Healthy Recipes for Your Child

By: Chailee Odle

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Mexican Pinwheels

  • 1 - 8oz package organic cream cheese, softened to room temp
  • 1/4 - 1/3 cup organic salsa
  • 1/2 cup freshly grated raw cheese
  • 1 cup shredded cooked chicken (leftover re-fried beans works too)
  • 3 green onions, sliced
  • 2 cloves garlic, minced
  • 1 TB taco seasoning (watch the ingredients - I like to use my quick homemade blend. I thought this left the wraps very kid friendly mild - if you like things spicier you may want to use more.)
  • 3-4 tortillas
  1. Put everything but the tortillas in a bowl and mix well.
  2. Spread some of the mixture onto the entire surface of one of the tortillas, and roll it up tightly. Continue with the rest of the tortillas the same way.
  3. Cut the rolled up tortillas into 1 inch sections. They are a little easier to cut when they have chilled in the fridge about 20 minutes.
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Baked Butternut Squash Macaroni and Cheese


  • 1 pound – butternut squash
  • 1/8 cup, chopped – onion
  • 1 teaspoon – olive oil
  • 2 cup – macaroni pasta, dry
  • 2 ounce – cheddar cheese
  • 1 ounce – Parmesan cheese
  • 1 oz – panko (Japanese bread crumbs)


  1. Preheat oven to 425 degrees.
  2. Wash, peel and cut your butternut squash.
  3. Toss the butternut squash and onions with olive oil and place onto a lined cookie sheet, bake for 15-20 minutes, until slightly browned.
  4. Remove from oven and allow to cool slightly before blending into puree. Cook pasta according to package directions.
  5. Mix the macaroni with butternut squash puree, most of cheddar cheese and most of parmesan cheese.
  6. Once fully mixed place into an oven save dish and top with remaining cheeses and panko bread crumbs.
  7. Bake for 10 minutes or until top is melty/browned.