Small bites.
Less pressure.

What you need

• 2 small pitas
• 4 tbsp tomato sauce
• ½ cup shredded mozzarella
• Optional: 2 tbsp finely chopped, soft cooked vegetables

How to make it

1. Heat oven to 400°F (200°C). Put pitas on a baking sheet.
2. Spread each with 2 tbsp sauce and half the cheese. Add optional vegetables.
3. Bake 8–10 minutes until the cheese melts and the center is hot. Cool, then cut into pieces suited to your child.

A little helper job: Let your child spread the sauce with a spoon. An adult handles the oven.

What you need

• 1 cup dry small pasta
• ½ cup frozen peas or finely chopped broccoli
• 1 tsp olive oil
• Optional: 2 tbsp grated cheese

How to make it

1. Cook pasta following its package directions.
2. Cook the vegetables separately until soft. Drain both.
3. Toss the pasta with oil. Serve vegetables alongside or mix a small amount in if your child prefers. Add optional cheese. Cool before serving.

A little helper job: Let your child choose the pasta shape. Keep one familiar component on the plate.

What You Need

• 1 lb ground beef
• 2 cups dry elbow macaroni
• 2½ cups low-sodium beef broth
• 1 cup milk
• 1 cup shredded cheddar
• 1 tsp paprika
• ½ tsp garlic powder

How To Make It

1. Brown the ground beef in a large deep skillet, breaking it into small pieces. Check that ground beef reaches 160°F; drain excess fat.
2. Add broth, milk, pasta and seasonings. Bring to a gentle simmer, cover and cook about 10–15 minutes, stirring often, until pasta is tender. Add a little water if needed.
3. Turn off the heat and stir in cheddar. Let it cool to a suitable eating temperature. Serve a familiar vegetable alongside.

Adult handles knives, heat and meat. Adapt food size and texture, supervise seated eating, and check labels and allergens. Times are estimates; these original recipes have not been kitchen-tested by Little Wins.

Food Safety & Slow-Cooker Guidance

What You Need

• 1 lb ground beef
• 8 small tortillas
• 2 tsp mild taco seasoning
• ¼ cup water
• 1 cup shredded lettuce
• 1 cup shredded cheddar
• ½ cup salsa

How To Make It

1. Cook ground beef in a skillet until it reaches 160°F, breaking it into small pieces. Drain excess fat.
2. Add taco seasoning and water; simmer 3–5 minutes. Warm tortillas following package directions.
3. Put toppings in separate bowls and let each person build a taco or keep familiar components separate. Cool and adapt pieces to each child.

Adult handles knives, heat and meat. Adapt food size and texture, supervise seated eating, and check labels and allergens. Times are estimates; these original recipes have not been kitchen-tested by Little Wins.

Food Safety & Slow-Cooker Guidance

What You Need

• 1½ lb fully thawed boneless chicken breast
• 1 cup mild salsa
• ½ cup low-sodium chicken broth
• 8 small tortillas
• Optional: shredded cheese or mashed avocado

How To Make It

1. Place fully thawed chicken, salsa and broth in the slow cooker. Follow your appliance’s fill and liquid guidance; keep the lid closed while cooking.
2. Cook on high about 3–4 hours or low about 6–7 hours, checking the manufacturer’s guidance. Time varies: every piece of chicken must reach 165°F on a food thermometer.
3. Shred with two forks and mix into the cooking liquid. Serve in warmed tortillas or with rice, cooled and adapted for your child.

Adult handles knives, heat and meat. Adapt food size and texture, supervise seated eating, and check labels and allergens. Times are estimates; these original recipes have not been kitchen-tested by Little Wins.

Food Safety & Slow-Cooker Guidance

What You Need

• 2 cans (15 oz each) kidney or pinto beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 1 cup low-sodium vegetable broth
• 1 tsp mild chili powder
• ½ tsp cumin

How To Make It

1. Use canned beans, not uncooked dried kidney beans. Add all ingredients to the slow cooker and stir.
2. Follow appliance guidance; cook about 3–4 hours on high or 6–7 hours on low until hot throughout. Times vary by cooker.
3. Taste and adjust mild seasonings. Serve with rice, a baked potato, or bread. Cool before serving and adapt texture.

Adult handles knives, heat and meat. Adapt food size and texture, supervise seated eating, and check labels and allergens. Times are estimates; these original recipes have not been kitchen-tested by Little Wins.

Food Safety & Slow-Cooker Guidance

What You Need

• 1 can (15 oz) refried beans
• 8 small tortillas
• 1 cup shredded cheddar
• ¼ cup water
• Optional: mild salsa or mashed avocado

How To Make It

1. Warm refried beans with the water in a saucepan, stirring until hot.
2. Warm tortillas following package directions. Fill with beans and cheese.
3. Offer toppings separately and let the filling cool before serving. This is an easy low-energy dinner; familiar components can stay separate.

Adult handles knives, heat and meat. Adapt food size and texture, supervise seated eating, and check labels and allergens. Times are estimates; these original recipes have not been kitchen-tested by Little Wins.

Food Safety & Slow-Cooker Guidance

What You Need

• 2 cups fully cooked shredded chicken
• 2 pouches microwave rice (about 8.8 oz each)
• 2 cups frozen vegetables
• ¼ cup low-sodium broth
• Optional: a familiar mild sauce

How To Make It

1. Heat rice following package directions and cook frozen vegetables until tender.
2. Warm fully cooked chicken with the broth until it reaches 165°F; do not rely on rice cooking time to reheat it.
3. Serve components in bowls or separately with an optional familiar sauce. Cool and adapt sizes/textures before serving.

Adult handles knives, heat and meat. Adapt food size and texture, supervise seated eating, and check labels and allergens. Times are estimates; these original recipes have not been kitchen-tested by Little Wins.

Food Safety & Slow-Cooker Guidance