These are a few recipes that everyone will please just about anyone! They are very kid friendly but they are for adults also. That is always a win win. I am not one who makes different meals to please several people or just make my kids noodles or nuggets. With four kids that just isn’t gonna happen. Taste buds change and they will never know what they really like if they never have to eat it. I have one kid who hates any pasta with tomato sauce, one who hates eggs, and one who hates mashed potatoes. I do not make them eat these things but when they just turn up a nose at vegetables because they do not want to eat them they know it will be lost on me. They are for the most part very good eaters, but I do still love to make meals that I know they will love 100%. Sometimes saying the word EAT gets old so I do like to incorporate dinners that I know that will be avoided.
All of these are pretty simple to make and even if they have ingredients you might not ever use, hang on to them (sauces, oils..) if you follow my blog I promise you will use them again. spices will stay good in the cabinet for a year and oils and sauces will keep in the fridge for a long time (yes even past expiration, because YAY preservatives. )
With all that being said let's get to it!
PRETZEL DOGS
These are sinfully delicious. I like to use Johnsonville jalapeno cheddar sausages for mine and Oscar Meyer cheese hot dogs for my kids. There is never left overs so you may want to double the recipe. Serve alongside spicy mustard or dijon for the perfect bite.
Ingredients
6 frozen, uncooked dinner rolls
6 hot dogs
1/4 cup baking soda
1/4 cup salt
1 egg, beaten
1 Tbs large flake salt, sea or kosher
cooking spray
In a stock pot fill with water, leaving 3 inches from the top so it will not boil over. Add 1/4 water and bring to a boil.
Preheat oven to 375 degrees. Spray baking sheet with cooking spray and set aside.
Stretch and roll dough into a snake or rope like shape. 2x the length of the hot dog.
Starting at one end of the hot dog place one end of the dough, and then wrap around the dog. It is okay if some of the hotdog is exposed on the ends.
When water is boiling add baking soda and dip wrapped hot dogs in for 30-45 seconds. Remove and place on sheet pan that is sprayed. Brush the tops of each one with egg wash and sprinkle with flake salt.
Bake for 10-12 minutes until golden brown. May need to do 15 minutes if you are like me and like yours more browned.
CHICKEN ALFREDO SHELLS
I LOVE THESE. My kids loves these. My Husband loves these. Sometimes just changing the way to present something makes it taste better. Yeah you could make this with regular linguini, but stuffing the shells just makes it more fun for a kid I believe. I sneak in broccoli with this meal. I tell my kids its just parsley and they still haven't caught on. I just cut it into itty bitty pieces. Undetectable to a kid, but gives Mom's satisfaction of knowing they are eating a veggie. *You can also boil cauliflower and puree. Add 1 cup to the sauce*
Ingredients
2 chicken breast
1 cup frozen, thawed broccoli florets, chopped small
12-15 jumbo shells
1/2 block velveeta
1 cup heavy cream
1 egg yolk
1 cup parmesan (grated or shredded)
2 1/2 cups shredded mozzarella
1 tsp salt
1 Tbs black pepper
1 cup chicken broth
2 chicken bouillon
1 tbs flour
1 tbs butter
Preheat oven to 350 degrees .
Place chicken into a stock pot with bouillon cubes and cover with water. Bring to a boil and cook for 30-35 minutes. Remove and shred when cooled. Reserve 1 cup of broth (this is the one cup of broth from the ingredients list. No need in buying when you have already made)
In same water you boiled the the chicken in, bring back to a boil and add shells. You may need to add a little more water if there isn't enough. Cook noodles 3-5 minutes until pliable. Remove and set aside.
In a tall sided skillet add butter over medium heat. When melted add flour and stir with a whisk. Cook 3-5 minutes to cook the raw taste out. Add heavy cream and stir to thicken. After a couple minutes add parmesan and stir until melted in. When the parmesan is melted in add the egg yolk to a bowl and a spoon or two of the cream mixture to it and stir together, then add that to the pan of cream sauce. Stir in well.* It may take a moment for the cheeses to melt, but I promise they will.* When parmesan is melted add mozzarella and repeat until melted. Add in broth to loosen the mixture and add black pepper. Add salt if needed.
Cut velveeta into 1/2 inch strips. Mix chicken and broccoli together in a bowl. To each shell add one strip of velveeta. Add 3 Tbs chicken mixture and 1 velveeta strip to each shell.
Add shells into a single layer in a 9x13 baking dish. Add a few spoons of sauce into each shell and then pour the remaining sauce over all the shells. Sprinkle with 2 cups mozzarella and cover baking dish with foil. Cook covered for 25 minutes and then remove and cook for 10-15 more. It should be all bubby and gooey and delicious and browned in some places.
CRUNCH WRAPS
I remember when the crunch wrap first came into the world. I was with my Mom at the movies watching the first Christian Bale Batman. My Mom promised me we would try one after the movie. I spent the whole movie thinking about the crunch wrap so it wasn't until the movie came out on DVD that I even knew how it was!
Who knew it would be years and years later before I ever thought about doing them at home. They are so good and so easy once you get the hang of it. Spruce up taco night by trying these instead!
Ingredients
8 burrito sized tortillas
4 tostada shells
1 can refried beans
1 lb hamburger meat (or ground turkey)
1 packet taco seasoning (see my recipe for homeade taco seasoning)
1 can nacho cheese sauce ( usually by the velveeta, in a red can)
1/2 cup sour cream
taco sauce or salsa
1 tomato, diced
1 stick butter
How To
brown meat and drain. Add seasoning to the meat. Stir to combine.
Heat beans and set aside and cheese sauce and set aside.
Take 4 tortillas and place tostada in the middle. Cut around the tostada and set the cut outs aside.
On a whole tortilla add 1/4 cup of beans and gently spread. Keep it in the middle the size of the tostada as much as possible. Add meat on top of the beans and then cheese sauce over the meat. Place a tostada shell on top of that and put a spoon of sour cream on. Top with lettuce and tomatoes. Place one of the tortilla cut outs on the lettuce and tomatoes. You can use sour cream as glue for the next part where needed. Bring in two opposite sides and press onto tortilla cut out, then go around and bring in the other sides. You should end up with a hexagon or octagon depending on your folds.
In a skilled melt 1 tbs of butter over medium heat. Place crunch wraps seam side down and cook 2-3 minutes per side until golden. Do not over cook, you do not want to heat the lettuce and tomato.
Cut in half or fourths for easier eating, especially for littles. Serve immediately,. Serve with taco sauce if you like.
Cheesy Chicken Roll Ups
These are actually something a friend of mine made waaaayyy back in the 9th grade at a school potluck or something. I went home and told my Mom about them and we have made them ever since.
So creamy and soft, and cheesy, and just perfect. Kids will absolutely love these!
Ingredients
2 cans crescent rolls
2 chicken breast
1 cup heavy cream
1 cup broth ( will come from where you boiled chicken)
3 chicken bouillon cubes ( I use the soft ones on the hispanic aisle)
2 tbs black pepper
1/2 block velveeta
1 Tbs butter
1 Tbs flour
Directions
Boil chicken in a stock pot with bouillon cubes and 1 tbs of black pepper. Cook chicken on a low boil for 35-40 minutes. Remove when done and shred when cool enough to touch.
Preheat oven to 350 degrees.
In a sauce pan over medium heat add butter. When melted whisk in flour. Add cream and broth and stir until thick. Add remaining black pepper.
Cut velveeta into 16 strips.
Open crescents and separate them. To each crescent rolls add 2tbs of chicken and 1 velveeta strip. Roll them up and place into 9x13 baking dish. When all rolled and in the pan cover with cream sauce. Bake for 35-40 minutes. will be bubbly and browned in places.
Tater Tot Casserole
The perfect thing to make when you don't want to make anything at all. Just throw it together and pop it in the oven. You can help with homework or get some housework done while it cooks.
Ingredients
1 bag frozen tater tots
1 lb ground beef
1 can rotel
1/2 block velveeta
1 can cream of celery or mushroom
1 cup milk
Directions
Preheat oven to 350
Brown meat an drain.
In a microwave bowl add rotel, soup, velvetta that is cubed, and 1 cup milk. Microwave for 2-3 minutes.
Add meat and mix to combine.
In a baking dish add a single layer of tater tots. Pour meat and cheese mixture over and then cover with remaining tater tots.
Bake for 35-40 minutes until bubbly.
Orange Chicken
This is my oldest daughter's favorite meal on earth. I think it is something most kids will enjoy. The sticky sweet orange sauce is just so addicting. Serve with white rice or fried rice for the perfect meal.
Ingredients
1 lb chicken breast, cut into bite sized pieces
1 1/2 cups flour
1/2 cup cornstarch
1/2 tsp each Salt and pepper
1 egg
1 tbs oil, plus enough for frying
1 1/4 cups water
1 cup orange juice
2 tbs soy sauce
1/4 cup rice wine vinegar
1/2 cup brown sugar
1 tbs minced garlic
1/2 tsp red pepper flakes
1 tbs corn starch + 1 tbs water mixed
Mix batter ingredients and add chicken. Cover with plastic wrap and place in the refrigerator for 30 minutes to an 1.
Heat oil to medium high heat in a stock pan or large skillet. Add the chicken in batches for frying. Fry for 3-5 minutes, or until golden brown. remove to paper towels on a sheet pan. Continue until all are cooked.
To a sauce pan add all sauce ingredients except cornstarch and water mix. Heat to a low boil on medium. Stirring so it doesn't burn. Add cornstarch and water to thicken. Once sauce is thick taste to adjust seasonings to your liking. You may want more soy or more orange flavor.
Toss chicken with sauce and serve!
Sausage and Potatoes
This is great to cook as a sheet pan or cook in one skillet. Both are equally delicious in the oven is just less hands on if you need to be doing other things.
You can add fresh green beans if you are doing this as a sheet pan. If cooking in a skillet you can add canned whole green beans or use fresh. Also great to serve with macaroni on the side. This is REALLY good with onion chopped and cooked in with it as well. My kids usually do not know when I have onion in something because if cut small enough they basically melt away.
Ingredients
3-5 potatoes peeled an sliced into 1/4 inch rounds
14-16 oz kielbasa sausage, cut into 1/2 inch rounds
2 tbs oil
1 tsp salt and pepper
1 tsp paprika
1 tsp cajun seasoning
If baking in the oven toss everything in a large bowl with oil and spread out onto baking sheet. Bake at 375 for 30-40 minutes. If getting too brown too quickly bump the heat down and you can also flip so the other side is on the pan surface.
If cooking in a skillet add oil to a large non stick or cast iron skillet. Heat to medium high. When oil is hot add sausage and potatoes. Leave alone for 5 minutes before stirring. After 5 minutes gently flip/stir. Then put a lid on and cook on medium for 5-7 minutes at a time in between stirring. If adding green beans add after the first flip. You want everything to be browned and crisp on at least one side. It is done when the potatoes are cooked through and everything is golden.
Adjust your salt and pepper as needed.
Parmesan Chicken Strips
I have made these a million times and they are always delicious. Dip in ranch or even in a yummy marinara for a chicken parmesan type of situation.
Your kids will love them and all the adults will too. Adults can have a caesar salad on the side with theirs for a great meal.
Ingredients
1 lb chicken breast, halved and then cut into strips
1 cup panko breadcrumbs
1/2 cup grated parmesan
1/4 cup shredded parmesan
1 1/2 tsp salt
1 1/2 tsp pepper
2 eggs, beaten
1 cup flour
cooking spray
Directions
Preheat oven to 375. Spray baking sheet with cooking spray and set aside.
in a shallow baking dish add panko, and two parmesans. 1/2 tsp salt and pepper each. Mix to combine.
In another shallow dish add eggs and a couple tablespoons of water and mix. And finally have flour in a shallow dish. Have them right by each other for easy access and keep one hand dry and have a hand for wet.
To cut chicken slice each breast in half crosswise, giving you two full breast halves. then slice each of those into strips. you usually get 2-3 per half breast.
Season strips with the remaining salt and pepper and toss to coat.
place strips into flour and shake off excess. then into egg, then panko. Place onto baking sheet in a single layer.
Bake for 12 minutes on the first side and then another 6-7 for the second side.
They should be nice an golden brown all over.
Hamburger steaks & brown gravy W/ fried Veggies
I love a hamburger steak! How can something so simple be so delicious. I make these with milk gravy and brown gravy. I decided to share the brown gravy for this post.
You can also make these steaks and just serve with steak sauce.
Ingredients
steaks
1 lb hamburger
1 tsp salt
1 tsp pepper
2 Tbs worcestershire sauce
1 packet beefy onion sup mix
Gravy
1 pack Au Jus
1 pack Brown gravy mix
3 cups water
Veggies
1 squash
1 zucchini
1 cup panko
1/2 cup parmesan
1 tsp salt and pepper
2 eggs, beaten
oil for frying
Mix meat with worcestershire sauce, salt and pepper, and soup mix.
Pat out into hamburger patties and fry in a large skillet. Cook 7-8 minutes on the first side and about 5 on the second. Remove patties to a dish and set aside. In same skillet add gravy mix and au jus and mix with water. Heat to a boil. Replace patties and cooked covered for 15 minutes.
Bring a stock pot of oil or a large high walled skillet of oil to medium high heat.
Cut veggies into 1/4 inch rounds or spears.
mix panko, parmesan, and salt and pepper in a shallow dish. Add eggs with a couple tablespoons of water to another dish and beat lightly.
Add veggies to egg mixture and then to panko mixture. Only do a few at a time and as you are ready to put them in oil, otherwise they will get soggy. Place 3-4 at a time in oil and cook for 5-8 minutes. Lay on paper towel lined baking sheet to drain excess oil. You can dip in ranch if you want but they are delicious on their own.
Taco Casserole
Ingredients
1 lb hamburger
1 packet taco seasoning (or mine from my post)
1/2 white or yellow onion, chopped
12 taco sized flour tortillas
1 can refried beans
1 jar salsa
shredded lettuce
sour cream
taco sauce
Directions
Preheat oven to 350 degrees
Brown hamburger and drain. Add taco seasoning and refried beans. Cook 4-5 more minutes until beans are warmed through. Add 1 cup of meat mixture to the bottom of the pan and spread across the bottom. Add 1 cup of cheese and top with 6 tortillas. It is okay if they overlap a little.
Spread another cup of meat mixture over the tortillas, the top meat with half a jar of salsa, and one more cup of cheese.
Place last 6 tortillas on top of that layer and repeat..meat,salsa,cheese. You can use the remaining meat on this layer, it is the last one.
Bake for 35-40 minutes until bubbly and cheese is slightly browned.
Serve with lettuce, taco sauce, sour cream and remaining cheese if you like.
Hot Ham and Cheese
This is my go to when my husband says his work is providing dinner or we have 100 things to do in a day. They do not take long and they are portable if you need them to be.
ingredients
8 slices of bread
1 lb shaved ham or sliced deli ham
8 slices provolone or swiss
1 stick butter, softened
Directions
lay out all bread into two rows of 4. Place a slice of cheese on each piece of bread. On 4 of the pieces add ham. Top with other cheese slice.
Heat skillet to medium high heat. Spread butter on all the slices of bread facing up. Place butter side down in skillet and then spread butter on the other side. Cook 2-3 minutes a side at a time. It can take 8-10 minutes. Flipping every few minutes to ensure it doesn't burn and to evenly get cheese melted.
Remove from pan and cut into halves. Serve with chips or fries.
Dorito Chicken
A favorite of my kiddos and a favorite of mine as a kid.
Who doesn't love doritos, cheese, and chicken?! Add into one pan and you have a crowd pleasing dish. I use canned soups for this. If you want to make your own like we did for the chicken rolls ups then you can. I do this to cut down on ingredients.
1 9-10 oz bag of Doritos (nacho cheese or spicy nacho)
2 chicken breast
1/2 block velveeta
1 can rotel
1 can cream of chicken
1 can cream of celery or mushroom
2 chicken bouillon cubes
1 tbs black pepper
Directions
Heat oven to 350
Crush up doritos and place half the bag into a 9x13 baking dish.
In a stock pot add chicken, bouillon, pepper and cover with water. Bring to a boil and cook for 35-40 minutes. Shred or chunk up chicken and set aside.
In a microwave safe bowl add velveeta that has been cubed, soups, and rotel. You can add a little of the broth from the chicken if you need it thin out a bit.
Microwave for 3 minutes. Stir and then mix in chicken. Pour mixture over doritos in pan and then cover with the remaining doritos.
Bake for 35-40 minutes. Should be bubbly all over and doritos slightly browned.
Frito Chili Pie
One of the greatest food inventions of all time!!!!
Kids love it, grown ups love it. You can't go wrong with a frito chili pie.
Ingredients
1 family sized bag of fritos
2 cups shredded cheddar
1/2 lb hamburger
1 can rotel
1 can chili beans
1 tbs chili powder
1 tsp onion powder
1 tsp salt
1 tsp paprika
1 tsp garlic powder
1/2 cup water
1/2 white onion
1 tsp minced garlic
In a larger sauce pan or stock pot add hamburger, onion and garlic. Cook until hamburger is browned and then drain. Return to pan and add spices. Let them cook 1-2 minutes and then add rotel, beans and water. Bring to a boil then reduce heat to
medium low and cook for 30 minutes, covered. Taste for seasoning adjustments.
Place 1 cup of fritos into a bowl an top with cheese, then add chili and top with a sprinkle of more cheese. Serve immediately.
Chicken Fried Rice
I crave fried rice more than anything else on the plant... well, chili cheese fries, but any who. Luckily for me it is also a kid pleaser. Even though i have an egg hater and they turn their nose up at veggies (even if they like them, so annoying) fried rice hides it all so well. You can see it, but when all mixed together and cooked you can't really pinpoint one thing from another. So, you just end up with happy, full kiddos.
This cooks better with cold rice. I like to make mine the night before and keep in the fridge.
Ingredients
2 chicken breast, sliced thin
2 tbs oil
1 small bag frozen peas and carrots
1/2 white or yellow onion
3 cups cooked long grain white rice, cold (1 cup uncooked gives you about 3 cups cooked)
1/4 cup soy sauce
2 Tbs sriracha
1 tsp minced garlic
2 eggs, beaten
2 tbs butter
1 tsp salt and pepper, each
Directons
In a large non stick or cast iron pan heat to medium high and melt butter. dd chicken an season with salt and pepper. Cook 8-10 minutes and then remove.
Add oil and bring to temperature. Add onion and garlic. Cook 1-2 minutes, stirring so it the garlic doesn't burn, then add rice, sriracha and soy sauce. Cook on one side for 5 minutes before stirring. Flip/stir then make a well in the center and add eggs. Fold eggs into rice and when it is all cooked add frozen peans and carrots. Cook 5 minutes more. Add more soy or Sriracha if you wish. Serve with eggrolls or springrolls
Steak Fingers W/ Gravy
All the taste of chicken fried steak in a form kids will love even more.
My kids love when i make chicken fried steak but absolutely love when i make them into steak fingers instead. Something about finger food makes kids happy and if they will eat it, I will make it!
Ingredients
1 package cubed steak or eye of round steaks
1 1/2 cups flour
1/2 cup corn starch
3 cups milk
3 eggs beaten with 1/2 cup water
salt and pepper
seasoned salt
2 cups oil for frying (peanut is best, but vegetable will be fine)
In a large non stick skillet or an iron skillet (my personal favorite for this) add oil and heat to medium high.
In a shallow dish add flour and corn starch, 1 tsp salt and 1 tsp pepper. Mix to combine. Add eggs and water to another and mix thoroughly.
Place cube steaks or round steak in between two pieces of plastic wrap or into a gallon bag, and one at a time pound them with a meat tenderizer to thin them out. You can use a can of veggies or soup if you do not have a tenderizer. Just a few bops should do it. You do not want to tear it. Cut each steak into strips. 3-4 per steak. They will be about an inch wide. season steaks with 1 tbs seasoned salt and 1 tsp black pepper.
Place steaks into flour and then into egg, then back into four. Only doing what you will fry at a time. Do not fry more than 5 or 6 at a time. Cook 8-10 minutes until golden brown. Place onto a baking sheet lined with paper towels to drain.
When all are done discard all but 1/4 cup of oil. SAVE THE CRISPY BITS IN THE BOTTOM TOO!! That is all the flavor for your gravy. To the 1/4 cup of oil add flour and whisk to make a paste. Make sure and scrape up all the yummy bits. Add 1 tsp salt and 1 tsp pepper. Cook until slightly browned. While whisking pour in milk. Continue to whisk until thickened. If it gets too thick too fast you can add a little water. Taste for salt and pepper adjustments. Serve in a ramekin alongside steak fingers for dipping.
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