6 Easy Dinner Recipes for Kids: Quick and Tasty Meals for Happy Tummies!
easy dinner recipes for kids

Are you tired of hearing your kids complain about what’s for dinner every night? Do you dread the thought of cooking for your little ones because they’re such picky eaters? We’ve got some quick dinner ideas that will impress even the toughest critics – your kids!

Whether you’re tired of the same old meals or just looking for new ideas to add to your recipe box, these easy dinner recipes for kids will make mealtime a breeze. So, put down that box of frozen chicken nuggets and get ready to be the master chef of your household!

Win Over Picky Eaters: 6 Fun and Easy Dinner Recipes for Kids!

Say goodbye to mealtime battles and hello to happy, satisfied tummies with these kid-friendly dinner ideas.

1. Black Bean Chili 

easy dinner recipes for kids

This dish will become a family favorite with its flavorful spices, hearty black beans, and fresh veggies.


  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic
  • 2 bell peppers, diced
  • 1 jalapeño pepper, diced (optional)
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 2 cans (15 ounces each) of black beans, drained and rinsed
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 cup vegetable or chicken broth
  • 1/4 cup chopped fresh cilantro leaves
  • Optional toppings: shredded cheese, sour cream, diced avocado, chopped scallions, lime wedges, tortilla chips


  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and garlic, and sauté until the onion is translucent.
  2. Put the bell peppers and jalapeño pepper (if using) in and sauté for another 5 minutes.
  3. Now sprinkle the chili powder, cumin, smoked paprika, oregano, and salt. Stir properly to coat the vegetables.
  4. Add the black beans, diced tomatoes, and broth. Stir to combine.
  5. Bring the chili to a simmer and let it cook for 20 – 30 minutes, occasionally stirring until the vegetables are tender and the flavors have melded together.
  6. Stir in the cilantro and adjust the seasoning to taste.
  7. Serve the chili hot, topped with your choice of toppings and green salad.

Note: You can add ground meat to give the dish a protein boost or toss in some sweet potatoes for a touch of natural sweetness and added nutrients. Lentils are another great option to add texture and depth to the chili.

2. Sheet Pan Chicken Fajitas

chicken fajitas

Get ready to turn up the heat on your family’s dinner routine with sheet pan chicken fajitas! This dish is loaded with tender strips of chicken, colorful bell peppers, and onions, all roasted to perfection.


  • 1 pound boneless, skinless chicken breasts sliced into strips
  • 2 bell peppers, sliced
  • 1 onion, sliced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • Juice of 1 lime
  • Optional toppings: shredded cheese, diced avocado, chopped cilantro, sour cream, salsa


  1. Preheat your oven to 400°F (205°C). Line a sheet pan with parchment paper or aluminum foil.
  2. Mix the chili powder, cumin, garlic powder, smoked paprika, salt, and pepper in a small bowl.
  3. Combine the sliced chicken, bell peppers, and onion in a mixing bowl. Drizzle with olive oil and sprinkle with the spice mixture. Toss everything together to properly coat the chicken and vegetables.
  4. Spread the chicken and vegetables on the prepared sheet pan in a single layer.
  5. Roast in the preheated oven for 20 – 25 minutes or until the chicken is cooked through and the vegetables are tender.
  6. Squeeze the lime juice over the fajitas and toss everything together to combine.
  7. Serve the fajitas hot. 

3. Veggie and Cheese Quesadilla

easy dinner recipes for kids

This delicious recipe will get your little ones excited about eating their veggies. With ooey-gooey melted cheddar cheese and multiple crunchy veggies, every bite is a fiesta for their taste buds!


  • 4 flour tortillas
  • 1 cup shredded cheddar cheese
  • 1 cup assorted veggies (such as ground peppers, onions, snow peas, mushrooms, and spinach), chopped
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin seeds powder
  • 1/2 teaspoon dry oregano
  • 1 teaspoon taco seasoning
  • Optional toppings: salsa, guacamole, sour cream, chopped cilantro


  1. Heat a nonstick skillet over medium heat.
  2. Add the chopped vegetables to the skillet. You can also use frozen veggies here. 
  3. Drizzle the olive oil over the veggies and season with salt, pepper, chili powder, cumin seeds powder, dry oregano, and taco seasoning.
  4. Cook the veggies for 2 – 3 minutes, occasionally stirring until they are halfway cooked and still crunchy.
  5. Remove the skillet from heat and let the veggies cool slightly.
  6. Place one tortilla in the skillet and sprinkle half of the shredded cheese on one side of the tortilla.
  7. Add the cooked veggies on top of the cheese.
  8. Sprinkle the remaining shredded cheese on top of the veggies.
  9. Place the second tortilla on top of the cheese.
  10. Use a spatula to press the quesadilla down.
  11. Cook for 2 – 3 minutes and wait for its bottom to turn light brown.
  12. Turn the quesadilla over and cook for 2 – 3 minutes more or until the cheese melts completely and the veggies are tender.
  13. Remove the quesadilla from the skillet and cut it into quarters.
  14. Serve this vegetable dish hot with your favorite toppings.

4. Chicken Alfredo

chicken alfredo

Chicken Alfredo pasta is a versatile and satisfying dish that works equally well for a cozy weeknight dinner or a crowd-pleasing party entree. Plus, it’s easy to customize to suit picky eaters – leave out any veggies or swap the chicken for their preferred protein.


  • 8 oz. whole grain or vegetable-based fettuccine pasta
  • 2 tbsp. extra virgin olive oil
  • 1 lb. boneless, skinless chicken breasts cut into bite-sized pieces
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, minced
  • 1 cup chicken broth
  • 1 cup almond milk
  • 1 cup grated Parmesan cheese
  • 1 cup cherry tomatoes, halved
  • 2 cups fresh baby spinach
  • Salt and pepper, to taste
  • Fresh basil, chopped (optional)


  1. Cook the fettuccine pasta according to package instructions. Drain the pasta and set it aside.
  2. While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 5 – 7 minutes until the chicken is cooked through and no longer pink.
  3. Remove the chicken from the skillet and set it aside.
  4. Add the onion and garlic to the skillet and cook for 2 – 3 minutes or until the onion is translucent.
  5. Add the chicken broth and almond milk to the skillet and bring the mixture to a simmer.
  6. Add the Parmesan cheese to the skillet and stir until it starts melting and the sauce gets smooth.
  7. Add the cooked chicken, cherry tomatoes, and baby spinach to the skillet and cook for an additional 2 – 3 minutes or until the spinach has wilted.
  8. Add salt and pepper to taste.
  9. Add the cooked fettuccine pasta to the skillet and toss it with the sauce until it’s well coated.

5. Mini Pizzas 

mini pizza

Mini pizzas can be a great option for toddlers, as they are small, easy to hold, and can be customized with a variety of toppings. Some toddlers may prefer simpler toppings, like cheese or pepperoni, while others may be adventurous enough to try mushrooms or olives.


  • English muffins (or mini pizza crusts)
  • Tomato sauce
  • Shredded mozzarella cheese
  • Your favorite pizza toppings (e.g., sliced pepperoni, chopped bell peppers, sliced mushrooms)


  1. Preheat your oven to 375°F (190°C).
  2. Split the English muffins in half and place them on a baking sheet.
  3. Spoon tomato sauce onto each half and spread it around evenly.
  4. Sprinkle shredded mozzarella cheese on top of the sauce.
  5. Add your favorite pizza toppings on top of the cheese.
  6. Bake the mini pizzas in the preheated oven for 10 – 12 minutes or until the cheese is melted and bubbly.
  7. Let the mini pizzas cool for a few minutes before serving.

Enjoy your delicious mini pizzas!

6. Cauliflower Fried Rice

cauliflower fried rice

This recipe is a healthy and tasty way to sneak extra veggies into your child’s diet. It’s easy to make and the perfect dish for busy weeknights. Give it a try, and watch your kids gobble up their veggies with delight!


  • 1 head of cauliflower, grated
  • 1 tablespoon of vegetable oil
  • 1 small onion, diced
  • 1 carrot, diced
  • 1/2 cup of frozen peas
  • 2 cloves of garlic, minced
  • 2 eggs, beaten
  • 2 tablespoons of soy sauce
  • Salt and pepper to taste
  • Optional: sliced green onions or sesame seeds for garnish


  1. Grate the cauliflower using a cheese grater or food processor until it reaches a rice-like consistency.
  2. Heat the vegetable oil in a large skillet or wok over medium-high heat.
  3. Add the onion and carrot, and sauté for 3 – 5 minutes until the vegetables soften.
  4. Add the frozen peas and minced garlic, and sauté for another 2 – 3 minutes until the peas are heated.
  5. Push the vegetables to the sides of the skillet to create a well in the center. Pour the beaten eggs into the well and scramble until cooked.
  6. Add the grated cauliflower to the skillet and stir to combine with the vegetables and eggs.
  7. Pour the soy sauce over the mixture and stir to distribute evenly.
  8. Cook for an additional 5 – 7 minutes, occasionally stirring until the cauliflower rice is cooked through but still slightly firm.
  9. Season with salt and pepper to taste.
  10. Garnish with sliced green onions or sesame seeds.

Final Words

Preparing delicious and nutritious meals for your little ones doesn’t have to be a daunting task.With our easy dinner recipes for kids, you can whip up a tasty and wholesome meal in no time. From the zesty chicken fajita to the cheesy pasta, these recipes are simple and delicious, perfect for busy weeknights.

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