Do you serve your kids pre-packaged foods? We know... it's fast, convenient and usually pretty cheap. But here's the problem: a new study says 75 percent of these meals for toddlers are loaded with salt. In large amounts, salt can cause hypertension, kidney problems, even seizures.
We sent a couple of our Raising America producers home to watch what they cook and how long it took them to create their meals. We tallied the salt and asked Top Chef Judge Hugh Acheson to give us better alternatives. Here's his recipe for simple pesto pasta and navy beans:
This is a simple, easy fix, especially if you’ve spared about 10 minutes ahead of time to make the pesto. Adding ice to your pesto ensures that the color stays a beautiful, vibrant green.
Serves 2 (or 4 itty bitty people), with extra pesto for other uses
In a food processor or blender, pulse the ice, basil, pine nuts, garlic and Parmigiano until just combined. While the processor is on, slowly drizzle in the olive oil until a loose paste forms. This can be loud, so tell the kiddies to put on their ear-muffs or do a blender dance. Pour into a small bowl and stir in the salt, pepper, and lemon zest. Set aside or cover and keep in the refrigerator (for up to one week).
Heat water over high heat until boiling. Add salt and pasta and cook for 6 minutes. Lower heat to medium and add the Navy beans. Cook another 3 minutes, and drain. Stir in ½ cup of the pesto. Top with additional Shredded Parmigiano.