Kid-friendly recipes from Jamie Deen

Kid-friendly meals don’t have to consist of just chicken nuggets and fries. Check out these kid-friendly recipes from Jamie Deen that are sure to please even the pickiest eater.

Jamie Deen

Jamie Deen’s new Food Network show, Home for Dinner with Jamie Deen, is all about family, good food and getting together at the dinner table. Even with two young boys, Jamie finds a way to please the whole family with recipes like these. Check out this kid-friendly meal with all of his son Jack’s favorite things.

Read more about Jamie Deen and his family dinners >>

White queso dip

Serves 6


  • 1 cup grated Cheddar
  • 1 cup grated pepper jack
  • 4 ounces cream cheese
  • 3 tablespoons pimentos
  • Kosher salt and freshly ground black pepper
  • 1/4 cup mayonnaise


  1. Add the Cheddar and pepper jack to a bowl with the cream cheese. Add in the pimentos and salt and pepper to taste. Using a hand mixer, begin to blend together. Add in the mayonnaise and continue mixing until creamy.

Jack’s purple smoothie

Jack's purple smoothie

Serves 4


  • 1 cup apple juice
  • 1 cup Greek yogurt
  • 1 cup frozen blueberries (unsweetened) 
  • 1 cup frozen mangos
  • 1 cup frozen pineapple
  • 1 banana, peeled and cut into chunks


  1. Add the apple juice, Greek yogurt, blueberries, mangos, pineapple and banana to a blender. Blend until smooth. Pour into glasses and garnish with a fun straw.

Chicken salad in toast cups

Serves 4 to 6


  • 6 slices soft wheat bread
  • 2 tablespoons unsalted butter, melted
  • 2 large bone-in, skin-on chicken breasts (2-1/2 pounds)
  • 1 tablespoon olive oil
  • Kosher salt and freshly ground black pepper
  • 1 cup red seedless grapes, sliced in half
  • 1/4 cup mayonnaise
  • 2 tablespoon chopped fresh chives
  • 2 teaspoons lemon juice
  • 2 celery stalks, chopped


  1. Preheat the oven to 400 degrees F. Line a baking sheet with foil.
  2. Press each slice of bread into the cup of a muffin tin. Brush with the melted butter. Bake until golden and crisp, five to seven minutes.
  3. Place the chicken on the prepared baking sheet. Drizzle lightly with the olive oil and sprinkle with salt and pepper. Roast until golden and completely cooked through, about 50 minutes. Cool completely.
  4. Remove the skin from the chicken. Shred the meat with a fork and then roughly chop. Add to a bowl with the grapes, mayonnaise, chives, lemon juice, celery, and salt and pepper to taste and mix well. Divide the chicken salad among the toast cups.

Broccoli salad

Jamie Deen's Broccoli Salad

Serves 4 to 6


  • 4 slices bacon
  • Kosher salt
  • 1 pound broccoli crowns, cut into florets (3 crowns)
  • 1 quart cherry tomatoes
  • 1/2 cup roughly chopped roasted almonds
  • 1/2 cup dried cranberries
  • 1/2 cup edamame
  • 2 teaspoons Dijon mustard
  • 2 teaspoons red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper


  1. Preheat the oven to 400 degrees F. Line a baking sheet with foil.
  2. Place the bacon on the prepared baking sheet. Bake until crisp, 10 to 15 minutes. Allow to cool, and then crumble.
  3. Bring a large pot of salted water to a boil. Add the broccoli florets in batches and boil until bright green, one to two minutes. Add to a large bowl of ice water to stop the cooking, or add to a colander in the sink and run with cold water. Drain well and place in a large bowl.
  4. Add the tomatoes, almonds, dried cranberries and edamame to the bowl with the broccoli and toss.
  5. Whisk together the mustard, vinegar and olive oil. Add the bacon and the dressing to the salad and toss.

Recipes courtesy of Jamie Deen

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