Healthy breakfasts for children 10 years old. Delicious, healthy and quick breakfasts for children. Meat croutons “For breakfast”

A nutritious and balanced diet is the key to the vigor and well-being of your growing baby. New first-graders experience significant physical and emotional stress, and they must have plenty of energy to get through the day. Thanks to a well-thought-out menu, you can treat your beloved baby with healthy and tasty dishes every day.

Breakfast for a 7 year old child

So that every morning you are not tormented by the question of what to cook for breakfast for your seven-year-old child, choose the dishes in advance and purchase the necessary ingredients. Focus on your baby’s food preferences, but don’t forget to cook something new from familiar ingredients. We offer several quick and interesting breakfast recipes for children 7 years old

Cottage cheese casserole with fruit

100 grams of low-fat cottage cheese
1 tbsp. decoys
1 egg
Sugar
Any fruit

Finely grate or chop the fruit. Mix cottage cheese in a blender, add yolk, sugar/honey, semolina and fruit and vegetable mixture. Add separately whipped whites to a fluffy foam. Place in silicone molds (fill 1/3 of the volume) and bake in the oven for 20 minutes over medium heat.

Rice pudding

30 g white rice
0.5 teaspoon of powdered sugar
200 ml milk
Berries/jam

Mix the rice and powder, pour in milk and place in a silicone mold. Remove from the oven after an hour, where the pudding should simmer at 150 degrees. Serve with jam or berries.

Syrniki

200 g low-fat cottage cheese
1 egg
1 tsp Sahara
1 tbsp. flour
2 tbsp. decoys

Mix cottage cheese, egg, sugar and semolina, form cheesecakes, roll in flour and place in a preheated oven for 10 minutes.

Afternoon snack for a 7 year old child

Breakfast time has passed, it's time to think about a light snack. Try to think in advance about what to prepare for an afternoon snack for a 7-year-old child. It is advisable to give preference to healthy afternoon snacks for a seven-year-old child, which are convenient to take with you to school, and for this, use the following recipes:

Pancakes

1 glass milk/water
1 cup flour
2 tbsp. Sahara
1 tsp soda
1 tsp vinegar
Vegetable oil
1 yolk

Mix flour, milk/water, pre-beaten yolk and sugar. Beat until smooth, add baking soda slaked with vinegar. Place pancakes with a spoon on a heated frying pan and fry on both sides in vegetable oil.

Curd cookies

250 g low-fat cottage cheese
250 g flour
100 g butter
Sugar

Beat the cottage cheese and butter with a mixer, sift the flour and slowly pour it into the resulting mixture. Let the dough rest in the refrigerator for a couple of hours. After this, pour sugar into a plate, form small round cookies from the dough and roll them in sugar on both sides. Bake in the oven for 20 minutes at 200 degrees.

Cheese Pie

50 ml milk
0.5 tbsp. butter
0.5 tbsp. decoys
1 egg
2 slices white bread without crust
20 g grated cheese

Beat milk, salt and egg until smooth, add cheese and bread to them, mix again. Pour the mixture into a baking dish and place in the oven at 180 degrees for 25 minutes.

Lunch for a 7 year old child

If your seven-year-old child is already returning home from school by lunchtime, think ahead about what you will prepare for him. A complete lunch for a growing 7-year-old child should consist of a first and second course, so that before dinner he can calmly go about his business and not feel hungry.
Soup recipes for a 7 year old child:

Potato soup

100 ml milk
200 ml water
5 g butter
200 g potatoes
1 small carrot

Finely chop the potatoes and carrots and cook, then separate from the broth and blend in a blender. Add the broth and milk to the puree and boil for a few minutes. Season with oil. You can add other vegetables if desired.

Cabbage soup

1.5 liters of water
1 carrot
80 g pearl barley
500 g white cabbage
1 onion

Rinse the pearl barley, add boiling water and cook for 20 minutes, drain the water when ready. Finely chop the cabbage and cook together with the pearl barley for 15 minutes. Finely chop the carrots and onions and simmer in oil, add to the soup and cook for another 10 minutes. You can add others if you wish.

Meatball soup

2 potatoes
1 carrot
1 onion
2 tbsp. buckwheat
200 g lean meat
2 slices of bread

Soak the bread in water, squeeze out. Make minced meat, mix with bread and form into small balls. Pour cereal, chopped potatoes, carrots and celery into boiling water. Add the meatballs and cook for another half hour.
After a light soup, it’s time to eat a hearty second course, suitable for children 7 years old:

Potato casserole

2 tbsp. milk
200 g potatoes
Vegetable oil
70 g lean meat or poultry
1 quail egg or ¼ chicken

Boil the potatoes and turn them into puree, adding milk and egg. Boil meat or poultry, cool and make minced meat. Grease a baking dish with oil, lay out some of the puree as the first layer, then the minced meat and again the puree. To create a delicious golden brown crust, brush the top of the casserole with yolk. Bake in the oven for about half an hour at 180 degrees.

Preschool children need to have breakfast, because having breakfast helps prevent excess weight in children and adolescents. And the acquired habit of eating breakfast will save you from obesity in adulthood. A child’s lack of appetite in the morning is an indicator of lack of sleep.

It doesn’t matter whether your baby has breakfast at home or in kindergarten. The main thing is that he eats! If it’s a long way to get to kindergarten, or mom’s cooking tastes better, you can eat at home. When the garden is close, and the baby is unpretentious in food, let him have breakfast in the garden. But if the baby is prone to obesity, it would be optimal to avoid double feeding (home + garden).

The daily caloric intake of preschool children is approximately 1800-2000 kcal per day (of which about 25% should be consumed for breakfast). At the same time, you need to ensure that protein foods in the diet become less compared to early age, but the proportion of carbohydrates increases. It is carbohydrates and fats that become the main sources of energy for a child 3-6 years old, which means that a preschooler should receive more vegetables, fruits and flour products. If your child attends kindergarten, rest assured: the food there is balanced and designed taking into account age standards for food components, microelements and vitamins.

It is better for children to choose gentle cooking methods when preparing breakfast (boiling, baking, stewing). You should not experiment with exotic dishes and spices.

Dry breakfasts (muesli, cereal, balls and stars - with milk or yogurt) can also be offered to your baby, but not more than twice a week: as a rule, they contain a lot of sugar and may also contain dyes. The optimal morning drink is cocoa or tea (with milk).

So, here is a detailed breakfast plan for your preschooler for the week:

Monday: milk porridge

Oatmeal is optimal, but many kids don’t really like it. Don't worry, rice, buckwheat or millet porridge are perfect for breakfast. To attract your little picky eater to the table, diversify the porridge with fresh or frozen berries (strawberries, raspberries, blueberries, currants) or pieces of pre-steamed dried fruit. For flavor, add a pinch of vanilla or cinnamon and garnish with a drizzle of sweet syrup (such as strawberry or chocolate). Don't indulge in highly allergenic nuts and honey.

WHAT TO COOK:

Milk buckwheat porridge with apple

Buckwheat – 1/2 cup
Water - 1 glass
Milk - 1 glass
Salt - 1 pinch
Sugar - 1 tbsp. l.
Apple - 1 pc.
Butter - 20 g

Cooking method:

Rinse the cereal, add water, bring to a boil. Cook for 10-15 minutes. Add milk and stir. Boil. Add salt and sugar. Cook for another 10 minutes. Wash the apple, remove peel and seeds. Grate on a fine grater. Add an apple to the porridge. When serving, season the buckwheat porridge with apples with butter.

Milk porridge from a mixture of cereals and carrots

Rice - ½ cup
Buckwheat – ½ cup
Pearl barley – ½ cup
Raisins - 2 tbsp.
Carrots - 4 pcs.
Milk – 1 glass
Butter - 2 tbsp. l.
Water - 2 glasses
Salt - to taste
Sugar - to taste

Cooking method:

Sort the grains, rinse and soak in cold water for 1-2 hours (or leave to soak overnight)
Sort and rinse the raisins. Peel the carrots and chop into strips.
Place soaked cereal (along with water) and carrots in boiling salted water and bring to a boil, then cook for 5-6 minutes. Add sugar, raisins, milk and bring to a boil again and cook the porridge over very low heat for 20-25 minutes. Serve milk porridge with butter.

Tuesday: omelet or scrambled eggs

With carrots and peas, with ham and sweet peppers, with zucchini and cheese, and even sweet apple - no child will refuse an omelette for breakfast, especially such an unusual one! Prepare an omelette from quail eggs - they contain more useful microelements than chicken eggs, and they are also less allergenic. Keep in mind that the most airy and fluffy omelette is made in the oven.

WHAT TO COOK:

Broccoli omelette

Broccoli - 100 g
Carrots - 1 pc.
Chicken egg - 3 pcs.
Milk - 3 tbsp. l.
Salt - to taste

Preparation:

Wash the carrots, then peel and cut into cubes. Wash the broccoli and divide it into florets. Cook broccoli and carrots in a double boiler for 15 minutes (to speed up the process, you can use a microwave steamer). Beat the eggs. Add milk and salt, stir. Add vegetables to the egg-milk mixture and stir. Grease a baking dish (or steamer) with oil or place foil in a steamer container. Pour the broccoli omelette into the pan and place in a steamer or oven. Cook for 30 minutes.

Boiled omelette

Chicken egg - 3 pcs.
Milk - 2/3 cup
Salt - to taste

Preparation:

Beat eggs with salt with a mixer until foamy. Add milk and beat again. Take 2 baking bags and pour the egg mixture into them. We tie the bags, but leave a little free space. Place in boiling water and, without covering with a lid, cook over medium heat for 30 minutes. After 30 minutes, take out the omelette and turn it out of the bag onto a plate.

Omelette with cottage cheese

Eggs - 2 pcs.
Cottage cheese - 100 gr.
Baby milk - ½ cup
Salt - to taste

Preparation:

Beat the eggs and add salt. Take the cottage cheese and add it to the egg mixture, then mash it there with a fork. Afterwards, beat everything again. Pour in half a glass of baby milk and stir until smooth.
Place a teaspoon of butter on a heated frying pan and pour in the omelette. When it starts to boil, stir with a wooden spatula. After 3 minutes, reduce heat and cover with a lid. Leave for another 5 minutes.

Wednesday: pasta (pasta) or milk noodle soup

Yes, and pasta too. After all, we remember that carbohydrates for breakfast are the main source of energy for a preschooler.
Almost all children love pasta. In order for them to be beneficial and not harmful, choose pasta made from durum wheat and do not overcook it - proper pasta should remain hard. Buckwheat or rice noodles can be an excellent option for replacing classic pasta.
The good thing about pasta for breakfast is that it can be prepared completely differently every week. It goes well with cheese, eggs, and vegetables. If you don't have time, you can simply boil the pasta and sprinkle grated cheese on top. Periodically on “pasta” day you can make your child milk soup with noodles.

WHAT TO COOK:

Milk vermicelli

Small vermicelli (spider web) - 1 tbsp.
Milk - 200 ml.
Butter - 5 gr.
Sugar - to taste

Preparation:

Pour vermicelli into boiling water and cook until half cooked, about 3 minutes.
Drain the pasta in a colander (do all the steps clearly and quickly so that they don’t have time to stick together). Let the milk boil and add boiled vermicelli to it. At the end of cooking, add sugar to taste and a piece of butter.

Pasta baked in cheese sauce

(for 4 servings)

Pasta – 300 g.
Cheddar cheese – 150 g.
Milk – 600 ml.
Butter – 1 tbsp.
Flour – 2 tbsp.
Nutmeg – ½ tsp.
Wheat breadcrumbs
Dried spices

Preparation:

Prepare the sauce: Heat the milk in a saucepan and melt the butter in it. Then, stirring vigorously with a whisk, slowly add flour, stirring until the sauce comes to a boil. Next, reduce the heat and continue stirring for another 4-5 minutes until the sauce is smooth. Then add the finely grated cheese, season with pepper, salt, and nutmeg and continue stirring until the cheese has melted and the sauce is completely smooth, about 5 minutes.
Meanwhile, cook the pasta until All Dente, drain. Place the pasta in deep bowls, pour generously over the sauce, season with dried spices and sprinkle with breadcrumbs. Bake in a preheated oven at 180 degrees for 10 minutes. Be sure to serve the pasta hot.

Thursday: casserole

It can be not only cottage cheese, but also meat, vegetable or cheese. The secret of its preparation is simple: just chop the desired ingredients, pour in the sauce (beaten eggs or regular sour cream will do), sprinkle with grated cheese and bake in the oven. If your child is a fan of the traditional cottage cheese version, add raisins, dates, pieces of dried fruit or marmalade to the casserole.

WHAT TO COOK:

Cottage cheese casserole with pumpkin in a slow cooker

Cottage cheese - 500 g.
Pumpkin - 400 g.
Eggs - 3 pcs.
Semolina - 1/2 cup
Sugar - 1/2 cup
Sour cream - 200 g.
Baking powder - 1 tsp.
Vanilla sugar - 1 tsp.
Butter

Preparation:

Grate the pumpkin. Can be cut into pieces. Add sugar to eggs and beat until foamy. Just beat a little, no need to get thick. Add cottage cheese to the beaten eggs and mix. Add semolina and mix. Add pumpkin, baking powder and vanilla and stir.
Grease the multicooker bowl generously with butter and sprinkle with semolina. Pour the curd mixture into a coated bowl. Set the “baking” mode for 1 hour. But don’t get it right after the end of the program. You need to leave the casserole in the “warm” mode for another 50 minutes. And only after this, the children's cottage cheese casserole with pumpkin in a slow cooker will be ready.

Rice casserole with raisins

Rice – ½ cup
Sugar – 1/4 cup
Chicken egg – 1 pc.
Raisins and dried apricots – 1 cup
Sour cream – 1 tbsp. for the “dough” and 2 tbsp. spoons for sweet sauce
Honey – 1 tbsp. l. for the sauce
Butter – for greasing the pan

Preparation:

Rinse the rice several times in cold water and boil it until half cooked. To do this, you need to pour a lot of water into the pan, boil the rice for 10-15 minutes, then drain the excess water through a colander. Rinse the dried apricots and raisins thoroughly and pour boiling water over them for a few minutes. Chop the dried apricots. Pieces of dried apricots should be made approximately the same size as raisins. Mix the egg and sugar in the container in which you will beat them. Using a mixer or whisk, beat the sugar and egg until smooth and foamy. Now you need to thoroughly mix all the ingredients: semi-boiled rice, prepared dried fruits, beaten eggs and sour cream. You need to coat the pan in which you will bake with butter. Then place the future casserole in it. We chose silicone molds with children's characters.
Bake sweet rice casserole with dried fruits in an oven preheated to 180 degrees for 30-40 minutes. Make sure that the casserole does not overheat, otherwise the burnt rice will crunch on your teeth. You can top the casserole with jam, or you can make a sweet and satisfying sauce. To do this, whisk sour cream and a spoonful of honey. The sauce is ready, pour it over the casserole and serve.

Buckwheat casserole with cottage cheese

Buckwheat -4 tbsp.
Cottage cheese - 100 g.
Chicken eggs - 2 pcs.
Sour cream - 2 tbsp.
Sugar - 2 tsp.
Breadcrumbs - for sprinkling the mold
Butter - for greasing the pan

Preparation:

Boil the crumbly buckwheat porridge in water. No added salt or sugar to it. Rub the cottage cheese through a sieve until it becomes even.
In a separate bowl, mix chicken eggs with sour cream and sugar. Divide it into two parts. Leave 2/3 in one part, 1/3 in the second.
Add grated cottage cheese and sweet sour cream and egg sauce (2/3 of the previous step) to the buckwheat porridge and mix. Grease a baking dish with butter and sprinkle breadcrumbs on top. If you don’t have them ready-made, you can quickly make them from a piece of dried bread, grating them on a fine grater. Or you can sprinkle with semolina.
Place the buckwheat-curd mixture into the mold. Pour the remaining sour cream and egg sauce on top (1/3 part).
Bake in the oven for 20 minutes at 180 degrees. Let the buckwheat casserole cool slightly, then cut into portions.
Buckwheat casserole with cottage cheese can be served with jam, sour cream or just as is, depending on the child’s preferences. And you can wash it down with a sweet compote of dried fruits or jelly made from jam.

Friday: sandwich

Yes, yes, exactly a sandwich! Prepare it correctly - then there will be no doubt about the benefits. Take a piece of grain bread rich in healthy carbohydrates or a whole grain bun, put a plastic cheese, a slice of lean ham or cooked sausage (ideally boiled meat) and complement this set with a leaf of lettuce, a slice of tomato or cucumber of your choice.

WHAT TO COOK:

Pizza sandwiches

Loaf - 1 pc.
Sausages - 5 pcs.
Tomato - 2 pcs.
Hard cheese - 100 g.
Garlic - 1 clove
Greenery
Mayonnaise

Preparation:

Cut sausages or sausage into small cubes. Cut the tomatoes into cubes too.
Chop the greens. Grate the cheese on a coarse grater, garlic (using a masher) and add mayonnaise. Mix everything. No need to add salt. Cut the loaf into slices and spread with this mixture. Place on a baking sheet. There is no need to grease the baking tray. Bake in the oven at 180 - 200 degrees for 15 minutes.

Cottage cheese sandwiches

loaf
Cottage cheese (any) - 100 g.
Hard cheese - 100 g.
Chicken egg - 1 pc.
Garlic - 2 cloves
Sausage - 100 g
Greens (chopped)

Preparation:

We rub the cottage cheese through a sieve (or take ready-made small-grain cottage cheese), add the egg and mix well. Three cheeses on a coarse grater. And send it to the curd mass. Add salt to taste, herbs, crushed garlic and mix thoroughly. Three sausages on a fine grater. Spread the resulting mixture onto the loaf slices. Place the sandwiches on a baking sheet. And put it in an oven preheated to 200 degrees for 7 minutes.

Saturday: dumplings, lazy dumplings

Most children will not refuse to enjoy this dish in the morning. Homemade dumplings with fruit or curd filling can be made in advance and stored in the freezer, using as needed. And lazy dumplings are easy to make right in the morning.

WHAT TO COOK:

Lazy dumplings

(3 servings)

Cottage cheese – 200 g.
Egg – 1 pc.
Wheat flour – 4 tbsp.
Brown sugar – 1 tbsp.
Salt - to taste

Preparation:

Place the cottage cheese in a large cup and add sugar to it. Add one chicken egg and stir the mixture. Grind the curd mixture in a blender. This is necessary so that the protein contained in the cottage cheese is better absorbed and digested. When heated during cooking, the protein in the curd thickens. And at the same time, the consistency of the mass improves significantly, the cottage cheese becomes airy and homogeneous. Add wheat flour to the resulting mass and knead the dough for lazy dumplings. If you have limited time, you can roll the dough into a sausage and cut it into equal pieces. Press the center of each piece with your finger. This action can be entrusted to a little assistant.
Place a saucepan of water over high heat. When the water boils, be sure to salt it. There is no need to overdo it so that the dumplings don’t get overcooked. After the water has boiled, carefully lower the dumplings into it.
When the dumplings appear on the surface of the water, it means they are almost ready. After this, let them cook for about 5 minutes, no more. Otherwise they may boil over. Carefully, so that the dumplings do not fall apart, use a slotted spoon to remove them from the water into a bowl. Let them cool a little. Add a little butter or sour cream to the dumplings. To decorate the dish, you can put a berry in the center of each dumpling.

Dumplings with cherries

Wheat flour – 400-500 g.
Chicken egg - 1 pc.
Kefir – 1 glass
Soda - a pinch
Cherry – 350-400 g.
Sugar

Preparation:

To prepare dumplings with cherries, you need to break an egg into a bowl and beat it. Add kefir, soda to the egg and mix. Place flour in a bowl and pour liquid into the well. Gently stir with a fork, then knead with your hands. The dough should be soft and not stick to your hands. Sprinkle the table with flour and roll out the dough using a rolling pin. Using a cup, cut out circles from the dough. Wash the cherries. Place 2-3 cherries and half a teaspoon of sugar in each circle. (If the cherries are frozen, do not defrost them). Mold the edges of the dumplings. Boil dumplings with cherries in boiling water for 5 minutes after floating or cook in a double boiler for 15 minutes. If you end up with too many dumplings, you can freeze them in portions for next time. You can also make dumplings with strawberries, dumplings with cottage cheese or dumplings with liver.

Sunday: fruit salad

Fruits are an ideal option for breakfast. Use any fresh berries and fruits you find in the refrigerator: oranges, kiwis, apples, pears, strawberries. Season the salad with low-fat sour cream or plain yogurt, and use healthy dried fruits to add a special taste.

WHAT TO COOK:

Fruit salad with cottage cheese

tangerine – 1 pc.
banana – ½ pc.
apple – ½ pc.
lemon juice – 1 tsp.
crumbly cottage cheese – 50 g.
red currants and raspberries

Preparation:

First, take a banana, peel it and cut off half of the fruit. Then we cut it lengthwise into two parts and then cut it into semicircles, no more than five millimeters thick. Then we take the tangerine, peel it and divide it into slices.
Next, we prepare the third ingredient of our salad - an apple. We cut it in half, peel it, cut out the seed pod with the seeds, and cut everything else into small cubes and sprinkle with fresh lemon juice so that the apple does not darken.
Place the prepared fruits in a serving bowl. This can be done in layers or mixed. After this, carefully place the cottage cheese on the surface of the fruit salad. Finally, we decorate the dessert with red currants and raspberries, after which it can be served. For lovers of sweet desserts, you can serve sweet cottage cheese instead of regular cottage cheese. Before eating, fruit salad for children can be mixed and combined with cottage cheese or eaten in separate pieces, enjoying the change in tastes.

Fruit salad with yogurt

Apple – 1 pc.
Tangerines – 2 pcs.
Banana – 1 pc.
Yogurt – 1 glass

Preparation:

Cut each fruit or divide it into small pieces. You can add some steamed raisins. The size of the pieces of fruit is determined based on the age of the child: small crumbs definitely need to cut all the fruits as finely as possible, while it is useful for older children to be given medium-sized pieces in order to develop the chewing muscle.
Then pour yogurt over the fruit. You can replace yogurt with an equal amount of sour cream - it will also turn out very healthy and tasty! Mix the fruit salad thoroughly. You don’t have to add sugar - it’s not that healthy for a child’s body. The presence of banana and raisins will add sweetness to the salad.

Video: Children's menu. Delicious and healthy breakfast for a child

1. Many children do not like oatmeal porridge. Or maybe you just don’t know how to cook it? Nothing could be easier! Pour 100 g into a saucepan. oatmeal, pour 150 ml. water, bring to a boil and cook for 5 minutes. Remove the pan from the heat, add 200 ml. milk, sugar to taste, wrap the pan in a warm towel and leave to simmer for 15 minutes. Season the finished porridge with butter, place on plates and garnish with pieces of fresh fruit - bananas, apples, oranges. A couple of fresh mint leaves will add color to your porridge and improve digestion.

2. Oatmeal with apples and cinnamon- another very tasty and healthy dish for children's breakfast. Pour 150 g into the pan. oatmeal, add 200 ml. apple juice, 200 ml. milk, sugar to taste. Stirring constantly, bring to a boil, reduce heat and simmer for 5 minutes. Remove the saucepan from the heat, wrap it in a warm towel and let simmer for another 5 - 10 minutes. Peel two apples and cut into thin slices. Add apples, ½ teaspoon of ground cinnamon and 70 ml to the prepared hot porridge. cream. Mix thoroughly and serve.

3. Delicious millet porridge with cottage cheese and raisins Your child will surely like it. Sort and thoroughly rinse one glass of millet, place in a saucepan, add a liter of water, bring to a boil and cook covered over low heat for 15 minutes. Remove from heat and drain water. In a separate saucepan, boil a glass of milk, pour it into the pan with millet, add 50 g. butter, salt and sugar to taste, cover and cook over low heat for 30 minutes. Make sure that your porridge does not boil, but only simmers. Rinse a handful of raisins or any other dried fruit thoroughly and soak in warm water for 30 minutes. Drain the water. Remove the finished porridge from the heat, add raisins and 200 gr. cottage cheese. Mix thoroughly, cover the pan with a lid, wrap in a towel and leave to simmer for 20 minutes. Of course, not many people will be able to prepare such porridge in the morning on weekdays, but anyone can pamper their child with this dish on the weekend!

4. On weekends, you can pamper your child with delicious semolina– a very satisfying and healthy old Russian dish. Mix two glasses of thick yogurt with 2 tbsp. spoons of liquid honey and a pinch of salt. Pour a glass of semolina into the resulting mixture, mix thoroughly and leave to swell at room temperature for 2 - 3 hours. When the cereal swells well, add one egg and soda on the tip of a knife. Mix everything thoroughly and pour the resulting dough into a greased baking dish. Water your manna with 3 tbsp. spoons of butter and bake in an oven preheated to 180⁰ for 30 minutes until golden brown. Serve manna hot or cold, flavoring it with sour cream, honey or jam.

5. Bright and healthy cutlets with carrots Your child will definitely like them, just form them in the form of funny animal figures. These cutlets can be prepared in advance and quickly fried in the morning. Peel and finely grate four carrots. Add ½ cup semolina, 1 tbsp. a spoonful of chopped parsley, salt to taste, mix thoroughly and knead the minced meat a little with your hands so that the carrots release juice. Form cutlets from the resulting mass and fry them in vegetable or ghee for 10 minutes on each side. Serve with sour cream.

6. Another very bright option for a children's breakfast is fried eggs in sweet pepper. Sweet bell peppers contain a large number of important microelements and vitamins, and eggs will saturate your child’s body with fats, proteins and carbohydrates. Wash, seed and drain one red and one yellow bell pepper. Cut one circle two centimeters thick from each pepper. Heat 1 tbsp in a frying pan. spoon of vegetable oil and quickly fry the pepper slices for one minute on each side. Pour one egg into the center of each circle, being careful not to damage the yolk. Cook covered for 2 minutes. Transfer to a plate, season with salt and garnish with a sprig of dill.

7. Children also really like lazy dumplings. Knead the dough from 500 gr. cottage cheese, 5 tbsp. spoonful of flour, one egg, 3 tbsp. spoons of sugar and a pinch of salt. Knead until the dough stops sticking to your hands. Roll out the finished dough into a long thin rope and cut crosswise into small pieces. Boil in lightly salted boiling water for two minutes. Serve with sour cream, jam and pieces of fresh fruit.

8. Appetizing and fragrant apples with cottage cheese not only tasty and healthy, but will also delight your child with their bright appearance. Rub 200 g through a sieve. fresh cottage cheese. Beat one egg yolk until white with 1 tbsp. a spoonful of sugar and a pinch of vanillin. Combine the cottage cheese with the yolk and mix thoroughly. Wash four red apples thoroughly. Using a sharp knife, cut off the top third of each apple to create a cap. Using a teaspoon, carefully remove the center of each apple. Fill the apples with the curd mixture, cover with lids and place in a baking dish. Bake in an oven preheated to 180⁰ for 10 minutes. Serve with sour cream or jam.

9. It’s not at all difficult to prepare cottage cheese with honey and nuts. Fry three tablespoons of hazelnuts in a dry frying pan for 3 minutes, then add 2 tbsp. spoons of honey and fry, stirring frequently for another minute. Cool and chop into coarse crumbs with a sharp knife. Mash 500 gr with a fork. cottage cheese, pour 3 tbsp. spoons of honey and sprinkle with the resulting nut crumbs. Serve with half an apple and whole grain bread.

10. Amazingly delicious banana milk is prepared in just a couple of minutes! Serve it with some good whole grain bread and you have a complete kids' breakfast in no time. And don't be afraid to experiment with this cocktail. Milk can be replaced with natural drinking yogurt, and instead of bananas, use any soft fresh fruits and berries. Place one banana cut into small pieces into a blender bowl, add 1 tbsp. spoon of sugar, 350 ml. milk and a drop of vanilla essence. Whisk until smooth and serve immediately. What could be simpler?

Mothers often face the question of what to cook for breakfast for their children. Both preschoolers and schoolchildren are often picky eaters. They turn away with disgust from a plate of oatmeal and turn up their noses at cottage cheese. What to do in this case? Of course, come up with new dishes, imagine and experiment.

Many mothers, due to lack of time, follow the lead of their children and give them the right to make independent choices. Those, without thinking twice, most often have breakfast with cereal drenched in milk or prefer not to have breakfast at all. It is important to choose and prepare the right foods for breakfast for children that are well digestible, do not cause a feeling of heaviness, and fill the child’s body with the vitamins and microelements it needs.

Dishes made from cereals, eggs, cottage cheese, milk are just what you need, and vegetables, fruits and herbs added to them during the cooking process not only fill the prepared dishes with new tastes, but also make familiar dishes almost unrecognizable. There are a lot of options for healthy and tasty combinations. You have a great opportunity to verify this by preparing breakfast for children from the recipes we offer.

Oatmeal with fruits and nuts

Ingredients:
1 stack oatmeal,
1 stack water,
1 stack milk,
1 stack finely chopped fruits
2 tbsp. chopped walnuts,
1 tbsp. butter,
salt, sugar - to taste.

Preparation:
Pour oatmeal into boiling water, add salt and sugar to taste and cook for 5-7 minutes. Then pour in hot milk and cook the porridge until done. Add butter, finely chopped fruits and nuts to hot oatmeal and stir.

Meat croutons “For breakfast”

Ingredients:
½ sliced loaf,
350 g minced meat,
1 onion,
150 g cheese,
100 g butter,
50 g milk,
dill, salt and ground black pepper - to taste.

Preparation:
Chop the onion and dill, add the minced meat and mix well. Add milk, salt, spices to the mixture and mix again. Cut the loaf into slices. Grease each slice with a thin layer of butter, place the minced meat on top (it should extend slightly beyond the edges, since its volume will decrease slightly during baking). Line a baking tray with baking paper, place croutons on it, sprinkle with grated cheese and place in a preheated oven for 15 minutes.

Curd sandwiches with kiwi

Ingredients:
10 slices of white bread,
250 g cottage cheese,
1 egg,
50 g hard cheese,
2 tbsp. Sahara,
2 kiwis.

Preparation:
Grind the cottage cheese with sugar and egg. Place the curd mixture on slices of white bread and distribute it evenly over the entire surface. Grate the cheese on a fine grater and sprinkle it on the sandwiches. Place them on a baking sheet and in an oven preheated to 200ºC for 20 minutes. While the sandwiches are baking, peel the kiwi and cut into slices. Place 1-2 kiwi slices on the finished sandwiches and serve.

Semolina porridge with apples

Ingredients:
250 g semolina,
1 liter of milk,
200 g apples,
25 g butter,
1 tsp Sahara,
cinnamon - on the tip of a knife.

Preparation:
Pour semolina into boiling milk and, stirring, cook for 10 minutes. Grate the apples on a fine grater, add to the porridge, season with butter and cook for 7 minutes. Place the finished porridge on plates, sprinkle with cinnamon and sugar.

Pizza sandwiches

Ingredients:
1 loaf,
5 sausages,
2 tomatoes
100-150 g hard cheese,
1 clove of garlic,
greens, mayonnaise.

Preparation:
Cut the sausages and tomatoes into small cubes, chop the herbs, grate the cheese on a coarse grater, pass the garlic through a press, add mayonnaise. Cut the loaf into thin slices, spread each slice with the prepared mixture and place on a baking sheet. Bake sandwiches in the oven at 180-200ºC for 15 minutes.

Rice porridge with pumpkin and raisins

Ingredients:
100 g rice,
30 g ghee,
70 g pumpkin,
20 g raisins,
salt - to taste.

Preparation:
Soak the washed rice in warm salted water for 1 hour. Cut the pumpkin, remove the skin and seeds and cut into thin slices. Dissolve some of the melted butter in a wide saucepan, add pumpkin pieces, raisins, add rice and salt. Pour boiling water over all this so that it covers the top layer of rice, then cover the pan with a lid and cook the porridge in the oven. Serve the porridge on a plate, covering it with pumpkin pieces.

Millet porridge with prunes and walnuts

Ingredients:
1 stack millet,
2 stacks water,
½ cup finely chopped prunes,
2-3 tbsp. chopped walnuts,
20 g butter,
¼ tsp. salt,
1.5 tbsp. Sahara.

Preparation:
Wash the prunes, remove the seeds, and finely chop the pulp. Place it in a saucepan, cover with cold water and cook for 5-7 minutes over low heat. Then add the washed millet, add sugar, salt and cook the porridge over low heat for 45 minutes until cooked. 5-7 minutes before the end of cooking, add chopped walnut kernels to the porridge. Season the finished hot porridge with butter and stir.

Milk porridge with carrots “Friendly Company”

Ingredients:
½ cup rice,
½ cup buckwheat,
½ cup barley,
2 tbsp. raisins,
4 carrots,
1 stack milk,
2 tbsp. butter,
2 stacks water,
sugar, salt - to taste.

Preparation:
Sort, rinse and soak the cereal in cold water for 1-2 hours or overnight. Sort and rinse the raisins too. Peel the carrots and chop into strips. Place soaked cereal (along with water) and carrots in boiling salted water, bring to a boil and cook for 5-6 minutes. Then add sugar, raisins, milk, bring to a boil again and cook over low heat for 20-25 minutes. Serve the finished porridge to the table by adding a piece of butter.

Thin cheese pancakes with herbs

Ingredients:
500 ml milk,
2 eggs,
1.5 stack. flour,
100-150 g cheese,
2 tbsp. Sahara,
vegetable oil,
greens and salt - to taste.

Preparation:
Add eggs, sugar, salt to milk and mix. Then add flour and mix everything well again so that there are no lumps. Add finely chopped herbs and grated cheese, stir, then pour in 1-2 tbsp. vegetable oil. Fry the cheese pancakes with herbs in a heated frying pan with vegetable oil on both sides.

Pancakes "Zebra"

Ingredients:
1 stack flour,
2 stacks milk,
1 egg,
2 tbsp. cocoa,
2 tbsp. Sahara,
1 tsp vanilla sugar,
1 pinch of salt.

Preparation:
In a deep bowl, combine eggs, flour, sugar, vanillin and beat everything well. Divide the finished dough in half. Add cocoa powder to one part and stir until it is completely dissolved. Pour white dough into the pan with a ladle and spread it over the surface; do not put the pan on the heat yet. Pour the chocolate dough into a bowl with a spout. Pour a little chocolate batter onto the white pancake in a circular motion and place the pan on the heat and fry as usual, about 2 minutes on each side. On one side the pancakes turn out white, and on the other they are striped. Roll the pancakes into a white tube and serve with sour cream, jam or honey.

Semolina pancakes with honey

Ingredients:
250 g semolina,
125 g honey,
2 eggs,
40 g butter,
150 g jam,
1 stack water.

Preparation:
Boil water with honey and add 5 g of oil. Then add semolina in a thin stream, stirring continuously, cover the pan with a lid and set aside on the edge of the stove for 5 minutes. Then add the eggs, beat well and spoon the resulting mass into a preheated frying pan with melted butter. Fry the pancakes on both sides until crispy, and when serving, pour over the jam.

Banana pancakes

Ingredients:
3 bananas,
1 stack kefir,
1 stack flour,
1 egg,
½ tsp. soda,
salt, sugar - to taste.

Preparation:
Mash the bananas, add salt and sugar to them and mix well. Add soda to kefir and mix too. Add kefir to the banana mixture, add flour and beat with a blender. Fry banana pancakes over low heat in a preheated frying pan with vegetable oil on both sides.

Egg Noodle Casserole with Apples

Ingredients:
500 g egg noodles,
3 carrots,
3 large sweet apples,
5 eggs
1 tsp lemon juice,
100 ml vegetable oil,
3 tbsp. Sahara,
5 g ground ginger,
5 g ground cinnamon,
salt - to taste.

Preparation:
Boil water, add salt, add noodles and cook until done. Then drain in a colander, let the water drain, place in a saucepan and add butter. Grate the carrots on a coarse grater. Peel and core the apples and grate them on a coarse grater. Then sprinkle them with lemon juice. Mix noodles, carrots, apples and eggs, add 3 tbsp. vegetable oil, salt, sugar and spices. Grease a baking dish with butter and place noodles with apples and carrots in it. Bake the dish in an oven preheated to 180ºC for 25 minutes.

Curd sticks with greens

Ingredients:
500 g cottage cheese,
1 bunch of green onions,
1 tbsp. celery,
1 stack flour,
½ tsp. salt,
2 tbsp. Sahara,
2 eggs.

Preparation:
Mix flour, salt, sugar and yolks with cottage cheese, onions and herbs until a homogeneous mass is formed. Place the finished dough in the refrigerator for 15-20 minutes, then take it out, roll it out, cut it into sticks measuring 1.5x5 cm and fry in oil. Serve with sour cream.

Cottage cheese with cheese and sour cream

Ingredients:
500 g cottage cheese,
½ cup wheat flour,
120 g cheese,
4 eggs,
100 g butter,
⅔ stack. sour cream,
sugar and salt - to taste.

Preparation:
Mash the cottage cheese and grate the cheese. Combine the prepared cottage cheese and cheese, add the yolks, half the flour, sugar, salt and mix thoroughly. Divide the resulting mass into curds, bread them in the remaining flour and fry them on both sides in butter. Serve with sour cream.

Egg soufflé

Ingredients:
2 eggs,
200 g milk,
5 g butter,
25 g vanilla crackers,
10 g sugar,
1 g salt.

Preparation:
Crush the crackers. Grind the yolks with sugar and crushed breadcrumbs. Beat the whites into a strong foam and carefully mix with the mashed yolks. Grease a deep frying pan with oil, sprinkle with breadcrumbs and pour the egg mixture into it. Bake the soufflé in the oven at low temperature. To prevent it from burning, cover the top with foil. Serve the finished soufflé immediately after baking with a glass of milk.

Egg roll with rice

Ingredients:
3 eggs,
100 g milk,
30 g flour,
30 g butter,
2 g salt.
For minced meat:
50 g rice,
20 g green onions,
½ boiled egg.

Preparation:
Grind the egg yolks with flour, add milk and beat. Add separately whipped whites to a fluffy foam. Grease a frying pan with oil and pour the prepared mixture into it and bake in the oven. To prepare the minced meat, boil the rice, chop the green onions and lightly fry in oil. Finely chop the egg. Mix everything until smooth. Place minced rice on the prepared baked egg layer and wrap it in the form of a roll. The egg roll can also be prepared with minced cabbage or carrots and eggs.

Omelette with apple and vegetables

Ingredients:
4 eggs,
1 onion,
½ cup finely chopped white cabbage,
1 stack milk,
1-2 tbsp. butter,
chopped herbs and salt - to taste.

Preparation:
Cut the onion into small cubes, peel the apple and grate it. In a well-heated frying pan, fry the onion and cabbage until golden brown, add the apple, pour in 2-3 tbsp. hot water and simmer for 3-4 minutes under the lid. In a separate bowl, beat the eggs with milk and pour the omelette mixture into the frying pan over the fried mixture, cover the frying pan with a lid and fry the omelette until done. Serve to the table, sprinkled with chopped herbs.

Omelet rolls “Pink clouds”

Ingredients:
5-6 tomatoes,
1 stack milk,
3 eggs,
½ cup flour,
parsley, salt to taste.

Preparation:
Peel and rub the tomatoes through a sieve, add milk, eggs, salt and enough flour to make the dough a little thicker than for pancakes. Fry the omelettes in a small frying pan, sprinkle them with finely chopped parsley and roll them into rolls.

Carrot cheesecakes “Zaykina Joy”

Ingredients:
500 g soft cottage cheese,
1 egg,
1 carrot,
2 tbsp. decoys,
1.5 tbsp. Sahara,
salt - to taste.

Preparation:
Place cottage cheese in a deep bowl, add eggs, semolina, salt, sugar and mix. Add finely grated carrots to the prepared curd mass, make flat cakes, roll them in flour and fry over low heat. You can serve it with sour cream or honey.

Rice charlotte

Ingredients:
boiled rice,
apples,
butter,
1 egg,
2 tbsp. Sahara.

Preparation:
Add sugar, butter, egg to the rice and mix well. Peel the fruit and cut into slices. You can add them directly to the rice and mix, or you can put the rice on a baking sheet, and on it - a layer of apples and another layer of rice. Place the baking sheet with the charlotte in an oven preheated to 180ºC and bake until done.

Prepare bright, tasty and healthy dishes for breakfast for children, let their every day begin with joy and be unforgettable!

Larisa Shuftaykina

1. Many children do not like oatmeal porridge. Or maybe you just don’t know how to cook it? Nothing could be easier! Pour 100 g into a saucepan. oatmeal, pour 150 ml. water, bring to a boil and cook for 5 minutes. Remove the pan from the heat, add 200 ml.milk, sugar to taste, wrap the pan in a warm towel and leave to simmer for 15 minutes. Season the finished porridge with butter, place on plates and garnish with pieces of fresh fruit - bananas, apples, oranges. A couple of fresh mint leaves will add color to your porridge and improve digestion.

2. Oatmeal with apples and cinnamon is another very tasty and healthy dish for children's breakfast. Pour 150 g into the pan. oatmeal, add 200 ml. apple juice, 200 ml. milk, sugar to taste. Stirring constantly, bring to a boil, reduce heat and simmer for 5 minutes. Remove the saucepan from the heat, wrap it in a warm towel and let simmer for another 5 - 10 minutes. Peel two apples and cut into thin slices. Add apples, ½ teaspoon of ground cinnamon and 70 ml to the prepared hot porridge. cream. Mix thoroughly and serve.

3. Your child will surely like delicious millet porridge with cottage cheese and raisins. Sort and thoroughly rinse one glass of millet, place in a saucepan, add a liter of water, bring to a boil and cook covered over low heat for 15 minutes. Remove from heat and drain water. In a separate saucepan, boil a glass of milk, pour it into the pan with millet, add 50 g. butter, salt and sugar to taste, cover and cook over low heat for 30 minutes. Make sure that your porridge does not boil, but only simmers. Rinse a handful of raisins or any other dried fruit thoroughly and soak in warm water for 30 minutes. Drain the water. Remove the finished porridge from the heat, add raisins and 200 gr. cottage cheese. Mix thoroughly, cover the pan with a lid, wrap in a towel and leave to simmer for 20 minutes. Of course, not many people will be able to prepare such porridge in the morning on weekdays, but anyone can pamper their child with this dish on weekends!

4. On weekends, you can pamper your child with delicious manna - a very filling and healthy old Russian dish. Mix two glasses of thick yogurt with 2 tbsp. spoons of liquid honey and a pinch of salt. Pour a glass of semolina into the resulting mixture, mix thoroughly and leave to swell at room temperature for 2 - 3 hours. When the cereal swells well, add one egg and soda on the tip of a knife. Mix everything thoroughly and pour the resulting dough into a greased baking dish. Water your manna with 3 tbsp. spoons of butter and bake in an oven preheated to 180⁰ for 30 minutes until golden brown. Serve manna hot or cold, flavoring it with sour cream, honey or jam.

5. Your child will definitely like bright and healthy cutlets with carrots, just shape them in the form of funny animal figures. These cutlets can be prepared in advance and quickly fried in the morning. Peel and finely grate four carrots. Add ½ cup semolina, 1 tbsp. a spoonful of chopped parsley, salt to taste, mix thoroughly and knead the minced meat a little with your hands so that the carrots release juice. Form cutlets from the resulting mass and fry them in vegetable or ghee for 10 minutes on each side. Serve with sour cream.

6. Another very bright option for a children's breakfast is fried eggs in sweet pepper. Sweet bell peppers contain a large number of important microelements and vitamins, and eggs will saturate your child’s body with fats, proteins and carbohydrates. Wash, seed and drain one red and one yellow bell pepper. Cut one circle two centimeters thick from each pepper. Heat 1 tbsp in a frying pan. spoon of vegetable oil and quickly fry the pepper slices for one minute on each side. Pour one egg into the center of each circle, being careful not to damage the yolk. Cook covered for 2 minutes. Transfer to a plate, season with salt and garnish with a sprig of dill.

7. Children also really like lazy dumplings. Knead the dough from 500 gr. cottage cheese, 5 tbsp. spoonful of flour, one egg, 3 tbsp. spoons of sugar and a pinch of salt. Knead until the dough stops sticking to your hands. Roll out the finished dough into a long thin rope and cut crosswise into small pieces. Boil in lightly salted boiling water for two minutes. Serve with sour cream, jam and pieces of fresh fruit.

8. Appetizing and aromatic apples with cottage cheese are not only tasty and healthy, but will also delight your child with their bright appearance. Rub 200 g through a sieve. fresh cottage cheese. Beat one egg yolk until white with 1 tbsp. a spoonful of sugar and a pinch of vanillin. Combine the cottage cheese with the yolk and mix thoroughly. Wash four red apples thoroughly. Using a sharp knife, cut off the top third of each apple to create a cap. Using a teaspoon, carefully remove the center of each apple. Fill the apples with the curd mixture, cover with lids and place in a baking dish. Bake in an oven preheated to 180⁰ for 10 minutes. Serve with sour cream or jam.

9. It’s not at all difficult to prepare cottage cheese with honey and nuts. Fry three tablespoons of hazelnuts in a dry frying pan for 3 minutes, then add 2 tbsp. spoons of honey and fry, stirring frequently for another minute. Cool and chop into coarse crumbs with a sharp knife. Mash 500 gr with a fork. cottage cheese, pour 3 tbsp. spoons of honey and sprinkle with the resulting nut crumbs. Serve with half an apple and whole grain bread.

10. Amazingly delicious banana milk is prepared in just a couple of minutes! Serve it with some good whole grain bread and you have a complete kids' breakfast in no time. And don't be afraid to experiment with this cocktail. Milk can be replaced with natural drinking yogurt, and instead of bananas, use any soft fresh fruits and berries. Place one banana cut into small pieces into a blender bowl, add 1 tbsp. spoon of sugar, 350 ml. milk and a drop of vanilla essence. Whisk until smooth and serve immediately. What could be simpler!