Posts Tagged ‘kid-approved recipes’

Dinner Dilemmas Solved with ‘Shrooms

Mushrooms make dinner easy in these family-friendly recipes.

School is back in session and fall schedules are hectic! From carpool to homework, soccer practice to ballet, who has time to enjoy family dinner when you are being pulled in so many different directions? Solve your dinner dilemmas with mushrooms.

The Blend, or the act of combining mushrooms with meat, is one guaranteed way to get nutritious vegetables on the dinner table in a quick, easy and tasty way. If you only have minutes to get dinner on the table, prep the blended mushroom and meat mixture ahead of time and store it in the fridge (up to 1-2 days*) until ready to use. This is one simple way to incorporate low-calorie, low-sodium mushrooms into all of your dinner favorites – from burgers and tacos, to spaghetti and sloppy joes.

*Source: U.S. Department of Health & Human Services

Family-friendly recipes to add to the dinner menu:

Mushroom Pizza Rolls

Mushroom Pizza Rolls
These easy vegetarian pizza rolls make for an extra fun dinner! Store rolls up to four days in the refrigerator, then reheat in the microwave for 15 to 20 seconds or enjoy cold/room temperature.

Turkey Mushroom BBQ Stuffed Sweet Potatoes

Turkey & Mushroom BBQ Stuffed Sweet Potatoes
A blend of lean ground turkey and white button mushrooms creates a hearty filling in sloppy joes or to top on tender sweet potatoes. Skip the oven and simply microwave the potatoes until tender for an extra quick dinner.

Classic Blended Burger

Classic Blended Burger
Give the family what they want with this scrumptious burger. Mushrooms boost the juicy, umami flavor as well as vitamins and nutrients. Win-win.

Mushroom and Beef Tacos
Add a flavorful twist to taco night by blending half the beef with finely chopped mushrooms. Put out everyone’s favorite toppings for a fun DIY taco bar!

Blended Chili & Macaroni
This beef and mushroom chili is quick, easy and kid-approved. Add in elbow macaroni for a delicious, one-pot meal.

Mushroom Steak Sandwich with Cheese Whiz

Mushroom “Steak” Sandwich with Whiz
Mushrooms have a “meaty” texture and are a great alternative to beef in this creative and tasty take on the traditional steak sandwich.

WATCH: How to Make Muffin Tin Meatloaves

Make a big batch of these muffin tin meatloaves in advance and freeze for up to one month. Dinner just got a little easier – and a lot more fun.

When life gets busy – be it work, school, family obligations, or vacations – we understand there’s not always time for an elaborate meal. That’s where mini muffin meatloaves come to the rescue!

These mini mushroom meatloaves are blended with ground chicken – making it easier than ever to incorporate a serving of lean protein AND vegetables into a weeknight dinner. Tip: Be sure to make extra servings of these kid-friendly meatloaves to pack in lunches the next day!

Watch how to make muffin tin meatloaves:

Find the full Muffin Tin Meatloaves recipe here.

A+ Back-to-School Mushroom Recipes

Recipes-Aug-BlogBack-to-school season is right around the corner, which means schedules are about to fill up with science projects, after-school sports, homework, band practice, carpooling and school dances. Is your head spinning yet? While life may seem chaotic and unpredictable, your meals don’t have to be. We’ve taken the guesswork out of meal planning and rounded up a collection of easy, healthy mushroom dishes the whole family will love! (No school-age kids at home? No problem. You’ll still enjoy these simple, yet delicious recipes!)

Tips:

  • Cut down time in the kitchen by purchasing pre-cut veggies.
  • Blend mushrooms with meat to make meals go further (plus boost flavor and nutrition).
  • Opt for meals you can make ahead and freeze – freeing up your time during the week!

Crimini Mushroom Nuggets

Zesty Crimini “Chicken” Nuggets
The next time kids ask for chicken nuggets, swap in these crispy, baked crimini nuggets (served with their favorite dipping sauce).

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Cheesy Beef Skillet
The Blend turns this one-skillet dinner into an umami-packed, delicious and quick meal idea for busy families.

Pulled Pork Mac & Cheese with Mushrooms

Pulled Pork Mac & Cheese with Mushrooms
A lunchtime favorite! Combine sweet, tangy barbeque pork with cheesy macaroni, then add roasted mushrooms for an umami-rich surprise!

Baked Sausage and Mushroom Frittata Muffins

Baked Sausage and Mushroom Frittata Muffins
Take-and-go blended breakfast muffins make hectic mornings manageable. Blend mushrooms with Italian sausage for a flavor-winning combo.

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No-Bake Hummus Stuffed Mushrooms
No-cook stuffed mushrooms are perfect for packing in a lunchbox or enjoying as an afterschool snack.

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Muffin Tin Meatloaves
These make-ahead, bite-sized blended mini meatloaves provide a fun way to eat dinner – plus a serving of vegetables!

Kid-Friendly Portabella Pizzas from Foodie Tots

Today’s post comes to us from Colleen for the family-friendly food blog, Foodie Tots.

In these steamy hot days of August, turning on the oven is one of the last things we typically want to do in the evening. Pizzas cooked on the grill are a classic summer menu item, and swapping portabellas for pizza crust makes it an even faster and simpler dinner solution for busy summer nights.

As with regular pizzas, the topping variations are endless so be creative and, if making them with children, let them suggest their favorites. For these, my son stuck with plain mozzarella and a black olive smiley face, while the grown ups enjoyed basil, feta and olives. Next time I plan to make a Hawaiian version with some shredded prosciutto and pineapple.

Recipe: Grilled Portabella Pizzas (Smiley Face Optional)

Ingredients:

  • 4 large portabella mushrooms
  • 2 tablespoons olive oil
  • 1/2 cup marinara sauce
  • 1/2 cup shredded mozzarella and/or 2 ounces crumbled feta
  • fresh basil leaves
  • sliced black olives
  • sea salt and black pepper

Instructions:

1. To start, gently clean your portabellas with a damp paper towel. Trim the stems with a paring knife (and a tip I learned from a local chef: save the stems for making mushroom stock) and use a spoon to scrape the dark brown gills from the underside of the cap. (Just toss — or compost — those.)

2. Arrange the sauce, cheeses and toppings in small bowls and line them up across the top of your work surface.

3. Brush the underside of the caps with olive oil and grill, oiled side down, for 3-4 minutes over a medium high flame.

4. Place the caps on your work surface, cooked side facing up, and season with salt and pepper. Spread 1 to 2 tablespoons of sauce around the cap. Go easy on the sauce as the mushrooms will give off liquid when they cook, and too much sauce can make them soggy. Sprinkle with cheese to cover, then olives or other desired toppings. Gently place back on the grill (toppings facing up!) and cook another 3 minutes, or until cheese is melted.

Serves 4 as a side dish or appetizer, or 2 as a main course. Enjoy!