Get your kids in the kitchen with these easy and tasty recipes
Kids are picky eaters. Some hate vegetables, some hate fruit, the list goes on.
Sometimes dinnertime turns into a giant tantrum or sulk fest. Other times, you just give in just to get them to eat something.
But what if you didn’t have to? What if there were recipes out there kids love? We searched the internet and cooked up some kid-approved recipes.
Quick & easy chicken noodle soup
This recipe will get your kids to the table and in the kitchen to help you out!
- 1 tbsp olive oil or butter
- 1 small yellow onion, chopped about 3/4 cup
- 2 ribs of celery, 1/2-inch chopped
- 1-2 large carrots, peeled, 1/2-inch sliced about 1 1/2 cups
- 4 cloves garlic, minced
- 2 bay leaves
- 8 cups chicken stock
- 2-3 cups cooked shredded chicken (from rotisserie)
- 6 oz egg noodles
- 1 tbsp minced, flat leaf parsley
- 1 tsp sea salt
- 1/4 tsp fresh cracked black pepper to taste
- Heat the butter or olive oil in a large pot set over medium heat.
- Add the onion, celery, and carrots and cook until the onions are translucent, about five minutes.
- Add garlic and cook for a minute longer.
- Add the chicken stock & bay leaves. Bring to a boil over high heat.
- Reduce heat to medium and cook until the vegetables are tender for fifteen minutes.
- Add the chicken, egg noodles, parsley, salt, and pepper. Maintain a low boil until the noodles are tender and the chicken is warmed through.
Baked Penne Alla Vodka
This next addition to our list of recipes your kids will love is delicious, hearty, & easy. It’s great for vegetarian families or those who need some good old fashioned comfort food after a long day.
- 1 lb mild italian sausage, ground
- 1/2 cup red onion, small dice
- 3 garlic cloves, minced
- 1/2 lb pancetta or prosciutto, diced (optional)
- 1/2 cup vodka
- 1 can whole tomatoes
- 1 can diced tomatoes
- 1 tsp salt
- 1/2 cup heavy cream
- 2 cups parmesan, grated or shaved
- 3 cups kale, ribs removed, roughly chopped
- 1 cup flat leaf parsley, stems removed, roughly chopped, divided
- 1 lb penne pasta
- 1 cup water
- 1 (8 oz) ball fresh mozzarella
- Red chili flakes, to taste
- Preheat the oven to 375° F.
- In a large pot over medium heat cook the sausage until crumbly but not all the way through. Add the onion, garlic, and pancetta. Cook for five minutes until the onions soften and garlic is fragrant.
- Add the vodka & tomatoes to the pot, crushing the tomatoes with your hands as you add them. Simmer for ten to fifteen minutes to burn off the alcohol and cook down the tomatoes.
- Add the salt, heavy cream, and 1 ½ cups of the parmesan. Simmer for another five minutes until nice & creamy.
- Add the chopped kale, ½ cup parsley and 1 cup water to the pot.
- Pour the uncooked pasta noodles into a 9×13 pan. Pour the contents of the pot over the noodles and toss to mix together evenly, pressing as much dry pasta down into the liquid as possible.
- Cover and place in the preheated oven. If the pot you’re using can go in the oven, just add the cup of water over the top, press as much dry pasta down into the liquid as possible, cover with a lid, and place in the preheated oven.
- Bake pasta dish covered for forty-forty five minutes. Remove the dish from the oven, take off the lid, and place the sliced mozzarella onto the baked pasta.
- Place uncovered back in the oven for ten to fifteen minutes until the mozzarella is melted and the sauce is bubbly. Sprinkle with remaining chopped parsley, remaining parmesan cheese, and a few red chili flakes if desired.
Classic Cheese Burger with Secret Sauce
What kid doesn’t love a good cheeseburger? This last recipe will have your kids begging for seconds.
- 2 tbsp olive oil
- 2 yellow onions, thinly sliced in rings
- 2 lbs ground beef
- 2 eggs
- 1/2 cup yellow onion, grated
- 3 tsp garlic powder, granules
- 2 tbsp worcestershire sauce
- 2 tsp mustard powder
- 2 tsp salt
- 1 tsp freshly ground pepper
- 1 tomato, sliced
- 4 cheddar cheese, slices
- 4 romaine lettuce leaves, torn into pieces
- 4 brioche hamburger buns, or sweet hawaiian buns
- For the sauce: 1 cup mayonnaise
- 2 tbsp ketchup
- 1/2 tsp garlic powder
- 2 tbsp pickle juice
- 1 tsp dried dill
- 2 tsp lime juice
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 1 tsp ground mustard
- In a small bowl, whisk together all secret sauce ingredients until smooth. Cover and refrigerate until use. Can be stored in an airtight container for up to a week.
- Heat olive oil in a medium sized, heavy bottom saucepan over medium heat.
- Add the thinly sliced onion rings and sauté over medium-low heat until caramelized (about thirty minutes). If they start browning too quickly, lower the heat. Once finished, set aside.
- In a large bowl, place ground beef, eggs, grated onion, garlic, Worcestershire, mustard, sea salt, and pepper.
- Using your hands (or stand mixer), mix the meat together until completely combined. Divide the meat into four equal parts and form it into patties about ⅓ inch thick. Set aside on parchment paper.
- Heat-grill on high for ten minutes.
- Season each patty with a little salt & pepper and place on the hot grill. Reduce heat to medium and close the lid.
- Cook for five minutes. Flip the burger patties and cook for another three-five minutes, or until the center is just barely pink (to your liking).
- Add the cheese to the patties, close the lid, and allow it to melt. While the cheese is melting, use your hot grill to toast your buns!
- To prepare the cheeseburgers, add a generous amount of secret sauce to both top and bottom of the toasted bun.
- Add the beef patties, then layer on the lettuce, onions and tomato. Serve with pickles.