5 One-pot Dishes For Kids

Both children and adults may get tired of the same dishes served time and time again and need variety at the dining table. However, the daily life of the family can be busy, and trying new recipes may not be on top of parents ’minds. Likewise, if a child in the family is picky about food, planning meals can be challenging. If you’re looking for easy, healthy and tasty recipes, the five in one dishes we’ve shared today are great options to try.

In addition to containing healthy and nutritious foods, these meals are designed to be quick and easy to prepare. And since the food is prepared in one pot, there is little counter to cooking!

5 one-pot dishes for children

There are countless variations of the dishes in one pan, but with the following recipes, you will make warm dishes specifically suitable for cold autumn bridges.

1. Lentil soup with vegetables

• Rinse 250 grams of lentils and cook them on low heat for 20 minutes with a large onion, two small zucchini, three large carrots and three potatoes.
• Add a handful of cabbage, chard or spinach for five minutes before the lentils are cooked.
• Lift the pan off the stove and finish the soup with parsley, salt and pepper.

2. Gnocchi with pumpkin and vegetables

• Melt in a saucepan a pinch of butter and chop into small pieces 280 grams of pumpkin and one red pepper.
• Lift the ingredients into a saucepan and add sage, garlic clove and a pinch of salt. Cook until mixture is soft.

• Add 5 deciliters of chicken broth and 280 grams of larch or leaf chard. Simmer on low heat for four minutes.
• Add a packet of fresh gnocchi to the pan.
• When the gnocchi are ripe, add the grated cheese to the set. The food is ready to be served when the cheese has melted and bubbles.

3. Beetroot-pumpkin seed soup

• Wash, peel and chop three raw beets.
• Slice the onion and saute it until golden brown in a small amount of oil. Add the garlic.
• Add the beets, a spoonful of pumpkin seeds, a teaspoon of turmeric and salt to taste.
• Pour enough water into the pot to cover the ingredients. Cook for 20 minutes.
• Serve the soup hot or cold.

4. Chicken-vegetable soup

• Chop one carrot and 280 grams of green beans.
• Cut three chicken breasts into pieces and fry them in two teaspoons of oil.
• Add two slices of leek and fry until the chicken has a golden brown color on its surface.
• Finally, add the chopped vegetables and 5 deciliters of vegetable broth and cook on low heat for 20 minutes.

5. La Rioja potatoes

• Fry in a saucepan over low heat two chopped onions and three cloves of garlic.
• When the onion begins to brown, add the slices of chorizo ​​sausage to the set. Be sure to remove the rind from the sausage.
• Add the washed, peeled and sliced ​​potatoes.
• Season with salt, pepper and bay leaf, stir and cook for a few more minutes.
• Cover the potatoes and chorizot with water and cook for about half an hour.