Recipe Ideas for Toddlers & Families
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Thread: Recipe Ideas for Toddlers & Families

  1. #1

    Default Post your favorite recipes....

    ETA: I will eventually make this a sticky once I have room and some stuff comes down.

    Ok, so we've run out of stickies and ann room for now but thought it would be fun to post our favorite recipes and swap them (thanks mylnn!) I'll just keep bumping the post with new recipes so it doesnt get lost. And post if you need ideas for dinner too!

    Italian Meatball Soup

    1 pound ground beef
    2 eggs, lightly beaten
    1/3 cup finely grated Parmesan, plus more for garnishing soup if desired
    1/4 cup Italian bread crumbs
    2 tablespoons finely chopped garlic
    1 teaspoon Grill Seasoning
    1 teaspoon salt
    2 pinches crushed red pepper (optional)
    2 teaspoons garlic powder
    2 tablespoons oregano
    2 HEAPING tablespoons of beef bullion granules
    2 tablespoons olive oil
    1/2 cup chopped onion
    1/4 cup chopped celery
    1/2 cup tomato sauce
    1 (14.5-ounce) can petite diced tomatoes drained
    3 1/2 cups beef stock or two 14 ounce cans low sodium beef broth
    2 cups of water
    1/2 cup ditalini or other small pasta shape for soups
    2 tablespoons chopped fresh basil leaves

    In a medium mixing bowl combine the ground beef, eggs, 1/3 cup Parmesan cheese, bread crumbs, 1 teaspoon of the garlic, 1/4 teaspoon of the Grill Seasoning, 1/2 teaspoon of the salt, 1 pinch of crushed red pepper and mix until thoroughly combined.
    Divide the meat mixture into tablespoons and roll into smooth balls in your hands. The smaller the meatballs the better. Set rolled meatballs aside on a plate or other flat surface.

    In a 4 1/2 quart soup pot or large saucepan, heat the olive oil over medium high heat until hot. Add half of the rolled meatballs and cook, stirring occasionally, until browned on all sides, about 4 minutes. Transfer the browned meatballs to a plate and set aside. Brown the remaining meatballs in the same manner and set aside.

    Add the chopped onion and celery to the pot and cook, stirring, until vegetables are soft, 3 to 4 minutes. Add the remaining seasonings, tomato puree and diced tomoatoes, beef broth, 2 cups water, and stir to combine. Return the meatballs to the soup pot and bring the soup to a boil. Reduce the heat so that the soup just simmers and cook for 30 minutes.

    Using a spoon, carefully skim any fat that has accumulated on the top of the soup and discard. Add the ditalini to the hot soup, stir well, and cook for 15 minutes, or until the pasta is cooked through. Stir in the chopped basil and serve the soup in wide bowls, garnished with additional grated Parmesan, if desired.

    Here is the recipe for tonights dinner

    Crockpot Chicken W/ Blackbeans and Cream Cheese

    4 servings

    4-5 boneless chicken breasts
    1 (15 1/2 ounce) can black beans
    1 (15 ounce) can corn
    1 (15 ounce) jar salsa, any kind
    1 (8 ounce) package cream cheese

    Take 4-5 frozen boneless chicken breasts put into crockpot.
    add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.
    Keep in crockpot on high for about 4-5 hours or until chicken is cooked.
    Mix/Add 1 package of cream cheese and let sit for about 1/2 hour. Stir very well

    Serve with rice

  2. #2


    Cheesy Shepherd's Pie

    3-4 servings

    1 (10 ounce) can condensed cheddar cheese soup, undiluted
    3 cups hot mashed potatoes
    1 lb lean ground beef
    1 small onion, chopped
    1 tablespoon minced garlic cloves
    salt and pepper (if using the Parmesan cheese, cut down on the salt)
    2 cups shredded cheddar cheese (can use less)
    1/4 cup parmesan cheese (optional)
    2 cups frozen mixed vegetables, green beans corn peas and carrots
    1 tablespoon worcestershire sauce
    1/2 teaspoon dried oregano

    Set oven to 400 degrees.
    Grease a 8x8 square baking dish.
    For topping, combine half of can of cheddar cheese soup with hot mashed potatoes; set aside.
    In a fry pan, brown ground beef with chopped onion, garlic and salt and pepper; drain off fat stir in shredded cheddar cheese and Parmesan cheese (if using).
    Meanwhile, cook mixed veggies according to package direction; add to beef mixture in frypan with remaing soup, Worcestershire sauce and oregano.
    Spoon meat mixture into greased pan; spread reserved potato mixture evenly over surface.
    Bake for 20 mins or until topping is light golden brown.

    Also, I like to sprinkle some grated cheddar cheese on top of the ground beef mixture AND on top of the mashed potatoes before baking, but it is not necessary.

    Taco Roll-Ups

    1 lb ground beef
    1 (1 1/4 ounce) envelope taco seasoning
    2/3 cup water
    1 lb frozen bread dough, thawed
    2 cups grated cheddar cheese

    Brown ground beef and add taco seasoning and water.
    Cook for 5-10 minutes; set aside.
    Roll thawed dough into a rectangle - about 20 x 8-inches.
    Spread ground beef over dough - leaving about 1-inch of dough on one long edge free of filling.
    Top beef with grated cheese.
    Roll up as for cinnamon rolls starting with the long edge closest to you.
    Pinch seam to seal.
    Slice the roll into 1-inch thick slices with a serrated knife. Place rolls 2" apart onto a cookie sheet that has been sprayed with cooking spray.
    If any filling falls out just press it into the top of the rolls.
    Bake at 350° for 25 minutes until golden brown.
    Serve with salsa, sour cream or guacamole for dipping

    Kitchen Sink Meatloaf

    1 egg, lightly beaten
    1/4 cup ketchup
    2 tablespoons barbeque sauce
    2 tablespoons steak sauce
    1 teaspoon Worcestershire sauce
    1/4 cup brown sugar
    1 medium onion, finely chopped
    2 cloves garlic, minced
    1 teaspoon dried parsley (optional)
    1/2 teaspoon seasoned salt
    salt and pepper to taste
    1 pound ground beef
    2/3 cup dry bread crumbs
    1/3 cup shredded Cheddar cheese

    Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5x9 inch loaf pan.
    In a bowl, stir together the egg, ketchup, barbeque sauce, steak sauce, Worcestershire sauce, brown sugar, onion, and garlic, seasoned salt, and salt and pepper. Mix in ground beef, bread crumbs, and Cheddar cheese. Spread into the loaf pan.
    Bake 55 minutes in the preheated oven, to a minimum internal temperature of 160 degrees F (70 degrees

    Whole Chicken Crock Pot Recipe Recipe

    4 teaspoons salt
    2 teaspoons paprika
    1 teaspoon cayenne pepper
    1 teaspoon onion powder
    1 teaspoon thyme
    1 teaspoon white pepper
    1/2 teaspoon garlic powder
    1/2 teaspoon black pepper
    1 large roasting chicken (with pop-up timer if possible)
    1 cup onions, chopped

    In a small bowl, combine the spices.
    Remove any giblets from chicken and clean chicken.
    Rub spice mixture onto the chicken.
    Place in resealable plastic bag and refrigerate overnight.
    When ready to cook, put chopped onion in bottom of crock pot.
    Add chicken.
    No liquid is needed, the chicken will make it's own juices.
    Cook on low 4-8 hours.
    Note: I highly recommend a pop-up timer in the chicken because some crockpots cook faster/slower than others (my crockpot cooks this recipe in 4-5 hours).

    Cheesy Bacon and Garlic Chicken .

    4 servings
    1 hour 10 minutes 25 mins prep
    4 boneless skinless chicken breasts
    4 slices raw bacon, cut into 1 inch pieces
    4 garlic cloves, minced
    1/8 teaspoon ground rosemary
    1/8 teaspoon black pepper
    1 tablespoon canola oil
    1 cup shredded mozzarella cheese

    Turn oven to 350 degrees.
    Put boneless, skinless chicken breasts in a glass baking dish.
    In a small bowl combine oil, bacon, garlic, rosemary, and pepper, stirring until well blended.
    Spoon bacon mixture over chicken.
    Bake at 350º for 45-55 minutes or until chicken is done.
    Sprinkle with cheese 5-10 minutes before removing chicken from the oven.
    Serve right away.

    Sauteed Chicken Breasts Stuffed with Cheese and Ham

    Got this recipe from Sara Moulton's cookbook, SUPER yummy! I made some of my own modifications though. The sauce is amazing! I served it over rice.

    4 (6 to 8-ounces) skinless boneless chicken breast halves
    4 thin slices cooked ham (1/4 pound)
    4 thin slices Swiss cheese (3 ounces) (I used mozzarella and it came out delicious!)
    1 large egg, lightly beaten
    1 teaspoon salt
    1/4 teaspoon black pepper
    3 tablespoons butter
    1/3 cup all-purpose flour
    1 pound small mushrooms, trimmed and quartered (I didnt add these cause I'm not a mushroom fan)
    1 teaspoon finely chopped shallot (I used1 tsp onion and 1/2 tsp finely chopped garlic)
    1/3 cup dry white wine
    1 pound tomatoes, peeled, seeded, and diced
    1 cup heavy cream
    Garnish: finely chopped fresh flat-leaf parsley

    To butterfly and stuff chicken breasts:

    If tenders are attached to undersides of breast halves, remove white tendons from tenders with a small sharp knife. Working with 1 at a time, butterfly breast halves: Lay each breast half, skinned side up, lengthwise on a cutting board. Holding a sharp knife parallel to work surface and beginning on a long side, cut breast almost in half horizontally (not all the way through), then open it like a book.
    Cover opened breast halves with a piece of plastic wrap and gently pound each to an even 1/2-inch thickness with a meat pounder or rolling pin. Remove plastic wrap and cover each opened breast half with 1 slice of ham and 1 slice of cheese, tucking in any protruding ends. Brush edge of chicken with some egg, reserving remainder, then fold each breast in half to enclose ham and cheese.

    To cook chicken and make sauce:
    Pat chicken dry and sprinkle with salt and pepper.
    Heat 2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides. While butter is heating, quickly brush more egg onto seam of each breast again, then dredge breasts in flour, shaking off excess. Saute chicken, turning over once, until golden and cooked through, about 8 minutes total. Transfer to a plate and keep warm, loosely covered with foil.
    Add remaining tablespoon butter to skillet, then saute mushrooms and shallot, stirring, 1 minute. Add wine and deglaze skillet by boiling, stirring and scraping up brown bits, until wine is reduced by about half, 1 to 2 minutes. Add tomatoes and cook, stirring occasionally, until they begin to soften, 3 to 4 minutes. Add cream and simmer, stirring occasionally, until reduced by about half, about 6 minutes. Stir in any chicken juices accumulated on plate and season sauce with salt and pepper.
    Serve chicken topped with sauce.

  3. #3


    Shrimp Scampi Bake

    · 1 cup butter
    · 2 tablespoons prepared Dijon-style mustard
    · 1 tablespoon fresh lemon juice
    · 1 tablespoon chopped garlic
    · 1 tablespoon chopped fresh parsley
    · 2 pounds medium raw shrimp, shelled, deveined, with tails attached
    Preheat oven to 450 degrees F (230 degrees C).
    In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, and parsley. When the butter melts completely, remove from heat.
    Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp.
    Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque

  4. #4
    Prolific Poster joyjim's Avatar
    Join Date
    May 2006


    Chinese Chicken Salad

    Sliced chicken (I usually use Costco chicken)
    chow mein noodles
    1 large can of mandrin oranges
    diced green onions
    Girard's oriental chicken salad dressing

    Blend all ingredients. Serve w/warm bread.

    Lilypie First Birthday tickers

    DS (12)
    DS (8 )
    DD (5)
    Malachi born 12/4

  5. #5
    Super Poster
    Join Date
    Aug 2006

    Default taco dip

    For those of you who like mexican type food this is very easy and very quick.. I dont have exact measurments it just goes according to what you prefer its awesome with doritos!

    1 can of refried beans
    1small container of sour cream
    1 pack of taco seasoning
    1 cup shredd chesse
    lettecue, tomatoes olives peppers (or whatever taco topping you like

    in a small cassorle dish

    evenly spread beans on the bottom of dish
    stir taco seasoning into container of sour cream
    speard sour cream on top of beans
    top with chesse

    bake at 250 untill chesse melted (or microwave)

    add rest of toppings and you got a yummy dip

  6. #6


    T.G.I. Friday's Spicy Cajun Chicken Pasta

    This recipe makes two large restaurant-size portions, but could easily serve a family of four.

    Serves 2 as a large entree

    * 4 tablespoons (1/2 stick) butter
    * 1 green bell pepper, chopped (1 cup)
    * 1 red bell pepper, chopped (1 cup)
    * 1/2 white onion, sliced and quartered (1
    * 1 clove garlic, pressed
    * 2 boneless, skinless chicken breast
    * 2 teaspoons olive oil
    * 1 medium tomato, chopped
    * 4 to 6 mushrooms, sliced (1 1/4 cup)
    * 1 cup chicken stock or 1 chicken bouillon
    cube dissolved in 1 cup boiling water
    * Salt
    * 1/4 teaspoon cayenne pepper
    * 1/4 teaspoon paprika
    * 1/4 teaspoon white pepper
    * 1/4 teaspoon dried thyme
    * 4 to 6 quarts water
    * 1 12-ounce box fettuccine
    * 2 teaspoons chopped fresh parsley

    1. Melt 2 tablespoons of the butter in a large skillet over medium/ high heat.

    2. Saute the bell peppers, onions, arid garlic in the butter for 8 to 10 minutes or until the vegetables begin to soften slightly.

    3. As the vegetables are cooking, cut the chicken breasts into bite- size pieces.

    4. Prepare a medium-size pan over high heat with the olive oil. When the pan is hot, add the chicken and cook, stirring, for 5 to 7 minutes or until the chicken shows no pink.

    5. When the vegetables are soft (about 10 minutes) add the chicken to the pan.

    6. Add the tomatoes, mushrooms, chicken stock, 1/4 teaspoon salt, cayenne pepper, paprika, white pepper, and thyme and continue to simmer for 10 to 12 minutes until it thickens.

    7. In the meantime bring the water to a boil in a large pot. If you like, add a half tablespoon of salt to the water. Cook the fettuccine in the boiling water until done. This will take 10 to 12 minutes.

    8. When the noodles are done, drain them and add the remaining 2 tablespoons of butter. The butter should melt quickly on the hot noodles. Toss the noodles to mix in the butter.

    9. Serve the dish by dividing the noodles in half onto two plates. Divide the chicken and vegetable sauce evenly and spread it over the top of the noodles on each plate. Divide the parsley and sprinkle it over each serving.

    If you want a thicker sauce, combine 1/2 teaspoon arrowroot or cornstarch with 2 tablespoons of white wine in a small bowl and stir to dissolve. Remove the pan from the heat before adding this thickener, stir it in, and then put it back on the heat.

  7. #7
    Mega Poster
    Join Date
    Nov 2001
    Puerto Rico


    I'm hungry now!!!

  8. #8


    Wow, these recipes are great! Thank you! I can't wait to try them out. I will post a recipe in the morning...just have to find a good one to share!

  9. #9


    I have TONS! I'll post lots just let me know the category of food, chicken, beef, pasta, seafood, sides, desserts, crockpot, etc...just tell me what kinds you like. I've worked in so many restaurants I have so many recipes. :lol I actually needed to buy a program to store them all. I even have Weight Watchers recipes complete with point values as well.

  10. #10


    Here is tonight dinner which I just put on

    Whole Chicken Crock Pot Recipe Recipe

    4 teaspoons salt
    2 teaspoons paprika
    1 teaspoon cayenne pepper
    1 teaspoon onion powder
    1 teaspoon thyme
    1 teaspoon white pepper
    1/2 teaspoon garlic powder
    1/2 teaspoon black pepper

    (For the spices you can also use Season All by McCormick as a sub for all the spices)

    1 large roasting chicken (with pop-up timer if possible)
    1 cup onions, chopped
    1 cup baby carrots
    1/2 cup chopped celery

    In a small bowl, combine the spices.
    Remove any giblets from chicken and clean chicken.
    Rub spice mixture onto the chicken.
    When ready to cook, put chopped onion, carrots and celery in bottom of crock pot.
    Add chicken.
    No liquid is needed, the chicken will make it's own juices.
    Cook on low 4-8 hours.
    Note: I highly recommend a pop-up timer in the chicken because some crockpots cook faster/slower than others (my crockpot cooks this recipe in 4-5 hours).

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