South Carolina Mustard BBQ Sauce

Original Recipe HERE

This is my go-to recipe for serving with ham on holidays.  It might be too strong to use alone on pulled pork or something similar - maybe tone it down with a little BBQ sauce mixed in?  I keep meaning to try it out with shredded chicken in the slow cooker, but I have it in my head that this is a Holiday Recipe and therefore it doesn't cross my mind for approximately 363 days per year.

This makes about 1.5 cups of sauce.

Ingredients

4 Tablespoons butter

½ onion, grated

½ cup yellow mustard

½ cup brown sugar

½ cup cider vinegar

1 Tablespoon dry mustard

½ to 1 teaspoon cayenne [I only use a pinch]

1 bay leaf

Salt to taste [I usually leave it out]

Directions

(1) Grate the onion over a cutting board.

(2) In a saucepan over medium heat, warm the butter until frothy.

(3) Add onion.  Salute for 3-4 minutes.  Don't let the onion brown.

(4) Add all other ingredients.  Stir well.  Simmer 30 minutes or until slightly thickened.

(5) Remove bay leaf.  Serve warm or store in refrigerator.

Kid Participation: None.

Spicy, Smoky, & Sweet Chili

Original Recipe HERE

This chili was a success all around, with even picky *J* asking me to make it again sometime.  His vote counts twice because I get it less frequently than anyone else's. 

This recipe is easy to tinker with.  I added a can of navy beans that weren't called for in the original recipe because the chili was looking too saucy during cooking.  I'm sure the meat could be eliminated and more beans could take its place.  Also, I made it stovetop because I ran out of time to put it in the crockpot.  I didn't have enough tomato sauce, so I used one 15-ounce and one 8-ounce can.  This actually made it too tomato-y for my taste.  Next time I'll just use the 15 ounces and add a cup or so of water or broth.  Also, I put in the full three tablespoons of chili powder, and future makings will see that decreased.  The overall taste was definitely good, but it bordered on too intense.  I prefer my chili a little milder.

Ingredients

1lb ground beef or turkey
1 large shallot or 1 small onion, chopped
2 garlic cloves, minced
salt and pepper
15 to 28 ounces tomato sauce
15oz can Bush’s Vegetarian Baked Beans
15oz can black beans, drained and rinsed

1 can (15 oz) navy beans
2 to 3 Tablespoons chili powder
1 to 2 heaping Tablespoons brown sugar
1 teaspoon smoked paprika
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper (or more or less)
Toppings: shredded cheddar cheese, chopped green onions, tortilla chips, sour cream

Directions
(1) In a large pot over medium heat, brown beef, shallot/onion, and garlic.  Season with salt and pepper.
(2) Add remaining ingredients.  Simmer 30 minutes; stir several times.

* To make in slow cooker: transfer beef mixture to 6-qt pot, add other ingredients, & stir.  Cook on low 4-6 hours.

Kid Participation: None.

Egg McMuffin Casserole

Original Recipe HERE

Is it OK to call this an Egg McMuffin casserole?  No McDonald's products were harmed in the making of it.

We had this for dinner, and three out of three kids said they liked it.  No second helpings were had because we were running supremely late and bedtime was on the horizon, but I think they would've if I let them.

I almost put shredded cheese in this (because if it's basically a giant mess of breakfast sandwich-ness, how was there no cheese??), and I'll add it to the egg/milk mixture next time.  I think it would've added that little extra flavor I was looking for (because I forgot to put in the salt and pepper, and I debated things like oregano or Montreal Steak seasoning or Jane's Krazy but didn't follow through).  I could've put vegetables in if diced small and cooked with the sausage, but *P* reminded me that *J* would pick them all out.  Next time I'll sneak some finely chopped spinach and red pepper, maybe.

Also, this is a very kid-friendly meal, preparation-wise.  *P* helped me make it at lunchtime, and I put it in the oven when we got home from afterschool activities at 6:00pm.

Ingredients

6 English muffins, torn into large bite-sized pieces

1 package (1 lb) ground sausage [I used one 16 oz "tube"]

1/2 cup onion, diced small

1 teaspoon jarred minced garlic

8 eggs [I used 4 whole eggs and the equivalent of 4 egg whites]

1 & 1/2 cups milk

2 Tablespoons spicy mustard

salt & pepper

Directions

(1) Grease a 9x13" glass baking dish.

(2) In a large skillet over medium heat, brown sausage until no longer pink, breaking it up as it cooks.  Add onion and garlic during final minutes of cooking.

(3) Toss together muffin pieces and sausage mixture.  Spread evenly in baking dish.

(4) In a separate bowl, whisk together eggs, milk, mustard, salt, and pepper.

(5) Pour egg mixture over the muffin mixture.  Bake immediately or cover and refrigerate overnight.

(6) In an oven heated to 350 degrees F, bake casserole 45-50 minutes or until eggs are set in the middle.  Cover with foil during last 15 minutes to avoid browning if needed.

Kid Participation:

* Tear muffins

* Stir together muffins and sausage

* Crack eggs

* Whisk wet ingredients

* Pour egg mixture

Ritz-Topped Vegetable Casserole

Original Recipe HERE

 

The amount of mayonnaise in this recipe made me cringe, but I thought it was worth trying because the bulk of the dish was straight-up vegetables.  And I'm not above smothering veggies in sauces, condiments, whathaveyou in order to get my kids to eat them...as I pretend that I'm not negating their health benefits by doing so.

 

I couldn't find American cheese in a block, so I diced up several of the individually-wrapped slices.  The pieces stuck together, so I was worried that it would mean pockets of cheese in the finished product instead of a uniform distribution.  Whatever ended up happening with the cheese wasn't an issue, but I would take more time to do it properly.

 

Next time, I will mix the melted butter with the crushed crackers before spreading them over the top.  The coverage was uneven doing it as the original recipe instructed.  Also, I bet this would be even better with the French's fried onions on top (because most things in this world would be).

 

Each kid asked for multiple rounds of this and told me to make it again.  It was super easy, and the original post said that it can be made up to a day ahead.  I'm sure that this convenient meal will be repeated.  Also, I learned that my kids like lima beans (from the frozen veggie medley)...they've been lucky to be spared the dreaded legume thus far, but it turns out it was for naught.

 

Ingredients

1/4 cup salted butter, divided
1 cup finely-chopped celery

1/2 to 1 cup finely-chopped yellow onion

2 to 3 cloves finely-chopped garlic
1 bag (32 oz) frozen mixed vegetables, thawed
2 cups frozen corn kernels, thawed
1 cup (or 4 oz) finely diced American cheese
¾ cup mayonnaise [I used 2/3 cup mayo and the rest Ranch dressing]
1 sleeve Ritz crackers, crushed

 

Directions

(1) Preheat oven to 350 degrees F.

(2) In a medium skillet over medium heat, melt half of the butter over medium heat.

(3) Saute celery and onion until softened, 8 to 10 minutes.  Add garlic toward the end.  Remove from the heat and transfer to a large mixing bowl.

(4) Add mixed vegetables, corn, American cheese, mayonnaise, and Ranch (if using) to the bowl.  Combine thoroughly.

(5) Transfer the mixture to a casserole dish.

(6) In a small bowl, mix together crushed Ritz and melted butter.

(7) Evenly sprinkle the crushed Ritz over the top of the casserole.

(9) Bake for 30 to 35 minutes, or until golden brown on top.

 

Kid Participation:

* Mix vegetables and sauce

* Measure mayo and Ranch

* Crush Ritz

* Sprinkle Ritz

Meatball & Spaghetti Soup

Original Recipe HERE

 

After a three-day weekend spent doing nothing but feeding children (or so it felt like, but really was almost literally since there's an infant in the house), I had no idea what I was serving for dinner that night.  We came home from an activity at 6pm armed only with the inspiration of doing something with the Trader Joe's meatballs I'd bought the day before.  I had bookmarked this recipe and tried it on a whim since I needed it to be fast.

Every kid had more than one helping and asked me to make it again.  I thought it was a great addition to the "I'm so burned out on meal planning and cooking yet these little people keep demanding I provide sustenance for them" collection of easy and satisfying recipes.

I cut the liquid amount because I knew that any leftover pasta would absorb a lot overnight, and I'd add more later if needed.  I also threw in about half a cup of orzo at the last minute to bulk it up because I didn't have enough pasta, but it would be better to just make the entire thing with spaghetti.  I also added spinach to make it a wee bit healthier, and I chopped it small enough that the kids couldn't avoid eating at least a little.

Ingredients

4 cups broth
1 to 2 cups water
2 cloves garlic, pressed or minced
1/2 onion, chopped small
3 to 4 Tablespoons tomato sauce [I used Prego]
2 Tablespoons tomato paste
salt & pepper to taste

1 teaspoon dried basil

frozen meatballs [I used one bag of Trader Joe's appetizer size]

8 oz spaghetti, broken into 2" pieces
2 cups chopped fresh spinach
grated Parmesan for serving [optional]

Directions
(1) In a large pot, bring broth, water, garlic, onion, tomato sauce, tomato paste, salt, pepper, and basil to a boil.  Simmer 5 minutes or until onions are tender.
(2) Add meatballs.  Cook 3 minutes.
(3) Add spaghetti.  Cook until al dente.
(4) Add spinach.  Cook 2-3 minutes or until wilted.  Serve with Parmesan.

Kid Participation: None except eating, which they did more than their fair share of.

Parmesan Orzo with Vegetables

Original Recipe: from my godmother

 

I made this because my kids like pasta and Parmesan, both separately and together.  I thought the appearance of onions and mushrooms might cause problems but that they'd at least be willing to try it.  Willing they were, and then they all decided it needed barbecue sauce.  Hmm...  None really liked it, but I thought it was great.  I'll make it again when more adults are dining with us, and I'll try the water-and-white-wine method instead of the broth (it's the end of a summer spent with four kids together 24/7, so I really can't spare any wine for cooking until September).

 

It barely made one meal's worth, so I would double the recipe next time (that is, if I thought other people in the family would eat it).  Also, I think roasted asparagus or broccoli or sauteed spinach would be a good addition.

 

Ingredients

2 Tablespoons butter
1 small white onion, diced
1 cup chopped mushrooms [I used baby bella]
1 cup uncooked orzo pasta
1 cup water [I substituted chicken broth]
1/2 cup white wine [I substituted chicken broth]
garlic powder to taste [I used 1/4 teaspoon]
salt and pepper to taste
1/4 to 1/2 cup grated Parmesan cheese

 

Directions

1) In a medium saucepan, melt butter over medium heat.

2) Add onions; cook until slightly tender.

3) Add mushrooms and orzo.  Cook, stirring frequently, 5 minutes

4) Add liquid to saucepan.  Bring to a boil, then reduce heat to low.

5) Season with garlic powder, salt, and pepper.

6) Cook 7-10 minutes, or until orzo is al dente.

7) Remove from heat.  Stir in Parmesan.

Kid Participation: Add barbecue sauce...?

Honey Mustard Lentils & Rice

Original Recipe HERE

 

I took a risk on this one, not sure if it would have enough flavor to appeal to my family nor whether the texture would sit well with them.  The kids all ate some as a side dish - I think the sweetness of the honey was key.  It was a little bland for me...I think fresh onion would've been better.

 

Next time I will add smoked sausage or something else to turn it into a one-dish meal.  Also, it made a TON of food.  I will definitely cut the ingredient amounts in half.

 

Ingredients

1 lb green lentils

1 cup brown rice

3 Tablespoons dried minced onion or 1 cup chopped fresh onion [I used dried]

1 teaspoon garlic powder

1 teaspoon salt

1 teaspoon pepper

1/2 cup mustard [I used Dijon]

1/3 cup honey

 

Directions

1) Preheat oven to 350 degrees F.

2) In a large mixing bowl, combine lentils, rice, onion, garlic powder, salt, and pepper.

3) Pour 7 cups hot water into the lentil mixture.  Stir gently.

4) In a small bowl, combine mustard and honey.  Gently fold into lentil mixture.

5) Pour lentil mixture into a 9x13" glass baking dish.  Cover tightly with foil.

6) Bake 60 minutes, or until rice and lentils are soft.

 

Kid Participation:

* Measure dry ingredients

* Stirring.  Lots of stirring.

Stovetop Black Beans

Original Recipe HERE

 

I was looking for a side dish that I could whip together and was in the mood for something salty and slightly spicy.  This recipe came up in my Googling.  Super easy to make, can be abandoned until dinner is ready (I made it ahead of time and just let it sit on the stove), and easy to tweak the spices to suit your taste.

 

I thought it was fantastic, and everyone at the table had at least one helping.  There were six of us eating, and only about half a cup was remaining at the conclusion of dinner.  I would double the recipe next time to get decent leftovers.

 

Ingredients

2 cans (14 oz each) black beans, drained & rinsed

1/2 Tablespoon olive oil

2/3 cup diced onion

2 or 3 cloves garlic, pressed or finely minced

2/3 cup broth or water

1/4 teaspoon cumin

1/4 teaspoon coriander

1/4 teaspoon oregano

1/2 teaspoon salt

1/4 teaspoon pepper

1 lime [or bottled lime juice]

 

Directions

(1) In a medium saucepan, heat olive oil over medium heat.

(2) Add onions; saute several minutes until becoming translucent.

(3) Add garlic; saute 30 seconds more.

(4) Add beans, broth, and seasonings.

(5) Bring to a boil. Reduce heat to low simmer; cook about 7 minutes.

(6) Remove from heat.  Add several squirts of lime juice.

(7) Use the back of a spoon, potato masher, or spatula to smush beans to desired consistency.  Beans will thicken more upon standing.

 

Kid Participation: None.

West African Peanut Soup

Original Recipe HERE

 

So...I don't know what to say about this recipe and its success.  I thought it was great.  *N* also requested several helpings.  The boys didn't really complain (because *J* makes it quite clear when he's horrified that I dared serve something so disgusting), but they didn't finish their bowls.  I scooped it over brown rice, and I reheated it for lunch the following two days.

 

I added some salt after taste-testing, and I think it would've been fine if I'd just chopped up fresh spinach and didn't hunt down the collard greens.  I'd also consider using powdered ginger for convenience.

 

 Ingredients

1 Tablespoon sesame oil

1 sweet potato, peeled & diced into 1/2" pieces

1 large onion

1 bell pepper [I used red]

2 teaspoons grated fresh ginger

4 cloves garlic

1/8 teaspoon cayenne powder

4 cups vegetable broth

1 can (15 oz) diced tomatoes, undrained

3/4 cup natural peanut butter

3/4 cup water

1 bunch collard greens

Salt and pepper

Cilantro and peanuts to garnish (optional) [I did not use]

Directions

(1) Heat sesame oil in a large pot over medium heat.

(2) Add sweet potato; saute.

(3) Meanwhile, chop onion, bell pepper, and garlic.  Grate ginger.

(4) Add onion, bell pepper, garlic, ginger, and cayenne to pot.  Cook 15 minutes.

(5) Add broth and tomatoes.  Bring soup to a simmer; cook an additional 15 minutes.

(6) Meanwhile, in a small bowl, whisk together peanut butter and water until smooth.

(7) Wash greens.  Cut out and discard stems.  Slice remaining portions into 1" pieces.

(8) Add peanut butter mixture and greens to soup.  Cook for 10 minutes.

(9) Blend about 2 cups of the soup (I used an immersion blender) for a thicker texture if desired.

(10) Season with salt and pepper.  Serve into bowls; top with cilantro and peanuts if using.

 

Kid Participation: None.

Lentil Soup with Sausage

Original Recipe HERE

 

This is a handy, basic soup recipe to have on hand - it may not blow anyone's mind, but it was a winner in both the Ease of Preparation and Taste categories.  I always have the ingredients - or something close - ready to go.  The kids liked after adding shredded cheddar and shredded smoked gouda, and I'm sure serving it with a little sour cream would've made them happy, too.

 

Ingredients

1 cup dry green lentils

1 cup chopped onion

1 Tablespoon olive oil

2 to 4 cloves garlic, minced or pressed

4 cups beef broth [I did half beef and half chicken]

1 can (15 oz) petite-diced tomatoes, undrained

1 Tablespoon Worcestershire sauce

1/4 teaspoon dried thyme or oregano [I used oregano]

1/4 teaspoon pepper

1 bay leaf

1/2 to 1 cup chopped carrots

1/2 cup chopped celery

1/2 pound pre-cooked smoked sausage links, sliced – or chopped ham [I used chicken sausage]

 

Directions

(1) Rinse lentils; drain.  Soak in a bowl of water while other preparations are completed.

(2) In a large pot, heat oil over medium heat.  Add onion; cook several minutes until tender but not brown.

(3) Add garlic; stir.  Saute a few minutes, avoiding browning.

(4) Drain lentils.  Add to pot along with broth, tomatoes, Worcestershire sauce, thyme or oregano, pepper, and bay leaf.

(5) Bring soup to a boil.  Reduce heat, cover, and simmer 15 minutes.

(6) Add carrots and celery.  Simmer an additional 15-20 minutes or until lentils and vegetables are tender.

(7) Add sausage; heat through.  Discard bay leaf.

 

Kid Participation: None.

 

Cauliflower "Fried Rice"

Original Recipe HERE

 

My kids like Chinese food, so I thought something that tasted like it could be a winner.  They could've eaten this stuff for their entire dinner and had nothing else.  There wasn't a single scoop left in the pan...so much for seeing how leftovers would hold up.  My mom was here, and she asked several times after she left for the recipe.

 

This recipe is good because the vegetables can be increased or substituted without affecting the base.  The cauliflower didn't crisp up as much as I'd expected.  I'd followed the original recipe's instructions to cover the skillet, and I think that didn't let enough moisture escape.  Also, I'd decrease the amount of soy sauce a bit.

 

Ingredients

1 medium head (about 24 oz) cauliflower

1 Tablespoon sesame oil

2 egg whites

1 large egg

pinch of salt

1 Tablespoon olive oil

1/2 small onion, diced fine

1 cup frozen peas and carrots

2 garlic cloves, minced or pressed

5 scallions, diced (white parts only)

2 to 3 Tablespoons soy sauce

Directions

(1) Remove the core of the cauliflower; chop into coarse florets.  Rinse and allow to dry completely (I helped this along with a colander and dish towel).

(2) Place half the cauliflower in a food processor.  Pulse until small and has the texture of rice or couscous.

(3) Repeat with remaining cauliflower.

(4) Combine egg and egg whites in a small bowl.
(5) Heat a large skillet over medium heat.  Add olive oil.

(6) Add eggs to skillet.  Cook, turning several times, until done.  Remove eggs; set aside.

(7) Add sesame oil to skillet.  Saute onions, scallions, peas, carrots, and garlic 3-4 minutes or until soft.

(8) Add cauliflower and soy sauce to skillet.  Cook 5-6 minutes, stirring frequently, until cauliflower is slightly crispy but still tender.

(9) Add egg to skillet.  Stir until all ingredients are heated through and evenly combined.

 

Kid Participation: None.

Turkey Meatloaf Florentine

Original Recipe HERE

 

No one in my family screams for joy when I say we're having meatloaf, so I very rarely serve it.  I thought this turkey version might be a little lighter and different enough to win them over.  I even made it in the muffin tin so that we each had cute little individual ones...sometimes, with kids, presentation is everything.  They all said they liked it that night, but the next day they changed their tune.  I guess it's not a do-again, but I liked it enough to hang onto hope that someday they'll come around.

Ingredients

1 Tablespoon olive oil

1/2 cup finely diced onion

2 cups baby spinach, packed and then chopped

1 pound lean ground turkey [my package was 1.3 pounds]

1 egg

1 cup bread crumbs [I used Italian seasoned]

3/4 cup ketchup, divided

1 Tablespoon Worcestershire sauce

salt, pepper, and other seasonings, to taste

1 to 2 Tablespoons Dijon mustard

1 Tablespoon brown sugar

 

Directions

(1) Preheat oven to 375 degrees F.  Grease a 9x5" loaf pan.

(2) In a large skillet, heat oil over medium heat.  Add onion; saute 5 minutes or until tender.

(3) Add spinach; cover skillet and stir occasionally until wilted.

(4) In a large mixing bowl, combine turkey, egg, bread crumbs, 1/4 cup ketchup, Worcestershire, and seasonings.

(5) Add spinach mixture to turkey mixture.  Stir until well combined.

(6) Press turkey mixture into loaf pan.

(7) In a small bowl, whisk together 1/2 cup ketchup, mustard, and brown sugar.  Spread evenly over turkey mixture.

(8) Bake 45-55 minutes or until a meat thermometer reads at least 165 degrees.

(9) Allow meatloaf to sit and cool for 10 minutes.  Slice and serve.

 

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.

Spinach, Mushroom, & Caramelized Onion Pasta

Original Recipe HERE

This mean was semi-approved by the kids.  They really liked the pasta and cheese sauce, which was not a surprise.  They didn't like the vegetables, which was also not a surprise.  I will save this for a meal when we have enough adults to consume and appreciate it.

Prepared as directed in the original recipe, the sauce never thickened and was very watery.  I would've liked it to cling to the pasta and vegetables more and pool at the bottom of my bowl less.  I changed the instructions, as listed below, to make the sauce separately.

Shredded mozzarella (or cheese of choice) might help everything stick together better.  Also, it might be good with freshly chopped tomatoes mixed in at the end (or canned petite diced tomatoes during cooking).  A bit of tomato paste in the sauce could be good, too.

 

Ingredients
8 to 12 oz pasta
8 oz mushrooms, sliced
6 oz package babys pinach leaves
2 large onions, thinly sliced
2 Tablespoons butter
2 Tablespoons balsamic vinegar
1 teaspoon olive oil
3 cloves garlic, minced
1 cup grated Parmesan cheese
1 cup milk
salt & pepper to taste
broth as needed

 

Directions
(1) Melt butter in a large skillet over medium heat.
(2) Add onions.  Cook, stirring frequently, 20-30 minutes or until onions are caramelized.  Add broth, 1 tablespoons at a time, as needed to avoid burning and sticking.
(3) Just before onions are done, add balsamic; stir.  Scrape up all bits from bottom of pan.  Remove onions and set aside.
(4) Begin preparing pasta according to package directions
(5) Meanwhile, heat oil in original pan over medium heat.  Add garlic; saute 1-2 minutes.
(6) Add mushrooms and a sprinkle of salt.  Cook about 15 minutes, stirring frequently, until mushrooms have softened.
(7) Turn off heat.  Return onions to pan.  Add spinach; stir until wilted.
(8) In a small saucepan, heat milk until simmering.  Add Parmesan.  Cook, stirring frequently, until well combined and thickened.  Add additional cheese or a tablespoon of flour if necessary.  Season sauce with salt and pepper if desired.
(9) Serve pasta with a scoop of vegetables and desired amount of sauce.

Kid Participation: None.

White Chicken Chili

Original Recipe HERE

 

I simplified the original recipe a lot, both for convenience (I didn't feel like hunting down a variety of peppers) and the sake of hoping my kids would eat it (because they don't like super spicy things).  So it's really just a basic white chicken chili recipe now.  But that's OK, because everyone loved it.  Even my picky *J* said he, "LOVED it!"

 

My kids aren't big meat eaters, and they turn their noses up to chicken most of the time.  I knew I'd have better luck getting them to eat it if I incorporated it into the dish better than cubing it would.  So I cooked the chicken that afternoon and shredded it with the KitchenAid paddle.  No one complained at mealtime.

 

I ran out of cumin and couldn't find my chili powder, so I added a few shakes of Cuban seasoning to make up for it.  It was still pretty mild, but I could taste a hint of the jalapenos so it wasn't too bland.  Spices and seasonings and heat factor can be easily tweaked.  As expected, the kids added plenty of sour cream and cheese on top. 

 

Ingredients

2 tablespoons olive oil
2 medium yellow onions, finely chopped
1 jalapeño pepper, seeded and finely chopped
1/2 Tablespoon ground cumin
1½ teaspoons chili powder
¾ teaspoon smoked paprika
½ teaspoon cayenne pepper
1 teaspoon salt
4 large garlic cloves, minced
2 tablespoons all-purpose flour
4 cups broth
3 cans (15 oz) cannelini beans, rinsed and drained
3 cups chopped cooked chicken [I used shredded]
1 tablespoon lime juice
½ cup heavy cream [optional; I forgot it]

garnishes: lime wedges, shredded cheese, cilantro, sour cream

rice [optional]

 

Ingredients

(1) Heat olive oil in a large pot over medium heat.

(2) Add onions, jalapeno, cumin, chili powder, paprika, cayenne, and salt.  Cook until vegetables have softened, about 7 minutes.

(3) Meanwhile, drain and rinse one can of beans.  Mash thoroughly.

(3) Add garlic.  Cook an additional minute (do not allow garlic to brown).

(4) Add flour; stir in thoroughly.  Cook for about 1 minute.

(5) Add mashed beans.

(6) Stir in remaining 2 cans of beans, chicken, and lime juice.  Bring to a simmer.  Reduce heat to low; cook about 20 minutes.

(7) Add heavy cream.  Serve with garnishes and by itself or over rice.

 

Kid Participation: None, other than require me to grate several rounds of cheese for toppings.  Kids like them some cheese.

Pepper Pasta Sauce

Original Recipe HERE

 

I thought this was a sneaky way to get a bit of vegetables into my kids.  Except *J*'s picky streak continues and he barely ate any.  *N* had seconds but declared, "It tastes...vegetable-y."  And so I came clean, and the thought of a pepper (normally something they avoid like the plague) diminished her enjoyment of further bites.

 

Husband and I really liked this.  I thought the pepper gave the sauce a nice twist and a slight sweetness.  I made several variations on the original recipe: amount of onion and garlic, addition of tomato paste, different type of sausage and tomatoes.

 

Ingredients

1 lb (16 oz box) dry pasta [I used small shells]

1 Tablespoon olive oil

1/4 cup onion, finely chopped

1 orange bell pepper, chopped

2 to 3 cloves garlic, finely chopped

1 lb sausage [I used pre-cooked chicken]

1 can (14.5 oz) diced or crushed tomatoes

1 to 2 Tablespoons tomato paste [I used 2]

1/2 to 1 cup heavy cream [I used 1/2 cup]

1/2 to 1 cup grated Parmesan cheese [I used 2/3 cup]

 

Directions

(1) Cook pasta according to package directions.

(2) Meanwhile, heat oil in a large skillet over medium-high heat.

(3) Add onion and pepper to skillet.  Saute until just tender, about 3-5 minutes.

(4) While vegetables are cooking, cut sausages in half length-wise and then into small slices.

(5) Add garlic to skillet.  Saute until softened but not browned.

(6) Stir in tomatoes and heavy cream.  Reduce heat to medium-low; cook about 5 minutes.

(7) Use an immersion blender to puree sauce to desired consistency.

(8) Add sausage to sauce; heat through.

(9) Stir in Parmesan cheese until mixed well.

(10) Serve sauce over pasta.

 

Kid Participation: None.

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.

Feta Pasta Bake

Original Recipe HERE

 

I thought this was good, but the rest of my family members are iffy on feta.  I thought I could sneak it past them if it was cloaked in enough pasta, but no luck.  They ate it anyway, so it must've had some redeeming qualities.

I used spaghetti, but next time I'll use a smaller, bite-size kind of pasta (ditalini? small shells?).  The spaghetti didn't hold the slices together well after serving.  Also, I think it lacked flavor...I was hoping to detect the balsamic more strongly.  I added garlic and tomato paste to the original recipe; the updated version is below.

 

Ingredients

10 oz pasta

1 Tablespoon olive oil

1 to 2 Tablespoons balsamic vinegar

1 pint grape tomatoes or 1 can (14.5 oz) diced tomatoes, drained

1 small onion, chopped

2 cloves garlic, minced

6 oz Feta cheese

1/2 cup Parmesan cheese

1 cup mozzarella cheese

1 cup milk

2 eggs

2 Tablespoons tomato paste.

Salt and pepper

Directions

(1) Preheat oven to 350 degrees F.

(2) Cook pasta as directed.  Drain; rinse with cool water so they are room temperature when being combined with other ingredients.

(3) Meanwhile, heat oil in large, ovenproof skillet.  Add balsamic vinegar.

(4) Add tomatoes, onion, and garlic; saute 3 to 5 minutes.

(5) In a large mixing bowl, combine Feta, Parmesan, mozzarella, milk, eggs, and tomato paste.

(6) Fold cooled pasta into cheese mixture.

(7) Add onions and tomatoes to pasta; mix well.  Return all ingredients to the skillet; spread evenly.

(8) Bake skillet for 30 minutes or until eggs have set in the middle.

 

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.

Meatball & Pasta Soup

Original Recipe HERE

 

The original recipe called for premade, cheese-filled tortellini.  I wasn't in the mood for adding something additional to my kids' bowls that would've required, so I went with doesn't-even-need-to-be-chewed orzo (ditalini would work, too).  I'm sure the stuffed pasta would've made it heartier and added more flavor, though.

I doubled the amount of meatballs, and the flexibility in broth and water amounts are purely for ease of cooking and personal preference.

Also, the meatballs were tasty - but not amazing.  If you have a favorite meatball recipe, it could be substituted here.  I understand cooking them in the soup pot so additional flavor is added, but if you're feeling lazy, thawed precooked balls should work just fine (especially if still browned a bit).  More salt, pepper, or other seasoning would likely be needed to compensate, but that would cut out the bulk of the work involved in making this and turn it into an easy, fast dinner.  In which case I'd do a stuffed pasta...because...it seems like I should.

 

Ingredients

1 pound ground beef

1/2 cup grated Parmesan

2 large eggs

2 to 3 cloves garlic, pressed

salt & pepper

4 Tablespoons extra virgin olive oil

4 carrots, peeled and chopped

4 stalks celery, chopped

1/2 onion, chopped

4 to 6 cups broth

2 to 3 cups water

3 to 4 cups baby spinach, loosely packed [I used 10 oz frozen, thawed]

pasta [I used orzo]

Directions

(1) In a medium bowl, combine beef, Parmesan, egg, garlic, salt, and pepper.  Mix until just combined.

(2) Form meat into 1" meatballs.  Set aside.

(3) Begin boiling water for pasta if cooking separately.  Cook pasta according to directions.

(3) In a large pot or Dutch oven, heat olive oil over medium heat.  Add meatballs.  Cook, turning often, until browned (3 to 4 minutes).  Remove from pot.

(4) Add carrots, celery, and onion to pot.  Cook, stirring, until just softened.

(5) Add broth and water.  Bring to a boil.

(6) Return meatballs to pot (and add pasta if cooking in soup).  Simmer until meatballs are just cooked through (2 to 3 minute).

(7) Add spinach; simmer until wilted.

(8) Season with salt and pepper.  Serve with additional Parmesan.

Kid Participation: None.