Kids Cooking Made Easy: 17 Real Recipes They Can Make While You Stand Nearby and Smile

The first time your kid cooks you a meal, you remember it forever. Kids cooking real food, not just crafts, learn to measure, crack eggs, stir and serve, and they feel ten feet tall doing it. Every recipe below shows the right age, which jobs are theirs and which are yours, and the skill it teaches. A grown-up always handles hot stoves, ovens and sharp knives. Ready to let them cook you dinner once a week..

Kids Cooking Breakfast: Blender Banana Pancakes (Age 6+)

Pancakes are the dream first recipe. With a blender, kids do almost everything: peel the bananas, measure, pour and press the button with a grown-up holding the lid. Grown-up jobs: the hot griddle, or close supervision for older kids learning to flip. Skill learned: measuring and pouring. Expect a little mess, that is part of the memory.

You will need: 2 ripe bananas; 2 eggs; 1 cup milk; 1 1/2 cups flour; 1 tablespoon sugar; 2 teaspoons baking powder; 1/2 teaspoon cinnamon; pinch of salt; butter for the pan; blueberries and syrup to serve

How to make it: Wash hands. Kids peel the bananas and add them to the blender with the eggs, milk, flour, sugar, baking powder, cinnamon and salt. A grown-up holds the lid while the child blends until smooth. A grown-up heats a buttered griddle over medium heat. Pour 1/4 cup batter per pancake, cook until bubbles form, flip and cook 1 to 2 minutes more. Top with blueberries.

Kids Cooking Starter: Fluffy Scrambled Eggs (Age 7+)

Scrambled eggs are the classic first stove recipe. Kid jobs: crack the eggs into a bowl, fish out any shell, whisk with a fork and stir slowly with a spatula. Grown-up jobs: turn on the burner and stay right beside them. Skill learned: cracking eggs and cooking low and slow. Tip: pull the pan off the heat while the eggs still look a little wet, they finish cooking on the plate.

You will need: 4 eggs; 2 tablespoons milk; pinch of salt; 1 tablespoon butter; shredded cheese or chives (optional)

How to make it: Wash hands. Crack the eggs into a bowl, add the milk and salt and whisk until no streaks remain. A grown-up heats the butter in a nonstick pan over medium low heat. Pour in the eggs and gently push them from the edges to the middle with a spatula. When soft curds form and they still look slightly glossy, slide them onto plates and add cheese or chives.

Yogurt Parfait Bar (Age 4+)

This is the perfect start to kids cooking because there is no heat and no knife. Kid jobs: spoon yogurt into a clear cup, sprinkle granola, add berries and repeat the layers. Grown-up jobs: set out the bowls. Skill learned: spooning, layering and making choices. Let them make one for you too, it always tastes better when they serve it.

You will need: 2 cups vanilla or plain yogurt; 1 cup granola; 1 1/2 cups mixed berries (blueberries, raspberries, sliced strawberries); honey or maple syrup (for kids over 1 year old)

How to make it: Wash hands and rinse the berries. Set out the yogurt, granola and fruit in separate bowls. Let your child spoon a layer of yogurt into a clear glass, add granola, then berries. Repeat the layers. Finish with a small drizzle of honey and eat right away so the granola stays crunchy.

Pita Pizzas, Their Way (Age 5+)

Kids cooking their own pizza feel like real chefs. Kid jobs: spread the sauce with the back of a spoon, sprinkle the cheese and arrange toppings. Grown-up jobs: preheat the oven and move the hot tray in and out. Skill learned: spreading and making a balanced plate. Poll: A) plain cheese, B) pepperoni, C) veggie faces?

You will need: 4 pita breads or naan; 1 cup pizza sauce; 2 cups shredded mozzarella; toppings: mini pepperoni, sliced olives, diced bell pepper, sliced mushrooms, fresh basil

How to make it: Heat the oven to 425 F. Place the pitas on a baking sheet. Kids spread 2 to 3 tablespoons of sauce on each, add cheese and their toppings. A grown-up bakes them 8 to 10 minutes until the cheese bubbles. Cool 3 minutes, then a grown-up cuts them into wedges.

Kids Cooking Lunch: Turkey and Cheese Roll-Ups (Age 5+)

Roll-ups are a great lunch kids can make all by themselves, and they love packing them for school. Kid jobs: spread cream cheese, layer turkey and cheese and roll tightly. Grown-up jobs: slice the rolls if you want pinwheels. Skill learned: spreading and rolling. A kid size butter knife works great for spreading. Need more ideas for the school week? Here are our kids lunch box ideas that actually come home empty.

You will need: 4 large flour tortillas; 4 tablespoons cream cheese, softened; 8 slices turkey; 4 slices cheese; handful of spinach leaves or shredded lettuce; optional: thin cucumber strips

How to make it: Wash hands. Lay a tortilla flat and spread a thin layer of cream cheese to the edges. Add 2 slices of turkey, 1 slice of cheese and a few spinach leaves. Roll it up tightly from one side. Eat whole, or a grown-up cuts it into 1 inch pinwheels. Chill 10 minutes for neater slices.

Cheesy Quesadillas (Age 8+ With Help)

Quesadillas teach kids how a pan works without much risk. Kid jobs: sprinkle cheese on half a tortilla, add beans or chicken and fold it over. Older kids can flip it with a wide spatula while a grown-up watches. Grown-up jobs: control the burner and handle the cutting. Skill learned: flipping and watching for golden color.

You will need: 4 flour tortillas; 2 cups shredded cheddar or Mexican blend; 1 cup black beans, rinsed, or cooked shredded chicken; 1 tablespoon butter; salsa and sour cream for dipping

How to make it: Wash hands. Sprinkle cheese over half of each tortilla, add beans or chicken and fold over. A grown-up melts a little butter in a skillet over medium heat. Cook each quesadilla 2 to 3 minutes per side until golden and melty. Rest 1 minute, then a grown-up cuts into wedges. Dip in salsa.

Stovetop Mac and Cheese (Age 9+ With Help)

Making real mac and cheese from scratch is a proud kids cooking moment. Kid jobs: measure the pasta, shred or measure the cheese and stir the sauce until it is smooth. Grown-up jobs: handle the boiling water and draining. Skill learned: measuring and watching a sauce thicken. Once they master this, it may become their signature dish.

You will need: 8 oz elbow macaroni; 2 tablespoons butter; 2 tablespoons flour; 1 1/2 cups milk; 2 cups shredded cheddar; 1/2 teaspoon salt

How to make it: A grown-up cooks the pasta in salted boiling water and drains it. In a saucepan over medium heat, kids melt the butter, whisk in the flour for 1 minute, then slowly whisk in the milk. Stir until slightly thick, about 4 minutes. Turn off the heat and stir in the cheese and salt. Add the pasta and stir.

Kids Cooking Dinner: Sheet Pan Chicken and Veggies (Age 8+)

This is a real family dinner kids can be in charge of. Kid jobs: wash the vegetables, toss everything with oil and seasoning in a big bowl (with gloves for the raw chicken) and spread it on the pan. Grown-up jobs: cut the chicken and handle the hot oven. Skill learned: seasoning and safe raw meat habits, like washing hands right after.

You will need: 1 1/2 lb boneless chicken, cut into chunks by a grown-up; 4 cups broccoli florets; 2 cups baby carrots; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon paprika; 1/2 teaspoon salt

How to make it: Heat the oven to 425 F. Kids put the chicken and vegetables in a big bowl, drizzle the oil and sprinkle the spices, then toss with tongs or gloved hands. Spread in one layer on a lined sheet pan. Everyone washes hands. A grown-up roasts it 20 to 25 minutes until the chicken reaches 165 F inside.

Pasta With Butter, Peas and Parmesan (Age 9+ With Help)

Simple, cheap and a real dinner for kids cooking on a weeknight. Kid jobs: measure the pasta and peas, grate or measure the cheese and toss everything together. Grown-up jobs: the boiling pot and draining. Skill learned: timing, because the peas go in for the last 2 minutes. Add some cherry tomatoes or leftover chicken to make it a full meal.

You will need: 12 oz short pasta or spaghetti; 1 1/2 cups frozen peas; 3 tablespoons butter; 1/2 cup grated Parmesan; salt and pepper; optional: halved cherry tomatoes

How to make it: A grown-up cooks the pasta in salted boiling water. Two minutes before it is done, kids carefully add the peas with a grown-up. A grown-up drains, saving a splash of water. Kids add the butter, Parmesan, a little pasta water, salt and pepper and toss until glossy.

Baked Potato Toppings Bar (Age 6+)

A baked potato bar lets kids run the whole show once the potatoes are cooked. Kid jobs: scrub the potatoes, poke them with a fork and set out the toppings. Grown-up jobs: the oven or microwave and opening the hot potatoes. Skill learned: food prep and organizing a meal. Ask them to make a menu card for fun.

You will need: 4 russet potatoes; 1 tablespoon oil; salt. Toppings: butter, sour cream, shredded cheddar, chives, steamed broccoli, chopped cooked bacon or ham

How to make it: Heat the oven to 400 F. Kids scrub the potatoes, poke each several times with a fork and rub with a little oil and salt. A grown-up bakes them 50 to 60 minutes until soft (or microwaves 8 to 12 minutes, turning). A grown-up splits them open. Kids add their toppings.

Rainbow Chopped Salad With Shake-in-a-Jar Dressing (Age 7+)

Kids cooking with vegetables they chopped themselves are more likely to try them. Kid jobs: tear lettuce, chop soft veggies like cucumber with a kid safe knife and shake the dressing in a jar with the lid on tight. Grown-up jobs: cut the hard vegetables. Skill learned: safe knife grip (the claw) and making a dressing.

You will need: 4 cups chopped lettuce; 1 cup cherry tomatoes, halved; 1 cucumber, diced; 1 cup canned chickpeas, rinsed; 1 cup shredded carrots; 1/2 cup corn. Dressing: 3 tablespoons olive oil; 1 tablespoon lemon juice; 1 teaspoon honey; pinch of salt

How to make it: Wash hands and all the vegetables. Kids tear the lettuce and chop the cucumber and tomatoes with a kid safe knife while a grown-up watches. Add everything to a big bowl. Put the dressing ingredients in a small jar, close the lid tightly and shake hard. Pour over the salad and toss.

Mini Meatballs Mixed by Hand (Age 6+)

Squishing meatball mix with clean hands is pure fun for kids. Kid jobs: crack the egg, measure breadcrumbs and cheese, mix and roll small balls. Grown-up jobs: the oven, and reminding everyone to wash hands with soap after touching raw meat. Skill learned: measuring and shaping evenly. Serve with pasta and sauce or in sliders.

You will need: 1 lb ground beef or turkey; 1 egg; 1/2 cup breadcrumbs; 1/4 cup grated Parmesan; 1/4 cup milk; 1 teaspoon Italian seasoning; 1/2 teaspoon salt

How to make it: Heat the oven to 400 F and line a sheet pan. Kids mix everything in a bowl with clean hands until just combined. Roll into 1 inch balls and place on the pan. Wash hands well with soap. A grown-up bakes them 15 to 18 minutes until they reach 160 F inside (165 F for turkey).

Kids Cooking Snack: Fruit Kebabs With Honey Yogurt Dip (Age 4+)

Fruit kebabs are colorful, healthy snacks little hands can make. Kid jobs: thread the fruit onto blunt skewers or straws and stir the dip. Grown-up jobs: cut the larger fruit. Skill learned: patterns and fine motor skills. Challenge them to make a rainbow kebab: red, orange, yellow, green, blue and purple.

You will need: 2 cups mixed fruit pieces (strawberries, melon, pineapple, grapes, blueberries); 8 short blunt skewers or paper straws. Dip: 1 cup vanilla or plain yogurt; 1 tablespoon honey (only for kids over 1 year old); pinch of cinnamon

How to make it: Wash hands and rinse the fruit. A grown-up cuts the larger fruit into bite size pieces. Kids thread the fruit onto skewers in fun patterns. Stir the yogurt, honey and cinnamon together in a small bowl. Serve the kebabs with the dip.

No-Bake Oat Energy Bites, Nut-Free (Age 5+)

No oven, no knife and lots of rolling make this ideal for kids cooking. These bites are a great after school snack kids can make on a Sunday for the whole week. This version is nut free, so it works for many classrooms, but always check your school rules. Kid jobs: everything, with a grown-up checking the labels. Skill learned: measuring and rolling.

You will need: 1 cup old fashioned oats; 1/2 cup sunflower seed butter; 1/3 cup honey; 1/2 cup mini chocolate chips; 2 tablespoons ground flaxseed (optional); 1/2 teaspoon vanilla; 2 tablespoons shredded coconut (optional)

How to make it: Wash hands. Stir all the ingredients together in a bowl until evenly mixed. Chill 20 minutes so it is easier to roll. Roll into 1 inch balls with clean hands and place on a plate. Chill until firm. Store in a covered container in the fridge up to 1 week.

Berry Smoothies (Age 6+ With Help)

Smoothies are a fast breakfast or snack and a great way to learn how a blender works safely. Kid jobs: measure the fruit, yogurt and milk and put the lid on. Grown-up jobs: hold the lid and run the blender, and keep little fingers away from the blades. Skill learned: measuring liquids and kitchen safety.

You will need: 1 1/2 cups frozen mixed berries; 1 banana; 3/4 cup yogurt; 3/4 cup milk; 1 teaspoon honey (optional, for kids over 1 year old)

How to make it: Wash hands. Kids add the milk, yogurt, banana and berries to the blender. A grown-up checks that the lid is on tight and blends until smooth, about 45 seconds. Pour into glasses and add a mint leaf on top for fun.

Egg Muffin Cups (Age 8+)

Egg muffins are a make ahead breakfast that kids can almost fully own. Kid jobs: crack and whisk the eggs, sprinkle cheese and chopped veggies into the muffin cups and pour the eggs in. Grown-up jobs: the oven. Skill learned: pouring and portioning. Make a batch on Sunday and reheat them all week.

You will need: 8 eggs; 1/4 cup milk; 1/2 teaspoon salt; 1 cup shredded cheese; 1 cup chopped soft veggies (spinach, bell pepper, tomatoes); 1/2 cup diced cooked ham (optional); cooking spray

How to make it: Heat the oven to 350 F and spray a 12 cup muffin pan. Kids divide the cheese, veggies and ham among the cups. Whisk the eggs, milk and salt and pour into the cups about three quarters full. A grown-up bakes 20 to 22 minutes until set in the middle. Cool 5 minutes before removing.

Kids Cooking Weekend Treat: French Toast (Age 8+ With Help)

French toast is a great second stove recipe after scrambled eggs. Kid jobs: whisk the egg mixture, dip the bread and add the toppings. Grown-up jobs: the hot pan, or close supervision for older kids. Skill learned: dipping and flipping. Let them cook it for the family one weekend morning, then tell them it is the best you ever had.

You will need: 4 eggs; 3/4 cup milk; 1 teaspoon vanilla; 1/2 teaspoon cinnamon; 8 slices bread; butter for the pan; berries, powdered sugar or maple syrup to serve

How to make it: Wash hands. Kids whisk the eggs, milk, vanilla and cinnamon in a shallow dish. Dip each bread slice for a few seconds per side. A grown-up melts butter in a skillet over medium heat. Cook 2 to 3 minutes per side until golden. Top with berries and syrup.