cooking with kids — Ma Whats For Dinner?

Creamy Chicken Noodle Casserole

April 17, 2013 by Alex aka Ma, What's For Dinner 11 Comments

Surfing around bloggie land a couple weeks back and I happened upon a chicken noodle casserole dish on my girl Anne’s Annie Bakes. It looked so good I knew I had to grab the boys and throw together a version.

If you’ve been following along then you all know how I have recipe OCD so we switched things up a bit, but Anne is the inspiration behind this one…

Thanks Anne!

WHAT YOU NEED:

1/2 T olive oil

1 onion diced

1/2 pound cubed bacon slab

1 1/2 pounds boneless skinless chicken breasts

3 cups water

2 cubes beef bouillon

1/2 cup white wine

1 spring thyme

1 package cooked ziti

1 can condensed cream of mushroom soup, undiluted

1 cup sour cream

1/2 cup grated Asiago cheese

1/2 cup mayonnaise

1/3 cup dry sherry

S&P
1/2 cup Panko bread crumbs

1/4 cup grated Parmesan cheese

2 T melted butter

WHAT TO DO:

Preheat oven to 350 degrees.

Spray 2-quart casserole with nonstick cooking spray.

In a medium saucepan heat olive oil and bacon until bacon is crispy. Add in onions and cook for about 7-9 minutes, until onions are soft. Set aside to cool while your chicken cooks.

Place chicken, water, wine, thyme and bouillon cubes in large saucepan over medium high heat.

Cook 20 minutes or until chicken is no longer pink in center. Drain liquid and discard; cut chicken into cubes.

Combine cooked ziti and chicken in prepared casserole dish.

Combine soup, sour cream, Asiago cheese, mayonnaise, sherry, onion, bacon, and S&P in medium bowl: mix well.

Pour over pasta and chicken; toss lightly.

Toss Panko, Parmesan cheese and butter in small bowl. Sprinkle over casserole. Bake 30 to 45 minutes or until top is golden brown.

Serve with crusty bread and a big ol’ salad and everyone is happy!

Filed Under: Dinner Recipes For Kids, Featured, Kid Favorite Recipes Tagged With: asagio cheese, bacon, casseroles, chicken, cooking with kids, cream of mushroom, feel good food, kid favorite recipes, olive oil, pasta, picky eaters, quick dinner, slab bacon, sour cream, weeknight dinner

Taco Pie

April 19, 2012 by Alex aka Ma, What's For Dinner 22 Comments

My family loves tacos.

Let me repeat that…

MY. FAMILY. LOVES. TACOS.

Seriously, they’d eat them every day if they could.

Sometimes I don’t feel like a regular taco.

Enter my girl, Tiffanee at One Crazy Cookie.

She came up with a new spin on our Fitz Family Taco Night.

The boys had a blast making this one.

And eating it too!

Taco Pie = $ 10.72

Family of 4 = $2.68 per person

Taco Pie

1 lb ground beef $2.49

¾ of a large onion, diced $.50

taco mix $.88

Meat Filling:

Brown 1 pound of hamburger with 1/2 cup chopped onions, drain. Add 1 packet of taco seasoning mix and 3/4 cup water, simmer while you make the crust.

1 can refried beans (optional) $1.29

Taco Crust

2 cups flour $.50

2 1/2 teaspoons yeast (or 1 packet) $.34

1 Tablespoon sugar $.30

2 teaspoons finely chopped onion (optional) (from above)

3/4 teaspoon salt $.05

2/3 cup warm water

2 Tablespoons oil $.15

1/2 cup crushed corn tortilla chips $.20

Toppings:

shredded cheddar cheese $1.94

shredded lettuce $.79

chopped tomatoes $.52

sour cream $.25

Preheat Oven to 375 degrees.

In a medium bowl, combine 1 cup flour, yeast, sugar, salt and onion. Mix well. Add warm water and oil to the flour mixture. Mix by hand until smooth. Stir in chips and enough remaing flour to make a stiff dough. (I used 2 cups). Spread into a well greased pie pan, forming a rim around the edge. Cover and let rise in a warm place for 10 minutes.

If desired spread 1 can of refried beans on the bottom.

Spread taco meat over top of beans.

Sprinkle with some shredded cheese about 1/2 cup.

Bake at 375 degrees for 30-35 minutes until the edge is crisp and light golden brown.

Sprinkle with cheese, lettuce, tomatoes and serve with some sour cream.

Meaty Morsel: Let the kids help you make the pie crust. Kids love getting their hands into mixes and dough while baking. Also you can let them spread out the refried beans and sprinkle the cheese. Let them get creative with their toppings. It’s a great opportunity to get them to try new foods.

I had some jarred jalapenos in the fridge that I added to mine…I like it spicy!

Filed Under: Dinner Recipes For Kids, Dinners on a Dime, Featured, Kid Favorite Recipes Tagged With: budget dinners, cooking with kids, dinners on a dime, ground beef, pie, tacos

Baseball Week – Sloppy Joe Dimaggios

April 11, 2012 by Alex aka Ma, What's For Dinner 8 Comments

This is one of my favorite of Rachael Ray’s quick meals with a couple of tweaks due to my massive recipe OCD condition.

It’s perfect for Baseball Week!

Make this for your little sluggers and the whole team’ll be over to eat!

Serves: 9 little leaguers Prep time: 10 minutes Cook time: 20 minutes

WHAT YOU NEED:

1 T olive oil

2 lbs ground sirloin

1 package hebrew national hot dogs, sliced

1 onion chopped

1 garlic clove chopped

1 T steak seasoning

1 T chili powder

3 T brown sugar

3 T worcestershire sauce

3 T dark beer, like Guinness

1 8 ounce can tomato sauce

Burger rolls

WHAT TO DO:

Heat the extra-virgin olive oil in a deep skillet over medium-high heat.

Add meat and crumble as it browns.

Add chopped hot dogs after 3 to 4 minutes then cook 3 to 4 minutes more.

Add the onions and garlic to the pan and cook to soften, 5 to 6 minutes more.

In a bowl mix the spices, sugar, Worcestershire, Guinness and tomato sauce.

Pour sauce over the meat and simmer a few minutes to combine flavors.

Slop onto buns and serve.

Filed Under: Dinner Recipes For Kids, Dinners on a Dime, Featured, Kid Favorite Recipes Tagged With: Baseball, burgers, cook with your kids, cooking with kids, food for kids, fun food, game day recipes, hot dogs, sloppy joes

Baseball Week – Sliders into home plate

April 9, 2012 by Alex aka Ma, What's For Dinner 12 Comments

Play Ball!!!!

I love this time of year.

Bring on the Boys of Summer!

What says baseball more than grilling burgers?

Well, sliders in this case.

Sliding into home plate?

Get it…?

Serve ‘em up with some garlic fries on the side!

This’ll be a home run for sure!

WHAT YOU NEED:

1 1/2 lbs ground beef (I like 85/15 for burgers)

1 T dried onion

1 T montreal steak seasoning

1 T cold water

sliced cheddar

baby brioche buns

WHAT TO DO:

In a large bowl combine the meat, onions, steak seasoning, and water. Mix well to blend and then form the meat into sliver dollar sized burgers. Stick em on the grill for about 4 minutes on the first side. Flip ‘em and then toss the cheese on top and grill for another 3-4 minutes.

Place these little beauties on a brioche roll and serve to your little leaguers!

Keegan loves to help grill

I dress up the grown ups with drunken onions and mushrooms…

I sauteed onions and mushrooms in a pan with olive oil, S&P, and beer till they were nice and soft! Pile ‘em high on your burger!

How are you celebrating the start of baseball season?

Oh, yeah, I’d wouldn’t be a proud member of the nation if I didn’t end this post with…

GO RED SOX!!!

Filed Under: Appetizer Recipes For Kids, Dinner Recipes For Kids, Featured, Kid Favorite Recipes, Lunch Ideas For Kids Tagged With: baseball recipes, brioche bread, cheddar cheese, cooking with kids, fun food, fun with kids, game time food, ground beef, kids recipes, onions

Lentil Soup with Sausage – Soup Week

February 21, 2012 by Alex aka Ma, What's For Dinner 11 Comments

While it hasn’t been a particularly cold winter here.

It’s been a bit dreary.

Nothing makes me feel better than a hot bowl of soup.

This one is inspired by the Barefoot Contessa’s recipe.

I’ve been making it for years and the kids gobble it up!

Soup is a fantastic way to get your picky eaters to eat veggies and healthy food!

You’ve got to try it!

WHAT YOU NEED:

1 pound green lentils

1/4 cup olive oil

4 cups diced yellow onions

4 cups chopped leeks, white and light green parts only

1 tablespoon minced garlic

S&P

1 tablespoon fresh thyme

1 teaspoon cumin

3 cups medium diced celery (8 stalks)

3 cups medium diced carrots (4 to 6 carrots)

4 quarts chicken stock

1 pound sliced kielbasa

1/4 cup dry red wine

Freshly grated parmesan cheese

drizzle of balsamic vinegar

drizzle of olive oil

WHAT TO DO:

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.

In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender.

Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil.

Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender.

Test the seasonings, add more S&P if needed . Add the kielbasa and red wine and let simmer until the kielbasa is hot. Serve drizzled with olive oil and balsamic vinegar and sprinkled with grated Parmesan.

Serve with crusty bread or cheesy grilled sandwiches.

You can leave out the sausage or use turkey sausage to make this even healthier!

Filed Under: Dinner Recipes For Kids, Dinners on a Dime, Featured, Healthy Recipes For Kids, Kid Favorite Recipes, Lunch Ideas For Kids, Recipes For Kids, Soups Tagged With: cooking with kids, feel good food, kielbasa, lentils, picky eaters, soup, soup week

French Onion Soup – Soup Week

February 16, 2012 by Alex aka Ma, What's For Dinner 12 Comments

Back by popular demand…

It’s SOUP WEEK.

For a couple of weeks…

Soup is a fantastic way to get kids to try new foods!

It’s like magic in a bowl.

This one is a family fave…

WHAT YOU NEED:

2 lbs sweet yellow onions, sliced

1 T extra virgin olive oil

3 T butter

S&P

1 sprigs fresh thyme

1 bay leaf

1/2 cup cognac

1/2 dry sherry

1 cup white wine

4 cups veal stock

2 cups beef stock

sliced baguette

shredded gruyere or swiss cheese

WHAT TO DO:

Heat a large pot with olive oil and butter over medium heat.

Toss in the onions thyme and sprinkle with plenty of salt.

Stir the onions to coat.

Cover and let onions sweat for 15 to 20 minutes.

Once the onions are soft, remove pot and let the onions cook very slowly for about 45 minutes or so. Until they are nice and brown. This takes a bit but it’s sooooo worth the wait.

When the onions are brown deglaze the pan with cognac and sherry. Toss in your bay leaf and season with S&P. Now add in your wine and stir well. Turn up the heat and let your broth reduce by half.

Add in your veal and beef stock. Bring to a boil.

Taste and adjust seasoning. Add more salt if necessary.

Reduce heat and let simmer for 1 hour.

Ladle soup into individual dishes. Preheat your broiler. Top each bowl with baguette slices, then top bread with cheese.

Broil individual bowls on a baking sheet until cheese is melty and delicious!

Serve with a big salad.

Filed Under: Appetizer Recipes For Kids, Dinner Recipes For Kids, Featured, Kid Favorite Recipes, Lunch Ideas For Kids, Recipes For Kids, Soups, Vegetarian Recipes For Kids Tagged With: cooking with kids, french onion, picky eaters, soup, winter dinner

Creamy Chicken Noodle Casserole

Taco Pie

Baseball Week – Sloppy Joe Dimaggios

Baseball Week – Sliders into home plate

Lentil Soup with Sausage – Soup Week

French Onion Soup – Soup Week

Featured Cooking With Kids Videos

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Creamy Chicken Noodle Casserole

Taco Pie

Baseball Week – Sloppy Joe Dimaggios

Baseball Week – Sliders into home plate

Lentil Soup with Sausage – Soup Week

French Onion Soup – Soup Week

Featured Cooking With Kids Videos

Join Our Mailing List

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