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20 Something Mom's Cookbook- Kid Friendly Meals

Posted by on May. 21, 2011 at 10:34 AM
  • 22 Replies

Post or look for kid friendly meals HERE!

by on May. 21, 2011 at 10:34 AM
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Replies (1-10):
ambermarie2006
by on May. 21, 2011 at 10:36 AM

bump....I would love to see some kid friendly meals

mom2twins9909
by on May. 21, 2011 at 10:38 AM

Three Cheese Chicken Penne


Ingredients:

1 teaspoon olive oil

Cooking spray

3 cups thinly sliced mushrooms

1 cup chopped onion

1 cup chopped red bell pepper

3 cups chopped fresh spinach

1 tablespoon chopped fresh oregano

1/4 teaspoon freshly ground black pepper

1 (16-ounce) carton 2% low-fat cottage cheese

4 cups hot cooked penne (about 8 ounces uncooked tube-shaped pasta)

2 cups shredded roasted skinless, boneless chicken breast

1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese, divided

1/2 cup (2 ounces) grated fresh Parmesan cheese, divided

1/2 cup 2% reduced-fat milk

1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted


Directions:

Preheat oven to 425°.

Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms, onion, and bell pepper; sauté 4 minutes or until tender. Add spinach, oregano, and black pepper; sauté 3 minutes or just until spinach wilts.

Place cottage cheese in a food processor; process until very smooth. Combine spinach mixture, cottage cheese, pasta, chicken, 3/4 cup cheddar cheese, 1/4 cup Parmesan cheese, milk, and soup in a large bowl. Spoon mixture into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup cheddar cheese and remaining 1/4 cup Parmesan cheese. Bake at 425° for 25 minutes or until lightly browned and bubbly.

Note: You can cook the pasta mixture in individual eight-ounce ramekins; bake for 15 minutes.


mom2twins9909
by on May. 21, 2011 at 10:42 AM

Three Cheese Veggie Pizza


Ingredients:

2 teaspoons olive oil
1/4 teaspoon freshly ground black pepper

2 garlic cloves, minced

1 (8-ounce) package presliced mushrooms

1 cup marinara sauce

1 (1-pound) Italian cheese-flavored pizza crust (such as Boboli)

1/2 cup (2 ounces) shredded part-skim mozzarella cheese

1/2 cup (2 ounces) shredded fontina cheese

1/4 cup (1 ounce) grated fresh Parmesan cheese

3/4 cup sliced bottled roasted red bell peppers

1 tablespoon capers, rinsed and drained

4 drained canned artichoke hearts, thinly sliced

Instructions:

Preheat oven to 500°.

Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add black pepper, minced garlic, and mushrooms; sauté for 5 minutes or until mushrooms are tender and most of liquid evaporates.

Spread sauce over the pizza crust, leaving a 1/2-inch border, and top with mushroom mixture. Sprinkle evenly with mozzarella, fontina, and Parmesan cheeses. Top with roasted red bell peppers, 1 tablespoon capers, and artichokes. Bake at 500° for 10 minutes or until cheese melts and begins to brown. Let pizza stand for 5 minutes before serving.

My3LuVs83
by on May. 21, 2011 at 10:49 AM
My kid is such a picky eater
Posted on CafeMom Mobile
meganhead
by on May. 21, 2011 at 10:56 AM

Muffin pizzas!

place individual biscuits in a muffin pan and spread dough on the bottom and sides of the cups to make a bowl.  mix your favorite ingredients without the cheese.  i like to put turkey sausage, veggies, and tomato sauce together.  add mixture to the center of your dough bowls.  top with cheese and bake for whatever the biscuit packaging says.

nikkip1
by on May. 21, 2011 at 11:24 AM
Bump
Posted on CafeMom Mobile
lenoxclan
by on May. 21, 2011 at 11:27 AM

this one sounds fun!

Quoting meganhead:

Muffin pizzas!

place individual biscuits in a muffin pan and spread dough on the bottom and sides of the cups to make a bowl.  mix your favorite ingredients without the cheese.  i like to put turkey sausage, veggies, and tomato sauce together.  add mixture to the center of your dough bowls.  top with cheese and bake for whatever the biscuit packaging says.


Lusty Lenox

save the date

mom2twins9909
by on May. 23, 2011 at 10:13 AM

Scalloped Potato and Ground Beef Casserole


Ingredients

1 1/2 lbs ground beef ( or use bulk Italian sausage meat, can increase the ground beef slightly)

1 medium onions, chopped

1 small green bell peppers, seeded and chopped (optional)

garlic cloves, finely chopped ( or to taste)

1/2 teaspoon dried chili pepper flakes ( adjust to taste) (optional)

1 teaspoon seasoning salt (or to taste) or 1/2 teaspoon white salt ( or to taste)

1/2 teaspoon fresh ground black pepper ( or to taste)

5 -6 russet potatoes ( peeled and sliced thinly, or use as many as desired)

2 cups shredded cheddar cheese ( or to taste)

SAUCE

2 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted ( using any other flavor of soup will not be as good)

1 small onions, chopped ( about 1/3 cup)

3/4 light cream1/2 cup sour cream

1/4 cup grated parmesan cheese

1 teaspoon garlic powder

1/2 teaspoon seasoning salt

fresh ground black pepper ( to taste)

Directions

In a skillet cook the ground beef with onion, bell pepper and chili flakes (if using) until no longer pink; drain fat over a colander.

Return to pan and add in garlic, season salt and black pepper; cook stirring with a wooden spoon until the meat is lightly browned (I usually add in about 1-2 tablespoons bacon fat that I keep frozen in my freezer to the meat while browning for added flavor and it also helps to brown the meat) set aside.

For the sauce; in a medium bowl mix together the undiluted soup with onion, milk, sour cream, Parmesan cheese, garlic powder, seasoned salt and black pepper to taste; mix well to combine.

In a greased 13 x 9-inch baking dish or a large oval casserole dish, alternately layer the sliced potatoes on bottom of the baking dish, then soup mixture (I like to sprinkle grated cheddar cheese on top of the soup mixture) then the ground beef mixture on top.

Since this is a large casserole I strongly suggest to place the baking dish on a jelly-roll sheet in case of any spills.

Bake covered with foil for about 1 hour at 350 degrees F.

Uncover and continue baking for another 20-30 minutes or until the potatoes are tender (baking time will vary depending on the thickness of your sliced potatoes).

Remove from oven then sprinkle with grated cheddar cheese; return to oven for 4-5 minutes or until the cheese has melted.

mom2twins9909
by on May. 23, 2011 at 10:17 AM

Chicken Packets



Ingredients

2 cups chopped cooked chicken
1 (6 -8 ounce) packages cream cheese, softened
1 tablespoon chives, chopped
2 tablespoons milk
salt
1/2 cup seasoned croutons, crushed to crumbs
2 (8 ounce) packages refrigerated crescent dinner rolls
 1/4 cup melted margarine

Directions

Mix chicken, cream cheese, chives, milk, and salt in a medium bowl (mixing with hands works best) to make filling, and store in a 1 qt freezer bag.

Put crouton crumbs in another 1 qt bag, attach it to bag of chicken filling, and freeze.

Refrigerate crescent rolls.

To prepare for serving, thaw chicken mixture.

Preheat oven to 350°F.

Unroll crescent rolls.

Each tube will contain 4 rectangles of dough with a diagonal perforation.

Press dough along each perforation so the rectangle halves will not separate.

Place about 1/4 cup of the chicken mixture into the center of each rectangle.

Fold dough over the filling, and pinch the edges to seal tightly.

Dip each packet in melted margarine, and coat with crouton crumbs.

Place packets on a baking sheet.

Bake for 20 minutes or until golden brown.

Packets are good either hot or cold.

mom2twins9909
by on May. 23, 2011 at 10:19 AM

Pineapple fried rice

1 cup teriyaki sauce (or enough to cover the chicken during marinating stage)
1 lb. boneless chicken breast
½-lb. strip steak
2 tablespoons toasted sesame oil
4 cups cooked brown rice
¾-cup thinly sliced green onions
1 cup frozen green peas
¼-pound snow peas, trimmed and cut lengthwise into thin strips
¼-cup chopped fresh cilantro, divided
1 (15 oz.) can pineapple chunks in juice, drained
1 large tomato, chopped
¼-cup low-sodium soy sauce
1 tablespoon chopped unsalted, dry-roasted peanuts
2-3 tablespoons bottled teriyaki sauce (or, to taste)
Sesame seeds, for garnish

Instructions (Note: Step 1 should be done in advance):

1. Cover chicken with teriyaki sauce and marinate for at least an hour, or as long as overnight. Remove from marinade, heat oil in pan, and sauté chicken until cooked through, about 7 to 8 minutes per side. Cut into diagonal slices, about two inches thick.

2. Prepare all of your ingredients before starting to cook--do your chopping and dividing and slicing first thing. While you do this, let your steak come to room temperature. Preheat your oven to 400 degrees.

3. Heat a heavy skillet to medium-high and coat your steak in a bit of the oil. Salt and pepper to taste.

4. Place your steak in the hot pan, and let cook for five minutes on each side. Remove from pan and transfer to the oven (transfer to a cast iron grill pan, if you have one, or just another oven-proof pan).

5. Heat remaining oil in the original steak pan, which should still be on medium-high heat.

6. Add remaining ingredients, through teriyaki sauce, one at a time, sautéeing for 15 to 30 seconds each time you add an ingredient. Cook, stirring frequently, for about 5 minutes or until everything is heated through and the portions in contact with the pan become a little bit crispy. Stir again, and turn heat to very low to keep everything warm.

7. Remove steak from oven and check for doneness; if it's pinker than you prefer, pop it back in for a minute or two more. If it's done, let it sit for five minutes, then slice thinly.

8. Remove fried rice from stove. Arrange steak on top of adult portions, and sprinkle sesame seeds and sliced scallions over the plates before serving (or omit from kids' portion, if so desired).

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