Thursday, February 11, 2016

What Kids Eat Wednesday


Welcome back to What Kids Eat Wednesday!

Every Wednesday, you can look forward to finding the best kids kitchen ideas, bento lunches, easy healthy recipes for your family, and even learning and sensory activities for kids involving food! We will check out every link and feature our favorites the following week, if you're looking for some quick inspiration!

I hope you find great inspiration here, and be sure to check out my awesome co-hosts -- especially the Pinboards!

Shannon Carino, BentoLunch.net
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Visit Shannon Carino's profile on Pinterest.

Grace Hall, Eats Amazing UK
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Visit Grace @ Eats Amazing's profile on Pinterest.

Jennifer Tammy, Study at Home Mama
BLOG | Facebook | Pinterest | Twitter | Instagram
Visit Jennifer Tammy's profile on Pinterest.

Kylie Archer
BLOG  |  Facebook  |  Pinterest  |  Twitter |  Instagram
Visit Kylie Archer's profile on Pinterest.

 Let's Start the Party:

Tuesday, February 9, 2016

Shrove Tuesday Pancake Lunch

The kids like holidays that require specific foods, especially when they are foods they like.  Since it is Pancake Tuesday, they had to have pancakes today.


In this lunch, we have pumpkin spice pancakes, along with a dipping container of maple syrup.  Since it's hard to figure out what else goes well with pancakes (besides bacon, of course), I added blackberries and a Cutie orange.  A container of yogurt rounded out the lunch.  Lunch is packed in one of our EasyLunchboxes with a ELB Mini Dipper to hold the syrup.

Monday, February 8, 2016

Simple Minnie Mouse Lunch

Still feeling a wee bit uninspired lately.  I did find some cute new Minnie Mouse cups on clearance when I was shopping the other day, so they came home with me in the hopes of providing a bit more inspiration.  It's a pretty simple lunch, but I really do like the cups.


In this lunch, we have a ham and cheese Minnie Mouse sandwich, tucked into a sandwich box. The Minnie Mouse cutter, along with the little cups, were a Walmart find.  I filled the extra area around the sandwich with some dry foods (pretzels and a little granola bar).  I was low on fresh fruit, so I opted for some canned pineapple, drained, which went into one of the new Minnie Mouse cups since they matched.  Not pictured, I added yogurt, a cheese stick, and some other snacks.

Saturday, February 6, 2016

Cooking with Ben - Chicken Parmesan Casserole

This has been a series I've been debating starting since last year around this time.

Back then, Ben had to work on a Webelos pin that involves him having to help plan meals for a week and cook at least three of them.  After talking out the meals, we decided to use ones he could prepare 100% on his own, without having me having to do anything other than supervise.  He actually really enjoyed the project, but we set it aside after completing the pin.


Over the last few weeks, he's been kind of obsessed with cooking--he's made breakfast sandwiches, scrambled eggs, waffles, and cookies, to name a few.  Since I still had this post saved in drafts, I think it is officially time to launch a Cooking with Ben series!

His first entry?  The Chicken Parmesan Casserole he made last year for his Webelos badge.


What you need:
Chicken nuggets, at least 20, can be frozen or leftover
Pasta, about half a box, cooked
Jar of spaghetti sauce
Mozzarella cheese

What to do:
Boil water and cook your pasta.  You can also use leftovers if you have it.
Spray your baking dish and make a layer out of your pasta on the bottom.
Pour about 3/4 of the pasta sauce over top of the pasta and spread it around.
Put the chicken nuggets on top of the pasta & sauce.
Spread the remaining sauce on top of the nuggets and top with several handfuls of mozzarella cheese.
Bake at 350 for about 20 minutes until the nuggets heat through and the cheese bubbles.

Wednesday, February 3, 2016

What Kids Eat Wednesday


Welcome back to What Kids Eat Wednesday!

Every Wednesday, you can look forward to finding the best kids kitchen ideas, bento lunches, easy healthy recipes for your family, and even learning and sensory activities for kids involving food! We will check out every link and feature our favorites the following week, if you're looking for some quick inspiration!

I hope you find great inspiration here, and be sure to check out my awesome co-hosts -- especially the Pinboards!

Shannon Carino, BentoLunch.net
BLOG | Facebook | Pinterest | Twitter | Instagram
Visit Shannon Carino's profile on Pinterest.

Grace Hall, Eats Amazing UK
BLOG | Facebook | Pinterest | Twitter | Instagram
Visit Grace @ Eats Amazing's profile on Pinterest.

Jennifer Tammy, Study at Home Mama
BLOG | Facebook | Pinterest | Twitter | Instagram
Visit Jennifer Tammy's profile on Pinterest.

Kylie Archer
BLOG  |  Facebook  |  Pinterest  |  Twitter |  Instagram
Visit Kylie Archer's profile on Pinterest.

 Let's Start the Party:

Tuesday, February 2, 2016

Fried Noodles with Tofu and Veggies


We're experimenting this week with some new recipes!  I'm not adept at cooking with tofu, but I'm always up for a challenge.

Nasoya Tofu contacted us and asked us if we'd like to try a Big Game Recipe challenge, featuring their new Chipotle TofuBaked, an easy and flavorful addition to the game day spread. Whether entertaining at home or looking to bring a dish to friends, Chipotle TofuBaked is a versatile ingredient for a number of delicious dishes that helps keep calories low and protein high!


And, since I'm far from an expert at cooking with tofu, the fact that TofuBaked is pre-pressed and pre-marinated helps a ton.  It's ready for your recipe!  Slice it, cube it, add it to another favorite recipe, it's so easy to work with.

We decided to try it with a fried noodle dish, since that's such a quick and easy lunch.  We make a lot of stir fries and fried noodles, so I have plain noodles in the fridge and rice in the pot almost every day, just asking for a dish to go with them.

What You Need:
1 square (2oz) Nasoya Chipotle TofuBaked
4 oz Filipino Pancit Noodles, cooked
1 cup of frozen veggies, your choice (we used carrots and mixed beans)
2 Tbsp olive oil
2 tsp minced garlic
1 tsp salt-free seasoning blend
2 Tbsp soy sauce
2 Tbsp Korean teriyaki sauce


How to Make:
Boil water and cook noodles per package directions, set aside.
Quickly blanch the frozen veggies in your noodle water to thaw.
Cut tofu into bite size pieces, we like small squares the best.
In a wok, heat oil and garlic till sizzling.
Add tofu and veggies and quickly stir fry.
Add noodles and fry, stirring the dish to heat thoroughly.
Add in non-salt seasoning, soy sauce, and Korean teriyaki, toss to coat.
Serve immediately!


Would you like to try the new Nasoya Chipotle TofuBaked?  We've got 5 coupons for one lucky reader to sample the goodness.  Just use the Rafflecopter to leave me a comment and tell me what recipe you think would be awesome to try with tofu.  For a second entry, you can tweet about the giveaway.  Giveaway starts at midnight tonight, coupons only good in the US.

a Rafflecopter giveaway

Disclosure:  Nasoya Tofu sent me product and compensation for this post, all opinions are my own.



Friday, January 29, 2016

Itsy Bitsy Pizza Cups


We were home this afternoon with no real plan for lunch.  Faith and I were browsing food videos on Facebook and saw a cute one for loaded mashed potato cups, made with crescent rolls and leftover mashed potatoes.  We didn't have mashed potatoes in the fridge, but we did have some leftover red sauce from spaghetti night.  And our itsy bitsy pizza cup experiment began.


What You Need:
One tube of refrigerated crescent rolls
Red sauce
Pepperoni
Shredded mozzarella or other Italian cheese

What to Do:
Unwrap the crescent rolls and separate into the four rectangles.
Press crescent roll rectangles flat, sealing the triangle seam.
Cut each into 8 small squares, once across the center, then each strip into four little squares.
Put each in a greased mini muffin tray cup.
Add a teaspoon or so of red sauce on top.
Place a piece of pepperoni on top (I folded mine in half).
Sprinkle of cheese on top.
Bake at 350 for 12-15 minutes.
 

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