From bedtime rituals to afternoon snacks young children crave routines and consistency. They operate best when they know what to expect, when they encounter familiarity. For this reason, many children are picky eaters - desiring the same foods over and over again. Many parents struggle with youngsters who refuse to eat new foods or who adamantly insist on eating less than nutritional ones. All too familiar is the scenario of a child sitting at the table for hours on end, pushing the food around, as his anxious parents wait anxiously for the clean plate. 

Rest assured, picky eating is a typical behavior of many preschoolers.

Has your child refused to eat anything other than peanut butter sandwiches or chicken nuggets for days on end? Would your child rather play than eat anything at all? 

While parents may feel determined to feed their children a balanced diet of fruits, vegetables, whole grains, dairy and protein, this is often a tall order. Seemingly impossible at times. And, while no parent should become a short order cook merely to pacify the picky eater, there are creative ways to entice the little ones to eat. 

It goes without saying that (almost without exception), kids like things that are fun to eat. By taking everyday foods and “changing them up a little,” parents may find more clean plates at the dinner table. 

The following recipes may make the picky eaters in your house happy: 

1. Grilled Cheese Sandwich

8 slices whole wheat bread
4 tablespoons (1/2 stick) unsalted butter
Four ¾-ounce wedges Laughing Cow cheese or other spreadable mild cheese
½ cup grated mild cheddar cheese (4 ounces)
¼ teaspoon garlic powder
1 large tomato, thinly sliced

Spread one side of each bread slice with the butter. Flip the slices and spread the other side with the spreadable cheese. Divide the cheddar cheese among 4 slices of the bread and sprinkle with garlic powder. Top with the tomato and cover each sandwich buttered side out with 1 of the remaining slices of bread.

Heat a large skillet over medium heat. Cook the sandwiches, turning once and pressing down with a spatula to help melt the cheese, until golden brown, 2 to 3 minutes per side. Serve warm.
Serves: 4 kids 

2. Pan-Fried Peanut Butter Jelly Sandwich

2 tablespoons sugar
1 ½ tablespoons ground cinnamon
4 tablespoons (1/2 stick) unsalted butter
8 slices whole wheat bread
6 tablespoons favorite jam
6 tablespoons creamy peanut butter

In a small bowl, combine the sugar and cinnamon.

Spread the butter on one side of each bread slice. Flip the remaining slices over and spread them with the jam. Flip the remaining slices over and spread them with the peanut butter.  Sandwich together the jam slices and the peanut butter slices, keeping the buttered sides of the bread facing out.

Heat a large skillet over medium-low heat. Add the sandwiches and sprinkle the cinnamon sugar over the tops. Cook for 2 to 3 minutes, or until the bottoms are golden brown. Flip the sandwiches over and sprinkle the tops with cinnamon sugar. Continue to cook for 2 to 3 minutes, or until the bottoms are golden brown.

Remove the sandwiches from the skillet and cut into quarters. Serve, with the crusts on or off, depending on your child's preference.
Serves: 4 kids

1. Chicken Nuggets with Honey-Mustard Sauce

½ cup honey
1 ½ teaspoons freshly squeezed lemon juice
2 skinless, boneless chicken breast halves, cut into 2-inch pieces
1 teaspoon salt, plus additional to taste (optional)
¼ teaspoon freshly ground black pepper
1 large egg, lightly beaten
4 cups crushed cornflakes
Canola oil, for frying

To make the dipping sauce: In a small bowl, whisk together the honey and lemon juice.

Season the chicken with the 1 teaspoon salt and pepper. Place the egg and cornflakes in separate bowls. Coat each chicken nugget with the egg, letting the excess egg drip back into the bowl. Coat the nuggets with the cornflakes. Set aside on a plate.

Heat ½ inch of canola oil to 375° in a deep skillet. Fry the nuggets, turning once, for 3 to 4 minutes per side, or until golden brown and cooked through. Transfer the nuggets to a paper towel-lined plate to drain. Season immediately with additional salt (if using) and serve accompanied by the honey-lemon dipping sauce.
Serves: 4 kids