Kids’ Baon Favorites with a Healthy Twist

Turn your default fried chicken into a ‘baon extraordinaire.’


Are your kids tired of eating the same regular hotdogs or nuggets already? Go make their favorite baon even more fun-and healthier. Here are some quick and easy ideas that are sure to make your precious little one look forward to opening their lunchbox every day!



Revamp the good ol’ hotdog and turn an old classic into a new favorite!

1.      Hotdog Cheese Rolls


What makes this recipe good is that it is baked, not fried. As with other types of baked goods, puff pastry is high in carbohydrates which are your body’s primary source of energy. Other nutrients that can be found in a puff pastry includes  Folate, Vitamin B1, Vitamin B2, Vitamin B3, and Vitamin K.

Ready in 20 minutes


-2 pieces cheese dogs

-100 grams puff pastry

-all-purpose flour, for dusting


  1. Preheat oven to 350°F.
  2. Skewer cheese dogs onto barbecue sticks. Set aside.
  3. On a lightly floured surface, roll out puff pastry into a 5×12-inch rectangle, about 1 inch thick. Cut into 2 long strips.
  4. Wrap one puff pastry strip around each cheesedog. Transfer to a baking sheet.
  5. Bake for about 12 to 15 minutes or until the cheese dogs are cooked and puff pastry is golden brown. Serve warm with ketchup and mustard on the side.

2. Fish Hotdog and Potato Omelet Recipe


A healthier alternative to regular hotdogs are those made with fish. Fish is among the healthiest foods on the planet. It is loaded with important nutrients, such as protein, vitamin D and omega-3 fatty acids, which are incredibly important for your body and brain. Eggs, on the other hand, contain protein, while potatoes are an excellent source of vitamin C, potassium and vitamin B6. This recipe is perfect for your kids-And the good news is, your kids won’t even notice the difference.

Ready in 25 minutes



-2 medium potatoes, peeled and cubed

-1 pack fish

-hotdog, cut into rounds

-4 pieces egg



  1. In a nonstick pan, heat a tablespoon of oil and pan-fry potatoes until golden brown on the edges. Take out of the pan, drain on paper towel, and set aside.
  2. Add a little more oil to the pan and fry the fish hotdogs for a few minutes or until heated through. Set aside.
  3. In a bowl, break one egg and beat lightly. Season with salt and pepper. Add a tablespoon or two each of the cooked potatoes and hotdogs.
  4. Heat a half tablespoon of oil in a nonstick pan. Swirl oil to coat the pan’s surface. Pour the egg-potato-hotdog mixture and cook for two minutes. Flip and cook for another minute. Repeat for the rest of the three eggs.



Try making these chicken nuggets with the kids!


1.      Baked Chicken Nuggets Recipe


These chicken nuggets are baked and coated with almonds which are rich in Vitamin E, Fiber, Vitamin B2 and Biotin, making them healthier than usual. Serve these baked chicken nuggets with ketchup of sweet chili sauce.

Ready in 35 mins


-1/2 cup milk

-2 teaspoons calamansi juice

-1 teaspoon garlic powder

-1/2 teaspoon salt

-1/8 teaspoon pepper

500 grams chicken, (use skinless chicken breast fillet), sliced into 1 1/2-inch squares

-1 cup all-purpose flour

-1/2 teaspoon garlic powder

-1/2 teaspoon salt

-1 tablespoon malunggay powder

-1 egg, beaten

-1 cup almonds, finely ground in a food processor

-1/4 cup olive oil


  1. Combine milk, calamansi juice, garlic powder, salt, and pepper. Add skinless chicken breast fillets. Marinate, covered, in the refrigerator for 1 hour or overnight.
  2. Preheat oven to 400°F. Spread melted butter or olive oil on a baking tray; set aside. Combine all-purpose flour, garlic powder, salt, and malunggaypowder on a plate. Place 1 egg in a bowl and almonds on another plate.
  3. Dredge chicken in flour, dip in egg, then coat with almonds; place on prepared baking tray. Drizzle with melted butter or olive oil. Bake for 10 to 15 minutes or until golden. Serve with ketchup or sweet chili sauce.


2. Cashew-Coated Chicken Nuggets Recipe


This chicken nugget recipe is kid-friendly. Plus, it contains cashew nuts which are an excellence source of magnesium, phosphorous and zinc.

Ready in 30 mins


-400 grams chicken, (use fillets), skinless

-salt, to taste

-black pepper, to taste

-1/2 cup cashew nuts, finely chopped

-1/2 cup japanese breadcrumbs (panko)

-1 cup all-purpose flour

-2 medium egg, beaten lightly

-vegetable oil, to deep-fry

-1 cup mayonnaise

-3 cloves garlic, grated

-1 lemon, juice only

-salt, to taste

-black pepper, to taste


  1. Cut chicken fillets into 2-inch pieces. Season with salt and pepper.
  2. Combine cashews and breadcrumbs in a shallow bowl. Season with salt and pepper; mix well. Place flour and eggs in separate shallow bowls.
  3. Dredge chicken in flour then shake off excess. Dip in beaten egg then coat in nut-crumb mixture.
  4. Heat oil in a deep, heavy-bottomed pan over medium-high heat. Deep-fry chicken in batches for 8 to 10 minutes or until golden brown. Drain on paper towels.
  5. Make the lemon-garlic dip: Combine all ingredients in a bowl. Season with salt and pepper.
  6. Serve chicken nuggets with lemon garlic dip on the side.


Turn your default fried chicken into a ‘baon extraordinaire’! Try these recipes.

1.      Healthy Chicken Burger Recipe


Sneak in more veggies into your kids’ baon by adding grated carrots. They help keep the patties moist while packing in vitamin A and other nutrients.

Ready in 35 mins


-2 tablespoons flour

-1/4 cup carrot, grated


-1 egg

-1 table spoon oil

-4 pieces hamburger bun

-1 small iceberg lettuce

-3 large tomatoes, sliced

-4 slices cheese


  1. In a bowl, combine ground chicken, flour, grated carrots, salt and pepper, and egg. Mix well. Form into 1/2-inch thick patties.
  2. Heat nonstick pan and drizzle 1/2 tablespoon oil. Pan-fry chicken patties for 5 to 7 minutes, then flip and cook for another 3 minutes.
  3. Slice burger buns and assemble your burger in this order: bread, lettuce leaf, chicken patty, sliced tomatoes, cheese, and bread.


2.    Chicken Popovers Recipes


These popovers are filled with chicken and vegetables! This Chicken à la king gets a simple makeover in this easy chicken dish. The chicken filling goes into the fluffy popovers while they’re hot-plus, it’s rich in vitamins and protein.

Ready In 50 mins


-1 1/4 cup canola oil, divided, more for cooking

-1 cup milk

-3 large eggs

-3/4 cup all-purpose flour

-1/4 teaspoon baking powder

-3 tablespoons butter, melted

-1 cup orange sweet potatoes (kamote), peeled and cubed

-1 medium potato, peeled and cubed

-1/2 cup frozen peas, thawed

-1/4 kilogram chicken thigh fillets, cubed

-1/2 cup sweet kernel corn, drained

-1 tablespoon all-purpose flour

-1 cup chicken broth

-1/2 cup condensed cream of mushroom soup

-salt, to taste

-ground black pepper, to taste


  1. Preheat oven to 400F. Pour 1/8 c. oil into each cup in a 12-cup cupcake pan. Place on a drip tray. Heat in the oven.
  2. Meanwhile, make popover Batter: In a large bowl, whisk milk, eggs, flour, baking powder, and melted butter until smooth. Season with salt and pepper. In hot cupcake pan, fill cupcake molds 2/3 full (mixture should sizzle). Return pan with drip tray underneath to the oven. Bake until puffed and browned, about 30 minutes, turning pan around halfway through. Keep warm until ready to serve.
  3. Make filling: In a wok over medium heat, heat remaining oil. Cook camote, potato, and peas until tender. Add chicken. Cook until cooked through. Season with salt and pepper, to taste. Stir in corn. Cook until heated through. Stir in flour, then chicken broth. Cook until thickened. Stir in soup. Season to taste.
  4. To serve, place 2 popovers on a plate. Spoon chicken into popovers, and repeat with remaining pieces. Serve immediately.




Kids will give these sandwiches two thumbs up!

1. Ham, Cheese, and Apple Sandwich Recipe


It’s a delicious play on flavors and textures—salty, sweet, creamy, and crunchy. Plus, apples are rich in fiber and vitamins!

Ready In 1 hr 50 mins


-1 kilo apple, peeled and chopped

-1/2 cup apple cider vinegar

-1/2 cup light brown sugar, packed

-1/2 teaspoon sea salt

-1/2 teaspoon calamansi juice

-1/2 teaspoon ground cinnamon

-6 slices bread

-3 tablespoons butter, melted

-1 cup cheddar cheese, coarsely grated

-3 slices forest ham

-9 slices fuji apple, thinly-sliced

-3 tablespoons apple butter


  1. Make the apple butter: Combine apples, apple cider vinegar, brown sugar, and salt in a heavy- bottomed pot; bring to a simmer. Cover pot partially and cook until apples are soft, about 20 to 30 minutes.
  2. Remove from heat and stir in calamansi juice and cinnamon. Purée mixture in batches in a blender until smooth.
  3. Return mixture to pot and simmer over low heat, uncovered, stirring every few minutes until thickened and dark, about 1 hour. Let cool completely then transfer to an airtight container. Refrigerate for up to 3 days.
  4. Heat a frying pan or grill pan over low heat. Brush one side of each bread slice with melted butter.
  5. Sprinkle grated cheese evenly over the unbuttered sides of 3 bread slices, spreading cheese to the edges. Top with ham and apple slices.
  6. Spread 1 tablespoon apple butter on each of the unbuttered sides of the remaining bread slices. Cover sandwiches, apple-butter side down.
  7. Place sandwich on the heated pan. Place a piece of parchment paper on top of the sandwich and press down on it using a heavy pan. Cook until golden brown, about 2 to 3 minutes. Flip sandwich and press down on it again with the heavy pan. Cook until golden brown.
  8. Let sandwich cool slightly before packing in a lunch container.


2.  Tonkatsu Sandwich Recipe


These snackable sandwiches are all about texture: crisp pork katsu and soft, fluffy white bread. Instead of Japanese mayo, try barbecue sauce for a modern take on this tonkatsu sandwich. In addition, these sandwiches are rich in protein and carbohydrates. Prep it for a delicious baon!

Ready In 35 mins


-4 120-gram fillets pork, (use pork tenderloin), pounded until 1/8-inch thick

-salt, to taste

-1 1/2 cups japanese breadcrumbs (panko)

-vegetable oil, to fry

-japanese mayonnaise, to serve

-8 slices white bread, crusts removed


  1. Season both sides of pork with salt and pepper. Dredge meat in breadcrumbs.
  2. Fill a large frying pan with vegetable oil until ½ inch deep; heat to 320ºF. Fry fillets over medium heat until golden brown, about 1 minute per side. Drain on a wire rack or pat with paper towels to remove excess oil.
  3. Spread Japanese mayonnaise on one side of each slice of bread. Top mayonnaise with pork fillet and top with another bread slice, mayonnaise side down. Slice each sandwich into 4 pieces and serve immediately.



*All recipes are from*

Hotdog Cheese Rolls


Fish Hotdog and Potato Omelet Recipe


Baked Chicken Nuggets Recipe


Cashew-Coated Chicken Nuggets Recipe


Chicken Popovers Recipes


Healthy Chicken Burger Recipe


Ham, Cheese, and Apple Sandwich Recipe


Tonkatsu Sandwich Recipe




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