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I need some easy recipes to cook for my family with little children?

We like chicken, steak, all kinds of vegetables, cheese, and pasta. We cook spaghetti and pasta a lot. I need some easy recipes that little kids can eat also. They are good eater. They are not too picky.

I have a handful of recipes that I cook from but my family is getting tired of them and I usually end up ordering pizza.

Thank you.

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9 Responses to “I need some easy recipes to cook for my family with little children?”

  1. ~Smilin'~ said :

    a green leafy salad with quiche, boiled egg and a slice of ham.
    chicken rice and peas- self explanotory!
    casserole- minced beef, veg, stewed in gravy.
    soups (with wholemeal bread rolls) yum.
    macoroni cheese- easy and filling.
    Rissoto with loads of veg.
    stir fry- also good for getting them to eat their veg.
    Curries are good if you feel adventurous.
    chilli con carne with wholegrain rice.

    just a handful there.

    good luck”!

  2. azura181 said :


    A great website is great kid friendly and adult friendly meals! Really easy to follow one of our favs is the mac n’ cheese lasagna its literally Kraft dinner ground beef, cheese, sauce and anything else you might like to add super easy and tasty! They even have a healthy choices section for lighter meal options and offer substitute suggestions.

  3. sαndαrα ✿ said :

    1. You can try making Famous Bowl from KFC.

    All you need are Mashed Potatoes, lots of gravy, whole kernel corn, cheese, and fried chicken

    Mashed Potatoes:

    boil the potatoes ( you can determine if the potatoes are soft enough using a fork )
    peel the potatoes quickly
    while it’s hot, mash the potatoes.
    it’s up to you if you want to add butter

    2. Chicken Pot Pie

    1 whole roasted or boiled chicken
    2 tablespoons vegetable oil
    1 onion, peeled and diced
    2 tablespoons flour
    1 can chicken stock or 3 cups fresh chicken stock
    1 cup frozen peas
    2 large carrots, peeled and chopped
    3 sprigs of parsley, chopped
    2 tablespoons plain yogurt
    salt and pepper to taste

    2 sheets ready rolled pastry
    1 egg yolk mixed with 2 tablespoons milk for glazing Remove the chicken from the bone and chop it up. Add vegetable oil to a saucepan and saute onions until they are soft. Add the flour and stir. Then add the chicken stock. Add the chopped chicken, celery, and carrots and stir some more. Take away from the heat and add the yogurt and the chopped parsley. Stir and add salt and pepper. Grease a deep 9 inch pie plate and line the bottom with one ready rolled pastry. Make sure there’s a little bit of pastry overlapping. Pour the filling into the pie plate. Brush the edges of the pastry with the milk and egg yolk glaze. Gently place the other ready rolled pastry on top. Press the edges of the pastries together to seal. Trim off any extra pastry and press around the pie with a fork. Cut 4 steam holes on the top and brush the top of the pastry with the rest of the glaze. Bake in a 425F degree (220C degree) oven for 30 to 35 minutes.

  4. Jessica L said :

    i like to make “easy lasagna” instead of lasagna sheets i use cheese filled ravioli jar sauce and mozz cheese and hamburger its alot easier

  5. Sugar Pie said :

    This menu-planning site is updated weekly! Great recipes, shopping lists, and she helps you plan to use up leftovers! Woo hoo!

  6. Sam☮ said :

    pasta with chicken and vegetables

    2 chicken breasts
    olive oil
    250g wholemeal pasta
    large handful of mushrooms sliced
    1 large red pepper sliced
    1 large onion sliced
    2 carrots
    5-6 broccoli florets
    10 cherry tomatoes
    1 garlic clove
    mixed herbs
    large pack of spinach leaves [optional]
    1/2 pack of Philadelphia light

    Cut the chicken breasts into bite size chunks. Fry off until golden brown
    and put to one side.

    Put the onions and garlic in the pan and fry until soft, add the mushrooms and peppers, add the herbs (couple of pinches of mixed herbs is good).

    Steam carrots, broccoli and spinach (just put the spinach in for the last couple of minutes).

    Meanwhile, boil pasta as per instructions, drain then add to the hot pasta to the onions, mushroom, pepper mixture and the spinach, carrots and broccoli.

    Cut the cherry toms in half and add to the pasta (my little one likes these quite crunchy rather than soft but they could be cooked for longer)

    Mix in the 1/2 pack of Philadelphia, As the pasta and veg are still hot, the cheese and Philly should melt and coat the past and veg.

  7. moon beam said :

    Shepherds Pie

    Hamburger meat
    Instant mash potatoes
    1 can of peas
    1 cup of chedder cheese

  8. Firox said :

    Grilled Eggplant Parm Lasagna
    Serves 4


    * 4 tablespoons extra virgin olive oil (EVOO), divided
    * 1 medium onion, finely chopped
    * 2 cloves garlic, finely chopped
    * 1 can whole plum tomatoes (28 ounces), such as San Marzano
    * 1 cinnamon stick
    * Salt and freshly ground black pepper
    * 5-6 leaves fresh basil, torn, plus additional for garnish
    * 4 medium eggplants, thinly sliced
    * 1 quart ricotta cheese
    * 1 1/2 cups grated Parmigiano Reggiano, divided
    * 2 egg yolks
    * 2 1-pound balls smoked fresh mozzarella, thinly sliced


    Pre-heat the oven to 375ºF and pre-heat a grill to medium-high.

    Place a medium size pot over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. Add the onion and garlic to the pan and cook until tender, about 3-4 minutes. Add the tomatoes to the pan and break them up with a wooden spoon or potato masher. Add the cinnamon stick, salt, pepper and the basil to the pan and simmer the sauce until thickened and aromatic, about 10 minutes.

    While the sauce is simmering, brush the eggplant slices with the remaining EVOO and grill them until they’re marked from the grill and tender, about 5 minutes per side.

    Meanwhile, combine the ricotta, 1 cup Parmigiano Reggiano cheese and egg yolks together in a medium bowl. Reserve.

    When everything is ready, spread a thin layer of sauce in the bottom of a baking dish. Top with a layer of eggplant slices and spread half of the ricotta mixture over the eggplant. Top with another layer of eggplant and layer one third of the mozzarella over the eggplant. Top with some sauce and then more eggplant.

    Spread the remaining half of the ricotta mixture and top with another layer of eggplant. Top with another third of the mozzarella and sauce, and then with the remaining eggplant. Scatter the remaining mozzarella over the top and sprinkle with the remaining grated cheese. Place the casserole dish on top of a baking sheet (in case it bubbles over) and bake until golden brown and bubbly, about 45 minutes. Garnish with basil and serve.

    Lemon Pepper Chicken
    Serves 4


    * 1/4 cup extra virgin olive oil (EVOO), plus 2 tablespoons, if roasting
    * 2 lemons, divided
    * 3-4 cloves garlic, finely grated or pasted
    * 1 teaspoon freshly ground black pepper
    * Salt
    * 1 3-4-pound chicken, skin removed and cut into 8 pieces


    Pre-heat the oven to 450ºF or a grill or grill pan over medium-high heat.

    In a large mixing bowl, whisk together the EVOO, the zest and juice of 1 lemon and the garlic and black pepper. Season the chicken well with salt and toss it into the bowl. Marinate the chicken for 15 minutes. Wash your hands after handling the raw poultry.

    If roasting the chicken, place a large, cast-iron skillet over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. Sear the chicken, meat side-down, until golden brown, about 5 minutes, then turn it over and transfer the pan to the oven. Roast until cooked through, about 15 minutes.

    If grilling, grill the chicken until marked and cooked through, 8-10 minutes per side.

    Squeeze the juice of the remaining lemon over the cooked chicken. You can try serving this dish with rice alongside.

    You could visit this website for more easy recipes.(:

  9. Shantal said :

    Ranch Chicken


    6 boneless, skinless, chicken breasts
    2 eggs,
    1 pkg Dry ranch dressing mix
    1 cup dry breadcrumbs (crushed crackers or cornflakes can be used)


    Beat eggs in a small bowl, place breadcrumbs and ranch mix in shallow dish, stir to combine.
    Dip chicken breasts in egg then coat with breading, place on baking sheet.
    Bake at 375 for 35-40 minutes, or until juices run clear.


    Meatballs with sauce


    1 pound lean ground beef
    1 egg
    2 tablespoons water
    1/2 cup bread crumbs
    3 tablespoons minced onion

    1 (8 ounce) can jellied cranberry sauce
    3/4 cup chili sauce
    1 tablespoon brown sugar
    1 1/2 teaspoons lemon juice


    Preheat oven to 350 degrees F (175 degrees C).
    In a large bowl, mix together the ground beef, egg, water, bread crumbs, and minced onion. Roll into small meatballs.

    Bake in preheated oven for 20 to 25 minutes, turning once.
    In a slow cooker or large saucepan over low heat, blend the cranberry sauce, chili sauce, brown sugar, and lemon juice. Add meatballs, and simmer for 1 hour before serving.

    Serve over rice, with a side veggie.


    Chicken Parmigiana


    1 egg, beaten
    2 ounces dry bread crumbs
    4 skinless, boneless chicken breast halves
    3/4 (16 ounce) jar spaghetti sauce
    2 ounces shredded mozzarella cheese
    1/4 cup grated Parmesan cheese


    Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.

    Pour egg into a small shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken into egg, then into the bread crumbs. Place coated chicken on the prepared baking sheet and bake in the preheated oven for 40 minutes, or until no longer pink and juices run clear.

    Pour 1/2 of the spaghetti sauce into a 7×11 inch baking dish. Place chicken over sauce, and cover with remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top and return to the preheated oven for 20 minutes.

    Serve over pasta.


    Country Chicken Casserole


    1 can (10 3/4 ounces) Condensed Cream of Chicken Soup
    1 can (10 3/4 ounces) Condensed Cream of Potato Soup
    1 cup milk
    1/4 teaspoon dried thyme leaves, crushed
    1/8 teaspoon ground black pepper
    4 cups cooked cut-up vegetables (I use a combination of cut green beans and sliced carrots)

    2 cup cubed cooked chicken OR turkey
    4 cups prepared Herb Seasoned Stuffing


    Stir the soups, milk, thyme, black pepper, vegetables and chicken in a 3-quart shallow baking dish. Top with the stuffing.

    Bake at 400°F. for 25 minutes or until the stuffing is golden brown.


    Ham & Noodle Casserole


    1 tbsp. vegetable oil
    3 cups cubed cooked ham
    1 medium onion, chopped
    1 can (10 3/4 oz.) Condensed Cream of Mushroom Soup
    2 cup shredded extra-sharp Cheddar cheese
    8 oz. extra-wide egg noodles, cooked and drained


    Heat oil in 4-qt. saucepan over medium-high heat. Add ham and onion and cook until onion is tender.

    Stir soup in saucepan and heat to a boil. Reduce heat to low. Add cheese and stir until cheese is melted. Add noodles and cook until mixture is hot and bubbling.


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