200°C).
3. Shape the Pizzas: Roll out the dough on a floured surface. Cut into small circles and place them on a baking sheet.
4. Add Sauce and Toppings: Spread pizza sauce on each mini crust. Top with mozzarella cheese, cherry tomatoes, red bell pepper, and basil leaves.
5. Bake: Bake for 12-15 minutes until the crust is golden and cheese is bubbly.
6. Serve: Let them cool slightly before serving. Enjoy your healthy mini veggie pizzas!

Baked Zucchini Boats with Turkey and Cheese

Baked zucchini boats are a fun and healthy dinner option for kids. They look colorful and inviting, making them perfect for little ones who might be picky eaters. The image shows zucchini halves filled with seasoned turkey and topped with melted cheese. This dish is not just tasty but also packed with nutrients.

Making zucchini boats is simple. You can customize the filling based on what your kids love. The combination of turkey and cheese is a hit, but feel free to add veggies or different spices for variety. Plus, it’s a great way to sneak in some extra vegetables!

Here’s how to make these delicious baked zucchini boats:

Grilled Salmon with Asparagus and Brown Rice

Grilled salmon is a fantastic choice for a healthy dinner that kids will love. It’s not only tasty but also packed with nutrients. The salmon is perfectly grilled, giving it a nice char and rich flavor. Paired with fresh asparagus and fluffy brown rice, this meal is colorful and appealing.

Asparagus adds a nice crunch and is full of vitamins, while brown rice provides fiber and energy. This combination makes for a balanced meal that keeps little ones satisfied. Plus, the bright colors on the plate can make dinner feel special!

Here’s how to make this delicious dish:

Ingredients

• 2 salmon fillets
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• Salt and pepper to taste
• 1 bunch asparagus
• 1 cup brown rice
• 2 cups water

Instructions

1. Cook the Rice: In a pot, bring 2 cups of water to a boil. Add the brown rice, reduce heat to low, cover, and simmer for about 45 minutes or until tender.
2. Prepare the Salmon: Preheat the grill. Brush the salmon fillets with olive oil and lemon juice. Season with salt and pepper.
3. Grill the Salmon: Place the salmon on the grill, skin side down. Grill for about 6-8 minutes on each side, or until cooked through.
4. Cook the Asparagus: While the salmon is grilling, steam or grill the asparagus for about 5 minutes until tender.
5. Serve: Plate the salmon with asparagus and a scoop of brown rice. Enjoy your healthy dinner!

Fruit and Yogurt Parfait for Dessert

A fruit and yogurt parfait is a delightful way to end a meal, especially for kids. It’s colorful, fun, and packed with nutrients. The layers of creamy yogurt, fresh fruits, and crunchy granola make it visually appealing and tasty. Kids love the sweetness of the fruits, and you can feel good knowing they’re getting a healthy dessert.

This dessert is super easy to make. You can use any fruits your kids enjoy, like strawberries, blueberries, or raspberries. Just layer the yogurt and fruits in a glass, sprinkle some granola on top, and you’re good to go! It’s a great way to introduce kids to healthy eating habits without sacrificing flavor.

Here’s a simple recipe to whip up this delicious parfait:

Ingredients

• 2 cups plain yogurt (Greek or regular)
• 1 cup mixed berries (strawberries, blueberries, raspberries)
• 1/2 cup granola
• 1 tablespoon honey (optional)

Instructions

1. Prepare the Fruit: Wash the berries thoroughly. If using strawberries, slice them into smaller pieces.
2. Layer the Ingredients: In a clear glass or bowl, add a layer of yogurt at the bottom. Follow with a layer of mixed berries, then a layer of granola.
3. Repeat Layers: Continue layering until you reach the top of the glass. You can add a drizzle of honey between layers if you like it sweeter.
4. Top It Off: Finish with a sprinkle of granola and a few berries on top for decoration.
5. Serve Immediately: Enjoy your parfait right away for the best texture!

Cauliflower Fried Rice with Eggs

Cauliflower Fried Rice with Eggs is a fun twist on a classic dish that kids will love. This colorful meal is packed with veggies and protein, making it a great choice for a healthy dinner. The vibrant red peppers and green onions not only add flavor but also make the dish visually appealing. Plus, the addition of eggs gives it a nice, creamy texture that kids often enjoy.

This dish is super easy to make. You can whip it up in no time, making it perfect for busy weeknights. The cauliflower rice is a fantastic low-carb alternative to traditional rice, and it absorbs flavors beautifully. Your little ones won’t even notice they’re eating their veggies!

Here’s how to make this delightful meal:

Ingredients

• 1 head of cauliflower, riced
• 2 large eggs
• 1 red bell pepper, diced
• 1 green onion, chopped
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Prepare the Cauliflower: Start by ricing the cauliflower using a food processor or a grater. Set aside.
2. Cook the Eggs: In a large skillet, heat a bit of oil over medium heat. Scramble the eggs until fully cooked, then remove them from the pan and set aside.
3. Sauté the Veggies: In the same skillet, add sesame oil and toss in the diced red bell pepper. Cook for about 2-3 minutes until slightly tender.
4. Add Cauliflower: Stir in the riced cauliflower and soy sauce. Cook for another 5-7 minutes, stirring occasionally, until the cauliflower is tender.
5. Combine: Add the scrambled eggs back into the skillet along with the chopped green onions. Mix everything together and season with salt and pepper to taste.
6. Serve: Garnish with fresh cilantro and enjoy your delicious and healthy cauliflower fried rice!

Crispy Chickpea and Avocado Salad

This Crispy Chickpea and Avocado Salad is a colorful and nutritious dish that kids will love. The combination of crunchy chickpeas and creamy avocado creates a delightful texture. Fresh greens add a pop of color and nutrients, making it a perfect dinner option for little ones.

Chickpeas are packed with protein and fiber, which helps keep kids full and satisfied. Avocado brings healthy fats to the table, making this salad not just tasty but also good for growing bodies. Plus, it’s quick to prepare, so you can whip it up in no time!

To make this salad even more appealing, consider letting your kids help with the preparation. They can rinse the chickpeas, mash the avocado, or toss the salad together. This way, they’ll feel proud of their creation and more likely to enjoy eating it!

Ingredients

• 1 can chickpeas, drained and rinsed
• 1 ripe avocado, sliced
• 4 cups mixed greens (like spinach and arugula)
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, diced
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C). Spread the chickpeas on a baking sheet and drizzle with olive oil, garlic powder, salt, and pepper. Toss to coat.
2. Bake the chickpeas for about 20-25 minutes, or until they are crispy and golden brown.
3. While the chickpeas are baking, prepare the salad. In a large bowl, combine the mixed greens, cherry tomatoes, and red onion.
4. Once the chickpeas are done, let them cool slightly before adding them to the salad.
5. Top the salad with sliced avocado and serve immediately. Enjoy!

Savory Lentil and Vegetable Soup

This Savory Lentil and Vegetable Soup is a warm and comforting dish that kids will love. Packed with colorful veggies and hearty lentils, it’s not only nutritious but also bursting with flavor. The vibrant mix of red bell peppers and fresh herbs makes it visually appealing, encouraging little ones to dig in.

The soup is served in a cozy bowl, accompanied by slices of crusty bread, perfect for dipping. This meal is simple to prepare and can be made in under an hour, making it a great option for busy weeknights.

With its rich taste and wholesome ingredients, this soup is a fantastic way to introduce kids to healthy eating without sacrificing flavor. They won’t even realize they’re eating something so good for them!

Ingredients

• 1 cup lentils (any variety)
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh cilantro for garnish
• Crusty bread for serving

Instructions

1. Rinse the lentils under cold water and set aside.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until softened.
3. Add the diced red bell pepper, carrots, and celery. Sauté for about 5 minutes until the vegetables are tender.
4. Stir in the lentils, vegetable broth, cumin, and paprika. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the lentils are soft.
5. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro and alongside slices of crusty bread.

Stuffed Bell Peppers with Quinoa and Black Beans

Stuffed bell peppers are a fun and colorful way to serve a healthy meal. These vibrant orange peppers are filled with a tasty mix of quinoa and black beans, making them both nutritious and satisfying. The combination of flavors and textures is sure to please even the pickiest eaters.

This dish is not just visually appealing; it’s packed with protein and fiber. Quinoa is a great source of complete protein, while black beans add even more nutrients. Topped with a sprinkle of cheese and fresh herbs, these stuffed peppers are a hit at the dinner table.

Making stuffed bell peppers is simple and can be a fun activity to do with kids. They can help with washing the veggies, mixing the filling, and even choosing their favorite toppings. Plus, it’s a great way to introduce them to new ingredients in a tasty way!

Ingredients

• 4 large bell peppers (any color)
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn (fresh or frozen)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup shredded cheese (cheddar or mozzarella)
• Fresh cilantro for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cook the quinoa: In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the liquid is absorbed.
3. Prepare the peppers: While the quinoa cooks, slice the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.
4. Mix the filling: In a large bowl, combine cooked quinoa, black beans, corn, cumin, chili powder, salt, and pepper. Stir until well mixed.
5. Stuff the peppers: Fill each bell pepper with the quinoa mixture, pressing down gently to pack it in. Top with shredded cheese.
6. Bake: Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the cheese is bubbly.
7. Garnish: Remove from the oven and sprinkle with fresh cilantro before serving.