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.