Not only are their fists, hands and feet smaller than yours, their stomach is too, so remember to give your kids smaller amounts of food than you would have. Feeding our kids too much will lead to fat storing up in their bodies.
Today’s recipe suggestion
Healthy chicken casserole
This lighter, healthier version of the traditional winter staple is tasty and easy to make.
Prep time: 20 mins
Cooking time: approx. 1 hr Per serving: 390 calories; 9g fat
1tbsp olive oil
1 onion, halved and finely sliced
2 carrots, peeled and thickly sliced
2 celery sticks, thickly sliced
605g (21oz) pack chicken thigh fillets, without skin
1tbsp plain flour
500g (17 1/2oz) new potatoes, quartered
Leaves from 2 rosemary and 2 thyme sprigs
600ml stock, made from a stock cube
410g (14 1/2oz) can butter beans, drained
Crusty wholegrain or seeded bread to serve
1. Preheat the oven to 180 degrees C/356 degrees F/gas mark 3. Heat the oil in a large ovenproof pan and cook the onion until soft. Add the carrots and celery and stir so they are all coated in oil. Cook for 4-5 mins.
2. Toss the chicken in the flour, add to the pan and cook until lightly browned. Then add the potatoes, rosemary, thyme and stock. Heat until simmering, cover and cook in the oven for 45 mins.
3. Mix the cornflour with 4tbsp of water to make a paste. Stir into the casserole and then add the beans and cook for another 10 mins. Serve with big hunks of bread.