Slow Cooker Chicken with Grapes

by writerredtriAugust 20, 2012

There’s nothing like the simplicity of a slow cooker meal that makes the stress of the day fade away. Here, cumin seasoned chicken is slow cooked for 6 hours (translation: it’s easy to throw together in the morning or the night before) over a bed of simmering tomatoes, butternut squash and chickpeas. Stir in sliced grapes before serving for a sweet, bright crunch. If your kiddos aren’t a big fan of cumin, then simply omit it or substitute it for a less strong spice.

Ingredients:
2 tomatoes, chopped
1-2 cups cubed butternut squash
1 onion, chopped
2 teaspoons minced garlic
1 cup chicken broth
3 pounds skinless chicken thighs
2 teaspoons cumin
1 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon pepper
1 cup halved seedless green grapes
1 tablespoon olive oil
1 (10 ounce) box couscous

Method:
Together: Combine the tomatoes, squash, onion, garlic, chickpeas and broth in a slow cooker.

Kid: Sprinkle the chicken with the cumin, cinnamon, salt and pepper

Adult: Place the seasoned chicken over the vegetables in the slow cooker. Cover and cook on low for 6 hours.

Adult: Prepare the couscous according to package directions.

Together: When chicken has finished cooking, uncover, stir in the grapes and enjoy!

Serves 4

Source: This recipe was created by our friends at Dash.

We’ve teamed up with the Kids Cook Monday initiative to bring you recipes 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!

Barbecue Chicken Pizza Braid

by Erin LemMay 25, 2012

When it comes to your kiddo’s all-time favorite foods, nothing beats pizza. But as a parent the last thing we want to do is feed our children pizza night after night, right? Here’s an alternative to the greasy take-out pizza thanks to our friends at For the Love of Cooking. Here, you’ll use roasted chicken and barbecue sauce (we suggest even sneaking in veggies) to this fun pizza braid. Your kids will enjoy braiding the dough and then devouring the final outcome once it emerges from the oven.

Ingredients:
Cornmeal
Pizza dough
Barbecue Sauce
Mozzarella cheese, shredded
Roasted chicken, chopped
Fresh cilantro, chopped
Red onion, sliced thinly

Method:
1. Place the pizza dough onto a floured surface and let it sit at room temperature for 20 minutes.

2. Preheat the oven to 400 degrees.

3. Place a silpat mat (or large baking tray) on the counter and coat with cooking spray and sprinkle the top with a bit of cornmeal. Roll (or spread) the dough out on top of the silpat mat into a rectangle. Drizzle a bit of sauce on top of the chicken and mix until evenly coated. Spoon some of the barbecue sauce down the center of the pizza dough, add slices of chopped mozzarella to the sauce followed by the chicken, cilantro, and red onion. Note: Don’t use too much sauce or your pizza braid will be a bit soggy.

4. Cut even slits on both sides of the filling with a pizza cutter. Starting at one end, fold alternating strips at an angle across filling.

5. Once you have completed the braid carefully place the silpat mat onto a baking sheet.

6. Place into the oven and bake for 25-30 minutes. Remove from the oven and let cool for a few minutes before slicing and serving. Enjoy.

How did your family like this fun take on the traditional pizza? Tell us about it in the comment section below.

This recipe comes to us courtesy of For the Love of Cooking, one of our favorite food blogs for moms and a Red Tricycle 2012 Totally Awesome Award Winner. Check out more from For the Love of Cooking, by clicking here.

Veggie Stuffed Baked Potatoes

by writerredtriJanuary 4, 2012

Overloaded on turkey, stuffing and everything in-between? Yep, we are too. Try out this recipe for veggie stuffed baked potatoes. Crunchy carrots, sautéed onions and tangy feta cheese contrast beautifully in these stuffed baked potatoes. Kids will have fun poking holes in the potatoes before baking and crumbling the feta to stuff the potatoes during assembly.

Ingredients:

4 russet potatoes
salt, to taste
1/2 cup broccoli
1/2 cup carrots
1/2 cup green beans
1 tablespoon canola oil
1 small onion, chopped
1 clove garlic, minced
black pepper, to taste
1/2 cup feta cheese
1/4 cup parsley, chopped for garnish

Method:

Adult: Preheat an oven to 450 degrees.

Kid: Prick the potatoes several times with a fork. Place the potatoes on the baking sheet and sprinkle with a little salt.

Adult: Place the potatoes in the oven for 45 minutes-1 hour, or until the potatoes are tender. Set aside to cool.

Adult: Bring a large pot of salted water to a boil over high heat. Peel the carrots and cut them bite size. Cut the broccoli into bite sized florets and set aside with the carrots.

Kid: Snap the ends off of the green beans and set aside with the other veggies. Fill a large bowl with ice and cold water.

Adult: Add the vegetables to the boiling water and cook for about 3 minutes, or until their color brightens, but still maintain their crunch. Remove with a slotted spoon and transfer to the bowl of ice water to immediately stop the cooking process. When vegetables have cooled, use the same slotted spoon to transfer them to a bowl and set aside.

Adult: When the potatoes have cooled, slice them open.

Kid: Crumble the feta cheese between the 4 potatoes.

Adult: Place the canola oil in a frying pan over medium-high heat. Add the onion and sauté for about 3-5 minutes, or until it starts to color. Add the garlic and sauté 1-2 minutes more, or until the garlic becomes fragrant. Transfer to the bowl with the vegetables.

Kid: Divide the broccoli, carrots, green beans, onions and garlic between the 4 potatoes. Serve 1 veggie stuffed potato per person, sprinkle each with chopped parsley and enjoy!

Serves 4

Source: This recipe comes to us from Kristen of The Family Dinner.

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!

Easy Crockpot Breakfast

by Jacqui BolandAugust 10, 2011

Mornings are crazy enough with new back-to-school routines. Why not make it one step easier by prepping breakfast the night before? Use your imagination when making this crockpot egg recipe and tailor it to your kids tastes. Try Canadian bacon or sausage instead of ham. Use Mozarella or Swiss cheese instead of Cheddar. Throw in some tomatoes, mushrooms or whatever veggies your kids will eat. Have fun!

32 ounce bag frozen hash brown potatoes

1 pound cooked ham, cubed

1 onion, chopped

1 green bell pepper, chopped (optional)

1 tablespoon olive oil

1-1/2 cups shredded Cheddar cheese

12 eggs

1 cup whole milk

1/2 teaspoon salt

1/2 teaspoon pepper

Spray inside of slow cooker with nonstick cooking spray. In small skillet, cook onion and green pepper in olive oil until crisp tender. Let cool about 10 minutes. Place one third of the frozen hash brown potatoes in the slow cooker. Add one third of the ham, onion, green pepper and cheese. Repeat layers, ending with the cheese.

In a large bowl, beat the eggs, milk and seasonings until well mixed. Pour over the ingredients in the slow cooker, cover and turn on low. Cook for 8-10 hours on low or until casserole is set and eggs are thoroughly cooked. Garnish with shredded cheese.

ML Interest Tag: chopped

Slow Cooker Chicken with Grapes

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