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Seaching for new, kid-friendly one dish meals (that don't involve a can of soup). Any favourites? :)
- Thread starter michelle
- Start date
I'll watch this thread as well - I have a 6 yo who loves soup + PBJ, her favs.
I end up making a lot of pasta with separate protein and veggie components to make everyone happy at our table. I love the Barilla PLUS pasta, it is higher fiber, protein more Omega 3s than regular pasta and the texture is really good. My crowd is super-picky and they love it.
Quesadillas are good, we've been doing those frequently - add protein and a veg in or on the side and a piece of fruit and you are good to go.
Make your own pizza is always popular - same idea as the quesadillas. I use a half whole wheat dough for the crust.
Not "new" ideas, but they work.
http://www.barilla.com/aggregator/product/1301
I end up making a lot of pasta with separate protein and veggie components to make everyone happy at our table. I love the Barilla PLUS pasta, it is higher fiber, protein more Omega 3s than regular pasta and the texture is really good. My crowd is super-picky and they love it.
Quesadillas are good, we've been doing those frequently - add protein and a veg in or on the side and a piece of fruit and you are good to go.
Make your own pizza is always popular - same idea as the quesadillas. I use a half whole wheat dough for the crust.
Not "new" ideas, but they work.
http://www.barilla.com/aggregator/product/1301
Rec: Arroz con Pollo. I suppose it depends on the kid's taste, but this is delicious. However,
http://www.finecooking.com/recipes/arroz_con_pollo.aspx
http://www.finecooking.com/recipes/arroz_con_pollo.aspx
Tuna Noodle Casserole (from Eating Well, I think)
8 ounces whole-wheat egg noodles (I used elbow noodles)
1 tablespoon extra-virgin olive oil
1 medium onion, finely chopped
8 ounces mushrooms, sliced (I didn't use)
1/2 teaspoon salt
1/2 cup dry white wine
6 tablespoons all-purpose flour
3 cups nonfat milk (I used 2%)
1/2 teaspoon freshly ground pepper
12 ounces canned chunk light tuna drained
1 cup frozen peas, thawed (I used frozen broccoli)
1 cup finely grated Parmesan cheese, divided
1/2 cup coarse dry whole-wheat breadcrumbs (didn't use)
Preparation
Bring a large pot of water to a boil. Cook noodles until just tender, 6 to 8 minutes or according to package directions. Drain and rinse.
Position rack in upper third of oven and preheat broiler.
Meanwhile, heat oil in a large ovenproof skillet over medium-high heat. Add onion, mushrooms and salt and cook, stirring often, until the onion is softened but not browned, about 5 minutes. Add wine and cook until evaporated, 4 to 5 minutes. Sprinkle flour over the vegetables; stir to coat. Add milk and pepper and bring to a simmer, stirring constantly. Stir in tuna, peas and 1/2 cup Parmesan until evenly incorporated. Then, stir in the noodles (the pan will be very full). Remove from the heat.
Sprinkle the casserole with breadcrumbs and the remaining 1/2 cup Parmesan. Broil until bubbly and lightly browned on top, 3 to 4 minutes.
8 ounces whole-wheat egg noodles (I used elbow noodles)
1 tablespoon extra-virgin olive oil
1 medium onion, finely chopped
8 ounces mushrooms, sliced (I didn't use)
1/2 teaspoon salt
1/2 cup dry white wine
6 tablespoons all-purpose flour
3 cups nonfat milk (I used 2%)
1/2 teaspoon freshly ground pepper
12 ounces canned chunk light tuna drained
1 cup frozen peas, thawed (I used frozen broccoli)
1 cup finely grated Parmesan cheese, divided
1/2 cup coarse dry whole-wheat breadcrumbs (didn't use)
Preparation
Bring a large pot of water to a boil. Cook noodles until just tender, 6 to 8 minutes or according to package directions. Drain and rinse.
Position rack in upper third of oven and preheat broiler.
Meanwhile, heat oil in a large ovenproof skillet over medium-high heat. Add onion, mushrooms and salt and cook, stirring often, until the onion is softened but not browned, about 5 minutes. Add wine and cook until evaporated, 4 to 5 minutes. Sprinkle flour over the vegetables; stir to coat. Add milk and pepper and bring to a simmer, stirring constantly. Stir in tuna, peas and 1/2 cup Parmesan until evenly incorporated. Then, stir in the noodles (the pan will be very full). Remove from the heat.
Sprinkle the casserole with breadcrumbs and the remaining 1/2 cup Parmesan. Broil until bubbly and lightly browned on top, 3 to 4 minutes.
Olga's beefaroni; pat / cheez / orchid stir fry w/ rice (chicken / beef); Cathy's Laarb using Mar's
idea to making it a big salad. All are yummy and my go to; tacos are always easy; and SLOPPY JOES (That was for Joe) Sandra's Pinot noir Chicken. They are not all one pot, but are easy.... And good!
idea to making it a big salad. All are yummy and my go to; tacos are always easy; and SLOPPY JOES (That was for Joe) Sandra's Pinot noir Chicken. They are not all one pot, but are easy.... And good!
Leftover pork or chicken mixed with a little peanut butter and stirred into noodles. Think
chicken satay or pad thai. Easy on the spices, but kids love the pb.
Also bow-tie pasta with cream or pasta sauce and meatballs/ground beef.
Tater tots with cheese and ground turkey.
Mac and cheese with tomatoes and peas.
One of my son's favorite meals is do-it-yourself oatmeal with a variety of toppings.
chicken satay or pad thai. Easy on the spices, but kids love the pb.
Also bow-tie pasta with cream or pasta sauce and meatballs/ground beef.
Tater tots with cheese and ground turkey.
Mac and cheese with tomatoes and peas.
One of my son's favorite meals is do-it-yourself oatmeal with a variety of toppings.