Fish-free | Nestlé for Healthier Kids

false

Off

1.00

Cook the pasta

10.00

Boil a large pot of water and add a pinch of salt.
Add the dry pasta to the boiling water and cook until al dente (About 10 minutes).
Drain the pasta, then return the pasta to the pot.

0.00

551523

true

Cooking

Cook the pasta

Boil a large pot of water and add a pinch of salt.
Add the dry pasta to the boiling water and cook until al dente (About 10 minutes).
Drain the pasta, then return the pasta to the pot.

2.00

Prepare the bacon and mushrooms

5.00

Chop the mushrooms into quarters. Cut the bacon into bits.
Fry the bacon and mushrooms in a pan on medium heat until cooked.

0.00

551507

true

Preparation

Prepare the bacon and mushrooms

Chop the mushrooms into quarters. Cut the bacon into bits.
Fry the bacon and mushrooms in a pan on medium heat until cooked.

3.00

Make the sauce

10.00

Add the butter to the bacon pan and melt. Whisk the flour into the butter.
Slowly whisk the milk and chicken broth into the pan. Keep stirring for a few minutes until the sauce has thickened.
Add the Parmesan to the thickened sauce and stir until melted.

0.00

551524

true

Preparation

Make the sauce

4.00

Combine the ingredients

2.00

Pour the sauce and the bacon into the pot with the pasta and stir to coat.
Serve your Pasta Alfredo!

0.00

551525

true

Preparation

Combine the ingredients

Pour the sauce and the bacon into the pot with the pasta and stir to coat.
Serve your Pasta Alfredo!

0.00

5.00

5 Serves

Pasta Alfredo

19.11
Milligrams Cholesterol

134.96
Grams Agua

23.53
Milligrams Magnesium

211.80
Calories Energy

70.39
Milligrams Calcium

10.51
Grams Protein

1.06
Milligrams Iron

183.38
Milligrams Potassium

12.77
Micrograms Food Folate

0.90
Milligrams Vitamin C

38.82
International unit Vitamin A

24.82
Grams Carbohydrates

4.73
Grams Sugars

1.22
Grams Fiber

379.95
Milligrams Sodium

7.57
Grams Fats

2.97
Grams Saturated Fats

false

true

250g Spaghetti or Fettuccine pasta

50g Bacon

1 Cup (100g) white mushrooms, chopped

1/2 tablespoon Butter, Without Salt

1/4 Cup flour

1 Cup of full cream milk

1 Cup chicken stock

1 - 35 min Prep

1663164640

143731

Intermediate Difficulty

A pasta recipe to introduce picky eaters to combined food meals

30.00

Alma

N4HK

0.00

Dinner

144252

122083

144256

144185

74424

124682

143761

124680

74114

74105

false

Off

1.00

Steam the broccoli

10.00

Steam or boil the broccoli florets for 8 - 10 minutes until bright green.
Transfer the broccoli to a bowl and sprinkle lightly with salt and pepper.

0.00

552338

true

Cooking

Steam the broccoli

Steam or boil the broccoli florets for 8 - 10 minutes until bright green.
Transfer the broccoli to a bowl and sprinkle lightly with salt and pepper.

2.00

Make the cheese sauce

10.00

Melt the butter in a saucepan over medium heat until foamy. Spoon the flour over the butter and stir, cooking until the flour becomes pasty.
Whisk in the milk. Season with salt and pepper.
Bring to a boil, reduce the heat to a medium simmer and cook for 5 - 8 minutes.
Slowly add the cheese by handfuls and stir with a wooden spoon until melted and smooth.

0.00

552339

true

Cooking

Make the cheese sauce

3.00

Combine and serve

2.00

Pour the cheese sauce over the broccoli and mix until all the broccoli is coated.

0.00

552340

true

Presentation

Combine and serve

Pour the cheese sauce over the broccoli and mix until all the broccoli is coated.

2.00

0.00

4 Serves

Broccoli with cheese sauce

18.24
Milligrams Cholesterol

36.94
Milligrams Magnesium

144.60
Calories Energy

226.08
Milligrams Calcium

9.35
Grams Protein

1.16
Milligrams Iron

495.75
Milligrams Potassium

100.89
Micrograms Food Folate

135.58
Milligrams Vitamin C

107.64
International unit Vitamin A

0.10
International unit Vitamin D

1.32
Milligrams Vitamin E

13.98
Grams Carbohydrates

2.67
Grams Sugars

4.02
Grams Fiber

173.65
Milligrams Sodium

6.86
Grams Fats

3.64
Grams Saturated Fats

false

true

2 Cups broccoli

1 tbsp butter

1 tbsp flour

1 Cup full cream milk

1/2 cup grated cheddar

1/2 teaspoon Salt, Table

1/4 teaspoon Spices, Pepper, Black

1 - 22 min Prep

1663164764

143968

Easy Difficulty

A recipe to help introduce green vegetable to picky eaters

20.00

N4HK

0.00

Lunch

122078

124677

124680

124695

111561

111284

111233

118812

74104

110494

false

Off

1.00

Prepare the spinach

5.00

Pour boiling water from the kettle over the spinach until the leaves have wilted. Do this twice if necessary.
Use a clean dishcloth to squeeze out any excess liquid from the spinach.
Chop the wilted leaves into chunks.

0.00

552591

true

Preparation

Prepare the spinach

2.00

Prepare the white sauce

15.00

Melt 1 tbsp of butter in a pan. Add the finely chopped onion and cook for 5 mins until softened.
Stir in 2 tablespoons plain flour and cook for 2 mins.
Slowly whisky in 1 cup of full cream milk. Once all milk has been incorporated, gently cook for 5 mins until the sauce has thickened.

0.00

552592

true

Cooking

Prepare the white sauce

3.00

Combine the spinach and the sauce

5.00

Add the spinach into the sauce and gently heat for about 5 minutes.
Season with salt and pepper as you work
Serve your creamed spinach!

0.00

552593

true

Preparation

Combine the spinach and the sauce

Add the spinach into the sauce and gently heat for about 5 minutes.
Season with salt and pepper as you work
Serve your creamed spinach!

0.00

5.00

4 Serves

Creamed spinach

116.30
Milligrams Magnesium

217.52
Calories Energy

241.62
Milligrams Calcium

5.29
Grams Protein

4.57
Milligrams Iron

678.77
Milligrams Potassium

7.40
Grams Carbohydrates

3.46
Grams Sugars

3.22
Grams Fiber

114.27
Milligrams Sodium

3.40
Grams Fats

1.83
Grams Saturated Fats

false

true

1 Bunch of spinach

1/2 Onion (diced)

2 tbsp Flour

1 tbsp butter

1 Cup full cream milk

1 - 25 min Prep

1663164838

143969

Intermediate Difficulty

A recipe to help introduce green vegetables to picky eaters

20.00

N4HK

0.00

Dinner

144026

124678

119225

74802

111556

119165

122083

144256

143673

111819

false

Off

1.00

Prepare the green beans

5.00

Boil a pot of water & cook the green beans in boiling water for about 2 minutes until bright green. Immediately place green beans to a bowl of ice water. Drain & dry the beans with paper towels.

0.00

552594

true

Cooking

Prepare the green beans

Boil a pot of water & cook the green beans in boiling water for about 2 minutes until bright green. Immediately place green beans to a bowl of ice water. Drain & dry the beans with paper towels.

2.00

Prepare the coating

10.00

Pour flour into one bowl, whisk egg in a second bowl, and pour breadcrumbs into a third bowl.
Coat green beans with flour, then transfer to beaten egg and coat evenly. Then, press coated green beans into breadcrumbs.

0.00

552595

true

Preparation

Prepare the coating

3.00

10.00

Heat the canola oil in a deep pot.
Fry the coated green beans in the hot oil for 3-5 minutes until golden brown. Transfer fried beans to a paper towel-lined plate to drain.

0.00

552596

true

Cooking

Heat the canola oil in a deep pot.
Fry the coated green beans in the hot oil for 3-5 minutes until golden brown. Transfer fried beans to a paper towel-lined plate to drain.

0.00

10.00

4 Serves

Crumbed green beans

0.20
Azúcar añadido

93.00
Milligrams Cholesterol

112.10
Grams Agua

37.24
Milligrams Magnesium

337.54
Calories Energy

78.05
Milligrams Calcium

8.39
Grams Protein

2.30
Milligrams Iron

288.68
Milligrams Potassium

52.19
Micrograms Food Folate

12.20
Milligrams Vitamin C

75.00
International unit Vitamin A

0.50
International unit Vitamin D

3.86
Milligrams Vitamin E

28.79
Grams Carbohydrates

4.23
Grams Sugars

3.73
Grams Fiber

140.63
Milligrams Sodium

21.63
Grams Fats

2.35
Grams Saturated Fats

false

true

200g long green beans

1/2 cup Wheat Flour, White, All-Purpose, Unenriched

2 Eggs

1 Cup of breadcrumbs

1 Cup Canola oil

1 - 25 min Prep

1663164900

144026

Easy Difficulty

15.00

N4HK

0.00

Dinner

143969

124678

119225

74802

111556

119165

122083

144256

143673

111819

false

Off

1.00

Cook the mince

9.00

Fry the onions and garlic in a large pan on medium heat.
Add the mince to the pan and cook while it turns brown. Add the meat seasoning while you work. This should take 10 - 15 mins.

0.00

552601

true

Cooking

Cook the mince

Fry the onions and garlic in a large pan on medium heat.
Add the mince to the pan and cook while it turns brown. Add the meat seasoning while you work. This should take 10 - 15 mins.

2.00

Add the tomatoes

14.00

Add the can of tomatoes to the pan and stir while the mixture cooks.
Cook for 15 minutes while the flavours infuse.

0.00

552602

true

Cooking

Add the tomatoes

Add the can of tomatoes to the pan and stir while the mixture cooks.
Cook for 15 minutes while the flavours infuse.

3.00

Cook the pasta

10.00

Heat a large pot of water and add a pinch of salt. Add the spaghetti and cook fro 10 mins until al dente.
Drain the water.
Dish some pasta on a plate and coat with a large helping of the mince and tomato mixture to serve.

0.00

552603

true

Cooking

Cook the pasta

0.00

3 Serves

Spaghetti Bolognaise

50.39
Milligrams Magnesium

247.32
Calories Energy

66.27
Milligrams Calcium

22.06
Grams Protein

3.60
Milligrams Iron

696.17
Milligrams Potassium

32.66
Micrograms Food Folate

18.92
Milligrams Vitamin C

22.17
International unit Vitamin A

0.44
International unit Vitamin D

2.61
Milligrams Vitamin E

15.25
Grams Carbohydrates

7.07
Grams Sugars

3.55
Grams Fiber

791.06
Milligrams Sodium

11.82
Grams Fats

4.03
Grams Saturated Fats

false

true

250g Lean beef mince

1 Onion

2 Cloves of garlic

1 Can of whole peeled tomatoes

1 Tbsp olive oil

1 tbsp Meat spice

1/2 tsp salt

1 - 33 min Prep

1663165142

144028

Intermediate Difficulty

A meaty, tomato flavoured pasta dish to help picky eaters eat meat.

33.00

N4HK

0.00

Family Meals

111816

144245

110481

123138

111268

120713

74105

143761

74114

124682

false

Off

1.00

Prepare the chicken

5.00

Take the small rotisserie chicken and remove all the meat from the bones with a knife and fork. Fray the the meat into smaller pieces with the fork.

0.00

553706

true

Preparation

Prepare the chicken

Take the small rotisserie chicken and remove all the meat from the bones with a knife and fork. Fray the the meat into smaller pieces with the fork.

2.00

Prepare the vegetables

15.00

Chop the onion finely.
Chop the leaks finely.
Chop the mushrooms finely.
Crush the garlic.
Add 1 Tbsp olive oil to a large pan or pot and bring to a medium heat.
Add the chopped onions, leeks, mushrooms and crushed garlic to the pot and simmer for 10 minutes.

0.00

553707

true

Cooking

Prepare the vegetables

3.00

Finish the pie filling

20.00

Add the shredded chicken to the pot with the vegetables.
Add the two cups of chicken stock and stir until it starts to simmer.
Add 1/2 cup of cream and keep stirring.
Keep the pot on the stove for 20 minutes at a low heat until the fillings becomes thick and creamy.

0.00

553708

true

Cooking

Finish the pie filling

4.00

Make the pie

45.00

Roll out the puff pastry on a counter top until it is is wide enough to cover your pie pan or oven dish twice.
Cut the pastry in half and line the bottom of the pan - it should hang over slightly at the edges.
Now pour the chicken and mushroom pie filling into the pie pan or oven dish.
Cover the filling with the 2nd piece of pastry and make sure it is sealed on the sides.
Bake in the oven for 45 minutes at 180 Degrees Celsius.

0.00

553709

true

Cooking

Make the pie

0.00

5.00

5 Serves

Chicken and mushroom pie

90.04
Milligrams Cholesterol

285.32
Grams Agua

27.86
Milligrams Magnesium

280.46
Calories Energy

27.98
Milligrams Calcium

18.91
Grams Protein

1.30
Milligrams Iron

511.16
Milligrams Potassium

19.82
Micrograms Food Folate

3.53
Milligrams Vitamin C

73.42
International unit Vitamin A

0.81
Milligrams Vitamin E

16.49
Grams Carbohydrates

10.78
Grams Sugars

1.68
Grams Fiber

231.06
Milligrams Sodium

15.78
Grams Fats

5.44
Grams Saturated Fats

false

true

1 Small rotisserie chicken

1 Pack of frozen puff pastry

3 Leeks (chopped)

1 Medium onion (chopped)

200g (1 pack) white or brown mushrooms (chopped)

2 Cloves of garlic (crushed)

2 Cups chicken stock

1 Tbsp olive oil

1/2 Cup cream

1 - 85 min Prep

1663165827

144256

Intermediate Difficulty

A delicious way to disguise healthy meat and vegetables in puff pastry for picky eaters.

80.00

N4HK

0.00

Dinner

143731

144252

122083

144185

74424

124682

143761

124680

74114

74105

false

Off

1.00

Slice the fruit

15.00

Cut the pineapple into rings - this will make it easy to cut the skin off.
Now cut the pineapple into cubes.
Slice the strawberries into pieces.
Slice the mango into pieces.
Slice the banana into pieces.
Add all the fruit into a mixing bowl and mix together gently.

0.00

553715

true

Preparation

Slice the fruit

2.00

Serve with yoghurt

4.00

Dish 1/2 cup of green yogurt into a dessert bowl. Top with 4 tablespoons of fruit salad.

0.00

553716

true