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.

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.

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

Stovetop Brown Rice

Original Recipe HERE

No fancy description in this updated post.  Just a modification on how to make this on the stovetop.

Ingredients

4 cups broth [beef, chicken, or vegetable]

1 to 2 Tablespoons butter

2 Tablespoons tomato paste

1 teaspoon garlic powder

2 to 3 Tablespoons dried minced onions

2 cups brown rice [not instant]

Directions

(1) In medium saucepan, heat broth over medium heat.

(2) Add butter, tomato paste, salt, and onions.  Bring to a slight boil.

(3) Add rice.  Cover; simmer over low heat for 45 minutes or until most of the liquid is absorbed and rice is tender.

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

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.

Brown Rice in the Oven

Original Recipe HERE

I don't know whether my interpretation of the recipe resembles the original enough to bother linking back, but I'm in a nice, non-plagaristic mood tonight, so I will.

I had a bag of Diamond G brand California brown rice and enough time, for once, to cook it.  I almost always turn to instant brown rice, but the texture can leave something to be desired.  So I did some googling and came across the above recipe.  It looked like it would be a little bland, and I also didn't have the beef broth, so I took inspiration from the basic recipe and got a little fancier.

Both kids loved it and asked for several bowls' worth.  I would've eaten a lot more, but then Husband would have only had roasted broccoli waiting for him upon getting home.  I know, who doesn't love tucking into a bowl of cold, limp broccoli at 11pm?  But just in case, and because of the aforementioned charitable mood, I saved him some.  The recipe was a bit too butter-y, in my opinion (yes, turns out there actually is such a thing as too much butter).  Not so much the taste, but the texture.  So I'm assuming a little less would work just as well and adjusted the amount below.  Also, don't bake it until all the liquid is gone.  You don't want it to be soupy, but it should still have a little bit of sauce.

Ingredients

3 cups broth [beef, chicken, or vegetable]

2 Tablespoons butter, melted
2 Tablespoons tomato paste
1 teaspoon garlic powder

2-3 Tablespoons dried minced onions

1-1/2 cups brown rice [not instant]

Directions

(1) Preheat oven to 350 degrees F.

(2) In small bowl, whisk together broth, butter, and tomato paste.

(3) Transfer broth mixture to 2-quart casserole dish.  Sprinkle garlic salt and minced onions onto liquid.

(4) Add rice to casserole dish.  Stir gently.

(5) Bake, covered, approximately 45 minutes or until most liquid is absorbed and rice is tender.

(6) Remove cover and bake an additional 10 to 15 minutes if necessary.  Do not allow all liquid to be absorbed.

Kid Participation: None, other than making me relieved that they liked it because otherwise it would have been yogurt and applesauce for dinner because Mama hasn't been grocery shopping in a while.

Curried Lentils & Rice with Carmelized Onions

Original Recipe HERE

I wasn't sure how this dish would go over with the kids since they hate onions.  And I'm not a fan of a strong curry flavor, so I'd understand if they didn't like that particular spice, either.  My fears proved unfounded since they gobbled it up and asked for more.  As expected, they didn't eat the onions, but since I had added some other stuff to the onions at the end of the carmelizing process, they got some vegetables into their tummies after all.

I didn't cook the onions properly, so they were soft and sweet but not technically carmelized.  They were in the pan plenty long enough, but they didn't turn the telltale color they should have.  I think the heat needed to be a little higher.  And using a larger pan, so they weren't as crowded, would've made more sense.

Ingredients

* For carmelized onions

2 teaspoons olive oil

3 white onions, sliced into half moons

2 teaspoons sugar

Assorted chopped veggies (carrots, celery, asparagus, etc.) [optional]

* For lentils

1 (15 oz.) can tomato sauce

1 (15 oz) can chicken or vegetable broth

1 teaspoon curry powder

1 teaspoon garlic powder

1/2 teaspoon ground ginger

salt & pepper, to taste

1-1/4 cup green lentils

Directions

(1) In medium skillet, add olive oil, sliced onions, and sugar. Bring to a sizzling saute over medium heat, then reduce heat to low and cook for 30 minutes, stirring often.

(2) During last few minutes of cooking, add optional chopped vegetables.  Cook until no longer crunchy but not too soft.

(3) Once browned and sweet, remove from heat and set aside.

(4) In the meantime, whisk together tomato sauce and chicken broth in a medium skillet.

(5) Stir in curry powder, garlic powder, ginger, salt, and pepper.

(6) Bring to bubbling; add lentils. Cover; cook over medium high heat 15 to 20 minutes, or until the lentils are tender.

(7) While lentils and onions are cooking, prepare enough brown rice to make 3 cups.

(8) Serve lentils over rice with onions on top.

Kid Participation: None...just being willing to try something they are skeptical about because they just might like it.

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

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.

Risotto Primavera

Original recipe is from a box of College Inn chicken broth cans.

This wasn't as time-consuming or labor-intensive as I thought it would be, since the words "risotto" and "arborio" scare me off, especially on weeknights when I can't commit to standing over a stove and watching my masterpiece intently and constantly.  It turned out fine with just the occasional stirring from me, and I figured that if it wasn't absorbing the broth as it should, I could drain some off or add more, and the other tastes and textures in the dish would cover up any mistakes I made.  We ate it as our main dish (because I was lazy), but it's probably intended as a side.  I'm sure other vegetables could be substituted, such as asparagus or zucchini (but be careful not to let it get mushy).  The kids each ate a bowl and asked for a second, which neither finished.  I ate the rest for lunch the next day with no complaints.

Ingredients

1 cup sliced fresh mushrooms

1/3 cup chopped onion

2 Tablespoons butter

1 cup arborio or long grain rice [I used arborio]

2 cans (14.5 oz each) chicken broth, divided

1 cup chopped fresh broccoli

3/4 cup chopped red or yellow bell pepper

1/2 cup grated Parmesan cheese

Directions

(1) In large skillet over medium heat, cook mushrooms and onion in butter 3 to 4 minutes or until tender.

(2) Stir in rice; turn down heat if necessary.  Add 1 cup broth; simmer 10 minutes, stirring occasionally, until liquid is absorbed.  Repeat twice, using 1 cup broth each time.

(3) Add remaining broth, broccoli, and bell pepper.  Cook 5 to 6 minutes or until broth is absorbed and vegetables are tender.  Stir in cheese.  Yield: 6 servings (about 4 1/2 cups total)

Notes: None.

Kid Participation: None.  I'm not trusting my four-year old to stand vigilant over (or even casually check in on) risotto.  And there's that little thing about not letting her use a stovetop yet, too.

Honey Garlic Meatballs

Original Recipe HERE

I can't stay away from cocktail meatballs at any party, so I'm always happy to try a new recipe in the comfort of my own home.  Where I can eat as many as I want (in the name of quality control, of course) and no one will judge me.  These are versatile in that they can be made smaller and served in a crock pot as an appetizer, or they can be served as a main dish over rice or pasta.  I also liked that the meat mixture could be made ahead of time and just kept in the fridge - because working with raw meat around curious little ones with grabby hands makes me nervous.

Ingredients for Meatballs

1 ½ pounds lean ground beef [or turkey]

¼ cup shredded parmesan

½ cup dry breadcrumbs

3 Tablespoons dried parsley

¼ cup tomato sauce

1 teaspoon dry mustard

¾ teaspoon dried Italian seasoning

1 teaspoon salt

¼ teaspoon black pepper, or to taste

2 cloves garlic, finely minced or pressed

thinly sliced green onions [optional]

sesame seeds, toasted [optional]

rice or pasta [optional]

Ingredients for Sauce

2 Tablespoons butter

3 cloves garlic, minced

¾ cup ketchup

½ cup honey

¼ cup soy sauce

Directions

1) Preheat oven to 400°.

2) Combine the meatball ingredients in a bowl and mix well.

3) Prepare a broiler pan by coating with cooking spray [or line a baking sheet with foil and grease it]. Shape mixture into 30 (1 1/2-inch) meatballs.

4) Bake at 400° for 15 minutes or until done. Drain the grease and set them aside.

5) While meatballs cook, melt butter in saucepan and saute garlic until it is fragrant, about 30 seconds.

6) Add ketchup, honey and soy sauce. Bring to a boil, reduce heat, cover and simmer five minutes.

7) Add meatballs to the sauce. Return to a boil and simmer uncovered until sauce glazes meatballs.

8) If serving over rice or pasta, garnish with green onion and sesame seeds.

Notes: None!

Kid Participation

* Measure dry ingredients for meatballs

* Practice eating with toothpicks

Shakshuka

Original Recipe HERE

This recipe seemed a bit exotic...different from what I normally fall back on for weeknight meals (ahem, chicken and veggies...).  The egg step was what provoked me to bookmark it.  As did the fact that it's actually not complicated at all but looks like it could be to those you serve, so maybe they'd think you spent more time in the kitchen than you really did.

The eggs didn't turn out as I'd expected.  However, upon re-reading the instructions, I see I didn't put the lid on - maybe that would've helped them cook more quickly.  The whites sort of ran all over the pan, and I poked the yolks with a fork so they'd spread a bit into the whites so they'd cook as well (because I just can't do the runny yolk thing without gagging).  Due to a screaming *J* in one ear and a poor *N* pitifully complaining of hunger pains in the other, I tried flipping the eggs because it was taking forever for them to cook.  Do not do this.  It just made a mess.  Then again, by the time it was done, the whole thing looked like a pile of tomato-based slop...but it tasted really good.  Probably not recognizable (in appearance, at least) to anyone in-the-know about shakshuka, but that doesn't matter.

It was also fun to listen to *N* try to pronounce shakshuka.  I heard shachuka, chakchuka, shatuka, katuka, and several other variations that made me smile.  I may have to seek out more dishes with unfamiliar names just to provide some entertainment while I'm cooking.

Ingredients

1/4 cup olive oil

2-3 jalapeños, stemmed, seeded, and finely chopped [I used 1.5 large ones; next time I'll use at least 2]

1 small yellow onion, chopped

5 cloves garlic, crushed then sliced

1 teaspoon ground cumin

1 tablespoon smoked paprika

1 28-ounce can whole peeled tomatoes, undrained

Kosher salt, to taste

Minced garlic or garlic salt, to taste

6 eggs [to serve 4-6 people]

1/2 cup feta cheese, crumbled

Brown rice, for serving

Pitas or naan, for serving

Directions

1) Heat oil in a 12-inch skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes.

2) Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.

3) Put tomatoes and their liquid into a medium bowl and crush with a potato masher or similar tool [I wonder whether a can of crushed tomatoes would've omitted the need for this step]. Add tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt and garlic salt.

4) Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with feta and parsley and serve over rice and with pitas or naan for dipping.

Notes: I'll try different techniques with the eggs - maybe fry them in a separate pan until they just set and then transfer them to the shakshuka to finish cooking.  I forgot to add the feta when reheating leftovers the next night, and now I realize that it definitely adds some good flavor.  I was surprised at how mild the dish was - using a little more of each spice, as well as additional jalapeno and garlic cloves, would up the "wow" factor (which I can't believe I just wrote).

Kid Participation:

* Smash garlic with meat mallet.

* Add spices to pan.

* Crush tomatoes in bowl.

Creamy Chicken & Rice Casserole

Original Recipe HERE

This recipe makes no claim to be healthy, but it is tasty and easy.  Two out of three ain't bad.  I did try to "health-ify" it a little bit, but I would label it a "comfort food."  Tummy-filling, warm, scoopable, and all the other things that contribute to bringing you to your Happy Place after having eaten it.  And I welcome any excuse to eat fried onions from the can on my dinner.

Ingredients

1 box (6 oz) chicken-flavor Rice-A-Roni

1 can (10 oz) cream of mushroom soup, low-fat or reduced sodium

8 oz low-fat sour cream

1 lb chicken (approximate), cooked & shredded/diced [I used two large skinless, boneless breasts]

frozen chopped vegetables, thawed [I used a bag of carrots, peas, & green beans]

3-6 oz Durkee French-fried Onions [to taste]

Directions

1) Preheat oven to 350 F.

2) Prepare Rice-A-Roni according to package directions [I used one tablespoon of butter instead of the recommended two].

3) Mix sour cream and soup in a large bowl.

3) When rice is done, add to bowl and stir to combine.  Add chicken and thawed vegetables.

4) Grease or spray a 9x13 baking dish.  Spread mixture evenly in the dish.

5) Bake, uncovered, for 40 minutes.

6) Remove from oven.  Top with fried onions [to taste] and return to oven for 5 minutes.

Notes: Tasty enough to make again.  I think it would be a great potluck dish, or a bring-to-a-friend-in-need meal (leaving the fried onions off and having them add them after reheating).

Kid Participation:

* Stirring all ingredients together.

* Spreading into baking dish.

* Eating fried onions from the can.