McArthur Family Favorites: Kid-Friendly

Showing posts with label Kid-Friendly. Show all posts

30-Minute Mini Meat Loaves

I grew up in a home where meatloaf was a staple. To this day, for me, classic comfort food = homemade meat loaf with a side of mashed potatoes. As a grown-up, the meatloaf recipe my mom made when I was a kid just doesn't taste as good as I remember it, so I've moved on to this yummy recipe!

The recipe makes 4 mini loaves. For some, one mini loaf would be enough for 2 people, but I've got family members that can easily polish off a whole mini loaf all by themselves, so I double the recipe and make 8 mini loaves. Leftovers re-heat well for a meal on another day.

The recipe calls for meatloaf mix, but regular 80% lean ground beef works well, too. Or, you can substitute 3/4 pound each of ground pork and 85% lean ground beef.

The glaze is really what makes this! It's Eric's favorite part. Don't skimp, and save any leftovers to pass around the table to serve with the meatloaf.

Meat Loaves
17 Saltine crackers, crushed fine (about 2/3 cup)
¼ cup milk
3 tablespoon Worcestershire sauce
⅓ cup minced fresh parsley leaves
1 - 1 ½ tablespoon Dijon mustard
1 large egg
1 teaspoon onion powder
1 teaspoon garlic powder
⅛ teaspoon cayenne pepper
Salt and pepper
1 ½ pounds meat loaf mix
2 teaspoons vegetable oil

Glaze
½ cup ketchup
¼ cup packed light brown sugar
4 teaspoons cider vinegar

For the meatloaves: Adjust oven rack to middle position, place broiler pan with slotted top on oven rack, and heat oven to 500 degrees.

Mix cracker crumbs, milk, Worcestershire, parsley, mustard, egg, onion powder, garlic powder, cayenne, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large bowl. Add meat and mix with hands until evenly combined. Form into 4 tightly packed loaves, each measuring 4 by 3 inches.

Heat oil in large nonstick skillet over medium-high heat until just smoking. Cook loaves until well browned on top and bottom, 2 to 3 minutes per side.

For the glaze: While meat is browning, combine ketchup, brown sugar, and vinegar in bowl.

To finish: Carefully transfer loaves to slotted broiler-pan top and spoon 1 tablespoon glaze over each loaf. Bake until thermometer inserted in middle of loaf registers 160 degrees, 7 to 9 minutes. Let loaves rest on broiler pan for 3 minutes. Serve, passing remaining glaze separately.

MAKE AHEAD: The loaves can be formed, wrapped with plastic, and refrigerated overnight. Let the loaves sit at room temperature for 20 minutes before proceeding with browning the loaves in a skillet.

Easy Lasagna

When I was growing up, my Mom had a dear friend, Jan DeBloois, who both loved to cook and who was very good at it. Being invited to join the DeBloois family for dinner was a special treat that we all looked forward to. Those happy times, gathered around her table, enjoying good food and wonderful company, made me want to learn to cook so that I could create happy moments for my own family some day.

Jan's recipes are simple and straightforward. Homestyle cooking where you can taste the love that went in to making it.

This is her lasagna recipe. It's a family favorite at our house.

Sauce:
1.5 pounds ground hamburger
28-ounce can of crushed tomatoes
12-ounce can of tomato paste
2 teaspoons garlic salt
1-1/2 teaspoons oregano
1/2 teaspoon pepper
1/2 teaspoon basil
1/2 teaspoon rosemary

Brown hamburger and drain grease. Add all other ingredients and simmer for about 30 minutes. (For vegetable lasagna, substitute summer squash, broccoli, and fresh mushrooms for the beef).

Noodles:
9 cooked lasagna noodles

Filling:
2 cups cottage cheese
1 cup Parmesan cheese
1 pound mozzarella
1 egg
parsley

Beat egg and add 1/2 cup of Parmesan cheese (reserving the remainder) and all of the cottage cheese.

Layer as follows: spread 1 cup meat sauce in bottom of 13 x 9-inch baking dish. Layer 3 lasagna noodles, 1/3 of the cottage cheese mixture and 1/3 of the mozzarella cheese. Layer 3 lasagna noodles, 1/2 of the remaining meat sauce, 1/3 of the cottage cheese mixture and 1/3 of the mozzarella cheese. Layer 3 lasagna noodles, all of the remaining meat sauce and the last of the cottage cheese mixture and mozzarella cheese. Sprinkle reserved 1/2 cup Parmesan on top.

Bake at 375 until lightly browned and bubbly (about 30 minutes).

Favorite Homemade Play-Doh

1 cup water
1 tablespoon vegetable oil
1/2 cup salt
1 tablespoon cream of tartar (necessary as a preservative; will keep the play-doh fresh for 6 months)
food coloring
1 cup flour

Combine water, oil, salt, cream of tartar, and food coloring in a saucepan and heat until warm. (I usually heat it until the salt dissolves).

Remove from heat and add flour. Stir to combine. Knead until smooth.

Store dough in an airtight container or Ziploc bag.

NOTE: I quadruple this recipe every time I make it.

Simple Chicken Cordon Bleu

Easy (and Kid-Friendly) Spaghetti with Sausage Meatballs

Serves 4.

2 slices white sandwich bread, crusts discarded, torn into small pieces
1/2 cup buttermilk
1 pound sweet Italian sausage, casings removed
1 large egg, lightly beaten
2 tablespoons extra-virgin olive oil
3 garlic cloves, minced
1 (28-ounce) can crushed tomatoes
1 (14.5-ounce) can diced tomatoes
1 tablespoon minced fresh basil
salt and pepper
1 pound spaghetti
grated Parmesan cheese

Bring 4 quarts of water to boil in large pot. Adjust oven rack to middle position and heat oven to 475 degrees. Line baking sheet with foil.

Soak bread in buttermilk in bowl for 5 minutes. Using fork, mash until smooth. Mix in sausage and egg until combined. From mixture into 1-1/2 inch meatballs and place on baking sheet. Spray meatballs with cooking spray. Bake until deeply browned, 17 to 20 minutes.

Meanwhile, heat oil and garlic in a large skillet over medium heat until garlic is golden, about 3 minutes. Add tomatoes, increase heat to medium,-high, and simmer until sauce thickens, 15 to 20 minutes. Stir in basil and salt and pepper to taste. Toss in meatballs.

Add 1 tablespoon salt and pasta to boiling water. Cook pasta until al dente. Reserve 1/4 cup cooking water, drain pasta, and return pasta to pot along with reserved water. Ladle some tomato sauce (without meatballs) over spaghetti and toss well. Divide pasta among bowls and top with more sauce and meatballs. Serve, passing Parmesan at table.

For a printable version of this recipe, go here.

Kid-Friendly Cheesy Ravioli Bake

3 tablespoons unsalted butter

2 garlic cloves, minced

1 (28-ounce) can diced tomatoes

2 tablespoons coarsely chopped fresh basil

1/3 cup heavy cream

salt

2 (8-ounce) packages fresh cheese ravioli (I buy the bulk frozen cheese ravioli at Costco)

1 (6-ounce) bag baby spinach

1 cup shredded mozzarella cheese

Bring 4 quarts water to boil in large pot. Meanwhile, adjust oven rack to center position and heat oven to 450 degrees. Grease shallow 2-quart baking dish with 1 tablespoon butter.

Melt remaining 2 tablespoons butter in large skillet over medium heat. Add garlic and cook until fragrant but not brown, about 30 seconds.

Add tomatoes, increase heat to high, and cook until thickened and almost dry, about 10 minutes. Stir in basil and cream and simmer until sauce thickens, about 2 minutes. Season with salt.

Add 1 tablespoon salt and ravioli to boiling water and cook until al dente.

Add spinach to pot with pasta and stir until wilted, about 30 seconds.

Drain pasta and spinach, return to pot, and stir in tomato sauce. Transfer mixture to baking dish, sprinkle with cheese, and bake until top is golden, about 10 minutes. Cool 5 minutes before serving.

For a printable version of this recipe, go here.

Mikey's Chocolate Chippers (Kid-Friendly Recipe)

Mikey can pretty much make these cookies all by himself. These are "his" cookies.

From Southern Living Kids Cookbook

1/2 cup butter, softened
1/2 cup shortening
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts or pecans (optional)

1. Preheat oven to 350.

2. Place butter and shortening in a big mixing bowl, and beat at medium speed with an electric mixer until creamy. Gradually add sugars, beating until blended. Add egg and vanilla, beating well.

3. Combine flour, soda, and salt in a medium bowl; gradually add to butter mixture, beating until blended. Stir in chocolate morsels and pecans/walnuts, if you'd like.

4. Drop dough by rounded tablespoonfuls onto ungreased baking sheets. Bake at 350 for 12 minutes or until lightly browned.

5. Remove baking sheets from the oven using oven mitts. Let cool 2 minutes on baking sheets. Remove cookies to wire racks to cool completely.

6. Store cookies in an airtight container up to 1 week. Makes about 5 dozen cookies.

For a printable version of this recipe, go here.

Applesauce Muffins

These are quick and easy and kid-friendly. You can pump up the amount of spices to make it more of a spice muffin, but you will lose the apple flavor if you do. For some reason, these turn out especially delicious with homemade applesauce, but they're also wonderful with the stuff you buy at the store.

Makes 1 dozen muffins.

Muffin:
1/2 cup applesauce
1 cup sugar
1/2 cup vegetable oil
2 eggs
3 tablespoons milk
2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon allspice
1/2 teaspoon nutmeg

Combine applesauce, sugar, oil, eggs, and milk. In a separate bowl, mix together dry ingredients thoroughly. Add dry ingredients to wet ingredients, mixing just until combined. Pour into greased muffin tin. Bake at 400 degrees for 15 minutes.

For a printable version of this recipe, go here.

Kid-Friendly Baked Ziti with Sausage

Serves 4 to 6 and takes about 30 minutes to make.

2 tablespoons extra-virgin olive oil

1 pound Italian sausage, cut into 1/2-inch pieces (can use sweet or hot, but I use sweet)

2 garlic cloves, minced

1 (28-ounce) can crushed tomatoes

1 (14.5-ounce) can diced tomatoes

salt

1 pound ziti or penne

2 cups shredded mozzarella cheese

1/4 cup grated Parmesan cheese (I just use the stuff by Kraft in the green bottle)

2 tablespoons minced fresh parsley (a nice splash of color, but optional)

1. Bring 4 quarts water to boil in large pot. Adjust oven rack to middle position and heat oven to 400 degrees. Brush 13- by 9-inch baking dish with 1 tablespoon oil. Cook sausage in large skillet over medium heat until browned, 5 to 6 minutes. Transfer sausage to bowl.

2. Drain all but 1 tablespoon fat from skillet, add remainng 1 tablespoon oil and garlic, and cook until fragrant but not brown, about 1 minute. Add crushed and diced tomatoes, return sausage to skillet, and simmer until thickened, 15 to 18 minutes. Season with salt to taste.

3. Meanwhile, add 1 tablespoon salt and pasta to boiling water. Cook until slightly underdone. Reserve 1/4 cup cooking water, drain pasta, and return to pot along with reserved water. Stir in tomato sauce.

4. Pour half of pasta into prepared baking dish. Sprinkle with half of each cheese. Pour remaining pasta into dish, sprinkle with remaining cheese, and sprinkle with parsley. Bake until golden brown, about 20 minutes. Remove from oven and let rest for 5 minutes or it will be runny. Serve.

For a printable version of the recipe, go here.

Kid-Friendly Baked Four-Cheese Pasta

Serves 4 and takes about 30 minutes to make.

Any of the commercially available preshredded Italian cheese blends, from 3-cheese to 7-cheese, can be used here. This recipe does not call for meat, but I almost always throw in about a pound of cooked chicken before baking (I either use the meat off of a cooked rotisserie chicken from Costco or I use the pre-cooked grilled chicken from Costco).

4 slices bacon, chopped fine

1 small onion, chopped fine

2 garlic cloves, minced

3 cups low-sodium chicken broth

1 cup heavy cream

3/4 pound penne or ziti (about 4 cups)

salt

1/2 cup grated Parmesan cheese (I just use the stuff by Kraft in the green bottle)

1 cup frozen peas

pepper

1 cup shredded Italian cheese blend

1. Adjust oven rack to upper-middle position and heat oven to 500 degrees. Cook bacon, onion, and garlic in large nonstick skillet over medium-high heat until onion is softened, about 5 minutes. Add broth, cream, pasta, and 1/2 teaspoon salt; cover and bring to boil. Once boiling, reduce heat to medium-low and simmer, stirring frequently, until pasta is tender, about 15 minutes.

2. Off heat, stir in Parmesan and peas and season with salt and pepper. Transfer to 2-quart casserole dish and sprinkle with shredded Italian cheese. Bake until cheese is melted and spotty brown, about 5 minutes. Serve.

For a printable version of this recipe, go here.

Kid-Friendly, Anything-Goes Fettuccine

Serves 4 and takes about 30 minutes to make.

This is a great foundation recipe for all kinds of variations. You can use shrimp, scallops, or leftover roast turkey in place of the chicken. And if you're using chicken, you can save time (and cut out the entire 2nd step in the recipe) by pulling the meat off of a cooked rotisserie chicken or by throwing in some of the pre-cooked grilled chicken you can buy at Costco. You can also vary the vegetables by putting in just about anything—zucchini, broccoli, carrots, corn, etc.—in place of the peas (just be sure to cook it first separately if it's fresh).

2 boneless, skinless chicken breasts (about 3/4 pound), cut crosswise into 1/4-inch-thick slices

salt and pepper

2 tablespoons unsalted butter

2 garlic cloves, minced

1 cup heavy cream (do NOT use a substitute—i.e. milk or 1/2 + 1/2—as the sauce won't be thick)

1 pound fettuccine (can be fresh or dried)

2 cups frozen peas

1-1/2 cups grated Parmesan cheese (I just use the stuff by Kraft in the green bottle)

1. Bring 4 quarts water to boil in large pot.

2. Pat chicken dry with paper towels and season with salt and pepper. Melt butter in large nonstick skillet over medium-high heat. Cook chicken until no longer pink, about 3 minutes. Transfer to plate. [Alternatively, use the rotisserie chicken or pre-grilled chicken strips from Costco].

3. Add garlic to empty skillet and cook until fragrant, about 30 seconds. Add cream and simmer until sauce is slightly thickened, 3 to 5 minutes. Remove from heat, cover, and keep warm.

4. Add 1 tablespoon salt and pasta to boiling water and cook until nearly al dente. Add peas and cook until bright green, about 1 minute. Reserve 1/2 cup cooking water, drain pasta and peas, and return to pot. Add sauce, cheese, and chicken to pot and toss to combine, adding reserved pasta water as needed to thin the sauce. Season with salt and pepper. Serve.

Ham Fried Rice

Kid-friendly and ready in about 30 minutes. Serves 4 to 6.

3 tablespoons oyster sauce (look for it in the Asian aisle at your grocery store)
2 tablespoons soy sauce
4 tablespoons peanut or vegetable oil
3 large eggs, beaten lightly
1 cup frozen peas, thawed
1/2 pound thick-sliced baked ham, cut into 1/4-inch pieces
2 garlic cloves, minced
4 cups cooked white or brown rice (I use MinuteRice)
5 scallions, sliced thin, optional

Combine oyster and soy sauces in small bowl; set aside. Heat 1-1/2 teaspoons oil in large nonstick skillet over medium heat until just smoking. Swirl to coat pan bottom; add eggs and cook, without stirring, until just set, about 20 seconds. Scramble the break eggs into small pieces and cook , stirring constantly, until cooked through but not browned, about 1 minute. Transfer to small bowl.

Increase heat to high and heat remaining 2-1/2 tablespoons oil until just smoking. Swirl to coat pan bottom; add peas and ham and cook, stirring constantly, for 20 seconds (watch for splattering). Stir in garlic and cook until fragrant, about 30 seconds. Add rice and oyster sauce mixture and cook, stirring constantly and breaking up rice clumps, until heated through, about 3 minutes. Add eggs and scallions and cook, stirring constantly, until heated through, about 1 minute. Serve.

For a printable version of this recipe, go here.

Kid-Friendly Ranch Chicken

I've been making this since the first year I was married. It's a favorite with the kids.

3/4 cup corn flakes, crushed

3/4 cup grated Parmesan cheese

1 package ranch salad dre3ssing mix

8 boneless, skinless chicken breast halves

1/2 cup butter, melted

In a shallow bowl, combine the cornflakes, Parmesan cheese, and salad dressing mix. Dip chicken in melted butter, then roll in cornflake mixture to coat.

Place chicken in a greased 9x13-inch baking dish. Bake, uncovered, at 350 degrees for 45 minutes or at 425-degrees for 30 minutes until chicken juices run clear and internal temp of thickest part of chicken is at least 165-degrees F. Makes 8 servings.

For a printable version of this recipe, go here.

Kid-Friendly Skillet Macaroni & Beef

This is basically a homemade version of Hamburger Helper. It's a big hit with kids and it tastes soooo much better than the stuff you buy in the box.

1-1/2 pounds 85-percent-lean ground beef

1 large onion, chopped fine

1 red bell pepper, seeded and chopped fine (optional)

6 garlic cloves, minced

2 cups elbow macaroni

1 (29-ounce) can tomato sauce

2 (14.5-ounce) cans low-sodium beef broth

salt and pepper

1 cup shredded cheddar cheese

Cook beef in large nonstick skillet over medium-high heat until no longer pink, about 7 minutes. Drain beef, leaving 2 tablespoons fat in skillet and reserve. Add onion, red pepper, and garlic to fat in skillet and cook, covered, until softened, about 3 minutes.

Add macaroni, tomato sauce, broth, oregano, and reserved beef to skillet and bring to boil. Cover, reduce heat to low, and simmer, stirring occasionally, until pasta is tender, 8 to 10 minutes. Season with salt and pepper. Sprinkle with cheese.

For a printable version of this recipe, go here.