5 Weeknight Dinners for Picky Eaters
Posted: 09 May 2025
Feeding picky eaters can feel like a full-time job.
That’s why we’ve pulled together five simple weeknight dinners that sneak in the good stuff and still get the thumbs up from even the fussiest of food critics. Each recipe is from Nutra Organics and powered by their products, so you can feel good about what’s going on their plates.
Super Creamy Vegan Mac n Cheese
Difficulty: Easy peasy
Serves: 2-3
Ready in: 2 hours
Ingredients:
- 2 tbsp Veggie Hero
- 1/2 small Kent Pumpkin (2-3 cups diced)
- 2 cloves of garlic, sliced
- 250g dried vegan pasta
- 1/2 cup of pumpkin cooking water
- 1 cup of cashews
- 3 tbsp savoury flakes
- 1 tsp Himalayan salt
Method
1. Soak your cashews in water for 2 hours. Peel and cut the pumpkin into chunks.
2. Bring 2 pots of water to the boil. In one pot, cook the pumpkin until completely tender (about 10 minutes or so). Reserve 1/2 cup of the pumpkin water. In the other pot, cook the pasta until tender.
3. Meanwhile, slice garlic cloves and fry gently in a pan until softened.
4. Place the soaked cashews (drained) in a high powered blender and blitz until broken down to small pieces. Add in the pumpkin, water, savoury flakes, vital veggie power, garlic and salt to the blender and blend until the mixture becomes creamy and velvety.
5. Pour sauce over the macaroni and mix together, serve immediately.
Fussy Kids Ramen
Difficulty: Easy peasy
Serves: 2
Ready in: 20 minutes
Ingredients:
- 2 tbsp Chicken Bone Broth Miso Ramen
- 2 tsp (heaped) Veggie Hero
- 50g ramen noodles (or your choice of noodle)
- 1 egg
- Pinch of salt
- 1 cob of corn, kernels cut off
- ½ cup cooked chicken breast, warmed
- 500ml recently boiled water (for little ones to safely drink)
- Seaweed for topping
Method:
1. Cook ramen noodles to packet instructions in 500ml of boiling water, remove then add egg to the water.
2. Boil egg for 6 minutes. Place in ice water then peel and slice in half.
3. Meanwhile, divide Chicken Bone Broth and Veggie Hero and sprinkle as seasoning between two serving bowls, then mix together with recently boiled water.
4. Add cooked noodles, cooked chicken, corn and egg half.
5. Serve and spoon into your little one's mouth while saying “here comes the aeroplane.”
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Cute Bunny Pizzas
Difficulty: Easy peasy
Serves: 4
Ready in: 30 minutes
Ingredients:
-2 tbsp Veggie Hero
- 1 tbsp Beef Bone Broth Concentrate
- 250g store bought pizza dough
- 2 tbsp tomato paste
- 1 cup mozzarella cheese, shredded
- 4-5 cherry tomatoes, slides into 3 mm rounds
- 6-8 fresh small basil leaves
Method:
1. Crank up the oven to 250C.
2. Divide the pizza dough into two ½ cup size portions, and then with the remaining dough, divide into 6 little pieces.
3. On a floured work surface, roll out the three larger pieces into about 15 cm diameters.
4. Roll the 4 smaller pieces into slightly elongated balls, attach two to a larger piece to create the bunny shape, then repeat for the remaining pieces.
5. Smear with a little tomato paste on the ‘belly’ part of the dough, (leave room for drawing on the face) sprinkle over the Veggie Hero and cheese mixture and top with sliced tomato.
6. Place in the oven for 15 minutes until the cheese is melted and the dough is cooked. Remove from the oven and set aside to cool for 5-10 mins.
7. Add the broth concentrate to a piping bag with a thin nozzle or a biodegradable sandwich bag, trim a tiny part off the top then pipe the broth concentrate into eyes and a mouth shape, then add the basil leaves.
Crispy Cheesy Chicken Tacos
Difficulty: Not too tricky
Serves: 8
Ready in: 45 mins
Ingredients:
- 3 tbsp olive oil
- 6 chicken thighs
- 1 tsp cumin
- 1 tsp allspice
- 1 coriander
- 1 tsp smoked paprika
- 1 tsp salt
- 1 tsp pepper
- 3 cloves garlic, chopped
- 1 small red onion, finely chopped
- 1 tbsp Chicken Bone Broth Lemon Paprika
- 1 tbsp chipotles in adobo
- 1 tbsp tomato paste
- 1 cup boiling water
- 2 cups mozzarella or cheddar cheese
- 8 flour tortillas
To serve:
- 2 tomatoes, diced
- 1 avocado diced
- ¼ cup pickled jalapeno chopped
- ½ cup coriander leaves, roughly chopped
- 1 lime, juiced
Method:
1. Season chicken with cumin, coriander, allspice, smoked paprika, salt and pepper, fry in a pan with 1 tbsp olive oil on medium heat (so spices don’t burn) until browned on both sides and fully cooked through (about 7-8 minutes per side). Remove from the pan.
2. Add 1 tbsp olive oil, onion and garlic to the pan, cook until softened, about 3-4 minutes.
3. Meanwhile, slice up chicken.
4. Add chipotle, tomato paste, chicken bone broth and boiling water, bring to a simmer, then add in sliced chicken. Cook for a further couple of minutes to bring together then remove from the pan. Set chicken aside in a bowl, and clean out the pan.
5. Add in 1 tbsp of olive oil, then lay the tortilla in the pan, add about 1/4 cup of cheese over the tortilla, and ⅓ cup of chicken mixture on one side of the tortilla. Fold the tortilla over to make a taco and press down, cook until crisp and then flip.
6. Serve with avocado, tomato, pickled jalapeno, lime juice, coriander and salt tossed together in a bowl.
Baby Bol
Difficulty: Easy peasy
Serves: 6
Ready in: 30 min
Ingredients:
- 1 tbsp Beef Bone Broth Hearty Original
- 500g lean beef mince
- 1 carrot (finely chopped)
- ½ brown onion (finely chopped)
- 1 clove of garlic (finely chopped)
- 1 can of diced tomatoes (no added salt)
- 1 tbsp of no added salt tomato paste
- 1 tbsp gluten free flour/cornstarch (optional)
Method:
1. On a medium heat pan, drizzle olive oil and add onion, carrot and garlic. Saute until soft.
2. Add mince, tomatoes and tomato paste. Stir until the mince is flinely broken up and coated in the tomato. Cook until the mince is brown.
3. Sprinkle on flour/cornstarch and stir until slightly thickened.
4. Depending on the age and stage of your baby, serve on pasta, well softened vegetables, or stir into vegetable mash for added protein and flavour
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