Help! What are some of your favorite kid-friendly meals?

When you make pancakes, make a lot of extras and freeze them. Frozen french toast sticks are good and fun for kids because they get to dip them. Also I can sometimes sneak in some fruit in the morning with my kids by making them smoothies which is cool because they think "mom is so cool, she is letting us have milkshakes with breakfast".

http://www.kraftfoods.com/kf/ff/feature/products/KoolAidJammers10/recipes.htm They have a top 10 recipes for kids, super snacks, quick lunches for the lunchbox, and dinners in a flash. http://magazines.ivillage.com/goodhousekeeping/recipes/health/articles/0,,284497_406194,00.html This one (above) has healthy and fast meals for kids. Good luck!

RECIPES TO TRY BAKERS ONE BOWL BROWNIES 4 SQUARE BAKERS UNSWEETENED BAKING CHOCLOATE 3/4 CUPS BUTTER OR MARGARINE 2 CUPS SUGAR(OR SUGAR SUBSITUTE) 3 EGGS 1 TSP VANILLA 1 CUP FLOUR MICROWAVE UNSWEETENED CHOCOLATE AND BUTTER IN LARGE BOWL ON HIGH FOR 2 MINUTES OR UNTIL BUTTER MELTED STIR UNTIL CHOCOLATE IS COMPLETELY MELTED. STIR IN SUGAR ADD EGGS VANILLA MIX WELL ADD FLOUR STIR UNTIL WELL BLENDED SPREAD INTO GREASED FOIL LINED 13 X9 INCH BAKING PAN. BAKE AT 350 DEGREES FOR 30-35 MINUTES OR UNTIL TOOTHPICK INSERTED IN CENTER COMES OUT FUDGY CRUMBS DO NOT OVERBAKE COOL IN PAN LIFT OUT OF PAN ONTO CUTTING BOARD CUT IN TO 24 SQUARES. winter vegetable pot pie ingredients 2 celery stalks sliced 1tbsp olive oil 1 garlic glove crushed 8 small onion halved 8oz rutabaga chopped 2 carrots sliced 1/2 small cauliflower broken into florets 3 1/4 cup sliced mushrooms 14oz canned chopped tomatoes 1/4 cup red lentils 2tbsp cornstarch 3-4tbsp water 1 1/4 cup vegetable bouillon 2 tsp tabasco sauce 2tsp chopped fresh oregano pot pie topping 2 cups self rising flour 4 tbsp butter 1 cup grated sharp colby cheese 2tsp chopped oregano 1 egg lightly beaten 2/3 cup milk salt heat oil in large skillet and cook garlic and onions for 5 minutes add celery rutabaga carrots and califlower and cook 2-3 minutes add the mushrooms tomatoes and lentils mix cornstarch and water togetherand stir into pan with buillon tabasco and oregano transfer to a casserole and cover bake in preheated oven 350 degrees for 20 minutes to make topping sift the flour with pinch of salt into a bowl rub in butter then stir in most if the cheese and oregano beat egg with milk and add enough to the dry ingrdients to make a soft dough knead lightly roll out 1/2 inch thick and cut into 2 inches/5cm circles remove the casserole from the oven and increase the temputerature to 400 degree arange the biscuits areound the edge of the casserole brush with the remaining egg and milke and sprinkle with the reserved cheese fook another 10-12 minutes garnish and serve Chicken and Dumplings Recipe 1 store-bought roast whole chicken 1 tablespoon vegetable oil 1 medium onion, chopped 1 (49 1/2 ounce) can chicken broth 1 (14 1/2 ounce) can chicken broth 1 teaspoon poultry seasoning 1 teaspoon salt 1/2 teaspoon ground pepper 5 medium carrots, chopped 3 stalks celery, chopped 1 (16 1/3 ounce) can ready-to-bake refrigerated buttermilk flaky biscuits 1 (12 ounce) jar chicken gravy Remove skin from chicken and chop or shred meat into large pieces. Set aside. In a small frying pan, add vegetable oil and heat over medium heat; add chopped onions and saute until soft. In a large pot or Dutch oven, add broth (both cans), poultry seasoning, salt, pepper, carrots, celery and sauteed onion. Bring to a boil; reduce heat to simmer for about 10 minutes to soften vegetables and then add shredded chicken. Continue to simmer while preparing dumplings. Open can and remove biscuits. On a lightly floured surface, roll each biscuit to about 1/4-inch thick. Cut each biscuit into 4 wedges. Set aside. Skim surface of stew for any scum that has risen to top. Stir in chicken gravy. With the stew simmering over low heat, stir in dumplings a few at a time. Once all dumplings are in the pot, cover with a tight fitting lid and cook for 10 minutes. Ladle into bowls and serve piping hot. chicken and chili bean pot ing redients 2tbsp flour 1tsp chili powder 8 chicken thighs or 4 chicken legs 3tbsp vegetable oil 2 garlic cloves crushed 1 large onion 1 green or red bell pepper seeded and chopped 1 1/4 chicken bouillon 12oz tomatoes chopped 14oz canned red kidney beans 2tbsp tomato paste salt and pepper combine the flour and chili powder in a shallow disk add salt and pepper to tast rinse the chicken but do not dry the chickend into the seasoned flour turning to coat it on all sides heat the oil in a large deep skillet or flameproof casserole and sadd the chicken cook over hight heat turning the pieces frequently for 3-4 minutes until browned all over lift the chicken out of the skillet or casserole with a slotted spoon and drain on paper towels add the garlis onion and bell peppers to the skillet or casserold and cook over medium heat stiffing occasionally for 2-3 minutes until softened add the bouillon tomoatoes kidney beans and tomatoe paste stirring well bring a boil then return the chicken to the pan lower the heat cover simmer for about 30 minutes until the chicken is tender taste and adjust the seasoning if necessary and serve CHILI 1LB GROUND BEEF 1 CUP CHOPPED ONIONS 1/2 CUP CHOOPED GREEN PEPPER 1 GARLIC GLOVE MINCED 1 (15 OZ) CAN LIGHT RED KIDNEY BEANS 1 (8OZ) CAN TOMATO PASTE 1 (1 1/4 OZ) PKG TACO SEASONING CORN BREAD 1 CUP ALL PURPOSE FLOUR 1 CUP YELLOW CORNMEAL 2 TABLESPOON OF SUGAR 3 TEASPOON BAKING POWDER 1/2 TEASPOON SALT 1 CAN CREAM STYLE CORN UNDRAINED 1/2 CUP MILK 1 EGG 4OZ SHREDDED CHEDDER CHEESE PREPERATION HEAT OVEN TO 350 DEGREE GREASE 2 QUART CASSEROL IN A LARGE SKILLET COOK GROUND BEEF ONIONS BELL PEPPER AND GARLIC OVER MEDIUM HIGH HEAT UNTIL BEEF IS THOROUGHLY COOKED DRAIN STIR IN KIDNEY BEANS TOMATO PASTE AND TACO SEASONING MIX REDUCE HEAT SIMMER 10 MINUTES MEANWHILE IN MEDIUM BOWL COMBINE FLOUR CORNMEAL SUGAR BAKING POWDER AND SALT MIX WELL IN SMALL BOWL COMBINE CORN MILK AND EGG BEAT WELL ADD TO DRY INGREDIENTS STIR JUST UNTIL MOISTENED SPOON 1/2 THE CORNBREAD MIX INTO GREASE CASSEROLE SPRINKLE WITH 1/2 THE CHEESE SPOON CHILI OVER CHEESE SPRINKLY REMAINING CHEESE SPOON REMAINING CORNBREAD MIX EVENLY OVER CHEESE SPREADKING GENTLY TO COVER BAKE AT 350 DEGREE FOR 30-40 MINUTES OR UNTIL TOP IS GOLDEN BROWN LET STAND 5 MINUTES BEFORE SERVING (OR CHEAT AND MIX THE CHILI MIXTURE AND JUST BUY CORNBREAD IN BOX AS TO WERE ALL U GOT TO DO IS ADD MILK AND EGGS I USE JIFFY CORN BREAD BUT IT STILL IS GOOD TRY It

Here is an easy one my kids love. Mac n Cheese casserole Brown 1/2 lb. hamburger. Make one box of mac n cheese according to instructions. Put meat, mac n cheese and you can add a frozen veggie also if you want, into a baking dish. Put two cups of shredded cheddar on top. Cover and bake for 30 mins at 350. Uncover and bake another 15 mins to brown the cheese. Sometimes I put in peas, or a little bit of broccoli. Sometimes I make without any veggie. My kids love it and the leftovers are just as good.

Sandwiches, and lunchables *lol*

Pancakes or waffles with nuts or chocolate chips. Can be made ahead, and frozen. Also, pancakes can be eaten as a sandwitch for lunch with peanutbutter and banana. Chicken can be made ahead, and used so many ways for lunch and dinner. It can be frozen and stored. You can make chicken soup, chicken salad, sliced chicken, breaded and baked cold or hot. Good luck.

For lunch I buy a lot of TV dinners of all differnt kinds this gives them a healthy meal and it saves a lot of time not haveing to make it from scatch. For breakfeast I "try" to have everything set out on the table for them when they get up this makes it easier also. With dinner I tell the kids that they can set at the table and color or do puzzles or watch a movie while I get dinner going.

all sandwiches work........ it depends are you packing their lunches if so you want easy meals for their tummies while at school. peanut butter and jelly ham and cheese turkey and cheese peanut butter and bananas