Easy Recipes To Prepare for Mothers Day

Are you the mom of a picky eater child and looking for easy picky eater recipes? Then you are in the right place. Mentioned below are some quick and easy recipes for picky eaters that your child will love and enjoy. Apart from being delicious, these easy recipes for picky eaters are also nutritious.

French Toast Sticks

Ingredients: 

4 slices bread, 3 eggs, 1 tsp vanilla, 1 tbsp butter, three-fourth cup of milk, sugar, cinnamon, maple syrup.

Method of Preparation: 

Melt butter in a frying pan. In a bowl, mix eggs, milk and vanilla. Cut the bread slices lengthwise into 4-5 pieces. Dip these bread slices into the mixture until they are completely soaked. Place these soaked bread slices in the frying pan. Keep the bread slices till they become brown. Sprinkle little sugar and cinnamon on it. Serve this French toast with maple syrup.

Chocolate Milk Shake

Ingredients: 

4 scoops of chocolate ice cream, 2 ounces chocolate syrup, grated chocolate, 1 ounce milk.

Method of Preparation: 

Put all the ingredients in blender stirring well. Blend on high speed until creamy. In order to achieve the desired consistency you can add milk or ice cream. Pour the shake in a glass and top with grated chocolate.

Pot in the fire of the sea in the small vegetables

Ingredients:

2 nets of sole

320 g of bar (net)

4 Saints-Jacques

4 crayfishes

60 cl of aroma of fish

15 cl of oil of olive

3 stars of Star anise

thyme and laurel

2 tomatoes

1 zucchini

4 fennels

4 carrots make hay

4 button mushrooms

1 lemon juice

salt, pepper

Method:

Cut the nets of sole in two, sharpen 4 rooms of bar in the net, shell the Saints-Jacques and crayfishes. Put tomatoes in scalding water during 10 seconds, withdraw them and cool them in some frozen water, then, with ease, withdraw the skin. Cut them in quarters, withdraw pips with the aid of a knife, then put the petals of tomatoes on plate with some oil of olive, with some salt, with some pepper, with the thyme and with the laurel. Put them in the oven to 90 degrees during about 4 hours, to acquire tomatoes confites. Put the aroma of fish in a saucepan, add salt, pepper, star anise, oil of olive, thyme and laurel. Bring to the boil the whole and add zucchinis, fennels, carrots and button mushrooms. Once cooked, withdraw vegetables and put in it the bar, the sole, the Saints-Jacques and the crayfishes. When fish are almost cooked, delay vegetables as well as petals of confites tomatoes. For dressage, put fish and vegetables higgledy-piggledy in a soup dish.