She did try a couple of bites, then ate edamame, applesauce and whole-grain bread to fill out the meal. My son lapped it up; I think he liked the honey-mustard dipping sauce best. I liked the chicken fingers, too; though they're on the bland side, they can also be cut up to use in a salad, shredded into quesadillas, etc.

Baked Chicken Fingers with Dipping Sauces

Serves 8 preschoolers

1 1/2 pounds chicken tenders

1 egg

1 cup coarse bread crumbs or panko

1/4 teaspoon freshly ground black pepper

1/4 teaspoon salt

1/4 teaspoon dried thyme

Preheat oven to 350 degrees. Spray a jelly-roll pan with vegetable cooking spray.

Rinse and pat dry the chicken. Cut each tender into strips. In a pie pan, beat the egg. In another pie pan or shallow bowl, mix the bread crumbs and seasonings. Dip pieces of chicken into the egg and then roll in bread crumbs. Arrange the chicken on the prepared pan.

From Picnic, by DeeDee Stovel

Per serving: 309 calories, 17 grams protein, 15 grams fat, 4 grams saturated fat, 2 grams fiber, 69 milligrams cholesterol, 790 milligrams sodium. Analysis by registered dietitan Jodie Shield.

Dipping sauces

Offer a selection of these:

1 cup cocktail sauce

1 cup honey combined with 1 tablespoon Dijon mustard

1 cup plum sauce