Tag: recipes for kids

Breakfast Bagel with Cream Cheese Egg and Salsa

When I lived in West Palm Beach Florida, a friend of mine and I would roller blade from her apartment five miles to the New York Bagel shop, devour an everything bagel toasted with light cream cheese and a hot chocolate. On the way back 

Mini Pigs in a Blanket

Talk about blast from the past. I have not eaten a “pig in the blanket” since I was a little girl. The kids were a little skeptical at first, you know the whole something new hurdle. My sister-n-law Roxanne showed us how to make these 

Asian Noodle Stir-Fry

Asian noodle stir-fry is one of several inexpensive recipes I came up with using Top Ramen. It is definitely a recipe that can be played around with. Omit the Top Ramen for rice and chicken broth. The broth in the recipe is made with pasta water and the season packet. Sometimes I eat mine on a bed of steamed cabbage instead of noodles.

1 tbsp oil
2 cups chopped chicken or beef
two pkgs top ramen
1 cup broth,
1 small onion, sliced
1 cup broccoli chopped
1 carrot, chopped jullian
1 celery stick, chopped
1 clove garlic, chopped
1 tbsp cornstarch
2 tbsp soy sauce

Boil noodles. Use one cup of the pasta water and one season packet to make the broth.
Combine cornstarch and 3 tbsp broth.
Cook meat in oil and soy sauce. Remove. Saute veggies in butter. Add broth and cornstarch mixture. Add meat and noodles.

Chewy Oatmeal Raisin Cookies

The oatmeal cookie is one of my favorite fall treats. The spiciness whispers autumn. In this particular version, cinnamon has been replaced with nutmeg for a nice subtle flavor. This recipe comes from the  Baking Illustrated Cookbook. 1 1/2 cups flour 1/2 tsp baking powder 

Spaghetti and Meatballs

Growing up, if we had spaghetti sauce, it was always homemade. Through the years, my siblings and I have each put our own spin on my mom’s spaghetti sauce recipe. This is my brother Todd’s version. This is not the easiest or fastest to prepare, 

Monterrey Chicken With Stuffing

A friend of mine Jacey Hill, brought this dish by after I had my baby. It was so simple and satisfying I had to have the recipe.

1 (6 ounce) package chicken-flavor stuffing mix
1 1/2 cups hot water
1/4 cup butter, cut into pieces
4 skinless, boneless chicken breasts
1 (10.75 ounce) can condensed cream of mushroom soup
1/3 cup milk

In a large bowl, combine the seasoning packet from the stuffing mix with the hot water and butter. Let stand until butter melts. Stir in the stuffing crumbs, just to moisten, and let stand for 5 minutes.

Preheat oven to 375 degrees F (190 degrees C). Place the chicken down the center of a 8×12 inch baking dish. Mix together the soup and milk and pour mixture over the chicken. Spoon some of the stuffing over the chicken breasts, then spoon the rest along the sides of the chicken. Bake in the preheated oven for 35 minutes or until the chicken is fully cooked and the juices run clear.

Chicken with Rice and Peas

Last year, I went in search of kid friendly meals. I questioned my friends to find out what they were serving their little ones. This is a favorite of my friend Brooke Ward. 1 cup Rice 2 cups water, plus two bullion cubes or use 

Peanut Butter Granola Balls

This recipe comes from Everyday Foods magazine. It is easy enough for little kids to make. 1/3 cup Honey 1/4 cup peanut butter 2 tbsp butter 1 cup crisp rice cereal 1 cup rolled oats 1/4 cup dried fruit, such as raisins, cherries, or cranberries