So, at some point in my life, I became a capital-M Mom. It happened sometime this summer when I found myself spending five or six hours a week watching my child participate in organized activities. I cross-stitch now, too.
The criteria for these recipes should be thus:
[ul]
[li]They need to be easy to make, especially the night before.[/li][li]They shouldn’t involve much more than most people would find in a reasonably well-stocked pantry, and that includes cooking equipment.[/li][li]They need to be foods that kids like and will eat. Healthy is always good, but not always essential, either.[/li][li]If kids can help out, even better, but it’s not a deal-breaker.[/li][/ul]
I’d like to start with a recipe for sugar cookies. I always have flour, sugar, butter and that in my pantry. I’m obviously not interested in gourmet cookies.
I have these things on hand, Robyn, I’m not sure everyone will though.
Use corn tortillas, can of black beans, can of corn, can of diced tomates, can of tomato sauce, browned ground meat, cheese, anything else you want to throw in there to make a layered casserole reminiscent of enchiladas.
An easy mac salad that my kids love: elbow mac, green peas (fresh or frozen), shredded or cubed cheese and mayo. You can also put cubed ham in it.
Poor man’s tetrazzini: Spaghetti noodles, can of cheddar cheese soup, can of cream of chicken soup, chopped-up leftover cooked chicken. Break the spaghetti into small lengths - easier for kids to handle.
Chicken bruschetta casserole: Cut-up cooked chicken on the bottom, a mixture of box of stuffing mix and one can diced tomatoes on the top. Use Italian spices in the mixture, or use a can of tomatoes with it already in there.
Mini calzones (kids like to make these): Use a can of refrig biscuit dough, or breadsticks. Roll each piece out flat; put a piece of cheese and ham in the center (you can use all kind of combos); fold and seal, bake in the oven.
I’m not sure about being able to make this the night before, but it only takes about 30 minutes. The boys love it.
Beef & Rice
1 Lb Ground Beef
1 Onion Diced
1 15 oz can Diced Tomatoes (I like Petite Diced)
1 15 oz can Crushed Tomatoes
1 T Oregano
1 t salt
1 c white rice - Cooked
Shredded Mozzarella Cheese
While the rice is cooking, brown the Ground Beef and Onion. Drain.
Add the Tomatoes - Mix in.
Crush the oregano over the mix. Add the salt.
When the rice is finished cooking, mix it in.
Bring to boil over medium high heat.
Reduce heat and cover. Let simmer, stirring occasionally for about 15 minutes.
Stir in a couple of hands full of cheese, cover and cook for two minutes.
This recipe is what I have used for the past few years and like it quite a bit. When I know my grand-nieces (ages 4 and 9) will be over I make a batch the night before then let them have at it.
TheKid’s favorite faux beef stroganoff -
Brown 1lb hamburger with 1/2 an onion and a few cloves of garlic, drain. Add 1 can Cream of Mushroom Soup, fill the (now) empty can with beef broth, dump that in, Worstershire sauce to taste. Reduce heat to low. Hopefully, when you started the burger, you also set a pot of water to boil :). While the beef is simmering, boil egg noodles. Drain noodles. Turn the heat off on the beef, stir in 1/4 cup of sour cream and I often add in maybe a T of cream cheese. Serve over noodles.
She also really likes good ol’ Sloppy Joe cups:
Buy a can of refrigerator biscuits. Roll them out enough so you can line a muffin tin with them. I partially bake them according to directions (1/2 the time noted). Fill with sloppy joes, top with shredded cheddar, put back in the oven to finish cooking.
Put pizza sauce, pepperoni, and cheese in a saucepan. Heat. Then serve on toast.
I did this once for a niece and nephew who were really picky eaters (and I didn’t have much in the house they would eat) and they loved it. You can use low-fat cheese and pepperoni and a fiber-rich bread. Shredded chicken
Do you have a crockpot/slow cooker? Most kids seem to like shredded chicken sandwiches. I tend to make it with some cream of chicken soup if it’s for kids, though I leave it without the soup if it’s for me and my husband. Dark meat is more flavorful. White meat is less fatty. If you want decadence, make the chicken in the crockpot/slow cooker, then transfer the meat to a baking pan and stir with a small bag of crushed potato chips then bake. It’s delicious, though obviously waaay less healthy.
If they like barbecue flavors, cook the chicken (or pork or beef) in a little bit of water and a little bit of vinegar. Let them add as much or as little barbecue sauce as they like. Serve over bread or potatoes or salad or plain. Stuffed rolls
Take broccoli florets and marinate them in some Italian dressing. Take crusty sourdough rolls. Scoop them out from the top so you end up with a sourdough shell. Mix the crumbs with the drained broccoli, some cheese of your choice and some pre-cooked meat of your choice (I like cheddar and canned chicken). Stuff the shells. Bake until they are hot through.
This has long been one of my favorite easy-peasy recipes. You can change everything about it–the type of roll, the veg, the cheese, the meat, the dressing. You do want a fairly rigid type of roll and sourdough seems to end up with the most appealing texture.
I wasn’t clear, which is what I get for posting before full caffeination. I’m looking for the kinds of recipes I can whip up the night before to bring for school or martial arts or soccer. The other recipes look good for a potluck luncheon, though.
Basically, I don’t want to do the typical classroom staples. I want to make stuff that kids’ll eat and not say, “Oh, not this again!”
Similar to the calzones, buy some pie dough and make little meat pies using taco filling, barbecue, pizza sauce, etc. Essentially homemade Hot Pockets.
I’ve used Oven Fry brand to make popcorn chicken or chicken nuggets before to great success.
Here’s an easy recipe for a dessert that doesn’t require any baking. I’ve seen them called “Babe Ruth Bars”, but I first had 'em as “Special K bars”.
Ingredients:
1 cup sugar
1 cup corn syrup
1 cup peanut butter
6 cups Special K cereal
1 bag semi-sweet chocolate chips (11 oz or so)
1 bag butterscotch chips (also 11 oz or so)
Heat the sugar and corn syrup in a big saucepan on the stove. When it’s hot enough to bubble, turn the heat off and add the peanut butter. Stir until it’s melted and smooth. Then, add the Special K, and stir it up to coat the cereal. Pour this mixture onto a cookie sheet and spread it out with a big spoon or spatula (wax paper or parchment will make it easier to remove later). Let it cool. Then, melt the chocolate and butterscotch chips together in the microwave, mix well, and spread over the top of the Special K mixture. Cool, and cut into bars.
