Now that summer is here, make your Saturday Night Special a grilled treat that the littlest family members can help assemble: Kid-Kabobs. Cut lean beef or chicken into cubes, and have containers with cut veggies and fruit ready, like pineapple chunks, red and green peppers, onions, broccoli and cherry tomatoes. If you're going to use wooden skewers, pre-soak them in water before using. All of the ingredients can be kept refrigerated until it's time to cook. Toss the meat in a mixture of honey and soy sauce, then let each child build their own kabob. It's a quick and delicious meal that's great grilled, or it can be broiled in the oven for 10 to 15 minutes. Add a side salad, and dinner is served!
Getting kids to eat vegetables is easier when they take part in the fun of making the meal. Stuffed peppers are colorful and filling, and your young chef will enjoy loading the steamed pepper cups with the savory meat filling and topping each pepper with parmesan cheese. Choose red, green or yellow peppers: a mix is fun and allows everyone to select their favorite! Remove stems and piths, and then core and steam for 10 minutes. Brown ground beef, garlic, reserved chopped pepper and onions in a skillet, then add ½ cup of wild rice, 1 cup of chicken or beef broth and 2 cups tomato sauce. Season with basil, Worcestershire sauce, salt and pepper to taste. Cook in skillet until most of the liquid is absorbed, about 20 minutes, then stir in 1 egg. Heat the oven to 375 degrees. Arrange the pepper cups evenly spaced in a lightly oiled baking dish. Now your mini-chef can scoop the meat filling into the cups and top with the grated cheese. Spoon more tomato sauce around the base of the peppers, and top each one with another spoonful of sauce. Cover the pan with foil and bake until the peppers are heated through, about 35-40 minutes. Remove the foil, and give a final sprinkle of parmesan to top. Remember to praise your assistant!
Creamy chicken and biscuits is a fast kid favorite, using ready-made biscuits in a tube and a saucy chicken mixture that stirs up quickly. Combine diced cooked chicken with chopped celery and onions, 2 cups of vegetables (your choice of leftovers or thawed frozen), and a can of creamed soup (cream of chicken or mushroom.) Little hands can line a baking dish with the bottom half of the biscuits, then ladle the chicken mixture on top. Top with the remaining biscuit dough and bake until the biscuits are golden and the chicken filling is bubbly, about 20 minutes. Remove from oven and let cool for 5 minutes before serving.
Enjoy great meals and time together preparing fast and fun family dinners.
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