We all know how difficult it can be getting children to eat certain foods and grilling season can be especially complicated. You may have a hard time persuading your child to eat a grilled steak, veggies, or grilled salmon. However, there are always the basic options like hamburgers and hot dogs that kids tend to favor. Here are some more kid-friendly grilling recipes to keep the whole family happy this summer.
Foil Packet Grilled Cheesy Fries
- 1 bag of frozen french fries
- 1½ Tablespoons melted butter
- ½ cup of shredded cheddar cheese
- ½ Tablespoons of crumbled cooked bacon
- non-stick foil
- In a large zip-top bag, combine the fries and melted butter. Shake well to coat.
- Cut four sheets of foil, about 10 inches long. Fold the sides to create a tray. Place fries inside. Loosely fold foil over the fries, leaving a large hole at the top for steam to escape.
- Place on hot grill and cover for 20-25 minutes until fries are crispy and baked through. Remove from the grill.
- Top each packet with a generous amount of shredded cheddar and crumbled bacon.
- Cook for 2-5 more minutes until the cheese is melted.
Recipe from: Mom of 6
Grilled Cheese Roll Ups
- 6 slices of bread
- 1 cup thinly shredded cheese doesn’t have to be exact
- 6 thinly slices of ham optional
- 2 tbsp of butter
- Trim the crust off the bread.
- Roll the bread flat.
- Add the shredded cheese on top or use something like American. You can add ham too if you like.
- Roll it up tightly. Use toothpicks if necessary to hold it together.
- Heat skillet over grill. Add the butter. Then place the grilled cheese roll-ups in the pan.
- Cook for 5 to 8 minutes, turning them periodically with tongs so they brown evenly.
- Remove and cut in half if you like. Serve!
Recipe from: In the Kitchen with Matt
Ham and Pineapple Kabobs
- 1/4 cup real maple syrup
- 1 (20 ounce) can pineapple chunks or use fresh pineapple
- 2 cups of ham chunks
- Skewers , metal or wooden
- 2 cups precooked rice
- If using bamboo skewers, soak for 15 – 30 minutes prior to filling with meat and fruit.
- Prepare grill per grill specifications
- Using a Kabob skewer, skewer pineapple and ham, alternating between the two.
- Grill kabobs for 10 – 20 minutes on indirect flame flipping half way through allowing ham and pineapple to caramelize. You may need to do this in batches.
- While kabobs cook, base with pure maple syrup, once per side.
- When heated through, serve immediately over rice.
Recipe from: Nums the Word
- 12 flour tortillas, fajita size
- 3 cups shredded mozzarella cheese
- 1 cup pepperoni slices
- 3 cups pizza sauce divided
- optional parsley for serving
- Heat a skillet or griddle over grill.
- Spray the surface with cooking spray and place one tortilla on the heated surface.
- Top the tortilla with ¼ cup of the shredded cheese and allow to melt.
- Once the cheese is melted, top with sliced pepperoni and ¼ cup of sauce.
- Sprinkle another layer of cheese, top with a second tortilla and flip once the bottom layer is crispy and golden.
- Cook the opposite side until golden brown.
- Use a pizza slicer or knife to slice and serve. Serve with remaining marinara for dipping.
Recipe from: Princess Pinky Girl
Hot Dog Pineapple Kabobs
- 4 Uncured Beef Hot Dogs
- 16 pineapple chunks
- 8 cheddar cheese cubes
- 4 skewers
- Optional: BBQ sauce or ketchup for dipping
- Skewer hot dog pieces and pineapple chunks alternately onto 4 skewers.
- Spray grill pan or grill with nonstick spray and bring to medium-high heat.
- Add skewers and cook 3 to 4 minutes. Flip, and cook another 3 to 4 minutes.
- Once cool enough to handle, pull the food off the grill and add cheese to each end of the skewer.
- Eat with your favorite hot dog dipping sauce!
Recipe from: Mom to Mom Nutrition
Grilled Meatball Pizza
- 1 pound refrigerated white or whole-grain pizza dough
- ⅓ to ½ cup favorite pizza or thick pasta sauce
- 12 prepared, frozen and thawed meatballs, cut in half
- 4 tablespoons finely chopped green onion
- ½ to ¾ cup shredded Italian three cheese blend
- Divide dough in half. On a floured surface, roll into two 8-inch circles roughly.
- No need to create perfect circles.
- Oil grill grates and preheat grill to medium-low heat.
- Place the pizza crusts directly on the grill grates.
- Close cover and cook 1 to 3 minutes or JUST until the dough puffs and bubbles up in some places and starts to become firm.
- Remove crusts with tongs, turn over and place on baking sheet.
- Divide pizza sauce between both crusts and spread.
- Top with half the meatballs and green onion.
- Sprinkle each pizza with half the cheese.
- Return pizzas to grill, cover and grill for 3 to 6 minutes or until the crust is crisp (not burned!) and cheese is melted.
- Remove pizzas and cut into 4 slices each.
Recipe from: Kim Galeaz
Pot of S’mores
- 1 package (14-1/2 ounces) graham crackers, crushed
- 1/2 cup butter, melted
- 1 can (14 ounces) sweetened condensed milk
- 2 cups semisweet chocolate chips
- 1 cup butterscotch chips
- 2 cups miniature marshmallows
- Prepare grill or campfire for low heat, using 16-18 charcoal briquettes or large wood chips.
- Line a cast-iron Dutch oven with heavy-duty aluminum foil. Combine cracker crumbs and butter; press into bottom of pan. Pour milk over crust and sprinkle with chocolate and butterscotch chips. Top with marshmallows.
- Cover Dutch oven. When briquettes or wood chips are covered with white ash, place Dutch oven directly on top of 6 of them. Using long-handled tongs, place remaining briquettes on pan cover.
- Cook until marshmallows begin to melt, about 15 minutes. To check for doneness, use the tongs to carefully lift the cover.
Recipe from: Taste of Home