simple healthy sandwich recipes for kids image
me
We are having baby #2 soon and I want some yummy crock pot recipes to make. Thanks!
Answer
Crockpot, crockpot...
I would recommend chicken and noodles or ravioli. Both will please adults and kids alike.
Ravioli
1 (25 ounce) bag beef ravioli
1 (26 ounce) jar pasta sauce
1 (8 ounce) can tomato sauce
1 cup water
2-3 teaspoons red peppers
Italian spices
1 cup shredded mozzarella cheese
--Pour about half of the pasta sauce in the bottom of crock pot. Add frozen ravioli. Pour additional pasta sauce, tomato sauce, water, and red pepper over ravioli (I usually pour the pasta sauce on first and then shake together the tomato sauce, water, and red pepper in the empty pasta sauce jar to mix them). Sprinkle Italian seasonings over sauces. Sprinkle cheese on top. Turn crock pot on low and cook for 4-5 hours (until ravioli are tender).
Chicken and Noodles
3-4 lbs chicken pieces (I use 4 chicken breasts with bones, skinned)
4 cups chicken broth or water
1/4-1/2 cup butter (I use 1/2 stick)
1 (10 3/4 ounce) can condensed cream of chicken soup (I use Campbell's Healthy Request, no MSG)
1 (10 ounce) package extra wide egg noodles (I use the big bag)
salt
--Put all ingredients, except noodles, in crock pot. Cook on low 8-10 hours or on high 3 1/2-4 1/2 hours. (I cook just until the chicken is done, about 5 hours on low). Remove chicken from broth. I like to run a slotted spoon through the broth to make sure no little bones have escaped. Add salt to taste. Turn cooker to high and add noodles when broth is hot and bubbly. Cook 30-45 minutes, or until noodles are done, stirring occasionally. Meanwhile, remove meat from bones. Add bite-size pieces to broth and noodles.
Some other great recipes...
Pulled Chicken for Sandwiches
1 medium onion, thinly sliced or 1/2 large onion, thinly sliced
3 boneless skinless chicken breasts
Sauce
1 cup ketchup
2 tablespoons cider vinegar
2 tablespoons molasses
1 tablespoon yellow mustard
1/4 teaspoon black pepper
1 teaspoon onion powder
1/4 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon Tabasco sauce
1 pinch salt
--Cut the onion in half and slice into thin half rings. Line the bottom of the crock pot with the onions. Trim the chicken breasts and place on top of the bed of onions. Mix all of the sauce ingredients together and pour on top of the chicken covering completely. (I make the sauce the night before so that it is a simple dump and run in the morning.) Cook for 6 hours on low setting. The sauce thickens and turns into a dark rich brown during cooking. At the same time the onions dissolve into the sauce. When the chicken is falling apart tender, take two forks and shred the chicken. Serve on top of split buns. I like mine toasted so they hold up better to the weight of the shredded chicken.
Chicken Tortilla Soup
1 (46 ounce) can chicken broth
1 (15 ounce) can tomato sauce
1 (15 ounce) can diced tomatoes
3 cups shredded cooked chicken (I use rotisserie from the deli)
2 anaheim chilies, diced
1 jalapeno pepper, diced
1/2 cup diced onions
3-4 large tomatoes, diced
2 garlic cloves, minced
2 tablespoons minced cilantro
1 tablespoon chili powder
2 teaspoons cumin
2 teaspoons pepper
1 teaspoon salt
2 teaspoons Tabasco sauce (I use the the chipotle flavor)
1/2 teaspoon chipotle peppers (optional)
Garnishes
1 cup shredded cheddar cheese
1 avocado, chopped
1/4 cup cilantro, pulled from stem
1 lime, cut into wedges
2 cups crushed tortilla chips
--Throw everything except the garnishes in your crockpot and let it cook on high for 5-6 hours. Dress with garnishes and give it a squeeze of lime and you're good to go!
Swiss Steak
1 1/2 lbs beef round steak, cut 3/4 inch thick
3 tablespoons flour
1 teaspoon salt
1 teaspoon dry mustard
1/4 teaspoon pepper
3 teaspoons garlic powder
2 teaspoons shortening
1 (16 ounce) can tomatoes
1 small onion, sliced
1 stalk celery, sliced
2 medium carrots, sliced
1 tablespoon worcestershire sauce
1/4 cup red wine
1/4 cup water
hot cooked noodles or hot cooked rice
--Cut meat into 6 serving pieces. Combine flour, salt, mustard, pepper, and garlic powder. Pound 2 tbsp of the flour mixture into the meat. Brown the meat in the shortening on both sides. After browning meat, transfer to crock pot. Stir remaining flour into pan drippings in the skillet. Stir in the remaining ingredients and cook until thick and bubbly. Pour over meat in the crock pot. Cook on low for 8 to 10 hours. Serve with hot cooked noodles or rice.
Stacked Enchiladas
1 (14 ounce) package corn tortillas or flour tortillas (whatever size fits in your crock pot)
1 1/2 lbs cooked ground beef or 3 cups shredded cooked chicken or cooked pot roast
1 (20 ounce) can enchilada sauce
1 teaspoon cumin
1 1/2 cups light cream cheese
1 onion, chopped fine
2 cups shredded cheddar cheese or monterey jack pepper cheese
--Brown your beef or cook the other meat you are using. Mix cooked meat, cumin, cream cheese and onion together. Spray inside of crock pot with nonstick spray, then pour a little enchilada sauce on the bottom. Place one tortilla in the bottom of the pot. Cover with some of the meat mixture. Pour a little enchilada sauce on top of meat. Sprinkle some cheese on top of sauce. Add another tortilla and continue layering until you run out of meat mixture. You should still have some cheese and sauce left. Top with a tortilla, then pour remaining enchilada sauce over all. Cook on HIGH for 4 hours. When it's done, sprinkle remaining cheese on top, replace lid until cheese melts. Cut into wedges with plastic spatula to serve.
Enjoy!
Crockpot, crockpot...
I would recommend chicken and noodles or ravioli. Both will please adults and kids alike.
Ravioli
1 (25 ounce) bag beef ravioli
1 (26 ounce) jar pasta sauce
1 (8 ounce) can tomato sauce
1 cup water
2-3 teaspoons red peppers
Italian spices
1 cup shredded mozzarella cheese
--Pour about half of the pasta sauce in the bottom of crock pot. Add frozen ravioli. Pour additional pasta sauce, tomato sauce, water, and red pepper over ravioli (I usually pour the pasta sauce on first and then shake together the tomato sauce, water, and red pepper in the empty pasta sauce jar to mix them). Sprinkle Italian seasonings over sauces. Sprinkle cheese on top. Turn crock pot on low and cook for 4-5 hours (until ravioli are tender).
Chicken and Noodles
3-4 lbs chicken pieces (I use 4 chicken breasts with bones, skinned)
4 cups chicken broth or water
1/4-1/2 cup butter (I use 1/2 stick)
1 (10 3/4 ounce) can condensed cream of chicken soup (I use Campbell's Healthy Request, no MSG)
1 (10 ounce) package extra wide egg noodles (I use the big bag)
salt
--Put all ingredients, except noodles, in crock pot. Cook on low 8-10 hours or on high 3 1/2-4 1/2 hours. (I cook just until the chicken is done, about 5 hours on low). Remove chicken from broth. I like to run a slotted spoon through the broth to make sure no little bones have escaped. Add salt to taste. Turn cooker to high and add noodles when broth is hot and bubbly. Cook 30-45 minutes, or until noodles are done, stirring occasionally. Meanwhile, remove meat from bones. Add bite-size pieces to broth and noodles.
Some other great recipes...
Pulled Chicken for Sandwiches
1 medium onion, thinly sliced or 1/2 large onion, thinly sliced
3 boneless skinless chicken breasts
Sauce
1 cup ketchup
2 tablespoons cider vinegar
2 tablespoons molasses
1 tablespoon yellow mustard
1/4 teaspoon black pepper
1 teaspoon onion powder
1/4 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon Tabasco sauce
1 pinch salt
--Cut the onion in half and slice into thin half rings. Line the bottom of the crock pot with the onions. Trim the chicken breasts and place on top of the bed of onions. Mix all of the sauce ingredients together and pour on top of the chicken covering completely. (I make the sauce the night before so that it is a simple dump and run in the morning.) Cook for 6 hours on low setting. The sauce thickens and turns into a dark rich brown during cooking. At the same time the onions dissolve into the sauce. When the chicken is falling apart tender, take two forks and shred the chicken. Serve on top of split buns. I like mine toasted so they hold up better to the weight of the shredded chicken.
Chicken Tortilla Soup
1 (46 ounce) can chicken broth
1 (15 ounce) can tomato sauce
1 (15 ounce) can diced tomatoes
3 cups shredded cooked chicken (I use rotisserie from the deli)
2 anaheim chilies, diced
1 jalapeno pepper, diced
1/2 cup diced onions
3-4 large tomatoes, diced
2 garlic cloves, minced
2 tablespoons minced cilantro
1 tablespoon chili powder
2 teaspoons cumin
2 teaspoons pepper
1 teaspoon salt
2 teaspoons Tabasco sauce (I use the the chipotle flavor)
1/2 teaspoon chipotle peppers (optional)
Garnishes
1 cup shredded cheddar cheese
1 avocado, chopped
1/4 cup cilantro, pulled from stem
1 lime, cut into wedges
2 cups crushed tortilla chips
--Throw everything except the garnishes in your crockpot and let it cook on high for 5-6 hours. Dress with garnishes and give it a squeeze of lime and you're good to go!
Swiss Steak
1 1/2 lbs beef round steak, cut 3/4 inch thick
3 tablespoons flour
1 teaspoon salt
1 teaspoon dry mustard
1/4 teaspoon pepper
3 teaspoons garlic powder
2 teaspoons shortening
1 (16 ounce) can tomatoes
1 small onion, sliced
1 stalk celery, sliced
2 medium carrots, sliced
1 tablespoon worcestershire sauce
1/4 cup red wine
1/4 cup water
hot cooked noodles or hot cooked rice
--Cut meat into 6 serving pieces. Combine flour, salt, mustard, pepper, and garlic powder. Pound 2 tbsp of the flour mixture into the meat. Brown the meat in the shortening on both sides. After browning meat, transfer to crock pot. Stir remaining flour into pan drippings in the skillet. Stir in the remaining ingredients and cook until thick and bubbly. Pour over meat in the crock pot. Cook on low for 8 to 10 hours. Serve with hot cooked noodles or rice.
Stacked Enchiladas
1 (14 ounce) package corn tortillas or flour tortillas (whatever size fits in your crock pot)
1 1/2 lbs cooked ground beef or 3 cups shredded cooked chicken or cooked pot roast
1 (20 ounce) can enchilada sauce
1 teaspoon cumin
1 1/2 cups light cream cheese
1 onion, chopped fine
2 cups shredded cheddar cheese or monterey jack pepper cheese
--Brown your beef or cook the other meat you are using. Mix cooked meat, cumin, cream cheese and onion together. Spray inside of crock pot with nonstick spray, then pour a little enchilada sauce on the bottom. Place one tortilla in the bottom of the pot. Cover with some of the meat mixture. Pour a little enchilada sauce on top of meat. Sprinkle some cheese on top of sauce. Add another tortilla and continue layering until you run out of meat mixture. You should still have some cheese and sauce left. Top with a tortilla, then pour remaining enchilada sauce over all. Cook on HIGH for 4 hours. When it's done, sprinkle remaining cheese on top, replace lid until cheese melts. Cut into wedges with plastic spatula to serve.
Enjoy!
What are some kid-friendly vegetarian recipes?
jmaddengrl
Im not actually a kid, im just really picky. I've tried only one kind of vegetarian meat and I couldn't stand it. It tasted spongey and dry. Does anyone have any good recipes (healthy please)? They can contain soy and tofu, just hopefully it tastes ok.
Answer
Try noodles in a tahini soy sauce.
*cook some pasta and noodles(buckwheat or wholemeal).
*make a sauce with tahini, water and soy (to taste).
*stir the sauce for a few moments in a saucepan till it warms and thickens.
*place sauce in a bowl or on a plate and pour the sauce on top
Tastes fantastic like this, but you can add some veges if you like - broccoli and snow peas.
I also sprinkle afalfa on top when serving, and may also serve on a bed of lettuce.
My brother's mother in law is Chinese and she makes a similar dish which my brother devours (even though he is a meat eater). When I visited them she specially made this for me as she knew I was vegetarian, but she had to tell my brother to stop eating it and eat some meat or there would be no pasta left for me, it's so delicious.
You could have
*falafels, hummus, tabbouleh, & salad in a pita bread.
You can buy plenty of good falafel mixes that are all natural. They are usually dehydrated, you just add water and leave to stand for 15 minutes, then roll into balls or stir-fry or oven bake (less oil).
There's a hummus recipe at vegecentral in the chick peas section.
You can also just have falafels and hummus with any salad choices instead of in a sandwhich.
*crudites with hummus
*Just sandwiches with sun-dried tomatoes, feta, pesto and salad of choice.
* vegetarian sushi
*lentil burgers
* I love to have stirfries with tofu and basil and pumpkin and other veggies (some thai places have nice basil and tofu dishes - make sure they don't add fish sauce). You could also add cashews to it (or other nuts of choice)
* You may like simple pasta dishes - basil & tomato paste with veges and legumes of your choice.
Try lentils, spinach and tomato with pasta
or
kidney beans, tomato and basil sauce with pasta.
*Pesto Pasta
*vegetarian lasagna's nice
* spinach and cheese rolls or pies
I get a dried tofu mix that looks a little like mince when you add water to it. I make this up in a tomato & basil sauce, add a few veges and have it with pasta. It's very nice - Planet organic vegetarian mince
I also cheat and buy prepared food - such as Amy's organic chilli (spicy) and have it with brown rice or toast (it's great to heat up at work for lunch).
I hope something here is ok for you.
Try noodles in a tahini soy sauce.
*cook some pasta and noodles(buckwheat or wholemeal).
*make a sauce with tahini, water and soy (to taste).
*stir the sauce for a few moments in a saucepan till it warms and thickens.
*place sauce in a bowl or on a plate and pour the sauce on top
Tastes fantastic like this, but you can add some veges if you like - broccoli and snow peas.
I also sprinkle afalfa on top when serving, and may also serve on a bed of lettuce.
My brother's mother in law is Chinese and she makes a similar dish which my brother devours (even though he is a meat eater). When I visited them she specially made this for me as she knew I was vegetarian, but she had to tell my brother to stop eating it and eat some meat or there would be no pasta left for me, it's so delicious.
You could have
*falafels, hummus, tabbouleh, & salad in a pita bread.
You can buy plenty of good falafel mixes that are all natural. They are usually dehydrated, you just add water and leave to stand for 15 minutes, then roll into balls or stir-fry or oven bake (less oil).
There's a hummus recipe at vegecentral in the chick peas section.
You can also just have falafels and hummus with any salad choices instead of in a sandwhich.
*crudites with hummus
*Just sandwiches with sun-dried tomatoes, feta, pesto and salad of choice.
* vegetarian sushi
*lentil burgers
* I love to have stirfries with tofu and basil and pumpkin and other veggies (some thai places have nice basil and tofu dishes - make sure they don't add fish sauce). You could also add cashews to it (or other nuts of choice)
* You may like simple pasta dishes - basil & tomato paste with veges and legumes of your choice.
Try lentils, spinach and tomato with pasta
or
kidney beans, tomato and basil sauce with pasta.
*Pesto Pasta
*vegetarian lasagna's nice
* spinach and cheese rolls or pies
I get a dried tofu mix that looks a little like mince when you add water to it. I make this up in a tomato & basil sauce, add a few veges and have it with pasta. It's very nice - Planet organic vegetarian mince
I also cheat and buy prepared food - such as Amy's organic chilli (spicy) and have it with brown rice or toast (it's great to heat up at work for lunch).
I hope something here is ok for you.
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