Kid-Friendly Dinners

Why do I struggle with what to make my kids for dinner? My youngest has only four teeth, but will eat anything, and my almost three-year-old is a meat-and-potatoes kid. If peanut butter was the only thing I served him for three meals a day, he would be a happy camper.

So it's time to start brainstorming some easy recipes that I can make in minutes when I get home from work and welcomed by two hungry boys the second I walk in the door. Here's what I have so far - more coming later!

Main Dish Staples

• Spaghetti
• Hamburgers
• Quesadillas
• Pizza
• Chicken nuggets
• BBQ pork tenderloin (slow cooker)
• Spinach-stuff shells
• Turkey burgers
• Chicken parmesan

Sides

• Sweet potatoes
• Fruit - always fruit
• Creamed spinach

Spinach Stuffed Shells

Ingredients:

Meat Sauce:

1 cup finely chopped onion

2 garlic cloves, chopped

1 tsp olive oil

1 lb lean ground turkey

28 oz. crushed tomatoes

1 tbsp chopped fresh basil

salt and pepper to taste

Shells:

9 oz. jumbo shells

2 cups part skim ricotta cheese

8 oz. reduced fat mozzarella cheese, shredded

1 egg

16 oz. package frozen spinach, thawed and squeezed well

1/4 cup parmesan cheese, grated

Directions: 

1. Boil water and cook shells according to the package directions. (Make sure they are al dente).
2. Saute onions and garlic in oil.
3. Add turkey and then brown until cooked
4. Add tomatoes, salt, pepper and basil, then simmer on low, covered for 15 minutes.
5. While the meat sauce is simmering, preheat oven to 375
6. In a large bowl, mix ricotta, egg, spinach, mozzarella, and parmesan.
7. Cover bottom of large baking dish with a little bit of meat sauce.
8. Fill cooked shells with cheese mixture and place on top of meat sauce. 
9. Cover the shells with remaining meat sauce. 
10. Cover with foil and bake for 40 minutes. 
11. Uncover and bake for 5 more minutes.

This makes a lot ... a lot! If you have extra shells that don't fit into the baking dish, you can freeze them. This makes great leftovers and is great to serve big groups.

Source: www.skinnytaste.com 

Ingredients:

4 to 6 ounce salmon filets

Teriyaki marinade

Directions: 

1. Marinate salmon filets in teriyaki marinade for 8 hours or overnight (even better!)
2. Preheat oven to 400
3. Bake salmon for 18-20 minutes.

This is great served over sauteed spinach and mashed potatoes. (I bought pre-made mashed potatoes from Whole Foods for this dish.) Easiest, healthiest, and most delicious dinner I've made in a long time!

Source: Meredith's kitchen

Beef Enchiladas

Ingredients:

About 1-1 1/2 pounds of lean ground beef

1 chopped onion

Taco seasoning

Four cheese Mexican cheese

Four tortillas

16 oz. red enchilada sauce (Old El Paso or Las Palmas)

Directions: 

1. Preheat oven to 350.
2. Heat skillet over medium heat. 
3. Add chopped onion and saute for about 5 minutes.
4. Add beef and cook until browned.
5. Drain beef and return to skillet over low heat.
6. Add about 2/3 cup of enchilada sauce, taco seasoning and 1/4 cup cheese to the beef mixture and stir. 
7. Spray 9x13 glass dish with cooking spray. 
8. Place enchilada mixture in flour tortillas and place seam-side down. (makes about 8 enchiladas)
9. Cover enchiladas with remaining enchilada sauce and cheese.
10. Bake for 15 minutes or until sauce is slightly bubbling on the sides. 

This makes delicious leftovers!

Source: Old El Paso Recipe, slightly modified

Chicken Parmesan

Ingredients:

2 chicken breast halves

1 egg

Bread crumbs

2 cans tomato sauce

Pre-shredded mozzarella cheese

Directions: 

1. Preheat oven to 350.
2. Pound chicken breast halves until they are 1/4 inch thick.
3. Heat a large skillet over medium heat.
4. Cut chicken breast halves in half, so then you have four.
5. Generously pour bread crumbs onto wax paper.
6. Scramble eggs in a large bowl.
7. Dip chicken bread halves in. 
8. Cover chicken in bread crumbs and place chicken in skillet.
9. Saute chicken on both sides for about 5 minutes. (it's okay if they are completely finished).
10. Cover bottom of a 9x13 glass dish with some of the tomato sauce.
11. Place chicken over sauce and cover chicken with remaining sauce.
12. Bake chicken for 20 minutes. 
13. Cover chicken with cheese and bake for about 3 minutes or until cheese melts.

If you have leftover chicken, it's delicious to reheat and place on a hamburger bun for a chicken parmesan sandwich the next day.

Source: Meredith's Kitchen

Salsa Chicken

Ingredients:

4 chicken breast halves

Taco seasoning

Salsa

Four cheese Mexican cheese

Sour cream (optional)

Directions: 

1. Preheat the oven to 350.
2. Place chicken in 9x13 dish and lightly sprinkle with taco seasoning.
3. Generously cover chicken and dish with salsa.
4. Bake for 20 minutes.
5. Sprinkle Mexican cheese on top of chicken and bake for 5 more minutes.
6. Serve and top with sour cream (optional).

Source: Meredith's Kitchen

Chocolate Trifle

Ingredients:

Devils food or chocolate cake mix

Jello instant pudding

2 tubs of cool whip dessert topping, completely softened

your favorite candy or fruit (i suggest heath bar, reeses peanut butter chips or strawberries)

semi-sweet baking chocolate (optional)

Directions: 

1. Bake cake according to the directions and cool completely
2. Make Jello instant pudding according to directions
3. Break up cake using a fork to make large chunks
4. Layer trifle dish in this order: 
1. Cake
2. Cool Whip
3. Jello
4. Candy or fruit topping
5. Finish the trifle with the Cool Whip layer and top with grated semi-sweet baking chocolate, candy or fruit.

Source: Meredith's Kitchen

Creamed Spinach

Ingredients:

2 tsp butter

1/2 cup green onions, finely chopped

1 garlic clove, minced

1 tbsp flour

1 1/2 cups fat free milk

2 tbsp parmesan cheese

1/4 tsp nutmeg

1/4 tsp pepper

salt to taste

4.4 oz Boursin Light

16 oz bag frozen chopped spinach, thawed and drained of all moisture

Directions: 

1. In a large saute pan, melt butter
2. Add green onions and garlic and cook on medium for about 5 minutes
3. Reduce heat to low and slowly add milk, whisking well.
4. Add flour and mix well.
5. Add parmesan cheese, nutmeg, salt and pepper
6. Add Boursin Light and mix until smooth.
7. Add spinach and combine well with sauce. 
8. Cook until heated through. Add salt and pepper to taste. Serve immediately

Source: www.skinnytaste.com