They’ll be begging for more of this easy dinner recipe!

While the quintessential American festival and fair food has to be the corn dog, there’s nothing healthy about this food on a stick. We decided to make a healthier version of the corn dog with a kid-friendly twist. Deep frying is replaced by baking, and instead of an unwieldy eat we made these into baked corn dog muffins perfect for little hands. Be sure to check out our other healthy swaps that are picky eater approved!

Ingredients for Corn Dog Muffins:

1 cup of unbleached all-purpose flour
1 cup yellow cornmeal
1/3 cup of sugar
2 1/2 tsp baking powder
1 cup milk
2 large eggs
1/4 vegetable oil
3 hot dogs cut into 1/2 inch pieces (veggie, chicken apple sausage, beef, or any type you like)
Mini muffin tin

Method:

1. Preheat oven to 425 and grease mini muffin tins.

2. Mix the first four dry ingredients in one bowl; mix the wet ingredients in a second bowl. Add the dry ingredients to the wet ingredients.

3. Sautee your 1/2-inch hot dog bites for a few minutes over medium heat.

4. Pour batter into prepared muffin tins until each is 3/4 full. Put one hot dog slice into each batter-filled muffin cup so it’s submerged in the batter.

5. Bake for 13-15 minutes until golden brown.

Related: Healthy Food Swaps That Are Picky Eater Approved

 

 

Take advantage of the seasonal fresh tomatoes and basil with this easy recipe from Leah’s Thoughts that encourages you to toss any ingredients you have in the fridge. We suggest adding veggies or chicken to this tomato basil pasta recipe to make it a little heartier.

 

Ingredients for Tomato Basil Pasta Recipe:

Olive oil, roughly 1/4 cup
Fresh tomatoes, roughly 2 cups, chopped
Fresh basil, roughly 1/2 cup, chopped
Fresh garlic, roughly 2 tablespoons, chopped
Salt and pepper
Cheese (Parmesan or fresh mozzarella if you’ve got it)
Pasta (whatever you want, though Penne works well)

Method:

1. Cook your choice of pasta according to the directions on the package and set aside.

2. Heat olive oil (roughly 1/4 a cup) in a large pan over medium heat.

3. Add the chopped tomatoes, simmer for a few minutes, then add the garlic, salt and pepper.

4. Let the sauce simmer until tasty (try it). Then add the fresh basil, and pasta and top with your choice of cheese.

Leah Singer is a freelance writer and a practicing speechwriter. She shares many family-friendly recipes, as well as stories of motherhood, craft ideas, writing, and other such topics at Leah’s Thoughts. Read more about Leah at: leahsthoughts.com.

 

The step that takes the longest in this five-step recipe? Boiling the water!

Your busy weeknight calls for a lightning-fast dinner. Next time you need to make dinner in a pinch, check out this Pesto Chicken Pasta recipe from Regina of the food blog, Leelalicious. It takes only 20 minutes to make and offers a nice balance of carbs, protein, and greens (from the pesto).

Yields 2-3 servings

Ingredients for Pesto Chicken Pasta:

8 ounces dry pasta* (I used fusilli)
1 chicken breast, cut into thin strips
salt + pepper
1 tablespoon olive oil
¼ cup pesto
chopped almonds and feta crumbles for garnish

Notes from the Chef: *use gluten-free, whole wheat, or low-glycemic pasta according to needs and preferences

Method:

1. Bring a pot of water to a boil, add dry pasta, and cook until al dente.

2. Cut chicken breast into small strips. Season with salt and pepper.

3. Heat olive oil in a skillet, add chicken strips and sear until fully cooked.

4. Add ¼ cup of the pasta water to the skillet with the chicken. Drain pasta, then add to chicken together with pesto and stir everything until fully combined.

5. Serve hot and garnish with chopped almonds and feta crumbles.

For more delicious meal ideas your family will love hop on over to Leelalicious. And, don’t forget to follow her on Facebook by clicking here.  

This easy blueberry muffin recipe is a favorite with our kids

For breakfast fare that never goes out of style look no further than this easy blueberry muffin recipe. Any home cook can whip up a batch of these classic blueberry muffins in about 10 minutes without any unusual ingredients or pro kitchen tools. The secret twist to this delectable eat? The streusel topping that adds a layer of cinnamon sugar goodness to this irresistible grab-and-go muffin.

Makes about 14 muffins

Ingredients:
2 Cups Flour
2 tsp baking powder
1/2 tsp salt
1 1/2 cups wild blueberries (Frozen are ok)
1/2 cup butter softened
3/4 cup sugar
2 eggs
1 tsp vanilla
1/2 cup milk

For the streusel top:
2 Tbs Flour
2 Tbs Sugar
1/2 tsp cinnamon
2 tbs butter chilled

Method:
1. Combine the flour, baking powder, and salt. Set aside.

2. In a separate bowl beat butter and sugar until light. Beat in eggs and vanilla. You can either use an electric mixer or mix by hand with a wooden spoon.

3. Add the dry ingredients to the wet ingredients alternating with milk until combined.

4. Coat the blueberries lightly with flour then fold the blueberries into the mixture.

5. Spoon batter into greased or paper-lined muffin tins.

6. To make the streusel topping, combine the flour, sugar, and cinnamon. Cut in the butter until crumbly by using your fingers or a knife and fork. Sprinkle over muffins.

7. Bake at 375 degrees for 20-25 minutes.

 

 

This is a simple and delicious recipe the kids can help make

30-minute meals are the best. This recipe comes together quickly, which means you can spend your evenings doing things that matter like building forts and playing hide-and-seek. In fact, we found that the longest part of the prep work for this pasta dish was getting our water to boil. Tell us below what you think of this pasta with peas and bacon dish!

Ingredients for Pasta with Peas and Bacon:

16 ounces fettuccine (or whatever pasta you prefer)
3 strips of thick-cut bacon
1/2 onion, chopped
1 (10-ounce) bag frozen peas
2 cloves garlic, minced
1/4 cup grated Parmesan
Salt and freshly ground black pepper
1/2 lemon, juiced

Method:

1. Bring a large pot of salted water to a boil over medium heat. Add pasta and cook until al dente. Drain pasta, reserving 1 cup of pasta water.

2. Meanwhile, saute bacon in a large saucepan over medium-high heat until golden and crisp, about 6 minutes. Transfer to a paper towel-lined plate and break up into small pieces.

3. In the same pan, saute onions until softened, about 5 minutes. Add peas and garlic and saute for 3 minutes. Stir in Parmesan cheese, pasta, and bacon.

4. Moisten pasta with some of the reserved pasta water. Toss to incorporate, season with salt and pepper, if necessary, and serve, sprinkled with lemon juice.

 

recipe adapted from the Food Network

Whether your kids have nut allergies, or your school is nut-free, this easy lunchtime nut-free basil pesto pasta dish is a winner. Made with sunflower seeds instead of pine nuts, it’s a delicious and allergy-friendly addition to the lunch menu.

Prep time: 5 minutes
Cook time: 10 minutes
Serves 4

Ingredients for Nut-Free Basil Pesto Pasta:

1 cup packed fresh basil leaves
1/3 cup hulled roasted sunflower seeds
1/3 cup grated Parmesan cheese
1 clove garlic, minced
1/4 cup extra-virgin olive oil, plus more as needed
Kosher salt
1 pound fresh pasta
1 cup cherry tomatoes, sliced in half
Parmesan cheese

Method:

1. Place the basil, sunflower seeds, cheese, and garlic in the bowl of a food processor. Process until the ingredients are well chopped, about 2 minutes.

2. Add the oil and process for another minute, or until smooth. Add salt to taste. For a smoother texture, add a little extra olive oil.

3. Prepare the pasta according to the package directions. Drain, reserve some of the pasta water, and set aside.

4. Add the cooked pasta back to the empty pot and toss with the pesto and cherry tomatoes. Add a tablespoon or two of the reserved pasta water.

5. Serve topped with freshly grated parmesan cheese.

 

Reprinted from THE 52 NEW FOODS CHALLENGE: A Family Cooking Adventure for Each Week of the Year, with 150 recipes. Reprinted by arrangement with Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House LLC. Copyright © 2014 by Jennifer Tyler Lee.

 

Kick the Bisquick to the curb

Give the pre-made pancake mix a break with this fast and made-from-scratch buttermilk pancake recipe that even the most pancake-challenged parents can easily make. Get the little ones in on the fun by letting them help pour the ingredients into the bowl and sprinkle fresh blueberries into the batter. The whole family will be digging into these yummy cakes within 20 minutes. If you want to get fancy, check out our round-up of creative pancakes, and pass the maple syrup!

Buttermilk Pancake Recipe: Ingredients

1 ½ cup flour

1/3 cup sugar

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 ½ cup buttermilk

2 eggs

3 tablespoons canola oil

1 teaspoon vanilla

Instructions:

1. Get ready by taking out all of your ingredients and placing a griddle or large pan over medium-low heat.  You’ll need 2 large bowls, measuring cups, measuring spoons, a whisk, and a large spoon.

2. In bowl number one, pour and mix all your dry ingredients together (flour, baking powder, baking soda, salt).

3. In bowl number two, pour and mix all your wet ingredients together (buttermilk, eggs, canola oil, vanilla) and whisk.

4. Pour bowl number two (wet ingredients) into bowl number one (dry ingredients) and mix gently with a large spoon.

5. Butter the griddle or pan and spoon pancake batter onto the pan in little circles. You can even experiment with making shapes (mickey mouse is a popular choice).

6. Cook each side until golden (you’ll see bubbles begin to form when it’s time to flip). Top with butter and maple syrup and enjoy.

Related: 10 Make-Ahead Breakfast Recipes for Kids to Simplify Your Mornings

It’s the peak season for this classic kid activity

On our list of timeless traditions that never go out of style are sidewalk chalk art, jump rope, and blowing bubbles. If you’re tired of buying ready-made bubble wands, here’s how to make bubbles at home using ordinary household items that you likely already have on hand.

What You Will Need:

12 cups of water
1 cup dish soap
1 cup cornstarch
2 tbsp baking powder
1-2 wire coat hangers and a frying pan
1 6-pack plastic ring
Paper towel tube

How to Make Bubbles:

In a clean bucket or dishpan mix together the ingredients in order. Keep a ladle or scoop in the bucket and stir occasionally making sure not to cause too much foam. Remove the excess foam as it appears. When the bucket is half empty add another cup of water.

No wands handy? You can use a paper towel tube, plastic rings from a 6 pack, and even those old wire hangers! Bend the coat hanger into the shape of a loop and dip it into the frying pan letting the excess drip off before waving it through the air.

Tips for Making Perfect Bubbles:

We found that Joy and Dawn dish soap brands work the best. You can also use tear-free baby shampoo if you have little ones around. While this bubble recipe is designed and tested to work in any weather, humidity really does matter. Warm and humid days will produce the best bubbles around. If you have a windy day, try blowing downwind letting mother nature do the work for you! Make your solution a couple of days beforehand and keep the extra. A solution that has marinated for a while produces the biggest bubbles of all.

Related: 20 Cheap (or Free!) Sidewalk Games to Keep the Kids Busy

 

If your kids love pasta but you want to change up your dinnertime routine, try out this easy Baked Ziti. Make it ahead of time and bake it when needed. From the refrigerator, the dish usually needs an additional 15 minutes of cooking time.

Ingredients for Easy Baked Ziti: 

1 pound dry ziti pasta
1 finely chopped onion
1 lb ground beef
2 (26 ounce) jars spaghetti sauce
8 slices of provolone cheese
1 1/2 cups sour cream
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Method:

1. Bring a large pot of water to a boil. Add pasta, and cook for about 8-9 minutes; drain.

2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, heat through, then remove from heat.

3. Preheat the oven to 350 degrees. Coat a 9×13-inch baking dish with cooking oil spray.

4. Layer as follows: 1/2 of the ziti, 1/2 of the sauce, Provolone cheese, sour cream, remaining ziti, remaining sauce, and mozzarella cheese. Top with grated Parmesan cheese.

5. Bake for 30 minutes in the preheated oven, or until the cheeses are melted. Cover with foil for the first 15-20 minutes of baking, then remove the foil so the cheese will melt and the top will brown.

recipe courtesy of Sisters’ Gourmet

Few things say summer more than a lemonade stand. And what better way to launch your kid’s entrepreneurial career? Lemonade stands are a ton of fun but also offer life lessons like goal-setting, confidence-building, and basic business skills—lessons that can set them on a path to succeed in life regardless of the path they choose.

Here are our 7 top lemonade stand tips to help your kids run the ultimate lemonade stand and get the most from the experience.

1. SET YOUR PRICE…OR MAYBE DON’T!

Our first lemonade stand tip is if your kids want to set a price for their lemonade, make sure they account for all the costs to ensure they’ll make money on each cup. It’s not just the lemons and sugar that cost money, don’t forget to factor in the cost of the cups, signs, and stand decorations.

But a totally different strategy is to not set a price at all. By asking people to pay what they want, they may raise even more money than if they set a price for each cup. If your kids are raising money for a good cause, or a local charity, this strategy can supercharge their revenue!

2. THE BEST LOCATION MAY NOT BE THE CLOSEST ONE

A lemonade stand starts strong if it’s located in a safe, accessible area with high foot traffic. If you live in a busy area, your front lawn, stoop, or driveway might be ideal. But if you live in a quieter location, think about partnering with a friend who lives in a busier area or setting up somewhere else in town. But be sure to check with your local government to make sure that they won’t need a permit.

3. THE MORE EYE-CATCHING THE BETTER

Streamers, balloons, big signs, and cute pets are all great ways for the stand to catch people’s attention. The more eye-catching the better. Check out some of the bright and colorful lemonade stands on Pinterest and Instagram for inspiration. Or better yet, encourage your kids to let their imagination fly and practice their creativity with their own ideas about how to get people’s attention.

4. PRACTICE THE PITCH

What will your kids say to potential customers? Most kids get nervous talking to adults or strangers. Have them figure out what they’ll say to potential customers, write it down, then practice the pitch. The more they practice, the more it will feel like reciting a line in a school play instead of talking to a stranger. Eventually, they’ll be so good at their pitch that they’ll stop being nervous and may even exude more confidence beyond their lemonade stand.

5. GET THE WORD OUT

Aside from making a big, eye-catching display, get a few customers by asking friends and family to stop by and support the stand. And don’t forget to spread the word on social media. You and your kids can also create flyers and pass them out around your neighborhood.

6. OFFER PAYMENT OPTIONS

Cash is king. But joggers, walkers, and cyclists usually don’t have cash on them. Let your kids borrow your phone to use your PayPal and Venmo accounts to collect money from their more active customers. Even if they’ve never collected any e-payments, a child with a sign that says “We accept Paypal and Venmo” will catch people’s attention and gain them some serious entrepreneurial cred.

7. MANAGE THE PROCEEDS

Have your kids do the math to figure out how much they sold (the revenue), how much they spent (the expenses), and what is left at the end (the profit). Make sure to let them know that while it’s great to raise money for a cause they believe in, there is nothing wrong with working hard to make money for themselves, too.

And if you need a recipe, here’s our favorite from The Startup Squad’s first book: juice from 6 lemons, 6 cups of water, and 1 cup of sugar. Yum!

I've always built businesses, from a childhood gummy bear business to adult gigs at IMAX and Coupons.com. I founded The Startup Squad to help girls reach their potential and my book series, The Startup Squad, is published by Macmillan. I live in Silicon Valley with my wife and two daughters.