Have no fear, kid-approved dinners are here!
While there is no guarantee that every child will devour the following meals, it is safe to say that the majority will!
Muffin Tin Meatloaves
1 1/2 pounds ground beef
1 cup soft bread crumbs
1 teaspoon dried Italian seasoning
1/4 cup ketchup
1 1/2 cups zucchini, shredded
1 egg, slightly beaten
1/2 teaspoon salt
Heat oven to 400 degrees F. In large bowl, combine all ingredients except ketchup, mixing lightly but thoroughly. Place approximately 1/3 cup beef mixture into each of 12 medium muffin cups, pressing lightly; spread ketchup over tops. Bake 20 minutes or until centers are no longer pink. Remove meatloaves from pan.
Cheese and Wiener Burritos
8 flour tortillas
8 hot dogs/meat wieners
8 ounces shredded Cheddar cheese
1/2 cup ketchup or taco sauce
Heat wieners as directed on package. Heat tortillas. Place 1 hot wiener on lower third of each tortilla. Sprinkle each wiener with 1/4 cup of the cheese, and about 1 tablespoon ketchup or taco sauce. Fold in sides and roll up.
1 pound macaroni
1 pound ground beef
3 tablespoons vegetable oil
1 (28-oz) can tomatoes, undrained
1 quart tomato juice
2 cups chopped onions
3 cloves garlic
1 teaspoon salt
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1 bay leaf
1 (20-oz) can red kidney beans, drained
Cook pasta according to package directions; drain. In a Dutch oven or large skillet, brown beef in oil, stirring frequently. Add undrained tomatoes, tomato juice, onions, garlic, salt and remaining seasonings. Cover and simmer for 45 minutes. Stir in kidney beans. Cook for an additional 30 minutes. Remove bay leaf. Meanwhile, gradually add cooked pasta to the chili. Serve in bowls.
1 package yeast
6 cups all-purpose flour (6 to 6 1/2 cups)
1 1/2 teaspoons salt
2 cups very warm water (125 to 130 degrees)
1/4 cup olive oil, room temperature
1 8-ounce can tomato sauce
1 6-ounce can tomato paste
1 clove garlic, minced
Grated Mozzarella or Cheddar
Pepperoni, salami or ham, sliced
Tomatoes, onions peppers or other vegetables
In large bowl, combine 5 cups flour, undissolved yeast and salt. Stir very warm water and olive oil into dry ingredients. Stir in enough additional flour to make soft dough. On lightly floured surface, knead until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.
Meanwhile prepare tomato sauce: in small bowl mix tomato sauce, tomato paste, oregano and garlic. On lightly floured surface, divide dough into 16 pieces. Form into smooth balls; roll or pat to 7-inch circles. Place on greased baking sheets. Top each with 1 1/2 tablespoons sauce and selected toppings. Bake at 400 degrees F for 25 minutes or until crust is golden. Serve warm.
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