Im looking for some fairly healthy and simple recipes to make for dinner, my three year old is happy to try most things. I make burritos and pasta bolognaise, steak and vegies etc etc but im not that great in the kitchen so some new ideas would be fantastic. I live in Australia so we measure using grams, kilos, etc etc But I can convert im sure somewhere online.
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hsmomlovinit - said
November 21 2010 @ 06:49
There are some terrific recipes at http://spatulatta.com/ – it’s a site that’s designed around cooking with and for kids. Many of the recipes are likely too difficult for your 3yo to do much with, but I’m sure there’s plenty there that he/she would love.
Diana C - said
November 21 2010 @ 06:49
go to http://www.allrecipes.com
.K.C. - said
November 21 2010 @ 06:49
Go to kraftfoods.com for recipes you and your WHOLE family will love! I go on this website all the time and never get bored of the recipes they provide. AND my kids love the breakfasts, lunches, dinner, desserts, and snacks they come up with. I REALLY recommend this website!
Doogie - said
November 21 2010 @ 06:49
I always liked Shephards pie?
500grams of mince pork/beef
3 or 4 carrots
one large onion
and 4 large potatoes..
Gravy granuals – instant gravy
little cheese
Pre heat oven to 180 fan assisted and 190 – 200 if conventional oven
Boil potatoes (after peeling and chopping up of course) 30 mins medium heat make sure water is simmering for 25 mins at least, or at least until potatoes are tender and you can put a fork through them with ease…
When are boiling potatoes, start boiling carrots, (chop into small bits, not too small though)
about 15 mins into boiling potatoes & carrots – Chop onion and fry in a medium pan/pot wiht a little oil on a medium to low heat…..(not frying pan)
once onion is going a little golden, chuck in pork/beef mince..stir until mince is light brown then add boiling water (usually I boil kettle).when adding boiling water dont add too much too quick, add a little at a time and then add gravy to that water stirring it in, obviously add water then gravy granuals until you get a preffered consistancy, you want it reasonably runny but not too thick (in between)
Once carrots are done, (usually 15 mins) drain them and add them to the mince.
Once Potatoes are done drain, put back in pan you boiled in and add 1-2table spoons of butter, and a little milk, mash them up real good until fluffy
now get a glass lasagnia dish or round oven proof dish and add mince to bottom of dish
get potatoes with a table spoon and add to top of minc one bit at a time. when potatoes have covered mince fully, drag fork along potatoes on the top to make lines (this makes the potatoe go nice and crispy on top.
Then chuck in Oven on 180 on top shelf for 20 mins, take out and cover with cheese only a little thin layer, and pop back in for 10 – 15 mins…
take out and leave to stand for 5 mins or so and serve…
Tis a good recepie and healthy and it fills you up nice…I used to love it as a kid!
ENJOY, I hope you can understand what I wrote, its a bit rambly lol
Sugar Pie - said
November 21 2010 @ 06:49
This meal is always a hit, w/ kids and adults!!
Parmesan Chicken
6 bnls, sknls Chicken Breast
1 cup A/P flour
1 tsp. kosher salt
½ tsp. freshly ground black pepper
2 extra-large eggs
1 ¼ cups seasoned dry bread crumbs
½ cup freshly grated Parmesan cheese, plus extra for serving
Unsalted butter
Good olive oil
Cut chicken breasts into 1” strips, pat dry w/ paper towels.
On one dinner plate, combine flour, salt, and pepper. On a second plate, beat the egg w/ 1 Tbsp. of water. On a third plate combine the bread crumbs and parmesan cheese. Cot the chicken on both sides w/ the flour, then dip into the egg, then into the bread crumbs, pressing lightly.
Heat 1 Tbsp of butter and 1 Tbsp. of oil in a large sauté pan on medium-low. Cook chicken in batches on both sides until cooked through. Chicken is done when meat is opaque and juices run clear. Add more butter and oil to cook remaining batches as needed. Sprinkle more parmesan cheese on top of cooked chicken to serve.
–Ina Garten, “Barefoot Contessa Family Style” cookbook
—————————-
Broccoli & Bow Ties
Kosher Salt
8 cups broccoli florets (about 4 heads)
½ lb. farfale pasta (bow ties), about 4 cups dry
2 Tbsp. butter
2 Tbsp. EVOO
1 tsp. minced garlic
zest of 1 lemon
1 Tbsp. freshly squeezed lemon juice
¼ cup toasted pine nuts (pignoli)
freshly grated parmesan cheese, optional
Cook broccoli for 3 minutes in large pot of boiling, salted water. Remove broccoli with slotted spoon or sieve; place in large bowl and set aside.
In the same water, cook the bow tie pasta according to package directions, or about 12 minutes. Drain well and add to the broccoli.
Meanwhile in a small saute pan, heat the butter and olive oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Remove from heat, and add 2 tsp. kosher salt, black pepper, and lemon juice, and stir well. Pour over the broccoli and pasta. Toss well, and season to taste. Sprinkle with pine nuts and parmesan cheese, if desired, and serve. Serves 6-8
–Ina Garten, "Barefoot Contessa Family Style" cookbook