Tricking your kids into eating healthy can be a struggle for parents. And finding new and creative ways to fit in fruits and vegetables without getting caught only gets more difficult.

Certified food managers experienced in preparing food for children with special food needs from Tierra Encantada, the leader in Spanish Immersion Early Education developed a variety of recipes that are kid and allergy friendly, nutritious, culturally diverse and easy to make for multiple children. Read on for three great recipes!


A chicken-y spin on the traditional Latin American favorite, Picadillo!


- 1 pound chicken breast

- 1 onion

- 1 green pepper

- 1 red pepper

- 2 Potatoes

- 3 cloves of garlic

- 1 can of tomato sauce

½ cup of chicken broth

- 1/3 cup lemon juice 

- 1/4 teaspoon ground cumin

- 1 bunch asparagus

- 2 bay leaves

- ¼ cup golden raisins

- 1 tablespoon olive oil

- Salt

- Pepper

- Fresh cilantro leaves (garnish)

- 2 tablespoons green olives (optional)

- 6-8 corn tortillas


- Heat the olive oil in a large skillet over medium heat. Add the chopped onion, peppers, and garlic, and sauté until the vegetables are soft, about 5 minutes.

- Add the chicken cut in small squares and stir-fry for another 5 to 10 minutes, until the chicken has cooked through.

- Add the tomato sauce, chicken broth, lemon juice, cumin, bay leaves, potatoes, asparagus and raisins.

- Cover the pan and reduce the heat. Simmer for 10 minutes or until the chicken is tender.

- Before serving remove the bay leaves and garnish with fresh cilantro and olives.

- Enjoy with corn tortillas, you can even create your own Chickadillo tacos!

Kids love this dish, make it your own by adding cheese and your favorite garnishes!

One Skillet Mexican Quinoa

The perfect meal for when you want to wash as few dishes as possible!


- 3 tablespoon olive oil

- 3 cloves of garlic

- 1 can black beans

- 1 can fire-roasted diced tomatoes

- 1 cup yellow corn

- 1 cup quinoa

- 1 cups water

- 1 onion

- 2 teaspoons chili powder

- 2 teaspoons cumin

- Salt and black pepper to taste

- 1 lime

- Cilantro

- Avocado (optional garnish)



- Heat oil in a large skillet over medium-high heat. Sauté onions and garlic in hot oil until fragrant, about 1 minute.

- Stir black beans, tomatoes, yellow corn, quinoa, and water into skillet, season with chili powder, cumin, salt, and black pepper. 

- Bring to a boil, cover the skillet with a lid, reduce heat to low, and simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes. 

- Stir lime juice and cilantro into quinoa until combined.

Make this dish your own by adding meat and other veggies!

Cheesy Ham & Potato Soup

The perfect recipe for this chilly weather!


- 3 large potatoes, diced

- 3 celery ribs, chopped

- 1 medium onion, chopped

- 3 carrots, chopped

- 8oz of ham, chopped

- 4 cups chicken broth

- Salt (to taste)

- Pepper (to taste)

- 5 tablespoons butter

- 3 tablespoons flour

- 2 cups milk

- 2 cups cheddar cheese, shredded

- Extra cheese to sprinkle on top (optional)


- Melt the butter and sauté the onions and garlic.

- Add ham, celery, carrots, and potatoes.

- Stir in flour.

- Add broth and milk.

- Add salt and pepper.

- Cook over medium heat until potatoes and veggies are tender.

- Add cheese in small amounts, stir until melted, repeat until all your cheese is gone.

 Top with extra cheese and enjoy!


This post originally appeared on Tierra Encantada.