Quick and Healthy Dinners Suitable for Kids by The Mother Cooker

Written by
8fit Team @ 8fit
Written by
8fit Team @ 8fit
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Gem Morson is a recipe developer and food photographer from Birmingham, UK. She runs the food and lifestyle blog, The Mother Cooker. She lives with her husband and daughter and loves spending time in her garden, growing her own food and cooking tasty meals for her family.

Gem believes that home cooking doesn’t have to be complicated and, in fact, anyone can create simple, healthy dinners suitable for the entire family. Give one of her one-pot dinner recipes a try!

Chicken and Sweet Potato Curry

35 min500 kcal


  • 1 medium sweet potato
  • 400ml tin coconut milk
  • 250ml water
  • 2 Tbsp honey
  • 200g natural yogurt
  • 1 Tbsp mustard seeds
  • 1 tsp dried coriander
  • 3 curry leaves (or bay leaves)
  • 1 1/2 Tbsp garam masala
  • 1 1/2 tsp cumin
  • 1/2 tsp turmeric
  • 1/2 tsp chili powder
  • 3 garlic cloves
  • 4 Tbsp desiccated coconut
  • 600g chicken
  • 3 Tbsp coconut oil
  • 1 Tbsp olive oil
  • salt & pepper


  1. Preheat oven to 200°C, Slice sweet potato into 1-inch slices, then cut into quarters. Add to a roasting tray, add 1 Tbsp olive oil, toss to coat and then pop in the oven on the middle shelf for 30 minutes.
  2. While sweet potato is cooking, add 3 Tbsp coconut oil to a medium pot, when oil is hot, add mustard seeds. Once fizzing add the curry or bay leaves, garam masala, cumin, chili powder, turmeric and a pinch of salt. Cook for 2 minutes to release flavor.
  3. Add the chicken and brown.
  4. Add coconut milk, water, and desiccated coconut. Bring to boil and then lower to a simmer until liquid is reduced by a quarter (about 10 mins).
  5. Stir in the honey and yogurt until combined. Then once sweet potato is cooked, add it to the pot and remove from heat.
  6. Season to taste.

One-pot Prawn Linguine With Kale Pesto

25 min500 kcal


  • 340g linguine whole grain pasta
  • 240g king prawns
  • 3 garlic cloves
  • juice of 1 lemon
  • handful of parsley
  • handful of kale
  • 40g pine nuts
  • 40g parmesan
  • pinch of salt and pepper
  • 900ml water
  • olive oil


  1. To make the pesto, add kale, basil, pine nuts, parmesan, a pinch of salt and juice of half a lemon to a food processor or blender. Blitz to a pulp and then pour olive oil in as it is blending to the consistency you like.
  2. For the pasta, peel and slice garlic into thin slices, add to a medium, shallow pan with 1 Tbsp olive oil and cook for 2-3 minutes until golden.
  3. Add linguine and water, cook for 8-10 mins on high, frequently turning the pasta with tongs to prevent sticking.
  4. Once nearly all the water has evaporated, add the prawns and cook until pink. Remove from the heat and stir in the pesto and the juice of half a lemon.
  5. Season to taste.
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