Ham & Cheddar Waffles

Original Recipe HERE

 

Winner winner, waffles for dinner.  I shook things up and stepped away from the standard or dessert-leaning waffles of days past.  These were a successful adventure.

 

I doubled this to feed four of us.  I got 12 square waffles using three rounds of batter (my iron makes four squares at a time).  It may not sound like enough, but the waffles were filling.

The original recipe says to, ideally, allow the batter to sit for 20-30 minutes before baking because the waffles will be fluffier.  I did have the time, so I waited.  I have nothing to compare the final product to, but the waffles weren't dense or heavy, so maybe they were the proper amount of fluffy?

Being waffles, my kids wanted to use maple syrup with them.  I was fine without it, but they tasted fine either way.  The sweetness paired well with the cheese and ham...kind of like a McGriddle (not that I would have any familiarity with how a McGriddle tastes...).

 

Ingredients

3/4 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon table salt
1/2 teaspoon dry mustard [I used ground mustard]
3/4 cup shredded cheddar cheese [do not use pre-shredded]
1/2 cup finely chopped deli ham
1 heaping tablespoon chopped chives or thinly sliced green onions [I used dried minced onions]
1 cup buttermilk
1/3 cup vegetable oil
1 egg

 

Directions
(1) In a large bowl, whisk together flour, corn starch, baking powder, baking soda, salt, and dry mustard.
(2) Add cheese, ham, and chives (or onions) and lightly toss.
(3) In a separate bowl, whisk buttermilk, oil, and egg.
(4) Add wet ingredients to dry; stir until everything is just incorporated.
(5) Preheat waffle iron.  Spray with non-stick spray.
(6) Ladle batter into iron.  Cook according to iron's instructions to achieve lightly golden waffles.

Kid Participation:
* Whisk dry ingredients
* Whisk wet ingredients
* Stir all ingredients togehter
* Experiment with dipping and drizzling options

Broccoli & Cheese Tots

Original Recipe HERE

Making vegetables dippable and combining them with cheese are my go-to ways of getting the kids to eat them (though I know I'm lucky that the boys are usually willing to at least taste something new, and I can usually count on *N* to eat at least a whole serving).  These tots do both.  The flavor wasn't anything amazing, but they served their purpose.

I used fresh broccoli and didn't measure; I chopped up just under a head-and-a-half.  I also eyeballed the amount of onion and cheese.  They turned out fine, though when I portioned them onto the baking sheet (using a small cookie scoop), I was worried they weren't going to hold together and thought I should've used more egg whites.  The kids dipped them in ketchup or barbecue sauce, and the entire batch of 24 was eaten.  Success.

 

Ingredients
2 to 2 & 1/2 cups (12 oz) broccoli florets
1 large egg
1 large egg white
1/2 cup finely chopped green onion [I used regular onion]
2/3 cup shredded sharp cheddar cheese
1/2 cup seasoned breadcrumbs
salt & pepper

 

Directions
(1) Preheat oven to 400 degrees F. Line a baking sheet with parchment or foil, or grease it.
(2) Bring a large pot of water to boil.  Add broccoli; cook for 2 minutes.
(3) Add chopped onions to water (if not using green onion); cook another minute.
(4) Drain and rinse under cold water.  Dry with a dish towel.
(5) Finely chop broccoli and onions.  Transfer to a large bowl.
(6) Add all other ingredients to broccoli.  Season with salt and pepper to taste.
(7) Spoon heaping tablespoons of the mixture onto the baking sheet.  Flatten slightly.
(8) Bake tots for 16-18 minutes, turning halfway through cooking, or until golden.

Kid Participation:
* Stir together all ingredients
* Spoon broccoli "dough" onto baking sheet

Zucchini, Corn, & Cheddar Pancakes

Original Recipe HERE

*J* was excited to hear we were having pancakes for dinner.  That is, until he saw the green-tinged batter and learned there were vegetables in them.  He gave me the usual, "Yuck, I'm not going to eat them."  The boy ate his words - and the pancakes - in the end.  In fact, everyone thought they were great.  A few were leftover, and they reheated well in the toaster oven the next day.

I made the batter, minus the flour, a few hours early, so they're also a good prepare-ahead meal.

I wasn't sure what kind of consistency to expect, especially since there was no mention of draining the zucchini.  It took a little practice to get them golden on the outside and firm enough on the inside that I knew the egg was cooked, but they still weren't traditionally pancake-y in any sense.  I made them small (so the middle would cook without the edges burning), so I got about 20.

The kids dipped them in ketchup, naturally.  I tried them with salsa and sour cream as the recipe suggested and liked them that way, though they were plenty flavorful on their own.

Ingredients

4 large eggs, beaten

1/4 cup olive oil, plus more for skillet

2 teaspoon salt

1/2 teaspoon ground pepper

1 teaspoon dried basil

1 teaspoon dried oregano

3 cups grated zucchini [about one large zucchini]

1 cup corn [I used frozen]

1 cup shredded cheddar cheese [I used Colby]

1 3/4 cups unbleached all-purpose flour

Directions

(1) In a large bowl, whisk together eggs, oil, salt, pepper, basil, and oregano

(2) Squeeze the zucchini to get some moisture out (don't dry it completely).

(3) Add zucchini, corn, and cheese to batter.  Stir until well combined.

(4) Add flour.  Stir until no dry flour is visible, making sure to scoop down to the bottom of the bowl.

(5) Heat a large skillet to medium heat.  Add a few tablespoons of oil; heat.

(6) Scoop batter in 1/4 cup amounts (I did less) onto the skillet.  Press into 4" diameter circles.

(7) Cook on each side 3-5 minutes or until deep golden brown.  Transfer pancakes to a paper towel-lined plate.  Repeat with remaining batter.

 

Kid Participation:

* Whisk wet ingredients

* Squeeze shredded zucchini

* Stir all ingredients

Autumn Meatballs

Original Recipe HERE

 

I changed the name of this recipe (am I allowed to do that?) because I didn't make them in the crockpot, and I associate the dominant flavors of apple and cranberry with fall.  I got 17 meatballs out of this, if I'm remembering correctly.  I thought I'd be able to calculate that after dinner, but all the kids surprised me by eating a second helping, and I lost track.  So these were a success.

 

I added the breadcrumbs because I was worried there wasn't enough to bind them together.  I knew the egg would help with that, but I wasn't sure about the cheese.  Good thing I didn't put my confidence in the cheddar, since it melted completely, and a lot of it was left on the parchment paper.

 

I wasn't sure how to serve these...some sort of cranberry sauce would've been nice, but I didn't have fresh cranberries to make a simple stovetop concoction with.  So we defaulted to ketchup.  Don't judge.

 

Ingredients

1-1/3 lbs ground turkey

1 egg

1 teaspoon salt

1/2 teaspoon pepper

1 teaspoon onion powder

1/4 cup unseasoned breadcrumbs or panko

1 Granny Smith apple, peeled & shredded

1/2 to 1 cup shredded sharp cheddar

1/2 to 1 cup dried cranberries

 

Directions

(1) Preheat oven to 400 degrees F.  Line a baking sheet with parchment.

(2) In a medium bowl, mix together egg, salt, pepper, onion powder, and breadcrumbs.

(3) Stir in apple, cheddar, and cranberries.

(4) Add turkey.  Mix until well combined.

(5) Using 2 tablespoon portions, roll meat mixture into balls.  Place on parchment paper (spacing can be tight since they shrink slightly).

(6) Bake about 20 minutes or until cooked through.

 

Kid Participation: None.

Chickpea "Tots"

Original Recipe HERE

 

My kids thought these were great: many were consumed at dinner, and they were happy to hear there was leftover dough to make some more the following day.  Naturally, they were dipped in ketchup.  I wasn't blown away by them, but they were a somewhat nutritious side dish (or snack) that they had fun helping with, so I will make them again and see if it was a fluke or if this should be a reliable option.

 

Ingredients

2 cans (15 oz each) chickpeas, rinsed and drained

1 large egg

1 garlic clove

1 cup Panko

1/3 cup onion, chopped

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup shredded cheddar

Directions

(1) Preheat oven to 450 degrees F.

(2) Add all ingredients to a food processor.  Process until it's a smooth and uniform dough; remove from processor.

(3) Take a small handful of dough at a time and roll it into a "snake" about 3/4" in diameter.  Cut into 1" pieces.  Flatten or round edges if desired.

(4) Grease a baking sheet or use a silpat or parchment.  Bake tots for 10 minutes on one side.  Turn them over; bake for an additional 5 minutes (or until golden and crispy).

 

Kid Participation: Shape tots into snakes.

Sausage & Stuffing Bake

Original recipe HERE

 

This is marketed as a brunch dish, but I made it for dinner.  It's a simple one to tweak according to your own tastes: type of sausage, variety of vegetables, or type of cheese.

 

My kids liked it and asked for seconds.  They even ate most of the vegetables.  I wish the egg element had been a little firmer, so next time I might cut the amount of egg whites and add in a few full eggs.  Also, the cheese congealed on top as the casserole cooled, so perhaps stirring the cheese into the stuffing mixture would prevent that and distribute the cheese flavor into every bite.

I used the cubed stuffing, but it still pretty much just turned into one mass of mush (which I say in a good way) along with the egg.  I thought there would be more of a bread-like substance throughout, but it was just egg-y.  The taste was fine, but the consistency wasn't what I was expecting...just an FYI.

 

Ingredients

1 lb sausage, precooked [I used Italian chicken]

1 small onion, diced small

8 oz mushrooms, sliced

2 stalks celery, diced

2 to 3 carrots, peeled & diced

2 to 3 cloves garlic, pressed

2 Tablespoons olive oil

4 cups herb seasoned stuffing mix [I used Pepperidge Farm cubed style]

1/2 cup broth

2 Tablespoons butter, melted

5 oz sharp cheddar, grated

2 cups milk

16 oz carton fat-free egg substitute [I used a container of egg whites]

salt & pepper, to taste

 

Directions

(1) Preheat oven to 325 degrees F.  Lightly grease a 9x13" baking dish.

(2) Cut sausages in half lengthwise, then into slices.

(3) In a large skillet, heat oil over medium heat.

(4) Add sausage, onion, mushrooms, celery, carrot, and garlic to skillet.  Saute until sausage is browned and vegetables are softened.

(5) In a large mixing bowl, combine stuffing and sausage mixture.  Stir thoroughly.

(6) Transfer stuffing mixture to the baking dish.  Drizzle with broth and melted butter.

(7) Sprinkle shredded cheese evenly over the stuffing mixture.

(8) In a separate bowl, whisk together milk, egg substitute, salt, and pepper. 

(9) Pour milk mixture evenly over the stuffing mixture. 

(10) Bake about 40 minutes, uncovered, or until egg is set and casserole is cooked through.  Allow to cool several minutes before serving.

 

Kid Participation: None.

Chicken, Black Bean, & Green Chile Skillet

Original Recipe HERE

 

I thought this was just going to be a run-of-the-mill, easy one-pot meal that we'd all eat and then forget about (unless I put it on here and filed it away for a weeknight clean-out-the-pantry type meal).  But my kids LOVED it.  Yes, worthy of capital letters.  *N* and *P* each asked for three helpings, and *J* asked for two (which is big, considering he's going through a picky phase right now).  The four of us polished off almost the entire thing, so I thought the leftovers would be a hearty lunch for me.  No luck, since at breakfast *N* asked if we were having the same thing for dinner again.  This sort of question is rare, and usually I'd assume it would be followed by a, "...because I don't want it!" (they are usually very leftover-averse).  But she actually asked to eat it again!  Well, knock me over with a can of black beans! (actually, don't, because that would hurt).  I felt especially vindicated because *J* said several times how gross it looked before actually tasting it.

I was going to poach the chicken but realized I had a better chance of getting the kids to eat it if I made it more interesting (because they are also meat-averse lately).  So I followed the basic steps for the lime chicken that is linked to in the original recipe.  I sliced up the chicken breasts into "tenders"-sized pieces, marinated them for about 15 minutes (all I had time for), and then browned them until cooked through in a separate skillet.  I do think it helped the flavor of the dish.

 

I eyeballed most of the ingredients, so the amounts I used aren't exact...it's an easy recipe to play with to suit personal tastes. Also, since I had no hot sauce in the house, I bought the Cholula brand used in the original recipe (sorry, Tabasco...I'm just not that into you). I assume it was good, though I used it sparingly since my kids aren't fans of hot-and-spicy things.

 

I served it with sour cream and salsa mix-ins, and green onions would've been a nice touch.  In the future, I may use this as a taco, burrito, or enchilada filling.

 

The only thing I didn't like was that the cheese congealed on top once it cooled, so maybe mixing it into the main dish before putting it in the oven - or just waiting until serving and sprinkling it on then - would work better.

 

(sidenote: I think I set a personal record for number of parentheses and hyphens in one post)

 

Ingredients

2 to 3 cups cooked brown rice

2 Tablespoons extra virgin olive oil

1 cup white onion, finely chopped

3 garlic cloves, minced or pressed

2 cans (4 oz each) chopped green chiles

1 can (15 oz) black beans, drained and rinsed

1 teaspoon ground cumin

additional seasonings of choice [I used about 2 teaspoons Cajun seasoning mix]

1 to 2 Tablespoons lime juice

2 cups cooked, chopped chicken

1 teaspoon hot sauce

1/2 cup shredded mozzarella cheese

1/2 cup shredded cheddar cheese

 

Directions

(1) Preheat oven to 350 degrees F.

(2) Heat oil in cast iron skillet over medium heat.  When hot, add onion.  Saute several minutes, stirring occasionally.

(3) Add garlic to skillet.  Cook another two minutes.

(4) Add rice, chiles, beans, cumin, seasonings, lime juice, chicken, and hot sauce.  Stir until thoroughly combined.

(5) Sprinkle cheeses on top.  Bake skillet about 15 minutes, or until cheese is melted.

 

Kid Participation: None, other than eating multiple portions.

Buttermilk Cheddar Dill Biscuits

Original Recipe HERE

 

I was interested in these biscuits because of their use of cake flour.  I thought they'd be lighter and fluffier than the average cheese-incorporating biscuit.  I don't know how much of a difference it truly made, but they weren't dense or dry, so I'd use it again.  This recipe made 8.5 biscuits.

 

I eyeballed the amount of grated cheese and dried dill.  Next time I might add a little garlic powder, or at least some more salt.  But they were fine as-is, and everyone in the family had two.

 

A note of caution: I know that parchment paper isn't supposed to go in a 500 degree oven, but I thought that for such a short cooking time, it might be OK.  It wasn't...I started to smell a burning odor within two minutes, and the edges of the paper were already pretty browned.  I took the biscuits off and transferred them to another baking sheet (not lined or greased), and all was fine after that.  The biscuits were easy to lift off the pan when done.

 

Ingredients

1 & 1/4 cups cake flour
3/4 cup all-purpose flour
1 & 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cups butter (1/2 stick), grated
2/3 cup grated cheddar cheese
3/4 cup buttermilk
2 tablespoons dried dill

 

Directions

(1) If possible, put butter in the freezer ahead of time to make grating easier.

(2) Preheat oven to 500 degrees F.

(3) In a large bowl or using a stand mixer, combine flours, baking powder, baking soda and salt.

(4) Add butter; work with fingers or paddle attachment until it resembles coarse crumbs (mine never looked quite right).

(5) Add cheese; mix.

(6) Add buttermilk and dill; mix until dough forms a ball.

(7) Use paddle attachment to knead dough, or knead several times on a floured surface.

(8) Pat dough until about 3/4" thickness.

(9) Cut biscuts with a cookie cutter (mine was about 2" diameter).  Place on baking sheet.

(10) Bake until golden brown, 8-10 minutes.

Kid Participation:

* Measure dry ingredients

* Grate cheese (to the point where bigger hands need to take over lest blood be drawn)

* Work mixer

* Pat dough

* Cut biscuits

Roasted Cauliflower & White Cheddar Gratin

Original Recipe HERE

I'm a sucker for anything with a cheese sauce.  Because said cheese sauce smothers healthy cauliflower, I figured this dish was a wash, each component negating the other.  But I ate a lot of it.  It reheated well the next day, so I continued to eat it.

I was slightly heavy handed with the nutmeg; I was cocky and didn't measure precisely.  A little nutmeg goes a long way, and next time I'll probably just leave it out.

Ingredients

1 large head cauliflower, cut into bite-size florets

2 Tablespoons olive oil

salt and pepper to taste

3 Tablespoons butter

3 Tablespoons flour

1-1/2 cups milk

1/4 teaspoon nutmeg [optional]

salt and pepper to taste

1 cup white cheddar cheese, shredded

1/2 cup panko bread crumbs

Directions

(1) Preheat oven to 400 F.

(2) Toss cauliflower with oil, salt, and pepper. Spread in single layer on large baking sheet.

(3) Roast until lightly golden brown, 20-30 minutes.

(4) In a medium saucepan, melt butter over medium heat.

(5) Add flour to butter; cook until it just begins to brown.

(6) Add milk, nutmeg, salt, pepper, and cheese.  Heat until cheese melts and sauce thickens.

(7) Add cauliflower to sauce.  Mix well.

(8) Pour into a baking dish.  Top with panko.

(9) Bake at 350 F about 15-20 minutes or until gratin is bubbling on the sides and golden brown on top.

Kid Participation: None.

Roasted Cauliflower & Cheddar Soup

Original Recipe HERE

 

I had high hopes for this soup since my kids - usually - love roasted cauliflower.  *J* is its biggest fan, but he was in a mood that night and would barely taste it.  *P* isn't a huge soup eater (one of the very few foods he isn't in love with), so I couldn't get him to eat much, either.  So I looked at this giant pot of soup with dismay, wondering what I would do with what seemed like gallons of food no one would eat.

And then I got a chance to finally taste my own portion (moms' dinners = so often delayed), and I realized that I could eat the entire thing myself.  Luckily *N* loved it, too - and I think Husband would've...that is, if he'd been home to eat dinner instead of spending all day in Boston with friends and spontaneously deciding to stay overnight.  Luckily the lingering taste of resentment and bitterness didn't affect my appreciation of the soup...

 

Anywho.  Because I used a large head, I should've added more salt and pepper and more cheese - next time, 2 cups?  I could taste the roasted-ness of the cauliflower, but I would've liked the cheese flavor to be more pronounced.

 

Ingredients

* For cauliflower:

1 head cauliflower, cut into florets

2 Tablespoons olive oil

salt & pepper

* For soup:

1 Tablespoon olive oil

1 medium onion, diced

2 to 3 cloves garlic, chopped [I used my garlic press]

1/2 teaspoon dried thyme

3 to 4 cups broth [I used vegetable]

1-1/2 cups aged white cheddar, shredded

1 cup milk [I used 2%] or cream

salt & pepper

 

Directions

(1) Preheat oven to 400 F.

(2) Toss cauliflower with oil, salt, and pepper.  Spread in single layer on large baking sheet.

(3) Roast until lightly golden brown, 20-30 minutes.

(4) Heat oil in large sauce pan over medium heat.  Add onion; saute several minutes until tender.

(5) Add garlic and thyme; saute an additional 1-2 minutes.

(6) Add broth and cauliflower.  Bring to a boil.

(7) Reduce heat.  Simmer, covered, 20 minutes.

(8) Using an immersion blender, puree soup to desired consistency.

(9) Add cheese, letting it melt without boiling.

(10) Add milk.  Season with salt and pepper.  Remove from heat.

(11) If soup is too thick, add additional broth (I used the entire 4 cups).

 

Kid Participation: None.

Santa Fe Casserole

Original Recipe HERE

 

This was a tasty casserole that was (1) easy to assemble, and (2) light enough that it didn't leave me feeling like I had a rock in my stomach afterward.

More vegetables could be added to bulk it up and add nutrition.  And I feel like it was missing a little something to make it extra special.  Next time I'll throw some salsa into the mix, a little garlic powder, and something like precooked sausage.

 

Ingredients

1/2 cup red onion, chopped

2 to 3 garlic cloves, pressed or minced

1/2 Tablespoon olive oil

1/2 teaspoon salt

1 teaspoon chili powder

1 teaspoon pepper

1 can (15 oz) beans of choice, rinsed & drained [I used pinto]

1 red or green bell pepper, chopped fine

3/4 cup milk

1-1/2 cup brown rice, cooked

2 eggs, beaten

1-1/2 cup cheddar cheese, shredded

 

Directions

(1) Preheat oven to 350 degrees F.  Grease a 2-quart casserole dish.

(2) In small skillet, heat olive oil on medium high heat.  Add onion and garlic; saute until tender.

(3) In  large mixing bowl, whisk eggs.  Add salt, chili powder, pepper, beans, bell pepper, milk, rice, and cheese; mix well.

(4) Pour mixture into casserole dish.

(5) Bake 25 minutes or until center is firm.  Let cool 5 minutes before serving.

 

Kid Participation:

* Stir all ingredients together

* Pick out red bell pepper AGAIN...someday I will get them to eat it!

Mexican-Style Brown Rice Casserole

Original Recipe: Weight Watchers (but tweaked)

This is an easy throw-together dish since I always have all the ingredients on hand. And if I don't, it's still forgiving and substitutions are easy.

The family all ate their servings of this dish (except *J*'s share of spinach). We just dug in with normal utensils, but this could also be served dip-style (scooped with chips) or perhaps even as filling for burritos or tacos.

Ingredients

4 cups cooked brown rice

1 cup salsa

1 teaspoon cumin [optional]

1 teaspoon garlic powder [optional]

2 oz reduced-fat cream cheese, softened [optional]

1 (15 oz) can refried beans [I used vegetarian, fat-free]

1 (10 oz) package frozen corn [I used 16 oz Trader Joe's roasted corn], thawed

1 (4 oz) can diced green chili peppers

1 Tablespoon chili powder [or to taste]

1 (10 oz) package frozen chopped spinach, thawed & well drained

3/4 cup shredded cheddar cheese

Directions

(1) Preheat oven to 375 degrees F. Grease a 2-quart or 9x13" baking dish.

(2) In medium bowl, combine rice, salsa, cumin, garlic powder, and cream cheese. Evenly spread half of mixture on bottom of baking dish.

(3) In another bowl, combine beans, corn, peppers, and chili powder. Evenly spread over rice in dish.

(4) Layer spinach over bean mixture.

(5) Sprinkle cheese over spinach.

(6) Evenly spread remaining rice mixture on top.

(7) Cover; bake 20-30 minutes or until heated through and cheese is melted.

Kid Participation:

* Combine various mixtures

* Spread mixtures (perhaps not so evenly)

* Sprinkle cheese

White Cheddar Corn Soup

Original Recipe HERE

 

This soup was...wait for it...easy and tasty.  I know, I start just about every post with those two words somewhere in the first three lines.  But I guess that makes sense, since I'm not going to want to repeat anything that's not at least tasty - and easy is a huge bonus.

 

I bought a block of white cheddar and grated about a cup of it.  Then, for no reason I can explain, I switched to a garlic-and-herb block that I love.  I doubt it made much of a difference in the end product, so I'd think that most cheese could be substituted.  I mostly recognized corn with hints of red pepper; the cheese seemed to affect the texture more than the taste.

 

All three kids happily ate it, as did Husband and I.  I served it with "homemade" biscuits (courtesy of Bisquick and some milk) and sliced smoked sausage rounds, browned in a pan.  *N* and *J* enjoyed dipping the biscuits and sausage into the soup.

 

This made enough to feed all of us for one night plus leftovers for my lunch.  So it's not one of the huge Commitment Soups that you'll be eating for a week.

 

Ingredients

1 to 2 Tablespoons butter

1 small onion [preferably Vidalia], diced

1 red bell pepper, diced

2 cloves garlic, minced

2 to 3 cups chicken or vegetable broth

2-1/2 cups frozen corn kernels [I used one 16-oz bag]

1 bay leaf

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon dried thyme leaves

1/4 cup heavy whipping cream or half-n-half

1-1/4 cups shredded white cheddar cheese

 

Directions

(1) In a large pot over medium heat, melt butter.

(2) Add onion and bell pepper; sauté 10 minutes or until softened.

(3) Add garlic; sauté 2 minutes.

(4) Add broth, corn, bay leaf, salt, pepper and thyme. Bring to a boil over high heat. Reduce heat; simmer uncovered 30 minutes.

(5) Discard bay leaf. Blend mixture with immersion blender (or transfer two cups at a time to a blender; return mixture to saucepan. Repeat until all soup is blended).

(6) Add cream to soup; bring to a boil.

(7) Stir in cheese.  Turn off heat; stir until cheese is melted.

 

Kid Participation: None.