(ARA) - Chicken fingers, hot dogs, PB and J, burgers, grilled cheese. These are the staples of any kid’s diet. While these dishes are quick and easy, parents are always concerned that they are nutritiously scarce and need a little reinventing to keep their kids happy and healthy at the kitchen table. Expert chef faculty Julia Elkins from The Art Institute of California-Orange County and Massimo Bosco from The Illinois Institute of Art-Chicago provide these tips for taking time-tested kids’ favorites and infusing healthful, wholesome and tastier solutions.

P B and J

Peanut butter and jelly is the standard any mom has up her quick-meal sleeve. To give this classic a nutritious spin, Chef Elkins says, "Use whole-grain bread instead of simple carbohydrate-loaded, white bread and fun jellies instead of the typical grape. Boysenberry, apricot and orange marmalade will appeal to kids. Even replace peanut butter with apple butter for a twist. Try natural peanut butters; they have less sugar and unhealthy fats. You can even make your own with fresh peanuts or even healthier almonds, for the omega-3 acids, and a food processor. Your kids will really get into this!"

Chicken Nuggets and Fish Sticks

Chef Elkins says to use chicken tenderloin, Alaskan halibut or Chilean sea bass filet. Cut the meat into long, thin strips and dip them in an egg/milk wash and then Panko bread crumbs, found in most grocery stores and made with Japanese rice flour -- great for kids who might have wheat allergies. Fry the sticks or nuggets in heart-healthy peanut oil for approximately six minutes or bake at 350 degrees for 15 minutes. For other tasty and healthy options replace the egg/milk wash with low-fat plain yogurt, add parmesan cheese to your bread crumbs or use Tempura batter mix, also made with rice flour.

Marinating is another option suggests Chef Bosco. "Cut lean chicken breast meat into strips and marinate before the breading. This option is much tastier and healthier than ordering chicken strips from a fast food place." For a dipping sauce, he suggests combining equal parts of Dijon mustard and honey.

For fish sticks, Chef Bosco adds that they can be homemade, ensuring that they are healthier. Homemade fish sticks don’t have chemicals added. When you cook them at home, you know what is used to fry them." He says fish sticks are more economical when made at home by using fresh cod fish found in your grocer’s fish case.

Spicing Up Mac ‘n Cheese

Chef Bosco suggests dressing up the dish by turning it into a three cheese dish. This makes it more upscale. He says, "introducing kids to a more gourmet flavor helps them develop their tastes." He also suggests adding sausage or bacon.

Chef Elkins says to use low-fat cheddar and parmesan cheeses, nonfat milk or reconstituted (dry) milk powder. She agrees with Chef Bosco on adding new flavors. "For kids, you want to introduce spices that will appeal to their developing palates without too-strong flavors. Use spices like dry mustard, white pepper and a pinch of paprika or nutmeg. You’re gradually training their palate to accept new flavors." She adds, "mix it up with fun pastas that even little kids can grab with their hands such as wheels, stars, spirals, fusilli and bowtie (farfalle)."

Grilled Cheese

For this time-honored favorite, Chef Bosco suggests using a multi-grain bread bought fresh from the bakery. This option is much healthier than off-the-shelf, white breads. He also suggests trying cheeses other than the typical, prepackaged, processed American, such as provolone or muenster.

A New Wrap on Hotdogs

Chef Elkins says, "I only use Hebrew National hotdogs. Let’s just say, they don’t have anything in them that you wouldn’t want to give your kids. For fun, wrap them in puff pastry or croissants and bake."

Single-serving Mexican Pizza and Pizzaburgers

Chef Elkins starts with a flour tortilla and spreads on tomato paste (a great source of lycopine), refried beans, mild salsa and mozzarella cheese. She bakes them in the oven for nine minutes at 375 degrees. "Add shredded chicken or ground sirloin for variety."

For pizzaburgers, Chef Elkins mixes lean ground sirloin, tomato paste, water and oregano, garlic, salt, and a pinch of sugar and sautés all the ingredients together. Place on a hamburger bun, 1 ounce of beef, add cheese, mozzarella, provolone, muenster, gouda, or ricotta and bake in oven six minutes at 350 degrees.

Aunt Julie’s Chicken Burgers

Chef Elkins shares her favorite kids’ dish that she serves to all her neighborhood pals. "My famous burgers are made with a mixture of ground chicken (or turkey), fresh oregano, salt, white pepper and grated mozzarella cheese. I make them in advance, freeze them and then grill them frozen so they hold together. Top with extra cheese. The kids will never want the old beef version again!"

Courtesy of ARA Content