Cooking for Kids

Sweet-&-Sour Meatballs

These bite-size sweet-and-sour meatballs, drizzled with a pineapple- and soy-based sauce, make a great appetizer. Shredded carrot and finely diced pineapple keep the meatballs moist, while fresh ginger and Chinese five-spice powder amp up the flavor.

Brussels Sprouts & Pepperoni Pizza

If you want to spark some joy in your house, give this pizza combo a try. Brussels sprouts, pepperoni, lemon zest and fontina cheese make this healthy pizza recipe anything but boring. Preshredded Brussels will speed up your prep time, but try to get pepperoni sliced fresh from the deli—it has better flavor and texture than the shelf-stable kind.

BBQ Carrot Dogs

Shock everyone with this recipe for veggie dogs that actually taste like hot dogs. They're an amazing (and healthy!) vegan alternative to traditional meat hot dogs. Serve in whole-wheat hot dog buns and top with all your favorite toppings, such as sauerkraut, relish, ketchup and mustard, for the ultimate barbecue meal.

Chicken Fajitas

This healthy chicken fajita recipe gets a fresh spin with a sweet, tart and spicy grapefruit salsa. If you like, skip the fajitas altogether and serve the salsa on fish, steak or even with a bowl of chips. Adjust the amount of jalapeño to tailor the heat level.

Lava Rocks

Strategy and operations director Josh Gitlin gave this low-fat cookie three layers of chocolate flavor with cocoa powder, grated bittersweet chocolate and cocoa nibs.

Thoroughly stir together confectioners' sugar, cocoa, flour and salt in a large bowl. Beat in egg whites, one at a time, with an electric mixer on low speed. Add vanilla paste (or extract) and beat for 1½ minutes on high speed, scraping down the sides of the bowl several times. Fold in pecans, chocolate and cocoa nibs until evenly incorporated.

Bake the cookies, in batches, in the center of the oven, until dry and glossy on the surface but soft in the centers when pressed, 15 to 17 minutes. Let cool on the pan for 5 to 10 minutes. Carefully transfer the cookies, on the paper or mats, to a wire rack to cool completely.

Make Ahead Tip: Store in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.

?To toast pecans, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

You can find cocoa nibs (bits of roasted and hulled cocoa beans) at large grocery stores, gourmet retailers or online at chocosphere.com.