Fast food doesn't have to be unhealthy - these nutritious recipes are great for you and your toddler.
Chicken, lemon & coriander dhal
Dhal is a real favourite with children as it is sweet and tasty, yet mild
Serves 2 adults & 2 toddlers
PREP TIME: 10 minutes
COOK TIME: 30 minutes
1⁄2 medium onion, chopped
1 tbsp sunflower oil
250g chicken breast, chopped into bite-size pieces
1⁄2 tbsp Sainsbury’s garam masala powder
250ml low-salt vegetable stock (eg Kallo)
1⁄2 x 50g sachet creamed coconut
1 x 410g tin Sainsbury’s green lentils in unsalted water, drained and rinsed
1⁄2 tbsp Sainsbury’s tomato purée
100g Sainsbury’s mixed frozen vegetables
Juice of 1⁄4 lemon
10g coriander, finely chopped
Naan breads, tzatziki and lemon wedges, to serve
- In a large pan, gently fry the onion in the oil over a medium heat for 5 minutes until tender and turning golden. Stir in the chicken and fry for a further 5 minutes.
- Add the garam masala, followed by the stock, coconut, lentils and tomato purée. Stir well until the coconut has completely melted. Add the vegetables and mix. Simmer gently for 15 minutes.
- When ready, stir in the lemon juice and coriander. Serve with a warmed naan bread, a spoonful of tzatziki and a lemon wedge.
For toddlers
The dhal is dairy and wheat-free, which can be useful for children who have been diagnosed with an intolerance.
Tuna quesadillasThis is a tasty, fun meal for young toddlers experimenting with finger food
Serves 2 adults & 2 toddlers
PREP TIME: 10 minutes
COOK TIME: 15 minutes
x pack of 8 large flour tortilla wraps
300g Sainsbury’s English mature Cheddar (full fat), grated
3 large carrots, peeled and grated
2 x 230g pots Sainsbury’s chunky salsa
1 x 400g tin Sainsbury’s skipjack tuna in spring water, drained
2 ripe avocados, sliced
600g coleslaw, to serve (optional)
- Preheat the oven to 100ºC, fan 80ºC, gas 1⁄4. Heat a griddle pan over a medium heat while you assemble your quesadillas.
- Lay out a tortilla and sprinkle one half with a little Cheddar, carrot, a spoonful of salsa, some tuna, sliced avocado, then a little more Cheddar. Fold the other half of the wrap over the filling and press down lightly.
- Place in the hot griddle pan, or heavybased frying pan, for 2-3 minutes per side until toasted and melting. Keep warm in the oven whilst you griddle the rest. Cut into triangles and serve with coleslaw, if liked.
For toddlers
If you prefer, you can always take out the tuna from the quesadillas and replace with ham or cooked chicken strips, or choose
to keep them vegetarian if you prefer.
Cheddar, bean & spinach burgers with a sweet baby gem salad
These burgers freeze well so will make a great standby supper
Serves 2 adults & 2 toddlers
PREP PIME: 15 minutes
COOK TIME: 15 minutes
4 slices stale white bread, crusts removed
1 x 410g tin Sainsbury’s butter beans, drained and rinsed
1 egg, beaten
100g Sainsbury’s frozen spinach, defrosted, water squeezed out and roughly chopped
1 tsp Sainsbury’s dried thyme
50g Sainsbury’s mature Cheddar (full fat), grated
1⁄2 clove garlic, crushed
A pinch of ground nutmeg
2 tbsp olive oil
Crusty bread, to serve
For the baby gem salad
2 baby gem lettuces
125g cherry tomatoes
2 tbsp crème fraîche
1⁄2 tbsp mayonnaise
1⁄2 tbsp fresh pesto
juice of 1⁄2 lemon
- In a blender, whizz the bread into breadcrumbs, tip into a bowl and set aside. Pulse the beans and tip out into another bowl, adding the egg, spinach, thyme, Cheddar, garlic, nutmeg and seasoning. Stir in half the breadcrumbs.
Shape into 4 burgers (2 large, 2 small) and coat with the remaining breadcrumbs.
- Wash and shred the baby gems and halve the tomatoes. Combine the crème fraîche, mayonnaise, pesto and lemon juice in a jug. Mix the lettuce and tomatoes in a salad bowl and drizzle over the dressing.
- Heat the oil in a frying pan. add the burgers and fry for 2-3 minutes on each side, or until they turn golden. Remove and keep warm. Serve the burgers with the salad and crusty bread.
Quick-cook saffron, pea & basil risotto
A light risotto with a subtle flavour
Serves 2 adults & 2 toddlers
PREP TIME: 10 minutes
COOK TIME: 15 minutes
2 x 250g packs Riso Gallo Saffron Risotto Pronto Milanese
200g Sainsbury’s petit pois, frozen
25g Sainsbury’s English unsalted butter
1 lemon, zested
15g basil, finely shredded
3 tbsp grated parmesan
Crusty ciabatta bread and rocket, to serve
- Tip the rice into a large pan containing 1.2 litres of water. Bring to the boil, reduce to a simmer and cook for 12 minutes, stirring in the petit pois after 8 minutes. Remove from the heat and stir in all other ingredients.
- Serve with warm ciabatta and (for adults only) a little rocket on top of the risotto.
For babies
Lightly blend the risotto with a little extra water and omit the parmesan to make a tasty purée.
