Sloppy Joe Bites

Original Recipe HERE

This is a rare recipe that got rave reviews from *J*.  He ate two of them and asked for a third, and the following night he was even excited about leftovers.  The others liked them, too, but I barely paid attention to their reactions because I was busy picking my jaw up off the floor.

I made the from-scratch sloppy joe mixture since cracking open a can of the stuff would resurrect childhood memories better left in the past.  I used Pillsbury Grands buttermilk biscuits, and the ratio of biscuit to joe wasn't balanced.  Next time I'll use smaller biscuits or maybe the flaky kind.

Ingredients

3 Tablespoons brown sugar

1 Tablespoon minced onion

1 Tablespoon paprika [I did 1/2 smoked and 1/2 regular]

1/2 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon salt

1 teaspoon pepper

1 pound ground beef

1 can (15 oz) tomato sauce

6 to 8 ounces water

1 Tablespoon mustard

2 Tablespoons cider vinegar

2 canisters (8 or 10 count each) canned biscuits

1 to 2 cups shredded cheese [I used cheddar]

Directions

(1) Mix together brown sugar, minced onion, cumin, paprika, garlic powder, salt, and pepper.

(2) In a large skillet, brown the beef.

(3) Add tomato sauce, 6-8 ounces of water, mustard, cider vinegar, and spice mixture.  Stir to combine; simmer 5-10 minutes. 

(4) Meanwhile, preheat oven to 350 degrees F.  Grease muffin tins.

(5) Flatten or roll out biscuits.  Press each into a muffin well.

(6) Fill biscuits with sloppy joe mixture; sprinkle with cheese.

(7) Bake 10-12 minutes.

Kid Participation: 

* Flatten biscuits

* Put biscuits into muffin wells

* Scoop in sloppy joe mixture

* Sprinkle cheese

Meatless Burritos

Original Recipe: Better Homes & Gardens Simple Slow Cooker Recipes

 

There wasn't anything spectacular about this meal: it was certainly perfectly "fine" and will surely be made again because I always have the ingredients on hand.  Everyone seemed to like it, although rolled tortillas stuffed with filling usually don't mix well with little kids.  Next time I'll probably serve it with Tostitos and let them dig in, scooping style.  Also, I think it needed a little more flavor, which is easily fixable with some garlic, smoked paprika, green chilis, cayenne, cumin (if you like that sort of thing, and I don't, so I avoid using it whenever possible), etc.

 

Ingredients

3 cans (15 oz each) black beans and/or red kidney beans, drained & rinsed

1 can (14.5 oz) diced tomatoes, undrained [I used petite cut]

1-1/2 cups salsa

1 cup corn [I used frozen]

1/2 large jalapeno, seeded & finely chopped

2 teaspoons chili powder

2 cloves garlic, minced

16 8- or 10-inch flour tortillas

* Optional Toppings:

shredded lettuce

shredded Mexican cheese blend

sour cream

cooked rice

green onions, sliced

 

Directions

(1) In 3.5-, 4-, or 5.5-quart slow cooker, combine beans, tomatoes, salsa, corn, jalapeno, chili powder, and garlic.

(2) Cover; cook on low 6-8 hours or high 3-4 hours.

(3) To serve, spoon bean mixture onto tortillas.  Top with desired toppings.  Roll.

 

Kid Participation:

* dump all ingredients into slow cooker

* activate slow cooker

* make a massacre of the meal and earn yourself a bath

Cheesy Broccoli Bites

Original Recipes HERE

 

Anything to get vegetables into the kids.  Some nights they love broccoli, and other nights they turn their noses up.  So I tried a new approach.  They ate these with no complaints and said they liked them.  They just signed themselves up for another batch to confirm or refute that.

 

I was worried these would fall apart, but I used a 1/4-cup measuring cup to scoop the mixture (for uniform size) and then packed it together into a firm ball.  Then I flattened it out into a patty.  Each of them stayed together with no problem, and they reheated well the next day.

 

Ingredients

1 package (16-oz) frozen chopped broccoli, thawed and drained
1-1/2 cup shredded cheese
3 eggs
salt

pepper
1 cup seasoned Italian breadcrumbs

 

Directions

(1) Preheat oven to 375 degrees F.  Line a large baking sheet with parchment paper or a silpat.

(2) Chop broccoli until relatively fine.

(3) Whisk eggs in medium mixing bowl.  Add salt and pepper to taste.

(4) Add broccoli, cheese, and breadcrumbs to mixture.  Stir until well combined.

(5) Form mixture into patties of the same size (approximately 1/4-cup each).  Place on baking sheet.

(6) Bake approximately 25 minutes or until light golden brown and firm.  Flip patties after 15 minutes if desired (I did not).

 

Kid Participation:

* Mix ingredients

* Form patties (if you're in the mood for a mess and some haphazardly-shaped dinner elements)

Mini Chicken Pot Pies

Original Recipe HERE

 

I love food that comes in its own complete little "package."  These are perfectly sized for kids, and the presentation means they might be more apt to try it, too.  I normally stay away from any of those condensed/"cream of" soups, but I needed something easy that night.  I'm sure some substitution involving broth, corn starch, sour cream, etc. is available online.

 

I thought these were great.  *N* and *J* both said they liked them, but they didn't ask for more than the two I originally gave them.  But since it would be easy to tweak the flavors to suit different tastes, I'll definitely make these again.  Bonuses: I made the filling ahead of time and quickly assembled them when it was time to bake, they didn't make a mess at mealtime, and they were easy to reheat.

 

I doubled parts of the recipe since 10 pies wasn't going to be nearly enough to feed us; new amounts reflected below.  Time for some math: I used 3 cans of biscuits (7.5 oz each can, 10 biscuits to a can) and got 18 pies by using 1.5 biscuits per pie.

 

Ingredients

2 medium boneless, skinless chicken breasts - cooked and shredded

1 can (14.5 oz) condensed cream of ____ soup [your choice; I used mushroom with roasted garlic]

1.5 to 2 cups finely chopped vegetables, frozen or fresh [I used carrots, peas, celery, and onion]

1.5 cups shredded cheese of choice

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon black pepper

2 to 3 cans (10 oz) *OR* 3 to 4 cans (7.5 oz) Pillsbury biscuits [I used buttermilk

 

Directions

(1) Preheat oven to 400 degrees F.  Spray or grease approximately 18 cups of muffin tins.

(2) In a medium bowl, combine soup, onion powder, garlic powder, and pepper.

(3) Add chicken, vegetables, and cheese.  Mix thoroughly.

(4) Press biscuits into muffin cups, covering bottoms and up the sides.  Check to make sure no air pockets remain.

(5) Scoop chicken mixture into biscuits, filling to top.  Sprinkle with additional shredded cheese if desired.

(6) Bake 12 minutes.  Check pies; bake additional 2 to 3 minutes if biscuit edges are not golden brown yet.

(7) Cool in muffin tins for 3 minutes.  Remove; serve.

 

Kid Participation:

* Mix mixture

* Scoop mixture

Baked Pasta, Gouda, & Caramelized Onions

Original Recipe HERE

 

This is, hands down, the greatest macaroni and cheese dish I've ever had.  I'd even venture to say it might be the greatest food item I've ever had.  It's that good.  It's the caramelized onions that took it into the stratosphere.  Everyone in my family loved it, and only *J* picked out the onions (and gave them to me...for once his pickiness worked in my favor!)

 

I didn't want to deal with cooking sausages, so I substituted precooked smoked sausage.  I imagine bacon would work just as well, though you'd need a lot of it in order to guarantee some in every bite.  Which is totally fine by me; I'm not afraid to use an entire package of bacon in one meal.

 
I also added all of the cheese and onions right into the pasta mixture and didn't leave any for garnishing the top.

 

The original author of the recipe said that she's used skim milk in place of the whole.  I used an unorthodox hybrid of whole milk, water, and half-n-half (because I hadn't gone grocery shopping in a week), and it was fine.  I imagine skim would make it the sauce a little thinner, but if you care at all about trying to make this dish healthier, apparently it's an option.

 

Ingredients

* For pasta & sauce:

1 lb (16 oz) pasta [I used ruffles]

1-1/2 lbs precooked sausage

1-1/2 cups caramelized onions

4 cups milk

6 Tablespoons unsalted butter

6 Tablespoons flour

3/4 lb smoked Gouda, grated

Salt and pepper

* For caramelized onions:

3 Tablespoons butter

2 Tablespoons extra-virgin olive oil

2 pounds onions, thinly sliced [I used three medium-size onions]

2 teaspoons sugar

Directions

* For pasta & sauce:
(1) Preheat the oven to 350°.

(2) Prepare caramelized onions (directions below).

(3) Meanwhile, cook pasta until al dente, according to directions.

(4) While pasta is cooking, slice sausage lengthwise twice, then slice into thin quarters.

(5) Heat a large saucepan over medium-high heat. Add sausage; cook until slightly browned.  Transfer sausage to a large bowl.

(6) Add pasta to sausage.  Stir to combine.

(7) In  medium saucepan or microwave, heat milk until steaming.

(8) Return large saucepan to stove.  Add butter; melt over medium heat.

(9) Add flour.  Cook, whisking constantly, for 3 minutes.

(10) Whisk in hot milk, 1/4 cup at a time.  Continue whisking until sauce is smooth and thick and comes to a simmer.

(11) Add cheese.  Remove saucepan from heat.  Whisk until the cheese is melted, about 2 minutes.

(12) Add caramelized onions to pasta mixture.  Stir to combine.

(13) Add cheese sauce to pasta mixture.  Stir to combine.

(14) Grease 9x13" baking dish.  Add pasta mixture in an even layer.

(15) Bake until golden and bubbling, about 40 minutes. Remove from oven; let rest for 10 minutes before serving.

* For caramelized onions:

(1) In  large skillet, melt butter into olive oil over medium-high heat.

(2) Add onions and 1/4 teaspoon each salt and pepper.  Cook, stirring constantly, until onions begin to soften (about 5 minutes).

(3) Stir in sugar.  Cook, scraping browned bits off bottom of pan frequently, until the onions are golden brown (about 20 minutes).

(4) If desired, dice onions into bite-size pieces.

 

Kid Participation: None.  I was too busy with all the steps to let them help out...heaven forbid they hose up the caramelized onions!

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.

 

Mexican Pizza

Original Recipe HERE

 

I've made this recipe several times already, and each time the entire thing is devoured by my family.  It has the convenience of homemade pizza without the post-meal feeling of being weighed-down as one often does after consuming lots of salty sauce, bready crust, and greasy cheese.  Of course, you could easily transform this one to fit that bill.  But the fresh, raw vegetables and screw-with-your-head concept ("But I don't use half a jar of Prego?!") are enough to make me really look forward to making pizza again and know I don't have to anticipate a food coma tinged with regret.

 

Depending on what culture my pizza is supposed to originate from, I add particular seasonings to my crust.  My go-to crust is this one (though the original recipe for this one has its own crust recipe), and for this pizza I add a few shakes of garlic powder, chili powder, and smoked paprika.  I don't like cumin, but I'm sure it would work.  If a premade crust is being used, the same seasonings can be added to the "sauce" instead.

 

Ingredients (NOTE: all are approximations and can be tweaked for personal preference)

pizza crust

1 cup refried beans [I use vegetarian or fatfree]

1/2 cup salsa

2 cups shredded Mexican cheese blend [or cheese of choice]

toppings: shredded lettuce, sliced avocado, black beans, sliced green onion, chopped tomatoes, etc.

 

Directions

(1) Prepare pizza crust as desired.  It is suggested that the crust be prebaked for a few minutes.

(2) Thoroughly combine refried beans and salsa.  Spread over crust.

(3) Sprinkle cheese evenly over "sauce."

(4) Finish cooking pizza.

(5) Top with vegetables immediately, while cheese is still melty.  Gently press into pizza if necessary.

 

Kid Participation:

* Prepare pizza crust

* Whisk together beans and salsa

* Sprinkle cheese over crust (while you hover, making sure they don't touch the hot pan)

* Spread toppings (see "while you hover" instruction directly above)

 

BBQ Pasta Salad

Original Recipe HERE

 

I love me some pasta salad.  And barbecue sauce.  And onion.  And cheese.  And garlic powder.  And honey.  And yogurt.  So...this recipe was clearly created with me in mind.

 

It was easy to prepare and assemble, and it held up well until the next day when I finished off the leftovers.  I liked that it was different from the traditional pasta salads accessorized with oil-and-vinegar or bottled salad dressing.  The fresh vegetables made it seem lighter than it probably was.  All in all, a solid pasta salad recipe that I hope comes to mind the next time I ask a host if I can contribute anything.  It can easily be adjusted based on what vegetables and cheeses and other add-ins you have available.  Update: I've subsequently made it using thawed frozen peas and mixed veggies, snow peas (not so good), caramelized red onions, steamed broccoli, etc.  Also, one time I had some homemade mustard sauce to use up...so I put in a splash of regular BBQ sauce and used my own stuff for the rest.  Turned out just as well.

 

I used cellentani pasta, which was a good choice because it held up well against the crunchy vegetables and didn't turn to mush upon lots of stirring.  However, it didn't trap the sauce very well, and along with all the above-listed things I love, I love when sauce (of whatever kind) is trapped in pockets of my pasta so I get a little bonus every few bites.

 

Ingredients

1 pound elbow macaroni or other pasta shape

1/2 cup diced onion

4 green onions, sliced thin

2 Tablespoons cider vinegar

1 teaspoon chili powder [or to taste]

1/4 teaspoon garlic powder [or to taste]

pinch cayenne pepper

2 teaspoons honey

1/2 to 1 cup of any combination of mayonnaise, sour cream, and Greek yogurt

2/3 cup barbecue sauce

2 cups corn [fresh, frozen, or canned]

1-1/2 cups shredded sharp cheddar cheese [not the finely shredded kind]

2 cups quartered grape tomatoes

 

Directions

(1) Cook pasta according to al dente directions, about 5 to 7 minutes.  Drain.  Rinse with cold water until cool; drain again.  Transfer to a large bowl.

(2) In a separate small bowl, whisk together vinegar, chili powder, garlic powder, cayenne, and honey.

(3) Add mayonnaise/sour cream/yogurt and barbecue sauce to spice mixture.

(4) Pour sauce over pasta; mix well.  Add in onions, corn, cheese, and tomatoes.  Season with salt and pepper as desired.

 

Kid Participation:

* Whisk together sauce ingredients

* Stir all ingredients

* Complain about having tomatoes in your dinner yet again

Sausage, Pepper, & Potato Bake

Original Recipe HERE

 

I made some tweaks to the original recipe - namely, adding turmeric.  It wasn't sure if the dish would have enough flavor for my liking.  And there's only so many times you can dump garlic salt into something before your taste buds start getting immune to the flavor.  I fished around my spice shelf, opened a few containers and sniffed, and decided it was turmeric's night to shine.  I liked the result and resolved to use this unappetizingly colorful spice more frequently.

 

Ingredients

4 precooked sausage links [I used chicken]

4 Tablespoons olive oil, divided

3 cups red potatoes, cubed

1/4 teaspoon turmeric [or to taste]

2 peppers, diced [red, green, yellow, or orange]

1 leek [white part], cleaned and sliced

4 cloves garlic, smashed and coarsely chopped

14-oz can diced tomatoes, drained

1-1/2 cups chicken broth

salt & pepper

3/4 cup shredded cheese of your choice [I used garlic & herb]

 

Directions

(1) Preheat oven to 350 F.

(2) Slice sausage in half lengthwise and then into thin slices.

(3) Heat 1 Tablespoon olive oil in a large, deep skillet over medium heat.  Add sausage; brown.  Remove from skillet; set aside.

(4) Add 2 Tablespoons olive oil to skillet.  Add potatoes; cook 6-8 minutes or until a light brown crust forms.  Halfway through cooking, add turmeric.

(5) Add peppers; saute 2-3 minutes or until peppers are tender-crisp.  Remove mixture from skillet; set aside.

(6) Add remaining olive oil to skillet.  Add leek; saute 2-3 minutes or until tender.

(7) Add garlic; saute 1 minute.

(8) Add tomatoes to skillet; stir mixture well.

(9) Add broth; bring to a gentle boil.  Season with salt and pepper.

(10) Pour mixture into 2-quart casserole dish.  Cover with foil; bake 45 minutes.  Remove foil; sprinkle with cheese; bake an additional 10 minutes.

 

Kid Participation: None.

20-Minute Black Bean Soup

Original Recipe HERE

 

Easy to throw together, quick to cook, and consumed by every family member (some via more helpings than others, but no one complained...that's a win in my mind).  It was filling while still feeling "light" and not overwhelming (either in taste or in heft).  I bet this could be made in the slowcooker.

 

Ingredients

2 Tablespoons olive oil
1 onion, chopped
4 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon chili powder
2 15.5-oz cans black beans, drained & rinsed
15-oz can diced tomatoes, undrained

1 cup corn [fresh, frozen, or canned]
1-1/2 cups vegetable broth
1 teaspoon salt
1/4 c feta cheese [optional]

shredded cheese [optional]

sour cream [optional]

Directions

(1) In a large pan, heat olive oil over medium heat. Add onion and garlic; cook 6-8 minutes or until beginnning to brown.

(2) Stir in cumin and chili powder.

(3) Add beans, tomatoes, corn, broth, and salt. Bring to a boil; allow to cook for 2 minutes.

(4) Transfer 1 cup to a blender.  Process until smooth; stir back into soup (or use an immersion blender and blend to your liking).

(5) Remove from heat.  Serve topped with cheese(s) and sour cream.

 

Kid Participation: None.

Crustless Zucchini & Cheese Pie

Original Recipe HERE

\

I prefer my quiches to have a crust (extra prefer it if it's homemade), but this eliminated that step that can be time-consuming and unpredictable.  I was shocked that *N* and *J* had three slices apiece.  Boo, no leftovers for me for lunch tomorrow.

I will try it with regular all-purpose flour next time.  I tasted the slight bitterness of the whole wheat and thought it distracted from the others (though I had the regular brown type, not the white as the recipe called for).  Also, I will try a cheese with a more pronounced flavor and probably throw in some garlic powder (because garlic powder enhances almost everything).

Ingredients

10 oz shredded zucchini [I used two medium]

2 large eggs, beaten

2/3 cup fat free milk

1 tsp olive oil

1/2 cup chopped shallots 

1/2 cup shredded mozzarella

3 Tbsp grated parmesan cheese

1/2 cup white whole wheat flour (King Aurthur)

1 tsp baking powder

1/2 tsp kosher salt

fresh cracked pepper to taste

Directions

(1) Preheat oven to 400 degrees F.  Grease a standard-size pie dish.

(2) Squeeze as much liquid out of zucchini as possible using a dishtowel or cheesecloth.

(3) In medium bowl, whisk together eggs, milk, and oil.

(4) Add zucchini, shallots, and cheeses to egg mixture.  Combine thoroughly.

(5) Sift together flour, baking powder, salt, and pepper.  Add to mixture.

(6) Pour batter into pie dish.  Bake 30 minutes or until a knife inserted in the center comes out clean.  Pie will be set and turning golden on top.  Let stand 5 minutes before cutting.

Kid Participation:

* Squeeze the heck out of the zucchini

* Whisk wet ingredients

* Stir all ingredients together

Black Bean Burgers

Original Recipe HERE

Husband loves him some cheeseburgers.  Bacon cheddar burgers, to be exact.  If there is one on the menu at a restaurant, he will order it.  It's maddening...it's like "Groundhog Day" every time we go out to eat.  And he also loves to grill at home, though he himself has dubbed his offerings "bronto-burgers" because of their extreme girth and density (he packs the meat so tightly...wait, that doesn't sound right...).  I'm always on him to please not use so much breadcrumbs and to flatten them out more.

Finally I took matters into my own hands and made these.  And we all liked them!  I may have just earned myself a permanent job as burger master.  As expected, the kids took the patties out of the buns and ate everything separately, but even Husband had to concede that these non-bronto-burgers were good.  The ingredient list below made eight full-size burgers.

Ingredients

3/4 cup panko

3 Tablespoon plus 2 teaspoons olive oil, divided

2 (15 oz.) cans black beans, drained and rinsed

2 large eggs

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika [optional]

1/4 teaspoon cayenne pepper

1 red or orange bell pepper, finely diced

1 shallot, minced

1/2 cup shredded cheese [optional]
cheese slices [optional]
buns

Directions

(1) Combine panko with 2 teaspoons of the olive oil; mix with a fork to blend.

(2) Heat a small skillet over medium-high heat. Add panko mixture to the skillet.  Toast, stirring frequently, until light golden brown. Remove from the heat; cool to room temperature.

(3) Place 2½ cups of the beans in a large bowl.  Mash with a potato masher or a fork until mostly smooth.

(4) In a separate bowl, combine eggs, 1 Tablespoon of oil, and spices. Whisk to blend.

(5) Add egg mixture, toasted panko, remaining ½ cup beans, bell pepper, shallot, and cheese to the mashed beans. Stir until evenly combined.

(6) Divide mixture into 8 equal portions, about ½ cup each. Lightly pack into 1" thick patties (I used my 15-oz can strainer to make uniform patties).

(7) Heat 1 Tablespoon of oil in a large skillet over medium heat. Carefully lay half of the patties in the skillet; cook until well browned on both sides (8-10 minutes total).  Top with cheese slices during last minute of cooking if desired.

(8) Transfer cooked burgers to a plate and tent with foil.  Repeat with remaining oil and bean patties. Serve warm.

Kid Participation:

* Mash beans

* Mix together ingredients

* Form patties (if you don't mind cleaning up the resulting messy hands)

Cheesy Chicken, Rice, & Bacon Skillet

Original Recipe HERE

This meal.  So easy.  So good.  So horrific for you.  It fits two out of my three requirements for feeding my family a food: is it easy? is it tasty? is it healthy?  So it'll be a comfort dish that we'll only indulge in on occasion.  I didn't bother trying to healthify it in the least, though I guess you could give it a whirl with reduced sodium bacon and broth, low-fat cheese, less butter, brown rice, and mix in some broccoli.  But everyone in attendance ate at least one bowl, so I'm inclined to keep the recipe as-is.

I left out the hot sauce from the original recipe because my kids don't like anything with heat.  And I used a mix of cheddar, monterey jack, and colby in the sauce because I don't always like how cheddar melts - and recongeals.  I also skipped the broiler step and it tasted just fine with my stirring-it-all-together method.

Ingredients

1/2 lb bacon [I used 12 strips]
4 Tablespoons unsalted butter
1/4 cup all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1-1/2 cups chicken broth
1-1/2 cups shredded cheddar cheese
1/2 onion, diced
2 cups cooked, shredded chicken
4 cups cooked white rice [I used quick-cooking]

Directions

(1) Cook bacon in a large, deep skillet.  Drain; set aside. Reserve 2 tablespoons bacon drippings.
(2) Meanwhile, melt butter in a medium saucepan over medium heat. Whisk in flour, salt, and pepper until smooth and bubbly.
(3) Whisk in broth. Increase heat to high, whisking sauce until thickened.
(4) Stir in 1 1/2 cups cheese until melted and sauce is smooth.  Remove from heat.
(5) Reduce heat to a simmer.  Add reserved bacon drippings back to large skillet.  Sautee onion until just tender.
(6) Add cooked rice; cook, stirring occasionally, until coated and slightly crispy.
(7) Meanwhile, crumble bacon.
(8) Add chicken, bacon, and cheese sauce; stir until well combined.  Serve immediately.

Kid Participation: None.

Bloomin' Onion Bread

Original Recipe HERE

This was an easy, novel way to serve bread.  It could be part of a regular meal or be used as finger food at a party.  Though I don't know if I'd want to eat something that a bunch of people had been digging around in and ripping apart.  OK, scratch that...stick with keeping it as a dinner side dish and shared only with your nearest and dearest.

I kept the bread warm by leaving it wrapped and on the baking sheet.  I think this made the bottom crust too crispy and meant we were scraping at the last layer of bread.  Next time I'll put it, still wrapped, on a cooling rack.  Also, the pieces didn't pull apart as easily as I thought they might; we all used forks and knives to eventually remove larger portions and dissect them further on our plates.  A bit more work than anticipated, but worth it nonetheless.

Ingredients

1 unsliced loaf sourdough bread [or other round bread loaf]

12-16 ounces Monterey Jack cheese, shredded

1/2 cup butter, melted

1/2 cup finely diced green onion

2-3 teaspoons poppy seeds

Directions

(1) Preheat oven to 350 degrees.

(2) Cut bread lengthwise and widthwise, approximately 1" between slices, without cutting through the bottom crust.

(3) Place on foil-lined baking sheet. Sprinkle cheese slices between cuts, separating bread and pushing cheese down into slice marks.

(4) Combine butter, onion, and poppy seeds. Drizzle over bread.

(5) Wrap in foil; place on a baking sheet. Bake for 15 minutes

(6) Unwrap bread; bake 10 minutes or until cheese is melted.  Do not allow to burn.

Baked String Cheese Dippers

Original Recipe HERE

I knew the kids would eat this.  "Melted cheese" makes anything edible (except, apparently, asparagus and Brussels sprouts).  Making melted cheese the main ingredient could result in a feeding frenzy.  They had fun helping me make this side dish and, of course, consuming it.  I served it with regular jarred pasta sauce for dipping.

I didn't feel like dirtying another pan, so I put a piece of parchment paper in the baking sheet instead of greasing it.  The cheeses started spreading into each other before the panko and breadcrumbs had time to brown and really crisp up.  Maybe increasing the oven temperature, so they'd get "shocked" with more heat would work?  Or maybe that would just turn everything on the baking sheet into a cheesy, crumb-y puddle.

Ingredients

8 string cheese sticks

1/2 cup Italian seasoned bread crumbs

1/2 cup Panko

1/2 teaspoon garlic powder

1 egg

1 Tablespoon water

1/4 cup flour

cooking spray

dipping sauce

Directions

(1) Preheat oven to 375 degrees.

(2) In small bowl, thoroughly whisk egg and water together.

(3) In another bowl, mix panko, breadcrumbs, and garlic powder.

(4) Roll one string cheese in flour to coat.

(5) Dip in egg mixture, then in bread crumb mixture, making sure cheese is well-coated.

(6) Place on a sprayed baking sheet; spray top of cheeses with cooking spray.

(7) Bake 8 to 10 minutes, until golden and cheese begins to melt.

Kid Participation:

* Peel string cheese wrappers

* Roll in flour

* Dip in egg

* Press into panko mixture

* Make deal with siblings about who gets which remaining cheeses for tomorrow's snack

15 Bean Enchiladas

Original Recipe HERE

Don't let the thought of buying or preparing 15 separate varieties of beans scare you.  These 15 come all together in one handy-dandy bag.  This is an easy-to-prepare meal that's also easy-to-assemble.  Better than that, everyone in my family really, really liked it.  Even *J*, who is going through a picky, I-don't-need-to-eat-dinner phase, asked for seconds.

I used the recommended "15 Bean Soup, Cajun Style" from Hurst (which was conveniently recommended because the company sponsored the creation of the original recipe; I assume any other bean mixture would work as well).  I didn't soak the beans ahead of time, so I had to give them 90 minutes to boil that afternoon - which was fine because they were low maintenace.  I did use the provided seasoning packet and am glad I did.  I made the entire bag, which left me with plenty of leftover beans.  Not sure what to do with them; will probably toss them with some feta and salad dressing or something equally uninspired and lazy.

The only change I made was to use eight 10" tortillas which required using two casserole dishes to fit everything.  Next time I'll skip the packet of taco seasoning and just give some generous shakes of cumin, garlic powder, smoked paprika, cayenne, etc.  I might throw in some cream cheese to change the consistency and mellow out the spiciness a bit (though no one complained about the flavor).

Ingredients

* For sauce:

1 can (15 oz) tomato sauce

1 Tablespoon taco seasoning

* For enchiladas:

3 to 4 cups cooked beans [15 Bean Soup, Cajun Style by Hurst]

1 can (15 oz) petite diced tomatoes, well drained

1 1/2 cup shredded cheddar cheese
2 Tablespoons taco seasoning
8 10" or 12 8" tortillas
1 to 2 cups Mexican blend shredded cheese

Directions

(1) Cook the beans.  Drain.
(2) Preheat oven to 350 degrees. Lightly grease 9×13" glass baking pan.
(3) Prepare sauce by whisking taco seasoning into tomato sauce.
(4) In a medium bowl, combine cooked beans, diced tomatoes, cheddar cheese, and taco seasoning.
(5) Spoon bean mixture into tortillas. Roll; lay seam side down in prepared baking dish. Repeat for all tortillas.
(6) Pour tomato sauce on top of enchiladas, being sure to cover edges of tortillas. Sprinkle Mexican blend cheese over the top.
(7) Cover with foil.  Bake 20 minutes.  Remove foil; bake an additional 5-10 minutes or until sauce is bubbling and cheese has melted.  Let cool slightly before cutting and serving.

Kid Participation:
* Whisk sauce and seasoning
* Stir bean mixture together
* Scoop bean mixture into tortillas
* Spread sauce on enchiladas
* Sprinkle cheese on enchiladas

Zucchini Crouton Casserole

Original Recipe HERE

This was called Baked Zucchini Parmesan by its creator, but I think of breadcrumb-dredged-and-fried-in-oil goodness when I hear "parmesan."  So I'm changing its name.

This was super easy to make, especially since all the prep can be done ahead of time.  Just assemble the dish when it's time to bake, and voila.  I added an extra zucchini layer to make it more vegetable-y to balance out the copious amount of croutons. I wasn't sure how mushy the zucchini would get, but it was cooked through while retaining some crispness.  Next time, I will coarsely chop (smash?) the croutons a bit for more even coverage.  *N* ate two helpings and told me that now she likes zucchini (a declaration that is only good until the next time the vegetable is served to her, then all bets are off).  *J* ate all the croutons and cheese, as expected, and refused the zucchini.  When I shot down his request for more croutons, telling him he had to eat the zucchini first, he picked at his dish until every grain of rice was gone.  But he was stubborn about the green stuff.

Ingredients

2 cups cooked rice [I used brown instant rice]
1 egg
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon thyme
1/2 teaspoon garlic powder
1 Tablespoon olive oil
2 large or 3 medium zucchini
2 cups spaghetti sauce
2 to 3 cups croutons
2 cups shredded mozzarella cheese [or your favorite blend]

Directions
(1) Preheat oven to 350 degrees.
(2) In a bowl, combine egg and spices. Mix thoroughly.  Add rice; mix again.
(3) Add olive oil to the bottom of a 9x13" pan; spread evenly.
(4) Spread rice mixture in bottom of pan.
(5) Peel zucchini.  Slice lengthwise in 1/4″ thick slices. Place a single layer of zucchini slices on the r6ce.
(6) Pour one cup of spaghetti sauce over zucchini; spread evenly.
(7) Sprinkle one cup of cheese over the spaghetti sauce.
(8) Repeat zucchini / sauce / cheese steps.
(9) Layer croutons over cheese.
(10) Sprinkle remaining cheese over croutons.
(11) Cover with foil; bake 25 minutes. Remove foil; bake an additional 5 minutes or until cheese is melted.

Kid Participation:
* Mix rice, spices, & egg
* Spread rice mixture
* Layer zucchini
* Sprinkle cheese
* Sprinkle croutons
* Smash croutons, if they are having a temper tantrum and need a constructive outlet for their emotions

Slow Cooker Pizza Chicken

Original Recipe HERE

As always, I used my 6-quart cooker.  I modified the original recipe a bit because I've learned that adding chopped veggies at the beginning of a slow cooking process usually results in mush.  I prefer mine to maintain a little crunch and their individual flavors so you can actually taste the pepper or onion or whatever if you get some of it in any particular forkful.  Also, cheese can get kind of burn-y and dried out, so I usually put it in with only a little cooking time left (or even wait until the cooker automatically switches to the "warm" setting).

This was a pretty basic recipe and therefore nothing mind-blowing, but it was hearty and easy and good enough to make again.  Thinking I didn't want to just serve bowls of saucy, cheesy chicken gooey-ness (not that there's anything wrong with that), I spontaneously baked a pizza crust.  I served it in wedges for dipping and scooping the main dish.  It worked fine, but next time I'll plan ahead and make breadsticks or tomato muffins or something more interesting.

Ingredients

3 to 4 skinless, boneless chicken breast halves

1 green bell pepper, seeded and chopped

1 small yellow onion, peeled and diced

14 oz pasta or pizza sauce

seasonings like basil, oregano, and garlic powder [optional]
20 pepperoni pieces [optional; I did not use]

1 4-oz can sliced black olives [optional]
3 to 4 cups shredded mozzarella cheese

Directions
(1) Put chicken into cooker.  Top with sauce and seasonings (if using). Put the pepperoni pieces evenly over the top if using.

(2) Cover and cook on low for 4 hours or about 3 on high.

(3) Add vegetables; stir to combine.  Sprinkle cheese on top.  Cook for an additional 30 minutes to 1 hour.

 

Kid Participation:

* Dump sauce over chicken

* Place pepperoni slices

* Sprinkle cheese on top

Steak & Cheese Sandwiches with Onions & Mushrooms

Original Recipe HERE

So good.  Husband and I are big fans of hearty sandwiches...I always seem to eat double the volume of food than I normally would at dinner.  These were no exception.  I assume this recipe would work with chicken, pork, or large portobello mushrooms (though that might be mushroom overload; perhaps best to eliminate the secondary use of mushrooms in that case).

The original recipes uses the oven or broiler.  I prefer to use our toaster oven when I'm in a hurry to get food on the table.

Ingredients

1/2 pound beef round steak, cut thinly
1/2 large onion, sliced into rings

8 oz sliced mushrooms

olive oil or cooking spray
garlic powder, to taste

salt and pepper, to taste

12 oz French baguette [or other bread]

sliced cheese [I used smoked provolone]

Directions

(1) Slice beef into thin strips. Season with garlic powder, salt, and pepper.

(2) Heat a large skillet over high heat. When the skillet is very hot, spray with cooking spray or add olive oil.

(3) Add half of beef. Cook one minute; turn steak over and cook an additional 30 seconds. Remove from heat and set aside.

(4) Spray the skillet again.  Add the remaining steak; repeat cooking steps and remove from heat.

(5) Spray the skillet again.  Add onions; season with salt and pepper. Cook one minute; turn and cook onions an additional 30 seconds or until golden.  Remove from heat.

(6) Lower heat to medium; add olive oil to skillet or spray again.  Add mushrooms; season with salt and pepper. Cook 1 1/2 minutes; turn mushrooms and cook another 1 1/2 minutes.

(7) Remove mushrooms from heat.  Comnbine well with beef and onions.

(8) Cut bread into four equal pieces or separate rolls into tops and bottoms.  Lightly toast in toaster oven.

(9) Remove bread.  Add steak mixture to bottom halves and top with cheese.  Broil until cheese melts.  Remove sandwich and cover with top half of bread [Or add steak mixture to bottom halves, top with cheese and top half of bread, and wrap with foil.  Toast in toaster oven for several minutes.]

Kid Participation: None.

Cheesy Zucchini Rice

Original Recipe HERE

Kids didn't like this much, but it was an easy dish and a good way to get a smidge of veggies into their stomachs.  Maybe if I'd added more cheese, they would have been distracted by the presence of their favorite dairy product and gobbled it up.

To healthify it next time, I'll use quick-cooking brown rice (which will also make for a much quicker prep).  Also, I'll add more seasoning (garlic powder?) for a more pronounced flavor.

Ingredients

2 cups chicken or vegetable broth

1 cup long-grain white rice

2 Tablespoons butter

1 medium zucchini

1 cup shredded sharp cheddar

salt and pepper, to taste

Directions

(1) Bring broth to a boil in a medium saucepan. Stir in rice.  Cover; reduce heat to low.

(2) Cook 20 minutes or until most of the liquid has been absorbed.

(3) While rice cooks, grate zucchini on larger holes of cheese grater.
(4) Remove rice from heat.  Add butter and zucchini; cover. Allow to stand 5 minutes.

(5) Stir rice and zucchini mixture. Stir in cheese; season with salt and pepper.

Kid Participation: None.