Shredded-Pork Tacos 

From  marthastewart.com

Prep Time: 30 minutes

Total Time: 3 hours 45 minutes

Yield: Serves 8

 

 

 

 

 

 

 

 

 

 

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 6 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 2 bay leaves
• Coarse salt and ground pepper
• 3 tablespoons tomato paste
• 1 (3-pound) boneless pork shoulder, cut in half lengthwise
• 1 can (28 ounces) whole tomatoes in juice
• 1 large chipotle chile in adobo sauce (from a small can), minced (about 4 teaspoons)
• 16 (6-inch) toasted corn tortillas
• 1 cup crumbled queso fresco, feta, or goat cheese
• 1 cup fresh cilantro leaves

Directions

1. In a large (5-quart) heavy pot, heat oil over medium. Add onion, garlic, thyme, oregano, and bay leaves; season with salt and pepper. Cook until onion has softened, about 5 minutes. Stir in tomato paste. Add pork, tomatoes (breaking them up) and their juice, chipotle, and 1 cup water. Bring to a boil. Reduce heat; cover and simmer until meat is very tender, 2 to 2 1/2 hours. Discard bay leaves.
2. Using tongs, transfer meat to a large bowl; shred with two forks, discarding any large pieces of fat or gristle. Return meat to pan, and simmer until sauce is thick, 30 to 45 minutes more. Season, if necessary, with salt and pepper. Proceed to next step, or cover and refrigerate, up to 1 day.
3. Spoon pork and sauce into toasted tortillas, using 2 tortillas for each serving; top with queso fresco and cilantro. Serve with Crunchy Slaw with Radishes , if desired.

 

Zucchini Boats

From  tasteofhome.com

Bake: 25 min. 

Prep: 35 min.  

Yield: 4 Servings

 

 

 

 

 

 

 

 

Ingredients

• 2 medium zucchini (about 8 inches)
• 3/4 pound ground beef
• 1 small onion, chopped
• 1/2 cup large fresh mushrooms
• 1/2 cup chopped sweet red pepper
• 1/2 cup chopped green pepper
• 1 cup (4 ounces) shredded cheddar cheese, divided
• 2 tablespoons ketchup
• Salt and pepper to taste

Directions

• Trim the ends of zucchini. Cut in half lengthwise; scoop out pulp, leaving a 1/2-in. shell. Finely chop pulp.
• In a skillet, cook beef, zucchini pulp, onion, mushrooms and peppers over medium heat until meat is no longer pink; drain. Remove from the heat. add 1/2 cup cheese, ketchup, salt and pepper; mix well. Spoon into the zucchini shells. Place in a greased 13-in. x 9-in. baking dish. Sprinkle with remaining cheese.
• Bake, uncovered, at 350° for 25-30 minutes or until zucchini is tender.

35

Salmon With Dijon Sauce

From Frenchs.com

Ingredients:

4 (6 oz.) salmon fillets *

Salt and pepper to taste

1/3 cup FRENCH'S® Dijon Mustard

3 tbsp. olive oil

3 tbsp. lemon juice

1 tsp. minced garlic

 Directions:

• SEASON salmon with salt and pepper. Place into greased baking dish, skin side down.
• MIX remaining ingredients. Reserve 1/3 cup sauce. Spread remaining sauce over salmon pieces.
• BAKE salmon at 400°F for 10 to 15 min. until salmon is cooked through. **

Serve with the reserved mustard sauce.

* I have also used tilapia, and trout.
** You can also make a double batch of the marinade and put half on the fish and let it sit for 30 minutes. Grill the fish baste with remaining marinade.

Black Bean Chicken Tacos

1 out of 5 kids approve

From tasteofhome.com

Prep: 30 min. Cook: 15 min. 

Yield: 8 Servings

 

 

 

 

 

 

 

 

Ingredients

•  Tortillas
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 2 tablespoons shortening
• 1/2 cup plus 1 tablespoon warm water
  
• Filling
• 1-1/2 teaspoons ground cumin, divided
• 1 pound boneless skinless chicken breast, cubed
• 2 cups salsa
• 1 can (15 ounces) black beans, rinsed and drained
• 1 teaspoon onion powder
• 1/2 teaspoon chili powder
• Shredded lettuce, shredded cheddar cheese, chopped ripe olives, sour cream and additional salsa, optional

Directions

• In a large bowl, combine the flour, baking powder and 1/2 teaspoon cumin. Cut in shortening until crumbly. Stir in enough water for mixture to form a ball. Knead on a floured surface for 1 minute. Cover and let rest for 20 minutes.
• Meanwhile, in a large skillet, combine the chicken, salsa, beans, onion powder, chili powder and remaining cumin. Cover and simmer for 15-20 minutes or until chicken juices run clear.
• For tortillas, divide dough into eight balls; roll each ball into an 8-in. circle. In an ungreased skillet, cook tortillas, one at a time, until lightly browned, about 30 seconds on each side.
• Layer between pieces of waxed paper or paper towel; keep warm. Spoon chicken mixture over half of each tortilla and fold over. Serve with lettuce, cheese, olives, sour cream and salsa if desired. Yield: 8 servings.

Potato, Broccoli and Sausage Skillet 

From BettyCrocker.com 

5 out of 5 kids approved 

PREP TIME 10 Min

TOTAL TIME 38 Min

SERVINGS 6

 

 

 

 

 

 

Ingredients

1 box (4.7 oz) Betty Crocker® scalloped potatoes

2 cups hot water

2/3 cup milk

2 tablespoons margarine or butter

2 cups sliced fully cooked reduced-fat Polska-kielbasa sausage (from 1-lb ring)

1/2 cup salsa (any variety)

2 cups frozen broccoli florets 

Directions

1) Stir Sauce Mix, hot water, milk, margarine and Potatoes in 12-inch skillet or 3-quart saucepan. Heat just to boiling, stirring occasionally.

2) Add sausage and salsa; stir until well mixed. Reduce heat; cover and simmer about 20 minutes, stirring frequently.

3) Stir in broccoli. Cover; cook 8 minutes longer or until potatoes and broccoli are tender (sauce will thicken as it stands).

4) Optional: Sprinkle with shredded sharp cheddar before serving.

Sausage Soup

5 out of 5 kids approved 

Total Prep Time: 10 Minutes

Total Cook Time: 6 - 8 Hours 

Servings: 6

 Ingredients:

1 Pound bulk pork sausage, sliced and browned
2 - 14.5 ounce cans chicken broth.
1 - 14.5 ounce can Italian style diced tomatoes
1 14.5 ounce can white beans *
1 cup water
1 - 9 ounce package refrigerated cheese tortellini or ravioli
Parmesan to top

Directions:

1) Slice the sausage into bite-sized circles.  Brown the sausage. add it to a crock pot.
2) Drain and rinse the beans.
3) Add the beans, broth, tomatoes (undrained) and water to the crock pot.
4) Cover and cook on high 6 hours or low 8 hours.
5) 30 minutes before mealtime add the pasta and turn the crock pot to high.
6) Ladle the soup into bowls and top with Parmesan.

* I have also used red beans, garbanzo beans (chick peas), black beans, and black eyed peas.

Spinach-Feta Chicken Rolls

From tasteofhome.com

4 out of 5 kids liked.

 

 

Prep: 25 min.
Bake: 45 min.
Yield: 6 Servings

 

 

 

 

Ingredients

• 1/2 cup sun-dried tomatoes (not packed in oil) *
• 1 cup boiling water
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 cup (4 ounces) crumbled feta cheese**
• 4 green onions, thinly sliced
• 1/4 cup Greek olives, chopped ***
• 1 garlic clove, minced
• 6 boneless skinless chicken breast halves (6 ounces each)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Directions

1. Place tomatoes in a small bowl; add boiling water. Let stand for 5 minutes. In another bowl, combine the spinach, feta cheese, onions, olives and garlic. Drain and chop tomatoes; add to spinach mixture.
2. Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper. Spread spinach mixture over chicken. Roll up and secure with toothpicks. Place in a 13-in. x 9-in. baking dish coated with cooking spray.
3. Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until chicken is no longer pink. Discard toothpicks. Yield: 6 servings.

* I used a bottled tomato pesto.

** I used the feta that had sun dried tomatoes and parsley.

*** Greek olives have a strong, briny flavor. It may be too much for little kids pallets.

Chicken Alfredo Lasagna

From Pillsbury.com

5 out of 5 kids approved 

This is a great alternative to lasagna for those who do not like tomato sauces.

Prep Time: 25 Min
Total Time: 1 Hr 30 Min
Makes: 12 servings


INGREDIENTS

• 1 container (16 oz) small-curd cottage cheese 
• 3/4 cup shredded Parmesan, Romano and Asiago cheese blend (3 oz) 
• 1/2 teaspoon garlic salt with parsley
• 2 tablespoons butter or margarine
• 1 cup chopped or thinly sliced onion *
• 1 package (8 oz) sliced fresh baby portabella mushrooms *
• 3 cups shredded deli rotisserie chicken (from 2-lb chicken) **
• 2cups roasted red bell peppers (from two 12-oz jars), drained, cut into 1/2-inch strips *
• 2 jars (15 oz each) four-cheese Alfredo pasta sauce
• 9 sheets rectangular instant lasagna noodles (7 1/8 x 3 1/2 inches)
• 2 cups shredded mozzarella cheese (8 oz)

 DIRECTIONS

1. Heat oven to 350°F. Spray 13x9- inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix cottage cheese, cheese blend and garlic salt; set aside. 
2.  In 12-inch skillet, melt butter over medium-high heat. Add onion; cook until tender. Add mushrooms; cook until tender. Stir in chicken, roasted peppers and Alfredo sauce. Spoon about 2 1/3 cups chicken mixture in baking dish. Layer with 3 noodles, half of cottage cheese mixture and 1/2 cup of the mozzarella cheese. Repeat layers. Top with remaining 3 noodles, 2 1/3 cups chicken mixture and 1 cup mozzarella cheese.
3. Bake uncovered 50 minutes or until golden brown around edges. Let stand 15 minutes before serving. 

* My family does not like onions and bell peppers, and I hate mushrooms, so I substituted fresh spinach.
** Instead of rotisserie chicken I cube up three chicken breasts and cook until done.

Welcome to the Mills Family Weekly new recipe night blog.

My name is Adam, I live in Salt Lake City, Utah with my wife Violet and my 5 children. About a year ago my wife bought one of those cookbooks you see next to the checkout at the grocery store. It was called "5 Ingredient Meals" published by Better Homes and Gardens . It gave me an idea.

I had become concerned that my kids were becoming increasingly picky eaters. So I instituted a new rule. Once a week we were to have "New Recipe Night". The idea was simple. We were to have a new recipe once a week. Something we have never had before. The rules were simple too. they were:

1. This is what we are having for dinner. NO SUBSTITUTIONS.
2. You had to take at least three bites.
3. If you choose not to eat then you choose to go hungry. 

 After a couple of weeks the kids learned we were serious and began to open up.

The first recipe was a sausage soup. My family loved it. The new few weeks did not go so well. Most of the meals were met with a chorus of "I don't like that" seconds after it was placed on the table. Some recipes were a disaster. Some were a huge hit and we added them into our weekly menu rotation. However with the support of my wife and some firmness on both our parts, our kids began to realize the main lesson I was trying to teach them. That trying new food can be an adventure and can even be fun.

As well as recipes I plan on sharing ideas about family meal time and ways to get your picky kids to open up. Just remember. When introducing new food to kids there are some basic rules.

• Do not force them to eat: Be firm, but if they chose not to eat, let them face the natural consequences of that choice. i.e. going hungry.
•  Do not try to introduce new foods to often: Ease your children into new foods. it will go a lot easier. I recommend one new food a week.
• Be firm: Do not give in and cook the child something else. It shows the child you are not serious and they will just keep refusing the new foods.
• Make it fun: Allow the children to help in food preparation. Allowing them to assist in age appropriate tasks will help them be open to trying the meal and will also give them a sense of pride in it.
• Be consistent: Consistency is key to making effective change.
• Be unified: as with anything parent related. If both parents are not unified it will not work.

I hope you can get some good food ideas and we can share ways to make our kids open to new food adventures and teach them good habits.