We are like any traditional American family. Spaghetti is a staple. It’s so quick. So easy. And, so cheap! Not to mention it stores really well so it’s also simple to make a bunch and bring it for lunch the rest of the week. It’s hard not to make it every night of the week. There would probably be a mutiny if I did that. Riley is already slightly bored of it. So, I needed to come up with something just as fantastic just a little more exciting.
Here it is! A cure for spaghetti boredom! This dish has the same great spaghetti taste with the same great kid appeal but has kicked the cheesiness factor up a notch. Quick and simple — a great weekday meal.
Quesadillas are delicious. There is no denying that. One of the best things about them is that they are very easy to customize for each member of the family. It does not take much to make a little something extra to spice it up for one member of the family while keeping it pretty bland for another. They can also be great for disguising protein for kids who do not otherwise like to eat meat. In this variation, if they don’t like the turkey and end up picking it out, they are still getting protein from the beans. One cup of black beans has about 15 grams of protein! One cup of cheese has about 31 grams of protein. So sit back and count this as a win, no matter what they pick out of it.
In a medium saucepan, combine black beans, taco seasoning, and water. Heat to a boil and cook to desired thickness. My suggestion is to go thicker than you might normally since they will be added to a quesadilla and could make the tortilla mushy.
Melt butter in medium skillet.Assemble quesadilla (desired amounts of cheese, turkey, and black beans) and cook until brown on each side in skillet.
Amounts will depend on the number of people you are feeding
On a quest to get your child to eat more veggies? Getting tired of the same old Meatless Monday meal? Give these a try. Trust me, you will not be disappointed and neither will your kids. Typically I need to pull out all the stops just to get my oldest to choke down a pea, but she ate these happily. After all, they are tater tots! Minus the tater anyway.
The first time I made this dish I wasn’t convinced. The ingredients promised potential. How can you go wrong with cheese, cornbread and sour cream? But the end product, wasn’t what I had hoped. After some thought, I realized my mistake. I had used canned chicken. Yuk. It was an effort to save time but, really, canned chicken is absolutely disgusting. This weekend I had some extra time so I tried it again with fresh chicken. I used a little bit of cajun seasoning on the chicken to give it a little bit of extra spice and it turned out just like I had hoped it would the first time. Always up for cornbread, the girls loved it too. It’s a keeper but, definitely a weekend dish since it does take some extra time and preparation.
This Tex-Mex dinner has just the right amount of kick, and it’s all in one dish!
Okay, I’m not even going to pretend like these are healthy. They are just so good and reminiscent of summer fairs! The girls and I had so much fun making them though and it was super easy. The most time consuming part was the frying but it was worth the little extra time that went into it. I served them with strawberries to make myself feel a little better about ti.
If you have toddlers, I recommend making sure there is another adult around while you fry. Hot oil is only a teachable moment at a distance! Cutting up these hot dog bites is also important with small kids.
Add egg, buttermilk, oil, and honey. Stir until thoroughly mixed. Add more buttermilk as needed for the correct consistency. The batter should be the consistency of cake batter.
Pour frying oil in a pan. I used a medium saucepan; however, the taller the pan, the better. Turn heat to medium.
Dip hot dog chunks in batter and fry. I used a spoon to transfer, although tongs would probably be easier. Place a paper towel on the plate you are using to set the corn dog bites on after frying. This will help soak up some of the excess oil.