Any light refreshing summer meal recipes that are kid friendly?!
Answers:
--Tacos :like a taco salad, break up a hard shell, put everything on top and stir it up
--Soup! Especially Chicken noodle!.
--Hamburger Helper
--Chicken Enchiladas
--Steak, baked potato, and carrots
--Corn on the cob!!
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Grilled Asparagus Salad
"It's just one of those salads that was created on a gorgeous summer evening with a bunch of stuff I had in the fridge!. Grilled asparagus is tossed with spinach and parmesan cheese!.
1/4 cup olive oil
1/8 cup lemon juice
12 fresh asparagus spears
6 cups fresh spinach leaves
1/8 cup grated Parmesan cheese
1 Tbs seasoned slivered almonds
1 Preheat a grill for low heat!. Combine the lemon juice and olive oil on a plate!. Place asparagus on the plate, and roll around to coat!.
2 Grill asparagus for about 5 minutes, turning at least once, and brushing with the olive oil mixture!. Remove from the grill, and place back onto the plate with the oil!.
3 In a large bowl, combine the spinach, Parmesan cheese, and slivered almonds!. Cut asparagus into bite size pieces, and add to the salad along with the lemon juice and oil from the plate!. Toss to blend, then serve!.
Servings: 6
Preparation time: 10 minutes
Cooking time: 3 minutes
Ready in: 13 minutes
Mango Sorbet (This is awesome!)
4 ripe mangoes (about 3 1/2 pounds total)
1 cup Simple Syrup
3 Tbs fresh lime juice, or to taste
1 Line a baking sheet with plastic wrap!.
2 Wash and dry mangoes!. Using a sharp knife, remove the 2 flat sides of each mango, cutting lengthwise alongside pit and cutting as close to pit as possible so that mango flesh is in 2 large pieces!. With a spoon carefully scoop flesh from mango sides into a blender, leaving shells intact!. With a knife cut remaining flesh from pit and add to blender!. Add syrup and lime juice to blender and purée until smooth!. Put mango shells on baking sheet and freeze while making sorbet!.
3 Freeze mango purée in an ice-cream maker!. Scoop sorbet into frozen shells, mounding slightly, and smooth surfaces!. Freeze filled mango shells at least 6 hours, or until frozen hard!. Frozen sorbets in shells may be wrapped individually in plastic wrap and kept in freezer 1 week!.
Yield: 6 cups
I also grill Corn on the cob;
shuck and clean, place on aluminum foil place a thin strip of butter over corn!. Sprinkle with Old Bay (I add a pinch of sugar too) Roll in the foild and place on the grill for about 10 minutes!. turn every couple minutes!.
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<<<< Fruit -filled Pork Chop >>>>> Serves 8
1 Rack of pork, containing 8 cutlets
500g blueberries or blackcurrants
6 tablespoons garlic salt
5 tablespoons freshly ground black pepper
2 tablespoons olive oil
250 ml dry white wine
1) Preheat over to 200 degree C/400 degree F/ Gas 6!.
2) Using a sharp knife to separate bones from meat, leaving both ends intact, to make a pocket!. Trim excess fat from outside of rack!.
3) Mix garlic salt with 3 tablespoon of black pepper in a bowl, rug mixture on the meat, mix 2 tablespoon of black pepper with the blueberries in a bowl, place half of the fruit mixture in pocket of meat!.
4) Place meat in a flameproof baking dish, brush pork with olive oil and bake for 30 minutes!.
5) Reduce oven temperature to 180 degree C / 350 degree F / Gas 4 and bake for 1 hour longer or until cooked!. Remove meat from pan, place on a warm serving platter, cover with foil and set aside to stand for 15 - 20 minutes!.
6) Add wine and remaining fruit to baking dish and bring to the boil over a medium heat!. Reduce heat and simmer, stirring constantly and scraping bash of dish for 10 minutes or until sauce is reduced to half!.
7) Serve sauce with pork chops!.
<<<<< Salmon Cutlets with Pineapple Salsa >>>>>> (Serves 4)
4 Salmon cutlets, cut 2!.5 cm in thick
pepper + salt
1) Preheat barbecue (oven) to a medium heat!.
2) Sprinkle salt and pepper on Salmon cutlets
3) Cook salmon cutlets on lightly oiled barbecue grill for 3-5 minutes each side or until flesh flakes when tested with a fork!.
Pineapple salsa
160 g fresh pineapple, roughly chopped
2 spring onions, finely chopped
1 fresh red chili, seeded and finely chopped
2 tablespoon lemon juice
2 tablespoons finely chopped fresh mint
Put all the ingredients in a food processor or blender and process to combine!. Serve at room temperature with salmon cutlets & boiled vegetables
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Chipotle Festive Summer Salad
Ingredients
1 box cooked, drained tri-colored pasta
3 cups chopped broccoli
1/2 cup chopped green pepper
1 chopped small red pepper
1/2 cup chopped red onion
2 seeded, chopped cucumbers
8 oz!. chopped mild cheddar cheese
8 oz!. can chopped mushrooms
2 (3!.8 oz!.) cans sliced black olives
1 pkg!. cubed pepperoni
Seasoned Salt to taste
1/2 bottle Chipotle Ranch Dressing
1/2 cup skim milk
1/2 cup mayonnaise
1 Tbsp!. Spinach & Herb Dip Mix
Directions
Combine pasta and next 9 ingredients; season with Seasoned Salt!. Refrigerate overnight!. Mix Chipotle Ranch Dressing, milk and mayonnaise together!. Just before serving, fold dressing mixture into pasta mixture!. Sprinkle top with Spinach & Herb Dip Mix!. Makes about 6Www@FoodAQ@Com
--Soup! Especially Chicken noodle!.
--Hamburger Helper
--Chicken Enchiladas
--Steak, baked potato, and carrots
--Corn on the cob!!
-----------
Grilled Asparagus Salad
"It's just one of those salads that was created on a gorgeous summer evening with a bunch of stuff I had in the fridge!. Grilled asparagus is tossed with spinach and parmesan cheese!.
1/4 cup olive oil
1/8 cup lemon juice
12 fresh asparagus spears
6 cups fresh spinach leaves
1/8 cup grated Parmesan cheese
1 Tbs seasoned slivered almonds
1 Preheat a grill for low heat!. Combine the lemon juice and olive oil on a plate!. Place asparagus on the plate, and roll around to coat!.
2 Grill asparagus for about 5 minutes, turning at least once, and brushing with the olive oil mixture!. Remove from the grill, and place back onto the plate with the oil!.
3 In a large bowl, combine the spinach, Parmesan cheese, and slivered almonds!. Cut asparagus into bite size pieces, and add to the salad along with the lemon juice and oil from the plate!. Toss to blend, then serve!.
Servings: 6
Preparation time: 10 minutes
Cooking time: 3 minutes
Ready in: 13 minutes
Mango Sorbet (This is awesome!)
4 ripe mangoes (about 3 1/2 pounds total)
1 cup Simple Syrup
3 Tbs fresh lime juice, or to taste
1 Line a baking sheet with plastic wrap!.
2 Wash and dry mangoes!. Using a sharp knife, remove the 2 flat sides of each mango, cutting lengthwise alongside pit and cutting as close to pit as possible so that mango flesh is in 2 large pieces!. With a spoon carefully scoop flesh from mango sides into a blender, leaving shells intact!. With a knife cut remaining flesh from pit and add to blender!. Add syrup and lime juice to blender and purée until smooth!. Put mango shells on baking sheet and freeze while making sorbet!.
3 Freeze mango purée in an ice-cream maker!. Scoop sorbet into frozen shells, mounding slightly, and smooth surfaces!. Freeze filled mango shells at least 6 hours, or until frozen hard!. Frozen sorbets in shells may be wrapped individually in plastic wrap and kept in freezer 1 week!.
Yield: 6 cups
I also grill Corn on the cob;
shuck and clean, place on aluminum foil place a thin strip of butter over corn!. Sprinkle with Old Bay (I add a pinch of sugar too) Roll in the foild and place on the grill for about 10 minutes!. turn every couple minutes!.
-------
<<<< Fruit -filled Pork Chop >>>>> Serves 8
1 Rack of pork, containing 8 cutlets
500g blueberries or blackcurrants
6 tablespoons garlic salt
5 tablespoons freshly ground black pepper
2 tablespoons olive oil
250 ml dry white wine
1) Preheat over to 200 degree C/400 degree F/ Gas 6!.
2) Using a sharp knife to separate bones from meat, leaving both ends intact, to make a pocket!. Trim excess fat from outside of rack!.
3) Mix garlic salt with 3 tablespoon of black pepper in a bowl, rug mixture on the meat, mix 2 tablespoon of black pepper with the blueberries in a bowl, place half of the fruit mixture in pocket of meat!.
4) Place meat in a flameproof baking dish, brush pork with olive oil and bake for 30 minutes!.
5) Reduce oven temperature to 180 degree C / 350 degree F / Gas 4 and bake for 1 hour longer or until cooked!. Remove meat from pan, place on a warm serving platter, cover with foil and set aside to stand for 15 - 20 minutes!.
6) Add wine and remaining fruit to baking dish and bring to the boil over a medium heat!. Reduce heat and simmer, stirring constantly and scraping bash of dish for 10 minutes or until sauce is reduced to half!.
7) Serve sauce with pork chops!.
<<<<< Salmon Cutlets with Pineapple Salsa >>>>>> (Serves 4)
4 Salmon cutlets, cut 2!.5 cm in thick
pepper + salt
1) Preheat barbecue (oven) to a medium heat!.
2) Sprinkle salt and pepper on Salmon cutlets
3) Cook salmon cutlets on lightly oiled barbecue grill for 3-5 minutes each side or until flesh flakes when tested with a fork!.
Pineapple salsa
160 g fresh pineapple, roughly chopped
2 spring onions, finely chopped
1 fresh red chili, seeded and finely chopped
2 tablespoon lemon juice
2 tablespoons finely chopped fresh mint
Put all the ingredients in a food processor or blender and process to combine!. Serve at room temperature with salmon cutlets & boiled vegetables
---------
Chipotle Festive Summer Salad
Ingredients
1 box cooked, drained tri-colored pasta
3 cups chopped broccoli
1/2 cup chopped green pepper
1 chopped small red pepper
1/2 cup chopped red onion
2 seeded, chopped cucumbers
8 oz!. chopped mild cheddar cheese
8 oz!. can chopped mushrooms
2 (3!.8 oz!.) cans sliced black olives
1 pkg!. cubed pepperoni
Seasoned Salt to taste
1/2 bottle Chipotle Ranch Dressing
1/2 cup skim milk
1/2 cup mayonnaise
1 Tbsp!. Spinach & Herb Dip Mix
Directions
Combine pasta and next 9 ingredients; season with Seasoned Salt!. Refrigerate overnight!. Mix Chipotle Ranch Dressing, milk and mayonnaise together!. Just before serving, fold dressing mixture into pasta mixture!. Sprinkle top with Spinach & Herb Dip Mix!. Makes about 6Www@FoodAQ@Com
What about souvlaki!? My mom used to make it and we loved it as kids!. This can be done many ways!. Here are my two favorites:
Pita Pocket:
Marinate some leftover (or fresh) chicken or steak in Italian or Greek dressing!. Chop up some peppers, onions, black olives, lettuce, tomatos, basically your favorite veggies! For this, I find it best to leave them fresh and uncooked for that fresh Summer feel!. Fill a pita pocket with the veggies, meat, and some feta cheese (I find most kids like Feta cheese, if your kids don't!.!.!. go ahead and use shredded or small cubed motzerella!. Mmm!. Simple summer treat!.
You can also do it kabob style!. Fill a skewer (if you're using bamboo, soak them in water for 30-60min first) with chicken, steak, veggies, and your favorite cubed cheese!. Marinate with Italian or Green dressing, and grill it on the grill!
These are my favorite summer meals served with a nice salad, corn on the cob, lemonade or iced tea and of course watermelon for dessert!Www@FoodAQ@Com
Pita Pocket:
Marinate some leftover (or fresh) chicken or steak in Italian or Greek dressing!. Chop up some peppers, onions, black olives, lettuce, tomatos, basically your favorite veggies! For this, I find it best to leave them fresh and uncooked for that fresh Summer feel!. Fill a pita pocket with the veggies, meat, and some feta cheese (I find most kids like Feta cheese, if your kids don't!.!.!. go ahead and use shredded or small cubed motzerella!. Mmm!. Simple summer treat!.
You can also do it kabob style!. Fill a skewer (if you're using bamboo, soak them in water for 30-60min first) with chicken, steak, veggies, and your favorite cubed cheese!. Marinate with Italian or Green dressing, and grill it on the grill!
These are my favorite summer meals served with a nice salad, corn on the cob, lemonade or iced tea and of course watermelon for dessert!Www@FoodAQ@Com
Pizza" Pasta Toss
3 cups (8 oz!.) penne pasta, uncooked 1/4 cup
KRAFT Balsamic Vinaigrette Dressing 2 oz!.
OSCAR MAYER Pepperoni, quartered
10 mushrooms, sliced (about 2 cups)
1 green pepper, chopped (about 1 cup)
2 cups spaghetti sauce
1 cup KRAFT Finely Shredded Italian* Five Cheese Blend
COOK pasta as directed on package!.
MEANWHILE, heat dressing in large nonstick skillet on medium heat!. Add pepperoni, mushrooms and peppers; cook and stir 8 min!. or until vegetables are crisp-tender!. Add sauce; mix well!. Cover!. Reduce heat to low; simmer 3 min!.
DRAIN pasta; place in large serving bowl!. Add sauce mixture and cheese; toss to coat!.
Weeknight Chicken Fajitas
1 tsp!. oil
1 lb!. boneless skinless chicken breasts, cut into strips
1/4 cup KRAFT Italian Dressing
3 cups fresh pre-cut stir-fry vegetables
2 tsp!. chili powder
8 TACO BELL? HOME ORIGINALS? Flour Tortillas
1 cup KRAFT Shredded Cheddar Cheese
HEAT oil in nonstick skillet on medium-high heat!. Add chicken; cook 5 min!. or until cooked through, stirring occasionally!.
STIR in dressing, vegetables and chili powder; cook 5 min!. or until vegetables are crisp-tender, stirring occasionally!.
ARRANGE chicken mixture evenly on tortillas; sprinkle with cheese!. Roll up!.Www@FoodAQ@Com
3 cups (8 oz!.) penne pasta, uncooked 1/4 cup
KRAFT Balsamic Vinaigrette Dressing 2 oz!.
OSCAR MAYER Pepperoni, quartered
10 mushrooms, sliced (about 2 cups)
1 green pepper, chopped (about 1 cup)
2 cups spaghetti sauce
1 cup KRAFT Finely Shredded Italian* Five Cheese Blend
COOK pasta as directed on package!.
MEANWHILE, heat dressing in large nonstick skillet on medium heat!. Add pepperoni, mushrooms and peppers; cook and stir 8 min!. or until vegetables are crisp-tender!. Add sauce; mix well!. Cover!. Reduce heat to low; simmer 3 min!.
DRAIN pasta; place in large serving bowl!. Add sauce mixture and cheese; toss to coat!.
Weeknight Chicken Fajitas
1 tsp!. oil
1 lb!. boneless skinless chicken breasts, cut into strips
1/4 cup KRAFT Italian Dressing
3 cups fresh pre-cut stir-fry vegetables
2 tsp!. chili powder
8 TACO BELL? HOME ORIGINALS? Flour Tortillas
1 cup KRAFT Shredded Cheddar Cheese
HEAT oil in nonstick skillet on medium-high heat!. Add chicken; cook 5 min!. or until cooked through, stirring occasionally!.
STIR in dressing, vegetables and chili powder; cook 5 min!. or until vegetables are crisp-tender, stirring occasionally!.
ARRANGE chicken mixture evenly on tortillas; sprinkle with cheese!. Roll up!.Www@FoodAQ@Com
Do individual pizzas on the grill!. Buy the pre-made individual crusts & an assortment of your & the kiddies favorite toppings such as cheese, pepperoni, bacon bits, pineapple, canadian bacon, olives, sliced tomatos, mushrooms, etc!.!.!.!.!.Let everyone make their own pizza using their favorite choices!.!.!.!.!.!.!.It's a great hit with the kiddies!.!.!.!.!.!.!.!.Www@FoodAQ@Com
http://www!.youthonline!.ca/recipes/recipe!.!.!.
here are a dozen of summer kid approved recipes!. i used this website too!. great for adults too!Www@FoodAQ@Com
here are a dozen of summer kid approved recipes!. i used this website too!. great for adults too!Www@FoodAQ@Com
kraft has a lot of good and easy and usually inexpensive recipesWww@FoodAQ@Com
Make your own subs! This way they can make their own, with ingredients they like!. =D
Make your own Taco salad
Grilled hot dogs, and burgers- who doesn't like a grilled dog!? lolWww@FoodAQ@Com
Make your own Taco salad
Grilled hot dogs, and burgers- who doesn't like a grilled dog!? lolWww@FoodAQ@Com