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Picky Eater Dinner Options

Macaroni and Cheese Muffins

If your children love macaroni and cheese, try this new twist on one of their favorite meals. Use your family’s favorite types of milk and cheese to tailor this to their liking. This makes about 12 muffins.

For the muffins

  • ½ cup unsalted butter
  • ¼ cup whole wheat or all-purpose flour
  • 1 pound elbow macaroni
  • 5 cups milk (whichever your family typically uses)
  • 1½ pound sharp cheddar cheese, either grated or pre-shredded (you can substitute your choice of cheese)
  • ½ cup grated Parmesan cheese
  • 1 tsp salt
  • ½ tsp ground pepper

For the topping

  • 4 tbsp unsalted butter, melted
  • ½ cup panko bread crumbs
  • ¼ cup grated Parmesan cheese

Preheat the oven to 350°F. Grease a 12-cup muffin pan with butter or spray it with a butter spray, then dust it with flour, tapping out the excess flour. Cook macaroni according to package directions. Drain the pasta, saving one cup of the cooking water for later.  In a saucepan, melt the butter and stir in the flour. Stir constantly until the mixture is lightly browned. Slowly add the milk and raise the heat to bring the sauce to a boil. Reduce the heat and allow the sauce to simmer and thicken for about three minutes. Add the cheeses, salt and pepper to the sauce mixture and stir it until it is smooth.  Remove the sauce from the heat and add the macaroni. Stir it until the cheese sauce coats all the noodles. Cover the mixture to keep it warm.  For the topping, combine the melted butter, bread crumbs and Parmesan cheese.  Fill each muffin cup with the macaroni mixture, and then sprinkle each with the topping. Bake the muffins for about 15 minutes or until the tops are golden brown. Let the muffin pan cool completely, and then refrigerate the whole pan for up to 24 hours.  When you are ready to serve your macaroni muffins, just reheat them in a 350 °F oven or the microwave.  For added nutrition, you can add some ground flax seed, chopped broccoli or finely sliced carrots.


Ham or Turkey and Cheese Croissants

You can serve this simple dinner recipe with a side salad or mixed vegetables.

  • 1 can of croissant rolls
  • Deli ham or turkey slices
  • Shredded or sliced cheese

Open the container of croissant rolls and separate them. Layer each croissant with a slice of ham or turkey and your cheese of choice. Roll up the croissants and bake them as instructed on the packaging.  These also make great after-school snacks and easy lunches.


Superhero Green Power Juice

In a hurry? This sweet green juice has lots of vitamins and makes a good pre-practice dinner or a great breakfast. Use a blender or juicer to combine the ingredients into a quick, healthy meal.

  • 1 handful kale
  • 1 handful spinach
  • 1 pear, cut into small pieces
  • 1 apple, cored and sliced into small pieces
  • 1 medium banana
  • 1 cup strawberries or raspberries
  • Juice from 1 lemon (or ½ an unpeeled lemon if you are using a juicer)

If your children have a strong aversion to anything green, you can use more strawberries or raspberries or add some blueberries.