Food Challenge: Kid Friendly

Get out your kid friendly recipes people. Let's share these ideas!

Aleena told me about Octo-dogs....
How freaking adorable is this?? So simple too.

Cut your dogs halfway up to make 8 legs
Boil them to curl the legs

Aleena serves them on a bed of ramen noodles, tinted green to resemble seaweed and puts in a few goldfish crackers for good measure.

A little mustard face completes the fun.


What are your fun kid-friendly recipes???

White Sauce Chicken Lasagna

I was telling Rachel about this White Sauce Chicken Lasagna. It is a favorite at our house. So here it goes.

1 Box of Lasagna Noodles (Cooked)
1 Pint Sour Cream
1 8 oz Cream Cheese
1 Can Cream of Chicken
1 Can Cream of Mushroom
2/3 cup Milk
1/2 pound Mozzarella Cheese (or what you like)
3 Chicken Breasts (cooked and chopped/shredded up)
Bread Crumbs in canister or make your own.

Cook noodles as to directions on package.
Mix in bowl, sour cream, cream cheese, both cream of soups, milk and part of the cheese.
Start layering in a 9x13 pan with noodles, chicken, sauce mixture, and more cheese. Do about 3 layers of noodles. On top of the last layer of noodles, add bread crumbs.
Bake at 350, until warmed up, (about 30-45 minutes)
Enjoy!!!

Tuesday Night Lasagna

If anyone knows or hears me talk about Kyle's eating habits they know he is super picky and almost vegetarian. I make this lasagna a lot on Tuesday nights because Kyle loves it, and I can put it together and have it in the oven before I go to work. Super easy and maybe already common knowledge but here goes.

1 pack lasagna noodles any kind
1 container ricotta cheese
1 package Italian cheese mix (mozzarella works mix includes Parmesan)
1 big bottle prego spaghetti sauce
salt
pepper
oregano
basil

pour sauce in baking dish just enough to cover the bottom
spread ricotta on noodles and put one layer in pan
sprinkle cheese on layer
sprinkle seasonings to taste
pour sauce enough to barely cover noodles
repeat
repeat
repeat until pan is full

cover with tin foil and bake on 350 for 1 hour

I season every layer and put a lot of cheese on every layer this is super easy and tastes even better after it has cooled all the way off so you can cook it early to have for dinner.

Fast and Easy Tofu Lo-Mein

I personally love tofu but if you are not a tofu fan, then juse use some chopped chicken or sliced beef in place of the tofu. This is a super cheap meal and it actually tastes REALLY good! I usually add a tsp of red pepper flakes to spice it up a little but thats just my tastes.

Fast and Easy Tofu Lo-Mein

1 (16 ounce) package extra firm tofu (chicken, beef, cat, whatever)
2 tablespoons olive oil
2 (3 ounce) packages Oriental flavored ramen noodles
1 (16 ounce) package frozen stir-fry vegetables (I use fresh bell peppers instead)
1 1/2 cups water
1 tablespoon soy sauce, or to taste


Press tofu between paper towels to remove some of the water; cut in to bite size cubes. Heat olive oil in large skillet over medium-high heat. Add tofu, and fry until golden brown, about 15 minutes. Stir occasionally to prevent burning.
Meanwhile bring water to a boil in a medium saucepan. Add noodles from ramen packages, reserving the seasoning envelopes. Boil for about 2 minutes, just until the noodles break apart. Drain.
Add the stir-fry vegetables to the pan with the tofu, and season with the ramen noodle seasoning packet. Cook, stirring occasionally until vegetables are tender, but not mushy. Add noodles, and stir to blend. Season with soy sauce to taste and serve.

Quick Beef Stroganoff

My mom made this a lot when I was little and I always liked it. I just made it for dinner tonight and the girls liked it pretty well. We'll see what Ryan thinks when he wakes up from his nap.


1 pound lean ground beef (I keep Costco hamburger patties for my "ground beef" and use 4-6 frozen patties depending on how many people I need to feed)
1 cup chopped onion (I used a TBS or so of dehydrated minced onions)
1/4 Cup oil
1 clove garlic (or just garlic powder to taste)
2 TBS all purpose flour
2 tsp salt
1 tsp paprika
1/4 tsp black pepper
1 can sliced mushrooms, undrained
1 can cream of whatever you have soup (chicken or mushroom works just fine)
8 oz tub sour cream


Heat oil in large frying pan. Brown meat with onion and garlic.
Stir in flour and seasoning. Add mushrooms with liquid and soup.
Cook on low for 10 minutes.
Fold in sour cream when ready to serve.

Serve with cooked egg noodles or rice and a side of green beans. YUMMY!