If you’re a working mom like me, getting dinner on the table every night can be a challenge. And if you have picky eaters on your hands, that just adds to the stress. One piece of advice is to make things on Sunday that you know your kids like, such as chicken cutlets, meatballs, soups and pastas. Just pack well, refrigerate and heat up during the week. This definitely helps cut down on the stress of putting dinner on the table. Make a simple green salad on the side and a veggie or potato, and dinner is served. Here are a few fun recipes to try out on your little ones!
Pillsbury® Refrigerated Pizza Crust
Your favorite pizza sauce
Shredded mozzarella cheese
Fresh basil (optional)
Fresh veggies (if your kids will eat them)
Follow the instructions on the pizza crust package and pre-bake the crust. Top with sauce and cheese. Add the veggies if your kids will eat them. Bake and serve! Garnish with fresh basil. Serve with a tossed green salad.
Mac and Cheese
(Recipe courtesy of FamilyFun.com)
1 pound elbow macaroni
3 cups milk or half-and-half
12 to 18 slices American or Cheddar cheese
12 Ritz crackers
Salt, pepper, and paprika to taste
- Cook and drain elbow macaroni and let it cool slightly. Meanwhile, heat the oven to 350 degrees and grease a 13- by 9-inch baking pan or a large casserole dish with butter.
- Now have your child spoon a third of the pasta into the pan, then pour in 1 cup of the half-and-half and cover it all with 4 to 6 slices of American cheese. Add two more layers of pasta, half-and-half, and cheese in the same manner.
- Next, crush a dozen Ritz crackers in a ziplock plastic bag. Add the salt, pepper, and paprika, shake to mix, then sprinkle the crumbs over the top layer of pasta and cheese.
- Bake for 30 to 40 minutes or until bubbly. Serves 6 to 8.
Chicken Pot Pie
(Recipe courtesy of Pillsbury)
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1 can (18.6 oz) Progresso® Rich & Hearty chicken pot pie style soup
2 cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed, drained
2 tablespoons all-purpose flour
Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
In 2-quart saucepan, heat soup, thawed vegetables and flour until warm. Spoon into crust-lined pie plate. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
Bake 30 to 35 minutes or until crust is golden brown. After 15 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Let stand 5 minutes before serving. Cut into wedges.
Chicken and Spaghetti Parmesan
(Recipe courtesy of Disney’s Family.com)
1 pound spaghetti, or other pasta, cooked to desired doneness
1 24 ounce jar of your favorite pasta sauce
4-6 breaded chicken cutlets
1 cup grated mozzarella cheese
1/4 cup grated parmesan cheese
Preheat oven to 350 degrees. Spray a lasagna dish or other rectangular baking pan with cooking spray. Toss cooked pasta and 2/3 of the jar of sauce together and spread evenly into pan. Sprinkle spaghetti with 1/2 cup of mozzarella. Top with chicken cutlets. Pour remaining sauce over all and sprinkle with the rest of the mozzarella and Parmesan cheeses. Cover with foil and bake for 20-30 minutes until heated through. Serve each chicken cutlet with the spaghetti underneath.
Crispy Coconut Chicken Fingers
(Recipe courtesy of KraftRecipes.com)
1 cup BAKER’S ANGEL FLAKE Coconut
1/2 cup flour
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. garlic powder
1-1/2 lb. boneless skinless chicken breast halves, cut into 1-inch strips
1 egg, lightly beaten
1/3 cup butter or margarine, melted
PREHEAT oven to 400°F. Mix coconut, flour, salt, pepper and garlic powder in medium bowl. Dip chicken strips in egg, then coat with coconut mixture.
PLACE in 15x10x1-inch baking pan. Drizzle with butter.
BAKE 25 minutes or until chicken is browned and cooked through, turning after 15 minutes.
Krispie Fish Fingers
(Recipe courtesy of AnnabelKarmel.com)
Half pound skinless sole or flounder fillets
One and a half cups Rice Krispies
3 tbsp freshly grated Parmesan
1/4 (quarter) tsp paprika
1 tsp sesame seeds (optional)
2 tbsp plain flour
2–3 tbsp canola oil, for frying
salt and pepper, to season
Lemon mayo dip:
2 tbsp mayonnaise
2 tbsp Greek yogurt
1 tsp lemon juice
A pinch of salt to season
Cut the fish into little finger-sized pieces. Cover and set aside in the fridge. Put the Rice Krispies, Parmesan and paprika in a food processor, and whiz to fine crumbs. Transfer to a plate and stir in salt and pepper to taste and the sesame seeds (if using). Beat the egg in a bowl with a pinch of salt. Spread the flour out on a separate plate.
Toss three or four of the fish pieces in the flour then dunk in the egg and roll in the Krispie crumbs until well coated. Sit on a clean plate and continue with remaining fish. Cook immediately or freeze according to the instructions below.
Heat the oil in a large frying pan and add the fish fingers. Fry for 1 1/2 –2 minutes each side, until golden and cooked through. Transfer to a plate lined with kitchen paper and cool slightly before serving.
To make the dip:
Mix all of the ingredients together in a small bowl. If you like you can season the dip to taste with a pinch of salt.
To freeze, lay the uncooked fish fingers on a baking sheet lined with cling film. Cover with cling film and freeze around 2 hours, until firm. Transfer to re-sealable plastic bags and cook as above, direct from frozen (the cooking time is the same). Not suitable for reheating.
Baked Potato Mice
(Recipe courtesy of AnnabelKarmel.com)
4 medium baking potatoes (approx 225g each)
a little vegetable oil
½ medium butternut squash (approx 300g)
40 g butter
40 g fresh grated parmesan cheese
1 tsp Dijon mustard
2 tbsp milk
40g grated Cheddar cheese
4 small Cherry tomatoes
Scoop out the flesh of the cooked butternut squash and mash together with the baked potato flesh, mustard, parmesan, milk and butter. Season with a little salt and pepper. Put the mixture back into the potato shells, cover with the grated Cheddar and cook under a pre-heated grill for a few minutes until golden.
Fix a small cherry tomato into each of the potatoes using a cocktail stick for the noses. Add some short lengths of chives for the whiskers – you can tuck these behind the tomato. Decorate with halved radishes for the ears, raisins for the eyes and spring onion for the tails.