Kid-Approved Easy Summer Recipes

Summer is in full swing, and many kids are spending time swimming, running around, and being active! Getting them to stop long enough to eat can be a challenge.

 Here are quick and easy recipes for delicious, kid-approved grab-and-go goodies.

Sweet Treats

Watermelon Slushie

Watermelon is delicious, nutritious, and refreshing, the perfect summer treat! Watermelon provides Vitamin A, Vitamin C, Vitamin B6, potassium (an electrolyte), and antioxidants that help our bodies, especially in the extreme heat of Texas summers. Plus, it’s around 92% water, which makes it extra hydrating and especially good when we are active and sweating it out in the summer! Adding a little sea salt adds another electrolyte, sodium!

Ingredients:

• 2 cups watermelon
• 2 cups ice
• ½ cup water or coconut water
• ¼ tsp. sea salt
• Optional:
  
  • ½ cup fresh lime juice
  • 5-6 fresh mint leaves
  • 1 Tbsp. honey (if watermelon isn’t completely ripe and sweet)

Supplies:

• Knife to cut watermelon and lime
• Blender or food processor
• Serving cups

Steps:

1. Cut watermelon into small cubes or chunks.
2. Add all ingredients in the blender and blend until it’s a good, slushie texture.
3. Pour into serving cups and enjoy

Mangonada

This classic cold treat mixes popular flavors from Mexico and South Texas in a cup. It’s a real crowd-pleaser!

Ingredients:

• 1 large or 2 small mangoes
• 1/2 cup water or fruit juice (preferably mango, pineapple, or orange juice)
• 1/2 lime
• Chamoy sauce
• Tajín®

Supplies:

• Plastic cups
• Blender
• Straws or spoons

Steps:

1. Wash, peel, and chop the mango into small cubes.
2. Put the chopped mango into a blender.
3. Add 1/2 cup of water or fruit juice to the blender.
4. Squeeze the juice of 1/2 lime into the mix.
5. Add 6-8 ice cubes to the mix.
6. Blend fruit, liquid, and ice in the blender for about 3-4 minutes until mixture is smooth.
7. Add Tajín® to the rim of the cup.
8. Pour a little of the mango blend into a cup and add a few shakes of chamoy sauce.
9. Layer the mango blend with chamoy sauce until the cup is full.
10. Add a straw or spoon and enjoy!

Paletas de frutas/fruit popsicles

Popsicles are a universal frozen treat that everyone can enjoy in the summer, Use real fruit and either water or fruit juice for a healthier version.

Ingredients:

• 6 cups fruit (strawberries, pineapple, or papaya work great)
• 1/4 cup honey or sugar
• 1 medium lime, juiced
• 1/4 cup water or orange juice
• Cinnamon, candy sprinkles, or Tajín to sprinkle

Supplies:

• Wooden popsicle sticks (craft sticks) from the dollar store
• Small plastic or paper cups or popsicle molds
• Mixing bowl and a fork or blender

Steps:

1. Wash, peel, and chop the fruit.
2. Throw fruit into a bowl or blender.
3. Add honey/sugar, lime juice, and water or orange juice.
4. Mash or blend the fruit for 1-2 minutes until it’s chunky.
5. Either keep mashing or blending until the mix is either liquidy with some fruit pieces or all smooth with no chunks, depending on your taste.
6. Fill cups or popsicle molds 3/4 full with mixture.
7. Push popsicle sticks into the middle of each one.
8. Freeze for 4 or more hours.
9. Take popsicles out of the cups or the mold. They are ready to eat!

Texas Berry or Peach Parfait

This breakfast favorite is fun for kiddos to make by themselves (or with a little help from a grown-up). They’re tasty, crunchy, and have protein and vitamins. Make sure to use transparent glasses or plastic cups, because it’s more fun to see the colorful layers.

Ingredients:

• Lemon or vanilla Greek yogurt
• Fresh blueberries and strawberries or peaches
• Granola or unsweetened crunchy cereal
• Pecans, almonds, or walnuts
• Cinnamon

Supplies:

• Plastic or glass cups
• Spoons to scoop the layers in

Steps:

1. Wash the berries or peaches.
2. If using strawberries, remove the tops and cut into bite-sized pieces. If using peaches, cut peaches into small slices and then remove the peel.
3. Chop nuts into pieces.
4. Scoop a large spoonful of yogurt into each cup.
5. Add a layer of fruit and a layer of granola or cereal.
6. Add another layer of yogurt, then fruit, then yogurt again.
7. Sprinkle with cinnamon and add nuts.

Frozen grapes

• Grapes (red and/or green)
• Sugar-free Jell-o® mix or Tajín®

• Wax paper or cookie sheet

1. Wash grapes thoroughly.
2. If you want an extra treat:
   • Put sugar-free Jell-o mix or Tajín in a baggie.
   • Add grapes and close the baggie.
   • Shake baggie well, until grapes are covered in seasoning.
3. Freeze grapes for 3-4 hours.

Savory Snacks/Meals

Walk-around Frito Pie

This one is great for a group, like a soccer or baseball team or at a family reunion. 

Ingredients:

• Small, individual size bags of Fritos or H.E.B corn chips
• Chili
• Cheddar cheese or cheese slices
• Onions (optional)

Supplies:

• Plastic spoons
• Serving spoon
• One pair of scissors
• Cheese grater
• Lots of napkins

Steps:

1. Heat up a can of chili (or homemade if you have it).
2. Grate cheddar cheese or tear cheese slices into smaller pieces.
3. Cut tops of of the corn chips bags.
4. Spoon chili over chips, being careful not to over fill the bag.
5. Sprinkle cheese and onions (if you want) on top of chili.
6. Stick plastic spoon into the bag.

Now you have a walk-around Frito pie!

Veggies and dip

Fresh, crunchy veggies, paired with a yummy, creamy dip make a yummy, healthy snack. 

Ingredients:

• Raw vegetables: Carrots, broccoli tops, zucchini, or whatever veggies you like
• Hummus or ranch dressing dip

Supplies:

• Baggies or bowls
• Small containers with tops or bowls for serving

Steps:

1. Wash vegetables well and let them dry.
2. Cut vegetables into smaller slices or coins..
3. Dip veggies into the dip(s) and enjoy!

Egg bites

Egg bites are packed with protein, freeze easily, and are a quick and easy breakfast for busy kids or adults on the go.

Ingredients:

• 7-8 eggs
• 1/4-1/3 cup shredded cheese (Swiss, Queso fresco, manchego, or Oaxaca)
• 1/2 cup chopped fresh spinach
• 1/2 cup cooked, crumbled bacon or chorizo
• Dash of milk or cream
• 1/4 cup chopped yellow onion (optional)
• Chopped serrano or jalapeño to taste (optional)

Supplies:

• Mixing bowl
• Muffin pan
• Muffin liners or non-stick baking spray

Steps:

1. Preheat oven to 350°.
2. Wash and dry spinach well.
3. Finely chop spinach.
4. Crack eggs and drop into bowl.
5. Beat eggs with a dash of milk.
6. Add a little spinach to each muffin liner, then add some meat, then add a pinch of cheese. Be careful not to add too much cheese, especially if you are using a melty cheese.
7. Pour egg mixture into each muffin liner until about 2/3 full.
8. Bake in oven for 20 minutes.
9. You can cook for 3-5 more minutes if needed.

*These are suggestions for ingredients, but you can make them with different types of veggies or meat. Be creative!

Bruschetta

Tomatoes reach their peak ripeness in the summer in Texas. If you love tomatoes, this recipe will be a favorite! They make a great appetizer or dish to bring to a party. They are surprisingly easy to make.

Ingredients:

• 6-8 Roma or plum tomatoes*
• 2 garlic cloves (wedges)
• 1 bunch fresh basil
• 2.5 tablespoons olive oil**
• Balsamic vinegar
• 1 teaspoon Parmesan cheese
• 1 baguette, sliced into small, 1/2-inch-thick rounds or two large pieces of toast cut into 1-inch-wide toast fingers”
• Salt and pepper to taste

Supplies:

• Mixing bowl
• Cutting board and sharp knife

Steps:

1. Wash the tomatoes and basil.
2. Dry the basil well.
3. Dice tomatoes into small pieces and put them into mixing bowl.
4. Stack basil leaves on top of each other in a nice pile and slice into thin pieces, called ribbons.
5. Mince the garlic (cut it into tiny pieces).
6. Carefully mix the basil, garlic, and olive oil in with the tomatoes.
7. Season mixture with salt and pepper to taste.
8. Let mixture chill in the refrigerator for 2-3 hours.***
9. Put a spoonful of the mixture on each baguette or toast finger.
10. Drizzle lightly with the balsamic vinegar.

*This is the best kind of tomato to use, because they have fewer seeds and are less watery.

**Extra virgin olive oil works best, but any flavorful oil will work.

***If you are going to keep the mixture in the refrigerator for longer than a few hours, wait and add the basil an hour or two before you serve it, so it stays fresh.