picky eaters — Ma Whats For Dinner?

Get your carrot on!

March 30, 2012 By Alex aka Ma, What's For Dinner 27 Comments

You know what one of our favorite go to veggies of all time is around here?

Yup, it’s the carrot.

Who doesn’t love a carrot?

They’re perfect!

Perfect for snackin’

Perfect for dunkin’

Perfect for roastin’

Perfect for grabbing a big bag and eating on the go!

To show our appreciate for everything carrot I’m going to feature some of our favorite carrot recipes over the next few week.

Let’s give it up for our favorite orange fella!

Asian Glazed Roasted Carrots

What you need:

1 T extra virgin olive oil

1/2 t sesame oil

1/2 t minced ginger

1/2 t minced garlic

1 T soy sauce

1 T mirin

5 dashes chili oil

1 T honey

S&P

1 pound baby carrots

1 t toasted sesame seeds

cilantro for garnish

What to do:

Preheat your oven to 425 degrees. Place the first 10 ingredients in a small bowl and mix well. Place the carrots in a 13×9 baking dish. Pour your mixture over the carrots. Mix well to coat. Sprinkle with sesame seeds. Roast at 425 for 3o minutes. Remove from oven and place on serving dish. Sprinkle with chopped cilantro for garnish. Enjoy!

Stay tuned for more exciting carrot recipes….

What’s your favorite way to eat carrots?

Creamy Chicken Noodle Casserole

March 2, 2012 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

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

Quick and Easy Pasta Week – Gnocchi Bake

July 11, 2011 By Alex aka Ma, What's For Dinner 5 Comments

Yes…

I like homemade sauce.

Yes…

I like to spend all day Sunday making it.

Yes…

I have a life.

So…

Sometimes I don’t have time to make a homemade sauce.

That’s when I go with my stand by…

This week is all about quick and easy pastas using some of my favorite go to sauces.

Today is a weakness of mine…

When you’re looking for something fast and delicious and a bit out of the ordinary…

Reach for a jar of Francesco Rinaldi Premium Vodka Sauce!

Grab a bag of these organic gluten free gnocchi

From my pals over at Caesars Pasta!

And some veggies from your local CSA or farm stand and toss ‘em in a pot!

You won’t be disappointed.

Let’s make a Gnocchi Bake!

WHAT YOU NEED:

1 package Caesars organic gluten free gnocchi, cooked to package directions

1 jar Francesco Rinaldi Premium Vodka Sauce

1 T extra virgin olive oil

1 lb ground chicken

1 large onion, diced

8 ounces sliced mushrooms

1 large zucchini, chopped

1 large red pepper, chopped

2 garlic cloves, minced

1 bunch kale leaves, chopped

1 large ball fresh mozzarella, sliced

S&P

WHAT TO DO:

Heat a large pot of salted water over high heat. Cook gnocchi to package directions. Usually about 3-4 minutes. Drain and set aside.

Preheat your oven to 375 degrees.

Heat a large ovenproof saucepan or dutch oven over medium high heat. Add in olive oil.

Once the oil is hot, add in your ground chicken and cook until browned. About 6-7 minutes.

Once the chicken is nicely browned, add in mushrooms, onions, zucchini, red pepper and garlic. Season with S&P and cook until veggies start to soften, about 5 minutes or so.

Once the veggies have softened up stir in your kale. Allow a few minutes for the kale to wilt and season again with S&P.

Next add in your pasta sauce and stir well to combine.

Toss in your gnocchi and gently combine.

Top with sliced mozzarella and place in oven and bake at 375 for 20 minutes.

Turn up the oven to broil and cook an additional 5 minutes or until cheese is bubbly and browned.

Serve with a side salad.

Filed Under: Dinner Recipes For Kids, Featured, Kid Favorite Recipes Tagged With: buy local, cooking with kids, csa, farm to table, Francesco Rinaldi, pasta, picky eaters, quick dinners

Light n Lively Meatballs

June 29, 2011 By Alex aka Ma, What's For Dinner 6 Comments

Ever make chicken or turkey meatballs and have them end up all dry on you?

Well check this out!

These meatballs are good for you and your waistline….

They are totally juicy and delicious.

Best part is that you cook them in their own sauce.

You’ll never eat regular meatballs again!

Light n Lively Meatballs

WHAT YOU NEED:

1 pound ground chicken breast

1 small eggplant

3 T chicken stock

1/2 small onion, grated

1 clove garlic, chopped

1 egg white

1/3 cup whole wheat bread crumbs

S&P

1/4 cup grated parmesan cheese, plus more for sprinkling

1 jar store bought spaghetti sauce (We use Francesco Rinaldi ToBe Healthy Tomato Basil Sauce)

1/4 cup chopped parsley

1 box whole wheat pasta cooked to al dente

WHAT TO DO:

Preheat your oven to 425 degrees and set a pot of water on high for your pasta. Season your water with salt and cook pasta according to package directions.

Cut your eggplant in half and place on a baking sheet. Cook on 425 for about 10 – 15 minutes until soft. Allow to cool a bit then scrape out the yummy eggplant from it’s skin and add to a large bowl. Knock back the heat on your oven to 375.

To the bowl with the eggplant add in your chicken, chicken stock, grated onion, chopped garlic, egg white, bread crumbs, parsley, parmesan cheese, and S&P. Mix well to combine.

Grab a muffin pan. Yes a muffin pan! Place a healthy spoonful of sauce into each muffin well.

Next, form your meat mixture into golf sized meatballs and place on top of the sauce in the muffin wells. The boys each took a row for themselves and made their share.

Bake at 375 for 25 minutes. I like to flip the meatballs mid cooking process so they get all covered with sauce.

Serve on top of pasta and with a side salad and you’ve got a meal everyone will love and feel good about!

Filed Under: Dinner Recipes For Kids, Featured, Healthy Recipes For Kids, Kid Favorite Recipes Tagged With: chicken, cooking with kids, dinner ideas, eggplant, Francesco Rinaldi, garlic, healthy cooking, healthy cooking with kids, parsley, pasta, picky eaters, spaghetti and meatballs, whole wheat pasta

Get your carrot on!

Creamy Chicken Noodle Casserole

Lentil Soup with Sausage – Soup Week

French Onion Soup – Soup Week

Quick and Easy Pasta Week – Gnocchi Bake

Light n Lively Meatballs

Featured Cooking With Kids Videos

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Get your carrot on!

Creamy Chicken Noodle Casserole

Lentil Soup with Sausage – Soup Week

French Onion Soup – Soup Week

Quick and Easy Pasta Week – Gnocchi Bake

Light n Lively Meatballs

Featured Cooking With Kids Videos

Join Our Mailing List

Find us on Facebook

Connect With Ma

Find A Local Farmer’s Market

Favorite Ingredients

Ma’s Causes

Ma In The Press