Weeknight Meals the Kids Can Help With
Where did the summer go? Many families are preparing to return to school; some may have already started. Mornings and evenings have gone from slow and relaxed to hectic and rushed. The transition from summer fun to schoolwork can be jolting. We're here to make evenings easier with meals the kids can help with. From Nachos to Breakfast bakes, we've got a few options to keep everyone happy at mealtime.Chicken Nachos
Nachos are usually a favorite with the kids and easy to make too! Not to mention these easy homemade chicken nachos will save you money and are ready in minutes. The easiest way to start is to grab a rotisserie chicken from our prepared foods counter. You'll also need tortilla chips, your favorite shredded cheese, black beans, jalapeños, chopped tomatoes, scallions, and other toppings. Cover a sheet pan with foil, place the chips on top, and pile high with chicken and cheese. Heat the oven to 425°F and bake for about 8 minutes or until the cheese is melted and the chip edges start to brown. Add your favorite toppings and dollops of sour cream and guacamole for the finishing touch.
Zucchini Pesto Pizza Rolls
Most kids love pizza, so changing it up a bit for pizza rolls packed with greens should be a winner. This recipe is easy to make, and extra can easily be stored in the freezer for a night when you're really in a time crunch. Many don't consider pesto healthy, but it contains both vitamins and nutrients. You'll need 1 pound thawed pizza dough, cooking spray, ½ cup basil pesto (or tomato sauce if the kids don't go for pesto), one medium zucchini, thinly sliced, 2 cups shredded mozzarella cheese, 1 cup marinara sauce, warmed. Heat the oven to 400°F and spray a muffin tin with cooking spray. Stretch the dough into an 11x16-inch rectangle and spread the pesto or sauce evenly on the dough. Place the zucchini slices over the pesto, then sprinkle evenly with the cheese. Roll the dough up into a tight log. Place on a cutting board seam-side down. Cut crosswise into 1-inch-thick rounds. Place a round cut-side-up into each muffin well. Bake until golden brown for about 20 to 22 minutes. Serve with warm marinara sauce.
One-Pot Pasta & Meatballs
Spaghetti is a go-to comfort meal; we're here to make it even easier. Use mild Italian sausage for homemade meatballs for this weeknight dinner, or find pre-made meatballs in our freezer. The herbs and spices are already added to the sausage and will hold together well without adding eggs or breadcrumbs. We recommend using fun-shaped pasta to make the meal more kid-friendly. Divide the sausage into 1/2-ounce portions and roll each into a tablespoon-sized meatball.
Add two tablespoons of olive oil to a large saucepan over medium heat. Add the meatballs and cook, turning occasionally, until browned all over, about 3 minutes per side. Transfer to a baking sheet and place in a 350-degree oven for about 20 minutes. Meanwhile, place the same saucepan over medium heat and add one tablespoon of olive oil. Add ½ cup diced onion, ½ cup diced carrot, and ½ cup chopped celery, and cook until translucent, about 5 minutes. Be sure to scrape the bottom of the pot to incorporate the brown sausage bits—season with salt and pepper. Pour in 28 ounces of tomato puree and cook for 1 hour (up to 3 hours). Cook the pasta to al dente, according to package directions. Once cooked, add the pasta to the sauce with the sausage and toss the mixture over low heat until incorporated, adding pasta water to thin the sauce if needed. Top with grated Romano to serve.
Breakfast Bake
This recipe can be used for breakfast, lunch, or dinner. Switching things up with breakfast for dinner is always fun for the kids. Heat the oven to 375°F and coat a 9x13 inch baking dish with cooking spray. Arrange frozen tater tots in the baking dish in a single layer. Evenly sprinkle desired chopped vegetables; we recommend broccoli, peppers, onions, scallions, and spinach. Whisk 8 - 12 eggs in a separate bowl (can substitute with egg whites). Pour egg mixture over veggies and sprinkle with cheese, salt, and pepper. Bake for 40 minutes or until eggs have set. Let sit for ten minutes before serving.
Quesadillas
The best thing about quesadillas is they can be whatever you like, from a leftover creation to a whole new delicacy. Making quesadillas is easy—warm flour or corn tortilla in a skillet and top with your favorite cheese and fillings. When everything is warm and gooey, fold and enjoy! To make your filling, choose from cooked vegetables, meat, sauteed shrimp, crumbled tofu, cooked beans, fresh or frozen corn, cooked rice or grains, or any other toppings you like. Warm a flour tortilla on a dry skillet over low heat on both sides. Sprinkle half the tortilla with 1/4 cup of cheese and about ½ cup of warmed filling ingredients. Once the cheese melts, fold the tortilla in half and gently slide onto a cutting board. Cut the tortilla into wedges and serve with sour cream and salsa.
Ready or not, summer is ending, and it's time to get back in the swing. Let us, and in this case, your kids help. Stop into your local Kuhn's store or visit Kuhns Market to start your weeknight meal shopping list!