Dinner Dishes

Kid-Friendly Easy, Healthy Weeknight Dinners for the Whole Family

Written by CyberSasu




Make weeknight dinners a breeze with these quick dinner recipes kids — and the whole family — will love.

https://www.care.com/a/kid-friendly-weeknight-dinners-from-whole-foods-market-and-carecom-20150917081835

Transcript:
How do you get your kids to eat healthy foods? I like to make one meal the whole family can actually eat and enjoy. I’m Katie from Care.com and with me is Alex Joy, culinary center director for Whole Foods Market in Dedham, Massachusetts. And together we’re going make 5 family-friendly meals everyone will love – and they’re healthy and it’s a great value!

First we have the One-Pot Fiesta. This is not only super easy and delicious – it takes 10 minutes! And it can be made vegetarian if you’d like it to be! Great, here’s what you’ll need: 1 bag of frozen roasted corn, 1 can of black beans, 2 tbsp. Mexican blend spice mix, 1 bag frozen brown rice, 2 cups of mango/peach salsa, 2 tbsp. of chopped fresh cilantro and 2 rotisserie chicken breasts. Now let’s get started! In a large pot, heat corn and beans over medium high heat. Add 1 tbsp. spice mix and cook for 30 seconds. Then add the salsa and pre-cooked brown rice into the pot and cook for 3-5 minutes or until simmering. Add another 1 tbsp. of spice mix and salt to taste. Shred the rotisserie chicken by hand. Remove the pot from the heat and stir in the shredded chicken and cilantro. This is also a great lunch for the next day – just add a wrap or put it on a salad!

Next we have Caprese Quinoa Salad! And while you might say “my kids will never eat that!” with this recipe, they will! Here are the ingredients: 12 ounces of organic frozen quinoa (prepared), 1 cup mini mozzarella balls (halved or quartered), 1 pint cherry tomatoes (halved), 2 handfuls of torn basil, 2 tbsp. olive oil, salt and pepper (to taste), balsamic syrup and you can either add white beans, chicken or shrimp for protein! In a large bowl, combine quinoa, mozzarella, tomatoes, basil and olive oil. Add you protein – today we’re using cooked shrimp! Season with salt and pepper and drizzle with reduced balsamic. Stir and voila!

And now these Secret Garden Mini-Pizzas are packed with veggies. And we’ll make them in muffin tins to give them a deep dish, hold-in-your-hand feel! For these, you’re going to need: store-bought pizza dough (at room temperature), ½ cup pizza sauce (or pesto), 2 handfuls baby spinach (chopped), 1 cup of assorted vegetables (chopped small – yellow peppers & broccoli), 6 – 8 ounces of fresh mozzarella and fresh basil. Preheat your oven to 500 degrees Fahrenheit. Roll the pizza dough out flat and use a recycled can to cut rounds of dough. Then line the muffin tin, stretching the dough out a little bit to create a crust in each cup. Spread half the sauce or pesto over the dough and top with spinach, veggies and cheese. Bake for 10 – 15 minutes or until the crust is crispy and golden brown. Let stand for 5 minutes before serving.

It’s easy lasagna time! I have a killer recipe for an Easy Veggie Lasagna made with ravioli to make it fast! All you need is 32 ounce jar of pasta sauce, 2 22 ounce packages of frozen ravioli, baby spinach, chopped veggies (like broccoli, carrots and thinly slice zucchini), 2 cups of shredded mozzarella and grated parmesan cheese. Preheat the oven to 375 degrees. Create layers in the pan, starting with a layer of sauce, then ravioli, a layer of veggies and some cheese. Do this 2 more times or until the lasagna is as thick as you want it to be. Bake for 20 to 30 minutes or until golden brown. Let stand for 5 minutes before serving.

Now you think kids won’t like salad, but here’s one they’ll ask for by name! We’ll place all this great protein in lettuce “boats” to make it super kid-friendly. Here’s what you’ll need: 2 heads of romaine lettuce (leaves separated), 1.5 cups of corn, a ½ pint of cherry tomatoes (quartered), a ½ pound of smoked turkey (chopped), on 1 avocado (peeled, pitted and cut into ½ inch cubes), 4 hard-boiled eggs (chopped), ranch or blue cheese dressing and kosher salt and pepper (to taste). Mix all of the ingredients minus the dressing and the lettuce leaves in a medium sized bowl. Arrange the lettuce leaves on a large serving platter and fill each leaf with the salad fixings from the bowl. Drizzle with dressing. You can eat these with your hands just as you would a taco.

Thanks so much for watching! For more recipes and Whole Foods Market locations go to www. Wholefoodsmarket.com and for helping hands and more back-to-school tips and advice go to www.care.com/backtoschool

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CyberSasu

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