picky eaters — Ma Whats For 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

Kids Fun Food Week – Chicken Surprise Bundles

May 11, 2011 By Alex aka Ma, What's For Dinner 13 Comments

I say it all the time…

The easiest way to get a kid to eat,

Is to involve them in the process.

These little bad boys are so much fun to make…

And even better to eat.

Check out our Chicken Surprise Bundles…

baking with kids Kids Fun Food Week Chicken Surprise Bundles

WHAT YOU NEED:

1 tube Pillsbury refrigerated dough

1 cup grilled chicken, diced

1 cup shredded swiss, cheddar or mozzarella cheese

8 sliced cooked chopped bacon

1 cup baby spinach

WHAT TO DO:

Preheat your oven to 375 degrees.

Spread out your dough on a cutting board.

Cut it into 8 equal squares

Place the rest of your ingredients in an assembly line and call the kids into help.

baking with kids Kids Fun Food Week Chicken Surprise Bundles

Let them decide what goes into the center of each of their bundles.

Keegan built his with bacon and cheese and chicken.

Brady and Cooper loaded up on the spinach.

You can get creative and add whatever you think your kids will like!

Next wrap up your bundles.

Take each corner and pull it up towards the center.

Pinch together at the top and place on a greased cookie sheet.

Bake at 375 for 12-14 minutes.

baking with kids Kids Fun Food Week Chicken Surprise Bundles

Serve with a side salad or soup or veggie sticks. Make a bunch, these bundles go fast!

Filed Under: Baking Recipes For Kids, Dinner Recipes For Kids, Featured, Getting Kids To Eat, Kid Favorite Recipes, Lunch Ideas For Kids Tagged With: bacon, cheese, chicken, dinner, finger food, fun food, picky eaters, spinach, What's For Dinner

Kids Fun Food Week – Meatloaf Cupcakes

May 9, 2011 By Alex aka Ma, What's For Dinner 10 Comments

Want to get your kids to eat?

Grab them and get in the kitchen and make these fun recipes together!

Back by popular demand…

Here is the recipe that started it all!

I couldn’t get the boys to eat meatloaf and mashed potatoes!

So foolish considering that they like everything in that dish.

But they wouldn’t actually put it in their mouth sooooo….

We came up with a fun way to make them together.

Meatloaf Cupcakes were born!

Here’s a lighter turkey meatloaf version…we’re slimming down for summer!

WHAT YOU NEED:

1 ½ lbs ground turkey

1 egg, beaten

1 clove garlic, chopped

½ c bread crumbs

2 T Worcestershire sauce

¾ c chili sauce (you can use ketchup too)

½ c onions, finely chopped

½ c carrots, finely chopped

½ c mushrooms, finely chopped

½ c red pepper, finely chopped

½ c canned fried onion strips

S&P

1 lb russet potatoes peeled and cubed

½ c milk

3 T sour cream

2 T butter

S&P

WHAT TO DO:

Preheat your oven to 375 degrees. Place your peeled cubed potatoes in large pot of cold water over high heat. Bring to a boil and cook until fork tender (about 8-10 minutes after water boils depending on the size of your cubes).

In a large bowl combine ground turkey, egg, bread crumbs, garlic, Worcestershire sauce, chili sauce, onions, carrots, mushrooms, red pepper, fried onions and S&P. Mix together with your hands until combined. Spray a muffin pan with cooking spray. Mold your meatloaf mixture into cupcake sized balls and place in muffin pan. You’ll get about 8-10 cupcakes. Place in oven and cook at 375 for about 25-30 minutes.

Drain your potatoes and return to pan. Pour in your milk, sour cream and butter, and season with S&P. Using a hand mixer whip your potatoes until smooth and set aside to cool a bit. Take a large plastic Ziploc bag (or a pastry bag if you have one) and cut a small hole in the bottom corner. Spoon your mashed potatoes into the bag then pipe out the potato on top of the meatloaves to look like frosting on a cupcake. Serve ‘em up hot, who doesn’t love cupcakes? Especially for dinner!

Meaty Morsel: Decorate the tops of your cupcakes with BBQ sauce, ketchup, mustard, cheese, shredded lettuce, chopped tomato, anything you or your kids can think of. Let them have fun with this, they’ll have more fun eating it!