ML Interest Tag: chopped

Chicken & Veggie Pasta Casserole

by Erin Lem

chicken-and-veggie-pasta-bake-1-5

If you’ve come to love dishes that you can reheat, reserve and reinvent throughout the week then this is the dish for you. Courtesy of Jo Cooks, this chicken and veggie pasta casserole will make more servings than your fam can eat in one night, which means you already have tomorrow night’s dinner ready to go. Score! Another bonus? The recipe calls for zucchini, pepper and onions so sneaking in veggies for your kids to chow down on is a cinch.

Serves 10

Ingredients:
1 tbsp olive oil
1 lb elbow macaroni, cooked according to package instructions
1 medium white onion, chopped
1 red bell pepper, chopped
1 small zucchini, chopped
2 chicken breasts, skinless and boneless and cut into 1 inch pieces
1 cup half and half
2 cups marinara sauce
1 cup Parmesan cheese, grated
1 cup Mozzarella cheese, shredded
½ cup Panko breadcrumbs
salt and pepper to taste
chopped parsley for garnish

Method:
1. Preheat oven to 400 F degrees.

2. In a large skillet heat the olive oil and add chicken. Cook chicken for about 5 to 10 minutes until slightly browned, and cooked through. Add chopped onion and bell pepper and cook for another 3 minutes or until onion is tender. Sean with salt and pepper. Add zucchini and stir.

3. Add half and half, marinara sauce, cooked macaroni and ½ cup of the Parmesan cheese. Stir and cook for 5 minutes.

4. Pour half the macaroni mixture in a 9×13 baking dish. Sprinkle with ½ cup of the Mozzarella cheese. Add the remaining macaroni and sprinkle with remaining Mozzarella cheese, then top with the remaining Parmesan cheese. Sprinkle the Panko breadcrumbs over the cheese to add a crunch to the casserole.

5. Bake for 25 to 30 minutes.

6. Garnish with chopped parsley.

Are you a fan of casserole dishes? 

photo and recipe courtesy of Jo Cooks. Visit her blog for more recipe inspiration. 

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Kimchi Fried Rice

by Susie Foresman

We have yet to find a weeknight dinner as simple and satisfying as fried rice. Just scrounge around in the fridge for some day-old rice, protein of any kind (chicken, shrimp, and tofu would all be tasty), and whatever veggies you’ve got on hand, and you’re halfway there. This version, courtesy of Biren from Roti n Rice, makes use of dried shrimp and kimchi to make a kid-approved meal for any night of the week.

Ingredients
2 tbsp vegetable oil
1/3 cup (40g) dried shrimp, soaked and drained
2 cloves garlic, minced
1 cup (200g) chopped kimchi
½ cup (75g) frozen green peas
3 cups (450g) day old rice
1 tbsp soy sauce
½ tsp ground pepper

Method
1. In a large nonstick pan, heat 1 tablespoon vegetable oil. Fry dried shrimp until crispy, about 4 to 5 minutes. Remove and set aside.

2. In the same pan, add remaining 2 tablespoons vegetable oil. Sauté minced garlic for 1 minute. Add chopped kimchi and fry for 2 minutes. Add frozen peas and continue to cook for another 2 minutes.

3. Add rice, soy sauce, and pepper. Stir to get everything well mixed and cook until rice is dry and fluffy. This will take 4 to 5 minutes.

4. Finally, mix in the fried shrimp. Give it a good stir. Turn off heat and transfer to serving plates. Serve immediately.

Recipe and photo courtesy of Biren from Roti n Rice

Find more easy kid-friendly recipes here!

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Slow Cooker Skinny Clam Chowder

by Erin Lem

Soothe the winter chill with a piping hot bowl of clam chowder. Usually laden with heavy cream, this alternative recipe dubbed skinny clam chowder by our friend Mireya at Myhealthyeatinghabits.com, is a healthier version of the classic. Plus, you’ll use your slow cooker, which means you’ll be able to enjoy your day while the soup cooks.

Ingredients:
2 pounds potatoes, washed, peeled and cut into 1/3- inch cubes—no larger
1 cup celery, cubed to 1/3 inch
1-¼ cup onion, finely chopped
1-½ teaspoon minced garlic
2 slices bacon, chopped
2 tablespoons olive oil
¼ cup all-purpose flour
1 bay leaf
1/3 teaspoon thyme
¾ to 1 teaspoon kosher salt
2 cups fat-free ½&½, or low-fat ½&½
½ cup non-fat milk, or water
1 8-ounce bottle clam juice
3 6-½ ounce cans chopped clams

Method:
1. Strain the juice from the canned clams into a large pot, and reserve the clams for later.
Add the clam juice, the ½ & ½, the chopped potatoes, and bring to a simmer. Once this comes to a simmer, pour the ingredients into the slowcooker. Set the cooker on high for 4 hours.

2. Cook the bacon in a skillet until it is just crispy, but not burned. Strain and discard the bacon fat, and then set the bacon aside for later.

3. Add the olive oil to the pan along with the celery and onion. Sauté for 8 to 10 minutes, or until the onion is shiny and transparent. Add the garlic and sauté 2 more minutes. Next, add ¼ cup flour, cook with the vegetables for 2 minutes, stirring constantly, and then add the vegetables to the slowcooker, along with the bay leaf, thyme, and salt. (Add the salt little by little. Maybe just ½ teaspoon is enough for your tastebuds. You can always add salt, but you can never remove it.)

4. Stir once an hour and add the bacon and the clams in the last ½ hour of cooking.

For more delicious crock pot recipes click HERE

Let us know in the comment section below about your slow cooker skinny clam chowder. How did it taste? 

photo and recipe courtesy of My Healthy Eating Habits. Click here for more awesome recipes. 

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Slow Cooker Black-Eyed Pea and Pork Chili

by writerredtri

This simple and delicious crock pot chili is cooked nice and slow with a lil’ bit of southern flair. It’s perfect for those Sundays when you will be in and out of the house as the recipe calls for a little preparation now and a little preparation hours later. It’s also good for moms and dads working from home with a bit of extra time on their hands in between tasks.

Insider know how:

  • Black-eyed peas are enormously nutritious, chock full of fiber, folic acid, and iron.
  • You can add two cups of chopped collard greens to the pot at the same time you add the corn to turn up the nutrients (and southern charm) even further.
  • The recipe calls for chipotle chiles en adobo, which are sold in cans in the Mexican food section of most supermarkets. You can adjust the amount of chipotle you use depending on your family’s enthusiasm for spice.

Ingredients:

1 pound dried black-eyed peas
1 large yellow onion, chopped
One 26-ounce box chopped tomatoes or one 28-ounce can
2 to 3 chipotle chiles en adobo, finely chopped
1 tablespoon ground chili powder
1 teaspoon ground cumin
2 1/2 cups water
One small pork tenderloin (about 2/3 pound), cut in half crosswise
2 cups raw corn kernels (about 3 ears of corn)
1 1/2 teaspoons salt

Garnish: Light sour cream, sliced green onions

Method:

Rinse the black-eyed peas and look then over, removing any tiny stones. Put into the slow cooker and fill with water to cover by several inches. Do not turn on the slow cooker. Leave overnight to soak.

Drain the peas, rinse, and put them back into the slow cooker. Add the onion, tomatoes, chipotle chiles, chili powder, cumin, and water. Stir well. Nestle the 2 pork tenderloin chunks into the peas.

Turn the slow cooker to high and cook until the peas are just tender, about 3 hours and 20 minutes. Add the corn and continue to cook until the corn is tender and the beans are soft but not mushy, another 25 minutes. Add the salt, stir well, and turn off the heat.

Pull the pork tenderloin out of the slow cooker and let it rest on the counter until cool enough to handle. Use your fingers to shred the pork into bite-size pieces. Add back into the slow cooker and stir.

Serve in bowls with a generous dollop of light sour cream and a shower of thinly sliced green onions.

Katie Sullivan Morford is a mom, food writer and registered dietitian.  You can find her family-friendly recipes and kitchen wisdom at Mom’s Kitchen Handbook

For more great crock pot recipes click HERE

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Slow Cooker Corned Beef and Cabbage

by scott wardell

What could be quintessentially more Irish than corned beef and cabbage? This recipe swaps out the potatoes out for a more carb-friendly dish, while still packing a lot of flavor. The addition of beer to the brisket makes a noticeable difference in keeping the meat tender while cooking. Serve this bad boy with some biscuits and we promise your St. Patrick’s Day dinner will be a huge hit with your fam.

Ingredients
3-4 lbs corned beef brisket
1 onion, coarsely chopped
1/4 c cider vinegar
1/4 c brown sugar
1-2 tbsp Dijon mustard
1/2 tsp pepper
1/4 tsp ground cloves
1 medium head of cabbage, cut into wedges
1 apple, sliced
12 oz dark beer

Method
1. Place corned beef brisket in the slow cooker.

2. Top with onion. Mix vinegar, brown sugar, mustard, pepper and cloves and pour over top of brisket.

3. Add the cabbage wedges and apple slices.

4. Pour beer over top.

5. Cover and cook on low for about 7 hours or high for about 4-5 hours.

Recipe adapted from Becke at Columbus Foodie, photo courtesy of swampkitty

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Florentine Turkey Meatloaf

by scott wardell

Ordinary meatloaf, beware. This Turkey Meatloaf recipe is sure to blow that dinner standby right off the table. For starters, it’s made with ground turkey instead of ground beef, so it’s a healthier option than the traditional recipe. Plus, once you slice into this moist dish you’ll find another surprise–it’s stuffed with cheese, spinach, onions, and tons of other delicious extras. Whatever your kiddies can’t finish for dinner will make a perfect sandwich for the next day’s lunch. We promise you won’t be going back to that traditional meatloaf anytime soon after you’ve tried this. Serves 6-8.

Ingredients
1 1/4 lb ground turkey
1 c spaghetti sauce, divided
1/2 c Italian-seasoned bread crumbs
1/2 c finely chopped onion
2 eggs, slightly beaten
2 tbsp grated Parmesan cheese
1/2 tsp fennel seed, crushed (optional)
1 package (10 oz) frozen chopped spinach, thawed and well drained
3/4 c low-fat shredded mozzarella cheese

Method
1. Preheat oven to 350. Line an 8- or 9- inch loaf pan with foil with dull side toward food.

2. Combine ground turkey, 1/4 cup spaghetti sauce, bread crumbs, onion, eggs, Parmesan cheese and fennel seed in medium bowl.

3. Press half of turkey mixture into foil-lined pan. Press a 1-inch indentation down center of mixture, leaving 1-inch thickness on all sides.

4. Toss spinach and mozzarella cheese together; spoon into indentation, mounding in center. Press remaining turkey mixture evenly over top, sealing edges.

5. Bake 45 to 50 minutes. Spoon remaining spaghetti sauce over meat loaf. Bake 15 minutes longer. Let stand 10 minutes.

recipe courtesy of Nikki at Seeded at the Table

photo courtesy of Mylinda at My Better Bite

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Pumpkin Coconut Soup

by writerredtri

Pumpkin is sautéed with fresh thyme, oregano, parsley and cilantro, then pureed with coconut water in this sweet soup from the Caribbean. Kids can have fun dotting each serving with a dollop of Greek yogurt and a sprinkling of chives. This recipe is great for the fall when there’s a plethora of pumpkins and squash at the store.

Serves 4

Ingredients:
2 tablespoons canola oil
2 cups pumpkin, peeled and chopped into cubes or 2 cups butternut squash, peeled and chopped into cubes
1 small onion, minced
3 cloves garlic, crushed
4 cups low sodium chicken or vegetable stock
1 bay leaf
1 sprig fresh thyme
1/2 teaspoon dried oregano
1 tablespoon fresh parsley, chopped
1 tablespoon fresh cilantro, chopped
1/2 teaspoon salt
1/2 teaspoon brown sugar
1 cup light coconut water
1/4 teaspoon hot pepper sauce*
Greek yogurt, for garnish*
chives, chopped for garnish

*Optional.

Method:
Adult: Place the oil into a 4 quart saucepan over medium heat. Add the squash and toss to coat in the oil. Add the onion and garlic. Cover, turn heat down to medium-low and let the vegetables sweat for about 3 minutes.

Kid: Add the stock, bay leaf, thyme, oregano, parsley, cilantro and salt to the pot. Cover and simmer for about 10 minutes, or until the pumpkin is tender when pierced with a fork.

Adult: Remove the bay leaf and discard. Remove the vegetables carefully using a slotted spoon. Transfer to a blender or food processor and puree until smooth. Return the pureed veggies to the pot, add the sugar and coconut water. Stir to mix.

Together: Allow the soup to simmer for about 5 more minutes, or until it reduces by 1/4. Season with the pepper sauce, if using, stir and simmer for about 2 minutes more. Divide between 4 bowls.

Kid: Garnish each bowl with a spoonful of Greek yogurt, if using. Sprinkle some chopped chives over each servings and enjoy!

After you make this soup, let us know if you have any suggestions for other parents attempting this soup at home. 

Source: This recipe comes to us, with permissions, from the novel Stir It Up by Ramin Ganeshram. Photo credit Jean Paul Vellotti

We’ve teamed up with the Kids Cook Monday initiative to bring you a weekly recipe that encourages families to set aside the first night of every week for cooking and eating together as a family. Be sure to check out their website for more great ideas on how to empower your kids in the kitchen!

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Spaghetti Sauce with Hidden Veggies

by writerredtri

A perfect addition to pasta, chicken or fish, this thick, tasty marinara sauce manages to pack in a ton of veggies while satisfying even the pickiest eater’s appetite.

Ingredients

  • 1/4 cup olive oil
  • 1 cup chicken or vegetable stock
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2/3 cup grated carrot
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 2 2/3 (6 ounce) cans tomato paste
  • 1 (4.5 ounce) can sliced mushrooms, drained
  • 1 tablespoon salt
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 2 bay leaves
  • 1 (28 ounce) can peeled and crushed tomatoes, with liquid

Directions

  1. In a 5 quart slow cooker, combine olive oil, onion, garlic, carrot, spinach, tomato paste, mushrooms, salt, oregano, basil, bay leaves and tomatoes.
  2. Cover and cook on high for 4 hours. Stir, reduce heat to low and cook for 1 to 2 hours more.
  3. Serve with whole wheat pasta, ravioli or salmon or chicken breast. Tip: If your kids are finicky about “lumps,” throw the sauce into a blender or food processor before serving (remove bay leaves first).
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Apple Stuffin’ Muffins

by writerredtri

Here’s a great after-school snack for a hungry kid or any other member of your family. These are perfectly sweet with a strong apple flavor when you use homemade applesauce. The better the apple sauce the more flavor the muffins will have. No time for making applesauce? Add diced fresh apple to the recipe for a stronger flavor.

Ingredients

3/4 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp cinnamon
1/2 tsp cardamom (optional)
3 tbs butter
1/8 cup brown sugar
3/4 cup fresh applesauce
1 egg
1/4 tsp salt (optional)
1/2 apple peeled and chopped very small

Method:

1. Heat the oven to 350 degrees.

2. Spray a mini muffin tin with non-stick cooking spray, set aside.

3. Whisk together the flour, baking powder, baking soda, and cinnamon in a small mixing bowl, set aside.

4. In a microwave-safe bowl, melt the butter on high for about 30 seconds; add sugar, applesauce, egg and salt to bowl. Mix well.

5. Pour the apple mixture over the flour mixture. Gently stir in the flour until just incorporated, do not over mix.

6. Fill the muffin tins about half full with batter. Bake for 8-9 minutes for mini muffins. Note: For 6 standard size muffins bake 15 minutes

Tip: For evenly sized muffins, a mini cookie scoop works wonders, get one at your baking supply or craft store.

Optional Add-ins: Small shredded carrot or zucchini, currants, chopped dates, flax seeds, quick oats, peanut butter, diced banana, shredded cheddar cheese

This is a guest post from our friend and blogger Chef Jen Carden. You can find her fabulous collection kid friendly recipes in her book The Toddler Cafe as well as on her blog.

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Simple Mexican Bean Salad

by writerredtri

During the hot summer months, it seems like a crime to turn on the oven or even the stove to make dinner. So how do you incorporate veggies into the meal without heating up the entire house? Here’s a recipe that includes plenty of veggies–but we promise you won’t break a sweat. You can even make it a day ahead and let the flavors incorporate in the fridge overnight.

Ingredients
1 can pinto beans
1 can white beans
1 can garbanzo beans
1 can black beans
1 can corn
1 red onion, chopped
2 medium zucchini, chopped
1 red pepper, chopped
1 carrot, shredded
2 cloves garlic, chopped
1/2 bunch cilantro, chopped
1 lemon, juiced
1 lime, juiced
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
1/2 cup canola or olive oil
2 t cumin
1/2 t chili powder
Salt and pepper to taste

Method
1. Using a large colander, rinse the first 5 ingredients and drain thoroughly, then place in a large bowl with the chopped zucchini, onion, pepper, carrot, garlic, and cilantro.

2. Whisk the remaining ingredients together in a small bowl, then pour over the bean and vegetable mixture and toss. Can be served chilled or at room temperature.

Serves 12-14

This is a recipe from our friend Chef Scott Davis, The Culinary Dude who teaches awesome cooking classes to families, parents and kids in Los Altos, Sacramento, Napa, Healdsburg, Los Angeles, Sausalito and San Francisco. For more information email Scott Davis or visit theculinarydudeontour.com for more details.

Photo courtesy of cookbookman17 on Flickr.

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